Instant Pot Broccoli Cheese Risotto

September 24, 2018 1 Comment
broccoli cheese risotto
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Instant Pot Broccoli Cheese Risotto

I will continue to say that the Instant Pot makes perfect Risotto! Here is another Vegetarian Risotto Recipe! The flavors of Broccoli Cheese soup are so comforting and delicious – I thought it would be great to blend those in with a Vegetarian Risotto Recipe! And with the Instant Pot – you can enjoy Risotto without the arm workout with all the stirring! Before posting this, my sister Becky made this for her and her husband, and they said it was one of their favorites! Photo credit also goes to Becky. Hope you enjoy this as much as we did!
Course Main Course
Cuisine American
Keyword vegetarian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 head of broccoli cut into florets 2 cups
  • ½ cup of water
  • 7 cloves of garlic chopped
  • 1 T olive oil
  • ½ cups dry white wine
  • 2 cups Arborio rice
  • 4 cups of vegetable or chicken broth + ¼ cup
  • 1 cup extra sharp white cheddar shredded I used Cracker Barrel (plus 1-2 T finely shredded for topping)
  • ½ cup parmesan cheese grated
  • ¼ teas crushed red pepper
  • ½ teas black pepper
  • ½ teas salt

Instructions

  1. Start with the Broccoli by putting the broccoli florets and ½ cup of water in the Instant Pot.
  2. Place lid on and set vent to seal.
  3. Set Instant Pot to manual for 1 minute.
  4. When complete, quick release, remove / drain broccoli and set aside.
  5. Next, set Instant Pot to sauté, and sauté garlic with olive oil for 1-2 minutes.
  6. Add white wine, and sauté for 1 minute more.
  7. Add rice and stir to combine.
  8. Turn off Instant Pot.
  9. Add broth, stir to combine.
  10. Place lid on and set vent to seal.
  11. Set Instant Pot to manual for 6 minutes (will take about 10 minutes to come to pressure).
  12. Meanwhile, chop your broccoli.
  13. When Instant Pot timer is complete, quick release.
  14. Remove lid and add broccoli, cheese, salt, crushed red pepper, and black pepper, ¼ cup of broth.

Recipe Notes

If you are in the mood for another Vegetarian Risotto Recipe, try my Instant Pot Zucchini Risotto recipe or my Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema recipe.

instant pot broccoli cheese risotto

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Roasted Eggplant and Red Pepper Spread

September 19, 2018 1 Comment
roasted eggplant and red pepper spread
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Roasted Eggplant and Red Pepper Spread

I have to say that this is probably now one of my top favorite Healthy Italian Appetizers! I think if I had this at a restaurant, I would definitely go back for this! This tastes delicious with Italian Bread. There is this amazing chain of hoagie stores in Philadelphia (also extending around the east coast), Primos (if you are familiar with the Philadelphia area, we call subs / sandwiches on a long roll hoagies in Philadelphia). Their rolls are amazing! Did you know that you can get a loaf of Italian bread there? I just recently discovered this, and I got us a loaf, and paired it with this amazing Healthy Italian Appetizer! This would be perfect to bring or make for a dinner party. Enjoy!
Course Appetizer
Cuisine Mediterranean
Keyword vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 large eggplant cut in 1-inch cubes
  • 1 red bell pepper cut in 1-inch strips
  • 1 red onion cut in 1-inch strips
  • 2 T olive oil
  • ½ teas salt
  • ½ teas black pepper
  • 6 cloves of garlic
  • Cooking spray
  • 12-15 leaves of fresh basil
  • ¼ cup of fresh curly parsley
  • 1 T olive oil
  • 2 T tomato paste

Instructions

  1. Preheat oven to 400
  2. In a large mixing bowl, combine eggplant, red bell pepper, onion, garlic, olive oil, salt and pepper
  3. Spray a large baking sheet with cooking spray and spread contents of mixing bowl over it evenly.
  4. Place baking sheet in oven and cook for 45 minutes, tossing halfway through.
  5. Remove baking sheet from oven and transfer veggies to a bowl to let cool*.
  6. Place roasted veggies, basil, parsley, 1 T olive oil, and tomato paste in a food processor, and process for about a minute.

