33 Best Instant Pot Vegan Recipes

Do you want to start a new lifestyle? Do you want to save time and money? Do you want to get healthier? Please allow me to introduce to you the answer to these problems and many more. I am going to give you some of my most simple, yet taste worthy and healthy Instant Pot recipes.

By taking the initiative with my direction, you will be spending more time with your family and also adding more years to your life at the same time. Not to mention the money that you will be saving while doing so. All by just changing the way you cook and the ingredients that you use.

You will find in my recipes the importance I stress of utilizing your local farmer’s markets and farmers. You will not only be supporting your local market but you will also be ensuring you are getting the healthiest of selections for you and your loving family.

From everything to the early bird’s breakfast dish to the night owl’s midnight snack, I have got you covered. Let this be the pivotal moment that you make a lifestyle change.

Instant Pot Breakfast Recipes

Not Your Average Quinoa – Breakfast

Total Cooking Time = 15 minutes

Serving Size = 6

Ingredients:

• 5 cups of water
• 2 tablespoons of pancake syrup
• 1 tsp of vanilla flavoring
• a teaspoon of ground cinnamon
• 1 light pinch of sea salt
• .5 of a cup of uncooked Quinoa
• Additional preferred toppings such as berries or nuts

Instructions:

• Add all ingredients minus the additional toppings to the Instant Pot.
• Select high-pressure option and a timer for 1 minute.
• Let sit after timer for 12 minutes. Then do a quick pressure release.
• Remove lid. Stir Quinoa.
• Serve and add toppings of your choice.

Marilyn’s Wheat and Vegetable Breakfast

(Ready in about 10 minutes | Servings 4)

Ingredients:

• 2 cups white wheat berries
• 1 tablespoon oil
• 1 tablespoon regular salt
• 2 medium sliced or cubed potatoes
• 2 cups sliced carrots
• 2 medium sliced onions
• 5 stalks sliced celery
• 2-4 cloves smashed garlic if preferred
• 1/8 tsp thyme

Preparation Method:

1. Put all night soaked white wheat berries and 6 ½ cups water in Instant Pot.
2. Sauté oil or butter in frying pan.
3. Apply Instant Pot multi-grain setting and cook wheat, potatoes and carrots.
4. Add sautéed vegetables.
5. Cook for about ½ hour to blend flavors better.
6. Garnish with flat-leaf parsley.

Potato Breakfast Hash

(Ready in about 10 minutes | Servings 2)

Ingredients

1. 1 large diced potato
2. 1 large diced sweet potato
3. 1 cup chopped bell pepper
4. 1 clove minced garlic
5. 1 tablespoon olive oil
6. 1/2 teaspoon kosher salt
7. 1/2 teaspoon black pepper
8. 1 teaspoon cumin
9. 1 teaspoon of paprika
10. Pinch of cayenne
11. 1/2 cup water

Preparation Method

1. Toss ready vegetables in olive oil and spices.
2. Add to Instant Pot with 1/2 cup water.
3. Lock the lid and put it to manual high pressure.
4. Unlock the pot and put on the sauté function.
5. Sauté for 5-6 minutes until the potatoes begin to brown.

Mushroom Breakfast Pilaf

Total Cooking Time: 40 Minutes

Servings: 8

Cooking Ingredients:

1. 1 1/2 packages dried porcini mushrooms
2. 6 cups warm water
3. 2 tablespoon butter, softened
4. 1 ½ cup yellow onion, chopped
5. 1 cup button mushrooms, sliced
6. 2 cups dry Arborio rice
7. 3 tablespoons white wine
8. Salt and black pepper to taste

Cooking Instructions:

1. Soak the porcini mushrooms in 3 cups of warm water for 30 minutes
2. Add in the butter, yellow onions, porcini mushrooms, and button mushrooms to the instant pot
3. Begin to sauté the following ingredients, stirring continuously through your Instant Pot
4. Add the rice, wine, dill, salt, and cook until the liquid has completely evaporated
5. Pour in 3 cups of warm water.
6. Close and lock the Instant Pot’s lid; set the timer for 8 minutes.

