Arlene’s Instant Pot Bread Pudding

By , January 7, 2016

Arlene’s Instant Pot Bread Pudding

Arlene's Instant Pot Bread Pudding

You will need a 5 cup Bowl to fit into your pressure cooker (I use a Stainless steel) for “Pot in pot” cooking method.

6 slices of cinnamon/raisin bread (dried out) Cut up

In mixing bowl combine until well mixed for custard:
3 large eggs
3 cups of milk
1 tsp vanilla
1/2 tsp salt
1/2 to 3/4 cup sugar…to your taste
Cinnamon to your taste. Or nutmeg. Or raisins

Butter bowl. Put bread pieces into bowl.
Pour custard over bread pieces. Let stand 15 minutes to let bread absorb egg mixture.
Dot with 1 tbsp butter.
Cover bowl tightly with alum foil that has been buttered.

Put trivet/steaming rack into the inner pot, add 2 cups water.
If you don’t have a suitable “pot lifter”, make a “sling” of alum foil to make it easy to lift the hot bowl out the the PC.
Lower bowl into PC pot.
Lock lid. For the Instant Pot… I used manual setting on HI and set for 25 minutes. I used a natural release for 15 minutes then a quick release to release the balance of the pressure.

Lift out of PC Pot. There might be some water on top of the foil. Just soak that up with a towel and puncture a few holes in foil while cooling. We like our pudding cold, so I would refrigerate. It would be heavenly warm.

This thickens as it cools.

Instant Pot Lasagna Pie

By , November 23, 2015

20151115 171554 e1448306694272 169x300 Instant Pot Lasagna Pie

Submitted by Bibi V.
Note: I used a 6″ springform pan and all ingredients were raw.

Ingredients:
Dry lasagna noodles
Jar pasta sauce
Ricotta cheese
Shredded parmessan cheese
Ground Italian sausage
Fresh mushrooms

Prepare springform pan with olive oil spray or similar.

Break down lasagna noodles to fit bottom one layer. Add layer of ricotta and couple of spoonfulls of pasta sauce.

Break down ground sausage into small pieces and add a layer. Top with shredded cheeses and sliced fresh mushrooms.

Top with lasagna noodles (broken to fit) and begin again, about 3 layers total depending on depth of your pan.

Cover with aluminum foil. Place on trivet in IP with 1.5 cups water. Cook 20 mins on HP. NPR 20 minutes.

Let sit 10 mins before removing sides of pan and serving.

For MORE pictures, and community conversation see Bibi’s original post in the Instant Pot® Community Facebook group.

Lima Bean Casserole

By , November 23, 2015

Submitted by Karen G
Lima Bean Casserole

1 lb. lima beans
3/4 C. butter
3/4 C. brown sugar
1 T. dry mustard
2 tsp. salt
1 T. dark Karo syrup
1 C. sour cream

Quick soak beans adding 10 cups water and 1 tsp. salt
Cook on “Manual” setting for 4 minutes at high pressure.
Once finished, leave on “Keep Warm” setting for 10 minutes, then quick release pressure (QR) to open lid.
Drain and rinse beans, then return to pot and add the remaining above ingredients and stir gently.
Using the “Manual” setting on high pressure, cook for 10 minutes, then use QR.

Great all by themselves, or I usually add some pulled pork to mine!

 

 

MOROCCAN SWEET POTATO & LENTIL STEW

By , November 23, 2015

FullSizeRender 17 300x225 MOROCCAN SWEET POTATO & LENTIL STEW

Submitted by Kathryn M.
MOROCCAN SWEET POTATO & LENTIL STEW
(Vegan, WFPB, no oil, corn, or soy)

This exotic and fragrant Moroccan stew is reminiscent of a tagine dish but ready in much less time.

Ingredients:

1 lg onion, diced
3 cloves garlic, minced
Moroccan spice blend (below)
1 sweet potato, peeled and cut into 1″ cubes
2 carrots, peeled and diced
1 stalk celery, chopped
1 c green or brown lentils
1/2 c red lentils
2 cups vegetable broth
1/4 c raisins
1 can diced tomatoes
Diced greens (optional)

Sauté onions for 2-3 minutes, adding broth or water in small amounts as needed so they don’t stick. Add garlic and cook for another minute. Add 1/2 of the spices, sweet potatoes, carrots, celery, and raisins. Cook for another minute or two. Stir in lentils and broth. Cover and set for manual, 10 minutes pressure. Turn off when done and allow pressure to come down naturally.

