"I love this stuff, especially in the summer – it’s so cool and refreshing. We eat it as a dip with homemade pita chips and crudites, and as a sauce for grilled chicken or gyro sandwiches. Just toast some pita pockets, season chicken with oregano, lemon and garlic (I use Penzey’s Greek seasoning), then slice the chicken and put it in the pita with chopped lettuce and tomato, topped with tzatziki and some feta cheese."
"Greek Tacos made with tender chunks of seasoned pork braised in lemon juice served on warm pita bread with lettuce, tomatoes, and Tzatziki sauce.
One of my family’s favorite meals is Greek Souvlaki. I decided it would be fun to make a pressure cooker version for the months ahead when I don’t feel like going outside in the cold and grilling.
Since the pork is more tender cooked in the pressure cooker than on the grill, you can’t serve it on a skewer, so I decided to serve it in a warm pita taco style."
"Prepare yourself for a shrimp boil SO tasty, SO out-of-this-world and SO easy, you'll be making this one often! It's almost a joke how easy this is! As soon as you dig into this Crustacean Classic, you'll feel like you're siting on the docks of Maine or walking down the streets of The Big Easy!"
"I’ve always been intimidated by gnocchi. It seemed complicated, but I was totally wrong. I’m not sure if you can even mess it up. So easy. This soup has a few more steps than some of my other favorite recipes, but it is worth it because it is SO tasty. And it’s still pretty simple! I’ve made it twice in the last month, and even my picky toddler loved it."
"This tasty soup is super easy to make and it only takes about 30 minutes so it is perfect for busy weeknight meals! You basically just need to cook the onions and garlic, add the broth, tomatoes and tortellini and simmer until the tortellini is cooked before adding the spinach and parmesan cheese. (I like to add some fresh basil at the end but this is completely optional.)
With the cheese tortellini this soup is hearty enough to eat as a meal and it is perfect for those chilly nights when you just want something quick, easy, tasty and comforting!"
Prep Time : 10 minutes Cook Time : 20 minutes Total Time : 30 minutes
"There's something about the winter that draws me into comfort cooking. This just hit the spot and warmed us up from the cold. I made a popular recipe on my site and adjusted it so I could make it in our Instant Pot. The result was fantastic! My Creamy Chicken Marsala Pasta was made in just one pot in a fraction of the time. This perfectly al dente pasta dish has a creamy marsala and mushroom sauce with seasoned chicken scattered throughout. Heavenly, I tell you... "
"This cowboy casserole is good for anyone - including any of you city folk reading this. In fact, you might love it so much it could become a household favorite. Like any casserole it's got warm, gooey goodness, and it's packed with flavors that remind us of home. This cowboy casserole is filled with beef, onions, beans, tomatoes, and topped in melty cheese."
"Prep time takes just 10-15 minutes, and all you have to do is brown the meat then toss the rest of your ingredients into the slow cooker so it can work its magic all day long."
"The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on." by PIERRE FRANEY
TIME: About 20 minutes
"Why This Recipe Works
For the ultimate clam chowder recipe that was not too thin and watery or too thick and floury, we settled on medium-size littlenecks or small cherrystones. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate in the chowder. We found that thickening with flour was the way to go; it also helped to stabilize the chowder, which can easily separate and curdle without it. Cream turned out to be essential, but our clam chowder recipe needed only a minimal amount, which gave our chowder richness without overpowering the flavor of the clams. Finally, we chose bacon rather than salt pork, a traditional component of chowder, to enrich the flavor with a subtle smokiness."
"I tried my hand at making caramelized sweet onion dips. They were delicious, but a completely different flavor than the dip my dad loved. Then, I decided to simplify things and just throw some herbs and spices into sour cream. To my surprise, it tasted very close to the pre-packaged dip. My dad even commented on how good it was.
True, this dip isn’t an exact replica of store-bought French onion dip. But mine doesn’t contain MSG. And it’s quite similar, in my opinion. Plus, it’s super, super easy to mix up."
"Recipe by: Dianne 'This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.'"
Prep: 20 minutes
67 calories per serving (24 servings)
"One Pot Chicken Orzo Soup is a hearty and delicious soup recipe made with wholesome vegetables, chicken, and lemon. This is comfort food at its best.
"Recently, I made this One Post Chicken Orzo Soup recipe and it is so filling and healthy. This soup recipe is incredibly easy to make in just one pot. You can have a hearty and comfort dinner ready in just about 30 minutes. This soup tastes like chicken noodle soup with a burst of fresh lemon flavor."
