Serving: 4Prep Time: 5 minutesCook Time: 5 minutesIngredients 2 teaspoons garlic, minced 1 tablespoon fish sauce ½ teaspoon olive oil 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 cup green beans, chopped 1 cup eggplants, chopped ½ cup water How To Set your pot to Saute mode and add oil, let it heat up Add garlic and cook for 2 minutes Add green beans, eggplant to the pot and mix well Add soy sauce, oyster sauce, fish sauce Add a bit of water and lock lid, cook on HIGH pressure for 3 minutes Quick release pressure Serve and enjoy!
Serving: 2Prep Time: 10 minutesCook Time: 15 minutesIngredients 2 tablespoon of coconut oil 1 pound of boneless and skinless chicken thigh 1 cup celery, diced 1 cup carrots, diced ¾ cup green onion, chopped 6 cups of chicken stock ½ a teaspoon of dried basil 1 teaspoon of sea flavored vinegar 1/6 teaspoon of fresh ground pepper 2 cups of Spiralized daikon noodles How To Set your Instant Pot to Saute mode and add coconut oil Allow the oil to heat up and add the chicken thigh Saute for about 10 minutes Take the chicken out and shred it up Add carrots, onion to the Instant Pot and cook for 2 minutes more Add the rest of the Ingredients and lock up the lid Cook on HIGH pressure for 15 minutes and quick release Transfer the shredded chicken back to the noodle and stir Enjoy!
Serving: 4Prep Time: 5 minutesCook Time: 9 minutesIngredients 1 cup steel oats, gluten free 2 bananas, sliced 1 tablespoon cinnamon ½ cup sliced almonds Maple syrup as needed How To Place 1 banana, 3 cups water, oats, cinnamon to Instant Pot Lock lid and cook on HIGH pressure for 18 minutes Release pressure naturally over 10 minutes Unseal pot and scoop oatmeal among 3 bowls Add maple syrup, extra banana slice, almond slices Serve and enjoy!
Serving: 8Prep Time: 10 minutesCook Time: 15 minutesIngredients 2 pounds of butternut squash, peeled and chopped 2 whole eggs 2 cups of water 1 cup of coconut milk 2 tablespoon of coconut sugar 1 teaspoon of cinnamon powder ½ a teaspoon of ginger powder How To Add 1 cup of water to your Pot Add steamer basket and add squash pieces Lock up the lid and cook on HIGH pressure for 5 minutes Perform a quick release and remove the lid Drain the cubes and transfer them to a bowl Add sugar, milk, cinnamon, eggs and ginger and mash the whole mixture, whisk well Pour the mixture into ramekins Add remaining water to your Pot Place steamer basket and add the ramekins Lock up the lid and cook on HIGH pressure for 14 minutes Release the pressure naturally over 10 minutes Serve and enjoy!
Serving: 4Prep Time: 5 minutesCook Time: 7 minutesIngredients 4 whole eggs 4 jalapeno peppers, chopped 1 tablespoon olive oil 3 garlic cloves, minced 1 cauliflower heat, squeezed Salt to taste How To Set your Instant Pot to Saute mode, add oil and let it heat up Stir in garlic, Saute for 1 minute Stir in cauliflower, pepper and salt Add ½ cup water and spread evenly on bottom of inner pot Make four wells in cauliflower and crack an egg in each Sprinkle jalapeno pepper Lock lid and cook on STEAM mode for 6 minutes Quick release pressure Serve and enjoy!
Serving: 2Prep Time: 5 minutesCook Time: 15 minutesIngredients 1 tablespoon of oil 2 bell peppers, cut into long pieces 4 baby Potatoes ½ teaspoon cumin seeds 4 garlic cloves ½ a teaspoon of dry mango Cilantro for garnish Spice 1.4 teaspoon of turmeric ½ a teaspoon of cayenne 2 teaspoon of coriander How To Set the Instant Pot to Saute mode and add oil, allow the oil to heat up Add garlic and cumin Add cut bell pepper, spices, Potatoes and mix well Sprinkle water Lock up the lid and cook on HIGH pressure for 2 minutes Once done, release the pressure naturally Stir in dry mango powder and lemon juice Mix well and garnish with a bit of cilantro Enjoy!
Serving: 8Prep Time: 10 minutesCook Time: 30 minutesIngredients 2 sweet yellow onion, diced 2 cups of coconut milk 4 cups chicken broth 1 teaspoon dill 2 pinches of sea salt 2 bunches celery, diced How To Put all the Ingredients into your Pot. Seal the lid and select Soup function. Cook for 30 minutes at high pressure. Once cooked, natural release the steam and open the lid. Use an immersion blender to blend the soup into a smooth mixture. Serve hot and enjoy!
Serving: 4Prep Time: 10 minuteCook Time: 5 minutesIngredients 1 tablespoon ghee ½ cup cashew cream Salt and pepper to taste 1 large head cauliflower, chopped into large pieces 1 garlic cloves, minced 2 teaspoons fresh chives, minced How To Add the pot to your Instant Pot and add water Add steamer basket on top and add cauliflower pieces Lock lid and cook on HIGH pressure for 5 minutes Quick release pressure Add remaining Ingredients Open the lid and use an immersion blender to mash the cauliflower Blend until you have your desired consistency and enjoy!
Serving: 4Prep Time: 5 minutesCook Time: 2 minutesIngredients 2 tablespoons lemon juice ¼ pound asparagus 1 cup water 1 teaspoon olive oil How To Trim asparagus and remove woody parts Add lemon juice, olive oil over asparagus and toss well Add water to your Instant Pot and place trivet, arrange asparagus over trivet Lock lid and cook on HIGH pressure for 2 minutes Release pressure naturally over 10 minutes, serve and enjoy!
Serving: 4Prep Time: 5 minutesCook Time: 9 minutesIngredients 1 box (32 ounces) soy milk 2 tablespoons vegan yogurt, plain How To Divide the soy milk among 2 pint wide mouth Add 1 tablespoons yogurt, to each jar and place jars to Instant Pot Lock lid and set to Yogurt mode Cook for 14 hours Stir and serve Enjoy!