1 Creamed Corn
4 ounce cream cheese
2 tbsp. butter
½ cup milk
1 pound corn kernels
1 tsp. sugar
Place the corn and sugar in the pot, and sprinkle with salt. Add the milk. Dot over with some cream cheese and butter Place the lid on and lock. Set to high pressure for two hours.
Once done, use the quick release function to remove the pressure, and carefully take off the lid. Mix well.
If it’s too thick, add more milk.
Taste test and add pepper and salt if needed.
2 Butternut Squash
Prep Time: 0 minutes; Cook Time: Varies Recommended Serving Size: 1 cup; Serves: 6
1 cup water
Put the rack in the instant pot and fill with one cup of water. Wash the squash and cut into sections if you need to so it will fit in the pot. Do not remove the seeds yet. Once finished, use the quick release function to remove the pressure. Carefully take the lid off and allow to cool for about five minutes. Section into fourths, and check for doneness
If it is half done – cook again on high for 15 minutes.
If it is more than half done – cook again on high for 8 minutes.
If it is less than half done – cook again on high for 20 minutes.
How you plan on using the squash will dictated as to how done you need to make it. Once done, quick release the pressure and fix as you would like.
3 Crispy Potatoes
Prep Time: 5 minutes; Cook Time: 10 minutes Recommended Serving Size: 1 cup; Serves: 3
½ pound fingerling potatoes, peeled
¼ cup minced Italian parsley
1 tbsp. butter
Put one half cup of water in the bottom of your pot. Place in the steamer insert.
Put the potatoes on the insert.
Cover with the lid and seal.
Cook on high for five minutes, and let the pressure release.
Take the potatoes out of the pot and discard water.
Set pot to sauté and melt the butter.
Place in the potatoes and season with pepper and salt.
Allow to sauté for a few minutes until crispy. Flip and brown the other side. Squeeze on the lemon juice and toss with parsley.