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PAN-GRILLED ARTICHOKES WITH CURRY DIP

No outdoor grilling is required to get charred flavor and impressive grill marks on your artichokes. A cast-iron grill pan will do the job very well, which means you can make this dish any time fresh artichokes are in the market. Serve them with a simple, light dip made from Greek yogurt and curry powder. It’s much lower in fat than traditional aioli, and it’s good with other vegetables and with crudités, too. To make things even simpler, forgo the dip and just squeeze fresh lemon juice over the artichokes when they’re hot off the grill pan.

Curry Dip

½ cup plain 2 percent Greek yogurt, homemade (this page) or store-bought

1 tablespoon fresh lemon juice

1 teaspoon honey

½ teaspoon curry powder

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

Artichokes

4 medium globe artichokes (see Note)

2 tablespoons extra-virgin olive oil

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

Chopped fresh flat-leaf parsley for sprinkling

PREP 10 MINUTES

COOK 30 MINUTES

PR 5 MINUTES NPR

SERVES 4

  1. To make the curry dip: In a small bowl, stir together the yogurt, lemon juice, honey, curry powder, salt, and pepper.

  2. To prepare and cook the artichokes: Pull off any damaged leaves from an artichoke, then, holding the artichoke firmly on its side on a cutting board, use a serrated bread knife or a very sharp chef’s knife to cut off the top one-third of the leaves. Next, cut off the stem flush with the bottom of the artichoke. Using kitchen shears, trim off any thorny tips that remain on the leaves. Repeat with the remaining artichokes.

  3. Pour 1 cup water into the Instant Pot and place the wire metal steam rack into the pot. Arrange the artichokes in a single layer on the rack. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  4. When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and test an artichoke for doneness by trying to pull out an inner leaf. If it releases easily, the artichokes are ready.

  5. If the leaf is difficult to free, the artichokes need to be cooked longer. Secure the lid again and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Steam setting and cook for 1 more minute at high pressure. Perform a quick pressure release by moving the Pressure Release to Venting and again test for doneness. If necessary, cook for 1 minute longer, using the same process.

  6. Using tongs, transfer the artichokes to the cutting board, allowing any excess liquid to drain back into the pot. Wearing heat-resistant mitts, slice each artichoke in half from top to bottom. Using a paring knife or teaspoon, scoop out and discard the fuzzy chokes and small, flimsy inner leaves.

  7. Warm a grill pan over medium heat for about 4 minutes, until hot. Brush the cut sides of the artichoke halves with the oil, then sprinkle all over with the salt and pepper. Place the halves, cut sides down, on the hot pan and cook for about 4 minutes, until nice charred grill marks have developed. Transfer the artichokes to a serving plate.

  8. Sprinkle the artichokes with the parsley and serve warm, with the curry dip on the side.

Note: You can steam artichokes of any size in the Instant Pot. The 6-quart models will accommodate four medium (3-inch-diameter) or large (4-inch-diameter) artichokes or two jumbo (4½- to 5-inch-diameter) artichokes. Set the cooking time for 10 minutes for medium artichokes, 12 minutes for large artichokes, or 15 minutes for jumbo artichokes.

Nutrition Information

Per serving: 152 calories, 7 grams fat, 18 grams carbohydrates, 11 grams fiber, 7 grams protein

ASPARAGUS WITH VEGAN AIOLI

The next time you cook a pot of chickpeas or white beans, save the cooking water and simmer it in a saucepan on the stove top until it’s reduced by half. In culinary circles, this liquid gold is known as aquafaba, which translates as “bean water” in Italian. You can use it as an egg substitute in many recipes, including as the base of the garlicky aioli here, which is perfect for dipping tender spears of asparagus. A pinch of xanthan gum thickens the aioli to a more traditional texture, but you can leave it out and still have a very good dipping sauce.

