Ingredients

• 4 cups Russet Potatoes, peeled and quartered
• 1.5 cups Water
• 3 cups thickly chopped cabbage
• 1/3 cup Heavy Cream
• 4 tablespoons Unsalted Butter
• 2.5 teaspoons Kosher Salt, divided
• 1/2 teaspoon pepper
• 1 cup Chopped Green Scallions, chopped
• Additional Butter For Serving
• 6 slices of bacon chopped (Optional)

Directions

1. Place the potatoes, water and 1 Tsp salt into the Instant Pot.
2. Place a steamer rack on top of the potatoes
3. then get a container that is oven safe and put cabbage into container. Place the container on top of the steamer rack.
4. Pressure Cook on HIGH for 5 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
5. while the potatoes and cabbage are cooking, cook the bacon (optional)
6. Remove the pan with the cabbage, chop and set aside.
7. Drain the potatoes.
8. Place potatoes, butter, 1.5 teaspoon salt, pepper, and cream into the bowl and mash or use hand mixer.
9. Stir in cabbage and the green onions.
10. When ready to serve, make a well in the center of each bowl. Fill each well with additional melted butter, then sprinkle bacon on top.

November 16, 2020 by admin

Ingredients

• 2lbs Baby Carrots 
• 1/3 cup butter
•  1/2 tsp salt
•  1/4 cup brown sugar
•  1/2 tsp ground cinnamon
• 3 TB Maple Syrup
•  1/2 cup water

Directions

1. Place carrots into the Instant Pot.
2. Add butter, salt, brown sugar, cinnamon and water.
3. Cover the pot and make sure the vent on the top of the cover is set to “Sealing”.
4. Press the “Pressure Cook” or “Manual” button. Set timer for 4 minutes.
5. Once the carrots are done cooking, switch the vent to “Venting”.
6. Stir carrots and serve.

Ingredients

• 1 large head cauliflower, cut into florets
• 1/2 TBS olive oil
• 5 cloves garlic smashed
• 1/2 cups chicken broth
• 2 TBS butter
• 3 TBS sour cream
• 1 tsp salt or to taste
• 1/2 tsp fresh ground pepper or to taste
• 1 cup freshly grated parmesan cheese
• 1 tsp chopped fresh chives plus more for garnish

Directions

1. Set instant pot to sauté normal.
2. Add olive oil to instant pot and heat it up.
3. Stir in garlic cloves, saute for 1 minute.
4. Stir in chicken broth and cook for 1 minute.
5. Insert trivet and place steamer basket in steamer basket.
6. Add cauliflower to steamer basket.
7. Pressure cook on high pressure for 3 minutes then perform a quick release.
8. Leave lid on for 2 more minutes.
9. Drain out all of the liquid and blend the cauliflower and garlic with a blender or food processor.
10. Add butter, sour cream, salt, and pepper to the blender; process until blended and creamy.
11. Then Stir in parmesan cheese and chives. 
12. Garnish with fresh chives and serve.

Ingredients

• 2 lb baby potatoes
• 1 1/2 cups low sodium chicken broth
• 1 tsps salt
• 2 TBSs butter
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme
• 1/2 tsp black pepper

Directions

1. Cut the potatoes in half then add to Instant Pot
2. Pour in the broth and season with 1 tsp salt.
3. Put the lid on and select Manual or Pressure Cook for 3 minutes then perform a 4 minute natural release.
4. Drain the liquid from the pot and add the butter, remaining 1/2 tsp salt, parsley, garlic, thyme, and black pepper.
5. Stir until butter is melted and adjust salt and pepper to taste. Serve.

