Remember that Instant Pot that you asked for as a Christmas gift? Did you really use it that much? Perhaps you did. After all it is a single appliance that can pressure cook, slow cook, saute, and cook rice. Whether or not, here are some choices for the cooler weather that has set in.

Instant Pot Taco Soup

Ingredients:

• 1 1/2 tablespoons vegetable oil
• 1 1/2 pounds ground beef
• Salt and pepper to taste
• 1 cup chopped onion
• 2 clove garlic, minced
• 3 tablespoons taco seasoning
• 1 (1-ounce) package dry ranch dressing mix
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 3 cups beef stock
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 (4.5-ounce) can mild, diced green chilies
• 1 cup frozen corn kernels (or canned, drained), optional
• 1 cup shredded cheddar cheese, or Monterey Jack

Directions:

• Select sauté button and add the vegetable oil to the Instant Pot inner pot. When the oil is hot and shimmering, add ground beef and sprinkle with salt and pepper. Cook for about 3 minutes, stirring constantly. Drain the excess fat, if desired.
• Add chopped onion to the ground beef and continue to cook for 2 minutes
• Add garlic, taco seasoning, and ranch dressing mix and cook for 2 minutes longer.
• Add black beans, pinto beans, beef stock, tomatoes, tomato sauce, and green chilies. Stir, scraping any browned bits stuck to the bottom of the pan. Cancel the sauté function.
• Lock the lid in place and turn the steam release knob to the sealing position. Select the pressure cook or manual button (high pressure) and set the timer for 20 minutes.
• When the time is up, carefully move the steam release knob to the venting position for a quick release. Add corn and stir. Taste for seasoning.
• Ladle the soup into bowls and top with corn chips or tortilla strips, shredded cheese, sour cream, and other garnishes, as desired.

Instant Pot Jambalaya

Ingredients:

• 4 green onions
• 1 1/2 tablespoons vegetable oil, divided
• 12 ounces andouille sausage, sliced
• 1 pound boneless, skinless chicken, diced
• 1 medium yellow onion, peeled and chopped
• 1 green bell pepper, seeded and chopped
• 4 ribs celery, chopped
• 4 cloves garlic, minced
• 1 tablespoon Creole or Cajun seasoning
• 1/2 teaspoon dried thyme, or 1 heaping teaspoon fresh thyme leaves
• 1 bay leaf
• 2 cups chicken stock
• Salt
• 1 (14.5-ounce) can diced tomatoes
• 1 cup long-grain white rice
• 12 ounces shrimp, peeled and deveined
• Chopped fresh parsley, optional, garnish

Directions:

• Remove the root end of green onions and slice thinly, keeping the white and light green parts separate from the dark green parts. Set aside.
• Add 1 tablespoon of vegetable oil to the Instant Pot inner pot and select the sauté button. When the oil is hot and shimmering, add sliced andouille sausage. Cook the sausage slices until lightly browned, stirring frequently. With a slotted spoon, remove the sausage to paper towels to drain and set aside.
• Add diced chicken to the pot along with remaining 1/2 tablespoon of vegetable oil; cook until lightly browned, stirring frequently. With a slotted spoon, remove the chicken to a plate and set aside.
• Add chopped yellow onion to the pot along with bell pepper and celery. If necessary, add more vegetable oil. Cook until the onion is translucent, stirring frequently.
• Add minced garlic, Creole seasoning, and thyme to the vegetables and cook for 1 minute longer. Cancel the sauté function.
• Add bay leaf and chicken stock. Stir, scraping the bottom to ensure there are no browned bits stuck to the pan. Taste and add salt if needed.
• Add tomatoes with their juices along with the rice and the white and light green parts of the sliced green onions.  Return the sausage and chicken to the pot. Stir to combine the ingredients.
• Lock the lid in place and turn the steam release knob to the sealing position. Select the manual or pressure cook button (high pressure) and set the timer to 7 minutes. When the time is up, do a quick release following the manufacturer’s instructions. When the float valve drops, remove the cover—the pot will automatically switch to the keep warm setting.
• Add the shrimp to the pot and stir to combine the ingredients. Cover the pot and let it stand on warm setting for 10 minutes. The shrimp should be cooked through.
• Remove the cover and stir in about half of the reserved dark green parts of the sliced green onions
• Garnish servings with remaining dark green parts of green onions and chopped parsley, if desired.