2 pounds asparagus spears, trimmed and peeled

Vegan Aioli

¼ cup aquafaba (see Note, this page)

1 tablespoon drained cooked chickpeas or white beans, home cooked (this page) or canned

1 tablespoon fresh lemon juice

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

⅛ teaspoon xanthan gum (optional)

½ cup cold-pressed avocado oil

1 large garlic clove, chopped

PREP 0 MINUTES

COOK 15 MINUTES

PR QPR

SERVES 8

  1. Pour 1 cup water into the Instant Pot and place the wire metal steam rack into the pot. Arrange the asparagus on the rack.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 0 (zero) minutes at low pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

  3. While the asparagus is steaming, make the vegan aioli: In a widemouthed 1-pint jar, combine the aquafaba, chickpeas, lemon juice, salt, pepper, xanthan gum (if using), oil, and garlic. Plunge an immersion blender into the mixture, then blend for about 1 minute, until thick and smooth. Leftover aioli can be stored in an airtight container in the refrigerator for up to 5 days.

  4. When the cooking program ends, perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, grasp the handles of the steam rack and lift out the rack. Transfer the asparagus to a serving plate.

  5. Serve the asparagus right away, with the aioli on the side.

Nutrition Information

Per serving: 155 calories, 14 grams fat, 5 grams carbohydrates, 2 grams fiber, 3 grams protein

BABY CARROTS WITH HONEY LEMON BUTTER

A sweet and tangy glaze makes these carrots appeal to adults and kids alike. They’re steamed to a soft, tender texture, so if you like your carrots a little firmer, cook the carrots for only 1 minute. Either way, they’ll be done in about 15 minutes, and using baby carrots means there’s no prep work to be done.

1 pound baby carrots

1 tablespoon unsalted butter

2 teaspoons honey

1 teaspoon fresh lemon juice

⅛ teaspoon fine sea salt

PREP 0 MINUTES

COOK 15 MINUTES

PR QPR

SERVES 4

  1. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot. Add the carrots to the steamer basket.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 2 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the inner pot. Lift out the steamer basket and set aside with the carrots aside. Discard the water and return the inner pot to the housing.

  4. Press the Cancel button to reset the cooking program, then select the Sauté setting and add the butter, honey, lemon juice, and salt. When the butter has melted, stir in the carrots and then toss to coat them with the butter mixture. Sauté for 1 to 2 minutes, until the carrots are lightly coated and no liquid remains in the pot. Press the Cancel button to turn off the pot.

  5. Transfer the carrots to a serving bowl. Serve warm.

Note: To make this recipe vegan, substitute vegan buttery spread and agave nectar or pure maple syrup for the butter and honey.

Nutrition Information

Per serving: 76 calories, 3 grams fat, 12 grams carbohydrates, 3 grams fiber, 1 gram protein

BROCCOLI WITH CRISPY GARLIC CHIPS

When you’re craving a little crunch (and something more exciting than plain steamed broccoli), toast a couple of garlic cloves in olive oil and then toss in the florets. The combination becomes an instantly flavorful side dish, and all you need to crisp the garlic is a tablespoon of oil.

1 pound broccoli, cut into bite-size florets

1 tablespoon extra-virgin olive oil

2 garlic cloves, thinly sliced

⅛ teaspoon fine sea salt

PREP 0 MINUTES

COOK 10 MINUTES

PR QPR

SERVES 4

  1. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot. Add the broccoli to the steamer basket.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 0 (zero) minutes at low pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  3. While the broccoli is steaming, warm the oil and garlic in a large skillet over medium-low heat for about 1 minute, until the garlic is bubbling but not browned. Turn off the heat. The garlic will continue to cook from the carryover heat and become a toasty light brown.

  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the steamer basket and pour the broccoli into the skillet with the garlic. Add the salt and toss to combine.

  5. Transfer the broccoli to a serving plate and serve warm.

Nutrition Information

Per serving: 72 calories, 3 grams fat, 6 grams carbohydrates, 3 grams fiber, 1 gram protein

EVERYTHING BRUSSELS SPROUTS

These days, multiple brands make everything bagel seasoning (aka everything but the bagel seasoning). My favorites are from Pereg and Trader Joe’s. The heady blend gives new life to steamed vegetables, with toasty sesame and poppy seeds, garlic, onion, and salt, all in one little shaker. Carrots, green beans, and broccoli are delicious prepared this way, too.

1 pound small brussels sprouts, trimmed and halved lengthwise if large

1 tablespoon unsalted butter or vegan buttery spread

2 teaspoons everything bagel seasoning mix (see Note)

PREP 0 MINUTES

COOK 15 MINUTES

PR QPR

SERVES 4

  1. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot. Add the brussels sprouts to the steamer basket.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 1 minute at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the steamer basket. Lift out the inner pot, discard the water, and return the pot to the housing.

