Beef and Broccoli Starter

 

Beef and Broccoli Starter

2 lb. (1 kg) sirloin or flank steak

2 Tbs. olive oil

1 jar beef and broccoli starter

1 lb. (500 g) broccoli florets, blanched until crisp-tender

 

 

Cut the steak against the grain into strips about 1/2 inch (12 mm) wide. In an Instant Pot Max® set to “Sauté,” warm the olive oil. In batches, sear the beef, turning once, until browned on both sides, about 5 minutes per batch. Return all the beef to the pot and stir in the starter. Press the “Cancel” button to exit the “Sauté” mode. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 8 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 5 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid, stir in the broccoli and serve. Serves 6.

Bolognese Starter

 

Bolognese Starter

2 lb. (1 kg) ground beef

Kosher salt and freshly ground pepper

1 Tbs. olive oil

1 jar Bolognese starter

Splash of heavy cream (optional)

 

 

Season the ground beef with salt and pepper. In an Instant Pot Max® set to “Sauté,” warm the oil. Add the ground beef and cook, stirring occasionally, until no longer pink, 5 to 10 minutes. Add 1/4 cup (60 ml) water and then the Bolognese starter. DO NOT STIR. Press the “Cancel” button to exit the “Sauté” mode. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 5 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid and, using a large spoon, skim any excess fat from the top of the sauce. Add the cream, if desired, and stir to combine. Serves 4 to 6.

Butter Chicken Starter

 

Butter Chicken Starter

2 1/2 lb. (1.25 kg) boneless, skinless chicken thighs or breasts, cut into 1- to 2-inch (2.5- to 5-cm) pieces

Kosher salt and freshly ground pepper

2 Tbs. vegetable oil

1 jar butter chicken starter

2 Tbs. unsalted butter, cut into 1/2-inch (12-mm) pieces

Season the chicken with salt and pepper. In an Instant Pot Max® set to “Sauté,” warm the oil. In batches, sear the chicken, turning occasionally, until browned all over, about 5 minutes per batch. Turn off the Instant Pot Max® for 5 minutes to let cool slightly. Return all the chicken to the pot. Pour the starter over the chicken but DO NOT STIR. Sprinkle the butter pieces over the sauce. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it).  Press “Pressure Cook,” select high pressure, and set the timer to 7 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid, stir to combine and serve. Serves 6.

Butternut Squash Soup Starter

 

Butternut Squash Soup Starter

1 jar soup starter

6 cups (1.5 l) water

1/2 cup (125 ml) full-fat coconut milk or heavy cream 

 

Combine the starter and water in an Instant Pot Max®. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 8 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid. Using an immersion blender, blend the soup until smooth. Stir in the coconut milk, ladle the soup into bowls and serve immediately. Serves 4 to 6.

Caramelized Onion Risotto Starter

 

Caramelized Onion Risotto Starter

1 jar risotto starter

4 cups (1 l) water or low-sodium chicken broth

4 Tbs. (60 g) unsalted butter, cut into 4 pieces (optional)

Kosher salt and freshly ground pepper

 


Combine the starter and water in an Instant Pot Max®. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 5 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid, then remove the inner pot from the cooker to prevent the risotto from overcooking. Stir in the butter, if using, until incorporated. Season with salt and pepper serve immediately. Serves 4 to 6.

Carnitas Starter

 

Carnitas Starter

4 lb. (2 kg) boneless pork shoulder, cut into 2-inch (5-cm) cubes

Kosher salt and freshly ground pepper

1 Tbs. vegetable oil

1 jar carnitas starter

 

 

Season the pork with salt and pepper. In an Instant Pot Max® set to “Sauté,” warm the oil. In batches, sear the pork, turning occasionally, until browned all over, about 8 minutes per batch. Return all the pork to the pot and stir in the carnitas starter. Press the “Cancel” button to exit the “Sauté” mode. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 38 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid and, using tongs, transfer the pork to a bowl. Using two forks, shred the pork into bite-size pieces. Using a large spoon, skim the fat from the top of the sauce. Stir the pork into the sauce and serve. Serves 6 to 8.

