asian noodles/soup instant pot

1/2 fresh korean noodles
4 tbsp soy sauce
2-3 tbsp garlic/giner 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
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.

Indian Coconut Tomato Soup from twosleevers.com

  • 1 can unsweetened coconut milk full fat
  • 1 red onion, diced
  • 6 roma tomatoes, chopped in quarters or  canned tomatoes
  • 1/4 cup cilantro, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon minced ginger minced
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 tablespoon honey
  1. Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.

  2. Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

notes: I used 1 quart frozen tomatoes, 2 tsp garlic ginger past and less cayenne

For Stove Top
  1. Cook all ingredients together until the tomatoes are soft and bursting.

  2. Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

SUBSTITUTIONS:

  • You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.

Instant Pot Sweet Potato Tortilla Soup from instantpoteats.com

  • NOTE:  make sure you do not add more that line indicates
    1 large brown onion, finely diced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 3-4 large garlic cloves, finely diced
  • ½ red chili, sliced
  • 2 tablespoons roughly chopped cilantro (stalks and leaves)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander seeds
  • 1 lb / 550 g sweet potato, diced into cubes
  • 1 can black beans, rinsed
  • 2 cups chopped tinned tomatoes
  • 3 cups water
  • 1 cube vegetable stock cube
  • Juice of ½ lime
To serve
  • 1 avocado, diced
  • Handful of fresh cilantro/coriander, roughly chopped
  • Handful of corn tortilla chips, crumbled over the top
  • A dollop of sour cream (in bowls, per person)
  • 1-2 tablespoons of grated cheddar (in bowls, per person)
  • Grated cheese
  1. Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the onions, olive oil and one teaspoon of salt and sauté for 5 minutes, stirring a few times.
  2. Add the garlic, chili, cilantro, spices and the remaining salt and stir through. Add the sweet potatoes, beans, tomatoes, water and vegetable stock cube. Stir through well and press Keep Warm/Cancel function key to stop the Sauté process.
  3. Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 3 minutes. After 3 beeps the pressure cooker will start going. Once the IP stops cooking, allow 5 minutes for natural release and then use the quick release method to let off the rest of the steam and pressure.
  4. Open the lid and stir in the juice of ½ lime. You can also add extra fresh cilantro directly in the pot.
  5. Serve the soup in bowls, topped with diced avocado and crispy corn tortilla chips. Add a dollop of sour cream and some cheddar cheese on top, if you like.

Russian salad from Ellie Krieger

2 med red/waxy potatoes, well scrubbed (about 12 ounces total)
2 med carrots, peeled and cut crosswise in half (about 7 ounces total)
2 med beets, scrubbed well (about 10 ½ ounces; see headnote)
1 cup canned white beans, such as navy or cannellini, drained and rinsed
½ cup sauerkraut, drained
⅓ cup diced dill pickles
½ cup chopped red onion
2 tablespoons extra-virgin olive oil
2 ½ tablespoons distilled white vinegar
¼ teaspoon kosher salt
3 tablespoons fresh dill sprigs, for garnish

Place the potatoes and carrots in a deep saucepan and the beets in a separate deep saucepan. Add cold water to cover each by about an inch and bring to a gentle boil over medium heat. Reduce the heat to medium-low, cover and cook until the vegetables can be pierced with a skewer or paring knife. (They are best cooked until slightly underdone since they will continue to cook as they cool.) Remove the carrots with a slotted spoon after about 10 minutes. Drain the potatoes and beets once they are done, about 25 minutes for the potatoes and 45 minutes for the beets. Refrigerate until cool.

Use your fingers and/or a paring knife to remove the peel from the beets, then cut the vegetable into ½ -inch dice. Peel and dice the potatoes the same way. Dice the carrots. Combine the potatoes and carrots, plus the beans, sauerkraut, pickles, onion, oil, vinegar and salt in a large bowl and toss to incorporate. Gently fold in the beets.

To serve, garnish each portion with dill sprigs.

Red lentil soup from Terry

2 tablespoon olive or avocado oil
1 large onion chopped
1 tablespoon of garlic ginger paste
2 tablespoon tomato paste (mine comes in a tube)
1 teaspoon cumin ground
1 teaspoon curry powder
Baby book choy, chopped (I just happened to have it)
1 cup red lentils
4 1/2 cups veg stock (or water)
1/2 can of coconut milk

Sauté veg and spices in oil until fragrant.
Add the lentils and liquid .

