This Instant Pot Coconut Red Lentil Soup is hearty, full of flavor, and so easy to make.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Instant Pot Coconut Red Lentil Soup
• Ingredients
• How to Make Instant Pot Coconut Red Lentil Soup
• More Instant Pot Lentil Soup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Other than Instant Pot hard-boiled eggs (they’re so easy to peel), lentil soup is my favorite thing to make in the Instant Pot. I love how the high-pressure environment infuses the lentils with all of the flavors around them. It’s hearty, delicious, and easy to make.

I have a very old recipe on Kitchen Treaty for a slow cooker coconut red lentil soup, but I wanted to make a version in the Instant Pot. So I tested ingredients and ratios and eventually settled on this Instant Pot Coconut Red Lentil Soup.

Not a super exciting story, but it is what it is, and resulted in a great new soup recipe for my keeper files, so I consider that a win!

Why You’ll Love Instant Pot Coconut Red Lentil Soup

• Fairly simple – the list of ingredients isn’t super short, but I think you’ll find this one comes together really simply.
• So full of flavor! – I love to finish this one with a squeeze of lemon and serve it with a side of warm buttered naan. Nothing better!
• Excellent leftovers – This is a great one to make for meal prep or just enjoy for lunch the next day after a hearty lentil soup dinner.

Ingredients

• Oil – I like to use a neutral cooking oil like vegetable or avocado oil. Olive oil is fine, but I find the flavor of the spices doesn’t come through quite the same.
• Onion & carrots – For a backbone of flavor and some extra nutrition.
• Garlic – A couple of cloves of fresh garlic for lots of flavor.
• Curry powder – Use your favorite curry powder from the store or you can make your own homemade curry powder, if you prefer.
• Coriander – An extra bit of coriander adds nice earthy flavor.
• Ginger – The ginger flavors complement the curry spices so well. I like to use fresh ginger, but in a pinch, ground ginger works fine.
• Vegetable broth – I’ve used water for this soup too, which is fine, but I prefer the added flavor of using veggie broth.
• Chickpeas – I like how they add a bit more fiber, protein, and texture to this Instant Pot red lentil soup.
• Diced tomatoes – One can. Plain diced tomatoes are great, or you can use fire-roasted for a smoky boost.
• Crushed red pepper – For a little hit of heat.
• Coconut milk – One can of full-fat coconut milk.
• Lentils – For this recipe, you’re going to want split red lentils, otherwise known as masoor dal. Split red lentils have had their hull removed and are split in half so that they cook faster and don’t keep their shape, instead thickening the soup with their lentil goodness.
• Fresh lemon juice & cilantro – For topping the soup.

This Instant Pot Coconut Lentil Soup is tasty, easy, and super hearty! It freezes well and makes an excellent meal prep soup recipe. I hope it’s as big a winner in your house as it is in ours!

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Instant Pot Coconut Red Lentil Soup

This hearty and full-of-flavor soup is so easy to make in the Instant Pot! Veggies, garlic, and ginger join up with curry spices + red lentils and chickpeas, then finished with coconut milk, for a creamy, protein-packed, stick-to-your-ribs soup.

Keyword instant pot coconut red lentil soup, instant pot lentil and chickpea soup, instant pot red lentil soup

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6 cups

Calories 484kcal

Author Kare

Ingredients

• 2 tablespoons vegetable oil can substitute another neutral-tasting cooking oil such as canola or avocado oil
• 1 medium yellow onion diced [about 1 1/2 cups]
• 3/4 cup diced carrots diced about the same size as the chickpeas
• 2 medium cloves garlic minced
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 2 cups low-sodium vegetable broth
• 15 ounces chickpeas 1 can; drained and rinsed
• 14 ounces canned diced tomatoes 1 can
• 1 1/2 cup dried red lentils rinsed and sorted
• 1 tablespoon minced fresh ginger can sub 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes can sub 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 14 ounces coconut milk one can

For topping

• fresh cilantro
• lemon juice

Instructions

• Set the Instant Pot to "saute." Add the oil. When the oil is hot, add the onions and carrots. Sauté, stirring occasionally, until tender, 5-6 minutes. Add the garlic, curry powder, and ground coriander. Cook, stirring frequently, for one minute until the garlic and spices begin to get fragrant.
• Add the broth, chickpeas, tomatoes, lentils, ginger, crushed red peppers, and salt.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button. Set the timer for 15 minutes.
• The Instant Pot will warm up for 5-10 minutes then start cooking. After the 15 minutes is completed, carefully quick-release by flipping the release valve to "venting." Watch out for steam!
• When the venting is done, you can remove the lid of the Instant Pot. Add the coconut milk and stir until combined. Taste and add more salt if desired.
• Serve with lemon wedges for squeezing over the top and cilantro for garnish.

