• Nerples on February 02, 2023

  Now published as "Milk Street Instant Pot"

Notes about Recipes in this book

• Spiced butternut squash soup

  • FJT on August 31, 2023

    Very quick and easy to make and tasted great. Hadn't expected to make this in August, but it perfectly matches the autumnal weather we've been having!.

  • NicoleBrown on December 20, 2024

    Delicious. Had a couple acorn squashes & a carnival squash sitting on the counter so I whipped up this soup using the, “fast method”. Love the spices used to kick it up a notch. Used an immersion blender for convenience. Mine turned out much darker than the recipe photo. I added some TVP after it was made to up the protein content a bit. Pepitas add a lovely crunch as well.

• Caramelized carrot soup with fennel seeds and cumin

  • uk2nl on June 17, 2020

    Lovely and very carroty (is that a word? ??). I think it needs a little kick when serving and added a small splash of hot sauce.

  • stef on January 05, 2023

    Loved this soup. Fennel seeds add such a nice flavour. Next time I make it will make sure I have cilantro.

  • edougherty on January 28, 2026

    Subbed chicken stock for carrot juice and added red lentils for protein, still very flavorful and spiced well. Will try again without subs in future

• Two-corn chowder with green chili and scallions

  • southerncooker on June 30, 2020

    Picky hubby loved this and so did I. I used peeled russet potatoes instead of Yukon gold since that's what I had. I went with fast method in Instant Pot.

  • Maefleur on August 04, 2020

    This chowder is full of corn flavor, we loved it! Sweetness from the fresh corn and nice chewiness from the hominy. I used what was available, butter and sugar corn, yellow hominy and white potatoes. I also omitted the cream out of preference. Summer in a bowl! I used The fast version in an instant pot but this could easily be done in a stove top pot as well.

  • lou_weez on October 07, 2020

    This was really tasty. I used frozen corn and omitted the chili.

  • Shewi128 on October 10, 2022

    Again, very simple ingredients with great results. We all loved this--even the corn haters. The hominy added a great texture. I would make this again. I made this in the InstantPot using the "fast" method.

  • LifeofPie on October 22, 2022

    I followed this recipe using the fast Instant Pot method. The only changes that I made to it included increasing the heavy cream to 3/4 cup. I felt that this change made it more chowder-ish. I was also heavy on the chicken soup base "Better Than Broth" that I used as chicken broth mixed w/ the 3 cups of water. I was thinking that with no real spices that this recipe would be bland and boring, but not so. I added some additional salt once in the bowl. I'd make it again.

  • moistfrog on November 03, 2025

    one of my favorite soups of all time great recipe

• Mashed Yukon gold potatoes

  • southerncooker on July 20, 2020

    While everyone enjoyed the potatoes with the stew, from p. 233 they said not as much on their own. Could have been my fault. I made a recipe and half to serve 6 and don't think I should have doubled the water. Too much liquid when finished. Instead of drying up liquid on sautee I had to drain first before continuing with recipe

  • Pizzacat13 on January 04, 2022

    Followed the recipe and this worked out great. Texture more smooth and creamy rather than fluffy, but delicious. The only way I am making mashed potatoes from now on.

  • Shewi128 on September 26, 2022

    These turned out really well, and they were easy to make. However, my kids don't like the skins in their potatoes, so I would peel them next time.

  • Skamper on November 25, 2023

    Made a double batch of these for Thanksgiving. Next time, I wouldn't double the water - only add 3/4 or even 2/3 of a cup as there was still quite a bit of water in the pot after cooking. I added a dollop of sour cream. After finishing these, I turned on the slow cooker function to low for about 45 minutes until dinner and this worked well.

  • edougherty on February 15, 2026

    Easiest mashed potato method I've tried to date

• Mushroom and toasted sesame noodles

  • Skamper on May 01, 2020

    I used brown rice noodles. Made half batch with no problem. I made this a few days ago and already can't remember much about it. It was ok I guess?

  • SACarlson on May 16, 2020

    I'm not generally salt-sensitive, but I found this recipe to be rather salty.

  • southerncooker on July 17, 2020

    I did deviate from recipe a bit. I was out of sesame seeds. Instead of udon noodles, I had planned to use the suggested linguine, but my store was out, so ended up using fettuccini. For the oyster sauce I mixed up some extra hoisin, black soy sauce, and Red Boat fish sauce, and instead of shallots some sweet onion. I only used 2 Tablespoons chili-garlic sauce, but it was super spicy. Hubby and I opted out of the optional hot chili oil on finished dish, but son added some to his. It was good, but son thought a little too sweet.

  • dosojosazules on March 01, 2024

    Enjoyed this. Hearty and spicy mushroom sauce

• Eggplant, tomato and chickpea tagine

  • Skamper on May 01, 2020

    Easy with good flavor and a nice silky texture. The night I made it I served it with chickpea flour flatbread, and two nights later, over couscous. Better with couscous.

  • jaelsne on July 13, 2020

    My family enjoyed this recipe. I made it exactly as written with very good results. Made about six servings according to my family’s appetites.

  • Aggie92 on December 14, 2023

    Good flavor and easy to put together. Added a couple of seeded, minced jalapeno peppers and had to use Campari tomatoes instead of grape tomatoes. It was a bit soupy, probably because of the tomato swap. Served over rice.

• Potato and green pea curry

  • BrendaD1962 on December 22, 2021

    Absolutely delicious! We served this with basmati rice, mango chutney and naan. The potatoes were perfect. Not too soft, not at all hard. The whole dish was perfect. So much flavour. A keeper.

  • shawn_mehrmq on March 23, 2026

    Served over basmati rice; was very good and would go great with some paneer and naan.

  • things.hannahlikes on April 24, 2026

    Good, though I cut the cayenne in half and it was still spicy! Added a bit of chopped chicken.

• Braised red cabbage with apples

  • FJT on November 19, 2021

    Easy to make. I added one apple chopped before pressure cooking and grated the second one in afterwards as instructed. Next time I would just add the apple at the start. Nice taste - can't say I was really aware of the caraway in the final product - and really quick and easy compared to making it the normal way. We'll eat more red cabbage now that it's so quick to make.

  • aceedubs on October 08, 2024

    I put the apples before pressure cooking and while they dissolved, there was a good apple-y flavor. I added more caraway too.

  • Pandan on November 26, 2024

    Quite easy and fast way to cook red cabbage. A little bit too soft for my taste, so could reduce the cooking time a bit. Actually forgot to add the butter in the end, but rich enough.

• Steamed whole cauliflower

  • jbny on June 28, 2020

    made one of the variants. Don't bother, unless you are recovering from a dental operation. It's textureless. maybe good if you plan to mash it.

• Steamed whole cauliflower with miso and honey

  • Skamper on May 16, 2020

    Meh. There are just way better ways to prepare cauliflower than steaming.

• Steamed whole cauliflower with harissa and mint

  • jbny on June 28, 2020

    no texture. lots less cooking time? or just don't steam cauliflower.

• Breakfast farro with cardamom and dried apricots

  • jennifer_vszvd1 on February 11, 2026

    Fun alternative to oatmeal, but don’t ruin it with protein powder like I did!

• Butter-toasted steel-cut oats with dried apples

  • Babycarrot on February 05, 2024

    A nice and speedy way to make steel cut oats. Love not having to watch a pot to ensure it doesn’t boil over. The dried apples get softer when cooked. The allspice adds a nice warming touch but I might be more interested in subbing cinnamon/star anise next time. I added some milk and some maple syrup

  • takemori on September 16, 2025

    Doubled added pinch of cinnamon, orange zest and dried cranberries for wintery version. Breakfast for Autumn MAP testing, brown sugar and coconut optional.