Lock lid and set to high pressure for 15 minutes. Natural pressure release

Instant pot apple crisp from centercutcook.com

  • 5 medium sized apples, peeled and chopped into chunks
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup water
  • 1 tbsp maple syrup
  • 4 tbsp butter
  • 3/4 cup old fashioned rolled oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • Place apples on the bottom of your Instant Pot. Sprinkle with cinnamon and nutmeg. Top with water and maple syrup.
  • Melt the butter. In a small bowl, mix together melted butter, oats, flour, brown sugar and salt. Drop by the spoonful on top of the apples.
  • Secure the lid on the instant pot. Use the manual setting, and cook on high pressure for 8 minutes.
  • Use a natural release. Let sit for a few minutes, the sauce will thicken.
  • Serve warm and maybe top with vanilla ice cream.

New Orlean’s style white beans from fatfreevegan.com

  • 1 pound great northern beans dried
  • 1 medium onion
  • 2 ribs celery
  • 1 small green bell pepper
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon white pepper
  • 1 tablespoon soy sauce (or gluten-free tamari)
  • 1 teaspoon salt
  • 1 tablespoon Tabasco or to taste
  • hickory smoked salt optional, but good, to taste
  1. Soak the beans overnight. (Or do a quick-soak by putting them into the pressure cooker with enough water to cover them by three inches. Bring to high pressure and cook for 1 minute. Allow pressure to come down naturally before opening the cooker.)
  2. Drain the soaking liquid. Put the beans into the pressure cooker with 5 cups water and start heating, uncovered (use the Saute or Brown setting on electric cookers).
  3. Meanwhile, chop all vegetables fine, by hand or in a food processor. As you chop each one, add it to the pressure cooker. Add remaining ingredients except Tabasco and hickory smoked salt. Check water level in cooker and add another cup if there isn’t sufficient water to cover all ingredients by 1 inch.
  4. Seal the pressure cooker and set the timer for 12 minutes (electric) or bring to high pressure and cook for 12 minutes once pressure is reached. Remove from heat (or turn off electric cooker) and allow pressure to come down naturally.
  5. If pressure is not down in 20 minutes, quick-release the pressure. Check beans for doneness. They should be tender, and most should be starting to fall apart. If your beans are still tough, return them to high pressure for a few minutes. If beans are tender, add Tabasco and smoked salt and cook uncovered until liquid reduces and the cooking water starts to become more like a sauce.(Use the Saute or Brown function in electric cookers, on low, if possible.) Stir often to make sure they are not burning on the bottom and to incorporate any dried beans on the sides of the pot. After about 20 minutes, if the liquid still seems watery rather than creamy, you can take an immersion blender and blend part of the beans (be sure to remove bay leaves first).
  6. Add additional salt to taste. Serve over hot rice with hot sauce on the table.

Instant pot creamy butternut squash risotto

1 tablespoon vegetable oil
2 tablespoons salted butter, melted
1 medium yellow onion, chopped
1 tablespoon crushed garlic
4 cups of butternut squash, peeled and largely diced
2 cups Arborio rice
4 1/2 cups vegetable broth
1/2 cup dry white wine
8 ounces Baby Bella mushrooms
1 – 2 teaspoons seasoned salt
1/4 teaspoon white pepper
1/2 tsp of black pepper
1/4 tsp nutmeg
1/4 tsp of Italian seasoning
1/4 teaspoon dried parsley
5 ounce bag baby spinach
1/2 cup grated Parmesan cheese 

Add the butter and oil to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles.

Add the onion and cook for about 2 minutes so it softens and just lightly browns. Add in the butternut squash and stir with the onions for another 1-2 minutes (the squash will be very hard, but don’t worry – it will completely soften up after pressure cooking). Next, add in the mushrooms, stir and cook for another minute. Finally, add the garlic, stir with everything else and cook for another 3 minutes.

Add in the white wine and once it bubbles, let it do so for another 2 minutes so some of the alcohol burns off. Add rice and stir. Add in the broth, seasoned salt, white pepper, black pepper, nutmeg, Italian seasoning and dried parsley. Stir well, deglazing the bottom of the pot and then place the spinach on top (but do NOT mix in with everything else – just let it rest on top. Also, it may look like a LOT of spinach is in there but you’ll be shocked at how it cooks down).

Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done and stir the spinach in with the risotto (when you do this, the spinach will have become nothing but little green strands).

Add in the grated Parmesan, stir and transfer to a serving bowl.