Instant Pot

Bone-in lamb shoulder chops turn meltingly tender and enrich the garlicky rosemary-infused broth in this Instant Pot dinner. Serve it with crusty bread for mopping up all of the juice.

Butternut squash is one of my all-time favorite ingredients. It has a beautiful orange color, is very filling, is great for heart health, and perhaps best of all, it’s great for healthy skin and eyes. An ingredient that’s beautiful and makes you beautiful? Yes, please!

Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

Steel-cut oats have a chewy, hearty texture. Taking the extra step of browning them in butter gives the oatmeal a toasty, rich flavor and helps to keep it from sticking to the pot.

Making a batch of barbecued ribs in the Instant Pot is much faster than doing it on the grill, and you can make them any time of the year.

This is total comfort food, but made with less saturated fat and more veggies than traditional recipes.

A creamy, healthy take on your family's favorite that you can make in one pot using the Instant Pot.

Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.

You'll save at least an hour or two of cooking time when you make beans in an electric pressure cooker.

This meaty and rich Bolognese pasta dinner takes about one third of the usual time thanks to an electric pressure cooker.

Making risotto in an electric pressure cooker means no stirring and no ladling of stock one cup at a time. Just get it going on high pressure, walk away, and make a drink.

Spicy sausage, farro, and leeks simmer with white wine and herbs. A scattering of fresh radishes and scallions makes this simple dinner feel fresh and springy.

The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You’d think the shrimp might be tough or mushy, but it’s firm, tender, and briny.

This hearty Alsatian classic is perfect for the Instant Pot. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.

Cooking ribs under pressure means they get incredibly tender without falling apart or shredding—in a fraction of the time as braising and with no attention needed.

The ingredients of this classic Portuguese soup (namely chorizo, kale, and potatoes) meld beautifully under pressure, so you only need water—no stock—to get a savory, rich broth.

Chickpeas are cheaper and heartier in texture when made from dried, rather than canned beans. And the Instant Pot makes quick work of them.

Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels.

Hard-boiled eggs turn out perfectly every time when steamed in a pressure cooker: always evenly cooked and easier to peel than traditional boiled eggs.

The secret to making a smooth, light, fluffy dip is to use warm just-cooked chickpeas. And the Instant Pot makes that easy.

This is a creamy, cheesy, classic mac 'n' cheese you can make using your favorite new kitchen appliance!

These Thai-inspired clams are salty, tangy, and rich from the coconut milk.

Don't have eight hours to wait on a brisket to cook? Neither do we. This recipe gets it done in less than half the time and is packed with spicy, Korean flavors to boot.

If you’ve never made yogurt at home, you’re in for a treat. It’s a rewarding process that gives you an appreciation for the role that bacteria play in our lives—and it yields delicious, versatile yogurt you can enjoy without any additives or artificial ingredients.