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Ingredients

• ✓ garlic base
• butter
• garlic
• water
• couscous
• portobello mushroom

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Melt butter and add garlic. Cook until fragrant, about 1 minute. Add water, couscous, and garlic base. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and add sliced mushrooms. Select Saute function and quickly stir the couscous for 3 to 5 minutes. The goal is to warm the mushrooms, but not to the point of softening.

By thedailygourmet

Ingredients

• ✓ garlic base
• butter
• red bell pepper
• green bell pepper
• onion
• chicken breast
• jerk seasoning
• penne pasta
• water
• whipping cream
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When hot, add butter, red bell pepper, green bell pepper, and onion. Cook until softened and fragrant, about 5 minutes.
2. 2 Meanwhile, slice each chicken breast horizontally creating two thin fillets. Cut each fillet into diagonal strips and sprinkle with 1 1/2 teaspoons jerk seasoning. Add to Instant Pot® and cook for 5 minutes. Cancel Saute function. Mix in penne, water, whipping cream, and garlic base.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining jerk seasoning and Parmesan cheese until well combined. Add more cream if you like, up to 1/4 cup.

By thedailygourmet

Ingredients

• ✓ garlic base
• cooking spray
• bacon
• chorizo
• potato nugget
• celery
• water
• egg

Instructions

1. 1 Preheat the oven to 370 degrees F (190 degrees C). Allow to preheat for 2 minutes. Spray a 7-inch springform pan with cooking spray.
2. 2 Place Tater Tots® into the air fryer basket and bake for 15 minutes, shaking basket halfway.
3. 3 Meanwhile, cook bacon pieces in a small skillet over medium-high heat until crisp, about 5 minutes. Add chorizo and celery slices. Saute for about 3 minutes. Drain excess grease.
4. 4 Transfer Tater Tots® to a bowl and pour bacon-chorizo mixture on top. Mix in water, egg, and garlic base; stir to thoroughly coat. Fill into prepared springform pan.
5. 5 Reduce temperature of air fryer to 320 degrees F (160 degrees C). Add springform pan to the air fryer and cook for 7 minutes until dressing is cooked through. If dressing doesn't look done, cook an additional 3 minutes.

By thedailygourmet

Ingredients

• ✓ garlic base
• butter
• onion
• water
• all-purpose seasoning
• shallot salt
• pork chop
• portobello mushroom
• whipping cream
• flour
• browning sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter once the pot is hot. Add onion and stir frequently until soft and fragrant, about 5 minutes. Add garlic base and pour in water. Stir to combine.
2. 2 Mix all-purpose seasoning and shallot salt together in a bowl and sprinkle on both sides of the pork chops. Nestle pork chops on top of the onion. Hit Cancel. Seal and lock the lid into place.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove pork chops to a plate. Hit Cancel and switch to Sauté function. Add mushrooms and stir.
6. 6 Whisk whipping cream, flour, and browning sauce together in a measuring cup. Add mixture to the pot. Allow to thicken slightly, about 3 minutes. Ladle mushroom gravy on top of pork chops. Serve immediately.

By thedailygourmet

Ingredients

• ✓ garlic base
• onion
• bacon
• butter
• potato
• water
• half-and-half
• cheddar cheese
• green onion
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add onion, bacon, and butter to the hot pot and sauté until bacon is crispy, 5 to 8 minutes. Turn off Sauté function and transfer contents to a small bowl.
2. 2 Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
4. 4 Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

By thedailygourmet

Ingredients

• ✓ garlic base
• garlic granule
• italian seasoning
• milk
• butter
• salt
• baking powder
• all-purpose flour
• cooking spray
• black pepper
• salt
• parsley
• thyme
• oregano
• onion
• celery
• carrot
• turkey
• milk
• water
• flour
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in 1 tablespoon flour to create a paste. Slowly add in water, stirring to incorporate. Stir in 1/2 cup milk and garlic base until mixture begins to bubble. Add turkey, carrots, celery, and onion and heat until warm, about 5 minutes. Mix in oregano, thyme, parsley, salt, and pepper. Remove from the heat and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x6-inch casserole dish with cooking spray.
3. 3 Whisk together 1 cup flour, baking powder, and salt for cobbler topping in a bowl. Cut in 3 tablespoons butter until the mixture resembles coarse meal. Gradually stir in 1/2 cup milk until dough pulls away from the side of the bowl.
4. 4 Pour turkey filling into the prepared casserole dish. Drop cobbler topping on top and sprinkle with Italian seasoning and garlic granules.
5. 5 Bake in the preheated oven until cobbler topping is golden brown, about 25 minutes.

By thedailygourmet