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Instant Pot recipes

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Instant Pot Chicken Noodle Soup: Ingredients: 1 tablespoon olive oil 1 pound boneless, skinless chicken breasts 1 medium onion, chopped 2 garlic cloves, minced 3 carrots, peeled and chopped 3 celery stalks, chopped 8 cups chicken broth 3 cups egg noodles 2 teaspoons dried thyme Salt and pepper, to taste Instructions: Set the Instant Pot to "Saute" mode and add olive oil. Add chicken and cook until browned on both sides. Remove chicken from Instant Pot and set aside. Add onion and garlic to the Instant Pot and cook until onion is translucent. Add carrots, celery, chicken broth, thyme, salt, and pepper and stir to combine. Add chicken back to the Instant Pot. Close the lid and set the Instant Pot to "Soup" mode for 10 minutes. Once the Instant Pot is done, use the quick release valve to release the pressure. Remove chicken and shred with a fork. Set the Instant Pot to "Saute" mode and add egg noodles. Cook noodles for 5-6 minutes or until tender. Add shredde...
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Air Fryer recipes

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Air Fryer Baked Potatoes Ingredients: 4 large russet potatoes 1 tablespoon olive oil Salt and pepper, to taste Optional toppings: shredded cheese, sour cream, green onions Instructions: Preheat the air fryer to 400°F. Pierce each potato several times with a fork. Rub olive oil all over each potato and sprinkle with salt and pepper. Place potatoes in a single layer in the air fryer basket. Cook for 35-40 minutes, or until potatoes are tender when pierced with a fork. Let the potatoes cool for a few minutes before slicing open and adding your desired toppings.  Air Fryer Brussels Sprouts Ingredients: 1 pound Brussels sprouts, trimmed and halved 1 tablespoon olive oil Salt and pepper, to taste Optional toppings: grated Parmesan cheese, balsamic glaze Instructions: Preheat the air fryer to 375°F. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper. Place Brussels sprouts in a single layer i...
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Vegan and vegetarian recipes

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                    Vegan lasagna Here's a recipe for vegan lasagna that serves 8-10 people: Ingredients: 12 lasagna noodles, cooked according to package directions 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 (24-ounce) jar of your favorite tomato sauce 1 (14-ounce) can of diced tomatoes 1 tablespoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (16-ounce) package firm tofu, drained and crumbled 2 cups fresh spinach, chopped 1 (8-ounce) package vegan mozzarella cheese, shredded Fresh basil leaves, for garnish (optional) Instructions: Preheat the oven to 375°F. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes, or until the onion is tender. Add the garlic and sauté for 1-2 minutes, or until fragrant. Add the tomato sauce, diced tomatoes, oregano, basil, salt, and black pepper. Stir to combine, and bring the mixture to a simmer. Let it...
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