Nutrition

Serving: 1cup | Calories: 484kcal | Carbohydrates: 57g | Protein: 21g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 319mg | Potassium: 1014mg | Fiber: 21g | Sugar: 8g | Vitamin A: 2822IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 9mg

More Instant Pot Lentil Soup Recipes

• Instant Pot Lentil Vegetable Soup
• Instant Pot Herbed French Lentil & Potato Soup
• Instant Pot Curried Carrot Red Lentil Soup
• Instant Pot Golden Lentil & Spinach Soup

The post Instant Pot Coconut Red Lentil Soup Recipe appeared first on Kitchen Treaty.

With both chopped dill pickle and juice along with creamy mayo, tangy Dijon mustard, and a dash of salt and pepper, this deviled eggs recipe is simple, classic, and absolutely freakin’ delicious!

Table of Contents

• About This Deviled Eggs Recipe
• Classic Deviled Egg Recipe Ingredients
• How to Make Deviled Eggs with Dill Pickles
  • Make Hard Boiled Eggs in the Instant Pot
  • Make Hard-Boiled Eggs on the Stovetop
  • Peel & Cut Your Eggs
  • Make the Filling
  • Fill Your Eggs
  • Garnish
• Variations
• Storage and Make-Ahead Notes for Deviled Eggs with Dill Pickles
• Can You Freeze Deviled Eggs?
• More Frequently Asked Questions
• More Deviled Eggs

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

About This Deviled Eggs Recipe

I wanted to capture the exact deviled eggs recipe that I enjoyed throughout my childhood. My mom would pile the filling in with a spoon – no fancy piping like the pics – but the taste? Perfection.

For these dill pickle deviled eggs, I like to pipe in the creamy yolk filling because 1) It looks pretty and 2) It’s super easy! But if you prefer to spoon it in, I won’t judge. I do it too sometimes, and they’re still the delicious classic deviled eggs we know and love.

Classic Deviled Egg Recipe Ingredients

• Eggs – Your standard large eggs are perfect here! You can hard-boil them in the Instant Pot (my fave method for easy-peel eggs) or cook them on the stovetop. I’ve provided directions for both methods here!
• Mayo – I like to use real mayonnaise for that tangy, creamy texture. Miracle Whip will work, too.
• Dijon mustard – Some deviled egg recipes call for yellow mustard, but I like the deep flavor and tiny bit of heat that Dijon brings to the table.
• Dill pickles & pickle juice – The secret ingredient here is pickle juice! They make these deviled eggs with dill pickles tangy, dilly, and delicious. Chop up a few dill pickles, too. Yum.
• Salt & pepper – A must for any deviled egg! Adjust to taste.

How to Make Deviled Eggs with Dill Pickles

First, hard-boil your eggs. Then, peel them and cut them in half horizontally. Scoop the yolks out into a bowl, and add the mayo, mustard, pickles and pickle juice, and salt and pepper. Mix well with a fork until creamy, then pipe or scoop the filing back into the egg halves. That’s it!

Here are more detailed instructions for how to make these dill pickle deviled eggs.

Make Hard Boiled Eggs in the Instant Pot

Place 1 cup of cold water in the Instant Pot, and put the wire rack inside. Place the eggs on the top of the rack.

Place the lid on the Instant Pot and flip the seal to closed. Set to manual for 5 minutes. While the eggs cook, prepare a bowl of ice water. Once the five minutes is finished, release the pressure and use tongs to transfer the eggs to a bowl of ice water. Let the eggs cool for 5 minutes. Here’s more about how to make Instant Pot hard-boiled eggs.

Make Hard-Boiled Eggs on the Stovetop

Place eggs in a large saucepan and fill it with enough cold water to cover the eggs. Bring the water to a boil, and let it boil for 2 minutes. Remove the eggs from the heat and cover them with the lid. Set a timer for 10 minutes (12 minutes for extra large eggs). and reduce heat to medium-high for 8 minutes. Fill a medium size bowl with ice and cold water. Using a slotted spoon, add the cooked eggs to the bowl and let sit for 5 minutes. Here’s more info about how to make the best stovetop hard-boiled eggs.

Peel & Cut Your Eggs

Peel your hard-boiled eggs by cracking and rolling them on the countertop, then running them under a small stream of cold water while removing the peel.

Make the Filling

Cut the peeled eggs in half the long ways, scoop the yolks into a small bowl, and arrange the egg white halves on a platter or serving board. Add the remaining ingredients to the bowl.

With a fork, stir the yolk mixture, smashing the lumps against the side of the bowl, until smooth and creamy.

Fill Your Eggs

Fit a piping bag or plastic bag with your favorite large piping tip and squeeze the filling into the eggs. You can also use a couple of spoons to transfer the filing into the eggs.

Garnish

Your classic deviled eggs are looking GOOD! Now it’s time to garnish with a sprinkle of paprika and a bit of green in the form of snipped chives or little sprigs of fresh dill.

