Frozen Instant Pot Chuck Roast *****

 

• 2-lb pound frozen chuck roast
• 2.5 cups water
• 1 teaspoon Real Salt

1. Place the metal trivet in the bottom of the Instant Pot, and place the frozen roast on top of the trivet.
2. Pour the water over the roast.
3. Sprinkle the roast with Real Salt.
4. Cook on Manual on High for 85 minutes.
5. Once the roast finishes cooking, allow it to naturally release for 30 minutes.
6. Carefully remove the lid and allow the roast to cool to the point that it’s safe to handle. Remove the roast to a large bowl and use two forks to easily shred it.

https://keytomylime.com/instant-pot-frozen-roast/#mv-creation-135-jtr

Instant Pot Bone Broth

 

• Bones from (1) 3-4 lb. free range organic chicken
• 
  
• 3 medium carrots, scrubbed and cut in half
• 3 celery ribs (or ends and leaves to equal 1 cup)
• 1 large onion, quartered with skin and root end intact
• 6 garlic cloves, lightly smashed
• 1 Tbsp apple cider vinegar
• 1 bay leaf
• A handful of fresh herbs (sage, rosemary, thyme, and/or parsley)
• Filtered water
• Himalayan salt to taste

1. Place bones, vegetables, vinegar, and herbs the Instant Pot.
2. Add enough water to just cover the bones and vegetables in the pot, about 3/4 full.
3. Select ‘Manual’ or High-Pressure setting and adjust the cooking time to 120 minutes.
4. Optional: to ensure a gelatinous bone broth, run the cycle a second time for 120 minutes on low-pressure.
5. When cooking is done, allow pressure to release naturally (10-20 minutes).
6. Allow broth to cool before straining the broth through a mesh lined strainer into jars for storage.
7. Add Himalayan salt to taste.

https://therealfooddietitians.com/how-to-make-instant-pot-bone-broth/

Collard Greens - to try

 

Ingredients

• 2-3 tablespoons olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 2 cups water
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon red pepper flakes
• 2 pounds collard greens, cleaned and cut (2 large bunches)
• 1 tablespoon distilled white vinegar
• 1/4 cup sun dried tomatoes, chopped, optional
• hot sauce, optional

Instructions

• In a large deep pot, sauté the onion in the olive oil for 5-6 minutes over medium heat. Add the garlic and cook for 1 more minute until fragrant.
• To the pot, add the water, smoked paprika, salt and red pepper flakes. Stir and bring to a boil, then reduce heat so it's simmering gently.
• Add in the chopped greens. Cover the pot and simmer for about an hour. They shouldn't be boiling too hard, just gently simmering on low heat. Give the greens a stir every now and then.
• About halfway through cooking, add the vinegar and sun dried tomatoes, if using.
• After an hour, taste and add more salt, hot sauce or any other seasonings as desired. Enjoy!

Notes

1. Instant Pot Version: Use the sauté feature to cook the onion, then garlic. Add the ingredients for the broth and simmer, then turn off the Instant Pot for a moment. Add the greens, seal and cook at high pressure for 5 minutes. Let the pressure release naturally, then remove the lid. Stir in the vinegar, sun dried tomatoes and taste for salt. 
2. If you really dislike vinegar, you may omit it, but it adds a nice kick. 
3. Store in the refrigerator for 2-3 days. 

https://www.noracooks.com/vegan-collard-greens/

Instant Pot Mashed Potatoes *****

 

Instant Pot Mashed Potatoes

Recipe by Amy + Jacky | PressureCookRecipes.com

Ingredients

• ▢5 pounds potatoes (see notes) , peeled & quartered
• ▢1 cup cold water
• ▢1/4 cup ghee (or more to taste)
• ▢1/4 cup coconut milk, warmed
• ▢Sea salt to taste
• Garlic Powder
• Nooch, opt.

• ▢
  

Instructions

• Pressure Cook Potatoes: Place 1 cup cold water and a steamer rack in Instant Pot. Put quartered potatoes on the steamer rack. 
• Pressure cook at High Pressure for 8 minutes, then Quick Release.
• Mash Potatoes: Transfer potatoes to a large bowl. Mash with a potato masher while potatoes are still hot.  Stir with a silicone spatula.
• Melt Butter & Add Milk: Add half of the ghee to potatoes and stir gently with a silicone spatula. Add in remaining ghee, then repeat this step.

  
  Pour hot milk on the mashed potatoes, then gently stir it in. Allow the potatoes to absorb the milk. 

  Season with sea salt and garlic powder and nooch, if using.  Adjust seasonings.
• Serve: Serve immediately as a side dish. 

Notes

1. Use the Right Potatoes: Check out our Test Kitchen experiment here.

• Fluffy Creamy Mashed Potatoes: Use starchy potatoes like Russet potatoes
• Silky Smooth & Richer Potato Flavors: Use Yukon Gold potatoes
• Best of Both Worlds (Our Pick): Use a mix of Russet potatoes and Yukon Gold Potatoes. As a reference, we tested with 75% Russet and 25% Yukon Gold potatoes, and the mashed potatoes came out fluffy creamy smooth with deeper flavors.
• Substitute with Red Potatoes: They’re less starchy, so it’s best to use Russets or Yukon Gold potatoes for this recipe.

