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• 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.

Process the dry ingredients

• Measure oats, black pepper, cayenne pepper, Magic Flavor Dust, chili powder, and dried thyme into the bowl of a food processor. Process well until oats are ground and ingredients are well-combined. Place into a large mixing bowl.

Process the aromatic veggies.

• Place onion, carrot, celery, bell pepper, and garlic into the bowl of the food processor. Pulse until all are finely chopped, but not puréed. Place in large mixing bowl with spice mixture.

Mix it all together.

• Add ground beef, sausage, and egg to the mixing bowl with the spices and aromatics. Gently mix together well with hands.

Cook the meatloaf bites.

• Prepare eggbite molds by spraying with cooking spray.
• Using a small scoop or a spoon, place meatloaf mixture into eggbite molds and form the meatloaf bites.
• Pour 1½ cups water into Instant Pot insert. Place trivet into pot. Place eggbite molds on top of trivet, stacking in an offset manner so the top loaves aren't sitting directly on top of the bottom ones.
• Check the sealing ring placement and close the lid of the Instant Pot. Make sure the Steam Release valve is set to [Sealing].
• Choose the [Pressure Cook] or [Manual] or [Meat/Stew] cooking program.
• Set pressure level to [High] pressure, if your model has High and Low pressure options.
• Set pressure cooking time to 10 minutes by pressing the [+] and [-] buttons.
• Wait for Instant Pot to beep and start cooking, or press [Start] to begin the pressure cooking process.
• When pressure cooking time ends, allow pot to Naturally Release for 5 minutes before releasing remaining pressure.

Awesome Sauce

• Mix together all ingredients for the Awesome Sauce and brush on top of finished Meatloaf Bites or serve as a dipping sauce.

• Measure 32 ounces (1 quart) of water. Add ground mustard, Magic Flavor Dust, and salt to the water. Stir to dissolve.
• Pour pasta into pressure cooker insert. Place pat of butter on pasta. Pour seasoned water over pasta. Stir and make sure all pasta is submerged under the water.
• Check pressure cooker lid to make sure sealing ring is properly seated, and close lid. Make sure Steam Release Valve is set to [Sealing].
• Set pressure cooking program to [Pressure Cook] or [Manual]. Make sure pressure level is set to [High] pressure, if your model has dual pressure options.
• Set pressure cooking time to half the lowest recommended cooking time on your particular package of pasta. If the amount is a half number, round down.

  For example, if the time on package says to boil for 9-11 minutes, cut 9 in half, which equals 4½. Then round down to 4 minutes.
• Pause to wait for your Instant Pot to beep and start cooking or press [Start], depending on your model of pressure cooker.
• While pasta is cooking, shred the cheddar cheese and soften the cream cheese by cutting into 8 pieces and microwaving for 30 seconds.
• When pressure cooking time is finished, immediately Quick Release the pressure. If starchy liquid starts spewing from the valve, simply close the valve and proceed to do an intermittent steam release, also known as a controlled steam release.
• After the float valve drops, open the pot and immediately drop the cream cheese in. Stir quickly to melt and incorporate the cream cheese. Then sprinkle the cheddar cheese over pasta and keep stirring rapidly until cheese melts and is well-incorporated.
• Finish with fresh-cracked black pepper and grated parmesan cheese. Enjoy!

• 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!

• Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
• When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
• Pour chicken broth into pot. Add kale, cauliflower florets, and bacon to pot.
• Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
• Set Steam Release Valve to [Sealing] to pressure cook.
• Set Instant Pot to [Pressure Cook] or [Manual] mode, in Low Pressure if available.
• Adjust pressure cooking time to 1 minute under pressure by pressing the [+] or [-] buttons.
• Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
• Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
• Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
• Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
• Serve and enjoy!

• Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
• When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
• Pour chicken broth into pot. Add kale, potato slices, and bacon to pot.
• Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
• Set Steam Release Valve to [Sealing] to pressure cook.
• Set Instant Pot to [Pressure Cook] or [Manual] mode.
• Adjust pressure cooking time to 3 minutes under pressure by pressing the [+] or [-] buttons.
• Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
• Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
• Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
• Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
• Serve and enjoy!

• Mix kale, ginger, cranberries, and pepitas together in a large bowl.
• In a half-pint jar, mix honey, lemon juice, olive oil, and salt. Place lid on top and shake well.
• Pour dressing all over kale salad mixture and toss together thoroughly with tongs.
• Serve immediately or refigerate for up to 2 hours before serving.

• Turn Instant Pot on [Sauté]. Place ground beef in and break it up while browning it.
• Add onion and salt, and stir together well.
• Sprinkle in nutmeg and caraway seeds. Stir together, then add garlic.
• Toss mushrooms in and stir together, sauteeing lightly.
• Add noodles in the pot. Pour broth and vermouth over all. Place butter on top.
• Place lid on Instant Pot and close.
• Check to make sure Steam Release Valve is set to [Sealing].
• Choose the [Pressure Cook] program.
• Check to make sure Pressure Level is set to [High Pressure].
• Consult instructions on package of noodles for recommended cook time. Cut the lowest time in half and round odd numbers down. This is the amount of time you will set the Instant Pot to cook under pressure. For example, if noodle package says 11-13 minutes, you would divide 11 in half, which gives you 5.5, and round down to a 5-minute pressure cook time.

  Press the [+] or [-] buttons to adjust the pressure cook time to 5 minutes.
• When Instant Pot is finished cooking, Quick Release the pressure. Stay nearby while it is releasing and be prepared to quickly close the valve if any starchy liquid spews out. Do not panic or move the Instant Pot while it is under pressure.
• When all the pressure has been released from the Instant Pot, the float valve will drop, indicating that it is safe to open the pot. Open the pot. Add sour cream and vermouth, if desired. Stir together well to incorporate all ingredients. Taste for seasoning.
• Serve and enjoy!

• Turn Instant Pot On to [Sauté].
• When pot is preheated, add butter.
• Add chopped onion, celery, and carrots. Add one teaspoon salt. Sauté for 1-2 minutes.
• Stir in chopped garlic. Sauté for another minute.
• Pour in broth and tomatoes. Add basil, oregano, and worcestershire. Stir together.
• Place lid on Instant Pot. Check Steam Release Valve to make sure it's set on [Sealing].
• Select the [Pressure Cook] or [Manual] or [Soup] program. Make sure the pressure level is set to [High] pressure, if your pressure cooker has multiple pressure levels.
• Set pressure cooking time to 5 minutes by pressing the [+] or [-] buttons or turning the dial to 5 minutes. Wait for your Instant Pot to beep or press [Start] if your machine has a [Start] button.
• Pressure cooker will heat up, come up to pressure, and begin counting down the pressure cooking time. Once it hits zero, you can either quick release the pressure, or let it naturally release pressure as the temperature inside the pot cools down. This soup is improved by sitting awhile, so it can be made a day or two ahead, early in the day, or whenever is convenient for you.
• Using an immersion blender or a regular blender in batches, blend the soup thoroughly.
• Pour soup back in the Instant Pot and add cream. Heat gently on [Sauté] mode, if necessary. Stir and taste for seasoning. Add salt if necessary. Enjoy!