Archive for Instant Pot

Instant Pot Meal Prep: Healthy Lunches for a Week

Okay, so here we go; Instant Pot post number 2 for this week (if you haven’t yet, check out my recipe for Instant Pot Mushroom Risotto)! Yeah, I’m a little obsessed, but hey–it’s a good obsession, right?? I mean, I’m making lots of healthy foods, and loving how little time it’s taking me to do it.

I have been a big fan of meal prep for a while now, though sometimes I’m more successful at it than others.

Instant Pot Meal Prep Vegan

The idea of meal prepping is that you take a half a day per week (usually on the weekend) to prep a week’s worth of healthy lunches or dinners. Those then get stored in the fridge or the freezer until you need them. Mason Jar salads are a version of meal prep, though lately I’ve been taking more of a bowl approach. The Instant Pot makes this much easier, because I can cook things in a jiffy.

Here’s how to Instant Pot Meal Prep:

  1. Grains. The base of your bowl is always going to be some kind of grains. You can use brown rice, quinoa, or other forms of ancient grains. Depending on the type of grain, they make take longer or less time in the Instant Pot to cook. Quinoa or Frekeh only take 1 minute to cook. Harder grains like brown rice or wheat berries can take between 20-40 minutes to cook in the IP.
  2.  Proteins. Again, here your choices are many. Sautéed tofu, seitan (this recipe for chickwheat shreds is my current fave), chopped up veggie burgers, vegan sausages or other alternative meats are all legit choices, depending on what strikes your fancy. You could even do beans.
  3. Veg. I like to do a combo of greens and heartier veg, usually squash or sweet potatoes. For my green veg, I usually sautee some kale. I also really like to throw in some edamame for additional crunch and fibre. You can also throw a half an avocado on top of there right before you eat it.
  4. Sauce: Again, so many options! Right now my faves are hoisin and sweet thai chili sauce, but you could easily go BBQ, a green goddess, or even just plain old soy.

This video shows you how to put it all together.

These are really easy to grab as you head out the door in the morning on your way to work. Just nuke them until they are warm, sauce, and devour. There’s something really wonderful about having a full, well-rounded lunch.

Instant Pot Mushroom Risotto

I watch a lot of cooking shows. Like, a lot. And if there’s one thing I’ve learned from my hours watching the Food Network, it’s never make risotto. 99.999% of the time, the competitor that makes the risotto goes home.

Yeah, risotto is a bit finicky. But it’s not that bad. You can make it. Really, you can.

The main issue with risotto is that it’s time consuming. You can’t really walk away from it. In order for the starches to create the right kind of creaminess (risotto requires no cream to give it that creaminess), you need to stir it lots, and add a little of the hot stock at a time.

Instant Pot Mushroom Risotto

So yeah, it’s kinda high maintenance.

So, when I found out you could make risotto in the Instant Pot, I was intrigued. Would it be any good? There was clearly just one way to find out.

Now, you still have to do all the up-front sauteeing of your aromatics, but the actual cooking of the rice part, which takes about 17-20 minutes of dedicated babysitting, is not required.

The final result? Pretty good. Not quite as good as sitting and stirring the pot for 20 minutes, but still, a pretty passable risotto. It likely would still get me sent home if I were competing on a cooking show, though…

Vegan Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto {Vegan Option}


  • 1/4 cup vegan butter substitute, divided
  • 2 tbsp olive oil
  • 1/2 large onion or one small, diced
  • 2-3 cloves of garlic, diced
  • 3-4 sprigs of fresh thyme
  • 1-2 tsp fresh chopped rosemary
  • 1 container mushrooms of your choice (I used button, crimini would also be good), sliced
  • 2 tbsp white wine
  • 1.5 cups aborio rice
  • 5 cups vegetarian stock
  • Parmesan cheese (optional) or vegan parmesan cheese alternative
  • salt and pepper to taste


  1. Turn on the sauté function on your Instant Pot, and allow it to preheat. Add 2 tbsp of vegan butter and 2 tbsp of olive oil to the bottom of the insert. Add chopped onions, season and stir well. Allow to sauté for 5 minutes or so, until beginning to soften. Add the garlic and herbs, and stir well to combine.
  2. Next add the sliced mushrooms and stir well to get them all coated in the oils and aromatics. Season with salt, and allow to cook down for about 5 minutes, stirring occasionally.
  3. Add the rice and again toss to coat in the oils. Deglaze the pan with the white wine, and then switch off the sauté function.
  4. Add the vegetable stock and stir well. Put the top on and set to manual for 8 minutes.
  5. Once the pot is finished, release the steam manually, and once released, remove the lid. Stir well, and add the last 2 tbsp of vegan butter and cheese, if using.
  6. Stir until everything melts together, and then serve immediately with a drizzle of olive oil.
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