Pressure Cooker

Peel off the membrane that covers the bony side of the ribs. Wash and set aside.

In a small bowl, combine the garlic powder, onion powder, paprika, salt, pepper, cumin, and cayenne, if using.

Sprinkle seasoning over the ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides.

Place cold water or apple cider vinegar along with a trivet in your Pressure Cooker. Place the baby back ribs on top of the trivet.

Close the lid, then turn the Venting Knob to the Sealing position. Pressure cook at High Pressure for 16 - 25 minutes, plus full Natural Release [Adjust the timing in accordance to your preference: 16 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone)].

Open the lid carefully according to your manufacturer’s instructions.

While the ribs are cooking in the pressure cooker, preheat your oven to 450°F.

In a separate bowl, combine all the sauce ingredients.

Brush the prepared barbecue sauce all over the ribs, including the bones.

Place the ribs in a foil-lined baking tray and cook in the oven for 10 to 15 minutes.

Change the oven settings to broil and cook for an additional 3 to 5 minutes to lightly char and caramelize the edges.

Allow them to rest for 10 minutes before slicing, then serve.

Set your pressure cooker on a saute setting.

Heat the oil and add the onions and minced garlic. Cook for a few minutes or until the onions are fragrant and soft.

Add the yellow curry powder and Thai red curry paste.

Pour 1 cup of water or chicken stock into the pot.

Add the chicken thigh pieces. Lock the lid into place and change the setting to High for 7 minutes. Once finished, quick-release according to the manufacturer’s instruction manual. Then, unlock the lid and remove it.

Change the setting to saute, add the coconut milk and let simmer for 5 to 8 minutes, or longer if you want the sauce to be thicker.

Stir in the brown sugar, fish sauce, and lime juice. Taste and add salt to taste.

Top with fresh cilantro. If desired, serve over cooked rice.

Set the function of your pressure cooker to SAUTE.

Drizzle some olive oil. Once the oil is hot, add the onion and stir continuously until it becomes soft and translucent.

Add in the carrots, celery, thyme springs, salt, smoked paprika, and pepper.

Sauté for about 2 minutes or until carrots and celery are barely soft.

Add the lentils and garlic to the pot and stir. Let it cook for 30 seconds until the garlic is fragrant.

Add the diced tomatoes, crushed tomatoes, and vegetable broth.

Cover and seal the pressure cooker, and then set to cook on HIGH pressure for 15 minutes.

After 15 minutes, allow the cooker to naturally release pressure according to your model’s instructions. This might take about 10 to 15 additional minutes.

Carefully open the lid and stir the soup, removing the stems of thyme.

If the soup is too thick, thin it out by gradually adding water or additional stock until you reach your desired consistency.

Taste and adjust the seasonings as desired.

Serve hot with a sprinkle of parsley and Parmesan if desired.

Add the butternut squash, vegetable broth, carrots, onions, garlic, bay leaf, and thyme to the pressure cooker. For a spicy soup, you may add in optional spices.

Set on high heat and cook for 10 minutes. Wait for another 10 minutes before releasing the pressure, then open the lid.

Remove bay leaf and thyme sprigs (if you used them). Add in the coconut milk.

Use an immersion blender or a blender and blend until smooth. Season with salt and pepper to taste and garnish with roasted pumpkin seeds, minced fresh garlic chives and vegan cheese.

Using your pressure cooker, sauté onions in oil or butter until translucent. Add the garlic to the onions and sauté for a minute or until fragrant.

Add celery, mushroom and thyme, sauté for about 2 minutes.

Put the rinsed rice, chicken broth, salt, pepper, and water. Stir one more time and then lock on the lid and turn the heat on high for 7 minutes or until it whistles.

Reduce heat to medium and let it cook for another 10 minutes.

Once pressure has released, open the lid. Remove the chicken from the pot and shred using two forks or in a large bowl with a hand mixer. Set aside.

Without the lid, return the cooker on heat. Add carrots and green peas to the soup and cook on high heat for 2 minutes or until carrots are crisp and tender.

Add shredded chicken. Gradually add lemon juice, then adjust the taste between salt, pepper and lemon juice depending on your preference.

Ladle in soup bowls, garnish with fresh parsley and serve hot. To always know the ideal settings and cooking time for your chicken, depending on its thickness and weight, on your pressure cooker, you can use the Pressure Cooker Guide sold here.

In your pressure cooker, on low heat, put one tablespoon of olive oil and add half of the garlic. Toss the shrimp and sauté until it turns pink.

Add 1 tbsp butter and stir until it melts. Add asparagus; cook for 3-5 minutes or until
tender. Remove and keep warm.

Still on the pressure cooker, add another tablespoon of oil and sauté onions, garlic and mushrooms.
Cook until fragrant.

Add 2 tbsp butter to the pot and melt. Put the rice and stir for 1-2 minutes until the rice is
coated in butter.

Add the wine. Bring to a boil, let it cook and be absorbed by the rice while continuously
stirring.

Add chicken stock and ½ tsp salt and black pepper. Stir well and seal the lid.

Set the pressure cooker to high pressure for 5 minutes.

Quick release the steam

Remove the lid. Add the remaining butter and parmesan cheese while stirring vigorously
to create creamy risotto. Taste to adjust the salt and add black pepper.

Stir in the lemon juice, lemon zest, cooked shrimp, and asparagus. Serve immediately
with lemon wedges and more fresh parmesan at the table. To always know the ideal settings and cooking times for your food using your pressure cooker, you can use a Pressure Cooker Guide like the one sold here.