3 lbs. mussels, cleaned
1/2 cup extra-virgin olive oil
3 garlic cloves, peeled and minced
1 medium onion, peeled and minced
One 28 oz. can crushed,
   Italian plum tomatoes

1. Place oil into the inner pot, and set the cooker on brown mode.
    Add the onions and garlic and cook for 5 minutes.

2. Add the remaining ingredients and place the lid on the cooker.
    Lock lid and close the rapid release button.

3. Press cancel button to turn off brown mode. Set the pressure
    adjust mode to 40. Set the cook time to 3 minutes.

4 After 3 minutes, the timer will reach 0 and the cooker will
    automatically switch to the warm mode. Place the pressure valve
    from closed position to rapid release. When the steam is completely
    released, remove the lid. Serve.

3 lb. ground turkey
4 cups crushed tomatoes
1/2 cup chicken stock
1/2 red pepper, seeded and diced
1/2 green pepper, seeded and diced
1 large onion, peeled and diced
1/2 cup red beans dried,
   soaked overnight

1. Place the oil in the inner pot, and set the cooker to brown mode.
    Add the chicken and onions, cook for 5 minutes. Add the spices
    and cook for 1 minute.

2. Add remaining ingredients and place the lid on the cooker. Lock lid
    and close the rapid release button.

3. Press cancel button to turn off brown mode. Set the machine to
    stew mode (default time 20 minutes and default pressure 80).

4. After 20 minutes, the timer will reach 0 and the cooker will
    automatically switch to the warm mode. Place the pressure valve
    from closed position to rapid release. When the steam is completely
    released, remove the lid. Garnish with sour cream and shredded
    cheddar cheese. Serve.

4 cups chicken broth
1 tbsp. olive oil
2 cups cabbage, shredded
2 cups canned, diced tomatoes
2 tbsp. pancetta, diced
1 cup carrots, peeled and sliced
1/2 cup turnip, peeled and sliced
1/2 cup green beans
1 large onion, peeled and small diced

1. Place the oil in the inner pot and set the cooker on brown mode.
    Add the pancetta and cook for 3 minutes

2. Add remaining ingredients expect for the pasta and Parmesan cheese.

3. Place the lid on the cooker. Lock lid and close the rapid release button.

4. Press cancel button to turn off brown mode. Set the pressure adjust
    mode to 50. Set the cook time to 26 minutes.

5. After 26 minutes, the timer will reach 0 and the cooker will
    automatically switch to the warm mode. Place the pressure valve
    from closed position to rapid release. When the steam is completely
    released, remove the lid. Press cancel button.

6. Add the pasta. Lock lid and close the rapid release button.

7. Reset the pressure adjust mode to 50 and the cook time to 4 minutes.

8. After 4 minutes, the timer will reach 0 and the cooker will
    automatically switch to the warm mode. Place the pressure valve
    from closed position to rapid release. When the steam is completely
    released, remove the lid. Serve with Parmesan cheese.

2 racks baby back ribs
4 tbsp. granulated garlic powder
2 tbsp. onion powder
1 tbsp. cumin

1. In a small bowl, thoroughly blend together the dry ingredients.

2. Cut the racks in half so that they can easily fit in the pressure cooker.
    Season them evenly with the seasoning blend.

3. Place 1/3 cup of water in the pressure cooker, then add the ribs,
    side by side. Add the diced onion, and evenly pour the BBQ sauce over
    the ribs. Place the lid on the cooker, lock lid and close the rapid release
    button. Set the pressure adjust mode to 80. Set the cook time to
    20 minutes.

4. After 20 minutes, the timer will reach 0 and the cooker will
    automatically switch to the warm mode. Place the pressure valve
    from closed position to rapid release. When the steam is completely
    released, remove the lid.

    Optional: Have your broiler preheated to high. Place the ribs in a
    single layer on a tinfoil lined baking sheet and broil the ribs on each
    side until browned well, about 5 minutes per side.

5. Brush the ribs with the barbecue sauce from the pot and serve.

4 tbsp. butter
2 tbsp. cocoa powder
1 sleeve graham crackers, crushed
1 lb. cream cheese
1/2 granulated sugar
2 tbsp. flour

1. To make the crust: Using a food processor, crush the graham
    crackers with the cocoa powder. Add the melted butter. Form the
    crust in the spring loaded cake pan by pressing the bottom and the
    sides. Set aside.

2. In the bowl of a mixer, fitted with the whisk attachment, combine the
    cream cheese, sugar and flour. Whisk the mixture together, on medium
    speed, until it is thoroughly combined, about 2 minutes. Add the eggs
    one at a time into the mixture until they are completely incorporated.
    Add the sour cream and vanilla. Beat the mixture until smooth,
    about 1 minute.

3. Place the chocolate chips in a microwave safe bowl, place in the
    microwave and melt the chips cooking them on high for 1 minute.
    Stir and cook them until they are completely melted. Combine the
    melted chocolate with the cream cheese mixture and beat the mixture
    until it is smooth, about 1 minute.

4. Pour the filling into the prepared crust. Cover with the cake pan lid.

5. Set the wire rack in the cooker. Pour 2 cups of warm water into the
    pot of the cooker. Optional: add few drops of vanilla extract to the
    water to infuse cake with vanilla flavor. Place the pan on the rack
    in the cooker.

6. Place the lid on the cooker. Lock lid and close the rapid release
    button. Set the pressure adjust mode to 60. Set the cook time to
    20 minutes.

7. After 20 minutes, the timer will reach 0 and the cooker will
    automatically switch to the warm mode. Place the pressure valve
    from closed position to rapid release. When the steam is completely
    released, remove the lid.

8. Carefully remove the cake from the cooker and remove the lid.
    Cheesecake should be firm around the edges and loose in the
    center. Chill in the refrigerator until very firm, about 3 hours,
    unlatch the spring loaded cake pan sides and carefully remove
    the rim before serving.