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Ingredients

• ✓ chicken flavoring
• water
• tomato bouillon
• garlic powder
• oregano
• thyme
• salt
• cayenne pepper
• pork tenderloin
• olive oil
• garlic
• aluminum foil
• water
• cornstarch

Instructions

1. 1 Stir hot water and tomato bouillon in a small bowl until dissolved.
2. 2 Mix garlic powder, oregano, thyme, salt, and cayenne pepper together in a small bowl. Rub seasoning all over pork tenderloin until coated.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and heat until shimmering, 3 to 5 minutes. Add smashed garlic and cook until fragrant and oil is infused with garlic flavor, 1 to 2 minutes. Transfer garlic to a small bowl.
4. 4 Add pork tenderloin to the pot and cook until browned, about 2 minutes per side. Pour tomato bouillon into the pot and bring to a boil while scraping any browned bits of pork off the bottom of the pan with a wooden spoon. Add garlic cloves back to the pot.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. As soon as the pressure pin drops, unlock and remove the lid. Lift out tenderloin and cover with 2 layers of aluminum foil; allow to rest for 3 minutes before slicing. After resting, pork should be slightly pink in the center and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
7. 7 Meanwhile, mix cold water and cornstarch together in a small bowl to make a slurry. Add slurry to the Instant Pot. Select Saute function and simmer until sauce has thickened, about 3 minutes. Drizzle sauce over sliced pork.

By Kim's Cooking Now

Ingredients

• ✓ chicken flavoring
• olive oil
• long-grain rice
• water
• tomato
• onion
• cilantro
• tomato bouillon

Instructions

1. 1 Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.
2. 2 Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil, then turn off heat. Cover the pot tightly with a lid and let sit until liquid is absorbed, about 20 minutes. Adjust seasonings as needed.

By Arizona Desert Flower

Ingredients

• ✓ chicken flavoring
• cilantro
• pea
• green bean
• celery
• carrot
• butternut squash
• lentil
• cayenne pepper
• salt
• cinnamon
• coriander
• cumin
• bay leaf
• fenugreek leaf
• garlic
• onion
• olive oil
• tomato bouillon
• water

Instructions

1. 1 Stir hot water and tomato bouillon cubes together in a bowl until dissolved.
2. 2 Heat oil in a Dutch oven over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook until fragrant, about 1 minute.
3. 3 Stir in lentils, butternut squash, carrot, celery. Add tomato bouillon and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
4. 4 Add green beans and peas; cook until tender, about 5 minutes. Garnish with fresh cilantro.

By Kim's Cooking Now