New recipes

Celebrating 35 Years in Print Publishing Slideshow

Celebrating 35 Years in Print Publishing Slideshow


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Roasted Brussels Sprouts with Toasted Pecans and Avocado

"Jean-Georges Vongerichten first created this side dish as an all-green one, using pistachios. 'When I tried it with pecans, though, it was even better,' he says. The unconventional combination plays with textures (crisp roasted sprouts, creamy avocado) and flavors: 'When you roast Brussels sprouts, they get sweeter; but when you warm avocado, it gets a little more bitter.'"

— FOOD & WINE Magazine; recipe contributed by Jean-Georges Vongerichten

Click here to see the recipe.

Roasted Carrot and Avocado Salad with Citrus Dressing

"This Moroccan-spiced salad combines vitamin A–rich carrots and heart-healthy avocados. Jamie Oliver’s favorite method for preparing carrots (as well as beets) is to first parboil them, then toss them with a dressing and roast them to intensify their sweetness."

— FOOD & WINE Magazine; recipe contributed by Jamie Oliver

Click here to see the recipe.

Plum Galette

"This tart is a favorite dessert at Jacques Pépin’s house. You can make it with any seasonal fruit, such as rhubarb, peaches, cherries, apricots or apples. The dough is buttery, flaky and very forgiving. And it comes together in 10 seconds in a food processor."

— FOOD & WINE Magazine; recipe contributed by Jacques Pépin

Click here to see the recipe.

Chicken Goulash with Biscuit Dumplings

"Creamy chicken stew and biscuits baked together is the ideal meal in a pot. F&W’s Grace Parisi’s version is unforgettable: The gravy is boldly spiced, and the biscuits are unbelievably moist and tender thanks to chicken stock and sour cream in the batter."

— FOOD & WINE Magazine; recipe contributed by Grace Parisi

Click here to see the recipe.

Pasta with Abruzzi-Style Lamb Sauce

"It’s the deep, intense flavor of lamb that sets this sauce apart from other classic meat sauces. So does the fact that the meat is not ground, but cut into small pieces and cooked as you would a stew. This recipe calls for lamb shoulder, but you can use another cut as long as it’s not too lean."

— Marcella Hazan for FOOD & WINE Magazine; recipe contributed by Marcella Hazan

Click here to see the recipe.

Chinese-Style Ribs

These Chinese-style ribs are served with a sweet, Guava barbecue sauce that balances their spicy flavor with a sweet and tart finish.

Recipe contributed by Steven Raichlen for FOOD & WINE Magazine.

Click here to see the recipe.

Beef Sirloin with Piquillo Peppers and Capers

"Meat expert and cookbook author Bruce Aidells creates a fantastic, bare-bones rub for sirloin steak with nothing more than paprika, brown sugar, salt and pepper. Especially noteworthy is his use of pre-roasted, jarred piquillo peppers to make a quick, easy and delicious sauce."

— FOOD & WINE Magazine; recipe contributed by Bruce Aidells

Click here to see the recipe.


Our favorite new Instant Pot recipes from new cookbooks that we’re loving

Instant Pot and multicookers continue to be as popular as ever.

From casual poblano rice and cheeseburger macaroni to fancier pork tenderloin with gravy and Italian wedding soup, testing multicooker recipes from cookbooks that have come out as of late have been wide-ranging and anything but boring.

Here are multicooker recipes from recently released cookbooks that we’re loving:

SEASONED PORK TENDERLOIN WITH GRAVY

It can be tricky to cook a pork tenderloin that comes out moist. This recipe that pressure cooks the tenderloin with chicken broth definitely helps. Then for good measure, there’s gravy built into this recipe from “Frugal Cooking with Your Instant Pot by Drew Maresco (Page Street Publishing, $21.99 reproduced with permission).

If you want a thick gravy, we found that switching it to the sautee setting and stirring it constantly gives it more heft. Be sure to use a silicone whisk to scrape up the brown bits at the bottom of the pan — that’s where the flavor is.

The recipe recommends serving it with mashed potatoes, which we found to be a perfect accompaniment since you can pour some gravy over this as well. There’s enough gravy to go around.

And since the book’s theme is on frugal cooking, it’s nice that recipes in this book come with how much each dish costs. This pork tenderloin recipe is a great deal ringing in at $1.07 per serving, but, trust us, it tastes way fancier.

  • 1 1⁄2 pounds pork tenderloin, cut into 2 pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon canola oil
  • 1 (14.5-oz) can chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Mashed potatoes, for serving (optional)

Season the pork with the salt, pepper, chili powder, onion powder and garlic powder. Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil. Add the pork and cook for 2 to 3 minutes per side.

Add the broth. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 15 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.

Remove the pork from the pot. Stir in the cornstarch mixture until thickened. Serve the pork with the gravy on top alongside mashed potatoes (if using).

Reprinted with permission from Frugal Cooking with Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020.

POBLANO RICE | ARROZ POBLANO

If you love the cilantro lime rice, then trying this isn’t much of a stretch. But instead of cilantro and lime, the rice from this recipe out of the pages of “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (Page Street Publishing, $17.99 reproduced with permission) is flavored with mild poblano peppers. It’s great to use for things like burritos or for building your own fajita bowl. Or, serve it as a side.

We found that we needed to roast the poblanos 4 minutes a side, or twice as long in our oven. And when it comes time to saute, we found that the medium setting worked great. And in Instant Pot speak, when it comes time to place the lid on the pot and press the Manual button, that means pressure cook on high.

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

  • 2 poblano peppers
  • 2 tablespoons butter, ghee or avocado oil
  • 1 cup long grain rice
  • 1 yellow onion
  • 4 fresh garlic cloves, crushed
  • 1 ½ teaspoon sea salt
  • ¼ cup chopped fresh cilantro
  • 1 ½ cups chicken broth
  • Freshly chopped cilantro, for garnish
  • Optional Fixings: Refried Beans, Pinto Beans or Black Beans

Preheat the oven to broil with a rack in the highest position.

Place the poblano peppers on a baking sheet and broil until they start to mildly blacken and blister, about 2 minutes per side depending on the heat of your broiler. Remove them from the oven and when cool to the touch, carefully peel the blackened skin off each pepper. Remove the stems and discard. You may also discard the seeds if you want less heat. Dice the peppers, then set aside.

Add the healthy fat of your choice to the Instant Pot and press “Saute.” When the fat has melted, add the rice, peppers, onion, garlic and salt, sauteing for 5 minutes, stirring occasionally. Add the cilantro and broth, giving it a good stir to fully incorporate. Press the “Keep Warm/Cancel” button.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Fluff the rice with a fork or wooden spoon and serve immediately garnished with fresh chopped cilantro and served with your favorite main dish and/or a side of beans.

GREEK STYLE GREEN BEANS AND POTATOES

This side dish in which green beans, potatoes and tomatoes cook together at the same time has a wonderful rustic, garden-fresh flair to it. What’s more is it has both your veggies and starches so no it’s a side dish that can standalone. And while presentation-wise it appears it took a while to put together, it’s a breeze to make. In this recipe from “Instant Pot Miracle Vegetarian Cookbook” (Houghton Mifflin Harcourt, $22.99) cookbook author Urvashi Pitre recommends serving it with feta cheese and crusty bread or with rice.

Active time: 5 minutes total time 30 minutes

  • 1 onion, diced
  • 2 cups peeled and cubed (1-inch) russet potatoes
  • 1½ cups diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh pepper
  • ¼ cup water
  • 4 cups frozen cut green beans or fresh green beans, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley

1. In the Instant Pot, combine the onion, potatoes, tomatoes, olive oil, sugar (if using), salt, pepper and water. Stir in the green beans.

2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure.

3. Stir in the lemon juice and parsley and serve.

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BEST ITALIAN WEDDING SOUP

The bells are ringing and it’s official — we’ve found our forever and ever go-to Instant Pot soup recipe. This flavor-packed dish from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns (Page Street Publishing, $21.99 reproduced with permission) has everything one could dream up in a soup with enough variety to keep you on your toes.

When cooking, we sometimes halve the amount of meatballs and add more broth as needed. We also occasionally double up on the leafy greens for maximum nutrition.

Total Cook Time: 35 minutes

Italian Wedding Soup from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns. (Nancy Ngo / Pioneer Press)

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup Greek yogurt
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 2 teaspoons onion powder
  • 1 ½ tablespoons minced garlic
  • 2 tablespoons ghee
  • 1 cup diced carrots
  • 1 cup Israeli couscous
  • 1 cup chopped greens (such as chard, spinach or kale)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • Grated Parmesan, for topping

1. Combine the ground beef, breadcrumbs, yogurt, Parmesan cheese, parsley, basil, oregano, salt, onion powder and garlic in a bowl and stir with a spatula. Then mix everything together with your hands until well blended. Pinch off 1 tablespoon-size amount of the mixture and roll it into a 1-inch meatball. Set it on a plate or non-wood cutting board. Keep going until you have used all the meatball mixture.

2. Turn the Instant Pot on to Saute. When the display reads “Hot,” add 1 tablespoon of ghee and half of the meatballs. Let the meatballs brown for 3 minutes without stirring. After 3 minutes, use a pair of tongs to flip the meatballs over and brown them for another 2 minutes. Remove the meatballs to a clean plate, then add 1 tablespoon of ghee and brown the remaining meatballs using the same process. Add the second batch of browned meatballs to the plate.

3. Pour in 1 cup of water into the now-empty Instant Pot and deglaze the bottom of the pan, scraping up any stuck pieces. Discard the water and loosened bits of food. Turn off the Instant Pot.

4. Return the meatballs to the pot, and add the carrots, couscous, greens, broth, 1 cup of water, and the salt. Stir once to incorporate. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure.

5. When cook time is complete, quick release the pressure. Serve the soup with grated Parmesan cheese and extra salt to taste.

Note: It is important not to move the meatballs before they have browned sufficiently. This will prevent them from breaking up.

SAN FRANCISCO RICE

Those who love this pilaf dish are in for a treat with this recipe from the pages of “Instant Pot Miracle Healthy Cookbook” by Urvashi Pitre (Houghton Mifflin Harcourt, $22.99). It’s not only easy to make, but the nice thing about a homemade version is that you can monitor the sodium in it without compromising on the taste. And by the way, we can vouch that the ingredient option of adding mixed frozen vegetables to the dish is a great idea.

Active time: 10 minutes total time: 35 minutes

  • 2 teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • ½ cup broken fideo or angel hair pasta (1 ounce)
  • ¾ cup long-grain white rice, rinsed and drained
  • ½ cup chopped onion
  • 1⅓ cups chicken broth, water, or low sodium vegetable broth
  • ½ to 1 cup frozen mixed vegetables (optional, see Note)
  • ½ cup shredded Parmesan cheese (optional)

1. In a small bowl, combine the parsley, salt, garlic powder, and turmeric. Stir until well combined.

2. Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the pasta, and cook, stirring frequently, until the pasta is browned, about 5 minutes.

3. Add the rice, onion, and spice mixture and stir well. Add the broth.

4. Scatter the vegetables on top, if using. Do not stir.

5. Secure the lid on the pot. Close the pressure release valve. Select

MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

6. Stir in the Parmesan cheese, if using, and serve.

NOTE: If you’d like to add vegetables to this, you can scatter a cup of frozen corn or frozen carrots and peas on top. Do not use fresh vegetables, as they will overcook, and do not use more than 1 cup of veggies, otherwise your proportions for water will be off.

Calories: 160 Total Fat: 5g Saturated Fat: 1g Sodium: 340mg Carbohydrates: 26g Fiber: 1g Sugars: 1g Protein: 4g

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

CHEESEBURGER MACARONI

In Minnesota, all things hot dish and casserole are welcome here. This multi-cooker recipe “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone (Simon & Schuster, Inc., $16.99) has all the things one could ask for in a macaroni casserole dish, except, you can make it all in one pot. Easy peasy? You betcha.

Hands-On Time: 5 minutes Cook Time: 9 minutes

  • 1 tablespoon olive oil
  • 1 pound 80/20 ground beef
  • 1 pound elbow macaroni
  • 1⁄4 cup whole milk
  • 11⁄2 cups shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper

1. Press the Saute button on the Instant Pot® and heat oil. Add ground beef. Stir-fry 5 minutes until browned. Press the Cancel button. Using a slotted spoon, transfer beef to a medium bowl. Set aside. Clean grease from pot.

2. Place macaroni in an even layer in pot. Pour enough water to come about 1⁄4″ over pasta. Lock lid.

3. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops. Unlock lid.

4 Drain any residual water. Add milk, cheese, butter, salt, and pepper. Add in cooked ground beef. Stir in the warmed pot until well combined. Serve warm.

Calories: 889 Fat: 34g Protein 46g Sodium: 1,518mg Fiber: 4g Carbohydrates: 86g Net Carbs: 84g Sugar 4g

Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

CLASSIC CHICKEN SALAD

For a light and bright Chicken Salad recipe, this one from “The No-Shop Instant Pot” by Meg Dow (Becky Winkler / Page Street Publishing Co.) that includes diced green apples, cranberries and Greek yogurt is a winner. The salad is great served as a sandwich (croissants highly recommended), over a bed of lettuce as a salad or on mini phyllo cups, crackers or endives as an appetizer.

What’s great about this cookbook is that recipes come with variations of a recipe, so you can truly work with what’s in your pantry. For the chicken salad recipes, in addition to Classic, there are recipes for Curry, Thai and Cranberry Chicken Salads.

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup green apple, diced
  • 1⁄4 cup dried cranberries
  • 1 teaspoon kosher salt
  • 1⁄8 teaspoon black pepper
  • 4 croissants, for serving

Add 1 cup of water in the bottom of your Instant Pot insert and add the trivet. Place the chicken on the trivet and close the lid. Make sure the valve is turned to the sealing position. Cook on manual, high pressure for 20 minutes.

Naturally release the pressure for 10 minutes then move the valve to venting. Let the chicken cool slightly then cut it into cubes.

Combine the chicken with the yogurt, mayonnaise, apple, cranberries, salt and black pepper until well incorporated. Serve in croissants.

Reprinted with permission from The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021.


Our favorite new Instant Pot recipes from new cookbooks that we’re loving

Instant Pot and multicookers continue to be as popular as ever.

From casual poblano rice and cheeseburger macaroni to fancier pork tenderloin with gravy and Italian wedding soup, testing multicooker recipes from cookbooks that have come out as of late have been wide-ranging and anything but boring.