  4. Press the Cancel button to reset the cooking program, then select the Sauté setting and heat the butter for about 2 minutes, until it has melted and begins to foam and become aromatic. Add the brussels sprouts and sauté for 1 minute, stirring to coat with the butter. Press the Cancel button to turn off the pot.

  5. Transfer the brussels sprouts to a serving dish. Sprinkle with the seasoning blend and serve right away.

Note: If you can’t find this seasoning blend, mix up the following: 1½ teaspoons toasted sesame seeds, 1½ teaspoons poppy seeds, 1 teaspoon dried minced onion, 1 teaspoon dried minced garlic, ½ teaspoon flaky sea salt. This amount is enough for three batches of brussels sprouts. Store the seasoning in an airtight container in the pantry for up to 3 months.

Nutrition Information

Per serving: 77 calories, 3 grams fat, 11 grams carbohydrates, 4 grams fiber, 4 grams protein

CAULIFLOWER CARROT MASH

This mash of cauliflower and carrots is inspired by a sweet potato–based version dished up by Jurassic Cart, my favorite food cart in Portland, Oregon. Serve it as is alongside any main dish, or “load it up” like they do at the cart with some green onions, avocado, and Sriracha sauce on top. It’s a lighter alternative to mashed potatoes, and the sweetness from the carrots makes the cauliflower much tastier than if it were served on its own.

½ head cauliflower, cut into 2-inch florets

1 pound carrots, halved lengthwise and then crosswise

¼ cup coconut milk

1 teaspoon fine sea salt

1 green onion, white and green parts, thinly sliced, for serving

1 small avocado, pitted, peeled, and sliced, for serving

1 tablespoon Sriracha sauce, for serving

PREP 5 MINUTES

COOK 20 MINUTES

PR QPR

SERVES 6

  1. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot Add the cauliflower and carrots to the steamer basket.

  2. Secure the lid and set the pressure release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at low pressure. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting.

  4. Wearing heat-resistant mitts, lift the steamer basket out of the pot and transfer the cauliflower and carrots to a large bowl. Add the coconut milk and salt, then use an immersion blender to puree the vegetables until smooth.

  5. Spoon the mash into bowls or onto plates, top with the green onion, avocado, and Sriracha sauce, and serve warm.

Nutrition Information

Per serving (mash only, no toppings): 65 calories, 2 grams fat, 11 grams carbohydrates, 4 grams fiber, 2 grams protein

CAULIFLOWER FLORETS WITH HERBED BUTTER

Steamed cauliflower is tossed with butter, chives, parsley, and dill. This fragrant mix of fresh herbs really perks up the cauliflower, making it the perfect side dish for springtime. Serve it alongside pork chops or any other main dish.

1 head cauliflower, cut into bite-size florets

1 tablespoon unsalted butter or vegan buttery spread

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh flat-leaf parsley or cilantro

1 tablespoon chopped chives or green onion, white and green parts

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

PREP 0 MINUTES

COOK 10 MINUTES

PR QPR

SERVES 6

  1. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot. Add the cauliflower to the steamer basket.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 0 (zero) minutes at low pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the steamer basket. Lift out the inner pot and discard the water before quickly returning the cauliflower to the inner pot. Add the butter, dill, parsley, chives, salt, and pepper, and toss to melt the butter and coat the cauliflower.

  4. Transfer the cauliflower to a serving bowl and serve warm.

Nutrition Information

Per serving: 60 calories, 2 grams fat, 8 grams carbohydrates, 4 grams fiber, 3 grams protein

CELERY ROOT SALAD

If you have never tried celery root, aka celeriac, a gnarled-looking bulb-type root vegetable with a mild celery flavor, this German-style salad is a great starter dish. It calls for steaming the celery root in the Instant Pot and then marinating it with onions in a champagne vinegar–mustard vinaigrette. This dish is good the day you make it and even better the next day, after the celery root has had a chance to soak up some of the dressing. It goes well on any menu on which you’d serve potato salad, adding a lighter touch than what it is replacing.