Recipe Notes

You can even roast the veggies ahead of time, place in the refrigerator overnight and then finish up in the food processor the next day.

eggplant and red pepper spread

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Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema

September 17, 2018 2d Comments
Instant Pot Mushroom Risotto
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Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema

Here is another amazing Instant Pot Risotto Recipe! I have said this before in my first Instant Pot Risotto post, but I will keep saying this – the Instant Pot makes perfect Risotto (without all the mixing)! If you are a risotto lover, then you should get an Instant Pot ASAP! I LOVE mushrooms, but unfortunately, Jimmy does NOT. He was away for the night, so I had to do dinner on my own, which was my chance to make something with mushrooms! This mushroom Instant Pot Risotto Recipe is inspired by flavors from one of my favorite Philadelphia chefs Jose Garces – in 2 of his restaurants (Amada and Distrito), he has amazing mushroom flatbreads! With these mushroom flatbreads on my mind, I whipped up this delicious Instant Pot Risotto Recipe!
Course Main Course
Cuisine American
Keyword vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Risotto Ingredients:

  • 1 T olive oil
  • 1 large red onion diced
  • 8 oz of baby portobello mushrooms chopped
  • 4 cloves of garlic chopped
  • 2/3 cup of Sherry wine
  • 1 ½ cups of Arborio rice
  • 4 cups of vegetable or chicken broth
  • ¼ teas black pepper
  • ¼ teas salt
  • 2 cups of chopped baby spinach
  • 1 cup Manchego cheese plus a little extra for topping if desired
  • 2 T of Scallions
  • Drizzle of Truffle oil optional

Cilantro Lime Crema Ingredients (optional):

  • 1 cup of sour cream
  • ¼ cup cilantro
  • Juice of ½ a lime
  • ¼ teas black pepper
  • ½ teas salt

Instructions

  1. Set Instant Pot to sauté, and sauté onions with olive oil for 8 minutes (add more olive oil if you need to).
  2. Add mushrooms and sauté for another 5 minutes.
  3. Add garlic, and sauté for 1-2 more minutes.
  4. Add sherry and cook for 3 more minutes.
  5. Add rice and stir to combine.
  6. Turn off Instant Pot.
  7. Add broth, stir to combine.
  8. Place lid on and set vent to seal.
  9. Set Instant Pot to manual for 6 minutes (will take about 10 minutes to come to pressure).
  10. When complete, quick release.
  11. Remove lid and add cheese, salt, black pepper, scallions, and spinach and combine well.
  12. Let cook for 5 minutes.
  13. If you are making the crema topping – just place all ingredients in a food processor and process until well blended.
  14. Serve risotto in bowls – top with a drizzle of crema, cheese and a drizzle truffle oil (if desired) or just serve by itself.

Recipe Notes

This risotto is delicious without the toppings, but if you like to have fun with toppings, go for it! The truffle oil really makes all the flavors pop!

instant pot mushroom risotto

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Thai Red Curry Coconut Veggie Noodle Soup

September 10, 2018 1 Comment
Thai Red Curry Coconut Veggie Noodle Soup
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Thai Red Curry Coconut Veggie Noodle Soup

I love Thai food! I have been craving some tasty Thai Veggie Noodles. There was a great Thai restaurant that was close to my work, but it moved to a location that is too far to travel to during the work day. I also need to find one that is close to home. So, I decided to make some of my own version of Thai Veggie Noodles to take care of this craving (while also keeping it healthy of course)! Thai Veggie Noodles are very delicious and taste great as leftovers as well.
Course Soup
Cuisine thai
Keyword vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 T olive oil
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • ½ cup chopped carrots
  • 2 celery stalks chopped
  • 4 cloves of garlic chopped
  • 1 T freshly grated ginger
  • 2 ½ T Thai red curry paste
  • 2 T lemongrass paste
  • 4 cups of vegetable or chicken broth
  • 1 13.5 oz. can of unsweetened light coconut milk
  • 2 T Thai sweet chili sauce
  • 7.7 oz. package of brown rice noodles cooked to package directions
  • ½ teas salt
  • 1 teas chili powder
  • ¼ cup fresh cilantro chopped
  • ¼ cup of basil chopped
  • Juice of a small lime

Instructions

  1. in a Dutch oven with olive oil, over medium heat, sauté peppers, carrots, celery and onions for 5 minutes.
  2. Add garlic and ginger and sauté for 2 more minutes.
  3. Add Thai red curry paste and stir for about a minute until melted.
  4. Add lemongrass paste and stir for about a minute until melted.
  5. Add broth and coconut milk, chili powder, and salt.
  6. Turn heat up to medium high and cook for 15 minutes.
  7. Reduce heat to medium low, and add noodles, cilantro and basil and cook for 2-3 minutes.
  8. Add juice of lime and serve.

thai red curry coconut veggie noodle soup

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Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce

September 6, 2018 Leave a comment
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Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce

