Instant Pot Rice and Beans

We originally made this recipe to go with fajitas - adult dinner. We tried giving some to Emily for dinner the next day and we were shocked by how much she liked it. It is now part of her dinner most nights! I froze cubes of it in this silicone tray - I honestly lost track of how many cubes we got! We just microwave them for ~30 seconds. The best part is we can add a ton of veggies to mix in and Emily just keeps on eating it - she sees them but honestly doesn't care. 

Recipe: Instant Pot Rice and Beans

Adapted from: From My Bowl

Yield: ~12 servings (adult) 

Ingredients:

1 tbsp oil

1 onion, diced

1 1/4 cups dried beans (we have used small red beans, black beans or kidney beans)

1 1/2 cups brown rice

5 cups liquid (water or broth is fine)

1 cup salsa

Instructions:

Turn Instant Pot onto saute and add oil. Cook onion until it starts to turn translucent. 

Add rice and beans. Pour in water/broth and stir to mix well. 

Pour the salsa on top, but do not mix! If the salsa gets on the bottom it can burn. 

Close the Instant Pot, set the valve to seal, and use manual mode to set to 28 minutes at high pressure. 

One the cook time finishes, let the Instant Pot release pressure for an additional 10 Minutes (leave the “Keep Warm” feature on).

Move the valve from Sealing to Venting to release all remaining pressure. 

Sometimes, the beans that ended up on top look a little dry. If that is the case, stir well, replace the lid, and wait another 10-15 minutes. 

Serve warm, or let cool completely and store in the fridge for up to 1 week, or in the freezer for up to 6 months. 

Veggie Pancakes

Here is another recipe I came up with to sneak in some veggies! They can use up any veggies you have on hand, and are perfect for little hands to hold. 

They work with fresh uncooked veggies, cooked veggies, or frozen veggies that have been thawed and squeezed dry. 

Recipe: Veggie Pancakes

Yield: 10-12 pancakes

Ingredients: 

1-1.5 cups of finely diced or riced veggies - a mini food processor works really well!

1/2 cup flour or oats or baby cereal (anything to thicken them)

2 eggs

1/4 tsp garlic powder

1/2 tsp Italian seasoning

Instructions;

Mix all ingredients well in a medium bowl. 

Heat a large skillet or griddle over medium heat. Spray with nonstick cooking spray. 

Scoop batter in 1-1.5 tbsp spoonfuls (this scoop works well) onto skillet/griddle, flatten until 1/4-1/2 inch thick. 

Cook 2-3 minutes or until lightly golden underneath and it isn't shiny on top. 

Flip and cook another 2-3 minutes, or until set. 

Let cool completely. 

Keep in the fridge for up to 1 week or in the freezer for up to 6 months. I like to store between sheets of wax paper in the freezer. Reheat in the microwave for ~15 seconds. 

Lentil and Veggie Patties

I came up with this recipe in an attempt to make some higher protein finger foods, and was shocked by how much my baby liked them. I wasn't sure if she would like the curry flavor, but she gobbles them up! They are perfect for little fingers to hold, and they are great for little ones who are experimenting with forks. I am listing the veggies that I used, but really anything you have on hand would work perfectly - about 2 cups of diced raw veggies, or 1 cup of diced cooked veggies. 

Recipe: Lentil and Veggie Patties

Yield: 13-16 patties

Ingredients:

1/3 cup brown or green lentils

1 tbsp oil

1 onion, diced

1/2 cup celery (about 2 medium stalks), diced

1/2 tsp minced garlic

1/2 cup frozen veggies (broccoli/carrot/cauliflower blend), thawed and squeezed dry

1/2 tsp curry powder

1 egg

1/3 cup quick oats

Instructions:

Cook lentils according to package instructions - usually they boil for ~15 minutes. Drain and let cool slightly. 

Add oil to a medium pan over medium heat. Add onion and celery, and cook until softened, about 10 minutes. Add water if they start to stick to the bottom of the pan. 

Add minced garlic and cook for another 1-2 minutes, being careful not to let it burn. 

Let cooked veggies cool slightly. 

In a blender or food processor, add all ingredients and blend/process until all combined well. An immersion blender also works well! 

Heat a large skillet or a griddle to medium heat and spray with nonstick cooking spray. 

Add about 1 1/2 tbsp scoops (this scoop works well) and flatten until about 1/4-1/2 inch thick. Cook 2-3 minutes until starting to turn golden brown on the bottom and the top isn't shiny anymore - carefully flip over. Cook another 2-3 minutes, or until they feel set. 

Let them cool completely. 

Store in the fridge for up to a week, or in the freezer for up to 6 months. I like to put pieces of wax paper between layers of them and store in a ziploc bag or a tupperware. 

Reheat in the microwave. 

Note - this would double really well!