1 medium-size celery root, peeled and quartered lengthwise

Champagne Vinaigrette

¼ cup champagne vinegar or white wine vinegar

3 tablespoons cold-pressed avocado oil

2 teaspoons Dijon mustard

½ teaspoon fine sea salt

1 small yellow onion, thinly sliced

1 tablespoon chopped fresh chives, for serving

PREP 0 MINUTES

COOK 25 MINUTES

PR QPR

COOL 10 MINUTES

CHILL 2 HOURS TO OVERNIGHT

SERVES 4

  1. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot. Add the celery root to the steamer basket.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  3. While the celery root is steaming, make the vinaigrette: In a jam jar or other tightly lidded container, combine the vinegar, oil, mustard, and salt. Cover and shake vigorously to combine.

  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, using tongs, transfer the celery root to a cutting board. Let cool for 10 minutes, then cut it into ⅛-inch-thick slices.

  5. Combine the celery root and onion in a medium bowl. Shake the vinaigrette once more, then pour it over the vegetables and toss to coat evenly. Cover and chill the salad for at least 2 hours or up to overnight.

  6. Spoon the salad onto plates, sprinkle with the chives, and serve right away.

Note: This salad is good with beets in place of the celery root, too. Steam them according to the chart on this page.

Nutrition Information

Per serving: 137 calories, 12 grams fat, 7 grams carbohydrates, 8 grams fiber, 3 grams protein

ITALIAN BRAISED GREEN BEANS AND TOMATOES

Green beans or romano beans, their flatter, wider cousins, work equally well in this recipe. Both types become tender and soft after cooking for a little longer than I’d usually cook green beans. That’s because I want them to have the silky texture of the long-braised beans common in Italian cuisine. Of course, if you prefer your beans with more bite, you can shorten the cooking time by 2 to 3 minutes. I like to serve these beans as a side dish with rotisserie chicken for a super-easy weeknight meal, or as a holiday side that’s lighter than the traditional green bean casserole.

2 tablespoons extra-virgin olive oil

2 garlic cloves, thinly sliced

1 yellow onion, diced

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes (optional)

¼ teaspoon dried thyme

⅓ cup water

1 pound green beans, trimmed

One 14½-ounce can petite diced tomatoes and their liquid

PREP 0 MINUTES

COOK 25 MINUTES

PR QPR

SERVES 4

  1. Select the Sauté setting and heat the oil and garlic for 2 minutes, until the garlic is bubbling but not browned. Add the onion and sauté for about 3 minutes, until it begins to soften. Add the salt, black pepper, red pepper flakes, and thyme and sauté for 1 more minute.

  2. Pour in the water and use a wooden spoon or spatula to nudge any browned bits from the bottom of the pot. Add the green beans and stir to coat with the cooking liquid. Pour the tomatoes evenly on top. Do not stir them in.

  3. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 7 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  4. When the cooking program ends, perform a quick release by moving the Pressure Release to Venting. Open the pot and stir lightly to combine, being careful not to break up the beans.

  5. Using a slotted spoon, gently transfer the beans to a serving bowl, then spoon the tomatoes and onions over the top. Serve right away.

Nutrition Information

Per serving: 146 calories, 7 grams fat, 19 grams carbohydrates, 6 grams fiber, 4 grams protein

CHIMICHURRI CORN ON THE COB

A fresh herbal South American condiment, chimichurri is traditionally used on grilled meat, but it’s also fantastic on corn for a summery side dish. You can make a double batch of the chimichurri if you like, as it will keep for a week in the fridge. Use it on other steamed vegetables or stir it into soups, such as Greek Lentil Soup (this page) or Sweet Potato Soup (this page), to brighten their flavors.

4 ears corn, husks and silk removed and halved crosswise

Chimichurri

¼ cup red wine vinegar

¼ cup minced red onion

¼ cup chopped fresh flat-leaf parsley

1 garlic clove, pressed or grated

½ teaspoon dried oregano

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

2 tablespoons extra-virgin olive oil

PREP 0 MINUTES

COOK 15 MINUTES

PR QPR

SERVES 4

  1. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot. Add the corn to the steamer basket.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 3 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  3. While the corn is steaming, make the chimichurri: In a small bowl, stir together the vinegar, onion, parsley, garlic, oregano, salt, black pepper, and red pepper flakes. Let sit for 5 minutes to allow the flavors to meld and the oregano to hydrate in the vinegar, then stir in the oil.