Here are multicooker recipes from recently released cookbooks that we’re loving:

SEASONED PORK TENDERLOIN WITH GRAVY

It can be tricky to cook a pork tenderloin that comes out moist. This recipe that pressure cooks the tenderloin with chicken broth definitely helps. Then for good measure, there’s gravy built into this recipe from “Frugal Cooking with Your Instant Pot by Drew Maresco (Page Street Publishing, $21.99 reproduced with permission).

If you want a thick gravy, we found that switching it to the sautee setting and stirring it constantly gives it more heft. Be sure to use a silicone whisk to scrape up the brown bits at the bottom of the pan — that’s where the flavor is.

The recipe recommends serving it with mashed potatoes, which we found to be a perfect accompaniment since you can pour some gravy over this as well. There’s enough gravy to go around.

And since the book’s theme is on frugal cooking, it’s nice that recipes in this book come with how much each dish costs. This pork tenderloin recipe is a great deal ringing in at $1.07 per serving, but, trust us, it tastes way fancier.

  • 1 1⁄2 pounds pork tenderloin, cut into 2 pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon canola oil
  • 1 (14.5-oz) can chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Mashed potatoes, for serving (optional)

Season the pork with the salt, pepper, chili powder, onion powder and garlic powder. Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil. Add the pork and cook for 2 to 3 minutes per side.

Add the broth. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 15 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.

Remove the pork from the pot. Stir in the cornstarch mixture until thickened. Serve the pork with the gravy on top alongside mashed potatoes (if using).

Reprinted with permission from Frugal Cooking with Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020.

POBLANO RICE | ARROZ POBLANO

If you love the cilantro lime rice, then trying this isn’t much of a stretch. But instead of cilantro and lime, the rice from this recipe out of the pages of “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (Page Street Publishing, $17.99 reproduced with permission) is flavored with mild poblano peppers. It’s great to use for things like burritos or for building your own fajita bowl. Or, serve it as a side.

We found that we needed to roast the poblanos 4 minutes a side, or twice as long in our oven. And when it comes time to saute, we found that the medium setting worked great. And in Instant Pot speak, when it comes time to place the lid on the pot and press the Manual button, that means pressure cook on high.

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

  • 2 poblano peppers
  • 2 tablespoons butter, ghee or avocado oil
  • 1 cup long grain rice
  • 1 yellow onion
  • 4 fresh garlic cloves, crushed
  • 1 ½ teaspoon sea salt
  • ¼ cup chopped fresh cilantro
  • 1 ½ cups chicken broth
  • Freshly chopped cilantro, for garnish
  • Optional Fixings: Refried Beans, Pinto Beans or Black Beans

Preheat the oven to broil with a rack in the highest position.

Place the poblano peppers on a baking sheet and broil until they start to mildly blacken and blister, about 2 minutes per side depending on the heat of your broiler. Remove them from the oven and when cool to the touch, carefully peel the blackened skin off each pepper. Remove the stems and discard. You may also discard the seeds if you want less heat. Dice the peppers, then set aside.

Add the healthy fat of your choice to the Instant Pot and press “Saute.” When the fat has melted, add the rice, peppers, onion, garlic and salt, sauteing for 5 minutes, stirring occasionally. Add the cilantro and broth, giving it a good stir to fully incorporate. Press the “Keep Warm/Cancel” button.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Fluff the rice with a fork or wooden spoon and serve immediately garnished with fresh chopped cilantro and served with your favorite main dish and/or a side of beans.

GREEK STYLE GREEN BEANS AND POTATOES

This side dish in which green beans, potatoes and tomatoes cook together at the same time has a wonderful rustic, garden-fresh flair to it. What’s more is it has both your veggies and starches so no it’s a side dish that can standalone. And while presentation-wise it appears it took a while to put together, it’s a breeze to make. In this recipe from “Instant Pot Miracle Vegetarian Cookbook” (Houghton Mifflin Harcourt, $22.99) cookbook author Urvashi Pitre recommends serving it with feta cheese and crusty bread or with rice.

Active time: 5 minutes total time 30 minutes

  • 1 onion, diced
  • 2 cups peeled and cubed (1-inch) russet potatoes
  • 1½ cups diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh pepper
  • ¼ cup water
  • 4 cups frozen cut green beans or fresh green beans, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley

1. In the Instant Pot, combine the onion, potatoes, tomatoes, olive oil, sugar (if using), salt, pepper and water. Stir in the green beans.

2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure.

3. Stir in the lemon juice and parsley and serve.

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BEST ITALIAN WEDDING SOUP

The bells are ringing and it’s official — we’ve found our forever and ever go-to Instant Pot soup recipe. This flavor-packed dish from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns (Page Street Publishing, $21.99 reproduced with permission) has everything one could dream up in a soup with enough variety to keep you on your toes.

When cooking, we sometimes halve the amount of meatballs and add more broth as needed. We also occasionally double up on the leafy greens for maximum nutrition.

Total Cook Time: 35 minutes

Italian Wedding Soup from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns. (Nancy Ngo / Pioneer Press)

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup Greek yogurt
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 2 teaspoons onion powder
  • 1 ½ tablespoons minced garlic
  • 2 tablespoons ghee
  • 1 cup diced carrots
  • 1 cup Israeli couscous
  • 1 cup chopped greens (such as chard, spinach or kale)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • Grated Parmesan, for topping

1. Combine the ground beef, breadcrumbs, yogurt, Parmesan cheese, parsley, basil, oregano, salt, onion powder and garlic in a bowl and stir with a spatula. Then mix everything together with your hands until well blended. Pinch off 1 tablespoon-size amount of the mixture and roll it into a 1-inch meatball. Set it on a plate or non-wood cutting board. Keep going until you have used all the meatball mixture.

2. Turn the Instant Pot on to Saute. When the display reads “Hot,” add 1 tablespoon of ghee and half of the meatballs. Let the meatballs brown for 3 minutes without stirring. After 3 minutes, use a pair of tongs to flip the meatballs over and brown them for another 2 minutes. Remove the meatballs to a clean plate, then add 1 tablespoon of ghee and brown the remaining meatballs using the same process. Add the second batch of browned meatballs to the plate.

3. Pour in 1 cup of water into the now-empty Instant Pot and deglaze the bottom of the pan, scraping up any stuck pieces. Discard the water and loosened bits of food. Turn off the Instant Pot.

4. Return the meatballs to the pot, and add the carrots, couscous, greens, broth, 1 cup of water, and the salt. Stir once to incorporate. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure.

5. When cook time is complete, quick release the pressure. Serve the soup with grated Parmesan cheese and extra salt to taste.

Note: It is important not to move the meatballs before they have browned sufficiently. This will prevent them from breaking up.

SAN FRANCISCO RICE

Those who love this pilaf dish are in for a treat with this recipe from the pages of “Instant Pot Miracle Healthy Cookbook” by Urvashi Pitre (Houghton Mifflin Harcourt, $22.99). It’s not only easy to make, but the nice thing about a homemade version is that you can monitor the sodium in it without compromising on the taste. And by the way, we can vouch that the ingredient option of adding mixed frozen vegetables to the dish is a great idea.

Active time: 10 minutes total time: 35 minutes

  • 2 teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • ½ cup broken fideo or angel hair pasta (1 ounce)
  • ¾ cup long-grain white rice, rinsed and drained
  • ½ cup chopped onion
  • 1⅓ cups chicken broth, water, or low sodium vegetable broth
  • ½ to 1 cup frozen mixed vegetables (optional, see Note)
  • ½ cup shredded Parmesan cheese (optional)

1. In a small bowl, combine the parsley, salt, garlic powder, and turmeric. Stir until well combined.

2. Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the pasta, and cook, stirring frequently, until the pasta is browned, about 5 minutes.

3. Add the rice, onion, and spice mixture and stir well. Add the broth.

4. Scatter the vegetables on top, if using. Do not stir.

5. Secure the lid on the pot. Close the pressure release valve. Select

MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

6. Stir in the Parmesan cheese, if using, and serve.

NOTE: If you’d like to add vegetables to this, you can scatter a cup of frozen corn or frozen carrots and peas on top. Do not use fresh vegetables, as they will overcook, and do not use more than 1 cup of veggies, otherwise your proportions for water will be off.

Calories: 160 Total Fat: 5g Saturated Fat: 1g Sodium: 340mg Carbohydrates: 26g Fiber: 1g Sugars: 1g Protein: 4g

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

CHEESEBURGER MACARONI

In Minnesota, all things hot dish and casserole are welcome here. This multi-cooker recipe “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone (Simon & Schuster, Inc., $16.99) has all the things one could ask for in a macaroni casserole dish, except, you can make it all in one pot. Easy peasy? You betcha.

Hands-On Time: 5 minutes Cook Time: 9 minutes

  • 1 tablespoon olive oil
  • 1 pound 80/20 ground beef
  • 1 pound elbow macaroni
  • 1⁄4 cup whole milk
  • 11⁄2 cups shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper

1. Press the Saute button on the Instant Pot® and heat oil. Add ground beef. Stir-fry 5 minutes until browned. Press the Cancel button. Using a slotted spoon, transfer beef to a medium bowl. Set aside. Clean grease from pot.

2. Place macaroni in an even layer in pot. Pour enough water to come about 1⁄4″ over pasta. Lock lid.

3. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops. Unlock lid.

4 Drain any residual water. Add milk, cheese, butter, salt, and pepper. Add in cooked ground beef. Stir in the warmed pot until well combined. Serve warm.

Calories: 889 Fat: 34g Protein 46g Sodium: 1,518mg Fiber: 4g Carbohydrates: 86g Net Carbs: 84g Sugar 4g

Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

CLASSIC CHICKEN SALAD

For a light and bright Chicken Salad recipe, this one from “The No-Shop Instant Pot” by Meg Dow (Becky Winkler / Page Street Publishing Co.) that includes diced green apples, cranberries and Greek yogurt is a winner. The salad is great served as a sandwich (croissants highly recommended), over a bed of lettuce as a salad or on mini phyllo cups, crackers or endives as an appetizer.

What’s great about this cookbook is that recipes come with variations of a recipe, so you can truly work with what’s in your pantry. For the chicken salad recipes, in addition to Classic, there are recipes for Curry, Thai and Cranberry Chicken Salads.

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup green apple, diced
  • 1⁄4 cup dried cranberries
  • 1 teaspoon kosher salt
  • 1⁄8 teaspoon black pepper
  • 4 croissants, for serving

Add 1 cup of water in the bottom of your Instant Pot insert and add the trivet. Place the chicken on the trivet and close the lid. Make sure the valve is turned to the sealing position. Cook on manual, high pressure for 20 minutes.

Naturally release the pressure for 10 minutes then move the valve to venting. Let the chicken cool slightly then cut it into cubes.

Combine the chicken with the yogurt, mayonnaise, apple, cranberries, salt and black pepper until well incorporated. Serve in croissants.

Reprinted with permission from The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021.


Our favorite new Instant Pot recipes from new cookbooks that we’re loving

Instant Pot and multicookers continue to be as popular as ever.

From casual poblano rice and cheeseburger macaroni to fancier pork tenderloin with gravy and Italian wedding soup, testing multicooker recipes from cookbooks that have come out as of late have been wide-ranging and anything but boring.

Here are multicooker recipes from recently released cookbooks that we’re loving:

SEASONED PORK TENDERLOIN WITH GRAVY

It can be tricky to cook a pork tenderloin that comes out moist. This recipe that pressure cooks the tenderloin with chicken broth definitely helps. Then for good measure, there’s gravy built into this recipe from “Frugal Cooking with Your Instant Pot by Drew Maresco (Page Street Publishing, $21.99 reproduced with permission).

If you want a thick gravy, we found that switching it to the sautee setting and stirring it constantly gives it more heft. Be sure to use a silicone whisk to scrape up the brown bits at the bottom of the pan — that’s where the flavor is.

The recipe recommends serving it with mashed potatoes, which we found to be a perfect accompaniment since you can pour some gravy over this as well. There’s enough gravy to go around.

And since the book’s theme is on frugal cooking, it’s nice that recipes in this book come with how much each dish costs. This pork tenderloin recipe is a great deal ringing in at $1.07 per serving, but, trust us, it tastes way fancier.

  • 1 1⁄2 pounds pork tenderloin, cut into 2 pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon canola oil
  • 1 (14.5-oz) can chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Mashed potatoes, for serving (optional)

Season the pork with the salt, pepper, chili powder, onion powder and garlic powder. Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil. Add the pork and cook for 2 to 3 minutes per side.

Add the broth. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 15 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.

Remove the pork from the pot. Stir in the cornstarch mixture until thickened. Serve the pork with the gravy on top alongside mashed potatoes (if using).

Reprinted with permission from Frugal Cooking with Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020.

POBLANO RICE | ARROZ POBLANO

If you love the cilantro lime rice, then trying this isn’t much of a stretch. But instead of cilantro and lime, the rice from this recipe out of the pages of “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (Page Street Publishing, $17.99 reproduced with permission) is flavored with mild poblano peppers. It’s great to use for things like burritos or for building your own fajita bowl. Or, serve it as a side.

We found that we needed to roast the poblanos 4 minutes a side, or twice as long in our oven. And when it comes time to saute, we found that the medium setting worked great. And in Instant Pot speak, when it comes time to place the lid on the pot and press the Manual button, that means pressure cook on high.

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

  • 2 poblano peppers
  • 2 tablespoons butter, ghee or avocado oil
  • 1 cup long grain rice
  • 1 yellow onion
  • 4 fresh garlic cloves, crushed
  • 1 ½ teaspoon sea salt
  • ¼ cup chopped fresh cilantro
  • 1 ½ cups chicken broth
  • Freshly chopped cilantro, for garnish
  • Optional Fixings: Refried Beans, Pinto Beans or Black Beans

Preheat the oven to broil with a rack in the highest position.

Place the poblano peppers on a baking sheet and broil until they start to mildly blacken and blister, about 2 minutes per side depending on the heat of your broiler. Remove them from the oven and when cool to the touch, carefully peel the blackened skin off each pepper. Remove the stems and discard. You may also discard the seeds if you want less heat. Dice the peppers, then set aside.

Add the healthy fat of your choice to the Instant Pot and press “Saute.” When the fat has melted, add the rice, peppers, onion, garlic and salt, sauteing for 5 minutes, stirring occasionally. Add the cilantro and broth, giving it a good stir to fully incorporate. Press the “Keep Warm/Cancel” button.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Fluff the rice with a fork or wooden spoon and serve immediately garnished with fresh chopped cilantro and served with your favorite main dish and/or a side of beans.

