Sunday, November 6th, 2016

Eating 4X As Many Vegetables with Instant Pot (Smart)

Instant Pot - Smart, I fucking love you.

Instant Pot – Smart, I fucking love you.

Instant Pot – Smart

I am so grateful this brilliant electric pressure cooker came into my life!

I must be eating at least 4-times the amount of veggies now, because it is so easy to make delicious and extra nutritious vegetables with it.

Instant Pot – Smart is a set it and forget it appliance so I don’t have to stand over a hot stove watching my veggies cook. And? This is WAY FASTER.

Be still my heart.

Would you believe I am still using my Instant Pot every single day… multiple times a day. I use it for my veggie-heavy breakfast, lunch and dinner.

So Easy.

Here are some of my latest creations.

By the way, if you get an Instant Pot – Smart and want my preprogrammed recipes, email me and I can send them to you where you add them to the Instant Pot – Smart app on your smart phone with the click of a button. Not sure if the app works on all phones – I’m using an iPhone but I think it works with Android, too. Double check though!

Chicken and Vegetable Soup

Nourishing Chicken and Veg soup - no noodles needed.

Nourishing Chicken and Veg soup – no noodles needed.

One Pot Meals - Love 'em.

One Pot Meals – Love ‘em.

For the chicken and vegetable soup, I basically put a cup of spring water in the Instant Pot plus the trivet rack. I placed a small pasture-raised organic chicken on top that was seasoned with salt and pepper. Cooked on HIGH for 13 minutes (it’s about 5 minutes per pound of thawed whole chicken). Let it release naturally. Then, I took the chicken out and set aside in a glass baking dish.

While the chicken cooled for a few minutes, I added lots of veggies to the instant pot like carrots, celery, kale, and Dr. Cowan’s awesome veggie powders (tomato salt, leek powder, and three-fold blend). This makes the veggie amount and diversity go even higher. By the way… my readers get a 15%-off coupon to use with Dr. Cowan’s online store:

Coupon Code: KRISTEN 

Read here for more about my using Dr. Cowan’s garden vegetable powders.

Back to the chicken and vegetable soup recipe… I added a bit more water ensuring at least a cup’s worth was in the pressure cooker. It always needs liquid in it to work.

I put the lid back on the Instant Pot and cooked for a few minutes (low pressure is usually my choice for veggies except for big root veggies). While those were cooking I effortlessly pulled the meat off the bones and cut the meat into pieces (saving the bones to easily make chicken bone broth with the Instant Pot later).

Once the Instant Pot Smart was done cooking the vegetables, I opened it up immediately with Quick Release and added the chicken. Stirred it up, tasted for seasoning. Done.

Green Beans with Ghee and Sea Salt

Thanksgiving just got easier making green beans in the Instant Pot.

Making green beans in the Instant Pot.

BTW – Thanksgiving cooking just got easier with this Instant Pot – Smart. I plan on making the mashed potatoes, green beans, cranberries, and gravy with it. Have I mentioned how stress-free this kitchen robot makes my life?

Ok, the green beans…

I simply put 12 ounces of organic green beans in a colander basket along with a cup of spring water to my Instant Pot – Smart. I set it for LOW to cook for 3-minutes (they were yummy-soft but next time I’ll try 2 minutes to cook a bit less). While they were cooking I set out a bowl with grass-fed organic ghee (<– that’s the only brand of ghee I’ll buy as it tastes the best) and sea salt.

In case you’re wondering why I use spring water sometimes, it’s because I drink the vegetable tea (I call it) after the cooking is done as it has nutrients and is tasty. I don’t do that with everything I cook in there, like eggs, so those types of recipes I just use tap or filtered tap.

Broccoli n Carrots

After I took these out of my Instant Pot, I cut the broccoli more.

Normally when I cook broccoli by itself, I put the big ol’ head of broccoli straight up in the Instant Pot not bothering to cut. After it cooks I take it out with tongs, transferring it to my cutting board where I then cut it.

For the broccoli and carrot combo, I put them in a bowl and added grass-fed butter, Dr. Cowan’s tomato salt, leek powder, and kale powder plus hemp seeds and Jovial’s borlotti beans. A perfect lunch!

"This sh*t is TOO EASY!"

“This sh*t is TOO EASY!”

These are tasty straight from the jar.

These are tasty straight from the jar.

