Fast & Slow

Short Rib and Butternut Squash Tagine

A savory-sweet bowl of beef and butternut squash, inspired by Moroccan tagines (but cooked in an Instant Pot).

By Courtney HillAugust 9, 2023

Portuguese-Style Pork, Bean and Collard Greens Stew

Feijoada à transmontana, a rustic, hearty, stick-to-your-ribs stew of beans, cabbage, sausage and multiple cuts of pork that originates from northeastern Portugal, was the inspiration for this Instant Pot easy meal. Kidney beans are traditional, but w

By Malcolm JacksonFebruary 1, 2023

Fire-Roasted Tomato Chili con Carne

To get the rich, earthy flavor of whole dried chilies without having to toast, soak and puree them, we use ancho chili powder, which is pure ancho chilies pulverized to a fine consistency. If you can’t find ancho chili powder, increase the regular chi

By Diane UngerDecember 6, 2022

Dan Dan Noodles

Sichuan dan dan mian is a spicy ground pork and sesame sauce served over a tangle of wheat noodles. We use a few Chinese staple ingredients—oyster sauce, hoisin and chili-garlic sauce—to build big flavor. Preserved mustard greens are a common addition

Butter-Toasted Steel-Cut Oats with Dried Apples

Cooking steel-cut oats in a pressure cooker means the grains tenderize quickly, without any stirring and without any risk of boiling over, making this breakfast staple a breeze to prepare. To build rich flavor, we start by cooking a couple tablespoons

Braised Red Cabbage with Apples

Our take on classic German Rotkohl (also called Blaukraut or Rotkraut) gets a little sweetness and fruitiness from apple cider along with grated fresh apples, and tanginess from cider vinegar. We prefer to use Granny Smith apples here, not only for th

By Courtney HillApril 7, 2020

Brown Basmati Rice Pilaf with Spiced Beef and Green Beans

The Persian dish known as loobia polow, or green beans and rice, served as the inspiration for this recipe. White basmati rice would be the classic choice, but we opted for brown basmati. The grains hold up well to pressure cooking and their nutty fla

By Courtney HillApril 7, 2020

Chicken Tagine with Butternut Squash and Spinach

A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This richly aromatic dish features the warm spices and sweet-briny flavor profile common in Moroccan cooking. To simplify prep, look for already peeled

Chicken en Cocotte with Shallots, Apples and Parsley

In this version of chicken en cocotte, tangy-sweet sliced apples and savory shallots add depth to the cider-based sauce. A crisp, red-skinned apple such as Honeycrisp or Fuji works best; we leave the skins on to add color. The chicken is cooked on the

Spiced Butternut Squash Soup

This aromatic, colorful soup, inspired by a recipe in “Bollywood Kitchen” by Sri Rao, gets its rich flavor from two spice blends (garam masala and curry powder), plus coconut oil and whole-milk yogurt. If you like, substitute vegetable broth for the c

Spaghetti with Sausage, Fennel Seed and Broccolini

For this one-pot pasta dish, use either hot or sweet Italian sausage, or a mixture if you prefer. And you can up the red pepper flakes for added spice. To give the pasta a meatier, more savory quality, substitute 1 quart of low-sodium chicken broth fo

By Diane UngerApril 7, 2020

Pakistani-Style Spiced Beef Stew

An Instant Pot version of Pakistan’s rich, aromatic beef stew nihari.

