Instant Pot Carrot Apple Ginger Soup

Easy + Light + Extremely Delicious

Yields 10 cups

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2 tbsp avocado oil
1 large onion, diced
4 tsp minced garlic cloves
4 tbsp fresh grated ginger
2 large apples, peeled and diced
15 carrots, peeled and chopped
8 cups vegetable broth (I use homemade or Better Than Bouillon)
Pinch of nutmeg
S&P to taste


Heat oil on sauté function. Sauté onions until translucent. Add garlic and ginger and sauté for a minute. Then add apples and carrots and cook a few more minutes.

Add vegetable broth and seal. Set to high pressure for 3 minutes. Quick release. Add nutmeg. Use immersion blender or blender to purée.


Spiced Mocha Turmeric Latte

Move over PSL!

This antioxidant rich and anti-inflammatory latte is a cozy-blanket-snuggle-by-the-fire in a mug.

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  • turmeric powder: 3/4 teaspoon

  • ground ginger: ¼ - ½ teaspoon

  • ground cinnamon: ½ - ¾ teaspoon

  • black pepper: pinch

  • local honey or agave: 1 heaping teaspoon

  • almond, cashew nut or hazelnut butter: 1 heaping tablespoon

  • non-dairy milk: 1 ½ cups

  • vanilla extract: 1 teaspoon

  • unsweetened cacao powder: 1 heaping spoonful

  • Dandy Blend: 1 heaping spoonful

Blend together with bullet or blender until smooth & frothy.
Pour in pot and heat on stove or in mug and heat in microwave.

For science-backed research on the benefits of turmeric, visit this link.

Let me know what you think!

Chick...pea Salad

Need a quick lunch idea? This is one of my go-tos and you won’t miss the chicken!

Simple + Easy + Healthy.

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  • 1 can of Chickpeas (aka Garbanzo Beans) rinsed + mashed

  • 2 tbsp vegan mayo (I get a Soy Free Veganaise from Kroger)

  • Splash of ACV

  • 1/2 tsp curry powder

  • S&P

  • Optional add-ins: chopped celery, almonds, pumpkin seeds, diced cucumbers, cranberries, and/or of course, beets!

Serve over a salad or in a wrap with hummus and spinach.

*I double the recipe so I have enough for the whole week.

Eating plant-based doesn’t mean you have to give up things you love or sacrifice flavor! It’s all about modifying recipes and choosing healthier alternatives.

Instant Pot Banana Bread

Pressure Cooker Grandma Mills' Banana Nut Bread

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins

Servings: 8 servings
Author: Lottie Bell Donnell Mills and Jan Borden Freeman

* ½ cup/113g Butter room temperature
* 1 cup/200g Sugar
* 2 large Eggs room temperature
* 3 medium Bananas mashed
* 2 cups/250g All Purpose Flour properly measured with scale
* 1.5 teaspoons Baking Soda
* ½ teaspoon Sea Salt

Optional Add Ins
* 4 oz Chocolate Chips
* 1 cup Walnuts (or other nuts)

1. In a medium bowl, mix together butter, sugar and eggs (I use my KitchenAid mixer).
2. Beat at high speed until light and creamy, making sure to scrape the sides of the bowl, so that all sugar is mixed into the butter and eggs.
3. Add the mashed bananas and mix to combine.
4. Add all dry ingredients and beat until just combined.
5. Fold in additions, if using. 

Instant Pot
1. Grease a 6 cup Bundt Pan
2. Pour in batter and smooth it out so batter is level.
3. Add 1.5 cups of water into Pressure Cooker cooking pot.
4. Place cake pan on Trivet. Place a piece of paper towel over the pan and then a piece of foil to lightly cover the pan.
5. Lower Trivet into Pressure Cooker cooking pot.
6. Lock on lid and close Pressure Valve.
7. Cook at High Pressure for 55 minutes.
8. When Beep sounds, allow a 10 minute Natural Pressure Release.
9. Allow cake to cool in pan.

Butternut Squash "Risotto"

I love this recipe because it is simple + gluten-free + soy-free + dairy-free + vegan. It's healthy and my 3 kids love it! #momwin

Did you get an Instant Pot months ago and haven't even taken it out of the box? I hear that a lot. I get it. Learning yet another kitchen appliance seems daunting, but this one will change your life. I mean it. No more waiting around for 6-8 hours for your meal to cook. The same meal will take a fraction of the time. Not only does an electric pressure cooker save you time, it saves on flavor, texture, and nutrients. The longer you cook something, the more nutrients it loses. More on that on my blog post, Instant Pot Hacks.

Moral of the story: don't be scared! 

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  • 2 tsp coconut oil
  • ½ cup onion, diced
  • 1 ½ cups brown rice (hence the quotation marks around Risotto...usually it's made with Arborio rice, but brown rice is healthier and works great.)
  • 1 cup water
  • 2 cups butternut squash
  • 3 ½ cups vegetable broth
  • ¼ cup nutritional yeast
  • Salt & Pepper to taste


1.     Remove lid from Instant Pot and press Sauté.

2.     Heat coconut oil, add onion, salt, and pepper, and cook until translucent (about 5 minutes).

3.     Add rice; stirring constantly about 1 minute until rice is coated with oil.

4.     Add ½ cup water and stir until water is absorbed.

5.     Stir in remaining ½ cup water, squash, and broth.

6.     Close and lock on lid of Instant Pot making sure pressure is set to “Sealing.” Using “Manual,” cook on high pressure for 22 minutes.

7.     When timer beeps, use quick release by turning valve to “Venting.” Turn Instant Pot off.

8.     Use potato masher to mash butternut squash to desired consistency.

9.     Stir in nutritional yeast, serve, and enjoy!

Yields: 6-8 servings

Side note: I usually double this recipe in my 8 quart Instant Pot because my family devours this and leftovers makes my life easier.

If you are a visual learner and would like to see this recipe being made, you can purchase the Cooking Demo and join me in my kitchen to see how it's done step by step.