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Gluten-Free Instant Pot Recipes Soup

Grandma B’s Pressure Cooker Chicken and Rice

Posted on January 6, 2018
Pressure Cooker Chicken and Rice | The Foodie Eats

Grandma B’s Pressure Cooker Chicken and Rice

Some of my most vivid memories are attached to food. And I don’t think I’ve ever known a cook as good and my Grandma B. I remember growing up and being amazed at how good even her rice tasted. She is no longer with us, so I can’t ask – but I’m pretty sure this pressure cooker chicken and rice recipe is similar. Even if it isn’t, it sure reminds me of eating in her kitchen after school. And that’s just fine with me.

Pressure Cooker Chicken and Rice | The Foodie Eats

 Few Ingredients. Few steps.

Ya gotta love a recipe that doesn’t require any ingredients or complicated preparation. Every now and then it’s just nice to have something simple that still delivers the delicious. I mean, the toughest part of this pressure cooker chicken and rice is trying to remove the whole chicken from the pressure cooker. Then just remove the meat from the bones while the rice cooks, and add it back. Anyone can do this! Anyone.

And as Always… Please Pin & Share the Love!

Pressure Cooker Chicken and Rice | The Foodie Eats

Pressure Cooker Chicken and Rice | The Foodie Eats
5 from 2 votes
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Grandma B's Instant Pot Chicken and Rice

Shredded chicken with perfect rice in delicious broth.

Course Soup
Cuisine Southern
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 440 kcal
Author The Foodie Eats

Ingredients

  • 4 lb. whole young chicken
  • 2 quarts water
  • 2 cups basmati rice
  • 4 tsp. salt
  • 2 tsp. black pepper separated
  • 2 Tbsp. lemon juice

Instructions

  1. Place whole chicken in Instant Pot breast side up, then add water, salt, and 1 teaspoon of pepper. Lock lid, close vent, and set manual timer for 25 minutes on high pressure.
  2. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
  3. Add lemon juice and rice to broth, then mix well. Lock lid, close vent, and set manual timer for 4 minutes on low pressure.
  4. Meanwhile - remove all the meat from the bones and tear into medium-size pieces. Throw away all the skin and bones.
  5. Once cook time is complete, quick-release pressure. (If liquid starts to come out of vent, just close it and wait a minute or two. Sometimes the rice will produce those starchy bubbles.) Then remove lid and add chicken and 1 teaspoon black pepper to pot. Mix well.
  6. Serve and enjoy!

Recipe Notes

I would recommend not covering the rice after it's cooked. This will cause the rice to continue to cook and become mushy.

Nutrition Facts
Grandma B's Instant Pot Chicken and Rice
Amount Per Serving
Calories 440 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 6g 30%
Cholesterol 113mg 38%
Sodium 752mg 31%
Potassium 332mg 9%
Total Carbohydrates 25g 8%
Protein 30g 60%
Vitamin A 4.3%
Vitamin C 4.1%
Calcium 3.4%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Baby Lima Beans

Posted on December 6, 2017
Instant Pot Baby Lima Beans (aka Butterbeans) | The Foodie Eats

Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I can eat a bowl of these for breakfast, and I often do. That being said… there’s something so convenient about being able to (sometimes) cook without thinking. Well, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

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Instant Pot Baby Lima Beans (aka Butterbeans) | The Foodie Eats

5 from 1 vote
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Instant Pot Baby Lima Beans

Super simple meatless butterbeans that are tender and sweet. Vegetarian or vegan recipe (depending on the butter you choose).

Course Side Dish
Cuisine Southern
Prep Time 2 minutes
Cook Time 23 minutes
Resting 10 minutes
Total Time 25 minutes
Servings 10
Calories 126 kcal
Author The Foodie Eats

Ingredients

  • 28-30 oz. fresh frozen baby lima beans
  • 3 cups water really just enough to cover beans
  • 1/2 tsp. black pepper
  • 2 Tbsp. butter can sub vegan butter
  • 1 bay leaf
  • 1 tsp. salt

Instructions

  1. Place beans, water, black pepper, and butter in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

  2. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  3. Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
  4. Serve and enjoy!

