Instant Pot Quiche

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

bell peppers

bacon bits


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.

Instant Pot Ranch Potatoes

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.

Instant Pot Veggie Dumplings


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.

Mexican Chicken Soup

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.

Tomato Risotto


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.

Roasted Garlic, Onion and Zucchini


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.

Instant Pot Caramelized Onions

This seems like a lot of onions, but I like to make extra because they can be kept in the freezer for 6 months.


6 T butter

6 pounds Vidalia Onions, sliced

½ tsp baking soda

Salt and pepper to taste


Pre heat your instant pot. And when hot, include the butter to melt

Add onion and baking soda and sauté until the onions begin to soften.

Salt and pepper to taste.

Close the lid and pressure cook for 10 minutes.

After 10 minutes do a quick pressure release and open the lid.

Green Eggs, Sam I Am


2 cups water

½ teaspoon white wine vinegar

½ teaspoon salt

2 eggs

1 tablespoon lemon juice

1 avocado, halved and pitted


Combine the water, vinegar and salt in a saucepan and bring to a boil. Crack open the eggs and drop them in the boiling water. Cook until the eggs are set on the outside, but still soft on the inside. Drizzle the lemon juice over the avocado halves. Drain the eggs and place one into each avocado half.

Rosemary Chicken Skewers


1½ pounds chicken breasts, cubed

1 tablespoon dried rosemary

1 teaspoon smoked paprika

1 zucchini, cubed

1 red onion, cut into large cubes


Season the chicken with rosemary and paprika. Alternate the chicken, zucchini and red onion on wooden skewers. Grill each side for appropriately 4-5 minutes.