Once pressure is released, take off lid, press sauté, and stir in tomatoes and the other half of the spices. Cook for 5 minutes, stirring often. Taste and adjust seasonings. Turn off and stir in greens just before serving. Delicious served over quinoa!

*Moroccan Spice Blend

1 t turmeric
1/2 t cinnamon
1 t paprika
1 t cumin
2 t coriander
1/4 t ginger
1/2 t black pepper
Pinch cloves
Pinch chili flakes

* I typically multiply each spice by 4 or more to make a large batch and keep in a sealed glass jar.

NOTE: If you are not following a whole foods plant based eating plan, this recipe can be modified to add salt. I sometimes add Himalayan salt and a pinch of smoked sea salt.

Whole Wheat Fusilli (pasta) and Spinach

By , November 23, 2015

IP PASTA AND SPINACH 300x221 Whole Wheat Fusilli (pasta) and Spinach

Submitted by Vickilynn H.
Whole Wheat Fusilli and Spinach
Servings: 8

Ingredients
1 pound whole wheat fusilli pasta
4 cups frozen chopped spinach, do not thaw
5 cups water
4 minced cloves garlic, more or less to taste
Salt, pepper to taste
4 Tablespoons butter, cut into cubes
1/2 cup Parmesan cheese, grated, plus more for serving

Steps
Place pasta in IP bowl. Add water to cover, about 5 cups. Add garlic and frozen spinach on top.
Manual (HIGH) for 6 minutes.
Quick release pressure (QR).
Open lid, stir and add salt, pepper, butter and Parmesan cheese and stir once more
Place lid back on the IP, close and let pasta sit for 5 minutes.
Top with additional Parmesan cheese

Lentil and Wild Rice Pilaf

By , November 23, 2015

lentil and wild rice 225x300 Lentil and Wild Rice Pilaf

Submitted by Amy T.
Lentil and Wild Rice Pilaf
Prep Time: 5 minutes (plus 30 minute soak)
Pressure Cooker Time: 5 minute saute, 9 minutes at high pressure, natural pressure release
Servings: 4-6 servings

Ingredients:
Rice and lentils: soak the following for 30 minutes before cooking
1/2 cup black or green lentils
1/4 cup brown rice
1/4 cup black/wild rice
Vegetables:
1 cup sliced mushrooms
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, pressed/minced
Spices:
1 Tbsp italian seasoning blend (no-salt added)
1 tsp fennel seeds
1 tsp dried coriander
1 bay leaf
1/2 tsp ground black pepper
1/4 tsp red pepper flakes
2 cups vegetable broth

Pressure Cooker Instructions:
1.) Combine the lentils and rice in a medium bowl and cover with water. Allow to soak for 30 minutes before draining and rinsing thoroughly.
2.) In the pressure cooker, saute the vegetables over high heat for 3-5 minutes, adding small amounts of water as needed to prevent burning.
3.) Drain the lentils and rice, and add them along with the spices, and vegetable broth to the pressure cooker.
4.) Lock the lid in place set on manual high pressure for 9 minutes. Once time is up, allow the pressure to come down naturally.
5.) After the pressure has released, stir the pilaf. If liquid remains, allow the pilaf to sit for 5 more minutes uncovered before serving to absorb more liquid. Serve alongside fresh or steamed vegetables.

Amy’s Notes:
Fennel seeds are one of my new favorite spices, but if that doesn’t float your boat, try adding 1 tsp of your favorite dried herb instead, such as rosemary, thyme, basil, parsley, or oregano. The fennel seeds are not overwhelming, but if even just a tiny bit isn’t your thing, go with something else.

This recipe can be adapted to use just about any type of rice, so if you don’t want to scare of some away with the dark color, try just using all brown rice.

For this recipe, I used homemade vegetable broth, but feel free to use store bought instead. Just make sure to watch for the excess sodium in some store brands.

