Posts tagged: Extra Virgin Olive Oil

“Baked” Sweet Potatoes

By , March 29, 2013

Submitted by Kay A.

Often I use my Instant just because it is convenient, not because it is faster. I can throw these in and leave the house. When I return home hours later worn out and packing a hungry grandchild, lunch is ready and warm.


  • 2-3 large sweet potatoes
  • 1/2 cup water
  • Tad of extra virgin olive oil

Each large sweet potato is about 165 calories (without toppings)


Scrub potatoes, coat very lightly with olive oil, wrap in aluminum foil. Pour 1/2 cup of water in pot, add provided trivet, set potatoes on top. Add lid, press steam button and set time to 15 minutes.

Serving suggestion:

Remove foil, cut slit in top of sweet potatoe and enjoy. If you like a topping, add a little of one or two of your healthier favorites: walnuts,  ground flax seeds, Greek yogurt, low fat cream cheese, etc. If a child is eating, 3-4 miniature marshmallows on a warm sweet potatoe go over big.

BTW: Since they have aluminum foil, they store well on a plate in the refrigerator to serve in later meals.

French Lentil Cassoulet with Pancetta and Chicken

By , June 23, 2012

Submitted by Lily J.

French Cassoulet French Lentil Cassoulet with Pancetta and Chicken Ingredients: Makes 8 servings

  • 5 tablespoons extra-virgin olive oil
  • Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice
  • 1 medium onion, cut into 1/2-inch dice
  • 1 pound French green lentils
  • 4 fresh thyme sprigs
  • 2 quarts water
  • 1 quart chicken broth
  • 1 large head of garlic, separated into cloves and peeled * Kosher salt to taste
  • 1 lemon-pepper  rotisserie chicken, skin discarded, cut into 8 pieces
  • 3/4 pound garlic salami, sliced crosswise 1/2 inch thick
  • 4 ounces lean slab bacon, cut into 1-inch cubes
  • 4 tablespoons chopped parsley


In the inner pot, use Saute function to heat 3 tablespoons of the olive oil. Add the pancetta and onion and cook until the fat has been rendered, about 5 minutes. Add the lentils, thyme, water, chicken broth, garlic, chicken, salami, and bacon.

Put cover on cooker. Use Manual mode to cook for 15 minutes.  Wait 10 minutes. Ensure that pressure is fully released and remove the lid.

Discard thyme and add salt to taste. Run the Saute function to thicken the sauce. Stir in parsley and serve.

* Peel garlic cloves quickly by immersing them in boiling water for a few seconds.