7 Layer Dip

1 (15 oz.) can refried beans
1 (4oz.) can diced green chilies
1 pt. sour cream
2-3 tsp. taco seasoning
3-4 avocados
3/4 cup salsa
1/2 tsp. garlic powder
1 tsp. lemon juice
2 cups cheddar cheese, grated
3-4 tomatoes, diced
2-3 green onions, sliced
1 large can black olives, sliced

Beat beans  with mixer until smooth and add taco seasoning, and green chilies.  Spread over a platter.  Spread sour cream over beans.  Mash avocados with lemon juice, garlic powder and salsa.  Spread over sour cream.  Sprinkle with cheese, tomatoes, onions and olives.  Serve with tortilla chips.  

Instant Pot Steel Cut Oatmeal

There are 100 different ways to do everything in the IP, so when I find the way that works for me I like to write it down so I don't forget.  This is how I like Instant Pot steel cut oats.  The best part is that I can set the delay start the night before and we wake up to hot oatmeal!

1 c. steel cut oats
3 c. water
2 TB butter or coconut oil
pinch of salt
tiny splash of vanilla
You can also add spices like cinnamon, etc.

Place all ingredients in the pot, stir, and cook on (manual) high pressure for 4 minutes.  Then let it naturally release pressure until the "pin" drops.  Open the pot, stir, and serve (with butter and brown sugar!).  When I first open the pot it seems "watery" a lot of times, but if you stir it up the water just stirs right in and you are left with creamy steel cut oats.

Also, a tiny bit of Amber/Emily's Caramel Syrup drizzled over the top is really yummy.  Don't ask me how I know.  LOL

Instant Pot Refried Beans

• recipe slightly adapted from Mel's Kitchen Cafe
• 
  
• 1 tablespoon olive oil
• 2 jalapeño, cored, seeded and finely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3-4 cloves garlic, finely minced
• 1 1/2 pounds dry pinto beans, rinsed
• 8 cups water
• 4 cups chicken or vegetable broth
• 2 teaspoons salt
• 2 tablespoons white vinegar

1. In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeños, onion, and garlic, and sauté for 1-2 minutes, stirring often.
2. Add the rinsed and drained beans, water, broth, salt and vinegar.
3. Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4. Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
5. Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6. Refrigerate for up to a week or freeze for several months.

I froze the leftovers in 2 cup increments in quart-sized freezer bags and they thaw and reheat great.  

Instant Pot Mexican Style Shredded Beef

INGREDIENTS

• 2 Tablespoons olive oil
• 3 Pounds beef chuck roast
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 3 Cloves fresh garlic (minced)
• 10 Ounce can diced tomatoes & green chilies
• 1/2 Large onion (sliced)
• 1/2 cup water
• Juice of one lime (about 2 Tablespoons)
• 1/4 cup chopped cilantro
• 3/4 Tablespoon cumin
• 1 teaspoon chili powder

DIRECTIONS

Salt and pepper both sides of the chuck roast.  I had to cut mine into two pieces.

Select the Saute button on your Instant Pot, and add the oil.

Brown the chuck roast on both sides, about 4 minutes per side. Remove the roast to a plate and deglaze the pot with the tomatoes and water.  Then place the roast back into the pot.

Add the garlic and onion slices.

Place the lid on the Instant Pot, select the high pressure setting, and set the timer for 75 minutes

The Instant Pot will beep when it is finished. Allow the built up pressure to release naturally, then remove the lid.

Shred the beef with two forks, I place mine on a large dinner plate.

Remove the tomatoes and onions from the pot and return the shredded beef.  I strain them but keep some of the juice to moisten the meat with.  Add it back into the beef when you put it back into the pot.

Add the lime juice, cumin, chili powder, and cilantro, stir to combine.

Place the lid back on top of the pot until ready to serve. Beef can be used to make tacos, salad, burritos, chimichangas, etc.

Instant Pot Mac and Cheese

• 1 box (16 ounce) of elbow macaroni
• 4 cups of water
• 3 Tb of butter
• 2 tsp salt
• 1 cup of heavy whipping cream (can sub 1 can of evaporated milk(12 ounce), half and half, or even whole milk)
• 2 cups of shredded medium or sharp cheddar cheese

Place the macaroni, water, salt and butter into the Instant Pot.  Set Instant Pot on 4 minutes high pressure and do a quick release of the pressure as soon as it's done.  Take lid off and immediately add whipping cream and stir. Then slowly add cheese and stir until it melts.  You can add a little hot sauce and dry mustard for flavor if desired.