Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot® : A Cookbook by Melissa Clark

  • Plain yogurt (page 18)

    from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot Dinner in an Instant by Melissa Clark

    • Categories: Quick / easy; Vegetarian
    • Ingredients: milk; yogurt
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Notes about Recipes in this book

  • Plain yogurt

    • Skamper on February 25, 2019

      This recipe works well. I don't use the heavy cream and have tried 2% and 1% milk and both work well.

    • averythingcooks on March 03, 2021

      Our 1st try with the yogurt fn on our Instant Pot & it was a success! The request for 2 qts of milk caused a funny "smaller!" "bigger!" argument (me talking about US qts & T, imperial qts.... which are not the same and NEITHER matches the volume of a litre) but in the end 2 L went in. ALSO - read your manual because with ours (brand name "Instant Pot"), pressing the yogurt button 2'ce etc does NOT switch it to boil....you need to then use the adjust key. This is thick, rich & tangy and I can absolutely see this becoming part of our kitchen routine.

  • Homemade ricotta

    • FoodieOne on July 14, 2018

      This is a reason to own an Instant Pot. I have made ricotta on the stove, but using the Instant Pot is so much easier. I use a half gallon of milk and 1 cup of thick cream plus lemon juice or vinegar after heating. Recipe can be made with less amounts, but for me, emptying the milk and cream is more economical.

    • Barb_N on March 02, 2019

      I’m just trying out my instnt pot and this was billed as an easy recipe. Unfortunately I found the directions ambiguous- when I set my pot to ‘yogurt’ it sets for 8 minutes. Do I turn it off when it beeps after preheating or after cooking 8 minutes? I chose the first, but then it never curdled. I ended up redoing it on the stove, which worked a charm.

    • rionafaith on March 21, 2019

      Who knew homemade ricotta could be so easy? I should probably have gone ahead and used the whole half-gallon of milk I bought for a larger batch. This is the only recipe I've seen that calls for cream as well, so I'm not sure it's totally necessary? Anyway, this is delicious, fast, and easy. On my IP (Duo 6 qt), you have to press the yogurt button and then "more" to get the boil function indicated in the directions. Now I just have to find a use for all the whey I strained out...

    • kristinanddoug_2axrp9 on April 01, 2026

      This is so decadent. Definitely try it with the fennel carrots. The ricotta can be fussy and I find that organic milk works better. But when it works it’s a show stopper.

  • Eggs cooked hard or soft

    • zorra on January 10, 2018

      Silly,  I said. Why use the behemoth cooker when a saucepan would do? But Clark is right, the point is the peeling, it's effortless. We tried low pressure for 8 (dry), 7 (just right for mashed yolks) & 6 minutes (nice.) Since the pot already occupies my otherwise clutter-covered counters, it's worthwhile. I foresee deviled eggs becoming more than a once-a-year dish for us.

    • westminstr on January 24, 2018

      I had to make some hard-boiled eggs for hiking snacks and decided to drag out the IP. They really did peel easily! I think I did 7 minutes at regular (high) pressure only because I'm pretty sure I forgot to adjust the pressure as the directions specified. And I did use an ice bath to stop cooking which I normally don't do. These turned out with firm yolks but not dry - they were good for hiking since they needed to hold at room temp for hours. For dinner I would definitely do less time for a runnier yolk. Let the experimentation begin!

    • mirsaidi007 on April 27, 2018

      I wanted soft-boiled in order to make a large batch of ramen eggs, so went with 6 minutes, per the instructions. The eggs were very hard-boiled. Searching a few online sources leads me to think 3 minutes is optimal? Regardless, good thing I like deviled eggs and cooking eggs in the IP maybe dependent on the number of eggs.

    • Barb_N on March 02, 2019

      I am not ashamed to say I spent $100+ on an instant pot in order to make peelable hard cooked eggs - and it delivered on its promise! Looking forward to softer yolked eggs, will take timing mentioned by other reviewers under advisement. For now, I am in deviled egg heaven.

    • cooknnaked on March 07, 2019

      This is the only recipe, that I have access to, that used low pressure for eggs. I looked online and found a blog post that says low pressure produces unreliable results. For now, I think I'll stay with high pressure and follow the directions from a different source until I feel more confident with this new technique for hard cooked eggs. UPDATE (March 19, 2019): My eggs at high pressure were perfect, firm yolk but not dry. I used the 5-5-5 formula, 5 minutes at high pressure, 5 minutes natural pressure release, 5 minute chilled water cool down. I did them twice so far, once with 5 eggs and once with 7 eggs.

  • Shakshuka with herbed yogurt sauce

    • zorra on March 28, 2018

      Sauce was delicious, but the eggs were over-done, even at 1 minute on low pressure. Better to poach them separately. Served with feta instead of the yogurt sauce.

    • NJChicaa on April 01, 2018

      Delicious! Will definitely make again.

    • Londonyankee on February 08, 2019

      It seemed too watery so I sauteed it before putting the eggs in - big mistake, because the sauce burned a little. Eggs were also overcooked - maybe because the sauce was still hot from the saute? Great flavor, and we don’t like eggs undercooked, so I‘ll try again and leave the sauce alone next time.

  • Steel-cut oats with maple syrup + currants

    • dinnermints on December 10, 2017

      Good and easy. The oats turned out a bit runnier than I usually make them, but otherwise some legit oatmeal. I tried putting the instant pot on the saute function to thicken them and succeeded in burning a bunch of it to the bottom of the pan. Recommend the additional flaky sea salt on top + additional maple syrup.

    • purpleshiny on March 31, 2018

      I reduced the water to 3 cups the third time through and will probably reduce again next time to 2 3/4. Oats are done perfectly and the toasting in butter gives a great depth of flavor.

    • rionafaith on February 09, 2019

      I don’t know if I’ve made steel cut oats before but I loved the texture of them here. I prefer thicker oatmeal, so I’ll reduce the water to 3 cups next time. They do thicken up a bit as they sit, though. Hoping the leftovers are just as good as this will make good breakfast meal prep if so. The flaky salt on top (I used fleur de sel) adds a lot.

    • cdglamontagne on May 26, 2019

      Love this recipe and make it often for breakfast during the week. Oats are delicious every time and SO MUCH CLEANER than making steel cut oats on the stove. The toasting is a nice touch.

    • averythingcooks on January 10, 2021

      I have always been a stove top steel-cut oats person and I have suffered through the clean up of boil overs - but not any more! The instapot method worked really well. I did think they were a bit runny (but still with good texture) when we 1st lifted the lid but we popped it back on (instapot off) for several minutes and they were great. Maybe less water next time (as suggested by other commenters) or even a longer natural release "resting" time. I used coarsely chopped craisins in place of dried currants and I love the hint of maple syrup "cooked in" (so no additional sugar needed for us). A definite repeat!

    • skvalentine on October 08, 2021

      My favorite way to cook oatmeal now. Megan Gordon's cookbook Whole Grain Mornings has a wonderful and similar recipe but it's stove-top and this one is So Much Easier. I also like that it's dairy-free but still totally delicious.

    • wyndle on May 24, 2026

      I make this when I have low-key guests because it’s easy to customize with toppings (which can be prepped) and hands off. I’ve also used the ratios and timing to make a savory version.

  • Eggs with spinach, smoked salmon + pickled shallots

    • tarae1204 on February 14, 2024

      The liquid did not fully evaporate during the 15-16 min sautéing period, but it made no difference in the deliciousness of the final result.

  • Garlicky Cuban pork

    • rionafaith on November 19, 2017

      Yum! I used half the quantity of dried oregano as opposed to fresh. I would have liked to reduce the jus down more, but worried that it was getting too salty, so next time I would use only 1T salt or maybe even less. We served this as tacos in corn tortillas with avocado and a cabbage slaw. Would make again!

    • clcorbi on January 07, 2018

      Yum. Very delicious and low-effort. I marinated the pork overnight, so I went over the max of 6 hours, to no ill effect. Final product was juicy and flavorful; I'd make this again.

    • NJChicaa on April 01, 2018

      I marinated overnight and it gave the pork great flavor. I would definitely recommend going longer than the 6 hours recommended.

    • TrishaCP on May 16, 2018

      Good, although I would prefer sour oranges next time they are in season. We served with corn tortillas with trimmings as suggested. I marinated overnight and cooked the next evening, so almost 24 hours in the marinade to no ill effect.

    • fprincess on September 05, 2018

      Aka mojo pork. I approximately halved the recipe and used dried oregano instead of fresh. I marinated the pork for the minimum amount of time (1 hour). Meat was purchased at Siesel's. The pork came out super tender and delicious. Great recipe! Served with rice and black beans. Picture here: https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/?do=findComment&comment=2169688

    • sck on October 21, 2018

      Excellent with bitter oranges. I also wish I had reduced salt - jus was too salty to use as much as I would’ve liked and covered up some of citrus. Would also reduce cooking time to 65-70 min for 5#.

    • FJT on April 13, 2019

      This was easy to make and quite tasty, but I think using sour oranges would be much better as others have said. I marinaded the meat overnight and cooked this in my stovetop pressure cooker for 55 minutes at high pressure. I could probably have reduced the cooking time still further, but the meat pulled apart really easily, so no complaints! I took on board previous comments and didn’t add as much salt as the recipe suggests which meant I could reduce the meat juices.

    • Dannausc on April 18, 2020

      Super tender and really good. I served half as tacos and half over garlic rice. Both ways were great.

    • westminstr on February 03, 2021

      This was really good! I marinated a few hours, subbing 1tsp dried mexican oregano for fresh. It took quite a while and I had lots of extra jus. Next time I’ll try reducing cooking time to 60 min. This was good with garlic rice and as tacos, served w cabbage slaw. Made again 4/10/21: shoulder was 3.75 pounds. Made a half marinade w one Valencia orange & one lime, cooked 60 minutes. This turned out good! Still had plenty of jus.

    • jhallen on February 25, 2021

      Made this as written and it was great (except I forgot the bay leaf). Really good.

    • aisy on May 20, 2021

      I make Cuban pork often, and this is now my favourite recipe. I marinate overnight. The browning before instant pot is key.

    • eszpee on March 15, 2022

      This was surprisingly good, I was afraid that the meat will overcook and dry out, but not at all. I added the juice of one orange to the marinade, and cooked with half the meat, keeping everything the same amount, except for the salt, which I also halfened.

    • jenmacgregor18 on December 20, 2022

      I cut the salt in half and marinated it overnight with orange and lime juice. 1/2 the salt was too little for me. I'd go for 2/3 next time and a little extra garlic and lime juice. I refrigerated it first, then shredded half of it, and the other half I sliced as best I could. Even chilled it was very tender. I froze the slices for attempting Cubanos at a later time. We ate with rice. B really enjoyed it. I agree with the group: the pork is tender, juicy, and flavorful with little effort. Update: very good in Cubanos

    • chawkins on March 27, 2023

      Very good. I had a 3lb 2oz pork shoulder that I cut into 2 pieces, used 2 oranges in place of the grapefruit and marinated overnight for about 18 hours, replaced the fresh oregano with 1/3 of the called for amount in dried. Excellent served alone or as taco filling.

