Serving: 2Prep Time: 10 minutesCook Time: 25 minutesIngredients 6 whole eggs ½ a yellow onion, chopped 1 cup ham, chopped 1 cup cheddar cheese, shredded 4 red Potatoes, cubed 1 cup milk Cooking spray 2 cups water Pinch of salt and water How To Take a bowl and add eggs, milk, pepper, salt, Potatoes, ham, onion, cheese and whisk well Take a pan and spray with cooking spray Add water to your Pot Add steamer basket inside and add pan Pour egg mixture Close lid and cook on HIGH pressure for 25 minutes Release the pressure naturally over 10 minutes Take the casserole out and slice, divide between 2 plates and enjoy!
Serving: 4Prep Time: 10 minutesCook Time: 30 minutesIngredients 1/3 cup of uncooked brown lentils 1 teaspoon of oil 4 garlic cloves, minced 1 inch ginger piece, minced 1 hot green chili, chopped 2 large tomatoes, chopped ½ a teaspoon Garam Masala ¼ teaspoon cinnamon ¼ teaspoon cardamom ½ a teaspoon turmeric 2 medium Potatoes, cubed ¾ teaspoon of flavored vinegar 1 cup of water 5 to 6 ounces of Spinach How To Soak your lentils for about an hour Set your Instant Pot to Sauté mode and add oil, garlic, chili, ginger and cook for a few minutes until translucent Add tomato alongside other spices and cook for about 4-5 minutes, make sure to mash any large tomato Add Potatoes, water, drained lentils, vinegar to the Instant Pot and give it a nice mix Add spinach and any other veggies that you are using and lock up the lid Cook for about 7-8 minutes on HIGH pressure and allow the pressure to be released naturally over 10 minutes Open and adjust the seasoning Enjoy!
Serving: 3Prep Time: 5 minutesCook Time: 5 minutesIngredients 1 tablespoon butter, soft ½ cup feta cheese 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 water to your Instant Pot and place steamer basket Add cauliflower pieces and lock lid, cook on HIGH pressure for 5 minutes Quick release pressure Open the lid and use an immersion blender to mash the cauliflower Blend until you have a nice consistency Enjoy!
Serving: 4Prep Time: 5 minutesCooking Time: 3 minutesIngredients 1 pound Brussels sprouts 4 tablespoons pine nuts 1 tablespoon olive oil ¼ teaspoon each pepper and salt How To: Add trivet to Instant Pot and place a steamer on top Add a cup of water Place Brussels in steamer plate Lock lid and cook on HIGH pressure for 3 minutes Quick release pressure Toss Brussels with olive oil and pine nuts Season with salt and pepper Serve and enjoy!
Serving: 4Prep Time: 5 minutesCook Time: 3 minutesIngredients 1 tablespoon olive oil ½ cup water ½ teaspoon salt 9 ounces asparagus, halved 1 tablespoon sesame seeds ½ garlic clove, chopped Cheddar, shredded for garnish How To Add water, garlic, salt, oil, sesame seeds, asparagus to the pot and stir Lock lid and cook on STEAM mode for 2 minutes Quick release pressure Open lid and transfer to serving plates Top with shredded cheese and serve Enjoy!
Serving: 2Prep Time: 10 minutesCook Time: 30 minutesIngredients 1 cup water 3 whole eggs ¼ cup milk Pinch of salt and pepper 1 tablespoon of chives, chopped ½ a cup of cheddar cheese, shredded Cooking spray as needed How To Take a bowl and add egg, salt, pepper, chives and milk Whisk well Wrap a cake pan with tin foil Grease with cooking spray and add cheese Pour egg mix over cheese and spread Add water to your Pot Add steamer basket inside Add cake pan and close lid Cook on HIGH pressure for 30 minutes Release the pressure naturally over 10 minutes Divide between 2 plates and enjoy!
Serving: 5Prep Time: 5 minuteCook Time: 10 minuteIngredients ½ cup water 8 ounces yellow Crookneck Squash 8 ounces zucchini 12 ounces Chinese eggplant 1 orange bell pepper 2-3 Portobello mushrooms ½ red onion, chopped 24 ounces Yukon gold Potatoes 2 cans fire roasted tomatoes ½ cup basil, freshly chopped How To Add the listed Ingredients to your Instant Pot except basil Lock up the lid and cook on HIGH pressure for 10 minutes Quick release the pressure and stir in basil Serve over rice 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 1 tablespoon stevia 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 stevia, 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: 2Prep Time: 10 minutesCook Time: 3 minutesIngredients 1 pound Brussels sprouts ¼ cup pine nuts, toasted 1 pomegranate 1 tablespoon extra-virgin olive oil ½ teaspoon flavored vinegar 1 pepper, grated How To Remove the outer leaves and trim the stems Wash the Brussels Cut the largest one in half and get all the ones in uniform size Add 1 cup of water Put steamer basket Add sprouts to steamer basket Lock up the lid and cook on HIGH pressure for 3 minutes Release the pressure naturally Move sprouts to serving dish and dress with olive oil, pepper and flavored vinegar Sprinkle toasted pine nuts and pomegranate seeds Serve and enjoy!
Serving: 5Prep Time: 8 minuteCook Time: 17 minutesIngredients 1 spaghetti squash, halved crosswise and seeded 2 teaspoons stevia ¼ teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon crushed red pepper flakes 1/5 cup unsalted butter 2 cloves garlic, thinly sliced 12 fresh sage leaves How To Place steamer insert in your Pot Add 1 and ½ cup water to the pot Place spaghetti squash halves on a steamer rack and lock lid, cook on HIGH pressure for 12 minutes Quick release pressure Take a small bowl and add stevia, salt, pepper, pepper flakes, and mix Life squash out and shred using 2 forks, pour water out of the pot and dry it Set your pot to Saute mode and add butter, let it heat up Add garlic, cook for 1 and ½ minutes Add sage and stevia mixture, cook for 45 seconds Pour the prepared sauce over spaghetti and stir Enjoy!