GREEK STYLE GREEN BEANS AND POTATOES

This side dish in which green beans, potatoes and tomatoes cook together at the same time has a wonderful rustic, garden-fresh flair to it. What’s more is it has both your veggies and starches so no it’s a side dish that can standalone. And while presentation-wise it appears it took a while to put together, it’s a breeze to make. In this recipe from “Instant Pot Miracle Vegetarian Cookbook” (Houghton Mifflin Harcourt, $22.99) cookbook author Urvashi Pitre recommends serving it with feta cheese and crusty bread or with rice.

Active time: 5 minutes total time 30 minutes

  • 1 onion, diced
  • 2 cups peeled and cubed (1-inch) russet potatoes
  • 1½ cups diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh pepper
  • ¼ cup water
  • 4 cups frozen cut green beans or fresh green beans, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley

1. In the Instant Pot, combine the onion, potatoes, tomatoes, olive oil, sugar (if using), salt, pepper and water. Stir in the green beans.

2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure.

3. Stir in the lemon juice and parsley and serve.

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BEST ITALIAN WEDDING SOUP

The bells are ringing and it’s official — we’ve found our forever and ever go-to Instant Pot soup recipe. This flavor-packed dish from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns (Page Street Publishing, $21.99 reproduced with permission) has everything one could dream up in a soup with enough variety to keep you on your toes.

When cooking, we sometimes halve the amount of meatballs and add more broth as needed. We also occasionally double up on the leafy greens for maximum nutrition.

Total Cook Time: 35 minutes

Italian Wedding Soup from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns. (Nancy Ngo / Pioneer Press)

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup Greek yogurt
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 2 teaspoons onion powder
  • 1 ½ tablespoons minced garlic
  • 2 tablespoons ghee
  • 1 cup diced carrots
  • 1 cup Israeli couscous
  • 1 cup chopped greens (such as chard, spinach or kale)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • Grated Parmesan, for topping

1. Combine the ground beef, breadcrumbs, yogurt, Parmesan cheese, parsley, basil, oregano, salt, onion powder and garlic in a bowl and stir with a spatula. Then mix everything together with your hands until well blended. Pinch off 1 tablespoon-size amount of the mixture and roll it into a 1-inch meatball. Set it on a plate or non-wood cutting board. Keep going until you have used all the meatball mixture.

2. Turn the Instant Pot on to Saute. When the display reads “Hot,” add 1 tablespoon of ghee and half of the meatballs. Let the meatballs brown for 3 minutes without stirring. After 3 minutes, use a pair of tongs to flip the meatballs over and brown them for another 2 minutes. Remove the meatballs to a clean plate, then add 1 tablespoon of ghee and brown the remaining meatballs using the same process. Add the second batch of browned meatballs to the plate.

3. Pour in 1 cup of water into the now-empty Instant Pot and deglaze the bottom of the pan, scraping up any stuck pieces. Discard the water and loosened bits of food. Turn off the Instant Pot.

4. Return the meatballs to the pot, and add the carrots, couscous, greens, broth, 1 cup of water, and the salt. Stir once to incorporate. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure.

5. When cook time is complete, quick release the pressure. Serve the soup with grated Parmesan cheese and extra salt to taste.

Note: It is important not to move the meatballs before they have browned sufficiently. This will prevent them from breaking up.

SAN FRANCISCO RICE

Those who love this pilaf dish are in for a treat with this recipe from the pages of “Instant Pot Miracle Healthy Cookbook” by Urvashi Pitre (Houghton Mifflin Harcourt, $22.99). It’s not only easy to make, but the nice thing about a homemade version is that you can monitor the sodium in it without compromising on the taste. And by the way, we can vouch that the ingredient option of adding mixed frozen vegetables to the dish is a great idea.

Active time: 10 minutes total time: 35 minutes

  • 2 teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • ½ cup broken fideo or angel hair pasta (1 ounce)
  • ¾ cup long-grain white rice, rinsed and drained
  • ½ cup chopped onion
  • 1⅓ cups chicken broth, water, or low sodium vegetable broth
  • ½ to 1 cup frozen mixed vegetables (optional, see Note)
  • ½ cup shredded Parmesan cheese (optional)

1. In a small bowl, combine the parsley, salt, garlic powder, and turmeric. Stir until well combined.

2. Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the pasta, and cook, stirring frequently, until the pasta is browned, about 5 minutes.

3. Add the rice, onion, and spice mixture and stir well. Add the broth.

4. Scatter the vegetables on top, if using. Do not stir.

5. Secure the lid on the pot. Close the pressure release valve. Select

MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

6. Stir in the Parmesan cheese, if using, and serve.

NOTE: If you’d like to add vegetables to this, you can scatter a cup of frozen corn or frozen carrots and peas on top. Do not use fresh vegetables, as they will overcook, and do not use more than 1 cup of veggies, otherwise your proportions for water will be off.

Calories: 160 Total Fat: 5g Saturated Fat: 1g Sodium: 340mg Carbohydrates: 26g Fiber: 1g Sugars: 1g Protein: 4g

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

CHEESEBURGER MACARONI

In Minnesota, all things hot dish and casserole are welcome here. This multi-cooker recipe “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone (Simon & Schuster, Inc., $16.99) has all the things one could ask for in a macaroni casserole dish, except, you can make it all in one pot. Easy peasy? You betcha.

Hands-On Time: 5 minutes Cook Time: 9 minutes

  • 1 tablespoon olive oil
  • 1 pound 80/20 ground beef
  • 1 pound elbow macaroni
  • 1⁄4 cup whole milk
  • 11⁄2 cups shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper

1. Press the Saute button on the Instant Pot® and heat oil. Add ground beef. Stir-fry 5 minutes until browned. Press the Cancel button. Using a slotted spoon, transfer beef to a medium bowl. Set aside. Clean grease from pot.

2. Place macaroni in an even layer in pot. Pour enough water to come about 1⁄4″ over pasta. Lock lid.

3. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops. Unlock lid.

4 Drain any residual water. Add milk, cheese, butter, salt, and pepper. Add in cooked ground beef. Stir in the warmed pot until well combined. Serve warm.

Calories: 889 Fat: 34g Protein 46g Sodium: 1,518mg Fiber: 4g Carbohydrates: 86g Net Carbs: 84g Sugar 4g

Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

CLASSIC CHICKEN SALAD

For a light and bright Chicken Salad recipe, this one from “The No-Shop Instant Pot” by Meg Dow (Becky Winkler / Page Street Publishing Co.) that includes diced green apples, cranberries and Greek yogurt is a winner. The salad is great served as a sandwich (croissants highly recommended), over a bed of lettuce as a salad or on mini phyllo cups, crackers or endives as an appetizer.

What’s great about this cookbook is that recipes come with variations of a recipe, so you can truly work with what’s in your pantry. For the chicken salad recipes, in addition to Classic, there are recipes for Curry, Thai and Cranberry Chicken Salads.

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup green apple, diced
  • 1⁄4 cup dried cranberries
  • 1 teaspoon kosher salt
  • 1⁄8 teaspoon black pepper
  • 4 croissants, for serving

Add 1 cup of water in the bottom of your Instant Pot insert and add the trivet. Place the chicken on the trivet and close the lid. Make sure the valve is turned to the sealing position. Cook on manual, high pressure for 20 minutes.

Naturally release the pressure for 10 minutes then move the valve to venting. Let the chicken cool slightly then cut it into cubes.

Combine the chicken with the yogurt, mayonnaise, apple, cranberries, salt and black pepper until well incorporated. Serve in croissants.

Reprinted with permission from The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021.


Our favorite new Instant Pot recipes from new cookbooks that we’re loving

Instant Pot and multicookers continue to be as popular as ever.

From casual poblano rice and cheeseburger macaroni to fancier pork tenderloin with gravy and Italian wedding soup, testing multicooker recipes from cookbooks that have come out as of late have been wide-ranging and anything but boring.

Here are multicooker recipes from recently released cookbooks that we’re loving:

SEASONED PORK TENDERLOIN WITH GRAVY

It can be tricky to cook a pork tenderloin that comes out moist. This recipe that pressure cooks the tenderloin with chicken broth definitely helps. Then for good measure, there’s gravy built into this recipe from “Frugal Cooking with Your Instant Pot by Drew Maresco (Page Street Publishing, $21.99 reproduced with permission).

If you want a thick gravy, we found that switching it to the sautee setting and stirring it constantly gives it more heft. Be sure to use a silicone whisk to scrape up the brown bits at the bottom of the pan — that’s where the flavor is.

The recipe recommends serving it with mashed potatoes, which we found to be a perfect accompaniment since you can pour some gravy over this as well. There’s enough gravy to go around.

And since the book’s theme is on frugal cooking, it’s nice that recipes in this book come with how much each dish costs. This pork tenderloin recipe is a great deal ringing in at $1.07 per serving, but, trust us, it tastes way fancier.

  • 1 1⁄2 pounds pork tenderloin, cut into 2 pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon canola oil
  • 1 (14.5-oz) can chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Mashed potatoes, for serving (optional)

Season the pork with the salt, pepper, chili powder, onion powder and garlic powder. Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil. Add the pork and cook for 2 to 3 minutes per side.

Add the broth. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 15 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.

Remove the pork from the pot. Stir in the cornstarch mixture until thickened. Serve the pork with the gravy on top alongside mashed potatoes (if using).

Reprinted with permission from Frugal Cooking with Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020.

POBLANO RICE | ARROZ POBLANO

If you love the cilantro lime rice, then trying this isn’t much of a stretch. But instead of cilantro and lime, the rice from this recipe out of the pages of “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (Page Street Publishing, $17.99 reproduced with permission) is flavored with mild poblano peppers. It’s great to use for things like burritos or for building your own fajita bowl. Or, serve it as a side.

We found that we needed to roast the poblanos 4 minutes a side, or twice as long in our oven. And when it comes time to saute, we found that the medium setting worked great. And in Instant Pot speak, when it comes time to place the lid on the pot and press the Manual button, that means pressure cook on high.

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

  • 2 poblano peppers
  • 2 tablespoons butter, ghee or avocado oil
  • 1 cup long grain rice
  • 1 yellow onion
  • 4 fresh garlic cloves, crushed
  • 1 ½ teaspoon sea salt
  • ¼ cup chopped fresh cilantro
  • 1 ½ cups chicken broth
  • Freshly chopped cilantro, for garnish
  • Optional Fixings: Refried Beans, Pinto Beans or Black Beans

Preheat the oven to broil with a rack in the highest position.

Place the poblano peppers on a baking sheet and broil until they start to mildly blacken and blister, about 2 minutes per side depending on the heat of your broiler. Remove them from the oven and when cool to the touch, carefully peel the blackened skin off each pepper. Remove the stems and discard. You may also discard the seeds if you want less heat. Dice the peppers, then set aside.

Add the healthy fat of your choice to the Instant Pot and press “Saute.” When the fat has melted, add the rice, peppers, onion, garlic and salt, sauteing for 5 minutes, stirring occasionally. Add the cilantro and broth, giving it a good stir to fully incorporate. Press the “Keep Warm/Cancel” button.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Fluff the rice with a fork or wooden spoon and serve immediately garnished with fresh chopped cilantro and served with your favorite main dish and/or a side of beans.

GREEK STYLE GREEN BEANS AND POTATOES

This side dish in which green beans, potatoes and tomatoes cook together at the same time has a wonderful rustic, garden-fresh flair to it. What’s more is it has both your veggies and starches so no it’s a side dish that can standalone. And while presentation-wise it appears it took a while to put together, it’s a breeze to make. In this recipe from “Instant Pot Miracle Vegetarian Cookbook” (Houghton Mifflin Harcourt, $22.99) cookbook author Urvashi Pitre recommends serving it with feta cheese and crusty bread or with rice.

Active time: 5 minutes total time 30 minutes

  • 1 onion, diced
  • 2 cups peeled and cubed (1-inch) russet potatoes
  • 1½ cups diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh pepper
  • ¼ cup water
  • 4 cups frozen cut green beans or fresh green beans, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley

1. In the Instant Pot, combine the onion, potatoes, tomatoes, olive oil, sugar (if using), salt, pepper and water. Stir in the green beans.

2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure.

3. Stir in the lemon juice and parsley and serve.

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BEST ITALIAN WEDDING SOUP

The bells are ringing and it’s official — we’ve found our forever and ever go-to Instant Pot soup recipe. This flavor-packed dish from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns (Page Street Publishing, $21.99 reproduced with permission) has everything one could dream up in a soup with enough variety to keep you on your toes.

When cooking, we sometimes halve the amount of meatballs and add more broth as needed. We also occasionally double up on the leafy greens for maximum nutrition.

Total Cook Time: 35 minutes

Italian Wedding Soup from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns. (Nancy Ngo / Pioneer Press)

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup Greek yogurt
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 2 teaspoons onion powder
  • 1 ½ tablespoons minced garlic
  • 2 tablespoons ghee
  • 1 cup diced carrots
  • 1 cup Israeli couscous
  • 1 cup chopped greens (such as chard, spinach or kale)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • Grated Parmesan, for topping

1. Combine the ground beef, breadcrumbs, yogurt, Parmesan cheese, parsley, basil, oregano, salt, onion powder and garlic in a bowl and stir with a spatula. Then mix everything together with your hands until well blended. Pinch off 1 tablespoon-size amount of the mixture and roll it into a 1-inch meatball. Set it on a plate or non-wood cutting board. Keep going until you have used all the meatball mixture.

2. Turn the Instant Pot on to Saute. When the display reads “Hot,” add 1 tablespoon of ghee and half of the meatballs. Let the meatballs brown for 3 minutes without stirring. After 3 minutes, use a pair of tongs to flip the meatballs over and brown them for another 2 minutes. Remove the meatballs to a clean plate, then add 1 tablespoon of ghee and brown the remaining meatballs using the same process. Add the second batch of browned meatballs to the plate.

3. Pour in 1 cup of water into the now-empty Instant Pot and deglaze the bottom of the pan, scraping up any stuck pieces. Discard the water and loosened bits of food. Turn off the Instant Pot.

4. Return the meatballs to the pot, and add the carrots, couscous, greens, broth, 1 cup of water, and the salt. Stir once to incorporate. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure.