  • Sticky tamarind baby back ribs

    • babyfork on February 12, 2018

      This was a pretty good recipe that needs some tweaking. The 32 minute time for pressure cooking was too long. The ribs were falling off the bone. I refrigerated the ribs and liquid after pressure cooking (separately). Removed fat from the sauce the next day. It was somewhat sour and bitter so I added 1 tbs Worcestershire, 1/4 cup ketchup, 1/4 molasses, 1/2 cup Dr Pepper and 1/4 cup honey and reduced until thick.

    • LDGourmet on April 30, 2018

      I was disappointed in this recipe .While I love this book, it's really bad form to have your COVER photo be so misleading. I also found this recipe to be off. Not red, sticky looking glazed perfection. Bitter, greasy black. Like the other reviewer here, I had to tweak the sauce (recipe says "you may need to add more honey" - then put more honey in the recipe!) and yes they were swimming in oil and bitter. I like sour, tamarind should be a note in a balanced sauce this was not. Bad form to have the cover recipe be so disappointing. I'll still recommend this book for other things but really, looks bad and would make me shy away from buying another from this team. Also, if I'm going to use a pan, rack, broiler anyway, the IP saves minimal if any time.

    • VeryVigario on July 22, 2018

      i tried this on pork boneless ribs- I wish I had added brown sugar to the sauce, it wasn't sweet enough. Also, I can't comment on the cooking time with bone-in ribs, but mine were overcooked.

    • Veronik on July 24, 2018

      We wanted to finish these on charcoal, so reduced the cooking time to 20 minutes so as to have the ribs spend more time on the grill. The recipe calls for broiling the ribs for 1-3 minutes, but I didn't think that would be enough time for the smoke to make a difference to the flavour. In the end, 20 minutes in the IP and 20 minutes on the grill was just right, but I will marinate the meat next time, and possibly add some brown sugar to the sauce.

    • Maefleur on May 30, 2023

      Tasting the sauce after it cooks down, it was quite sour. The addition of a little more honey as suggested was perfect for us. Grilled for a couple mins per side and they were nicely smokey and flavorful.

  • Classic beef + bean chili

    • doughet on November 07, 2017

      This chili was so good that my husband (the chili maker in our family) is worried that he's been replaced by the Instant Pot. I liked starting from dried beans and getting so much flavor in them so quickly. We used our own chili spice mix rather than the recipe's, but otherwise followed the recipe exactly. We used 2 jalapeños for a pretty mild chili; next time would use 3 or 4 for a little more heat. On the day it's made, this chili tastes like our standard homemade chili does on its second and third days, when it's at its best.

    • Delys77 on November 20, 2017

      This is a weird one for me, I just couldn't get my instant pot to come to pressure. After 2 tries I gave up and dumped the contents to a pot and did it on the stove top. I did find that the bottom was starting to scorch but the chili wasn't simmering yet. Perhaps there was just too much stuff in the cooker. That is disappointing because I went with all the measurements she suggested and she doesn't stipulate any specific size of cooker so it should have worked.

    • hbakke on August 06, 2019

      This is good chili. It is definitely more of a Wendy's chili than a thick and chunky stew-type chili. I don't know if I would make it again because it was pretty time consuming. There were a lot of dirty dishes and multiple steps involving stovetop cooking that sort of negate the ease of using a pressure cooker. On a positive note, this was my first time cooking dried beans and I think it turned out well.

    • mzgourmand on November 01, 2020

      This is a delicious chili recipe - we all loved it, as did our guests. And I will definitely make it again. My only caveat, as noted by other posters, is that this is a time-consuming,multi-step recipe - it is how Clark builds the layers of flavor with standard pantry items, and it is a very successful technique, but definitely not an "instant" recipe. It also requires use of a stove top pan. All told, recipe delivers the flavors of a chili that has simmered for far longer than the actual time of the recipe, and is definitely worth it, but something to be aware of in terms of meal planning.

    • mcvl on January 29, 2021

      Since my husband turned vegan (and I didn't) I've been open-mindedly experimenting with various plant-based proteins. Made this with Impossible Burger and it turned out great. I find it's better to experiment with a new recipe than an old favorite.

    • dc151 on July 27, 2021

      Ok, so this was great. Very flavorful, I liked the consistency, a bit on the thinner side. But it took three hours given IP cooking dried beans, then a very full IP with it all, both NP release. BTW, I used Rancho Gordo beans, and I have become a convert- so much creamier than grocery store beans! A worthwhile splurge.

    • skvalentine on April 13, 2022

      I loved this! So delicious. We served it on the thinner side over rice and topped with scallions and cheddar and it was a huge hit. I used dried Rancho Gordo beans-- can't remember the variety but they were larger than a pinto bean, so they took quite a bit longer to cook. This is not a weeknight meal! But a delicious option for a casual get-together and I will definitely be making this again soon.

  • Korean chile-braised brisket + kimchi coleslaw

    • rionafaith on November 19, 2017

      Delicious, though not spicy at all despite the name. I used only a 3 lb brisket as that was the largest my supermarket had, but now I wish I'd cooked more meat! We actually served this in corn tortillas with avocado and the slaw, as a kind of Korean taco, which was fantastic. I doubled the amount of kimchi in the slaw, as it was not nearly enough, and I still wanted a bit more kick.

    • Rinshin on December 16, 2017

      Did not use kochugaru and halved the amount of kochujung. The meat itself was not spicy at this level, but the sauce still had some kick. Added potatoes, carrots, and celery for 5 extra minutes. This was good. Did not make the slaw.

    • TrishaCP on December 17, 2017

      The brisket was excellent. We didn't serve the slaw (maybe with leftovers). I used all of the gochugaru and gochujang on a 3 lb brisket, and we found it sufficiently spicy. I like the Korean taco idea below.

    • lizbot2000 on January 12, 2019

      This was fabulous! We really enjoyed it. The coleslaw is so good, and it really makes the meal, so I highly recommend making it. The meat is good on its own, but the slaw really complements it. I also doubled the kimchi in the slaw, which turned out great.

    • Emily Hope on April 09, 2019

      I was a little disappointed in this given the rave reviews -- followed the recipe exactly (minus the gochugaru flakes as was cooking for our spice-averse kids), and found the brisket to be a bit dry/mushy. Maybe because we used pasture-raised brisket? The flavor of the sauce was good, but even with the lightest lager I could find I detected a back note of bitterness from the hops that I don't care for (would just use chx broth next time), and by the time it was reduced to a saucelike consistency, it was pretty salty. Served w/rice, kimchee and this slaw: https://www.thewednesdaychef.com/the_wednesday_chef/2019/02/jenny-rosenstrachs-perfect-slaw.html We liked it better the next day chopped up into small chunks w/sauce and put into nori sheets with rice and gochujang mayo, in homage to the short rib "tacos" we used to get at Namu in SF.

    • Shannoncooks17 on March 09, 2020

      This turned out great! I had stew beef from some beef we purchased locally and I wanted something to Instant Pot but that was being used so I did the slow cooker version given in the book. Cooked the meat exactly as recommended. Shredded the beef. There was a lot of liquid, so I added some corn starch in water to thicken it into a sauce that stuck to the meat better for sandwiches. The slaw I made was a combo of cabbage mix, small amount of mayo, fresh squeezed lime and Spicy Chili Crisp (sooooo good, you can find it in Asian markets). There was a nice heat to this but not killer. Next time we make this we may try using Hawaiian Sweet Rolls to add a little sweetness with the warmth. Great recipe!

    • meginyeg on June 14, 2021

      We really liked this. It wasn't super spicy and the flavour was great. Served with the kimchi slaw. They matched perfectly. Will make again.

    • Delys77 on January 13, 2022

      Made with a small 1 kg piece of brisket that was fairly fatty. Went with half proportion of all the ingredients and the result was flavourful with a bit of warmth but not spicy. We didn't have any beer on hand so I used half chicken stock and half shaoxing wine and the result was very nice. Well done meat is not always popular with my husband but in this case the brisket had a nice texture and the full flavour sauce was punchy enough that he liked it. Overall I would say this is a winner. Didn't make the slaw, instead served with some steamed rice and cucumber salad from Growing Up in a Korean Kitchen.

    • FJT on January 21, 2023

      I had a 1.5kg (3lbs) piece of brisket, but I made more than the full amount of sauce: I had a 330ml bottle of beer so I scaled up the other ingredients to use the full bottle of beer. Frankly, you can never have too much sauce! I reduced the sauce a little and thickened it with cornflour before serving. We really enjoyed this - spicy but not overly spicy. Will make again.

    • Lu1950s on September 03, 2024

      I had a 2.6lb brisket that I cooked for 70 minutes under high pressure with natural release. I added a hot pepper from the garden to make sure it had heat. I made the full amount of sauce which I thickened with a little corn starch. It was delicious. I also made the slaw, doubling the kimchi. My adult family loved everything.

    • jenmacgregor18 on September 11, 2024

      We really liked this too. The meat & sauce are very good. I used chuck roast. I didn’t care for the slaw on its own but it was good in a sandwich. I’ll have to try with chili crisp, as Shannoncooks17 used.

    • peaceoutdesign on April 17, 2025

      The flavoring was great, but the meat was a bit too dry for me. I did not make the slaw.

  • Port-braised short ribs with star anise

    • TrishaCP on December 03, 2017

      Flavorful and not too anise- heavy.

    • CaraGulati on November 28, 2022

      Very tasty. Next time I’ll blend the sauce before reducing. The carrots were too big.

  • Classic boeuf Bourguignon

    • dinnermints on November 18, 2017

      Delicious! I made it the pressure cooker way, but wish I'd done it the slow cooker way for a break in cooking. I've never made boeuf bourguignon before, and am guessing you're supposed to serve large chunks of beef, but I ended up shredding the chunks and liked that better. This worked out to more like eight servings. I used a large skillet to brown the beef instead of the instant pot.

    • TangoTosca on December 03, 2017

      The best recipe of this I’ve ever made, and it was so easy

    • skjohns on December 23, 2017

      I followed the recipe exactly except cut the meat into smaller cubes (recipe calls for 2" cubes). Easy and delicious... will definitely make it again. I think dinnermints idea of shredding the meet before serving sounds good too,

    • NJChicaa on April 01, 2018

      The flavor was wonderful but the beef cubes were still kind of tough after the 20 minutes of high pressure cooking. I suspect a longer cook time is needed.

