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Ingredients:
- Gold Potatoes, scrubbed and cut into 2 in. cubes (2 lb.)
- Green Beans, 2 in. pieces (1 lb)
- Ripe Avocado
- Cannellini Beans, rinsed (1 can)
- Dill, Chopped (.5 cups)
- Jalepeno Pepper, remove ends and chop (1-2)
- Mayonnaise (.5 cups)
- Lime Juice (2-3 tbsp.)
- Olive Oil (2 tbsp. + 3 tbsp.)
- Garlic Powder (1 tsp.)
- Salt (.5 tsp. + .5 tsp.)
- Black Pepper
- Garlic Clove (1) or minced (2 tsp.)
Directions:
- Mix Potatoes, 2 tbsp. Olive Oil, Garlic Powder, Black Pepper, and .5 tsp. Salt.
- Roast on a baking sheet at 425 degrees for 25 minutes
- Combine Avocado, Mayonnaise, Dill, 3 tbsp. Olive Oil, Lime Juice, Garlic, Jalepeno, and Salt in blender and blend until smooth.
- Mix Green Beans with a little bit of Olive Oil, Salt, and Black Pepper.
- Remove potatoes from oven and push them to one side of the pan and add Green Beans.
- Bake for 10-15 more minutes to the desired tenderness. (remove beans if necessary to avoid overcooking.
- Wait to cool and mix Potatoes, Green Beans, Cannelli Beans and half of Dressing. Serve with the remaining dressing.
Ingredients:
- Red Skin Potatoes (small thin slices,)
- Broccoli (1 lb.)
- Butter (4 tbsp.)
- Garlic, minced (1 tsp.)
- Rosemary (4 tbsp.)
- Sage (2 tsp.)
- Onion Powder (1 tsp.)
- Salt (1 tsp.)
Directions:
- Bake potatoes in microwave.
- Saute Garlic, in Butter.
- Add Rosemary and Sage.
- Add Potatoes and fry.
- When potatoes are 75% cooked, add Salt and Onion Powder.
- Separately steam Broccoli until tender, but not mushy.
- When Potatoes and Broccoli are cooked, mix and serve.
Ingredients:
- Gold Potatoes, peeled and diced (2.5 lbs)
- Carrots, sliced (1 lb.)
- Cheddar Cheese (2 cups)
- Stock (5 cups)
- Milk, warm (2.5 cups)
- Salt or Garlic Salt (1 tsp.)
- Butter (3 tbsp.)
- Flour (3 tbsp.)
- Parsley (1 tbsp.)
- Black Pepper (1 tsp.)
Directions:
- Combine Potatoes, Carrots, Stock, and Salt in Instant Pot.
- Cook under pressure for 12 minutes.
- In a separate bowl, melt Butter and mix in Flour, Black Pepper, and Parsley.
- Once pressure comes down, add Butter mixture and bring to a simmer.
- Turn off heat and melt in Cheddar.
Ingredients:
- Leeks, thinly sliced, (3 lg)
- Potatoes, scrubbed and thinly sliced (3 lbs.)
- Butter (3 tbsp.)
- Vegetable Stock (3.5 cups)
- Milk or Cream (1 cup)
- Salt (1 tsp.)
- Black Pepper (.5 tsp.)
Directions:
- Saute Leeks in Butter.
- Add Potatoes and Stock.
- Add extra water to cover Potatoes.
- Cook until Potatoes are falling apart soft.
- Add Cream, Salt, and Pepper and simmer for 15 minutes.
Ingredients:
- Potatoes, peeled and cubed (2.5 lbs)
- Cauliflower or Peas (1 lb.)
- Onion, chopped (lg.)
- Ginger (2 in.)
- Turmeric (1 tbsp.)
- Salt (2 tsp.)
Directions:
- Saute Onions and Ginger.
- Add Turmeric and Salt.
- Add Potatoes and mix until coated.
- Add .25 cups water (or more as necessary), cover, and cook for a few minutes.
- Add Cauliflower or Peas and cook, covered until potatoes are soft.
Ingredients:
- Potatoes, peeled and diced (3.5 lbs.)
- Half & Half or Milk (2 cups)
- Minced Garlic (3 tsp.)
- Parmesan (6 oz.)
Directions:
- Boil Potatoes in water until soft.
- Heat Half & Half and Garlic until simmering.