Recipe Notes

If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule of thumb to always add salt to beans AFTER they are cooked.

Nutrition Facts
Instant Pot Baby Lima Beans
Amount Per Serving
Calories 126 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 257mg 11%
Potassium 358mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Protein 6g 12%
Vitamin A 4.5%
Vitamin C 8%
Calcium 3.1%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Chili

Posted on December 5, 2017
Pressure Cooker Chili | The Foodie Eats

Pressure Cooker Chili

In Just 3 Easy Steps!

No other food on Earth speaks to my soul the way a hot bowl of chili does on a cold winter night. And since we’re (finally) expecting some cold weather this week, it’s only right that we share this adaptation of our Granny’s chili. I’d be willing to put this pressure cooker chili recipe up against any other one that you find. But, I could be biased since she is my Granny.

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Pressure Cooker Chili | The Foodie Eats

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Pressure Cooker Chili

A quick chili recipe with amazing flavor and a twist!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 549 kcal
Author The Foodie Eats

Ingredients

  • 2 lbs. ground beef
  • 1 tsp. black pepper
  • 3 tsp. salt divided
  • 1 large onion diced
  • 1 Tbsp. garlic minced
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • ¼ tsp. cayenne
  • 1 tsp sugar
  • 1 large green pepper diced
  • 28 oz. can tomatoes petite diced
  • 1 cup chicken stock
  • 1 bay leaf
  • 36 oz. canned red kidney beans drained and rinsed
  • 14.75 oz canned creamed corn
  • 2 Tbsp. cornstarch
  • 3 Tbsp. water

Instructions

  1. Using sauté setting - Place beef, onion salt, and pepper in IP and cook until beef is fully browned, mixing often. Once nearly finished, add garlic for the last minute.
  2. Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid, close vent, and switch to manual setting for 12 minutes on high pressure.
  3. Meanwhile - In small bowl, stir water and cornstarch until smooth.
  4. Once cook time is complete, allow pressure to release naturally. Then remove lid and switch back to sauté setting. Add beans and cornstarch mixture to the IP and stir until it thickens, about 3 minutes.
  5. Switch IP to warm setting, then serve and enjoy!
Nutrition Facts
Pressure Cooker Chili
Amount Per Serving
Calories 549 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 12g 60%
Cholesterol 108mg 36%
Sodium 1572mg 66%
Potassium 1134mg 32%
Total Carbohydrates 36g 12%
Dietary Fiber 6g 24%
Sugars 11g
Protein 31g 62%
Vitamin A 39.6%
Vitamin C 40.7%
Calcium 12.6%
Iron 38.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Hoppin John

Posted on December 1, 2017
Instant Pot Hoppin John | The Foodie Eats

Instant Pot Hoppin John

Vegan or Not!

With the new year approaching, I feel it’s only right that we share a southern tradition with you: black-eyed peas! And the legend says that eating them for New Year’s Day will bring good fortune. Well, I may not be a big believer in luck, but I am one who loves traditions. So please enjoy this incredibly easy Instant Pot Hoppin John recipe. And if you make two minor adjustments, it becomes as vegan as it gets!

 

Vegans Don’t Read This – It’s About Bacon

While growing up, I can ALWAYS remember a little dish of bacon grease next to the stove. My dad would use it to make scrambled eggs – the best eggs in the world. Now as an adult, I find that this is a tradition that stuck with me.

I have found having a mason jar of bacon grease next to the range makes me a true southerner. And while I don’t use it often, I have a few dishes that I highly recommend using it. This is one of them. That is, unless you’re vegan. Or simply don’t have any. We’ve tried it both ways and it’s still delicious!

