Spanish Rice for Instapot

This is a delicious, simple Spanish rice recipe that's one-post with the Instapot.

Spanish Rice for Instapot 

adapted from the almond eater

Ingredients:

1.5 cups rice (long preferred, but short works here)

2 cup broth (chicken or veg)

1.25 cups tomato sauce (any smooth tomato sauce will work)

2 cloves garlic, minced

2 Tbs butter

2 Tbs oil

1 tsp chili powder 

1/2 tsp cumin

1/2 tsp salt (more or less depending on how salty the broth you use is)

3 Tbs cilantro, chopped fine (optional)

Instructions:

1. Set Instapot to saute mode for 5 minutes (it will take a couple minutes to heat up) and add the butter. Once the butter has melted, add the oil, rice, and garlic. Saute until the timer clicks off, stirring frequently.

2. Add broth, tomato sauce, and dried spices to the pot. Stir together, place lid with the valve on seal, and cook on rice mode (disable keep warm).

3. Once rice mode has completed, and the seal has dropped - open lid, fluff rice, and let stand for 5 minutes.

4. Serve & enjoy!

Ham and Bean Soup

Delicious and dead simple meal. Perfect to use up your Easter or holiday ham leftovers.

Ham and Bean Soup
from Genius Kitchen

Ingredients:
- 1 lb. smoked ham or ham hock
- 1 lb. dried beans
- 1 large onion, chopped coarsely (optional)
- 3 cloves garlic, sliced
- 1 Tbs. parsley, chopped
- 1/2 tsp. pepper
- 1/4 tsp. ground cloves
- 6 cups. broth

Instructions:
1. Soak beans overnight.
2. Rinse beans, and add to crockpot along with all other ingredients.
3. Cook for 8 hours on low, or until beans are tender.
4. Skim fat, if necessary, before serving.