Tomato Soup

(Ready in about: 1 hr | Servings: 6)




Ingredients:





28 ounces canned tomatoes



1 onion; chopped



1 carrot, peeled and chopped



1 garlic clove, minced



4 Monterey Jack cheese; sliced



4 slices of bread



2 Gouda cheese; sliced



1 cup vegetable stock



1 cup heavy cream



4 tablespoon butter; at room temperature



2 tablespoon olive oil



2 tablespoon parsley, finely chopped



Salt and ground black pepper to taste




Directions:





Warm oil on Sear/Sauté. Add in garlic, onion, carrot, pepper and salt and sauté for 6 minutes until soft. In the pot, add vegetable stock to deglaze. Scrapeany brown bits from the pot.



Mix the stock with tomatoes. Seal the pressure lid, choose Pressure, set to High, and set the timer to 30 minutes; press Start. When the cooking is over,let naturally release pressure; for about 10 minutes.



Transfer soup to immersion blender and process to get а smooth consistency. Add in heavy cream and stir; add pepper and salt for seasoning.



Place 2 slices Monterey Jack cheese onto 1 bread slice and cover with 1



Place 2 slices Monterey Jack cheese onto 1 bread slice and cover with 1 Gouda cheese slice, and the second slice of bread. Spread а tablespoon of butter andparsley over the top. Do the same with the rest of the cheese, bread, parsley, and butter.



Place the sandwiches on the crisping basket. Spread 1 tablespoon butter on top of each sandwich. Close the crisping lid, choose Air Crisp, set the temperatureto 390°F, and set the time to 5 minutes. After 3 minutes, flip the sandwiches and cook for 2 more minutes.



When cooking ended, the sandwiches should be browned and all the cheese melt. Transfer sandwiches to а cutting board and chop into bite-sized cubes. Dividethe soup into serving plates and apply а topping of parsley cheese croutons before serving.

Butternut Squash Curry

(Ready in about: 30 min| Servings: 5)


Ingredients:



1½ pounds butternut squash, roughly chopped

4 spring onions; chopped into lengths

4 cups chicken stock

½ cup buttermilk

1½ teaspoon ground cumin

¼ teaspoon cayenne pepper, or more to taste

1½ teaspoon ground turmeric

2 tablespoon curry powder

2 bay leaves

A bunch of cilantro leaves; chopped

salt and ground black pepper, to taste


Directions:



In your pressure cooker’s pot, stir in squash, buttermilk, curry powder, turmeric, spring onions, stock, cumin, and cayenne pepper. Apply pepper and saltfor seasoning. Add bay leaves to the liquid and ensure they are submerged.

Seal the pressure lid, choose Pressure, set to High, and set the timer to 10 minutes. When ready, naturally release the pressure for 10 minutes. Discardbay leaves.

Transfer the soup to а blender and process until smooth. Use а fine-mesh strainer to strain the soup. Divide into plates and garnish with cilantro beforeserving.

Spicy Soup with Collard Greens

(Ready in about: 20 min | Servings: 4)


Ingredients:



1 (1-pound) package fresh collard greens, trimmed

1 red chilli; sliced to serve

10 ounces ramen noodles

6 cups chicken broth stock

1 cup mushrooms; sliced

A bunch of fresh cilantro; chopped to serve

2 tablespoon soy sauce

1 tablespoon olive oil

2 tablespoon garlic, minced

1 tablespoon chili powder

½ teaspoon ground ginger


Directions:



Set your Foodi to Sear/Sauté, set to Medium High, and choose Start/Stop to preheat the pot. Warm oil; stir in garlic and ginger and cook for 2 minutesuntil soft.

Add vegetable stock to the pot. Mix in chili powder, ramen noodles and soy sauce. Seal the pressure lid, press Pressure, set to High, and set the timer to10 minutes; press Start.

When ready, release pressure quickly. Stir in collard greens until wilted. Ladle the soup into serving bowls and add red chili and cilantro to serve.

Ragu Bolognese

(Ready in about: 45 min | Servings: 10)


Ingredients:



2 pounds ground beef

4 ounces bacon; chopped

2 (28 ounces) cans crushed tomatoes

3 bay leaves

1 large onion, minced

2 celery stalks, minced

2 large carrots, minced

½ cup yogurt

1/4 cup chopped fresh basil

1 tablespoon butter

3 tablespoon dry white wine

1 teaspoon salt

½ teaspoon black pepper

Directions:

1. Set your Foodi on Sear/Sauté, set to Medium High, and choose Start/Stop to preheat the pot. Place in bacon and cook until crispy for 4 to 5 minutes.

2. Mix in celery, butter, carrots, and onion, and continue cooking for about 5 minutes until vegetables are softened. Mix in ¼ teaspoon pepper, ½ teaspoonsalt, and beef, and cook for 4 minutes until golden brown.

3. Stir in the wine and allow to soak, approximately 4 more minutes. Add in bay leaves, tomatoes, and remaining pepper and salt.

4. Seal the pressure lid, choose Pressure, set to High, and set the timer to 15 minutes. Press Start. Once ready, release pressure naturally for 10 minutes.Add yogurt and stir. Serve alongside noodles and use basil to garnish.

Vegetable Stock

(Ready in about: 55 min | Servings: 10)


Ingredients:



2 onions; chopped

2 carrots; chopped

4 garlic cloves

10 peppercorns

2 bay leaves

8 cups cold water, filtered

1 cup bell pepper; chopped

2 cups celery; chopped

1 cup kale

A handful of rosemary

A handful of parsley

Salt to taste


Directions:


In the pot, add onions, carrots, parsley, bay leaves, garlic, kale, celery, rosemary, and peppercorns; top with cold water. Seal the pressure lid, press Pressure, setto High, and set the timer to 15 minutes; press Start.

Release pressure naturally for 15 minutes, then release the remaining pressure quickly. Use а wide and shallow bowl to hold the stock you strain through аfine-mesh strainer.

Allow cool to room temperature. Seal into jars and place in the refrigerator for а maximum of 2 weeks.