Pressure Grilled Beef (video)

By , October 31, 2015

Pressure Grilled Beef How-to video   – Marinated Ribeye On A Round Steak Budget – with Marinade Recipe

How would you like to have a 4 pound marinated ribeye?

You can duplicate one here for less than the price of one 8 oz steak – turn any piece of meat into a marinated grilled steak. Marinated grilled steak recipe. Cobb Cooker used for the cold smoke.

Plant Based Lentil Pasta

By , October 31, 2015
Submitted by Nancy

Inspired by the Lentil-a-Roni recipe in “Isa Does It”, with several ingredient changes and the method completely overhauled and adapted for the IP. This was my fifth try making a pasta dish in the IP, and I was about to give up, but the results far exceeded my expectations!

Plant Based Lentil Pasta

CASHEW CREAM
1 small yellow onion roughly chopped
3 cloves garlic smashed, pealed, can be left whole
1⁄2 cup raw cashews presoaked if you don’t have a high powered blender
1 cup veggie broth
2 Tbsp nutritional yeast flakes
1 tsp light miso paste

LENTILS
1 cup veggie broth
1⁄2 cups french lentils sorted and well rinsed
2 tsp dried thyme
1 small bay leaf
CRUSHED TOMATOES
1 28 oz can crushed fire roasted tomatoes whole or diced tomatoes can be pulsed in blender until crushed
1 tsp salt optional
PASTA
1 pound ditalini pasta or other pasta shape

DIRECTIONS

1. Put the IP on Saute and dry saute the onions until lightly brown. Add a bit of water or broth and continue to saute until onions are translucent. Add garlic and saute another minute or two.

2. Using a high powered blender, add the sauteed onions and garlic along with the cashews, 1 cup veggie broth, nutritional yeast and miso paste. Blend on high until smooth. Set aside.

3. Add 1 cup veggie broth, lentils, thyme and bay leaf to IP. Manual, high pressure, 6 min, quick release. The lentils will still be a bit under cooked at this point.

4. Leave lentils and any remaining water in the pot and put on Saute. Add 2 1/2 cups water, bring to a boil. Add crushed tomatoes and salt (if using), bring to a simmer. Add the dry pasta and stir well. Manual, LOW pressure, 10 min, quick release. Note: allowing the mixture to come to a simmer before bringing to pressure helps to avoid the burning that can happen with tomatoes and pasta when under pressure.

5. Add cashew cream to pot and stir. Let sit a few minutes to thicken.

6. Serve and enjoy!

 

Chicken vegetable curry soup

By , October 31, 2015

Chicken vegetable curry soup

Submitted by Ezzie B.

Chicken vegetable curry soup

1 can Thai kitchen lite coconut milk
3 cans water (help get out all the coconut milk)
2 portions of Golden Curry sauce mix (about 1/3 of the brick)
1 tsp ground ginger (I have a big container of it but put it into small containers)
12 oz. frozen blend of broccoli, carrots, sugar snap peas, & water chestnut mix
6 oz frozen okra (to thicken the soup)
6 oz cooked chicken breast & chicken thigh meat chopped

Put all ingredients in the Instant Pot. Push “Soup” setting. Stir well when done. This is a lite soup with great flavor profile. Perfect for lunch!

Broccoli Cheese Soup with Homemade Processed Cheese

By , October 31, 2015
IP-BROC-CHEDDAR-SOUP 2Submitted by Vickilynn H.

Most recipes call for fresh ingredients, but sometimes fresh is not available. My Broccoli Cheese Soup is a rich, thick and comforting soup and can be made from ingredients that are in most pantries and freezers – so no running to the store in the dead of Winter or late at night when you want some yummy soup!

I make my own processed cheese (like Velveeta), but you can sub fresh cheese and milk as needed.

BROCCOLI CHEESE SOUP

8 cups frozen organic broccoli florets – do not thaw
4 cups homemade chicken stock
1/2 cup dried onion pieces
2 teaspoons salt
pepper to taste

Place all the ingredients in the Instant Pot liner. Place the lid on, seal and choose MANUAL for 6 minutes.
Quick Release. Remove lid.
Turn machine OFF, then on to SAUTE.