"I have an amazing recipe for buttermilk cake from my great great grandmother. It is easily my favorite thing to make, but it is also the most difficult and picky recipe I've ever made. My success rate usually hovers around 50/50. After my worst disaster yet last weekend, I was determined to get it right. Success."
"A quick fresh-made blender enchilada sauce makes all the difference in this slow-cooker recipe for Mexican cheese dip. Serve it straight from the crock pot, with tortilla chips, to keep it warm and gooey."
Prep Active: 20 minutes
Ready In 3 hours
"If you ask me, the main difference between baking in an oven and this is the texture. It doesn’t brown like it does in the oven, but it does cook really evenly, and it is very moist and delicious!
I do want to note that the bundt pan used in this recipe is a small one, smaller than your standard bundt pan. It is a six cups capacity, and it fits inside my 6 quart Instant Pot perfectly.
I also want to point out that you must cover the top of the pan to keep the water out, otherwise you will have wet cake…bleh! At the advice of that Facebook group mentioned above, I wrapped a layer of paper towels, and then a layer of aluminum foil.
If you do not have this bundt pan OR an Instant Pot, you can make this in a standard loaf pan, baked in a preheated oven at 350 degrees for about fifty-five minutes, until a toothpick inserted comes out clean."
"I made this Instant Pot lasagna a few times before finally settling in on this one. I have to admit – I didn’t measure out the spices exactly, but I was very generous in the amounts of oregano and garlic and wine seasoning. The Garlic and Wine seasoning from The Melting Pot seriously made this recipe (it can be ordered online, or picked up in the restaurant – it’s fabulous in recipes and on salads! Shipping online is $13.96 to NY which is crazy sauce!! If you do need any, please send us an email! I’m happy to pick it up locally and ship – it is $7.50 at our restaurant with tax). I didn’t add any salt or pepper, and my husband, who LOVES salt, didn’t need to add any either. This is the same springform pan that I use to make cheesecake (another reason to have a 7″ springform pan!) I went to take a photo of the lasagna cut, and found this empty plate. My husband loved this one!"
"There is nothing better than a hot cake with cold ice cream oozing with chocolate from the center. I have made many deserts in the Instant pot like Cheesecake and Apple bread with salted caramel icing. but never a regular chocolate cake. You are not going to believe how easy this cake is."
by MARTHA ROSE SHULMAN, NYT Cooking.
TIME: 15 minutes
"This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won’t be too tough."
Recipe by Jeff, Pressure Luck YouTube channel.
"After taking a cruise where I stuffed myself silly, the time has come to shed some of this excess weight. And this fantastic, dress-it yourself, shredded chicken is the PERFECT thing to help me out.
Not only does the chicken shred apart with the touch of a fork, but it becomes so juicy, tender and flavorful from JUST this base recipe that you won't feel guilty eating it. This is some fine protein here, folks.
And if you want to dress it up, have at it! Want some BBQ sauce on it? Go for it! Want to just squeeze some lemon? Your waist will start shrinking. This will serve as a base for an amazing chicken salad, buffalo chicken dip, chicken to toss into a chicken noodle soup and more. The sky's the limit with this one! The best part? YOU get to make it how (healthy) you want it!
I found this recipe from myheartbeets.com and slightly modified it."
"Pressure Cooker Mushroom Marsala Soup is created with fresh ingredients for the best flavor. Rosemary, thyme and a splash of dry Marsala wine enhance the earthy elements of baby portobello mushrooms. Relax and enjoy a cozy bowl tonight.
Hello everyone, Connie Murray here from the Happy Belly Foodie. Thanks for having me, Barbara, and thank you for stopping by!
I’m pleased to bring you my latest from-scratch recipe. Adapted for the pressure cooker, this gorgeous soup will be a favorite for mushroom fans. The smooth texture and creamy finish give it a delightful richness you’re going to love."
"One of my favorite things about Mexican food is how flavorful the meats are. While most American meat recipes recommend seasoning meat with only a sprinkling of salt and pepper, my personal tastes have always leaned toward more robust flavors. My favorite meat dishes—from pulled pork to pot roast—are deeply seasoned and tender."
"Pressure Cooker Southern Style Cheesy Grits are delicious any time of the day. How about in less than 15 minutes, without standing over a hot stove?
My favorite grits these days are Palmetto Farms Stone Ground Grits and I use both the white and the yellow, depending on my mood. I like to make Shrimp & Grits, which I learned from living in Charleston, South Carolina for a few years."
"Cuisines from India is defiantly a new adventure I am taking with my kids. We have had so many delicious dishes through the years but without a doubt, Butter Chicken has to be our favorite. It’s so easy to make and the flavor is subtle yet packs a delicious lunch you just don’t want to go without in your life.,