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• Preheat oven to 300°F.
• Grease baking dish.

  Layer spinach, sun-dried tomatoes, and goat cheese in casserole dish.
• Beat eggs with milk, salt and mustard—blender or food processor works best for this.

  Pour mixture over veggies and cheese (make sure veggies are well-covered).
• Cover and chill 8 hours or overnight. (Optional–see notes.)
• Uncover and bake at 300° for 60 minutes, or until set (bubbly).
• Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

• Preheat oven to 300°F.
• Grease baking dish.

  Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.

  Layer veggies and then cheese over bread or potatoes.
• Beat eggs with milk, salt and mustard—blender or food processor works best for this.

  Pour mixture over bread, veggies, and cheese (make sure bread is well-covered).
• Cover and chill 8 hours or overnight. (Optional–see notes.)
• Uncover and sprinkle with cornflakes and then drizzle with melted butter.

  Bake at 300° for 60 minutes, or until set (bubbly).
• Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

• Turn on Instant Pot to [Sauté] mode to begin heating everything while you throw all the ingredients in the pot.
• Sauté onions, carrots, and celery. Add about 1/2 teaspoon salt. Brown slightly for added flavor. Add remaining ingredients.
• Cook on [Pressure Cook] or [Manual] or [Soup] setting/High pressure/15 min/10 min NR.

Detailed Newbie Instant Pot Instructions:

• Close lid of Instant Pot. Check valve and make sure it is on [Sealing].
• Turn off Instant Pot if it’s still on [Sauté] mode.
• Turn Instant Pot ON to [Soup] program.
• Adjust the time to 15 minutes at high pressure by pressing [+] or [-] on the front of your Instant Pot.
• Allow Pot to Natural release for at least 10 minutes.
• Stir well and taste. Add any needed salt and pepper to taste. A splash of Tabasco really hits the spot!

• Preheat oven to 300°F.
• Caramelize onion by sautéing until browned. Use medium-high heat and stir infrequently.
• Grease baking dish.

  Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.

  Layer bacon, onions, and then cheese over bread or potatoes.
• Beat eggs with milk, salt and mustard—blender or food processor works best for this.

  Pour mixture over bread, meat, and cheese (make sure bread is well-covered).
• Cover and chill 8 hours or overnight. (Optional–see notes.)
• Uncover and sprinkle with cornflakes and then drizzle with melted butter.

  Bake at 300° for 60 minutes, or until set (bubbly).
• Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

• Preheat oven to 300°F.
• Cook sausage until no longer pink; drain well.
• Grease baking dish.

  Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.

  Layer meat and then cheese over bread or potatoes.
• Beat eggs with milk, salt and mustard—blender or food processor works best for this.

  Pour mixture over bread, meat, and cheese (make sure bread is well-covered).
• Cover and chill 8 hours or overnight. (Optional–see notes.)
• Uncover and sprinkle with cornflakes and then drizzle with melted butter.

  Bake at 300° for 60 minutes, or until set (bubbly).
• Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

Instant Pot Instructions

• 7 Minutes High Pressure/Natural Release:
• Turn Instant Pot on <Sauté>.
• Brown onions and bell peppers. Add about 1/4 teaspoon salt to aromatics. Add garlic and cook for only one minute.
• Add first can of tomatoes and stir, scraping the bottom of the pot to deglaze any remaining browning on bottom of pot.
• Add remaining ingredients. Stir well.
• Close lid. Check valve to make sure it is set on <Sealing>.
• Set Instant Pot to <Bean/Chili> program and adjust the time to 7 minutes at <High> pressure.
• When pressure cooking time is finished, allow pressure cooker to Natural Release (NR) for at least 5 minutes. Then Quick Release remaining pressure.

Stove Top Instructions:

• Brown onions and bell peppers.
• Add garlic, cumin, chili powder, and oregano and stir well for one minute.
• Mix in beans (cooked, drained, and rinsed), quinoa (rinsed and drained), and diced sweet potatoes.
• Stir in tomatoes and 3 cups of water.
• Simmer on stove top for at least 20 minutes, but it’s better the longer it simmers.