• Soft polenta with easy toppings

  • Shewi128 on October 18, 2022

    Wow, this turned out quite well with minimal effort. My family didn't absolutely love the polenta--but it was probably because I didn't make a particularly flavorful topping. (Note: I didn't make the suggest toppings, but I will in the future). I will keep this recipe as a reference for polenta in the future.

• Peruvian quinoa stew with queso fresco

  • hbakke on October 05, 2021

    I wouldn't really call this a stew since there wasn't any liquid left after it came out of the pressure cooker. The flavor was good, but there wasn't any texture and it looked like a bowl of glop. Not my favorite quinoa preparation.

• Persian barley-lentil soup with spinach

  • clkandel on July 15, 2022

    Very hearty and filling soup. Made this using swiss chard in place of spinach. Destemmed the chard and added the sliced stems with the onion. Added the leaves after the quick release. Love the brightness the lime zest and juice add to this soup.

  • SKindel on February 25, 2025

    Loved this! Easy & bright. Used 1/8 tsp ground black lime because my limes only gave me 2 Tbsp lime & would increase to 1/4 tsp next time. Going in regular rotation. Freezes well but needs fresh squeeze of lime upon reheating.

  • EatinSnax on January 07, 2026

    I’ve made this a few times, and it’ll stay in the rotation. One of my favorite instant pot soups. Tastes great and feels nourishing. Serving with fresh lime wedges and a dollop of Creme fraiche really makes it sing.

  • NicoleBrown on January 23, 2026

    Really good! I love the lime in this. No spinach on hand so I used kale. Mine seemed pretty thick in comparison to the photo so i added a bit of extra vegetable broth. Also decided to throw in some mushrooms kickin around in the fridge as an afterthought. Repeater!

• Farro with cremini mushrooms and arugula

  • kateiscoooking on February 07, 2021

    We liked this a lot. I used half of the farro and added a cooked, chopped chicken breast thanks to my husband's dietary requirements for low carbs. I wound up doing this on the stovetop thanks to the instant pot being in use for another evening's dinner. Perfect with rotisserie chicken!

• Bulgur pilaf with chickpeas and herbs

  • et12 on May 16, 2024

    This was easy to put together and had a nice, simple but comforting flavours

• Coconut rice with red beans and scallions

  • okmosa on September 25, 2020

    I don’t think this tastes much like coconut but I also haven’t had the original dish, resanbinsi from Honduras/Nicaragua, that it’s based on. I would cut the oil in half, too. The instant pot cooking time and process were good, though. I’ll look up the real resanbinsi now to see how it’s different. ;)

  • rhb on January 02, 2023

    Pretty good but too sweet for us for a main dish. More of a side dish.

• Brown basmati rice pilaf with spiced beef and green beans

  • lou_weez on July 29, 2020

    This was a good, not mind-blowing, mid week meal. I cooked my beans on the BBQ while the rest of the meal was cooking to reduce time.

  • Shewi128 on May 02, 2023

    A solid, weeknight meal. I increased the beef to 1 lb because I didn't want to find another use for the other 1/2 lb. If you do that, increase the salt and spices slightly. I liked this meal as it was easy to throw together, and somehow the brown rice cooked perfectly in the Instant Pot (and you couldn't even tell it was brown rice with all of the turmeric). I'd make this again.

  • dosojosazules on February 24, 2024

    Muted flavors, needs some other spice to make it less dull. My 2 year old liked it.

  • Lisentric on December 09, 2025

    My first attempt at this recipe I doubled it, same thought as Shewi128, what to do with the other 8oz of beef? It didn't go well, InstaPot kept throwing the burn error. Decided last night to try again but with the recipe volumes. I have to say I am not excited about this meal. As mentioned by others, it is just ok. Not bad, but I wouldn't cook it again.

  • jennifer_vszvd1 on February 04, 2026

    Doubled the beef and topped with almonds. Not amazing, but super easy and I’d make it again.

  • paula_2jbrri on April 28, 2026

    This recipe is one of my favorites. I make it in the Instant Pot, and I use frozen green beans—super easy comfort food for a busy weeknight. There are always leftovers, so I’ll throw them in a pan and add eggs and soy sauce to make a stir-fry.

• Jollof rice with shrimp

  • jbny on October 30, 2020

    Used 2/3 the amount of rice and stock; added ginger paste and cayenne with garlic. Delicious!

  • edougherty on February 12, 2026

    Very good, toddler approved too

• Peruvian-style arroz con pollo

  • Skamper on May 01, 2020

    This was good but could have used more spice. Not 100% sure there will be a next time, but if there is, at least double the cumin and leave the seeds and ribs in one jalapeno. Edited to add that this froze very well. I added some extra cumin and red pepper flakes as it reheated.

  • lou_weez on October 06, 2020

    Took Skamper's advice and doubled the cumin, could possibly have tripled the quantity. We all really enjoyed this as a midweek meal. Go easy on the salt as there is a lot in this dish. I would make this again.

  • Bessp on May 01, 2025

    This recipe just did not work for me. I measured everything, but it burned twice in the pot, once before it got to pressure and once after. I added about 1/4 cup more water after the first burn because it did look very dry, but it didn't stop the second burn from happening. I ended up finishing it on the stove, but because it had partially cooked in the instant pot first and I added the extra water, the rice was unevenly cooked and parts turned out more like porridge than arroz con pollo, while other parts were sill crunchy. For all that, the flavor was only just ok, and it took way longer than just doing it in in a pot from the beginning, leaving aside the texture issues. I wont be making this again.

• Mushroom and herb risotto

  • norog on April 02, 2025

    Very thin slices of green onion worked well as a chive substitute—weeknight simplicity. Have made once w/ sherry vinegar and once w/ white balsamic, and there wasn’t a noticeable impact on flavor. Would start with less, depending on the savory intensity of the mushroom mix.

  • et12 on January 18, 2026

    This was quite nice for little effort. Good mushroom flavours. Mine was still a little soupy when I opened the Instant Pot lid, so sautéed for a further 5 minutes to reduce.

• "Clay pot" chicken and rice with shiitake mushrooms

  • angrygreycat on August 10, 2023

    Very good weeknight meal - maybe add more rice and broth.

• Risotto with sausage and arugula

  • lou_weez on August 06, 2020

    Doubled the amount of sausage as well as the cooking time as my rice was not cooked in 3 minutes. Great, easy mid-week meal.

  • jordanb on February 10, 2026

    I would probably increase the amount of sausage, like the other note says. There was a bit more liquid at the end than I'd prefer; next time I'm going to try it with 2 cups of water instead of 2.5.

• Spaghetti with sausage, fennel seed and broccolini

  • Skamper on May 01, 2020

    This was delicious. I used all hot Italian turkey sausage and no red pepper flakes. Used high protein pasta and cooked in IP for 4 minutes.

  • clkandel on August 01, 2024

    Nice flavors. I used the Fast cooking method. I used whole wheat spaghetti and upped the cooking time to 6 minutes. Used a mixture of chicken broth and water. Used broccoli instead of broccolini and cooked for 1 minute after adding it to the IP, 5 minutes natural release.

  • stef on April 07, 2023

    Nice recipe. Next time I would use 3 cups chicken broth 2 cups water for the liquid. I used all chicken broth and found it a bit to salty. Fennel seeds a nice addition.

  • et12 on August 20, 2025

    These were nice flavours that really reminded me of the pasta dish they used as the cover recipe for the Milk Street Tuesday Nights book. This version is much quicker to put together using the Instant Pot and almost as good.

  • Lisentric on March 22, 2026

    Easy. Simple flavor, satisfying. Use buccatini and came out perfect.

