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!
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.
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!
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!
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!
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!