Meal Prep

Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.

You'll save at least an hour or two of cooking time when you make beans in an electric pressure cooker.

This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

This technique is nothing short of amazing—even if you're finicky about your pickles.

This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.

This is hands-down the easiest way to make delicious chicken cutlets—no dredging or frying required. Stash a big batch in the freezer so they're ready to cook at a moment's notice.

A pesto that uses the versatile herb culantro, which tastes a little like a cross between parsley and cilantro.

You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.

Spoon this chunky condiment over baked fish, roasted veg, or pork chops.

Serve this bacon as part of a vegan brunch feast, or pile onto English muffins with a tofu egg and toppings for the best breakfast sandwich ever.

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

Make thick, creamy labneh at home by simply straining the beverage overnight in your fridge.

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

Hard-boiled eggs turn out perfectly every time when steamed in a pressure cooker: always evenly cooked and easier to peel than traditional boiled eggs.

The secret to making a smooth, light, fluffy dip is to use warm just-cooked chickpeas. And the Instant Pot makes that easy.

This perfect Super Bowl starter combines so many satisfying layers of flavor and is easily eaten with one hand while holding a beer in the other.

Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months.

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.