1 Sweet Brussel Sprouts
Prep Time: 0 minutes; Cook Time: 4 minutes Recommended Serving Size: 1 cup; Serves: 6
Ingredients:
2 tsp. orange zest
1 pound Brussel sprouts, trimmed
2 tbsp. butter
1 tbsp. maple syrup
6 tbsp. orange juice
Directions:
Put all of the ingredients in the pot, and seal the lid on.
Set on high for four minutes for tender sprouts. Cook for less if you prefer them crunchy.
Once finished, turn off, and quick release the pressure.
Give everything a stir to coat the sprouts.
2 Corn
Prep Time: 10 minutes; Cook Time: 22 minutes Recommended Serving Size: 1 ear of corn; Serves: 2
Ingredients:
2 ears of corn
2 cups water
Directions:
Shuck and clean the corn. Add the water to the pot, and stack the corn inside vertically.
Close and seal the lid. Set on high for 2 minutes. Allow the pressure to release naturally. This will take about 20 minutes.
3 Maple Bacon Squash
Prep Time: 0 minutes; Cook Time: 30 minutes Recommended Serving Size: 1 cup; Serves: 6
Ingredients:
Salt
2 tbsp. maple syrup
2 tbsp. butter
½ cup diced, cooked bacon
4 pounds acorn squash
Directions:
Put one cup of water into the instant pot, and set the trivet in. Place the squash on the trivet.
Close and seal the lid. Set to high for eight minutes. Once done, quick release pressure and allow to cool.
Carefully take out the squash. Slice them open and remove the seeds.
Add the squash back to the pot. Close and seal on the lid. Set to cook on high for eight minutes. Quick release the pressure and let it cool.
Remove the squash, and remove the flesh. Mash in the butter and syrup using a potato masher.
Mix in the bacon and salt, and mix well.
4 Buffalo Cauliflower
Prep Time: 5 minutes; Cook Time: 2 hours, 30 minutes Recommended Serving Size: 1 cup; Serves: 6 to 8
Ingredients:
½ cup buffalo sauce
2 packages frozen cauliflower
1 cup shredded cheese
2 cans cheddar cheese soup
Directions:
Coat your instant pot with some nonstick spray.
Lightly thaw the cauliflower. Pour into a bowl, and stir in the rest of the ingredients. Season with pepper and salt.
Pour the mixture into the instant pot.
Close and seal the lid.
Set to slow cook on high for 2 and a half to three hours, or until tender.
Once done, quick release the pressure and enjoy.
4 Cheesy Broccoli
Prep Time: 5 minutes; Cook Time: 2 hours, 30 minutes Recommended Serving Size: 1 cup; Serves: 6 to 8
Ingredients:
Salt
Pepper
2 packages frozen broccoli florets
1 cup shredded cheese
2 cans cheddar cheese soup
Directions:
Thaw the broccoli on the counter for one hour prior to cooking.
Put all of the ingredients in a bowl and mix to combine.
Pour the mixture into your instant pot. Close and seal the lid.
Set to slow cook on high for two and a half to three hours.
Once done, quick release the pressure and enjoy.
5 Cheesy Cauliflower
Prep Time: 5 minutes; Cook Time: 2 hours, 30 minutes Recommended Serving Size: 1 cup; Serves: 6 to 8
Ingredients:
1 cup shredded cheese
2 packages frozen cauliflower
Pepper
Salt
2 cans cheddar cheese soup
Directions:
Thaw the cauliflower on the counter for one hour.
Put the cauliflower and the remaining ingredients in bowl and mix to combine.
Pour the mixture into your instant pot. Close and seal the lid.
Set to slow cook on high for two and a half hours to three hours.
Once done, quick release the pressure and enjoy.
6 Greek Fries
Prep Time: 5 minutes; Cook Time: 10 to 20 minutes Recommended Serving Size: ¼ of the fries; Serves: 4
Ingredients:
Oregano
4 large potatoes, cut into wedges
1 lemon
1/2 cup Feta cheese
Directions:
Set the trivet in the bottom of the pot and place the potatoes on top. Put in one cup of water.
Close and seal the lid. Set on high for two minutes.
Remove the potatoes carefully and dry them completely.
