ISRAELI FISH RECIPES RECIPES

Steps:

• Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 10 minutes. Press START if needed.
• As the pot heats, crumble the sausage into the insert set in a 5- or 6-quart Instant Pot. Cook, stirring occasionally, until lightly browned, about 5 minutes. Use a large cooking spoon or a flatware tablespoon to scoop out and discard most of the rendered fat in the insert. (Just don’t put the fat down the drain!)
• Stir in the Rotel tomatoes until well combined. Turn off the SAUTÉ function and lock the lid onto the pot.
• Set pot for PRESSURE COOK or MANUAL on LOW pressure. Set the time for 3 minutes with the KEEP WARM setting off. The valve must be closed.
• When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker.
• Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 5 minutes. Press START if needed.
• Stir the mixture as it comes to a bubble. Stir in the Velveeta until melted, about 1 minute. The moment the Velveeta starts to bubble, turn off the SAUTÉ function and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack. Cool for a few minutes.
• To serve, pour the dip into a serving bowl and top with the chopped tomatoes and scallions. Or pour it into tostada shells and top with the fresh ingredients. In any event, serve it with more tortilla chips for dipping.

Steps:

• On a 6 quart Instant Pot®, select the Saute setting. Add the bacon and cook until crisp, stirring often. Remove the bacon to a paper towel. Pour off the fat. Add the yellow onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Press Cancel.
• Add the potatoes and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Stir in the sour cream. Using an immersion blender, blend the soup in the pot until desired consistency. Season to taste. Serve topped with the cheese, bacon and green onion. Top with additional sour cream, if desired.