Instant Pot

INGREDIENTS 1 pound fifteen-bean soup mix 1 large onion, diced One 28-ounce can crushed tomatoes 3 celery stalks, chopped 1 ham hock 1 pound pork shoulder, diced into 1-inch cubes 2 garlic cloves, minced 1 tablespoon chopped fresh parsley 1 bay leaf 1 teaspoon dried rosemary 2 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 cups chicken stock INSTRUCTIONS Place all of the ingredients into the Instant Pot; secure the lid. Press the Manual button and enter 30 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Remove and discard the ham hock and bay leaf.

INGREDIENTS 1 pound dried black beans 1 tablespoon olive oil 1 cup chopped yellow onion (about 1 medium) 1 cup chopped red bell pepper, (about 1 medium, 7 oz.) 1 medium jalapeno pepper, seeded and finely chopped, (about 2 Tbsp.) 3 medium garlic cloves, finely chopped (about 1 Tbsp.) 1 1/4 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 bay leaves 3 cups unsalted chicken stock 1 1/2 cups halved cherry tomatoes 1/2 cup chopped cilantro leaves INSTRUCTIONS Rinse, drain, and sort black beans, picking out any stones or broken beans. Set aside. Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow to heat for 3 minutes. Add olive oil, onion, peppers, garlic, salt, cumin, coriander, and oregano. Cook stirring often, until vegetables are slightly tender, about 5 minutes. Add bay leaves, stock, and beans. Stir to blend. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 37 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) When the cook time has ended, allow Instant Pot to naturally release pressure for 20 minutes. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot. To serve, spoon beans and cooking liquid into bowls and top evenly with tomatoes and cilantro.

INGREDIENTS 1 cup water 2 pounds boneless skinless chicken thighs/breasts (or a combination of the two) 1 tsp seasoned salt 1/4 cup mustard 1/4 cup honey 1/2 cup mayonnaise 1 tsp black pepper Salt to taste Buns and sliced pickles for serving INSTRUCTIONS Pour water into the Instant Pot. Place trivet in the pot. Place the chicken on top of the trivet. Sprinkle the chicken with the seasoned salt. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes (thawed chicken) or 20 minutes (frozen chicken). When the time is up let the pot sit for 10 minutes and then move the valve to venting. In a bowl stir together the mustard, honey, mayonnaise and pepper. Use tongs to place the chicken into the bowl. Shred up the chicken and coat it with the sauce. Salt to taste. Serve chicken hot or cold on top of buns with sliced pickles.

INGREDIENTS 1 1/2 pounds chicken tenders, cubed 1 1/2 cups chicken broth 1 1/2 cups diced carrots 1 1/2 cups diced celery 1 cup corn kernels 1 large onion, diced 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground black pepper 1 teaspoon poultry seasoning 1/2 teaspoon dried thyme 1 cup heavy cream 1/2 cup frozen peas INSTRUCTIONS Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid. Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

INGREDIENTS 1 whole chicken (about 4 pounds) 1 medium onion, quartered 6 cups water 1 tablespoon kosher salt 6 whole black peppercorns 2 celery stalks, diced 2 carrots, peeled and sliced 1 parsnip, peeled and sliced 1 sprig fresh rosemary 1 sprig fresh thyme 1 tablespoon chopped fresh parsley INSTRUCTIONS Place the chicken, onion, water, kosher salt, and peppercorns into the Instant Pot; secure the lid. Press the Manual button and enter 45 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Strain the stock, and set aside. Carefully remove the chicken meat from the bones with gloves or utensils and place the meat back into the Instant Pot. Add the strained stock, celery, carrots, parsnips, rosemary, and thyme to the Instant Pot; secure lid. Press the Manual button and enter 5 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Remove and discard the rosemary and thyme. Sprinkle the soup with parsley and serve. SERVES 4 PRESSURE TIME: 50 MINUTES ...

INGREDIENTS 1 tablespoon unsalted butter 2 cups dry Arborio rice, rinsed 1 shallot, minced 8 ounces thin asparagus, cut into 1-inch pieces 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 4 cups chicken stock 1/4 cup grated Parmesan cheese INSTRUCTIONS Place the butter in the Instant Pot and melt. Add the rice to the butter and cook for 2 minutes. Add the asparagus, kosher salt, pepper, and stock to the Instant Pot; secure the lid. Press the Manual button and enter 8 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Stir in the cheese and serve hot. SERVES 4 PRESSURE TIME: 8 MINUTES ...

INGREDIENTS 2 pounds dry navy, pinto or great northern beans 2 teaspoons salt 1/2 pound bacon 1 onion, diced 1 bell pepper, diced 1 cup barbecue sauce 1/2 cup ketchup 3 Tablespoons spicy brown mustard 1/4 cup apple cinder vinegar 3/4 cup maple syrup 1/4 cup water INSTRUCTIONS Rinse the beans, then put in a 6 or 8 quart instant pot insert. Fill to the 2/3 full mark with water. Cook on high pressure for 25 minutes. Let pressure release naturally for 15 minutes, then quick release. Drain beans in strainer and set aside. Chop bacon into small pieces. Turn instant pot to saute and add bacon to the pot. Cook until it starts getting crispy, stirring frequently. Drain most of the grease, leaving about 1 Tablespoon. Add diced onion and pepper, cooking until tender. Add water, scraping the bottom of the pan to get all of the bits up. Add bbq sauce, ketchup, mustard, vinegar and syrup. Stir to combine. Add beans and stir to coat. Turn instant pot to slow cook and cook for at least 1/2 hour. NUTRITION INFORMATION YIELD: 24 SERVING SIZE: 1 CALORIES: 164 TOTAL FAT: 4g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 2g CHOLESTEROL: 9mg SODIUM: 525mg CARBOHYDRATES: 26g FIBER: 4g SUGAR: 12g PROTEIN: 8g ...

INGREDIENTS 1 pound dry pinto beans — 2 cups 2 teaspoons extra-virgin olive oil 1 small yellow onion — chopped into 1/4-inch dice 1 jalapeno — cored, seeded, and finely chopped 3 cloves garlic — minced (about 1 tablespoon) 4 cups low-sodium chicken stock or vegetable stock — divided 3 cups water 2 bay leaves 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/8 to 1/4 teaspoon cayenne pepper — optional For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional) INSTRUCTIONS Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside. Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine. Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy. Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy! YIELD: 6 cups ...

INGREDIENTS 1 pound dried red beans, rinsed 1 (1 pound) package smoked sausage, sliced 1 bay leaf 2 tablespoons Cajun seasoning, or to taste 1/2 clove garlic, chopped 1/2 onion, chopped 1 stalk celery, chopped 1/2 green bell pepper, chopped 1 teaspoon salt 1 teaspoon dried parsley 1/4 teaspoon ground cumin 5 cups cold water, or as needed INSTRUCTIONS Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer’s directions (do not go over line inside of pot). Stir to combine. Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve. YIELD 8 servings ...

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.