Vegan Butternut Squash Instant Pot Recipes

Add the salt (1/8 tsp) and toss with a spoon. Set aside your topping until ready to serve. RISOTTO: When the squash and garlic are about halfway done roasting, start the risotto. Using a 6-quart or larger Instant Pot, turn on the sauté function (to the default "Normal" — not high or low) and add the vegan butter. Step 2 : Dump the ingredients - Throw in the chopped veggies and apples, garlic and sage. Throw in the spices nutmeg, cinnamon, ginger, and salt finally add the broth. Step 3 : Pressure Cook - Cover the lid of the pressure cooker, seal the vent and pressure cook on High Pressure for 8 minutes.

Add the butternut, coconut milk, lentils, salt and water. Partially cover and cook for 12-14 mins or until the lentil and squash are cooked through. Add 1/4 to 1/2 cup more water if the curry is too thick and simmer for a min. Taste and adjust the flavor to your liking, add a dash of lime juice and serve. Scoop out and discard the seeds. Cut the squash into chunks and add to the Instant Pot. Add in the onion, carrots, apple, broth, bay leaf, salt, pepper and sage. Secure the lid on the pot. Make sure valve is set to "sealing.". Set the manual pressure cook button to 8 minutes.

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A homemade Vegan Butternut Squash Soup made in under 20 minutes with the Instant Pot! A soul satisfying, healthy recipe for a naturally creamy soup that's a quick and easy lunch or dinner meal idea. A soul satisfying, healthy recipe for a naturally creamy soup that's a quick and easy lunch or dinner meal idea.

Transfer the remaining squash, apple, and garlic to a food processor or blender and purée until smooth and creamy. Set aside the puréed squash mixture. While the squash is roasting, make the risotto. Turn the Instant Pot onto the Saute function. Add the 1-2 tablespoons olive oil and heat until shimmering.

Rating: 5. Rate this recipe! Print Recipe. Instructions. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function. When oil gets hot, add onion and optional jalapeno to the pot and saute until onion is soft, 3-4 minutes. Add garlic and chili powder and cook for 1-2 minutes more.

Add the butternut squash, coconut milk, remaining 3/4 teaspoon of salt, and remaining 1/2 cup (120 ml) of water. Add the lentils to the pot, and give it a good stir to combine and scrape up any bits of tomato from the bottom of the pot. Select the Cancel setting.

Cut the squash into 1- to 2-inch cubes. Add 1 cup of water and half of the salt to the inner pot of the Instant Pot and add a steaming basket. Put the cubed squash in the basket and sprinkle with the remaining salt. Secure the lid and make sure the pressure release vent is in the sealing position.

Instructions. Prep: Warm the oil in a large, nonstick pot over medium-high heat. Once warm, add the rosemary sprig and minced garlic; sauté for around 60 seconds, until the garlic is fragrant. Add the butternut squash to the pot and sauté for an additional 2-3 minutes, stirring occasionally.

Bring the curry mixture to a boil, then reduce the heat, and simmer for about 30 minutes, until the lentils are tender and the squash is cooked through, stirring every few minutes. Add the baby kale and allow to cook for 1-2 minutes until wilted. Add the lemon or lime juice and the cilantro and stir to combine.

Halved Squash. Place the Instant Pot trivet inside the bowl of your Instant Pot. Add 1 cup of water to the bottom of your Instant Pot. Wash the outside of your squash and dry thoroughly. Use a large, sturdy knife, to cut your butternut squash in half lengthwise. Scoop out the seeds using a metal spoon.

Bake at 400 degrees F (205 C) for 45-50 minutes, or until cooked completely in the middle. Meanwhile, make your lentil filling. Heat a skillet over medium heat, add oil, then add in your fennel seeds, and herbs, sage, thyme, rosemary, and mix in. Add in the onion, garlic, and mix in, and cook until the onion is golden.

Instructions. Press the saute function on the Instant Pot. Add the shah jeera and the bay leaves and saute for a few seconds. Add the garlic and ginger and saute for 10-15 seconds, then add the butternut squash, cauliflower, fried onions, biryani masala, cayenne, turmeric, cashew yogurt, mint, dill and cilantro. Mix well.

The method for this recipe is really simple: Start with heating the instant pot and adding oil to sauté the onions, ginger, and garlic. Then add in the tomatoes and spices. Then add the butternut squash pieces and water. Then pressure cook. After pressure cooking, stir in the coconut milk, lime juice, and spinach.

Add the pureed squash back to the soup pan along with the drained chickpeas, curry powder, and red pepper flakes. Bring to a simmer, uncovered, and cook for at least 15 minutes for flavors to blend and curry to thicken. Add salt to taste. Just before serving, add lemon juice. Serve over rice with steamed vegetables.

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to "Sealing". Press "Manual", then press "Pressure" until the light on "High Pressure" lights up, then adjust the +/- buttons.

Vegan Butternut Squash Soup Recipe. Both veggies get nice and creamy when they're pureed, so there's no need for dairy in this velvety soup. (Although a swirl of Greek yogurt wouldn't be out of place, either.) Sage also has antioxidants, and is a memory enhancer and anti-inflammatory ingredients.

1. Set your Instant Pot to sauté mode (medium heat). 2. Melt the butter and add the olive oil. Add the shallots and stir to coat in the olive oil and 1-2 tablespoons butter. Cook until soft and translucent (approximately 4-6 minutes), then add the garlic and sage, mixing well.

Instructions. Remove the leaves off the cauliflower and cut off the florets from the roots. Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set a 6qt Instant Pot to "Sauté" and let it heat for 5 minutes until it indicates that it's hot.

1 Add the oil to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add the onion and cook until tender, about 6 minutes. Add the garlic and curry powder and cook 1 more minute. Step. 2 Add the squash, salt, and broth to the pot. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle.

Take this Mediterranean-inspired quinoa bowl, for example. It's packed with protein, full of flavor (thanks to tzatziki, crumbled feta and fresh grape tomatoes) and on the table in just 20.

Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes. Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot. Add the wine and scrape up the browned bits- a wooden spoon is good for this. Let all the.

Instructions. Add oil to the inside of the Instant Pot, and press the SAUTE button. Add onion, garlic, ginger, carrot and celery. Sauté for 2 to 3 minutes until the ingredients are fragrant. Add squash, apple, and cumin, and sauté for an additional 2 to 3 minutes. Stir in the broth and cinnamon stick.

Set Instant Pot to saute mode. Add oil, onion, garlic and chile. Saute for 2 minutes. Add butternut squash and spices (curry powder through red chili flakes). Stir in water or broth. Set to manual high pressure for 4 minutes. When time is up, quick release pressure and stir in vinegar, greens and then salt to taste.

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