Turkey Frame Soup

• Makes 6–8 servings
• Prep time: 20 minutes
• Cook time: 5 minutes

• 1 tablespoon olive oil
• 1 onion, diced
• 4 cups chopped fresh vegetables—any combination of sliced celery, carrots, onions, rutabaga, broccoli, cauliflower, mushrooms, and more
• 3 quarts turkey broth, divided
• 2–3 cups cooked and cut-up turkey
• 16-ounce can chopped tomatoes
• 1 tablespoon chicken bouillon granules
• 1 teaspoon dried thyme
• ½ –¾ teaspoon salt, or to taste
• ⅛ teaspoon pepper
• 1½ teaspoon dried oregano
• 1½ cups uncooked noodles

1. Set the Instant Pot to the Sauté function and heat the olive oil.
2. Once the oil is heated, add the onion to the inner pot and sauté for about 3 minutes.
3. Add the rest of the veggies and continue to sauté for an additional 5 minutes.
4. Add 1 cup of the turkey broth and scrape the bottom of the inner pot with a wooden spoon or spatula. Press Cancel.
5. Add the remaining broth, along with the turkey, chopped tomatoes, bouillon, and seasonings.
6. Secure the lid and set the vent to sealing. Manually set the cook time for 5 minutes on high pressure.
7. When the cook time is over, manually release the pressure.
8. When the pin drops, remove the lid and press Cancel. Then, press the Sauté function. Stir in the noodles and let them cook for about 4 minutes.
9. When the noodles are done to your liking, press Cancel. Serve and enjoy!

Turkey Thighs, Acorn Squash, and Apples

• Makes 6–8 servings
• Prep time: 10 minutes
• Cook time: 35 minutes

• 1 teaspoon olive oil
• 1 shallot, or small onion, chopped
• 4 turkey thighs, skin and excess fat removed
• Salt and pepper to taste
• 1 cup apple juice, or cider
• 2 pounds acorn squash, peeled, seeded, and cut into 1-inch-thick rings
• 6 Granny Smith, or other tart, apples cored and cut into ½ -inch thick rings
• 1 tablespoon apple brandy
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice

1. Set the Instant Pot to the Sauté function and heat up the olive oil.
2. When the oil is hot, add the shallot to the inner pot and sauté for about 2 minutes.
3. Sprinkle the turkey thighs with the salt and pepper, then sear the turkey thighs on both sides. (This should only take a few more minutes.) Remove them onto a plate and set aside for a moment.
4. Pour the apple juice into the inner pot and deglaze the bottom of the pot by scraping with a wooden spoon or spatula. Press Cancel.
5. Arrange the turkey thighs back in the inner pot, with the squash and apple rings on top.
6. In a small bowl, combine the brandy, brown sugar, cinnamon, and allspice. Pour over the squash, apples, and turkey.
7. Secure the lid and set the vent to sealing. Manually set the cook time for 30 minutes on high pressure.
8. When the cook time is over, let the pressure release naturally.

Pumpkin Risotto

• Makes 4 servings
• Prep time: 3 minutes
• Cook time: 6 minutes

• 1 tablespoon olive oil
• 2 onions, chopped
• 1 garlic clove, minced
• 1 cup raw arborio rice
• 1 cup dry white wine
• 1 cup low-sodium chicken broth
• 1 cup canned pumpkin puree
• ¼ cup grated low-fat Parmesan cheese
• Pepper to taste
• ⅛ teaspoon ground nutmeg

1. Set the Instant Pot to the Sauté function and heat the oil in the inner pot.
2. Sauté the onions and garlic for 3 minutes.
3. Press Cancel. Stir in the rice, white wine, broth, and chicken stock. Secure the lid and set the vent to sealing.
4. Manually set the cook time for 6 minutes on high pressure.
5. When the cook time is over, manually release the pressure.
6. When the pin drops, remove the lid and stir in the pumpkin, cheese, and pepper. Let it heat through for a few minutes. Sprinkle with nutmeg. Serve at once.

Apple-Cranberry Wild Rice

• Makes 6 cups
• Prep time: 5 minutes
• Cook time: 20 minutes

• ½ cup raw brown rice
• ½ cup raw wild rice
• 1 teaspoon dried savory
• 1 small leek (white portion only), coarsely chopped, or 3 tablespoons chopped onion
• 1 teaspoon olive oil
• ⅓ cup dried cranberries
• ¼ cup chopped dried apples
• ½ teaspoon onion powder
• ½ teaspoon lemon-pepper seasoning
• 1 ½ cups low-sodium vegetable stock
• 1 cup water

1. Place the ingredients into the inner pot in the order shown. Secure the lid and set the vent to sealing.
2. Manually set the cook time for 20 minutes on high pressure.
3. When the cook time is over, let the pressure release naturally.

