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Vegan Sushi Recipe – Made Easy Using the Sushezi!

Vegan Sushi Recipe | The Foodie Eats

Vegan Sushi Recipe

Made Easy Using the Sushezi!

There are few foods in life I enjoy as much as sushi rolls. I have been know to put down a few dozen pieces in a single sitting. Recently, I was asked to bring an assortment of sushi rolls to a dinner party. And of all the rolls I brought, who would’ve thought that this vegan sushi recipe would be my favorite… Hands down!

Do I really need a Sushezi to make this recipe?

Short answer: No. You can roll these by hand and still have an incredibly delicious sushi roll, but believe me- once you try making sushi using a Sushezi, you’ll never go back.

I received a Sushezi last Christmas from my mother-in-law and it has changed our lives. My sushi before tasted good, but did not look impressive at all. Well, now my rolls are perfect ever single time!

The Tool:

Vegan Sushi Recipe | The Foodie Eats

Why This Recipe Works So Well

My favorite part of any recipe is the acidity. I can look at the ingredients list of any recipe and tell whether or not I’m going to like it. The secret to well-balanced food is acidity. And sadly, it’s often overlooked. Acidity in food is simply adding either vinegar or citrus juice. It makes your taste buds come alive! It makes them pop! Food without acidity is flat.

That being said… the secret ingredient to this vegan sushi recipe is the KIMCHI! Might sound scary, or even be scary on it’s own. But when playing a supporting role, it actually becomes the star! And while kimchi is not technically an acid component, it pretty much acts as one in this roll. Plus there’s lots of vinegar in the rice, lol.

 

The Process

Vegan Sushi Recipe | The Foodie Eats

These are the veggies we chose (which really worked great) but you really can choose any that you prefer.

 

Vegan Sushi Recipe | The Foodie Eats

Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.

 

Vegan Sushi Recipe | The Foodie Eats

Add 1/4 tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)

 

Vegan Sushi Recipe | The Foodie Eats

Add 1/2 cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.

 

Vegan Sushi Recipe | The Foodie Eats

Use the rod/plunger to form a trench in both sides of rice.

 

Vegan Sushi Recipe | The Foodie Eats

Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.

 

Vegan Sushi Recipe | The Foodie Eats

Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.

 

Vegan Sushi Recipe | The Foodie Eats

Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.

 

Vegan Sushi Recipe | The Foodie Eats

Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.

 

Here is you AMAZING reward…

Our Best Vegan Sushi Recipe Yet!

Vegan Sushi Recipe | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Vegan Sushi Recipe | The Foodie Eats

 

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

Vegan Sushi

Delicious vegan sushi made easy with the Sushezi!

Course Appetizer
Cuisine Japanese
Prep Time 15 minutes
Cook Time 25 minutes
Rolling 20 minutes
Total Time 40 minutes
Servings 6 rolls
Calories 323 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
  • 1 avocado thinly sliced
  • 1 seedless cucumber thinly sliced, core removed
  • 1 red bell pepper thinly sliced
  • 1 carrot grated
  • 3 asparagus blanched, halved lengthwise
  • 3 green onions halved lengthwise
  • 1/2 cup kimchi diced
  • 2 oz. extra firm teriyaki tofu thinly sliced
  • 6 large nori sheets

Instructions

Rice

  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 (or rice cooker) 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.

Rolls

  1. Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.

  2. Add 1/4 tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)

  3. Add 1/2 cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.

  4. Use the rod/plunger to form a trench in both sides of rice.

  5. Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.

  6. Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.

  7. Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.

  8. Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.

Recipe Notes

Whenever handling the rice, make sure your hands are very wet.

Also, when slicing the rolls, clean your knife with water after every slice. It's a lot of work, but it will slice beautifully.

