Instant Pot

Silky mashed potatoes in an Instant? It can be done.

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.

Packaged potato gnocchi takes the heavy lifting out of this comforting chicken and dumplings dinner.

In this hearty Instant Pot dish, the pressure cooker practically pulverizes the squash, creating a creamy, flavorful broth.

Do not be fooled by the light-colored broth in this Korean Instant Pot clams recipe: The chile peppers pack a punch.

Chogae guksu has a refreshing, cold broth, with chicken, veggies, and egg to make it a balanced meal.

Rendang is a slow-cooked dish that requires hours of stovetop nursing. It was only when I bought an Instant Pot that I even entertained the idea of making it myself.

A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.

Layers of creamy potato, three cheeses, and savory kale and leeks mean that this is one dish that's here for a good time, not a long time.

Pakistani haleem is a warmly spiced, satisfyingly thick stew made from long-simmered lentils, barley, and bone-in chunks of lamb or goat.

Bisibelabath is kitcheree’s spicier cousin. The name means “hot lentil rice,” so consider yourself warned—this is a spicy dish of vegetables, rice, and lentils straight out of South India. I like to serve it with raita to cool things off.

Serve these mouthwatering ribs alongside a simple slaw made with shredded cabbage, lime juice, and avocado oil mayonnaise.

The Instant Pot’s sauté function is key here: the chicken thighs get crispy and browned before they finish cooking in a briny, lemony, garlicky stock.

Using a vanilla bean makes this creamy pudding extra special and aromatic. But if you don’t have one on hand, just stir 1 tablespoon vanilla extract into the pudding along with the egg yolks. Although rice pudding is traditionally served cold, I also like this when it’s still warm and a little runny, poured over sliced strawberries and raspberries, which add both juiciness and acidity.

Based on a Middle Eastern mujaddara, a homey mix of spiced simmered lentils and rice, this easy, meatless dish is rich with allspice, cinnamon, and sweet browned leeks. The handful of baby spinach stirred in toward the end turns it into a one-pot meal, and adds a bit of welcome color, too. If you don’t have leeks, use an onion or two instead.

Made of chiles, garlic, basil, shallots, lemongrass, and ginger—green curry paste packs amazing flavor.

This tequila-infused carnitas recipe is perfect for festive occasions—or any weeknight you want to party.

The meatballs are tender and juicy, and once covered in a nice cozy blanket of tomato sauce and melted mozzarella, they’re pretty hard to resist.

These ribs get rubbed with cumin, red pepper flakes, brown sugar, and cinnamon before cooking in the Instant Pot. 

Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma.