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Ingredients

• ✓ tomato powder
• arrowroot powder
• granulated garlic
• onion
• salt
• italian seasoning
• beef stew meat
• butter
• olive oil
• mushroom
• portobello mushroom
• beef broth
• balsamic vinegar
• arrowroot powder

Instructions

1. 1 Combine 2 tablespoons arrowroot powder, garlic, onion, salt, and seasoning in a quart-sized resealable bag. Add beef stew meat and toss to coat.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and olive oil and allow to get hot. Add meat and cook until browned on all sides, in batches if necessary, 5 to 10 minutes per batch. Add mushrooms and stir to combine. Mix in beef broth, vinegar, and tomato powder. Cancel Saute function.
3. 3 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.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Ladle 1/4 cup liquid into a small bowl and blend in 1 teaspoon arrowroot powder to make a slurry. Pour slurry into the pot; stir to incorporate. Select Saute function and cook until liquid starts to thicken, 3 to 5 minutes.

By thedailygourmet

Ingredients

• ✓ tomato powder
• rice
• water
• taco seasoning
• chicken breast
• garlic salt
• black pepper
• butter
• salsa
• black bean
• corn

Instructions

1. 1 Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.
2. 2 Toss chicken breast pieces with garlic salt and black pepper in a bowl.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot, nestling the chicken between them. Place elevated trivet into the Instant Pot. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.
5. 5 Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.

By thedailygourmet

Ingredients

• ✓ tomato powder
• ground turkey
• elbow macaroni
• water
• tomato
• green chile
• cheddar cheese
• mexican crema
• taco seasoning mix
• onion powder
• jalapeno pepper
• black olive

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ground turkey and cook, breaking up into crumbles, until browned, about 5 minutes. Add macaroni, water, diced tomatoes with liquid, and tomato powder; mix well. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 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 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in Cheddar cheese, crema, taco seasoning, and onion powder until well combined.
5. 5 Serve immediately, garnished with jalapeno and black olive slices.

By thedailygourmet

Ingredients

• ✓ tomato powder
• water
• curry ketchup
• worcestershire sauce
• coconut sugar
• garlic powder
• salt
• black pepper
• avocado oil
• button mushroom
• onion
• ground turkey
• hamburger bun

Instructions

1. 1 Mix water, curry ketchup, tomato powder, Worcestershire sauce, coconut sugar, garlic powder, salt, and pepper together in a small bowl. Set aside.
2. 2 Heat avocado oil in a large skillet over medium-high heat and add mushrooms and onions. Cook until vegetables begin to soften, about 5 minutes. Add turkey to skillet and cook over medium-high heat until the meat is no longer pink and begins to brown, 5 to 7 minutes. Stir in the tomato sauce mixture until well combined.
3. 3 Reduce heat and simmer, covered, for 15 minutes. Remove the lid and simmer until the mixture thickens, about 5 minutes more. Place onto buns and serve.

By thedailygourmet

Ingredients

• ✓ tomato powder
• butter
• all-purpose flour
• celery
• green pepper
• onion
• green onion
• seafood stock
• water
• cajun seasoning
• salt
• black pepper
• cayenne pepper
• bay leaf
• shrimp

Instructions

1. 1 Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes.
2. 2 Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover the skillet and simmer sauce, stirring occasionally, for 30 minutes.
3. 3 Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ tomato powder
• chicken thigh
• yellow curry powder
• honey powder
• salt
• black pepper
• olive oil
• butter
• onion
• garlic
• ginger root
• tomato
• coconut milk
• cumin
• curry powder

Instructions

1. 1 Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 20 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 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.
5. 5 Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ tomato powder
• butter
• onion
• poblano pepper
• ground beef
• chorizo sausage
• red enchilada seasoning
• water
• ketchup
• worcestershire sauce
• avocado
• oaxaca cheese
• hamburger bun

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook onion and poblano pepper until softened, about 5 minutes. Transfer mixture to a plate. Add ground beef and chorizo to the skillet. Cook, stirring often to break up meat, until browned and crumbly, 5 to 7 minutes. Add enchilada seasoning and tomato powder. Add water, ketchup, and Worcestershire sauce. Return cooked onion mixture to the skillet. Simmer until flavors combine, about 5 minutes more.
2. 2 Serve meat mixture on toasted buns topped with Oaxaca cheese and avocado.

By thedailygourmet