Serve and enjoy!

Strawberry & Rolled Oats

(Ready in about 15 minutes | Servings 1)

Ingredients:

• ⅓ cup rolled oats
• ⅔ cup vegetable broth
• 2 tablespoons freeze-dried strawberries or any dried or frozen fruit
• 1 pinch salt
• ½ teaspoon coconut sugar

Preparation Method:

• Get the cooker ready with 2 cups of water and the steamer basket.
• Add the oats, broth, strawberries and salt in a bowl.
• Close and lock the lid.
• Naturally release pressure after cooking.
• Strongly blend the items of the bowl
• Add sugar and serve.

Instant Pot Snack Recipes

Instant Popcorn

Total cooking time = 5 minutes

Serving size = 4

Ingredients:

• 4 tablespoons of light butter
• 6 tablespoons of coconut oil
• 1 cup of popcorn kernels.

Instructions:

• Hit the sauté button and adjust to more. Add butter and coconut oil once your Instant Pot reads hot.
• After about 30 seconds place the kernels in the Instant Pot.
• Stir everything all together covering kernels in the oil and butter mix.
• Cover the instant pot.
• Watch the popcorn just like in a microwave. When it is about ¾ of the way popped then turn the Instant Pot off and let sit for 3 minutes.
• Enjoy your Instant Popcorn.

Crispy Potatoes

Total Cooking Time: 20 Minutes

Servings: 4 or more

Cooking Ingredients:

1. 1 pound of cubed potato pieces (with skinned or without)
2. 1 tablespoon of olive oil
3. 1 teaspoon of chili powder
4. 1 teaspoon of onion powder
5. 1 teaspoon of smoked paprika
6. ½ cup of water
7. ¼ cup of chopped cilantro for garnishing touches
8. Salt and ground black pepper to your liking

Cooking Instructions:

1. Pour in ½ cup of water to the bottom of your Instant Pot.
2. Lay your trivet inside, and then put in your potatoes.
3. On medium-low heat, cook your potatoes for a total of 10 minutes.
4. Once done, place your potatoes in a separate plate or bowl to cook.
5. To add the crispy texture, get out a large skillet, add in the olive oil and turn your stove to medium-high heat.
6. When it’s warm, add in your potatoes and allow it to be cooked for one to three minutes, sprinkling your spices along the way.
7. Once everything is all cooked to your liking, put your potatoes onto a serving plate; serve and enjoy!

Miso Eggplant

Total Cooking Time: 3 Hours

Servings: 4

Cooking Ingredients:

1. ¼ cup of miso paste
2. 2 tablespoons of water
3. 1 large-sized eggplant finely cut into cubes.

Cooking Instructions:

1. Place the miso paste and water in the cooker.
2. Add the eggplant and toss to combine well. Cook on a high-pressure for 3 hours.
3. Serve and enjoy!

Stewed Okra

Total Cooking Time: 3 Hours

Servings: 4

Cooking Ingredients:

1. 2 cups of chopped okra
2. 2 diced tomatoes
3. 1 chopped onion
4. 2 finely minced cloves of garlic
5. 1 teaspoon of sriracha sauce (optional)

Cooking Instructions:

1. Put all the ingredients into your Instant Pot and stir until all the ingredients are well-combined together.
2. Cook on low-pressure for 2 to 3 hours
3. Serve and enjoy!