    • clcorbi on November 14, 2018

      I really enjoyed this, although I made a couple tweaks--I added a healthy amount of TJ's umami paste as well as triple the tomato paste called for. I also salted more often while cooking, rather than adding one large quantity of salt before starting the pressure cooking. The result was delicious and had a great depth of flavor. Unlike most pressure cooker recipes I've tried, I also found that this one came out perfectly thick and glossy as soon as I took the lid off--I didn't need to reduce it at all. Served with buttered egg noodles, this is a cozy winter meal.

    • mamacrumbcake on July 30, 2018

      The only criticism I have is that this dish is just a touch too salty. Next time I would reduce the amount of salt used for seasoning the meat to 1 1/2 teaspoons instead of two. The sauce is rich and beefy and the mushrooms and onions are delicious—roasty and caramelized. You will want something to soak up all the good sauce so definitely make rice, noodles, or potatoes. Most of the meat was perfectly tender but one or two pieces were slightly larger and not as tender as the others—just something to keep in mind as it matters what size the beef cubes are. I might add a minute or two to the cooking time next time.

    • PiaOC on April 18, 2021

      1st time using the instant pot - this recipe was a great success. I used oyster blade beef and having read others' comments, cooked for an extra 5 minutes. I reduced the salt but it was still a tad salty. Served with mashed potatoes and steamed greens. Very good winter meal.

    • FJT on October 30, 2021

      This was excellent! Great depth of flavour. I cooked it for 30 mins on high just to be sure the beef was tender having read the other comments. Will make again as it’s quick and easy compared to a standard beef bourguignon.

    • twoyolks on October 26, 2018

      I used smaller beef cubes and made sure to remove excess fat. I cooked it for 30 minutes which got the beef to be actually tender (it was not tender after 20 minutes). I liked the flavor but I felt the sauce was too acidic and not beefy enough. The sauce would have also done well with some enrichment at the end.

    • rionafaith on February 10, 2019

      Very good version of the classic. My meat didn't seem tender enough when I opened the cooker, so I brought it back up to pressure for an additional 5 minutes and did another natural release and that did the trick -- the beef was practically falling apart and delicious at that point. I used a local Terhune Orchards "Red Rooster" wine that was on the sweet side, so I omitted the pinch of sugar. I used nearly a full pound of mushrooms because I love them, and I stirred in 8 oz of thawed frozen peas at the end to add some color and more veg content -- maybe untraditional, but I thought they were a really nice addition. Served over cauliflower puree.

    • Ileana on January 15, 2023

      Halved the amount of salt and increased the cooking time by 5 minutes. So rich and comforting. Served over polenta with a green salad.

    • Acarroll on May 06, 2023

      Increased cooking time by 5 minutes based on other comments. Beef turned out a tiny bit dry - not sure if it was the cooking time, or low quality of beef. I meant to reduce salt based on comments, but I forgot and did not find it too salty in the end. I didn't measure the salt to season the beef though, I just eyeballed it. I enjoyed the carrots/onions/mushrooms more than anything - next time I might halve the beef and double the veg and see how that turns out.

  • Japanese beef curry

    • dinnermints on November 19, 2017

      This was good; I'd probably make it again. I used the slow cooker variant, which worked well. Made some brown basmati rice with a bit of purple sticky rice + some shredded unsweetened coconut thrown in to go with it = lovely color and flavor. It was even better with some shichimi togarashi sprinkled on top for some heat and crunch.

    • clcorbi on January 22, 2018

      Really excellent. We made this for a dinner party and served it with crusty bread and all suggested garnishes, and everyone loved it--no leftovers. I followed the recipe as written except I seared all the beef chunks before pressure-cooking, added a generous amount of TJ's umami paste, and I used half garam masala and half curry powder for the spices (instead of all garam masala). I'd probably do that again, because we really enjoyed the final flavor. Yum.

    • purpleshiny on January 28, 2018

      This is a good, substantial curry that freezes and reheats well (even with the greens). The sweet potatoes are particularly good in this.

    • TrishaCP on October 09, 2020

      I used half curry powder and half garam masala and was happy with that choice. It was not too sweet for us. My sweet potatoes also disintegrated at the 3 minute mark.

    • cdglamontagne on May 26, 2019

      This was good but we found it too sweet. Could have been the garam masala blend I used, maybe the suggestion others made to swap more curry powder would fix that.

    • KNivia on April 21, 2026

      I’m not a huge fan of beef but this recipe was really good! I had never had Japanese curry before but the mix of garam masala plus the beef, sweet potatoes and shiitakes are amazing! Definitely serve over good short grain rice!

    • jenmacgregor18 on April 07, 2025

      2T of garam masala was way too much for us. I would use 2 tsp next time and curry powder as others have suggested.

    • meggan on September 09, 2025

      i also just used about 1/2 the GM and added curry. I also used regular potatoes which cut back the sweetness. I did not add the greens.

    • cjross on October 19, 2018

      Pretty good although I didn't love the flavour. I like someone else's suggestion of doing half garam masala and half curry powder. Everything kind of mushed when I stirred in the roux.

    • babyfork on March 20, 2020

      Used the other reviewer's suggestion to use half curry powder and half garam marsala. I followed the 3-minute instruction for the sweet potatoes, but they disintegrated. In the future I would remove the stew at that point and cook on the stove after adding the sweet potatoes. It was a bit sweet...not sure the apple was needed and I wish the author would've given a measurement for the sweet potato. I got a large one, but I think maybe it was too large! I bought the mustard greens, but did not end up adding them. Overall, this was tasty served over rice. Probably would make again with a couple adjustments.

  • Braised Roman-style lamb with herbs + peas

    • Delys77 on November 20, 2017

      This was very easy and very tasty. The herb finish really elevates the dish and the peas are lovely. The lamb comes out of the IP perfect.

    • MarciK on July 01, 2022

      I would have enjoyed this a lot more if it wasn’t so salty. The saltiness overpowered the benefits of all the fresh herbs.

  • Coconut curry chicken

    • Delys77 on November 20, 2017

      I left out the coconut garnish and I did thicken with a touch cornstarch but otherwise followed the recipe and the results were very very tasty. The chicken has a much nicer texture than slow cooker chicken and the sauce was just scrumptious.

    • twoyolks on January 17, 2018

      I liked this but didn't love it. I found the sauce to be too strong on the tomato and not strong enough on the coconut. I also found that none of the spice flavor really came through in the sauce. I have made similar curries that I much prefer.

    • TrishaCP on January 24, 2018

      We really enjoyed the flavors of this curry. I didn't use a coconut garnish either, so there wasn't a really strong coconut flavor, but it still was delicious. We did reduce the sauce for a bit, but it was still quite saucy, which is not a problem for us.

    • purpleshiny on January 28, 2018

      This curry is the bomb. Much better than the Food52 curry (and the Food52 curry is amazing). I do find the sauce reduction step is required. Depending on what you are used to, you might want to adjust the tomatoes down and/or the coconut milk up. Like many curries even better the next day.

    • FJT on October 09, 2020

      This was delicious. I made it with a whole chicken which I skinned and cut up. Cooked on high pressure for 8 minutes, then took the chicken off the bone. In light of the comments below I used only about half a cup of tomato pulp and 200ml of coconut milk. Really easy dinner that everyone loved.

    • mamacrumbcake on October 22, 2019

      This was delicious! Like others mentioned, it did take a while to reduce the sauce. The coconut flavor is not strong, but nevertheless very yummy. The recipe says that it takes an hour to make this, but I would start prepping at least two hours before you plan to eat. The cooking time from sautéing the onions to the 20 minute rest is about 90 minutes. The prep work takes a bit of time—lots of ginger, garlic, and tomatoes to grate.

    • Larkspur on December 04, 2022

      Delicious and everyone in my family liked it, even the picky eater! Some of us spiced our servings up a little more with some Indian hot pepper powder.

    • Londonyankee on June 05, 2018

      Good curry! I still had to reduce it a bit, but it was thicker than a recipe that I had been using from the web that was too watery for me. It might be a good idea to reduce the tomato and increase the coconut milk, like purpleshiny says.

    • rionafaith on September 03, 2018

      Nicely flavored curry, though more chunky (from tomatoes and onions) than creamy. I did end up reducing the sauce for 20 minutes or so. Would have preferred more coconut milk creaminess but I also didn't want the sauce to end up thinner. Still, this is quite nice for the minimal time it takes.

    • pastaplease on February 16, 2025

      Really like this recipe, have made it several times. Have to always remember it takes a lot longer than the 1 hour Clark claims, but still worth it. If tomatoes aren't in good season or particularly great, I sub in canned crushed tomatoes with good results. I have yet to remember to add shredded coconut on top so I don't know what I've missed. For the Garam Masala, for this and any dish that calls for it, I always use the version in Urvashi Pitre's book, Indian Instant Pot. Excellent.

  • Wine-braised oxtails with fennel

    • juliafj on November 27, 2017

      This was incredibly easy and flavorful! Highly recommend it!

    • meginyeg on May 11, 2023

      Really tasty. Definitely will make again. I did it as a slow cooker dish and it cooked beautifully.

    • Zosia on January 01, 2020

      Really delicious! The sauce was rich and silky (I pureed the vegetables with the cooking liquid at the end) and the meat was tender and quite luxurious. It took double the time to lightly caramelize the vegetables but I saved time elsewhere by roasting the oxtails in a hot oven, a technique I came across in another recipe I was considering. Unfortunately, I couldn't cook this in my 6qt instant pot. The burn message came up 2 times. I emptied and cleaned the pot, checked the seal etc after the first time (it had not yet reached full pressure) but after the second time (2 minutes after it was at full pressure), I transferred everything to a dutch oven and braised at 325F for 3 hours. The food wasn't over the maximum fill line but it was densely packed with relatively little liquid. I'm not sure if that's the reason...I still have much to learn about this appliance.

  • Smoky barbecue chicken

    • clcorbi on December 19, 2017

      Excellent, and seriously speedy to throw together. Although MC mentions that you can substitute bottled barbecue sauce to make this recipe even faster, the sauce takes so little time and has such a lovely depth of flavor that I really don't think bottled would suffice. I chose to reduce the sauce at the end with the chicken still in the pot, shredding it as the sauce reduced, and that worked perfectly for me. We ate this scooped into soft tacos with some hot sauce and sliced cucumbers. Perfect.

    • purpleshiny on January 28, 2018

      We've made this several times. It's great in buns, but also great on polenta or on mac and cheese. Freezes and reheats beautifully. It's a little spicy as written (bonus for us, but not for everybody, so noting it here.)

    • NJChicaa on April 01, 2018

      I didn't know if I was going to like the sauce as I smelled it cooking but my fears were for nothing. It was delicious! This is a wonderful recipe. Will make again and again.