• Vermouth-braised chicken and potatoes with fennel

  • Skamper on May 09, 2020

    We both enjoyed this. Next time, after cooking, remove the chicken pieces first and cut them into bite-sized pieces, then scoop up the potatoes and fennel with a slotted spoon. Removed pot and simmered on stove top (Instant Pot says this is a no-no; I'm a rebel) while I made Bon Apetit's polenta cacio e pepe (using much less cheese) in a second pot. The two went very well together. The next day, Mark ate some over brown rice and also liked that. Added some additional salt and lemon juice to the chicken dish before serving.

  • Wende on April 08, 2023

    This was pretty good. My husband liked it more than I did. I choose it because I was looking for a recipe that would use up the Yukons and fennel bulbs I had on hand. I made the mistake of buying chicken breasts instead of thighs. Pressure cooking can be death to chicken breasts so I opted to do a quick release after only a few minutes of natural release just to get them out of there sooner. They were thankfully fine, but thighs would have been a much better way to go and probably add richness to the dish which would have helped. It's definitely worth trying again with thighs. My potatoes came out perfectly even though I had larger Yukons that I quartered. The only white vermouth I had was Dolin, which is not anywhere as dry as Noilly-Prat, Cinzano or Martini, but the sweetness wasn't noticeable in the finished dish.

  • Genscooking on February 26, 2022

    This was good, but next time I will double the fennel (and slice a bit thicker so it falls apart less) and eliminate the potatoes if planning to serve over polenta. Also, add more arugula and more salt and lemon.

  • maryhodgeisme on April 27, 2026

    I used white wine instead of vermouth and added fermented fennel instead of fennel seeds. Also added long slices of celery which took on the flavor of the fennel in kind of a crazy way - it was like I had cloned fennel. In general I think this could be a great base recipe for experimenting with fermented veg - will try with my next bath of leeks or peppers.

  • dc151 on October 04, 2020

    This was just so-so for us. The cooking time was too long with the natural release, and the chicken and potatoes were falling apart. I agree with the other reviewer about needing more salt and lemon juice.

  • nnirl on January 05, 2022

    This was good if you like fennel (I do). I'm thinking of omitting potatoes next time 'round, especially if served over polenta or another starch (potatoes did turn to mush, although chicken seemed fine). Might add more arugula for its little spicy kick.

  • evec on March 07, 2026

    I really love this. Quick. Easy. Flavors I love. Chicken! Fennel! Potatoes! It’s a go-to for me because it freezes really well (sans arugula). I make the whole recipe and freeze individual portions.

• Butter chicken

  • SACarlson on May 16, 2020

    This was good, but I did miss the cream and added a bit at the end. I prefer the Cook's Illustrated recipe or the one that was reprinted in the New Yorker.

  • imaluckyducky on July 31, 2020

    4 stars. The base of this recipe is good - there is some depth of flavor although I think it could benefit from a heavier hand on the spices and salt. You will need more lime than you think. The recipe as written is super-saucy, and adding the pulverized cashew "milk" made for much longer time needed to reduce the sauce. For some strange reason my chicken completely shredded in the cooktime as written. Tastes much better the next day.

  • ripleypickles on July 19, 2021

    Good recipe. Be sure not to mix in the cashew mixture early as it will burn. Also added several splashes of cream for fat.

  • ozzzzzz22 on January 20, 2025

    This gets requested in my house often now. It's kind of annoying to have to clean the blender twice but it's a very solid result in the end. Like many braises/stews, it tastes even better the next day.

  • cardan on July 30, 2025

    Overall, I liked it but didn’t love it. My chicken basically shredded itself at the recommended time and I have mixed feelings about using the cashew mixture instead of cream. It is a very saucy recipe too.

• Indian chicken and cilantro stew

  • Skamper on May 16, 2020

    I liked this more than Mark did. Made a half batch and was concerned there wouldn't be enough liquid so cooked it PIP. In retrospect, don't think this would have been a problem. Next time, add some kind of tarka.

  • nnirl on June 09, 2020

    This is indeed a stew, quite liquid, but great flavor (and I'm not usually a cilantro fan). Serve in bowls over rice.

  • hbakke on September 30, 2021

    Nice, light, herby-tasting soup. The chicken was moist and flavorful from the brief marinade. I used a full can of coconut milk instead of 1 cup and I would do that again since it made the soup a little creamier. I like the idea of serving this over rice, so I might try that next time.

  • tate_x0v3mx on June 02, 2026

    Very good, very easy. Needed a bit more salt

• Cannellini beans with tomatoes, basil and Parmesan

  • southerncooker on July 13, 2020

    I couldn't find dried Cannellini Beans so I used great northern, which was one of the suggested subsitutes. I used the fast method in my Instant Pot. Hubby and I really enjoyed this dish. We had ours with cornbread.

  • abrownb1 on December 23, 2024

    Really tasty! I realized after I already started making this that I was out of fresh garlic so I subbed Penzeys minced garlic (awesome stuff!) adding it with the liquid and it worked perfectly. I used Rancho Gordo Marcella beans and was worried about overcooking them so I started with 5 mins and then added an additional 4. 10 would probably be perfect. Didn't have a parm rind but I'm sure it would be a delicious addition. I don't enjoy whole fennel so I crushed mine.

  • sara_kwi3s0 on March 16, 2026

    It is like pizza in a bowl. I would think adding meatballs or Italian sausage would work if you wanted a meat included. I did have the rinds.I added Aleppo pepper at the end. I did throw in a little kale after I removed the lid since I had some to use up. I did the fast cook. Added the parm and basil just before eating.

  • Feelingsamtastic on April 07, 2023

    Kind of tasted like pizza (in the best way possible). We really enjoyed the flavor, and it made for good left overs for lunches. Used the fast method.

  • LifeofPie on March 24, 2024

    I had some cannellini beans on hand so decided to make this but didn't have high hopes. I thought it would be kind of bland/tasteless. I was wrong. I did accidentally use fire roasted tomatoes and a large can at that, but otherwise stuck to the recipe. It's really good and I'll definitely make it again. And it was really easy! Be prepared for the "waiting" time though so read the recipe all the way through before starting.

• Pasta all'Amatriciana

  • amgenove on July 19, 2020

    I cooked this dish as directed, but it came out overcooked. Couldn't taste the pancetta or the sauce.

• White bean dip with roasted red peppers

  • jaelsne on July 25, 2020

    This must be the most flavorful white bean dip I have ever made! My family is raving about it. It will be great to bring to pot lucks... one recipe makes about two cups.

• Lemony orzo with chicken and arugula

  • bwhip on July 28, 2020

    Just okay for us. Somewhat gooey and bland.

  • sharifah on March 09, 2021

    We really enjoyed this. Very quick and easy to prepare. Pleasant, comforting and lemony! Perfect for a cold night.

  • jbny on February 24, 2021

    used all the juice from the lemon that I zested, which helped the flavor. My feta was starting to mold so I used mozzarella, and that was fine.

  • Soulkitchenjen on April 30, 2026

    This is fine. Balanced dinner. The orzo gets way overcooked and kinda gloopy. For the time it takes, yes. I think this formula could work better for other flavor combos.

• Pasta with cremini mushrooms and miso

  • southerncooker on July 31, 2020

    Supper in the Instant Pot tonight was half a recipe of Pasta with Cremini Mushrooms and Miso. I was out of dry white vermouth so I used dry white wine instead. Quick, easy, fast, and delicious meal.

  • kshell on October 19, 2023

    Great! I just wish the mushrooms and pasta could cook under pressure together instead of the 2-step process given. It seems feasible.

• Curried chickpeas with cilantro and scallions

  • Skamper on August 18, 2020

    Second time making this and we've enjoyed both times. First time made exactly as written, second time soaked the beans overnight and skipped preliminary 5minutes in the IP. Second time used a jalapeno with ribs and seeds in place of the serrano.