Variations

• Deviled eggs with Miracle Whip: If you’re a Miracle Whip lover, no shade here! Just swap it for the mayo and you’re good to go.
• Deviled eggs without mayonnaise: Swap in Greek yogurt or sour cream for the mayo.
• Christmas deviled eggs: Garnish with chopped fresh red bell pepper and/or a sprig of parsley. Pomegranate seeds look pretty too and add a nice juicy bite! If you want an over-the-top xmas deviled egg, check out these deviled egg Christmas trees. Epic!
• Jalapeño deviled eggs: Swap the pickle for chopped pickled jalapeño peppers and garnish with a slice of fresh or pickled jalapeño.

If you try and love this recipe for classic deviled eggs, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

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Classic Deviled Eggs with Dill Pickles

Halved hard-boiled eggs with a creamy, tangy filling enhanced with dill pickles AND dill pickle juice … these classic Deviled Eggs are classic, simple, nostalgic, and best of all, delish!

Keyword deviled eggs, deviled eggs with dill pickles, deviled eggs with pickle juice, dill pickle deviled eggs, simple deviled egg recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 128kcal

Author Kare

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise This is 4 tablespoons if you prefer to use your measuring spoon
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped dill pickles
• 1 teaspoon dill pickle juice from the pickle jar
• Pinch kosher salt to taste
• Pinch freshly ground black pepper to taste

Optional garnish

• Sweet paprika
• Chopped chives
• Fresh dill

Instructions

Hard-boil your eggs

• In the Instant Pot: Place 1 cup of cold water in the Instant Pot. Insert rack at the bottom of the pot. Carefully place eggs on top of rack. Place lid on Instant Pot and set to manual for 5 minutes. Allow Instant Pot to come to pressure and cook for the 5 minutes. After the 5 minutes is finished, release the pressure. Carefully remove eggs from the Instant Pot. I like to use tongs, because the eggs will be hot! Fill a medium size bowl with ice and cold water. Add the cooked eggs to the bowl and let sit for 5 minutes.
• On the stovetop: Place eggs in a large saucepan. Fill the saucepan with enough cold water to cover the eggs. Bring water to a boil, and let boil for 2 minutes. Remove the eggs from the heat and cover them with the lid. Set a timer for 10 minutes (12 minutes for extra large eggs). and reduce heat to medium-high for 8 minutes. Fill a medium size bowl with ice and cold water. Using a slotted spoon, add the cooked eggs to the bowl and let sit for 5 minutes. Caution: eggs will be hot!

Make your deviled eggs

• Carefully peel egg shells from the eggs. Rinse under cool water.
• Slice each egg in half along the long side.
• In a small bowl, scoop in the egg yolk from each egg, taking care not to break the whites if at all possible. Add in mayonnaise, Dijon mustard, chopped pickles, pickle juice, salt and pepper. Taste and add more salt and pepper if desired.
• Fill the eggs with the yolk mixture. You can spoon it in, or place it in a pastry bag or zipper bag fitted with a large piping tip.
• Garnish with chopped chives and paprika, if desired. A sprig of dill would be perfect, too!
• Serve immediately or refrigerate for later.

Notes

Make-Ahead & Storage: These deviled eggs can be made in advance. Place upright in an airtight container and store in the refrigerator. They are best to be eaten within 24 hours. If you want to make your deviled eggs more a day but less than three days ahead of time, store the egg halves and the yolk mixture separately, then assemble them when it’s closer to serving time.

Nutrition

Serving: 2egg halves | Calories: 128kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 168mg | Sodium: 172mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 249IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg

Storage and Make-Ahead Notes for Deviled Eggs with Dill Pickles

These deviled eggs can be made in advance. Place upright in an airtight container and store in the refrigerator. They are best to be eaten within 24 hours.

If you want to make your deviled eggs more a day but less than three days ahead of time, store the egg halves and the yolk mixture separately, then assemble them when it’s closer to serving time.

Can You Freeze Deviled Eggs?

No, I don’t recommend freezing deviled eggs because it will change the texture too much.

More Frequently Asked Questions

Q: How many deviled eggs per person?
A: I think it’s a safe bet to count on two deviled egg halves per person. This recipe yields 12 halves for 6 servings.

Q: How to transport deviled eggs
A: I like to use a plastic container that’s deep enough to be able to shut without smashing the tops of my deviled eggs with dill pickle. I like to line the container with paper towels so it’s more non-slip, nestle the eggs in, and drive like I have a fully assembled wedding cake in the car. Ha! Kidding, but also not. Another way to nestle them into the container is to place each egg into a cupcake wrapper.

You can also buy deviled egg carriers on Amazon (affiliate link). Pretty cool!

Q: Why are they called deviled eggs?
Deviled eggs have a long and storied history! This is a great timeline of the history of deviled eggs, from the North Carolina Egg Association. “Deviling” was a British term meaning heavily spiced, and eventually was applied to these eggs. It has nothing to do with the devil, but reportedly, some called these “mimosa eggs” or “stuffed eggs” to avoid any evil association.

