These can be kept in the fridge for 3 days or in the freezer for a month.
8 large eggs
½ cup milk
½ cup flour
¼ tsp. salt
¼ tsp. pepper
1 cup tomatoes, sliced or chopped
2 large green onions, chopped
1 ½ cups shredded cheddar cheese
Optional Add Ins:
red pepper flakes
roasted red peppers
Place the trivet in the bottom of the Instant Pot.
Add 1 cup of water.
In a large bowl, whisk together the eggs, milk, flour, salt and pepper.
Add the veggies and 1 cup of cheese, combined well.
Pour the mixture into a large ramekin that will fit inside the Instant Pot.
Cover the ramekin with aluminum foil and place it on top of the trivet inside the Instant Pot.
Close the lid and turn the vent to “Sealing”.
Select “Manually High Pressure” and set the cook time for 30 minutes.
Once completed, allow the pressure to naturally release for 10 minutes.
Then perform a “Quick Release” by opening the valve to “venting”.
Carefully open the lid.
Sprinkle the remaining ½ cup of cheese.
If you dress like a cowboy, are you ranch dressing?
2 pounds red potatoes, sliced
3 tablespoons bacon bits
2 teaspoons dried parsley (or 3 teaspoon fresh)
1 teaspoon sea salt
1 teaspoon minced garlic
1 cup cheddar cheese, grated
1/4 cup Ranch dressing
1. Combine all ingredients except for the cheese and Ranch dressing in the pot.
2. Close the lid and set the vent to “sealing”
3. Set the Manual button to 7 minutes on high pressure.
4. Allow the pressure to release naturally.
5. Stir in the cheese and Ranch dressing.
1 tbsp olive oil
1 cup mushrooms, diced
1½ cups cabbage, shredded
½ cup carrot, diced
2 tbsp Braggs Amino Acids
1 tsp fresh ginger (grated)
1 tsp sesame oil
12 dumpling wrappers
Add the olive oil and set to “saute”.
Add the mushrooms, carrots, cabbage, and soy sauce.
Saute until softened.
Remove the filling from the instant pot, and add the ginger and sesame oil.
Add 1 tsp of filling to the middle of dumpling wrapper.
Fold over and press together the edges.
You can place the prepared dumplings into a bamboo steamer, but I just use a vegetable steamer coated with a little olive oil.
Add the water and the rack to the bottom of the Instant Pot.
And then you should put filled steamer into the instant pot.
Set the vent to “sealing”.
Manually set the cooking time to 7 minutes.
When the cooking time is over, do a quick pressure release and allow to cool slightly before serving.
1 pound carrots, peeled and sliced
1 yellow onion, diced
2 garlic cloves, minced
2 roma tomatoes, chopped
1 cup tomato juice
1 teaspoons cumin
1 teaspoons coriander
1 teaspoons chili powder
1 teaspoon salt
Juice from 1/2 lime
1 pound chicken breasts
4 cups chicken broth
1 gallon-sized plastic freezer bag
Add all ingredients to freezer bag except chicken broth and label. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. The night before cooking, move frozen bag to your refrigerator to thaw. Add the contents to your slow cooker and add 4 cups chicken broth. Cook on “low” setting for 6-8 hours.
2 tablespoons extra virgin olive oil
1 shallot, chopped
1 garlic clove, chopped
1 32 oz can diced tomatoes
⅔ cup wild rice
1½ cups chicken stock
1 rosemary sprig
1 thyme sprig
Salt and pepper to taste
Sautee the shallot and garlic in the olive oil until translucent then stir in the tomatoes and rice, as well as stock, rosemary and thyme. Season with salt and pepper and cook on low heat for 25 minutes or until the rice is tender.
6 whole cloves garlic
4 zucchini, chopped
1 onion, chopped into rings
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon fresh thyme
2 tablespoons of parmesan cheese or nutritional yeast for a vegan option
Preheat oven to 400°F. Arrange the garlic, zucchini, and onions on a baking sheet. Drizzle with vinegar and oil and season with salt and pepper, tossing to coat well. Roast in oven for 20–25 minutes, then toss with fresh thyme, and parmesan or nutritional yeast.