This is a quick recipe, that uses 2 of my other recipes.  So you can make the  Carrot and Cabbage Curry one night, and use the leftovers to make these enchilada's the next! Take some of the carrot and cabbage curry, and roll it into a tortilla.  I used corn tortillas, because they are a little better than flour; but they are a little bit brittle, and did tear a little bit. Once you are done rolling the enchiladas, cover with the Roasted Pepper Sauce , and top with cheese. I used a Pot in Pot method.  My set stacks and has a cover, but you can use any pot in pot emoted that you prefer, but be sure to cover.  Remember to add 1 cup of water to the IP before adding the cooking pot. I placed in the IP on the pressure setting for 4 minutes, with the vent closed, and did a quick release.

Sorry I didn't get a better photo of this sauce, but I wasn't expecting to break the recipes the way I ended up doing. This sauce is very versatile, and can be used for pasta, Enchiladas, dip, or many other uses. This recipe uses just a few spices and ingredients you might just have lying around the house. To start you will gather the spice mixture and turn the InstantPot on to the sauté mode on the Hot setting. While the pot is heating roughly cut up the tomatoes, peppers, and onion.  Once the pot reaches tempter, add the spice blend.  In general I don't use the Hot setting, as I find it over cooks, especially tomato based recipes.  But this time we are just going to roast the spices so it is a good setting.    Once the spices start to smell toasted, add all the ingredients to the InstantPot, and change the sauté setting to normal.  This is to get a slight char on the peppers.  I like to cover my pot with a lid...

The other night I decided to try out a vegetarian recipe that I heard of for enchiladas.  This recipe, is part of that one, and the full recipe will be posted at a later date. However, this filling was amazing all on its own.  It can be eaten right after cooking, when it is cooled off, or even cold. This alone would make a great dish with quinoa, rice, farrow, or any other grain. Use a lid to help keep the natural steam as you cook To start off you will turn the InstaPot on to the sauté mode and set for normal.  I usualy never use the high setting on my IP because it seems to cook too high. Add the oil, pepper, mustard seed, and cumin seed into the IP when it says "Hot" While the IP comes to heat cut the cabbage into small pieces and shred the carrots using a cheese grater.  Mix to a consistence of a about half carrots and half cabbage. Cook for about 2 minutes to toast the spices and char the pepper.  Once the mustard seeds start to pop...

One day I was scrolling through Pinterest, and saw a recipe that intrigued me for "Taco Pie". It looked good, and I was intrigued.  To see the original recipe  click here  or  here for mini. While the pies intrigued me, when looked over the ingredients, I was all disgusted.  Not that it is not probably tasty, but I try to avoid unhealthy, processed foods, meat, and dairy as much as possible. So I decided to make my own version of this recipe. At first I was planing on just making a meat version that was healthier; then I remembered one of my fall back recipes for Vegan taco's and that is where this recipe came from.  I did use dairy, so this is not vegan, but it is a relatively healthy vegetarian version of Taco Pie. To start you need to make Quinoa.  Because I was doing this for the taco pie, I made just plain quinoa.  I used a 1 part quinoa to 1.25 water ratio. Also please remember to rinse your quinoa before cooking to remove ...

Thank you for visiting my blog.  This blog is mostly for sharing healthy recipes, and I have gotten OBSESSED with the Instapot. But I have found there are not many vegetarian or healthy recipes for the Instapot.  And so I decided to start blogging again, and this time I will focus on the Instapot or recipes that include pressure cooking. This new site and blog were started in 2018, and I hope to get a lot of my former free recipes back up on this site and optimized for the IP. Who am I?   I am Carrie, and I am a Certified Integrative Nutrition Health Coach (CINHC).  I became a health coach after loosing 50 lbs in 3 months after starting a healthier diet.  I realized I never learned proper eating and nutrition. Having a passion for holistic medicine and a career in the medical field, I decided health coaching was a great way to help people lead the skills many are missing. I also wrote the book Tweens in The Kitchen ( iBook  or  Amazon )...