Select saute function on Instant Pot and let it heat until it says "HOT".
Add bacon to pot and cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels.
Cook the onion in the bacon drippings until tender, about 3 minutes. Scrape up the brown bits on the bottom of the pot as the onions cook.
Add soaked beans and all other ingredients, except bacon. Select high pressure and cook for 30 minutes. When it has finished cooking, let pressure release naturally for 15 minutes, then do a quick pressure release.
Make sure beans are completely cooked, then add bacon and serve.
Insert inner pot into Instant Pot and press saute button. Wait for the machine to say "HOT".
Add oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally.
Add remaining ingredients and close lid. Set valve to "Sealing". Cook on high for about 5 minutes (1/2 the cooking time on the package of pasta you are using).
Let pressure naturally release at end of cooking time for 10 minutes. Manually release remaining pressure and remove lid. Stir and serve.
This was slightly adapted from the recipe by This Old Gal, Pressure Cooker Southern Cheesy Grits. My husband, who has never liked grits, loved these!!
If you would like, you can add or substitute some cooked shrimp at the end of cooking. We don’t normally have it on hand, so I left it out of the recipe.
Press saute on Instant Pot and wait until it says "HOT".
Add oil to inner pot, along with chicken and sausage. Cook until chicken is done, about 5 minutes. Remove with slotted spoon and set aside.
Add onions, bell pepper, celery, and garlic. Cook and stir until onion is translucent. Add additional oil as needed.
If there is anything stuck to the bottom of the pan, add a little water to deglaze before continuing on.
Add remaining ingredients. Put lid on and set to "Sealing". Cook at high pressure for 7 minutes.
Let pressure naturally release for at least 10 minutes before manually releasing remaining pressure.
This was very good served with Cholula hot sauce and Monterey Jack cheese. (Probably not authentic, but good anyway.)
Recipe Notes
Emeril's Essence Creole Seasoning:
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
Set Instant Pot to saute. When it says HOT, add oil.
Add ground beef, onions and garlic to pot. Cook until meat is browned, stirring to break up meat. Season with salt, pepper, thyme and Worcestershire sauce as it is cooking.
Add tomato paste, water and beef base. Stir to scrape up any bits stuck to the bottom of the pot. Add elbows. Press cancel to stop Saute.
Lock lid in place and seal valve. Cook on high pressure for 4 minutes. (Cook time may vary with the kind of pasta you choose to use). Quick release the pressure. Stir in half of the cheese. Serve remaining cheese on the side.
Put all ingredients in Instant Pot insert. Cook on high pressure for 22 minutes. Let naturally release for 10 minutes, then manually release any remaining pressure.
Put chicken pieces directly into the water inside the Instant Pot. Add cilantro and lime juice.
Combine seasoning ingredients and add to chicken.
Close and seal lid. Cook on high pressure for 15-20 minutes.
Let pressure naturally release for 10 minutes after cooking is done.
Open lid and remove chicken breasts. Shred and add to tortillas, salads, rice, nachos or whatever you want, with your favorite toppings. For Whole30, this makes a great salad!
Recipe Notes
I used chicken breasts. 3 of them weighed 2 lbs. 20 minutes seemed about right for that size of breasts, but it was a little on the dry side.
In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 20 minutes. (This photo was taken about 10 minutes into the stirring time.)
Pour into 8" round cake pan with at least 2" sides and cover bottom of pan.
In a large bowl, beat the cream cheese until smooth.
Beat in eggs, one at a time, until thoroughly blended.
Add remaining ingredients, mixing well.
Pour into pan over caramel base.
Put 1 1/2 cups of water into Instant Pot insert. Layer an Instant Pot sling, the trivet, the baking pan and a lid (or foil).
Place into Instant Pot and close lid, making sure valve is in the "sealing" position. Set on high pressure for 14 minutes. When time is up, turn Instant Pot off, but leave lid in place.
Let pressure natural release completely. When the pin has dropped, remove lid and remove the sling with the flan. Let cool on rack for awhile until cool enough to refrigerate.
Refrigerate until cool. Slide a knife around edge of pan to release. Place a plate with a lip or a slope over pan and quickly turn over to remove flan onto serving plate.
This was my first attempt at spaghetti sauce in my Instant Pot. It might change later, but this was really good. The kids came back for seconds and thirds!
Put 1 cup of water into bottom of Instant Pot. Put sausages into water or onto trivet. (Mine were frozen and I put right into the water.) Cook on high pressure for 1 minute. Let pressure naturally release for 10 minutes or so.
Remove sausages from the pot, but leave cooking water in the pot for additional flavor.
Add all remaining ingredients to pot. Pressure cook for 5 minutes. Let pressure naturally release for 10 minutes or so.
Meanwhile, slice the sausage. You can either add it to the sauce or serve it on the side. I chose to serve it with some pasta and Parmesan.
Stir and taste; add additional seasoning, if desired.
