IP Corn on the Cob

My husband loves corn.....I HATE CORN!!!!!  Well unless its corn on the cob or mixed into my food.  I think there is a reason we don't digest it the way some animals do.  Because humans shouldn't eat it.  However, I can't change my husbands favorite veggie so I am always looking for a way to cook it different and faster.  I like fresh corn on the cob because its juicier and cooks faster than corn that was picked 5 days ago or it seems that way.  I stumbled upon cooking corn this way because I was trying to use up a gallon of whole milk that was about to expire and I had already made 2 batches of baked goods to freeze and oatmeal for breakfast.   The only thing you have to be careful of is that you add enough water to dilute the milk so it doesn't scorch and curdles on the corn (curdles don't hurt the corn just looks weird).  I never make it the same way with spices and butter but the liquid part I keep the same because it works. 

Depending on how many people I am feeding determines if I cut my cobs in half or cook whole.  I think that when they are cut they cook faster and are juicier.  It works either way though!!!

1 c. whole milk (any milk will work but whole milk gives a sweeter taste)
1 c. water
half stick of butter sliced or whole
salt pepper to taste
No salt added seasoning blend
garlic power or freshly minced
onion powder
    * you will notice I didn't put a specific amount of seasoning and that's because its all about your taste.  We like our corn to have flavors so I add a lot of seasonings.  I add at least 1 tsp. of each EXCEPT salt and I just sprinkle a little in the inner pot.

Put the liquid and spices and butter into inner pot and then add cut cobs into liquid add lid and seal and high pressure - manual - 4 mins.  It doesn't matter how many cobs you put in the time will always be 4 minutes.

One Pot Goulash

I hate browning ground beef in one pan and boiling pasta in another and simmering and everything else that goes along with cooking.  So when I figured out I could cook n
oodles in the instant pot without blowing the house up I haven't stopped.  This is the easiest way I have found to make it and if you really want to get crazy you can make cornbread to go with it in the instant pot.  It does take longer than in the over but it way better, it just depends on how much time you have to experiment.  I usually start the ground beef in the IP and the cornbread mixing and putting in the oven. By the time ground beef has come to pressure the cornbread is ready to go in the oven.

1st put trivet in IP liner and add 1 cup of broth of choice or 1 cup water add 1 lb. meat and season the top of meat if desired
2nd put lid on seal and cook on manual 12 mins quick release (release valve when timer goes off)
3rd remove meat and trivet and drain fat/juices off and put meat back into liner cut up check for pinkness and if still a lil pink turn IP onto saute to remove pink.
4th add 4 8 oz. cans tomato sauce
       2 cans diced tomatoes with juices
        3 cups of elbow noodles
        2 1/2 c. water or broth
        sprinkle with Italian seasoning
         salt and pepper
         add 4 minced garlic cloves or garlic powder
        chopped onion

5th  give it a good stir mix well add any other spices that you like and put the lid on manual 5 mins. quick pressure release. 

Don't be surprised if it sticks a little bit to the bottom, just make sure you stir everything well before sealing the lid on.