Use an immersion blender to puree soup until smooth. Or, pour soup in batches (carefully) into a blender, blend soup and return to the pot.

MIX and add in:
4 Tablespoons corn starch or potato starch mixed in ½ cup cold milk or water, stir to dissolve, add to hot soup, whisk until soup is thickened.
4 -6 cups shredded cheese (or 4 cups homemade processed cheese – recipe below)

Optional add ins:
1 teaspoon turmeric powder
1 teaspoon smoked paprika
1/2 teaspoon mustard powder

Whisk on SAUTE until cheese is melted and soup is thick and smooth.

Taste and adjust seasonings as needed

HOMEMADE PROCESSED CHEESE
Yield: 4 cups

16 ounces mild cheddar cheese, shredded
6 Tablespoons dry milk powder
1 1/2 teaspoons (1 package) gelatin (I use gelatin from grass-fed cows)
1 teaspoon salt
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 1/2 cup boiling water

Place all the ingredients except the water in a food processor and turn the machine on. Keep it running while the water is boiling.

With food processor running, pour boiling water into the food processor and continue to process about 2 minutes, or until the cheese is smooth.

Pour cheese immediately into a container or a loaf pan lined with parchment. Cover and chill until firm.

*This is a soft version of Velveeta, perfect for sauces, Mac and Cheese, and Broccoli Cheddar Soup, however, if you desire a more firm product, that can be sliced, like Velveeta, reduce the boiling water to 1 cup.

 

Gluten-free, vegan, soy-free chocolate cheesecake in the Instant Pot

By , October 31, 2015
 
IP VEGAN CHEESECAKE CHOCO 3 e1446318069158 Gluten free, vegan, soy free chocolate cheesecake in the Instant Pot

Gluten-free, Soy-free, Vegan Chocolate Cheesecake in the Instant Pot

Submitted by Vickilynn H.

CRUST
Favorite gluten-free crust, or gf graham crackers, cookies or make your own.OR, use a nut crust, like this one:
1 ½ cups almond flour
½ cup sweetener
¼ cup melted coconut oil
Mix ingredients well.

Press the crust ingredients into a 7-inch cheesecake pan (I use silicone) and up the sides. Press with fingers or the back of a spoon to compress the crust and make it an even thickness all around. Place the crust in pan in the fridge while preparing the filling.

FILLING
1 12 cups cashews, soaked and drained
1 cup chocolate non-dairy milk * see below
2 teaspoon vanilla
½ teaspoon salt
2/3 cups sugar

Mix these well in a blender or Vitamix until completely smooth, about 2 minutes.

Add in 2 TB coconut flour
¼ cup non-dairy chocolate chips (I use Enjoy Life).
Mix a few moments, but not enough to break up all the chips.

Pour this batter into the chilled crust.

Place the trivet and 1 ¾ cups water into the Instant Pot. Gently lower the pan onto the trivet (my silicone cake pan has handles which makes it easy!) Place IP lid on, turn valve to “Sealing” and choose “MANUAL” for 55 minutes. Let pressure release naturally for 10 minutes (NPR), then release any remaining pressure. Remove the lid, lift out the pan and place it on a cooling rack for 1 hour, uncovered.

After one hour, cover the cheesecake (the silicone set comes with a lid for the pans) place cheesecake in the freezer for 4 hours, then remove to the fridge. Enjoy!

*Non-dairy chocolate milk – I make my own from homemade almond or cashew milk, adding in cocoa powder, vanilla and sweetener to taste.

 

Mexican Polenta

By , October 1, 2015
Time: 5 minutes prep, 5 minutes at high pressure, 10 minutes natural pressure releaseServings: 3 main dish servings, 6 appetizer servingsIngredients:
1 bunch sliced green onion (approx. one cup, greens and whites)
2 tsp minced garlic
2 cups vegetable broth
2 cups boiling water
1 cup corn meal/grits
1/4 cup fresh cilantro, chopped
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)fresh cilantro to garnish

Instructions:
1.) In your pressure cooker, saute the green onion and minced garlic until fragrant (approximately 2-4 minutes), only adding a small amount of water as needed.
2.) Add in the vegetable broth, boiling water, corn meal, cilantro, and spices. Stir to mix.
3.) Lock the lid in place and bring to high pressure (manual, high pressure) for 5 minutes.
4.) After 5 minutes is up, allow for a natural pressure release for 10 minutes. Quick release any remaining pressure after 10 minutes.
5.) Stir and serve as is, or place into a glass dish (or dishes) to set.

