Notes about Recipes in this book

• Breakfast polenta with dried apricots + cinnamon

  • cespitler on November 20, 2023

    A good option for mixing things up for breakfast.

• Goat cheese + mushroom frittata

  • elianita on January 15, 2025

    This is an easy and delicious recipe, even my toddlers loved it. I ran out of thyme so I left it out. I cooked the mushrooms the day before, so in the morning I just mixed everything real quick. I served it with a side of sourdough toast.

• Caramelized sweet potatoes, onions + eggs

  • elianita on January 15, 2025

    Pretty tasty. I do prefer cooking the eggs on the stove. I’ve cut the time by steaming the sweet potatoes the day before and then cooking everything on the stove real quick.

• Cheddar-spinach strata

  • Veronik on January 03, 2019

    Very good recipe to use up day-old baguette. I used frozen spinach instead of fresh and everyone liked it.

  • Skamper on December 31, 2019

    Made for a quick meatless Monday served with a simple arugula and vinaigrette salad. Used 1% milk, and leftover ricotta and chive bread from the freezer. I think this could have used a bit more salt. Used a regular onion because I forgot to buy a red. Would be a good base recipe to improvise on.

• Nutty chocolate oatmeal

  • cdglamontagne on May 26, 2019

    This is good with fruit for weekday breakfast to-go, but needs a generous glug of maple syrup or something. If I make it again, I'll add a few tablespoons of sugar along with the cocoa powder.

  • JessicaRFisher on October 29, 2020

    Followed the recipe exactly but kept getting the food burn warning from my Instant Pot and had to give up. Perhaps there's a difference between the oats available in UK and US.

• Savory sausage + broccoli bread pudding

  • cjross on February 13, 2019

    I did not enjoy the taste of this at all, I think because of the nutmeg. It also didn't come out very set.

• Baked eggs + tomato cheese grits

  • cespitler on November 21, 2023

    Delicious. It seems easier to just cook the eggs separately so will do so next time.

• Rigatoni all'Amatriciana

  • Londonyankee on January 04, 2019

    Sauce burned and pasta was undercooked. Finished cooking in the microwave. It had great flavor, but it needs work to fix the problems. Possible solution - according to HIP website, cook pasta for half of time specified on box at LOW Pressure

  • ldb5406 on July 11, 2022

    Use the trivet, add a little more water if necessary so all the pasta is in water - this avoids burning

• Linguine cacio e pepe

  • PennyG on June 16, 2020

    This was delicious! I used Farfalle instead of Linguine because that’s what I had on hand. Cooked at 7 minutes high pressure, rather than 6. Perfection! I will definitely make this again.

  • jenmacgregor18 on August 19, 2022

    I cooked for the 6 minutes, but had 1 cup of extra liquid in the pot. I drained and reserved the liquid and proceeded with adding the cheese. I added additional pepper & butter, as I lost some of it in the liquid. I think I would cook it for 7 minutes next time and let the pasta sit for awhile to absorb any left over liquid. Once that is taken care of, this is a really good dish.

  • mdagl on August 13, 2023

    Burn notice before it could get to pressure. Not sure what went wrong here. Thankfully the pasta was cooked through when the burn notice popped up (with a lot stuck to the bottom of the pan), so we were able to salvage the meal and it ended up still tasting good. I clearly need to figure out how to use my Instant Pot a bit better.

• Mushroom + Gruyère mac + cheese

  • dea080020 on December 12, 2022

    This was actually borderline inedible. I used good quality cheese but the consistency was horribly off. The noodles also burned to the bottom of the pot. Would not recommend

• Pimiento mac + cheese

  • hbakke on August 13, 2019

    DISASTER! I followed the recipe exactly and got the burn error. When I opened the pot, the bottom of the pan was scorched. There was no way to save it with all the burnt bits mixed in. Kind of bummed because the other recipes from this book have been successful.

  • cespitler on November 23, 2023

    Has a nice flavor and is fast. Because it is so quick, the milk and the cheese don’t fully meld. It’s good, but not what you get from a baked version. It would benefit from a toasted topping.