Slow-Cooker Instructions:

• Brown onions and bell peppers.
• Add garlic, cumin, chili powder, and oregano and stir well for one minute.
• Transfer this mixture to Slow Cooker insert.
• Add remaining ingredients. Stir to combine.
• Set on High for 4-6 hours or Low for 8-10 hours.
• Taste for seasoning and adjust as desired.

Herb-Infused Oil

• Place garlic, rosemary, and olive oil in a cold skillet on the stove.
• Gently heat oil in skillet until garlic begins to bubble. After about 30 seconds, remove from heat and turn off stove. Allow to cool completely before adding part of oil to the dough.

Bread Dough

• Place yeast, sugar, and warm (not hot) water in bowl of KitchenAid Mixer. Using whisk attachment, stir together well. Allow to sit for five minutes, and watch it bubble up. (If it doesn't bubble up, stir again and wait a few more minutes. Your yeast is no good if it doesn't bubble up by this point.)
• Stir two cups of the flour into the bubbly yeast mixture. Add about half (¼ cup) of the infused herb oil and the salt. Incorporate well.
• If using a KitchenAid, switch to paddle attachment. With mixer on the lowest speed, stir in remaining flour, one cup at a time.
• Switch mixer attachment to dough hook, and turn on mixer to knead for 1-2 minutes.
• Dough should be forming into a cohesive ball and not sticking to the sides of the bowl.
• Form dough into a ball with your hands and knead it on a floured surface about 4-5 times.
• Drizzle Instant Pot stainless steel inner pot with olive oil. Place dough in oil, top side down, then turn so the ball of dough is well-covered with oil. Then place dough ball in inner pot, right side up. Place insert into Instant Pot.
• Set inner pot to Proof dough by pressing [Yogurt] button. Then press [Adjust] or just press [Yogurt] button repeatedly to cycle through [Less], [Normal], and [More] settings. To do a normal rise time, you want to choose [Less]. For a rapid rise, which cuts rising time down, but may result in a slightly lower quality result, choose [Normal]. Do not choose [More] because this will turn the pot on and cause it to burn the bottom of your dough.
• Cover pot with a glass lid and allow dough to rise until it has doubled in size.
• After dough has risen, punch down dough.
• Split dough into 2 or 3 balls, depending on how large you want your flatbread. You could even split into enough for every member of your family to have their own flatbread.
• Preheat oven to 450°F. On a parchment paper-lined baking sheet, place dough ball and spread it out with your fingertips, until it is about 1/2 inch thick, creating lots of dimples in the dough. Brush garlic and rosemary infused olive oil all over the top of the focaccia.
• Bake at 450°F for 18-20 minutes, or until the top is slightly golden brown.

• Pour all ingredients into a jar and shake well. Serve over your favorite salad greens.

• Combine cream, egg yolks, ⅓ cup of the sugar, salt, and 1 tsp of the vanilla with a whisk.
• Divide the cream mixture evenly into the ramekins.
• Pour 1 cup of water into the pressure cooker.
• Cover each ramekin tightly with aluminum foil. Place the ramekins in your pressure cooker on a trivet.
• Close the lid. Set the steam release valve to [Sealing].
• Choose the [Manual] or [Pressure Cook] function. Change the pressure to [Low Pressure]. Use the [+] and [-] buttons or turn the dial to set the time to 13 minutes.
• Once the cook time is ended, let the pressure cooker naturally release for 10 minutes.
• After 10 minutes, set the steam release valve to [Venting]. When the float valve has dropped, open the lid.
• Combine remaining sugar and vanilla in small bowl.
• Put ramekins in fridge for 1 hour.
• Remove foil from ramekins and sprinkle 1 tbsp of the sugar mixture on each ramekin.
• Turn on the propane torch. Holding a ramekin in one hand, torch the sugar until brown and carmelized. Repeat for each ramekin.
• Eat and enoy!

For the Dry Rub

• Measure and mix all spices together in a small glass bowl.

