These days, an Instant Pot is as common a kitchen appliance as a —but it can do so much more. The multi-cooker does indeed master slow-cooked classics, as shown in these Instant Pot recipes for red wine-bolstered and . It’s also a tremendous timesaver when you use the pressure […]
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These days, an Instant Pot is as common a kitchen appliance as a —but it can do so much more. The multi-cooker does indeed master slow-cooked classics, as shown in these Instant Pot recipes for red wine-bolstered and . It's also a tremendous timesaver when you use the pressure cooker setting for recipes like cookbook author Andrea Nguyen's , or her , Ann Taylor Pittman's , or even an ultra-quick and grill-free . Read on for more ways to coax the most from your Instant Pot.
Long-simmered stews and braises sing with richness and depth which is great for the weekends, but sometimes you want that same comfort on a weeknight, when time is tight but cravings are just as strong. Recipe developer Andrea Nguyen's beef short ribs slump into fall-apart bliss in barely an hour, and red cooking—a classic Chinese method that uses wine, soy sauce, and aromatic spices like star anise pods and a cinnamon stick in the braising liquid—proves a perfect match for the Instant Pot's pressure cooker setting. Plated with a little rice, the ribs and some steamed bok choy—along with that luscious cooking liquid—makes for a low-stress and satisfying meal.
Make your next beef stew in an Instant Pot for that slow-cooked flavor in a fraction of the time of traditional recipes. Adding the mushrooms and onions during the few last minutes helps preserve their texture; the addition of mustard and vinegar bring a nice brightness that balances boneless chuck roast's rich flavor and excellent marbling. Plan ahead and double this recipe, which makes even better leftovers, and freezes easily once cooled.
With China being right next door to Vietnam, there are many Sino-Viet dishes that have worked their way into the Vietnamese repertoire and become favorites. Satisfying roast duck–egg noodle soup, called mi vit tiem, is one of them. Recipe developer Andrea Nguyen got to thinking about leftover Thanksgiving turkey and came up with this recipe, which uses an Instant Pot for the broth to extract maximum flavor fast. A hefty amount of ginger and aromatics like star anise and Chinese five spice, as well as soy sauce, sesame oil, Fuji apple, and dried shiitake mushrooms meet holiday leftovers to make a dish she calls "mi ga tay," which literally means egg noodle soup with Western chicken.
Instant Pots are fabulous for certain things, like dishes that normally require long simmering and slow cooking. This Vietnamese beef stew, bo kho, from Andrea Nguyen's book, Vietnamese Food Any Day, is the perfect example. It appeared in the pages of Food & Wine prepared in a Dutch oven with a three-hour cook time. This French-inspired stew is a dream simmering on your stovetop with the aromas of lemongrass and star anise wafting through your home, but you can still enjoy the same flavor in about half the time with a little help from your Instant Pot.
Here's the no-grill, quick-cooking baba ganoush recipe you've been waiting for. A quick pressure cook in the Instant Pot helps create the perfect combination of textures without fussing with a flame. As a bonus, this dip can be made up to two days in advance. Serve with fresh crunchy vegetables or grilled pitas for dipping.
After one bite of these rosemary- and juniper berry-crusted beauties, our test kitchen knew the Instant Pot lived up to the hype, delivering fork-tender results in about half the time. You'll need to sauté the short ribs in batches, so be sure to hit the sauté button periodically (it has a 30-minute cycle). A bed of extra-creamy potatoes makes the perfect base for the short ribs, but the sleeper hero of this recipe is the simple salad of apple, celery, and toasted hazelnuts, which provides balancing acidity, brightness, and crunch to this exquisitely comforting dish.
"We all deserve to eat this way whenever we want to," says recipe developer Ann Taylor Pittman of tender, savory, soul-satisfying braised beef. Thanks to her Instant Pot, that can even mean a weeknight. She opts for "reliably rich and reasonably fatty" chuck roast, shredded and served over pappardelle, which she calls her "noodle of choice because the broad noodles soak up the sauce beautifully." Tagliatelle or fettuccine are also great options, and Pittman notes that, "The meaty sauce is equally good over a bed of mashed potatoes or polenta if you're not in a pasta mood."