Ingredients

• 1/2 Cup water
• 2lbs of Broccoli
• 3/4 cup grated sharp cheddar
• 1 tablespoon all purpose flour
• 1 clove garlic, peeled and minced fine
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup panko breadcrumbs
• 1 cup grated parmesan
• 4 tablespoons of EVOO

Ingredients

1. Add water to Instant Pot. Insert trivet and put Broccoli in steamer basket. Pressure Cook High for 0 minutes. When cycle completes perform a quick release and remove Broccoli.
2. Set oven to 400 degrees.
3. Whisk together cream and flour
4. Turn on the Sauté Low.
5. Add the olive oil to the pot followed by the garlic. Cook for 30 seconds.
6. Add the cream mixture to the Instant Pot and stir continuously.
7. Add the salt & pepper
8. Turn off the pot. Then whisk in the cheddar.
9. As soon as the cheese is melted and the mixture is creamy, pour over the vegetables in the a bowl then stir to coat the veggies.
10. In a small bowl, combine the panko, Parmesan and oil and pour over the broccoli sprouts mixture.
11. Bake at 400 degrees for 10 minutes or until top is golden brown

Ingredients

• 1 bag (16oz) Whole Brussels Sprouts trimmed
• 3/4 cup grated sharp cheddar
• 1 tablespoon all purpose flour
• 1 teaspoon fresh thyme leaves
• 1 clove garlic, peeled and minced fine
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup panko breadcrumbs
• 1/2 cup grated parmesan
• 1 to 2 tablespoons of EVOO

Directions

1. In a blender, add brussels sprouts and pulsate. You don’t want them puréed, just nice and minced. Add to a bowl.
2. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine.
3. Transfer the mixture to a 7 Cup Pyrex Dish , packing it in. Pour over the heavy cream.
4. Pour 2 cups warm water into base of IP liner. Place in your trivet, and then place in your pyrex bowl of ingredients. Place a piece of foil on top of your pyrex bowl
5. Pressure cook on high for 14 minutes.
6. While Instant Pot is cooking Preheat oven to 425 degrees F
7. When cook cycle completes perform a quick release. You can either use the same pyrex bowl to bake in or pour contents into another oven safe dish and spread around.
8. In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
9. Bake until top is beautiful golden brown color (approximately 4-5 minutes or quicker in a toaster oven). Once removed from oven, grate some fresh parmesan on top.

Ingredients

• 4 pounds medium sweet potatoes, peeled
• 3/4 cup chopped pecans
• 1 stick (8 tablespoons) unsalted butter
• 1/3 cup heavy cream
• 1/4 cup pure maple syrup
• 1/2 teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• 1/2 cup marshmallow creme, optional

Directions

1. Cut the sweet potatoes into quarters.
2. Turn on the sauté function to Normal then add pecans to toast for 5 – 10 minutes.  Remove pecans when done.
3. Add the butter and cook, stirring, until melted then add cream, maple syrup, cinnamon, 1 tablespoon salt and a large pinch of pepper. Mix together
4. Add the sweet potato pieces and stir to combine.
5. Set to pressure cook on high for 12 minutes when it finishes cooking perform a quick release.
6. Mash or blend potatoes, season with additional salt and pepper as needed.
7. Scoop the sweet potato mash into a large baking dish and use a large spoon to smooth it out into a single layer.
8. Optional – Add marshmallow crème onto in different areas.  I used a tablespoon to get it all over the dish and allow to melt for 1 to 2 minutes, then use a butter knife to create a swirl effect.
9. Top with the pecans.

Ingredients

• 4 – 5 Lbs potatoes peeled and quartered
• 1 Stick Butter
• 1 Cup Half & Half or Whole Milk
• 1 Cup Water
• ¼ Cup Sour Cream
• 1 Tsp Garlic Powder
• 1 Tsp Salt
• 1/2 Tsp Black Pepper
• 1 Tsp Onion Powder

Directions

1. Place the potatoes and water in an Instant Pot. 
2. Put the lid on, turn the valve to seal, then set the Instant Pot for manual high pressure for 10 minutes.
3. When the timer goes off, release the pressure by turning the valve to vent. 
4. Add the half & half, butter, sour cream, garlic powder, salt, black pepper and onion powder to the Instant Pot. Use a potato masher to mash the potatoes to desired consistency. You can add more milk if needed, one tablespoon at a time.
5. Spoon the potatoes into a serving bowl. Top with additional pats of butter and sliced chives if desired.