Classic Mashed Potato Seasoning

 

Classic Mashed Potato Seasoning

4 lb. (2 kg) Yukon Gold potatoes, peeled and quartered 

1 cup (250 ml) water

8 Tbs. (1 stick/125 g) unsalted butter, cut into 8 pieces 

1 cup (250 ml) half-and-half

1 package mashed potato seasoning

Combine the potatoes and water in an Instant Pot Max®. Lock the lid in place and set the venting method to “QR,” or quick release (the solid arrow). Press “Pressure Cook,” select high pressure and set the timer to 8 minutes. Press “Start.” Once the timer beeps, the pressure will release automatically. Once all the pressure is released, carefully remove the lid and, using a potato masher or ricer, mash the potatoes. Add the butter, half-and-half and seasoning and stir until the butter is melted and the mixture is thoroughly combined. Serve immediately. Serves 8.

Creamy Dijon and Shallot Sauce

 

Creamy Dijon and Shallot Sauce

3 lb. (1.5 kg) bone-in, skin-on chicken thighs

Kosher salt and freshly ground pepper

3 Tbs. vegetable oil

1 jar sauce starter

 

Season the chicken with salt and pepper. In an Instant Pot Max® set to “Sauté,” warm the oil. In batches, sear the chicken thighs, turning occasionally, until browned all over, about 8 minutes per batch. Return all the chicken to the pot and stir in the starter. Press the “Cancel” button to exit the “Sauté” mode. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 9 minutes. Press “Start.” Once the timer beeps, allow the pressure to release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid and serve. Serves 6.

Instant-Pot-Max-Recipes-frenchonionsoup

 

French Onion Soup Starter

1 jar soup starter

4 cups (1 l) beef stock

1 cup (250 ml) water

Croutons for serving (optional)

Shredded Gruyère cheese for serving (optional)

Freshly ground pepper for serving (optional)


Combine the starter, beef stock and water in an Instant Pot Max®. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 5 minutes. Press “Start.” While the soup cooks, if using the optional ingredients, preheat a broiler to high. Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid and ladle the soup into individual flameproof bowls. Serve as is, or, if desired, add a small handful of croutons to each bowl and sprinkle evenly with cheese. Broil until the cheese is melted and bubbling, 3 to 5 minutes. Carefully remove from the oven, season each bowl with pepper and serve immediately. Serves 4 to 6.

Instant-Pot-Max-Recipes-frenchshortrib

 

French Short Rib Starter

4 lb. (2 kg) bone-in beef short ribs

Kosher salt and freshly ground pepper

2 Tbs. vegetable oil

1 jar short rib starter


Season the short ribs with salt and pepper. In an Instant Pot Max® set to “Sauté,” warm the oil. In batches, sear the short ribs, turning occasionally, until browned all over, about 8 minutes per batch. Turn off the Instant Pot Max® for 5 minutes to let cool slightly. Return all the short ribs to the pot and pour the starter over them but DO NOT STIR. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 47 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid and, using a large spoon, skim any excess fat from the top of the sauce. Set to “Saute” for 5 minutes. Cook, stirring once halfway through, for 5 minutes; the sauce will thicken slightly. Serve. Serves 6.

Instant-Pot-Max-Recipes-coqauvin

 

Garlic Shallot Coq au Vin Starter

3 lb. (1.5 kg) bone-in, skin-on chicken thighs      

Kosher salt and freshly ground pepper

3 Tbs. vegetable oil

1 jar coq au vin starter


Season the chicken with salt and pepper. In an Instant Pot Max® set to “Sauté,” warm the oil. In batches, sear the chicken, turning once, until browned on both sides, about 8 minutes per batch. Turn off the Instant Pot Max® for 5 minutes to let cool slightly. Return all the chicken to the pot and stir in the starter. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it).  Press “Pressure Cook,” select high pressure and set the timer to 13 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then sent the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid. Using a large spoon, skim the fat from the sauce, and serve. Serves 6.

Instant-Pot-Max-Recipes-5

 

Italian Herb Quinoa Starter

1 jar quinoa starter

3 cups (750 ml) water or low-sodium chicken broth

 

 

Combine the starter and water in an Instant Pot Max®. Lock the lid in place and set the venting method to “QR,” or quick release (the solid arrow). Press “Pressure Cook,” select high pressure and set the timer to 8 minutes. Press “Start.” Once the timer beeps, the pressure will release automatically. Once all the pressure is released, carefully remove the lid. Remove the inner pot from the cooker to prevent the quinoa from overcooking. Fluff with a fork and serve hot. Serves 4 to 6.

