INSTANT POT RECIPES

In a small bowl, add the brown sugar, salt, cumin, garlic powder, onion powder, smoked paprika, black pepper, thyme. Whisk to combine.

Place the rib rack on a sheet tray and liberally cover both sides with the spice mixture. Rub it into the ribs and leave at room temperature for 1 hour.

To the bottom of the instant pot, add ½ cup water and apple cider vinegar. Place a circular rack on top, then add the ribs, coiling them, bone side down, in a rough circle. Close the instant pot and set to 30 minutes for fall-off-the-bone ribs, or 25 for ribs with a bit of a toothsome texture.

Let the pressure cooker naturally release for 10 minutes.

Preheat the oven to broil.

Carefully remove the ribs from the instant pot and transfer to a foil lined sheet tray. Brush with bbq sauce on all sides, then broil for about 3 minutes, or until lightly browned on top.

Cook the onion, garlic, and Serrano for a few minutes on the Saute function.

Add beans and stock. Pressure cook for 30 minutes (or more if needed).

Let pressure release for 10 minutes and then manually release the rest of the way.

Cut pork belly into 1-2" chunks. Drizzle oil into instant pot and set to sauté function. Add pork belly and brown until at least 2 sides of the pieces have a nice golden brown color. You may need to brown in batches so they don't steam. Once all pieces are browned, add them all back to the pot and proceed to step 2.

Add green onions, ginger, star anise, soy sauce, fish sauce (optional), sugar, cooking wine, and kosher salt. Top with enough water to ALMOST cover the pieces of pork in the pot. Set pressure cooker to high pressure and 20 minutes.

When the timer is up, manually release the pressure using the valve. Serve in a bowl with sauce and topped with green onions - or use in your preferred preparation.

Season the beef liberally with salt and pepper. Set aside while the pressure cooker preheats.

Set the Instant Pot to the saute function and add the oil. Once the oil is shimmering, add the beef and sear on each side, TKTK minutes. Remove the beef from the pressure cooker and transfer to a plate.

Add the flour and cook for 1 minute, until coating all the vegetables. Add the tomato paste and cook for 2-3 minutes, stirring continuously, until the tomato paste is slightly darker in color. Add the beef stock, Worcestershire, garlic powder, and onion powder, and stir to combine. Scrape any bits stuck to the bottom of the pressure cooker.

Add the beef back to the Instant Pot, along with the thyme, rosemary, and bay leaves. Place the lid on and set the steam release valve to the sealing position. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. After 1 hour, let the pressure release naturally for 10 minutes and then quick release any remaining pressure by moving the valve to the venting position.

Once the remaining pressure is released, open the pressure cooker and add the potatoes, parsnips, carrots, and onions. Taste the broth and season with salt and pepper, if needed.

Cook on Manual/Pressure Cook again for 5 minutes, then repeat the same process, letting the pressure release naturally for 10 minutes, then quick release.

Remove the lid and add the red wine vinegar. Stir to gently combine. If a thicker sauce is desired, remove the vegetables and beef from the pot and transfer to a sheet tray.

Set the pressure cooker to saute, then add 2 TB cornstarch and whisk to combine. Bring to a simmer for 2-3 minutes.

Divide the beef and vegetables evenly among bowls, then ladle the gravy over top.

Put the instant pot on the sauté function and warm some neutral oil. Add mushrooms to cook for 4-8 minutes until they've given up their moisture.

Add 1 small finely minced shallot and sauté for 1-3 minutes, until translucent.

Add rice and sauté for 1-3 minutes until the edges of the rice go translucent.

Add 1 cup of dry white wine and cook until about 90% of the liquid has cooked off.

Add 4 cups chicken stock and pressure cook for 6 minutes on high. Let pressure release naturally for 12 minutes and then manually release the rest of the way. Give it a good stir.

Add 1/2 cup grated parmesan cheese and a few tablespoons of butter.

Pour 1 cup of water into instant pot. Put the trivet inside instant pot. Put your eggs on top of the trivet, evenly spaced.

Set pressure cooker to high pressure for 4 minutes, and allow it to release naturally (do not push valve).

Put eggs straight into an ice bath to cool and stop the cooking.

Spray and line the bottom of a 6 inch spring form pan with a parchment paper circle. Wrap the entire bottom, and halfway up the sides, with tinfoil. Set aside.

In a small food processor add the graham crackers, salt and sugar. Pulse until the graham crackers are broken down into fine crumbs. Add the melted butter and pulse again to combine. The mixture should feel like wet sand.

Press the crust into the bottom of the pan, going up about 1 inch on the sides.

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese. Mix on low until the cream cheese is soft and smooth. Be careful not to beat air into the cream cheese. Add the sugar and salt and mix again on medium low for 1 minute. Add the lemon juice and vanilla paste and mix again on low until combined. Scrape down the sides of the bowl to ensure everything is evenly mixed. Add the eggs, one at a time, and mix on low again until combined. Finally, add the heavy cream and mix on low until combined. Scrape down the sides again and mix once more.

Add the filling to the springform pan and tap it on the counter 3-4 times to remove any bubbles. Cover with foil on top.

Add 1 cup of water to the bottom of the instant pot. Top with the circular rack, then place the springform pan into the pot. It will be a tight fit. Close the pressure cooker and cook for 30 minutes, then allow a natural release for 10 minutes.

Remove from the instant pot and transfer to the refrigerator for at least 6 hours. Remove the foil and then remove the cheesecake from the springform pan. Slice and serve.

In a medium heat safe bowl, add the heavy cream. Microwave in 30 second increments, until the cream reaches 160°F. Set aside.

In a large mixing bowl, add the egg yolks, sugar, vanilla bean paste, and salt. Whisk for 1-2 minutes, or until ribbon stage is achieved. Slowly add the milk, whisking continuously. Set aside.

Add 1 cup of water to the bottom of the instant pot. Top with the circular rack.

Fill ramekins 90% of the way with the creme brulee filling. Cover with aluminum foil, then transfer to the instant pot.

Pressure cook at low pressure for 20 minutes, then allow for a natural release for 15 minutes.

Remove from the instant pot, then transfer to the refrigerator for at least 6 hours.

Once the creme brulees are firm, top with additional sugar and torch.