If you're considering investing in an instant pot, here are some ‘ono plant-based recipes you can try out! Download our Instant Pot Recipes Booklet. Here are a few of our favorites!

JACKFRUIT WHITE BEAN CHILI

Ingredients

• 1 cups minced onion

• 1 tsp minced garlic

• 1 1/2 tsp cumin powder

• 1 1/2 tsp chili powder

• 3 cups jackfruit, shredded

• 3 cups water
• 4 Tbsp diced chilies
• 1 salt-free bouillon cube
• 1 lb beans, soaked 8 hours & drained
• Garnish with 2 tsp oregano and/or 2 tsp lime juice

Directions

1. Turn on saute function and heat about 1/2 c water. Once hot add the onions and cook until translucent.
2. Add garlic, cumin, and chili powder and saute until spices become fragrant, about 2 minutes.
3. Turn saute off. Add jackfruit, shredding with your hands. Then stir in the water, green chilies, bouillon cube and soaked beans.
4. Cook on high manual/pressure cook for 10 minutes.
5. Let the pressure release manually.
6. Before serving add the oregano and lime juice.
7. You can serve with your favorite toppings like chopped cilantro, cashew cream, or hot sauce.
8. Sprinkle bowls with jalapeño powder to add an extra flavor burst!

THAI EGGPLANT MUSHROOM

Ingredients

• 1/2 cup water

• 1 1/2 cup chopped onion
• 1 tsp minced garlic
• 2 cups chopped mushrooms
• 14 oz can full fat coconut milk
• 1/3 cup fresh cilantro
• 1/4 cup nutritional yeast
• 1 Tbsp grater ginger
• 2 tsp chopped jalapeno
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/8 tsp black pepper
• 2 cups chopped eggplant
• 3 cups chopped mushrooms
• 16 oz block extra firm tofu cubed
• 4 cups cooked red or brown rice

Directions

1. Add the water and onion to pot and use saute function. Cook until onions are translucent. Add garlic and mushrooms. Cook until mushrooms have released all their liquid. Turn off the heat.
2. Add coconut milk, cilantro, yeast, ginger, jalapeño, coriander, cumin, and pepper to blender and blend until smooth. Taste and add more spice if desired.
3. Add the sauce, eggplant, mushrooms, and tofu to the onion-mushroom mixture. Cover and cook on high pressure for 15 minutes.
4. Manually release the pressure, taste and add more spices if needed. Serve over a bed of steamed rice.

VEGAN SPRING RISOTTO

Ingredients

• 2 cups arborio rice

• 1 tsp olive oil
• 1 onion, diced
• 8 oz criminology mushrooms, sliced and stemmed
• 4 cups vegetable broth
• 15 oz can chickpeas, drained
• 1 bunch asparagus, tough ends removed and sliced into 2-in pieces
• Pepper to taste
• Optional: 1/4 cup cashew cream

Directions

1. Set to saute function. Add 2 tbsp of water to cooking insert and add the asparagus.
2. 2. Cook asparagus for 2-3 minutes until bright green. Remove to a bowl of ice water to stop the cooking.
3. Add oil and onions. Cook onions for 3-5 minutes until becoming translucent. Add mushrooms and cook until they start to brown and most of the liquid has cooked out. Add the rice and stir for 1-2 minutes until rice has started to release a bit of starch and get toasted. Add vegetable broth and chickpeas, stir to combine.
4. Lock the lid and set to manual high pressure for 5 minutes, making sure valve is set to sealing.
5. When time is done, release the pressure with the quick release valve until pressure indicator goes down.
6. Stir risotto, adding in savory cashew cream is using.
7. Drain asparagus and add to risotto, stir to combine and heat through. Serve immediately and enjoy!

View our Instant Pot Recipe Booklet HERE.