6 Tips to Help You Get the Most Out of Your Instant Pot
You already love the Instant Pot. Just wait until you know the techniques that will bring your Instant Pot cooking to the next level!
Since I got an Instant Pot, it’s all I can do to keep myself from shouting my love from the rooftop. I even went so far as to buy one for all my family members this Christmas, and I found myself talking to strangers on a plane about it! Like so many of you, I’m totally in love with the Instant Pot, but I have a confession to make: It wasn’t until a few weeks ago that I really figured this thing out.
I mean, I knew that it helped me put healthy, real food dinners on the table (even on busy weeknights). But I really learned to appreciate the Instant Pot and what it’s capable of when I mastered these techniques to save time and effort. So I’m here to help you learn how to take advantage of this hands-off cooking machine to get the most out of your Instant Pot.
1. Don’t worry about the buttons
There are a ton of buttons on this thing, but I only use a few of them. Most notably: the Manual button (which may be called the “Pressure Cook” button on newer models) to start cooking on high or low pressure; the Adjust button to switch from high to low; the + and – to adjust time; Saute to brown foods or simmer soups; and Keep Warm/Cancel to stop the cycle.
By using these six buttons, you can do anything and everything with the Instant Pot—so forget about all those other buttons. They basically just suggest cooking time and temperature, so skip ’em if they confuse you. Get started with these Instant Pot recipes.
Pressure-Cooker Fabulous Fajitas
When friends call to ask for new recipes to try, suggest these tasty fajitas. Top as you like to add healthy color and extra flavor. —Taste of Home Test KitchenPressure-Cooker BBQ Baked Beans
I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite—now everyone's happy! —Sherrel Hendrix, Arkadelphia, ArkansasPressure-Cooker Memphis-Style Ribs
After my dad and I had dinner at the legendary Rendezvous restaurant, I was inspired to create my own version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor the ribs would get from grilling over hot coals. —Matthew Hass, Franklin, WisconsinPressure-Cooker Black and Blue Cobbler
It never occurred to me that I could bake a cobbler in my pressure cooker until I saw some recipes and decided to try my favorite fruity dessert recipe. It took a bit of experimenting, but the tasty results were "berry" well worth it. -Martha Creveling, Orlando, FloridaPressure Cooker Beer-Braised Pulled Ham
To jazz up leftover ham, I cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, MassachusettsPressure Cooker Garlic-Dill Deviled Eggs
Easter isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly pleased with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, MainePressure Cooker Peach Salsa
Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. —Peggi Stahnke, Cleveland, OhioPressure-Cooker Pork Picadillo Lettuce Wraps
Warm pork and cool, crisp lettuce are a combination born in culinary heaven. My spin on a lettuce wrap is chock full of scrumptious flavor and spice. —Janice Elder, Charlotte, North CarolinaPressure-Cooker Beef Brisket in Beer
One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, IowaPressure-Cooker Risotto with Shrimp and Asparagus
This speedy method of making risotto works every time! —Kim Gray, Davie, FloridaPressure-Cooker Lemon Red Potatoes
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the pressure cooker, there's plenty of room on the stove for other dishes. —Tara Branham, Austin, TexasPressure-Cooker Red Clam Sauce
This recipe tastes as if you've been working on it all day. What a classy way to jazz up pasta sauce! —JoAnn Brown, LaTrobe, PennsylvaniaPressure-Cooked Mesquite Ribs
When we're missing the grill during winter, these tangy ribs give us that same smoky barbecue taste we love. They're so simple, and fall-off-the-bone delicious, too! —Sue Evans, Marquette, MichiganPressure Cooker Molten Mocha Cake
When I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! —Aimee Fortney, Fairview, TennesseePressure-Cooker Cuban Pulled Pork Sandwiches
I lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too. —Lacie Griffin, Austin, TexasPressure-Cooker Flan in a Jar
Spoil yourself or the people you love with these delightful portable custards—a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. —Megumi Garcia, Madison, WisconsinPressure-Cooker Thai Coconut Beef
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!—Ashley Lecker, Green Bay, WisconsinPressure Cooker Hearty Pork & Black Bean Nachos
My husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. —Faith Stokes, Chickamauga, GeorgiaPressure-Cooker Char Siu Pork
I based this juicy pork on Asian influence in Hawaii. It's tasty as is, in a bun or over rice. Use leftovers with fried rice, ramen and salads. —Karen Naihe, Kamuela, HawaiiPressure-Cooker Caribbean Chipotle Pork Sliders
One of our favorite pulled pork recipes combines the heat of chipotle peppers with cool tropical coleslaw. The robust flavors are always a big hit. —Kadija Bridgewater, Boca Raton, FloridaPressure-Cooker Cajun Pork and Rice
