We’re kind of obsessed with this thing, TBH.
Using the sauté function, you’ll sear the meat directly in the pot. Then just toss in the vegetables and stock — and pressure cook everything for 20 minutes. Recipe here.
Vegetarian and vegan-friendly — and cooks up in all of 12 minutes. Recipe here.
The secret to getting the shredded chicken extra crispy? Tossing it in the broiler for a few minutes before serving. Recipe here.
The red bean mixture freezes really well, so feel free to make a double batch. Recipe here.
All the flavor of a classic all-day sauce in a fraction of the time. Recipe here.
This version uses ground turkey, but you could also swap in ground chicken or beef. Recipe here.
Ready? Say it three times fast: fauxphofauxphofauxpho. Recipe here.
Topped with fresh avocado. Recipe here.
The soup simmers low and slow for four hours, then the tortellini is dropped in near the end so it doesn’t overcook. Recipe here.
Serve the meat stuffed into pitas, over rice, or on its own. Recipe here.
Packed with protein. Recipe here.
Breakfast for dinner? I’m in. Recipe here.
Spaghetti squash can take forever in the oven, but with this method, it’s ready to go in about 10 minutes. Recipe here.
You’ll make this using the rice cooker function. Before serving, just top with your favorite meat or veggies. Recipe here.
All the flavor of buffalo wings with way less mess. Recipe here.
This version cooks everything in two parts — first you’ll cook the potatoes until they’re mashable. Then you’ll toss in the meat and vegetables. Recipe here.
This makes enough for eight servings, and includes both slow cooker and pressure cooker instructions. Recipe here.
Packed with fresh vegetables. Recipe here.
Hearty, filling, and perfect for winter. Recipe here.
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