5. When cook time is complete, quick release the pressure. Serve the soup with grated Parmesan cheese and extra salt to taste.

Note: It is important not to move the meatballs before they have browned sufficiently. This will prevent them from breaking up.

SAN FRANCISCO RICE

Those who love this pilaf dish are in for a treat with this recipe from the pages of “Instant Pot Miracle Healthy Cookbook” by Urvashi Pitre (Houghton Mifflin Harcourt, $22.99). It’s not only easy to make, but the nice thing about a homemade version is that you can monitor the sodium in it without compromising on the taste. And by the way, we can vouch that the ingredient option of adding mixed frozen vegetables to the dish is a great idea.

Active time: 10 minutes total time: 35 minutes

  • 2 teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • ½ cup broken fideo or angel hair pasta (1 ounce)
  • ¾ cup long-grain white rice, rinsed and drained
  • ½ cup chopped onion
  • 1⅓ cups chicken broth, water, or low sodium vegetable broth
  • ½ to 1 cup frozen mixed vegetables (optional, see Note)
  • ½ cup shredded Parmesan cheese (optional)

1. In a small bowl, combine the parsley, salt, garlic powder, and turmeric. Stir until well combined.

2. Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the pasta, and cook, stirring frequently, until the pasta is browned, about 5 minutes.

3. Add the rice, onion, and spice mixture and stir well. Add the broth.

4. Scatter the vegetables on top, if using. Do not stir.

5. Secure the lid on the pot. Close the pressure release valve. Select

MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

6. Stir in the Parmesan cheese, if using, and serve.

NOTE: If you’d like to add vegetables to this, you can scatter a cup of frozen corn or frozen carrots and peas on top. Do not use fresh vegetables, as they will overcook, and do not use more than 1 cup of veggies, otherwise your proportions for water will be off.

Calories: 160 Total Fat: 5g Saturated Fat: 1g Sodium: 340mg Carbohydrates: 26g Fiber: 1g Sugars: 1g Protein: 4g

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

CHEESEBURGER MACARONI

In Minnesota, all things hot dish and casserole are welcome here. This multi-cooker recipe “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone (Simon & Schuster, Inc., $16.99) has all the things one could ask for in a macaroni casserole dish, except, you can make it all in one pot. Easy peasy? You betcha.

Hands-On Time: 5 minutes Cook Time: 9 minutes

  • 1 tablespoon olive oil
  • 1 pound 80/20 ground beef
  • 1 pound elbow macaroni
  • 1⁄4 cup whole milk
  • 11⁄2 cups shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper

1. Press the Saute button on the Instant Pot® and heat oil. Add ground beef. Stir-fry 5 minutes until browned. Press the Cancel button. Using a slotted spoon, transfer beef to a medium bowl. Set aside. Clean grease from pot.

2. Place macaroni in an even layer in pot. Pour enough water to come about 1⁄4″ over pasta. Lock lid.

3. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops. Unlock lid.

4 Drain any residual water. Add milk, cheese, butter, salt, and pepper. Add in cooked ground beef. Stir in the warmed pot until well combined. Serve warm.

Calories: 889 Fat: 34g Protein 46g Sodium: 1,518mg Fiber: 4g Carbohydrates: 86g Net Carbs: 84g Sugar 4g

Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

CLASSIC CHICKEN SALAD

For a light and bright Chicken Salad recipe, this one from “The No-Shop Instant Pot” by Meg Dow (Becky Winkler / Page Street Publishing Co.) that includes diced green apples, cranberries and Greek yogurt is a winner. The salad is great served as a sandwich (croissants highly recommended), over a bed of lettuce as a salad or on mini phyllo cups, crackers or endives as an appetizer.

What’s great about this cookbook is that recipes come with variations of a recipe, so you can truly work with what’s in your pantry. For the chicken salad recipes, in addition to Classic, there are recipes for Curry, Thai and Cranberry Chicken Salads.

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup green apple, diced
  • 1⁄4 cup dried cranberries
  • 1 teaspoon kosher salt
  • 1⁄8 teaspoon black pepper
  • 4 croissants, for serving

Add 1 cup of water in the bottom of your Instant Pot insert and add the trivet. Place the chicken on the trivet and close the lid. Make sure the valve is turned to the sealing position. Cook on manual, high pressure for 20 minutes.

Naturally release the pressure for 10 minutes then move the valve to venting. Let the chicken cool slightly then cut it into cubes.

Combine the chicken with the yogurt, mayonnaise, apple, cranberries, salt and black pepper until well incorporated. Serve in croissants.

Reprinted with permission from The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021.


Our favorite new Instant Pot recipes from new cookbooks that we’re loving

Instant Pot and multicookers continue to be as popular as ever.

From casual poblano rice and cheeseburger macaroni to fancier pork tenderloin with gravy and Italian wedding soup, testing multicooker recipes from cookbooks that have come out as of late have been wide-ranging and anything but boring.

Here are multicooker recipes from recently released cookbooks that we’re loving:

SEASONED PORK TENDERLOIN WITH GRAVY

It can be tricky to cook a pork tenderloin that comes out moist. This recipe that pressure cooks the tenderloin with chicken broth definitely helps. Then for good measure, there’s gravy built into this recipe from “Frugal Cooking with Your Instant Pot by Drew Maresco (Page Street Publishing, $21.99 reproduced with permission).

If you want a thick gravy, we found that switching it to the sautee setting and stirring it constantly gives it more heft. Be sure to use a silicone whisk to scrape up the brown bits at the bottom of the pan — that’s where the flavor is.

The recipe recommends serving it with mashed potatoes, which we found to be a perfect accompaniment since you can pour some gravy over this as well. There’s enough gravy to go around.

And since the book’s theme is on frugal cooking, it’s nice that recipes in this book come with how much each dish costs. This pork tenderloin recipe is a great deal ringing in at $1.07 per serving, but, trust us, it tastes way fancier.

  • 1 1⁄2 pounds pork tenderloin, cut into 2 pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon canola oil
  • 1 (14.5-oz) can chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Mashed potatoes, for serving (optional)

Season the pork with the salt, pepper, chili powder, onion powder and garlic powder. Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil. Add the pork and cook for 2 to 3 minutes per side.

Add the broth. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 15 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.

Remove the pork from the pot. Stir in the cornstarch mixture until thickened. Serve the pork with the gravy on top alongside mashed potatoes (if using).

Reprinted with permission from Frugal Cooking with Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020.

POBLANO RICE | ARROZ POBLANO

If you love the cilantro lime rice, then trying this isn’t much of a stretch. But instead of cilantro and lime, the rice from this recipe out of the pages of “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (Page Street Publishing, $17.99 reproduced with permission) is flavored with mild poblano peppers. It’s great to use for things like burritos or for building your own fajita bowl. Or, serve it as a side.

We found that we needed to roast the poblanos 4 minutes a side, or twice as long in our oven. And when it comes time to saute, we found that the medium setting worked great. And in Instant Pot speak, when it comes time to place the lid on the pot and press the Manual button, that means pressure cook on high.

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

  • 2 poblano peppers
  • 2 tablespoons butter, ghee or avocado oil
  • 1 cup long grain rice
  • 1 yellow onion
  • 4 fresh garlic cloves, crushed
  • 1 ½ teaspoon sea salt
  • ¼ cup chopped fresh cilantro
  • 1 ½ cups chicken broth
  • Freshly chopped cilantro, for garnish
  • Optional Fixings: Refried Beans, Pinto Beans or Black Beans

Preheat the oven to broil with a rack in the highest position.

Place the poblano peppers on a baking sheet and broil until they start to mildly blacken and blister, about 2 minutes per side depending on the heat of your broiler. Remove them from the oven and when cool to the touch, carefully peel the blackened skin off each pepper. Remove the stems and discard. You may also discard the seeds if you want less heat. Dice the peppers, then set aside.

Add the healthy fat of your choice to the Instant Pot and press “Saute.” When the fat has melted, add the rice, peppers, onion, garlic and salt, sauteing for 5 minutes, stirring occasionally. Add the cilantro and broth, giving it a good stir to fully incorporate. Press the “Keep Warm/Cancel” button.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Fluff the rice with a fork or wooden spoon and serve immediately garnished with fresh chopped cilantro and served with your favorite main dish and/or a side of beans.

GREEK STYLE GREEN BEANS AND POTATOES

This side dish in which green beans, potatoes and tomatoes cook together at the same time has a wonderful rustic, garden-fresh flair to it. What’s more is it has both your veggies and starches so no it’s a side dish that can standalone. And while presentation-wise it appears it took a while to put together, it’s a breeze to make. In this recipe from “Instant Pot Miracle Vegetarian Cookbook” (Houghton Mifflin Harcourt, $22.99) cookbook author Urvashi Pitre recommends serving it with feta cheese and crusty bread or with rice.

Active time: 5 minutes total time 30 minutes

  • 1 onion, diced
  • 2 cups peeled and cubed (1-inch) russet potatoes
  • 1½ cups diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh pepper
  • ¼ cup water
  • 4 cups frozen cut green beans or fresh green beans, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley

1. In the Instant Pot, combine the onion, potatoes, tomatoes, olive oil, sugar (if using), salt, pepper and water. Stir in the green beans.

2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure.

3. Stir in the lemon juice and parsley and serve.

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BEST ITALIAN WEDDING SOUP

The bells are ringing and it’s official — we’ve found our forever and ever go-to Instant Pot soup recipe. This flavor-packed dish from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns (Page Street Publishing, $21.99 reproduced with permission) has everything one could dream up in a soup with enough variety to keep you on your toes.

When cooking, we sometimes halve the amount of meatballs and add more broth as needed. We also occasionally double up on the leafy greens for maximum nutrition.

Total Cook Time: 35 minutes

Italian Wedding Soup from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns. (Nancy Ngo / Pioneer Press)

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup Greek yogurt
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 2 teaspoons onion powder
  • 1 ½ tablespoons minced garlic
  • 2 tablespoons ghee
  • 1 cup diced carrots
  • 1 cup Israeli couscous
  • 1 cup chopped greens (such as chard, spinach or kale)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • Grated Parmesan, for topping

1. Combine the ground beef, breadcrumbs, yogurt, Parmesan cheese, parsley, basil, oregano, salt, onion powder and garlic in a bowl and stir with a spatula. Then mix everything together with your hands until well blended. Pinch off 1 tablespoon-size amount of the mixture and roll it into a 1-inch meatball. Set it on a plate or non-wood cutting board. Keep going until you have used all the meatball mixture.

2. Turn the Instant Pot on to Saute. When the display reads “Hot,” add 1 tablespoon of ghee and half of the meatballs. Let the meatballs brown for 3 minutes without stirring. After 3 minutes, use a pair of tongs to flip the meatballs over and brown them for another 2 minutes. Remove the meatballs to a clean plate, then add 1 tablespoon of ghee and brown the remaining meatballs using the same process. Add the second batch of browned meatballs to the plate.

3. Pour in 1 cup of water into the now-empty Instant Pot and deglaze the bottom of the pan, scraping up any stuck pieces. Discard the water and loosened bits of food. Turn off the Instant Pot.

4. Return the meatballs to the pot, and add the carrots, couscous, greens, broth, 1 cup of water, and the salt. Stir once to incorporate. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure.

5. When cook time is complete, quick release the pressure. Serve the soup with grated Parmesan cheese and extra salt to taste.

Note: It is important not to move the meatballs before they have browned sufficiently. This will prevent them from breaking up.

SAN FRANCISCO RICE

Those who love this pilaf dish are in for a treat with this recipe from the pages of “Instant Pot Miracle Healthy Cookbook” by Urvashi Pitre (Houghton Mifflin Harcourt, $22.99). It’s not only easy to make, but the nice thing about a homemade version is that you can monitor the sodium in it without compromising on the taste. And by the way, we can vouch that the ingredient option of adding mixed frozen vegetables to the dish is a great idea.

Active time: 10 minutes total time: 35 minutes

  • 2 teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • ½ cup broken fideo or angel hair pasta (1 ounce)
  • ¾ cup long-grain white rice, rinsed and drained
  • ½ cup chopped onion
  • 1⅓ cups chicken broth, water, or low sodium vegetable broth
  • ½ to 1 cup frozen mixed vegetables (optional, see Note)
  • ½ cup shredded Parmesan cheese (optional)

1. In a small bowl, combine the parsley, salt, garlic powder, and turmeric. Stir until well combined.

2. Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the pasta, and cook, stirring frequently, until the pasta is browned, about 5 minutes.

3. Add the rice, onion, and spice mixture and stir well. Add the broth.

4. Scatter the vegetables on top, if using. Do not stir.

5. Secure the lid on the pot. Close the pressure release valve. Select

MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

6. Stir in the Parmesan cheese, if using, and serve.

NOTE: If you’d like to add vegetables to this, you can scatter a cup of frozen corn or frozen carrots and peas on top. Do not use fresh vegetables, as they will overcook, and do not use more than 1 cup of veggies, otherwise your proportions for water will be off.

Calories: 160 Total Fat: 5g Saturated Fat: 1g Sodium: 340mg Carbohydrates: 26g Fiber: 1g Sugars: 1g Protein: 4g

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

CHEESEBURGER MACARONI

In Minnesota, all things hot dish and casserole are welcome here. This multi-cooker recipe “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone (Simon & Schuster, Inc., $16.99) has all the things one could ask for in a macaroni casserole dish, except, you can make it all in one pot. Easy peasy? You betcha.

Hands-On Time: 5 minutes Cook Time: 9 minutes

  • 1 tablespoon olive oil
  • 1 pound 80/20 ground beef
  • 1 pound elbow macaroni
  • 1⁄4 cup whole milk
  • 11⁄2 cups shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper

1. Press the Saute button on the Instant Pot® and heat oil. Add ground beef. Stir-fry 5 minutes until browned. Press the Cancel button. Using a slotted spoon, transfer beef to a medium bowl. Set aside. Clean grease from pot.

2. Place macaroni in an even layer in pot. Pour enough water to come about 1⁄4″ over pasta. Lock lid.

3. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops. Unlock lid.

4 Drain any residual water. Add milk, cheese, butter, salt, and pepper. Add in cooked ground beef. Stir in the warmed pot until well combined. Serve warm.