Nutrition Facts
Vegan Sushi
Amount Per Serving
Calories 323 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 499mg 21%
Potassium 422mg 12%
Total Carbohydrates 61g 20%
Dietary Fiber 4g 16%
Sugars 7g
Protein 6g 12%
Vitamin A 53.4%
Vitamin C 40.3%
Calcium 4.3%
Iron 7.1%
* 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 Starter

Pressure Cooker Chicken Wings – Sweet, Spicy, Savory

Pressure Cooker Chicken Wings - Sweet, Spicy & Savory | The Foodie Eats

Pressure Cooker Chicken Wings

There are a hundred different ways to cook pressure cooker chicken wings. So why in the world should you try this recipe? Two words: THE SAUCE! There’s something so special about this sauce that I have a hard time putting into words.

I guess because I’ve eaten so many wings in my lifetime, I’ve gotten kinda bored with regular old buffalo sauce. I mean, don’t get me wrong… I’ll still tear them up at a wing shack, but that’s not what I usually want when cooking at home. Maybe that’s why this sauce struck a chord with me. It’s got a little bit of everything… sweet, spicy, and savory!

Pressure Cooker Chicken Wings - Sweet, Spicy & Savory | The Foodie Eats

The Process

Pressure Cooker Chicken Wings - Sweet, Spicy & Savory | The Foodie Eats

In a large bowl – season chicken wings with salt and pepper to taste. Then fold wings into triangles by tucking the tip behind the drumette. Insert trivet and 1 cup of water. Place wings into Instant Pot in layers with the tips facing up.

 

Pressure Cooker Chicken Wings - Sweet, Spicy & Savory | The Foodie Eats

Set Instant Pot manual timer for 5 minutes at high pressure, then allow pressure to release naturally (about 15 minutes).

 

Pressure Cooker Chicken Wings - Sweet, Spicy & Savory | The Foodie Eats

Meanwhile, wash the same large bowl and set aside. Melt butter in microwave then add to bowl and combine with Franks and molasses. Whisk until fully combined. Once cook time is complete – add wings to bowl and toss well to coat fully.

 

Pressure Cooker Chicken Wings - Sweet, Spicy & Savory | The Foodie Eats

Preheat oven to 500 degrees, then switch to high broiler. Transfer wings to baking sheet and top with remaining sauce. Place on middle rack and cook until desired char and crispiness is achieved (about 5-7 minutes).

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Chicken Wings - Sweet, Spicy & Savory | The Foodie Eats

Pressure Cooker Chicken Wings - Sweet, Spicy & Savory | The Foodie Eats
5 from 1 vote
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Pressure Cooker Chicken Wings

These wings have the most delicious sauce... sweet, spicy & savoryA!

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 560 kcal
Author The Foodie Eats

Ingredients

  • 4 lbs. fresh chicken wings
  • salt and pepper
  • 1 cup water
  • 2 Tbsp. butter
  • 1/2 cup Frank's Original Sauce not the buffalo
  • 1/4 cup molasses

Instructions

  1. In a large bowl - season chicken wings with salt and pepper to taste. Then fold wings into triangles by tucking the tip behind the drumette. Insert trivet and 1 cup of water. Place wings into Instant Pot in layers with the tips facing up.

  2. Set Instant Pot manual timer for 5 minutes at high pressure, then allow pressure to release naturally (about 15 minutes).

  3. Meanwhile, wash the same large bowl and set aside. Preheat oven to 500 degrees. Melt butter in microwave then add to bowl and combine with Franks and molasses. Whisk until fully combined. Once cook time is complete - carefully add wings to bowl and gently toss well to coat fully. (I did this one at a time.)

  4. Switch to high broiler. Transfer wings to baking sheet and top with remaining sauce. Place on middle rack and cook until desired char and crispiness is achieved (about 5-7 minutes).

  5. Serve and enjoy!

Nutrition Facts
Pressure Cooker Chicken Wings
Amount Per Serving
Calories 560 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 12g 60%
Cholesterol 182mg 61%
Sodium 655mg 27%
Potassium 507mg 14%
Total Carbohydrates 7g 2%
Sugars 7g
Protein 41g 82%
Vitamin A 8.5%
Vitamin C 1.9%
Calcium 4.9%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Air Fryer Entrée Gluten-Free Recipes Starter

Air Fryer Chicken Wings – Spicy, Sweet & Savory

Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

Air Fryer Chicken Wings

Spicy, Sweet & Savory

I don’t know about you, but I’m kinda sick of regular ol’ buffalo wings. I guess I’ve reached the point in life where I’ve nearly eaten too many of them. Well… that’s not entirely true. There’s one exception to this “rule”. If there’s a truly amazing sauce, I can still put away a dozen (or two) in one sitting. I’m happy to report that these Air Fryer chicken wings fall into the latter category.

