It’s possible that we haven’t been this excited about cooking with a new appliance since slow cookers promised we could set-it-and-forget-it.
Instant Pot
The Instant Pot Bible: Eggplant and Caper Pasta Sauce
This recipe makes a lot of sauce. And with pasta, it’s more of a meal than a first course or a side dish, given how stocked the sauce is.
The Instant Pot Bible: Classic Cheesecake
We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake.
The Instant Pot Bible: Sous Vide Buttery Lobster Tails
Lobster tails can be notoriously rubbery, overcooked seconds after they’re perfectly cooked. By using the sous vide method, we can poach them in butter with herbs and end up with pure luxury each time.
The Instant Pot Bible: Better Butter Chicken
Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite.
The Instant Pot Bible: Poached Salmon with Horseradish Sauce
Cold poached salmon may be summer’s best meal: a make-ahead that’s ready for lunch on the deck or patio whenever the time’s right. Notice that the salmon poaches here at LOW pressure to preserve the meat and keep it from overcooking.