Side Dishes

On a Budget Sweet Potato and Salad

Total cooking time = 30 minutes

Serving size = 6

Ingredients:

• 6 large sweet potatoes
• 1 salad mix with your choice of healthy ingredients and toppings

Instructions:

• Put 1 cup of water into the Instant Pot.
• Put potatoes on the Instant Pot baking rack. Insert the rack into the Instant Pot.
• Seal the lid to the Instant Pot.
• Hit the manual button and cook on high pressure for 10 minutes.
• After the cooking time is complete, naturally release the pressure from the Instant Pot.
• Carefully remove the potatoes and slice.
• Put the sliced sweet potatoes on the salad and serve immediately with the toppings and dressing you prefer.

Old School Pea Soup

Total cooking time = 45 minutes

Serving size = 6

Ingredients:

• 2 tablespoons of paprika
• 1 pinch of sea salt
• 1 pinch of black pepper
• 1 pinch of lemon zest seasoning
• 8 cups of water
• 2 cups of peeled and chopped carrots
• 1 pound of peas. Need to be split peas

Instructions:

• Mix all the ingredients inside the Instant Pot.
• Hit the bean button and cook for the duration.
• Once cooking time is complete, use a natural pressure release method.
• Remove lid and soup is ready to be served immediately.

Rainy Day Veggie Soup

Total cooking time = 45 minutes

Serving size = 6

Ingredients:

• 3 cups of veggies (frozen mixed veggies)
• 1 cob of corn (halved)
• 1 whole red tomato diced up (keep juices)
• 2 cups of white beans (soaked in water overnight)
• 2 cups of pinto beans (soaked in water overnight)
• .5 cup of quinoa
• 1 tablespoon of minced garlic
• 2 tablespoons of Texas Pete
• 1 pinch of sea salt
• 1 pinch of black pepper
• 1 pinch of oregano
• 4 cups of hot water

Instructions:

• Add all the ingredients to the Instant Pot.
• Set a high-pressure cook for 5 minutes.
• After the cooking time is complete use a natural pressure release option.
• Remove the lid and stir. Serve immediately.

No Clam Chowder

Total cooking time = 30 minutes

Serving size = 5

Ingredients:

• 1 small clean potato
• 1 large head of cauliflower
• .5 cup of non-salted cashews (or any nut)
• 2 tablespoons of minced garlic
• 2 tablespoons of coconut oil
• .75 cup of hummus
• .5 cup of quinoa
• 1 pinch of sea salt
• 1 pinch of black pepper
• 1 pinch of garlic powder
• 2 cups of vegetable broth

Instructions:

• Hit the sauté button the Instant Pot. Once the Instant Pot gets hot add the potato(chopped), minced garlic, 1 tablespoon of coconut oil, salt and pepper, and cauliflower. Mix and cook until the cauliflower starts to brown and the potatoes start to crumble.
• Add the remaining ingredients into the Instant Pot.
• Cook on high pressure for 10 minutes.
• After the cooking time is complete, use a quick pressure release method to release the pressure.
• Serve immediately.

Vegan Chili

Total cooking time = 1 hour

Serving size = 6

Ingredients:

• 3 cups of kidney beans soaked overnight
• 3 cups of black beans soaked overnight
• 2 large tomatoes cut into pieces
• 1 corn on the cob (shred the corn off cobb)
• 2 tablespoons of minced garlic
• 7 celery sticks chopped up into dime-size pieces
• 4 large red onions chopped up into small pieces
• 2 tablespoons of coconut oil
• 3 cups of white beans soaked overnight
• 2 pinches of sea salt
• 2 pinches of black pepper
• .5 cup of hot sauce

Instructions:

• Add all the ingredients to the Instant Pot. Seal the lid.
• Cook on high pressure for 15 minutes.
• Once the cooking time has elapsed, use a natural pressure release method.
• Stir the chili, serve immediately.