Instant-Pot-Max-Recipes-6

 

Lemon, Parmesan and Leek Risotto Starter

1 jar risotto starter

4 cups (1 l) water or low-sodium chicken broth

4 Tbs. (60 g) unsalted butter, cut into 4 pieces (optional)

1/2 to 1 cup (60 to 125 g) grated Parmesan cheese (optional)

Kosher salt

Lemon wedges for serving (optional)


Combine the starter and water in an Instant Pot Max®. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 5 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid, then remove the inner pot from the cooker to prevent the risotto from overcooking. Stir in the butter and Parmesan, if desired. Season with salt and serve with lemon wedges alongside. Serves 4 to 6.

Mac and Cheese Starter

 

Mac and Cheese Starter

1 package macaroni (included) 

1 package seasoning mix (included) 

2 cups (500 ml) water 

1 package cheese mixture (included) 

1/2 cup (125 ml) milk 

4 Tbs. (1/2 stick/60 g) unsalted butter 

 

Combine the macaroni, seasoning mix and water in an Instant Pot Max®. Lock the lid in place and set the venting method to “QR,” or quick release (the solid arrow). Press “Pressure Cook,” select high pressure and set the timer to 6 minutes. Press “Start.” Once the timer beeps, the pressure will release automatically. Once all the pressure is released, carefully remove the lid and, using a wooden spoon, stir to separate the macaroni. Add the cheese mixture, milk and butter and stir until combined. Serve immediately. Serves 4. 

Instant-Pot-Max-Recipes-7

 

Orange Chicken Starter

2 Tbs. olive oil

3 lb. (1.5 kg) boneless, skinless chicken breasts or thighs,
cut into 1-inch (2.5-cm) pieces 

1 jar orange chicken starter 

 

 

In an Instant Pot Max® set to “Sauté,” warm the olive oil. In batches, sear the chicken, turning once, until browned on both sides, about 5 minutes per batch. Return all the chicken to the pot and stir in the starter. Press the “Cancel” button to exit the “Sauté” mode. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 7 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 3 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid and serve. Serves 4 to 6.

Instant-Pot-Max-Recipes-beefbraisingsauce

 

Porcini Beef Bourguignonne Starter

3 lb. (1.5 kg) boneless beef chuck, cut into 2-inch (5-cm) pieces

Kosher salt and freshly ground pepper

2 Tbs. vegetable oil

1 jar beef bourguignonne starter

 

 

Season the beef with salt and pepper. In an Instant Pot Max® set to “Sauté,” warm the oil. In batches, sear the beef, turning occasionally, until browned all over, about 8 minutes per batch. Turn off the Instant Pot Max® for 5 minutes to let cool slightly. Return all the beef to the pot and pour the starter over the meat but DO NOT STIR. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure, and set the timer to 34 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid. Set to “Sauté” for 5 minutes. Cook, stirring once halfway through, for 5 minutes; the sauce will thicken slightly. Serves 6.

Instant-Pot-Max-Recipes-potatoleek

 

Potato Leek Soup Starter

1 jar soup starter

6 cups (1.5 l) water

Splash of heavy cream (optional)


Combine the starter and water in an Instant Pot Max®. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 8 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 15 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid. Stir in a splash of cream, if desired, and serve. Serves 4 to 6.

Instant-Pot-Max-Recipes-8

 

Pulled Pork Starter

4 lb. (2 kg) boneless pork shoulder, cut into 2-inch (5-cm) cubes

Kosher salt and freshly ground pepper

1 Tbs. vegetable oil

1 jar pulled pork starter 

 

Season the pork with salt and pepper. In an Instant Pot Max® set to “Sauté,” warm the oil. In batches, sear the pork, turning occasionally, until browned all over, about 8 minutes per batch. Return all the pork to the pot and stir in the pulled pork starter. Press the “Cancel” button to exit the “Sauté” mode. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 38 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid and, using tongs, transfer the pork to a bowl. Using two forks, shred the pork into bite-size pieces. Using a large spoon, skim the fat from the top of the sauce. Stir the pork into the sauce and serve. Serves 6 to 8.

