Favorite Instant Pot Recipes
Many of you know how much we love our Instant Pot.
This is a recipe I have made many times now and the kids love it. I tend to use a lot of onions, garlic & beans per amount of ground beef but if you are a meat eating believer, this recipe is very flexible.
TACO RECIPE
1. Brown 1/2-1lb of ground beef and 1 diced onion and 4 garlic cloves
1. Brown 1/2-1lb of ground beef and 1 diced onion and 4 garlic cloves
2 Add 1 1/4. cups dried black beans
3. Add enough water to cover the beans about 1/2 inch over the top of the beans (about 3 cups)
4. Press “Beans/Chili” and allow the Instant Pot to run its cycle
5. Release the pressure manually
6. Add 1-2 tablespoons of taco seasoning (recipe below) + more water if needed’
7. Saute the meat/beans/seasoning until beans are completely tender (about 10 minutes)
8. Serve with your avocado, warm tortillas
TACO SEASONING
2 tablespoon chili powder
½ teaspoon garlic powder
½teaspoon onion powder
½ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
1 teaspoon paprika
3 teaspoons ground cumin
2 teaspoons sea salt
1 Tablespoon organic corn starch
Combine and store in a jar. Use as needed. Double, triple, and quadruple this recipe to save time!
We have so much squash this fall: if anyone out there wants some free squash, let me know!
3. Add enough water to cover the beans about 1/2 inch over the top of the beans (about 3 cups)
4. Press “Beans/Chili” and allow the Instant Pot to run its cycle
5. Release the pressure manually
6. Add 1-2 tablespoons of taco seasoning (recipe below) + more water if needed’
7. Saute the meat/beans/seasoning until beans are completely tender (about 10 minutes)
8. Serve with your avocado, warm tortillas
TACO SEASONING
2 tablespoon chili powder
½ teaspoon garlic powder
½teaspoon onion powder
½ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
1 teaspoon paprika
3 teaspoons ground cumin
2 teaspoons sea salt
1 Tablespoon organic corn starch
Combine and store in a jar. Use as needed. Double, triple, and quadruple this recipe to save time!
We have so much squash this fall: if anyone out there wants some free squash, let me know!
ROASTED DELICATA SQUASH
1-2 delicata squash, depending on size 2 tbsp olive oil salt to taste
Preheat oven to 425 degrees.
With a sharp knife, cut delicata in half lengthwise. Save the seeds and use them like pumpkin seeds if you wish. Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces.
Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Spread the pieces out so they caramelize nicely.
Place in oven and roast 15 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.
Continue roasting until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.
Serve as a side dish with the rest of your dinner. Great with Mexican or with salad!