Amy’s Notes:

What I love about this recipe is that it doesn’t have salt… and you would have never known. Not that the recipe tastes extra salty, but the green onion, garlic, cilantro, and spices give it such dimension that salt would never be needed.

When I ate more of the polenta the next day, I had it warmed up with fajita black beans, onions, and bell peppers. It was WOW!

 

Plant Based InstaPotted Lentil Pasta

By , October 1, 2015

Submitted by Nancy, inspired by: Lentil-A-Roni from Isa Does It

Inspired by the Lentil-a-Roni recipe in Isa Does It, with several ingredient changes and the method completely overhauled and adapted for the IP. This was my fifth try making a pasta dish in the IP, and I was about to give up, but the results far exceeded my expectations!

Plant Based Lentil Pasta
~~~~~~~~~~~~~~~~~

CASHEW CREAM
1 small yellow onion roughly chopped
3 cloves garlic smashed, pealed, can be left whole
1⁄2 cup raw cashews presoaked if you don’t have a high powered blender
1 cup veggie broth
2 Tbsp nutritional yeast flakes
1 tsp light miso paste
LENTILS
1 cup veggie broth
1⁄2 cups (dry) french lentils sorted and well rinsed
2 tsp dried thyme
1 small bay leaf
CRUSHED TOMATOES
1 28 oz can crushed fire roasted tomatoes whole or diced tomatoes can be pulsed in blender until crushed
1 tsp salt optional
PASTA
1 pound ditalini pasta or other pasta shape

DIRECTIONS

1. Put the IP on Saute and dry saute the onions until lightly brown. Add a bit of water or broth and continue to saute until onions are translucent. Add garlic and saute another minute or two.

2. Using a high powered blender, add the sauteed onions and garlic along with the cashews, 1 cup veggie broth, nutritional yeast and miso paste. Blend on high until smooth. Set aside.

3. Add 1 cup veggie broth, lentils, thyme and bay leaf to IP. Manual, high pressure, 6 min, quick release. The lentils will still be a bit under cooked at this point.

4. Leave lentils and any remaining water in the pot and put on Saute. Add 2 1/2 cups water, bring to a boil. Add crushed tomatoes and salt (if using), bring to a simmer. Add the dry pasta and stir well. Manual, LOW pressure, 10 min, quick release. Note: allowing the mixture to come to a simmer before bringing to pressure helps to avoid the burning that can happen with tomatoes and pasta when under pressure.

5. Add cashew cream to pot and stir. Let sit a few minutes to thicken.

6. Serve and enjoy!

Three Bean Vegan Chili

By , September 23, 2015

three bean vegan chili 600x450 Three Bean Vegan Chili

Submitted by Amy T.

This is by far my family’s favorite. I make it generally once a week. It is 100% vegan as well as oil, salt, sugar, and gluten-free. while the recipe is fantastic straight out of the pressure cooker, I find that the flavor and spices are enhanced even more the next day as leftovers.

With this recipe I have mixed and matched over 10 different types of dried beans with great results. So, feel free to change the types of beans and ratios of each if you desire. In the end, the recipe needs 2 cups of dried beans total.

Also, try not to skip on the cumin seeds! They give this chili unique and fantastic flavor. Whole cumin seeds can be found inexpensively in the Mexican food section in most grocery stores and come in plastic bags.

Three Bean Vegan Chili
Time:10 minutes prep, 12 minutes high pressure, natural pressure release
Servings: 6-8

Ingredients:
Beans:
2/3 cup dried black beans, soaked for 8 hours (or 1 1/2 cup cooked black beans/1 can)
2/3 cup dried pinto beans, soaked for 8 hours (or 1 1/2 cup cooked pinto beans/1 can)
2/3 cup dried red beans, soaked for 8 hours ( or 1 1/2 cup cooked red or kidney beans/1 can)

Instructions:
1.) Rinse and pick over all of the dried beans. In a large bowl combine all of the dried beans and cover with water. Allow to soak for at least 8 hours. Drain and rinse after soaking. (Skip this step if you are using canned beans. Make sure to drain and rinse if you are.)
