As kids head back to school, or off to college, or as we just try to get more on top of our meal prep game for ourselves this fall, here’s an easy soup recipe that you can make in your electric pressure cooker or instant pot.
The base of the recipe is just 5 ingredients to keep it simple on weeknights, but I showed you a couple easy little additions you can make if you want to bump it up a notch.
This recipe is from my new pressure cooker cookbook, which is full of vegan recipes with 5 main ingredients that you can make in your EPC or Instant Pot.
Thai Coconut Chickpea Stew
- 8 ounces mushrooms sliced (about 3 cups)
- 3 cups cooked chickpeas from 1 cup dried, or 2 14oz cans
- 1 red bell pepper seeded and chopped
- 13.5oz can coconut milk
- 2 Tbsp tamari or soy sauce
- 1 tsp Thai chili paste or pinch red pepper flakes
- 1 tsp ground ginger
- salt to taste
- In your electric pressure cooker’s cooking pot, combine the mushrooms, chickpeas, red bell pepper, coconut milk, tamari, chili paste, and ginger. Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 3 minutes.
- Once the cook time is complete, let the pressure release naturally, about 20 minutes, or quick release it, being careful not to get your fingers or face near the steam release.
- Once all the pressure has released, carefully unlock and remove the lid. Taste and season with salt.
Vegan Electric Pressure Cooker Cookbook
Whether you’re new to veganism, new to pressure cookers, or an old pro at both, I wrote this book to give you some easy and delicious options for quick & healthy weeknight meals. There are just 5 main ingredients, so you don’t need to be fussing with anything complicated. Using an electric pressure is easier than you might think, and can cut your cooking time in half.
Available to order as a paperback or Kindle ebook!Order the Book