One of our favorite things about the Instant Pot is the ability to reduce long cooking time to just a few minutes. Take a pork shoulder, for instance. Three to four hours of slow braising is down to less than an hour. Not to mention not having to soak beans. Outside beans, however, we hadn’t explored many vegetarian Instant Pot recipes. Time to change that! We found a risotto that will save us from standing over the stove, giving us plenty of time to clean up the house or scroll Instagram. Or how about a lentil Bolognese that’s full of flavor and fiber? Wrapping it all up, we made a quinoa and black bean chili that might replace it’s meatier cousin. Turns out vegetarian meals and the Instant Pot are more compatible that we had hoped.

Support the show