At this point we all know deviled eggs are about the farthest thing from evil! *pops another in my mouth and smiles blissfully*

Q: Are there any tricks to making my eggs easy to peel?
Hard boiled eggs can be tricky. I’ve found adding in the ice bath to the process yields the best results. Once I added this step I’ve been able to successfully peel my eggs without any problem. Take an egg from the ice bath, gently crack the shell and roll it on the counter. Peel under running water. 

More Deviled Eggs

• 21 Deliciously Different Deviled Egg Recipes
• Deviled Egg Eyes for Halloween
• 10 Things to Make with Leftover Hard-Boiled Eggs

The post Classic Deviled Eggs with Dill Pickles appeared first on Kitchen Treaty.

1. Folks eat it on New Year’s Day for luck, peace, and prosperity in the coming year.
2. It’s traditionally made with black-eyed-peas, rice, and bacon or ham. Obviously, this version does not have the meat. But it’s still delicious!

In fact, this version breaks tradition in a couple of ways. I mean, as we’ve discussed, it’s vegan, so that makes it pretty clear that it’s not your typical Hoppin’ John. It’s also cooked in the Instant Pot, which I’m pretty sure – I mean, I’m no historian – was not something that was available in the 1800s.

So what is this Instant Pot Vegan Hoppin’ John all about?

Deliciousness! I promise. And trust me, I’ve tried whipping up a few different vegetarian Hoppin’ John recipes over the years, and none hit the spot. Until last New Years’ Day, when my family really thought that this version nailed it. And so, this New Year’s, I’m sharing it with you!

This Hoppin’ John is hearty, savory, and a little smoky, with the teensiest touch of heat.

It’s truly a meal-in-one, with veggies, black-eyed peas, and rice. And it all cooks up in the Instant Pot. Boom! Or something like that. I’m not really a “boom” person but it felt right to say right there.

Moving on.

So, first, you cook up your black-eyed peas. Please start from dried and don’t even consider canned! Canned ones, in my opinion, don’t hold a candle to dried – and it’s not too much extra work to cook up the black-eyed peas in the Instant Pot. Plus, it’s an opportunity to infuse so much flavor into those bad boys! Cook up those beans with smoked paprika, onion, garlic, bay leaves, and a strip of kombu. Kombu, in case you were wondering, is dried seaweed that supposedly helps reduce the, er, gassier properties in legumes. But I add it for the nice hit of umami flavor it contributes.

The, you drain the peas, reserving a bit of the cooking liquid. Wipe out your Instant Pot and saute some veggies. Add the black-eyed peas, some rice, and broth. Set your Instant Pot at 15 minutes and go work on your list of resolutions.

And then just scoop into bowls, garnish liberally with scallions and parsley, and there you go!

Folks often serve Hoppin’ John with collard greens and maybe even some cornbread. I support both of these ideas.

Happy New Year!

(more…)

The post Instant Pot Vegan Hoppin’ John appeared first on Kitchen Treaty.

This easy Instant Pot lentil soup is a riff on my Simple Lentil Vegetable Soup that I make on the stovetop which is a riff on the Ina Garten version (does that goddess ever do things wrong? Rhetorical question) which is a riff on I have no idea, I just wanted to say “riff” one more time.

But anyway, now that I’m all about lentil soup Instant Pot style, I thought I’d go this direction. A simple Instant Pot lentil vegetable soup with onions, carrots, and celery; green lentils; ground cumin and thyme; tomato paste and a dash of red wine vinegar for oomph.

I love all the flavor in this one; my guy (the carnivore) loves it too. Even though it’s vegan. I’m not trying to convert him or anything, but I kinda love it when that happens.

This Instant Pot Lentil Vegetable Soup calls for green lentils instead of French green lentils. The latter are a bit smaller and really hold their shape when cooked. And I’m sure they would totally work! I just happened to have a ton of green lentils on hand and I like how a few of them break down just ever so slightly while cooking which gives the soup a heartier consistency. If you want to use French green lentils, though, go for it! I’d say maybe subtract five minutes or so from the cooking time. Or if you’d rather go the brown lentil direction? Cool! They tend to take less time to cook, too, so maybe take five minutes off of those too. (I will try these alterations myself and report back when I have exact times!)

There are so many lentils out in the world, aren’t there?! It can be kind of confusing. But also awesome. Because legumes are my jam and the wider the variety the better as far as I’m concerned. (This quick read breaks it down when it comes to the common varieties; good info!)

But back to this cozy (easy) stuff! Bring on the crusty bread, baby! I’m goin’ in. You should too!

Oh, and be sure to try my other easy Instant Pot Lentil Soup recipes:

• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Herbed French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Curried Carrot Red Lentil Soup – Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.

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Instant Pot Lentil Vegetable Soup

A simple yet hearty lentil soup that’s far from boring-tasting. Green lentils, thyme, cumin, carrots, celery + a good simmer in the Instant Pot = winter weeknight heaven.

