Instant Pot Caramelized Onions

2 pounds yellow onions, sliced 1/2-inch-thick (8 cups)

2 tablespoons unsalted butter, cut into small pieces

Kosher salt and freshly ground black pepper

Add onions, butter, 2 teaspoons salt, and 1/2 teaspoon pepper to the bowl of a multicooker; stir to combine.  Secure the lid and adjust vent to seal.  Cook on high "Pressure Cook" setting for 5 minutes.  Once cycle is complete, immediately release pressure.  Carefully remove lid.

Strain onions and discard excess liquid.  Return onions to multicooker.  Cook over high "Saute" setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes.  Store in an airtight container in the refrigerator for up to 1 week.

Makes 2 1/2 cups.

From MarthaStewart.com

Thai Tofu Curry with Squash and Spinach

1 14-ounce block firm tofu, drained
1 tablespoon vegetable or coconut oil
1 large yellow onion, diced
1 1/2 teaspoon ginger, grated
1 1/2 pounds butternut or kabocha squash, seeded and cut into 1-inch cubes
2 tablespoons Thai red curry paste
1 tablespoon curry powder
Salt to taste 
2 teaspoons brown sugar
1 teaspoon fish sauce (optional)
1 cup vegetable or chicken stock
1 cup coconut milk
4 to 5 ounces baby spinach leaves 

Garnish: Thai basil leaves, roasted and crushed peanuts, fresh cilantro leaves, lime wedges

Cut tofu into 1/2-inch slices.  Sandwich the slices in a single layer between paper towels or a folded kitchen towel, and press firmly to wick away as much moisture as possible.  Cut the slices into 1/2-inch cubes.  Set aside.

Select the high Saute setting on the Instant Pot, and add the oil to the pan.  Add the onion and saute until lightly browned.  Add the ginger and squash cubes and saute for a few more minutes.  Add the red curry paste and curry powder, along with a little salt.  Stir until the curry paste evenly coats the squash.  Add the brown sugar, fish sauce, and vegetable or chicken stock.

Secure the lid of the Instant Pot, and set the pressure release valve to sealed position.  Press the Cancel button to reset the cooking program, then select the Pressure Cook setting and set the cooking time for 1 minute at low pressure.  

When the cooking program ends, perform a quick pressure release by moving the pressure release valve to the vent position.  Open the pot and stir in the coconut milk, then add the tofu and spinach.  Press the Cancel button to reset the cooking program, then select the Saute setting.  Let the curry come up to a simmer and cook for 2 minutes, stirring occasionally and gently, being careful not to break up the tofu.  Press the Cancel button to turn off the pot.  Garnish curry as desired, and serve with rice.

Serves 4.

Assembled from several recipes, including Thai Butternut Squash Curry from CurryTrail blog

No-Soak Instant Pot Black Beans

1 pound dried black beans (about 2 cups, no need to soak)

1 1/2 teaspoons olive oil

1 small yellow onion, diced

1 green bell pepper, cored, seeded, and diced

1 teaspoon kosher salt

1 teaspoon ground cumin

1 teaspoon dried oregano

2 bay leaves

3 cloves garlic, minced

3 cups water

Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.

Set the Instant Pot to SAUTE and add the olive oil.  Once the oil is hot and shimmering, add the onion, bell pepper, and salt.  Cook until the vegetables soften, about 4 to 6 minutes.  Stir in the cumin, oregano, bay leaves, and garlic and cook until the spices are very fragrant, about 30 seconds.

Add the water and beans and stir.  Cover and seal the Instant Pot.  Cook on HIGH pressure for 35 minutes.  When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid.  Remove the bay leaves and discard them. 

Notes: To store, let the beans cool completely and divide into containers of desired size. Refrigerate for up to 5 days or freeze for 3 or more months.

If you'd like the beans to have a completely neutral flavor so that you can swap them into recipes that call for canned black beans, omit all ingredients but the water, beans, and salt. Follow recipe according to the directions above.

Makes 6 cups.

From WellPlated.com