Try out these delicious recipes!
Breakfast Bread Pudding
Serves 4-6 | Prep time 10 minutes plus 20 minutes absorption time | Cook time 20 minutes
Ingredients
- 7 slices cinnamon bread, toasted and cubed
- ½ cup raisins
- ¼ cup crushed nuts of choice (almonds, peanuts, pecans, and walnuts are all good)
- 4 tablespoons butter, melted
- ½ cup packed brown sugar
- 3 cups whole milk
- 3 eggs, beaten
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Maple syrup, honey, or applesauce (optional)
Directions
- Place the bread, raisins, and nuts in a heatproof metal or glass pan that will fit into the Instant Pot.
- In a bowl, whisk the butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt together.
- Pour the liquid into the bread mixture and stir.
- Let it sit for 20 minutes, stirring occasionally.
- Cover the bowl with foil.
- Fill the Instant Pot with 1 ½ cups of water and place the trivet in the pot. Use a foil sling to lower the pan into the Instant Pot.
- Cover and lock the lid and set the timer to 20 minutes.
- Quick release and wait for the valve to drop.
- Open and lift the pan out.
- Drizzle with maple syrup, honey, or applesauce, if desired.
Sauerkraut Beef Brisket Soup
Serves 6 | Prep time 10 minutes | Cook time 21 minutes
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 teaspoon caraway seeds
- 4 cloves garlic, crushed and minced
- 1 pound beef brisket, sliced thin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme
- 4 cups beef stock
- 2 cups sauerkraut with liquid
- 1 tablespoon tomato paste
- 1 teaspoon honey
Directions
- Set the Instant Pot to the sauté setting and add the olive oil.
- Once the oil is hot, add the onion, caraway seeds, and garlic. Sauté until firm tender, approximately 3-5 minutes.
- Next, add the sliced brisket and season the mixture with salt, black pepper, and thyme.
- Add the beef stock and turn the machine to the pressure cooker setting.
- Seal and cook for 15 minutes.
- Carefully release the steam using the quick release method and open the lid.
- Add the sauerkraut, tomato paste, and honey.
- Close the machine and cook for an additional 6 minutes, until the brisket is cooked to the desired doneness. Use the natural release method to release the steam.
Chicken Adobo
Serves 4-6 | Prep time 25 minutes | Cook time 15 minutes
Ingredients
- 2 pounds chicken
- 2 tablespoons olive oil
- 1 cup soy sauce
- ⅓ cup light soy sauce
- ½ cup vinegar
- ¼ cup fish sauce
- 2 tablespoons stevia
- ½ teaspoon ground black peppercorn
- 2 red chilies
- 2 dried bay leaves
- Salt, to taste
Directions
- In a large bowl, mix together soy sauce, light soy sauce, vinegar, fish sauce, red chilies, bay leaves, stevia, salt, and pepper.
- Pour the oil into the Instant Pot and turn on sauté mode.
- Brown the chicken in the Instant Pot.
- Add the bowl mixture.
- Let simmer for 2 minutes and then press the ON/OFF button.
- Lock the lid tightly and set the timer to 15 minutes at high pressure.
Cheesy Mashed Potatoes
Serves 2-4 | Prep time 10 minutes | Cook time 10 minutes
Ingredients
- 4 russet potatoes, peeled and quartered
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Pinch of salt
- ½ cup milk
- 2 tablespoons Parmesan cheese, grated
- Salt and black pepper, to taste
Directions
- Fill an Instant Pot with 1 cup of water.
- Place the potatoes in the steaming basket.
- Put the trivet in the pot and position the steaming basket over it.
- Close and lock the lid. Set the manual timer to 8 minutes.
- After cooking, use a quick release.
- While the potatoes are cooking, prepare the milk mixture.
- Melt the butter in a saucepan over medium heat.
- Add the garlic and salt, cooking until the garlic is golden brown (about 2 minutes).
- Stir in the milk, loosening any bits stuck to the bottom of the pan.
- Remove the pot from the heat and set it aside.
- Transfer the potatoes to a large bowl and use a potato masher to mash them.
- Pour in half of the milk mixture and continue mashing to incorporate.
- Gradually add the remaining milk mixture until the desired texture is attained.
- Add the Parmesan cheese and season with salt and pepper.
- Serve while warm.
Chocolate Cheesecake
Serves 2-4 | Prep time 10 minutes | Cook time 5 minutes
Ingredients
- 6 egg yolks
- 1 cup stevia
- ⅓ cup water
- ⅓ cup cacao powder
- 1½ cups whipping cream
- 1 cup almond milk
- 1 teaspoon vanilla
- Sea salt, pinch
Directions
- Whisk egg yolks in a bowl.
- Combine stevia, cocoa powder, and water in a saucepan.
- Heat on low flame until all ingredients are dissolved.
- Add almond milk and cream. Let the mixture get heated up, but don’t boil it.
- Remove from heat and add salt and vanilla.
- Pour this warm chocolate mixture one tablespoon at a time into the egg yolk bowl, whisking constantly.
- Pour this mixture into oil-greased ramekins.
- Pour 2 cups of water into the Instant Pot.
- Place the trivet inside.
- Place the ramekins on the trivet.
- Close the lid and press manual for 5 minutes.
- Quick release the steam.
- Refrigerate the ramekins for 4–6 hours before serving.