Vegan Spaghetti

Total cooking time = 30 minutes

Serving size = 5

Ingredients:

• 3 tomatoes blended
• 2 cups of water
• 3 tablespoons of minced garlic
• .75 cup of red lentils
• 1 large sweet potato. Peeled and cut into little slices
• 1 pinch of sea salt

Instructions:

• Add everything but the tomatoes and water into the Instant Pot.
• Hit the sauté button. Sauté and stir ingredients for 5 minutes.
• Add the water and tomatoes to the mix.
• Seal the lid to the Instant Pot. Do a high-pressure cook for 12 minutes.
• Once the cooking time has finished, use a natural pressure release method to release the pressure.
• Serve immediately over your choice of side. This goes amazing with some spaghetti squash

Black Beans and Cauliflower Rice

Total cooking time = 45 minutes

Serving size = 6

Ingredients:

• 1 large yellow onion cut up
• 3 tablespoons of minced garlic
• 3 cups of cauliflower rice
• 2 cups of non-canned black beans
• 9 cups of filtered water
• 1 pinch of salt
• 1 avocado cut

Instructions:

• Add all ingredients into the Instant Pot except the avocado.
• Set the Instant Pot to a 30-minute-high pressure cook.
• Once the cooking time is complete, use a natural pressure release method for releasing the pressure.
• Remove the lid and serve immediately with the cut-up avocado on top of the dish.

Glad I’m Vegan Sweet Potato Soup

Total cooking time = 1 hour

Serving size = 6

Ingredients:

• 1 pound of peel and chopped sweet potatoes
• 2 chopped jalapenos’
• 1 large red onion chopped
• 2 tablespoons of minced garlic
• 5 cups of vegetable broth
• 1 tablespoon of chili powder
• 1 pinch of cinnamon
• 1 large head of cauliflower, cut into tiny pieces
• 2 tomatoes diced. Keep the juices
• 3 cups of water
• 1 pinch of sea salt
• 2 teaspoons of powdered peanut butter

Instructions:

• Using the Instant Pot, hit the sauté button.
• Add the onion and all the spices. Sauté until the onions are brown.
• Add all the other ingredients.
• Seal the lid for the Instant Pot.
• Cook on high pressure for 15 minutes.
• After the cooking time is complete use a natural pressure release method to release all the pressure.
• Take the lid off and serve immediately. Goes great with a side of wheat thins.

Healthy Homemade Vegetable Broth

Total cooking time = 20 minutes

Serving size = Varies

Ingredients:

• 1 pinch of sea salt
• 2 bay leaves
• 4 cups of mixed vegetables of choice
• 10 cups of filtered water

Instructions:

• Mix all the ingredients in the Instant Pot.
• Seal the Instant Pot lid.
• Use a high-pressure cook with a manual time of 18 minutes.
• Once the cooking time has elapsed, use a natural pressure release method to release the pressure.
• Remove lid.
• Remove the contents of the Instant Pot into a strainer. Put the liquid into a sealed container.
• Use broth as a healthy alternative when cooking recipes require a broth.

Corn Cob Delight

Total cooking time = 30 minutes

Serving size = 6

Ingredients:

• 6 whole pieces of corn on the cob
• 5 cups of filtered water

Instructions:

• Add the water to the Instant Pot.
• Vertically place the corn cobbs with a lot of space in between inside the Instant pot.
• Seal the lid to the Instant Pot.
• Use a high-pressure cook for 5 minutes.
• Once the cooking time is up, use a natural pressure release method to release the pressure from the Instant Pot.
• Take the lid off and serve immediately.

Instant Pot Asparagus

Total cooking time = 5 minutes

Serving size = 6

Ingredients:

• 1 tablespoon of garlic powder
• 2 tablespoons of coconut oil
• 1 pinch of sea salt
• 1 pinch of black pepper
• 1 pound of cleaned and chopped asparagus
• 5 cups of water

Instructions:

• Add the water to the Instant Pot.
• Place the asparagus on the Instant Pots steam basket and place inside the Instant Pot.
• Pour the coconut oil on top of the asparagus.
• Sprinkle the sea salt, pepper, and garlic powder on the asparagus.
• Seal the Instant Pot lid.
• Cook on high pressure for 1 minute.
• Once the cooking time is complete, use a quick pressure release method to release the pressure from the Instant Pot.
• Serve immediately.

