Select Sauté and once Instant Pot reads Hot, add the chopped bacon. DO NOT stir for 1 minute.
Using a wooden spoon, start stirring frequently until the bacon is crisp.
Remove the bacon from the pot and drain grease. Wipe the edges and return pot to the Instant Pot and push bacon to one side of the pot.
Add the ground beef to the other side of the pot using a wooden spoon, break the beef and cook by stirring frequently for a few minutes, until no longer pink.
Carefully remove the pot from the Instant Pot and discard excess grease. Wipe the edges and return pot to the Instant Pot.
Add the onion and garlic and cook for 1–2 minutes, stirring occasionally.
Add the rest of the ingredients and stir to combine. Make sure you do not go over the max line of the pot once you add the broth.
Close the Instant Pot with the lid and lock it. Turn the steam vent to “sealing” and set it to cook for 10 minutes on High Pressure.
When the cook time is up, allow the pressure to reduce on its own without opening the steam release vent for 10 minutes. This is called Natural Pressure Release. After 10 minutes carefully release the rest of the pressure by opening the vent.
Open the lid and stir the soup. Taste and adjust for salt and pepper.
Once you add the soup to individual bowls, if desired, top with cooked rice and sprinkle chopped fresh parsley.
Spicy Carrot Soup
SERVES 2
Ingredients
8–10 large carrots, peeled and chopped coarsely
1 onion, chopped
3 cloves garlic, minced
1 (14 oz/400ml) can coconut milk
1½ cups chicken or veggie broth
¼ cup almond butter
1 tablespoon red curry paste
Salt to taste
Cilantro and toasted almonds for topping
Instant Pot
Place all the ingredients in theInstant Pot.
Cook on Manual for 15 minutes.
When cooked do a controlled quick release.
Put mixture in blender and blend until smooth.
Season with salt to taste.
Top with cilantro and toasted almonds.
Vegetable Soup
SERVES 6
Ingredients
1 tablespoon olive oil
3 garlic cloves, minced
1 medium yellow onion, chopped
5 white mushrooms, washed and sliced
2 cups cauliflower florets
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cups zucchini, chopped
3 cups cabbage, chopped
1 (15 oz) can diced tomatoes
3½ cups low sodium vegetable or chicken broth
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon ground paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon lemon juice
¼ teaspoon cayenne pepper
1/2 teaspoon turmeric
Instant Pot
Chop onion, carrots and celery, Mince garlic. Slice mushrooms. Set aside.
Press sauté button on your Instant Pot. Add olive oil to the pot. Wait 2 minutes for it to preheat.
Add garlic and onion to pot. Sauté, stirring often, until the onion softens. Add mushrooms and sauté for 2 minutes, until they are fragrant.
Press "off/stop" button.
Add remaining ingredients to Instant Pot.
Place lid on the Instant Pot and make sure the valve is set to "sealing".
Press "soup" setting and timer to 12 minutes.
The Instant Pot will beep and start cooking. It may take about 12 minutes for it to come to pressure and then start the timer.
When done, the Instant Pot will beep. Let the pressure release naturally for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to "venting".
Carefully remove the lid, away from your face, and set aside.
Stir the soup. Let cool slightly before serving.
Season with more salt and pepper to taste.
Carrot Ginger Soup
SERVES 2
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 tablespoons ginger, finely chopped
5 cups carrots, peeled and chopped
1 cup celery
2 cups vegetable broth
¾ teaspoon salt
½ teaspoon pepper
1 teaspoon dried thyme leaves
1 can (400ml/13.5 oz) coconut milk
Juice of ½ lime
Instant Pot
Cook onion in olive oil using sauté function on your Instant Pot for 5–6 minutes.
Add the garlic and ginger, cook 1–2 more minutes. Turn off sauté function.
Add carrots, celery, broth, salt, pepper and thyme and stir to combine.
Put the lid on, turn vent to sealed and cook on manual high pressure for 5 minutes.
Do a quick pressure release after time is up.
Blend until smooth in blender.
Add the coconut milk and lime juice.
Warm soup as needed.