  • Stephenn31 on January 06, 2024

    Really easy. The green onions and cilantro at the end make for a nice change from the usual tomato based chickpea curry. Fairly light on the spices. I served with yogurt and hot sauce/sambal

• Pork and tofu soup with miso and cabbage

  • Emily Hope on February 08, 2021

    This was pretty good and weeknight-friendly in the sense that you have to do a relatively small amount of prep work/cooking and then the IP does its thing--though it does have about an hour of cooking time. I upped the pork a little bit (and next time might do that even more for my own preference, though C would have preferred the pork just to be used for broth and not in the stew since he's not a big fan of stewed meats). My biggest complaint is that with 1/2 cup of miso, the broth was pretty salty--it seemed like adding 3 tablespoons of soy sauce on top of that (as the recipe indicates) would have made it way too salty, so I left out all but a teaspoon or so. If I make again, may cut down on the miso a bit. I thought it needed some acidity so added a little lime juice at the end. Served it with a small scoop of white rice in the bowl.

• Braised cranberry beans with quick-pickled tomatoes

  • crandall57 on October 17, 2024

    We really enjoyed these beans. I used the fast method and it was easy to make. We’ll put the leftovers in tacos and/or quesadillas, or have with an egg for breakfast. I’ll make these again. The beans came from Rancho Gordo.

• Indian-spiced kidney bean stew

  • abrownb1 on January 23, 2025

    I used very fresh garam masala and it was basically inedible. 2 T is way too much. Pressure cooker recipes from Indian authors suggest 2 tsp so I wonder if this was an error. If my spices were a bit older it probably could have been salvaged. I rarely trash things but there was no saving this.

  • okmosa on January 12, 2021

    This recipe is very good but made more like 8-10 portions, even as a main dish. The garam masala was too strong; 2T is A LOT. And I had to process mine for an extra 10 minutes to fully cook the beans. I found a recipe online for Rajma and the ingredients are similar but different; I’d call this a simplified version. I will definitely make this again but will: halve the recipe, make at least 3 cups of basmati for four at the table, halve the garam masala, substitute some of the Rajma spices/ingredients, add 10 minutes to the second processing, and offer chopped cilantro in the table.

  • clkandel on May 29, 2025

    I already had some Ayocote Morado beans, so I actually made this stove top using all the other ingredients as called for. I thought the flavors were right on and agree this is a simple way of making masala. I made this early in the day and then reheated it at dinner time. I thought the flavors were even better then.

  • CaffeineRage on May 13, 2023

    Came out perfectly for me on a half batch in my 8-quart pressure cooker. I did add a splash of extra water to make sure it would come up to pressure because I felt like I was running a little low otherwise. Cooked it down for an extra minute or two at the end and it was perfect. The only issue I had was that I made a half batch.

  • Beetqueen on October 28, 2023

    Recipe cooked perfectly although I used soaked beans, because I often find that the beans come out too hard if used dried.

  • et12 on February 01, 2024

    This was a nice comforting and hearty dish. Ideal for a weeknight dinner after a long day. The flavours were well developed but not intense. I agree with a previous comment that it does make more servings then the recipe suggests.

• Pinto bean and pork stew with tomatoes and citrus

  • mlwsr on November 06, 2025

    good. peter loved. beans were food bank - probably old. soaked overnight w salt & baking soda per recope. beans not done after 6 hrs. boiled on low saute x 1 hr still not done so pressure cooked ofr 15’ and allowed to release on own. finally done but skins still a tiny bit tough.

  • Bessp on December 14, 2025

    I followed the recipe exactly. After the 20 minute natural release, the stew was quite thin and the pork and beans were still a little tough, so I boiled uncovered for an additional 20ish minutes to thicken and cook a little more. It definitely needs salt before the longer pressure cook, but the flavor was nice otherwise and it was super hearty and filling. I served with rice, cilantro, more lime juice, and sour cream.

• Tuscan beef and black pepper stew

  • southerncooker on July 20, 2020

    I used instant pot. I realized when I started making the stew I only had one cup red wine, so I used it plus dry red vermouth for the other cup. Son and hubby don't like rosemary very much, so I used herbs de provence instead. Has ton of pepper and garlic in this which adds a ton of flavor. The stew was liked by all, especially that gravy over the potatoes p. 14. I also cooked green beans and homemade biscuit rolls to go with. Delicious Sunday supper.

  • stef on January 23, 2023

    I collected odds and ends of beef from my freezer. When cooked we couldn't tell the difference between the various cuts. All were tender and sauce turned out very tasty. Served over egg noodles with mushrooms. Will repeat.

  • Sjusjun on February 19, 2026

    Would not make this again, even with less (freshly cracked) black pepper, it was the only thing that I could taste… well except for the bitter aftertaste. Waste of good beef. I’ve had more luck with other recipes from this book.

  • kateiscoooking on February 07, 2021

    Not a dish we'll make again. The sauce had a very bitter background. I debated putting in orange juice, cranberry juice or ketchup. I also sauteed a large onion, a green bell pepper, 8 oz of mushrooms and cooked a big handful of baby carrots to add in. Wound up adding ketchup, mustard and worcestershire based on a lovely beef stew from a friend. Next time, I'll use that recipe!

  • Stephenn31 on July 16, 2023

    Sauce would be good on noodles or mashed potatoes. Add extra garlic next time. The sauce was a bit gloopy from the flour/roux, so I’d lessen the amount next time

• Braised pork with ginger and star anise

  • bernalgirl on September 24, 2021

    Great recipe, I was worried about the 3 T of sugar but it caramelized a bit in that time before the liquid ingredients are added and the total effect is full of umami goodness. Served with bok choy and shiitakes over jasmine rice

• Carnitas with pickled red onions

  • bernalgirl on September 24, 2021

    Very flat and bland. Not a replacement for carnitas at any level.

• Cranberry beans with Spanish chorizo and red cabbage

  • kath on February 09, 2024

    We loved this! The store I went to didn't have Spanish chorizo, so I used 5 ounces (2 links) of Aidell's Hickory Hardwood Smoked Beef Sausage. I'm looking forward to tracking down some Spanish chorizo and trying it again.

  • clkandel on September 06, 2022

    This soup isn't particularly appealing, but the flavor is great. Very filling - great for a meal with a simple side salad and bread.

  • Sjusjun on December 20, 2025

    Strange recipe, there is a lot of liquid that’s not soup and not sauce. The taste was okay

• Indonesian coconut-curry beef

  • FJT on December 31, 2021

    Whilst this didn't remind me of beef rendang, it was a really nice curry and I would make it again.

  • heather358 on October 28, 2025

    Delicious and easy, did it all in the slow multi-cooker. It's not a lot of liquid so blending it was a little tricky (not enough for immersion blender, too much for the immersion blender's small chopper/blender). Next time maybe the mini food processor. Or just suck it up and pull out the vitamix. Don't forget the sliced chilis and lime juice at the end they are key! Used a whole bunch of cilantro and put half in the beef before serving, half in the rice for which I used the rest of the can of coconut + water for the liquid. Yum yum yum.

• French beef or lamb and vegetable stew with tarragon

  • FJT on March 12, 2022

    Made with beef stewing steak. I forgot to buy the tarragon, but even without it this was a fantastic stew. I know this for certain because my husband kept on commenting on it ...very unlike him. Lovely flavours, easy and quick to make (well, once you've peeled the pearl onions but I blanched them to get the skins off quickly so that was no big deal); what's not to love?!

  • et12 on January 29, 2026

    I made it with beef. Nice to have a beef stew that isn’t in a heavy tomato based sauce. I really liked the flavours that developed quickly,

• White bean salad with avocado and fresh herbs

  • jenmacgregor18 on March 21, 2023

    It was fairly bland. I added some mustard vinaigrette that I had on hand and that did the trick.

• Chicken biryani

  • clkandel on January 24, 2023

    Wonderful flavor from the various spices. Very easy and fast to prepare. Served it with a date tamarind chutney. Would also be good with a yogurt raita.

