It’s cold again where I am and it probably is where you are too. To make this week a little easier you can follow this week’s menu plan. It’s all made in your new (or old) Instant Pot
and will give you some time to relax and be warm in your own home!
Just in case you haven’t seen my article on Instant Pot Accessories, be sure to take a look and see how you can extend the use of your Instant Pot
even more!
Breakfast: Make a batch of my Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal at the beginning of the week and eat it all week long. You can double the recipe for a large family. Note: read the comments if you don’t like your steel-cut oats chewy. This recipe makes the chewy version, but you can add extra water and cook time to make them softer.
Monday: This Instant Pot Black-Eyed Pea Curry is from Indian Instant Pot Cookbook by Urvashi Pitre. It’s so simple and full of flavor. It’s a perfect way to start off your week.
Tuesday: Jill Nussinow’s Pressure Cooker White Winter Vegetable and Spring “Clean Out” Stew is just what you need to clean up the fridge and make a tasty meal for your family too!
Wednesday: Vegan dumplings are always good and even better when you steam them in your Instant Pot! This recipe is from The Ultimate Vegan Cookbook for Your Instant Pot.
Thursday: Lentil soup is one of my favorites, so I recommend making my Vegan Instant Pot Lentil Vegetable Soup. Try changing it up by using turnip in place of potato, acorn or butternut squash in place of the sweet potato, and maybe even parsnips in place of carrots!
Photo © Lauren Volo
Friday: I love take-out style recipes that you can make at home and Jill Nussinow’s Sassy Sesame Tofu from her latest cookbook, Vegan Under Pressure
, is a wonderful way to start the weekend!
Saturday: This is a day for you to relax and this easy to throw together meal of Spiced Instant Pot Lentils and Rice is just the break you need. Do chores, run errands, or just curl up in bed with a good book. You deserve it!
Photo by Kate Lewis
Sunday: JL Fields’ Vegan Holiday Roast with Mashed Vegetables is a perfect fit for a Sunday meal. It’s from her book, Vegan Pressure Cooking
.
Dessert: My Vegan Pear and Cranberry Instant Pot Cake is a festive dessert, made with whole grains and you can sweeten it with the liquid sweetener of your choice if you avoid agave!
Ruth Rehak says
Kathy, can’t wait to try some of these in my new Instant Pot, thanks!
Deb E says
Another new Instant Pot user and I appreciate the recipes. The cookbook it came with was lacking.
Anna Wright says
Excellent recipes you made, thanks for blogging 🙂