Entrée

Add onions, garlic, and bay leaf to pot.

Place trivet on top of aromatics.

Then add 1 cup of water.

Season chicken liberally with salt and pepper, including inside cavity. Place chicken (breast side up) on top of trivet. Lock lid and cook for 45 minutes at high pressure.

Meanwhile… add all remaining ingredients to a microwave-safe bowl.

Whisk together and microwave until hot (about 2 minutes). Set aside.

Once cook time is complete, allow pressure to release naturally (about 20 minutes).

Using the trivet, transfer chicken to a large bowl and allow to cool slightly.

Once cool enough to handle, remove all meat from bones.

Add 1 cup of sauce to chicken and mix well.

Add more sauce until your desired sauciness is reached.

There’s a lot of meat there, so take your time to get ALL of it!

To make the most delicious chicken stock… Return carcass to pot…

Fill with water and cook for 60 minutes at high pressure, then quick-release pressure. Strain stock through a fine mesh strainer and store in an airtight container.

Add trivet to pot, along with apple cider, Worcestershire sauce, cinnamon stick, and bay leaf.

Place ham on top of trivet and cover with half of the included glaze packet. If there is no packet, you can skip this step.

Transfer ham to a cutting board and cover evenly with brown sugar.

Move ham back to pot, lock lid, and cook at high pressure for 5 minutes.

Once cook time is complete, allow pressure to release naturally.

Pour remaining contents of glaze packet over ham. And/or baste ham with juices at the bottom of the pot.

Add salsa, lime juice, and taco seasoning to pot…

…and mix well.

Add chicken breasts to pot…

…and press them down to submerge them in the salsa. Cook for 10 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally.

Transfer chicken breasts to mixing bowl.

Using 2 forks, shred chicken into small bite-size pieces.

Return chicken to pot.

Add black beans and mix well. Allow to sit for 10 minutes before serving.

Add turkey to large mixing bowl. Season with your favorite steak seasoning.

Add Worcestershire sauce…

…and grated onions.

Using your hands, combine meat until all seasoning are fully incorporated. Try not to overwork the meat though.

Using a 2-ounce ice cream scoop (or some equivalent), make level scoops of turkey mixture.

Roll into evenly rounds meatballs. Should make about 12.

Using sauté setting… Once hot, add 2 tablespoons of olive oil. Then add half of the meatballs. Try not to move them too often.

Brown thoroughly on each side.

Once first batch of meatballs are finished, remove them. Then add 2 more tablespoons of oil…

…and repeat the process with the remaining meatballs. Then remove meatballs and set aside.

You should be left with all this goodness in the bottom of the pot. This will add all the flavor to your gravy. DO NOT RINSE OUT!!

Continuing on sauté setting… add onions and mushrooms to pot.

Cook for 3-4 minutes, stirring frequently…

…until they release all their juices. The whole process up to this point will take about 30 minutes.

Return all meatballs to pot, placing them on top of mushrooms and onions.

Add beef stock to pot. Lock lid and cook for 5 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure.

Remove cooked meatballs and set aside.

Switch back to sauté setting. In a small bowl, combine cornstarch and water to make a slurry. Pour slurry into pot and cook until desired consistency is reached, probably about one minute.

Return meatballs to pot and let them sit on warm setting for as long as possible. Serve with something to soak up the gravy, like mashed potatoes.

Make sure turkey breast is completely defrosted.

Season breast liberally with salt and pepper.

Making sure to season inside cavity as well.

Add remaining ingredients to pot – chicken broth, onions, garlic, thyme, rosemary. (Not pictured: I meant to add a sliced lemon as well, but I forgot.) Place trivet on top of all ingredients. May be uneven and not touch bottom, and that’s okay.

Place breast on top of trivet, skin side up. Lock lid and cook for 35 minutes at high pressure. I use the rule: 5 minutes per pound, plus 5 more minutes. There’s nothing worse than undercooked poultry.

Once cook time is complete, allow pressure to release naturally (will take almost 30 minutes).

Using tongs and a spatula, transfer turkey breast to a baking tray. Place into oven under high broiler until skin reaches desired crispiness. Keep a close eye on it and do not walk away because it can change quickly.

Be sure to rotate the breast so that it crisps evenly on all sides of the skin.

Using sauté setting… Add sausage to pot and begin browning – breaking up sausage as much as possible and scraping up bits from bottom.

Meanwhile – Crack eggs into a large mixing bowl.

Add salt to eggs. Then, using a whisk…

…mix until yolks are broken up and fully incorporated.

Add milk and whisk again…

…until eggs are light and airy.

Once sausage is fully browned…

…add mushrooms and peppers to pot.

…and cook for 3-4 minutes. You want mushrooms to release their liquid and then most of that liquid evaporate.

Turn off power to pot, then add spinach.

Mix continuously until all spinach is wilted.

Spray 7-inch pan with nonstick cooking spray.

Add sausage/vegetable mixture to pan.

Pour eggs over top of sausage/vegetable mixture.

Using a fork… gently “mix” in eggs. You’re not really mixing, just making sure the eggs reach the bottom of the pan.

Add feta on top of egg mixture.

Cover pan with aluminum foil.

Add 1 1/2 cups water to pot, along with 3-inch trivet. Place pan on top of trivet and lock lid. Cook for 45 minutes at high pressure.

Once cook time is complete, quick-release pressure. Remove lid and aluminum foil, then let cool for a few minutes. Once pan is nearly warm to touch, remove from pot. If using a push pan, push out onto a plate. Slice and serve warm. If using a traditional pan, allow to cool slightly and flip onto plate, or slice an serve straight from the pan.