  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift the steamer basket out of the pot. Transfer the corn to a serving platter.

  5. While the corn is still hot, spoon the chimichurri on top. Serve warm.

Nutrition Information

Per serving: 158 calories, 8 grams fat, 19 grams carbohydrates, 2 grams fiber, 3 grams protein

CRUNCHY VEGETABLE DIP

Yogurt made in the Instant Pot is the base for this dip that’s full of fresh herbs and crunchy vegetables. A little bit of extra-virgin olive oil adds just enough richness to make it irresistible. Scoop it up with crudités or crackers for an appetizer or afternoon snack.

1½ cups plain 2 percent yogurt, homemade (this page) or store-bought

1 Persian cucumber, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 small red bell pepper, seeded and finely chopped

2 green onions, white and green parts, finely chopped

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh flat-leaf parsley

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

½ teaspoon fine sea salt

1 tablespoon extra-virgin olive oil

PREP 5 MINUTES

COOK 0 MINUTES

PR N/A

CHILL 1 HOUR TO OVERNIGHT

MAKES ABOUT 2½ CUPS

  1. In a medium bowl, combine all of the ingredients and stir to mix well. Cover and chill in the refrigerator for at least 1 hour or up to overnight to allow the flavors to meld.

  2. When ready to serve, stir the dip again, then serve chilled. Leftover dip will keep in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Per ½ cup serving: 87 calories, 4 grams fat, 10 grams carbohydrates, 2 grams fiber, 4 grams protein

BACON-BRAISED BEETS AND GREENS

A few slices of bacon add richness and just a touch of smoky flavor to this pot of beets. Countless recipes instruct you to save the beet greens for another use, but here you cook them right in the same pot as the beets. The sliced beets and chopped greens meld together to become a tender, braised pot of vegetable goodness. Look to the recipe Note for a vegan variation.

2 bunches medium beets and their greens

3 slices center-cut bacon, cut into ½-inch pieces

2 garlic cloves, minced

1 large red onion, diced

½ teaspoon fine sea salt

¾ cup water

¼ teaspoon freshly ground black pepper

PREP 20 MINUTES

COOK 30 MINUTES

PR QPR

SERVES 6

  1. Cut the beets from the beet greens. Rinse any grit off of the greens, dry them between towels or in a salad spinner, and then cut them into ½-inch-wide ribbons. Peel the beets and slice them into ⅓-inch-thick wedges.

  2. Select the Sauté setting on the Instant Pot, wait 2 minutes for the pot to heat up, and add the bacon. Sauté for about 4 minutes, until some of the bacon fat has rendered out and there is browning on the bottom of the pot. Add the garlic, onion, and salt and sauté for about 3 minutes, until the onion begins to soften. Add the water and pepper and use a wooden spoon or spatula to nudge any browned bits from the bottom of the pot. Add the beet greens and sauté for 1 minute, until they are starting to wilt. Stir in the beets.

  3. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and stir the beets and greens.

  5. Transfer the beets and greens to a serving bowl and serve warm.

Note: To make this dish vegan, omit the bacon and start the recipe by heating 1 tablespoon extra-virgin olive oil for 2 minutes, then add the garlic, onion, and salt and continue with the recipe. For more flavor, substitute low-sodium vegetable broth (this page) for the water.

Nutrition Information

Per serving: 67 calories, 1 gram fat, 13 grams carbohydrates, 3 grams fiber, 3 grams protein

VEGAN CREAMED SPINACH

Yes, you can make a creamy, delicious bowl of spinach that’s dairy-free, gluten-free, and rich. This one starts with a bag of spinach straight out of the freezer, and it’s easy enough that you’ll want to make it all the time. It’s a great side dish to bring for a holiday potluck.