• Potato, cauliflower + pea curry

  • elianita on October 30, 2024

    I wanted to love this recipe but something is missing, I just couldn’t figure out what. I did add more salt the end. It was good, and made plenty of leftovers, but I don’t think I’ll make it again.

• Classic tuna noodle casserole with peas + dill

  • ingabritt on November 16, 2020

    A-. Delicious. I skipped the dill. This is the perfect amount for our family of 4. Made on 11-16-20

  • BrendaD1962 on January 27, 2022

    Absolutely delicious. We love this and I’ve made it at least 3 times in the past few months. The only change I make to the recipe is leaving out the celery and adding a full 8 oz. of cream cheese instead of 6. I also add a little extra milk. Everyone loves this! It’s the best tuna casserole we’ve ever had.

  • jenmacgregor18 on July 23, 2022

    This is excellent and quick to make. I omitted dill & nutmeg. I use salted butter and omitted additional salt. My changes in process. I didn't put the cream cheese milk mixture in a blender. I just nuked the cream cheese until soft...and added mustard, pepper, melted butter and whisked in milk.

  • dea080020 on December 12, 2022

    This was great! I used mixed frozen veggies and it was great. I used a full 8oz of cream cheese too and didn't find it detrimental.

  • Skamper on February 17, 2023

    This was a disaster for me. Got the burn error. was able to salvage but wont try again.

  • KNivia on April 06, 2026

    This recipe like most casseroles is pretty adaptable. For instance I added in 1/2 a green cabbage to the onion mixture along with about 1 pound of sautéd mixed mushrooms to veg it up. I also subbed in soy milk for the whole milk which I never keep in the house. I did use cream cheese. And as I used about 12 ounces of pasta instead of 8 I increased the milk to 4 cups. Another note: if you have the instant pot brand you will want to cook this on low pressure for 6 minutes or you will get the “burn” message. Just be aware of this! I also highly suggest the use of the optional crunchy topping because it’s so good! This is a nostalgic recipe that I vegged up! It’s really great!

• Spaghetti + meatballs

  • cjross on February 13, 2019

    This was incredibly good. Worked perfectly well with gluten free panko and Barilla gluten free spaghetti.

  • cdglamontagne on May 26, 2019

    We were skeptical about cooking dry pasta with everything else, but this dish came out so great! The meatballs and sauce were so delicious, and while the pasta wasn't totally tender after the pressure, it was fine after a few minutes of stirring with the sauce.

  • westminstr on January 10, 2020

    Have made this a couple times. It is better with lots of basil in the meatballs. Also, I typically make the sauce, then the meatballs while the sauce cooks, but have to work quickly to make sure the sauce doesn't cook down too much and burn on the bottom - that can cause difficulty maintaining pressure. This is a great option for spaghetti & meatballs in one pot and 30 minutes.

  • JessicaRFisher on October 29, 2020

    Really enjoyed this. I put the sauce in to simmer then made the meatballs. Had to work quickly but it made the whole thing very efficient. The sauce had a lovely, almost creamy texture. Will definitely make again.

• Creamy chickpea pasta with cumin + mint

  • rrackles on May 03, 2021

    Yummy, but made way too much. Will halve this recipe next time. Or wait until I’m serving a crowd. Also, included the chickpeas in the pot while cooking the pasta because my kids like them softer.

• Lemony shrimp + scallop risotto with chives

  • tarae1204 on February 26, 2026

    I was surprised to see that this recipe has been given one or two stars by previous raters. I’ve made it a couple times and I find it flavorful, delicious, and easy. It’s a very simple recipe that requires freshness and fullness of flavor of all ingredients, and careful measuring to get the proportions right. The instructions are well written. It can be made with all shrimp or all scallops, it doesn’t have to be half-and-half.

• Pesto risotto with cherry tomatoes + mozzarella

  • barbara_xcaci9 on April 07, 2026

    I made the pesto with parsley (instead of basil) and slivered almonds, ahead of time so the rest of the recipe came together quickly and easily. Once summer comes and basil is plentiful, I will make it again. It was very tasty with the parsley pesto.

