Quick Pot Pea Risotto

1/4 cup olive oil
2 shallots, minced
4 cloves garlic, minced
2 cups Arborio Rice
8 cups vegetable broth
1 cup white wine
1 tsp. Salt
1/2 tea. Black Pepper
1 cup grated Parmesan cheese, divided
1 1/2 cups frozen peas

Place the inner pot in the Quick Pot.
Press the Saute button and the Program Dial to select the Beef Setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle.
Add the olive oil, shallots and garlic to the Inner pot and saute 2-3 minutes.
Add the rice and coat with olive oil. Press the cancel button.
Add the broth, white wine, salt, pepper, and 1/2 cup Parmesan cheese.
Place the lid on the Quick Pot and turn the lid counterclockwise. The lid will lock and the Pressure Release Valve will close.
Press the Pressure button, scroll to the Risotto setting, and press the Program Dial. Press the Program Dial again to confirm the medium setting and begin the cooking cycle (8 min. cooking time).
When the  timer reaches 0, the Quick Pot will automatically switch to Keep Warm. Press the Cancel button. Slide the Steam Release switch to the Open position. When the steam is released, remove the lid. Stir in 1/2 cup Parmesan cheese and the peas. Let sit 5 minutes before stirring.

Quick Pot Beef Stew

• 2 lbs. stew meat, cubed into 1 1/2 to 2 inch cubes.
• 2 tablespoons olive oil, divided
• 1 tsp. salt
• 1/2 tsp. pepper
• 12 pearl onions (either fresh which you've soaked in boiling water to remove skins or frozen) OR 1 yellow onion chopped
• 1 clove garlic, minced
• 3 cups beef broth
• 1 bay leaf
• 4, carrots cut into 1-inch pieces on the diagonal
• 4 medium potatoes, cut into 1 1/2-inch pieces, (or try turnips -they are good in it)
• 1 stalk celery, sliced
• 2 tablespoons cornstarch or 1/4 cup rice flour
2 tablespoons water
• 
  Optional:
  2 tablespoons tomato paste
  1 tablespoonWorcestershire sauce
  1 teaspoon dried Italian seasoning
  1 teaspoon dried thyme

Heat 1 tablespoon of the olive oil in the Instant Pot using saute mode. When the pot is hot, add half of the beef in a single layer. Sprinkle the beef with half of the salt and pepper.
Brown the beef on the first side, without moving it, for 4 minutes or until it is browned and releases easily from the bottom of the pot. Flip the beef pieces and brown on the second side for about 4 minutes more. Remove the beef to a clean bowl.
Add the remaining 1 tablespoon olive oil to the pot. Brown the second half of the beef, seasoning with the remaining salt and pepper, about 4 minutes per side. Remove the browned beef to the bowl with the first half of the beef.
Add the garlic to the pot, press cancel to turn off the heat, and cook, stirring, for 30 seconds.
While the Instant Pot is hot, deglaze the pot by pouring in 1 cup of the beef broth and scraping up any browned bits from the bottom of the pot. Pour in the remaining 2 cups of broth.
If using, add the tomato paste, Worcestershire sauce, Italian seasoning, thyme. and bay leaf and stir to combine. Add the beef back to the pot, along with any juices from the bowl. Place the bay leaf, carrots, potatoes and celery on top of the beef. Do not stir.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the Manual/Pressure Cook button and set the cook time to 35 minutes at high pressure. The Instant Pot will take 10-15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.
Open the Instant Pot lid. Remove the bay leaf.
Thicken the stew by stirring together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this mixture into the Instant Pot and turn on saute mode. Allow the stew to simmer, stirring occasionally, until slightly thickened. Be careful to not break up the vegetables as you stir.

Quick Pot Scalloped Potatoes

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 mins

3 pounds  white potatoes  (peeled and sliced into 1/4 inch rondelles)
1 cup  veggie broth
1/2 teaspoon  salt
1/2 teaspoon  ground black pepper
1/2 teaspoon  oregano
1 teaspoon  garlic powder
4 cloves  garlic  (minced)
1 cup  heavy cream
2 cups  yellow cheddar cheese  (shredded and divided)

Add sliced potatoes to the Instant Pot.
Add broth, salt, pepper, oregano, and garlic powder, stir to combine.
Close the lid, point valve to sealed and cook on High Pressure for 1 minute, followed by a 3 mins NPR and after that release manually the remaining pressure.
Preheat oven to 375 degrees F.
Gently transfer the potatoes from the IP to a pie baking dish and set aside.
Turn the Saute mode on, and add the garlic to the leftover liquid in the pot. Stir and cook for 30 seconds.
Add cream and let it slightly simmer. Turn off IP and add 1 cup of shredded cheese, stir until fully melted and smooth.
Pour the cheese sauce over the potatoes, toss to distribute and sprinkle on top the remaining 1 cup of shredded cheese.
Bake for 15 minutes, or until the mixture is bubbly. Broil for a few minutes to brown the top.