2.) In the pressure cooker, saute the cumin seeds, onion, and minced garlic for 5 minutes, adding vegetable broth or water to prevent burning as needed.
3.) Add the remaining ingredients, reserving the diced tomatoes and tomato sauce for after pressure cooking. Stir well and lock lid into place, with the venting valve closed. Set to manual high pressure for 12 minutes (6 minutes if using canned beans). Once 12 (or 6) minutes are up, allow for a natural pressure release.
4.) Stir in the can of diced tomatoes and can of tomato sauce. Allow to cool and thicken with the lid off if time allows. If you find the chili isn’t thick enough, blend 1-2 cups in a high speed blender and return to the pot, or use an immersion blender.
5.) Serve hot with any of the topping ideas below.

Saute:
1 tsp cumin seeds
2 cups onion, chopped
1 Tbsp minced garlic

Add:
3 1/2 cups water or vegetable broth, boiling
3/4 cup carrots, chopped, about 2 carrot sticks
1/4 cup celery, chopped, about 1 celery stick)
1 red bell pepper, de-seeded and chopped
2 Tbsp mild chili powder
1 1/2 tsp dried oregano
1 1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp coriander
1/4 tsp cayenne pepper, optional

After Pressure Cooking:
1-14.5 oz can diced tomatoes
1-14.5 oz can tomato sauce

Topping suggestions:
fresh cilantro
fresh parsley
cashew sour cream
green onions
nutritional yeast
roasted red peppers
black olives
favorite hot sauce
shredded vegan cheese

Amy’s Notes:

With the pressure cooker method, you can decrease the cooking time even more by using canned/cooked beans. If this is the case, I would reduce the cooking time at high pressure to 6 minutes with a natural pressure release. Just use your best judgement as you change the recipe!

I like the chili on its own with any of the toppings above, but it is also be great served on any type of baked potato; with a cooked whole grain like brown rice, barley, or quinoa; or with tortilla chips on the side. In this picture, I served mine with nutritional yeast, cilantro, green onions, and roasted red pepper.

Black Chocolate Cake in the Instant Pot

By , September 23, 2015

12003400 10153530538321166 1869829519156042575 n Black Chocolate Cake in the Instant Pot choc fudge cake

Submitted by Frederique F.
originally posted in the Instant Pot® Community Facebook group

Ingredients:
200g black chocolate (74% cacao , often called “chocolat pâtissier “)
100g butter
100g sugar
25g flour
3 eggs.

Method:
Melt chocolate and butter together.
Add sugar, flour and eggs. Beat.
Put in ramequin on the trivet (250ml water in the pot),
Cook 6 minutes on “manual”, then quick release (QR).

 

for a larger cake, add a little more cookiing time

Smoked Salmon Cheesecake

By , September 22, 2015

Submitted by Andrew L.

Smoked salmon cheesecake 450x600 Smoked Salmon Cheesecake

I made the base using 6 oz crushed gluten free oatcakes and about 2 oz melted butter, pressed into a parchment lined loose bottomed cake tin.

Ingredients: 
2 x 8 oz cream cheese
2 x small Boursin cheeses
1 tablespoon sour cream
4 eggs
1 tablespoon each of chopped parsley and fresh dill
about half a tablespoon of chives chopped
8 oz smoked salmon
80 gram tub of grated (shaved) parmesan cheese
juice of one lemon.

Method:
Placed all of the cheeses, cream, eggs and herbs into food processor and whizzed briefly until mixed. Added the lemon juice and chopped smoked salmon and whizzed briefly – I wanted the salmon still to have some texture.
Poured into the cake tin (it was very liquid) and wrapped the outside of the tin in foil (not covering the top) and made a sling of folded foil to lift the cheesecake in and out.
One cup of water in the pot, trivet and cheesecake on top of trivet.
Locked the lid and set to seal, “Manual”, 25 minutes, quick release pressure when cooking time has finished.

