I tend to underuse my Instant Pot. I use it mostly to make yogurt, to prep boiled eggs, to make broth, baked potatoes, and mashed potatoes, but I don't often just use it to make a meal.  IMHO, it takes all the flavor out of most vegetables, so I hesitate to make anything with vegetables in it, and it's not my first choice for preparing meats, either.  So when I ran across this super easy recipe for Instant Pot Tamale Pie, I was intrigued. And of course, I can't just follow a recipe, I have to make additions, delete things, and generally change it up.  It took a couple of "practice" runs, but I think this is the final version.  Enjoy!

Instant Pot Tamale Pie

2 cups Masa Harina

2 cups chicken broth

¼ cup oil

1-1/2 t. salt

1-1/2 t. Chili powder

1-1/2 t. Smoked paprika

1 t. cumin

1 t. baking soda

Filling

2 cups shredded chicken---pork or beef will also work

1 cup enchilada sauce

1 small sweet onion, chopped

Use a mixer to mix together the masa water, oil, spices, and baking soda. Whip this mixture for at least 3-4 minutes until it is light and fluffy

Grease a 7 inch springform pan. Spread half the masa batter on the bottom of the pan. Top with all of the meat and sauce, then add the remaining masa batter and smooth out the top. Cover the pie loosely with foil. You are doing this to keep water from dripping into the tamale pie.

Pour 1-1/2 cups water into the Instant Pot. Place a trivet in the pot. Place the pan on the trivet.

Secure the lid on the pot and set the Instant Pot at High pressure for 35 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.

Allow the pie to rest for 10 minutes, and then unclasp the sides of the springform pan.

I served this with some black beans and some plain, chopped lettuce with a sour cream/chipotle dressing. 

I like Minestrone OK, but THIS was spectacular.  I served it with a loaf of homemade french bread and irish butter.  Oh, and a nice glass of Sangiovese.  

Meatless Monday Minestrone (For Instant Pot)

2 T. olive oil

1 sweet onion, chopped

1 t. minced garlic

2 cups diced carrots

1 stalk of celery, chopped

3 or 4 slices of lemon, deseeded

2 t. dried basil

1 t. dried oregano

1 t. dried thyme

1 quart (32 oz) can diced tomatoes

3 T. tomato paste

1 quart (32 oz) vegetable or chicken broth

1 c. dry small shell pasta

3 medium zucchini, halved lengthwise and sliced

2 cans kidney beans (sub 1 for cannellini if you wish)

2 cups spinach

2 t. balsamic vinegar

Shredded or grated Parmesan, for serving

Chop all your veggies first.  Turn Instant Pot to SAUTE and let it heat for a minute or two.  Add the olive oil, then add onion, and garlic. Saute for about 3 minutes, until fragrant.  Then add carrots, celery, lemon slices, basil, oregano, thyme, tomatoes, tomato paste, broth and pasta. 

Press CANCEL, close the lid and set to MANUAL (or PRESSURE COOK) for 2 minutes. Make sure valve is set to SEALING.

When it beeps, do a quick release and open the lid.  Add the zucchini and beans. Set to SAUTE again and cook until the zucchini is done to your liking.  Stir in the spinach and balsamic vinegar. Serve with grated Parmesan.