Soup

Ingredients 2 Tbsps olive oil (or butter) 2 cups sliced leeks (one extra large leek) 4 garlic cloves, rough chopped 8 sage leaves, chopped 1 cup Arborio rice or short-grain Spanish rice (Bomba) 2 heaping cups butternut squash, cubed ¼ cup white wine (or skip it) 2 cups veggie stock or chicken stock or broth (or water and 1 tsp or cube veggie bouillon) ½ tsp salt ½ tsp nutmeg 2–3 handfuls baby spinach or chopped kale Maple-Pecan Topping 1 cup pecan halves 2 Tbsps real maple syrup ¼ tsp salt and optional pepper Steps Slice and rinse leeks, separating rings (rinsing will help them to soften faster) Heat oil in the instant pot, add leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes. Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot. Add the wine and scrape up the browned bits - a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir. Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally release for 5 minutes, then manually release. Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. Garnish with optional leek oil or maple glazed pecans. Maple-Pecan Preheat oven to 375°F Toss pecans in a bowl with the maple syrup and salt and optional pepper. Place pecans on a parchment-lined baking sheet in a single layer. Place on the middle rack for 14 minutes. Toss at 10 minutes, and check at 12 minutes. Remove from oven. Let cool completely. Break apart.

Ingredients 1 Tbsp butter 1 cup chopped yellow onion 3 cloves garlic (minced) 2 ½ pounds Yukon gold potatoes (cut into ½-inch pieces) 2 carrots (sliced) ½ tsp dried oregano ¾ tsp salt (or to taste) ¼ tsp black pepper (or to taste) ¼ tsp cayenne pepper (optional, for spice) 2 ½ cups low sodium vegetable broth (or chicken broth) After Pressure Cooking: 1 cup milk (whole milk preferred) 1 Tbsp cornstarch Steps Press the Saute button on your Instant Pot to turn on saute mode. Add the butter to the pot. When the Instant Pot is hot, add the onion and cook, stirring often, until onion has softened, about 3 minutes. Add the garlic to the pot and press Cancel to turn off the Instant Pot. Stir for 30 seconds. Pour in a little bit of the broth and stir, scraping up any browned bits stuck to the bottom of the Instant Pot. Add the potatoes, carrots, oregano, salt, pepper, cayenne (if using) and remaining broth to the Instant Pot. Stir. Close the Instant Pot lid and turn the steam release valve to the sealing position. Using the Manual/Pressure Cook function, set the cook time to 6 minutes. When the cook time ends, allow the pot to naturally release for 10 minutes by just letting it sit. After the 10 minute natural release, use the handle of a long spoon to carefully turn the steam release valve to the venting position. In a small bowl or liquid measuring cup, stir together the 1 cup milk and 1 Tbsp cornstarch. Turn the Instant Pot on saute mode and stir in the milk and cornstarch mixture. Use a potato masher to mash some, but not all, of the potatoes. Let the soup simmer, stirring, until it thickens slightly. Serve the soup with toppings, as desired.

Ingredients 1 cup diced onion 1 tsp avocado oil (or olive oil) 1 bell pepper diced 1 jalapeno pepper diced 2 ½ cups vegetable broth (or chicken broth if needed) 15 oz canned tomato sauce or crushed tomatoes ½ cup mild or medium salsa verde (or your favorite salsa!) 1 Tbsp tomato paste 15 oz can black beans (drained + rinsed) 15 oz can pinto beans (drained + rinsed) 1 cup corn (fresh, canned, or frozen) ¾ cup dried red lentils ½ tsp chili powder ½ tsp garlic powder ½ tsp cumin ¼ tsp cayenne pepper ¼-½ cup heavy cream Steps First, chop your veggies and measure out the ingredients. Next add everything but the heavy cream your toppings. This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set InstaPot to high pressure for 15 minutes. Allow natural pressure release. Stir in the cream, add all your favorite toppings, and enjoy!