Press Sauté and set to Medium; heat 2 tsp olive oil. Add 1 tbsp chopped garlic; cook for 30 seconds. Add 1 28-oz can chopped tomatoes and juices, 1/2 cup broth and 11/2 tsp Italian seasoning. Cook on High Pressure for 25 minutes. Quick Release then Sauté on Medium, uncovered, to thicken, about 5 minutes. Season with salt and pepper.
Pour 8 cups whole milk into pot, press Yogurt button; adjust to Boil. Cover with regular pot lid. When IP beeps, remove inner pot from the appliance, add 1/3 cup lemon juice; stir gently until curds form, 30 seconds. Let stand 5 minutes. Strain through cheesecloth, 15 minutes. Season with salt.
Press Sauté and set to Medium; heat 2 tbsp oil. Add 1 small onion and cook for 5 minutes. Add 2 large bunches collard greens or kale (center ribs discarded), 3/4 cup broth, 2 tbsp apple cider vinegar and 1/2 tsp salt. Cook on High Pressure for 5 minutes. Quick Release pressure then season with hot sauce and pepper.
Related: From Freezer to Instant Pot
Combine 1 lb dried black beans, 8 cups cold water or broth, 1/2 chopped onion, 1 tbsp chopped garlic, 1 tbsp olive oil, 11/2 tsp salt and 1 bay leaf. Cook on High Pressure for 22 minutes; release pressure naturally (about 30 minutes). If still firm, Sauté on Medium, covered, until tender. Drain.
Cut cauliflower into 2-inch florets and set in steamer basket in pot. Add 1 cup water and cook on High Pressure for 1 minute. Quick Release pressure. Drain. Mash with potato masher into rice-size pieces. Add 2 tbsp melted butter or olive oil, 1/2 tsp sea salt and 1/4 tsp each ground cayenne and nutmeg.