Quick and easy Portobello Fajitas make a flavorful, satisfying weeknight meal! Personalize them with your own favorite toppings! (Vegan, gluten-free)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_MaZefB4MMC9s6XQY4UfrgQG-kyDku9Rloi_PbeMbYYrPY4maquUZ_N6qWIkek94ROO0gm0dpWLWek1OLOyZ8iZhjnWMXSMODO9apoDSuwPJcChW2tJ8eNj4PBnXYnbil14xFnxIZg/s1600/Quick+and+easy+Portobello+Fajitas+%252830+Minute%2521%25291.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="556" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_MaZefB4MMC9s6XQY4UfrgQG-kyDku9Rloi_PbeMbYYrPY4maquUZ_N6qWIkek94ROO0gm0dpWLWek1OLOyZ8iZhjnWMXSMODO9apoDSuwPJcChW2tJ8eNj4PBnXYnbil14xFnxIZg/s1600/Quick+and+easy+Portobello+Fajitas+%252830+Minute%2521%25291.png" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9XcoFTbZ5zvcNaBnpSicEGxmWwISiBvpfw-JG1fVqNTOzEdYFK9HS6KH0Hw9VEkaxarSl-udsOf4JPVXhpQDRudUKyobz3TOBU0BecLOEGr7E3UWoGfVgMg0BvHo-fljVMWsSYmv1w/s1600/Quick+and+easy+Portobello+Fajitas+%252830+Minute%2521%25292.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="543" data-original-width="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9XcoFTbZ5zvcNaBnpSicEGxmWwISiBvpfw-JG1fVqNTOzEdYFK9HS6KH0Hw9VEkaxarSl-udsOf4JPVXhpQDRudUKyobz3TOBU0BecLOEGr7E3UWoGfVgMg0BvHo-fljVMWsSYmv1w/s1600/Quick+and+easy+Portobello+Fajitas+%252830+Minute%2521%25292.png" /></a></div><br /><br /><b>INGREDIENTS</b><br /><br /><ul><li>2-3 large portobello mushrooms</li><li>2 bell peppers</li><li>1 onion</li><li>1 Tbsp. taco seasoning (recipe below)</li><li>Juice of 1/2 lime</li><li>1 Tbsp. olive oil (sub water/broth for oil-free)</li><li>6 corn tortillas (or other tortilla)</li></ul><br /><b>TOPPINGS OF CHOICE</b><br /><br /><ul><li>Avocado, guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand)</li></ul><br /><b>TACO SEASONING (YIELDS ABOUT 3 TBSP.)*</b><br /><br /><ul><li>1 Tbsp. chili powder</li><li>1 1/2 tsp. cumin</li><li>1 tsp. oregano</li><li>1 tsp. onion powder</li><li>1 tsp. garlic powder</li><li>1 tsp. paprika</li><li>1/2 tsp. salt</li><li>1/4 tsp. cayenne pepper (optional – if you like heat)</li></ul><br /><b>INSTRUCTIONS</b><br /><br /><ol><li>Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.</li><li>Thinly slice bell peppers and onion.</li><li>Make taco seasoning if necessary (combine all ingredients in a bowl).</li><li>In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook about 2 minutes.</li><li>Add mushrooms and 1 Tbsp. taco seasoning.</li><li>Stirring occasionally, cook another 7-8 minutes or until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.</li><li>While the veggies are cooking, prepare your toppings of choice.</li><li>Warm the tortillas if desired.</li><li>Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.</li></ol><br /><b>NOTES</b><br />*Taco seasoning recipe yields about 3 Tbsp. Simply store the leftovers in a sealed glass container for later use!<br /><br />source: <a href="http://www.thegardengrazer.com/2015/07/portobello-fajitas.html">thegardengrazer</a>
A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSN2RevRiBXUu4syKriwf2KFFXzH3HjPUcEVSAj0xT3t6LpSVVe0wS3izObAFvpiTO2XaTPcnfWnlfnZNCqlhrwEIkKHmKTK-MQ8sYq_bhZ2X5ftSZam5aebCzD7jEMrLSD3gr15LTew/s1600/Balsamic+Roasted+New+Potatoes+with+Asparagus1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="543" data-original-width="769" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSN2RevRiBXUu4syKriwf2KFFXzH3HjPUcEVSAj0xT3t6LpSVVe0wS3izObAFvpiTO2XaTPcnfWnlfnZNCqlhrwEIkKHmKTK-MQ8sYq_bhZ2X5ftSZam5aebCzD7jEMrLSD3gr15LTew/s1600/Balsamic+Roasted+New+Potatoes+with+Asparagus1.