Hard Boiled Eggs instant pot from thisolegal.com

12 large Eggs
Steamer Basket
1 cup Fresh Water

Place one cup of water into the Pressure Cooker cooking pot.
Place basket of eggs into Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 2 minutes.
“When Beep sounds, allow a Natural Pressure Release.
15 minutes is good.  If you plan to be away longer, drop the cook time to 1 minute.
Peel eggs now or place in the refrigerator for later use.

Vegetarian Butter “Chicken” Instant Pot from twosleevers.com

1 14.5 oz can diced tomatoes
5-6 cloves of garlic
1-2 teaspoon minced ginger
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
1.5 cups dry Soy Curls <-Butler foods
1 cup water

To finish
4 ounces butter cut into cubes
4 ounces heavy cream
1 teaspoon garam masala
¼-1/2 c chopped cilantro

Put in tomatoes, soy curls, water and spices and cook at high pressure for 6 minutes.

Allow it to release pressure naturally for 10 minutes, and then release remaining pressure.
Turn your Instant Pot on Sauté, and add the butter and cream and allow them to melt while mixing. Use the back of your spoon to crush any large tomato pieces.

Mix in the remaining 1 teaspoon of garam masala and cilantro, and serve.

DMV notes–used 1/8 tsp cayenne, 1 tsp grated ginger, less salt and 3 cloves of garlic and served on pappardellelle—perfect

Instant Pot Risotto with Lemon, Peas, & Parmesan from kelseynixon.com

  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 1/2 cups Arborio rice
  • 4 cups veggie stock
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup dry white wine (optional)
  • 3/4 cup petite peas, frozen
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Zest and juice from 1 lemon
  • Fresh parsley or micro greens, for serving

Using the saute setting on your Instant Pot, heat 1 tablespoon of the olive oil, add the garlic to the pressure cooker and cook until fragrant, about 1 minute. Add the rice and salt and saute until toasted, 3 minutes. If using, pour in the wine and let it simmer until it has evaporated. Add the broth and stir to combine. Cover with the lid and cook on HIGH pressure for 6 minutes.

Release the pressure manually and stir in the peas, Parmesan, and lemon. Keep stirring until the risotto is creamy. Season to taste with salt and cracked black pepper. Just before serving, garnish with the remaining parmesan and greens.

Cinnamon Raisin Rice Pudding from thisolegal.com

1 cup Arborio Rice
1 1/2 Fresh Water
1/4 teaspoon Sea Salt
2 1/2 cups Low-Fat or Whole Milk
1-2 Cinnamon Stick
2 Eggs
1/2 c sugar
1/2 teaspoon Vanilla extract
1/2 cup Raisins
Cinnamon for garnish

In your Pressure Cooker cooking pot, combine water, rice, cinnamon stick and salt.

Lock the lid and close Pressure Valve.  Cook on High Pressure for 4 minutes.

When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release to remove any remaining pressure.

Open lid and add 2 cups of the milk and the sugar to pressure cooking pot and stir to combine.

Add the eggs and vanilla into the measuring cup with the remaining milk and whisk well to combine.

Slowly pour into Pressure Cooker cooking pot, stirring as you go.

Select the Sauté or Browning function and allow pudding to come to a slow boil, stirring constantly. Continue to whisk for one minute only.

Remove cooking pot from Pressure Cooker, add raisins and mix together.

Serve with a dollop of whipped cream, sprinkled with cinnamon and nutmeg, if desired.

Recipe Notes

Rice Pudding will thicken as it cools.
Eat warm or put in refrigerator to chill.
If you prefer a firmer texture, cook for just 3 minutes.

Urvashi Pitre’s Instant Pot Butter Chicken

1 (14-ounce) can diced tomatoes (do not drain)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces butter, cut into cubes, or ½ cup coconut oil
½ cup heavy (whipping) cream or full-fat coconut milk
¼ to ½ cup chopped fresh cilantro

  1. In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
  2. Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
  3. When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
  4. Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
  5. Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
  6. Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.
  7. Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
  8. Serve over rice or raw cucumber noodles.  Serves four.

indian moong dal instant pot from twosleevers.com

1 c. yellow mung dal
4 c water
1onion diced
1 tomato diced
2 tbsp garlic/ginger paste
1 tsp turmeric
1/8 tsp cayenne
1 tsp garam masala
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp sugar
lemon juice and parsley or cilantro to finish

place all ingredients in instant pot.
cook for 20 min at high pressure then release naturally
mix in lemon juice and stir well
garnish with cilantro or parsley

asian noodles/soup instant pot

1/2 lb. fresh korean noodles
4 tbsp soy sauce
2-3 tbsp garlic/ginger paste
1/4 c sliced mushrooms
carrot, julliened
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1/2 onion, diced
4 scallions, sliced
snow peas (opt)
1/2 tsp sambal
3 c veggie stock
2 tbsp sesame oil

1-2 min then QR
add green part of scallions after cooking
1 egg (optional) whisked and added to soup, stirring constantly

Instant Pot Masala Chai from twosleevers.com

    • 2-3 teabags
    • 1.5 cups water
    • 1/2 cup milk or non-dairy substitute
    • 2 teaspoons sugar adjust to taste
    • 2 whole cloves
      3-4 sticks cinnamon

      1/2 teaspoon fennel seeds
      4 green cardamom pods
      4 thin slices ginger
      Place all ingredients In a heat safe container, preferably one with a spout to ease pouring.

Cover the container with foilIn the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.Cook on High Pressure for 4 minutes, and allow the pressure to release naturally for 5 minutes. Release remaining pressure.Strain into two cups and serve.