Calories: 889 Fat: 34g Protein 46g Sodium: 1,518mg Fiber: 4g Carbohydrates: 86g Net Carbs: 84g Sugar 4g

Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

CLASSIC CHICKEN SALAD

For a light and bright Chicken Salad recipe, this one from “The No-Shop Instant Pot” by Meg Dow (Becky Winkler / Page Street Publishing Co.) that includes diced green apples, cranberries and Greek yogurt is a winner. The salad is great served as a sandwich (croissants highly recommended), over a bed of lettuce as a salad or on mini phyllo cups, crackers or endives as an appetizer.

What’s great about this cookbook is that recipes come with variations of a recipe, so you can truly work with what’s in your pantry. For the chicken salad recipes, in addition to Classic, there are recipes for Curry, Thai and Cranberry Chicken Salads.

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup green apple, diced
  • 1⁄4 cup dried cranberries
  • 1 teaspoon kosher salt
  • 1⁄8 teaspoon black pepper
  • 4 croissants, for serving

Add 1 cup of water in the bottom of your Instant Pot insert and add the trivet. Place the chicken on the trivet and close the lid. Make sure the valve is turned to the sealing position. Cook on manual, high pressure for 20 minutes.

Naturally release the pressure for 10 minutes then move the valve to venting. Let the chicken cool slightly then cut it into cubes.

Combine the chicken with the yogurt, mayonnaise, apple, cranberries, salt and black pepper until well incorporated. Serve in croissants.

Reprinted with permission from The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021.


Our favorite new Instant Pot recipes from new cookbooks that we’re loving

Instant Pot and multicookers continue to be as popular as ever.

From casual poblano rice and cheeseburger macaroni to fancier pork tenderloin with gravy and Italian wedding soup, testing multicooker recipes from cookbooks that have come out as of late have been wide-ranging and anything but boring.

Here are multicooker recipes from recently released cookbooks that we’re loving:

SEASONED PORK TENDERLOIN WITH GRAVY

It can be tricky to cook a pork tenderloin that comes out moist. This recipe that pressure cooks the tenderloin with chicken broth definitely helps. Then for good measure, there’s gravy built into this recipe from “Frugal Cooking with Your Instant Pot by Drew Maresco (Page Street Publishing, $21.99 reproduced with permission).

If you want a thick gravy, we found that switching it to the sautee setting and stirring it constantly gives it more heft. Be sure to use a silicone whisk to scrape up the brown bits at the bottom of the pan — that’s where the flavor is.

The recipe recommends serving it with mashed potatoes, which we found to be a perfect accompaniment since you can pour some gravy over this as well. There’s enough gravy to go around.

And since the book’s theme is on frugal cooking, it’s nice that recipes in this book come with how much each dish costs. This pork tenderloin recipe is a great deal ringing in at $1.07 per serving, but, trust us, it tastes way fancier.

  • 1 1⁄2 pounds pork tenderloin, cut into 2 pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon canola oil
  • 1 (14.5-oz) can chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Mashed potatoes, for serving (optional)

Season the pork with the salt, pepper, chili powder, onion powder and garlic powder. Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil. Add the pork and cook for 2 to 3 minutes per side.

Add the broth. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 15 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.

Remove the pork from the pot. Stir in the cornstarch mixture until thickened. Serve the pork with the gravy on top alongside mashed potatoes (if using).

Reprinted with permission from Frugal Cooking with Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020.

POBLANO RICE | ARROZ POBLANO

If you love the cilantro lime rice, then trying this isn’t much of a stretch. But instead of cilantro and lime, the rice from this recipe out of the pages of “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (Page Street Publishing, $17.99 reproduced with permission) is flavored with mild poblano peppers. It’s great to use for things like burritos or for building your own fajita bowl. Or, serve it as a side.

We found that we needed to roast the poblanos 4 minutes a side, or twice as long in our oven. And when it comes time to saute, we found that the medium setting worked great. And in Instant Pot speak, when it comes time to place the lid on the pot and press the Manual button, that means pressure cook on high.

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

  • 2 poblano peppers
  • 2 tablespoons butter, ghee or avocado oil
  • 1 cup long grain rice
  • 1 yellow onion
  • 4 fresh garlic cloves, crushed
  • 1 ½ teaspoon sea salt
  • ¼ cup chopped fresh cilantro
  • 1 ½ cups chicken broth
  • Freshly chopped cilantro, for garnish
  • Optional Fixings: Refried Beans, Pinto Beans or Black Beans

Preheat the oven to broil with a rack in the highest position.

Place the poblano peppers on a baking sheet and broil until they start to mildly blacken and blister, about 2 minutes per side depending on the heat of your broiler. Remove them from the oven and when cool to the touch, carefully peel the blackened skin off each pepper. Remove the stems and discard. You may also discard the seeds if you want less heat. Dice the peppers, then set aside.

Add the healthy fat of your choice to the Instant Pot and press “Saute.” When the fat has melted, add the rice, peppers, onion, garlic and salt, sauteing for 5 minutes, stirring occasionally. Add the cilantro and broth, giving it a good stir to fully incorporate. Press the “Keep Warm/Cancel” button.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Fluff the rice with a fork or wooden spoon and serve immediately garnished with fresh chopped cilantro and served with your favorite main dish and/or a side of beans.

GREEK STYLE GREEN BEANS AND POTATOES

This side dish in which green beans, potatoes and tomatoes cook together at the same time has a wonderful rustic, garden-fresh flair to it. What’s more is it has both your veggies and starches so no it’s a side dish that can standalone. And while presentation-wise it appears it took a while to put together, it’s a breeze to make. In this recipe from “Instant Pot Miracle Vegetarian Cookbook” (Houghton Mifflin Harcourt, $22.99) cookbook author Urvashi Pitre recommends serving it with feta cheese and crusty bread or with rice.

Active time: 5 minutes total time 30 minutes

  • 1 onion, diced
  • 2 cups peeled and cubed (1-inch) russet potatoes
  • 1½ cups diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh pepper
  • ¼ cup water
  • 4 cups frozen cut green beans or fresh green beans, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley

1. In the Instant Pot, combine the onion, potatoes, tomatoes, olive oil, sugar (if using), salt, pepper and water. Stir in the green beans.

2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure.

3. Stir in the lemon juice and parsley and serve.

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BEST ITALIAN WEDDING SOUP

The bells are ringing and it’s official — we’ve found our forever and ever go-to Instant Pot soup recipe. This flavor-packed dish from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns (Page Street Publishing, $21.99 reproduced with permission) has everything one could dream up in a soup with enough variety to keep you on your toes.

When cooking, we sometimes halve the amount of meatballs and add more broth as needed. We also occasionally double up on the leafy greens for maximum nutrition.

Total Cook Time: 35 minutes

Italian Wedding Soup from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns. (Nancy Ngo / Pioneer Press)

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup Greek yogurt
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 2 teaspoons onion powder
  • 1 ½ tablespoons minced garlic
  • 2 tablespoons ghee
  • 1 cup diced carrots
  • 1 cup Israeli couscous
  • 1 cup chopped greens (such as chard, spinach or kale)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • Grated Parmesan, for topping

1. Combine the ground beef, breadcrumbs, yogurt, Parmesan cheese, parsley, basil, oregano, salt, onion powder and garlic in a bowl and stir with a spatula. Then mix everything together with your hands until well blended. Pinch off 1 tablespoon-size amount of the mixture and roll it into a 1-inch meatball. Set it on a plate or non-wood cutting board. Keep going until you have used all the meatball mixture.

2. Turn the Instant Pot on to Saute. When the display reads “Hot,” add 1 tablespoon of ghee and half of the meatballs. Let the meatballs brown for 3 minutes without stirring. After 3 minutes, use a pair of tongs to flip the meatballs over and brown them for another 2 minutes. Remove the meatballs to a clean plate, then add 1 tablespoon of ghee and brown the remaining meatballs using the same process. Add the second batch of browned meatballs to the plate.

3. Pour in 1 cup of water into the now-empty Instant Pot and deglaze the bottom of the pan, scraping up any stuck pieces. Discard the water and loosened bits of food. Turn off the Instant Pot.

4. Return the meatballs to the pot, and add the carrots, couscous, greens, broth, 1 cup of water, and the salt. Stir once to incorporate. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure.

5. When cook time is complete, quick release the pressure. Serve the soup with grated Parmesan cheese and extra salt to taste.

Note: It is important not to move the meatballs before they have browned sufficiently. This will prevent them from breaking up.

SAN FRANCISCO RICE

Those who love this pilaf dish are in for a treat with this recipe from the pages of “Instant Pot Miracle Healthy Cookbook” by Urvashi Pitre (Houghton Mifflin Harcourt, $22.99). It’s not only easy to make, but the nice thing about a homemade version is that you can monitor the sodium in it without compromising on the taste. And by the way, we can vouch that the ingredient option of adding mixed frozen vegetables to the dish is a great idea.

Active time: 10 minutes total time: 35 minutes

  • 2 teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • ½ cup broken fideo or angel hair pasta (1 ounce)
  • ¾ cup long-grain white rice, rinsed and drained
  • ½ cup chopped onion
  • 1⅓ cups chicken broth, water, or low sodium vegetable broth
  • ½ to 1 cup frozen mixed vegetables (optional, see Note)
  • ½ cup shredded Parmesan cheese (optional)

1. In a small bowl, combine the parsley, salt, garlic powder, and turmeric. Stir until well combined.

2. Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the pasta, and cook, stirring frequently, until the pasta is browned, about 5 minutes.

3. Add the rice, onion, and spice mixture and stir well. Add the broth.

4. Scatter the vegetables on top, if using. Do not stir.

5. Secure the lid on the pot. Close the pressure release valve. Select

MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

6. Stir in the Parmesan cheese, if using, and serve.

NOTE: If you’d like to add vegetables to this, you can scatter a cup of frozen corn or frozen carrots and peas on top. Do not use fresh vegetables, as they will overcook, and do not use more than 1 cup of veggies, otherwise your proportions for water will be off.

Calories: 160 Total Fat: 5g Saturated Fat: 1g Sodium: 340mg Carbohydrates: 26g Fiber: 1g Sugars: 1g Protein: 4g

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

CHEESEBURGER MACARONI

In Minnesota, all things hot dish and casserole are welcome here. This multi-cooker recipe “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone (Simon & Schuster, Inc., $16.99) has all the things one could ask for in a macaroni casserole dish, except, you can make it all in one pot. Easy peasy? You betcha.

Hands-On Time: 5 minutes Cook Time: 9 minutes

  • 1 tablespoon olive oil
  • 1 pound 80/20 ground beef
  • 1 pound elbow macaroni
  • 1⁄4 cup whole milk
  • 11⁄2 cups shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper

1. Press the Saute button on the Instant Pot® and heat oil. Add ground beef. Stir-fry 5 minutes until browned. Press the Cancel button. Using a slotted spoon, transfer beef to a medium bowl. Set aside. Clean grease from pot.

2. Place macaroni in an even layer in pot. Pour enough water to come about 1⁄4″ over pasta. Lock lid.

3. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops. Unlock lid.

4 Drain any residual water. Add milk, cheese, butter, salt, and pepper. Add in cooked ground beef. Stir in the warmed pot until well combined. Serve warm.

Calories: 889 Fat: 34g Protein 46g Sodium: 1,518mg Fiber: 4g Carbohydrates: 86g Net Carbs: 84g Sugar 4g

Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

CLASSIC CHICKEN SALAD

For a light and bright Chicken Salad recipe, this one from “The No-Shop Instant Pot” by Meg Dow (Becky Winkler / Page Street Publishing Co.) that includes diced green apples, cranberries and Greek yogurt is a winner. The salad is great served as a sandwich (croissants highly recommended), over a bed of lettuce as a salad or on mini phyllo cups, crackers or endives as an appetizer.

What’s great about this cookbook is that recipes come with variations of a recipe, so you can truly work with what’s in your pantry. For the chicken salad recipes, in addition to Classic, there are recipes for Curry, Thai and Cranberry Chicken Salads.

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup green apple, diced
  • 1⁄4 cup dried cranberries
  • 1 teaspoon kosher salt
  • 1⁄8 teaspoon black pepper
  • 4 croissants, for serving

Add 1 cup of water in the bottom of your Instant Pot insert and add the trivet. Place the chicken on the trivet and close the lid. Make sure the valve is turned to the sealing position. Cook on manual, high pressure for 20 minutes.

Naturally release the pressure for 10 minutes then move the valve to venting. Let the chicken cool slightly then cut it into cubes.

Combine the chicken with the yogurt, mayonnaise, apple, cranberries, salt and black pepper until well incorporated. Serve in croissants.

Reprinted with permission from The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021.


Our favorite new Instant Pot recipes from new cookbooks that we’re loving

Instant Pot and multicookers continue to be as popular as ever.

From casual poblano rice and cheeseburger macaroni to fancier pork tenderloin with gravy and Italian wedding soup, testing multicooker recipes from cookbooks that have come out as of late have been wide-ranging and anything but boring.

Here are multicooker recipes from recently released cookbooks that we’re loving:

SEASONED PORK TENDERLOIN WITH GRAVY

It can be tricky to cook a pork tenderloin that comes out moist. This recipe that pressure cooks the tenderloin with chicken broth definitely helps. Then for good measure, there’s gravy built into this recipe from “Frugal Cooking with Your Instant Pot by Drew Maresco (Page Street Publishing, $21.99 reproduced with permission).

If you want a thick gravy, we found that switching it to the sautee setting and stirring it constantly gives it more heft. Be sure to use a silicone whisk to scrape up the brown bits at the bottom of the pan — that’s where the flavor is.

The recipe recommends serving it with mashed potatoes, which we found to be a perfect accompaniment since you can pour some gravy over this as well. There’s enough gravy to go around.

And since the book’s theme is on frugal cooking, it’s nice that recipes in this book come with how much each dish costs. This pork tenderloin recipe is a great deal ringing in at $1.07 per serving, but, trust us, it tastes way fancier.

  • 1 1⁄2 pounds pork tenderloin, cut into 2 pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon canola oil
  • 1 (14.5-oz) can chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Mashed potatoes, for serving (optional)

Season the pork with the salt, pepper, chili powder, onion powder and garlic powder. Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil. Add the pork and cook for 2 to 3 minutes per side.

Add the broth. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 15 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.

Remove the pork from the pot. Stir in the cornstarch mixture until thickened. Serve the pork with the gravy on top alongside mashed potatoes (if using).

Reprinted with permission from Frugal Cooking with Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020.