New England Clam Chowder
SERVES 4-6
Ingredients
3 (6½ oz) cans chopped clams* (reserve clam juice) (or 1 pound of frozen clams can be used)
1 bottle clam juice
6 slices bacon, chopped
3 tablespoons extra virgin olive oil
½ cup carrots, diced
½ cup celery, chopped
½ cup onion, finely diced
¼ teaspoon dried thyme
2 cloves garlic, pressed or finely minced
¾ teaspoon salt
¼ teaspoon pepper
4 cups potatoes, diced
1⅓ cup Original Rice Dream
1½ tablespoons gluten-free flour mix for thickening
Chopped chives for garnish
Instant Pot
Open the cans of clams and drain the clam juice into a 2–cup measuring cup. Add clam juice to make 2 cups of liquid. Set the clams and juice aside.
Turn on the pressure cooker's Sauté function and add the chopped bacon. Cook, stirring occasionally, until fat has rendered out of it, but not crispy.
Add the olive oil, carrots, onion, celery, and thyme. Cook, stirring and scraping the bottom of the pot to get up all the brown bits, until the onion starts turning translucent.
Add the garlic, salt, and pepper. Cook for 1 minute, stirring frequently.
Add the potatoes, and clam juice and stir.
Put the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
Cancel the Sauté function.
Set to Pressure Cook/Manual and use the + or - (or dial) to choose 4 minutes (High Pressure). When cook time has ended, let the pot rest undisturbed for 2 to 3 minutes, then do a controlled Quick Release.
Turn the Sauté function back on.
Add the clams and the Rice Dream. Let the chowder heat through but try not to boil it.
If you want it thicker, you can thicken it with gluten-free mix mixed with some of clam juice. Mix well and stir it in.
Turn off the pot and garnish the clam chowder with chopped chives.
Beef Short Ribs
SERVES 3-4
Ingredients
1 teaspoon rosemary
1 teaspoon onion salt
½ teaspoon paprika
½ teaspoon ground pepper
½ teaspoon sage
2 pounds beef short rib
2 tablespoons extra virgin olive oil
1 (6 oz) can tomato paste
½ cup water
½ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon unsweetened cocoa powder
3 cloves garlic, minced
Instant Pot
Mix rosemary, onion salt, paprika, pepper and sage together. Rub on the outside of the beef short rib; set aside.
Set your Instant Pot to Sauté.
Drizzle oil into Instant Pot.
Using tongs, lower short ribs into Instant Pot.
Sear all sides.
Remove short ribs; set aside.
Add tomato paste, water, balsamic, Dijon mustard, cocoa, and garlic to the Instant Pot and mix with a spoon until combined.
Add short ribs.
Place lid on Instant Pot and lock into place.
Make sure your steam vent is turned to closed.
Set cooker to manual and set the timer for 40 minutes.
Once the 40 minutes are up, let the Instant Pot sit for 10 minutes.
Carefully turn the pressure release valve.
Once all the pressure is released, unlock the lid.
Spoon sauce over each piece of beef short rib and serve warm.
Salmon with Garlic Potatoes & Greens
SERVES 4
Ingredients
1 1/4 pounds small red-skinned potatoes, halved or quartered
4 tablespoons unsalted butter (dairy-free)
Salt and freshly ground pepper
4 (5–6 oz) salmon fillets (¾–1 inch thick)
1/4 teaspoon paprika
½ teaspoon grated lemon zest, plus wedges for serving
4 cloves garlic, minced
4 cups packed mixed baby spinach
1 cup water
Instant Pot
Put the potatoes in the bottom of the Instant Pot. Add 1 cup water, 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.
Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place salmon on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
Remove the salmon and rack and set the cooker to sauté at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.
Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.
Spinach Soup
SERVES 8
Ingredients
1 (5 oz) bag of baby spinach
1 head fresh broccoli, chopped into florets
1 bunch kale, roughly chopped
1 tablespoon coconut oil
3 cloves garlic, minced
1 medium onion, diced
½ teaspoon ground cumin
6 cups vegetable broth
½ teaspoon paprika
2 cups light coconut milk
Salt & pepper to taste
Instant Pot
Thoroughly wash the broccoli, kale, and spinach. Set aside.
