Meatloaf
2 lb ground beef
1 cup breadcrumbs
2 egs
1/2 cup diced onion
2 t garlic powder
1 tsp salt and pepper
Mashed Potatoes
2 lbs potatoes, washed and quartered
1 cup chicken broth (can also use water)
1 cup half and half
4 T butter
1 t garlic powder
Salt and pepper to taste

1. Layer potatoes on bottom of pot and add chicken broth
2. Place rack for Instant Pot on top of potatoes
3. Combine meatloaf ingredients in a bowl and shape into a loaf.
4. Wrap meatloaf tightly in foil and place on the rack
5. Set to manual mode for 25 minutes
6. Quick release
7. Remove meatloaf and rack (if you typically apply a topping to meatloaf can do that now and broil for 3 minutes in oven)
8. Add remaining mashed potato ingredients and stir in while mashing the potatoes
9. Slice meatloaf and serve with mashed potatoes

1 lb boneless, skinless chicken thighs
Ground cumin
Hot paprika
Use enough of the two spices to cover the chicken
1 cup white rice
1.5 cups water

OR
The cheater version: Jar of Patak’s Tikka Masala or Korma sauce (Safeway version is also pretty good)

1. Throw it all in the pot
2. Set to manual for 12 minutes
3. Quick release
4. Serve with fresh tomatoes on top

1 lb chicken
1.5 t garlic powder
1 T all spice
1/2 t hot pepper
1 T cinnamon
2 t garlic salt
1 cup plain greek yogurt (I don’t stir this in until the last minute as I’m shredding the chicken)
Serve with rice or couscous
Top with diced onion, cucumber, tomatoes

1. Add chicken and seasonings to pot
2. Set to manual and 7 minutes
3. Quick release
4. Add yogurt and shred chicken
5. If making rice in the pot with the chicken, use 1 cup white rice, 1.5 cups water and adjust cooking time to 12 minutes

1 lb boneless, skinless chicken breasts
2 T olive oil
4 garlic cloves, minced
1 T fresh ginger, minced
3/4 cup soy sauce
3/4 cup chicken broth (or water)
1 t red pepper flakes
1 cup white rice
1 cup water
Toppings (if desired) sesame seeds and diced green onion

1. Add all ingredients to pot
2. Set to manual for 12 minutes
3. Quick release
4. Shred chicken and serve – could also dice chicken before cooking as well

3 cloves of garlic
8 ounces fresh mushrooms
8 cups of water
2 T soy sauce
1 lb boneless, skinless chicken thighs
1/2 an onion, diced
8 ounces ramen or udon noodles
Hard boiled eggs (1 per person)

1. Add all ingredients EXCEPT noodles to pot
2. Set to manual for 20 minutes
3. Quick release
4. Shred chicken
5. Turn to Saute, so broth boils
6. Add noodles and allow them to cook (less than 5 minutes)
7. Serve with Hard boiled egg, Sriracha or other seasonings

1 lb box of pasta
8 ounces ricotta cheese
8 ounces mozzarella cheese
1/2 pound ground beef
1/2 pound ground sausage (or use 1 lb of same meat, and I’ve made with ground turkey)
32 ounces pasta sauce
32 ounces of water
Pasta seasonings if desired

1. Set pot to saute and brown the meat, including seasonings if desired
2. Add pasta, sauce and water
3. Set to manual for 5 minutes
4. Quick release
5. Stir in cheeses
6. Optional – (I don’t do this, but the recipe I originally used suggested placing in a baking pan and reserve half of the mozzarella to place on top and broil

1. Cut squash in half across the fattest part of the squash and remove seeds
2. Season with garlic salt and pepper
3. Place in pot with 1 – 2 cups of water
4. Seal and set pot to manual for 10 minutes
5. Quick release
6. Remove squash with pot holders and scrape out the spaghettis
7. Serve with pasta sauce and ground turkey

1 lb elbow macaroni
4 T butter
4 cups water
2 t ground mustard
2 t salt
1/2 t black pepper
1 cup evaporated milk (I’ve also used coconut milk)
8 oz white cheddar cheese
8 oz monterey jack cheese
1/2 cup parmesan cheese

1. Add pasta, butter, water and seasonings to pot
2. Set to manual for 4 minutes
3. Quick release when complete
4. Add milk and cheeses and stir until melted and creamy

The easiest to peel eggs ever!

1. Set the little rack in the bottom of the pot
2. Add 6 eggs
3. Add 1 cup of water
4. Set to manual for 5 minutes and quick release
5. Give the eggs a cold water rinse – I usually leave them in the pot soaking in cold water for a few minutes while I do other things, then store in fridge or peel immediately

1 cup brown rice
1 cup chicken broth
1 lb ground turkey sausage or ground pork
1 large onion, chopped
1 lb sliced mushrooms
Olive oil

1. Set to saute and cover bottom of pot with olive oil
2. Add sausage / pork to pan and brown
3. Add rice, broth, mushrooms and onion to pot
4. Set to manual an cook for 22 minutes
5. Let naturally release for 5 minutes, then finish with quick release

Notes:
– Can make with water instead of broth and without meat to make a vegetarian side dish
– Can use white rice instead and reduce cook time to 12 minutes