Instant Pot Swedish Meatballs

This is comforting and one of the easiest meals to put together. Just about everything is pantry/freezer friendly, which also makes it relatively easy to always have ingredients on hand.

You will need:

• 1 can (10.75 oz) condensed mushroom soup
• 1 can (10.75 oz) condensed cauliflower soup
• 1 packet dried brown gravy mix
• 2 T dried parsley
• 2 c low sodium beef stock
• 12 oz egg noodles
• 14-16 oz frozen meatballs
• 1 – 1.5 c sour cream

Then you will…

1. In your instant pot, mix together the soups with the gravy mix, parsley and beef stock.
2. Stir in the egg noodles.
3. Top with the frozen meatballs.
4. Seal the instant pot and pressure cook on high for 8 minutes.
5. Wait 5-8 minutes before doing a quick release on the pressure.
6. Open your instant pot carefully.
7. Stir in one cup of the sour cream and check the taste, adding a little more if needed.
8. Serve while warm.

Toasted Mexican Corn

This is so simple to make but packs HUGE flavor. We love it as a side dish or on top of tacos. You could also serve it inside burritos or quesadillas, or go wild and add it to your favorite salad.

You will need:

• 2 T butter
• 1 can (14 oz) corn kernels, drained and rinsed
  • OR you could substitute 3-4 fresh cobs with the corn cut off
• 1/2 t chili powder
• 1/2 t ground cumin
• 1 lime, zested and juiced
• 2 T chopped cilantro
• 1/4 c grated Cotija cheese

Then you will…

• In a medium nonstick skillet, melt the butter over medium high heat.
• Stir in the corn, chili powder and cumin.
• Spread into roughy one layer and allow to heat in the pan, undisturbed, for 4 minutes to gently sear some of the corn.
• Remove from the heat.
• Mix in the lime zest, juice, cilantro and cheese.
• Serve!