- Drain potatoes.
- Mix Garlic-Cream Sauce and Potatoes and mash.
- Let thicken for 5 minutes and serve.
Ingredients:
- Onion, diced (small)
- Potatoes, washed and diced (1 lb.)
- Chickpeas, rinsed ( 15 oz. can)
- Peas, frozen (.5 cups)
- White Rice (1 cup)
- Canola Oil (2 tbsp.)
- Curry Powder (1 tsp.)
- Ground Ginger (.5 tsp.)
- Vegetable Stock (2 cups)
- Salt (.5 tsp.)
Directions:
- Saute Onion in Canola Oil for five minutes.
- Add Potatoes and cook 6-8 minutes.
- Add Curry Powder and Ginger for 1-2 minutes.
- Add Rice and Stock and cover until stock comes to a boil.
- Turn down heat and cook for 15 to 17 minutes, until rice is done.
- Add Chickpeas and Peas and cook 3-5 more minutes.
- Add Salt and serve.
Ingredients:
- Red Bell Peppers, halved and seeds removed (4)
- Potatoes (peeled and cubed (2 lbs.)
- Onion Minced (large)
- Garlic, minced (2 tsp.)
- Vegetable Consomme (2 qts.)
- Milk (1 cup)
- Butter (.25 cups)
- Cayenne Pepper (.5 tsp.)
- Salt (1 tsp.)
- Black Pepper (.5 tsp.)
Directions:
- Place Red Bell Peppers, skin side up, on a foil cover baking sheet.
- Broil in over until skin turns black.
- Place Peppers in sealed Ziploc bag for 30+ minutes.
- Place Potatoes Onion and Garlic in stock pot and bring to a boil.
- Peel and slice roasted Peppers and add to pot.
- Continue cooking until potatoes are soft.
- Add Milk, Butter, cayenne Pepper, Black Pepper, and Salt and continue heating until soup is consistent.
- Puree in blender until smooth.
Ingredients:
- Gold Potatoes, cubed (2.5 lbs.)
- Spinach, frozen (20 oz.)
- Stale bread, cubed (4-6 slices)
- Vegetable Stock (7 cups)
- Salt (1 tsp.)
- Black Pepper (1 tsp.)
- Olive Oil
Directions:
- Place Potatoes, Spinach, Stock, Salt, and Black Pepper in Instant Pot.
- Cook under pressure for 11 minutes.
- Add Bread when pressure comes down.
- When serving, top with a bit of Olive Oil.
Ingredients:
- Potatoes, scrubbed (2.5 lbs.)
- Olive Oil (.25 cups)
- Salt (1 tsp.)
- Black Pepper (1 tsp.)
- Garlic Salt (1 tsp.)
- Onion Powder (.5 tsp.)
Directions:
- Slice Potatoes fairly thin and cut slices into pieces.
- Mix Olive Oil, Salt, Garlic Salt, Onion Powder, and Black Pepper in large bowl.
- Coat Potatoes with Oil mixture.
- Air fry at 400 degrees for 15 minutes.
- Re-coat Potatoes with any remaining oil mixture still in the bowl.
- Air Fry for an additional 15 minutes.
Ingredients:
- Split Peas (16 oz pkg.)
- Carrots, sliced (1 lb.)
- Onion, large (diced)
- Potatoes, peeled and cubed (3 medium)
- Dill, freshly chopped (.25 cups)
- Bay Leaf (1)
- Parsley, dried (1 tbsp.)
- Thyme (1 tsp.)
- Salt (2 tsp.)
- Black Pepper (.5 tsp.)
Directions:
- Put all ingredients and 8 cups water into Instant Pot.
- Cook under pressure for 20 minutes.
Ingredients:
- Potatoes, peeled and cubed (3 medium)
- Zucchini (1 lb.)
- Onion, diced (small)
- Brown Rice (2 cups)
- Basil, fresh (1.5 oz. or more)
- Pine Nuts (2 tbsp.)
- Olive Oil (.5 cups + 2 tbsp.)
- Vegetable Stock (4 cups)
- Salt (1 tsp.)
- Black Pepper (.5 tsp. + .5 tsp.)
- Garlic Cloves (2)
- Butter (2 tbsp.)
- Parmesan (.5 cups)
Directions:
- Saute Onion in Instant Pot in 2 tbsp. Olive Oil.
