This cozy split pea soup is hearty, wholesome, and comforting—perfect for chilly days or anytime you crave a nourishing bowl. Made easily in the Instant Pot or on the stovetop, it combines green split peas, vegetables, and aromatic herbs for a flavorful base. A touch of miso and vinegar adds richness and brightness. This soup keeps well and tastes even better the next day, making it a great meal prep option for the week.
Read MoreGreat rice pudding is creamy with just the right amount of “bite” in the rice and a level of sweetness that’s appealing but not overwhelming. That’s what I was aiming for this this brown rice pudding without sugar, milk, or butter. Some raw cashews lend their creaminess, maple syrup provides the sweetness, and the optional spices of cardamom and cinnamon take it beyond the ordinary. With creative toppings (also healthy), you can create a dessert fit for a dinner party as well as a week night.
Read MoreThis thick lentil soup, oil-free and plant-based, takes “comfort food” to a new healthy level. The layered flavors and textures make the soup interesting and satisfying. Combine it with a salad and baked potatoes, rice, or whole grain flour tortillas, and you’ve got yourself a delicious meal.
Read MoreThis lovely plant-based curry is a snap to make in the Instant Pot. Pre-soaking the black-eyed peas means that all the ingredients will reach the right texture, without getting over-cooked, in 12 minutes of pressure. This method avoids the need for oil, which saves on fat and calories. Seasonings and heat level can be adjusted to taste. The curry freezes well.
Read MoreCompote is like a pie filling, but healthy. No need to add sugar. It’s so good for breakfast or dessert—see my ideas for many different ways to enjoy it. This recipe also works for apples. And it freezes well! The Instant Pot makes it simple.
Read MoreThis simple-to-make plant-based black bean soup is the epitome of the saying “the whole is greater than the sum of its parts.” So few ingredients, so much tasty satisfaction. Plus, it’s low in fat (no oil used) and very high in fiber, which has been shown to offer many health benefits.
Read MoreWith the Instant Pot, you can have a piping hot batch of apple-cinnamon whole-grain cereal ready in less than 30 minutes from stepping into the kitchen. There are countless ways to customize this recipe: choose different whole grains, your own apple type, and fun toppings.
Read MoreMake pasta alla puttanesca the easy way: in the Instant Pot. You add everything into the pot, program 4 minutes of pressure cooking, and walk away. Top it with vegan parmesan cheese, and you’ll never want to make it the old way again. This plant-based dish is also oil-free, which, in combination with whole-grain pasta makes it healthy, but not at the expense of tasting great.
Read MoreThe Instant Pot converts an inexpensive bag of dried pinto beans into about 5 cups of delicious, freezable refried beans. This healthy plant-based beans tastes just like Rosarita’s!
Read MoreThis wonderfully complex soup used to take over 24 hours with soaking time. Now it’s done in 90 minutes with the Instant Pot, mostly hands-off time. The subtle blend of spices will keep you coming back for more.
Read MoreThe combination of mellow pintos and smoky chipotles makes this dish satisfying on its own or easily combined with other elements for a satisfying and super-healthy meal.
Read MoreThis soup has a simple, deep flavor—the red wine vinegar at the end is the key. You can always load up on garnishes to dress it up if you’re feeling fancy.
Read MoreBased on an old tradition in the Southern U.S., this stew showcases that lovely legume with a beauty spot, the black-eyed peas. In this plant-based version, I use smoked paprika and mushrooms to get a smokiness and earthiness similar to pork flavor. The Instant Pot makes this dish a snap.
Read MoreThis soup is related to the traditional Moroccan stew harira. I kept all the key flavors—tomatoes, turmeric, cinnamon, and cilantro—and made it into a simpler lentil soup, made even simpler using the Instant Pot.
Read MoreIt’s fun to use those soup mixes you can buy that have a mix of split peas, lentils, barley, and tiny pasta. With some zucchini and a few spices you can just put everything into the Instant Pot or a pot on the stove and let it cook until everything is wonderfully mushed together.
Read MoreThis comforting soup requires more spices than others, but it’s totally worth it. This tasty, substantial soup can serve as an entrée in its own right.
Read MoreThis is the ultimate healthy soup. The lentils add heft, while the cumin, coriander, mint, cilantro, and jalapeño contribute incredible flavor. You may be surprised how addictive this soup is.
Read MoreRed lentil soup is a great soup for your regular rotation. It’s quick, cheap, and filling. It works well any time of year and is perfect for when you’re feeling under the weather.
Read MoreThe combination of vegetables, spices, and cashew milk make this soup special. No single ingredient stands out—they blend into a unique, unmistakable mulligatawny flavor. The Instant Pot speeds up the process, making this from-scratch approach take less than an hour.
Read MoreUse your Instant Pot or stovetop for this recipe. This soup is so easy to make and it’s perfect for a week of lunches or for dinners, including for picky eaters. Without oil, this soup is super-healthy and provides a lot of plant-based protein and fiber.
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