Lasagna

 From:  https://amindfullmom.com/instant-pot-lasagna/

Servings: 6

Ingredients

• ▢6-8 no-boil or oven ready lasagna noodles
• ▢1/2 pound hamburger (replace with a mix of broccoli, carrots, and zucchini diced small for a vegetarian option *I think adding tomato paste to veggies add flavor)
• ▢2 teaspoons Italian seasoning divided
• ▢1 teaspoon minced garlic
• ▢¼ teaspoon crushed red pepper flakes optional
• ▢½ onion chopped
• ▢16 ounces ricotta cheese


• ▢1 egg
• ▢½ teaspoon garlic powder
• ▢⅓ cup Parmesan cheese freshly grated
• ▢3 cups spaghetti sauce (I like the organic sauce from Aldi)
• ▢2 cups shredded Mozzarella Cheese divided
• Instructions

• Turn the Instant Pot to Saute and let heat for a couple of minutes.
• Saute meat until most of the pink is gone.  (If using the vegetarian option: Cook your veggies in a saute pan until they are bright and colorful.  If there is water in the pan after cooking, pour off.  Add the 6 oz can tomato paste.  Mix. )


• Add 1 teaspoon Italian Seasoning, minced garlic, and diced onion. Saute for 3-5 minutes.  
• Once meat is browned, remove from pressure cooker using a slotted spoon. Turn Instant Pot off.
• Pour in 1 ½ cups of water into the Instant Pot Inner Pan and Scrape up any browned bits of meat with a spoon or spatula.
• Add in trivet to the Instant Pot right over the water.
• Mix together the ricotta cheese with an egg, 1 teaspoon Italian Seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese. If you want a little kick to your lasagna, add in the crushed red pepper flakes as well.
• In a 7 by 3-inch springform pan or 7 by 3-inch oven-safe cake pan, layer the ingredients for the lasagna. Start with a thin layer of marinara sauce. Break up oven-ready lasagna noodles to fit to cover the bottom of the baking pan. Top with half the ricotta cheese mixture. Sprinkle with half the meat and onion mixture. Cover the meat mixture with marinara sauce and then sprinkle with light layer of mozzarella cheese. Add another layer of lasagna noodles, breaking to fit in a single layer over the marinara sauce. Top with remaining ricotta cheese mixture. Sprinkle with remaining meat mixture. Top with another layer of marinara sauce and then sprinkle with a light layer of mozzarella cheese. Add the final layer of lasagna noodles, breaking to fit again. Top with a generous layer or tomato sauce. Sprinkle generously with shredded Mozzarella Cheese.
• Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker. If you are worried about condensation forming on the top of your lasagna, loosely cover with foil.This will prevent any condensation from forming on the cheese layer.
• Place lid on pressure cooker and be sure your instant pot is sealed.
• Set to cook on high pressure for 22 minutes if NOT covered with foil, 27 minutes if covered with foil.
• Let the pressure release for 10 minutes and then do a quick release for any remaining pressure.
• If you would prefer a browned top to your lasagna, remove lasagna from the Instant Pot and place on a cookie sheet. Place lasagna under broiler for 3-6 minutes, watching carefully, as to not burn.
• Let the lasagna sit for 10 minutes before serving. 

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)
• 7 inch springform pan

Notes

Condensation: If you are worried about condensation forming on the top of your lasagna, loosely cover with foil and add 5 minutes to cook time. This will prevent any condensation from forming on the cheese layer. If you skip that step, just lightly dab off any moisture that occurs and then broil to perfection!

To Prepare in Advance: Assemble and refrigerate for up to 24 hours before pressure cooking (I would recommend using a 7-inch cake pan versus a springform pan to prevent leaks.)

Storage: Store leftover lasagna in a sealed container for up to 3 days in the refrigerator. 

Instant Pot Vegetarian Chili

From:  https://www.wellplated.com/instant-pot-vegetarian-chili/

Instant Pot Vegetarian Chili

yield: 6 SERVINGS

prep time:

15 MINS

cook time:

35 MINS

total time:

50 MINS

Instant Pot Vegetarian Chili with Black Beans, Quinoa, and Sweet Potatoes. Easy, healthy, and filling with the perfect blend of spices. BEST veggie chili!

Ingredients

•  1 tablespoon olive oil
•  1 medium yellow onion — 1/4-inch diced
•  2 medium sweet potatoes — peeled and 1/2-inch diced (about 4 generous cups)
•  2 medium red bell peppers — 3/4-inch diced
•  4 cloves garlic — minced
•  1 tablespoon chili powder
•  1 teaspoon chipotle chili powder
•  1 teaspoon ground cumin
•  1 1/4 teaspoons kosher salt
•  2 1/2 cups low-sodium vegetable broth
•  1 (8-ounce) can low-sodium or no-salt-added tomato sauce
•  1/2 cup uncooked quinoa
•  1 (15-ounce) can low-sodium black beans, rinsed and drained
•  1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained
•  1/2 teaspoon granulated sugar

FOR SERVING:

•  Sliced avocado
•  Chopped fresh cilantro
•  Shredded cheese
•  Crushed tortilla chips
•  Nonfat plain Greek yogurt or sour cream

Instructions

1. To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.
2. Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).
3. Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
4. Turn the Instant Pot to OFF.  Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!

Instant Pot Wild Rice Soup

From:  https://pinchofyum.com/instant-pot-wild-rice-soup

• Prep Time: 15 mins
 
• Cook Time: 45 mins
• Yield: 6 servings (1 1/2 cups per serving)

INGREDIENTS

For the Instant Pot:

• 5 medium carrots, chopped
• 5 stalks celery, chopped
• half of an onion, chopped
• 3 cloves garlic, minced
• 1 cup uncooked wild rice (see notes)
• 8 ounces fresh mushrooms, sliced
• 4 cups vegetable or chicken broth
• 1 teaspoon salt
• 1 teaspoon poultry seasoning (see notes)
• 1/2 teaspoon dried thyme

For the Stovetop:

• 6 tablespoons butter
• 1/2 cup flour
• 1 1/2 cups milk (I used 2%)

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INSTRUCTIONS

1. Instant Pot: Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.
2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

NOTES

Cook Time: If you’re short on time, 30 minutes should do the trick as well!

Please use actual wild rice! (affiliate link) I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice, and don’t use a “wild rice blend” which is just white or brown rice with a few flecks of wild rice. Use straight WILD RICE. Chicken can be added – just pop it in the instant pot with everything else and shred it when it’s done. Poultry seasoning is usually a mix of thyme, sage, garlic, onion, etc. I used a “chicken grilling spice” in one of my test batches and it tasted great. Anything with those earthy spices – thyme, sage, maybe even rosemary – will work nicely. Crockpot version: Check out this recipe. Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in.