By Julia RackowApril 7, 2020

Mojo Shredded Pork (Fast & Slow)

Cuban mojo, a tangy garlic-citrus mixture that’s often used as a marinade for pork roasts as well as a sauce, was the inspiration for this delicious shredded pork. Sour Seville oranges are used in authentic mojo; to mimic their flavor, we combined reg

By Diane UngerApril 7, 2020

Greek Beef Stew with Tomatoes, Onions and Allspice

This recipe is a simpler, lighter version of the rustic Greek stew known as moshari stifado, which gets its unique character from a combination of tomatoes, onions and spices, namely allspice and cinnamon. The flavors are savory-sweet, warm and comfor

By Courtney HillApril 7, 2020

Ropa Vieja (Fast & Slow)

Ropa vieja, considered by many to be the national dish of Cuba, is a stewy mixture of shredded beef with tomatoes, onions and bell peppers, often accented with briny olives. The name translates as “old clothes,” a reference to the tattered look of the

By Diane UngerApril 7, 2020

Spiced Sweet Potatoes with Cashews and Cilantro

In the Indian kitchen, sabzi are cooked vegetable dishes typically flavored with aromatics such as onion, ginger and garlic as well as fragrant spices. For our take on sweet potato sabzi, we first toast nuts, spices, seeds and aromatics then set the m

By Julia RackowApril 7, 2020

Beef Picadillo (Fast & Slow)

Picadillo—a stewy ground beef dish popular in Cuba, the Caribbean and Latin America—combines sweet and savory flavors. There are many variations, but the essentials are ground meat and tomato, with raisins for sweetness and chopped olives for a balanc

By Diane UngerApril 7, 2020

Chickpeas Simmered with Garlic and Bay

We consider basic cooked chickpeas to be a kitchen staple—they can be made into salads, added to soups or stews, stirred into cooked grains or braised vegetables, or even mashed or pureed. This recipe yields a simply seasoned but flavorful pot of tend

By Phoebe MaglathlinApril 7, 2020

Basque Leek and Potato Soup

This rustic soup, called porrusalda, takes a few humble ingredients and transforms them into a light but satisfying vegetarian meal. Leeks’ many layers tend to trap dirt and sand, so make sure to thoroughly rinse the sliced leeks, then drain them well

Soft Polenta with Easy Toppings (Fast & Slow)

Thick, creamy polenta is a breeze to make in a pressure cooker, as the cooking is completely hands-off. This polenta is not enriched with butter or cheese, so the sweetness of the corn is front and center. A simple topping (recipes below; each makes e

Pasta with Cremini Mushrooms and Miso

A meaty-yet-meatless cremini mushroom pasta, cooked directly in the sauce.

Chickpea and Pita Salad with Yogurt and Mint (Fast & Slow)

Braised Ginger Chicken

This simple chicken braise was inspired by a recipe in “The Slanted Door” by Charles Phan, chef/owner of the San Francisco restaurant by the same name. A generous amount of ginger and garlic, cooked only with sake, a splash of fish sauce and the chick

By Julie RackowApril 7, 2020

Jollof Rice with Shrimp

Jollof is a tomato and rice dish popular throughout West Africa. For our version, we use fragrant basmati rice and flavor it with garlic, curry powder and dried thyme. Shrimp give the dish substance and make it into a light meal. If you prefer, you ca

Carnitas with Pickled Red Onions (Fast & Slow)

Authentic Mexican carnitas involve slow-cooking pork in lard until fall-apart tender, then increasing the heat so the meat fries and crisps. The fried pork then is broken into smaller pieces for eating. In the U.S., however, carnitas usually is made b

By Diane UngerApril 7, 2020

Pork and Mushroom Ragu with Green Olives and Warm Spices

This hearty ragu straddles the line between sauce and stew. All the ingredients—from the cremini mushrooms to the warm spices to the crushed tomatoes—combine for an amazing depth of flavor in the braise. Green olives, added both at the beginning and e

Steamed Whole Cauliflower with Miso and Honey

This recipe is the continuation of Steamed Whole Cauliflower.

