Lamb stew (instantpot)

2 tablespoons olive oil, butter or ghee
1 ½ –1 ¾ pounds lamb stew meat ( shoulder, leg or shank) cut onto 1 ½  inch cubes
1 onion, diced
4–6 garlic cloves, rough chopped
1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)
½ teaspoon chili flakes 
2 tablespoons tomato paste
¼ cup apple cider vinegar (or red wine vinegar)
2 tablespoons honey or brown sugar
1  1/4 cups chicken stock or broth
1 x 15 ounce can kidney beans, rinsed and drained — or use dried beans and pressure cook them yourself (use bean broth for stock, if so)
¼ cup raisins or  dried apricots (chopped)
Serve with cooked quinoa, couscous or basmati rice

Turn the Instant Pot on and set it to the Sauté function. Add some oil, sear lamb cubes on 2 sides until lightly browned. Remove.

Add some oil, saute the onions for 3-4 minutes until fragrant. Add garlic, salt and all the spices and saute for 2-4 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, and raisins and stir until combined. Add lamb.

Cover and set the Instant Pot (or pressure cooker)  to  pressure cook setting for 30 minutes on normal/high. Naturally release. Check on lamb meat – if it is tender, continue to next step. If not tender enough, pressure cook for 5-20 more minutes (depends how tender you want it).

Add beans while stew is still hot, stir in. Note that it will thicken a bit as it sits.

Make it in the morning, let the flavors meld all day for better flavor. Reheat before eating.

Overnight oats

1 cup milk, yogurt or mix
1/2 cup quick oats
1 Tbsp chia seeds

Mix together well, store overnight in a bowl.

Soy maple glaze

For brussels sprouts or other veggies.

¼ cup pure maple syrup
1½ Tbsp. unsalted butter
1 Tbsp. heavy cream
1 Tbsp. soy sauce
2 tsp. sriracha

Cook ¼ cup pure maple syrup in a medium saucepan over medium heat until bubbling aggressively, about 3 minutes. Carefully whisk in 1½ Tbsp. unsalted butter, then add 1 Tbsp. heavy cream, 1 Tbsp. soy sauce, and 2 tsp. sriracha and cook, whisking constantly, until caramel sauce is bubbling and thick enough to coat a spoon, about 1 minute. Pour into a bowl and let cool slightly. Drizzle over roasted veggies.

Creamy dijon mustard dill sauce

Sauce for lamb or other items.

3/4 cup heavy cream
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp finely chopped dill

In a small non-stick skillet or saucepan over medium heat, add the cream, mustard and honey. Whisk gently to mix and simmer for 5 minutes. Remove from heat, add the dill, stir and transfer to a serving dish.

Miso mushroom pasta

  • 7 ounces dried spaghetti or other noodle pasta
  • 12-16 oz mushrooms
  • 1 leek or onion, thinly sliced
  • 1 teaspoon sherry vinegar, or white wine vinegar
  • 4 tsp miso paste
  • 2 tablespoons butter, softened
  • 5 garlic cloves
  • 1/2 cup heavy cream
  • 1/2 cup pasta cooking water
  1. Cook pasta 1 minute short of al dente and reserve 1/2 cup pasta cooking water while doing the rest:
  2. Whip miso and butter together in a small bowl until airy and combined
  3. Sauté leek/onion until lightly browned
  4. Add mushroom and sauté until browned, toss with vinegar when done
  5. Add some oil and sauté garlic, mix with mushrooms
  6. Add miso butter and heavy cream — make sure pasta is ready before you do this
  7. When combined, add pasta and stir over low heat for 2-4 more minutes. Add some pasta water if needed to combine
  8. Serve with furikake

Instant Pot Sticky Rice

  • 1 cup glutinous rice
  1. Soak rice at least 6 hours or overnight
  2. Drain rice
  3. In Instantpot, put 1 cup water, steamer rack or basket, and a metal steam bowl. Add drained glutinous rice. Add 1/2-2/3 cup water until the surface of rice is covered.
  4. High pressure 12 minutes. Natural release 5-7 minutes. Fluff.