2. Use Steamer Rack: Placing the quartered potatoes on the steamer rack instead of directly in the inner pot will further failproof the pressure cooking process.

3. Food Mill vs. Potato Masher: They each produce a different texture of mashed potatoes. 

• Food Mill (Our Pick): Silky smooth, lump-free, lighter, fluffier, and creamier than the potatoes mashed with Potato Masher.
• Potato Masher: Creamy chunkier mashed potatoes with more texture. 

4. Can I make these mashed potatoes ahead of time: Yes! You can put it in "Keep Warm" mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula. If you're making it even further ahead, you can reheat it, then add in a bit more butter and milk to make it smooth again.

Adapted from https://www.pressurecookrecipes.com/instant-pot-mashed-potatoes/#recipe

Napa Cabbage - Sautéed and Instant Pot *****

Made it in the Instant Pot with 2 cups of water and a large head of Napa cabbage.  I pressed 3 cloves of garlic and grated fresh ginger into it, and then added coconut aminos and Himalayan salt, and cooked it on manual for 5 minutes on high.  I drained it and added some ghee and adjusted the seasonings.  Very different tasting than sautéed, but really good.  

Made this again and although the IP is easier, I think it prefer it sauteed.  

Napa Cabbage (or Wegman's Asian Slaw)

Avocado Oil

Fresh ginger

Fresh garlic

Ghee

Celtic or Real Salt

Coconut Aminos

Wash cabbage well; slice into ribbons.

In a large sauté pan, heat avocado oil over medium heat.

When the pan is hot, add the cabbage.

Add freshly grated ginger and garlic to the cabbage.

Cook, stirring frequently, until tender.

Near the end of the cooking time, stir in some ghee.

Season to taste with salt and coconut aminos.

Baby Bok Choy in the Instant Pot *****

 Delicious!  Maybe try 4 minutes?

• 1 Tbsp avocado oil
• 1 clove garlic, crushed
• ½" ginger piece, peeled and grated
• 1 lb baby bok choy, tough bottoms trimmed
• ½ tsp fine Celtic sea salt 
• 1 cup water 
• Coconut Aminos to taste

1. Add oil to pressure cooker pot.  
2. Set Instant Pot to Sauté.  Add oil, then add garlic and ginger.  Stir frequently to prevent browning.  Add water, bok choy, and salt.
3. Cook on manual for 5 minutes.  Let pressure come down for another 5 minutes, then release pressure.  
4. Remove bok choy with a slotted spoon.  Add coconut aminos and serve.

Adapted from https://www.dadcooksdinner.com/pressure-cooker-baby-bok-choy/#tasty-recipes-11426-jump-target

Cauliflower Colcannon ****

 Tasty.  I would prefer the scallions lightly sauteed.  I also added garlic powder.  I made it in the Kitchen Aid because I don't know where the food processor is.  It didn't produce the creamy results that the processor would have. I'd like to try this recipe again using mashed potato squash.

Cauliflower Colcannon

Cauliflower colcannon is a healthy and keto-friendly twist on the traditional Irish dish of mashed potatoes and cooked greens! Plus, you can make it in the Instant Pot!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

• 
  
AD
• 1 bunch kale, stemmed and roughly torn
• 1 large cauliflower, cut into florets
• 4 scallions
• 4 Tbsp ghee or extra virgin olive oil, divided
• Sea salt
• Freshly ground black pepper 

Instant Pot Cauliflower Colcannon

Pour 1 cup water in Instant Pot with a steamer in it. Add kale, sprinkle with sea salt, and cook on high pressure for 1 minute. Release the pressure manually and remove cooked kale.

Add cauliflower florets to Instant Pot and salt liberally. Cook on high pressure for 3 minutes. Release pressure manually.

While cauliflower is cooking, squeeze out excess liquid in the cooked kale.  Finely chop kale and scallions and transfer to a large bowl.  

When cauliflower is done cooking, transfer florets to a food processor. Add 3 Tbsp of the ghee or olive oil and process until smooth.                                                                    

Add cauliflower purée to the bowl with the greens; fold to combine. Adjust seasonings.

https://nomnompaleo.com/colcannon#recipe

   

Instant Pot Mashed Sweet Potatoes

 

Instant Pot Mashed Sweet Potatoes (Vegan, Paleo, Whole30)

Prep Time10 mins

Cook Time20 mins

• 2 lbs sweet potatoes, peeled and cut into 1" cubes (use orange flesh sweet potatoes)
• 2 garlic cloves, minced
• 1 tsp sea salt
• ½ cup full-fat coconut milk 
• 1 Tbsp freshly squeezed lime juice
• 2 Tbsp minced cilantro or minced chives

• Place sweet potatoes, garlic, sea salt, and coconut milk in the metal insert of an Instant Pot.
• Cook on manual for 10 minutes under high pressure.
• Release the pressure immediately.
• Add lime juice.
• Blitz the vegetables with an immersion blender or mash with a potato masher until smooth. Taste and add more salt if needed.
AD
• Mix in the cilantro or chives and serve!

https://nomnompaleo.com/instant-pot-mashed-sweet-potatoes-vegan-paleo