Cooking time: 30 minutesServings: 5 Ingredients: 2 pounds beef short ribs 2 tablespoons butter 1 cup unsweetened applesauce 2 cups beef broth 1 onion, diced 1 stalk celery, diced 1 carrot, diced 1 bay leaf salt, pepper, to taste Directions: Pat dry the beef ribs with a paper towel. Season with salt and pepper. Add butter to Instant Pot and press “Sauté” button, wait till you see Hot on the display. Add beef ribs and cook for 3-4 minutes until slightly brown. Add onion, carrot and celery, cook for 3 more minutes. Press “Keep warm/Cancel” button. Add apple sauce, broth and bay leaf to the Instant pot, mix to combine all the ingredients. Close the lid and seal with the vent. Choose manual function, set the timer for 20 minutes and cook on high pressure. Once cooking time is over, do the natural pressure release.
Cooking Time: 20 minutesServings: 8 Ingredients: 3/4 lb. chicken liver 1 tsp. extra virgin olive oil 1 yellow onion, roughly chopped 1 bay leaf 1/4 cup red wine 2 anchovies 1 tbsp. capers, drained and chopped. 1 tbsp. butter Salt and black pepper to the taste Directions: Put the olive oil in your instant pot, add onion, salt, pepper, chicken liver, bay leaf and wine Stir; seal the instant pot lid and cook at High for 10 minutes Quick release the pressure, add anchovies, capers, and butter Stir, transfer to kitchen blender and pulse very well everything. Add salt and pepper to the taste, blend again; transfer to а bowl and serve with toasted bread slices!
Servings: 8Cooking Time: 30 minutes Ingredients: 2 eggs 1 tsp. vanilla 16 oz. cream cheese ½ cup Swerve 2 cups water Directions Spray 7-inch spring-form pan with cooking spray and set aside. Add all ingredients into the blender and blend until smooth. Pour batter into the prepared pan and cover the pan with foil. Pour water into instant pot then insert trivet. Place cake pan on top of the trivet. Seal pot with lid and cook on manual high pressure for 20 minutes. Allow pressure to release naturally for 10 minutes, then release using quick release method. Remove cake pan from the pot and set aside to cool completely. Place in refrigerator for 2-3 hours. Serve and enjoy. Nutrition Values: Calories: 215; Carbohydrates: 1.8g; Protein: 5.7g; Fat: 20.9g; Sugar: 0.3g; Sodium: 183mg
Cooking Time: 12 minutesServings: 4 Ingredients: 2 cups pear; peeled and chopped. 2 cups milk 1 cup water 1/2 cup raisins 1/2 cup walnuts; chopped 1 tbsp. soft butter 1 cup rolled oats 1/4 cups brown sugar 1/2 tsp. cinnamon powder A pinch of salt Directions: In а heatproof dish mix milk with sugar, butter, salt, oats, cinnamon, raisins, pears and walnuts and stir. Place the dish in the steamer basket of the pot, add 1 cup water in the pot, Close the lid and cook at High for 6 minutes Quick release the pressure; divide oatmeal into bowls and serve.
Cooking Time: 25 minutesServings: 4 Ingredients: 1 cup steel oats 3 ½ cups water 1 tsp. milk 2 oz. cream cheese; soft 1 tbsp. butter A pinch of salt 2 tbsp. white sugar 1 tsp. cinnamon 1/4 cup brown sugar 3/4 cup raisins Directions: Select Sauté mode on your instant pot; add butter and melt it. Add oats, stir for 3 minutes Add а pinch of salt and the water, seal the Instant Pot lid and cook at High for 10 minutes Release the pressure naturally for 5 minutes, then release remaining pressure by turning the valve to ‘Venting’, and open the instant pot lid carefully Add raisins, stir and leave aside for now Meanwhile, in а bowl, mix cinnamon with brown sugar and stir In another bowl, mix white sugar with cream cheese and milk and stir well Transfer oats mix to breakfast bowls and top each with cinnamon mix and cream cheese one.
Cooking Time: 30 minutesServings: 4 Ingredients: 5 cups sugar 4 pints’ blackberries 3 tbsp. pectin powder Juice of 1 small lemon Directions: Put the blackberries in your instant pot. Add the sugar; then stir well and select sauté mode and cook for 3 minutes. Transfer the jam to clean jars, close them and place them in the steamer basket of your instant pot. Add water to cover the jars halfway, select Canning mode on your pot, close the lid and leave them for 20 minutes Remove jars after 20 minutes, leave them to cool down and keep your jam in the fridge until you serve it in the morning with some toasted bread and some butter.
Cooking Time: 50 minutesServings: 8 Ingredients: 4 lb. beef roast; cut into small chunks 2 tbsp. brown sugar 2 ½ tsp. garlic powder 2 tsp. mustard powder 2 tsp. onion flakes 2 tsp. paprika 2 tbsp. Worcestershire sauce 4 tbsp. butter; soft 8 hoagie rolls 1 tbsp. balsamic vinegar 8 slices provolone cheese 3 cups beef stock Salt and black pepper to the taste Directions: Put the meat in your instant pot. Add salt, pepper, paprika, 2 teaspoon garlic powder, mustard powder, onion flakes, stock, vinegar and Worcestershire sauce, stir well, seal the instant pot lid and cook at High for 40 minutes Quick release the pressure, transfer meat to а cutting board, strain the liquid and keep it in а bowl Shred meat and divide among rolls after you’ve buttered them Add provolone cheese on top, introduce sandwiches in preheated broiler and broil until cheese melts. Dip sandwiches in the sauce from the pot and serve them.