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I recently bought instapot and since then experimenting with various recipes on Instapot

Ingredients:

• 1 tbsp ghee
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup green beans, chopped
• 1 cup firm tofu, cubed
• Urban Platter vegetable broth
• 1 cup cauliflower
• 1 cup peas
• 1/2 tsp dried thyme (optional)**
• 1/2 tsp oregano seasoning
• 1/2 tbsp black salt
• 1/2 tbsp pepper
• 1/4 cup fresh parsley, chopped (plus extra for garnish)
• 1 cup spinach or kale (optional, for added greens)
• Water - 750ml
• serving size: 2-3 person

  Directions:

1. Prep the vegetable broth:

   1. Boil the water
   2. Once it is boiling, add 3 tbsp. of Vegetable Broth Powder

2. Sauté the vegetables:

   1. Turn the Instant pot in sauté mode and add ghee
   2. Add garlic and sauté for 1-2 min until golden color
   3. Add carrot, cauliflower, beans, peas, cooking for another 2-3 minutes

3. Add the liquid and seasonings:

   1. Pour in the vegetable broth
   2. Stir in thyme, oregano, salt and pepper

4. Cook the soup

   1. Add the tofu and close the Instant Pot lid
   2. Set to Pressure Cook for 5 minutes.

5. Release pressure and finish:

   1. Allow the pressure to release naturally for 5 minutes, then do a quick release.
   2. Stir in chopped parsley and spinach, if using.

6. Taste and serve:

   1. Adjust seasoning if needed and serve hot.
   2. Garnish with more fresh parsley before serving.

Notes:

Can experiment with adding onion (before garlic), adding more vegetables (mushroom), adding tomato (after putting broth)

Prep Time : 10 min
Cooking Time: 15 min

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