And as Always… Please Pin & Share the Love!

Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

Air Fryer Chicken Wings - Spicy, Sweet & Savory

Perfectly crispy wings with complex flavor combination.

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 192 kcal
Author The Foodie Eats

Ingredients

  • 2 pounds fresh chicken wings
  • salt & pepper
  • 2 Tbsp. butter
  • 1/2 cup Franks Original not the buffalo
  • 1/4 cup molasses

Instructions

  1. In a large bowl - season chicken wings with salt and pepper to taste. Then fold wings into triangles by tucking the tip behind the drumette. Place wings into Air Fryer in a single layer with the tips facing down.

  2. Set Air Fryer timer for 20 minutes and cook at 400 degrees. After 10 minutes pass, flip the wings so that the tips are facing up. Then flip again every 5 minutes after that.
  3. Meanwhile, wash the same large bowl and set aside. Melt butter in microwave then add to bowl and combine with Franks and molasses. Whisk until fully combined.

  4. Once cook time is complete - add wings to bowl and toss well to coat fully.

  5. Place wings back in Air Fryer (tips down) and cook for another 5 minutes at 350 degrees.
  6. Remove wings and transfer to a plate with a paper towel to drain excess fat.
  7. Serve and enjoy!
Nutrition Facts
Air Fryer Chicken Wings - Spicy, Sweet & Savory
Amount Per Serving
Calories 192 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 55mg 18%
Sodium 534mg 22%
Potassium 249mg 7%
Total Carbohydrates 7g 2%
Sugars 7g
Protein 11g 22%
Vitamin A 3.6%
Vitamin C 0.5%
Calcium 2.9%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Recipes Side Starter

Brown Sugar Bacon

Brown Sugar Bacon with Cracked Black Pepper | The Foodie Eats

Brown Sugar Bacon

With Cracked Black Pepper

Earlier this week, my wife asked for Cobb salads for dinner. Then, out of nowhere, I felt the need to do something different with the bacon. This brown sugar bacon recipe with cracked black pepper recipe was the result. But do we really ever need a reason for another bacon recipe? I think not.

And as Always… Please Pin & Share the Love!

Brown Sugar Bacon with Cracked Black Pepper | The Foodie Eats

5.0 from 5 reviews
Brown Sugar Bacon with Cracked Black Pepper
Author: 
 
Ingredients
  • 1 lb. thick cut bacon
  • ¼ cup brown sugar - loosely packed
  • ¼ tsp. black pepper (about 20 turns of pepper mill)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover large rimmed baking sheet with aluminum foil. Place rack on baking sheet and arrange bacon in single layer. Gently rub brown sugar evenly over bacon, then top with pepper.
  3. Bake for 20 25 minutes, until desired crispness is reached. Then cool for at least 5 minutes.
  4. Serve and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Instant Pot Side Starter Vegan

Instant Pot Sushi Rice

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.

 

And as Always… Please Pin & Share the Love!

Instant Pot Sushi Rice Recipe | The Foodie Eats

 

 

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

4.65 from 14 votes
Print

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.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Air Fryer Gluten-Free Starter Vegan

Air Fryer Cauliflower Wings

Air Fryer Cauliflower Wings | The Foodie Eats

Air Fryer Cauliflower Wings

Just in time for football season! We know how frustrating it can be eating a plant-based diet and having to watch everyone eat all this “great” food at a party – while their idea of vegan food is a vegetable tray from Publix. Well, I refuse to be on the sidelines any longer! So here’s our first of many great snack ideas for your tailgate parties: Air Fryer Cauliflower Wings!

