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Easy Butternut Squash Ravioli from tasty.co

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Squash filling
2 cups butternut squash, peeled and chopped
½ onion, chopped
3 cloves garlic, peeled
1 tablespoon olive oil
salt & pepper, to taste
1 tablespoon brown sugar
2 oz grated parmesan cheese

Fish pasta
2 cups flour
4 eggs
1 tablespoon olive oil

Hazelnut brown butter sauce
5 tablespoons unsalted butter
¼ cup roasted hazelnut, chopped
10 leaves fresh sage
salt, to taste
1 lemon, juiced
1 oz grated parmesan cheese

  1. Preheat oven to 425˚F.
  2. Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
  3. Bake until the squash is golden brown and tender, about 30 minutes.
  4. While the squash is in the oven, make the dough.
  5. When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
  6. Rinse the bowl of the food processor.
  7. To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
  8. Removethe dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
  9. Cut 2 ounces of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
  10. Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
  11. Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
  12. Separate each ravioli with a knife or cutting tool.
  13. Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
  14. In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
  15. Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
  16. Serve the pasta with brown butter sauce.
  17. Enjoy!

indian moong dal instant pot from twosleevers.com

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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

instant pot golden lentil soup, kitchen treaty.com

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  • 2 teaspoons olive oil
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 medium stalks celery, diced 
  • 4 medium cloves garlic, minced (about 2 tablespoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper+ more to taste
  • 1 cup dry brown lentils, rinsed well in cold water
  • 4 cups vegetable broth
  • 8 ounces (about 6 cups) baby spinach or1 pkg  frozen spinach
    parsley to taste

 
  1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  2. Add the lentils and pour in the broth. Stir.
  3. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 14 minutes.
  4. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
  5. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
  6. Keeps in the refrigerator for about 3 days. Freezes well too!

Indian Coconut Tomato Soup from twosleevers.com

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  • 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

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  • 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.

New Orlean’s style white beans from fatfreevegan.com

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  • 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

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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.

Wild Rice Soup from pinchofyum.com instant pot recipe

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  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • half of an onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice (see notes)
  • 8 ounces fresh mushrooms, sliced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning (see notes)
  • 1/2 teaspoon dried thyme

For the Stovetop:
6 tablespoons butter
1/2 cup flour
1 1/2 cups milk (I used 2%)

  1. Instant Pot: Put all the ingredients in the first list into the Instant Pot
    Cook for 45 minutes (manual). Release steam using the valve on top.
  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

Savory Crispy Potato Upside Down Cake

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  • 3 medium baking potatoes
  • 1/2 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cooking oil
  • 1 clove garlic, minced
  • Rinse and peel potatoes. Slice thinly (we used a mandolin set to 1/8-inch thickness) and soak slices in cold water to remove excess starch.
  • Melt butter in a large skillet over low heat and sauté garlic for 1-2 minutes, or until fragrant.
  • Remove potatoes from water and pat dry with a paper towel.
  • Place dry potatoes in a large bowl and pour 3/4 garlic butter over them, reserving the rest for later use. Season generously with salt and pepper and toss until everything is evenly coated.
  • Add oil to the skillet and heat until it’s shimmering and ripply. Remove pan from heat and add potatoes in a spiral formation; the potatoes on the bottom of the skillet will be the top of the “cake.” Once all the slices are in the pan, press it flat like a cake.
  • Place pan over low heat and cover with a lid for 15 minutes, adding the remaining butter and loosening the edges as the cake cooks. Wipe away moisture that collects on the lid occasionally so the potatoes get crispy as they cook.
  • Lift edges of cake and check that it is browned; potatoes should be fork tender. Invert cake onto a large plate.
  • Add more oil to the pan if necessary to keep the cake from sticking. Slide the cake back into the pan with the unbrowned potatoes on the bottom, and cook an additional 15 minutes until golden brown.
  • Cut cake into wedges and serve hot.

Madras Lentils/Daal Makhani with brown rice from ministryofcurry.com

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  • 1 cup Black Gram Beans/adzuki beans/whole brown lentils
  • 1/3 cup Red Kidney Beans
  • 1 tablespoon oil ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 cup finely diced onion
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon fresh ginger grated
  • 2 cups diced tomatoes
  • 2 teaspoon kosher salt
  • 2 teaspoon kashmiri red chili powder
  • 1/2 cup light cream or coconut cream or cashew cream
  • 1 teaspoon garam masala optional for non-spicy lentils
    1/2 tbsp coriander powder
  • 1 tbsp. dried fenugreek
  • 1/2 tbsp  cumin powder
  • cilantro for garnish

Rice:

  • 1 cup brown rice
  • 1 tsp salt

  1. Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
  2. Set Instant Pot to Sauté(more) mode. Once the “Hot” sign displays, add oil and cumin seeds. Add onions and mix well.
  3. Add turmeric powder, fresh ginger, tomatoes, salt, red chili powder, 1/2 tablespoon of cumin powder, 1/2 tablespoon coriander powder, 1 tablespoon of minced garlic along with ginger and red chili powder, 1 tablespoon kasoori methi {dried fenugreek leaves} along with fresh cilantro in the end. 3. You can also add more or less red chili powder and garam masala to adjust the spice level.and beans. Mix well.
  4. Add 2 cups of water.

For pot in pot rice (optional)

  1. Rinse and drain rice. Add rice, 2 cups of water and salt in a stainless steel container.
  2. Put a tall trivet ( I have a 2.75 inch one from amazon) over the beans.
  3. Place rice container on the trivet.
  4. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 30 minutes followed by Natural Pressure Release.
  5. Open Instant Pot and set to saute mode.
  6. Carefully take out the Rice container and the trivet.
  7. Stir in cream, add garam masala (optional) and garnish with cilantro.