Instant Pot Philly Cheese ‘Shroom Risotto

Instant Pot Philly Cheese ‘Shroom Risotto – Risotto Recipe | Healthy Eats by Jennie

MistfitsMarket sent me a lot of mushrooms in one of my organic produce deliveries.  I thought, why not include them in a Risotto Recipe?!?! I was also in the mood for a Cheese Steak. I then decided to make a Risotto Recipe that fulfills that Cheese Steak craving. Since I live in Philly, I know how amazing Cheese Steaks are! But I can’t seem to come to calling this a cheese steak recipe when there isn’t any steak, therefore I am calling this Risotto Recipe – Philly Cheese ‘Shroom!  This is one of my favorite Risotto recipes, and I think that this may be yours too once you try it! When I tried it, my mind was blown on how amazing it was! read more

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Instant Pot Pimento Cheese and Collard Greens Risotto

Instant Pot Pimento Cheese and Collard Greens Risotto – Vegetarian Risotto Recipes | Healthy Eats by Jennie

A big bunch of Collard Greens showed up in my organic produce delivery from MistfitsMarket.  Collard Greens remind me of southern food, which also reminds me of pimento cheese. I thought it would be a great idea to incorporate both in one of my Vegetarian Risotto Recipes! It turned out amazing! If you love collard greens and pimento cheese, then you will LOVE this Vegetarian Risotto Recipe!  With the Instant Pot, you can enjoy Risotto without all the stirring!   read more

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Instant Pot Broccoli and Pearl Couscous

Instant Pot Broccoli and Pearl Couscous – Instant Pot Broccoli Recipe | Healthy Eats by Jennie

This Instant Pot Broccoli Recipe is healthy, delicious and comforting! With the Instant Pot, this recipe comes together quickly for an easy weeknight meal. I think pearl couscous is fun to eat, and this Instant Pot Broccoli Recipe is loaded with nutrient packed broccoli, making it a healthy and fun eat!

Instant Pot Broccoli and Pearl Couscous

Course Main Course, Side Dish
Cuisine American, Comfort food, vegan, vegetarian
Keyword Instant Pot Broccoli Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 T olive oil
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 sweet onion chopped
  • 1/2 teas black pepper
  • 1 teas salt
  • 10 cloves of garlic chopped
  • 1/3 cup dry white wine
  • 4 cups vegetable or chicken broth
  • 1 cup whole wheat pearl couscous
  • 1 teas cumin
  • 1 teas turmeric
  • 1/2 teas crushed red peppers
  • 3 cups broccoli cut in small florets
  • 1 lemon, juice of

Instructions

  1. In the Instant Pot, under the sauté setting, sauté carrots, celery, onions, salt, black pepper and olive oil for about 7-8 minutes.

  2. Then add the garlic and sauté for a minute more.

  3. Add the wine and cook for 2 minutes.

  4. Turn off the Instant Pot and add broth, couscous, cumin, turmeric, crushed red peppers and broccoli, and stir.

  5. Place the lid on the Instant Pot and set to sealing.

  6. Set the Instant Pot on manual high pressure for 7 minutes. (It will take about 10 minutes to come to pressure).

  7. When the 7 minutes are up, let the Instant Pot naturally release for 10 minutes.

  8. Then quick release.

  9. Add the lemon juice, Stir and Serve.

Food Prep Tip: you can cut up the veggies on a food prep day to make this meal come together even quicker.

Want to try another Instant Pot Broccoli Recipe? Check out these: Instant Pot Broccoli Zucchini Soup, Instant Pot Cauliflower Broccoli Soup, Instant Pot Broccoli Cheese Risotto.

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Instant Pot Cauliflower Broccoli Soup

Instant Pot Cauliflower Broccoli Soup –  Instant Pot Veggie Soup Recipes | Healthy Eats by Jennie

I LOVE to make Instant Pot Veggie Soup Recipes! And I LOVE coming up with different versions of Instant Pot Veggie Packed Soup Recipes! This Instant Pot Veggie Packed Soup Recipe incorporates lots of cauliflower and broccoli and will leave your tummy warm and happy!

