Chile verde with chicken and white beans

Sauté onions and half of a poblano pepper; add 1 cup dry white beans and water to cover the beans a bit. Manual, high pressure, 15 minutes. Quick release. Add 1 pound chicken thighs, the other half of the poblano, any vegetable extras, and half of a jar of salsa if you want. Manual, high pressure, 20 minutes more. Quick release if you’re hungry, natural if you forget about it. —Tim Barribeau

Soy sauce chicken

Optional: Brown whole chicken in oil on Sauté. 

Add:

• 4 cloves garlic
• 2 star anise
• 1 cinnamon stick
• 2 inches of ginger sliced
• ½ cup soy sauce
• ½ cup brown sugar
• 4 cups water

Manual, high pressure, 25 minutes. Quick release pressure. 

—Ganda Suthivarakom

American-style chicken and vegetables

Sauté (or simply add to the pot if you’re short on time) about 4 cups’ worth of veggies cut to roughly equal-size chunks with a drizzle of oil and salt and pepper. Potatoes, carrots, celery, mushrooms, onions, and garlic are all good options. Layer about 4 pounds of chicken leg quarters on top (thighs and breasts also work well, with or without bones), along with more salt and pepper and an optional bay leaf or other herbs if you’d like. Manual, high pressure, 20 minutes (15 minutes if using boneless chicken). Natural release until it opens on its own (about 20 minutes). Optional: Garnish with chopped parsley.

Variation 1, chicken and rice: Add 2 cups of rice and about 2 cups of chicken stock or other liquid (make 1 cup of it cream if you like it creamy).
Variation 2, Instant Pot coq au vin: Make the main recipe but add about 4 slices of bacon, chopped, to your sauté mix. Add a few glugs of red wine (up to half the bottle). Follow the same pressure instructions. —Jacqui Cheng

Tomato soup

Sauté about 6 cloves of smashed garlic with a roughly chopped onion. Add 2 cans of whole tomatoes and their liquid and seasonings (oregano, thyme, salt). Manual, high pressure, 10 minutes. Quick or natural release. Blend with an immersion blender until smooth. Add fresh herbs, salt, and pepper to taste. —Courtney Schley

Corn Pop Treats

• 1/2 cup water
• 2 cups sugar
• 1 pound real butter
• 1 heaping Tablespoon dark Karo syrup

Bring to boil
Add 1 can salted cashews
Turn heat down slightly (mixture should be a creamy color)
Stir continuously (it takes a while)
Mixture will get thicker and begin to separate from side of pan
it will turn dark and begin to smoke a little
Pour mixture over 2/3 of a big bag of corn pops
Lay the treats out on wax paper to cool

Dole Whip Copycat

Do you love the frozen pineapple treat but don’t want to go looking for a place that serves this specialty? Make this delicious dairy-free dole whip recipe yourself in seconds!
Total time:  50 S
Servings:  6
Calories:  60

Ingredients

• 5 fl. oz. unsweetened almond milk
• 5 fl. oz. coconut milk
• 1/4  tsp. stevia (or sweetener of your choice) optional
• 1 pinch salt
• 1/2 cup pineapple juice
• 2 1/2 cups fresh pineapple chunks frozen

Nutritional Information
Serving Size: ½ cup
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 50mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 9g
Protein: 0g

Instructions

• Add ingredients to FourSide or WildSide+ jar in order listed.
• Blend on Medium Low (speed 3) for 20 seconds then increase speed to Medium High (speed 6) for another 30 seconds or until smooth. You may experience cavitation during blending. If so, you can wait until it catches again or stop blending, remove the jar, shake the contents back down to the blade, replace it and continue blending.
• Transfer pineapple mixture to a large plastic bag and place in freezer for 30-60 minutes. 
• Cut off one tip of bag and pipe into serving dishes.
• Note: If using Twister jar, reduce ingredients by half.

Notes
You can replace any or all of the frozen pineapple with another frozen fruit. Some of our favorite combinations are:

• Pineapple Strawberry (1 cup of each)
• Pineapple Mango (1 cup of each)
• Pineapple Blackberry (1 cup of each)
• Pineapple Raspberry (1 cup of each)
• Strawberry (2 cups, omit pineapple juice)
• Make a Tropical Whip by omitting almond milk and using 10 fl. oz. of coconut milk.

You may use other milks with this recipe, just know it will change the taste and the texture.