Google / Social Description

This Sister Pie classic is the ultimate pie experience. With the flaky crust, tart fruit and crumble topping, what's not to love?

Introduction

Asking me which pie is my favorite is like asking me if I’d rather dance to New Order or Mariah Carey—it’s impossible to choose. But if I had to pick just one pie, it’d be this Sister Pie classic, because it lives up to my formula of what creates the ultimate pie experience: flaky, all-butter crust meets the tartest fruit in season plus a buttery, brown sugar crumble topping. It features tart Michigan cranberries in two ways: first we cook them down into a compote and then we mix in more cranberries, sugar, and spice. The whole darn thing is topped with the aforementioned crumble, and we’re in (best pie) business.

We use cranberries from Cheboygan, Michigan. They’re sold in 12-ounce bags at most supermarkets during the fall and winter season. It also may be possible to find unbagged cranberries at your local farmers’ market or grocery store. While rinsing, be sure to sort the cranberries as well and remove any that appear mushy or dark. The first two components of this recipe—the compote and the crumble—can be made up to 4 days in advance and stored in the refrigerator until you’re ready to make the pie.

Google / Social Description

This recipe for hot “prawn curry”, a dish found on the beaches of Goa can be easily prepared in your Instant Pot.

Introduction

This is the hot “prawn curry,” as it is called here, found on the beaches of Goa. It is very simple to prepare, and is delicious eaten with rice. Normally, several teaspoons of a very red but milder chili powder would be used here. I have suggested less and used paprika to add to the color.

Google / Social Description

Thanks to the pressure cooker, this delicious gnocchi bolognese recipe is ready to eat in less than half an hour!

Introduction

The gnocchi and the Bolognese in this recipe are made in one pot, which means one less pan to clean! And the meat sauce tastes like it was simmering for hours on the stove, but, thanks to the pressure cooker, it’s ready in less than 30 minutes. A speedy sensation! This dish is a favorite of my husband, Tommy. He loves it topped with fresh basil and plenty of freshly grated Pecorino Romano.

Google / Social Description

Try making this white bean recipe in your Instant Pot for a comforting dish with a kick of garlic.

Introduction

This white bean dish isn’t shy when it comes to garlic. It’s used in the pot along with the simmering beans, and also fried in olive oil as a crunchy, pungent garnish. As a contrast, the broccoli rabe and red onion get very sweet when you sauté them slowly until they are browned and caramelized. Alongside the soft, mild white beans, it’s a satisfying and comforting dish with a garlicky kick.

Google / Social Description

These sweet-and-sour glazed ribs are tender and intensely flavored—and pretty much impossible to stop eating once you start.

Introduction

These gingery sweet-and-sour glazed ribs are tender and intensely flavored—and pretty much impossible to stop eating once you start. The sauce also works well on spareribs if you’d like to substitute those here. Just reduce the cooking time by a few minutes on the pressure setting, or as much as an hour if using the slow cooker setting.

Google / Social Description

Try Melissa Clark's recipe for beef pho in your Instant Pot. With tender meat and aromatics it makes for a hearty, warming soup.

Introduction

In a traditional Vietnamese pho, dense cuts of beef and bones are simmered for hours into a fragrant broth, rich with aromatics including star anise, cinnamon, cloves, and ginger. For serving, the tender meat is sliced and added back to the broth, along with rice noodles and a whole host of garnishes—herbs, bean sprouts, and tangy fresh lime. It’s a hearty, warming soup that’s also fresh and crunchy.

This simplified version calls for premade broth that’s briefly pressure-cooked with the aromatics—a quicker way to add their flavor. And instead of the long-simmered beef, thin slices of raw steak are added to the hot broth, which cooks it on contact (raw steak is sometimes added to traditional pho, too, along with the stewed beef).

Make sure to slice the beef very thinly and to have the broth piping hot when the two meet; otherwise, the steak might not cook properly. Freezing the meat for an hour or so before slicing helps you get extra-thin slivers. Or, ask your butcher to slice it for you.

Google / Social Description

This creamy vegan tikka masala recipe for your Instant Pot will have your guests convinced they are eating the traditional dish.

Introduction

I have met more than one stranger who has asked me: “You’re Indian? Do you like chicken tikka masala? I LOVE chicken tikka masala.” As absurd as this line of questioning is, I do not blame them because the creamy, gravy-like masala sauce is nothing short of amazing.

Typically, the spiced tomato cream sauce gets its richness from some combination of heavy cream, ghee, and whole milk yogurt. To mimic this luscious consistency without the dairy, this recipe relies on two substitutes: full-fat coconut milk and cashew cream. Unlike most cashew cream recipes, which require you to soak raw cashews overnight, this one can come together while you prep the rest of the ingredients. It adds a rich mouthfeel and creamy texture that will have your guests convinced they’re eating the traditional dairy-heavy version.

A few notes: Refrigerating the coconut cream for 24 hours (or more) allows the thick cream to separate from the liquid so it’s easy to scoop out. The rest of the coconut milk is saved for the tikka masala. Be sure to cut the cauliflower into large florets; otherwise, the high pressure of the Instant Pot will overcook them. Finally, you can make the Cashew Cream (recipe follows) while the tikka masala is being pressure-cooked, or make ahead and store in the fridge.

Google / Social Description

This recipe for jackfruit tacos to make in your Instant Pot will transport you to a Caribbean island without paying any airfare.

Introduction

If you want to transport yourself to a Caribbean island without the expensive airfare, I highly recommend making these jackfruit tacos. Canned jackfruit is shredded until it has the consistency of pulled pork (gasp!) and is then quickly cooked in a blend of Jamaican jerk spices. Don’t let the habanero pepper dissuade you from making this dish, as its citrusy, floral heat is well balanced by the juicy sweetness of mango and creaminess of avocado in the salsa. And a touch of liquid smoke adds a rich but subtle smokiness reminiscent of barbecue, making this the perfect dish to make for meat eaters, too.