Instant Pot Cauliflower Broccoli Soup

Course Appetizer, Main Course, Soup
Cuisine American, Comfort food, vegan, vegetarian
Keyword Instant Pot Veggie Soup Recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 white onion chopped
  • 1 T vegan butter (or olive oil, regular butter if preferred)
  • 1 teas olive oil (optional)
  • 1/2 teas black pepper
  • 1 teas salt
  • 10 cloves of garlic chopped
  • 4 small/medium russet potatoes peeled and cut in 1-inch cubes (about 2 ½ - 3 cups)
  • 1 small/medium head of cauliflower cut into florets (about 2 ½ - 3 cups)
  • 3 cups broccoli florets
  • 6 cups vegetable or chicken broth
  • 1/4 teas crushed red peppers (optional, add if you want a little kick)
  • Chopped scallions (for garnish – optional)

Instructions

  1. Set Instant Pot to sauté mode and sauté onions with butter/olive oil, salt and black pepper for 5-7 minutes (stirring frequently so they onions don’t stick to the bottom).

  2. Then add garlic and sauté for 1 minute more.

  3. Turn off Instant Pot.

  4. Add to Instant Pot, the broth, potatoes, cauliflower, broccoli, and crushed red peppers (if adding) and stir.

  5. Place lid on the Instant Pot, set to sealing, and set Instant Pot to manual for 15 minutes.

  6. When timer is up, let the Instant Pot naturally release for 10 minutes and then quick release. 

  7. Puree with an immersion blender or transfer to a blender and puree.

  8. Portion soup into bowls, and top with scallions if desired.

This will take about 20 minutes to come to pressure.

If you love Instant Pot Veggie Packed Soup Recipes as much as I do and are looking for other Instant Pot Instant Pot Veggie Packed Soup Recipes, check out these other recipes I posted: Instant Pot Cauliflower Zucchini Soup, Instant Pot Celery Zucchini Soup, Instant Pot Broccoli Zucchini Soup, Instant Pot Split Pea Soup, Chilly Day – Instant Pot Lentil Soup, Instant Pot – Mexican Fajita Quinoa Soup, Amazing Black Bean Instant Pot Soup.

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Instant Pot Spinach and Artichoke Dip Risotto

Instant Pot Spinach Artichoke Risotto – Instant Pot Vegetarian Risotto Recipe | Healthy Eats by Jennie

I LOVE Risotto and LOVE Spinach and Artichoke Dip! I thought that it would be genius to make an Instant Pot Vegetarian Risotto Recipe that tastes like Spinach and Artichoke Dip! Risotto is amazing and Spinach and Artichoke Dip is amazing – both together ABSOLUTELY makes the best Instant Pot Vegetarian Risotto Recipe!  With the Instant Pot, you can enjoy Risotto without all the stirring!

Instant Pot Spinach and Artichoke Dip Risotto

Course Appetizer, Main Course, Side Dish
Cuisine American, Comfort food
Keyword Instant Pot Vegetarian Risotto Recipe, vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 large sweet Vidalia onion chopped
  • 2 T olive oil
  • 1 teas black pepper
  • 1 teas salt
  • 8 cloves of garlic chopped
  • 1 14 oz can of quartered artichokes in brine chopped
  • 2/3 cup dry white wine
  • 1 1/2 cups Arborio rice
  • 4 cups vegetable or chicken broth
  • 1/2 teas crushed red pepper
  • 4 cups fresh spinach chopped
  • 8 oz extra sharp white cheddar shredded (I used Cracker Barrel Aged Reserve) (reserve about 2 T finely shredded for topping)
  • 1/2 cup Parmesan cheese grated

Instructions

  1. Set Instant Pot to sauté, and sauté onion with olive oil, ½ teas salt and ½ teas black pepper for 5-7 minutes.

  2. Add garlic and sauté for 1 minute more.

  3. Add white wine, and sauté for 1 minute more.

  4. Add rice and stir to combine.

  5. Turn off Instant Pot.

  6. Add 3 ¾ cups of the broth, artichokes, ¼ teas crushed red pepper, and stir to combine.

  7. Place lid on and set vent to seal.

  8. Set Instant Pot to manual for 6 minutes (will take about 10-15 minutes to come to pressure).

  9. Meanwhile, chop your spinach and shred your cheese.

  10. When Instant Pot timer is complete, quick release.

  11. Remove lid and add spinach, and ¼ cup of broth, and stir until well combined.

  12. Add cheddar and Parmesan cheese, ½ teas black pepper, ½ teas salt and ¼ teas crushed red pepper and stir well.

  13. Then add spinach and stir well.

  14. Serve in bowls with a little extra cheese on top of desired.

Try on a food prep Sunday for some weekday meals. I made this on a food prep Sunday, and enjoyed this ALL week for my lunches, as this makes around 5 hearty servings.

