Dinner
8856 recipes found
Slow-Cooker Chicken Tortellini Tomato Soup
This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you’ll be home when the soup is done and can remove it from the heat, it’s best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.
Pressure Cooker Split Pea Soup With Horseradish Cream
The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that’s been dried and split. They have been eaten around the world for ages, because they are cheap, nonperishable and widely available. This recipe is enriched a ham hock, which provides salty pork bits. Ham hocks can be harder to find, but they are also inexpensive and add body and flavor to soups — and freeze well, so they are worth having on hand. If you don’t have a ham hock, you can use a leftover ham bone or diced thick-cut ham, or toss in some crisped bacon at the end. (You can also prepare this recipe in a slow-cooker.)
Slow-Cooker Black Bean Soup
Start your slow cooker in the morning and by dinnertime, you’ll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.
Pressure Cooker Korean Soy-Glazed Pork Belly
This hearty braise requires minimal ingredients and makes use of a pressure cooker to reduce hours of work into just 45 minutes of hands-off cooking. The pork belly soaks up the Korean-inspired marinade of soy sauce, garlic, ginger and scallions, and a good dose of black pepper balances the sweet-salty flavors. To finish, the cooking liquid is reduced into a silky sauce that glazes the meat. Serve the tender pork in crisp fresh lettuce cups to balance the richness of the meat. Leftovers can be chopped and reheated in tomato sauce for a quick and tasty Bolognese sauce.
Pressure Cooker Red Beans and Rice
This is a pressure cooker spin on the New Orleans classic (though we have a slow cooker version, too, if that’s more your speed). Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. “Monday red beans” are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.
Pressure Cooker Corned Beef and Cabbage
Corned beef is really just brisket that’s been cured in salt and spices. Historically, this was done for preservation, but the method of “corning” has remained because it transforms the meat into a bold, aromatic and salty treat. You can corn your own brisket if you have a week to spare, or you can buy one that’s brined but uncooked, which is what is used here. Each one comes with a little sachet of pickling spices, usually coriander and mustard seeds, allspice and crumbled bay leaf. Make sure to fish it out of the package and save it, because those spices perfume the beef as it braises. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Serve this satisfying one-pot meal with mustard and beer. (If you have more time, or you don't have a pressure cooker, here are slow cooker and oven-baked corned beef and cabbage recipes.)
Pressure Cooker Chicken With 40 Cloves of Garlic
Typically, chicken with 40 cloves of garlic needs to cook for a long time to mellow out all that garlicky sharpness, but in this recipe, a pressure cooker softens and sweetens the garlic in record time. Still, 40 cloves is for the most dedicated garlic lovers, so feel free to reduce the quantity if you like; the recipe will work all the same. The addition of beans to the classic dish makes it a one-pot meal. The chicken skin won’t be crisp at the end of cooking, so if that bothers you, discard it afterward — it will have done its duty, imparting deep chicken flavor to the dish — or you could place the thighs on a baking sheet and set them under the broiler to brown just before serving.
Pressure Cooker Punjabi Rajma (Indian Spiced Kidney Beans)
Rajma is a classic dish from Northern India in which red kidney beans are cooked with onions, tomato, ginger and a host of heady spices until they’re tender and fragrant. The classic version requires soaking the beans overnight followed by lengthy cooking. But when made in an electric pressure cooker, the whole thing can be ready in about an hour. If you think your beans are old (or if you can't remember when you bought them), the cookbook author Urvashi Pitre, who adapted this recipe for the Instant Pot, recommends soaking them in water for an hour before cooking.
Pressure Cooker Spicy Pork Shoulder
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not. In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that’s easier.
Slow-Cooker White Bean Parmesan Soup
Parmesan rinds are magic. After a long braise, that hard, waxy scrap infuses the entire soup with its rich, distinctive flavor. Here, they make a wholesome soup taste like an incredible indulgence. So don't ever throw them away. They keep in the freezer indefinitely. The wheat berries here are also a great match for the slow cooker. While they may not be the most glamorous grains, they hold their shape and take a conveniently long time to get tender. You can find them at many grocery or natural-foods stores, as well as online. But you can also substitute farro or spelt (whole grains but not pearled). Just note that they'll cook faster and may end up quite soft after an 8-hour cook time.
Slow Cooker Corned Beef and Cabbage
Corned beef — brisket cured in brine — is beloved for its big, salty, aromatic flavor. It needs to be braised or simmered for a long time to become tender and sliceable, making it an ideal slow cooker dish. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Corned beef is often braised in beer, and you could certainly do that, but a slightly sweet wine, like a semi-dry Riesling, balances the beef’s saltiness. Finish with a simple honey-mustard glaze and a quick trip under the broiler. Serve this satisfying one-pot meal with mustard and enjoy with beer. (Here are pressure cooker and classic versions of corned beef and cabbage.)
Slow-Cooker Butter Beans With Pecorino and Pancetta
These luscious beans are inspired by pasta alla gricia, a classic Roman dish that is similar to pasta carbonara, but this recipe doesn’t require any egg yolks. The no-cream creaminess is created by vigorously stirring pecorino, sizzling pancetta and its fat into the warm, brothy beans, all of which emulsify into a spoon-coating peppery sauce. Serve the beans with bread to mop up the sauce. Try to use good pancetta, guanciale or thick-cut bacon — the kind of pork product is less important than its quality. (A similar stovetop recipe can be found here.) This dish is unlikely to need added salt if you are using salted broth; if you use low- or no-salt broth or stock, add salt to taste at the end.