By Courtney HillApril 7, 2020

Austrian Pot-Roasted Beef with Root Vegetables

This wintry, one-pot meal is our take on Austrian Tafelspitz, a dish of boiled beef and vegetables with horseradish sauce. We use some of the carrots and parsnips to build flavor in the broth that later is served with the beef. The remaining carrots a

By Diane UngerApril 7, 2020

Caramelized Carrot Soup with Fennel Seeds and Cumin

This soup is simple to make but gets amazing depth of flavor thanks to a technique from the encyclopedic cookbook “Modernist Cuisine.” The recipe uses baking soda, an alkali, to accelerate the caramelization process of the carrots’ natural sugars; the

Spicy Sichuan Steamed Chicken

This Sichuan chicken dish, called kou shui ji, usually is a poached whole chicken that’s sliced, then drenched in an aromatic chili oil sauce. Here we use only chicken breasts, cooking them in a chili oil infusion; the resulting cooking liquid becomes

By Courtney HillApril 7, 2020

Meatballs in Spicy Tomato-Basil Sauce

Ground fennel seeds lend these meatballs a subtle licorice-like sweetness, making them reminiscent of Italian sausage. Use a spice grinder or mortar and pestle to grind the whole seeds to a powder, or if you're able to find preground fennel seed at th

By Diane UngerApril 7, 2020

Black Bean Soup

Here, basic black beans are made into a lightly spicy, subtly smoky vegetarian soup. Cornbread or warmed tortillas are excellent accompaniments.

By Courtney HillApril 7, 2020

Steamed Whole Cauliflower with Mustard, Parsley and Feta

This recipe is the continuation of Steamed Whole Cauliflower.

By Courtney HillApril 7, 2020

Peruvian Quinoa Stew with Queso Fresco

The Peruvian quinoa stew called quinua atamalada is thick and hearty and typically seasoned with aji amarillo, a yellow-orange chili widely used in Peruvian cuisine. For our version, we approximated aji amarillo’s flavor by using a yellow bell pepper

By Courtney HillApril 7, 2020

Chickpeas and Cucumbers with Chutney Vinaigrette (Fast & Slow)

Chickpea salad with sweet-tart-spicy flavors and creamy-crunchy texture—our homemade version of chana chaat.

By Phoebe MaglathlinApril 7, 2020

Senegalese Braised Chicken with Onions and Lime (Fast & Slow)

This dish, inspired by a recipe in “Yolele!” by Pierre Thiam, gets big, bold flavor from just eight easy-to-find ingredients. Lightly caramelized onions deliver savory-sweet notes, lime zest adds fruitiness and lime juice gives the braising liquid bra

By Julia RackowApril 7, 2020

Steamed Whole Cauliflower with Harissa and Mint

This recipe is the continuation of Steamed Whole Cauliflower.

By Courtney HillApril 7, 2020

Two-Corn Chowder with Green Chili and Scallions

For our light, bright take on a classic summer chowder, we take inspiration from Jacques Pépin and use two kinds of corn (fresh kernels and canned hominy) for double the corn flavor.

Steamed Whole Cauliflower

Steaming a whole head of cauliflower is easy (no need to cut it into florets) and pressure-cooking makes the process hands-off and fuss-free. Make sure to trim the base of the head so it sits flat, and remove any large, thick-stemmed green leaves; the

By Courtney HillApril 7, 2020

Spanish Beef, Red Pepper and Paprika Stew

This savory, meaty stew gets a hit of salty flavor prosciutto. Paprika adds earthy flavor as well as a rich, brick-red color.

By Julia RackowApril 7, 2020

Vermouth-Braised Chicken and Potatoes with Fennel

This one-pot meal with classic Italian flavors couldn’t be easier. The ingredients are combined in the pot, then pressure cooked or slow cooked until the chicken is fork-tender. To finish the dish and create a flavorful sauce, we thicken the cooking l

By Courtney HillApril 7, 2020

Mashed Chickpeas with Scallions and Lemon

Swap potato salad for mashed chickpeas! They’re a satisfying sandwich filler, more flavorful than mashed potatoes, and a nutrient-rich egg salad sub.

