INGREDIENTS 4 lbs pork shoulder roast cut in two pieces 1 to 2 tablespoons oil 1/2 cup Water 1 tablespoon Hickory Liquid Smoke 2 teaspoons kosher salt coarse, or Hawaiian salt INSTRUCTIONS Select Sauté Function and add oil to the cooking pot. When hot, brown pork roast on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned. Turn Instant Pot off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of the pork roasts. Select the Manual function on the Instant Pot and adjust to High Pressure. Set to cook for for 90 minutes. When beep sounds, use a natural pressure release to release pressure (approximately 20 minutes). When valve drops carefully remove lid. Remove the meat from the pressure cooker and shred with two forks (discard excess fat as you shredded). Add some of the juices from the pressure cooker to moisten the meat. Note: A fat separator can be used to remove the fat from the juices.

INGREDIENTS 1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 4 tablespoons (1/2 stick butter) melted 2 (14-ounce) cans sweetened condensed milk 1 cup key lime or regular lime juice 2 whole large eggs 1 cup sour cream 2 tablespoons powdered sugar 1 tablespoon lime zest INSTRUCTIONS Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled. ACTIVE TIME 17 minutes ...

INGREDIENTS 2 (4 pound) whole chickens, cut into 8 pieces each, patted dry 1 cup gochujang 1/2 cup fresh orange juice 1/4 cup clover honey 1/4 cup light soy sauce 2 tablespoons toasted sesame oil Canola oil Kosher salt and freshly ground black pepper 2 green scallions, green and pale green parts only, thinly sliced INSTRUCTIONS Put the chicken pieces in a large bowl and, using a paring knife, make a few slashes in the skin of each piece. ...

INGREDIENTS 1 1/2 cups quinoa , soaked in water at least 1 hour 1 (15 ounce) can coconut milk, or milk of choice 1 1/2 cups water 1 teaspoon ground cinnamon 1/4 cup pure maple syrup 2 teaspoons vanilla extract 1/4 teaspoon salt Fresh fruit (Optional) Milk (Optional) INSTRUCTIONS Drain the soaked quinoa and rinse well. Place the quinoa in the bowl of your Instant Pot, along with the coconut milk, water, cinnamon, maple syrup, vanilla and salt. Seal the lid with the vent shut, and press the button for the “rice” setting. (Low pressure for 12 minutes.) Allow the pressure to naturally release, about 10 minutes, then open the vent at the top and remove the lid. Divide the quinoa into 6 individual containers with lids (about 1 cup of quinoa per container), and store them in the fridge until ready to serve. (They should keep well for one week.) When you’re ready to eat breakfast, top one serving with non-dairy milk, fresh fruit, coconut flakes, hemp hearts, and any other toppings you like.

INGREDIENTS 2 tablespoons dried bread crumbs 2 teaspoons fresh sage, minced (or 1 teaspoon dried) 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried) 1 teaspoon fresh thyme, minced (or 1/2 teaspoon dried) 1/4 teaspoon red pepper flakes Pinch of ground cloves (I ground whole cloves in a spice/coffee grinder) Pinch of ground nutmeg (I scrape whole nutmeg against small holes on box grater) Kosher salt and freshly ground black pepper 1 & 1/2 lb ground pork 1 tablespoon pure maple syrup INSTRUCTIONS In a large bowl, stir together the bread crumbs, sage, rosemary, thyme, red pepper flakes, cloves, nutmeg, 1 & 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Add the ground pork and maple syrup. Mix gently with your hands until just combined. Cover and refrigerate for 30 minutes. Shape the pork mixture into 8 patties, about 3 inches in diameter. Heat a large fry pan (nonstick works best), over medium heat. Add the patties and cook until the bottoms are browned, about 5 minutes (shake the periodically to prevent any sticking). Flip and cook the other sides until browned and the centers feel firm to the touch when pressed with your finger, about another 5 minutes. Serve piping hot and enjoy! YIELD Serves 4 - 6 ...

INGREDIENTS 2 tablespoons vegetable oil 3/4 pound cubed skinless, boneless chicken breast meat 1/2 (1.25 ounce) package taco seasoning mix 1 (15 ounce) can black beans, rinsed and drained 1 (8.75 ounce) can sweet corn, drained 1/4 cup salsa water as needed 1 cup shredded Mexican-style cheese 1 1/2 cups crushed plain tortilla chips INSTRUCTIONS In a large skillet over medium high heat, sauté chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly. YIELD 4 to 6 servings ...

INGREDIENTS 1/3 cup honey 1/3 cup soy sauce 3 cloves garlic, minced 3 tablespoons ketchup 2 tablespoons sriracha sauce 2 pounds chicken breast, cut into 1-inch cubes 1/4 cup cornstarch 2 tablespoons vegetable oil 1/4 cup chicken broth 2 green onions, chopped 1 teaspoon sesame seeds, or as desired INSTRUCTIONS Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside. Place chicken pieces in a large bowl, add cornstarch, and toss to combine. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® o. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.

INGREDIENTS 3 cups old-fashioned rolled oats 1 cup hulled raw pumpkin seeds 1 cup hulled raw sunflower seeds 1 cup unsweetened coconut chips 1 1/4 cups raw pecans, left whole or coarsely chopped 3/4 cup pure maple syrup 1/2 cup extra-virgin olive oil 1/2 cup packed light brown sugar 1 pinch coarse salt, to taste INSTRUCTIONS Heat oven to 300°F. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes. Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

INGREDIENTS 2 (8.5 ounce) packages cornbread mix 2 tablespoons brown sugar 2 eggs 1 1/2 cups milk 1 cup grated Cheddar cheese 9 hot dogs, cut in half INSTRUCTIONS Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. Bake in a preheated oven 14 to 18 minutes, or until golden brown. YIELD 18 muffins ...

INGREDIENTS 1 box (10 ounces) frozen corn kernels 1/4 to 1/2 cup whole milk 3 ounces reduced-fat cream cheese, cut into pieces 2 tablespoons snipped fresh chives Coarse salt and ground pepper INSTRUCTIONS In a medium saucepan, simmer corn and 1/4 cup milk over medium heat until corn is tender, 5 to 7 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper. If desired, adjust consistency with a little more milk.