 

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Instant Pot Hoppin John | The Foodie Eats

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Instant Pot Hoppin John

A southern classic, perfect for New Year's Day - or any day!

Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 7
Calories 292 kcal
Author The Foodie Eats

Ingredients

  • 1/2 cup yellow onion adiced
  • 1 carrot peeled, diced
  • 1/2 cup celery diced
  • 1/2 jalapeno diced
  • 2 Tbsp. bacon grease or olive oil
  • 2 tsp. garlic minced
  • 1 Tbsp. apple cider vinegar
  • 1 cup rice
  • 2 1/2 cups chicken or vegetable stock
  • 1 tsp. thyme leaves
  • 1 bay leaf
  • 2 tsp. sea salt
  • 28 oz. frozen field peas and snaps

Instructions

  1. Using sauté setting - heat oil, then add onion, carrot, celery, and jalapeno. Cook for 4 minutes, stirring frequently. Then add garlic and vinegar and cook 30 seconds. Next, add the rice and cook for another 30 seconds, stirring constantly.
  2. Add stock, thyme, bay leaf, and salt and mix well. Then add peas and mix again.
  3. Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).
  4. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  5. Serve and enjoy!
Nutrition Facts
Instant Pot Hoppin John
Amount Per Serving
Calories 292 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 595mg 25%
Potassium 487mg 14%
Total Carbohydrates 48g 16%
Dietary Fiber 8g 32%
Sugars 4g
Protein 12g 24%
Vitamin A 31%
Vitamin C 5.8%
Calcium 5.2%
Iron 18.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Side Starter Vegan

Instant Pot Sushi Rice

Posted on November 16, 2017

Instant Pot Sushi Rice Recipe

There are few foods that have me doing the happy dance as much as sushi rolls. But let me tell you, it can be an expensive habit! So over the past year and a half, I’ve been learning and trying to perfect making it at home. And little did I know that the key is the rice! So when you combine this new mission with my slight obsession with my Instant Pot, you get this perfect Instant Pot sushi rice recipe! I’m very happy about it.

Why Use the Instant Pot for This?

There’s a simple reason I prefer using the Instant Pot for rice: consistency! We actually got rid of our rice cooker once we discovered how perfectly the IP cooked rice each and every time. And any kitchen that can take away the guesswork gets my vote.

I Know… It Seems Like a Lot of Vinegar

I wasn’t surprised at how many comments we received about how much vinegar is called for in this recipe. I also wasn’t surprised at the response after people gave it a try! It may seem like a lot, but trust me on this… It creates an amazing flavor! And I think it’s some of the best sushi rice I’ve ever tasted. Try it!

The Process

Instant Pot Sushi Rice Recipe | The Foodie Eats

In a fine mesh strainer – Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.

 

Instant Pot Sushi Rice Recipe | The Foodie Eats

Add rice and water to Instant Pot and use rice setting – low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release – about 10 minutes.

 

Instant Pot Sushi Rice Recipe | The Foodie Eats

Meanwhile, in a small bowl – combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.

 

Instant Pot Sushi Rice Recipe | The Foodie Eats

Transfer rice to glass dish.

 

Instant Pot Sushi Rice Recipe | The Foodie Eats

Add vinegar mixture to cooked rice.

 

Instant Pot Sushi Rice Recipe | The Foodie Eats

Then using a wooden spoon, gently mix well to combine.

 

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Instant Pot Sushi Rice Recipe | The Foodie Eats

 

 

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4.89 from 9 votes
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Instant Pot Sushi Rice

A fool-proof method for perfect sushi rice every time.