  • stef on January 04, 2023

    Nicely spiced dish. When I released pressure rice felt a little crunchy but after 10 minutes with towel over pot rice was perfectly cooked. It's important to pressure cook on low.(no burn sign came up).

  • sarahawker on June 30, 2025

    I used an old fashioned pressure cooker and it worked very well. Nicely spiced. Husband asked for more rice to chicken ratio but I loved it.

  • bwhip on August 25, 2020

    We enjoyed this very much. Prep is simple, and the dish has great flavor from all of the interesting spices. The technique of keeping the rice on top while in the pressure cooker, and then letting it rest for 10 minutes under a towel when finished worked very well. Easy for a weeknight, interesting, and delicious.

• Jamaican-style yellow split pea soup

  • clkandel on September 01, 2022

    So flavorful and tasty! I did cut the turmeric in half because a Tbsp seemed like a lot. I also used green split peas because I didn't have any yellow on hand.

  • dinnermints on November 06, 2022

    This was pretty good; a little watery. I far prefer my go-to classic version of split pea soup.

• Red lentil and bulgur soup with browned butter and yogurt

  • clkandel on September 23, 2022

    Using the IP this is a quick and tasty soup to make. I used harissa olive oil in place of butter, used rose harissa paste instead of plain harissa, and sprinkled with dried mint instead of using fresh while cooking.

  • takemori on June 02, 2024

    Substituted well rinsed pearl barley for the course bulgur because I only had fine, also used Turkish pepper paste in place of paprika because that's what I had Delicious, would make again.

• Spaghetti with goat cheese, mint and peas

  • clkandel on April 13, 2024

    Made this using the "fast" method. So glad I finally tried pasta in the IP - it cooked perfectly and was so quick! I used whole wheat spaghetti and increased the cooking time to 4 minutes. It seemed to have a little more water than I wanted for the sauce, so I just used saute to boil some off. I added some chopped fresh spinach when I stirred in the peas. I think this could also be made with Boursin instead of goat cheese and would be great with some added asparagus.

• Spaghetti puttanesca

  • clkandel on June 02, 2025

    Fast and tasty. I did make one small change - using all the tomato juice and only adding water to get the correct volume.

  • Stephenn31 on October 22, 2025

    This was great. More like a one pot meal than an instant pot in terms of time savings (and broken pasta), but the sauce was excellent. I was worried it would be too liquidy when the pressure cooker lid was removed, but it thickened up after a quick saute, and then time for the pasta to cool.

  • BrendaD1962 on March 05, 2022

    Fast, easy and delicious. We loved it!

• Dan dan noodles

  • bktravels on February 05, 2023

    Feb 2023 This was tasty. We made the full sauce recipe and added some sautéed shiitake mushrooms before serving. We made a smaller portion of noodles for just two of us and had only a little leftover. I will definitely make this again, but I'd time the noodles so that they would be hot when the sauce is done. It seemed odd to put the sauce on noodles that had returned to room temperature.

  • stef on February 14, 2023

    Made as written. We really enjoyed it. Turkey or chicken could easily replace pork. Repeat.

  • Stephenn31 on February 28, 2025

    Not bad, though I found it a bit sweet and not spicy enough. I added a bit of Chinese sesame paste at the end instead of the roasted sesame seeds.

  • Skamper on June 26, 2020

    This was tasty and we both enjoyed it. I made a half batch for two, but after sauteeing was concerned there wasn't enough liquid and I'd get a burn error, so I transferred to pot in pot for cooking. After releasing the pressure I dumped it back in the pot to add in the ginger. A bit of a pain but worth it as I think it would have burned otherwise.

• Chicken paprikash

  • wjjjww on December 20, 2023

    agree with rhb. a teeny bit of spice would be good.

  • jbny on April 02, 2025

    delicious! used some biber salsaci (Turkish hot pepper paste) along with the tomato paste, and a fair amount of spicy paprika. Served with a Hungarian cabbage and noodles dish.

  • stef on October 13, 2023

    Used boneless chicken thighs. Did the fast method in my instant pot. Loved the sauce but had no dill. Think dill would add a lot to it.

  • Skamper on March 21, 2025

    Delicious and very easy. Scaled down to a half batch. Based on other reviews, I used half hot paprika and half smoked. Also used dried dill and, against the advice in the notes, light sour cream, and it was plenty rich and creamy for us. Would make again.

  • kshell on October 15, 2023

    Used about 1.5 lb. boneless, skinless chicken thighs, and a generous handful of cherry tomatoes instead of tomato paste. Delicious, and I would make again.

  • rhb on January 02, 2023

    Very nice and very easy. Next time we'll add some cayenne or half-sharp paprika.

  • paula_2jbrri on March 16, 2026

    This is a favorite. I use boneless breasts and have found that this recipe also works well with pork chops. I've often forgotten to take the chicken out of the freezer. Instant Pot® to the rescue! For a slightly different version braised in the oven,see Hungarian Chicken Paprikash in Milk Street 365, page 334.

  • paula_2jbrri on March 16, 2026

    This is a favorite. I use boneless breasts and have found that this recipe also works well with pork chops. I've often forgotten to take the chicken out of the freezer. Instant Pot® to the rescue! For a slightly different version braised in the oven,see Hungarian Chicken Paprikash in Milk Street 365, page 334.

  • peggy_b7via1 on April 15, 2026

    Took the advice of adding the hot paprika and the sweet paprika. Maybe next time a little less hot. Currently watching my son sweat and gasp and say I don’t know what to do. He’s gulping milk and now starting to tear up. But he loves it.

  • things.hannahlikes on January 14, 2026

    Date approx. Definitely have made this.

• Pakistani-style spiced beef stew

  • susankay on February 07, 2021

    Marvelous! If I only use my Instant Pot to make this one dish, it will have been worth the price.

  • SuzyP on October 29, 2023

    Excellent dish! Added 1 whole dry chili and a teaspoon of Kashmiri chili. Definitely a repeat.

  • Lisentric on January 03, 2026

    I used homemade spice blends and it was just OK. May be better with store bought spices blends.

  • Stephenn31 on July 19, 2023

    Easy and turned out really tasty! I’d put in a bit less water for a drier curry at the end

• Tunisian braised chickpeas with Swiss chard

  • dinnermints on May 19, 2023

    I made a double recipe of this - had brined the chickpeas overnight, then started the recipe in the morning using the slow cooker function. At seven hours the chickpeas were not done so I ended up pressure cooking in half batches, one batch for 20 minutes and the second for 25 minutes, still could’ve gone longer. My sister also made this recipe and had the same issue… I don’t think it’s a case of old beans so much as uncooked beans not cooking well with a lot of tomato. The beans were really flavorful though. I’d probably make it again, would brine my chickpeas for 24 hours, and just plan to pressure cook in half batches for 70min per batch.

  • jenburkholder on October 23, 2022

    Easy and tasty. Made a good dinner along with a crisp and tangy shaved fennel salad. Used a stovetop pressure cooker and it took about the same time to cook.

• Miso and bourbon smothered chicken

  • dinnermints on April 25, 2021

    It's not that this wasn't tasty; I just expected something a bit more unique-tasting given the miso, bourbon, and orange juice. But it pretty much tasted like mushroom gravy. I used cremini mushrooms instead of the shiitake, and served it over a combination of black and hulled barley mixed with cilantro (which was delicious with those flavors, would serve that combo again if I ever make this again). I'd maybe reduce the oil to 1 T. I'm very tempted to try the Edward Lee recipe upon which this recipe is based - would not be surprised if it's a lot better.

  • ripleypickles on May 29, 2021

    Add more mushrooms and know this dish is very saucy. Tastes much richer and less healthy than it is, which is nice. Best served on rice or noodles.