You can also try another Instant Vegetarian Risotto Recipe on a food prep Sunday too. Be sure to also check out my Instant Pot Broccoli Cheese Risotto, Instant Pot Zucchini Risotto, and my Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema.

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Instant Pot Split Pea Soup

This Vegan split pea soup recipe is amazing! Until now, when I have had split pea soup, it contained some type of meat, such as ham, ham bone, bacon, pancetta, etc.  It is definitely soup season since it is a cold winter up here in Philadelphia, so I was craving some delicious split pea soup, but wanted to try making it healthy and vegan. I was really worried that it would be lacking flavor since I was not including any meat, but I had no reason to worry – this soup was so flavorful, that I didn’t even notice that there was not any meat. If you love split pea soup, but want to keep it healthy and vegan, you should definitely try this recipe!

Instant Pot Split Pea Soup


Course Main Course, Side Dish, Soup
Cuisine American, Comfort food, vegan, vegetarian
Keyword Vegan split pea soup recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 1 large white onion chopped
  • 1 green bell pepper chopped
  • 1 shallot chopped
  • 2 T olive oil
  • 8 garlic cloves chopped
  • 1 T freshly grated ginger
  • 2 T Thai Green Chili paste
  • 1/4 cup sherry
  • 8 cups vegetable (or chicken) broth
  • 16 oz bag of dried green split peas
  • 2 small sweet potatoes diced (about 2 cups)
  • 1/4 teas black pepper
  • 1/4 teas crushed red pepper
  • 1 teas salt
  • 1/2 teas cumin
  • 1/2 teas paprika
  • 2 teas coriander
  • 1 teas turmeric

Instructions

  1. Using the sauté setting on the Instant Pot, sauté the onions peppers and shallots for 5 minutes.

  2. Then add garlic and ginger and sauté for 1 more minute.

  3. Then add the Thai Green Chili Paste and sherry and stir until well combined, then turn off the Instant Pot.

  4. Then add all remaining ingredients to the Instant Pot and stir.

  5. Put the Instant Pot lid on and set to sealed.

  6. Set the Instant Pot to Manual setting for 20 minutes. It will take around 15 minutes to come to pressure (when the countdown will start).

  7. When the countdown is completed, let the Instant Pot naturally release for 15 minutes.

  8. Then quick release.

Recipe Notes

This soup thickens when refrigerated, so if you reheat for leftovers, add some water for desired consistency.

Try some of my other vegan instant pot soup recipes: Instant Pot Broccoli Zucchini Soup, Instant Pot Cauliflower Zucchini Soup, Instant Pot Celery Zucchini Soup, Chilly Day – Instant Pot Lentil Soup, and Instant Pot - Mexican Fajita Quinoa Soup.

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Instant Pot Broccoli Zucchini Soup

Instant Pot Broccoli Zucchini Soup
Prep time: 10 minutes
Cook time: 55 minutes

Instant Pot Broccoli Zucchini Soup – Vegan Soup Recipes | Healthy Eats by Jennie

I have been on a kick with making Vegan Soup Recipes lately! The Instant Pot and an Immersion Blender are the perfect tools for making creamy Vegan Soup Recipes. This Vegan Soup Recipe and my other Vegan Soup Recipes are so delicious, you won’t even realize that they are Vegan! Vegan Soup Recipes are great for the cold months – keeps you warm and healthy! If you are a fan of Broccoli, you should try this recipe! Also check out some of my other creamy Vegan Soup Recipes: Instant Pot Cauliflower Zucchini Soup, Instant Pot Celery Zucchini Soup.

Ingredients:

  • 1 T olive oil
  • 1 white onion chopped
  • 4 cups of broccoli florets
  • 4 medium white potatoes peeled and cut in 1-inch cubes (3 cups)
  • 2 zucchinis cut in 1-inch cubes (2 cups)
  • 7 cloves of garlic chopped
  • 6 cups of vegetable or chicken broth
  • ½ cup of fresh parsley chopped
  • ½ teas black pepper
  • 1 teas salt
  • 1 teas dried dill

 

Directions:

  1. Set Instant Pot to sauté mode and sauté onions with 1 T olive oil (add more olive oil if you need to) for 5-7 minutes.
  2. Then add garlic and sauté for 1 minute more.
  3. Turn off Instant Pot.
  4. Add to Instant Pot, the broccoli, potatoes, zucchini, parsley, broth, salt, black pepper, and dill and stir.
  5. Set Instant Pot to manual for 12 minutes.
  6. When timer is up, let the Instant Pot naturally release for 10 minutes and then quick release.
  7. Puree with an immersion blender or transfer to a blender and puree until smooth.
  8. Portion soup into bowls, and salt and pepper to taste as needed.

