Plant-Based Instant Pot Cookbook: 80 Whole Food, Plant-Based Diet Recipes Made Quick and Easy by Slattery Felicia

Author:Slattery, Felicia [Slattery, Felicia]
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2021-08-03T00:00:00+00:00

FLAVOR BOOST: Top each bowl with a handful of fresh bean sprouts, chopped scallions, chopped fresh cilantro, and a squeeze of lime juice.

PER SERVING: Calories: 440; Fat: 22g; Protein: 10g; Total Carbs: 58g; Fiber: 11g; Sugar: 12g; Sodium: 234mg

Wild Rice Soup

GLUTEN-FREE NUT-FREE SOY-FREE WFPB ONE-POT MEAL WORTH THE WAIT

PREP TIME: 10 minutes COOK SETTING: Sauté for 3 to 5 minutes, High Pressure for 50 minutes RELEASE: Natural for 10 minutes, then quick TOTAL TIME: 1 hour 30 minutes

This hearty soup borders on a stew with loads of textures and flavors. From the nutty and toothsome wild rice to the creamy chickpeas, the savory broth brings everything together. Serves 4 to 6

1 medium onion, diced

3 large carrots, diced

4 celery stalks, diced

3 garlic cloves, minced

1 teaspoon no-salt-added poultry seasoning

1 cup wild rice

6½ cups Easy Vegetable Broth or no-salt-added vegetable broth

1 cup dried chickpeas, rinsed and sorted

1 bay leaf

3 to 4 ounces baby spinach

Freshly ground black pepper

Salt (optional)

1. Select the Sauté function on your Instant Pot. Sauté the onion for 3 to 5 minutes, until translucent, adding water as needed to prevent sticking. Stir in the carrots, celery, garlic, and poultry seasoning and sauté about 30 seconds. Stir in the rice. Cancel the Sauté setting and add the broth, chickpeas, and bay leaf, scraping up any browned bits from the bottom of the pot. Lock the lid and turn the steam release handle to Sealing. Using the Pressure Cook/Manual function, set the cooker to High Pressure for 50 minutes.

2. When the cook time is complete, let the pressure release naturally for 10 minutes; quick-release any remaining pressure and carefully remove the lid. Remove and discard the bay leaf.

3. Add the spinach and stir until wilted. Season to taste with the pepper and salt (if using). Serve immediately. Store any leftovers in the fridge for up to 4 days in a covered container.

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