1 teaspoon extra-virgin olive oil

2 garlic cloves, chopped

1 large yellow onion, diced

One 16-ounce bag frozen spinach

½ cup low-sodium vegetable broth (this page) or chicken bone broth (this page)

½ cup raw whole cashews, soaked in water to cover for 2 hours and drained

2 tablespoons fresh lemon juice

3 tablespoons water

1 teaspoon nutritional yeast

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

⅛ teaspoon ground nutmeg

PREP 0 MINUTES

COOK 15 MINUTES

PR QPR

SERVES 6

  1. Select the Sauté setting on the Instant Pot and heat the oil and garlic for 2 minutes, until the garlic is bubbling but not browned. Add the onion and sauté for 3 minutes, until it begins to soften. Stir in the spinach and broth.

  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 1 minute at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  3. While the spinach is cooking, combine the cashews, lemon juice, water, nutritional yeast, and salt in a widemouthed 1-pint Mason jar. Lower an immersion blender into the jar and blend the mixture for about 2 minutes, until very smooth.

  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and stir in the cashew mixture, pepper, and nutmeg.

  5. Spoon the spinach into bowls or onto plates and serve warm.

Note: The spinach is used straight from the freezer and thaws in the Instant Pot. Make sure to use the loosely packed bagged spinach rather than the kind that comes in a solid block.

Nutrition Information

Per serving: 101 calories, 6 grams fat, 10 grams carbohydrates, 2 grams fiber, 3 grams protein

GIARDINIERA SALAD

This colorful salad takes its inspiration from giardiniera, a pickled-vegetable relish found on both Italian and Italian American tables. Add the sport peppers and pepper flakes for a Chicago-style “hot” salad or leave them out for a milder side dish. Like its relish cousin, this salad is a good addition to nearly any Italian or Italian American meal.

1 cup water

2 carrots, sliced ¼ inch thick

2 celery stalks, sliced ¼ inch thick

1 pound cauliflower florets, cut into bite-size pieces

1 red bell pepper, seeded and cut into strips ¼ inch wide

2 dill pickles, thinly sliced, or ½ cup dill pickle chips (this page)

4 sport peppers, banana peppers, or pepperoncini, thinly sliced (optional)

¼ teaspoon red pepper flakes (optional)

2 tablespoons red wine vinegar

1½ tablespoons extra-virgin olive oil

¼ teaspoon fine sea salt

PREP 0 MINUTES

COOK 15 MINUTES

COOL 15 MINUTES

CHILL 2 HOURS

PR QPR

SERVES 6

  1. Pour the water into the Instant Pot and place a steamer basket into the pot. Add the carrots, celery, cauliflower, and bell pepper to the steamer basket, putting the pepper on top.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 0 minutes at low pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the steamer basket and transfer the vegetables to a large bowl. Add the pickles, sport peppers (if using), red pepper flakes (if using), vinegar, oil, and salt and stir gently to combine.

  4. Let the salad cool until it is no longer piping hot (about 15 minutes), stirring occasionally, then cover and chill for at least 2 hours before serving.

  5. Spoon the salad into bowls and serve chilled. Any leftover salad will keep in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Per serving: 72 calories, 4 grams fat, 8 grams carbohydrates, 3 grams fiber, 2 grams protein

ZUCCHINI WITH OLIVE OIL AND PARSLEY

I first fell in love with this type of vegetable side dish in my catering days during college. We’d serve up bowls of all kinds of steamed vegetables tossed in olive oil and fresh herbs—so simple and so good for you. Cutting the zucchini into batons makes them look especially inviting to eat. Try carrots this way, too.

1½ pounds zucchini, quartered lengthwise and cut into 2-inch lengths

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

¼ teaspoon fine sea salt

⅛ teaspoon freshly ground black pepper

PREP 5 MINUTES

COOK 15 MINUTES

PR QPR

SERVES 6

  1. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot. Add the zucchini to the steamer basket.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 2 minutes at low pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the steamer basket. Lift out the inner pot and discard the water. Quickly return the zucchini to the still-hot inner pot, add the oil, parsley, salt, and pepper, and toss to coat the zucchini.

  4. Transfer the zucchini to a serving bowl and serve warm.

Note: The cook time of 2 minutes at low pressure results in soft but not overcooked zucchini. If you prefer your zucchini firmer to the bite, reduce the cooking time to 1 or even 0 (zero) minutes.

