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Tasty Potato Hash - (Makes 4 to 6 servings)

 

Ingredients:

1 tablespoon olive oil

5 medium potatoes, peeled & roughly chopped

5 eggs, whisked

1 cup cheddar cheese, shredded

1 cup ham, chopped

1/4 cup water

Salt & ground black pepper, to taste

 

 

1.  Select the SAUTE setting on the Instant Pot and heat the oil.

 

2.  Add the potatoes and sauté for 3 to 4 minutes, until slightly brown.

 

3.  Add the eggs, cheese, ham, water, salt and pepper.  Stir well.  Secure the lid.

 

4.  Press the CANCEL button to stop the SAUTE function, then select MANUAL and cook at HIGH pressure for 5 minutes.

 

5.  Once pressure cooking is complete, select CANCEL and use a Quick Release.  Carefully open the lid and serve warm.

 


 

Mashed Potatoes & Parsnips - (Makes 4 to 6 servings)

 

Ingredients:

2 cups water

2 lbs. Yukon Gold potatoes, peeled & cubed

3/4 lb. parsnips cut into 1-inch thick pieces

1 teaspoon alt

1 teaspoon ground black pepper

5 tablespoons half-and-half

2 tablespoons butter, melted

 

 

1.  Prepare the Instant Pot by adding water to the pot and placing the steamer basket in it.

 

2.  Put the potatoes and parsnips in the basket.

 

3.  Close and secure the lid.  Select MANUAL and cook at HIGH pressure for 7 minutes.

 

4.  When the timer beeps, use a Quick Release.  Carefully open the lid.

 

5.  Transfer the potatoes and parsnips to the bowl.  Season with salt and pepper.  Stir well.

 

6.  Using a potato masher or electric beater, slowly blend half-and-half and butter into vegetables until smooth and creamy, then serve warm.

 


 

Brussels Sprouts with Bacon - (Makes 2 to 4 servings)

 

Ingredients:

1 lb. Brussels sprouts, trimmed & cut into halves

1/2 cup bacon, chopped

1 tablespoon mustard

1 cup chicken broth

Salt & ground black pepper, to taste

1 tablespoon butter

2 tablespoons, dill, chopped

 

 

1.  Select the SAUTE setting on the Instant Pot and add the bacon.  Saute until it is crispy.

 

2.  Add the Brussels sprouts and cook, stirring occasionally, for 2 minutes more.

 

3.  Add the mustard and broth.  Season with salt and pepper, then stir well.

 

4.  Press the CANCEL button to stop the SAUTE function.

 

5.  Close and secure the lid.  Select MANUAL and cook at HIGH pressure for 4 minutes.

 

6.  When the timer beeps, use a Quick Release.  Carefully open the lid.

 

7.  Add the butter and sprinkle with dill, stir.

 

8.  Select SAUTE again and cook for 1 minute more then serve.

 


 

Corn on the Cob - (Makes 3 to 6 servings)

 

Ingredients:

6 ears corn

1 cup water

6 tablespoons butter

Salt, to taste

 

 

1.  Shuck the corn husks and rinse off the corn.  Cut off the pointy ends.

 

2.  Add water to the Instant Pot.

 

3.  Arrange the corn vertically, with larger end in the water.  If the ear is too tall break it in half.

 

4.  Close and secure the lid.  Select MANUAL and cook at HIGH pressure for 3 minutes.

 

5.  When the timer beeps, use a Quick Release.  Carefully open the lid.

 

6.  Transfer the corn to a serving bowl.  Serve with butter and salt.

 


 

Spaghetti Squash - (Makes 4 servings)

 

Ingredients:

1 cup water

1 whole winter squash, cut in half lengthwise & seeds removed

Salt, to taste

1 teaspoon olive oil

 

 

1.  Prepare the Instant Pot by adding water to the pot and placing the steamer basket in it.

 

2.  Put the squash in the basket.  Close and secure the lid.

 

3.  Select MANUAL and cook at HIGH pressure for 7 minutes.

 

4.  When the timer beeps, use a Quick Release.  Carefully open the lid.

 

5.  Transfer squash to a plate, using a fork make spaghetti noodle out of the squash.

 

6.  Season with salt and oil, then serve.

 


 

Butternut & Apple Mash - (Makes 4 to 6 servings)

 

Ingredients:

1 cup water

1 butternut squash, peeled & seeded, then cut into medium chunks

1 yellow onion, thinly sliced

2 apples, peeled & sliced

2 tablespoons brown butter

Salt, to taste

1/2 teaspoon apple pie spice

 

 

1.  Prepare the Instant Pot by adding water to the pot and placing the steamer basket in it.

 

2.  Place the squash, onion, and apples in the basket.

 

3.  Close and secure the lid.  Select MANUAL and cook at HIGH pressure for 8 minutes.

 

4.  When the timer beeps, use a Quick Release.  Carefully open the lid.

 

