4 cups diced tomatoes
3 cloves minced garlic
1/2 cup chopped fresh basil
1 TBS basalmic vinegar
2 TBS olive oil
1/2 tsp salt
1/4 tsp pepper
Sourdough bread
More olive oil
Use a chopper to dice the tomatoes. Mix it all together, Brush olive oil on the bread slices and toast on both sides so you have nice crispy bread to serve it on.
Super simple! Probably not authentic, but tasty!
3 TBS olive oil
3 cup white rice
3 -4 cloves garlic, minced
1/4 tsp cumin
3 cups water
1 TBS Chicken Better than Bouillon
8 oz tomato sauce
1/2 cup salsa (or another 8oz can tomato sauce)
2 tsp salt
Set the instant pot to saute and add oil. When hot, add the rice. Toast the rice for 3-4 minutes, until the rice turns more white, and loses it's translucent quality and begins to brown. Add garlic and cumin and cook for 1-2 min more. Stir in water, chicken bouillon, tomato sauce and salt and stir to combine, ensuring that all the rice is submerged.
Cook on high 4 minutes, 5 min natural release
I used to think that making beans from dry beans was SO HARD to get right. But with the instant pot, it's SO EASY! And way tastier than canned refried beans.
1 TBS Olive oil
1 jalapeno pepper, cored/seeded/chopped
1/2 cup chopped onion
4 cloves garlic, minced
3 cups dry pinto beans, rinsed and picked over
12 cups water
1 TBS better than bouillon
1-1/2 tsp salt
2 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
2 TBS Apple cider vinegar
Heat oil in the instant pot with saute button. Add jalapeno, onion and garlic and saute for about 2-3 minutes until softened.
Add beans, water, bouillon, spices and vinegar.
Put lid on the instant pot. Pressure cook on high for 35 minutes.
When it's done, let it naturally release, which is about 20 minutes or so.
Pour off most of the liquid into a bowl. Use a stick blender to blend up the beans to the consistency you want (smooth and soft), adding more of the cooking liquid if needed. You can use a potato masher too, but a stick blender will give a better consistency.
We went to the Flying Iguana restaurant where they prepped fresh guacamole tableside. This is my re-creation / copycat recipe! So good!
1.5 TBS chopped cilantro
2 TBS chopped roma tomatoes
2 TBS chopped red onions
1 TBS chopped jalapeno
2 Ripe avocados (stem pulls out easily)
1/4 tsp black pepper
1/2 tsp kosher salt
1/2 lime, juiced
Put chopped veggies in a bowl. Add the smashed avocado. Then sprinkle with salt & pepper and lime juice. Mix with a fork till combined! Use a rubber spatula to scoop out the mixture into a clean bowl for serving, or just dig in!
Delicious with homegrown tomatoes, but store bought tomatoes in the winter will do...
4 red tomatoes on the vine
1/2 red onion
1/4 cup chopped cilantro
1/2 lime
1/2 to 1 tsp salt (to taste)
Slice tomatoes and onion. You can then dice them with a knife, but having a chopper makes this SO easy! Drain liquid from tomatoes. Put in bowl and add chopped cilantro and salt. Hand squeeze 1/2 lime into the mixture. Stir and sample. Add more lime or salt to taste.
Nacho cheese sauce in the jar sure is tasty but who really knows what is in it? This is a real food version that is quite tasty.
1 cup whipping cream
1 TBS cornstarch
1 cup grated monterey jack
1 cup grated pepper jack
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
Pour a little bit of the whipping cream into a small cup. Whisk in 1 TBS of cornstarch and set aside.
Pour remaining cream into a pot and heat for 2-3 minutes. Add cheese & spices to cream and whisk while continuing to heat. Slowly pour the cornstarch/cream mixture into the cheese sauce, whisking the whole time. Continue to stir until cheese sauce is thickened.
Serve with tortilla chips.
For many years, I had as new year's resolution to learn how to cook dry beans. I don't know what it was but it seemed so hard to me! Well, guess what. Instantpot makes it super easy! My husband LOVES the refried beans at mexican restaurants, so I wanted to recreate that. (I agree with him, they are way better than canned!)
1 tbs olive oil
1/3 cup chopped onion
1 jalapeno, seeded and diced
4 cloves garlic
2 cups dry pinto beans, rinsed well and picked through
1-1/2 TBS chicken better than bouillon (can use chicken stock instead)
7 cups water
2 bay leaves
2-1/2 tsp salt
1 tsp cumin
1 tsp oregano
dash cayenne pepper (up to 1/4 tsp, depending on your spiciness level)
Saute onion and jalapeno until softened in Instantpot, 3-4 minutes. Add garlic and saute 30-60 seconds more. Add a bit of water and stir, scraping up any bits on the bottom. Add the remaining ingredients, and cook on high for 45 minutes. Let naturally release 25 minutes.
Remove lid, strain liquid out into a bowl to reserve. Blend with a stick blender, adding a little reserved liquid until it is the texture you prefer, about a cup or so.
Favorite creamed corn! We used to only do this for thanksgiving, then wondered why limit yourself?
2-1/2 cups frozen corn (20 oz)
1 cup cream
1 cup whole milk
2 TBS sugar (can sub monkfruit for sugar free)
1 tsp salt
1/4 tsp cayenne pepper
2 TBS butter
2 TBS cornstarch
1/2 cup fresh grated parmesan (not kraft)
In a saucepan, mix together corn, cream, milk, sugar, salt and cayenne. Heat on medium on the stove until it comes to a simmer. (This takes a while since the corn is frozen.) Simmer 5 minutes.
Pour into an 8x8 glass pan. (At this point, you can cover and put in the refrigerator if you are serving later.)
Sprinkle parmesan on top, evenly coating. Broil on high 2-3 minutes, until bubbly and cheese is browned a bit. Serve immediately.
(If you refrigerated it, then heat for 10-12 minutes at 350 degress, then add the cheese and broil.)
Double for a 9x13 pan.