• Risotto carbonara

  • cjross on February 13, 2019

    I thought this was pretty good but missing something. Maybe a squeeze of lemon would have helped.

  • NJChicaa on May 20, 2023

    I didn't like this at all. Won't attempt again.

• Chicken cacciatore with mushrooms

  • mamacrumbcake on November 13, 2018

    This makes a nice, easy, and well-seasoned meal. The chicken is tender and the sauce is delicious. You will want something—bread, rice, pasta, potatoes—to soak up all the sauce.

  • kateiscoooking on January 15, 2023

    We absolutely loved this. The math worked out that it's actually quicker on the stovetop so that's where I made it. And, thanks to that method I needed to add a 4 oz can of V8 to the mix. Wouldn't change a thing!

  • NJChicaa on May 20, 2023

    This was very good. It isn't my absolute favorite cacciatore recipe but I have made it several times.

• Weeknight chicken Parmesan

  • FriedDumpling on January 21, 2022

    Sorry Melissa. This is the first time one of your recipes has disappointed. The flavor was delicious, but the chicken was tough, and had a chewy texture. I don’t know if it’s the result of using the instant pot for such a thin cut of meat, or having it being somehow overcooked. I used Marcella Hazan’s wonderful three ingredient sauce for the marinara, which was really tasty, and used the broiler to brown the top, but when the overall texture isn’t good, it’s just not a good dish.

  • tarae1204 on March 01, 2022

    This dish came out perfectly, and everyone loved it. The texture of the chicken was perfect. The recipe calls for cutlets but I started with boneless skinless breasts which I pounded down to half inch. I sliced the flattened breasts into relatively uniform-sized pieces, and seasoned them with S/P and King Arthur Pizza Seasoning (which I love). I used Rao’s marinara as sauce and sliced some fresh mozzarella into strips (I only had the wet kind on hand). Made as written: 3 minutes on low pressure with manual release. Then I draped the strips over the cutlets and let them melt. I served these over spaghetti - it takes roughly equal time to cook the spaghetti as it does the cutlets. It was delicious, more so than I expected. Melissa Clark really cracked the code for chicken breast in the IP with this recipe and also her Poached Chicken Breasts.

  • tarae1204 on March 01, 2022

    One other note: the recipe as written would probably serve only two adults. I doubled the recipe with success as the cooking time is so quick. The first batch waited on a sheet pan while the second batch cooked. Then both batches had a quick broil before serving. Extra sauce from first batch was transferred to a saucepan to stay warm as it didn’t seem like reusing it to cook the second batch would work. With the spaghetti as a base, there was very little leftover sauce from the 3 cups overall that I used.

  • NJChicaa on May 20, 2023

    This was very good. I've made it several times. Obviously it isn't the same as having breaded and fried cutlets but it is very good for what it is.

• Cuban chicken + rice

  • cthdawn on December 30, 2018

    Added recaito

  • mamacrumbcake on September 03, 2019

    This was really delicious—it’s reminiscent of paella, very flavorful and not spicy despite the cayenne and chili pepper. Unfortunately, I got the dreaded “burn” error due to serious sticking of rice to the insert. Switching to pot-in-pot cooking solved the problem. After transferring the chicken and rice to an IP friendly mixing bowl and cleaning the insert, I cooked PiP at high pressure for 5 minutes, per the recipe’s original directions. Next time I make this—and there will be a next time—I will go immediately to pot-in-pot cooking once we get to the rice stage.

  • veggie va on May 25, 2020

    I also had the “burn” error with this recipe. I think there might be a typo and there should be more liquid. But once I added a bunch more water and then ended up using the sauté feature to finish cooking, the flavor was fantastic.

  • tarae1204 on January 07, 2021

    I’ve made this twice. First time, zero sticking. Second time, some sticking of rice but it honestly only added flavor to the dish once stirred. My instant pot never gives me a burn error so maybe that’s my model... anyway, this is easy and delicious.

