So I make this enchilada-inspired dish. It is layered like a lasagna, but does not contain lasagna noodles. It has the flavors of enchiladas, but it is not rolled. I am not exactly sure what to call it, but this lazy cook loves it, because it is a cinch to put together. I use black beans that I prepare in my Instant Pot® and freeze them in batches to use later. I have even used the beans from my Cuban-style Black Beans and it turned out really well.
I got the idea for combining sweet potatoes and black beans from my talented vegan food blogger friend, Kim. She is the innovative creator behind Welcoming Kitchen and Windy City Cocoa. Not being a vegan myself, I had never heard of black beans and sweet potatoes going together and I was VERY skeptical. I decided to try it after she told me she had recently made enchiladas using the two. I love enchiladas and I had a newly vegetarian kiddo, so I decided to try it. I used my lazy enchilada/lasagna method and invented a recipe using some of our favorite enchilada flavors. He loved it, I loved it, everybody loved it! Now I make it all the time and highly recommend this recipe for vegetarians, vegans, and omnivores alike.
I am going to be sharing a recipe for a delicious hummus, but the recipe calls for prepared chickpeas. While it is certainly easy and acceptable to use canned chickpeas or garbanzo beans for making hummus (I do), it is also very easy and convenient to make chickpeas in a pressure cooker. There are two schools of thought on making beans in the pressure cooker. One is to soak your beans for at least 6 hours, as you would if you were making them on the stove. Typically, this is the method I use. Other folks just break all the rules and cook dry beans in the Instant Pot®.
MMM, instant peachy, creamy oatmeal. I enjoyed many bowls during my 80s childhood. I could make it myself, it had fruit and oatmeal -total healthfood, and finally, it was ready in about a minute. While my tastes and health knowledge have matured over the years, a creamy oatmeal filled with peaches still sounds tasty. Plus, I knew my kids would be thrilled to eat their oatmeal if it had peaches as an ingredient. I have been using my Instant Pot® to make various steel cut oat recipes, but there was a request for "regular" oatmeal. Since the Instant Pot® works just as well for rolled oats, that is what I used in this recipe.
It is almost Easter, and for us that means making lots of hard boiled eggs to dye. Nobody except for me enjoys eating them (and when I say I enjoy, I mean that very loosely). Because of that, I typically take little care when boiling eggs for dyeing. They are overcooked, have that nasty green ring and many end up cracked. Since the will be spending the night at room temperature in my living room, they go straight in the trash. However, I hear that some folks let their children dye eggs just for fun and then the big bunny hides plastic eggs instead. If this is what happens in your house, perhaps a dyed pressure cooker hard boiled egg is something you would enjoy eating.
This recipe for gluten-free lemon cheesecake is perfect to serve at your Easter, Mother's Day or other spring brunches. It is sweet, creamy, lemony and is crustless, so you can easily include gluten-free diners, without having to find special ingredients for the crust. The Instant Pot® makes the creamiest, fail-proof cheesecakes. If my waistline would allow, I would make cheesecake in the Instant Pot® all of the time. Since it doesn't, my next indulgence will be this Lemon Cheesecake at our Easter brunch.
Did you know that the U.N. declared 2016 to be the International Year of Pulses? Today, I decided to make one of my favorite pulse-centered dishes in my Instant Pot®. Lentil Soup is warm, comforting and loaded with healthy nutrients and protein. Because they are small, lentils cook more quickly than other legumes. The pressure cooker makes the soup cook even faster. My vegan, gluten-free lentil soup is more like a stew, but feel free to add water to thin it down to the consistency you prefer.
One pot pasta dishes are all the rage. All the ingredients are cooked together in one pot. I have made several variations, which have included a basil pasta, Thai-style, and a veggie-loaded spaghetti. All have been delicious and easy. What could be easier then cooking all of the components of your dinner in one pot? Plus, the pasta absorbs all of the flavors from the sauce in which it cooks. This recipe for One Pot Pasta and Meat Sauce is cooked in the Instant Pot®. Easy, rich, and everyone loves it.
Everyone has their guilty pleasure- mine is Chicago-style Italian Beef. Portillo's, Al's, Johnnie's - you name it, I love it. It is definitely a Chicago thing, but for folks living in another part of the country, it is thinly sliced roast beef on a crusty roll with (sweet) bell peppers and (hot) giardinara, covered in gravy (the liquid in which the beef and peppers cooked). It is a wet sloppy mess, but so yummy.
Every Valentine's Day, I make homemade spaghetti and meatballs for dinner. It is a little love note in a bowl. The tradition started when my boys were really little and we were watching "Lady and the Tramp." The romantic spaghetti scene is where it all started, and even though they refuse to watch the movie with my anymore, they are always excited for our Valentine's Day dinner.
So many of our dinners start with a good tomato sauce. Sometimes (a lot of the time), I open a jar. I am busy and like lots of families, I need to get dinner on the table quickly. Nothing compares to the ease of jarred sauce, but this homemade pasta sauce recipe is pretty darn close and tastes WAY better. The Instant Pot® does a great job of giving it that long-simmered flavor in a fraction of the time.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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