Keyword easy instant pot lentil soup, instant pot lentil soup, instant pot lentil vegetable soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Kare

Ingredients

• 1 tablespoons olive oil
• 1 large yellow onion diced
• 2 medium carrots diced) (about 1 cup
• 2 stalks celery chopped) (about 3/4 cup
• 4 medium cloves garlic minced) (about 1 tablespoon
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt or sea salt plus more to taste
• 1/4 teaspoon ground black pepper plus more to taste
• 4 cups low-sodium vegetable broth
• 1 cup green lentils rinsed*
• 2 tablespoon tomato paste
• 1 bay leaf
• 1 tablespoon red wine vinegar
• Chopped parsley and extra-virgin olive oil for garnish optional

Instructions

• Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
• Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 30 minutes.
• The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to “venting,” being careful to avoid any steam burns.
• When the venting is complete, remove the lid of the Instant Pot.
• Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
• Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn’t hurt either!

The post Instant Pot Lentil Vegetable Soup appeared first on Kitchen Treaty.

Sorry.

Anyway, for this one, I’ve branched out from soup into more of a dal situation.

Hello, dal situation.

These curried lentils are about as unfussy as it gets. And I definitely like unfussy! They’re inspired by this curried lentil recipe that I found via Food 52 compliments of the Small Victories cookbook (which is wonderful, by the way).

They’re highly flavored, wonderfully hearty, and delicious served up with a pile of rice and a bit of red onion, cilantro, and toasted cashews on top.

Why two types of lentils? The red lentils dissolve and thicken the whole caboodle while the French green lentils hold their shape and give the dish a nice bit of texture.

Meanwhile, the sweet potatoes sort of melt into the dish so you don’t end up with firm, disparate bits – instead, they lend a rich, slightly sweet note to the whole thing.

These Instant Pot Curried Sweet Potato Lentils freeze perfectly. In fact, I’ve just frozen a couple of lunch-for-two-size batches along with some brown basmati rice so that my guy and I can have quick and easy lunches next week. Because next week, we’re both taking most of the week off and hitting the kitchen hard.

We are READY to wrap up this whole remodel thing already, and painting the cabinets is next on the list. We can do this! (We hope, eek!).

I probably won’t be sharing any new recipes here next week because I’ll be in kitchen remodel mode. But if you’re interested in the progress, be sure to check out my Instagram Stories – I’ll be updating there now and then!

(more…)

The post Instant Pot Curried Sweet Potato Lentils appeared first on Kitchen Treaty.

In our house, chili is a staple. It pretty much happens weekly this time of year. Chili is just one of those meals that bridges the dietary divide – I love, love, love that it appeals to (and can easily be customized for) vegans, meat-eaters, gluten-free-ers, and vegetarians alike.

Generally, we start with a tasty base of beans, veggies, and spices. Most of the time, my carnivorous guy is actually plenty happy if we stop there, but sometimes he likes to top his with a bit of cheese and sour cream. Other times, he might stir a bit of cooked ground beef or shredded chicken into his serving. Meanwhile, I enjoy a vegan version.

Either way, it’s hearty, delicious, and comforting. Yesss.

I have several chili recipes here on Kitchen Treaty, but none that took advantage of the Instant Pot in all of its greatness. Until now! Because today I have for you a super simple Instant Pot chili recipe that might just become your own back-pocket chili recipe. It’s certainly become mine.

Instant Pot Vegetarian Chili Ingredients

This Instant Pot chili recipe takes advantage of the flavor from chili powder, cumin, veggies, fire-roasted crushed tomatoes, and, of course, the flavor-boosting situation that pressure cooking brings to the table.

The full list of ingredients is:

• Black beans – I love the meatiness and heft they add to vegetarian chili! Use canned or homemade.
• Onion
• Bell pepper – red, yellow, or orange will do
• Garlic
• Oregano – A must, imo, for veg chili!
• Chili powder & cumin
• Fire-roasted crushed tomatoes (though diced work just fine too)
• Jalapeno pepper – for a bit of heat
• Salt
• Water – just a cup (the Instant Pot needs it!)

How to Make It

It’s super easy! Simply saute onions, bell pepper, and oregano together in the Instant Pot. Then add garlic and spices, saute for one more minute, pour in the jalapeño, tomatoes, black beans, and water, and stir.

Then just hit a few buttons and hearty deliciousness is on the table in no time.

This is without a doubt our new back pocket chili recipe. I hope you find it pocket-worthy too!

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Instant Pot Vegetarian Chili

With less than 10 ingredients, this hearty chili comes together quickly and easily. It might be fast and simple, but thanks to the magic of pressure cooking, it tastes like it simmered all day. So, so good!