I created this recipe after returning home from a trip and finding little food in the house. I used ingredients already available in the refrigerator and pantry. My husband loves this pork dish because it's tasty, and I love it because it's easy. —Allison Gapinski, Cary, North CarolinaPressure-Cooker Chinese-Style Ribs
It's nice to walk in after a hard day's work and have dinner ready in a short amount of time. I hope you agree these ribs are quick, easy and delicious. Enjoy! —Paula Marchesi, Lenhartsville, PennsylvaniaPressure-Cooker Chicken Mole
Chocolate with chicken? If you’re not familiar with mole, don’t be afraid of this versatile Mexican sauce. I love sharing this recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, LouisianaPressure Cooker Mango-Pineapple Chicken Tacos
I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits in it transport me back to those happy times.—Lissa Nelson, Provo, UtahPressure-Cooker Sweet 'n' Sour Pork
Even though a co-worker gave me this recipe more than 20 years ago, my family still enjoys it today.—Martha Nickerson, Hancock, MainePressure-Cooker Beef Carnitas
I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is.—Ann Piscitelli, Nokomis, FloridaPressure Cooker Carolina Shrimp & Cheddar Grits
Instant pot shrimp and grits are a house favorite—if only we could agree on a recipe. I stirred things up with cheddar and Cajun seasoning to find a winner. —Charlotte Price, Raleigh, North CarolinaPressure-Cooker BBQ Chicken & Smoked Sausage
My party-ready barbecue recipe is perfect on weeknights, too. With just a little prep time, you still get that low-and-slow flavor everybody craves (thanks, pressure cooker!). Throw in minced jalapenos for extra oomph. —Kimberly Young, Mesquite, Texas2. You can use (but don’t need) the rice cooker function
I’m sure you’ve noticed that the Instant Pot also doubles as a rice cooker. While it’s no faster than the stovetop method, it’s definitely more hands-off and there are no chances of burning the rice while you’re not paying attention. You can use the rice cooker function, but I like how fluffy the rice gets when you cook it on Manual pressure.
Just add equal parts rice and water to the Instant Pot, set the Manual button to 10 minutes for white rice (or 15 minutes for brown rice). Let it sit for 5 minutes before releasing the pressure manually. Combine that perfectly cooked rice with a quick and easy sheet pan dinner and it just became that much easier to put dinner on the table!
(Here are the best rice cookers, according to our Test Kitchen!)
Southwestern Rice
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, IndianaLemon Chicken and Rice
On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. —Kat Thompson, Prineville, OregonTexas-Style Spanish Rice
The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house—see if it doesn't do the same at yours! —Melissa Pride, Plano, TexasStuffed Pepper Soup
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! —Krista Muddiman, Meadville, PennsylvaniaHerbed Rice Pilaf
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North DakotaForgotten Jambalaya
During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, TexasBlack Bean Chicken with Rice
This spicy family favorite calls for just a few basic ingredients, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, OregonKorean Beef and Rice
A friend raved about Korean recipes for bulgogi—beef cooked in soy sauce and ginger—so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. —Betsy King, Duluth, MinnesotaRice-Stuffed Peppers
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, TexasWild Rice Soup
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, MinnesotaMakeover Shrimp Rice Casserole
The cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. —Marie Roberts, Lake Charles, LouisianaBlack Bean and Rice Enchiladas
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, PennsylvaniaTilapia with Jasmine Rice
This tender, full-flavored tilapia with fragrant jasmine rice is absolutely to die for. And it gets better—each serving has only 5 grams of fat! —Shirl Parsons, Cape Carteret, North CarolinaLemon Chicken & Rice Soup
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, and I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, WashingtonSpicy Chicken and Rice
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! —Jessica Costello, Westminster, MassachusettsCorn, Rice & Bean Burritos
No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South CarolinaContest-Winning Chicken Wild Rice Casserole
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, AlbertaCranberry Chicken and Wild Rice
Tender chicken is baked in a sweet-tart cranberry sauce for this elegant entree. This chicken is delicious, and it’s so easy to prepare and I love that I can do other things while it bakes. —Evelyn Lewis, Independence, MissouriMexican Rice with Chicken
This skillet supper comes together with leftover cooked chicken and a packaged mix. After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day. Both meals were a hit. —Debra Rzodkiewicz, Erie, PennsylvaniaLemony Turkey Rice Soup