Pressure Cooker Spaghetti and Meatballs
Spaghetti and meatballs isn’t necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender — the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.
Slow-Cooker Braised Pork With Prunes and Orange
This tart-sweet braise is inspired by porc aux pruneaux, a classic French dish, which usually involves soaking prunes in tawny port before adding them to a sauce for pork. Here, the prunes are soaked in a mix of vinegar and brown sugar, a less expensive way to amplify their mellow sweet-sour flavor. (But by all means, use tawny port instead of the vinegar-sugar combo if you like!) This slow-cooker version employs a quick microwave roux for just a bit of thickening power, and is fragrant with orange zest and tart from a generous amount of sherry vinegar to balance the richness of the pork and dried fruit. Serve pork and sauce over polenta or with seeded bread.
Pressure Cooker Pork With Citrus and Mint
In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips. If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. The stovetop versions tend to operate at a slightly higher pressure, cooking food more quickly.)
Pressure Cooker BBQ Pulled Pork
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
Pressure Cooker Chicken Tortellini Tomato Soup
This comforting soup is a one-pot meal-in-a-bowl. The key to its deliciousness is the way in which the pressure cooker makes the soup taste as though it’s been simmered for hours when, in fact, it’s been only about 30 minutes. (You could also make the slow-cooker version of this recipe, if time is on your side.) Quick-cooking baby spinach works beautifully, but you can choose a different green if you prefer: If you use a heartier green, like chopped kale or chard, give it a few more minutes to get tender before adding the tortellini. If you’re planning for leftovers, add only the tortellini you will eat right away. Left in the soup, they will overcook. Be generous with toppings; they make the soup even more delicious.
Instant Pot Milk-Braised Pork (Maiale al Latte)
This is a classic dish from Emilia-Romagna, a region in Italy where dairy and meat feature heavily in the traditional cuisine. Marcella Hazan wrote in her book, “Essentials of Classic Italian Cooking,” that maiale al latte is one of a handful of dishes that “most clearly express the genius” of regional Italian cooking. At its simplest, it is tough, inexpensive pork braised to finely textured tenderness in a pot of whole milk. As the caramelized milk reduces, it separates into extremely delicious curds and sauce infused with herbs and lemon. Serve this pressure-cooker version with bread or over polenta, pappardelle or rice.
Slow Cooker Chicken Tagine With Butternut Squash
Inspired by Moroccan tagines, which often pair sweet dried fruit with savory elements, this dish has deep layers of contrasting flavors: warmth and sweetness against acidity and spice. Taking the time to brown chicken skin, sauté onion and toast spices is definitely worth the 20-minute investment here, lending this stew a rich flavor. But if you're really pressed for time, you can skip it. Instead, layer the squash, dates, onion and chicken in the slow cooker, and season everything generously with salt and pepper. Whisk together the oil, ginger, garlic, spices and lemon juice, and pour it on top before cooking. Then finish the dish the same way the recipe directs: Season to taste with lemon and salt and finish with the parsley and scallions.
Slow Cooker BBQ Pork and Beans
Pork and beans are cooked together in a slow cooker for mutually beneficial results (If you don't have a slow cooker, you can do it in a pot in the oven.) As the pork shoulder and barbecue sauce braise in the oven, the sauce soaks up the pork juices while the pork tenderizes. Then, beans are added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (For a more acidic sauce, add apple cider vinegar with the beans, or you can increase the sweetness with added sugar.) To serve, slice the pork or shred it into pulled pork.
Slow-Cooker Lasagna
This easy slow-cooker lasagna is satisfying in all the ways that matter: Rich ricotta-Parmesan-spinach layers alternate with tender noodles, melted mozzarella and tomato. (A slow cooker will not give the crispiness that an oven does, but you may not even miss it.) It’s also petite compared to many other lasagnas, perfect for feeding a family, not a crowd. If you’ve ever had a one-pot pasta, the texture of the noodles will be familiar to you: They are tender and starchy. Don’t use no-boil or fresh noodles, as they will overcook. If you like, brown some loose Italian sausage in a skillet, pour off the fat and add it with the tomato sauce layers.
Pressure Cooker Shrimp Biryani
The key to cooking shrimp biryani in an electric pressure cooker is to buy jumbo shrimp, which won’t overcook in the amount of time it takes to cook the rice. This version, from Chandra Ram’s “The Complete Indian Instant Pot Cookbook,” is bright with ginger root, fresh curry leaves and plenty of lime juice. Kashmiri chile is a very mild red chile powder that can be found in Indian markets, but if you can’t get it, substitute three parts sweet paprika and one part cayenne. And if you can’t get the fresh curry leaves, simply leave them out. The dish won’t be quite as fragrant, but will still be delicious.
Slow Cooker Lentil Soup With Sausage and Apples
This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don’t have time to sauté the onions and apples, you can skip that step, going straight to Step 2 and putting the ingredients directly into the slow cooker. Small green lentils (also called French lentils or lentils du Puy) have a peppery flavor and keep their shape when cooked instead of falling apart, giving the soup an appealing texture. However, you could also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. (Here is the stovetop version of this soup.)
Pressure Cooker Garlicky Beans With Broccoli Rabe
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. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.