• Chicken rogan josh

  • dinnermints on April 27, 2021

    I can’t compare this with other recipes for chicken Rogan Josh as it’s the first time I’ve made it, but I thought this was just delicious. I made 1.5 recipe and did the fast version; sprinkled my portion with ground Kashmiri pepper = excellent. Served over basmati rice with roasted cauliflower on the side.

  • jbny on January 14, 2024

    made again (in instant pot) and even more delicious - used lots of kashmiri pepper instead of cayenne. note that once it comes to pressure it takes 25 more minutes.

  • sara_kwi3s0 on May 12, 2026

    A few changes that I made for my dinner. I followed the fast version of the recipe. I add peas at the end for more veggies. I will also add carrots next time. After tasting, I thought it needed a little sweetness. I added maybe 2 tsp of honey. It definitely made the dish more interesting. I think a splash of coconut milk would work, as well. But the overall spice level in this is right on. I served it over a rice blend.

  • ozzzzzz22 on January 20, 2025

    Very good and made the whole house smell amazing. I had to reduce the sauce for quite a while to get the right consistency. So just know that when you think you're done (i.e., when pressure cooking is done), you're actually only halfway done

  • Babycarrot on January 08, 2024

    I used the slow cooker function of my ninja foodie. Would thicken the sauce a bit more next time however this was simple to whip up and I would definitely make again. Also can’t compare to other recipes of this dish as I’ve never made it before. Great flavor to effort ratio.

  • JMBH1 on January 11, 2023

    Whole family loved it. Increase the Cheyenne because it could use a bit more heat.

  • Stephenn31 on May 19, 2024

    Nicely flavoured. The whole cumin seeds became soft through the cooking (so use whole seeds instead of ground).

  • Shewi128 on October 19, 2022

    The chicken was super tender, and the sauce was reminiscent of tikka masala. The sauce took a little bit longer to thicken, but it was worth it. I served on top of saffron rice and with bell pepper chutney. It was amazing. I would definitely make this again.

• Chicken in green mole

  • dinnermints on June 01, 2021

    For the effort of charring the veggies, I was hoping for more flavor. I made 1.5 recipe and added the juice and zest of two limes, which helped. It doesn't look that appetizing in the bowl.

  • lou_weez on May 31, 2021

    As I've never had mole, let alone a green mole before not sure what it was supposed to taste like but we all enjoyed this dish. It was good but not great and probably not a meal worth repeating. I held back on the green chilli so as to just have the slightest hint of heat.

• Filipino pork adobo

  • dinnermints on August 26, 2021

    This was delicious, but very rich, with no veggies to cut the richness - probably would not make it again for that reason. If I did, I'd remove all of the pork from the pot and then put the liquid into a fat separator rather than try to spoon it off of the top, which is not very effective. I thought it might be a bit on the salty side (and I love me some salt), but no one else thought so.

  • Shewi128 on July 25, 2022

    I made this recipe using the "slow" technique with the venting open on the Instant Pot. After 4.5 hours, the meat wasn't super tender like I wanted. I ended up turning the Instant Pot back on for pressure cooking for 3 minutes. It definitely did the trick. This had rave reviews from friends and even the kids.

  • Soulkitchenjen on June 25, 2025

    Very tasty and easy! The green onions really add something. Served over rice. Would make again.

  • Bessp on May 18, 2024

    Very tasty! The pork had wonderful texture and flavor. I served with brown rice and sauteed sugar snap peas.

  • KarinaFrancis on June 28, 2025

    I’ve never tried adobo before, so had no basis for comparison but we really enjoyed this. We used the “slow” method and cooked it for 4.5hrs. Served with rice and some stir fried greens.

• Chicken tagine with butternut squash and spinach

  • jbny on November 07, 2023

    p.s. used 1-1/2 cups water, and it still seemed too much. next time will try 1 cup (or less?). still delicious.

  • jbny on January 01, 2023

    Seems like a huge amount of liquid for an instant pot recipe; will reduce it next time. Made some changes after looking at other tagine recipes: used lots of ras el hanout and less of the individual spices; used preserved lemons instead of lemon zest; added chopped dried apricots; didn't have spinach so used parsley. Still tasted very good! Maybe the leftover liquid can be used in a savory mixed drink...

• Georgian-style chicken stew with tomatoes and herbs

  • jbny on June 11, 2023

    Forgot to say that it is very good! Did the instant pot version. Adding the herbs at the end brightens it up.

  • jbny on January 11, 2021

    remember to salt and pepper at end

• Beef stew with paprika and caraway

  • jbny on July 04, 2020

    Delicious! Fine to use less meat, keeping other proportions as is (maybe just a little less broth).

  • dc151 on August 31, 2021

    This was ok, I liked it, but a bit one-note for me. That is a lot of paprika. The caraway is a nice touch. My partner loved it and has been eating the leftovers for several days now.

• Meatballs in spicy tomato-basil sauce

  • stef on January 11, 2023

    Nicely spiced, fennel gives it a nice flavour. I too felt that the meatballs were too fragile. Maybe more breadcrumbs or an egg might help. I served them over pasta. In any case we had dinner on the table in 40 minutes and that's a win.

  • hbakke on September 07, 2020

    These were good. The meatballs are a bit fragile after they're cooked and kind of a mushy texture. I served these in rolls like a meatball sub.

• Chicken soup with bok choy and ginger

  • stef on September 17, 2023

    Made in instant pot. Followed the recipe but used chicken breast instead of thighs. My additions were Ramen noodles and about a dozen sliced mushrooms. We really enjoyed this soup and will be on reptition in winter.

  • Bessp on February 22, 2024

    A very simple and satisfying soup. Came together quickly, had excellent flavor, and really hit the spot on a chilly night. Topped with chili crisp for a tiny bit of heat.

• Beef and chickpea stew with cilantro and warm spices

  • tarae1204 on October 10, 2023

    This stew is very accurate in capturing the flavors of a Moroccan home meal. Delicious!

  • Plumberful on December 03, 2020

    This stew is simple and perfect. My husband loved it and so did I. I made it exactly as written and it comes together easily. I did add some Harissa, as suggested, as well as a spoonful of homemade yogurt. This is a keeper!

  • jaelsne on November 06, 2024

    It’s finally cool enough to get me to make stew. And what a stew this is! Made it as written and wouldn’t change a thing.

• Spicy Korean braised chicken and vegetables

  • uk2nl on July 04, 2022

    Comfort food! The spice level is good and the whole dish is lovely, warming and soothing. Very easy to make as well.

  • rhb on January 02, 2023

    Easy and good - added more potatoes and carrots and made 1.5 times the recipe. Next time, I will double it!

  • Stephenn31 on November 15, 2025

    I increased the amount of potato and added Napa cabbage to bulk up the veg and it was good. I only had chicken breast handy and it was a bit dry - thighs as recommended would be better

  • Sjusjun on December 20, 2025

    Great recipe, kept the vegetables chunky and it was melt in the mouth delicious. Perfect for the cold winter months.

• Simple black beans

  • charlotte_f68q3x on February 06, 2026

    This has become my go-to black beans instant pot recipe. Also works well without the cherry tomatoes if you don’t have those on hand.

  • Maefleur on April 07, 2026

    I used the fast method in the instant pot. I'm trying to use up my pantry and my beans may have been a little older as they were still firm after the 35 min cook and 20 min natural release. On a wild guess I put them back for another 10 min cook time and 20 min natural release. They were perfectly tender and still held their shape. I used the entire recipe for the black bean soup. Which we enjoyed!

• Black bean soup

  • Maefleur on April 06, 2026

    This was a tasty soup. I used the entire recipe of simple black beans and upped the cilantro, chipotle, and lime juice. I also added some smoked ham leftover from our Sunday dinner. It made enough soup for 4 servings plus a quart for the freezer.