  • jenmacgregor18 on December 29, 2021

    I also go the burn error, but once I added 3/4 c more water, it was fine. It turned out great. Wonderful flavor for minimum effort.

  • Larkspur on March 08, 2023

    The recipe called for 3/4 cup chicken stock or water but that seemed too little for the amount of rice called for. After reading the other notes on this recipe, I instead used 1 3/4 cup chicken stock and the dish turned out really well. I also used red bell pepper instead of green. I served the olives on the side for whoever wanted them, I personally liked them in the dish but some of my family isn’t so keen on olives. It’s a delicious, spicy dish and easy to make but the amount of chicken stock/water has to be a typo.

  • BrendaD1962 on March 03, 2024

    I also got the burn error and my recipe actually called for 1 3/4 cups of broth. I added about 1/2 cup more water and got the burn error again. I ended up using the sauté function to finish it. After all that, we thankfully really enjoyed it. We thought it could have more flavour so next time I’d double the spices and I’ll be using the PIP method for the rice, but I will definitely be making again.

• Lemon chicken with garlic + olives

  • jenmacgregor18 on January 28, 2023

    Simple and delicious. I made 1/2 recipe. I didn't have fresh rosemary and subbed dry. I cut back on olives for my taste. I added a bit of cornstarch to thicken the sauce a bit. I shredded my chicken and served over egg noodles.

  • heather358 on March 10, 2023

    Great slow cooker recipe. Not unlike our other lemon olives chicken recipes. Could easily braise in a dutch oven. Haven't tried it in the instant pot yet.

• Simple poached chicken breasts

  • tarae1204 on January 07, 2021

    I make this all the time. Foolproof recipe, super easy, and gives me cooked chicken breasts in the fridge for the week and some leftover stock. I’ve made all the accompanying sauces and they’re all delicious.

• Jalapeño green sauce

  • tarae1204 on August 13, 2021

    Great sauce that goes with anything (this recipe is presented as a sub-recipe for the poached chicken breasts). The addition of Parmesan adds unexpected umami - it may sound odd but it works.

• Chicken with peanut sauce

  • mdagl on August 13, 2023

    Once again received a burn notice before the pot could get to pressure. Valve was sealed and everything. Chicken was cooked through once the burn notice popped up, so again, we were able to salvage the meal and it still tasted good. The peanut sauce was excellent.

  • KNivia on March 14, 2026

    My husband made this which tells you that it was easy! And I thought it tasted delicious. Plenty of leftovers for the week ahead or could be frozen - I would seek out fresh lemongrass for this recipe! We also made the coconut rice as a side dish! Delicious!

  • Orleams on March 16, 2026

    LIked the peanut sauce.

• Bo ssam

  • mamacrumbcake on November 13, 2018

    I used a boneless pork shoulder, but otherwise followed the recipe exactly. It turned out very well, the meat was meltingly tender and the ginger scallion sauce was delicious.

  • Veronik on January 24, 2019

    My roast was smaller than called for, so used less salt and sugar for the rub. I saw a criticism somewhere that their's was too salty, so this may explain why mine wasn't. Another explanation might be the length of the cure - I opted for overnight rather than the minimum 6 hours. All in all, a delicious recipe.

  • Skamper on March 17, 2020

    I've made David Chang's bo ssam several times and this is just as good but at a fraction of the time. My roast was only 3.5 lbs so I used half portions of everything else. Marinated overnight. Cooked at high pressure for 60 minutes with NR (took 20 minutes+ 10 to come to pressure). Served with rice and scallion sauce in lettuce wraps.

  • tarae1204 on August 13, 2021

    Followed recipe as written and results were amazing. Went to the Korean grocery store for the right cut and size of pork. This recipe just takes a lot of planning - it’s not “instant” just time saving and delicious.

• Shrimp + grits with bacon + cheddar

  • NJChicaa on December 30, 2018

    It would be as easy to make this on the stovetop.

  • hbakke on September 29, 2019

    This wasn't quick but it was pretty tasty. There was a lot of liquid in the tomato mixture but it had a nice spice to it and mixed well with the grits that were very thick even after adding a considerable amount of additional milk. The 1/2 cup of grits didn't seem like enough but it was plenty. I overcooked the shrimp while trying to reduce the amount of liquid, but it turned out okay.