The Process

Air Fryer Cauliflower Wings | The Foodie Eats

Add all dry ingredients to large mixing bowl.

 

Air Fryer Cauliflower Wings | The Foodie Eats

Combine dry ingredients with a whisk.

 

Air Fryer Cauliflower Wings | The Foodie Eats

Whisk in water and milk until batter has no lumps.

 

Air Fryer Cauliflower Wings | The Foodie Eats

Add cauliflower florets to batter.

 

Air Fryer Cauliflower Wings | The Foodie Eats

Mix well to evenly coat with batter.

 

Air Fryer Cauliflower Wings | The Foodie Eats

Remove florets one at a time and transfer to a separate dish so that excess batter can run off.

 

Air Fryer Cauliflower Wings | The Foodie Eats

Add battered florets to air fryer basket in a single layer. Also, try to keep them from touching (if possible) so that all sides can get direct heat.

 

Air Fryer Cauliflower Wings | The Foodie Eats

Cook at 350 degrees for 15 minutes.

 

Air Fryer Cauliflower Wings | The Foodie Eats

Meanwhile, in a small pot (or in microwave) – bring hot sauce, butter, and molasses to low simmer, mixing well to combine. Once cauliflower is done cooking, transfer to a bowl and cover with sauce, then toss to coat.

 

And This is the Amazing Result!

Air Fryer Cauliflower Wings | The Foodie Eats

And as Always… Please Pin & Share the Love!

Air Fryer Cauliflower Wings | The Foodie Eats

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

5 from 4 votes
Print

Air Fryer Cauliflower Wings

Crispy on the outside, soft on the inside.

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 241 kcal
Author The Foodie Eats

Ingredients

  • 1 head of cauliflower florets
  • 1/2 cup milk we used soy milk
  • 1/2 cup water
  • 3/4 cup all-purpose flour we used Bob's Red Mill gluten-free baking 1-to-1
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 cup frank's red hot sauce
  • 2 Tbsp. butter we used earth balance buttery spread
  • 1/4 cup molasses

Instructions

  1. In a mixing bowl - combine all dry ingredients (flour, garlic powder, onion powder, smoked paprika, salt, black pepper) then whisk in water and milk until batter has no lumps.
  2. Add cauliflower florets to batter and mix well to evenly coat with batter. Remove florets one at a time and transfer to a separate dish so that excess batter can run off.

  3. Add battered florets to air fryer basket in a single layer. Also, try to keep them from touching (if possible) so that all sides can get direct heat.
  4. Cook at 350 degrees for 15 minutes.

  5. Meanwhile, in a small pot (or in microwave) - bring hot sauce, butter, and molasses to low simmer, mixing well to combine. Then remove from heat.
  6. Once cauliflower is done cooking, transfer to a bowl and cover with sauce, then toss to coat.
  7. Serve with your dipping sauce of choice, or none at all. Enjoy!
Nutrition Facts
Air Fryer Cauliflower Wings
Amount Per Serving
Calories 241 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 2165mg 90%
Potassium 523mg 15%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 18g
Protein 4g 8%
Vitamin A 16.8%
Vitamin C 16%
Calcium 9.5%
Iron 14.7%
* 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 Side Starter

Pressure Cooker Lemon Risotto with Summer Squash

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Pressure Cooker Lemon Risotto

with Summer Squash

Summer is almost here! So we’re developing our menu for the season. And this pressure cooker lemon risotto with summer squash is an absolute must for the warmer months! It’s bright and creamy, with a simple-to-execute method. We hope you enjoy it as much as we did making it!

What would you serve with this dish?

We’ve had a few people tell us that they’ve simply added chicken to this risotto and they loved it! I, on the other hand, would recommend eating this dish with a nice piece of broiled fish. Lemon and fish are best friends, so this is a no-brainer for me.

