I have been enjoying cooking with the Instant Pot. I've made a couple curries in there, cooked batches of beans, and tonight I'll try collards and black eyed peas. Last night I tried to make a vegan version of butter chicken curry. My neighbor gave me a bag of tomatoes from his garden so I needed something to use them all. I bought soy curls to make it which are kind of like TVP but more dense and chewier. It was pretty great, and I took a picture of the leftovers I ate for lunch today (I didn't have enough rice so there is actually mung bean sprouts under the curry). This is the recipe, https://www.veganric...er-chicken.html you can obviously make it however hot you want based on the peppers you use. I followed the recipe pretty closely because I'm still not totally comfortable with the pressure cooking. At the end I added some almond butter to make it creamier.