Instant Pot Ratios and Timing: CAH

Basmati Rice (1:1) 6 min High + 8 slow release

Brown Rice: (1:1) 20 minutes High then 20 Minutes slow release.

Quinoa (1:1) 1 min High + 15 slow release

Eggs (1 c water) 8 minutes Low + QR

Presoaked Roman (1:1) 25-30 minutes High or just enough water to cover

Presoaked chickpeas: enough water to cover 19-20 minutes High

Presoaked black beans: enough water to cover 15 min High

steel cut oats (1:2.5) 20 minutes High

Mashed potatoes (1lb, 1/3 c water): 12 High

Shakshuka

Adapted from: https://www.corriecooks.com/instant-pot-eggs-spicy-tomato-sauce/

Ingredients

2 tbsp olive oil

1 medium onion chopped

2 bell peppers deseeded and julienned

1 jalapeno pepper diced (or a can of diced green chilis)

1 tsp crushed garlic

1 28 ounce can crushed tomatoes

1 tsp cumin

2 tsp paprika

2 tsp chipotle pepper

4 large eggs

salt and pepper to taste

Instructions

1. Pour the oil in the Instant Pot and select “Sauté”.
2. Stir in onion cook for 7-8 minutes until a little browned.
3. Add garlic and saute for a minute 
4. Add tomatoes, peppers, seasonings and stir for 2 minutes.
5. Close the lid and cook for 10 minute at high pressure.
6. Do a quick release and remove the lid.
7. Create a small holes inside the sauce, and crack an egg over each one.
8. Cook at high pressure for 1 minute. If you want the eggs to be hard-boiled, cook for a longer time. Quick release.
9. Serve with toasty bread or eat on its own.

Instant Pot Seitan

 Adapted from: https://www.corriecooks.com/instant-pot-seitan/

Ingredients

1 cup wheat gluten

1 tsp smoked paprika

1 tsp garlic powder

1 tsp nutritional yeast

¾ tsp salt

1¾ cup vegetable broth (or no chicken better than bullion broth)

Instructions

1. In instant bowl, mix together all dry ingredients
2. Add ¾ cup of the broth and keep mixing and kneading for about 3 minutes, or until the mix is smooth.
3. Cut the mixture to small equal pieces.
4. Put the pieces into the Instant Pot and pour in the remaining 1 cup of vegetable broth.
5. Cook at high pressure for 15 minutes. Quick release.
6. Optional extra step, but more delicious: dip in egg wash then flour and pan fry.

Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker) - Peas And Crayons

Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker) - Peas And Crayons:

Vegetarian Lentil

Tortilla Soup

AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS

YIELD 6 SERVINGS

This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes!

Recipe yields approx, 6 cups of soup.

Ingredients

• 1 cup diced onion
• 1 tsp avocado oil or olive oil
• 1 bell pepper, diced
• 1 jalapeno pepper, diced
• 2.5 cups vegetable broth (or chicken broth)
• 1 can (14-15 oz) tomato sauce or crushed tomatoes, extra to taste
• 1/2 cup salsa verde (or your favorite salsa!)
• 1 TBSP tomato paste
• 1 (15 oz) can black beans, drained + rinsed
• 1 (15 oz) can pinto  beans, drained + rinsed
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4-1/2 cup heavy cream* (optional - see notes)
• salt and pepper to taste

For a thicker soup, feel free to add some corn tortillas (torn into pieces) to the soup or simply swirl crushed tortilla chips into the soup after serving!

Pile on the toppings!

• crushed tortilla chips - my favorite!
• shredded cheddar  or mex-blend cheese
• sliced or diced jalapeños
• chopped red onion
• fresh pico de gallo or salsa
• sliced avocado
• fresh cilantro
• sour cream or greek yogurt

Instructions

1. Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
2. First, chop your veggies and measure out the ingredients. 
3. Next add everything but the heavy cream your toppings.
4. This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
5. Allow natural pressure release.
6. Stir in the cream, add all your favorite toppings, and enjoy!

SlOW COOKER INSTRUCTIONS:

1. First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
2. Next add everything except the heavy cream and toppings.
3. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
4. Swirl in the cream, add all your favorite toppings, and dive in!

Notes

* In place of the heavy cream, feel free to use half-and-half or cream cheese. Skipping the cream? No problem! This recipe can be made without it - let your tastebuds be your guide.

Feel free to adjust the consistency of the soup to your liking. The soup can be thinned with a little broth or tomato sauce if desired or thickened with extra cream or beans/veggies! If you add a lot of extra liquid, consider amping up the spices a smidge to compensate. You can also make this as mild or as spicy as you'd like. As written it's on the medium side. The type of salsa used, jalapeños, and cayenne pepper will control the heat factor.

Want it super chunky? Feel free to add extra beans and veggies! Simply amp up the seasoning as needed depending on how much extra goodies you add to the pot.

A NOTE ON SALT AND PEPPER :: I leave salting the dish to the end to prevent over-seasoning. Depending on the brand and type of broth, tomatoes, and beans that you use, the sodium content will vary. I usually don't add any salt until the end once I am able to taste the soup.

Pressure cooker recipes always leave out the details so here's a breakdown of what you can expect time-wise: About 13 minutes to come to pressure plus 15 minutes cook time and 15 or so to release pressure. You won't need to be anywhere near your kitchen for this all to partake, the Instant Pot will handle it all and switch to warm once it's done. So fabulous right? For the slow cooker, simply set a timer and you're good to go.

Nutrition facts below calculated before optional cream + toppings.

Nutrition Facts

Serving Size 1 cup

Amount Per Serving
Calories 269
% Daily Value
Total Fat 2 g		3%
Total Carbohydrates 45 g		15%
Protein 16 g		32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

'via Blog this'

"Pressure Cooker Carnitas

Prep Time: 25 Minutes
Cook Time: 1 Hour
Servings: 12

Ingredients:
3 tablespoons canola oil
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
2 fresh poblano peppers, roughly chopped, or more to taste
3 jalapeno peppers, roughly chopped, or more to taste

1 serrano pepper, roughly chopped, or more to taste
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
2 teaspoons ground coriander
3 teaspoons ground cumin
1 1/2 cups beef broth (I used vegetable broth)

Directions:
1. Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
2. Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

I did this in the oven at 350 for about 4 hours and it was great.

Coconut Rice (Indian)

1 cup brown basmati rice
1 - 2 cups chopped onion*
1- 3 cloves minced garlic*
1/2 to 1 tsp crushed ginger*
2 - 3 tablespoons Oil, preferably coconut
2 - 3 tablespoons curry paste (madras or other)
1/4 to 1/2 cup (or more) shredded or desiccated coconut (unsweetened)
2 cups water (or broth) (!.5 cups in pressure cooker)
Salt to taste

Heat oil in pan, add onion and saute until soft or carmelizing.
Add garlic and ginger, saute another minute.
Add curry paste and rice and saute 1-2 minutes.

Add liquid and coconut and cook by preferred method (rice cooker, microwave or in loaf pan in oven)

For Instant pot, 20 minutes on high and release for about ten minutes should do it.

The onion, garlic and ginger area all optional, but really make it taste much better.