Nutrition Information

Per serving: 44 calories, 3 grams fat, 4 grams carbohydrates, 1 gram fiber, 3 grams protein

STEAMED POTATOES (REGULAR AND SWEET)

Potatoes vary in size, so the cooking times for whole potatoes are given in ranges. If you are unsure of the weight of your potatoes, cook them for the minimum amount of time, then test for doneness. If they are not yet fork-tender, steam them for a few more minutes.

You can steam potatoes whole, quartered, sliced, or cubed. The 6-quart Instant Pot can hold a maximum of 4 pounds potatoes, but I find that I get the most even and consistent results when steaming 3 pounds or less.

The following timetable applies to all kinds of potatoes, including starchy russets, waxy creamers, and sweet potatoes. Cook whole potatoes on the wire metal steam rack and quartered, cubed, or sliced potatoes in a steamer basket.

  1. Pour 1 cup water into the Instant Pot. If cooking whole potatoes, place the wire metal steam rack into the pot; if cooking prepared potatoes, place a steamer basket into the pot. Add the potatoes to the pot.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting, then refer to the time chart for setting the cooking time; use high pressure. (Depending on the quantity of potatoes, the pot will take 10 to 15 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, perform a quick release by moving the Pressure Release to Venting. Open the pot and use tongs to remove whole potatoes or wear heat-resistant mitts to lift out the steamer basket.

  4. Serve immediately or let cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days.

Whole Potatoes

Cooking Time (in minutes, at high pressure)

Baby (1 to 2 ounces each)

5

Small (3 to 4 ounces each)

8 to 10

Medium (6 to 8 ounces each)

10 to 12

Large (about 10 ounces each)

12 to 15

Extra Large (12 to 14 ounces each)

20 to 25

Jumbo (16 to 18 ounces each)

28 to 30

Prepared Potatoes

Cooking Time (in minutes, at high pressure)

Quartered (medium size)

5

Sliced (½ to ¾ inch thick)

3 to 4

Cubed (1 inch)

3

BEET, CARROT, AND POTATO SALAD

This is my version of vinegret, a substantial Russian salad made from cooked beets, carrots, and potatoes. Traditionally, the vegetables are chopped very small, but I like them in larger pieces for a more rustic presentation. A simple white wine vinegar dressing keeps the flavors light and bright. When I want something fast and easy, I’ll make this salad and pair it with any protein (think a can of tuna or sardines) for lunch.

1 pound beets, peeled and cut into ⅓-inch-thick wedges

1 pound carrots, cut into ½-inch-thick rounds

12 ounces Yukon Gold potatoes, cut into ¾-inch cubes

1 cup frozen peas

½ cup dill pickle chips (this page) or sauerkraut

½ small yellow onion, thinly sliced

1 tablespoon cold-pressed avocado oil

1 tablespoon white wine vinegar

2 tablespoons chopped fresh dill, for serving

PREP 2 MINUTES

COOK 20 MINUTES

PR QPR

COOL 15 MINUTES

SERVES 6

  1. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot. Add the beets, carrots, and potatoes to the basket, putting the potatoes on top.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 3 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the steamer basket and transfer the vegetables to a large bowl. Add the peas and stir gently to combine. Let sit for 15 minutes to allow the peas to thaw and the rest of the vegetables to cool to room temperature.

  4. Add the pickles, onion, oil, and vinegar to the cooled vegetables and stir to combine. The salad can served at room temperature or chilled. To serve chilled, cover and refrigerate for at least 2 hours so the pickles have time to season the rest of the vegetables and the flavors have time to meld.

  5. To serve, spoon the salad into bowls and sprinkle with the dill. Leftover salad will keep in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Per serving: 150 calories, 3 grams fat, 28 grams carbohydrates, 5 grams fiber, 5 grams protein

CRISPY SRIRACHA POTATOES

Steaming these potatoes in the Instant Pot and then roasting them in the oven results in soft, pillowy interiors and crispy, crusty exteriors. The coating of Sriracha and butter makes them irresistible. Cook this recipe any time you want a simple side dish that packs lots of flavor and a spicy heat.

