Chili

 From:  https://www.pressurecookrecipes.com/instant-pot-chili/#recipe

Servings:  4-6

• 1 - 1 ½ pound ground beef
• ▢1 medium onion , diced
• ▢4 garlic cloves , minced
• ▢2 cans (540ml/19oz) red kidney beans , drained and rinsed
• ▢3 tablespoons (49g) tomato paste
• ▢1 can (28oz) crushed tomatoes
• ▢1 - 2 tablespoons (8g - 16g) chili powder (depends on your chili powder’s spiciness and preference)
• ▢1 tablespoon (6g) cumin seed , ground
• ▢1 teaspoon (1g) dried oregano
• ▢1 tablespoon (15ml) olive oil
• ▢
• ▢Brown sugar, kosher salt, black pepper to taste

Umami Chicken Stock Mixture:

• ▢1 cup (250ml) unsalted chicken stock
• ▢2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
• ▢1 tablespoon (15ml) regular soy sauce
• ▢1 teaspoon (2.5g) unsweetened cocoa powder

Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.

Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot.

Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice.  Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
Mix Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a 500ml measuring cup.
Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
Pressure Cook Chili: Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes with all the juice on top. Do not mix
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release. Open the lid carefully.
Reduce and Season: If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode.
Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper.

Cranberry Sauce

 From:  https://www.onceuponachef.com/recipes/fresh-cranberry-orange-sauce.html

Servings:  2 1/4 cups

• 1/2 cup fresh orange juice, from two oranges
• 1/2 cup water
• 3/4 cup plus 2 tablespoons sugar
• 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
• Zest of one orange, about 2 teaspoons
• Pinch salt
• 
  

1. In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.
3. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.

Strawberry Cake

 From:  https://dessertdonelight.com/healthy-strawberry-cake-made-with-oats/

Servings:  10

Ingredients

• 8 ounces strawberries, cored and thickly sliced
• 1 and 1/2 cups oat flour
• 1/4 cup potato starch or corn starch
• 10 madjool dates or 20 smaller dates 
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 flax eggs
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon pink gel food coloring optional

Instructions

• Preheat oven to 350°F (177°C). Line a 9 inch cake pan with parchment paper and spray the parchment with non stick spray.
• In a medium saucepan, combine sliced strawberries and 1 Tbsp lemon juice (I make it without adding any sweetener, but up to a 1/4 cup of honey can be added). Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.
• Reduce heat and simmer 20-23 min or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration.
• Mix the oat flour, potato starch, baking powder, and baking soda together in a large bowl. Set aside.
• Add dates to food processor.  Blend for a few seconds to initially break them up.  Add coconut oil and blend until dates are pretty small pieces.  Add strawberries,  vanilla extract, and pink food coloring.  Blend all together.
• Pour the wet mixture into the dry mixture and mix together with a large spoon until well incorporated. Do not over mix.
• Pour the batter into the prepared cake pan and bake for 20-30 minutes, or until a toothpick inserted into the center comes out (mostly) clean.
• Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.