George's Free General Store

Ingredients:

• 2 oz. Chickpea or lentil pasta
• ½ cup No-sugar added marinara sauce or can diced tomatoes 
• 2 tbsp parmesan cheese

Directions:

1. Place pasta in microwave safe bowl and fill with water until completely covered
2. Microwave uncovered for 3-5 minutes, or until pasta reaches desired texture
3. Strain water from pasta and set aside
4. (Optional) Microwave marinara or diced tomatoes for 30 seconds, then pour on pasta
5. Top with parmesan cheese

Ingredients:

• 1 package Chili Seasoning Mix
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (16 oz.) kidney beans, drained and rinsed 
• 1 can (15 oz.) tomato sauce 
• 1 cup water

Directions:

1. Mix water and seasoning in small bowl 
2. Pour mixture into instant pot with tomatoes, beans, and tomato sauce without stirring
3. Close Instant Pot lid and set valve to seal
4. Cook for 10 minutes on the MEAT/STEW setting. Quick release pressure once done cooking, open lid, and stir

Ingredients:

• 2 oz. chickpea or lentil pasta
• 2 tbsp basil pesto
• ½ cup canned white beans, drained and rinsed 
• ¼ cup canned artichoke hearts, drained and chopped
• ¼ cup canned sun-dried tomatoes, drained and chopped
• Salt and pepper to taste

Directions:

1. Place pasta into microwave safe bowl and cover with water
2. Microwave for 5 minutes or until desired texture
3. Mix in beans, artichoke hearts, sun dried tomatoes, and pesto
4. Season with salt and pepper to taste 

Ingredients:

• ½  tbsp lemon juice (optional)
• 1 tbsp extra-virgin olive oil
• ½ cup canned cannellini beans (or any type of white bean), drained and rinsed 
• ½ can tuna fish, drained
• 2 tbsp pepperoncini peppers, chopped
• Salt and pepper to taste

Directions:

1. Combine lemon juice, olive oil, sprinkle of salt and pepper in a bowl. 
2. Mix in beans, tuna, and peppers.
3. Add additional salt and pepper to taste 

Ingredients:

• 2 14 oz. cans of chickpeas, drained 
• ½ tsp garlic powder
• ⅓ cup canned tahini 
• 4 tbsp lemon juice
• 3 tbsp olive oil
• ¾ tsp sea salt
• 1 tsp ground cumin
• ¾ tsp paprika
• Water as needed 

Directions:

1. Combine chickpeas, lemon juice, garlic powder, cumin, paprika, and remaining salt in a blender or food processor and let sit for 5 minutes (do not blend yet)
2. Add tahini and blend. Add cold water 1 tbsp at a time while blending until the mixture is smooth 
3. Add more salt to taste, drizzle with olive oil, and top with paprika

Ingredients

• 2.5 tbsp coconut oil
• ½ cup popcorn kernels
• Your choice of seasonings (Ex. salt, cinnamon, nutmeg, nuts, sugar, etc.)

Directions: 

1. Turn instant pot on to saute setting and select either “more” or “high”
2. Let the pot sit until the display says “high”, then add coconut oil and let it completely melt 
3. Add 3 popcorn kernels and stir until they are completely covered with oil. Place the lid on the pot.
4. When the kernels start to pop, add in the remaining kernels and mix them until they are completely covered with oil 
5. Cover the pot with a glass lid slightly ajar. The popcorn should begin popping in roughly 3 minutes.
6. Remove lid and stir unpopped kernels to the bottom to allow for them to pop
7. Once the majority of kernels are popped, pour the popcorn into a separate bowl and top with your choice of seasonings

Ingredients:

• 1 tsp olive oil
• 2 cups steel cut oats
• 2 cups your choice milk
• 1 cup water 
• 1 tsp ground cinnamon
• 1 tbsp maple syrup

Directions:

1. Coat the bottom of the instant pot with olive oil
2. Add oats, milk, water, cinnamon, and syrup into the instant pot and mix
3. Cover and set the valve to seal then select the manual function at high pressure. Set the timer to 10 minutes for chewy oats or 14 minutes for creamier oats. 
4. Let the steam naturally release for about 10-15 minutes before opening 
5. Stir oats and let sit for several minutes to thicken 

Ingredients:

• 1.5 cups brown basmati rice
• 2 cans mixed vegetables 
• 4 cups low sodium vegetable broth 
• ¾ tsp onion powder
• ¾ tsp garlic powder
• ¼ tsp dried oregano
• Salt and pepper to taste 

Directions:

1. Add all of the ingredients into the instant pot and stir. Close the lid and seal the pot. Set to high pressure for 22 minutes. (It will take 15-20 minutes for the pot to reach pressure)
2. When the cooking time is done, allow the pressure to naturally release for 10 minutes. Then release the remaining pressure and open the lid. 
3. Add salt and pepper to taste

Ingredients:

• 1 can mixed vegetables
• 1 can italian style diced tomatoes
• 1 can great northern beans
• 1 can black beans, drained and rinsed 
• 4 cups low sodium vegetable broth 
• Salt and pepper to taste 

Directions:

1. Add all ingredients into the instant pot and mix. 
2. Place the lid on the instant pot and seal. Close the pressure release valve. Set to manual, high pressure for 5 minutes
3. When done cooking, either quick release steam or allow 20 minutes for a natural release