Thank you to Kathy Hester for allowing me to share this wonderful recipe from her new book
Gluten-Free, Vegan Cooking in Your Instant Pot®: 65 Delicious Whole Food Recipes for a Plant-Based Diet (
Kathy’s website is
VELVETY ROOT VEGGIE SOUP
1/2 CUP MICNED ONION
1/2 TEASPOON MINCED GARLIC
3 CUPS WATER
2 CUPS CHOPPED PEELED POTATOES
2 CUPS CHOPPED PEELED APPLE
1 CUP CHOPPED CARROT
1 CUP CHOPPED PEELED RUTABAGA OR TURNIP
1 CUP CHOPPED PEELED BUTTERNUT SQUASH OR SWEET POTATO
1/4 CUP NUTRITIONAL YEAST
1 TEASPOON DRIED THYME
PLACE ALL INGREDIENTS IN AN INSTANT POT ELECTRIC PRESSURE COOKER AND COOK ON HIGH PRESSURE FOR 15 MINUTES. LET THE PRESSURE RELEASE NATURALLY AND THEN ADD 2 TEASPOONS OF BALSAMIC VINEGAR AND BLEND THE SOUP WITH AN IMMERSION BLENDER TO PUREE.
If you like what you see, please subscribe and never miss a recipe www.YouTube.com/c/ChefAJ
To see my favorite products that I use in my videos please go here: www.Amazon.com/shop/ChefAJ
To try my program for FREE for 2 weeks please go here:
I’m Chef AJ and I make healthy taste delicious.
Love & Kale,
Chef AJ
Dillon has FIVE new dressings available today: Italian, Sweet Heat, Desert Catalina, Sweet Mustard, and Balsamic Vinaigrette. You can find them all at USA shipping is free if you spend $50 or more, and that includes the original five sauces on his website.
Click on the link above to get a FREE ONE MONTH TRIAL to Dillon’s intimate Live Cooking Show that he does twice a month. Your membership includes all 40+ replays and recipes from past episodes. Every show is uniquely tailored for you so you can ask Dillon questions throughout the show!