    • westminstr on May 26, 2018

      We liked this one too (except for E). I made a half recipe and we ate it all. I omitted the chipotle, still good without though probably better with. Served w greens & cornbread.

    • TrishaCP on April 24, 2018

      Another fan here. Easy to pull together and the flavor was great. I didn't have chipotles in adobo, so I used 1/4 teaspoon ground chipotle chiles, which made it nice and smokey.

    • lchristoffersen on July 15, 2019

      I found that the thighs were significantly overcooked at 15 minutes on high pressure. I looked at online Instant Pot guides and found that most sources suggested 8 minutes (with a maximum of 10).

    • Zosia on November 04, 2020

      We would have preferred a sauce that was a little less sweet and with more sharpness - an easy adjustment for next time - but the dish was still very good. I didn't cook the sauce down to a paste at the start, just brought it to a boil before adding the chicken, but I still got the "burn" message. Nothing was actually burning so I just added 60ml stock that was cooked off at the end. I used chicken breasts, 290gea, cooked at high pressure for 10 minutes with quick release. They were tender and juicy. (Edited to add: even better w/o the brown sugar and cooked for 9 minutes, quick release)

    • hirsheys on June 23, 2019

      Delicious and quite easy. Next time I'd maybe use chicken breasts, though I'm not sure that they'd be as moist. Still, the sauce is *very* tasty. I liked these on tortillas with some melty cheddar and cole slaw.

    • tarae1204 on January 02, 2023

      This chicken recipe has been on repeat in our house for years - it’s what got my younger son to start eating chicken at all when he was a picky toddler. Tonight we made it with generous quantities of the homemade sauce (which is adaptable) and only half the quantity of chicken. The chicken isn’t really over cooked as it just shreds so easily. It could use some green onions and herbs…

    • mamacrumbcake on August 04, 2018

      This is good and easy and makes excellent sandwiches. I followed the directions exactly and it turned out great. There was no problem coming up to pressure, even though it seemed like there was not enough liquid. I used the full amount of chipotle and it was not spicy. The barbecue sauce is delicious!

    • averythingcooks on January 05, 2023

      I made a 1/2 recipe of this & went the slow route (instructions included on the page) and 5 hours on low produced tender, flavourful chicken thighs. I did up the heat factor in the sauce a bit for our palates and just before serving, I turned the slow cooker to high (lid off) & stirred in a cornstarch slurry to thicken the sauce. I wanted an easy (mostly hands off) main to serve with mashed potatoes & broccoli and this fit the bill perfectly.

    • jhallen on February 28, 2021

      This was good but not necessarily great. Certainly easy and everyone liked it.

    • cdglamontagne on May 26, 2019

      We make this all the time for easy dinner or weekday lunches, but we cheat with Sweet Baby Ray's bbq sauce. The sauce in the recipe is good but I don't notice a huge difference to be honest.

    • johnelstad on April 15, 2026

      Took a little over an hour and tasted great. Limited pressure cooking time to 8 minutes as per @lchristoffersen's recommendation, which was plenty.

  • Garlic rice

    • clcorbi on January 07, 2018

      I served this rice with the garlicky Cuban pork from this book, as MC recommends. This is some tasty rice. My only caveat is that I wish the quantity of oil would be specified; I just used a few tablespoon's worth, but my final product did end up a bit oily, so I'd go a little easier next time. That said, the subtle garlic flavor that the rice takes on is really addictive. I served this as part of a spread for my book club, and multiple people commented how much they loved the rice--they couldn't put their finger on where the delicious flavor was coming from! So, yeah, I'd definitely repeat.

    • Dannausc on April 18, 2020

      Quick and easy; good.

    • NJChicaa on April 01, 2018

      The rice was fine but I didn't detect any garlic flavor. Next time I will add the sauteed garlic back into the cooked rice which is listed as an option.

  • Chicken + dumplings

    • annmartina on January 18, 2018

      For a pressure cooker recipe there is still some time involved, but compared to making it conventionally, it is quicker. The dumplings aren't the traditional southern dumplings (which are more like noodles), but they're delicious, with a little bite from some added cornmeal. I love this version of chicken and dumplings.

    • glacier206 on May 31, 2021

      I have made faster (and better) chicken and dumplings on the stove. These dumplings were terribly dense and the vegetables dissolved in the time it took to cook the other components.

    • Lnbrittain on January 14, 2026

      Perfect recipe as written. I used a soup spoon to scoop the shaggy dumplings. Maybe the fact that they weren’t big, fat dumplings let them cook completely through. We found this delicious and it was foolproof.

    • NJChicaa on April 01, 2018

      The soup is fine but the dumplings were a gluey undercooked disaster even after the extra cooking time suggested in the recipe. I threw the whole thing in the trash after eating 1 serving for my dinner that night.

  • Duck confit

    • westminstr on January 18, 2018

      I had problems with the IP not maintaining pressure, which could have been because I halved the recipe. I forged ahead despite problems and at the end of the process the duck legs were properly cooked and astoundingly delicious. I would like to try again with the proper proportions to see if it works better with more duck legs in the pot. (I also omitted the allspice)

    • janeh9 on March 21, 2018

      I made the full recipe, forewarned by wetminstr's comment. I followed the recipe exactly (unusual for me!), and the result was amazing and delicious. The bonus is a nice little jar of duck fat as well as some concentrated broth in the freezer. This will definitely be repeated.

    • fprincess on January 03, 2024

      Delicious... when it works. I had made the recipe about 1/2 dozen times and it had always been very successful, other than the occasional “burn” message where I would unplug, wait 5-10 minutes for everything to cool down, and restart. Made again for Thanksgiving 2018 and was not able to finish it in the IP due to the error message. Not a reliable recipe, it is more reliable to use the sous vide method. https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/?do=findComment&comment=2178765

    • mirsaidi007 on January 22, 2021

      This was delicious and relatively quick/easy. Made two batches with 4 legs in each. The first batch, even with 4 legs, never came up to pressure. Perhaps because of the lack of rendered fat (there wasn't much after searing)? Luckily I had a 1/2 cup of duck fat on hand from roasting a duck a week earlier (this was over the holidays - the time for duck apparently!) - once that was added it quickly came up to pressure. For the second batch I just poured in the fat from the first batch. I have also subbed bone-in, skin-on chicken thighs for the duck legs with great success!

    • Zosia on July 11, 2019

      Like westminstr, I made a half recipe with only 2 legs but I had a different problem, the dreaded "burn" warning when it was coming to pressure. And it happened twice!.... the second time after I had cleaned the pot and strained the fat. The 2 legs hadn't rendered enough fat to cover the bottom of the pot completely so I added fat from chicken-duck stock I had made the day before - about 2 tbsp. That seemed to fix the problem. The resulting duck was as delicious as the other reviewers have said.

    • kkmatti on December 31, 2024

      I've been making this recipe for several years now and it has become a household favorite. I cook the duck skin in a separate cast iron pan and pour the oil into the Instant Pot when I'm done. The duck is great as-is or used as a filling for tacos with a mango relish.

  • Braised pork with garlic, fennel + olives

    • sck on January 24, 2018

      Really delicious! I might use a bit more fennel seed next time, but people craved seconds. Serve with rice to soak up the delicious sauce.

    • westminstr on October 04, 2021

      Loved this! Basically followed the recipe except I marinated 24 hours and cooked for 45 min at HP which was plenty. Any more and I would have had totally shredded pork. Had plenty of jus after draining the fat & served over polenta which was perfect, because the jus was on the thin side. Jus was salty on its own but perfect w the polenta. Swiss chard on the side. Kids did not love, they prefer the garlicky Cuban pork from this book. Plenty of leftovers!

    • rionafaith on April 19, 2019

      Meltingly tender, fall-apart pork. A tad salty -- I would reduce salt to 2tsp when seasoning the meat next time, and/or thoroughly rinse the olives. I used extra dry vermouth instead of wine and black kalamata olives instead of green, as that's what I had in the pantry. Also used half the amount dried rosemary and sage as opposed to fresh. I did not find the fennel flavor prominent at all -- could add more next time? I served with lots of fresh chiffonaded basil and a good squeeze of lemon and it was very tasty.

    • luluf on August 05, 2021

      This was ok, it was tasty but like most of the slow cooked meat dishes I have made. They just have a general savoury meat taste. It was nicer the day after I made it and I really enjoyed it for lunch

    • FJT on August 07, 2021

      After reading the comments below, I doubled the amount of fennel seed and this paid off. Definitely reminiscent of porchetta. I did have some issues with the recipe though. Despite not reducing the wine by as much as the recipe stated because my pressure cooker requires at least 100ml, I had very little sauce when I opened the pressure cooker up and most of that was actually fat. So it was never going to work well over rice as intended. I shredded the meat, didn’t add the olives and used it as a replacement for the traditional tomato-based ragu in a lasagna. This was very, very good!

  • Indian butter shrimp

    • clcorbi on February 03, 2018

      This was very tasty and super weeknight-friendly. The result wasn't quite as delicious as Madhur Jaffrey's butter chicken recipe (my gold standard), but for so much less effort, it's definitely worth it.

    • bwhip on February 11, 2018

      Made this for dinner tonight, and it was excellent. My wife and I both just loved it. While it would probably be best with rice, as the author suggests, my wife really wanted it with Naan bread, so I made the flatbread from the Baco cookbook which we love, and it worked out great. Pretty easy and weeknight friendly, and the flavor is fantastic.

    • TrishaCP on April 18, 2018

      Another fan of this recipe. Based on how long it took me to prep the (already cleaned) shrimp marinade and prep and cook the sauce, I would probably start the sauce first next time so that the shrimp marinates while the sauce comes to pressure and cooks. Just to streamline the timing a bit more.

    • aholberg on September 01, 2020

      This is a good recipe; not diet food, but quick and tasty.

    • BrendaD1962 on September 10, 2021

      This was very very good and I’ll definitely be making this again. I served this over basmati rice with homemade naan (from Nik Sharma - Season) to mop up the delicious sauce. A keeper!

    • rionafaith on March 19, 2025

      I thought this was just okay but I made a few changes so that may be user error. I only used 1 pound of shrimp, but marinated it in the full amount of spices and yogurt and used the full amount of all other ingredients so there would be plenty of sauce. I used 2 15oz cans of tomato sauce (unflavored/no addtl ingredients) instead of 1 28oz can of chopped tomatoes, as I already had them in the pantry and wanted a smooth sauce anyway, but I think the couple extra oz drowned out the spices and the sauce was a bit more tomato-forward than I would prefer. I also used a hefty pinch of cayenne instead of the red pepper flakes since I didn't really want flakes in the sauce. T seemed to like this though so I'll take that as a win! Served with brown rice, naan, and Madhur Jaffrey's Punjabi Roasted Cauliflower (which was great!)

