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This is a very specific recipe for a very specific machine which I happen to have access to. The instructions which come with it do contain an English potion which has recipes for whole soy beans but say "wet and dry beans".

Wet beans means that you've thought about it ahead of time and soaked your soy beans. Those of you who have been a reader of my blog for a while know that I'm not that person. And I don't want to pull out my Instant Pot in order to quick-soak the soy beans, either.

So I figured out a recipe to make soy milk in this maker from 100% dry beans!

Let's get to it!

I can never, ever get tortellini right on the stove top. It either is too gummy or not fully cooked. But with an Instant Pot, it is perfect, every time. And you can too!

As for any other frozen tortellini brands, it will work identically. Don't try this with refrigerated tortellini as it is too delicate. Dry tortellini has its own recipe.

I also want to say that this doesn't include sauce. You are on your own to figure out sauce (like, say, from a jar or can), or use a recipe that cooks the sauce and the tortellini together all yummy-like.

This recipe just gets you from frozen plain cheese-tortellini to cooked plain cheese-tortellini.

Use case: Children who cannot agree on a sauce and you'd like to automate the tortellini cooking process so that you can spend more time with them.

There are many ways to defrost frozen bagels and using your Instant Pot to do it seems very cumbersome. But me being me, I've been in a situation where I had my Instant Pot to cook with and nothing else, namely: travel.

You see, when I cannot arrange a HospEx homestay through CouchSurfing or BeWelcome, I'll stay in a hotel that might or might not have a microwave. So I always bring my Instant Pot. I also bring an extremely good cooler with dry ice in so that I can keep frozen foods frozen, and bagels as well as some of my earlier mentioned portioned meals are usually enjoying the dry-ice chill.

So aside from taking a bagel out and leaving it on the counter overnight (which you know I don't do because I'm not one for thinking ahead), I figured out how to do it perfectly in an Instant Pot.

This is a vegan Lebanese dish of spiced lentils, though Egypt has a similar dish (different spice profile, natch). If you have lentils, onion, garlic, rice, and some olive (or other high temp) oil kicking around and you want a quick and filling meal, this is a good dish to try.

You will need two mixing bowls, a knife, a big stirring spoon, and a cutting board as well as the Instant Pot. Also, if you want, a third mixing bowl and a strainer that fits within it so that you can freeze up some vegetable stock.

Why would anyone write Instant Pot instructions for a frozen skillet meal? Small children taking every opportunity to try to destroy the house while you are slaving over a hot stove you cannot step away from, that's why!

I have not tested this recipe with any other frozen skillet meal but the one listed in the title, yet I highly suspect that it will work identically. If you try it, drop me a line and let me know whether my suspicions are accurate.