corn

Ingredients ½ cup popcorn kernels 2 tbsp vegetable oil (or extra virgin coconut oil) Instructions Turn on the Instant pot and press ‘saute’, then press the ‘adjust’ button to turn up the heat to ‘more’. Let the pot pre-heat until the display reads ‘HOT’. Add 2 tbsp of to the pot, add the half cup of popcorn kernels. Stir and spread the kernels evenly over the bottom of the Instant pot.

Ingredients 2 (11 oz) cans of Mexicorn 3 bunches of green onions 1 cup mayonnaise 1 cup sour cream 1 (4.5 oz) can of green diced chilies ⅓ cup of jarred jalapeños diced 8 oz package of shredded Mexican cheese Instructions Put all of the ingredients into a mixing bowl and mix. No cooking anything! Refrigerate for at least an hour before serving.

Ingredients 3 russet potatoes 2 c. frozen sweet corn kernels ½ c. diced onion 3 c. vegetable broth 3 c. half and half 1 c. chedder cheese 2 Tbsps corn starch 3 Tbsps butter Optional: ¼ tsp salt Instructions Set the instant pot to sauté and melt the butter. Sauté the onions until they are soft. Add the broth. Add the potatoes. Add the corn. Then the salt if desired.