    • KNivia on April 27, 2026

      I made this as it looked easy! And it absolutely was not only easy but delicious. I followed the directions but did add in a box of baby spinach and a can of cannellini beans to make it more of a one pot meal. And I served it over brown basmati rice. Easy and delicious! Definitely makes 6 servings.

    • chawkins on March 01, 2024

      I liked this but my husband thought it was too spicy.

    • meginyeg on March 25, 2021

      Tasty dish. Relatively straight forward . Will make again.

    • babyfork on February 14, 2024

      This is a keeper. I was making it for myself, so I halved the amount of shrimp, but kept the sauce measurements the same. Then when the sauce was done I saved half of it and froze it. Then when I felt like making another batch I made the yogurt marinade for the shrimp, reheated the saved butter sauce, and then added the marinade and shrimp. Simmered for about 5 minutes. I did add a little extra garam masala to the sauce itself during the Instant Pot cook. I used the Dishoom garam masala I brought back from London. Served over brown jasmine rice.

    • stef on April 25, 2018

      Wouldn't call it quick. The sauce was very good but should be served over rice. I served it with little potatoes and they didn't absorb the sauce

  • Wild rice salad with clementines + pine nuts

    • Nancy402 on February 10, 2018

      Delicious. The Instant Pot cooks wild rice perfectly. Lovely winter salad with crunch from the pine nuts, lift from the citrus and freshness from the cilantro.

    • crandall57 on May 20, 2020

      Easy and delicious. Used walnuts instead of pine nuts and sprouted brown rice instead of wild rice. Served over a bed of lettuce. Could add grilled chicken for extra protein.

    • barbara_xcaci9 on May 01, 2026

      Made the version with toasted pecans and dried cranberries, and a wild rice mix. A quick recipe, outside of cooking the rice, and has a pleasantly nutty flavour that contrasts nicely with the clementines and cranberries.

  • Tuna confit with rosemary + garlic

    • janeh9 on March 21, 2018

      This was simple and delicious. I marinated for about 12 hours - less would probably be too little. Will be perfect in a summer time salad nicoise.

    • tarae1204 on November 13, 2020

      This recipe uses a lot of oil but you can save it in the fridge. The tuna comes out beautifully and extra makes great leftovers. I’ve made this twice and liked it when fully cooked but loved it when the center still had a blush of pink. The aromatics of fennel seed and rosemary are essential.

  • Red lentil soup with mint oil

    • Jane on February 06, 2018

      This was a great soup. I wish I’d made double quantities as it will be a good one to freeze in individual portions for a quick lunch. The addition of cumin, turmeric and tomato paste as well as firstly cooking the onions until golden, gives the soup a good depth of flavor. I didn’t like the mint oil though so I just used fresh mint.

    • westminstr on December 27, 2017

      Have made the stovetop version of this soup many times. As she says, the IP is not faster but is more convenient. I skipped the mint oil and had to leave out the garlic, only had about 1/3 of a large lemon. It was still very good and E liked it a lot. I liked how the onions cooked down in the IP, they were very soft.

    • mlbatt on February 27, 2020

      Didn't do the mint oil, didn't need it - I did add a bit of dried mint to the soup. Will make again!

    • rionafaith on October 08, 2019

      Quite thick, would use a cup or two more liquid next time. Used canned chopped tomatoes and they stayed a bit chunky, next time would use crushed or omit and only use the tomato paste. Flavor was very good, I used about 1/8 tsp of cayenne and it was just right. I did not make the mint oil but I did garnish with fresh mint, which was interesting but maybe not strictly necessary. I would be curious to try the mint oil next time though. Will make again with some tweaks.

    • LittleKi on September 13, 2020

      Tastes as good as any lentil soup I have made with the convenience of being able to just press a button and walk away for a few minutes. Skipped the mint oil. If I am putting something in the IP, it's because I want to avoid fussiness.

    • alinutzamica on October 30, 2025

      Really good and so easy to make. I used coriander instead of mint oil and lime juice instead of lemon juice. Delicious!

  • Farro pilaf with spiced cauliflower, pine nuts + raisins

    • Jane on August 18, 2018

      This was a great recipe - quick (especially for cooking farro). Although Melissa says one hour, it only took me 45 minutes start to finish. I liked the spicing on the cauliflower and the sweet & sour raisins and marinade. And as she says, just one pot to clean.

    • LittleKi on August 01, 2022

      On the page, this looks like a lot of work and ingredients but it is really very simple and clever. Didn't know farro could pressure cook in eight minutes!

    • TangoTosca on December 03, 2017

      Interesting recipe! Impressive to cook farro so quickly.

    • Nancy402 on November 12, 2017

      This is a tasty and substantial vegetarian dish with complex flavours. Clever use of the Instant Pot to cook multiple items at once.

  • Guidelines for white rice

    • westminstr on May 26, 2018

      Followed these guidelines for basmati except that I used chickpea broth (leftover from Chana masala recipe) for cooking the rice instead of water. The rice was excellent!

    • mlbatt on February 27, 2020

      I use these guidelines every time for perfect results.

  • Indian chickpeas with tomatoes + onions (Chana masala)

    • westminstr on May 26, 2018

      Following these notes, I used pre soaked beans and cooked for 18 minutes. Chickpeas were perfect and broth was so good! This is going to be my basic chickpea cooking method from now on. I made the tomato-onion mixture on the stove while chickpeas cooked. I made a half recipe w a couple of fresh Roma tomatoes instead of half a small can. This dish didn't taste completely "authentic" to me - spicing was pretty mellow and on the sweeter side - but very tasty nonetheless. I loved it and would definitely make it again. Used the IP to make rice after adding the chickpeas to the tomato-onion mixture on stovetop. Used chickpea liquid to cook the rice and it turned out great!

    • TrishaCP on February 13, 2018

      We really liked this as well. I needed to make a salt-free version, so I cooked the onions until they were deeply caramelized to make sure the sauce was very flavorful. I pressure-cooked the beans dry per her recommended time, but they were a bit blown out (though soft) in the time specified. I need to keep experimenting, but my guess is that you will get a better result with pre-soaked beans.

    • rionafaith on January 23, 2021

      My chickpeas probably could have used a few more mins at pressure as they were still slightly al dente. Maybe I will soak them first next time as other comments suggest. This had really good flavor, though I think I might prefer the sauce to be pureed before adding back the chickpeas? Might try that next time too.

    • clcorbi on March 19, 2018

      Agree with Trisha that this dish would work better with pre-soaked beans; mine were also blown out and not as soft as I would have wanted. Next time I'll soak overnight (which was my gut reaction in the first place). I also would prefer the onions to be diced next time, as I didn't enjoy the texture of the long strings of onion. Otherwise, this is a very tasty dish.

    • twoyolks on February 08, 2018

      This was really nice served over rice. I would've liked more of a spice flavor to the sauce but I think I was using old garam masala. I soaked the chickpeas overnight in the water and salt and then cooked them at pressure for 12 minutes. The chickpeas were perfectly cooked.

  • Moroccan chickpeas + kale

    • westminstr on April 27, 2018

      I made a half recipe w an entire bunch of kale. I didn't have any fennel bulb but put in some frozen fennel stalks for flavor. I also presoaked the chickpeas, then cooked for 18 minutes on HP with four cups of water. The chickpeas turned out perfect but the dish was too watery - and I just realized now that I completely forgot to cut the quantity of water in half (though luckily I did reduce the water quantity somewhat to account for pre-soaking). So the wateriness was on me, not on MC. I liked the flavor but not sure I will repeat since there are many more bean dishes I want to try in my IP.

    • mcvl on April 04, 2020

      Pleasantly tasty. I had neither fennel nor apricots (#covidcooking), so used fennelseed and hunza raisins instead. Like Skamper I used harissa instead of jalapeños. I think the apricots were probably the biggest loss -- will try again some time.

    • Aggie92 on March 22, 2018

      Our local newspaper featured this recipe a few weeks ago and I knew I had to make it. The other half isn't so crazy about chickpeas as a main protein so I thought I'd make this for my lunch. Should have read the recipe thoroughly first since it took quite a while to put together and cook. Needless to say, I had quite a late lunch, albeit delicious. Since it was just me eating this, I cut the recipe in half (except I used a whole bunch of kale and left out the fennel since I didn't have any in the veggie bin.) My chickpeas were a cross of cooked just right and just a tad underdone. Could have been high altitude (I did not adjust the cooking time for 6200') or my beans may have been a little old, This was seriously delicious and I will definitely make it again and again.

    • TrishaCP on November 02, 2019

      Not bad, but a lot of work and not repeatable in my book. I used the preserved lemon and rather wish I hadn’t. Straight up lemon juice would be much better.

    • zorra on January 12, 2018

      My kind of everyday dinner recipe--familiar main ingredients but with distinctive flavorings. Used 6.5 cups water, 2 bunches of kale (sliced thin & wilted on stove while stew cooked), & added 2 shredded carrots at the end. But when will I learn that a pound of any dried bean makes more meals than 2 people care to eat in any week?

    • dinnermints on February 19, 2018

      I've never pressure-cooked beans with this much salt before, but seeing that zorra didn't mention anything about the beans not cooking properly, I thought I'd give it a shot. Really enjoyed it - the flavor gets all throughout the beans, and while I wouldn't describe them as "velvety" per the author note, they were delicious. I used 1.5 seeded jalapeno, 8 garlic cloves, and would also use 2 bunches of kale (without increasing the water). And it took me a full three hours instead of the two indicated by the recipe.

    • clcorbi on May 13, 2018

      I pre-soaked my chickpeas as well but didn't decrease cooking time to compensate, so they were a little too soft--my mistake. I also found that the dish was too watery, but then again, that's my experience with most pressure cooker recipes. Neither of us like cooked kale, so I substituted a head of diced broccoli which I added for the last few minutes of cooking. Not authentic or anything, but we both liked the result, and the leftovers were delicious as well.

    • Skamper on February 25, 2019

      To make this doable on a weeknight, I made through the end of step 2 (cooking the chickpeas) the day before, then reheated the next day on saute and added kale, apricots, and about 2.5 T preserved lemon. Used 1 T harissa paste instead of jalapeno, added with the tomato paste. Good but a fair amount of work and time.

    • Dannausc on April 18, 2020

      Fairly easy. Flavorful and good.

  • Smoky lentils + sausage

    • westminstr on October 25, 2018

      I really liked this dish! I subbed French lentils for green (which I would do again) and my only critique would be to try cooking a bit less next time - maybe 9 minutes instead of 11. Lentils had great flavor though even if a bit softer than I prefer. Used Whole Foods sausage and liked it. Served w simple green salad.

    • TrishaCP on November 30, 2018

      This had a pretty high (and favorable) work to taste ratio. I cooked this in advance because of work deadlines and it held up well. Based on comments here, I cooked the lentils for 9 minutes. I also didn't bother with the rack for the sausages- I just laid them on top. I used mild sausages but would go for spicy ones next time. The heat from my paprika (using the hot kind) was negligible.