Kale with beans and Dr. Cowan’s Veggie Powders 

Are you getting my message as to how easy it is to add more vegetables to your life with an Instant Pot – Smart? Do you and your family a favor and buy one. Then, buy one for your BFF for the holidays and your mom probably needs one, too. Mine did!

Tender kale and beans. So good. #InstantPotSMART

Tender kale and beans. So good. #InstantPotSMART

Here I cooked the kale on the trivet over a cup of spring water under LOW pressure for 3-minutes. The only prep I had to do was wash the kale and I simply chopped it in half once. While it was cooking I grabbed a bowl to which I added my Dr. Cowan’s veggie powders plus grass-fed butter and sea salt.

When the kale was done cooking I took it out with tongs (it’s hot!) and transferred it to my cutting board for a few more cuts. Then stir it into the bowl with butter and added some beans. Awesome breakfast! (Another day I did the same thing but added two Instant Pot cooked eggs when I added the beans. See how I do the eggs below.)

Instant Pot Eggs (soft/medium/hard cooked)

Instant Pot Eggs

Instant Pot Eggs

Eggs are reason alone to buy an Instant Pot – Smart. They cook easily without watching a pot, come out perfectly every time and best of all? They peel so easily!!!

I add a cup of tap water to the instant pot plus the trivet. Add 12 eggs in shell that are straight from the fridge. Cook on LOW for 3-5 minutes depending on desired doneness (for me that’s 4 minutes). While they’re cooking, get an ice bath ready (large bowl with half water and half ice). Once the Instant Pot Smart is done cooking, Quick Release. Transfer the eggs to the ice bath with tongs. After letting them cool a few minutes, get to easily peeling off the shells which is actually fun when it’s as easy as this. Store in the fridge.

Or… make my delicious deviled eggs featured in my Turmeric Hacks ebook.

Turmeric Recipes Ebook!

Turmeric Recipes Ebook!

 

 

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Tuesday, September 6th, 2016

My Recent BEST Purchases: Dr. Cowan’s Powders & Instant Pot Smart

Instant Pot to the rescue for easy food prep.

Instant Pot to the rescue for easy food prep.

I recently waxed poetically about my Instant Pot – Smart.

The love for my kitchen robot appliance continues to grow.

I have immense gratitude for how it has made my life easier to effortlessly get more vegetables into my life (and my family’s).

Case in point.

Super fast lunch of purple carrots.

Instant Pot Effortless Vegetables.

Instant Pot Effortless Vegetables.

I simply scrubbed the organic carrots, broke them in half (the ones that didn’t fit in “whole”), and cooked for only three minutes under high pressure.

Tossed them in a bowl with nutritious grass-fed butter, sea salt, fresh organic rosemary, and….

… my other NEW trick for getting EVEN MORE veggies into my family’s life: Veggie powders, but not just any veggie powders. These are veggie powders with a mission!

See those jars in the picture? See the green stuff on my carrots?

Those tasty powders are from the brilliant Dr. Cowan and his Garden Vegetable Powders. Honestly, I want to rave continuously about these veggie powders. Instead, I’ll guide you to the place I first heard of them: Chris Kresser’s podcast (do yourself a favor and listen to it). You’ll learn the importance of VARIETY when it comes to vegetables and how it’s not necessarily easy to do that.

Until now.

With Dr. Cowan’s extremely cool, bad-ass garden vegetable powders. 

My carrot lunch above included Dr. Cowan’s leek powder (one of my favorites!!!) and the perennial greens. A mere 1/4 to 1/2 teaspoon each and I’m bombarding my body with vegetables.

These powders are a brilliant way to increase veggies in your family’s life by adding them to soups, marinara, buttered toast, eggs, pies, smoothies, bread puddings, veggies, oatmeal, yogurts, sauerkraut, broth, chicken dishes, burgers, sauces and so much more.

The sky is the limit.

This morning I added them to my homemade grass-fed kefir (to which I also added a bit of homemade yogurt).

I made a most delicious savory breakfast kefir that blew my mind. I loaded my body with gut-healthy probiotics along with the foods (the veggie powders) to help feed them.

Kefir bursting with veggie goodness.

Kefir bursting with veggie goodness.

Edit September 16, 2016: I changed the basic link of Dr. Cowen’s to an affiliate link today. I signed up for their affiliate program, because I love their products so much and I use them every day. If you purchase through them, you can help me buy more of those awesome vegetable powders.

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