Course Main Course

Cuisine American

Keyword chili

Prep Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 260kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion diced) (about 2 cups
• 1 red, yellow, or orange bell pepper diced
• 1 teaspoon dried oregano
• 2 medium cloves garlic minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 cups cooked black beans or 2 [15-ounce] cans, drained
• 15 ounces crushed tomatoes I like fire-roasted for a little extra dose of flavor
• 1 medium jalapeno pepper seeded and minced*
• 1 teaspoon kosher salt
• 1 cup water

Topping ideas:

• Cashew sour cream
• Diced avocado
• Cilantro
• Diced red onion

Instructions

• Hit “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
• Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
• Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 5 minutes.
• After the 5 minutes is up, quick-release by flipping the release valve to “venting.” Remove lid.
• Scoop into individual bowls and add toppings if desired.
• Keeps in the refrigerator for about 3 days. Freezes well too.

Notes

Recipe cook time includes sauté time and ramp-up time (when the Instant Pot is building pressure). Hands-on time is about 25 minutes including gathering ingredients, chopping veggies, sautéing, and preparing any toppings.

 

* I suggest tasting a bit of the flesh of the pepper before deciding how much to put in. Jalapenos can really vary in heat. If the flesh is mild (sometimes it’s so mild it tastes like a bell pepper!) and you want some heat, you will probably want to add some seeds. If the flesh is already spicy, you may want to omit the seeds altogether and/or only add half of the pepper.

Nutrition

Serving: 1.5cups | Calories: 260kcal | Carbohydrates: 46g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 796mg | Potassium: 968mg | Fiber: 16g | Sugar: 8g | Vitamin A: 2396IU | Vitamin C: 54mg | Calcium: 103mg | Iron: 6mg

The post Instant Pot Vegetarian Chili appeared first on Kitchen Treaty.

The key to deep, rich flavor and a thick, nourishing soup? Fresh herbs, tender red potatoes, and a giving some of the soup a quick puree after cooking, then stirring it back in.

It’s thick, rich, full of flavor, and so so delicious.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Instant Pot Herbed French Lentil & Potato Soup
• Ingredient Notes:
• How to Make It
• Tip for Success
• More Instant Pot Lentil Soup recipes:

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Pretty much as soon as the Thanksgiving leftovers were gone, I found myself obsessing over lentil soup. Something about the healthy + the hearty appealed to me – and, of course, even better when made in the Instant Pot.

As it turns out, Instant Pot lentil soup hasn’t only been on my mind – it’s been on others’ minds as well. This Instant Pot golden lentil soup was the most-viewed recipe on Kitchen Treaty last week. It’s officially a good time for lentil soup!

Never one to leave well enough alone, I decided it was time to come up with another recipe. This one, loaded up with red potatoes, fresh thyme, and heady fresh tarragon, is so thick and hearty it’s almost more of a stew than a soup. Either way, it’s absolutely comforting and satiating and full of flavor and it’s a new fave.

Why You’ll Love Instant Pot Herbed French Lentil & Potato Soup

Electric pressure cookers, otherwise known as Instant Pots or “Instapots,” make the BEST lentil soup! The high pressure environment really brings out all of the flavors – basically a forced mingling of the ingredients.

As an introvert, the idea of forced mingling makes me cringe. But as an Instant Pot lentil soup lover, I’m for it!

I love lentil soup in the Instant Pot so much I’ve now created four different Instant Pot lentil soup recipes. Can’t stop won’t stop! Or something like that.

Ingredient Notes:

• French green lentils: I love French green lentils (also known as lentilles du Puy) – unlike some varieties of lentils, they keep their shape marvelously when cooked and hold up to what the Instant Pot dishes out. They also taste just a bit different than your average lentil – a bit more earthy, I suppose. Hearty. Rustic. Delicious.
• Olive oil: For sautéing the veggies.
• Onion, carrot, & celery: The classic mirepoix, these three veggies provide the delicious flavor base for this Instant Pot French Lentil & Potato Soup.
• Garlic: Two cloves, minced.
• Vegetable broth: Buy it at the store or make your own veggie broth in the slow cooker (I save my scraps and make it about once per month, it’s perfect!)
• Red potatoes: I like red potatoes in this soup, but Yukon Gold would be another solid choice.
• Tarragon, parsley, and thyme: Tarragon adds a unique, delicate, almost citrus flavor to this soup. Parsley and thyme add herbaceous and earthy notes.
• Salt & pepper
• Lemon juice: Just 1-2 tablespoons, so one small lemon should do just fine.

Tip for Success

• Don’t skip the lemon juice! It really helps brighten up those herbal flavors.

I hope you love this Instant Pot Herbed French Lentil Potato Soup as much as we do! It’s so hearty and nourishing and the leftovers are even better the next day.

More Instant Pot Lentil Soup recipes:

• Instant Pot Curried Carrot Red Lentil Soup – Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.
• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Vegetable Lentil Soup – Full of veggies and super easy to make!

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Instant Pot Herbed French Lentil & Potato Soup

This rib-sticking lentil soup whips up quickly and easily right in your Instant Pot. With red potatoes + fresh thyme and tarragon and finished with a squeeze of lemon, it's creamy, hearty, and full of flavor. A new fave around here!

