One-Pot Meals
Paneer and Broccoli Masala
Frying the paneer in a little oil before stirring it through the masala not only makes it crispy—it also adds loads of flavor.
By Anjali Pathak
Creamy Wild Salmon With Kale
When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don’t clutter it with too many spices or overcook it. Coconut milk maintains that velvety mouthfeel of the fish and provides a stunning backdrop to its orange-pink vibrancy. I serve the salmon with those plump pearls of Israeli couscous that play on your senses with their caviarlike texture.
By Raghavan Iyer
Japanese-Style Curry (Karei Raisu)
I love the classic combination of beef, potato, and carrot cooked in a saucy, slightly sweet curry and ladled next to white rice. You can use whatever meat and vegetables you want, but for me, curry has two unbreakable rules: First, make sure that meat is nice and fatty. Second, embrace the premade blocks of Japanese curry roux. Curry is not health food, but neither are the deep-fried pork cutlets called tonkatsu, and I’m not planning to give those up either, no matter what my wife says!
By Masaharu Morimoto
Pan-Roasted Salmon With Grapefruit-Cabbage Slaw
Served with a bright, zesty grapefruit-cabbage slaw, this crisp salmon is an easy weeknight dinner that takes less than 20 minutes to make from start to finish.
By Sara Dickerman
One-Pot Chicken and Chorizo
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.
By Alice Liveing
Instant-Pot Italian Chickpea Stew With Pesto
Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time.
By Janet A. Zimmerman
Pulled Flank Steak (Ropa Vieja)
Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.
By Bren Herrera
Instant-Pot Carnitas
Pressure-cooked carnitas take a lesser cut of meat and turns it into the most delicious savory shredded pork, perfect for rolling up in a homemade, grain-free tortilla!
By Jennifer Robins
Pressure-Cooker Mini Meatballs With Radiatori
Radiatori are small, crunched pieces of pasta that look like old- fashioned steam radiators. They’ll stay firm in this quick meal, offering good texture against the soft meatballs.
By Bruce Weinstein and Mark Scarbrough
Instant-Pot Vietnamese Chicken Soup
Get the richly flavored comforting broth of traditional pho in half the time when you use your Instant Pot.
By Laurel Randolph
Pork or Lamb Vindaloo
The essential ingredients for this Portuguese-inspired Indian dish are wine, vinegar, and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.
By Madhur Jaffrey
Butternut Squash and Green Beans in a Coconut-Milk Curry
This is a South Indian–inspired sweet, mild curry. Serve it with steamed white rice and a tangy fruit chutney like cranberry or mango for a perfect rainy day meal. The recipe calls for a rather small quantity of butternut squash, so you may want to reserve the rest for another recipe.
By Ruta Kahate
Navy Bean and Escarole Stew
Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.
By Claire Saffitz
Coq au Vin With Cocoa Powder
In this hearty, velvety stew, chicken slowly braises in red wine with bacon, mushrooms, and a touch of enriching cocoa powder.
By Ludo Lefebvre
Curried Cauliflower with Chickpeas
A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs.
By Katherine Sacks
Braised Chicken Thighs With Squash and Mustard Greens
Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
By Claire Saffitz
Cheese Fondue With Beer and Bourbon
Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
By Ludo Lefebvre
Easy Lamb Tagine With Pomegranate
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew. Serve with polenta or a grain salad and then nextover remaining lamb into sandwiches the next day.
By Rhoda Boone
Salmon Chowder
My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.
By Marina Delio
Kale, Tomato, and Lemon Magic One-Pot Spaghetti
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks—all in one pan.
By Anna Jones