While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup. —Margarita Cuellar, East Chicago, IndianaSpanish Rice with Ground Beef
I don't know the origin of this recipe, but it's one that has been in my family for a long time. I can remember eating it often as a little girl.—Beverly Austin, Fulton, MissouriTurkey a la King with Rice
I like to make this dish with our leftover turkey. It's a nice change from casseroles and so simple. Serve over rice, noodles, biscuits or toast. —Pat Lemke, Brandon, WisconsinSuper Quick Chicken Fried Rice
After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. — Alicia Gower, Auburn, New YorkSirloin Strips over Rice
I found this recipe in a movie magazine some 20 years ago. It was the favorite of some male star, but I don’t remember which one. Its great flavor and the fact that leftovers just get better have made it a family favorite! —Karen Dunn, Kansas City, MissouriPeachy Pork with Rice
Peach preserves sweeten the spicy salsa in this delicious dish that’s nice enough for company. Adjust the heat level to taste by using mild or spicy salsa and seasoning. —Melissa Molaison, Hawkinsville, GeorgiaQuick Bean and Rice Burritos
These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, FloridaSalsa Rice
It's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North CarolinaChicken & Wild Rice Strudels
I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, ArizonaCumin Rice with Avocado
Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. —Margaret Allen, Abingdon, VirginiaShrimp Fried Rice
This delectable shrimp dish is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. —Sandra Thompson, White Hall, ArkansasApple-Balsamic Pork Chops & Rice
Thanks to tangy balsamic vinegar and sweet apples, this one-pot pork chop lets you have a little something special anytime. —Greg Hageli, Elmhurst, IllinoisBeef & Rice Stuffed Cabbage Rolls
This recipe is special to me because it’s an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, AlabamaChicken Rice Skillet
Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. —Jan Balata, Kilkenny, MinnesotaMushroom Wild Rice
This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, IndianaGulf Coast Jambalaya Rice
As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, FloridaSkillet Ham & Rice
Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. —Susan Zivec, Regina, SaskatchewanWild Rice Stuffing
Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! —Connie Olson, Green River, WyomingBrown Rice Stuffed Peppers
For some extra flavor, I like to add bouillon to the dish while the peppers bake. It also steams them a little. If I make these with ground chicken or turkey, I use chicken bouillon; if I make them with ground beef, I use beef bouillon. —Hope Huggins, Santa Cruz, CaliforniaQuick Chicken & Wild Rice Soup
My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. —Teresa Jacobson, St. Johns, FloridaNorth African Chicken and Rice
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. —Courtney Stultz, Weir, KansasWild Rice Stuffed Squash
I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, CaliforniaCurry Chicken and Rice
I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, LouisianaMushrooms & Peas Rice Pilaf
Anything goes in a rice pilaf, so I add peas and baby portobello mushrooms for extra color, texture and a touch of comfort. —Stacy Mullens, Gresham, OregonLemony Chicken & Rice
I couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British ColumbiaBroccoli, Rice and Sausage Dinner
The first recipe my kids requested when they left home was broccoli with sausage and rice. If fresh zucchini or summer squash is available, add it to the mix. —JoAnn Parmentier, Branch, MichiganTurkey Curry with Rice
When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. —Nancy Heishman, Las Vegas, NevadaShrimp & Broccoli Brown Rice Paella
Years ago my husband and I were vacationing in France and came across an open market where a man from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. —Joni Hilton, Rocklin, CaliforniaCaribbean Shrimp & Rice Bowl
I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, VirginiaBroccoli-Chicken Rice Soup
I transformed leftover chicken and rice into this tasty soup. It even passed the company test. —Karen Reed, Middletown, OhioRice Pilaf with Apples & Raisins
I love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! —Elizabeth Dumont, Madison, MississippiLemon Rice Pilaf
No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. —Taste of Home Test KitchenGrilled Peach, Rice & Arugula Salad
This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, TexasSpicy Rice Casserole
Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It’s easy to make ahead and reheat for a potluck meal. —Debbie Jones, California, MarylandPesto Rice-Stuffed Chicken
Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. —Rachel Dion, Port Charlotte, FloridaSouthern Pork & Rice
At our house, we're big on healthy eating. These ultra tender chops with colorful rice and black-eyed peas are a meal fancy enough for a dinner party. —Annie Holmes, Murfreesboro, TennesseeHearty Turkey 'n' Rice Soup
Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. —Maggie Brewer, Canandaigua, New YorkPork & Rice Meatballs
My appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MSCajun Pork and Rice
I created this recipe upon returning home from traveling. With little food in the house, I used what was there. My husband loves this dish because it's tasty, and I love it because it's easy. —Allison Gapinski, Cary, North CarolinaAsian Chicken Rice Bowl
This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. —Christianna Gozzi, Asteria, New YorkNorthwoods Wild Rice Salad
This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that’s perfect with tangy sauerkraut. —Jeanne Holt, Mendota Heights, MinnesotaWild Rice, Quinoa & Cranberry Salad
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. —Jerilyn Korver, Bellflower, CaliforniaFestive Rice
My mom and I transformed plain rice by adding feta, cranberries, pumpkin seeds and cayenne. We wound up with a sweet and spicy crowd-pleaser. —Lisa de Perio, Dallas, TexasSlow-Cooker Spinach & Rice
I started making this in the slow cooker to save oven space during the holidays. It's so convenient, I no longer reserve it for special occasions!—Erica Polly, Sun Prairie, WisconsinChicken & Vegetable Wild Rice Soup
This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, AlabamaGlazed Cornish Hens with Pecan-Rice Stuffing
Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario3. Use the Instant Pot as a steamer
Don’t forget that the Instant Pot is a great steamer, too. While it probably won’t save you any time over the stovetop (once you account for it coming up to pressure and releasing pressure), it will definitely free up a burner. This is a great way to have an effortless side of healthy vegetables or a nice appetizer. You can even steam eggs to make the easiest-to-peel hard boiled eggs in 6 minutes.
Just put one cup of water into the Instant Pot, insert the steamer basket, and pop in your favorite veggies. Hit “Manual” and use high-pressure for a head of cauliflower or broccoli and low-pressure for any other vegetable. For most vegetables, you can set it to 0 minutes and it will cook in the time it pressurizes and depressurizes. For larger vegetables like spaghetti squash, set it to 5 minutes. Get inspiration from these quick veggie recipes.
Asparagus-Spinach Pasta Salad
Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. —Kathleen Lucas, Trumbull, Connecticut Get RecipeSpinach Salad with Rhubarb Dressing
Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.—Twila Mitchell, Lindsborg, KansasSauteed Tarragon Radishes
Who says radishes only belong in salads? These sautéed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. These can be served on their own, or added to your favorite au gratin recipe. —Taste of Home Test KitchenRoasted Carrots with Thyme
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, MissouriSpring Asparagus
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, IllinoisLemon Garlic Mushrooms
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, FloridaHerby Pea Salad
We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, MassachusettsSpring Pea & Radish Salad
Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New HampshireCitrus Rainbow Carrots
I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes dice the carrots several days in advance. —Sue Gronholz, Beaver Dam, WisconsinLemon Couscous with Broccoli
I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, ColoradoSimple Lemon Parsley Potatoes
For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, TexasChinese Spinach-Almond Salad
This recipe combines power-packed spinach, a good source of vitamins A and K, with other veggies, lean meat and crunchy, heart-healthy almonds. Reduced-fat dressing adds a light Asian flavor and touch to each hearty serving. Mary Ann Kieffer - Lawrence, KansasRoasted Green Beans with Lemon & Walnuts
I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, GeorgiaKale & Bacon Salad with Honey-Horseradish Vinaigrette
Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. —Elizabeth Warren, Oklahoma City, OklahomaOrange-Glazed Carrots, Onions & Radishes
Carrots and radishes give color and crunch to this sweet, spicy side. We never have leftovers. If you make it ahead, reheat it and add the walnuts just before serving. —Thomas Faglon, Somerset, New JerseyRadish Asparagus Salad
Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it! —Nancy Latulippe, Simcoe, OntarioAir-Fried Radishes
Radishes aren't just for salads anymore. These fried radishes make a colorful side for any meal. Plus, they're quick to make in your air fryer. —Taste of Home Test Kitchen, Milwaukee, WisconsinBacon and Broccoli Salad
You'll want to serve this family-friendly broccoli salad with bacon year-round. The broccoli gets a big-time flavor boost from bacon, toasted pecans, dried berries and a mayo dressing. —Cindi Read, Hendersonville, TennesseeMarmalade Candied Carrots
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North CarolinaGarlic-Sesame Green Beans
Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, MissouriParmesan Creamed Spinach