By Phoebe MaglathlinApril 7, 2020

Colombian Savory-Sweet Braised Beef (Fast & Slow)

This classic coastal Colombian dish, called posta negra, is made by braising beef in a flavorful liquid seasoned with panela (raw cane sugar) and spices. We use a beef chuck roast, divide it into three pieces along its natural seams, trim it well (it'

By Diane UngerApril 7, 2020

Portuguese Braised Pork with Clams

This recipe is an Instant Pot take on traditional Portuguese carne de porco à alentejana, or braised pork with steamed clams. It may seem like an unusual pairing, but the mild pork combined with briny clams, garlic, wine and olive oil is a winning com

By Courtney HillApril 7, 2020

Moroccan Beef or Lamb Soup with Chickpeas and Lentils

This aromatic Moroccan dish, called harira, traditionally is served during Ramadan to break the daily fast. It's sometimes vegetarian, other times meaty, and depending on the the cook its consistency may be thick and hearty or light and brothy. Our re

By Julia RackowApril 7, 2020

Chicken en Cocotte with White Wine, Grainy Mustard and Tarragon

In the classic French dish chicken en cocotte, a whole chicken is gently cooked in a covered a pot (cocotte) until tender and moist, then carved for serving. The technique requires little prep and much of the cooking is hands-off and fuss-free. Using

Peruvian-Style Arroz con Pollo

Throughout Latin America, there are many versions of arroz con pollo (which translates from Spanish as “rice with chicken”). This is our simplified, pressure-cooked take on Peruvian arroz con pollo. The dish gets fresh flavor and bright color from a c

By Julia RackowApril 7, 2020

Chili con Carne

To get the rich, earthy flavor of dried chilies without having to toast, soak and puree whole dried chilies, we use ancho chili powder, which is pure ancho chilies pulverized to a fine consistency. If you can't find ancho chili powder, increase the re

By Diane UngerApril 7, 2020

Instant Pot Butter Chicken

Our rich, creamy riff on classic Indian butter chicken uses no heavy cream—pureed cashews bring the creaminess and allow the warming spices and aromatics to shine through.

By Diane UngerApril 7, 2020

Mashed Potatoes and Celery Root with Tarragon

By Diane UngerApril 7, 2020

Simple White Beans with Sage

Firm yet creamy cooked white beans are a blank canvas. With a mild, subtly sweet flavor they can be made into salads or sides, are excellent additions to soups and stews, add substance to pasta dishes or can be pureed into silky-smooth dips. Cannellin

Quick Pico de Gallo

Persian Barley-Lentil Soup with Spinach

This hearty vegetarian soup was inspired by a recipe in “Bottom of the Pot” by Naz Deravian, who explains that she created the dish by combining two classic Persian soups: lentil and barley. She uses dried limes common in Persian cuisine to infuse the

By Julia RackowApril 7, 2020

Toasted Pearl Couscous with Chicken and Chickpeas (Fast & Slow)

A key step for achieving maximum flavor in this one-pot meal is to toast the pearl couscous, which deepens its wheaty flavor and yields a nutty aroma. A sauté of garlic, onion, cumin and allspice creates a heady base for simultaneously cooking boneles

By Julia RackowApril 7, 2020

Mashed Potatoes with Cabbage, Caraway and Dill

By Diane UngerApril 7, 2020

Spicy Korean Braised Chicken and Vegetables

This flavor-packed stew, called dakbokkeumtang, counts gochujang, or Korean fermented chili paste, as one of its primary seasonings. The thick, bright-red paste usually is sold in plastic tubs or bottles in Asian markets or in the international aisle

By Courtney HillApril 7, 2020

Filipino Pork Adobo

Adobo may well be the national dish of the Philippines, and each household has its own version. The defining flavors are vinegar, garlic, black pepper, bay and salt in some form (often soy sauce). For this version of pork adobo, instead of the oft-use