Course Side Dish
Cuisine Japanese
Prep Time 2 minutes
Cook Time 38 minutes
Total Time 40 minutes
Servings 12
Calories 123 kcal
Author The Foodie Eats

Ingredients

  • 2 cups short-grain Japanese rice
  • 2 cups water
  • 1/4 cup white wine vinegar
  • 1/4 cup seasoned rice vinegar
  • 1 1/2 tsp. salt
  • 2 Tbsp. sugar

Instructions

  1. In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.
  2. Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.
  3. Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.
  4. Transfer rice to glass dish. Then using a wooden spoon, gently add vinegar mixture and mix well to combine.
  5. Let cool, the use in your favorite rolls. Enjoy!
Nutrition Facts
Instant Pot Sushi Rice
Amount Per Serving
Calories 123
% Daily Value*
Sodium 242mg 10%
Potassium 35mg 1%
Total Carbohydrates 27g 9%
Sugars 2g
Protein 2g 4%
Calcium 1%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Entrée Gluten-Free Instant Pot Recipes

Instant Pot Christmas Ham

Posted on November 13, 2017
Instant Pot Christmas Ham | The Foodie Eats

Instant Pot Christmas Ham

There’s something sentimental to me about a spiral cut ham on Christmas day. I don’t actually eat ham too often. So when I do, I want it to be amazing! I had an idea of what flavors I wanted to try for an Instant Pot Christmas Ham. And it’s always a great feeling when you try something and it works perfectly on the first try! That’s what happened here and I hope you enjoy it as much as I did.

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5.0 from 1 reviews
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Instant Pot Christmas Ham
Author: 
 
Ingredients
  • 4lb. half spiral bone-in ham
  • 4 cups chicken stock
  • 2 cups apple cider
  • ½ cup brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
Instructions
  1. In a medium mixing bowl - whisk together apple cider, brown sugar, cinnamon, and cloves.
  2. Place ham in Instant Pot spiral cut side down. Add chicken stock and apple cider mixture. Make sure ham is covered, so add a little more stock if needed.
  3. Set manual time for 1 minute. Once cook time is complete, allow pressure to naturally release (probably about 20 minutes).
  4. Carefully remove ham to a serving platter. Enjoy!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Pumpkin Soup

Posted on August 19, 2017
Instant Pot Pumpkin Soup | The Foodie Eats

Instant Pot Pumpkin Soup

Can you smell that? The first smells of Fall are in our kitchen. Not only is the weather about to be amazing, but we are super excited to share some recipes full of that warmth and spiciness that only Autumn can deliver. And this Instant Pot pumpkin soup is only the beginning! It’s both vegan (aka plant-based) and gluten-free, with a non-traditional flavor profile.

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Instant Pot Pumpkin Soup | The Foodie Eats

5.0 from 1 reviews
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Instant Pot Pumpkin Soup
Author: 
 
Ingredients
  • 1 small yellow onion - diced
  • 2 Tbsp. grape seed oil
  • 1 medium head cauliflower - florets only
  • 3 tsp. sea salt - divided
  • ½ tsp. black pepper
  • 2 Tbsp. apple cider vinegar
  • 4 cups vegetable broth
  • 1 15oz can pumpkin
  • ¼ tsp. cardamom
  • ½ tsp. nutmeg
  • ¼ cup molasses
Instructions
  1. Using the sauté setting - add oil and cook onions until soft and translucent (about 3 - 4 minutes), stirring constantly to prevent burning/browning. Then add cauliflower florets, 1 tsp. of salt, and black pepper and continue cooking for another 5 minutes, stirring frequently. Next add vinegar and cook for another minute or two, until mostly evaporated.
  2. Add broth, pumpkin, cardamom, nutmeg, molasses, and 2 tsp. of salt to IP. Mix well. Lock lid and switch to manual setting for 5 minutes.
  3. Once cook time is complete, rapid-release pressure. Then remove lid.
  4. Using and immersion blender - blend soup until completely smooth. Or transfer to a high-powered blender (in batches). Remove the round insert from top of the blender and cover the hole with a towel. Blend slowly at first, increasing speed incrementally to avoid mess. Blend until incredibly smooth.
  5. Serve and enjoy!
Notes
Top with your condiments of choice, like pumpkin seeds. Pictured with sautéed mushrooms, cashew cream, and green onions.