- Add Zucchini, Salt, and .5 tbsp Black Pepper, and cook until soft.
- Add Brown Rice and mix for 2 minutes.
- Add Potatoes and Stock.
- Cook under pressure for 17 minutes.
- In a Food Processor, process Basil, Garlic, Pine Nuts, .5 cups Olive Oil, and .5 tsp. Black Pepper.
- When pressure comes down, mix in Pesto, Butter, and Parmesan.
Ingredients:
- Carrots, sliced (1 lb.)
- Potatoes, small cubes (1 lb.)
- Onion, diced (medium)
- Wild Rice Blend (1 pkg.)
- Great Northern Beans (2 15 oz. cans)
- Olive Oil (1 tbsp.)
- Bay leaves (2)
- Garlic, minced (1 tsp.)
- Vegetable Stock (7 cups)
- Butter (4 tbsp.)
- Flour (6 tbsp.)
- Milk, warmed (2 cups)
- Salt (1 tsp.)
- Black Pepper
Directions:
- Saute Bay Leaves, Onion, and Garlic in oil in the Instant Pot.
- Add Potatoes, Carrots, Rice, Stock, Salt, and Pepper.
- Cook under pressure for 17 minutes.
- Separately melt Butter and whisk in Flour.
- Add Butter/Flour to Milk.
- Add Beans and Sauce when the pressure comes down and bring to a boil.
- Turn off and let cool.
Ingredients:
- Potatoes, cubed (1-2 lbs.)
- Carrots, sliced (1 lb.)
- Broccoli, frozen (1 lb)
- Cream of Celery, condensed (1 can)
- Stuffing, seasoned (1 pkg.)
- Vegetable Stock (2 cups)
- Butter (4 tbsp.)
- Black Pepper (.5 tsp.)
- Cheddar Cheese (2 cups)
Directions:
- Place Carrots, Potatoes, Broccoli, Celery Soup and .5 cups water in Instant Pot.
- Cook under pressure for 10 minutes.
- After pressure comes down, mix in Black Pepper and Cheddar Cheese.
- Pour into 9×13 casserole dish.
- Separately melt butter in stock and poor over dried stuffing. Mix.
- Spread stuffing on top.
- Bake at 375 degrees for 15- 30 minutes, depending on how crunchy you like the stuffing.
Ingredients:
- Gold Potatoes, sliced (3 -3.5 lbs.)
- Tomatoes, Roma (2lbs.)
- Mozzarella (12 oz.)
- Olive Oil (.25 cups)
- Rosemary (4 tsp.)
- Salt (2 tsp.)
- Black Pepper (1 Tsp.)
Directions:
- Heat Potato slices in microwave
- Mix Olive Oil, Rosemary, Salt, and Black Pepper in a bowl
- Coat Potatoes with Olive Oil mixture
- In a 9 x 13 baking dish, layer Potatoes, Mozzarella, Tomatoes, Potatoes, Mozzarella, Tomatoes, and Potatoes.
- Bake at 400 degrees for 45 to 60 minutes, rotating at 30 minutes.
Ingredients:
- Potatoes, peeled and cubed (3 lbs.)
- Frozen Mixed Veggies (24-32 oz.)
- Brown or Green Lentils (16 oz.)
- Onion, diced (sm.)
- Butter (4 tbsp.)
- Canola Oil (2 tbsp.)
- Garlic Salt (1 tsp.)
- Vegetable Stock (4 cups)
- Thyme, dried ( 2 tsp.)
- Salt (1 tsp.)
- Black Pepper (1 tsp.)
Directions:
- In Instant Pot, cook Lentils in Stock in Instant Pot under pressure for 15 minutes.
- In 3-4 qt pot, Saute Onions in Oil.
- Add Vegetables, Thyme, Salt and Pepper, along with enough water to keep from burning. Cook covered until cooked.
- In third pot, Boil potatoes in covered pot until soft.
- Drain Potatoes. Then add Butter and Garlic Salt (if too dry add some warm milk). Mash potatoes.
- Mix Lentils and Vegetables and put in a 9 x 13 baking dish.
- Layer Mashed potatoes on top, leaving space in center to vent.
- Bake at 350 degree for 40 to 60 minutes, turning half-way.
- Remove from oven when tops of mashed potatoes start to brown.