INSTANT POT SOUP RECIPES VEGETARIAN RECIPES

Steps:

• Heat the oil in Instant Pot on saute mode
• Add onion and celery. Cook in the instant pot and stir until softened. Normally 3-5 minutes.
• Add the garlic and stir for 30 seconds.
• Add the remaining ingredients to the pressure cooker with the exception of the Worcestershire sauce and kale. Stir to combine.
• Lock the lid onto the pressure cooker and select Manual or Pressure Cook (depending on your pot) and cook on high pressure for 5 minutes.
• Once the cooking time is over, let the pressure release naturally for at least 12 minutes
• Then release any remaining pressure.
• Add the Worcestershire sauce and kale to the pressure cooker and stir to combine.
• Taste to adjust seasonings and serve.

Steps:

• Poke sweet potatoes with a fork or small knife so steam can release while cooking. Layer all sweet potatoes on top of the cooking rack and pour in the water. Pressure cook on HIGH for 15 minutes with a 10 minute natural release. Remove sweet potatoes and set aside to cool slightly. Increase cooking time for medium and large sweet potatoes.
• Pour out water and return the cooking rack to the pot. Add pecans and AIR FRY at 385F for 3-5 minutes or until toasted. Roughly chop and set aside.
• Remove the cooking rack. Pre-heat the SAUTE function on Level 2 for 8 minutes. Whisk together fluff and heavy cream in the pot. Bring to a boil and cook until lightly browned, whisking constantly for 4-6 minutes. Pour into a bowl and set aside.
• Clean the inner pot and insert the cooking rack. Cut all sweet potatoes in half vertically. Spread 1-2 tbsp marshmallow sauce on each sweet potato. Place on the rack in one layer. AIR FRY at 385F for 8-10 minutes, or until the outside is crispy and the marshmallow is toasted. Repeat as necessary.
• Combine chopped toasted pecans with pomegranate seeds, brown sugar, and salt.
• Top each sweet potato with 1-2 tbsp of pecan mixture and drizzle with remaining marshmallow sauce.