Squash Apple Bake

• Makes 8 servings
• Prep time: 10 minutes
• Cook time: 5 minutes

• 3 cups cubed butternut squash, divided
• 2 ½ tablespoons honey, or brown sugar
• ¼ cup orange, or apple, juice
• 1 ½ teaspoons cornstarch
• 2 apples, cut in short thick slices, divided
• 3 tablespoon cup raisins, divided
• ¾ teaspoon cinnamon
• 3 teaspoons butter
• 1 cup water

1. Slice the butternut squash into ¾-inch rounds. Peel and cut into cubes.
2. Combine the honey, juice, and cornstarch in a small bowl.
3. In a greased 7-inch round baking dish, layer in half the squash, followed by a layer of half the apples, and then a layer of half the raisins.
4. Repeat layers.
5. Sprinkle with the cinnamon.
6. Pour the juice mixture over all.
7. Dot with butter.
8. Pour the water into the inner pot of the Instant Pot and place the trivet on top.
9. Place the baking dish on top of the trivet. Secure the lid and set the vent to sealing.
10. Manually set the cook time for 5 minutes on high pressure.
11. When the cook time is over, let the pressure release naturally for 15 minutes, then manually release the remaining pressure.

Orange Honey Cranberry Sauce

• Makes 6–8 servings
• Prep time: 5 minutes
• Cook time: 10 minutes

• 3 cups fresh cranberries
• ½ cup orange juice (about 2 medium oranges)
• ½ cup 100 percent apple cider
• 1 tablespoon orange zest
• Pinch pumpkin pie spice
• ¼ teaspoon salt

Sauté ingredients:

• ¼ cup amaretto (optional)
• ⅔ cup honey

1. Add the cranberries, orange juice, apple cider, orange zest, pumpkin pie spice, and salt to the inner pot of the Instant Pot. Put on the lid and set the vent to sealed. Cook on high pressure on Manual mode for 6 minutes.
2. Let the pressure release naturally.
3. Once the pressure has completely released, remove the lid, press the Cancel button to turn off the Instant Pot, then press the Sauté button and the adjust button until it sets to “less.”
4. Add the sauté ingredients. Mix well with a large spoon and mash the fruit pieces as you go.
5. Cook until it reaches the thickness you desire, then turn off and store in the refrigerator once cooled.

German Chocolate Bundt Cake with Coconut Pecan Frosting

• Makes 8 servings
• Prep time: 35 minutes
• Cook time: 30 minutes
• Cooling time: 60 minutes

• 1 ½ cups all-purpose flour
• ½ cup sugar
• 2 ½ tablespoons unsweetened cocoa powder
• 1 ¼ teaspoons baking soda
• ½ teaspoon salt
• ⅓ cup vegetable oil
• 1 tablespoon white vinegar
• ½ teaspoon vanilla extract
• 2 ½ cups water, divided

• 1 cup evaporated milk
• 3 egg yolks
• ½ cup butter
• 1 cup white sugar
• 1 ¼ teaspoon vanilla extract
• 1 ¼ cups sweetened coconut flakes
• ¾ cups chopped pecans

1. In a medium bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
2. In a small bowl, mix together the vegetable oil, vinegar, vanilla, and 1 cup of water.
3. Pour the contents of the small bowl into the medium bowl of dry ingredients and combine until the batter is smooth.
4. Pour the batter into a greased 7-inch Bundt cake pan. Cover with aluminum foil.
5. Pour the remaining 1 ½ cups of water into the inner pot of the Instant Pot and place a trivet (or silicone sling) with handles on top of the water. Carefully lower the Bundt cake pan on top of the trivet.
6. Secure the lid and set the vent to sealing. Manually set the cook time for 30 minutes on high pressure.
7. Meanwhile, begin the frosting. In a medium saucepan, whisk together the milk and egg yolks over medium heat. Stir in the butter and sugar.
8. Set a timer for 20 minutes, continuing to cook and whisk the contents of the saucepan over medium heat.
9. Remove the saucepan from the heat and stir in the vanilla, coconut flakes, and pecans. Once combined, let the frosting cool and thicken.
10. When the cook time is over on the Instant Pot, manually release the pressure.
11. Carefully remove the Bundt pan and place on a cooling rack for about 10 minutes, then release the cake from the pan to cool for about another 50 minutes.
12. When the cake is completely cooled, frost it with the coconut pecan frosting. Serve and enjoy!