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Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Vegan Potato Soup

Posted on August 9, 2017
Instant Pot Vegan Potato Soup | The Foodie Eats

Instant Pot Vegan Potato Soup

I’m not exactly sure how this happened. But somehow and some way, this Instant Pot vegan potato soup has a “meaty” flavor. Now, that is not the point – to have food taste like meat. But when eating a strict plant-based diet, I’ll take any meaty flavor I can get! And, additionally, is actually more of a potato-vegetable chowder than a soup.

And as Always… Please Pin & Share the Love!

Instant Pot Vegan Potato Soup | The Foodie Eats

5 from 8 votes
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Instant Pot Vegan Potato Soup

Vegan potato soup with a "meaty" flavor!

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 238 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 2 medium carrots peeled, diced
  • 1 bay leaf
  • 2 Tbsp. garlic minced
  • 2 Tbsp. white wine vinegar
  • 4 cups vegetable stock
  • 1 Tbsp. sea salt
  • 1 tsp. black pepper
  • 3 lbs. red or gold potatoes skin-on, roughly chopped

Instructions

  1. Turn on sauté setting on Instant Pot - Once hot, add oil, onions, carrots, and celery, cook for about 5 minutes (until onions are translucent and carrots begin to soften).
  2. Add vinegar, garlic, and bay leaf ­ cook for 2 minutes, until vinegar has evaporated.
  3. Add vegetable stock, salt, pepper, and potatoes, then mix well. Then switch Instant Pot to manual setting for 7 minutes.
  4. Once time is complete quick-­release pressure then remove lid.
  5. Remove bay leaf and mash well with a potato masher. (I don't recommend using any kind of blender because the soup will become super starchy.)
  6. Ladle into a bowl and top with caramelized onions and/or fresh green onions.
  7. Serve and enjoy!
Nutrition Facts
Instant Pot Vegan Potato Soup
Amount Per Serving
Calories 238 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 1649mg 69%
Potassium 1189mg 34%
Total Carbohydrates 44g 15%
Dietary Fiber 5g 20%
Sugars 6g
Protein 5g 10%
Vitamin A 76.1%
Vitamin C 29.1%
Calcium 5.2%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.

Instant Pot Vegan Potato Soup | The Foodie Eats

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Instant Pot Recipes Soup Vegan

Vegan Instant Pot White Bean Soup

Posted on August 8, 2017
Vegan Instant Pot White Bean Soup | The Foodie Eats

Vegan Instant Pot White Bean Soup

Now that we’ve entered a season of plant-based eating, one of my favorite things to do is revisit old recipes I’ve created and transform them. And this vegan instant pot white bean soup has got to be one of my favorites so far.

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Vegan Instant Pot White Bean Soup | The Foodie Eats

5.0 from 2 reviews
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Vegan Instant Pot White Bean Soup
Author: 
 
Ingredients
  • 2 Tbsp. olive oil
  • 1 lb. great northern beans - soaked overnight
  • 1 yellow onion - diced
  • 2 carrots - peeled, diced
  • 2 stalks celery - diced
  • 1 Tbsp. fresh thyme leaves
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. garlic - minced
  • 1 bay leaf
  • 6 cups vegetable broth
  • 1 15oz.-can tomatoes - fire-roasted, petite diced, drained
  • 8oz. kale - de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Turn on sauté setting on Instant Pot - Once hot, add oil, onions, carrots, celery, and thyme, cook for about 5 minutes (until onions are translucent and carrots begin to soften).
  2. Add vinegar, garlic, and bay leaf - cook for 2 minutes, until vinegar has evaporated.
  3. Add remaining ingredients and mix well. Then switch Instant Pot to manual setting for 15 minutes on high pressure.
  4. Once time is complete ­ quick­-release pressure then remove lid.
  5. Remove bay leaf and mix well.
  6. Serve and enjoy!