5.  Transfer the squash, onion, and apples to a bowl.  Using a potato masher or electric beater, mash them until smooth.

 

6.  Add the butter, salt and apple pie spice.  Mix well and serve.

 


 

5 Spice Eggplant - (Makes 4 servings)

 

Ingredients:

1 tablespoon olive oil

3 cups eggplant, peeled & cubed

1 cup fresh spinach, torn

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon five spice powder

1/2 cup coconut milk

3/4 cup vegetable stock

Fresh scallions, chopped

 

 

1.  Preheat the Instant Pot by selecting SAUTE. Add and heat the oil.

 

2.  Add the eggplant and cook for 2 minutes, stirring occasionally.

 

3.  Add the spinach, stir.  Sprinkle with salt, pepper and five spice powder.

 

4.  Add the coconut milk and stock.  Stir to combine.

 

5.  Press CANCEL to stop the SAUTE function.

 

6.  Close and secure the lid.  Select MANUAL and cook at HIGH pressure for 4 minutes.

 

7.  When the timer beeps, let the pressure Release Naturally for 5 minutes, then release any remaining pressure manually.  Open the lid.

 

8.  Top with fresh scallions and serve.

 


 

Tasty Bok Choy - (Makes 2 to 4 servings)

 

Ingredients:

1 tablespoon olive oil

1/2 teaspoon ginger, grated

1 clove garlic, minced

2 lbs. bok choy, trimmed tough ends

3/4 cup water

1 teaspoon extra virgin olive oil

1 teaspoon soy sauce

Salt & ground black pepper, to taste

 

 

1.  Preheat the Instant Pot by selecting SAUTE. Add the olive oil and heat it up.

 

2.  Add the ginger and garlic then sauté for 3 to 4 minutes, until they start to brown.

 

3.  Add the bok choy and water.  Close and secure the lid.

 

4.  Press CANCEL to stop the SAUTE function, then select Manual and cook at HIGH pressure for 5 minutes.

 

5.  When the timer beeps, use a Quick Release.  Carefully open the lid.

 

6.  Transfer to a serving plate.

 

7. In a small bowl, whisk together the liquid from the pot, extra-virgin olive oil, soy sauce, salt and pepper.

 

8.  Drizzle the bok choy with the sauce and serve.

 


 

Cabbage with Bacon - (Makes 2 to 4 servings)

 

Ingredients:

3 bacon slices, chopped

1/4 cup butter

1 green cabbage, chopped

Salt and ground black pepper, to taste

2 cups chicken stock

 

 

1.  To preheat the Instant Pot, select SAUTE.

 

2.  Add the bacon and sauté for 5 minutes, until it begins to render some fat, but is not yet crispy.

 

3.  Add butter and cook until it melts.

 

4.  Add the cabbage, salt, pepper, and stock.  Stir.  Close and secure the lid.

 

5.  Press CANCEL to stop the SAUTE function, then select MANUAL and cook at HIGH pressure for 3 minutes.

 

6.  When the timer beeps, use a Quick Release.  Carefully open the lid and serve.

 


 

Zucchini Casserole - (Makes 2 to 4 servings)

 

Ingredients:

1/2 cup vegetable stock

2 zucchinis, cut into 1/2 inch slices

4 stalk celery, chopped

1 large onion, chopped

4 eggs, beaten

1 package Italian seasoning

Salt & ground black pepper, to taste

 

 

1.  Add the stock, zucchinis, celery, onion, and eggs to the Instant Pot.

 

2.  Sprinkle with Italian seasoning, salt and pepper.  Stir.  Close and secure the lid.

 

3.  Select MANUAL and cook at HIGH pressure for 4 minutes.

 

4.  Once cooking is complete, select CANCEL and let pressure Release Naturally for 10 minutes, then release any remaining pressure manually.  Open the lid and serve.

 


 

Spiced Okra - (Makes 4 to 6 servings)

 

Ingredients:

2 tablespoons olive oil

1 teaspoon cumin

6 cloves garlic, chopped

2 medium onions, sliced

1/2 cup vegetable broth

2 lbs. okra, cut into 1-inch pieces

2 medium tomatoes, chopped

 Salt a& ground black pepper, to taste

1/2 teaspoon ground turmeric

1/2 teaspoon red chili powder

1 teaspoon ground coriander

1 teaspoon lemon juice

 

 

1.  Preheat the Instant Pot by selecting SAUTE and heat the oil.

 

2.  Add the cumin and garlic and sauté for 1 minute.

 

3.  Add the onion and sauté for 4 minutes more.

 

4. Add the broth, okra, tomatoes, salt, pepper, turmeric, chili powder, coriander and lemon juice.  Stir to combine and cook for another 1 minute.

 

5.  Press CANCEL to stop the SAUTE function.

 

6.  Close and secure the lid.  Select MANUAL and cook at HIGH pressure for 2 minutes.

 

7.  When the timer beeps, use a Quick Release.  Carefully open the lid and serve warm.


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