Soak Navy Beans

• 1 pound (454g) dried navy beans(soaked overnight for at least 8 – 16 hours, 889g after soaked)
• 1 ½ tablespoon (25g) fine table salt
• 6 cups (1.5L) cold water

Baked Beans Sauce & Aromatics

• 6 strips (242g) thick cut bacon, roughly diced
• 1 (159g) small onion, roughly diced
• 2 (6g) garlic cloves, roughly chopped
• 1 ¾ cup (438ml) cold water
• ¼ cup (80g) blackstrap molasses
• ¼ cup (60g) maple syrup
• 1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)
• ¼ teaspoon fine table salt
• 2 bay leaves
• Ground black pepper to taste
• 2 teaspoons (12g) dijon mustard
• 1 teaspoon (5ml) apple cider vinegar

1. Overnight Soaking Method: Place 1 lb (454g) dried navy beans and 1 ½ tbsp (25g) fine table salt in a large container. Pour 6 cups (1.5L) cold water in the large container and give it a few stir. Allow beans to soak overnight for at least 8 – 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.Quick Soaking Method: If you’re short on time or forgot to soak the beans overnight, you can use this quick soaking method instead. The result will not be as good as the overnight soaking method. Place 1 pound (454g) dried navy beans, 1.5 tbsp (25g) fine table salt, and 6 cups (1.5L) cold water in the pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.

2. Drain Beans: Discard the soaked water and drain the navy beans through a mesh strainer. Rinse the beans with cold tap water. Drain well. The soaked beans should almost double in weight.
3. Render Bacon: Place chopped bacon in Pressure Cooker and turn heat to medium (Instant Pot: press Sauté button). Stir occasionally and allow the bacon bits to crisp (~3 mins). Add in diced onion, freshly ground black pepper and sauté for a minute. Add in chopped garlic cloves and sauté until fragrant (~30 seconds).
4. Create Molasses Mixture: While the bacon is rendering in pressure cooker, combine ¼ cup (80g) blackstrap molasses, ¼ cup (60g) maple syrup, 1 tbsp (15ml) light soy sauce, and 1 ¾ cup (438) cold water in a 1L (4 cups) glass measuring cup. Mix well.
5. Deglaze: Pour ½ cup (125ml) of the molasses mixture in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pan and mix them into the mixture.
6. Pressure Cook Navy Beans: Add ¼ tsp fine table salt, 2 bay leaves, soaked navy beans (889g) and the remaining molasses mixture in the pressure cooker. Mix well and make sure all the beans are submerged in the molasses mixture. Close lid and pressure cook at High Pressure for 20 minutes + 20 minutes Natural Release. After 20 minutes, turn the venting knob to venting position to release the remaining pressure. Open the lid carefully.*Important Tip: The pressure cooking time may vary depending on many factors such as the age of beans. If your beans are not fully cooked, simply add pressure cooking time accordingly. For reference, some readers reported their beans need to pressure cook for an extra 15 – 25 mins.

7. Season and Thicken Baked Beans: Add 2 tsp (12g) dijon mustard, and 1 tsp (5ml) apple cider vinegar into the cooked baked beans. Mix well. Turn heat to medium (Instant Pot: press Sauté button) and stir to thicken the baked beans to desired consistency. Taste and adjust the seasoning by adding more blackstrap molasses, salt, or vinegar if necessary. For reference, we added in another tbsp of blackstrap molasses.

• 3-4 pounds pork shoulder bone-in
• 2 tablespoon cumin
• 2 tablespoon oregano
• 1/2 teaspoon chipotle powder
• 1 tablespoon kosher salt
• 1/2 tablespoon black pepper
• 1 tablespoon soy sauce
• 1 yellow onion diced
• 10 garlic cloves minced
• 1 cup vegetable stock
• 2 bay leaves
• Corn tortillas for serving
• Radishes sliced, for serving
• Pico de Gallo for serving
• cilantro chopped, for serving
• Lime wedges for serving

1. Combine spices to make a dry rub, and pat over the pork shoulder.
2. Set Instant Pot to “Saute”, and sear all sides of the shoulder until browned.
3. Add soy sauce, onion, garlic, bay leaves, and vegetable stock, and close the lid. Cook on Manual at High Pressure for 90 minutes.
4. Release steam, and remove lid. Lift pork shoulder onto a plate, remove the bone, and shred meat with two forks.
5. Serve hot with your favourite fixing like radishes, cilantro, pico de gallo, and freshly squeezed lime juice. Enjoy!

