Simon Rush

“Mediterranean Vegetable Stew INGREDIENTS for 4 servings 1 (10-oz) package frozen okra, thawed 10 pimiento-stuffed olives, chopped 1 lb sweet potatoes, cubed ½ tsp turmeric 3 garlic cloves, minced 1/3 cup raisins 2 cups vegetable broth 1 carrot, sliced 2 ripe tomatoes, chopped 1 onion, chopped 1 cup canned tomato sauce 2 zucchinis, cubed 1 eggplant, sliced ¼ tsp crushed red pepper ¼ tsp paprika Goat cheese for garnish DIRECTIONS and total time: approx. 35 minutes Heat olive oil on Sauté and stir-fry onion, zucchini, eggplant, garlic, and carrot for 5 minutes. Stir in turmeric, paprika, red pepper, and raisins for 2 minutes. Pour in the remaining ingredients, except for the cheese, and seal the lid. Select Manual and cook for 8 minutes at High. When ready, release the pressure naturally for 10 minutes. Top with goat cheese to serve.”
― Simon Rush, The Ultimate Instant Pot cookbook: Foolproof, Quick & Easy 800 Instant Pot Recipes for Beginners and Advanced Users

“485.Cauliflower “Risotto” with Mushrooms INGREDIENTS for 4 servings 2 cauliflower heads 2 cups mushrooms, sliced 1 garlic clove, minced 1 tsp dried oregano 1 carrot, grated 1 cup veggie broth 1 tbsp olive oil 3 tbsp chives ½ onion, diced Salt and black pepper to taste DIRECTIONS and total time: approx. 15 minutes Cut the cauliflower into pieces and place in a food processor. Process until ground, rice like consistency. Heat olive oil on Sauté and cook carrot, garlic, and onion for 3 minutes. Stir in the remaining ingredients. Seal the lid, cook on Manual for 5 minutes at High.When ready, do a quick pressure release. Serve warm.”
― Simon Rush, The Ultimate Instant Pot cookbook: Foolproof, Quick & Easy 800 Instant Pot Recipes for Beginners and Advanced Users