Set pressure cooker to Saute. Add oil, onion, carrots, celery, garlic, bay leaves, and a pinch of salt and cook until vegetables soften, about 6 minutes. Cover with lid and set to high pressure for 3 minutes. Do a quick release and set to Saute again. Add squash, tomatoes, thyme, parsley, salt, red pepper flakes, cheese rind, and broth. cover with lid and set to high pressure for 15 minutes. Do a quick release, add kale, beans, and cheese. Season with salt and pepper, stir, and let sit, covered for 5 minutes. Add bread, stir, and serve.
In a bowl, add chicken, 1
tablespoon oil, juice from ½ a lime, salt and pepper and mix well.
In a pressure cooker insert
on Sauté setting, add oil. Add onions and cook, about 2 minutes. Add chicken
and cook, about 5 minutes. Add cumin, coriander, chile powder, dried oregano, dried
cilantro, and cayenne. Add garlic and cook until fragrant, about 30 seconds. Deglaze
pan with chicken broth, corn, beans, and green chiles and stir to combine. Season
with salt and pepper. Without stirring, add rice, making sure rice is covered
with liquid.
Set cooker to high pressure
for 8 minutes.
Meanwhile, in a heavy
saucepan over medium-high heat, add 2 cups oil and heat to 350°. Add wonton strips
and fry until lightly golden, stirring occasionally, about 2 minutes. Transfer wontons
to a paper towel-lined baking sheet to drain. Set aside.
When finished cooking,
quick release pressure and open pressure cooker. Add half of cheese on top of
rice and close lid again for 2 minutes.
Place 2 spoonfuls of chicken-rice
mixture on a plate. Add salsa, lime wedges, avocado slices, sour cream,
shredded cheese, and wontons on top of rice and serve.
In the container of a pressure cooker, add beans and cover with water by 3”. Cook on high pressure for 55 minutes. Let release naturally for 20 minutes. Then release vent.
In a large frying pan over medium heat, add oil. When oil shimmers, add onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add carrots, celery, garlic, and cook for 5 more minutes, until starting to soften. Transfer vegetables to slow cooker. Add tomatoes, bouquet garni, 1 tablespoon salt, and red pepper flakes.
Uncover slow cooker, remove bouquet garni, and add kale, bread, and cheese. Stir soup well, season with more salt to taste, and serve with remaining ¼ cup cheese sprinkled on top.
In a pressure cooker, add wheat berries and 4 cups water. Cook on high pressure for 15 minutes. Quick release pressure and strain out any excess water.
Meanwhile, in a small saucepan over medium-high heat, add rice vinegar, orange juice, and honey. Bring to a boil and add raisins and chopped figs. Turn off heat and let fruit steep in juice and vinegar mixture, about 10 minutes.
When wheat berries are cooked, add them to a large bowl. Add shallot, olive oil, and lemon zest. Add vinegar and juice mixture, then add all the fruit and mix. Toss with pecans, parsley, and chives. Season with salt and pepper.
Let salad stand at room temperature for at least 1 hour before serving to allow the flavors to marry. Serve warm or at room temperature.
In a pressure cooker on the Saute setting, add 2 tablespoons oil. In batches, add beef and cook until browned, about 5 minutes. Using a slotted spoon, transfer meat to a plate. Repeat with remaining beef and remaining 2 tablespoons oil.
Add shallots, carrots, and celery and cook until vegetables begin to soften, about 5 minutes. Add mushrooms and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste and stir to combine. Add wine, stir, and cook until reduced slightly, about 7 minutes. Add broth, bay leaf, thyme, and season with salt and pepper. Place and seal lid onto pressure cooker, select High Pressure and select 40 minutes.
Release pressure valve and place a kitchen towel over releasing steam. Open lid when fully depressurized. Add couscous, stir to combine. Replace and seal lid onto pressure cooker, select High Pressure and select 10 minutes.
Release pressure valve and place a kitchen towel over releasing steam. Open lid when fully depressurized. Season with salt and pepper, stir to combine, and serve.
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