Turn your Instant Pot on the “Sauté” mode. Add the oil, onions, garlic, cumin, paprika, salt, and pepper. Sauté for 4 to 5 minutes, until the onions caramelize.
Turn off the “Sauté” function. Add the broccoli, kale and the vegetable broth. Put the lid back on to your Instant Pot and make sure that the pressure valve is in the “Sealing” position.
Select the manual mode and set for 5 minutes.
When Instant Pot beeps, use the “Quick release” way to let release the pressure. Use a thick kitchen towel while releasing the pressure to avoid burning yourself from the steam.
Next, add the bag of baby spinach to the broccoli and mix it in.
The heat from the steam will be enough to wilt the spinach.
Blend the soup either by using an immersion blender or regular blender. If you don't have an immersion blender, be careful when transferring your spinach soup ingredients to your regular blender. The contents will be very hot.
Return the soup to the Instant Pot. Turn on the “Sauté” mode again.
Add the coconut milk and simmer for 5 minutes. Also, check for seasoning and adjust the salt and pepper accordingly.
Serve hot.
Beef & Broccoli
SERVES 4
Ingredients
1½ pounds boneless chuck roast beef, sliced into thin strips
6–7 cups broccoli florets
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 tablespoon extra virgin olive oil
SAUCE
1 cup beef broth
⅓ cup coconut aminos (soy sauce substitute)
⅓ cup brown sugar
2 tablespoons gluten-free flour mix
Instant Pot
Select the sauté mode add the extra virgin olive oil.
When the pot is hot, add the garlic, ginger and sliced beef.
Cook for a few minutes until browned, stirring frequently.
Add beef broth, coconut aminos and brown sugar.
Stir together to dissolve the sweetener, Turn off the sauté mode.
Secure and seal the lid. On manual cook for 15 minutes at high pressure.
While waiting, cook broccoli by microwaving for 3-4 minutes or steam until tender.
When cooking done, manually release pressure by carefully turning the release valve to its venting position.
Uncover the Instant Pot and remove ¼ cup of liquid. Mix it with gluten-free flour mix in a small bowl until completely dissolved and smooth and add it back to the pot.
Turn on the sauté mode. Let the sauce simmer for about 5 minutes to thicken it a bit, stirring frequently. Turn of the sauté mode.
Add cooked broccoli back to the pot and briefly stir to coat with the sauce.
Serve immediately with a side of rice or cauliflower rice.
Spinach Chicken
SERVES 3
Ingredients
2 cups marinara sauce (may use similar spaghetti sauce)
2 tablespoon olive oil
1 cup frozen spinach (or 4 cups fresh)
¾ pound chicken breasts (2 medium breasts, can use frozen)
Instant Pot
Place the chicken breasts in the bottom of the Pot.
Layer the spinach over the chicken.
Pour marinara sauce over the top.
Close the Instant Pot lid and close steam valve.
Cook on Manuel for 10 minutes.
Allow for Natural Release of steam for about 10 minutes.
Remove lid and season with salt and pepper to taste.
Serve with a side of brown rice and a salad for a complete meal.
Porcupine Meatballs
SERVES 4
Ingredients
1 pound lean ground beef
½ cup uncooked rice
⅓ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
⅛ teaspoon black pepper
1 egg
1 package (1 litre) of Imagine Tomato Soup (dairy-free and gluten-free)
1 can tomato paste
¼ cup water
2 teaspoons Worcestershire sauce (French’s is gluten-free)
Instant Pot
Combine first 7 ingredients, mix well.
Shape hamburger mixture into 1½ inch balls.
Mix soup, tomato paste, water and Worcestershire sauce. Pour into the pot and turn on the Sauté mode to start the sauce to simmer.
When the sauce is just starting to simmer, stir it and carefully add the meatballs into the pot.
Cancel the Sauté mode. Close the lid on knob to the sealing position.
Cook for 25 minutes on manual.
When the cooking time ends, let pot naturally release for 15 minutes.
