Easy Parmesan Risotto

4 TB butter, cut into pieces
1.5 cups Arborio rice
4 cups vegetable broth, divided
1/4 cup Parmesan cheese
salt & pepper to taste

1. Press the Saute button; add and melt the butter.  Stir in rice and saute for a couple of minutes.  Add 1 cup broth and stir until it is absorbed by the rice.

2. Stir in remaining 3 cups broth & cheese.  Lock lid, set pressure cook button to high, and set time for 10 minutes.

3.  When timer beeps, let pressure release naturally for 10 minutes.  Quick release any remaining pressure.  Open lid & season with salt & pepper.

Dark Chocolate Avocado Brownies

Source: skinnyms.com

Ingredients

• 3/4 cup whole wheat flour, optional almond flour for a GF recipe
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 small eggs
• 1 ripe avocado, peeled & pitted
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 3/4 cup pure maple syrup
• 1 cup dark chocolate chips

Instructions

1. Preheat oven to 350. Lightly spray an 8X8 inch pan with non stick spray.
2. In a small bowl, combine flour, cocoa powder, baking powder, and salt. Set aside. In blender, blend eggs, avocado, coconut oil, vanilla extract, and maple syrup until smooth. Add to flour mixture and stir well. Gently fold in chocolate chips and spread into prepared pan.
3. Bake in preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting. Store refrigerated in an airtight container.

Easy Mashed Potatoes

8 red potatoes
2 cups water
1 tsp salt
3 TB butter
1/2 cup milk, maybe more
salt & pepper to taste

1. Place whole potatoes, water & salt in Instant Pot.  Close & lock the lid, select pressure cook (high) for 20 minutes.
2. When time is up, quick release the pressure.  If desired, remove potato skins.  Mash, then add butter & milk, adding more milk if necessary to make the potatoes of desired consistency.  Season with salt & pepper. 

Roasted Baby Potatoes

Source: www.hippressurecooking.com

5 TB olive oil
2 lbs. baby potatoes (or fingerling)
1/2 tsp crushed rosemary
1/4 tsp salt
1/4 tsp pepper
3 garlic cloves, minced
1 cup vegetable broth

1. On instant pot, select "saute" to preheat. Pierce the middle of each potato with a knife.

2. When the word "hot" appears, add oil. Then add potatoes, garlic, salt, pepper, & rosemary. Roll potatoes around until browned, about 8-10 minutes.

3. Pour in the stock; close & lock lid.  Pressure cook for 11 minutes. Quick release the pressure when done.

Creamy Broccoli Cheese Soup

Source: The Ultimate Vegetarian Cookbook for your Instant Pot
Serves 4

1 pound broccoli, chopped into florets (about 3 large crowns)
2 medium carrots, shredded
1/2 cup chopped onion
3 cups vegetable broth
16 oz. half & half
8 oz. shredded cheddar cheese
salt & pepper to taste
optional garnish: croutons

1. To instant pot, stir together broccoli, carrots, onion, & broth.  Seal pot with lid and select manual high pressure for 15 minutes.
2. Release pressure using quick release method and remove lid.  Add remaining ingredients and stir until cheese is melted. 
3.  Transfer contents to Vitamix (or other good blender) and puree until smooth.  Return to pot and keep on warm until ready to serve.

Baked Crispy Peanut Tofu

Source: minamalistbaker.com

Pictured here with rice noodles, chopped green onions & carrots, & crushed peanuts

TOFU

• 21 oz extra firm tofu (1.5 blocks)
• 5 Tbsp tamari or soy sauce 
• 1.5 tsp chili garlic sauce
• 1.5 tsp toasted sesame oil
• 1.5 Tbsp maple syrup
• 6-8 Tbsp cornstarch (for crispy tofu! You can try subbing arrowroot, but we haven’t tested it and can’t guarantee the results)

PEANUT SAUCE (makes extra)

• 5 Tbsp creamy peanut butter (or other nut or seed butter)
• 4 Tbsp tamari (or coconut aminos, but add more to taste as it’s less salty)
• 2 Tbsp chili garlic sauce
• 2 Tbsp lime juice
• 4 Tbsp maple syrup
• 4 tsp sesame oil

Instructions

1. Preheat oven to 400 degrees F 
2. Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.
3. In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
4. Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
5. Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
6. Transfer tofu to oiled baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
7. Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and 3/4 of the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
8. At this point it’s ready to eat! Enjoy as is or with any Asian-inspired dish, using the remaining sauce as a topping if desired.