Instant Pot Perfect Couscous

With your Instant Pot, you can make fluffy, perfectly cooked couscous in no time. This method makes sure that every grain is light and separate, which makes it a great side dish for many meals.

Ingredients:

• 1 cup couscous
• 1 cup water or vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt adjust to taste

Instructions:

Pour 1 cup of couscous into the Instant Pot

Add 1 cup of water or vegetable broth to the pot

Drizzle 1 tablespoon of olive oil over the couscous

Sprinkle 1/2 teaspoon of salt adjust to taste into the pot

Stir everything together to ensure the couscous is evenly coated with liquid and oil

Close the Instant Pot lid and set the valve to the sealing position

Select the Manual or Pressure Cook setting and set the timer for 1 minute on high pressure

Once the cooking time is complete, allow for a natural pressure release for 5 minutes

After 5 minutes, manually release any remaining pressure by turning the valve to Venting

Carefully open the Instant Pot lid and fluff the couscous with a fork to separate the grains

Your Instant Pot Perfect Couscous is ready to serve

Creamy Watermelon Coconut Milkshake

Indulge in the ultimate summer refreshment with this Creamy Watermelon Coconut Milkshake. Its a delightful blend of fresh watermelon, creamy coconut milk, and Greek yogurt, sweetened with a touch of honey and a hint of vanilla. Perfect for beating the heat

Ingredients:

• 2 cups fresh watermelon chunks
• 1/2 cup coconut milk
• 1/2 cup Greek yogurt
• 2 tablespoons honey adjust to taste
• 1/2 teaspoon vanilla extract
• 1/2 cup ice cubes

Instructions:

In a blender, combine the fresh watermelon chunks, coconut milk, Greek yogurt, honey, and vanilla extract

Blend until smooth and creamy, adding more honey if needed to reach your desired sweetness

Add the ice cubes and blend again until the mixture is well-chilled and frothy

Pour the creamy watermelon coconut milkshake into glasses and serve immediately

Optionally, garnish with a slice of watermelon or a sprig of mint

Enjoy your refreshing and nutritious watermelon coconut milkshake

Pressure Cooker Macaroni Salad

A quick and delicious macaroni salad made effortlessly in the pressure cooker. Perfect for picnics, potlucks, or a simple side dish.

Ingredients:

• 2 cups elbow macaroni
• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced celery
• 1 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions

Instructions:

Follow the directions on the package to cook elbow macaroni in a pressure cooker

For 5 minutes, use the steam function

Quickly let the pressure go down and drain the macaroni

To make the dressing, mix the sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl with a whisk

Cooked macaroni, diced celery, diced red bell pepper, diced red onion, chopped parsley, and chopped green onions should all be put in the pressure cooker

Add the dressing to the macaroni and toss it around until its well covered

Put the lid back on the pressure cooker and put the macaroni salad in the fridge for at least an hour

Add more parsley and green onions as a garnish before serving

Twice-Baked Cheddar Potato Casserole

A comforting casserole that takes the twice-baked potato to the next level with creamy mashed potatoes mixed with cheese, bacon, and green onions, then baked until golden and bubbly.

Ingredients:

• 4 large potatoes, baked
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded cheddar cheese, divided
• 6 bacon strips, cooked and crumbled
• 2 green onions, chopped

Instructions:

Preheat oven to 350F 175C

Cut baked potatoes in half lengthwise; scoop out pulp and place in a large bowl

Mash the potato pulp with sour cream, melted butter, milk, salt, and pepper until smooth

Stir in 1 1/2 cups cheddar cheese, bacon, and green onions

Spoon mixture into a greased 2-quart baking dish

Sprinkle with remaining cheddar cheese

Bake, uncovered, for 20-25 minutes or until heated through and cheese is melted

Garnish with additional green onions if desired before serving

Crispy Fish Sandwich with Sriracha Mayo

This tasty fish sandwich recipe has crispy fish fillets, spicy Sriracha mayo, and fresh toppings that go great together.

Ingredients:

• 2 fish fillets such as cod or haddock
• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 2 eggs
• Salt and pepper to taste
• 4 hamburger buns
• 1/2 cup mayonnaise
• 2 tablespoons Sriracha sauce
• 4 lettuce leaves
• 4 slices of tomato
• 4 slices of red onion
• Vegetable oil for frying

Instructions:

In a shallow bowl, whisk the eggs and set aside

In another shallow bowl, mix the all-purpose flour with salt and pepper

Place the breadcrumbs in a third shallow bowl

Heat vegetable oil in a deep frying pan to 350F 175C

Dip each fish fillet into the flour mixture, then into the beaten eggs, and finally into the breadcrumbs, ensuring they are evenly coated

Carefully place the coated fish fillets into the hot oil and fry until they are golden brown and crispy, about 4-5 minutes per side

Drain on paper towels

In a small bowl, combine the mayonnaise and Sriracha sauce to make the Sriracha mayo

To assemble the sandwiches, spread a generous amount of Sriracha mayo on the bottom half of each hamburger bun

Place a lettuce leaf, a slice of tomato, a slice of red onion, and a crispy fish fillet on top of the mayo-coated bun

Top with the other half of the bun

Serve the Crispy Fish Sandwiches with Sriracha Mayo immediately, and enjoy

Spicy Corn Guacamole

Spice up your guacamole with the sweet and smoky flavor of corn kernels. This Spicy Corn Guacamole is the perfect dip for parties or a tasty topping for your favorite Mexican dishes.

Ingredients:

• 3 ripe avocados, peeled, pitted, and mashed
• 1 cup corn kernels, cooked and cooled
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeo pepper, seeded and finely chopped
• 2 cloves garlic, minced
• Juice of 2 limes
• Salt and pepper to taste

Instructions:

The mashed avocados, corn, red onion, cherry tomatoes, cilantro, jalapeo pepper, and minced garlic should all be put in a large bowl

Add the juice of two limes and mix the ingredients together well

Add salt and pepper to taste and make changes as needed

Place plastic wrap over the guacamole, making sure it touches the top to keep it from turning brown

Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix

You can eat it with tortilla chips or put it on tacos, nachos, or grilled meats

Take a bite of your Spicy Corn Guacamole

Gummy Bear Stained Glass Cookies

With this fun and creative recipe for gummy bear stained glass cookies, you can add a splash of color and sweetness to your regular cookies. These delectable treats have a buttery cookie exterior with vibrant gummy bears and melted hard candy that creates a lovelystained glass effect.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• teaspoon salt
• Assorted gummy bear candies
• Hard candy in various colors, crushed

Instructions:

In a large bowl, cream together the butter and sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

Gradually add the flour and salt, mixing until the dough comes together

Divide the dough into two equal portions and shape them into discs

Wrap the discs in plastic wrap and refrigerate for at least 1 hour

Preheat the oven to 350F 175C and line baking sheets with parchment paper

Roll out one disc of dough on a floured surface to about inch thickness

Using cookie cutters of your choice, cut out shapes from the dough and place them on the prepared baking sheets

Use smaller cookie cutters or a knife to cut out the centers of the shapes

Fill the cut-out centers with crushed hard candy and assorted gummy bear candies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the candy is melted and bubbly

Remove from the oven and let the cookies cool on the baking sheets for a few minutes

Carefully transfer the cookies to a wire rack to cool completely and allow the candy centers to harden

Repeat the process with the remaining dough and candy pieces

Once the cookies are completely cool and the candy centers are hardened, they are ready to be enjoyed