Pumpkin Cheesecake Starter

 

Pumpkin Cheesecake Starter

4 Tbs. (1/2 stick/60 g) unsalted butter, melted 

1 package graham cracker crust mix (included)

2 packages (each 8 oz./250 g) cream cheese, at room temperature

1 package pumpkin cheesecake mix (included)

2 eggs, at room temperature 

1/4 cup (60 ml) heavy cream, at room temperature 

 

Lightly grease a 7-inch (18-cm) springform pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then grease the parchment.

In a small bowl, stir together the melted butter and crust mix until combined. Transfer the mixture to the prepared pan and press into an even layer on the bottom. Transfer to the freezer while you prepare the filling.

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, about 30 seconds. With the mixer running, slowly add the pumpkin cheesecake mix and continue to beat until combined, about 30 seconds, scraping down the sides of the bowl as needed. Add the eggs and cream and beat on high speed until combined, about 30 seconds. Pour the batter into the crust and lightly tap the pan on the counter to release any air bubbles. Using a rubber spatula, smooth the top. Cover the pan with a paper towel that is slightly larger than the rim of the pan, then cover with aluminum foil. Crimp the edges of the foil to seal the foil onto the pan.

Add 1 1/2 cups (375 ml) water to an Instant Pot Max® with at least a 6-quart (6-l) capacity, then place the steam rack in the pot with the handles up. Place the pan on the rack, making sure it is level. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 34 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally, about 10 minutes. Carefully remove the lid. Using the steam rack handles, carefully remove the pan from the Instant Pot Max®. Transfer the pan to a wire rack and let cool to room temperature. Cover the pan with foil and refrigerate the cheesecake for at least 1 hour and up to overnight before serving. Serves 6 to 8.

Instant-Pot-Max-Recipes-9

 

Pumpkin Chili Starter

1 Tbs. vegetable oil

1 lb. (500 g) ground beef

1 jar chili starter

1 can (14 1/2 oz./455 g) diced tomatoes

3 cups (750 ml) water

Chili toppings of your choice

 

In an Instant Pot Max® set to “Sauté,” warm the oil. Add the ground beef and cook, stirring occasionally, until no longer pink, about 5 minutes. Add the chili starter, tomatoes and water and stir to combine. Press the “Cancel” button to exit the “Sauté” mode. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 7 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid and ladle the chili into bowls. Serve hot with your favorite chili toppings. Serves 4 to 6.

Instant-Pot-Max-Recipes-pumpkinrisotto.jpg

 

Pumpkin Risotto Starter

1 jar risotto starter

4 cups (1 l) water or low-sodium chicken broth

4 Tbs. (60 g) unsalted butter, cut into 4 pieces (optional)

Kosher salt and freshly ground pepper

 

Combine the starter and water in an Instant Pot Max®. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 5 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid, then remove the inner pot from the cooker to prevent the risotto from overcooking. Stir in the butter, if using, until incorporated. Season with salt and pepper serve immediately. Serves 4 to 6.

Instant-Pot-Max-Recipes-10

 

Smoky Rib Starter

2 racks baby back ribs, about 4 lb. (2 kg) total

Kosher salt and freshly ground pepper

1 jar rib starter

 

Season the ribs all over with salt and pepper. Add 1/2 cup (125 ml) of the rib starter and 1/2 cup (125 ml) water to an Instant Pot Max®. Add the steam rack to the bottom of the pot. Arrange the rib racks upright in the pot, curling the racks and overlapping them as necessary to fit. Lock the lid in place and set the venting method to “QR,” or quick release (the solid arrow). Press “Pressure Cook,” select high pressure and set the timer to 17 minutes. Press “Start.” Once the timer beeps, the pressure will release automatically.

To finish the ribs, preheat a broiler to high. Line a baking sheet with aluminum foil.

Transfer the ribs to the prepared baking sheet. Brush the ribs liberally with the remaining rib starter and transfer to the oven. Broil until the ribs are browned and the sauce is caramelized, 5 to 7 minutes. Transfer the ribs to a carving board, cut between the bones and serve. Serves 4 to 6.

Sweet Potato Seasoning

 

Sweet Potato Seasoning

6 lb. (3 kg) sweet potatoes, peeled and cut into 1-inch (2.5-cm) pieces

1/3 cup (80 ml) water

12 Tbs. (1 1/2 sticks/185 g) unsalted butter, cut into 12 pieces

1 package sweet potato seasoning

Combine the sweet potatoes and water in an Instant Pot Max®. Lock the lid in place and set the venting method to “QR,” or quick release (the solid arrow). Press “Pressure Cook,” select high pressure and set the timer to 11 minutes. Press “Start.” Once the timer beeps, the pressure will release automatically. Once all the pressure is released, carefully remove the lid and drain the sweet potatoes. Using a masher, mash the sweet potatoes. Add the butter and seasoning and stir until the butter is melted and the mixture is thoroughly combined. Serve immediately. Serves 10.