Persian Beef, Herb and Kidney Bean Stew

This classic Persian stew, called ghormeh sabzi, often is regarded as Iran's national dish. Dried limes and an assortment of fresh herbs that are fried give the sauce a unique flavor and an unusual deep-green hue. In our simplified version, we streaml

By Julia RackowApril 7, 2020

White Bean Salad with Avocado and Fresh Herbs (Fast & Slow)

Mashed Potatoes with Fontina, Asiago and Black Pepper

By Diane UngerApril 7, 2020

Beef Stew with Paprika and Caraway

This simple stew, our version of Austrian goulash, derives much of its bold flavor and rich color from sweet and hot paprika, so make sure the paprika you use is fresh and fragrant. For the deepest, earthiest flavor, we recommend seeking out true Hung

By Diane UngerApril 7, 2020

Red Lentil and Bulgur Soup with Browned Butter and Yogurt

This rich vegetarian soup gets its pleasantly thick body from red lentils, which soften and break down during cooking. The bulgur, on the other hand, keeps its chewiness while adding nutty notes that complement the lentils’ earthy flavor. Harissa is a

Indonesian Coconut-Curry Beef

This is a simplified version of beef rendang, a dry-style curry usually involving a long, slow simmer in coconut milk spiked with an aromatic spice paste. The fall-apart tender beef is left coated with a thick, rich and intensely flavorful sauce. Toas

By Julia RackowApril 7, 2020

Rice Pilaf with Sweet Corn and Shrimp

This colorful rice pilaf balances sweetness from corn and roasted peppers with the briny shrimp and peppery arugula. You can use either fresh or frozen corn. If you prefer fresh, you'll need to cut the kernels from one large or two medium ears to get

Toasted Pearl Couscous with Butternut Squash, Kidney Beans and Feta

This simple but satisfying vegetarian dish gets loads of flavor simply by toasting the pearl couscous to bring out notes of nuttiness and caramelization. Butternut squash adds color and subtle sweetness, while kidney beans and a good dose of cumin bri

By Julia Rackow & Courtney HillApril 7, 2020

Mashed Yukon Gold Potatoes

When Chris Kimball told us we could make these mashed potatoes “in a closet,” that was all we needed to know.

By Diane UngerApril 7, 2020

Vietnamese-Style Chicken and Glass Noodle Soup

This light yet flavor-packed soup is our multicooker take on the Vietnamese dish called mien ga. Aromatics and whole chicken breasts are cooked in chicken broth; the solids are discarded before serving and the chicken is shredded into bite-size pieces

Black Beans with Sweet Corn

This colorful combination of ingredients can be tucked into tacos, stuffed into quesadillas or used as a topping, along with ripe avocado, on a leafy green salad. It’s great warm or at room temperature.

By Courtney HillApril 7, 2020

Chicken Biryani

Made the traditional way, this classic Indian and Pakistani chicken and rice dish requires a long list of ingredients and time-intensive prep. Our simplified pressure-cooked version can be on the table with only about 30 minutes active work. And becau

By Wes MartinApril 7, 2020

White Bean Dip with Roasted Red Peppers

By Phoebe MaglathlinApril 7, 2020

Farro with Cremini Mushrooms and Arugula

Farro, a type of wheat, is available as whole-grain, semi-pearled (bran partially removed) and pearled (bran completely removed). The latter varieties are quicker-cooking; we found either type works better than whole-grain for pressure cooking and slo

Agrodolce Pork Loin with Grapes, Parsley and Hazelnuts

Agrodolce is the Italian term for sweet and sour and is a flavoring combination typically paired with rich meats, such as pork. In this recipe, honey provides the sweet while balsamic vinegar adds the sour. We sear only one side—the fat side—of a pork

By Courtney HillApril 7, 2020

Spicy Collard Greens with Tomatoes and Peanuts

Hardy greens stewed with tomatoes and peanuts and spiked with chili is a staple food in parts of Africa. For our version of the dish called muriwo unedovi, we use collards, as they hold up well under the intensity of pressure cooking and the prolonged