POBLANO RICE | ARROZ POBLANO

If you love the cilantro lime rice, then trying this isn’t much of a stretch. But instead of cilantro and lime, the rice from this recipe out of the pages of “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (Page Street Publishing, $17.99 reproduced with permission) is flavored with mild poblano peppers. It’s great to use for things like burritos or for building your own fajita bowl. Or, serve it as a side.

We found that we needed to roast the poblanos 4 minutes a side, or twice as long in our oven. And when it comes time to saute, we found that the medium setting worked great. And in Instant Pot speak, when it comes time to place the lid on the pot and press the Manual button, that means pressure cook on high.

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

  • 2 poblano peppers
  • 2 tablespoons butter, ghee or avocado oil
  • 1 cup long grain rice
  • 1 yellow onion
  • 4 fresh garlic cloves, crushed
  • 1 ½ teaspoon sea salt
  • ¼ cup chopped fresh cilantro
  • 1 ½ cups chicken broth
  • Freshly chopped cilantro, for garnish
  • Optional Fixings: Refried Beans, Pinto Beans or Black Beans

Preheat the oven to broil with a rack in the highest position.

Place the poblano peppers on a baking sheet and broil until they start to mildly blacken and blister, about 2 minutes per side depending on the heat of your broiler. Remove them from the oven and when cool to the touch, carefully peel the blackened skin off each pepper. Remove the stems and discard. You may also discard the seeds if you want less heat. Dice the peppers, then set aside.

Add the healthy fat of your choice to the Instant Pot and press “Saute.” When the fat has melted, add the rice, peppers, onion, garlic and salt, sauteing for 5 minutes, stirring occasionally. Add the cilantro and broth, giving it a good stir to fully incorporate. Press the “Keep Warm/Cancel” button.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Fluff the rice with a fork or wooden spoon and serve immediately garnished with fresh chopped cilantro and served with your favorite main dish and/or a side of beans.

GREEK STYLE GREEN BEANS AND POTATOES

This side dish in which green beans, potatoes and tomatoes cook together at the same time has a wonderful rustic, garden-fresh flair to it. What’s more is it has both your veggies and starches so no it’s a side dish that can standalone. And while presentation-wise it appears it took a while to put together, it’s a breeze to make. In this recipe from “Instant Pot Miracle Vegetarian Cookbook” (Houghton Mifflin Harcourt, $22.99) cookbook author Urvashi Pitre recommends serving it with feta cheese and crusty bread or with rice.

Active time: 5 minutes total time 30 minutes

  • 1 onion, diced
  • 2 cups peeled and cubed (1-inch) russet potatoes
  • 1½ cups diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh pepper
  • ¼ cup water
  • 4 cups frozen cut green beans or fresh green beans, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley

1. In the Instant Pot, combine the onion, potatoes, tomatoes, olive oil, sugar (if using), salt, pepper and water. Stir in the green beans.

2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure.

3. Stir in the lemon juice and parsley and serve.

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BEST ITALIAN WEDDING SOUP

The bells are ringing and it’s official — we’ve found our forever and ever go-to Instant Pot soup recipe. This flavor-packed dish from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns (Page Street Publishing, $21.99 reproduced with permission) has everything one could dream up in a soup with enough variety to keep you on your toes.

When cooking, we sometimes halve the amount of meatballs and add more broth as needed. We also occasionally double up on the leafy greens for maximum nutrition.

Total Cook Time: 35 minutes

Italian Wedding Soup from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns. (Nancy Ngo / Pioneer Press)

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup Greek yogurt
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 2 teaspoons onion powder
  • 1 ½ tablespoons minced garlic
  • 2 tablespoons ghee
  • 1 cup diced carrots
  • 1 cup Israeli couscous
  • 1 cup chopped greens (such as chard, spinach or kale)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • Grated Parmesan, for topping

1. Combine the ground beef, breadcrumbs, yogurt, Parmesan cheese, parsley, basil, oregano, salt, onion powder and garlic in a bowl and stir with a spatula. Then mix everything together with your hands until well blended. Pinch off 1 tablespoon-size amount of the mixture and roll it into a 1-inch meatball. Set it on a plate or non-wood cutting board. Keep going until you have used all the meatball mixture.

2. Turn the Instant Pot on to Saute. When the display reads “Hot,” add 1 tablespoon of ghee and half of the meatballs. Let the meatballs brown for 3 minutes without stirring. After 3 minutes, use a pair of tongs to flip the meatballs over and brown them for another 2 minutes. Remove the meatballs to a clean plate, then add 1 tablespoon of ghee and brown the remaining meatballs using the same process. Add the second batch of browned meatballs to the plate.

3. Pour in 1 cup of water into the now-empty Instant Pot and deglaze the bottom of the pan, scraping up any stuck pieces. Discard the water and loosened bits of food. Turn off the Instant Pot.

4. Return the meatballs to the pot, and add the carrots, couscous, greens, broth, 1 cup of water, and the salt. Stir once to incorporate. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure.

5. When cook time is complete, quick release the pressure. Serve the soup with grated Parmesan cheese and extra salt to taste.

Note: It is important not to move the meatballs before they have browned sufficiently. This will prevent them from breaking up.

SAN FRANCISCO RICE

Those who love this pilaf dish are in for a treat with this recipe from the pages of “Instant Pot Miracle Healthy Cookbook” by Urvashi Pitre (Houghton Mifflin Harcourt, $22.99). It’s not only easy to make, but the nice thing about a homemade version is that you can monitor the sodium in it without compromising on the taste. And by the way, we can vouch that the ingredient option of adding mixed frozen vegetables to the dish is a great idea.

Active time: 10 minutes total time: 35 minutes

  • 2 teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • ½ cup broken fideo or angel hair pasta (1 ounce)
  • ¾ cup long-grain white rice, rinsed and drained
  • ½ cup chopped onion
  • 1⅓ cups chicken broth, water, or low sodium vegetable broth
  • ½ to 1 cup frozen mixed vegetables (optional, see Note)
  • ½ cup shredded Parmesan cheese (optional)

1. In a small bowl, combine the parsley, salt, garlic powder, and turmeric. Stir until well combined.

2. Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the pasta, and cook, stirring frequently, until the pasta is browned, about 5 minutes.

3. Add the rice, onion, and spice mixture and stir well. Add the broth.

4. Scatter the vegetables on top, if using. Do not stir.

5. Secure the lid on the pot. Close the pressure release valve. Select

MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

6. Stir in the Parmesan cheese, if using, and serve.

NOTE: If you’d like to add vegetables to this, you can scatter a cup of frozen corn or frozen carrots and peas on top. Do not use fresh vegetables, as they will overcook, and do not use more than 1 cup of veggies, otherwise your proportions for water will be off.

Calories: 160 Total Fat: 5g Saturated Fat: 1g Sodium: 340mg Carbohydrates: 26g Fiber: 1g Sugars: 1g Protein: 4g

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

CHEESEBURGER MACARONI

In Minnesota, all things hot dish and casserole are welcome here. This multi-cooker recipe “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone (Simon & Schuster, Inc., $16.99) has all the things one could ask for in a macaroni casserole dish, except, you can make it all in one pot. Easy peasy? You betcha.

Hands-On Time: 5 minutes Cook Time: 9 minutes

  • 1 tablespoon olive oil
  • 1 pound 80/20 ground beef
  • 1 pound elbow macaroni
  • 1⁄4 cup whole milk
  • 11⁄2 cups shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper

1. Press the Saute button on the Instant Pot® and heat oil. Add ground beef. Stir-fry 5 minutes until browned. Press the Cancel button. Using a slotted spoon, transfer beef to a medium bowl. Set aside. Clean grease from pot.

2. Place macaroni in an even layer in pot. Pour enough water to come about 1⁄4″ over pasta. Lock lid.

3. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops. Unlock lid.

4 Drain any residual water. Add milk, cheese, butter, salt, and pepper. Add in cooked ground beef. Stir in the warmed pot until well combined. Serve warm.

Calories: 889 Fat: 34g Protein 46g Sodium: 1,518mg Fiber: 4g Carbohydrates: 86g Net Carbs: 84g Sugar 4g

Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

CLASSIC CHICKEN SALAD

For a light and bright Chicken Salad recipe, this one from “The No-Shop Instant Pot” by Meg Dow (Becky Winkler / Page Street Publishing Co.) that includes diced green apples, cranberries and Greek yogurt is a winner. The salad is great served as a sandwich (croissants highly recommended), over a bed of lettuce as a salad or on mini phyllo cups, crackers or endives as an appetizer.

What’s great about this cookbook is that recipes come with variations of a recipe, so you can truly work with what’s in your pantry. For the chicken salad recipes, in addition to Classic, there are recipes for Curry, Thai and Cranberry Chicken Salads.

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup green apple, diced
  • 1⁄4 cup dried cranberries
  • 1 teaspoon kosher salt
  • 1⁄8 teaspoon black pepper
  • 4 croissants, for serving

Add 1 cup of water in the bottom of your Instant Pot insert and add the trivet. Place the chicken on the trivet and close the lid. Make sure the valve is turned to the sealing position. Cook on manual, high pressure for 20 minutes.

Naturally release the pressure for 10 minutes then move the valve to venting. Let the chicken cool slightly then cut it into cubes.

Combine the chicken with the yogurt, mayonnaise, apple, cranberries, salt and black pepper until well incorporated. Serve in croissants.

Reprinted with permission from The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021.


Our favorite new Instant Pot recipes from new cookbooks that we’re loving

Instant Pot and multicookers continue to be as popular as ever.

From casual poblano rice and cheeseburger macaroni to fancier pork tenderloin with gravy and Italian wedding soup, testing multicooker recipes from cookbooks that have come out as of late have been wide-ranging and anything but boring.

Here are multicooker recipes from recently released cookbooks that we’re loving:

SEASONED PORK TENDERLOIN WITH GRAVY

It can be tricky to cook a pork tenderloin that comes out moist. This recipe that pressure cooks the tenderloin with chicken broth definitely helps. Then for good measure, there’s gravy built into this recipe from “Frugal Cooking with Your Instant Pot by Drew Maresco (Page Street Publishing, $21.99 reproduced with permission).

If you want a thick gravy, we found that switching it to the sautee setting and stirring it constantly gives it more heft. Be sure to use a silicone whisk to scrape up the brown bits at the bottom of the pan — that’s where the flavor is.

The recipe recommends serving it with mashed potatoes, which we found to be a perfect accompaniment since you can pour some gravy over this as well. There’s enough gravy to go around.

And since the book’s theme is on frugal cooking, it’s nice that recipes in this book come with how much each dish costs. This pork tenderloin recipe is a great deal ringing in at $1.07 per serving, but, trust us, it tastes way fancier.

  • 1 1⁄2 pounds pork tenderloin, cut into 2 pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon canola oil
  • 1 (14.5-oz) can chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Mashed potatoes, for serving (optional)

Season the pork with the salt, pepper, chili powder, onion powder and garlic powder. Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil. Add the pork and cook for 2 to 3 minutes per side.

Add the broth. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 15 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.

Remove the pork from the pot. Stir in the cornstarch mixture until thickened. Serve the pork with the gravy on top alongside mashed potatoes (if using).

Reprinted with permission from Frugal Cooking with Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020.

POBLANO RICE | ARROZ POBLANO

If you love the cilantro lime rice, then trying this isn’t much of a stretch. But instead of cilantro and lime, the rice from this recipe out of the pages of “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (Page Street Publishing, $17.99 reproduced with permission) is flavored with mild poblano peppers. It’s great to use for things like burritos or for building your own fajita bowl. Or, serve it as a side.

We found that we needed to roast the poblanos 4 minutes a side, or twice as long in our oven. And when it comes time to saute, we found that the medium setting worked great. And in Instant Pot speak, when it comes time to place the lid on the pot and press the Manual button, that means pressure cook on high.

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

  • 2 poblano peppers
  • 2 tablespoons butter, ghee or avocado oil
  • 1 cup long grain rice
  • 1 yellow onion
  • 4 fresh garlic cloves, crushed
  • 1 ½ teaspoon sea salt
  • ¼ cup chopped fresh cilantro
  • 1 ½ cups chicken broth
  • Freshly chopped cilantro, for garnish
  • Optional Fixings: Refried Beans, Pinto Beans or Black Beans

Preheat the oven to broil with a rack in the highest position.

Place the poblano peppers on a baking sheet and broil until they start to mildly blacken and blister, about 2 minutes per side depending on the heat of your broiler. Remove them from the oven and when cool to the touch, carefully peel the blackened skin off each pepper. Remove the stems and discard. You may also discard the seeds if you want less heat. Dice the peppers, then set aside.

Add the healthy fat of your choice to the Instant Pot and press “Saute.” When the fat has melted, add the rice, peppers, onion, garlic and salt, sauteing for 5 minutes, stirring occasionally. Add the cilantro and broth, giving it a good stir to fully incorporate. Press the “Keep Warm/Cancel” button.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Fluff the rice with a fork or wooden spoon and serve immediately garnished with fresh chopped cilantro and served with your favorite main dish and/or a side of beans.

GREEK STYLE GREEN BEANS AND POTATOES

This side dish in which green beans, potatoes and tomatoes cook together at the same time has a wonderful rustic, garden-fresh flair to it. What’s more is it has both your veggies and starches so no it’s a side dish that can standalone. And while presentation-wise it appears it took a while to put together, it’s a breeze to make. In this recipe from “Instant Pot Miracle Vegetarian Cookbook” (Houghton Mifflin Harcourt, $22.99) cookbook author Urvashi Pitre recommends serving it with feta cheese and crusty bread or with rice.

Active time: 5 minutes total time 30 minutes

  • 1 onion, diced
  • 2 cups peeled and cubed (1-inch) russet potatoes
  • 1½ cups diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh pepper
  • ¼ cup water
  • 4 cups frozen cut green beans or fresh green beans, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley

1. In the Instant Pot, combine the onion, potatoes, tomatoes, olive oil, sugar (if using), salt, pepper and water. Stir in the green beans.

2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure.

3. Stir in the lemon juice and parsley and serve.

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BEST ITALIAN WEDDING SOUP

The bells are ringing and it’s official — we’ve found our forever and ever go-to Instant Pot soup recipe. This flavor-packed dish from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns (Page Street Publishing, $21.99 reproduced with permission) has everything one could dream up in a soup with enough variety to keep you on your toes.

When cooking, we sometimes halve the amount of meatballs and add more broth as needed. We also occasionally double up on the leafy greens for maximum nutrition.