When I removed the lid it was still more wiggly than I wanted so I cooked it for another 5 minutes and then took out the cheesecake, blotted water off the top and left to cool then placed in the fridge overnight.

Arrange artistically, serve proudly!

Oma’s Bavarian Red Cabbage

By , September 22, 2015

12004975 917866161594599 5196969715717992649 n Omas Bavarian Red Cabbage
Submitted by Nikki G.

Ingredients:
1 large red cabbage, about 2-2 1/2 pounds
2 tablespoons unsalted butter (or duck fat or chicken fat or bacon grease)
1 large onion, small dice
2 large tart apples, peeled, cored and finely diced (I use Granny Smith)
1/4 red wine vinegar
1 cup dry red wine
3 bay leaves
1 cup beef broth
1-2 teaspoons salt
1/2 teaspoon ground cloves
1 cinnamon stick
3 tablespoons brown sugar, light or dark
2 tablespoons all-purpose flour

To thicken red cabbage:
1 tablespoon corn starch dissolved in 2 tablespoons dry red wine + 1 tablespoon red wine vinegar
*2 tablespoons red currant jam (can also use black currant jam, plum jam, lingonberry jam, or tart cherry jam), optional

Method:
Remove the coarse outer leaves from the cabbage and discard. Cut the cabbage in half and remove the core. Lay each half cut side down and slice the cabbage into 3 pieces. Cut each piece crosswise into 1/2-inch strips. Alternatively, you can prepare the cabbage in a food processor fitted with a slicing disk. Set aside.

Set Instant Pot to Sauté and adjust to Less. Add butter and let melt. Add the onion and apple and saute until very soft, about 10 minutes. Hit Cancel button. Add the cabbage. Add the red wine vinegar, red wine, beef broth, bay leaves, salt, cinnamon stick, ground cloves and brown sugar. Sprinkle flour over top of cabbage and gently stir, just until you don’t see any lumps. Select Manual and adjust time to 8 minutes (10 minutes if living at high altitude). Do a quick release 10 minutes after end of cooking cycle. Hit Cancel. Press Sauté and adjust to More. Bring to a boil and add cornstarch slurry. Stir and let boil for about 5 minutes until thickened. If using, stir in *optional red currant jam and taste for seasoning. Discard the bay leaves and cinnamon stick before serving.

Split Pea with Ham Soup

By , September 20, 2015

Submitted by Nancy B.

2 cups dried peas
5 cups water
1/2 cup diced ham
1.5 tsp salt
1 tsp onion (or half a fresh onion chopped)

Cook in the Insta Pot for 17 minutes on “Manual”.

Pasta Florentine with Italian Sausage

By , September 20, 2015

Submitted by Tonya N.
Pasta Florentine with Italian Sausage

1 pound hot or sweet Italian sausage
1 diced onion
Minced garlic
Sliced mushrooms
12 oz bag frozen spinach
1 box penne pasta
1 jar sweet basil pasta sauce
Water (approx 2 cups)
3/4 cup shredded mozzarella
Grated pecorino romano

Using the “Saute” setting, brown the sausage along with the onions, garlic and mushrooms. Add the frozen spinach, the pasta, plus enough water so the pasta is just barely covered. 6 minutes on high (I used the “Meat” setting and reduced the time) then do a quick manual release when it beeps. Stir in shredded mozzarella. Serve it with grated pecorino romano cheese.

Spicy Chicken and Tomato Soup

By , September 20, 2015

Submitted by Jeff S.

Ingredients:

1/2 teaspoon ground cumin
1 (15.5-ounce) *can navy beans, rinsed and drained
1 (14.5-ounce) *can no-salt-added stewed tomatoes
1 (14-ounce) *can fat-free, less-sodium chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breast (about 1/2 pound)
1 tablespoon extra virgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

* note: dry beans cook in about 30 minutes in the Instant Pot, can be cooked ahead, or partially cooked before adding remaining ingredients.

Preparation:

Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until thoroughly heated. Remove from heat; stir in oil. Place 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.