Split Pea Soup is a humble soup, and definitely a hard sell in my family. Thick, green, obviously full of vegetables, everyone seems to turn their nose up at it. I love it, though, and usually, make it a couple of times a year to satisfy my craving. I really think you should, too! If I happen to have a leftover ham bone, I make it with that, but if not, I don't let that hold me back. This recipe is vegan and gluten-free and equally yummy. Split pea soup is also easy on your wallet if you need to stretch your food budget. I love using the Instant Pot® for this recipe because the soup cooks really fast.
This recipe is not my own. Full credit goes to my 11-year-old son. He has a sudden interest in cooking and has been watching old reruns of Good Eats on Netflix. My son is the sole vegetarian in our house, and sometimes I buy him special vegetarian treats. I recently bought him frozen corn and poblano tamales, and while he liked them enough, he asked if we could try making them better. I told him yes, thinking (hoping) he would just forget about it. A week later he asked me to buy corn husks and masa. I said sure, and threw them in a cabinet - out of sight. The next day he came to the kitchen with a recipe written on graph paper and his kindle with Alton Brown's tamale episode ready to show me. I knew he would not relent.
This hearty White Bean Soup is perfect for any season. We had a wonderful, unseasonably warm Spring day yesterday. Today, in typical Midwestern fashion, the temperature plummeted. I happened to have a batch of prepared beans that I made in the Instant Pot® yesterday. I wasn't sure what I wanted to do with them, but as soon as I took the dog out this morning, I knew I would be using them in this Tuscan-inspired "beans and greens" soup.
Do you love hummus and guacamole? Avocado Hummus is a beautiful marriage between the two. I pureed avocado, lime juice, and cilantro with chickpeas that I prepared in the Instant Pot® pressure cooker. It could not be simpler to whip up a batch of hummus before a party, barbecue, or just to have in the fridge for a healthy snack. I like to freeze beans that I prepare in the Instant Pot®, so I can make hummus and dips whenever I want.
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®.
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.
I call this THE SOUP. Vegan Black Bean Soup is quite possibly the easiest soup in the world to make. Everyone loves it - especially kids. My non-vegetarian son requests it all the time. When their friends come over to hang out, I serve it. My son's best friend ate three bowls the last time he came over! They go home and tell their parents how delicious the black bean soup was. When the parents text me asking for the "recipe," I am almost embarrassed to share, because it is so easy. However, I always do, because I feel like all parents need easy and healthy kid-approved recipes in their repertoire.
I recently made amazing Baked Beans in my Instant Pot®. As soon as my younger son walked into the kitchen, he said, "baked beans?" His eyes lit up, until I said that they had bacon in them. He's a vegetarian. He sweetly asked if I could make him vegetarian baked beans. How could I let him down? After a little trial and error, I came up with a winner.
I should call these Instant Pot® Baked Beans - Bacon Beans, because they are made with a ton of bacon. Oh my gosh, they are good. Sweet, spicy, and EASY. I will admit that I usually just open a can of baked beans and call it dinner, but these are easy enough to make that I should not do that any more. The recipe makes a ton, so make it tonight and freeze half for a meal in the future.
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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