Mushroom-barley soup

Oil, olive	2 tablespoons
Garlic, minced	2 cloves
Onion, yellow, diced	1 large
Carrots, peeled, diced	2 large
Celery, diced	2 stalks
Salt, kosher	1 ½ teaspoons +
Thyme, dried	1 teaspoon
Pepper, freshly ground	½ teaspoon +
Tomato paste	2 tablespoons
Mushrooms, cremini or button; sliced	1 pound
Pearl barley	½ cup
Bay leaf	1
Broth, mushroom or vegetable	5 cups
Lemon juice, fresh	1 tablespoon

1. Using an Instant Pot, select the Sauté setting, and heat the oil. 
2. Add the garlic and heat, stirring for 2 minutes with a wooden spoon. 
3. Add the onions, carrots, celery, and salt; sauté for 5 minutes, until the onion is softened. 
4. Add the thyme, pepper, and tomato paste; sauté for about 1 minute. 
5. Stir in the mushrooms, barley, bay leaf, and broth. 
6. Secure the lid, press Cancel, select Manual, and set the cooking time to 30 minutes. 
7. Let the pressure naturally release for 20 minutes, then vent the Instant Pot to release the remaining pressure. 
8. Carefully open the pot, remove and discard the bay leaf, and stir in the lemon juice. 
9. Taste and adjust the seasonings as needed.

Recipe from The Ultimate Instant Pot Cookbook by Coco Morante.

Vodka prawn pappardelle

Pancetta, diced	½ cup
Shallot, diced	1 large
Water	1 cup
Marinara sauce	3 ½ cups
Vodka	¼ cup
Prawns, large, uncooked, frozen, shells removed	¾ pound
Tomatoes, stewed	14.5 ounces
Garlic, crushed	2 tablespoons
Butter	2 tablespoons
Cream, heavy	½ cup
Cheese, Parmesan, grated	¼ cup +
Cream cheese	2 ounces
Salt
Pepper, freshly ground
Basil leaves, torn	½ cup +
Tomatoes, sun dried, chopped	¼ cup
Pine nuts, toasted	¼ cup
Pappardelle pasta, cooked dente	3 cups

Note: This recipe uses an Instant Pot (IP).

1. Press Sauté, and then press Adjust to select the Normal setting. 
2. After the IP reads “Hot,” add the pancetta, and cook, stirring frequently, for 1 minute. 
3. Add the shallot, and cook 2 minutes, stirring often. 
4. Press Cancel/Keep Warm, add the water, and stir with a wooden spoon, breaking up any browned bits stuck to the bottom of the pot. 
5. Add the shrimp, stewed tomatoes, marinara sauce, vodka, garlic, and butter, stirring to combine well. 
6. Secure the lid, press Manual, and set the timer to 7 minutes; use the quick-release method to release the pressure, and remove the lid. 
7. Stir well for 1 minute, scraping the bottom of the pot to release any stuck bits. 
8. Stir in the cream, Parmesan, and cream cheese, in succession, stirring until well incorporated between each addition. 
9. Stir in the basil and sun-dried tomatoes. 
10. Add the pasta to the pot, toss well to coat with the sauce, and divide among serving bowls. 
11. Top with toasted pine nuts, additional basil and Parmesan, and serve!

Recipe heavily adapted from http://pressureluckcooking.com/recipe/instant-pot-rigatoni-alla-vodka/

Pressure-cooked tandoori-style chicken

Yogurt, plain	2 cups
Turmeric, ground	1 teaspoon
Salt	½ teaspoon
Garlic, minced	1 clove
Cayenne	Pinch
Garam masala	1 teaspoon
Lemon juice, fresh	1 teaspoon
Sugar	2 teaspoons
Chicken breasts, boneless, skinless	8
Oil, canola	2 tablespoons
Chicken stock	½ cup
Rice, cooked
Cilantro, chopped

Note: This recipe uses an Instant Pot.

1. In a large mixing bowl, whisk together the yogurt, turmeric, salt, garlic, cayenne, garam masala, juice, and sugar. 
2. Place the chicken in a large resealable plastic bag, and pour the marinade over the chicken. 
3. Seal the bag, and refrigerate for at least 4 hours or overnight. 
4. Remove the chicken, and reserve the marinade. 
5. Press Sauté and heat the pot until the indicator reads Hot. 
6. Add the oil and swirl the pot to evenly coat, then brown the chicken on all sides; press Cancel. 
7. Add the marinade with the stock, lock the lid, press Poultry, press Adjust to select More, and cook for 5 minutes. 
8. Release the pressure naturally, and remove the lid. 
9. Using a slotted spoon, transfer the chicken to a bowl and keep warm. 
10. Press Sauté and simmer the sauce is reduced and thickened, about 10 minutes. 
11. Return the chicken to the pot, and serve with rice garnished with cilantro. 

Recipe adapted from The Easy Pressure Cooker Cookbook.