Spicy Vegetable Soup

(Ready in about 40 minutes | Servings 4)

Ingredients:

• 1 cup celery
• 1/2 c carrots
• 1 medium onion
• 1 three inches long fresh jalapeno (membrane and seeds removed)
• 2 tbsp. olive oil
• 1 tsp. coriander seeds
• 1/2 tsp. cumin seed
• 3 big russet potatoes cubed but peels removed
• 4 cups of water
• 1/4 tsp. ground turmeric
• 1 tsp. ground cumin
• 2 tbsp. chopped pickled jalapenos
• Chopped cilantro to taste

Preparation Method

1. Chop the vegetables and put Instant Pot on Sauté.
2. Warm up olive oil for a minute or so and drop coriander seeds and cumin seeds and warm up until the coriander seeds crack.
3. Sauté chopped celery, carrots, onion and jalapeno until the onions become transparent.
4. Put in the turmeric, cumin and pickled jalapenos.
5. Put in the potatoes broth after they release some good smell.
6. Set for 30 minutes. Let pressure come back to usual.
7. Add chopped cilantro before serving and serve with good bread.

“Refried” Beans

(Ready in about 40 minutes | Servings 6)

Ingredients

1. 2 cups of dried well-rinsed pinto beans
2. 1 large onion, cut into fourths or diced
3. 4 cloves of peeled and roughly chopped garlic
4. 1 jalapeno – seeded
5. 1 teaspoon salt
6. 1 teaspoon paprika
7. 1 teaspoon chili powder
8. 1 teaspoon cumin
9. 1/2 teaspoon black pepper
10. 1/2 cup salsa
11. Cilantro to taste
12. 3 cups of vegetable broth or water, or a mixture of the two

Preparation Method

1. Adjoin all of the ingredients to the pot and stir well.
2. Shut the lid and roll the steam regulator to “sealed”. Click “Manual” and lessen the time to 28 minutes.
3. When the rotation completes, let release the remaining pressure naturally for 10 minutes.
4. Unwrap the lid and stir well.
5. Blend the beans to your preferred evenness. Use warning, as beans are warm.
6. Deplete some of the water off before blending and add it back if you want incredibly thick beans.

Use the best blender food processor to make cooking easier.

Potato Salad – Italian Style!

(Ready in about 20 minutes | Servings 6-8)

Ingredients

1. 3 pounds red or new Potatoes
2. Large dice 1 bunch parsley, stems and leaves thinly chopped
3. ¼ medium white or ½ medium red onion, thinly chopped
4. 3-4 tablespoons white wine vinegar
5. 4-5 tablespoons Extra Virgin Olive Oil
6. 1 teaspoon salt to taste
7. a dash of freshly ground pepper

Preparation Method

1. Get the cooker ready with 1½ cups of water and trivet.
2. Cut potatoes into about 1″ (2.5cm) cubes and put them in the steamer basket.
3. Shut and lock the cover of the cooker and cook for 5 minutes at high pressure.
4. Set onions in a small bowl with the vinegar salt and pepper.
5. Normally release pressure through the valve when time is over.
6. Move potatoes to the small bowl with the onions and pour the olive oil and combine with the vinegar and onion.
7. Serve with parsley.

Red Bean Soup

(Ready in about 55 minutes | Servings 6)

Ingredients

• 2 cups of red beans
• 1/2 cup of dry lotus seeds, with the sprouts removed
• 1/2 cup of dry chestnuts
• 2 tiny pieces of dried mandarin or lemon peel
• 4 tablespoon of sugar
• 8-12 cups of water, depending on the thick or thinner soup

Preparation Method

• Set all ingredients in the instant cooking pot
• Push “Bean/Chilli” function key
• Push “Adjust” once to lengthen the cooking time.
• Stir well before serving.

