Ingredients

• 2 cups dry black beans
• 1 large yellow onion
• 6 cloves garlic
• 1 tablespoon olive oil
• 3 oz diced ham
• 1 bay leaf
• 2 teaspoons kosher salt
• 1 teaspoon pepper

Steps

1. Place beans in large stockpot and cover with water by 2 inches, then bring to a boil. Cook and stir 2 minutes, then remove from heat and let stand 1 hour.
2. Chop onion and garlic. Heat multicooker on SAUTÉ until hot, then pour in oil. Add ham and onions; cook 5 minutes, stirring often, until onions are translucent and ham is lightly browned. Drain beans.
3. Add garlic and bay leaf to multicooker pot; cook 1 more minute. Add beans, salt, pepper, and 3 cups fresh water (enough to cover beans by about 2 inches); stir until well blended. Seal lid following manufacturer's instructions; cook on HIGH 25–30 minutes until beans are tender. Let pressure release naturally 5 minutes, then release remaining pressure carefully. Let stand 5 minutes before serving.

Ingredients

• 4 cloves garlic
• ½ medium yellow onion
• 2 green bell peppers
• ½ red bell pepper
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• ¼ teaspoon pepper
• 1 cup white rice
• 2 cups water

Steps

1. Crush garlic, cut onion in half, and slice peppers into strips. Preheat large saucepan on medium-high 2–3 minutes. Add oil, garlic, onions, bell peppers, salt, pepper, and rice; cook and stir 2–3 minutes until rice is golden.
2. Add water and bring to a boil; cover and reduce heat to low. Cook 15–18 minutes until water is absorbed and rice is tender. Remove and discard chunks of onion; serve.

Ingredients

• 2 medium carrots
• 2 ribs celery
• 2 medium yellow onions
• ½ red bell pepper
• 3 cloves garlic
• 1 lb skirt (or flank) steak
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• ½ teaspoon pepper
• 2 teaspoons ground cumin
• ½ cup water
• ½ cup tomato sauce
• 2 teaspoons Worcestershire sauce

Steps

1. Peel carrots; cut celery and carrots into 4 pieces each. Quarter 1 onion; chop bell pepper, garlic, and remaining 1 onion finely.
2. Bring large saucepan of water to a boil; add steak, celery, quartered onion, and carrots. Cover and simmer 1 ½–2 hours until steak is 190°F (for shreddable). Remove from heat and let stand to cool.
3. Heat oil in large sauté pan on medium 2–3 minutes. Add chopped onions; cook 4–5 minutes, stirring occasionally, until golden. Add garlic, bell peppers, salt, pepper, and cumin.
4. Remove beef from liquid (discard solids) and shred with 2 forks. Add shredded beef to pan with vegetables; cook and stir 2–3 minutes. Stir in water, tomato sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer 15 minutes for flavors to blend; serve.