2 pounds Yukon Gold potatoes, cut into 1½-inch pieces

1½ tablespoons unsalted butter or vegan buttery spread

1½ tablespoons Sriracha sauce

½ teaspoon flaky sea salt

1 tablespoon chopped fresh cilantro or flat-leaf parsley

PREP 5 MINUTES

COOK 35 MINUTES

PR QPR

SERVES 6

  1. Preheat the oven to 425ºF. Line a sheet pan with parchment paper, a silicone baking mat, or aluminum foil.

  2. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot. Add the potatoes to the steamer basket.

  3. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 3 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the steamer basket. Lift out the inner pot and discard the water. Quickly return the potatoes to the still-hot inner pot, add the butter and Sriracha, and toss to melt the butter and coat the potatoes evenly.

  5. Transfer the potatoes to the prepared pan, spreading them in an even layer. Bake the potatoes for about 20 minutes, until golden brown and crispy.

  6. Transfer the potatoes to a serving bowl, sprinkle with salt and cilantro, and serve hot.

Nutrition Information

Per serving: 137 calories, 3 grams fat, 38 grams carbohydrates, 3 grams fiber, 3 grams protein

MASHED SWEET POTATOES

Serve these mashed potatoes on your holiday table or on a weeknight. They’re lightly sweetened and are laced with grated orange zest for a welcome citrusy flavor. A topping of toasted pecans adds a little crunch, elevating this dish beyond its humble beginning.

2 pounds sweet potatoes, peeled and cut into 1-inch pieces

2 tablespoons pure maple syrup or coconut nectar

2 tablespoons unsalted butter or vegan buttery spread

¼ teaspoon fine sea salt

¼ teaspoon ground cinnamon

1 teaspoon finely grated orange zest

¼ cup pecans, toasted and chopped, for serving

PREP 5 MINUTES

COOK 15 MINUTES

PR QPR

SERVES 6

  1. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot. Add the sweet potatoes to the steamer basket.

  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 4 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

  3. When the cooking program ends, perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heatproof mitts, lift out the steamer basket. Lift out the inner pot and discard the water. Quickly return the sweet potatoes to the still-hot inner pot and add the maple syrup, butter, salt, cinnamon, and ½ teaspoon of the orange zest. Using a potato masher, mash the potatoes until smooth and uniform.

  4. Spoon the potatoes into a shallow serving bowl and top with the pecans and the remaining ½ teaspoon orange zest. Serve right away.

Notes: This recipe is easily doubled. Use only 1 cup water but double the quantity of all of the other ingredients.

For a savory twist, omit the maple syrup, cinnamon, orange zest, and pecans. Top with sliced green onions and crumbled goat cheese or a dollop of Almond Feta Cheese (this page).

Nutrition Information

Per serving: 213 calories, 7 grams fat, 36 grams carbohydrates, 5 grams fiber, 3 grams protein

JOJO POTATOES

These generously seasoned potato wedges are a good side dish to Honey Mustard Chicken Tenders and Slaw (this page). You can make the chicken dish while the JoJos are crisping up in the oven.

2 pounds russet potatoes, cut into 1-inch-thick wedges

1 teaspoon sweet paprika

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon freshly ground black pepper

⅛ teaspoon cayenne pepper

¾ teaspoon fine sea salt

2 tablespoons cold-pressed avocado oil

PREP 5 MINUTES

COOK 45 MINUTES

PR QPR

SERVES 6

  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and grease the paper lightly with avocado oil or nonstick cooking spray.

  2. Pour 1 cup water into the Instant Pot and place a steamer basket into the pot. Add the potatoes to the basket.

  3. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 2 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

  4. While the potatoes are steaming, in a small bowl, stir together the paprika, garlic powder, onion powder, black pepper, cayenne, and salt.

  5. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the steamer basket and transfer the potatoes to a large bowl. Drizzle the potatoes with the oil and then sprinkle them with the spice mixture. Toss gently until the potatoes are evenly coated with the spice mixture. (It’s fine if a few of the wedges are broken during the tossing.)

  6. Using tongs, arrange the potato wedges in a single layer on the prepared pan, allowing a little space around each wedge. Bake the potatoes for about 25 minutes, until golden brown and crispy.

  7. Transfer the potatoes to a serving dish and serve hot.

Nutrition Information

Per serving: 193 calories, 5 grams fat, 35 grams carbohydrates, 3 grams fiber, 4 grams protein