  • KNivia on February 16, 2026

    We didn’t use bacon or cheese but still made these as stated in the recipe. And they turned out delicious! Love that you can make both the grits and the shrimp at the same time in the instant pot!

• Chocolate-bourbon lava cakes with sea salt

  • Londonyankee on January 01, 2019

    Incredibly easy and rich! I only made 2 servings, just to try since these must be eaten immediately after cooking. I got 2 ramekins in but it would be hard to get 3 in with 1 balanced on top, so I might need to buy another trivet for the pot.

  • tarae1204 on January 08, 2021

    I used small ramekins, three on bottom and three more stacked above those. They didn’t all cook evenly but it really didn’t matter when they were so good. Set them to pressure as we sat down to dinner and served them for dessert minutes after the meal.

• Cajun red beans with andouille sausage

  • westminstr on January 02, 2019

    I had to make a number of changes including replacing cayenne with aleppo pepper, omitting the sage, and I also skipped the mysterious clove of minced garlic since I just couldn't figure out where it would go. I didn't pre-soak the beans as called for, so I decided to do a quick soak before proceeding with the recipe. I did this by cooking 1lb of beans, 8 c of water and 2 tsp salt to the pressure cooker for 2 minutes on HP, then left the house to run an errand. When I returned 30 minutes later my beans (sitting on keep warm mode) were almost completely cooked! I drained the beans and used all the beans in the recipe, along with the specified amount of their cooking liquid, and no additional salt since the bean broth already had plenty of salt. I proceeded the recipe, but only cooked for an additional 4min at HP. Turned out perfect! This had robust flavor and was a surprise hit with both kids.

  • hbakke on July 09, 2019

    This was delicious! I was hesitant about adding the sage because is tends to overpower everything, but it worked in this recipe. I may have pureed too many of the beans, resulting in more of a soup, but it was very tasty. Will definitely make again. Served with rice, scallion, and a few splashes of Crystal hot sauce.

  • boberonicus on December 11, 2021

    Mine was also a brown soup. Like the sausage, I suggest removing the sautéed veggies before pressure cooking the beans. Then add veggies and sausage back in. The mystery garlic goes into the finished dish to give it a kick.

• Lamb + bulgur stuffed peppers with yogurt sauce

  • Veronik on February 21, 2019

    Excellent. Will certainly make this again.

  • hbakke on August 11, 2019

    I used ground turkey in place of the lamb. This was delicious and so easy. The peppers were perfectly cooked as well as the filling. The sauce is very tasty with the peppers. I would definitely make this again but use the recommended amount of feta since I added a bit more and the filling became a little salty.

  • KNivia on March 23, 2026

    My husband made this tonight and I really liked it but I thought the peppers could have been more cooked than they were. But the stuffing was incredible!

  • pastaplease on August 09, 2024

    Very good, and I was surprised by how perfectly cooked the peppers came out. I trimmed the bulgur by about 1/8 of a cup and added more lamb. Next time I’ll season the peppers themselves; they were nicely cooked but a little bland. This is a recipe where I bet you can use the method, which works so well in the Instantpot, and change up the ingredients and/or seasonings so I will experiment.

• Sriracha turkey meatloaf with buttered potatoes

  • mamacrumbcake on February 25, 2019

    I was really pleased with this recipe. The turkey meatloaf was delicious and was tender and juicy.

  • Londonyankee on March 07, 2019

    The onion didn’t cook well, and I used prechopped which was not minced. I think I would used pre-cooked or caramelized next time. Flavor was good and it was very easy. Used a small cake pan. My potatoes were too large so I had to cook one packet afterwards. Very easy full meal in the Ipot, just needed a green to round out dinner.

