Is your pressure cooker just gathering dust?

Do you own a pressure cooker? I have an Instant Pot that I love for making veggie scrap broth and beans. Although I have owned this appliance for years, I never took the time to expand my skills beyond the basics… until now.

On a recent trip to a thrift store, I found an interesting cookbook titled The Miracle of Vegetarian Instant Pot Meals. It wasn’t strictly a vegan cookbook, but it inspired me to experiment with new recipes and finally master my pressure cooker.

My first attempt was mushroom stroganoff. The result was a creamy, flavorful, and satisfying meal. I never realized you could cook pasta in a pressure cooker, but you can! Cleanup was a snap, and it took less time than my stovetop version. While I would love to share that recipe, I thought something featuring fresh spring ingredients would be more appreciated.

Asparagus is one of my favorite spring vegetables. With a pressure cooker, you can make this Creamy Asparagus Potato Soup in less than 30 minutes. The recipe calls for shelf-stable tofu, which works beautifully in the Instant Pot, but the first time I made it, I used regular extra-firm tofu, and it worked just fine.

I used to be intimidated by pressure cookers, likely because my mom had one when I was growing up—a stovetop version I never understood how to use. The electric "plug-in" version is much more approachable and even portable! Understanding the release valve is often the biggest "scare factor," but I’ve found that ensuring it is facing away from me and using a kitchen towel to catch the steam makes the process feel much safer.

Here is a Forks Over Knives video featuring Chef AJ cooking with three Instant Pots. I picked up a few helpful tips, and I think you might, too. Check it out!

What are your favorite tips for making vegan meals in half the time?

Until next time, let’s keep cooking, composting, and choosing compassion.

With gratitude,

Jane