By Courtney HillApril 7, 2020

Braised Cranberry Beans with Quick-Pickled Tomatoes

This dish was inspired in part by recipe in “Spice,” by chef Ana Sortun, an expert in Mediterranean cuisine. Cranberry beans (also called Roman beans or borlotti beans) are cooked with butter and aromatics, then are finished with quick-pickled tomatoe

By Julia RackowApril 7, 2020

Pasta with Spicy Tomato-Lentil Sauce

Italian pasta e lenticchie features the unlikely pairing of two humble ingredients—pasta and lentils—to create a comforting, rib-sticking dish. Here we use French lentils du Puy, which hold their shape nicely, and give them a head start by simmering t

By Julia RackowApril 7, 2020

Mushroom and Herb Risotto

Earthy, meaty mushrooms and fresh herbs pair perfectly with salty, savory Parmesan cheese and the rich creaminess of risotto. We especially liked this dish made with a combination of fresh mushrooms—a mix of shiitakes and oysters was our favorite—but

By Julia RackowApril 7, 2020

Spaghetti Puttanesca (Fast & Slow)

Most of us think of puttanesca as a tomato sauce built on anchovies. But in Naples, where it originates, the bold savoriness comes from briny olives and pungent capers, not from anchovies. We call for a generous amount of capers, which often are sold

By Diane UngerApril 7, 2020

White Beans with Cherry Tomatoes and Dill

Korean Braised Short Ribs

Salty, sweet and nutty with toasted sesame, these braised short ribs are a simplified version the Korean classic known as galbi jjim. Traditional versions often are sweetened with Asian pear, but we found any firm, ripe pear works perfectly well. Soak

By Courtney HillApril 7, 2020

Chicken, Chickpea and Yogurt Soup with Toasted Orzo

We learned about warm Persian chickpea and yogurt soup from cookbook author Yasmin Khan, who suggested preparing the dish as a simple weeknight meal. This version is made with butter-toasted orzo, which replaces the rice that Khan uses, and shredded c

Bulgur Pilaf with Chickpeas and Herbs

This simple but hearty pilaf combines fast-cooking bulgur and canned chickpeas, so it comes together easily and quickly. A generous measure of butter adds richness to the pilaf. For flavoring, we reached for garam masala, an Indian spice blend, as it

By Courtney HillApril 7, 2020

Beef and White Bean Stew with Tomatoes and Dill

This hearty one-pot dinner combines dried navy beans and beef shanks, which cook at the same rate. Pomegranate molasses adds a bright, tangy, slightly fruity finish that perks up the other flavors. Look for it in bottles in the international section o

Mushroom and Toasted Sesame Noodles

This veg take on dan dan noodles substitutes minced pork for mouthwateringly meaty, umami-doused cremini mushrooms.

Tunisian Braised Chickpeas with Swiss Chard

This wholesome but hearty dish was inspired by a recipe in “Mediterranean Cooking” by Paula Wolfert, an expert on North African and Mediterranean cuisines. We don't soak the dried chickpeas for this recipe; they take a little longer to cook than if th

By Diane UngerApril 7, 2020

Turkey Meatballs in Tomato-Chipotle Sauce

Albóndigas en chipotle, or meatballs in chipotle sauce, is a Mexican classic. We use ground turkey (dark meat is best for flavor and texture, but white meat works, too), and we bind it with both breadcrumbs and pepper jack cheese. Additional cheese go

By Diane UngerApril 7, 2020

Spaghetti with Goat Cheese, Mint and Peas (Fast & Slow)

This pasta dish is a simplified, pressure-cooked take on a recipe from “Rich Table” by Evan and Sarah Rich. The only knife work required is chopping an onion and fresh mint and halving a lemon to juice it. And since the pasta is cooked directly in the