Pineapple and Carrot Rice

Total Cooking Time: 30 Minutes

Servings: 8

Cooking Ingredients:

1. 2 cups of water
2. 3 cups basmati rice
3. 2/3 cups of chopped pineapple
4. 3 medium-sized chopped carrots
5. 1 ½ tablespoon coconut sugar
6. 3 teaspoons coconut butter
7. 1 teaspoon of salt
8. ½ teaspoon ground cardamom
9. ¼ teaspoon ground cloves

Cooking Instructions:

1. Fill your Instant Pot with 2 cups of water
2. Dump all the ingredients into the cooker and mix well.
3. Turn the Instant Pot on Rice mode and set for 30 minutes or until the rice is softened.
4. Serve and enjoy!

Cream of Butternut Squash and Ginger Soup

(Ready in about 15 minutes | Servings 4-6)

Ingredients

• 4 lb (about 2k) peeled, seeded and cubed butternut Squash
• 1 sprig of sage
• 1 large onion roughly chopped
• ½” (2 cm) piece of fresh ginger peeled and roughly sliced
• ¼ teaspoon nutmeg
• 4 cups (1 lt) vegetable stock
• Olive oil, salt and pepper to taste
• ½ cup of Toasted Pumpkin Seeds for garnish

Preparation Method

1. Soften onions with the sage, salt and pepper over medium heat.
2. Scoot onions sideways and drop insufficient squash cubes to wrap the base of the pot, stir occasionally for 10 minutes to let brown.
3. Put in the rest of the squash with ginger, nutmeg, and stock.
4. Shut and lock the top of the Instant Pot.
5. Pull out the woody sage stem and remove it.
6. Puree the ingredients in the cooker with a stick immersion food processor and serve with salty, toasted pumpkin seeds.

Tofu Scramble

Total Cooking Time: 4 Hours

Servings: 8

Cooking Ingredients:

1. 4 tablespoons of coconut oil
2. 2 (16 ounces) package of tofu
3. 4 minced cloves of garlic
4. ½ cup chopped onions
5. Juice from 2 lemons
6. 2 teaspoons of turmeric seasoning
7. Salt and ground black pepper to your liking

Cooking Instructions:

1. Combine the coconut oil, tofu, garlic, onion, turmeric, salt, and pepper in your Instant Pot.
2. Cover and cook for 4 hours on medium heat.
3. Stir in the lemon juice and reheat for 10 minutes.
4. Serve and enjoy!

Black-Eyed Pea Soup

Total Cooking Time: 30 minutes

Servings: 6 to 8

Cooking Ingredients:

1. 2 cups of black-eyed peas, dried rinsed
2. 3 ½ cup of vegetable broth
3. 1 finely diced onion
4. 1 chopped yellow bell pepper
5. 1 minced jalapeno
6. ½ cup of diced carrots
7. 2 chopped stalks celery
8. 2 diced garlic cloves
9. 1 ½ cups of tomato sauce
10. 1 teaspoon of onion powder
11. 1 teaspoon of cayenne pepper
12. Salt and ground black pepper to your liking

Cooking Instructions:

1. Dump all the ingredients inside the Instant Pot and evenly mix together.
2. Choose the manual setting and allow it to cook on high setting for 20 minutes.
3. Release the pressure naturally and allow it to stay warm for an additional 10 minutes.
4. Serve and enjoy!

Banana Squash Soup

Total Cooking Time: 30 minutes

Servings: 6

Cooking Ingredients:

1. Whole squash, peeled and cubed
2. 1 peeled and chopped apple
3. 4 peeled and chopped bananas
4. 1 cup of chopped onions
5. 4 cups of vegetable broth
6. 2 teaspoons of cumin ground
7. 1 teaspoon of ginger powder
8. 1 tablespoon of coconut oil
9. Salt and ground black pepper to your liking

Cooking Instructions:

1. Hit the sauté button on the Instant Pot; add the coconut oil and a handful of the cubed squash for about 5 minutes
2. Add the rest of the ingredients and mix them together.
3. Close and lock the Instant Pot and cook for 10 minutes on high-pressure.
4. Once completed, puree the mixture either through a blender or a potato masher.
5. Serve and enjoy!

