Entrée

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.

Continuing on sauté setting… add onions and mushrooms to pot. Cook for 3-4 minutes, stirring frequently until they release all their juices. Make sure to scrape up all the brown bits (fond) at the bottom of them pot. That's where all the flavor os for the gravy! 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.

When ready to serve, be sure to slice against the grain. If you slice with the grain, the turkey will be chewy.

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 push 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, then push out onto a plate. Slice and serve warm.

Add butter, dill, lemon zest, lemon juice, salt, and pepper to small mixing bowl. Mix well to combine. Using a rubber spatula will help collect all the butter for you.

Cut salmon into portion sizes of your choice. Place dollops of butter compound all around top of salmon pieces. Spread out as much as possible.

Add one cup of water to pressure cooker, along with a few sprigs of thyme and/or dill. Place half of the salmon on standard trivet and insert into pot. Sprinkle with more pepper, if you like. Top salmon pieces with 2 thin slices of lemon.

Place second half of the salmon on a 3-inch trivet and insert into pot. Again, sprinkle with more pepper, if you like. Once again, top salmon pieces with 2 thin slices of lemon. 

Lock lid and cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure. Remove lid and serve immediately.

In a small bowl – add vinegar, honey, red curry paste, fish sauce, and cream of coconut. Then whisk together.

In a large bowl, season pork with salt and pepper.

Add pork to pot and cover with vinegar mixture. Lock lid and cook for 40 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally (will take about about 20 minutes). Serve with rice (or something else that will soak up the cooking liquid).

Add all seasonings to a small bowl. Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.

Add chicken broth and 1 tablespoon of seasoning mix to pot. Then add chicken broth and 1 tablespoon of seasoning mix to pot. Next, add sausage, potatoes, and corn to pot and give a good mix. Lock lid and cook for 4 minutes at high pressure.

Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.

Once cook time is complete, quick-release pressure. Switch back to sauté setting. Add lemon juice, butter, and one more tablespoon of seasoning mix. Mix well, making sure that butter melts in liquid below.

Finally, add shrimp and remaining seasoning mix, making sure shrimp are submerged in liquid. You may need to remove some corn, potatoes, and/or sausage in order to do this. Return lid to pot and let sit until shrimp are pink. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!

Place sweet potatoes in pot on top of trivet. Then add 1 1/2 cups of water and lock lid. Cook for 20 minutes at high pressure. Once cook time is complete, allow pressure to release naturally (about 15 minutes), then quick-release remaining pressure. Carefully remove skin and any dark spots from sweet potatoes and transfer them to a large bowl, along with butter, brown sugar, and 1/2 teaspoon of salt. Mix well, then mash them until their like mashed potatoes.

Rinse out pot and dry completely. Using sauté setting - add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you'll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat. Cook them for a few minutes on each side, until the begin to caramelize. Once they have browned, hit them with a dash of salt and remove right away. Set aside.

Add 1 tablespoon olive oil to pot, along with onions and 1/2 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent. Remove and set aside.

Add 1 tablespoon olive oil and turkey to pot and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally. Once turkey is fully broken up and nearly fully cooked, add 1 teaspoon salt, garlic, turmeric, cumin, chipotle powder, and smoked paprika. Mix well.

Return mushrooms and onions to pot and mix well, along with tomato sauce. Add spinach and mix until spinach is wilted.

Transfer turkey mixture to a (1.75 qt) pyrex dish. Press down into an even layer. Then add sweet potatoes on top of turkey and spread in an even layer. Top sweet potatoes with parmesan cheese.

Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place bowl on top of trivet and lock lid. Cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure. Then carefully remove bowl to serve.