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  This easy Instant Pot venison roast is cooked with potatoes, carrots, onions and mushrooms for a comforting winter meal. PREP TIME10 minutes COOK TIME1 hour30 minutes TOTAL TIME1 hour40 minutes 1 tablespoon avocado oil 2 pound venison roast salt and pepper 1 cup red wine 1/2 cup beef broth 2 tablespoons balsamic vinegar 3 sprigs fresh rosemary 5 sprigs fresh thyme 1 1/2 pounds baby potatoes, scrubbed but left whole 1/2 pound carrots, roughly chopped into 1 to 1.5" pieces 1 medium red onion, roughly chopped 8 ounces crimini mushrooms, halved Place avocado oil in the insert of the Instant Pot and turn to Sauté mode.  Liberally season the venison roast with salt and pepper on all sides. Once hot, add the roast to the Instant Pot and brown on all sides.  Turn the Instant Pot off, add the red wine, broth, balsamic vinegar and herbs.  Place the lid on the Instant Pot, set the valve to the "sealing" position and cook on Meat/Stew mode for 70 minutes.  After 70 minutes, quick

1/2 cup raw or roasted cashews* 1 medium yellow onion 2 celery ribs 4 medium carrots 8 ounces baby bella mushrooms 6 cloves garlic 2 tablespoons olive oil 1 tablespoon dried thyme 2 tablespoons dried oregano 8 cups vegetable broth 1 cup wild rice (not a wild rice blend) 1 cup dried great northern white beans (not canned! The Instant Pot will cook the dry beans) 2 1/2 teaspoons kosher salt , divided 1/ 2 teaspoon black pepper 2 teaspoons dried sage 1 tablespoon soy sauce, tamari, or liquid aminos Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe. Dice the onion . Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic . Add the olive oil to the Instant Pot and turn on Saute mode. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes. Add the broth, wild rice, dried

Banana Waffles have the dreamiest crunch to softness ratio, and deliver the best flavor of subtle-yet-sweet banana fruitiness in this hearty breakfast dish that the whole family will salivate over and love. 1  medium banana 2 tablespoons  light oil, such as canola or vegetable 2  eggs 1 3/4 cups  all-purpose flour 1 tablespoon  baking powder 1/4 teaspoon  salt 3 tablespoons  granulated sugar 1/2 teaspoon  cinnamon 1 1/3 cup  milk Preheat your waffle iron according to manufacturer’s instructions. In a medium mixing bowl, add the banana and use a fork to mash very well. Add the oil and eggs, and beat to combine well. Add the flour, baking powder, salt, sugar, and cinnamon to the bowl, and stir until just combined. Add the milk and stir until just combined. Make the waffles according to the directions that came with your waffle iron. When one waffle is done, let it rest on a wire wrack, taking care not to stack the waffles (the steam they produce makes them soggy if you stack them on a pl

1-2 pounds chicken breast or tenderloin 1 (0.7 ounce) package dry Italian Salad Dressing mix 1/2 T dried Italian herb seasoning 1/2 T garlic salt 1/2 T onion powder 1-8 oz pkg cream cheese 2 cups vegetable or chicken broth 1-1/2 c uncooked rice Mix all above ingredients into pressure cooker. Set to manual cook for 30 minutes. Release pressure and add rice. Cool another 20 minutes. Stir and enjoy