Sorry…ill start a bread thread.
@abasket - this is the recipe I used, but I didn’t add the rosemary (I didn’t have any and wanted it to be more versatile): https://www.cookingcarnival.com/instant-pot-olive-oil-rosemary-no-knead-bread/
I’ve made it a few times and it always comes out great. It says to proof for 4 hours, but the best loaf I made only proofed for just under two, so I think it can be quicker with no loss in quality. Just peek in to see if it has risen enough and then it should be good to go.
OMG, @Hoggirl — that Moroccan chickpea soup recipe is a keeper. We had it for lunch, and I think we’ll polish it off for dinner. Amazing. Thanks for the link. 
@ChoatieMom - yay!!
Made French onion soup tonight. https://thecozycook.com/instant-pot-french-onion-soup/ It was delicious!
I made refried beans from dried beans tonight. I was really happy with how easy it was and how good they tasted. https://www.skinnytaste.com/refried-beans/
I just made asparagus soup. I don’t follow recipes, but I had a bunch of asparagus that I needed to finish off – so aparagus (chopped into about 1 inch pieces), chopped onion, celery, liquid – plus seasonings; then blended when cooked.
Made a big batch of Ukrainian borscht. That will be our lunches for the rest of the week. I am tired of cooking in the middle of workday, so needed something easily reheatable and tasty. Thank goodness Mr. eats everything without complaining- except chocolate cakes.
Modified this https://instantpoteats.com/instant-pot-orzo-lemon-parmesan-spinach/ to add garlic and white wine in the beginning. Had chicken stock instead of veggie, arugula instead of spinach and added shrimp. I usually use a recipe as a general guide now for proportions and cook times.
Does anybody have a good recipe for Portuguese Kale soup for the Instant Pot?
It’s been a while since we’ve talked about IP recipes.
I liked this recipe, found at the “Dump and Push Start) Facebook group. In addition to peanut butter, it includes sweet potatoes, zucchini and maple syrup.
NOTES:
- At the FB post there was debate about whether the recipe truly qualified for easy Dump/Start, since it uses an immersion blender at the end. But since the soup also is fine without that step, it stayed.
- I did not have 2 tsp coconut amino (or the recommended sub of reduced-sodium tamari), so I use 1 tsp soy sauce.
- It makes a big batch. When we reheated leftovers tonight we added leftover cooked rice - that worked well. Next time we’ll perhaps try the optional lime juice.
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Made a small roast in mine tonight - it was delicious. And making carrot-ginger soup for Easter in it too! Making it a day ahead of time - hopefully the flavor will enhance by making it ahead!
@abasket Can you share you recipe for your roast? What kind and how many pounds?
I just had a small (like 1.5 pounds?) roast. I had bought a big chuck roast and cut it in 3 pieces and froze it.
Here’s what I did:
Instant Pot on saute - add a little vegetable oil
Chop 1/2 small onion and a few fresh mushrooms.
Season the roast with seasoning salt, pepper and garlic powder well on both sides.
Drop in IP to start browning on one side.
Drop chopped veggies around the roast as it sears.
Sear 2-3 minutes on each side of roast, moving veggies around as it sears.
Stop saute and remove roast. Add a cup of water - stir to get the brown bits off the bottom of IP.
I added half of these vegetables to the broth: 1/4 of a small cabbage, a handful of creamer potatoes, handful of baby carrots.
Then I put in a trivet thing I have (to keep the roast from not being submerged in the broth), set the roast on it and add the other half of the vegetables mentioned above!
Sprinkle a handful of chopped parsley.
24 minutes on manual, natural release. It was really good! The broth SUPER flavorful!
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I still haven’t mastered completely the cooking times for my IP. I made garbanzos (Spanish style with smoked paprika and chorizo), but they came out mushy and had too much water 
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Made one of favorites last night. Pork chops with apples, onions, and sweet potatoes. So easy.
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