• 1 quart half and half
• 1/4 cup white vinegar

1. Pour half and half and vinegar into the Instant pot and cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes. Release remaining pressure.
2. When you open the pot, the milk will have separated into curds and a watery whey. Stir this well.
3. Pour the mixture through cheesecloth (saving the whey for other uses).
4. Gather up the cheesecloth and put a heavy weight on it to let the whey drain and for the paneer to form a cohesive block or ball.
5. Form a nice square block and weighted it down with a can of beans to help the whey drain.

• 1 whole split chicken (3-4 lbs. total)
• 2 Tbsp (approx.) seasoning blend of choice
• 2 cups water
• 1.5 cups long grain white rice
• Handful parsley (optional)

1. Season the chicken well on both sides with your favorite spice or seasoning blend. If your sblend blend does not contain salt, season the chicken liberally with salt as well.
2. Add two cups of water to your pressure cooker or slow cooker, then add the chicken pieces (they do not need to be fully submerged).
3. Secure the lid, set the pressure cooker to high pressure. Once it reaches full pressure, cook for 30 minutes. Allow the pressure to release naturally. If using a slow cooker, cook on low heat for 8-9 hours or high heat for 4-5 hours.
4. Once the chicken is finished cooking, carefully lift it out of the cooker and place it on a baking sheet. Adjust your oven rack so that the top of the meat will be 6-8 inches from the broiler. Turn the broiler on to high, place the chicken in the oven, and let it broil for 5-7 minutes or until the chicken skin is brown and crispy. Keep a close eye on the chicken while it’s under the broiler, as it can burn quickly.
5. While the chicken is broiling, pour the remaining liquid (broth) from the pressure cooker through a sieve to strain out any bone or skin fragments. Measure the broth to see how much was left behind. You’ll want three cups of broth. If you have less, simply add enough water to make three cups of broth total. Taste the broth and adjust the salt if needed.
6. Add the broth plus 1.5 cups of uncooked long grain white rice back to the pressure cooker. Secure the lid and select the rice function. Once the rice had finished cooking, allow the pressure to decrease naturally, open the cooker, then fluff with a fork. If your pressure cooker does not have a “rice” function, you can find manual instructions here. If using a slow cooker, simply cook the rice in the broth on the stove top, following the package instructions.
7. Serve the tender chicken pieces over the cooked rice, with chopped parsley as a garnish (optional). The pressure cooker (or slow cooker) creates extremely tender meat, so the split chicken can be easily broken into pieces (breast, legs, thighs, wings) for serving.

• 2 tsp. ghee or coconut oil
• 1/2 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 lb chicken breast, cubed
• 1 sweet potato, cubed (~2 cups)
• 1 red pepper, sliced or diced
• 2 cups green beans, trimmed
• 2/3 cup chicken broth
• 3 Tbsp. curry powder
• 1 tsp. cumin
• 1 tsp. ground turmeric
• ½ tsp. cayenne
• 1/2 tsp. sea salt
• 1 can (14 oz.) full fat coconut milk

1 1/2 tablespoons canola or vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 cup low-sodium chicken broth, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 (16-ounce) jar salsa
1 cup long-grain white rice
1/2 cup shredded sharp cheddar cheese
1/4 cup coarsely chopped fresh cilantro

Add the oil to the Instant Pot, turn on sauté setting, and heat until the oil is shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, 4 minutes. Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.

Season the chicken all over with salt and pepper. Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice on top of the chicken and beans mixture and pour the remaining 3/4 cup broth on top of the rice, but do not stir. Using the pressure cooker’s manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. When cooking time is complete, do a quick release of the pressure.

Gently stir everything together. Divide between bowls and top with the cheese and cilantro.