Quinoa IP

 from: https://recipesfromapantry.com/
INSTANT POT QUINOA

(My quinoa does not stick and I don't oil it. I do put in a bouillon cube and I make 1/2 cup quinoa with 3/4 c water. I pressure it 1 minute, but I watch it and only let it go 30 seconds and then turn it off.)

Oil to brush the Insert
2 cups 360g quinoa, rinsed and drained
2 cups 500ml water (see tip below about reducing the water)
Salt to taste (optional)
MANUAL METHOD
Brush some oil in the instant pot insert.
Add the rinsed quinoa, water and salt into your Instant Pot insert, cover, seal, select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 1 min and allow to cook.
When done allow the pressure to release naturally before opening, fluff with a fork and serving.
USING THE RICE SETTING
Brush some oil in the instant pot insert.
Add the rinsed quinoa, water and salt into your Instant Pot insert, cover, seal, select the Rice Button (aka 12 mins at low pressure) and cook.
When done allow the pressure to release naturally before opening, fluff with a fork and serving.
Pressure Cooker Quinoa Tips
You do want to lightly oil (or use cooking spray) this instant Pot insert so as to avoid the quinoa sticking.
Quinoa can be stored in the fridge for up to a week no problem. Any extra can be frozen for later.
Toasting the quinoa before cooking adds an extra depth of nutty flavour to it.
Cook the quinoa using broth/stock for extra added flavour. Alternatively, you can add in citrus zest, fresh chopped herbs, spices, chilli and more.

Vietnamese Iced Coffie

 from: https://recipesfromapantry.com/
INSTANT POT VIETNAMESE ICED COFFEE
1.25 cups freshly ground coffee regular or decaf
18 cups water
INSTANT POT VIETAMESE ICED COFFEE INGREDIENTS
3 cups Sweetened Condensed Milk
Add ground coffee and water to the Instant Pot insert and stir to mix.
Place the lid on the Instant Pot, lock and set the valve to sealing position (not venting).
Select pressure cook (or manual) high pressure, and set the timer for 5 minutes.
When cook time is finished, allow for a complete natural pressure release.
Remove the insert from the Instant Pot and carefully strain the Instant Pot iced coffee concentrate.
note: this entire process took approximately 90 minutes.
VIETNAMESE ICED COFFEE INSTRUCTIONS
Add ice to a tall glass or mason jar.
Pour 3/4 cup of the coffee concentrate into the glass.
Mix in 2-3 tablespoons sweetened condensed milk.

Creamy Tomato Soup

 from: https://recipesfromapantry.com/
CREAMY INSTANT POT TOMATO SOUP
This easy, quick and creamy soup is a dump and start recipe that is made with no oil.
INGREDIENTS
3.5 cups (828ml) vegetable broth stock
4 green onions scallions / spring onions, chopped
1 tsp minced garlic
1 tsp dried oregano
½ tsp smoked paprika
6 basil leaves
salt
black pepper
45 ounces 3 x 15oz (400g) cans of diced or crushed tomatoes with juice
2-3 tbsp almond butter optional
toasted almonds for topping optional
INSTRUCTIONS
INSTANT POT METHOD:
Add all of the ingredients to the Instant Pot insert.
Place lid on the Instant Pot, lock, and turn the valve to the sealing position.
Set for Manual (or Pressure Cook) , high pressure, 5 mins.
When finished, allow for a full natural pressure release (NPR).
Allow soup to cool.
Then stir and serve as is, or if you prefer a smoother soup, blend by using either an immersion blender or transferring the soup to a blender.
Dish up into bowls and top with toasted nuts (if desired), and serve.
STOVETOP METHOD:
Add all ingredients to a large pot.
Bring to a boil, then reduce to a rolling simmer and simmer for about 20 mins till thick.
Serve as is, or blend using either an immersion blender or transferring the soup to a blender.
Dish up into bowls, top with toasted nuts (if desired) and serve.

Lee's IP Beef Veggie Soup

 Vegetable Beef Soup in the Instant Pot

Sauté 2 lbs of beef stew chunks in olive oil and teaspoon or so of Kosher salt, with some black pepper.

Add onion, cook to soft

Add garlic, cook for a minute

Add tomato paste

Add Italian seasoning: basil, oregano, parsley, thyme, rosemary

Add two tablespoons of Worcestershire sauce

Add can of diced tomatoes - use to deglaze the pan.

