Instant pot miso eggplant

I am the proud owner of an Instant pot land I love it. I use it almost every day.
This recipe is a variation on grilled miso eggplant.
Ingredients for 3-4 people:
50 gram miso paste(I keep mine in the feeezer)
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon same or water
125 ml water
2 eggplants, cut in 1 by 1 by 5 cm pieces.
50 ml sunflower oil

Press the saute button on the instant pot and set the timer to 7 minutes. Heat some of the oil in the instant pot and add the eggplant, fry for 2 minutes and add more oil. Repeat one more time. Mix all the other ingredients intona sauce and add to the eggplants. Fry for one minutem put the lid on the instant pot and pressure cook for 3 minutes. Wait for the pressure to drop naturally. If you want your days a bit thicker you can saute everything for a couple of minutes. Serve with steamed vegetables and any kind of rice or noodles you like.

Leek, walnut, orzo casserole

My very first blogpost!
I will share a recipe I just invented. It is very quick and easy to prepare.
Ingredients for 3-4 people:
500 gram leeks, cleaned and cut in 5 cm long parts
2 tablespoons butter
250 gram orzo
600 ml vegetable stock
100 gram walnurs
400 gram cremini mushrooms, cleaned and stems removed
125 gram goats cheese or cream cheese

Preheat the oven at 180 degrees. Melt the butter in a frying pan or a stove safe baking pan. Fry the leeks for 5 minutes in the butter and add the orzo. Fry for 2 more minutes. Add the stock and stir well. Transfer to baking pan if using a frying pan. Place baking pan in oven for 10 minutes. Fill the mushrooms with the cheese. Stir the walnuts into the orzo and place the mushrooms on top. Leave in the oven for 10 more minutes until the cheese is melted and the orzo is done.
Serve immediately.