    • clcorbi on February 12, 2018

      We really liked this. I used soy chorizo rather than meat sausages, and sliced them into coins before browning. I also added a generous dollop of TJ's umami paste with the onions and garlic. I then just mixed the sausage coins back in with the raw lentils and cooked the whole thing together. This is a really nice comfort-food dish, and was very good over mashed potatoes as a winter dinner. I would make it again!

    • wodtke on December 10, 2017

      Easy enough, and pretty good. Not stunning. Lentils a bit crispy, but that's probably how they're meant to be, as they are green lentils. Cook a little longer than specified if you want softer ones.

    • Skamper on September 06, 2019

      My husband liked this more than I did. I thought it could have used more flavor.

    • ChristineL32707 on June 09, 2019

      This is good - two of us ate everything. Used 3 sausages; Needs more seasoning - salt, pepper, garlic - play with it. Tried with Polish sausage - YUM. Maybe fry a slice of bacon and brown sausages in that.

    • et12 on July 23, 2023

      Quick and easy with good flavours. The only problem I had was that the sausages kept on sticking to the bottom of the instant pot when I was trying to brown them. But that didn’t impact too much on the recipe. Overall, a quick and easy dinner resulting in a comforting meal.

  • Mashed potatoes with sour cream + chives

    • westminstr on December 02, 2019

      Made for Thanksgiving exactly as directed except that I omitted the parm at the end and served the chives on the side. They were easy and so good! I made them about 2 hours ahead of serving (shortly before guests arrived) and then held them on the keep warm setting with the lid on for several hours. They kept perfectly. I would definitely do this again.

    • Kfaber on January 12, 2018

      Some of the best mashed potatoes I’ve ever made. Got a great fluffy and smooth texture and so much flavor!

    • BrendaD1962 on April 23, 2022

      Delicious! I halved the recipe as it was just my husband and I eating them.

    • averythingcooks on January 09, 2023

      These were delicious! I made 1/2 for 2 of us (with the full amt of water/salt) and riced the potatoes before mixing in the rest of the ingredients. The parm, sour cream & chives make these special but the real takeaway for me is the method - fast, much easier to clean up (the instant pot insert just wiped clean) & the potatoes lacked that water logged texture that I sometimes find after boiling. With or without all the high impact add ins, I'll probably always use this method for the potatoes.

  • Split pea soup with ham hocks

    • vickster on March 02, 2018

      This is the traditional split pea soup, and I loved it. I made a few changes: only 2 celery stalks, 2 carrots chopped, 2 garlic cloves, and a teaspoon of thyme. (I left out the nutmeg). I used chopped ham slices (like Wende - about 1/2 lb) and it really blended in well and infused the soup with a wonderful smoky flavor.

    • rionafaith on November 19, 2020

      This was a really good version of the classic split pea soup. I used smoked ham hocks and they were larger than the weight called for but I didn't find it overwhelming at all (actually there wasn't too much meat on them when the time came to pick it off, but the flavor was great). Satisfying with some homemade bread and froze/reheated well.

    • Wende on December 13, 2017

      This recipe turned out very well. The first time I made it, the store (Whole Foods) was out of ham hocks, so I bought a small piece of pre-packaged organic ham to use. The ham turned into lovely shredded chunks and infused the soup with great smoky flavor. The second time around, I used smoked ham hocks. It was not nearly as flavorful as the ham was. So I'd stick with the ham.

    • eszpee on February 26, 2022

      True comfort food! I used bacon and no salt, it was perfect. Liquid seemed too little, so I increased it to 1.5 liters - perfect for my taste, between soup and chowder.

  • Black beans with green chiles + cumin

    • PennyG on October 14, 2018

      Delicious! I used roasted Hatch chiles, rather than the poblanos called for in the recipe, because I had some on hand in the freezer. Also, I thought the 40 minutes at high pressure seemed a bit excessive and checked my “bible” for pressure-cooking times, Hip Pressure Cooking. 24 minutes at high pressure is called for at HPC for unsoaked black beans so I split the difference somewhat and selected 30 minutes. It was plenty! I will serve these as a side dish this evening for dinner but as my lunch main with cornbread later this week!

    • clcorbi on December 12, 2017

      My first recipe from this book and first time using a pressure cooker. These were delicious! I used ground sage instead of fresh, and a few pickled jalapeno slices in place of a fresh chili, but otherwise followed the instructions as written. I found that the beans were a bit watery, but I used the sautee function for a few minutes until they were cooked down to my liking. We ate these as a soup with some garlic bread, but I am looking forward to using the leftovers in tacos or folded into a quesadilla. These have such a nice, vibrant flavor, I would definitely make them again.

    • mirsaidi007 on April 28, 2018

      As clcorbi wrote, these really are delicious! I had forgotten to pick up cilantro and scallions for the puree, but no matter, it turned out fabulous so don't put off making these if you don't have them. The puree itself, even without the cilantro and scallions, will be made again to be served with chips. And it is absolutely worth it to char the chiles and it can be done with minimal attention on the grill. It came out the consistency of chili and I ate it with cheese and avocado. I will make cornbread to eat with the leftovers.

    • babyfork on February 26, 2020

      I was trying to use up stuff in my pantry and discovered a bag of Rancho Gordo Midnight Black Beans. Took a few shortcuts, but loved the end result. Used a 4 oz can of Ortega fire-roasted whole green chiles instead of the fresh peppers. And instead of making a fresh salsa to stir in at the end as called for I subbed a 7 oz can of Herdez Salsa Casera (which had similar ingredients). I had a package of smoked jalapeno cheddar bratwurst sausage which I chopped up and browned in a skillet and then stirred into the beans. Made a really tasty "stew" to serve over rice. BTW, I thought the fresh sage might be weird in this but it blended in and I wouldn't have known it was in there unless I knew it was. Sammy was a fan!

    • jenmacgregor18 on March 01, 2023

      Great flavor. I did omit the sage and subbed sofrito that I had on hand. I had soaked the beans and mine did turn out too soupy, so I pureed most of the beans. But it tasted great.

    • meginyeg on March 11, 2022

      Good flavour but it was a bit more soupy than I intended so I went with it. I added corn and we had a really nice black bean soup.

    • babyfork on February 12, 2024

      Made this again, but added a roasted poblano chile and a jalapeno (deskinned and deseeded) as well as a can of chopped green chiles. Instead of adding the veggies at the end, I just buy a good quality fresh salsa and add some of that. (I'm in California, so we have plenty of good salsa options in the refrigerated section of my local grocery store.) Served over brown rice. This is a good recipe that I'll keep making.

    • tarae1204 on February 16, 2022

      Absolutely delicious beans. I think this recipe turned my children into bean lovers, which is a good thing. While my Rancho Gordo Midnight Black Beans cooked in the Instant Pot, I was able to make corn muffin tops from Back in the Day Bakery.

    • hbakke on February 26, 2022

      Nice flavor from the chiles and tomato puree. Mine came out pretty watery even after using the sauté function for a few minutes. Also, I think my black beans may have been very old because they were a tad undercooked after 40 minutes in the pressure cooker.

  • Green beans, Italian grandma-style

    • mlbatt on October 28, 2018

      Turned out perfectly - even with frozen cut green beans. I used quartered grape tomatoes, but I think even drained diced canned (good quality) tomatoes would work just fine in this recipe. This one's a keeper!

    • luluf on August 05, 2021

      Really lovely flavour. I cooked the beans for 3 minutes and they were over cooked. Next time I will try 2 minutes. Great easy side dish

    • LittleKi on July 29, 2022

      Loved this. Fast, tender, flavorful food!

    • vox82 on January 06, 2019

      January 2019. Delicious. Used canned diced tomatoes. My only problem was, the beans left a mess at the bottom of the multicooker.

  • Guidelines for brown rice

    • mlbatt on February 27, 2020

      Brown rice turns out perfect every time using this method - note the different guidelines for short- and long-grain brown rice.

  • Coconut cheesecake

    • sck on January 05, 2018

      I wasn’t crazy about the flavor of coconut oil here. (unlike in her coconut granola recipe where it’s wonderful!). I won’t make this again.

    • zorra on March 28, 2018

      Five people enjoyed this little cake. I cooked it an 5 extra minutes because the entire thing, not just the center, was wobbly after 32 minutes. Wonder if that's because I used Philadelphia light cream cheese?

    • BrendaD1962 on August 29, 2021

      We absolutely loved this! I followed the recipe exactly (using coconut oil instead of coconut butter, and brown sugar instead of coconut sugar for the crust). It was perfectly done at 32 minutes, plus 8 minute natural release. It’s so delicious and my husband says it’s his new favourite cheesecake. A definite hit!

  • Coq au vin rosé

    • fprincess on January 02, 2024

      Made for 10 people. While delicious (I got lots of raves from my French friends), it does take a little bit of time. For 10 it took about 3 hours total (vs. 90 minutes for the standard recipe), with browning the legs being the most time consuming part (browning was done in a large Le Creuset Dutch oven), followed by the prep of the pearl onions. I had to cook the chicken in two batches based on the size of my instant pot. https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/?do=findComment&comment=2353064

    • peaceoutdesign on April 03, 2025

      This had some steps that seemed like they could have been combined and was pretty labor-intensive for an Instant Pot meal. it was tasty but not worth making again.

  • Garlicky beans with broccoli rabe

    • mcvl on March 28, 2020

      No broccoli rabe available, so used flat-leaf escarole instead, very good, would do it that way again. Like most of Melissa's recipes, this tastes under-salted to me. This is my first time with the Instant Pot, quite successful.

    • bernalgirl on November 16, 2020

      Now that I'm home, I prefer to let my beans cook in a low oven to allow some evaporation, so that's what I did with a pound of Rancho Gordo yellow eyes, adding rosemary to my usual seasonings. I also used broccoli because I had so much, and served with dijon chicken sausages from my local grocer. This dinner had something for everyone and we devoured it.

    • chawkins on April 11, 2022

      Not very garlicky for me. I cooked the beans for 30 minutes and it still had a bite to it, so I gave it another 5 minutes and that did the trick.

    • rionafaith on October 08, 2018

      Tasty and light vegetarian meal. I substituted a pinch of dried rosemary instead of fresh and celery instead of carrot. Cooked the beans slightly ahead of time and then used the bean cooking liquid instead of water for the sauté, as it was full of flavor. Did not need to cook the broccoli rabe as long as instructed, and I would probably use less liquid in the sauté next time too so as to encourage a bit more browning. But I'll make again! Note that this is NOT a one-pot meal, as only the beans are cooked in the pressure cooker and the broccoli is sautéed separately on the stovetop.