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg354w052_y5HPLqBG3TjhulT-vQLwpc5w9_A_h_LU2vfhrJ-nxpjkN1gDFq7JAXb_9BjQinen_ugbCfMbh69JZDIbwrMC5zdHJZNpeXoMpapZQqOrml_jLWw9Xn9dyMgh2SVIqxvL9lw/s1600/Balsamic+Roasted+New+Potatoes+with+Asparagus2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="484" data-original-width="770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg354w052_y5HPLqBG3TjhulT-vQLwpc5w9_A_h_LU2vfhrJ-nxpjkN1gDFq7JAXb_9BjQinen_ugbCfMbh69JZDIbwrMC5zdHJZNpeXoMpapZQqOrml_jLWw9Xn9dyMgh2SVIqxvL9lw/s1600/Balsamic+Roasted+New+Potatoes+with+Asparagus2.png" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkva1QshrAbLIXyI3Nu8VG3c_NieWzmD6g8XqXRjjtGxf34n18JdpkuCVdGgP6cj2naCeZ79JLgoK4Q6SMQjOmg0sJDS7qbhqlD3IetGZ68ITTt75b-4ijtV5C3mzpOlGq9f-yeM-zCQ/s1600/Balsamic+Roasted+New+Potatoes+with+Asparagus3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="566" data-original-width="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkva1QshrAbLIXyI3Nu8VG3c_NieWzmD6g8XqXRjjtGxf34n18JdpkuCVdGgP6cj2naCeZ79JLgoK4Q6SMQjOmg0sJDS7qbhqlD3IetGZ68ITTt75b-4ijtV5C3mzpOlGq9f-yeM-zCQ/s1600/Balsamic+Roasted+New+Potatoes+with+Asparagus3.png" /></a></div><br /><br /><b>Ingredients</b><br /><br /><ul><li>1 kg new potatoes (such as Jersey Royal or another small waxy variety), cut into quarters</li><li>250 g asparagus tips, cut into 2 inch pieces or halved</li><li>2 tbsp garlic-infused olive oil</li><li>4 tbsp balsamic vinegar</li><li>A generous pinch of salt and pepper</li></ul><br /><b>Instructions</b><br /><br /><ol><li>Preheat oven to 200C / 390F.</li><li>In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.</li><li>After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.</li><li>Season with extra balsamic vinegar, salt and pepper.</li><li>Serve and enjoy!</li></ol><div>source: <a href="http://wallflowerkitchen.com/balsamic-roasted-new-potatoes-asparagus/">wallflowerkitchen</a></div>
Why only cook corned beef once a year? It is so darn delicious and simple in the Instant Pot! Instant Pot Corned Beef and Cabbage is going to be your new go to from here on out!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglc7eh_nUADUy0anFJtC9MT5PLex8hdQi1ji8ybhsniWqZ_qTidVe2Hzb5bITa4oZPIYaindQ43oHFRBeWzG9YmqS8SNO4Sdl5I-wFhuqGY_GG_xITKJHffHTeqSm7oR6W3v1VDjTWyw/s1600/Instant+Pot+Corned+Beef+and+Cabbage1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="498" data-original-width="691" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglc7eh_nUADUy0anFJtC9MT5PLex8hdQi1ji8ybhsniWqZ_qTidVe2Hzb5bITa4oZPIYaindQ43oHFRBeWzG9YmqS8SNO4Sdl5I-wFhuqGY_GG_xITKJHffHTeqSm7oR6W3v1VDjTWyw/s1600/Instant+Pot+Corned+Beef+and+Cabbage1.png" /></a></div><br /><b>Ingredients</b><br /><br /><ul><li>2.5 lb corned beef</li><li>1 head of cabbage</li><li>4-5 carrots cut into chunks</li><li>1 cup of LOW sodium vegetable broth</li><li>1 cup water</li></ul><br /><br /><b>Instructions</b><br /><br /><ol><li>Throw corned beef and spice package into pot with the broth and water. Cook on manual high pressure for 85 minutes.</li><li>When timer goes off do a quick release and remove the meat.</li><li>Add veggies into the broth mixture and cook on manual high pressure for 4 minutes. When timer is up preform a quick release.</li><li>Serve with a side of mustard and enjoy!</li></ol><br />source: <a href="http://www.idonthavetimeforthat.com/instant-pot-corned-beef-and-cabbage/">idonthavetimeforthat</a>