• Hummus

  • vegabond2016 on February 09, 2026

    I love that this recipe allows you to use dried chickpeas and still have homemade hummus in less than 2 hours. For most other recipes, you have to soak the chickpeas overnight. I ended up using more lemon than the recipe calls for, but otherwise it was perfect. I served it with zaatar and olive oil drizzled on top. Will make again!

• Black beans with bacon and tequila

  • angrygreycat on August 18, 2023

    Good black bean dish. Served with sweet potatos which provided a nice counterpoint as the beans are very savory.

• Three-cheese pasta with basil and black pepper

  • Babycarrot on April 03, 2024

    As another commenter noted this is pure comfort food. I was a little worried about the amount of liquid after the 3-minute cook time, but it ended up being okay as it does thicken after stirring in the heavy cream and the cheeses in. This is somewhat basic but delicious meal. I topped mine with some chili crisp which was amazing with the richness of the meal.

  • lou_weez on June 03, 2021

    Soooo cheesy!!! Kids loved this as it was overloaded with cheese, but still mild in taste. This is comfort food!

• Orecchiette with Sardinian sausage ragu

  • taylor_rdy823 on April 15, 2026

    We subbed Field Roast Italian sausage to make it vegetarian and it became an instant favorite in our house. Will be making regularly!

• Bucatini with cherry tomato sauce and fresh sage

  • Pandan on June 13, 2024

    I made this in my Ninja multicooker. I needed 4 cups of water otherwise the pasta wasn’t submerged at all. It worked out fine, pasta was al dente in the end. But it tasted a bit boring. The sage didn’t come through that much. I added some basil and hot sauce. It also was a bit greasy for my taste. I was missing something here, maybe something crispy or more vegetables.

• Pasta with spicy tomato-lentil sauce

  • Babycarrot on January 11, 2024

    This was good but I’d add some bay leaf and perhaps some other seasonings including garlic next time. It is rather spicy with the called for amount of red pepper flakes, so might dial that back a bit if made again. I also cut back on the amount of parsley just because it seemed like a lot. The lentils and ditalini were cooked perfectly with the 10 minute simmer and a 6 min pressure cook. I added a min to the pressure cook time as my lentils/pasta weren’t quite boiling at the 10 min mark. The Parmesan/lemon/breadcrumb mixture provides necessary texture and might be the best part.

  • Shewi128 on August 30, 2022

    The flavor was pretty plain, to be honest. We all thought it was a little too heavy on the parsley. The pasta and lentils were both well-cooked. Don't double this recipe unless you have a ginormous Instant Pot. I did love the crunchy panko on the top. I would consider making this again, but with maybe 1/4-1/3 of the parsley the recipe calls for.

• Two-cheese pasta with cauliflower

  • Shewi128 on September 19, 2022

    I really like Milk Street's Instant Pot recipes and methods as they always turn out well with good results. I tried this recipe as I had both cheeses that needed to be used up. Didn't love it, but it wasn't bad. It tastes like provolone/pecorino, and I just don't love those cheeses. I liked the method of browning the cauliflower first. Make sure you follow instructions on how to cut cauliflower into quarters. However, it didn't completely crumble when you break it apart at the end, so that was good.

  • thefritschkitchen on March 13, 2026

    Tasty and simple. 4 out of 5 family approved ??

  • jennifer_vszvd1 on March 19, 2026

    I swapped the cheese out for Asiago and Parmesan because it’s what I had. This was super easy. We didn’t love that the cauliflower turned to mush, but it would be a great way to feed sneaky vegetables to a picky toddler.

• Toasted pearl couscous with chicken and chickpeas

  • Shewi128 on May 27, 2022

    Wow, this was super easy and tasty. It ended up being really creamy with a pleasant flavor. I didn't 100% LOVE the spices in it, but the method and outcome was great. If I make it again. I might try a different flavor blend.

  • anita_o9f8v4 on June 03, 2026

    Very tasty.

  • Yuanboa on January 13, 2026

    Couple of issues with this recipe. You should fry the onions THEN the garlic. Burnt garlic does not taste good. I substituted chicken stock instead of water. After 5 minutes the carrots were not done and the bottom of the pan was dry and started to burn. I added more c stock and finished in the microwave. I will not repeat this recipe

• Vietnamese-style chicken and glass noodle soup

  • ozzzzzz22 on January 20, 2025

    Easy, comforting, and tasty. Doesn't make great leftovers because the noodles just get mushy but a perfect bowl of soup for a cold day.

• Chicken, chickpea and yogurt soup with toasted orzo

  • EatinSnax on August 27, 2025

    I made this soup exactly as written and enjoyed it a lot. Flavorful and healthy. I would definitely make this again.

  • Lisentric on February 03, 2026

    This was a good tasting soup. Next time I will weigh the chicken. The 2 pieces I used may have been extra large, I felt there was too much for the soup. I would like more spinach and will increase this next time I make it.

• Spicy braised chicken with coconut milk, turmeric and cashews

  • Stephenn31 on October 31, 2025

    This was ok but lacking something even with the lime at the end. I even added a bit of chicken bouillon to try to amp up the flavour

• Braised ginger chicken

  • rhb on January 02, 2023

    So light and delicious! Boneless thighs work fine. We double the sauce and use leftovers for a really nice congee base.

• Senegalese braised chicken with onions and lime

  • Stephenn31 on December 16, 2023

    I added some dijon to the lime/habanero mix, and garlic just at the end of cooking the onions (as I've seen in other poulet yassa recipes). A nice quick meal with some flavour. I served extra hot sauce on the side.

  • jenburkholder on August 20, 2022

    Good! I really enjoyed, nice strong citrus flavor. My son thought it was on the sweet side - I might have caramelized my onions a bit too much, but I thought it all blended nicely. The one chopped habanero gave it a little kick but not too much. I have a stovetop pressure cooker and cooked the full 10 minutes then natural release. Thighs were large - 4 in 2.5 pounds - so wouldn't have wanted less time. Would repeat.

  • Shewi128 on January 03, 2023

    Wow, this was quite a unique flavor profile. I didn't have any hot peppers, so I had to make do with the rest of the ingredients. It ended up a significant brown gravy, so you would never know that there was lime in it. I loved the Instant Pot version. Nice and easy! I would make this again.. maybe. It was interesting, but maybe not my favorite.

• Chicken en cocotte with white wine, grainy mustard and tarragon

  • sara_kwi3s0 on May 16, 2026

    Wow! This is so flavorful and the chicken is so moist . I deboned the legs and thighs after cooking and cut the breasts off of the bone. I did add Aleppo pepper when serving. Used some mini naan to sop up all of the sauce.

• Pulled chicken with chipotle chilies

  • spenceral on February 26, 2026

    This was just okay. It worked better in a bowl than as a taco.

  • Plumberful on January 05, 2021

    We love the smokey taste of Chipotles and have always liked Tinga. This Is so easy to make in the Instant Pot. Made it as written with a squeeze of fresh lime to finish. It is delicious in a tortilla or over rice with crumbled Cotija and cilantro. We enjoyed it with leftover Hoppin’ John from our New Year’s Day dinner. Will make this again.

• Turkey meatballs in tomato-chipotle sauce

  • Skamper on August 03, 2022

    M really liked these but I thought they were just fine. I followed the recipe exactly and got a burn error twice.

  • Plumberful on January 04, 2021

    This dish was easy and the sauce is delicious. The meatballs were perfectly cooked, flavorful, and tender. I will use this method for other meatballs in the future.

• Pork, corn and butternut squash stew

  • bwhip on August 12, 2020

    Very good depth of flavor. Pretty easy to put together, relatively quick with the pressure cooker. Pork was delicious and super tender. Definitely needed a good bit more salt and pepper at the end. Main complaint is that even though my butternut squash cubes were at least 1” per the recipe, they pretty much turned to mush. As the recipe said, plenty of liquid, so no need to add more.