• Braised lamb shanks with herbs + garlic

  • mirsaidi007 on April 22, 2019

    This is delicious. At first I was little concerned that the sauce would become a little too 'lamby', which is something I have encountered with other instant pot lamb recipes, but the herbs and lemon really help moderate that. Because we were serving this with mashed potatoes, I felt that the lamb would benefit from more texture, so after removing the meat from the bone I crisped it in pan. Turned out almost like a lamb confit! Topped with sauce and herbs it was a lovely spring weekend meal.

• Japanese cheesecake

  • Kn1tgrl on June 27, 2019

    Meh.

  • tarae1204 on April 25, 2021

    Clear instructions but my cheesecake looks nothing like it should (according to the internet!). I think the instruction to fill IP with 1” water is too high as the water might’ve reached the base of my pan. Oh well!

• Gingery pork meatballs with Swiss chard

  • Skamper on January 09, 2020

    I was disappointed - and surprised - at how little flavor these meatballs had on their own. We're not sriracha fans so I made a soy-ginger-rice vinegar dipping sauce and without it these would have been very blah, which again is surprising given the garlic, ginger, and other ingredients. I used ground pork.

  • SACarlson on January 19, 2024

    I also found this recipe to be surprisingly bland. It wasn't terrible, but it wasn't good enough to make again.

  • kateiscoooking on January 28, 2023

    I made so many changes to this recipe that it's probably not fair to give it such a high rating. My new steamer basket didn't fit in my instant pot so I did a quick test of the meatball mixture using a small skillet. Then, I proceeded to about double the seasoning - including adding some chili oil. And, they all got cooked in the skillet along with sauteed Swiss Chard. We absolutely loved the meatballs once I'd doctored them up!

• Lebanese chicken soup

  • bwhip on February 19, 2020

    Really delicious soup, we enjoyed this very much. Not quite as simple as the usual instant pot recipe, but not at all difficult - just a few steps where you need to swap out pot contents, time the pressure release, etc. No big deal. Great depth of flavor with the middle eastern aromatics. I think next time I'll just use half a cinnamon stick, as mine are pretty long, and that flavor is just a bit stronger than I'd like. I'd also add another thigh or two, as I think the chicken to soup proportion could be a bit higher. Like most soups, even better on day two.

  • Soulkitchenjen on September 11, 2023

    Very good. Very flavorful. Not exactly a simple instant pot recipe.

• Middle Eastern red lentil, bean + barley soup

  • Aggie92 on January 13, 2026

    This was delicious. But don't make my mistake. I only had half a bag of dried beans and thought it would be too soupy, so I doubled the barley. It turned into a thick stew that resulted in a burn warning on the Instant Pot. Other than that, I really liked it. I did substitute an onion for the leeks and parsley for the cilantro so I could avoid a trip to the grocery store on rather icy roads.

  • tarae1204 on August 13, 2021

    Wonderful bean stew that can handle ingredient swaps, omissions and additions.

• Green chile chicken soup with hominy

  • Aggie92 on July 25, 2022

    This recipe was a miss as written. Way too brothy and woefully under flavored. It tasted like spicy water, even though I used roasted Hatch chiles instead of the canned green chiles. I ended up adding an additional 1.5 tsp ground cumin, 0.5 tsp Mexican oregano, juice from 1.5 limes, and 0.5 tsp ground coriander. Served with sour cream, cilantro, scallions, and baked corn tortillas. It was okay after all the changes. My husband really liked it, but I will find another green chile soup to try next time.

• Chicken + rice soup with feta + dill

  • TrishaCP on December 10, 2022

    This was a nice bright soup thanks to the lemon juice and dill.

  • hbakke on September 30, 2022

    Nice, simple soup for a dreary autumn day. It tasted like a lighter version of the avgolemono that's served at my favorite Greek restaurant minus the richness from the eggs. I would make this again.

• Beef + sweet potato gratin

  • jenmacgregor18 on December 02, 2021

    I also thought this sounded a bit odd, but gave it a go. It's way better than I thought it would be. I don't know exactly how to explain it. The flavors come together perfectly. It's very savory and delicious, with just a little sweetness from sweet potatoes to help balance things. I would absolutely make this again. My only change was 1/2 green bell pepper and 1/2 yellow bell pepper. (well, I may have thrown in a little extra Gruyere.)