Total Cook Time: 35 minutes

Italian Wedding Soup from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns. (Nancy Ngo / Pioneer Press)

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup Greek yogurt
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 2 teaspoons onion powder
  • 1 ½ tablespoons minced garlic
  • 2 tablespoons ghee
  • 1 cup diced carrots
  • 1 cup Israeli couscous
  • 1 cup chopped greens (such as chard, spinach or kale)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • Grated Parmesan, for topping

1. Combine the ground beef, breadcrumbs, yogurt, Parmesan cheese, parsley, basil, oregano, salt, onion powder and garlic in a bowl and stir with a spatula. Then mix everything together with your hands until well blended. Pinch off 1 tablespoon-size amount of the mixture and roll it into a 1-inch meatball. Set it on a plate or non-wood cutting board. Keep going until you have used all the meatball mixture.

2. Turn the Instant Pot on to Saute. When the display reads “Hot,” add 1 tablespoon of ghee and half of the meatballs. Let the meatballs brown for 3 minutes without stirring. After 3 minutes, use a pair of tongs to flip the meatballs over and brown them for another 2 minutes. Remove the meatballs to a clean plate, then add 1 tablespoon of ghee and brown the remaining meatballs using the same process. Add the second batch of browned meatballs to the plate.

3. Pour in 1 cup of water into the now-empty Instant Pot and deglaze the bottom of the pan, scraping up any stuck pieces. Discard the water and loosened bits of food. Turn off the Instant Pot.

4. Return the meatballs to the pot, and add the carrots, couscous, greens, broth, 1 cup of water, and the salt. Stir once to incorporate. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure.

5. When cook time is complete, quick release the pressure. Serve the soup with grated Parmesan cheese and extra salt to taste.

Note: It is important not to move the meatballs before they have browned sufficiently. This will prevent them from breaking up.

SAN FRANCISCO RICE

Those who love this pilaf dish are in for a treat with this recipe from the pages of “Instant Pot Miracle Healthy Cookbook” by Urvashi Pitre (Houghton Mifflin Harcourt, $22.99). It’s not only easy to make, but the nice thing about a homemade version is that you can monitor the sodium in it without compromising on the taste. And by the way, we can vouch that the ingredient option of adding mixed frozen vegetables to the dish is a great idea.

Active time: 10 minutes total time: 35 minutes

  • 2 teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • ½ cup broken fideo or angel hair pasta (1 ounce)
  • ¾ cup long-grain white rice, rinsed and drained
  • ½ cup chopped onion
  • 1⅓ cups chicken broth, water, or low sodium vegetable broth
  • ½ to 1 cup frozen mixed vegetables (optional, see Note)
  • ½ cup shredded Parmesan cheese (optional)

1. In a small bowl, combine the parsley, salt, garlic powder, and turmeric. Stir until well combined.

2. Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the pasta, and cook, stirring frequently, until the pasta is browned, about 5 minutes.

3. Add the rice, onion, and spice mixture and stir well. Add the broth.

4. Scatter the vegetables on top, if using. Do not stir.

5. Secure the lid on the pot. Close the pressure release valve. Select

MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

6. Stir in the Parmesan cheese, if using, and serve.

NOTE: If you’d like to add vegetables to this, you can scatter a cup of frozen corn or frozen carrots and peas on top. Do not use fresh vegetables, as they will overcook, and do not use more than 1 cup of veggies, otherwise your proportions for water will be off.

Calories: 160 Total Fat: 5g Saturated Fat: 1g Sodium: 340mg Carbohydrates: 26g Fiber: 1g Sugars: 1g Protein: 4g

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

CHEESEBURGER MACARONI

In Minnesota, all things hot dish and casserole are welcome here. This multi-cooker recipe “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone (Simon & Schuster, Inc., $16.99) has all the things one could ask for in a macaroni casserole dish, except, you can make it all in one pot. Easy peasy? You betcha.

Hands-On Time: 5 minutes Cook Time: 9 minutes

  • 1 tablespoon olive oil
  • 1 pound 80/20 ground beef
  • 1 pound elbow macaroni
  • 1⁄4 cup whole milk
  • 11⁄2 cups shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper

1. Press the Saute button on the Instant Pot® and heat oil. Add ground beef. Stir-fry 5 minutes until browned. Press the Cancel button. Using a slotted spoon, transfer beef to a medium bowl. Set aside. Clean grease from pot.

2. Place macaroni in an even layer in pot. Pour enough water to come about 1⁄4″ over pasta. Lock lid.

3. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops. Unlock lid.

4 Drain any residual water. Add milk, cheese, butter, salt, and pepper. Add in cooked ground beef. Stir in the warmed pot until well combined. Serve warm.

Calories: 889 Fat: 34g Protein 46g Sodium: 1,518mg Fiber: 4g Carbohydrates: 86g Net Carbs: 84g Sugar 4g

Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

CLASSIC CHICKEN SALAD

For a light and bright Chicken Salad recipe, this one from “The No-Shop Instant Pot” by Meg Dow (Becky Winkler / Page Street Publishing Co.) that includes diced green apples, cranberries and Greek yogurt is a winner. The salad is great served as a sandwich (croissants highly recommended), over a bed of lettuce as a salad or on mini phyllo cups, crackers or endives as an appetizer.

What’s great about this cookbook is that recipes come with variations of a recipe, so you can truly work with what’s in your pantry. For the chicken salad recipes, in addition to Classic, there are recipes for Curry, Thai and Cranberry Chicken Salads.

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup green apple, diced
  • 1⁄4 cup dried cranberries
  • 1 teaspoon kosher salt
  • 1⁄8 teaspoon black pepper
  • 4 croissants, for serving

Add 1 cup of water in the bottom of your Instant Pot insert and add the trivet. Place the chicken on the trivet and close the lid. Make sure the valve is turned to the sealing position. Cook on manual, high pressure for 20 minutes.

Naturally release the pressure for 10 minutes then move the valve to venting. Let the chicken cool slightly then cut it into cubes.

Combine the chicken with the yogurt, mayonnaise, apple, cranberries, salt and black pepper until well incorporated. Serve in croissants.

Reprinted with permission from The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021.


Our favorite new Instant Pot recipes from new cookbooks that we’re loving

Instant Pot and multicookers continue to be as popular as ever.

From casual poblano rice and cheeseburger macaroni to fancier pork tenderloin with gravy and Italian wedding soup, testing multicooker recipes from cookbooks that have come out as of late have been wide-ranging and anything but boring.

Here are multicooker recipes from recently released cookbooks that we’re loving:

SEASONED PORK TENDERLOIN WITH GRAVY

It can be tricky to cook a pork tenderloin that comes out moist. This recipe that pressure cooks the tenderloin with chicken broth definitely helps. Then for good measure, there’s gravy built into this recipe from “Frugal Cooking with Your Instant Pot by Drew Maresco (Page Street Publishing, $21.99 reproduced with permission).

If you want a thick gravy, we found that switching it to the sautee setting and stirring it constantly gives it more heft. Be sure to use a silicone whisk to scrape up the brown bits at the bottom of the pan — that’s where the flavor is.

The recipe recommends serving it with mashed potatoes, which we found to be a perfect accompaniment since you can pour some gravy over this as well. There’s enough gravy to go around.

And since the book’s theme is on frugal cooking, it’s nice that recipes in this book come with how much each dish costs. This pork tenderloin recipe is a great deal ringing in at $1.07 per serving, but, trust us, it tastes way fancier.

  • 1 1⁄2 pounds pork tenderloin, cut into 2 pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon canola oil
  • 1 (14.5-oz) can chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Mashed potatoes, for serving (optional)

Season the pork with the salt, pepper, chili powder, onion powder and garlic powder. Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil. Add the pork and cook for 2 to 3 minutes per side.

Add the broth. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 15 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.

Remove the pork from the pot. Stir in the cornstarch mixture until thickened. Serve the pork with the gravy on top alongside mashed potatoes (if using).

Reprinted with permission from Frugal Cooking with Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020.

POBLANO RICE | ARROZ POBLANO

If you love the cilantro lime rice, then trying this isn’t much of a stretch. But instead of cilantro and lime, the rice from this recipe out of the pages of “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (Page Street Publishing, $17.99 reproduced with permission) is flavored with mild poblano peppers. It’s great to use for things like burritos or for building your own fajita bowl. Or, serve it as a side.

We found that we needed to roast the poblanos 4 minutes a side, or twice as long in our oven. And when it comes time to saute, we found that the medium setting worked great. And in Instant Pot speak, when it comes time to place the lid on the pot and press the Manual button, that means pressure cook on high.

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

  • 2 poblano peppers
  • 2 tablespoons butter, ghee or avocado oil
  • 1 cup long grain rice
  • 1 yellow onion
  • 4 fresh garlic cloves, crushed
  • 1 ½ teaspoon sea salt
  • ¼ cup chopped fresh cilantro
  • 1 ½ cups chicken broth
  • Freshly chopped cilantro, for garnish
  • Optional Fixings: Refried Beans, Pinto Beans or Black Beans

Preheat the oven to broil with a rack in the highest position.

Place the poblano peppers on a baking sheet and broil until they start to mildly blacken and blister, about 2 minutes per side depending on the heat of your broiler. Remove them from the oven and when cool to the touch, carefully peel the blackened skin off each pepper. Remove the stems and discard. You may also discard the seeds if you want less heat. Dice the peppers, then set aside.

Add the healthy fat of your choice to the Instant Pot and press “Saute.” When the fat has melted, add the rice, peppers, onion, garlic and salt, sauteing for 5 minutes, stirring occasionally. Add the cilantro and broth, giving it a good stir to fully incorporate. Press the “Keep Warm/Cancel” button.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Fluff the rice with a fork or wooden spoon and serve immediately garnished with fresh chopped cilantro and served with your favorite main dish and/or a side of beans.

GREEK STYLE GREEN BEANS AND POTATOES

This side dish in which green beans, potatoes and tomatoes cook together at the same time has a wonderful rustic, garden-fresh flair to it. What’s more is it has both your veggies and starches so no it’s a side dish that can standalone. And while presentation-wise it appears it took a while to put together, it’s a breeze to make. In this recipe from “Instant Pot Miracle Vegetarian Cookbook” (Houghton Mifflin Harcourt, $22.99) cookbook author Urvashi Pitre recommends serving it with feta cheese and crusty bread or with rice.

Active time: 5 minutes total time 30 minutes

  • 1 onion, diced
  • 2 cups peeled and cubed (1-inch) russet potatoes
  • 1½ cups diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh pepper
  • ¼ cup water
  • 4 cups frozen cut green beans or fresh green beans, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley

1. In the Instant Pot, combine the onion, potatoes, tomatoes, olive oil, sugar (if using), salt, pepper and water. Stir in the green beans.

2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure.

3. Stir in the lemon juice and parsley and serve.

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BEST ITALIAN WEDDING SOUP

The bells are ringing and it’s official — we’ve found our forever and ever go-to Instant Pot soup recipe. This flavor-packed dish from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns (Page Street Publishing, $21.99 reproduced with permission) has everything one could dream up in a soup with enough variety to keep you on your toes.

When cooking, we sometimes halve the amount of meatballs and add more broth as needed. We also occasionally double up on the leafy greens for maximum nutrition.

Total Cook Time: 35 minutes

Italian Wedding Soup from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns. (Nancy Ngo / Pioneer Press)

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup Greek yogurt
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 2 teaspoons onion powder
  • 1 ½ tablespoons minced garlic
  • 2 tablespoons ghee
  • 1 cup diced carrots
  • 1 cup Israeli couscous
  • 1 cup chopped greens (such as chard, spinach or kale)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • Grated Parmesan, for topping

1. Combine the ground beef, breadcrumbs, yogurt, Parmesan cheese, parsley, basil, oregano, salt, onion powder and garlic in a bowl and stir with a spatula. Then mix everything together with your hands until well blended. Pinch off 1 tablespoon-size amount of the mixture and roll it into a 1-inch meatball. Set it on a plate or non-wood cutting board. Keep going until you have used all the meatball mixture.

2. Turn the Instant Pot on to Saute. When the display reads “Hot,” add 1 tablespoon of ghee and half of the meatballs. Let the meatballs brown for 3 minutes without stirring. After 3 minutes, use a pair of tongs to flip the meatballs over and brown them for another 2 minutes. Remove the meatballs to a clean plate, then add 1 tablespoon of ghee and brown the remaining meatballs using the same process. Add the second batch of browned meatballs to the plate.

3. Pour in 1 cup of water into the now-empty Instant Pot and deglaze the bottom of the pan, scraping up any stuck pieces. Discard the water and loosened bits of food. Turn off the Instant Pot.

4. Return the meatballs to the pot, and add the carrots, couscous, greens, broth, 1 cup of water, and the salt. Stir once to incorporate. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure.

5. When cook time is complete, quick release the pressure. Serve the soup with grated Parmesan cheese and extra salt to taste.

Note: It is important not to move the meatballs before they have browned sufficiently. This will prevent them from breaking up.

SAN FRANCISCO RICE

Those who love this pilaf dish are in for a treat with this recipe from the pages of “Instant Pot Miracle Healthy Cookbook” by Urvashi Pitre (Houghton Mifflin Harcourt, $22.99). It’s not only easy to make, but the nice thing about a homemade version is that you can monitor the sodium in it without compromising on the taste. And by the way, we can vouch that the ingredient option of adding mixed frozen vegetables to the dish is a great idea.

Active time: 10 minutes total time: 35 minutes

  • 2 teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • ½ cup broken fideo or angel hair pasta (1 ounce)
  • ¾ cup long-grain white rice, rinsed and drained
  • ½ cup chopped onion
  • 1⅓ cups chicken broth, water, or low sodium vegetable broth
  • ½ to 1 cup frozen mixed vegetables (optional, see Note)
  • ½ cup shredded Parmesan cheese (optional)

1. In a small bowl, combine the parsley, salt, garlic powder, and turmeric. Stir until well combined.

2. Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the pasta, and cook, stirring frequently, until the pasta is browned, about 5 minutes.

3. Add the rice, onion, and spice mixture and stir well. Add the broth.

4. Scatter the vegetables on top, if using. Do not stir.

5. Secure the lid on the pot. Close the pressure release valve. Select

MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

6. Stir in the Parmesan cheese, if using, and serve.

NOTE: If you’d like to add vegetables to this, you can scatter a cup of frozen corn or frozen carrots and peas on top. Do not use fresh vegetables, as they will overcook, and do not use more than 1 cup of veggies, otherwise your proportions for water will be off.