For the Ribs

• Rinse ribs and pat dry with a paper towel. Place on a baking sheet. If ribs still have membrane intact, remove it by inserting a knife underneath and pulling upward. Rub spice mix over all sides of the meat.
• Place trivet in stainless steel insert of Instant Pot. Pour cooking liquid into pot. Place rack of ribs on trivet, standing up and forming a circle.
• Place lid on Instant Pot and close it. Check steam release valve to make sure it is set to [Sealing] for pressure cooking.
• Set pressure cooking program to [Pressure Cook] or [Manual] or [Meat/Stew].
• Adjust Pressure Level to [High] pressure.
• Set pressure cooking time to 23 minutes by pressing the [+] or [-] buttons. When pressure cooking time is finished, allow pressure to naturally release for 10-15 minutes. Then release any remaining pressure by turning the Steam Release Valve to [Venting].
• Set oven to Broil at 500°F. Open lid of pot and remove ribs and place on a broiler pan. Brush with your favorite barbecue sauce. Place ribs under broiler and crisp for 3-5 minutes. Do not take your eyes off the ribs while they are broiling. Remove from heat when sauce is bubbly and slightly crisped. Cut into serving-sized pieces and enjoy!

Creamy Salsa Chicken Instructions

• Place chicken thighs or pieces into Instant Pot insert. Add 1 cup of water.
• Sprinkle Magic Flavor Dust, chili powder, and ground cumin over chicken. Add sliced onion. Pour salsa on top of everything.
• If adding Pot-in-Pot rice, place it in pressure cooker at this point. See below for instructions.
• Close lid of pressure cooker.

  Check steam release valve to make sure it is set to [Sealing] for pressure cooking.

  Set Instant Pot program to [Pressure Cook] or [Manual] or [Poultry].

  Adjust Pressure Level to [High] pressure for chicken thighs or legs or [Low] pressure for chicken breasts.

  Set pressure cooking time to 10 minutes by pressing the [+] or [-] buttons. Add two minutes to pressure cooking time if your meat is frozen.

  Press [Start] or simply wait for 10 seconds for your Instant Pot to beep and begin heating up.

  Pressure cooker will heat up, come to pressure, count down pressure cooking time, and then beep when finished.

  Allow a ten-minute natural release of pressure before releasing remaining pressure.
• Using tongs, remove chicken pieces and place on a plate. Transfer each one to a cutting board and dice meat into bite-sized pieces. Return chicken to pot and stir well. Serve over rice with your choice of fixin's as described above. Enjoy!

Pot-In-Pot Rice

• Add rice, water, salt, and butter to a pot or bowl that fits inside the pressure cooker insert.
• Use a trivet or sling under this inner pot so you can pull the piping hot bowl of rice out when it is done cooking.
• Place inner pot over chicken and salsa mixture. May be placed directly on food or on a trivet on top of the food.
• Proceed with pressure cooking instructions above.

• Place chicken in pressure cooker insert. Frozen is fine.
• Pour diced tomatoes over chicken. Add garlic, ginger, jalapeño (if using), and spices. Stir spices gently into tomatoes.
• If making Pot-in-Pot rice, place rice pot on top of food at this point. See Instructions below.
• Place lid on Instant Pot or electric pressure cooker.
• Check Steam Release Valve to make sure it is set to [Sealing].
• Choose [Pressure Cook] or [Manual] or [Poultry] program by pressing one of these buttons.
• Set pressure level to [High] pressure if using chicken thighs, [Low] pressure for chicken breasts.
• Adjust pressure cooking time to 10 minutes by pressing [+] or [-].
• Depending on your pressure model, either press [Start] (Ultra, EVO, Max) or simply pause and wait for the Instant Pot to begin cooking (DUO, Lux).