Broccoli bowls make for healthy and fun meals! My Broccoli Pepper Bowls with Siracha Teriyaki are always a big hit! There is this Japanese / Korean restaurant (Osaka) close by my work, and they make these rice bowls with this amazing spicy sauce. I thought it would be delicious to try making a sauce like this with a healthy broccoli bowl. The great thing about broccoli bowls is that you can prepare all the ingredients while your rice is cooking. Within a half hour, you have a bowl of spicy deliciousness (and healthiness)! What really makes this meal is the sauce! But watch out – this sauce is spicy!
Course Main Course
Cuisine Korean
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Bowl Ingredients:

  • 1 cup of brown rice uncooked
  • 3 cups broccoli florets
  • 1 red pepper cut in medium-sized strips
  • 1 Vidalia onion or yellow onion cut in medium-sized strips
  • Olive oil
  • 3 green onions chopped

Gochujang Sauce Ingredients:

  • 4 T Gochujang paste
  • 1 T reduced sodium soy sauce
  • ½ cup rice wine vinegar
  • 1 T honey
  • 2 T chopped green onions
  • 1 clove garlic chopped

Instructions

Begin with rice:

  1. Cook brown rice according to package directions (the brand I used took ½ hour).

Prepare Gochujang Sauce:

  1. In a mixing bowl, whisk together paste, soy sauce, vinegar, and honey.
  2. Then add garlic and green onions.
  3. Prepare peppers and onions:
  4. With about 1 T olive oil, in sauté pan over medium high heat, sauté peppers and onions for 5 minutes, then reduce to low to keep warm until ready to use

Prepare broccoli:

  1. In a medium sauce pan/pot – fill up to an inch of water and bring to boil.
  2. Place broccoli in a steamer basket and place on top of the pan and cover, steam for 7 minutes. Note – steamer basket should be above the water, not submerged in water.

Assemble / Serve:

  1. When everything finishes – assemble / portion into bowls, placing rice on the bottom, and broccoli and pepper/onion mix on top.
  2. Drizzle sauce over top and / or serve sauce on the side.

Recipe Notes

This makes 2 big servings or 4 mid-sized servings. A little of the sauce goes a long way, so you will have extra sauce; you can save it for the weekend for a marinade or use it as a dip for dumplings or other veggies (or meat). The sauce is very spicy, but tasty!

spicy broccoli bowls

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Instant Pot Black Beans

September 4, 2018 Leave a comment
instant pot black beans
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Instant Pot Black Beans

I love making my Instant Pot Black Bean Soup recipe, it is so delicious, but sometimes I want all those flavors, but not as a soup. I decided to try to make a version of my Instant Pot Black Beans with less liquid to see how that turned out. Well, this turned out perfect! These Instant Pot Black Beans are so versatile and can be used and enjoyed in various ways.  You can use these Instant Pot Black Beans in tacos, enchiladas, burritos, burrito bowls, tostadas, as a side and much more.  You can also just simply serve these Instant Pot Black Beans in a bowl, and place some toppings on it, such as cilantro, cheese, Greek yogurt, sour cream, etc. This recipe makes a lot of beans, so this is perfect to make on a food prep Sunday. Then you can use it in a variety of ways during the week or even put it in the freezer and use for an easy future meal! I made enchiladas with mine and froze the rest in 2 other containers for future meals.
Course Side Dish
Cuisine Mexican
Keyword vegetarian
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1 T olive oil
  • 1 sweet onion chopped
  • 1 green bell pepper chopped
  • 1 jalapeño pepper chopped optional
  • 5 cloves of garlic chopped
  • Juice of 2 limes should be 2 T lime juice
  • 4 cups vegetable or chicken broth
  • 1 can fire roasted diced tomatoes
  • 1 lb. dried black beans do not pre-soak
  • 2 teas Franks Hot sauce or hot sauce of choice – but I recommend Franks
  • 1 T chili powder
  • 2 teas cumin
  • 1 teas coriander powder
  • 1 bay leaf
  • ¼ teas salt

Instructions

  1. Using sauté setting on instant pot, sauté onions and peppers with olive oil for 4 minutes.
  2. Then add garlic and sauté for 1 more minute.
  3. Turn off instant pot, add remaining ingredients and stir.
  4. Place the lid on and set vent to sealing.
  5. Set manual high pressure to 40 minutes.
  6. Let pressure naturally release.
  7. When depressurized, remove lid, stir and get rid of bay leaf.

Recipe Notes

This will take around 20 minutes to come to pressure under manual setting. It will take around 20 minutes to naturally release. Another great idea is to puree it in a food processor and serve it as a creamy side or spread.

instant pot black beans

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