Anasazi Bean Soup
4 cups of Anasazi beans
1 large onion chopped
1 large can of tomato puree
Garlic powder or chopped garlic to your liking (I love garlic)
Salt and pepper
1 Tablespoon sugar (can omit if you want)
Fill water to 4L mark
Wash beans, put in inner pot add rest of the ingredients mix together. Put lid on make sure you have pressure valve is set to seal. Set on chili/ bean setting and in 30 minutes you have dinner. Serve with cornbread
(The Anasazi bean is related to the Pinto Bean, just sweeter)
1:1 ratio of Rice and Water
Rinse rice and add to inner pot, and 1 tablespoon of olive oil per cup of rice, mix.
Now add the amount of water per cup of rice. Cook on rice setting
12 Yukon gold potatoes
Milk (to your consistency)
2 Sticks of Butter
Wash and chop 12 medium size Yukon Gold potatoes. Put into inner pot with 4 cups of water. Pressure Cook for 20 minutes. Hand mash with milk and butter salt and pepper.
1 cup of water
1 tablespoon of lemon juice
Place 12 eggs (I used my farm fresh ones) on the rack that came with the Instant Pot, add 1 cup of water. By adding a tablespoon of lemon juice it helps the eggs peel effortlessly. Put lid on set on high for 5 minutes, let cool and naturally release. It will pressurize for 5 minutes and cook for 5 minutes. Just be extremely careful when you release the pressure, so that burns don’t happen to yourself.