Chipotle Style Rice

(Ready in about 20 minutes | Servings 4)

Ingredients

1. 4 small bay leaves
2. 2 c rice
3. 2 3/4 C water
4. 1 1/2 Tbsp canola oil or olive oil
5. 1 lime juice
6. 1/2 C fresh chopped cilantro
7. 1 Tsp salt to taste

Preparation Method

1. Put rice in Instant Pot. Include bay leaves and hot water. Heat up for 10 minutes.
2. Instantly after the rice is done, release the vapor until you can securely take out the lid.
3. Dispense oil, lime juice, sprinkle cilantro and salt over the rice. Combine all well and serve.

Ratatouille Riviera-Style

(Ready in about 30 minutes | Servings 4)

Ingredients

1. 400g diced squash
2. 500g chopped eggplant
3. 4 chopped tomatoes
4. 1 chopped red capsicum
5. 2 chopped onions
6. 1 tsp salt
7. 3 cloves minced garlic
8. 1 tbsp olive oil
9. ½ tsp dried thyme
10. ½ tsp ground pepper
11. 1 green chopped capsicum
12. 2 tsp dried basil

Preparation Method

1. Heat olive oil and sauté onion and garlic by closing lid.
2. Add and cook all the vegetables until soft, apart from tomatoes.
3. Add tomatoes, cover the cooker and cook over high pressure.
4. Cook for 5 minutes by reducing heat.

Other

Cranberry Punch

Total Cooking Time: 5 Hours

Servings: 12

Cooking Ingredients:

1. 1 cup of orange juice
2. 8 cinnamon sticks
3. 4 cups of cranberry juice
4. 2 cups of grape-raspberry juice
5. 3 cups of water

Cooking Instruction:

1. Add in all the ingredients into the Instant Pot and stir until all are evenly blended together.
2. Cover and cook on a low-heat setting for 5 hours.
3. Remove the skins and cinnamon sticks
4. Serve and enjoy!

Grandmas Applesauce

Total cooking time = 15 minutes

Serves = 4

Ingredients:

• .5 cup of apple juice
• 12 apples that are cored. Peeled or not peeled that’s your preference

Instructions:

• Take cored apples and place inside the Instant Pot.
• Pour in the apple juice.
• Create a round piece of parchment paper to fit snug inside the Instant Pot to cover the apples.
• Place the lid on and seal the Instant Pot.
• Hit manual and choose a cooking time of 10 minutes.
• After the timer goes off release the pressure naturally.
• Take the lid off and discard the parchment paper.
• Take apples out of the Instant Pot and place in a blender safe bowl or container.
• Blend until your apples have turned into smooth applesauce.
• Enjoy your healthy dose of applesauce.

Conclusion

To start a healthier lifestyle does not simply mean to start eating better. A lifestyle means multiple things such as: socially, mentally, physically, and much more. The Instant Pot and our recipes is just one way to help you incorporate this mentality into your daily life. Providing more time and energy to spend on the other essentials in life.

I hope you take into great consideration all of the great and healthy recipes we have shared for you and your family. It is not all that hard to incorporate your favorite foods into your daily menus. Sometimes it just means tweaking a recipe just a little and still have the same end result. Just healthier.

Consuming vegetables has become gradually trendier as more people understand the many profits connected with consuming veggies in their fresh condition, but starting out can be overwhelming!

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Joshua Howard

I’m a healthy living blogger who loves to help people who care about having an eco-friendly home environment and a healthy lifestyle. With proper nutrition I helped my brother to cure gastritis and my father to normalize his blood pressure.