[Instant Pot] Potatoes and Carrots, Upgraded!

Use your pressure cooker to make quick work of this classic side dish – then upgrade it with one of my 3 favorite simple seasonings. Whether your family gets hooked on lemon pepper, garlic herb or maple mustard – Instant Pot Potatoes and Carrots will become a staple veggie dish in your healthy meal prep rotation.

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[Instant Pot] Insta-Artichokes! How to Steam Whole Artichokes in a Pressure Cooker

With Instant Pot, whole steamed artichokes are faster and easier than ever! Read on for everything you need to know to master this special treat.

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[Instant Pot] Insta-Greens! How to Prep Leafy Greens in a Pressure Cooker

Original publish date May 30 2017. Updated 2022 with new photos and information.

Instant Pot makes it SO easy to cook up a batch of leafy greens. Whether you’re looking to prep yourself a pot of kale, collards, chard, beet greens, turnip greens, ANY kind of greens… with your pressure cooker, you can set-it-and-forget-it and get them done in a flash.

I like to call them INSTA-GREENS. Make a batch every week to add to your dinners, lunches and breakfasts. Let your Instant Pot be a positive influence on your self care routine!

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[Instant Pot] Insta-Zoodles! How to Cook Zucchini Noodles in a Pressure Cooker

Zucchini noodles are a fun way to load up your plate with an extra dose of veggies and mix up your meal prep!

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[Instant Pot] Insta-Pumpkin! DIY Pressure Cooker Pumpkin Puree

I love and respect canned pumpkin as much as the next fall baking enthusiast – but if you have a local source for fresh pie pumpkins to take advantage of, you can’t beat your Instant Pot for the easiest way to prep your own pumpkin from scratch. A pressure cooker can make quick work of dense vegetables like pumpkin – instead of baking in the oven for a whole hour, you can get your squash fully cooked in just 15 minutes under pressure.

I’ve seen a lot of noise online about pumpkin puree, so I must submit my Hot Take on the juicy controversies:

canned pumpkin isn’t really pumpkin!” … let’s settle down with the labels, man! Botany is not so black-and-white. It’s true that the “Dickinson Pumpkins” that the major producers source for their canned goods are a different species than the pumpkins at your grocery store, and that labeling regulations allow “canned pumpkin” products to contain different types of squashes within both of these species – but the reality is that “pumpkin” is just a vague term for, well, pumpkin-like squashes. Like many other common vegetables, “squash” is a broad category that covers several species and seemingly infinite varieties (I’ll refer to my favorite culinary botanist for the full trip down that rabbit-hole: Cucurbita Squash Diversity). 

fresh pumpkin puree is bland and watery and terrible for baking” … Nonsense! Don’t let Big Pumpkin tell you there’s anything you can’t accomplish with fresh ingredients in your own kitchen. It may be true that your favorite brand of canned puree is reliably flavorful/sweet/dense – but in the many articles I’ve seen urging readers to not waste their time cooking fresh pumpkin, all of them end with a comment section full of dissenters who treasure their annual fresh pumpkin pies.

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[Instant Pot] Double Decker Saag Paneer + Cauliflower Rice

Double Decker Dinner is a personal favorite Instant Pot recipe theme, all about finding the right combination of foods that pair together as a balanced meal and that can be stacked and cooked at the same time in the same pressure cooker. It’s one-pot wonderful!Β 

I love paneer – it’s a fresh non-melting cheese common in Indian cuisine, uniquely made without salt or rennet. To make it, milk is simply cooked with an acidic ingredient like lemon juice; when the curds precipitate from the whey, they are gathered and pressed into a firm block.

This recipe is my favorite way to eat paneer: the rich, chewy, cheesy cubes are seasoned, crisped, and tucked into this classic curry of creamed greens. I like to serve it with a bed of steamed cauliflower rice – this extra helping of veggies pairs well with the rich curry sauce, and leaves room for a side of bread if desired (I am still working on perfecting my homemade sourdough naan… If you’re interested in that recipe, speak up in the comments to move it up a notch on my priority list!)

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[Instant Pot] Balsamic Basil Wheatberry Salad

When most people think about pressure cooker recipes, they tend to conjure up images of stews, braises, and other sorts of steamy, stick-to-your-ribs one-pot meals that enjoy the spotlight in the colder months. But don’t forget that an electric pressure cooker is also a valuable tool for summer cooking: because everything is self-contained, cooking under pressure doesn’t heat up the kitchen. So don’t neglect your Instant Pot just because even the thought of your favorite soup recipe is making you sweat… think outside the box! It may sound crazy, but this week I used my pressure cooker to make salad. I only wish I had tried it sooner, because you’re looking at an instant summer staple.

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[Instant Pot] Everyday Lentil & Spinach Dal

These days I do most of my recipe-clipping on Pinterest, but I still have a recipe folder on my browser’s bookmarks bar dating back from the days before ‘pinning’ was a household term (shocking, I know). The heart of the collection is a sub-folder marked “Tried and True,” which holds those special recipes that I’ve come back to again and again… the keepers! Along with the formula behind killer pumpkin garlic knots, this folder is also home to an unassumingΒ yellow dalΒ bookmarked from Smitten Kitchen. I made this recipe for the first time in college, justΒ starting to dip my toes into Indian cooking, and I can’t even tell you how many times I’ve served it up since then!

This dish has been a dinner staple in my house for a lot of reasons. For one, the recipe is really straightforward, easy enough to commit to memory. It’s also super inexpensive. I do my best to cook with economy and grace, and these tasty lentils make it easy: all of the budget-friendly benefits of dried beans, but with no soaking needed. It’s a hearty vegetarian (easily vegan) source of protein – about 14 grams per serving, before the yogurt garnish. And those healthy legumes are filled out with plenty of vegetables and nutritious spices. I’ve been putting more focus on anti-inflammatory foods in my diet lately, and the turmeric, cumin, coriander, cayenne and garlic in this recipe all offer functional health benefits to reduce inflammation in the body. This is definitely an example of getting your flavor from real food, and this enticing combination is so nutritious that it’s practically medicinal!

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[Instant Pot] Goat Cheese Mashed Potatoes

How much tradition do you like on your Thanksgiving table? Is it just not the same without your family heirloom recipes for turkey, stuffing and green bean casserole? Or do you prefer to flex your creative muscles and trick out your menu with fancy stuff like cranberry coulis or pumpkin panna cotta? Personally, I fall somewhere in the middle. Traditional flavors, but with enough twist to keep things interesting. Right at home on my holiday table? These dreamy Goat Cheese Mashed Potatoes.

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[Instant Pot] Tamale Party!

Update December 22, 2021: This recipe is now available in Web Story format with video instructions! You can view it here.

Cinco de Mayo is coming up – and while I don’t exactly have a vested interest in commemorating the military victories of our neighbors to the south, I will take any excuse to appreciate delicious Mexican food.

I absolutely love tamales, and from the moment I first read about steaming them in a pressure cooker via this epic Mexican feast on hippressurecooking, I’ve been eager to try out a big batch in my Instant Pot.

Basically… excuse to eat Mexican food + excuse to play with Instant Pot = TAMALE PARTY, AMIGOS.

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