  • Vietnamese chicken + rice soup

    • TrishaCP on February 18, 2020

      Really good even without the kombu. I loved the jalapeño and cilantro garnishes.

    • eliza on February 20, 2018

      A pretty good soup that was ready in just over an hour. I did omit the kombu as stated in the headnote. I found the final soup tasted good with just a hint of the ginger and spices coming through, so in future I will probably increase the ginger. Also, the soup was quite salty (even with low salt stock), so next time I would probably decrease the stock a bit and increase the water.

    • dinnermints on April 16, 2019

      I was looking for a chicken soup to soothe a cold, and this was just perfect. I used sweet brown rice instead of sushi rice - cooked on high pressure for 5 min, then released naturally for 15 min. It was a little on the al dente side, but that worked. I added 1 T fish sauce at the end, and would do that again. I agree with purpleshiny; the garnishes really kick it up a notch. It did take waaaay longer than an hour; possibly even two hours.

    • purpleshiny on January 28, 2018

      This is a favorite. The garnishes make it. Really easy and freezes well.

    • rionafaith on December 27, 2018

      Simple and good. I used homemade stock and adding the spices made it deliciously fragrant. My only concern was that during the second release (after cooking the rice), my IP spurted out quite a lot of foam, to the point that I had to clean the cabinets and everything else on that side of the kitchen. I've never experienced such a violent quick release in the dozens of recipes I've used, and wonder if this might be better with a full natural release... though I think that would overcook the rice, as it was pretty soft already. Perhaps next time I'll just try cooking the rice in the broth rather than bringing it to pressure again as I don't think it would take much longer.

    • Larkspur on March 05, 2019

      Very good. Left out kombu as didn’t have any. Lots of foam when released pressure after 10 minutes after rice.

    • PQPantry on February 28, 2019

      Quick and easy recipe. Will make again! Had to sub risotto rice for sushi rice and it worked well.

    • lizbot2000 on February 09, 2020

      This was extremely delicious and pretty easy. I really can't get over how great the broth tastes for so little effort. The raw onion, green onion, jalapeño, and cilantro are not optional, as others have mentioned. They really make the dish.

    • Dannausc on April 18, 2020

      Fairly easy; quite good.

    • jenmacgregor18 on October 10, 2022

      This is easy & very flavorful. I agree the raw onion, jalapeno & cilantro at the end are not optional. I omitted cinnamon & cloves and added lemongrass.

    • Mtougher on March 07, 2026

      A staple! Often add mushrooms and dates when I add the rice. Adds a bit more texture to the soup but also can just as well be done without.

  • Classic vanilla bean cheesecake

    • zorra on January 05, 2018

      Odd 1st recipe to choose, but had to try it when there were others around to eat it. You can indeed make a lovely little cheesecake in a pressure cooker! But the characteristic tang of my mother's cheesecake was missing, & I probably won't repeat this. No graham crackers, so we made a crust of 3/4 cup minced walnuts, 2 Tbsp melted butter & 1 Tbsp white sugar, which worked well. Also inserted parchment on bottom of my leaky little springform pan.

    • a2cook on September 16, 2020

      Unbelievably good cheesecake with a perfect balance of dense yet creamy texture. I didn’t have brandy, so I used bourbon. The taste gets even better the longer it’s chilled, so I recommend chilling for at least 24 hours. This is a ridiculously easy recipe; the hardest part is waiting for it to chill.

    • purpleshiny on January 28, 2018

      Excellent cheesecake. I used sour cream instead of crème fraiche (it's what I had). I would add a little lemon zest next time. I used the same base recipe to make a lime cheesecake that also turned out well (lime juice instead of the vanilla and brandy plus added lime zest and upped sugar to 3/4 cup. Also added a tablespoon of cornstarch for insurance). I think an 8 hour chill is minimal on this - the texture definitely improves the longer you chill it. I'd recommend at least overnight and preferably 24 hours. 1/8 of the cheesecake is a perfect serving.

  • Bone broth

    • eliza on May 30, 2019

      I liked this broth; I used it to make an excellent soup (mushroom and thyme, my own recipe), and it also made a good broth on its own. I am noting the details here for my own reference and for anyone else that's interested. I used 2 packs of beef bones and 5 chicken backs. Roasted at 450 for 30 minutes. Placed in 6 Q instant pot with 3 quarts water and the remaining ingredients as listed (I would reduce salt next time a bit). Cooked on high setting 2.5 hours natural release. Total time including roasting was about 4 hours 15 minutes. More time needed to cool broth if necessary. Once cooled and refrigerated it gelled up nicely.

    • lhkelsey on December 06, 2017

      This is amazing! I cooked it for 2 hours and then left it on "warm" for an hour and a half. Loved it!

    • TangoTosca on December 03, 2017

      Roasting the bones makes all the difference

    • et12 on June 28, 2023

      A good broth but I find I need to add more herbs and vegetables than required in order to taste them. Really helpful instructions for the instant pot.

  • Hummus

    • lchristoffersen on July 15, 2019

      The weight/volume measurements are off. 16 oz dried chickpeas = 3.5 cups.

    • doughet on May 18, 2023

      Melissa Clark said in a tweeted answer to this question that the amount of chickpeas should be 8 oz (= 1-1/4 cups, NOT 3-1/2 cups) .

    • rionafaith on November 19, 2017

      Basic easy hummus from dried chickpeas with no pre-soaking. Not the smoothest I've had (maybe I should have cooked the chickpeas for a couple minutes longer?) and I had to add a good 5 or 6 extra tablespoons of water, but a great jumping off point.

    • ksg518 on March 01, 2021

      I think the ingredient ratios may be off for this recipe (which I think is the point of lchristoffersen's comment). This is a variation on Clark's hummus from her Dinner cookbook. That hummus is great. This one, not so much. I think my chickpeas could have used 5 more minutes but even so this is a very thick hummus. I added lots of extra water, more tahini and even more olive oil. My blender (a Vitamix) still couldn't turn this into a smooth sauce. Not a repeat.

    • westminstr on October 01, 2024

      Chickpeas still not tender after 60 minutes. Followed recipe but omitted cumin & used chickpea cooking liquid instead of ice water. It turned out pretty good, a little thick (added an ice cube).

  • Osso buco

    • SACarlson on February 25, 2024

      This was excellent. Delicious sauce, perfectly tender meat. Loved it.

    • tarae1204 on January 07, 2021

      It can be a little nerve-wracking to entrust over $40 of veal shank to one’s Instant Pot. But this recipe delivered perfect results. Rich, deep flavor and fresh gremolata added at the end.

  • Lamb tagine with apricots + olives

    • claire_txa051 on May 17, 2026

      This was BIG on flavor, so great. I only had one pound of lamb stew meat, and changed nothing else - and that’s how I would make it again in the future because the sauce consistency was amazing and so was the spice level.

    • jbny on March 21, 2025

      Very good! remember to allow for the time required -- e.g., salting the meat for 1 hour before cooking, cooking under pressure for 25 minutes, and natural release. As usual for our aging tastebuds, used more of seasonings (never a mistake). The recipe layout is confusing, with the ingredients for the garnish listed way over on a facing page.

  • Middle Eastern spiced chicken + rice with eggplant

    • jbny on April 13, 2018

      onions burn very quickly in the oven -- may be better to caramelize the onions and pepper in a frying pan.

  • Shrimp scampi with white wine + fennel

    • cjross on October 19, 2018

      I love this recipe and have made it 8 or 10 times, every time I get fennel from my CSA. However, my husband and I eat a lot more than Melissa Clark does. We now use 10 oz of pasta and 2 cups of liquid but fewer shrimp, maybe 8 each. I have to let it sit longer than she does, maybe 15 minutes, stirring occasionally, to get the pasta evenly textured.

  • Mussels with garlic + lager

    • aholberg on September 01, 2020

      We enjoyed this. I don't cook mussels often, so I don't have much to compare it to, but it was simple and tasty and I didn't mess it up, which is always a risk for me and seafood.

  • Vietnamese caramel salmon

    • jbny on April 03, 2025

      Really good! Following some of the comments, I reduced the sugar and fish sauce, and increased the liquid a bit to avoid instant pot burn. I also had to improvise: my remaining lime had already been zested, so I cut up a tangerine peel from my lunch; juiced the whole lime and scraped in the remaining pulp as well. My husband said it is now one of his favorite salmon dishes.

    • Suitsme on November 12, 2024

      I agree with luluinphilly. Everything is perfect except it’s too salty. will sub some of the fish sauce for H2O.

    • Dannausc on April 18, 2020

      Quick and easy; decent.

    • Leahcweinstein on May 17, 2025

      I don’t know exactly what I did wrong, but this came out with very burnt sugar and overcooked salmon. Should try again given how other commenters loved it.

    • aholberg on September 01, 2020

      This has become my favorite salmon recipe. So simple and quick and yet I don't overcook it like I often do, with fish. I've served it to many guests, too. I usually go heavy on the sauce ingredients but light on the brown sugar.

    • luluinphilly on November 29, 2022

      This is such a quick meal and yields a complex, beautiful dish. I have found it to be verging on the edge of overly salted, so I sub one tablespoon of water for one of the tablespoons of fish sauce. (The recipe calls for 3 tablespoons of fish sauce )

  • Spanish garlicky squid + chorizo

    • tarae1204 on April 10, 2023

      Excellent! Possibly the easiest, fastest dish I have prepared from scratch in a very long time. Everyone loved this. The warmth of the chorizo was not "too spicy" for the older child. The foreignness of the squid, served for the first time ever, was not "too weird" for the picky eater. The squid had a lovely texture and sweet flavor. In addition to the lemon zest, lemon juice, parsley, and flaky sea salt, I finished the dish with good olive oil and fresh ground pepper, and those two extras were discernible and lovely.

    • Jviney on January 06, 2021

      This was so good, in spite of the limitations I put on it: I am still learning the IP and I could only find the kind of chorizo Clark says NOT to use (fresh). Flavor was deep and satisfying, lemon juice really brightened up the dish. Due to a diet, I did not serve it with rice or bread but it truly didn't need it.

  • Creamy macaroni + cheese

    • NJChicaa on April 01, 2018

      I've made it twice as written and it was a failure both times. There won't be a third time.

    • Larkspur on October 28, 2018

      Turns out well—not quite as good as her stovetop mac and cheese recipe from Dinner though.

  • Wild mushroom, pancetta + pea risotto

    • bwhip on July 06, 2020

      Really delicious, and quite easy. I was skeptical about risotto in an Instant Pot, but it turned out lovely. Rich and creamy, with great flavor from our nice homemade chicken stock. The crunchy pancetta was the perfect embellishment.

    • Dannausc on April 18, 2020

      Fairly easy and fairly good.

