Generally, I think of myself as a person who has not led a fear-based life. And yet, I spent decades living in fear of pressure cookers (once you see green beans plastered to the kitchen ceiling, you cannot unsee them). So I owe this risotto to my friend Kalyn, who nudged me back into pressure cooking, which turned risotto from nearly an hour of stirring (and upper arm exhaustion) to a quick six minutes at high pressure in my fail-safe electric pressure cooker, making this spinach and kale risotto officially fast food. You can use your Instant Pot, too. Sun-dried tomatoes bring a little sweetness to balance the bitter greens, creating a risotto that's both easy and healthy. If you have your own slow-roasted tomatoes... Read more →
The difference between fresh-cooked and canned chickpeas is like night and day. Try this recipe using chickpeas made in the pressure cooker: fast, easy, fresh, with a robust flavoring from gremolata and olives. Read more →
There's nothing more comforting than a steaming bowl of split pea soup on a cold day. Make it fast and easy in the pressure cooker! Read more →
Make this classic of all classics, risotto alla Milanese, on the stove or in the pressure cooker. It uses just a handful of ingredients: rice, cheese, broth. Read more →
My first attempt at pressure cooker risotto, this shrimp and asparagus risotto with mushrooms, was so successful that we made it twice in one week! Read more →
Buy corned beef while it's on sale after St. Patrick's Day, and make this easy recipe in your pressure cooker, slow cooker, or on the stovetop. Read more →