Source: S&SM

Quick Pot Shrimp and Broccoli

2 lbs. shrimps frozen or thawed
56 oz  broccoli

For the sauce
3 tbsp low sodium soy sauce
2 tbsp oyster sauce
1 tsp rice wine vinegar or white vinegar
1 tsp brown sugar or granulated sugar or honey
1 tbsp ginger grated
2 cloves garlic grated or minced
2 tsp sesame

For the slurry
1-2 tbsp cornstarch for the slurry (add 1 tbsp of water) – you might need more.
1 tsp sriracha sauce optional

Garnish
1 tsp sesame seeds to garnish
1 green onion thinly sliced

Put all of the ingredients in the Instant Pot (except for the broccoli if you want it to stay firm, the corn starch slurry and the sesame seeds) start with the sauce ingredients, and shrimp follows. Cover with the lid, and make sure that the vent is in sealing position.

Press on "manual" or "pressure cook" make sure that it's set on high pressure, and cook for 2 minutes. Let the Instant Pot come to pressure, then it will stop cooking and will beep. Quickly release the steam and carefully open the lid.

To thicken the sauce, press on "saute" and add the slurry to the pot. Mix it with the sauce, and the sauce will be thickened (it might take just 1 minute to do this, depending on how quick your sauce thickens). If it's not thick enough, then add one more cornstarch with water mixed together before adding to the pot. Mix in sriracha sauce if using.

After thickening the sauce, add fresh broccoli florets to the pot and cover with the lid. Allow the broccoli to "steam" for a couple of minutes and it will be slightly cooked but firm and crunchy.

Serve over rice, and garnish with sesame seeds.

Source: modified slightly from the recipe at LITTLE SUNNY KITCHEN

Quick Pot Ramen

Prep Tіmе: 10 Mіnutеѕ
Cook Tіmе: 15 Mіnutеѕ
Tоtаl Tіmе: 25 Mіnutеѕ

Sеrvіngѕ: 6 Pеорlе

1 lb. сhісkеn tеndеrѕ оr chicken breasts
ѕаlt
grоund black pepper
1 1/2 tаblеѕрооnѕ vеgеtаblе оіl
4 сuрѕ lоw-ѕоdіum сhісkеn brоth
2 сuрѕ water
4 еggѕ
3 расkаgеѕ rаmеn nооdlеѕ, discard thе seasonings
8 oz bоk choy, ѕtеm rеmоvеd and ѕlісеd іntо pieces
1 1/2 tablespoons ѕоу ѕаuсе оr Jараnеѕе ѕоuр base (add mоrе to tаѕtе)
4 stalks ѕсаllіоn, whіtе раrtѕ into 2-іnсh lеngth аnd green part іntо rounds
black and whіtе ѕеѕаmе, орtіоnаl
сhіlі oil (S&B Lа-Yu Chili Oil)


Sеаѕоn the chicken wіth ѕаlt аnd ground blасk pepper оn bоth sides оf thе chicken.
Turn оn the Sаutе mоdе on the Inѕtаnt Pоt. As soon as thе роt is fullу heated аnd hot, аdd thе oil. Pаn sear the chicken untіl bоth sides turn brоwn.

Add thе сhісkеn brоth, wаtеr, аnd thе whіtе раrtѕ of the ѕсаllіоnѕ. Cоvеr thе роt аnd ѕеlесt Mаnuаl аnd ѕеt tо Hіgh pressure for 10 minutes.
Meanwhile, make thе ramen еggѕ. In a ѕmаll pot, аdd соld wаtеr. The wаtеr lеvеl muѕt bе dеер еnоugh to cover аll еggѕ. Whеn thе wаtеr bоіlѕ, аdd thе eggs аnd сооk fоr 7 mіnutеѕ. Whеn your еggѕ аrе done cooking, рlungе them іntо ice wаtеr аnd lеаvе to ѕіt for 5 mіnutеѕ. Cаrеfullу рееl off the ѕhеllѕ, while thе eggs аrе ѕtіll in the water. Make ѕurе уоu remove thе mеmbrаnе соvеrіng thе еgg whіtе. Slice the еggѕ іntо hаlvеѕ. Sеt аѕіdе.

Source: Official Kitchen