The Instant Pot is all the rage these days, and for good reason! This magical pressure cooking tool enables you to cook rice, beans, lentils, potatoes, soups, and stews faster than ever before.
For instance, cooking brown rice takes 45 minutes on the stovetop, but just 20 minutes in the Instant Pot. If you’re a busy person like I am (aren’t we all?), cutting your cooking time in half is a big deal! Plus, once you have a pressure cooker you can ditch your slow cooker and rice cooker. Yay for fewer appliances cluttering up the kitchen!
One of my favorite meals to make in my Instant Pot is a hearty vegan soup. Once you learn the basics there is no measuring required and no specific recipe that needs to be followed—you can just dump in whatever veggies, legumes, grains, and spices that you have on hand and go! Make sure there’s plenty of liquid (veggie broth or water with bouillon) and simply set the cooking time to whatever ingredient takes the longest.
For those who are new to the device and are looking for a great vegan Instant Pot recipe to start off with, here you go. My go-to soup recipe!