  • tarae1204 on August 13, 2021

    I always thought this was an odd recipe. Ground beef and sweet potatoes and cheese? I’ve now made it twice, with perfect results each time, and can say it taste a little bit like a cheeseburger with sweet potato fries. Not exactly the same! But similar. So all in all it’s quite delicious and comforting.

  • TinyCitiKitchen on July 21, 2023

    Like others have noted, this sounds like the oddest dish. But it was a cold winter week and it sounded warm and comforting and I figured why not try. It blew me away. Savory and sweet and tangy, all in one, with a lovely, satisfying mouthfeel. Now it's always in the rotation when the thermometer drops. And each time I make it, I'm surprised all over again by how delicious it is. It also reheats very nicely the next day.

• Easy weeknight chili

  • SACarlson on February 25, 2024

    This was so bland. The flavours just never came together. A rare fail from Melissa Clark.

• Broccoli + cheddar soup

  • PinchOfSalt on October 23, 2024

    This soup, as written, is very tasty and has a good consistency. However, it is two for two in different 6 quart Instant Pots for causing food burn errors. In the second case there definitely was stuff that had browned and stuck to the pan and had likely caused the error. It might be best to try doing the sauteing and roux/sauce making on the stove in a different vessel, then add after putting the broccoli in the Instant Pot.

• Sweet potato miso soup with tofu + spinach

  • kmcdermott on March 18, 2025

    I agree! It's totally delicious!

  • tarae1204 on August 13, 2021

    Delicious!

• Salmon with lemon-caper butter

  • tarae1204 on September 08, 2024

    The recipe calls for skin-on salmon. I used skinless and it was wonderful. Easiest, quickest salmon I’ve ever made — foolproof — and the instant pot doesn’t leave a mess or heat up the kitchen. Garlic and white wine are just as important flavor-wise here as the lemons and capers. You could really adapt this however suits your taste.

  • Orleams on March 17, 2026

    Loved the texture of the salmon - almost like poached. Only change I made was to use 3 tablespoons of olive oil Instead of butter in the lemon-caper mixture; came out fine.

• French beef daube with olives

  • tarae1204 on June 05, 2023

    I had forgotten I made and reviewed this recipe two years ago. I think if I had added the black olives and squeeze of lemon that Melissa recommends, I would've extolled this beef stew's recipes more! It's very brightly flavored and a nice change from the norm. It benefits from a really long strip of orange peel and salting the beef chunks in advance. It produces a loose liquid which spatters easily, so it really is best served with mashed potatoes or bread rather than noodles.

  • tarae1204 on January 07, 2021

    This recipe doesn’t save a person much time in terms of prepping at the counter. Browning the meat takes even longer when just using your instant pot. Still, the end result is delicious. Next time I’m in the mood for a beef stew, I will try the version from Clark’s book Dinner in French.

  • pastaplease on March 13, 2026

    I've liked this enough to make it more than once -- the only change I've made is subbing Castelvetrano for the black in the recipe. Regular black olives (if that's what Clark actually means) are pretty flavorless and (black) Kalamata olives in this dish would seem like to much.

  • Stephenn31 on April 22, 2023

    Not bad but it was lacking a bit of something at the end. I should have added more olives and fennel fronds.

• Chocolate hazelnut cheesecake

  • tarae1204 on October 22, 2022

    This cheesecake left me a tad disappointed. I can’t taste the Nutella, and the texture is stodgy.

• Italian butternut squash + potato soup

  • tarae1204 on October 25, 2022

    Good soup - needs all the flavors specified in the recipe, or good equivalents. You could easily play with the flavor profile as long as you add a little heat, herbs, citrus and salty cheese. Good stock important here.

  • Jviney on January 01, 2022

    This was good! Filling and cozy on a frigid winter day. The lemon juice added a lot, brightening the soup. Also a great Whole 30 option.