Pinto Bean and Pork Stew with Tomatoes and Citrus

This recipe was inspired by the hearty Yucatecan dish called frijoles con puerco in which black beans are cooked with chunks of pork. We opted to use creamier-textured, lighter-colored pinto beans and add both lime and orange zest and juice to balance

Lemony Orzo with Chicken and Arugula

Orzo means “barley” in Italian, but it also is the name of the pasta that resembles grains of rice. In this dish, we’ve paired orzo with chicken and greens, turning it into a light but complete one-pot meal. Feel free to substitute an equal amount of

“Clay Pot” Chicken and Rice with Shiitake Mushrooms

This simplified spin on Cantonese “clay pot” chicken and mushrooms couldn’t be more comforting.

By Courtney HillApril 7, 2020

Chicken Soup with Bok Choy and Ginger

We got the idea for this light, clean-tasting yet aromatic chicken soup from classic Chinese poached chicken, sometimes referred to as “white-cooked” chicken. The addition of baby bok choy, simmered in the broth until the stems are tender, gives the s

Chicken in Green Mole

When most of us think of Mexican mole, mahogany-colored mole negro comes to mind. But mole comes in many varieties, each with a unique character. Mole verde—or green mole—gets its bright, fresh flavor from a blend of green chilies, tomatillos and herb

By Courtney HillApril 7, 2020

Pearl Couscous with Herbs, Almonds and Pecorino

This dish marries salty, savory flavors with fresh herbal notes and the nuttiness of roasted almonds. Fennel seeds add licorice undertones; grind the seeds to a powder in an electric spice grinder or with mortar and pestle (if you can find preground f

By Diane Unger & Courtney HillApril 7, 2020

Pork and Tofu Soup with Miso and Cabbage

White miso already is packed with umami, but browning it as we do to make this soup builds even more flavor. Just a small amount of pork is enough to create a rich, porky broth; firm tofu gives the dish substance without making it heavy. Make sure to

By Courtney HillApril 7, 2020

Pasta all'Amatriciana (Fast & Slow)

This classic dish from the town of Amatrice in central Italy traditionally is prepared with guanciale (cured pork cheek), but more widely available pancetta is a good substitute. Be sure to purchase thinly sliced pancetta and chop it finely to ensure

By Diane Unger & Courtney HillApril 7, 2020

Cumin-Spiced Beef and Sweet Potato Stew

This hearty stew is all about flavor balance. The natural sugars in the tomatoes and sweet potatoes counter the meatiness of beef chuck. Alliums and cumin tie together the sweet and savory flavors, while lime juice adds brightness. Sour cream is a coo

Curried Chickpeas with Cilantro and Scallions

This green chickpea curry, inspired by “Vegetarian India,” is bright and zingy, yet warming and satisfying.

Hummus (Fast & Slow)

This Israeli-style hummus has a smooth, almost sour cream-like consistency, and since it is not seaoned with raw garlic or laden with excessive olive oil, the headline flavor is the nuttiness of the chickpeas and tahini. Tahini can be found near the p

Pork and Hominy Stew with Cilantro and Lime (Posole) - Fast & Slow

Hominy is made by drying corn kernels, treating them with alkali, then cooking them until chewy-tender. This recipe pairs canned hominy with chunks of pork shoulder—a classic match for Mexican posole—to create a simple, hearty and flavorful stew. The

Cider-Braised Lentils with Leeks and Chives

Lentils du Puy, also called French green lentils, are the type to use in this hearty side dish. They hold their shape and retain a firm yet tender texture even under the intensity of pressure cooking. We cook them in apple cider, with a fresh Granny S

Risotto with Sausage and Arugula

For this easy risotto, the sausage isn't browned, allowing its texture to remain tender even after pressure cooking. Use whichever you prefer, hot or sweet Italian sausage, and if you can purchase it in bulk rather than links, even better, as there's

By Julia RackowApril 7, 2020