Butternut Squash Chili

Here’s an easy recipe to make in the instant pot, especially when you buy an already pre-cut butternut squash. If you don’t have an instant pot, click the link below for stove top directions.

This recipe is from Fat Free Vegan:

Ingredients:

• 1 butternut squash, peeled and cut into 1/2-inch cubes (or 1 32 oz container of pre-cut butternut squash)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 tablespoon mild chili powder
• 1 1/4 teaspoons ground cumin
• 2 teaspoons Mexican oregano
• 1/8-1/4 teaspoon chipotle chili powder (or to taste)
• 1/2 cup water
• freshly ground black pepper, to taste
• 2 15-ounce cans beans, drained (or 3 cups cooked beans from dry)*
• 2 15-ounce cans diced tomatoes
• Optional: 3 green onion, sliced (for garnish)

Directions:

1. Add all ingredients except the diced tomatoes and green onion into the instant pot.
2. Cover and set for manual for 6 minutes with natural release.
3. Once it comes down in pressure naturally, stir in the diced tomatoes.
4. Serve over some rice and garnish with green onions if desired.

*You can use any variety of beans you want.

Enjoy 🙂

Picture to come soon.

 

 

 

 

 

Mushroom Stroganoff

This is a pretty simple meal to make in the instant pot. If you don’t have an instant pot, you can probably make it in the stove top by following the directions below and cooking the pasta separately according to the package directions.

This recipe is from Ground Leaf:

Ingredients:

• 1 onion, diced
• 8 oz white or cremini mushrooms, diced
• 2 portobello mushrooms, stemmed, gills removed (5-8 oz total)
• 3 garlic cloves, minced
• 1/2 TB tomato paste
• 1 TB flour (oat works well)
• 1/4 cup white wine
• 2 cups mushroom stock
• 1 TB Dijon mustard
• 1 TB low sodium tamari
• 1 TB fresh thyme, minced, divided
• 1/2 TB fresh rosemary, minced, divided
• 1 tsp miso
• 1/4 tsp black pepper
• 2 cups pasta
  Cashew Cream:
• 1/4 cup raw cashews
• 1/2 cup Mushroom Stock or water

Directions:

1. Press saute. Add onions & mushrooms to the instant pot and sauté until softened. Add a splash of water if sticking occurs. Add garlic and sauté for 2 more minutes.
2. Add tomato paste and stir to combine. Cook for 2 minutes. Add flour, stirring frequently, and cook for 5 minutes. Add wine to pot and use a spatula to scrape anything stuck to the bottom of the pot. Cook until wine has evaporated.
3. Add mushroom stock, mustard, soy sauce, miso, pepper, half of the thyme, half of the rosemary, and pasta. Scrape anything that has stuck to bottom of pot.
4. Press cancel to stop saute function. Secure lid and determine time for cooking. The time will be determined on your pasta package. Look at the standard cooking time on your pasta (example: 11-14 minutes), take the smaller number, divide by 2 and round down to the nearest whole number. In this above example you would set the machine for 5 minutes. Set the timer on your instant pot using the manual button.
5. While pasta is cooking make the cashew cream. Add cashews and stock/water to blender and blend until smooth.
6. When pasta is done cooking, quick release pressure.
7. Add cashew cream to pasta and stir to combine. Serve with a side of your favorite green vegetable.

Enjoy 🙂