19
Mashed Cauliflower
2 cups water
2 large heads cauliflower, cut into
florets
• • • • • • •
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Pour water into cooking pot. Place cauliflower on cooking rack in pot.
Close and secure cover. Place quick pressure release valve on vent pipe.
Select the VEGGIES–LOW function, adjust time to 3 minutes, and press
start.
When time is up, use quick pressure release.
Remove cauliflower to a bowl and add olive oil, salt, and pepper. Mash to
desired consistency.
16 servings (serving size ½ cup)
Braised Kale with Bacon
5 slices bacon, diced
1½ cups chopped onion
1½ bunches kale (about 25 ounces)
2 cups chicken broth
• • • • • • •
2 tablespoons red wine vinegar
½ teaspoon black pepper
With cooking pot in cooker body, select the BROWN function, press start,
and preheat cooker. Add bacon; fry until crisp. Remove bacon from cooker,
leaving drippings in pot. Press cancel. Select the SAUTÉ function, press
start, and add onion; sauté until translucent. Press cancel. Return bacon to
pot and add kale and broth. Close and secure cover. Place quick pressure
release valve on vent pipe. Select the VEGGIES–HIGH function, adjust
time to 3 minutes, and press start.
When time is up, use quick pressure release.
Stir in vinegar and pepper.
10 servings (serving size ½ cup)
Spaghetti Squash with Marinara Sauce
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper
¼ teaspoon dried oregano
2 spaghetti squash (2 pounds each),
rinsed and halved crosswise
With cooking pot in cooker body, select the SAUTÉ function, press start,
and preheat cooker. Add oil and onion; sauté until translucent. Add garlic
and sauté 1 minute. Press cancel. Add tomatoes, basil, salt, sugar, pepper,
and oregano. Remove seeds from squash halves and discard. Place squash
halves on sauce. Close and secure cover. Place quick pressure release
valve on vent pipe. Select the VEGGIES-HIGH function, adjust time to 14
minutes, and press start.
When time is up, use quick pressure release.
Remove squash and scoop strands into a serving bowl. Serve with marinara
sauce.
7 to 8 servings
(serving size 1 cup squash, ½ cup marinara)
Carrots and Parsnips
¼ cup butter
2 pounds carrots, peeled,
cut into ½-inch slices
2 cloves garlic, minced
2 pounds parsnips, peeled,
cut into ¾-inch slices
1 tablespoon lemon juice
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon salt
2 cups vegetable or chicken broth
Seasoning options:
Instead of ground ginger, use 1 teaspoon
dried sage or 1 teaspoon dried rosemary.
With cooking pot in cooker body, select the SAUTÉ function, press
start, and preheat cooker. Add butter and melt. Add carrots and sauté for
3 minutes. Add garlic and sauté for 30 seconds. Press cancel. Add pars-
nips, lemon juice, ginger, onion powder, salt, and broth. Close and secure
cover. Place quick pressure release valve on vent pipe. Select the VEG-
GIES-LOW function, adjust time to 3 minutes, and press start.
When time is up, use quick pressure release.
20 servings (serving size ½ cup)