Instant-Pot-Max-Recipes-11

 

Texas Chili Starter

3 lb. (1.5 kg) boneless beef chuck, cut into 1-inch (2.5-cm) cubes

Kosher salt and freshly ground pepper

2 Tbs. vegetable oil

1 jar chili starter 

Season the beef with salt and pepper. In an Instant Pot Max® set to “Sauté,” warm the oil. In batches, sear the beef, turning occasionally, until browned all over, about 8 minutes per batch. Return all the beef to the pot and stir in the chili starter. Press the “Cancel” button to exit the “Sauté” mode. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 8 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid and serve. Serves 4 to 6.

Instant-Pot-Max-Recipes-12

 

Tortilla Soup Starter

2 Tbs. olive oil

1 1/2 lb. (750 g) boneless, skinless chicken breasts or thighs,
cut into 1-inch (2.5-cm) pieces

1 jar soup starter

1 can (14 1/2 oz./455 g) diced tomatoes

3 cups (750 ml) water or low-sodium chicken broth

Toppings of your choice

 

 

In an Instant Pot Max® set to “Sauté,” warm the olive oil. Add the chicken and cook, stirring occasionally, until browned all over, about 5 minutes. Add the soup starter, tomatoes and water and stir to combine. Press the “Cancel” button to exit the “Sauté” mode. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 7 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release.. Carefully remove the lid and ladle the soup into bowls. Serve hot with your favorite toppings. Serves 4 to 6.

Instant-Pot-Max-Recipes-13

 

Truffle Parmesan Orzo Starter

1 jar orzo starter

3 cups (750 ml) water

1 Tbs. olive oil

Kosher salt


Combine the starter and water in an Instant Pot Max®. Lock the lid in place and set the venting method to “QR,” or quick release (the solid arrow). Press “Pressure Cook,” select high pressure and set the timer to 5 minutes. Press “Start.” Once the timer beeps, the pressure will release automatically. Once all the pressure is released, carefully remove the lid, then remove the inner pot from the cooker to prevent the orzo from overcooking. Stir in the olive oil and season with salt as desired. Serve immediately. Serves 4 to 6.

Instant-Pot-Max-Recipes-14

 

Turmeric Yellow Curry Starter

3 lb. (1.5 kg) boneless, skinless chicken breasts or thighs,
cut into 2-inch (5-cm) pieces 

Kosher salt

2 Tbs. olive oil

1 jar turmeric curry starter  

 

Lightly season the chicken with salt. In an Instant Pot Max® set to “Sauté,” warm the olive oil. In batches, sear the chicken, turning once, until browned on both sides, about 5 minutes per batch. Return all the chicken to the pot and stir in the starter. Press the “Cancel” button to exit the “Sauté” mode. Lock the lid in place and set the venting method to “QR,” or quick release (the solid arrow). Press “Pressure Cook,” select high pressure and set the timer to 8 minutes. Press “Start.” Once the timer beeps, the pressure will release automatically. Once the pressure is released, unlock the lid and carefully remove. Serve. Serves 4 to 6.

Instant-Pot-Max-Recipes-15

 

Tuscan Lentil Soup Starter

1 jar soup starter

1 can (14 1/2 oz./455 g) diced tomatoes

4 cups (1 l) water or low-sodium chicken broth

Grated Parmesan cheese for serving


Combine the starter, tomatoes and 3 cups (750 ml) of the water in an Instant Pot Max®. Lock the lid in place and set the venting method to “NR,” or natural release (the circle with a line through it). Press “Pressure Cook,” select high pressure and set the timer to 15 minutes. Press “Start.” Once the timer beeps, let the pressure release naturally for 10 minutes, then set the venting method to “QR,” or quick release (the solid arrow), and let the remaining pressure release. Carefully remove the lid, then stir in the remaining 1 cup (250 ml) water. Ladle the soup into bowls, sprinkle with Parmesan and serve. Serves 4 to 6.