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

The Process

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Using sauté setting – add oil, then add the onions and cook for 3-4 minutes or until softened, stirring frequently. Add squash, garlic, salt & pepper and cook for about 2 minutes.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Then add the rice and cook for 1 to 2 minutes, stirring frequently – doing your best to toast each grain of rice.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Add the wine, mix well, and cook for about 2 minutes (until evaporated), stirring constantly.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Pour in the stock and mix well. Close the lid and steam vent, then switch setting to manual for 4 minutes at high pressure.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

Once cook time is complete, quick­-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, parsley, and parmesan – mix well.

 

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

And as Always… Please Pin & Share the Love!

Pressure Cooker Lemon Risotto with Summer Squash | The Foodie Eats

The Method

Pressure Cooker Lemon Risotto with Summer Squash

Creamy and bright-flavored risotto. Perfect for spring and summer!

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 353 kcal
Author The Foodie Eats

Ingredients

  • Tbsp. olive oil
  • ½  cup onion diced
  • lb.  summer squash large diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 ½  cups Arborio rice
  • 1 Tbsp.  garlic minced
  • cup dry white wine
  • cups chicken stock
  • zest of 1 lemon
  • 2 Tbsp. lemon juice
  • Tbsp. flat-leaf parsley finely chopped
  • ½  cup Parmesan cheese grated

Instructions

  1. Using sauté setting - add oil, then add the onions and cook for 3-4 minutes or until softened, stirring frequently. 

  2. Add squash, garlic, salt & pepper and cook for about 2 minutes.

  3. Then add the rice and cook for 1 to 2 minutes, stirring frequently - doing your best to toast each grain of rice.

  4. Add the wine, mix well, and cook for about 2 minutes (until evaporated), stirring constantly.

  5. Pour in the stock and mix well. Close the lid and steam vent, then switch setting to manual for 4 minutes at high pressure.

  6. Once cook time is complete, quick­-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, parsley, and parmesan - mix well. 

  7. Serve immediately if possible. If not, do not cover while waiting or rice will overcook. Enjoy!

Nutrition Facts
Pressure Cooker Lemon Risotto with Summer Squash
Amount Per Serving
Calories 353 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 369mg 15%
Potassium 482mg 14%
Total Carbohydrates 51g 17%
Dietary Fiber 2g 8%
Sugars 5g
Protein 11g 22%
Vitamin A 12.6%
Vitamin C 28.3%
Calcium 13.1%
Iron 17.7%
* 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 Side Starter

Pressure Cooker Risotto with Spring Peas and Mint

Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

Pressure Cooker Risotto

With Spring Peas and Mint

I am pleasantly surprised at how much I’m loving pressure cooker risotto. Gone are the days of ‘keep it moving’ and “one ladle at a time.’ Every time I cook risotto in my Instant Pot, it is perfect. So unless you need to be “authentic” in your preparation, I highly recommend giving it a try.

The Tools

I’ve been putting off getting a mortar and pestle for years. But what a great tool for making pastes and grinding fresh spices! I can foresee myself finding as many excuses to use it as possible. It really does help take your ingredients to the next level of amazing.
Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

And as Always… Please Pin and Share the Love!

Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

The Method

Pressure Cooker Spring Pea and Mint Risotto
Author: 
 
Ingredients
  • 2 cups mint leaves - roughly chopped
  • 1 tsp. sea salt
  • 1 Tbsp. olive oil
  • 4 Tbsp. unsalted butter - chopped
  • 1 yellow onion - finely chopped
  • 2 garlic cloves - minced
  • ½ cup dry white wine
  • 1½ cups arborio rice
  • 4 cups chicken stock
  • ½ cup Parmesan - finely grated
  • 2 cups fresh or frozen peas - thawed
  • 8 oz. sugar snap peas - trimmed, blanched and halved
  • sea salt and cracked black pepper
  • crème fraîche - to serve
Instructions
  1. With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
  2. Using sauté setting - melt butter, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add garlic and cook for about 30 seconds. Then add the rice and cook, stirring, for 1 to 2 minutes. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.
  3. Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add Parmesan and mix, then add mint paste and frozen peas and mix well. Season with salt and pepper to taste.
  4. Ladle into bowl and top with halved peas and crème fraîche.
Notes
If you want more liquid after the cooking is complete, feel free to had more stock. This will also help stop the cooking process, which is a must.
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Gluten-Free Instant Pot Recipes Starter

Pressure Cooker Chicken Salad – With Homemade Ranch Sauce

Pressure Cooker Chicken Salad | The Foodie Eats

Pressure Cooker Chicken Salad

We love chicken salad, but sometimes having the same old same old recipe gets boring. That’s how this recipe was born. I had the idea. Tried it. And it worked even better than I had imagined! Don’t I wish all my creations were so successful.