    • jessica_qyreaf on January 10, 2026

      Very fast and easy insta pot recipe. Subbed some finely chopped shallot for pancetta to make this veg. Put in with mushroom to sauté. Used veg broth instead of chicken.

    • jeff_43hg99 on February 24, 2026

      Very low effort for how delicious it came out. I ended up using the whole bag of peas but didn’t seem like too much

  • Classic polenta

    • barbara_xcaci9 on April 11, 2026

      An easy and tasty polenta recipe. I used 3 cups of chicken stock and 2 of water, and the olive oil instead of butter, to serve with leftover beef stew. For some reason the pressure valve opened before the end of the cook time, but I let it sit for 10 minutes, gave it a good stir, and it was fine.

    • KNivia on April 05, 2026

      I have made this so recipe many times as it’s so much easier than stirring a pot of polenta! I also love that there is no dairy in it. We just add in olive oil at the end!

  • Green Persian rice with tahdig

    • schesshire on September 29, 2023

      Great! I’ve made this with and without the herbs. Took a little longer to crisp. Comes out perfect every tie!

  • Yellow split pea dhal with cumin + ginger

    • Apollonia on July 16, 2024

      A decent enough dal. I added turmeric and lime (per Priya Krishna's basic recipe) to the pot, which was a good choice, I think. Good for a fast weeknight dinner.

    • rionafaith on November 10, 2019

      Nice basic dal. I used the larger amount of water and was a little concerned at how watery it looked after opening the pot, but after a stir and letting it sit for 10 mins or so while I made the tarka it thickened up to a nice creamy consistency, perfect over some rice. I used a whole (rather large) jalapeño and was a little worried it would be on the spicy side, but it really wasn't at all. Next time I might use a touch more ginger.

    • clcorbi on January 09, 2018

      Not the best dal I've ever had (my favorite being the Daily Dal from Made in India), but this made a very easy, satisfying weeknight dinner with some naan. Probably would not repeat when there are so many other dals to try, though.

    • purpleshiny on January 28, 2018

      Even with the oil a bit burned, this was pretty tasty. My preference is to have the spices cooked with the dal - the dal by itself doesn't have much going on. Quick weekday meal.

  • Chicken stock

    • evatoad on November 08, 2020

      Made this many times. Nothing to it, tastes fantastic. I often like to put the IP on sauté for a while (30+ minutes) after it’s done cooking to concentrate it (makes it easier to store in the freezer).

    • skvalentine on May 11, 2026

      Easy and flexible recipe. I roasted my chicken bones-- not sure it was worth the extra time and cleanup, but it is a good-tasting stock. I didn't have all of the suggested ingredients, but it still worked well.

    • TangoTosca on December 03, 2017

      This is good with or without roasting the bones

    • dinnermints on January 08, 2018

      Wish I'd seen TangoTosca's note...I did roast the bones; would skip that next time. I made a beef version and am not yet convinced it was worth the trouble.

  • Chicken soup with dill

    • rionafaith on February 21, 2025

      Really good basic chicken soup!

  • Butternut squash soup with coriander + lemon

    • dinnermints on July 03, 2018

      The lemon in this soup is a lovely thing. I made 1.5 recipe, and that worked out fine in the IP.

    • FJT on October 01, 2019

      Nice soup. I normally do squash soup with lots of spices, so this made a change. I agree with dinnermints that the lemon is lovely. Cooked in my stovetop pressure cooker for 15 minutes (would have been 12 minutes but some elements were frozen when I started so I added a few minutes) at low pressure.

    • Apollonia on August 18, 2025

      The lemon and coriander were nice together, and the oil drizzle was a nice touch, but no one is dying to eat it again.

    • fprincess on October 18, 2024

      It's easy and surprisingly tasty. One key is to brown the squash before cooking it in the liquid. This time I didn't have fennel and subbed a shallot and some fennel seeds. The little reddish flecks are timur pepper (my addition to the recipe, and it worked very well with its lemony notes).

    • deanasma on August 07, 2019

      I had to use an apple as I had no fennel. It was ok. The thing I found made all the difference was the drizzle of olive oil when served. That really added a nice dimension to the soup.

  • Red curry vegetable noodle soup

    • LostInTheKitchen on January 06, 2023

      As has been said above - tasty soup, but very thin; can take a lot more vegetables. The recipe itself is a little unclear: I used 110g of sweet potato (recipe calls for one small); and two heads of 6-8" baby bok choi; recipes calls for "a bunch", but I'm not sure what that would mean! All of that basically disappeared in the soup.

    • purpleshiny on January 28, 2018

      Easy and comforting. I would at least double the vegetables next time. Possibly triple.

    • purpleshiny on January 01, 2020

      Have made several times. Just as good with green curry paste if that's what you have on hand.

  • French onion soup

    • dinnermints on February 01, 2018

      Good & simple. Wonder if I could double it, or at least 1.5 it. I used a 2 oz bread slice with 1/2 oz of gruyere per serving, and cut it into 1" chunks before putting it in the bowls. For sauteing the onions, the "less" setting was too little; next time would try "normal" or "more."

    • FJT on October 15, 2019

      Really nice soup and very easy to make. Cooked for 5 mins at low pressure in a stovetop pressure cooker.

    • Baxter850 on December 09, 2018

      Super tasty and easy. Will definitely make again. Used Better than Bouillion beef flavor. So good.

    • LittleKi on September 15, 2020

      First time making this with chicken stock...but a very good homemade stock. For a more affordable crouton, used mozzarella and parmesan. Really good!

  • Beef barley vegetable soup

    • Babycarrot on April 14, 2023

      Delicious and quick thanks to the IP. increased the number the bay leaves like I usually do. Don’t leave out the red wine. Meat was tender. Leftovers just get better over time.

    • kkmatti on February 11, 2024

      Excellent soup! I used beef chuck and homemade beef stock for the soup. Very rich and flavorful. I thought the barley was cooked to a good point for a stew and the breakdown of the grain added a lovely thickness to the soup. I didn't want to open a bottle of wine for 1/4 cup, so I used a dark beer instead. The final soup didn't have as much broth as I had hoped, so I added 3 cups more beef broth at the end.

    • twoyolks on January 29, 2018

      I particularly like the broth for the soup. The meat itself was a bit bland. The carrots were too soft. I liked the barley.

    • dinnermints on January 08, 2018

      My husband actually said this was "really delicious" (the most I usually get out of him is "pretty good"). Excellent flavor. I made the beef broth for it, but probably wouldn't bother the next time. The pearl barley did get pretty soft, and I might try hulled barley next time. I substituted a bulb of fennel for the celery.

    • ddenker on February 06, 2018

      We used 2.5 lbs of beef and upped the carrots/celery/shallots and beef stock. Should have done even more veggies. Accidentally had to leave the house so the IP stayed on warm for two hours after pressure release was done. The barley and veggies ended up on the softer side, so this would hopefully be improved by following the recipe next time. However, we really loved the flavors and will make it again.

  • Beets with dill, lime + yogurt

    • annmartina on December 17, 2017

      I did not like the lime. I did like the yogurt.

    • Nancy402 on October 25, 2021

      Lime zest and dill really complemented orange beets. Fresh and delicious.

    • Dannausc on April 18, 2020

      I baked the beets because I don’t have a steamer basket for my Instantpot. It was easy and pretty decent.

  • Tangerine carrots with ricotta, chives + walnuts

    • jghidinelli on March 12, 2026

      This is my husband’s favorite carrot recipe. I’ve made it dozens of times. My fave is using homemade ricotta but I often use store bought feta which is also delicious. And I often use regular oranges for the tangerine juice and have also used blood oranges (my fave). I never substitute the fennel seeds, chives or walnuts. Yummy, easy dish!

    • babyfork on February 14, 2024

      I had both orange and red carrots which made for a pretty dish. Followed the recipe exactly and was happy with the result. The fennel seeds give it an added depth, so don't omit those. Very good!

  • Butter-braised Yukon Gold potatoes

    • twoyolks on August 27, 2018

      The potatoes soak up a lot of the flavor from the stock and butter.

    • averythingcooks on December 26, 2020

      These were okay but somehow I expected more. We ended up just mashing them with more butter and some sour cream and stirred in the scallions at the end. Yes - a good side of mash but again, I somehow expected something beyond that.

    • kbsteffens on December 18, 2020

      I was really surprised by how flavorful, silky, and delicious this was with almost no effort. Didn't even use the best stock and we loved it. Perfect, fast weeknight soft potato.

    • Pandan on November 23, 2024

      I made this in a big Ninja electric pressure cooker and it wasn’t enough water to build pressure. Had to add more. After the cooking time the potatoes were a bit overcooked but still tasted nice. Totally forgot to add the scallions on top. Would try again with more water right from the start.

  • Maple chile-glazed sweet potatoes

    • skvalentine on January 22, 2022

      My kids love this recipe. It's sweet, bordering on dessert!

  • Butternut squash with tahini, pomegranate + mint

    • theBlackbird on February 27, 2021

      Very good and easy. My dinner companion said they were prepared to hate it and instead really enjoyed it. Not enough for a meal for 2 people, I would probably do 2 squash next time. Added more lemon juice to the tahini sauce than called for to add more acid balance.

  • Rice pudding with cardamom + rose water

    • FJT on November 17, 2021

      Followed the instructions carefully but ended up with a burnt layer which got stirred through everything when I added the cornstarch slurry. Not the best looking rice pudding. The taste (ignoring the burnt bits) was quite nice. Would probably be better to make this in a bowl set on a trivet with some water in the base, but then you would have to transfer it to a sauce pan to reduce at the end so you'd end up with loads of washing up. Think if I were to make another rice pudding (it's a rare event - this one only came about as I needed to use up some milk!) I would revert to old-fashioned methods.

  • Fresh mint crème brûlée

    • kayswo on October 26, 2025

      So delicious! My Instapot was too small, so I used the Cooks’ Illustrated oven method

  • Dulce de leche

    • Wende on December 13, 2017

      This was very easy to make (was easier and took far less time than the standard oven way) and it turned out perfectly.

    • dinnermints on April 02, 2019

      It's almost disturbing how easy this was to make, given how hard it is to stop eating it. I blended it with an immersion blender to give it a smoother texture. Fantastic.

  • Steamed lemon pudding

    • tarae1204 on March 07, 2021

      The directions to steam the batter for 20 minutes in your IP then cook on high pressure for 45 with natural release seemed really long. I was doubtful. I added water after the first steaming as the original two cups of water had evaporated. I followed the total cook times and it produced an edible dessert, it was more like a warm steamed soufflé. I had hoped it would be more like a lemon pudding cake where you have the cake layer and “pudding” layer. This isn’t that.

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  • ISBN 10 1524762970
  • ISBN 13 9781524762971
  • Published Oct 16 2017
  • Format eBook
  • Page Count 276
  • Language English


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