Keyword instant pot french lentil potato soup, instant pot lentil soup with potatoes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 cups

Calories 225kcal

Author Kare

Equipment

• Instant Pot

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced (about 1 cup)
• 2 medium carrots peeled and diced (about 1/2 cup)
• 1 stalk celery diced (about 1/4 cup)
• 2 medium cloves garlic minced
• 4 cups low-sodium vegetable broth
• 1 pound red potatoes cut into 3/4-inch dice (about 3 cups)
• 1 cup French green lentils rinsed
• 2 tablespoons fresh minced tarragon
• 2 tablespoons fresh minced parsley
• 4-5 sprigs fresh thyme
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 1-2 tablespoons lemon juice from about 1/2 of a lemon

Instructions

• Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring, for one minute. Add the vegetable broth, potatoes, lentils, tarragon, parsley, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir.
• Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 10 minutes.
• The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to “venting,” being careful to avoid any steam burns.
• When the venting is complete, remove the lid of the Instant Pot. Remove the thyme stems. Transfer two cups of soup to the pitcher of a blender and puree completely. Return to the Instant Pot. (This step is optional but recommended – it results in a creamy, extra-hearty soup).
• Stir in the lemon, taste the soup, and add more salt and pepper to taste. Serve topped with a few extra fresh herbs and a drizzle of olive oil if desired.

Nutrition

Serving: 1cup | Calories: 225kcal | Carbohydrates: 38g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 227mg | Potassium: 513mg | Fiber: 13g | Sugar: 4g | Vitamin A: 3648IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 4mg

The post Instant Pot Herbed French Lentil & Potato Soup appeared first on Kitchen Treaty.

In the Instant Pot, hard-boiled eggs come out cooked perfectly. Plus, when they’re cooked this way, they’re SO fast to make, and they’re almost always SUPER easy to peel.

I read somewhere that the hard-boiled eggs you find in the deli section are often cooked via pressure cooker. I guess they all knew something I didn’t – at least not until last December when I finally gave in to the, erm, pressure, and ordered my very own Instant Pot.

And now, I’ll give you one guess as to what I use my Instant Pot for most.

You guessed it, my friends! I make hard-boiled eggs in the Instant Pot every. single. week. I mean, I make these recipes all the time, too, don’t get me wrong. But eggs? Numero uno, hands down.

Instant Pot hard-boiled eggs are perfect for having in hand for snacking, and don’t even get me started on this classic deviled eggs recipe. YUM.

So, are you ready to learn how to make them yourself? It’s so, so easy. SO EASY.

Let’s do this.

Instant Pot Hard-Boiled Eggs

First, fill your Instant Pot with 1 cup of water.

Place the steamer rack in the Instant Pot.

Add 6 large eggs to the rack like so. Point ’em up or point ’em down – I don’t notice a difference either way.

Replace the Instant Pot lid and set the release toggle to the SEALING position.

Press the “Manual” or, if you have a newer model, the “Pressure Cook” button. This will cook the eggs at high pressure. Set the cooking time for 5 minutes.

While the Instant Pot is doing its thing, fill a medium-size bowl with cold water and a couple of ice cubes.

As soon as the 5 minutes are up and the Instant Pot beeps at you, do a quick release by carefully moving the release toggle to the VENTING position. Let the steam escape completely then remove the Instant Pot lid.

Using tongs, carefully transfer each egg to the ice water bath and let them sit there for a few minutes until cool. This will help keep the eggs from overcooking.

That’s it! You have perfect hard-boiled eggs! Wasn’t that easy?!

I keep mine peel-on in the fridge for easy grab-and-go snacking.

(Now aren’t you glad you bought yourself an Instant Pot?!)

Now go forth and make yourself some Instant Pot hard-boiled eggs!

More Instant Pot recipes

• This Instant Pot Golden Lentil & Spinach Soup is one of the most popular on Kitchen Treaty – and in our house too!
• Banana-Walnut Omega-3 Oats cooks up fast and hearty. Perfect rib-sticking breakfast!
• One of my easiest chili recipes right here! Instant Pot Simple Black Bean Chili.

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How to Make Hard-Boiled Eggs in the Instant Pot

Perfect hard-boiled eggs in just 5 minutes cooking time! Easy cook, easy peel, easy peasy all around. These days, this is is the only way I make my hard-boiled eggs.

Cuisine American

Keyword hard-boiled eggs, instant pot

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 eggs

Calories 63kcal

Author Kare

Equipment

• Instant Pot electric pressure cooker (this is the one I have and I love it!)