Add (3 medium) carrots and (3-4 yellow, peeled, cubed) potatoes, celery if you want.

If the green beans are fresh, add them now too.

Add 4-6 cups of beef broth (leaving room in the pot for green beans, corn and peas to be added at the end.)

Pressure cook on high 10 minutes, allow natural release for 15 minutes or more.

Add the green beans, peas and corn, stir well to combine

Test and add salt if needed.

To thicken, add cornmeal or masa and saute for a bit.

Boba Tea

1 c large boba or large tapioca pearls

1.5 c water

1/4 c sugar

For the Tea:

4 c strong-brewed black tea

1 c ice cubes

1/2 c whole milk

1 T sugar

In IP combine boba, water and sugar. Pressure 2 min. NR. Allow to cool. 

Using a slotted spoon, divide the boba among four glasses. Pour the (tea, ice, milk, and sugar previously mixed) over the boba and serve immediately.

Hibiscus Tea

From Instant Pot Fast and Easy

1 c dried hibiscus flowers

8 c water

1.25 c sugar

1/2 tsp minced fresh ginger

1 cinnamon stick

lime juice

ice

In IP, combine flowers, water, sugar, ginger and cinnamon. Pressure 4 min. NR.

Strain into a pitcher and cool. Add lime juice to taste.

Cajun Dirty Rice

From Instant Pot Fast and Easy

2 T oil

1/2 c each chopped onion, bell pepper and celery

1 lb ground beef

1 c basmati rice, rinsed and drained

1 T Cajun seasoning

2 tsp hot sauce

1 tsp oregano

1 tsp salt

1 bay leaf

1 c water

Saute oil, veggies, and beef for 2 to 3 min, breaking up beef. Add rice, seasoning, hot sauce, and spices. Stir in water. Pressure for 4 min. NR. Stir gently to fluff up rice, discard bay leaf.

Sausage, Bean and Sauerkraut Soup

14 oz smoked sausage, halved lengthwise and cut in 1 inch pieces

4 c water

1 c dried cannellini beans (soaked 1 hr)

1 c prepared sauerkraut

1 c chopped yellow onion

1 T minced garlic

3 bay leaes

1 tsp salt

1 tsp pepper

Combine all in IP. Pressure 30 min, NR. Use spoon to smash some of the beans.

Chipotle-Cranberry Sauce

12 oz fresh cranberries

2 limes

1 c water

1 small can chipotle chilis in adobo sauce

1/2 c dark brown sugar

1/4 c red wine

1 tsp cumin

1/2 tsp chili powder

1/2 tsp cinnamon

Clean cranberries. Zest a lime over the cranberries. In a blender, add a few chipotle chilis with a spoonful of sauce. Add wine. Squeeze in juice of both limes and puree.

Pour over the cranberries.

Stir in brown sugar, cumin, cinnamon, chili powder.

Pour 1 c water into IP and put down trivet.

Put bowl of cranberries in; uncovered, and seal.

Pressure 12 min. NR.

Take out bowl, mash cranberries a bit.

Cool slightly and store in frig.

Sauerkraut

1 head of cabbage, chopped (I didn't want mush so I left larger chunks of it too)
1 cup White vinegar
1/4 cup water
1/4 cup salt (I used coarse salt)
1 teaspoon Worcestershire sauce
1-2 Tablespoons dried parsley flakes

Chop the cabbage how you like it and into the pot..

I put all the other ingredients in a bowl and mixed it together, then poured entirely over the cabbage. Go ahead and toss it a little to evenly coat. Put the lid on, close the vent, 10 minutes then a 25 natural release . This is salty with a tangy flavor. I have rinsed it slightly and it's perfect for my liking. I'll use less salt next time!

Week Night Mac and Cheese

16 oz macaroni

2 T butter

4 C water

1 tsp salt

1 can -12 oz- evaporated milk

8 oz grated sharp cheddar

¼ c grated Parmesan

 

Add macaroni, butter, water and salt to IP. Pressure on High 4 min, QR. Stir milk into macaroni and then cheese. Put lid on and let sit for 1-2 minutes. Remove lid and stir. 4-6 servings.

