1 cup - Onion (diced)
1 tsp - avocado oil (or olive oil)
1 - bell pepper diced
1 - jalapeno pepper diced
2.5 cups - vegetable broth
1 can (15 oz) - canned tomato sauce or crushed tomatoes
1/2 cup - mild or medium salsa verde (or your favorite salsa!)
1 Tbsp - tomato paste
1 can (15 oz) - black beans (drained + rinsed)
1 can (15 oz) - pinto beans (drained + rinsed)
1 cup - corn (fresh, canned, or frozen)
3/4 cup - dried red lentils
1/2 tsp - chili powder
1/2 tsp - garlic powder
1/2 tsp - cumin
1/4 tsp - cayenne pepper
1/2 cup - cashew cream (or vegan heavy cream)a pinch - salt and pepper to taste
- First, chop your veggies and measure out the ingredients.
- Next add everything but the cashew cream and your toppings.
- This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set Instantpot to high pressure for 15 minutes. Walk away; FREEDOM!
- Allow natural pressure release.
- Stir in the cream, add all your favorite toppings, and enjoy!
- For a thicker soup, feel free to add some corn tortillas (torn into pieces) to the soup or simply swirl crushed tortilla chips into the soup after serving!
- Feel free to adjust the consistency of the soup to your liking. The soup can be thinned with a little broth or tomato sauce if desired or thickened with extra cream or beans/veggies! If you add a lot of extra liquid, consider amping up the spices a smidge to compensate. You can also make this as mild or as spicy as you'd like. As written it's on the medium side. The type of salsa used, jalapeños, and cayenne pepper will control the heat factor.
- Want it super chunky? Feel free to add extra beans and veggies! Simply amp up the seasoning as needed depending on how much extra goodies you add to the pot.
- A NOTE ON SALT AND PEPPER :: I leave salting the dish to the end to prevent over-seasoning. Depending on the brand and type of broth, tomatoes, and beans that you use, the sodium content will vary. I usually don't add any salt until the end once I am able to taste the soup.
- Pressure cooker recipes always leave out the details so here's a breakdown of what you can expect time-wise: About 13 minutes to come to pressure plus 15 minutes cook time and 15 or so to release pressure. You won't need to be anywhere near your kitchen for this all to partake, the Instant Pot will handle it all and switch to warm once it's done. So fabulous right? For the slow cooker, simply set a timer and you're good to go.
1 1/2 cups - raw cashews
1 cup - water
1 - garlic clove
3/4 tsp - salt
- Soak the cashews: Bring a few cups of water to a boil (I use my tea kettle for this). Add 1 1/2 cups cashews to a bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or 1 hour if you don't have a high powered blender.
- Drain, then add to a blender with 1 cup of water, garlic and salt. Blend until very smooth.
- For coffee creamer, use the sweet version (maple syrup + vanilla) and add an additional 1/2 cup of water.
- Store cashew cream in the refrigerator for 5-6 days. You can also freeze cashew cream, simply re-blend or whisk well once it thaws.
- For savory cream, add salt, garlic and optional Sriracha or nutritional yeast. For sweet cream, add maple syrup and vanilla.