Since adding an Instant Pot to my collection of cooking accessories I've come to understand what all the hubbub is about. I have owned a stove top pressure cooker for years but there is something to be said about a "set it and forget it" pressure cooker. Easy is good and the Instant Pot is the least expensive walk away pressure cooker on the market. Not the highest rated, but least expensive. Especially when they go on sale. These appliances may be advertised as a multi cookers but the pressure is what I was after.
Chickpea & Brown Rice Soup
Whole Food Plant Based = no processed foods, no added salt, sugar or oil Dried herbs and spices generally don't count here as processed so I used them to make things easier. Easy is good with WFPB. One of the things that drew me to this recipe was the interesting "vegetable broth" made from dried ingredients. It can be mixed ahead of time and stored in a cabinet until required. Just leave out the salt.
I also used my Instant Pot to cook dried chickpeas. They are far superior in taste and texture to canned.
My soup was more of a stew than soup because I added broccoli and cauliflower. Cauliflower is considered a green in the world of WFPB as is broccoli but next time I will add kale and/or spinach as well as mushrooms. This is a keeper!
Some WFPB no SOS (salt, oil, sugar) recipes transcend boundaries. I believe I've mentioned this before. This is one of those recipes. There isn't a chili lover on the planet that won't rave about this recipe. Yes, it is that good. I added some heat because we like it spicy here at casa gracoman.
The genius of this lies in the cauliflower crumbles. I have been making cauliflower taco "meat" for quite some time now. If I haven't posted that here before, I apologize because everybody seems to like cauliflower tacos as well. Maybe next time.
Any who, this is an instant pot recipe. If you don't own an instant pot or other brand electric pressure cooker, no matter, just simmer it on the stove top. That's what I will do next go around because doubling the recipe seems like a better fit for me and my IP is the 6 qt model. This recipe is all a 6 qt IP can handle.
From the Brand New Vegan blog, The "Best Damn Instant Pot Vegan Chili"
I had my doubts about this chili and have been staying away from it. Mostly because it calls for the addition of a 6 oz can of tomato paste to be added after the IP has done it's thing. Adding tomato paste and not cooking it sounded like a bad idea to me. Think of all the time I've wasted.
Something not written in the recipe, but seen in the comments, is to set your instant pot to low pressure so that is what I did. Seemed to work just fine.
Notice the cauliflower crumbles added to this chili require only low sodium soy sauce for the seasoning. Cauliflower taco "meat" is a different story.
I also added diced Serrano and Jalapeno peppers for heat and 8oz fresh mushrooms. I also added 1 15oz can of no added salt black beans after the whole shebang was done cause pinto bean and red kidney bean chili needs black beans to be all it can be. I added the black beans after the chili was finished because I didn't want to over load my 6qt IP.
BTW, no cheese or sour cream allowed. Chopped onion is a go! I haven't tried the green chili "sour cream" made from cashews so can't speak to that.
The Instant Pot is already one of the least expensive electric pressure cookers on the market. These are particularly useful for the WFPB crowd and frequently go on sale. Today's Amazon deal of the day is the Instant Pot Duo Plus 60 6qt model (the model I bought for this same sale price) $79.99. Git em while their hot!
How about avocado, WFPB chili, WFPB polenta on a large bed of arugula (eat your greens) with a bit of balsamic glaze. This is one of my favorites. Sometimes I'll throw a mess of sauteed mushroom on top. Yum!