Southern Shrimp and Grits

1 lb med shrimp, peeled and deveined

1 Tb Old Bay

4 slices diced bacon

1 diced yellow onion

1 diced red bell pepper

1 can 15 oz crushed tomatoes

½ c cocktail sauce

2 T lemon juice

1.5 c water

1.5 c milk

¾ c stone-ground grits

2 tsp salt plus extra

¼ tsp pepper

2 T butter

¼ c heavy cream

Thinly sliced green onions

 

1. Toss shrimp with seasoning and set aside.
2. In IP, saute bacon until crisp. Remove half. Add onion and pepper and cook until soft, about 3-5 min. Stir in tomatoes, cocktail sauce, and lemon juice, deglaze, bring to a simmer. Press Cancel.
3. In 6 cup ovenproof glass dish, whisk water, milk, grits, salt and pepper.
4. Place wire trivet over the sauce mixture and put dish of grits on top of trivet.
5. Pressure cook 12 min on high. Let sit for 10 min.
6. Remove dish and trivet. Whisk butter and cream into grits. Stir shrimp into the sauce, put lid on pot and allow residual heat to cook the shrimp, about 5 min, stirring occasionally. Season to taste with salt and pepper.
7. To serve, spoon grits into bowls and top with shrimp and sauce. Garnish with reserved bacon and green onions. Makes 5-6 servings.

IP Pork Tacos

2 T vinegar

2 T lime juice

3 c cubed fresh pineapple

1 small chopped red onion

3 T chili powder

2 chipotle peppers in adobo sauce

2 tsp cumin

1.5 tsp salt

1/2 tsp pepper

1 bottle (12 oz) dark Mexican beer

3 lb port tenderloin, cubed

1/4 c chopped fresh cilantro

1 jar mango salsa

25 corn tortillas

1. Puree first 9 ingredients in blender, stir in beer. In IP (6 qt) add pork and pineapple mix. Pressure 3 min.

2. Stir cilantro into salsa. Put pork on taco shell, add toppings and salsa as desired.

IP Pork Chops

1/2 c flour, divided

1/2 tsp ground mustard

1/2 tsp garlic pepper blend

1/4 tsp seasoned salt

4 boneless pork chops

2 T oil

14-15 oz chicken broth

1. Mix 1/4 c flour, mustard, garlic, pepper and salt. Add chops one at a time and toss to coat. Shake off excess.

2. Press Saute on IP, pour in oil. When hot, brown chops. Add 1.5 cups broth to pot and stir to deglaze. Press Cancel.

3. Pressure on High 3 minutes (I believe I'll do more than this). Remove pork.

4. Mix 1/4 c flour and 1/4 c broth, stir into pressure cooker. Simmer until thickened.

From Taste of Home Skinny IP

Moroccan Harira

From The Healthiest Diet on the Planet
1 chopped onion
2 chopped celery stalkds
2 crushed garlic cloves
8 c veggie broth
1 can diced tomatoes
1 can garbanzo beans, drained and rinsed
1 c dried brown-green lentils
1 T tomato paste
1 T lemon juice
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp ginger
1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp nutmeg
1/4 tsp pepper
1/8 tsp cloves
1/2 c orzo
2 T fresh cilantro
2 T fresh parsley

Saute onion, celery and garlic. Add everything except orzo and IP for 20 minutes. Add orzo and IP for 4 - 5 minutes. Stir in fresh herbs.

IP Grits

1 cup stone ground grits NOT Instant grits
1 tablespoon oil or vegan butter
1/8 teaspoon salt
2 and 1/2 cups water
2 cups unsweetened soy milk
1/4 cup nutritional yeast (optional) for "cheesey" grits

Select the "saute" function on your electric pressure cooker. Heat the oil or butter. Once hot, add the grits. Saute for 2 minutes, stirring often with a spatula or wooden spoon.
Sprinkle with salt, then add the water and soy milk. Add nutritional yeast for "cheesey" grits. Lock the lid in place and set the pressure valve to sealing. Cook on high pressure for 13 minutes. When the cook time is up, let pressure release naturally for 10 minutes. Manually release remaining pressure.
Saute off additional liquid as desired, or stir in a splash of milk. Taste for salt and pepper.
These were runny looking after cooking, but after stirring and letting it sit a bit, it got just right.
From cozypeachkitchen.com

IP Okra and Tomatoes

IP Refried Beans

This is half recipe

IP Steel Cut Oats

IP Dirty Rice