[Instant Pot] Easy Vegetable Curry

Original publish date September 25, 2014. Updated 2023 with expanded information.

This Instant Pot Vegetable Curry is a simple, healthy dinner that will fill you up with plant-powered nutrition. A mountain of mixed veggies, warm spices and creamy coconut milk make this a quick meal that will nourish your whole family – vegan and gluten free eaters included.

A curry spice blend peppered with cinnamon and nutmeg creates an aromatic curry that transports my appetite to a steamy West Indian or Caribbean kitchen. You will crave it and cook it again and again!

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[Instant Pot] Insta-Pumpkin! DIY Pressure Cooker Pumpkin Puree

Original publish date September 26, 2020. Updated 2022 with expanded information.

The easiest way to prep your own pumpkin from scratch: pressure cook it in your Instant Pot!

I love and respect canned pumpkin as much as the next fall baking enthusiast – but if you have a local source for fresh pie pumpkins, you can make your festive fall recipes that much more special by giving them the starring role.

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[Instant Pot] Insta-Artichokes! How to Steam Whole Artichokes in a Pressure Cooker

With Instant Pot, whole steamed artichokes are faster and easier than ever! Read on for everything you need to know to master this special treat.

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[Instant Pot] Insta-Greens! How to Prep Leafy Greens in a Pressure Cooker

Original publish date May 30 2017. Updated 2022 with new photos and information.

Instant Pot makes it SO easy to cook up a batch of leafy greens. Whether you’re looking to prep yourself a pot of kale, collards, chard, beet greens, turnip greens, ANY kind of greens… with your pressure cooker, you can set-it-and-forget-it and get them done in a flash.

I like to call them INSTA-GREENS. Make a batch every week to add to your dinners, lunches and breakfasts. Let your Instant Pot be a positive influence on your self care routine!

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[Instant Pot] Insta-Zoodles! How to Cook Zucchini Noodles in a Pressure Cooker

Zucchini noodles are a fun way to load up your plate with an extra dose of veggies and mix up your meal prep!

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[Instant Pot] Carrot Cake Steel-Cut Oats

This winter, I found a new favorite cheerful make-ahead weekday breakfast. This golden bowl features whole-grain steel cut oats with no refined sugars, instead sweetened and enriched with lots of carrot (2/3 cup freshly grated root per serving), fresh ginger, warm spices, raisins, juicy pineapple tidbits, and flakes of toasted coconut. 

Top as you please with even more nuts and fruits, and a swirl of your favorite creamy dairy or nut milk. Then revel in the moment of cozy glory you achieved. Then tomorrow morning, reheat and repeat. 

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[Instant Pot] 50 Clove Garlic & White Bean Soup

Garlic lovers only! Fifty whole cloves – half roasted until deeply caramelized, half left sharply raw before pressure-cooking – make this soup very powerful.

Because this recipe is made with hardy produce that stays available through the cold season, it is an excellent candidate to accompany your winter grilled cheese sandwiches after your freezer supply of Roasted Tomato Soup runs out. Instant Pot makes it easy to pressure-cook garlic, onion, herbs, broth, and soaked dry white beans into a creamy, fiery, satisfying soup.

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[Instant Pot] Roasted Tomato Soup

Ever think about using your Instant Pot to transform fresh tomatoes into soup? Think about it! I gave it a shot for the first time this Summer, and the results blew me away: rich, velvety, and intensely flavorful.

Ever wonder why so many recipes tell you to remove the seeds and skins from tomatoes? I avoid that step whenever I can, and not just because it’s annoying…

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[Instant Pot] Pumpkin Spice Steel-Cut Oats

Seattle is getting colder, and predictably, my breakfasts are getting warmer. The days of raw fruit & chilled muesli have come and gone, and now my oats are getting the hot & hearty porridge treatment.

A breakfast like this can help you stay strong through the stresses of the seasonal shift. With the growing season coming to a close and colorful summer crops disappearing from the local food system, pumpkins and other winter squash persevere as a shelf-stable source of vibrantly orange vitamin power. And as the weather chills, spices become magical; we love them, and they love us back with their stimulating, grounding and warming qualities. (Don’t forget: spices are powerful plants that humans have selected, valued, and carried along with us through the history of eating. They interface with our physiology in ways that science is only beginning to understand).

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[Instant Pot] Creamy Coconut Steel-Cut Oats

Resolving to Eat Better this year? Me too, but I’m not just talking about nutrition… I’m also always looking for new and exciting ways to ENJOY IT. That’s why I make this kind of food: wholesome, real ingredients coming together to make something indulgently nourishing for your “most important meal of the day.” It’s simple, but special. It’s rich, but still provides legit nutrition. And as a bonus, it will warm you to the bones not only by virtue of being a hearty porridge, but also by briefly relieving your winter weather woes with a mental tropical vacation.

So, what makes these oats so nutritious and filling? The winning combination of whole grains and coconut deliver fiber, complex carbs and a healthy dose of fat that provide lasting energy to fill you up and truly satisfy.

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[Instant Pot] Everyday Lentil & Spinach Dal

These days I do most of my recipe-clipping on Pinterest, but I still have a recipe folder on my browser’s bookmarks bar dating back from the days before ‘pinning’ was a household term (shocking, I know). The heart of the collection is a sub-folder marked “Tried and True,” which holds those special recipes that I’ve come back to again and again… the keepers! Along with the formula behind killer pumpkin garlic knots, this folder is also home to an unassumingΒ yellow dalΒ bookmarked from Smitten Kitchen. I made this recipe for the first time in college, justΒ starting to dip my toes into Indian cooking, and I can’t even tell you how many times I’ve served it up since then!

This dish has been a dinner staple in my house for a lot of reasons. For one, the recipe is really straightforward, easy enough to commit to memory. It’s also super inexpensive. I do my best to cook with economy and grace, and these tasty lentils make it easy: all of the budget-friendly benefits of dried beans, but with no soaking needed. It’s a hearty vegetarian (easily vegan) source of protein – about 14 grams per serving, before the yogurt garnish. And those healthy legumes are filled out with plenty of vegetables and nutritious spices. I’ve been putting more focus on anti-inflammatory foods in my diet lately, and the turmeric, cumin, coriander, cayenne and garlic in this recipe all offer functional health benefits to reduce inflammation in the body. This is definitely an example of getting your flavor from real food, and this enticing combination is so nutritious that it’s practically medicinal!

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