Another IP Meal

Southwest Brown Rice and Lentil Instant Pot Stew

 

Ingredients

• 1 onion finely chopped
• 1 red bell pepper finely chopped
• 1 yellow pepper finely chopped
• 5-8 garlic cloves minced
• 1 1/2 cup brown rice
• 1 1/2 cup brown lentils
• 5 cups vegetable broth
• 1 can crushed tomatoes 28 oz.
• 1 can diced green chilies 4 oz (I used hot peppers I had canned).
• 4 Tbsp taco seasoning
• 4 tsp dried oregano
• 2 tsp sea salt
• 1 tsp Black pepper
• 2 cups shredded cheese I prefer mozzarella and sharp cheddar
•  chopped fresh cilantro, sour cream and hot sauce for topping

Instructions

1. Add all ingredients, except cheese and cilantro, to your Instant Pot. Set to manual and cook on high pressure for 15 minutes. Allow pressure to naturally release for 15 minutes then release remaining pressure. 
2. Serve in bowls
3. Sprinkle with cilantro and cheese and enjoy!  Feel free to add sour cream and/or hot sauce to taste
   
   

Gluten free Instant Pot Apple Crisp

I got an instant pot for Christmas, and have had an odd fear of not knowing what to do with the pot so it sat in it’s box until yesterday.  I love to cook by adapting to recopies, not measuring and going by texture or smell.  I wasn’t sure if the instant pot was going to be picky and blow up or not cook properly if I don’t follow certain rules...  However, I breathed in deeply and took it out from the box.  I did the initial water test (and will admit I hid in my living room, peeking around the corner afraid it might blow up) and than, after much Pinterest searching, decided to use up some unhappy apples in a delicious gluten free instant pot apple crisp.

Gluten Free Instant Pot Apple Crisp

(Adapted from http://www.lifemadefull.com/recipe/gluten-free-instant-pot-apple-crisp/)

Ingredients 6 apples, sliced thinly (I used gala) 2 tsp cinnamon ¾  cup water ½  cup melted butter (or gee) ¼ cup melted coconut oil 2 cups gluten free rolled oats 1 ¼  cup 1:1 gluten free flour ½- ¾  cup brown sugar

Instructions

1. Put the sliced apple pieces in the bottom of the instant pot.  Add cinnamon and water, then stir to combine.
2. Stir together the remaining ingredients and spread on top of mixture..  I pressed it so it wasn’t too crumbly once cooked.
3. Secure the lid on the instant pot. Use the manual setting, and cook on high pressure for 8 minutes.
4. Let pressure naturally release for 10 minutes, then turn the valve to vent. Let release the rest of the air, and then you can remove the lid, let cool for a few minutes, and eat!

Thoughts about the recipe:

-It looked a bit wet when I first opened the intant pot, but that seemed to absorb in as it sat. 

-We scooped the crisp and turned it upside down on our dish to let the caramelized apples cover it with sticky goodness.

-I’ll add cranberries, saskatoons or blueberries to the apples next time.

-I think I’ll try a bit of maple syrup next time in place of some or all of the sugar.