 

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Entrée Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Lentil Dal

Posted on August 2, 2017
Instant Pot Lentil Dal | The Foodie Eats

Instant Pot Lentil Dal

I don’t know about you, but I could eat lentils for breakfast. And as a matter of fact, I often do. I’m just not a bowl of oatmeal kind of guy, even though I know I should be. Recently, my two worlds collided – switching to a plant-based diet meets using the Instant Pot for everything possible. And the first creation is this Instant Pot lentil dal. It is super easy  to make and pretty much fail-proof.

Comfort Food? Well, Yeah! Kinda.

(But not really. Lol!)

When you think of comfort food, I’d be willing to bet that curry and lentils don’t come to mind. But, in my opinion, this dish has some of what comfort food is all about. The flavors are warm and rich. And after eating a bowl, you’re left with that satisfied feeling. Isn’t that pretty much the definition? I believe that every cuisine has comfort food dishes. It’s not just mac-and-cheese and casseroles. Mmmm, casseroles…

The Process

Instant Pot Lentil Dal | The Foodie Eats

Turn on Sauté setting. Once hot, add olive oil, serrano pepper, ginger, and onions. Sauté for 3-4 minutes, stirring frequently.

 

Instant Pot Lentil Dal | The Foodie Eats

Add garlic, curry paste, and curry powder and stir to coat.

 

Instant Pot Lentil Dal | The Foodie Eats

Sauté for another 2 minutes.

 

Instant Pot Lentil Dal | The Foodie Eats

Then add all remaining ingredients except spinach. Stir to combine. Lock lid and switch IP to manual setting and set for 15 minutes at high pressure.

 

Instant Pot Lentil Dal | The Foodie Eats

Once cook time is complete, allow pressure to naturally release for 10 minutes. Then switch valve to release remaining pressure.

 

Instant Pot Lentil Dal | The Foodie Eats

Remove lid and add spinach, then mix well until spinach is wilted.

 

Instant Pot Lentil Dal | The Foodie Eats

Serve with rice and enjoy!

And as Always… Please Pin & Share the Love!

Instant Pot Lentil Dal | The Foodie Eats

★ Did you make this recipe? Please give it a star rating below!

5 from 1 vote
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Instant Pot Lentil Dal

A simple, healthy, and filling meal.

Course Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 521 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 small serrano pepper finely diced
  • 1 Tbsp. fresh ginger grated
  • 1/4 cup yellow onions diced
  • 1 Tbsp. garlic minced
  • 4 Tbsp. green curry paste
  • 13.5 oz. can coconut milk
  • 14.5 oz. can fire-roasted tomatoes
  • 5 cups vegetable broth
  • 1 Tbsp. curry powder
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 lb. green lentils
  • 2 Tbsp. lemon juice
  • 8 oz. fresh baby spinach

Instructions

  1. Turn on Sauté setting. Once hot, add olive oil, serrano pepper, ginger, and onions. Sauté for 3-4 minutes, stirring frequently.

  2. Add garlic, curry paste, and curry powder and stir to coat. Sauté for another 2 minutes.
  3. Then add all remaining ingredients except spinach. Stir to combine.
  4. Lock lid and switch IP to manual setting and set for 15 minutes. Once cook time is complete, allow pressure to naturally release for 10 minutes. Then switch valve to release remaining pressure.
  5. Remove lid and add spinach, then mix well until spinach is wilted.
  6. Serve with rice and enjoy!
Nutrition Facts
Instant Pot Lentil Dal
Amount Per Serving
Calories 521 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 14g 70%
Sodium 1253mg 52%
Potassium 1168mg 33%
Total Carbohydrates 60g 20%
Dietary Fiber 27g 108%
Sugars 8g
Protein 23g 46%
Vitamin A 116.8%
Vitamin C 26%
Calcium 14.2%
Iron 51.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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