Ingredients

• 6 large eggs

Instructions

• Fill your Instant Pot with 1 cup of water and place the steamer rack inside.
• Add eggs to the rack, pointing up or down (it doesn’t seem to matter).
• Replace the Instant Pot lid and set the release toggle to SEALING.
• Press the “Manual” button or, if you have a newer model, the “Pressure Cook” button. This will cook the eggs at high pressure. Set the time for 5 minutes.
• Meanwhile, fill a medium-size bowl with cold water and a few ice cubes.
• When your Instant Pot has counted down to 0, do a quick release by moving the toggle from “SEALING” to “VENTING.” Watch out for steam burns! Let the steam escape completely. Remove the lid from the Instant Pot.
• Using tongs, carefully transfer each egg to the water bath and let them sit there for a few minutes until cool. This will help keep the eggs from overcooking.
• Eggs keep refrigerated for about 5 days. I store them peel-on so they don’t stink up the fridge; they’re super easy to peel either way. To aid in the peeling process, peel over the kitchen sink under a stream of cold running water.

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

The post How to Make Hard-Boiled Eggs in the Instant Pot appeared first on Kitchen Treaty.

Know what else is nice? The ritual of it. I’d forgotten about how relaxing it is to grab the paper out of the driveway (our 5-year-old always helps – nightgown, mermaid slippers, and all), sit down with a cup of coffee, and snap open the paper. Sure, there are some stories here and there that are tough for sensitive-ol’-me to stomach, but they’re pretty easy to pass over in print if I need to.

Last week, I found myself looking forward to Sunday morning way more than usual, because I knew there would be a bit fat Sunday paper waiting for us to read while we sipped our coffee. Yeah, it’s a little different with the kiddo right there wanting to “read” with me, but still. Loving it.

I’ve also found that these Banana-Walnut Instant Pot Steel Cut Oats fit right in alongside the coffee and newspaper. It’s such a simple breakfast to whip up, and I like the idea of nourishing my body while I feed my mind. (I know, that makes me sound like a dork. But I am a dork, so. 🙂 )

I’ve been making steel cut oats in then Instant Pot for just about as long as I’ve owned one. So, you know, about 4 months or so. But I am in love with how steel-cut oats cook up in the pressure cooker – relatively fast, super creamy, perfect texture.

I thought I’d doctor up a batch with bananas for some natural sweetness, plus, for a nice dose of healthy goodness,  all of the plant-based omega-3-rich foods I had in my cupboard. Chia seeds, ground flaxseeds, and walnuts, baby. Done and done.

I should note that I’ve never been a huge fan of walnuts (in some forms, they’re probably my least favorite food – and I wholeheartedly believe they should never go near a chocolate chip cookie). But when they’re chopped fine I can tolerate them – and sometimes I even toast up a few to add as a topper. In this recipe, I’m good with walnuts. Tiny ones.

Creamy, healthy, full of omega-3s, and just darn tasty. Start spreading the news! (Sorry, sorry.)

(more…)

The post Instant Pot Omega-3 Banana Walnut Steel Cut Oats appeared first on Kitchen Treaty.

What’s better than delicious homemade soup?

EASY delicious homemade soup.

Actually, add “simple” to that, too. Simple, easy, delicious homemade soup.

That’s what we have right here!

First, let’s talk about the delicious part. Carrots and ginger, friends, all pureed up in a creamy soup. Need I say more? Okay, I’ll say a more because I’m me.

So, delicious? Check.

Next, we’ve got the “easy.” Well, if you have an Instant Pot, you know about easy. Throw everything in, push a couple of buttons, wait awhile, done. (Even though this recipe does call for one more step – pureeing – but it’s still just about as easy as you can get.)

Simple? Check check. This recipe calls for only 9 ingredients – and that’s if you include the olive oil, salt, and pepper.

I love simple soup recipes like this one – especially when the complex flavor makes it taste like you used way more than the handful of ingredients you did.

Simple, easy, delicious, creamy carrot-lentil soup, right in the Instant Pot. And right in my belly.

Love this Instant Pot carrot red lentil soup!

More Instant Pot Lentil Soup Recipes

• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Herbed French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Vegetable Lentil Soup – Extra easy and packed full of veggies!

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Instant Pot Curried Carrot Red Lentil Soup

Love this souper – err, super – simple recipe! Sweet carrots, aromatic curry spices, a bite of ginger, all pureed with red lentils for a creamy and hearty soup that’s on the table in minutes.

Course Main Course

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium onion diced) (about 1 cup
• 1 tablespoon grated peeled fresh ginger about 1 pinky-size piece ginger
• 1 tablespoon curry powder
• 2 cups baby carrots or about 4 medium carrots peeled and diced large) (about 2 cups total
• 4 cups low-sodium vegetable broth
• 3/4 cup dried split red lentils rinsed well
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Optional garnishes:

• Fresh cilantro
• Coconut milk
• Smoked paprika
• Cayenne pepper

Instructions

• Saute onion for 5 minutes
• Hit the “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
• Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer for 10 minutes.
• The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to “venting” – a little at a time at first.
• Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
• Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.

Notes

Recipe cook time includes saute time and Instant Pot warm-up time of about 10 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 629mg | Potassium: 570mg | Fiber: 14g | Sugar: 5g | Vitamin A: 10720IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg

The post Instant Pot Curried Carrot Red Lentil Soup appeared first on Kitchen Treaty.