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Three-Bean Salad

Three-Bean Salad
Prep Time
70 minutes prep, overnight soak, 4 hours chill
Number of Servings
Serves 8
Ingredients
  • [q:1/4] lb dried pinto beans, soaked overnight and drained
  • [q:1/4] lb dried black beans, soaked overnight and drained
  • [q:1/4] lb dried red (kidney) beans, soaked overnight and drained
  • 8 cups water
  • 1 Tbsp light olive oil
  • 1 stalk celery, chopped
  • [q:1/2] medium red onion, peeled and chopped
  • [q:1/2] medium green bell pepper, seeded and chopped
  • [q:1/4] cup minced fresh cilantro
  • [q:1/4] cup minced fresh flat-leaf parsley
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp honey
  • [q:1/2] tsp ground black pepper
  • [q:1/2] tsp sea salt
Directions
  1. Place beans, water, and light olive oil in an Instant Pot. Close lid, set steam release to Sealing, and press the Bean button and cook for the default time of 30 minutes. When the timer beeps, let pressure release naturally, about 20 minutes. Open lid and drain beans. Cool to room temperature. 
  2. Transfer cooled beans to a large bowl. Add celery, onion, bell pepper, cilantro, and parsley. Mix well. 
  3. In a small bowl, whisk together extra-virgin olive oil, vinegar, honey, black pepper, and salt. Pour dressing over bean mixture and toss to coat. Refrigerate for 4 hours before serving. 
Nutrition Info
459 Calories, 26 g Protein, 73 g Carbohydrates, 23 g Fiber, 8 g Total fat (1 g sat), 143 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Folate, Phosphorus, [nutrition:4] Vitamin K, Iron, Magnesium, [nutrition:3] Vitamin B6, Potassium, Zinc, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), C, Calcium

Vanilla Yogurt

Vanilla Yogurt
Prep Time
10 hours prep time + 6 hours chill time
Number of Servings
yields 7 cups
Ingredients
  • [q:1/2] gallon whole milk
  • 2 Tbsp yogurt*
  • 1 Tbsp vanilla extract
Directions
  1. For best results cool empty Instant Pot inner pot in refrigerator before beginning.
  2. To warm milk: Pour cold milk into Instant Pot inner pot. Secure lid, ensuring valve is turned to Sealing position. Press Yogurt button, and then press it again until display says “Boil.” This will slowly heat milk. Desired end temperature is 182°. After about 25 minutes, pot will beep, indicating that it is done.
  3. Remove lid and stir well. Measure temperature of milk. It should be between 180° and 185°. If it is not quite up to temperature, put lid back on and press Yogurt button until it displays “BOIL.” Check temperature again after 5 minutes.
  4. To cool milk: Press Cancel button to turn appliance off. Unplug unit. Carefully lift inner pot out, using oven mitts, and place on a cooling rack on counter. Cool milk to between 95° and 115°. Stir milk before testing temperature. Discard any milk “skin” that has formed. To speed up this process, you can place inner pot into a cold water bath. Just fill your sink with enough cold water to submerge pot halfway.
  5. Incubation: Once milk has cooled to desired temperature, place inner pot back into appliance and plug in unit. Place yogurt in a small bowl and slowly stir in K cup of warm milk from inner pot. Mix well. Add yogurt mixture to inner pot and stir well. Secure lid. Press Yogurt button (you may have to press button more than once to see hourly timer) and adjust time to 8 hours. For thicker yogurt, adjust time for up to 10 hours.
  6. After set time, display will read “Yogt” to let you know this phase is complete. Yogurt should be fairly thick. Add vanilla extract and stir well. Remove inner pot and cover pot with plastic wrap. Place in refrigerator to chill for 6 to 8 hours before serving.
Nutrition Info
Per serving (1 cup): 179 Calories, 9 g Protein, 14 g Carbohydrates, 9 g Total fat (5 g sat), 122 mg Sodium, [nutrition:5] Vitamin B12, [nutrition:3] Vitamin B2 (riboflavin), Calcium, Phosphorus, [nutrition:2] Vitamin D, [nutrition:1] Vitamin A, B1 (thiamine), Zinc

Turmeric Tomato Detox Soup

Turmeric Tomato Detox Soup
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 4 Tbsp avocado or olive oil
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 1 (28 oz) can crushed tomatoes
  • 1 tsp garlic, minced
  • 1 tsp onion powder
  • 1 tsp sea salt
  • [q:1/2] tsp ground black pepper
  • 3 tsp ground turmeric
  • [q:2 1/2] cups low-sodium vegetable broth
  • 1 cup coconut milk
  • [q:1/2] cup chopped cilantro
  • Pepitas (pumpkin seeds) (optional)
  • Nutritional yeast (optional)
Directions
  1. Press Sauté button and spoon oil into stainless steel bowl of your Instant Pot. Add onion and carrots and allow them to sauté for about 5 minutes, or until they begin to soften.
  2. Add in all remaining ingredients except coconut milk, cilantro, pepitas, and nutritional yeast. Secure lid, press Keep Warm/Cancel button and seal pressure valve. Press Pressure Cook/Manual button and use the +/- buttons to adjust time until 12 minutes is displayed.
  3. Allow cooking cycle to complete, and then quickly release pressure valve and remove lid once safe to do so. Pour in coconut milk and use an immersion blender to purée until texture is uniform and smooth. If you don’t have an immersion blender, you can carefully transfer hot contents to a vertical blender.
  4. Garnish with chopped cilantro before serving and add pepitas or nutritional yeast, if desired.
Nutrition Info
220 Calories, 4 g Protein, 13 g Carbohydrates, 3 g Fiber, 19 g Total fat (9 g sat), 437 mg Sodium, [nutrition:3] Vitamin A, [nutrition:2] Vitamin C, K, [nutrition:1] Vitamin B3 (niacin), B6, E, Folate, Iron, Magnesium, Phosphorus, Potassium