This rich and creamy spinach dish takes minutes to make. If I'm expecting guests, I'll double or triple the recipe. —Leann Ross, San Tan Valley, ArizonaShaved Fennel Salad
This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. —William Milton III, Clemson, South CarolinaCrunchy Broccoli Salad
Growing up, I never liked broccoli, but I'm hooked on this salad's light, sweet taste. It gives broccoli a whole new look and personality. —Jessica Conrey, Cedar Rapids, IowaLemon Mushroom Orzo
Sometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans. —Shelly Nelson, Akeley, MinnesotaSpring Greek Pasta Salad
For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. —Christine Schenher, Exeter, CaliforniaRavishing Radish Salad
Here is a recipe that showcases spring veggies in all of their glory. The fresh, crunchy radish salad really complements grilled entrees. —Maggie Ruddy, Altoona, IowaFruit & Spinach Salad
The combination of sweet fruit and salty feta cheese makes this salad a winner. —Virginia Dack, Asheville, North CarolinaSpinach-Parm Casserole
For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, FloridaRadish, Carrot & Cilantro Salad
Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, LouisianaAsparagus Spinach Salad with Chicken
We love all the fresh fruits and vegetables that are available in the summer. This salad is one of our favorite because it packs in so much great produce, plus it's quick and easy on a warm summer day. —Joan Hallford, North Richland Hills, TexasCreamy Broccoli with Cashews
The sour cream sauce in this broccoli casserole makes it a little different from the usual, and the cashews lend a nice crunch. It's great with a variety of entrees. —Karen Ann Bland, Gove City, KansasSauteed Radishes with Green Beans
I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, MissouriMashed Cauliflower with Parmesan
I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, KentuckyKale Salad
I love making meals that wow everyone. The flavor and nutrition in this kale salad set it apart from other 30-minute creations. —Gina Myers, Spokane, WashingtonPea Pod Carrot Medley
We grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. —Josie Smith, Winamac, IndianaLemon Pepper Roasted Broccoli
Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North CarolinaBrandy-Glazed Carrots
Carrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, MississippiGrilled Cabbage
The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, OhioLemon-Roasted Asparagus
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, CaliforniaDill & Chive Peas
Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa4. The saute function is a game changer
This is the one main reason that we ditched the slow cooker in lieu of the pressure cooker. You can use this function on the high setting to brown meat (and deglaze once it’s seared) and make the most amazing pork ribs right in the stainless steel bowl. No need to dirty up another pot or pan! This is spectacular for developing layers of flavors for braises. When it comes to meat, can you cook frozen meat in an Instant Pot?
You can also use the saute function on the low setting to simmer foods. This lets you simmer stock or beans after you’re done pressure cooking them, which means instant soup! So add some spinach or noodles to the pot and simmer away for a great one-pot meal. Try these super saucy Instant Pot recipes.
Pressure-Cooker Barbecued Beef Ribs
These tender, tangy ribs taste slow-cooked but are a cinch to make. They’re great for picnics as well as a family dinner.—Erin Glass, White Hall, MarylandPressure-Cooker Apple Balsamic Chicken
I just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. —Juli Snaer, Enid, OklahomaPressure-Cooker Thai Coconut Beef
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!—Ashley Lecker, Green Bay, WisconsinPressure-Cooker Beef Tips
These beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. Here's one of the best Instant Pot recipes for a quick and easy dinner. —Amy Lents, Grand Forks, North DakotaPressure-Cooker Chicken Tikka Masala
The flavors of this Indian-style entree keep me coming back for more. The dish isn’t fancy, and it’s simply spiced—but it’s simply amazing. —Jaclyn Bell, Logan, UtahPressure-Cooker Chicken Cacciatore
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and have dinner ready in just a few minutes. —Aggie Arnold-Norman, Liberty, PennsylvaniaLora's Pressure-Cooker Red Beans & Rice
My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical, too! —Carol Simms, Madison, MississippiPressure-Cooker Italian Shrimp 'n' Pasta
This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Pressure cooking gives it hands-off ease—perfect for company. —Karen Edwards, Sanford, MainePressure-Cooked Mesquite Ribs
When we're missing the grill during winter, these tangy ribs give us that same smoky barbecue taste we love. They're so simple, and fall-off-the-bone delicious, too! —Sue Evans, Marquette, MichiganPressure-Cooker Char Siu Pork
I based this juicy pork on Asian influence in Hawaii. It's tasty as is, in a bun or over rice. Use leftovers with fried rice, ramen and salads. —Karen Naihe, Kamuela, HawaiiPressure-Cooker Cranberry Hot Wings
Cranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter?s friends can?t get enough of them. —Noreen Danek, Cromwell, CTPressure-Cooker Beef Brisket in Beer
One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, IowaPressure-Cooker Turkey with Berry Compote
This delicious dish gives you a way to get all that yummy turkey flavor without heating up the house, and the berries make the perfect summer sauce. For a browner turkey, just broil it for a few minutes before serving. —Margaret Bracher, Robertsdale, AlabamaPressure-Cooker Beef Osso Bucco
Our beef osso bucco boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic and parsley. —Taste of Home Test Kitchen, Milwaukee, WisconsinPressure-Cooker Sausage-Stuffed Flank Steak
This rich and hearty entree is perfect for entertaining but easy enough for weeknight meals with the family. —Julie Merriman, Seattle, WashingtonPressure-Cooker Ground Beef Stroganoff
My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish to share around the dinner table. —Sue Mims, Macclenny, FloridaPressure Cooker Herbed Chicken and Shrimp
Tender chicken and shrimp make a flavorful combination that's easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. —Diana Knight Reno, NevadaPressure Cooker Mini Teriyaki Turkey Sandwiches
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a pressure cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.—Amanda Hoop, Seaman, OhioPressure-Cooker Red Clam Sauce
This recipe tastes as if you've been working on it all day. What a classy way to jazz up pasta sauce! —JoAnn Brown, LaTrobe, PennsylvaniaPressure-Cooker Short Ribs
These tender short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .—Rebekah Beyer, Sabetha, KansasPressure-Cooker Cuban Pulled Pork Sandwiches
I lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too. —Lacie Griffin, Austin, TexasPressure-Cooker Easy Pork Posole
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage. hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash. —Greg Fontenot, The Woodlands, TXPressure-Cooker Chicken Mole
Chocolate with chicken? If you’re not familiar with mole, don’t be afraid of this versatile Mexican sauce. I love sharing this recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, LouisianaPressure Cooker Rigatoni with Sausage & Peas
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York5. Take advantage of short cooking times
The best way to use the Instant Pot is to shorten long cooking times. I wouldn’t normally make Pumpkin Spice Oatmeal in the morning before work or Red Beans and Rice from dried beans on a weeknight. But the Instant Pot is perfect for these types of items because it significantly shortens their cooking time (by hours, not minutes).
1 cup of steel oats plus 3 cups of water only takes 3 minutes on Manual, and beans take a fraction of the time using this cooking chart. You’ll still want to soak the beans for best digestive effect, but they’ll cook significantly faster in the Instant Pot. Try out these pressure cooker breakfast recipes, ready in an instant!
Pressure-Cooker Pot Roast Hash
I love to cook a "Sunday style" pot roast for weeknights. Make it into pot roast hash for any day of the week. —Gina Jackson, Ogdensburg, New YorkPressure-Cooker Ham & Cheddar Breakfast Casserole
This easy, cheesy casserole has made appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. It's my go-to recipe for action-packed mornings. —Patty Bernhard, Greenville, OhioPressure Cooker Frittata Provencal
This recipe means a delectable dinner is ready shortly after I walk in the door from work. The meatless pressure-cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, PennsylvaniaPressure-Cooker Carrot Cake Oatmeal
This warm breakfast cereal made in the pressure cooker is a great way to add some veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.—Debbie Kain, Colorado Springs, ColoradoSlow Cooker Breakfast Casserole
Here's a breakfast casserole that is very easy on the cook. I can make it the night before and it's ready in the morning. It's the perfect recipe when I have weekend guests. —Ella Stutheit, Las Vegas, NevadaPressure Cooker Winter Fruit Compote
You can make this colorful and easy fruit relish up to a week in advance. It's an outstanding accompaniment to turkey, chicken or pork throughout the holiday season. —Esther Chesney , Carthage, MissouriPressure-Cooker Pumpkin Spice Oatmeal
There's nothing like a bowl of warm oatmeal in the morning, and my spiced version works in a pressure cooker. Store leftovers in the fridge. —Jordan Mason, Brookville, Pennsylvania6. Save some time with the quick release method
I have very little patience, so that means that unless I’m cooking something that might expel out of the top (like, a super full pot of stock), I’m probably not going to wait for the pressure to naturally release. That can take up to 30 minutes!
To save some time, don’t wait. Let the pot naturally cool down for 10 minutes, then manually release the pressure. Just beware, because that steam is SUPER hot, so be careful when moving that sucker to venting.