After Pressure Cooking

• Allow pressure to naturally release for 10 minutes before manually releasing remaining pressure and removing lid.
• If you made pot-in-pot rice, carefully remove the rice pot and set it on a plate, hot pad, or trivet.
• Remove cooked chicken pieces with tongs and place on a plate or cutting board.
• Stir together sauce ingredients and blend, either in the pot with an immersion blender or in a regular blender. Be careful, this mixture is HOT. Pour mixture back into pot.
• Add cream and stir to incorporate well. Add butter and stir again.
• Place chicken on a cutting board and dice into bite-sized pieces.
• Place chicken pieces back into pot with sauce and stir well. Garnish with fresh cilantro. Serve over rice or sauteéd veggies for a delightful dinner!

Pot-in-Pot Rice

• Add rice, water, salt, and butter to a pot or bowl that fits inside the pressure cooker.
• Use a trivet or sling under inner pot so you can pull the piping hot bowl out when it is done cooking.
• Place inner pot over chicken and tomato mixture. May be placed directly on food or on a trivet on top of the food.
• Proceed with pressure cooking instructions above.

Garam Masala

• Place all spice ingredients in a blender or spice grinder. Pulse and blend well until all pieces are ground thoroughly. Allow dust to settle inside blender before opening the lid and smelling the wonder inside!

• Remove any produce stickers from outside of spaghetti squash and rinse outside of spaghetti squash.
• Place trivet in the pressure cooker insert.
• Place whole spaghetti squash on top of the trivet.
• Pour water into pot.
• Check that the sealing ring is secure, and place lid on Instant Pot or other electric pressure cooker.
• Make sure steam release valve is set to [Sealing].
• Press [Pressure Cook] or [Manual] to select cooking program.
• Check pressure level and adjust to [High Pressure], if applicable. (Some pressure cookers have High and Low pressure settings, some only have one setting.)
• Set pressure cooking time to 20 minutes by pressing the [+] or [-] buttons to adjust the time.
• Start Instant Pot by waiting ten seconds for your pot to beep, turn on and start heating up. ~OR~ Some machines have a [Start] button which you have to press to start the machine.
• When the pressure cooking time ends, you can either Quick Release the pressure or allow the pressure to naturally release.

  Note: The squash will continue to cook while naturally releasing, and will be more "done" than if you quick release the pressure manually. This is a matter of preference on how you like your spaghetti squash; some like it more on the crunchy side, some prefer it softer. If it is more crunchy than you like, you can always place it back in the pressure cooker and cook for another few minutes.
• Using hot pads, carefully pull the cooked spaghetti squash out of the Instant Pot and place on a cutting board.
• With a large, sharp knife, cut the spaghetti squash in half. I usually cut vertically, through the stem, but if you want your strands to be longer, you can cut horizontally through the equator.
• Scoop out the seeds and pulp from the middle and discard.
• Next, scoop out the cooked spaghetti squash. Season with butter, salt, and parmesan cheese and enjoy. Or use in another dish like One Pot Faux-getti Pasta.

• Prepare ramekins by spraying with non-stick spray or buttering the inside of the dishes.
• Gently melt butter and chocolate chips in the microwave. Use 50% power for 1-minute increments, stirring in between. Do not hurry this step.
• Once butter and chocolate are completely melted, stir in powdered sugar and cocoa until well-combined.
• Mix in eggs, yolk, and vanilla, stirring until smooth. Add additional flavoring, if desired.
• Spoon batter evenly into six prepared ramekins.
• Add 1 cup water to Instant Pot insert.
• Place ramekins on trivet in Instant Pot, stacking a second layer on top of the first.
• Close lid of Instant Pot, and check steam release valve to make sure it is set to [Sealing].
• Choose [Pressure Cook] or [Manual] program.
• Select [Low] pressure if possible.
• Adjust pressure cook time to 5 minutes by pressing the [+] or [-] buttons.
• Instant Pot will heat up, come to pressure, count down the 5 minutes, and then beep. Being careful to keep hands and face away from hot steam, quick release the pressure by turning steam release valve to [Venting].
• Once float valve has dropped, carefully open the Instant Pot, pointing the lid away from you. Use tongs and hot pads to carefully remove the hot ramekins. Invert mini-cakes on individual plates and serve. Enjoy with ice cream or whipped cream!