Instant Pot Pork Belly Burnt Ends. Pressure cooked pork belly with barbecue flavors, a smoky, saucy main dish or appetizer. #InstantPot #InstantPotRecipe #PressureCooker #PressureCookerRecipe @InstantPotOfficial
Instant Pot Mini Pumpkin Pies. Pressure cooker magic – mini pumpkin pies steam-baked in my Instant Pot, a taste of fall in about a half an hour.
Instant Pot Sun-Dried Tomato Deviled Eggs. Deviled eggs, flavored with sun-dried tomato pesto, are a great pressure cooked appetizer.
Instant Pot Pesto Deviled Eggs. Green deviled eggs? Yes, and they’re a quick and easy appetizer, thanks to Instant Pot Hard Boiled Eggs.
Instant Pot Guacamole Deviled eggs. Pressure cooked eggs and avocados come together in this spectacular super bowl appetizer.
Instant Pot Crispy Brisket Bites. Tender beef with a crisp crust, tossed in barbecue sauce. An easy appetizer or main dish, done in about an hour thanks to pressure cooking.
Instant Pot Bacon Deviled Eggs. A quick and easy appetizer, thanks to bacon and pressure cooked hard boiled eggs.
Instant Pot Deviled Eggs. A quick, easy, and delicious appetizer, thanks to Instant Pot 5-5-5 hard-boiled eggs.
Pressure Cooker Mexican Flan with Caramel (Flan de Cajeta) – a fantastic make-ahead dessert from the Instant Pot or pressure cooker.
Pressure Cooker Strawberry Cheesecake – a quick and easy cheesecake from the pressure cooker. Perfect for Valentine’s Day!
Pressure Cooker Asian Zing Chicken Wings (From Frozen). How to cook a batch of individually frozen chicken wings in your pressure cooker – with a sweet, spicy Asian zing sauce.
Pressure Cooker and Oven Roasted Chickpeas. A spicy, crispy treat that starts with pressure cooker chickpeas.
Pressure Cooker Oreo Cheesecake – that’s right, cheesecake from a pressure cooker. With Oreos!
Pressure Cooker Buffalo Chicken Wings – a big batch of Buffalo chicken wings from the pressure cooker and the broiler.
Frozen Margaritas recipe – booze plus blender plus frozen limeade equals heaven.
Pressure Cooker Yellow Split Pea Dip (Greek Fava) recipe – a healthy dip for your guests, ready from the pressure cooker in about an hour.
Fire roasted red peppers, eggplant, and garlic make a fine dip.
My go to smoothie, with frozen mixed berries and a handful of kale.
Mango Lassi (in the Vitamix)
Grill Smoked Trout, a fancy appetizer from the kettle grill in your own backyard.
We’re hosting a Christmas Eve cocktail party. Now, Dad Cooks Dinner, but Mom is the Mixologist; she’s responsible for the drinks, I’m responsible for the nibbles. Here is one of my favorite appetizers. Sweet and salty, sour and crunchy; the dates, goat cheese, and almonds combine into one tasty bite. Even better, I can make it a day ahead of time – stuff a date with goat cheese, add an almond, repeat – and pull it out of the fridge when it’s time to serve. I made my picky eater try one. He took the tiniest of nibbles, and stuck his tongue out. “I don’t like goat cheese.” “Pop the whole thing in your mouth” I said. “You need to get all of it at once.” He gave me the “jeez, dad” look, hesitated, gently put it in his mouth, and started chewing. He grimaced. Then got a thoughtful look on his face, shrugged, and said “eh.” Well, at least he tried it. Later, he came over with a sheepish look on his face. “Are …
<…In the car, listening to america’s test kitchen podcast…>Wait…I can make my own limoncello? Phew! Christmas list solved. I’ll look up the recipe when I get home. <…At home, searching the web…> Darn…it has to rest for weeks, if not months. Christmas is too close. Hmm. <…adjusting search terms…> Aha! Sous Vide to the rescue! I can speed the infusion time up from weeks to hours. Next, I need 190 proof grain alcohol. <…remembering a particular party in college…shudders. Moving on…> Darn, again…I can’t buy Everclear 190 in Ohio without a prescription. It’s 127 miles to Pittsburgh. I’ve got a full tank of gas, ten organic lemons, it’s snowing… <…one bootlegging run to Pennsylvania later…> Excellent warning labels on this bottle: “Caution! Extremely Flammable! Contents may ignite or explode.” That’s what you get with 95% alcohol. I got to work scrubbing and zesting lemons. And…that’s it. Lemon zest, Everclear, a quart mason jar, and three hours sous vide yield lemon infused liquor; simmering water and sugar gives me simple syrup, and the two combine into …