cream of butternut squash and ginger soup by laura pazzaglia

Method:

  1. In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper.
  2. When the onions are soft, scoot onions aside and tumble in enough squash cubes to cover the base of the pressure cooker, let brown for about 10 minutes stirring infrequently.
  3. Add the rest of the squash along with the ginger, nutmeg, and stock.
  4. Close and lock the lid of the pressure cooker. Cook for 15 minutes at high pressure.
  5. When time is up, open the cooker by releasing the pressure.
  6. Fish out the woody sage stem and discard.
  7. With a stick immersion blender puree the contents of the pressure cooker and serve!
  8. Garnish with salty, toasted pumpkin seeds.
cream of butternut squash and ginger soup by laura pazzaglia
Cream Of Butternut Squash & Ginger Soup
mini-meatball broth by laura pazzaglia

Method:

  1. In a large mixing bowl mix the veal, cheese, breadcrumbs, egg, salt and pepper.
  2. Using a melon-baller, dose out the right amount halved of meat mixture and make little meatballs. Make them smaller than you think you will need because they will almost double in size when pressure cooked.
  3. In the pressure cooker make the vegetable stock by adding all of the vegetables, water and salt in the pot. Close and lock the lid of the pressure cooker and turn the heat to high. When the pot reaches pressure, lower the flame to minimum heat and count 7-10 minutes cooking time.
  4. When time is up, open the cooker by releasing the pressure.
  5. Delicately remove out all of the vegetables and place on a serving dish except for the tomatoes (leave those in). If you see any tomato skins floating around, you can remove and discard those.
  6. Taste the broth and adjust salt and pepper according to taste.
  7. Gently add the miniature meatballs into the still-hot vegetable broth.
  8. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5-7 minutes cooking time under pressure.
  9. When time is up, open the cooker by releasing the pressure. Put the pressure cooker, with the top off, back on the heat and add the pastina. Boil the pastina in the time indicated on the package (minus one minute). Don’t worry, the pastina will keep cooking while you serve the dish.
  10. In the meantime, make a vinaigrette with the olive oil and balsamic vinegar by putting them in a small vase and shaking vigorously and pour on the vegetables you previously pulled out of the pressure cooker — they are now your side dish!
  11. When the pastina is one minute away from being cooked, turn off the heat and serve your miniature meatball soup!
mini-meatball broth by laura pazzaglia
MINI-MEATBALL BROTH
black bean soup by jill nussinow

Method:

  1. Drain the soaking liquid from the beans and set the beans aside.
  2. Heat the oil in the Instant Pot ® by selecting Saute. Add the onion and saute for 2 minutes. Add the garlic, cumin, and chipotle powder. Add the beans, broth, bay leaf, and oregano. Stir well!
  3. Turn the heat up Lock the lid in place. Turn the steam valve to “sealed”. Select the [Manual] key and reduce the time to 7 minutes. When the 7 minutes is up, let the pressure come down naturally.
  4. When down, carefully remove the lid, tilting it away from you.
  5. Remove the bay leaf.
  6. At this point, you can either mash the beans with a potato masher, use an immersion blender, or keep the soup as is.
  7. Add salt to taste.
  8. Garnish with a dollop of soy yogurt or sour cream and a sprinkle of cilantro. Enjoy!
Recipes
Black Bean Soup
red lentil chili by chef aj

Method:

  1. Blend the dates, garlic, red bell pepper and tomatoes in a blender until
  2. Place all remaining ingredients in the Instant Pot ® and cook on high pressure for 10 minutes.
  3. Let pressure release naturally or enjoy immediately. Serve over a baked potato and sprinkle with some faux Parmesan, this absolutely rocks!
Recipes
Red Lentil Chili
cilantro lime chicken taco salad by barbara schieving

Method:

  1. Preparing the Dressing: In a blender jar, combine mayonnaise, buttermilk, salsa, cilantro, lime juice, garlic, garlic powder, onion powder, salt, pepper, and red pepper fl Pulse until well combined. Refrigerate for several hours or overnight.
  2. Select Saute function on the Instant When hot, add oil and onion to pot. Saute onion for 3 minutes.
  3. Add chicken and saute for 2 minutes. Add tomatoes, salt, cumin, and black pepper.
  4. Lock the lid in place. Select Manual on the Instant Pot and adjust to high pressure Set to 2 minutes cook time. When timer beeps, use a quick pressure release to release the pressure.
  5. Remove the lid. Select saute and cook stirring frequently, until liquid has cooked off. Stir in black beans and cilantro.
  6. Serve over lettuce topped with chicken, cilantro lime rice, cheese, avocado, crushed tortilla chips, and cilantro lime dressing.
Recipes
Cilantro Lime Chicken Taco Salad
instant pot perfect home-made rice

Method:

Perfect Basmati Rice
2 Cups (500 ml) Basmati Rice 2 ½ Cups (625 ML) Water

  1. Rinse the rice in a fine-mesh strainer.
  2. Tap the rice into the Instant Pot, being careful to remove any stray grains from the top edge of the inner pot.
  3. Pour in the water and mix.
  4. Close the lid, set the valve to “sealing” on the lid, and choose the Manual Program, adjust the pressure cooking time to 3 minutes at high pressure.
  5. When time is up, open the Instant pot using the 10-minute Natural Pressure Release.

