Happy New Year! I hope your first week of 2015 is shaping up to be AWESOME!
Today I am going to share an Instant Pot recipe with you!
For those of you who don’t know, the Instant Pot is a 7 in 1 multicooker that is a: pressure cooker, slow cooker, rice cooker, saute-er, yogurt maker, steamer and warmer. I bought an Instant Pot last spring when my crockpot bit the dust. I had never used a pressure cooker before, but am amazed at how much I use it now. There is rarely a meal that is cooked in my house where the Instant Pot isn’t involved.
One of my greatest resources for learning how to cook in the Instant Pot has been Jill Nussinow’s book – The New Fast Food. Jill, also known as “The Veggie Queen”, has written an extensive book detailing how to use a pressure cooker. She includes cooking chart, trouble shooting, and many other amazing resources…and that’s all before you get to the recipes. Jill’s recipes are all healthy, plant based meals that are spot on, and they make you a pressure cooking pro. I highly recommend her book! The best part is you can get it in e-book form – which means you can download it right away! Click here to visit The Veggie Queen. (< Go ahead! We’ll be here when you get back!)
Shew. Glad you’re back…Jill has been gracious enough to allow me to share a few recipes from her cookbook with you guys, so today I am sharing her Coconut Almond Risotto.
Arborio rice is a special kind of short grain rice. It’s known for being firm and creamy. It also blends well with just about any flavor you throw at it. I especially enjoy it for it’s creamy consistency – since a dairy-free-world is often a creamy-consistency-free-world. This type of rice should be available at most grocery stores – although the store I frequent didn’t carry it. Any other type of rice won’t make ‘risotto’ in this recipe.
Jill recommends eating this as a hearty dessert, but I also found it delightful as a breakfast when paired with sliced almonds, toasted coconut, fruit and yogurt and a dash of cinnamon. I can also imagine that it would be dreamy with some grilled peaches on top. In true vlogger-style I have recorded a video on how to make this dish. Check it out below!
Now that you’re a risotto making pro, are you ready to make the dish on your own?!
- 2 cups vanilla almond milk
- 1 cup lite or regular coconut milk
- 1 cup arborio (short grain Italian) rice
- 1/ 3 cup Sucanat, coconut sugar or agave syrup, or more to taste
- 1½–2 teaspoons vanilla extract
- ¼ cup toasted coconut flakes or toasted slivered or sliced almonds
- Click the "saute" button and add the almond and coconut milk
- Stirring constantly, bring the milk to a boil
- Add the rice and stir well
- Close the lid. Seal the pot by putting the sealing valve to "sealed".
- Click the "manual" button and reduce the cooking time to 5 minutes.
- When the cooking cycle finishes, let the pot naturally release for 10 minutes, then release any remaining pressure by moving the sealing valve to "vented".
- Stir in the sweetener and vanilla extract.
- Put risotto in a serving dish and top with coconut flakes, sliced almonds, or fruit.
- Serve warm.
- I also added a dash of cinnamon to mine!
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