Quick and Easy Lunch or Dinner

The process for this chicken salad couldn’t be easier. Add the first 3 ingredients to a bag and marinate in the fridge. Then dump the contents of the bag in the pressure cooker and cook for ten minutes. Cool chicken, chop and mix in the remaining ingredients. That’s it. Delicious chicken salad that’s packed with bold, bright, and refreshing ranch flavor! Perfect for sandwiches or dipping.

Pressure Cooker Chicken Salad | The Foodie Eats

 

 

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Pressure Cooker Chicken Salad | The Foodie Eats

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Pressure Cooker Ranch Chicken Salad

This chicken salad recipe is packed with bold, bright, and refreshing ranch flavor! Perfect for sandwiches or dipping.
Course Pressure Cooker
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 25 minutes
Servings 16
Calories 175 kcal

Ingredients

  • 8 chicken thighs boneless, skinless
  • 1/2 cup chicken stock
  • 1 ranch seasoning packet
  • 1/2 cup mayonaise
  • 1/2 tsp dried chives
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill weed
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. Add chicken, stock and ranch packet to Ziplock bag. Mix well and marinate for at least one hour.
  2. Empty entire bag into Instant Pot. Set manual timer for 10 minutes. Once cook time is complete, allow pressure to naturally release for at least 10 minutes.
  3. Remove chicken from pot and transfer to refrigerator to cool.
  4. Once chicken is cool, finely chop and place in a large mixing bowl.
  5. Add all remaining ingredients to bowl and mix well.
  6. Serve chilled on a sandwich or as a dip. Enjoy!
Nutrition Facts
Pressure Cooker Ranch Chicken Salad
Amount Per Serving
Calories 175 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 58mg 19%
Sodium 176mg 7%
Potassium 128mg 4%
Protein 9g 18%
Vitamin A 3.1%
Vitamin C 1.2%
Calcium 0.6%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Gluten-Free Recipes Soup Starter Vegan

Avocado-Cucumber Soup – Chilled and Spicy!

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats

Chilled and Spicy Avocado-Cucumber Soup

We’re expecting 90+ degree weather this weekend. So you know what that means? The season is finally here for chilled soups! And I’m sure we can all agree that’s something to look forward to each year. This chilled and spicy avocado-cucumber soup is fresh, creamy, refreshing, and bright – with just the right amount of heat.

Well, That Was Easy!

Everyone loves a great one-pot meal. While this may not be a complete meal by itself, it literally could not be any easier  to make. I mean, peel, chop, blend, chill, and serve. That’s it!

The Tools

There are a few things that are worth the investment for your kitchen. One of those is a great blender! And believe if or not, that’s the only tool you’ll need to create this recipe.

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats

The Method

Chilled and Spicy Avocado-Cucumber Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 2 medium cucumbers - peeled, seeded, chopped
  • 3 Hass avocados - chopped
  • 2 tsp. Thai green curry
  • 1 lime - zest, juice
  • ¼ tsp. cayenne pepper
  • 13 oz. can unsweetened coconut milk
  • 2 tsp. salt
  • ⅓ cup toasted unsweetened coconut flakes - for garnish
  • cilantro - for garnish
Instructions
  1. In a blender - purée cucumbers.
  2. Add avocados, curry paste, lime zest and juice, salt, and cayenne. Blend until smooth.
  3. Add coconut milk and process until smooth.
  4. Transfer to bowl and refrigerate until chilled - at least 30 minutes.
  5. Serve soup garnished with toasted coconut and cilantro. Enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.