Perfect Jasmine Rice
3 Cups (750 ML) Jasmine Rice 3 Cups (750 ML) Water

  1. Rinse the rice in a fine-mesh strainer.
  2. Strain the rice and add to the Instant Pot – being careful to remove any stray grains from the top edge of the inner pot.
  3. Add water. Close and lock the lid of the Instant Pot.
  4. Press [Pressure Cook] and then use the [ – ] button to set 1 minute of pressure cooking time at high pressure.
  5. When time is up, open the Instant Pot using the 10-minute Natural Pressure Release.

Perfect Brown Rice
2 Cups (500 ML) Brown Rice 12 ½ Cups (625 ML) Water

  1. Add rice to the Instant Pot – being careful to remove any stray grains from the top edge of the inner pot.
  2. Add water. Close and lock the lid of the Instant Pot. Press [Pressure Cook] and then use the [ – ] button to set 22 minutes of pressure cooking time.
  3. When time is up, open the Instant Pot using the 10-minute Natural Pressure Release.
instant pot perfect home-made rice
Perfect Home-made Rice
roast baby potatoes by laura pazzaglia

Method:

  1. Press [Saute] to pre-heat the Instant Pot. When “hot” appears on the display, add the vegetable oil.
  2. Add in the potatoes, garlic, and rosemary.  Roll the potatoes around, browning the outside on all sides (roughly 8-10 minutes).
  3. With a sharp knife, pierce the middle of each potato (do not stir the potatoes anymore). Pour in the stocks.
  4. Close and lock the lid of the Instant Pot. Press [Pressure Cook] and then use the[+] or [ – ] button to set 11 minutes of pressure cooking time.
  5. When time is up, release pressure and open the Instant Pot using Quick Pressure Release.
  6. Remove the outer skin of the garlic cloves and serve the garlic whole or smashed with the potatoes.
  7. Sprinkle everything with salt and pepper and serve!
Recipes
Roast Baby Potatos
moroccan lamb tajine by laura pazzaglia

Method:

  1. Mix the ground cinnamon, turmeric, cumin, ginger, and garlic with 2 tbsp (30 ml) of olive oil to make a paste, cover the meat with this paste and set aside.
  2. Put the dried prunes in a bowl, cover with boiling water cover and set aside.
  3. In the preheated pressure cooker, with the lid off on medium heat, add a swirl of olive oil (about a tablespoon) and onions and let them cook until softened (about 3 minutes). Pour out the onions, and set aside. Add the meat, and brown on all sides (about 10 minutes). Then, deglaze the pressure cooker with the vegetable stock, ensuring to scrape the  bottom well and incorporating  any  brown bits into the rest of the sauce. Then, add the onions, bay leaf and cinnamon stick.
  4. Close and lock the lid of the pressure cooker.
  5. Cook for 30 minutes at high pressure.
  6. When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). Disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
  7. In the pressure cooker, with the lid off on medium heat add the salt, rinsed and drained prunes, honey and reduce the liquid (about 5 minutes). Fish out the bay leaf and cinnamon stick.
  8. Sprinkle with toasted almonds and sesame seeds and serve.
Recipes
Moroccan Lamb Tajine
coconut fish curry by laura pazzaglia

Method:

  1. In the preheated pressure cooker on medium-low turmeric heat without the lid, add a swirl of oil and then drop in the curry leaves and lightly fry them until of hot pepper flakes golden around the edges (about 1 minute).
  2. Then add the onion, garlic, and ginger and saute until the onion is soft.
  3. Add all of the ground spices: Coriander, Cumin, Turmeric, Chili Powder and Fenugreek and saute together with the onions until they have released their aroma (about 2 mins).
  4.  Deglaze with the coconut milk making sure it doesn’t stick to anything from the bottom of the cooker and incorporate it into the sauce.
  5. Add the Green Chile’s, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.
  6. Close the lid and set the valve to pressure cooking position.
  7. Cook for 5 minutes at LOW pressure.
  8. When time is up, release pressure using the Normal method – release vapour through the valve.
  9. Add salt to taste and spritz with lemon juice just before serving.
  10. Serve alone, or with steamed rice.
Recipes
Coconut Fish Curry