4 medium heads Belgian endive, halved lengthwise

1¹⁄₂ tbsp unsalted butter

2 slices cooked bacon, crumbled

2 tbsp Gorgonzola cheese

¹⁄₈ tsp fine grind sea salt

¹⁄₈ tsp ground black pepper

1 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the endive halves on the rack.

2 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam and set the cook time for 1 minute. When the cook time is complete, quick release the pressure.

3 Open the lid and carefully transfer the endive halves to a plate. Set aside.

4 Remove the steam rack from the pot. Carefully remove the inner pot from the base, drain, rinse, and wipe dry with a paper towel, and then return the pot to the base.

5 Select Sauté (Normal). Once the pot is hot, add the butter.

6 Once the butter is melted, place the endive halves in the pot, sliced-sides down, and sauté for 2 minutes or until browned (do not stir).

7 Flip the endive halves and brown the opposite sides for 2 additional minutes. Add the bacon.

8 Transfer the endive halves to a serving platter. Spoon the bacon over top of the halves, sprinkle the Gorgonzola over top, and season with the sea salt and black pepper. Serve warm.

tip To make this recipe dairy-free, substitute 1¹⁄₂ tablespoons olive oil for the butter and omit the Gorgonzola.

Braised Endive with Bacon and Gorgonzola