(Prep + Cooking Time:10 minutes |Servings:4) Ingredients: 8 oz. prosciutto slices 1 lb. asparagus, trimmed 2 cups water A pinch of salt Directions: Wrap asparagus spears in prosciutto slices and place them on the bottom of the steamer basket in your instant pot Add 2 cups water to the pot, add a pinch of salt, close the lid and cook at High for 4 minutes Release the pressure naturally, carefully open the lid; transfer asparagus canes on а platter and serve at room temperature.
(Prep + Cooking Time:45 minutes |Servings:4) Ingredients: 1 lb. canned chestnuts, drained and rinsed 1 celery stalk; chopped 4 tbsp. butter 1 potato; chopped 1 bay leaf 4 cups chicken stock 2 tbsp. rum 1 yellow onion; chopped 1 sage spring; chopped. Salt and white pepper to the taste A pinch of nutmeg Whole cream for serving Sage leaves; chopped for serving Directions: Set your instant pot on Sauté mode; add butter and melt it Add onion, sage, celery, salt and pepper, stir and cook for 5 minutes.
(Prep + Cooking Time:20 minutes |Servings:4) Ingredients: 4 leeks, washed, roots and ends cut off 1 tbsp. butter 1/3 cup water Salt and black pepper to the taste Directions: Put leeks in your instant pot, add water and butter, salt and pepper to the taste; then stir well. close the lid and cook at High for 5 minutes Quick release the pressure, open the instant pot lid, set it on Sauté mode and cook leeks for 5 more minutes. Divide among plates and serve
(Prep + Cooking Time:17 minutes |Servings:4) Ingredients: 4 white fish fillets 1 cup fish stock Juice and zest from 1 orange A drizzle of extra virgin olive oil A small piece of ginger; chopped. 4 spring onions; chopped. Salt and black pepper to the taste Directions: Pat dry fish fillets, season with salt, pepper and rub them with the olive oil Put stock, ginger, orange juice, orange zest and onions in your instant pot. Put fish fillets in the steamer basket, seal the instant pot lid and cook at High for 7 minutes. Quick release the pressure, divide fish among plates and drizzle the orange sauce on top.
(Prep + Cooking Time:30 minutes |Servings:4) Ingredients: 1 lb. shrimp, peeled and deveined 4 tbsp. butter 2 garlic cloves; minced. 1 ½ cups Arborio rice 2 tbsp. dry white wine 4 ½ cups chicken stock 3/4 cup parmesan, grated 1/4 cup tarragon and parsley; chopped 1 yellow onion; chopped. Salt and black pepper to the taste Directions: Set your instant pot on Sauté mode; add 2 tablespoon butter and melt. Add garlic and onion, stir and cook for 4 minutes Add rice, stir and cook for 1 minute Add wine, stir and cook 30 seconds more. Add 3 cups stock, salt, and pepper; then stir well. seal the instant pot lid and cook at High for 9 minutes.
(Prep + Cooking Time:60 minutes |Servings:4) Ingredients: 2 lb. mackerel, cut into big pieces 1 cup water 1 garlic clove, crushed. 2 celery stalks, sliced 1/3 cup mirin 1/4 cup miso 1/3 cup sake 1 sweet onion, thinly sliced 1 tbsp. rice vinegar 1 tsp. Japanese hot mustard 1 tsp. sugar 1 shallot, sliced 1-inch ginger piece; chopped Salt to the taste Directions: Set your instant pot on Sauté mode; add mirin, sake, ginger, garlic and shallot, stir and boil for 2 minutes.
(Prep + Cooking Time:20 minutes |Servings:4) Ingredients: 1 lb. salmon meat; minced. 1 tsp. extra virgin olive oil 1/2 cup panko 2 tbsp. lemon zest Tomatoes slices for serving Mustard for serving Salt and black pepper to the taste Arugula leaves for serving Directions: Put salmon in your food processor and blend it. Transfer to a bowl, add panko, salt, pepper and lemon zest and stir well. Shape 4 patties and place them on а working surface. Set your instant pot on Sauté mode; add oil and heat it up Add patties, cook for 3 minutes on each side and divide them on buns. Serve with tomatoes, arugula and mustard.
(Prep + Cooking Time:20 minutes |Servings:2) Ingredients: 2 salmon fillets, frozen (1-inch thickness) 2 tbsp. olive oil 1 cup. tap water, running cold Salt and pepper, to taste Directions: Pour 1 cup. water in the Instant Pot. Set the steamer rack and put the salmon fillets in the rack. Lock the lid and close the steamer valve. Press “Manual”, set the pressure on “Low”, and set the timer for 1 minute When the timer beeps, turn off the pot and quick release the pressure Carefully open the lid. Remove the salmon fillets and pat them dry using paper towels. Over medium-high heat, preheat а skillet. Grease the salmon fillet skins with 1 tablespoon olive oil and generously season with black pepper and salt. When the skillet is very hot, with the skin side down, put the salmon fillet in the skillet. Cook for 1 to 2 minutes until the skins are crispy. Transfer the salmon fillets into serving plates and serve with your favorite side dishes. This dish is great with rice and salad.
(Prep + Cooking Time: 45 minutes | Servings: 5) Ingredients: 1 cup dried great northern white beans; rinsed 3 ½ to 4 cups water; or more as needed 1 (14-ounce) can lite coconut milk 1 cube vegetable or “not chicken” bouillon 1 cup frozen sweet corn 1 small to medium tomato; diced 1/4 cup raw millet 1 ½ tsp. smoked paprika; or more as needed 1 tsp. salt; or as your liking Directions: In the Instant Pot, stir together the beans, tomato, millet, bouillon cube, paprika, salt, water and coconut milk. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 32 minutes After completing the cooking time, turn off the Instant Pot “Note: do not let it go into Keep Warm mode” and let the pressure release naturally for 10 minutes; quick release any remaining pressure. Remove the lid carefully and stir in the corn. Taste and adjust the seasonings, as needed.
(Prep + Cooking Time:35 minutes |Servings:4) Ingredients: 1 lb. carrots; chopped. 1 tbsp. vegetable oil 1 tbsp. butter 1 garlic clove; minced. 1 small ginger piece, grated 1 onion; chopped 1/4 tsp. brown sugar 2 cups chicken stock 1 tbsp. Sriracha 14 oz. canned coconut milk Salt and black pepper to the taste Cilantro leaves; chopped for serving Directions: Set your instant pot on Sauté mode; add butter and oil and heat them up Add onion, stir and cook for 3 minutes. Add ginger and garlic, stir and cook for 1 minute