Calories: 160 Total Fat: 5g Saturated Fat: 1g Sodium: 340mg Carbohydrates: 26g Fiber: 1g Sugars: 1g Protein: 4g

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

CHEESEBURGER MACARONI

In Minnesota, all things hot dish and casserole are welcome here. This multi-cooker recipe “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone (Simon & Schuster, Inc., $16.99) has all the things one could ask for in a macaroni casserole dish, except, you can make it all in one pot. Easy peasy? You betcha.

Hands-On Time: 5 minutes Cook Time: 9 minutes

  • 1 tablespoon olive oil
  • 1 pound 80/20 ground beef
  • 1 pound elbow macaroni
  • 1⁄4 cup whole milk
  • 11⁄2 cups shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper

1. Press the Saute button on the Instant Pot® and heat oil. Add ground beef. Stir-fry 5 minutes until browned. Press the Cancel button. Using a slotted spoon, transfer beef to a medium bowl. Set aside. Clean grease from pot.

2. Place macaroni in an even layer in pot. Pour enough water to come about 1⁄4″ over pasta. Lock lid.

3. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops. Unlock lid.

4 Drain any residual water. Add milk, cheese, butter, salt, and pepper. Add in cooked ground beef. Stir in the warmed pot until well combined. Serve warm.

Calories: 889 Fat: 34g Protein 46g Sodium: 1,518mg Fiber: 4g Carbohydrates: 86g Net Carbs: 84g Sugar 4g

Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

CLASSIC CHICKEN SALAD

For a light and bright Chicken Salad recipe, this one from “The No-Shop Instant Pot” by Meg Dow (Becky Winkler / Page Street Publishing Co.) that includes diced green apples, cranberries and Greek yogurt is a winner. The salad is great served as a sandwich (croissants highly recommended), over a bed of lettuce as a salad or on mini phyllo cups, crackers or endives as an appetizer.

What’s great about this cookbook is that recipes come with variations of a recipe, so you can truly work with what’s in your pantry. For the chicken salad recipes, in addition to Classic, there are recipes for Curry, Thai and Cranberry Chicken Salads.

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup green apple, diced
  • 1⁄4 cup dried cranberries
  • 1 teaspoon kosher salt
  • 1⁄8 teaspoon black pepper
  • 4 croissants, for serving

Add 1 cup of water in the bottom of your Instant Pot insert and add the trivet. Place the chicken on the trivet and close the lid. Make sure the valve is turned to the sealing position. Cook on manual, high pressure for 20 minutes.

Naturally release the pressure for 10 minutes then move the valve to venting. Let the chicken cool slightly then cut it into cubes.

Combine the chicken with the yogurt, mayonnaise, apple, cranberries, salt and black pepper until well incorporated. Serve in croissants.

Reprinted with permission from The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021.


Our favorite new Instant Pot recipes from new cookbooks that we’re loving

Instant Pot and multicookers continue to be as popular as ever.

From casual poblano rice and cheeseburger macaroni to fancier pork tenderloin with gravy and Italian wedding soup, testing multicooker recipes from cookbooks that have come out as of late have been wide-ranging and anything but boring.

Here are multicooker recipes from recently released cookbooks that we’re loving:

SEASONED PORK TENDERLOIN WITH GRAVY

It can be tricky to cook a pork tenderloin that comes out moist. This recipe that pressure cooks the tenderloin with chicken broth definitely helps. Then for good measure, there’s gravy built into this recipe from “Frugal Cooking with Your Instant Pot by Drew Maresco (Page Street Publishing, $21.99 reproduced with permission).

If you want a thick gravy, we found that switching it to the sautee setting and stirring it constantly gives it more heft. Be sure to use a silicone whisk to scrape up the brown bits at the bottom of the pan — that’s where the flavor is.

The recipe recommends serving it with mashed potatoes, which we found to be a perfect accompaniment since you can pour some gravy over this as well. There’s enough gravy to go around.

And since the book’s theme is on frugal cooking, it’s nice that recipes in this book come with how much each dish costs. This pork tenderloin recipe is a great deal ringing in at $1.07 per serving, but, trust us, it tastes way fancier.

  • 1 1⁄2 pounds pork tenderloin, cut into 2 pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon canola oil
  • 1 (14.5-oz) can chicken broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Mashed potatoes, for serving (optional)

Season the pork with the salt, pepper, chili powder, onion powder and garlic powder. Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil. Add the pork and cook for 2 to 3 minutes per side.

Add the broth. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 15 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.

Remove the pork from the pot. Stir in the cornstarch mixture until thickened. Serve the pork with the gravy on top alongside mashed potatoes (if using).

Reprinted with permission from Frugal Cooking with Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020.

POBLANO RICE | ARROZ POBLANO

If you love the cilantro lime rice, then trying this isn’t much of a stretch. But instead of cilantro and lime, the rice from this recipe out of the pages of “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (Page Street Publishing, $17.99 reproduced with permission) is flavored with mild poblano peppers. It’s great to use for things like burritos or for building your own fajita bowl. Or, serve it as a side.

We found that we needed to roast the poblanos 4 minutes a side, or twice as long in our oven. And when it comes time to saute, we found that the medium setting worked great. And in Instant Pot speak, when it comes time to place the lid on the pot and press the Manual button, that means pressure cook on high.

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

  • 2 poblano peppers
  • 2 tablespoons butter, ghee or avocado oil
  • 1 cup long grain rice
  • 1 yellow onion
  • 4 fresh garlic cloves, crushed
  • 1 ½ teaspoon sea salt
  • ¼ cup chopped fresh cilantro
  • 1 ½ cups chicken broth
  • Freshly chopped cilantro, for garnish
  • Optional Fixings: Refried Beans, Pinto Beans or Black Beans

Preheat the oven to broil with a rack in the highest position.

Place the poblano peppers on a baking sheet and broil until they start to mildly blacken and blister, about 2 minutes per side depending on the heat of your broiler. Remove them from the oven and when cool to the touch, carefully peel the blackened skin off each pepper. Remove the stems and discard. You may also discard the seeds if you want less heat. Dice the peppers, then set aside.

Add the healthy fat of your choice to the Instant Pot and press “Saute.” When the fat has melted, add the rice, peppers, onion, garlic and salt, sauteing for 5 minutes, stirring occasionally. Add the cilantro and broth, giving it a good stir to fully incorporate. Press the “Keep Warm/Cancel” button.

Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Fluff the rice with a fork or wooden spoon and serve immediately garnished with fresh chopped cilantro and served with your favorite main dish and/or a side of beans.

GREEK STYLE GREEN BEANS AND POTATOES

This side dish in which green beans, potatoes and tomatoes cook together at the same time has a wonderful rustic, garden-fresh flair to it. What’s more is it has both your veggies and starches so no it’s a side dish that can standalone. And while presentation-wise it appears it took a while to put together, it’s a breeze to make. In this recipe from “Instant Pot Miracle Vegetarian Cookbook” (Houghton Mifflin Harcourt, $22.99) cookbook author Urvashi Pitre recommends serving it with feta cheese and crusty bread or with rice.

Active time: 5 minutes total time 30 minutes

  • 1 onion, diced
  • 2 cups peeled and cubed (1-inch) russet potatoes
  • 1½ cups diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh pepper
  • ¼ cup water
  • 4 cups frozen cut green beans or fresh green beans, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley

1. In the Instant Pot, combine the onion, potatoes, tomatoes, olive oil, sugar (if using), salt, pepper and water. Stir in the green beans.

2. Secure the lid on the pot. Close the pressure release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure.

3. Stir in the lemon juice and parsley and serve.

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

BEST ITALIAN WEDDING SOUP

The bells are ringing and it’s official — we’ve found our forever and ever go-to Instant Pot soup recipe. This flavor-packed dish from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns (Page Street Publishing, $21.99 reproduced with permission) has everything one could dream up in a soup with enough variety to keep you on your toes.

When cooking, we sometimes halve the amount of meatballs and add more broth as needed. We also occasionally double up on the leafy greens for maximum nutrition.

Total Cook Time: 35 minutes

Italian Wedding Soup from “Family Meals from Scratch in Your Instant Pot” by Lisa Burns. (Nancy Ngo / Pioneer Press)

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup Greek yogurt
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 2 teaspoons onion powder
  • 1 ½ tablespoons minced garlic
  • 2 tablespoons ghee
  • 1 cup diced carrots
  • 1 cup Israeli couscous
  • 1 cup chopped greens (such as chard, spinach or kale)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • Grated Parmesan, for topping

1. Combine the ground beef, breadcrumbs, yogurt, Parmesan cheese, parsley, basil, oregano, salt, onion powder and garlic in a bowl and stir with a spatula. Then mix everything together with your hands until well blended. Pinch off 1 tablespoon-size amount of the mixture and roll it into a 1-inch meatball. Set it on a plate or non-wood cutting board. Keep going until you have used all the meatball mixture.

2. Turn the Instant Pot on to Saute. When the display reads “Hot,” add 1 tablespoon of ghee and half of the meatballs. Let the meatballs brown for 3 minutes without stirring. After 3 minutes, use a pair of tongs to flip the meatballs over and brown them for another 2 minutes. Remove the meatballs to a clean plate, then add 1 tablespoon of ghee and brown the remaining meatballs using the same process. Add the second batch of browned meatballs to the plate.

3. Pour in 1 cup of water into the now-empty Instant Pot and deglaze the bottom of the pan, scraping up any stuck pieces. Discard the water and loosened bits of food. Turn off the Instant Pot.

4. Return the meatballs to the pot, and add the carrots, couscous, greens, broth, 1 cup of water, and the salt. Stir once to incorporate. Place the lid on the Instant Pot, turn the valve to Sealing, and set the cook time for 5 minutes on high pressure.

5. When cook time is complete, quick release the pressure. Serve the soup with grated Parmesan cheese and extra salt to taste.

Note: It is important not to move the meatballs before they have browned sufficiently. This will prevent them from breaking up.

SAN FRANCISCO RICE

Those who love this pilaf dish are in for a treat with this recipe from the pages of “Instant Pot Miracle Healthy Cookbook” by Urvashi Pitre (Houghton Mifflin Harcourt, $22.99). It’s not only easy to make, but the nice thing about a homemade version is that you can monitor the sodium in it without compromising on the taste. And by the way, we can vouch that the ingredient option of adding mixed frozen vegetables to the dish is a great idea.

Active time: 10 minutes total time: 35 minutes

  • 2 teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • ½ cup broken fideo or angel hair pasta (1 ounce)
  • ¾ cup long-grain white rice, rinsed and drained
  • ½ cup chopped onion
  • 1⅓ cups chicken broth, water, or low sodium vegetable broth
  • ½ to 1 cup frozen mixed vegetables (optional, see Note)
  • ½ cup shredded Parmesan cheese (optional)

1. In a small bowl, combine the parsley, salt, garlic powder, and turmeric. Stir until well combined.

2. Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the pasta, and cook, stirring frequently, until the pasta is browned, about 5 minutes.

3. Add the rice, onion, and spice mixture and stir well. Add the broth.

4. Scatter the vegetables on top, if using. Do not stir.

5. Secure the lid on the pot. Close the pressure release valve. Select

MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

6. Stir in the Parmesan cheese, if using, and serve.

NOTE: If you’d like to add vegetables to this, you can scatter a cup of frozen corn or frozen carrots and peas on top. Do not use fresh vegetables, as they will overcook, and do not use more than 1 cup of veggies, otherwise your proportions for water will be off.

Calories: 160 Total Fat: 5g Saturated Fat: 1g Sodium: 340mg Carbohydrates: 26g Fiber: 1g Sugars: 1g Protein: 4g

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

CHEESEBURGER MACARONI

In Minnesota, all things hot dish and casserole are welcome here. This multi-cooker recipe “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone (Simon & Schuster, Inc., $16.99) has all the things one could ask for in a macaroni casserole dish, except, you can make it all in one pot. Easy peasy? You betcha.

Hands-On Time: 5 minutes Cook Time: 9 minutes

  • 1 tablespoon olive oil
  • 1 pound 80/20 ground beef
  • 1 pound elbow macaroni
  • 1⁄4 cup whole milk
  • 11⁄2 cups shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1⁄2 teaspoon ground black pepper

1. Press the Saute button on the Instant Pot® and heat oil. Add ground beef. Stir-fry 5 minutes until browned. Press the Cancel button. Using a slotted spoon, transfer beef to a medium bowl. Set aside. Clean grease from pot.

2. Place macaroni in an even layer in pot. Pour enough water to come about 1⁄4″ over pasta. Lock lid.

3. Press the Manual or Pressure Cook button and adjust time to 4 minutes. When timer beeps, let pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops. Unlock lid.

4 Drain any residual water. Add milk, cheese, butter, salt, and pepper. Add in cooked ground beef. Stir in the warmed pot until well combined. Serve warm.

Calories: 889 Fat: 34g Protein 46g Sodium: 1,518mg Fiber: 4g Carbohydrates: 86g Net Carbs: 84g Sugar 4g

Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

CLASSIC CHICKEN SALAD

For a light and bright Chicken Salad recipe, this one from “The No-Shop Instant Pot” by Meg Dow (Becky Winkler / Page Street Publishing Co.) that includes diced green apples, cranberries and Greek yogurt is a winner. The salad is great served as a sandwich (croissants highly recommended), over a bed of lettuce as a salad or on mini phyllo cups, crackers or endives as an appetizer.

What’s great about this cookbook is that recipes come with variations of a recipe, so you can truly work with what’s in your pantry. For the chicken salad recipes, in addition to Classic, there are recipes for Curry, Thai and Cranberry Chicken Salads.

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 cup green apple, diced
  • 1⁄4 cup dried cranberries
  • 1 teaspoon kosher salt
  • 1⁄8 teaspoon black pepper
  • 4 croissants, for serving

Add 1 cup of water in the bottom of your Instant Pot insert and add the trivet. Place the chicken on the trivet and close the lid. Make sure the valve is turned to the sealing position. Cook on manual, high pressure for 20 minutes.

Naturally release the pressure for 10 minutes then move the valve to venting. Let the chicken cool slightly then cut it into cubes.

Combine the chicken with the yogurt, mayonnaise, apple, cranberries, salt and black pepper until well incorporated. Serve in croissants.

Reprinted with permission from The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021.


Watch the video: FAKE Pixar Animation Studios Celebrating 35 Years Variant Logo Remake (February 2023).