Instant Pot Fried Rice by Maria Doss

3-4 tablespoons vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 cup white basmati rice, rinsed and drained well
1 1/4 cups chicken stock
2 medium carrots, peeled and chopped into 1/4 inch cubes
2 large eggs, whisked to combine
3 tablespoons soy sauce
1/2 teaspoon toasted sesame oil
ground black pepper to taste
1 cup frozen peas, thawed and drained well

Instructions
1. Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Stir in chopped onions and garlic, cook, stirring occasionally, for another 1-2 minutes.
2. Add rice and saute for about 20 seconds (this step helps in rice not getting mushy when cooked) and then stir in chicken stock and carrots. scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel and then select rice mode. (This is an automatic setting and mine took 12 minutes).
3. When cook time is done, let the instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release. Press cancel and open lid.
4. Press saute mode, using a spatula, move rice towards one side, in the empty spot, add remaining vegetable oil and eggs. Scramble. Stir eggs and rice together along with peas, soy sauce and sesame oil and ground pepper. You could remove all the rice into a separate bowl, heat Instant pot to saute mode, add oil and scramble eggs and stir the rice in.

Note: if using regular chicken stock, not 33% less sodium stock, use 1 cup stock and 1/4 cup water.

Chocolate Lover's Acai Bowl By Clean Simple Eats

1 frozen acai pack
40 grams frozen bananas
1/4 cup unsweetened Almond-Coconut milk
1 serving CSE Brownie Batter Protein
1 T cocoa powder
4-6 ice cubes

Toppings:
20 grams banana
20 grams sliced strawberries
1 T sliced almonds
1 T love Crunch Granola

Place frozen acai in a blender and pulse until broken up.  Scrape down the sides of the blender and add the almond milk, frozen bananas, protein powder, cocoa powder and ice. Blend until smooth and thick.

Pour into a bowl and top with bananas, strawberries, almonds and granola.

Cheesecake Stuffed Pumpkin Bread by Delish.com

Ingredients
1/2 cup butter, melted
1 cup flour
2 T flour
1 T pumpkin pie spice
1 t baking soda
1/2 t baking powder
1/4 t kosher salt
1 cup pumpkin puree
1 c sugar
3 T sugar
1/4 cup sour cream
1 large eggs
1 egg yolk
1 t vanilla extract
6 oz cream cheese, softened

Directions
Preheat oven to 350 degrees and butter and flour a 9 x 5 loaf pan.
In a large blow, whisk together 1 cup flour, pumpkin pie spice, baking soda, baking powder and salt.

In another large bow, combine pumpkin, 1 cup sugar, melted butter, sour cream, 1 egg and 1 egg yolk and vanilla until smooth. Pour wet ingredients over dry and fold until completely combined.

Make cream cheese filing: In a small bowl, stir together cream cheese and remaining egg, 2 tablespoons flour, and 3 tablespoons sugar.

Transfer half the pumpkin batter to prepared pan.  Dollop cream cheese filing on top and smooth in an even layer with a spatula. Top with remaining pumpkin batter and bake until deeply golden and a toothpick comes out clean 50 to 60 minutes.  Let cool at least 10 minutes before serving.

Instant Pot Mongolian Beef by sweet and savory meals

Ingredients
1 -1.5 pds flank steak, sliced across the grain
1 T extra virgin olive oil
1/2 cup brown sugar or 2/3 cups
10 cloves garlic, minced
1 T fresh ginger, minced
1/2 cup lite soy saouce
1 cup water
1 T rice wine
1 t red pepper flakes

Cornstarch Slurry:
2 T constarck
1/2 cup water

Garnish
1/4 cup green onions, chopped
1 t sesame seeds

Instructions:
1. Heat up your pressure cooker: press Saute over medium high heat.
2. Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef.
3. Add the oil to the hot Pot, once the oil is hot, add the beef and saute for 2-3 minutes, stirring a few times.  If needed brown the beef in batches, you don't want to add to much as it will start releasing juice and it won't brown well.
4. You can skip browning the beef and just add it to the pot.
5. If bits of beef stuck to the pot, add 1/2 cup water and deglaze the pot. Using a wooden spoon scrape the bottom of the pot. You can discard that liquid if wanted.
6. Add the rest of the ingredients to the pot; minced garlic, minced ginger, soy sauce, brown sugar, water, rice wine and red pepper flakes.
7. Stir well until all the ingredients are combined and coated in sauce.
8. Close lid and pressure cook at High Pressure for 8 minutes. Natural release for 10 minutes. Turn off the heat. Release the remaining pressure after the 10 minutes. Open the lid.
9. Make the cornstarch slurry , in a small bowl mix the cornstarch with water until fully combined. With the Pot on saute, add the slurry to the pot, stir to combine and cook for 2-3 minutes on Saute, stirring occasionally, until the sauce thickens.  Turn off the pot and let the beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.
10. Serve over rice and garnish with fresh chopped green onions and sesame seeds.

Caramelized Shallot risotto by Hello Fresh

2 Shallots
5 tsps balsamic vinegar
Vegetable stock 3 cups
2 cloves garlic
1 zucchini
3/4 cup Arborio rice
lemon juice
1/4 cup Parmesan cheese

Directions
Adjust rack to middle position and preheat oven to 400 degrees. Peel and quarter shallots, then place on a large piece of aluminum foil.  Lift sides of foil and crimp to make a bowl. Toss in vinegar, a drizzle of olive oil, and a pinch of salt and pepper.  Place on a baking sheet. Roast in oven until shallots are soft, 15-20 minutes.

Bring vegetable stock to a gentle simmer.

mince garlic

shave zucchini into ribbons. Stop shaving once you get to the seedy core. Finely chop core.

Melt 1 tablespoon butter in a large, tall sided pan or medium pot over medium heat.  Add garlic and zucchini core.  Cook, tossing until softened, about 3 minutes.  Add rice and cook stirring until grains are translucent, 1-2 minutes.

Add stock 1/2 cup at a time to pan with rice, stirring after each addition.  Allow rice to absorb most of stock before adding more.  Continue until grains are al dente and creamy, 25-35 minutes.  Season with salt and pepper.

While risotto cooks, heat a drizzle of oilive oil in another large pan over medium heat.  Add zucchini ribbons.  Season with salt and pepper.   Cook, tossing until tender and softened, about 5 minutes.  Add a dash of lemon juice to taste and toss.

Stir shallots and Parmesan into risotto. Season with salt and pepper.  Divide risotto between plates and top with zucchini ribbons.

Instant Pot Orange Chicken by Sweet and Savory meals.com

2 lbs chicken breast cut into 1-2 inch pieces
2 Tablespoons vegetable oil.

Sauce
1 cup orange juice
1 tablespoon ginger, grated
6 cloves garlice minced
1 tablespoon rice wine
1/2 cup tomato sauce
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup soy sauce
1 Tablespoon Sriracha
zest from 1 orange

Cornstarch Slurry
2 tablespoons cornstarch
2 tablespoons orange juice

Garnish
4 green onions sliced
extra orange zest

Instructions:
1. Dry chicken with a few paper towels and after that cut the chicken into 1-2 inch chunks.
2  Heat up your pressure cooker: press Saute. Saute over medium high heat. Wait for the Pot indicator to read HOT.
3. Add the oil to the hot pot, add the chicken and saute for 2-3 minutes, stirring a few times.  Cook until it just starts to get golden.  When sauteing it, stir constantly so it doesn't stick to the bottom of the pan.
4.Also, after you saute the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.
5. Add the sauce ingredients to the pot; remaining 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine, zest and Sriracha sauce.
6. Add the tomato sauce if you are using it.  The tomato sauce adds a tanginess to the overall sweet recipe, and it makes it taste more savory.  It is based on your own preference
7. Stir gently until all the ingredients are combined and coated in sauce.
8. Close lid, select Manual and select 5 minutes on High Pressure.  Make sure the vent is closed.
9. Use a 10 minute Natural release.  Turn off the heat release the remaining pressure bo opening the vent. Open the lid.
10. Slect Saute on Low.  In a medium bowl combine the cornstarch with the orange juice.  Whisk until all combined with no lumps.
11.Add the mixture to the Pot and gently stir to combine.  Cook on Saute for a few more minutes stirring gently, until the sauce thickens.  Simmer for 2-3 minutes.
12.Let the orange chicken stand for 5-7 minutes, the sauce will thicken more.
13. Serve over rice and granish with fresh chopped green onions and extra zest.

Instant Pot Brown Rice by Our Best Bites

2 cups brown rice
2 1/2 cups broth and water
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt

Directions
Use the saute setting to heat the olive oil for 2-3 minutes.  Add the rice and stir for 30 seconds. Add water/broth and salt. Use the manual setting to cook for 22-24 minutes 922 for low elevations, 24 for higher), then allow the pressure to release naturally (don't use the release valve) for 5-10 minutes.  Fluff with for.  Leftovers freeze beautifully for later use.