  • jbny on December 03, 2023

    Nice flavors, will make again some time. Agree that more salt was needed, maybe pepper too. Warned by previous poster, cut larger pieces of squash. Also used a 14 oz can of tomatoes instead of the cherry tomatoes. Used just one cup of water; next time will try 1/2 cup. I've noticed that in general Milk Street's Fast and Slow recipes don't adjust the liquid down for the instant pot. Beware!

• Pork ragu with green olives and warm spices

  • kateiscoooking on February 09, 2021

    This was good. I only had a 28oz can of crushed tomatoes and didn't want leftovers so that got added in. This is one we'll absolutely make again.

• Agrodolce pork loin with grapes, parsley and hazelnuts

  • fred_twbdh5 on March 16, 2026

    It’s fine. The sauce is not great. The parsley grape topping is nice. It might be better with a tenderloin or shoulder - the loin was too dry, even with the sauce.

  • Soulkitchenjen on February 01, 2026

    Delicious and easy. I couldn’t find hazelnuts at the store, so I used almonds. I’d buy the fattiest loin you can find the fat helps. This is really much better than it seems like it would be.

• Hoisin-glazed baby back ribs

  • Soulkitchenjen on May 05, 2025

    Commenting on the technique and not the flavor. I used dry rub and BBQ sauce. But the technique is absolutely perfect. I seasoned with the dry rub and some bottles sauce before pressure cooking. 2 layers of bbq sauce under the broiler. Fall off the bone tender.

  • eclairea on February 03, 2025

    Spicy! Maybe one or two less tbsps of gochujang if want milder next time, but could have been the brand I used. Would make again for sure.

  • Skamper on May 11, 2020

    These were delicious and very easy - no long marinade but wonderful flavor. I used a half batch of sauce for a 3.3 lb rack and it was plenty. I cut the rack in 3 pieces, which worked just fine. My husband balked at being served ribs with pieces of cilantro and green onion stuck to them, and I had to agree they didn't really add anything.

• Mojo shredded pork

  • brokencup on January 28, 2024

    Really delicious. But it took a deceptively long time (though this is only my third instant pot recipe, so I’m definitely still getting used to how it works)

• Cinnamon-spiced beef noodle soup with spinach

  • Lisentric on February 01, 2026

    Broth was tasty, but didn't like the spinach/cilantro combination. Perhaps sub out spinach for a different Asian green next time.

• Moroccan beef or lamb soup with chickpeas and lentils

  • Lisentric on January 03, 2026

    Don't skip the salt and pepper at the end. Bland otherwise.

  • eathealthy on April 29, 2024

    Lots of flavor. Next time I would double chickpeas and lentils

  • brooke_tlan65 on February 04, 2026

    Tasty dish - I loved the chopped ginger in there. I did use green lentils despite the note to only use the black lentils. They were still good and next time I would actually double the amount so it would thicken the broth a bit more. I threw a couple of big handfuls of spinach in at the end instead of the herbs. I also would try it with other beans if I didn't have chickpeas on hand. Crusty bread is a must with this as well.

• Persian beef, herb and kidney bean stew

  • Soulkitchenjen on April 19, 2024

    This was…fine. A little one note and boring. The texture between the meat and the beans was not working for me. I wouldn’t make it again.

• Mexican beef and tomatillo stew

  • jenburkholder on August 26, 2024

    I think this is the same as the one in the 2019 magazine issue, just edited for the Instant Pot. I made it in the oven per the other recipe (325 - 2 hours, add tomatillos and potatoes and cook another 1-1.5 hours). Sometimes that is just easier than using the pressure cooker! Very good results for very little effort.

  • jbny on May 28, 2024

    very good. make it a day ahead for best flavor. got canned tomatillos at grocery store (I've seen fresh ones there, but canned ones are easier and taste fine).

  • Skamper on May 03, 2025

    This was very tasty. I would have liked more veg so next time would double the amount of potatoes and tomatillos. I topped with a sprinkle of powdered chipotle pepper. I anticipate the leftovers will make great tacos.

• Spanish beef, red pepper and paprika stew

  • et12 on July 08, 2023

    It’s a cold and rainy summers day here so we felt like a cozy wintry dish and this hit the spot. A nice stew with some good flavours but we felt there wasn’t much depth to the meat. I wonder if seasoning while sautéing would have helped. I couldn’t access any jamon and so used pancetta as recommended.

  • Lisentric on January 03, 2026

    Used venison. It was delicious.

• Spicy South African beef stew with olives

  • cholloway on February 26, 2025

    This requires boneless beef short ribs.

  • Skamper on December 09, 2020

    This was delicious. I had a bit less than two pounds of short ribs so used just 1/3 cup brandy and full amounts of every thing else. The meat was very tender and flavorful.Next time I'd like to try adding vegetables.

• Beef picadillo

  • Lisentric on December 31, 2023

    Easy and versatile recipe.

  • clkandel on August 29, 2025

    Quick and tasty. Lots of flavor.

• Chili con carne

  • Beebopalulu on November 24, 2023

    Cut back on quantity of chilies and to accommodate the kids’ palates. Would definitely make this again, but would likely have to cut out the chipotles to bring the spice level down enough for the little ones.

  • Skamper on June 05, 2023

    This was delicious. I scaled down the beef and added cooked beans after pressure cooking and adding the tortilla chips.

• Korean braised short ribs

  • amandabeck on September 01, 2024

    This was very tasty, made recipe as stated -- however, my short ribs didn't braise long enough and some fatty bits were still left after I released the pressure. I am not sure if this was because there wasn't enough liquid from the beginning or if it needed more time in the pot. Next time I would do both. I would also plan on removing the short rib bones and as much of the meat as possible and then allow the fat to rise to the top in the Instapot. I found it very difficult to skim the fat considering the liquid had fallen below most of the meat by the time I opened it. Served with kimchi, green beans, white rice, and steamed bok choy.

• Mexican shredded brisket salad

  • thefritschkitchen on May 05, 2025

    This was a solid meal. I did fry up some corn tortillas and we ended up eating it like tacos, with the meat and salad in the tortillas - I liked it this way. The beef was fantastic and came together quick and easy.

• Short rib ragu with pappardelle

  • aceedubs on July 20, 2024

    If slow cooking, either boil the carrots or add the in at the beginning. Cut the beef very small.

• Ropa vieja

  • Bessp on June 06, 2025

    This was sort of just fine. I used chuck instead of flank steak. The jalepenos were spicy enough when they went in the pot, but the final dish wasn't spicy at all. Tasty enough, but I probably won't make it again. The suggestion of serving it with a slaw was what made it for us. Using it as a burrito filling would probably improve it for me, as another note suggested.

  • Plumberful on December 22, 2020

    We really enjoyed this! I had a 1.5 lb piece of flank steak, but kept all of the additional ingredients the same for extra sauce. Delicious, served over rice and beans with chopped cilantro and jalapeños. Will make again!

  • Apepin on November 14, 2020

    This was good. The leftovers made a great burrito filling.

• Austrian pot-roasted beef with root vegetables

  • Soulkitchenjen on September 12, 2023

    This is soooo good. No need to tie up your Chuck roast. It’s going to be fall apart. This recipe doesn’t use salt. Salt it a decent amount. I didn’t have parsnips, so I just used more potatoes and carrots. Delicious.

  • Stephenn31 on December 08, 2024

    It came together easily. I should have salted the beef ahead of time (not in the recipe). The broth was nice and I'll use it for something else. Otherwise as a whole it was a bit bland. Serve with lots of mustard.

  • Lisentric on January 03, 2026

    Good but not my favorite style of pot roast.