• Chipotle pork tacos

  • tarae1204 on October 02, 2022

    If you can, give yourself a day to marinate the pork, a day to cook it, and a day to let the fat solidify on the liquid (in the fridge). I couldn’t have “skimmed the fat off the top” as per the recipe, but in the fridge, it separated and hardened and was easy to remove. Flavor wise and texture wise this is delicious.

  • AndieEats on July 14, 2022

    Only had a small jalapeño on the plant, so used it without de-seeding. It was delicious! Definitely don’t skip frying it up until crisp and reducing with sauce, as that is a majority of the flavour. We served with homemade corn tortillas, spicy peach salsa, pickled onions and ginger,

  • Bessp on May 04, 2024

    Used beef chuck instead and added 10 minutes to the cook time. A very nice recipe, lots of depth and a nice spice level. Next time I'll double the sauce component so it covers the meat in the pot and makes enough for drizzling later. The chunks of meat that weren't fully submerged ended up tough and very hard to pull.

• Rice porridge (Congee with chicken)

  • tarae1204 on January 07, 2021

    My husband enjoys congee on business trips to China and he said this version was much wetter than what he has there, but we all enjoyed it immensely (kids kept theirs bland, we loaded ours with condiments).

  • hbakke on September 14, 2022

    Simple meal to prepare while recovering from Covid. I didn't have any chicken thighs so left them out. I served this with a drizzle of Vietnamese soy sauce and a soft boiled egg. I would make this again.

  • KNivia on May 03, 2026

    This was so good! I love congee but have never really been able to replicate it at home…this recipe captures it perfectly! Delicious comfort food!

• Curried collard greens

  • tarae1204 on January 08, 2021

    I don’t like collard greens, or so I thought. I LOVED *these* collard greens. The curry complemented the vegetable so well, and the texture was silky. I will be making this frequently.

  • luluinphilly on June 17, 2022

    This was a sleeper hit enabled by CSA collards. So easy and pantry friendly. I'd imagine is easily adaptable to different types of sturdy greens.

  • kelley_dsv25l on March 13, 2026

    Easy and quick recipe. Great flavor. Made to go with a glazed tofu and coconut rice.

  • jessica_qyreaf on January 17, 2026

    Just echoing the other reviews. We had collards in our farm box and I didn’t know what to do with them. These were delicious. Definitely will make again.

• Coconut rice

  • tarae1204 on January 08, 2021

    This recipe didn’t work and I’ll just make coconut rice in the stovetop going forward, as it’s almost easier.

  • KNivia on March 14, 2026

    This recipe was delicious but timing on our instapot was off it took much longer to cook the rice. We lived in Colombia for two years and I absolutely love the smell of coconut rice cooking on the stove so agree with other comment - maybe just make it on the stove next time!

• Sticky toffee puddings

  • tarae1204 on January 08, 2021

    Delicious and came out perfectly! Easy recipe, easy sauce. Set them to pressure as we sat down to a Christmas Eve dinner and was able to serve them minutes after the meal.

• Red wine Bolognese

  • tarae1204 on August 13, 2021

    Delicious depth of flavor and streamlined technique for a one pot bolognese.

  • NJChicaa on May 20, 2023

    This was okay. I made it and ate it but don't feel the need to make it again.

  • melissa_njc3d0 on January 25, 2026

    Easy and delicious. Stovetop, no changes, served with cheese tortellini

• Chipotle brown sugar salmon

  • dea080020 on December 12, 2022

    Delicious and fast!

• Cod + potato chowder

  • FriedDumpling on October 01, 2021

    I made the chowder with chicken stock, because I already had an abundance of it. It was still good, though a bit more tan in color. It’s a thin broth chowder which is a nice change from the typical gloppy recipes out there. The fennel gives it a licorice note which is delicious.

• Red wine brisket with prunes

  • TinyCitiKitchen on January 29, 2024

    Love this! Sweet and sour brisket (as Inlike) but not overwhelmingly so. Easy, delicious. Yeah, kind of perfect

• Kitchn

  Within these pages are 75 recipes for family-friendly dishes from almost every culture: chipotle pork tacos, matzo ball soup, pesto risotto, and more. The Instant Pot is truly a world traveler.

  Full review