Four Seasons Pasta Pie

Note: Eric doesn’t like this very much because he is not a fan of ricotta cheese. But it’s one that I love! Ingredients: Crust: Cheese Filling: Topping: Directions: Source: Adapted from The Little Guides: Pasta (published 1999)

Ribollita-Bread Soup

Ingredients Directions for Instant Pot: Source: Adapted from Rachael Ray Top 30 30-Minute Meals book Note: this is also easy to make on stovetop. Step 1 – saute in a soup pot … then for Step 2, just cook on high heat until it boils and the vegetables are as soft as you want them…

Paneer Tikka Masala

Ingredients: For the Paneer Marinade: For the Curry: Instructions: Source: Vegetarian Indian Cooking with your Instant Pot by Manali Singh

Butter Paneer

Ingredients: Directions: Serve the butter paneer with naan and rice. Note: can substitute Tofu for the paneer. Source: Vegetarian Indian Cooking with your Instant Pot by Manali Singh

Palak Paneer (Indian Cottage Cheese & Spinach Curry)

Ingredients: Directions: Paneer Notes: You could pan-fry the paneer in 1 to 2 tsp oil or ghee before tossing them into the instant pot. OR marinade the paneer: Directions: mix together, then toss the paneer cubes to coat. Marinate for 30 minutes to 4 hours. Then either toss directly into the recipe or toss them…

Paneer (Instant Pot)

Ingredients: Directions: Note: you can substitute lemon juice in place of the vinegar, but the book author recommends the vinegar in order to produce a more solid block of paneer. Source: Vegetarian Indian Cooking with your Instant Pot by Manali Singh