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Recipe - Version 1 Ingredients 1 ½ pounds ground meat (beef, pork, chicken, turkey, etc.) ¼ cup and extra 2 tablespoons panko bread crumbs 1 ½ tablespoons olive oil, plus extra olive oil for cooking the meatballs 1 ½ teaspoons lemon zest ¾ teaspoon onion powder ¾ teaspoon garlic powder ¾ teaspoon salt ½ teaspoon pepper Instructions In a mixing bowl, add all the ingredients for the meatballs.

Ingredients 1 tablespoon olive oil 16 oz spinach fresh 1 tbsp lemon juice Salt and pepper Instructions Heat olive oil in a skillet on medium heat. Add the spinach, a large handful at a time. Add more spinach to the pan as the spinach begins to wilt. When all of the spinach is in the pan cook it uncovered for roughly 1 minute constantly stirring. Sautee spinach uncovered just enough to wilt all of it.

Ingredients 4 large Russet potatoes 3 tablespoons olive oil ¼ teaspoon garlic salt Cracked pepper Instructions Preheat the oven to 425 degrees. Wash, scrub, and pat dry the potatoes. Slice them thinly and evenly with a mandolin slicer (or a knife). Put the slices in a mixing bowl with the olive oil and toss until the potato slices are covered. Place the potato slices evenly on a baking tray.

Ingredients 3 pounds red potatoes 4 tablespoons olive oil 2 tablespoon minced garlic 2 tablespoon dried parsley, minced ½ teaspoon salt Cracked pepper Instructions Preheat the oven to 425 degrees. Wash, scrub, and pat dry the potatoes. Slice them into roughly ½ inch chucks. Add the potatoes to a mixing bowl with the olive oil, garlic, parsley, salt, and pepper; toss until the potato slices are evenly covered.

Ingredients 2 tbsps – lemon juice 1 cup – water 3-4 fillet – salmon 1 bunch – dill weed (dried or fresh) Optional: 1 tablespoon – butter ¼ teaspoon – salt ¼ teaspoon – ground pepper Instructions Place the 1 cup water and the 2 tbsps of lemon juice in the bottom of the Instant Pot. Insert the metal steamer basket and place the frozen salmon fillets on top.

Ingredients 3 ½ to 4 pound beef roast 3 tablespoons olive oil, divided 1 cup diced onion 2 teaspoons minced garlic 2 cups low-sodium beef broth 1 ½ pounds russet potatoes Seasoning rub 2 tbsp corn starch 2 tablespoons water Instructions Cut the roast into 4 to 6 chunks. Trim as much of the fat as possible from the chunks of roast.

Ingredients 1-3 lbs chicken, frozen 1 cup of chicken stock Instructions Add the stock and chicken to the pot. Set the Instant Pot timer to 20 minutes on high. When the timer goes off do a quick release. Notes All chicken was over 200 degrees and very easy to shred. I normally buy the 10 lb bags of Foster Farms frozen chicken at Costco and do three at a time.

Ingredients 1 lb lean ground beef ½ onion finely chopped 1 tbsp garlic, minced 1 lb dry spaghetti noodles 14 oz can diced tomatoes, undrained 1 tbsp dried oregano 1 tbsp dried parsley 24 oz jar your favorite pasta sauce* 24 oz water Parmesan cheese for topping Instructions Press saute on Instant Pot. Once pot has become hot add the ground beef.

Ingredients 2-3 lbs beef roast (I grab whatever is discounted; in this case the label said ‘beef sirloin tip roast boneless’) 1 tablespoons olive oil (or vegtable) 1 cup of salsa (I used Safeway’s private brand in this case) Taco seasoning, to taste Instructions Start by cubing the beef into roughly 1 inch cubes. Turn the Instant Pot to saute and add the olive oil. Add the cubed beef.

Ingredients 1 lb peeled sweet potatoes 2 tablespoons olive oil 2 tablespoons cornstarch ½ teaspoon garlic powder ½ teaspoon smoked paprika ½ teaspoon pepper fine salt, to taste Instructions Slice your sweet potatoes into roughly ¼-inch wide strips. Add the fries to a large bowl of cold water and soak for at least 30 minutes. Preheat the oven to 425°F. Mist a large baking sheet with cooking spray (you may need two sheets) or line them with parchment paper.