<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0Gzd-JgByZmqr2hQfFvKD9nSMZeeVTmtpDKY6NNmWvPI46stgMNQMGkTM3N9V0q2i6ErwdDZ8WESKbAsARbXVO09p909bOl6cGcIIrbZ6NRJ6a8TI1r1z6QwEZNT27etvnQO33pShQ/s1600/Instant+Pot+Stuffed+Bell+Peppers.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="488" data-original-width="735" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0Gzd-JgByZmqr2hQfFvKD9nSMZeeVTmtpDKY6NNmWvPI46stgMNQMGkTM3N9V0q2i6ErwdDZ8WESKbAsARbXVO09p909bOl6cGcIIrbZ6NRJ6a8TI1r1z6QwEZNT27etvnQO33pShQ/s1600/Instant+Pot+Stuffed+Bell+Peppers.png" /></a></div><br /><br /><b>Ingredients</b><br /><br /><ul><li>4 bell peppers</li><li>1 small onion</li><li>1 roma tomato</li><li>1 lb ground beef</li><li>1 boil in bag pack of brown rice</li><li>1 egg</li><li>1 can tomato sauce (15 oz)</li><li>shredded mozzarella cheese</li><li>salt</li><li>pepper</li><li>oregano</li><li>garlic powder</li><li>dried parsley</li></ul><br /><b>Steps</b><br /><br /><ol><li>Slice tops off green peppers and hollow out peppers.</li><li>Dice pepper tops, dice onion, dice tomato.</li><li>Mix diced veggies with ground beef, egg, rice, seasonings,</li><li>and a couple tables spoons of tomato sauce.</li><li>Fill peppers with meat mixture.</li><li>Pour 2/3 of tomato sauce into IP and 2/3 can of water.</li><li>Put trivet in and stuffed peppers on top.</li><li>Pour remaining tomato sauce on top of peppers.</li><li>Lock lid, manual for 15 Mins. Natural release method.</li><li>When done, sprinkle with mozzarella cheese on top.</li><li>Close lid for a few moments to melt cheese.</li><li>Serve pepper with some of the "broth" and enjoy.</li></ol><br /><b>Notes</b><br />Poke holes in bottom of peppers before cooking to allow fat from ground beef to run out of bottom.<br /><br />source: <a href="https://www.facebook.com/groups/InstantPotCommunity/permalink/980468022047186/">Recipe by Al Pravato</a>
Learn how to cook this sweet & juicy Instant Pot Corn on the Cob Recipe (Pressure Cooker Corn on the Cob)! Quick & easy fresh summer treat for the whole family!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuPn0vR05nOh3hdUqO2WmoSpBRVGDQ-lvnFfzK2-KA6Ll1XLeGca1gcaGKTMjMfFUvd73ufcKWl9qh4z2WVtQpjOFAkhDjclzadaxDnTYZkB9k9FD-ILhv5BCIao6Y6LYap8AsUFWlQ/s1600/Instant+Pot+Corn+on+the+Cob2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="334" data-original-width="728" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuPn0vR05nOh3hdUqO2WmoSpBRVGDQ-lvnFfzK2-KA6Ll1XLeGca1gcaGKTMjMfFUvd73ufcKWl9qh4z2WVtQpjOFAkhDjclzadaxDnTYZkB9k9FD-ILhv5BCIao6Y6LYap8AsUFWlQ/s1600/Instant+Pot+Corn+on+the+Cob2.png" /></a></div><br /><b>Ingredients</b><br /><br /><ul><li>4 ears corn on the cob , husks and silk removed</li></ul><br /><br /><b>Instructions</b><br /><br /><ol><li>Pressure Cook the Corn on the Cob: Pour 1 cup of cold water in the pressure cooker. Place a trivet in the Instant Pot, then place 4 ears of corn on the cob on the trivet. Close the lid and cook at High Pressure for 1 - 2 minutes. Turn off the heat and Quick Release. Open the lid carefully.</li><li>Serve: Serve immediately with butter, your favorite sauce or topping.</li></ol><br /><br />source: <a href="https://www.pressurecookrecipes.com/instant-pot-corn-on-the-cob/">pressurecookrecipes</a>
<div style="text-align: justify;">A pressure cooker version of PF Changs popular beef dish. This (Instant Pot) Pressure Cooker Mongolian Beef is made with flank steak thinly sliced then cooked in a lightly sweet, garlic ginger sauce until it’s melt in your mouth tender. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQcsT0IkHBmz2h-nSv_TPUyHfu_1Uh_NlQJmjJlxkqT_WbzgxpaL_CziRxS3-DDwGZG0dF5K9TAw68m0GbLw_xZEjtGhg0UiUmvzuje3wNAjCEgPt8VUXupXnka42gsxJ2JWLg7XxWA/s1600/Pressure+Cooker+Mongolian+Beef1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="442" data-original-width="775" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQcsT0IkHBmz2h-nSv_TPUyHfu_1Uh_NlQJmjJlxkqT_WbzgxpaL_CziRxS3-DDwGZG0dF5K9TAw68m0GbLw_xZEjtGhg0UiUmvzuje3wNAjCEgPt8VUXupXnka42gsxJ2JWLg7XxWA/s1600/Pressure+Cooker+Mongolian+Beef1.png" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>INGREDIENTS</b></div><div style="text-align: justify;"></div><ul><li> 2 pounds flank steak, cut into 1/4" strips</li><li> 1 tablespoon vegetable oil</li><li> 4 cloves garlic, minced or pressed</li><li> 1/2 cup soy sauce</li><li> 1/2 cup water</li><li> 2/3 cup dark brown sugar</li><li> 1/2 teaspoon minced fresh ginger</li><li> 2 tablespoon cornstarch</li><li> 3 tablespoons water</li><li> 3 green onions, sliced into 1-inch pieces</li></ul><br /><div style="text-align: justify;"><b>INSTRUCTIONS</b></div><div style="text-align: justify;"></div><ol><li>Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.</li><li>Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.</li><li>Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.</li><li>When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.</li><li>Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.</li></ol><div>source: <a href="http://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/">pressurecookingtoday</a></div>
Love fork-tender chicken, but not all the time it takes to prepare? Our fall-off-the-bone pressure cooker chicken takes just 30 minutes!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OKRqKsmPp5qFsRiMU3fTHXVxMtnJHpIG_K0P5N301-nK0S3-M9D9VoH8JGdQaAvjUf9c6uzHGlMZsfROydqAPKYVLe1zxFI6gQtFJ2aS2DMjMeBxooD1EWFuKMqEHIa6uMd4tRBLVQ/s1600/Fall-Off-The-Bone+Pressure+Cooker+Chicken+%2528in+30+Minutes%2521%25291.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="525" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OKRqKsmPp5qFsRiMU3fTHXVxMtnJHpIG_K0P5N301-nK0S3-M9D9VoH8JGdQaAvjUf9c6uzHGlMZsfROydqAPKYVLe1zxFI6gQtFJ2aS2DMjMeBxooD1EWFuKMqEHIa6uMd4tRBLVQ/s1600/Fall-Off-The-Bone+Pressure+Cooker+Chicken+%2528in+30+Minutes%2521%25291.png" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_JEBSvwUxLfieGr363oaER5hTFZHJTMoCPOo-5AFnbGiYePxp6f7hh7DGKa25MjjaZRs4Wi3X6T_F-FN1saxpX57wq6tZbmqqjxzr3HZu46IFogOAaVJYlnIVmFaH8K_6KTm-8NLMLg/s1600/Fall-Off-The-Bone+Pressure+Cooker+Chicken+%2528in+30+Minutes%2521%25292.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_JEBSvwUxLfieGr363oaER5hTFZHJTMoCPOo-5AFnbGiYePxp6f7hh7DGKa25MjjaZRs4Wi3X6T_F-FN1saxpX57wq6tZbmqqjxzr3HZu46IFogOAaVJYlnIVmFaH8K_6KTm-8NLMLg/s1600/Fall-Off-The-Bone+Pressure+Cooker+Chicken+%2528in+30+Minutes%2521%25292.png" /></a></div><br /><b>Ingredients</b><br /><br /><ul><li>1 whole - 4lb. organic chicken</li><li>1 Tbsp. Organic Virgin Coconut Oil (Get a 15 oz. jar FREE from Thrive Market now!)</li><li>1 tsp. paprika</li><li>1½ cups Pacific Organic Bone Broth (Chicken)</li><li>1 tsp. dried thyme</li><li>¼ tsp. freshly ground black pepper</li><li>2 Tbsp. lemon juice</li><li>½ tsp. sea salt</li><li>6 cloves garlic, peeled</li></ul><br /><b>Instructions</b><br /><br /><ol><li>In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.</li><li>Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.</li><li>Flip the chicken and add broth, lemon juice and garlic cloves.</li><li>Lock pressure cooker lid and set for 25 minutes on high.</li><li>Let the pressure cooker release naturally.</li><li>Remove from pressure cooker and let stand for 5 minutes before carving.</li></ol><br /><br />source: <a href="https://healinggourmet.com/healthy-recipes/pressure-cooker-chicken/">healinggourmet</a><br /><div class="ERSInstructions" style="border: 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><ol style="border: 0px; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></ol></div>