Notes:

This will take about 25 minutes to come to pressure.

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Instant Pot Celery Zucchini Soup

Instant Pot Celery Zucchini Soup

I have been reading that celery is an amazing food with tons of health benefits such as lowering cholesterol, reducing blood pressure, detoxing, improves heart health, supports weight loss and so much more!  With all these benefits, I want to make a Celery Recipe. I really love my Instant Pot Cauliflower Zucchini Soup, so I based this Celery Recipe with the foundations of that one in mind.  This Celery Recipe turned out awesome – it is so delicious, and the bonus is that it is super healthy! It is creamy (without having to use any dairy), and very comforting, and flavorful! Be healthy and enjoy!
Course Soup
Cuisine vegetarian
Keyword vegetarian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 ½ T olive oil
  • 1 white onion chopped
  • 3 cups of chopped celery
  • 4 medium white potatoes peeled and cut in 1-inch cubes
  • 2 zucchinis cut in 1-inch cubes
  • 8 cloves of garlic chopped
  • 6 cups of vegetable or chicken broth
  • ½ cup of fresh parsley chopped
  • ½ teas black pepper
  • ½ teas salt
  • Chopped scallions for garnish – optional

Instructions

  1. Set Instant Pot to sauté mode and sauté onions and celery with 1 ½ T olive oil (add more olive oil if you need to) for 5-7 minutes.
  2. Then add garlic and sauté for 1 minute more.
  3. Turn off Instant Pot.
  4. Add to Instant Pot, the potatoes, zucchini, parsley, broth, salt and black pepper and stir.
  5. Set Instant Pot to manual for 15 minutes.
  6. When timer is up, let the Instant Pot naturally release for 10 minutes and then quick release.
  7. Puree with an immersion blender or transfer to a blender and puree until smooth.
  8. Portion soup into bowls, and top with scallions if desired, and salt and pepper to taste as needed.

Recipe Notes

This will take about 25 minutes to come to pressure.

instant pot celery zucchini soup

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Instant Pot Cauliflower Zucchini Soup

Instant Pot Cauliflower Zucchini Soup
Prep time: 5-10 minutes
Cook time: 40 minutes

Instant Pot Cauliflower Zucchini Soup – Instant Pot Vegan Soup Recipe | Healthy Eats by Jennie

This Instant Pot Vegan Soup Recipe is so delicious, it is hard to believe that there isn’t any cream or dairy in it. It comes out creamy, silky, smooth and will make your belly warm and happy.  The Instant Pot makes it easy to make this Instant Pot Vegan Soup Recipe (and only need to use one pot – the Instant Pot). This Instant Pot Vegan Soup Recipe is comforting and filling and is perfect to enjoy on a Fall day.

Ingredients:

  • 1 white onion chopped
  • 1 T olive oil
  • 6 cloves of garlic chopped
  • 4 small white potatoes peeled and cut in 1-inch cubes
  • 1 medium head of cauliflower cut into florets
  • 1 zucchini cut in 1-inch cubes
  • 4 cups of vegetable or chicken broth
  • ½ teas black pepper
  • ½ teas salt
  • Chopped scallions (for garnish – optional)

Directions:

  1. Set Instant Pot to sauté mode and sauté onions with 1 T olive oil (add more olive oil if you need to) for 5-7 minutes.
  2. Then add garlic and sauté for 1 minute more.
  3. Turn off Instant Pot.
  4. Add to Instant Pot, the potatoes, cauliflower, zucchini, broth, salt and black pepper and stir.
  5. Set Instant Pot to manual for 15 minutes.
  6. When timer is up, let the Instant Pot naturally release for 5 minutes and then quick release.
  7. Puree with an immersion blender or transfer to a blender and puree.
  8. Portion soup into bowls, and top with scallions if desired.

 

Notes:

This will take about 15 minutes to come to pressure.

If you love your Instant Pot as much as I do and are looking for another Instant Pot Vegan Soup Recipe, check out these other recipes I posted: Chilly Day – Instant Pot Lentil Soup, Instant Pot – Mexican Fajita Quinoa Soup, Amazing Black Bean Instant Pot Soup.

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Instant Pot Broccoli Cheese Risotto

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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