Every recipe a hand-built original — search the whole index, then open the page.
Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Indonesian Chicken is a marinated chicken dish inspired by Indonesian flavors, incorporating soy sauce, ginger, garlic, peanut butter, and honey for a rich and aromatic taste. The marinade creates a beautifully caramelized, slightly sticky glaze when grilled or roasted, making every bite incredibly delicious.
A rack of baby back ribs rubbed with a sweet, smoky spice mix pressure-cooks in apple juice until tender. A coat of barbecue sauce and a few minutes under the broiler give the ribs their sticky finish.
Cubed stew meat pressure-cooked in beef broth with mushrooms and Worcestershire, with wide egg noodles cooked in the pot and sour cream stirred in at the end.
Chuck roast pressure-cooked in a blended guajillo and ancho chile sauce, shredded, and folded into tortillas with Oaxaca cheese crisped in the consommé fat.
Ground chicken meatballs with ranch seasoning, browned then pressure-cooked in a butter and hot sauce buffalo sauce and finished under a reduced glaze.
AmericanAppetizer, Main Entree35 minServes 6208 kcalDiabetic
Andouille sausage, chicken and long grain rice pressure-cook with the Cajun trinity of onion, bell pepper and celery in tomato and chicken broth. The sausage goes back on top at the end so the rice rests in its flavour.
Short-grain rice, chicken thighs, mushrooms and carrot pressure-cook in chicken broth into a thick Korean-style porridge. A raw scallion, oil and vinegar sauce is spooned over each bowl, and spinach wilts into the hot juk at the end.
A Mexican-spiced chicken soup with black beans, fire-roasted tomatoes, enchilada sauce and corn, shredded chicken stirred back in and toppings served at the table.
A whole corned beef brisket pressure-cooks with pickling spice until tender, then carrots, baby potatoes and cabbage wedges cook in the savoury liquor. The sliced beef and vegetables make a complete St. Patrick's Day plate.
IrishDinner, Main Course1 hr 30 minServes 6593 kcalGluten-freeDairy-freeEgg-freeDiabetic
Sweet onions caramelised with brown sugar in the cooker, pressure-cooked in beef broth with thyme and bay, then topped with baguette slices and gruyère under the broiler.
Shredded chicken cooked under pressure in a ginger, soy and brown sugar sauce, served over rice with garlicky sautéed kale and a shower of sesame seeds.
A hearty Haitian vegetable stew of eggplant, cabbage and carrots pressure-cooked with epis and tomato paste, mashed partway down and finished with spinach and a squeeze of lime.
A fully cooked spiral ham warmed under pressure in apple juice, brushed with a warm brown sugar, honey and mustard glaze and broiled at the end until the coating caramelises.
Hawaiian-style pork shoulder pressure-cooked with liquid smoke and coarse sea salt until it shreds easily, then returned to its own juices so every strand stays moist.
A beef meatloaf cooks under pressure on a foil sling above quartered potatoes, glazed with ketchup and balsamic, while the potatoes are mashed with milk and butter below.
A layered pressure-cooker casserole of browned ground beef, red enchilada sauce, corn tortilla strips and melted cheddar, finished with sour cream, cilantro and olives.
Boneless short ribs seared in sesame oil and braised under pressure in pineapple juice, soy and sriracha, served with coconut rice and a fresh pineapple salsa.
A whole chuck roast seared and braised under pressure with onions, carrots, red wine, beef stock and fresh rosemary and thyme until it shreds at the touch of a fork.
A smaller chuck roast braised in beef broth with tomato paste, Worcestershire and thyme, with baby carrots and cubed potatoes added for a second short pressure cook.
Spice-rubbed pork shoulder seared and pressure-cooked in the Instant Pot, shredded and piled on brioche buns with barbecue sauce and a sesame cabbage slaw.
Chicken breasts seasoned with cumin, garlic and onion powders and cooked in a jar of salsa verde, shredded in their juices and piled into corn tortillas with lettuce, avocado and queso fresco.
A big batch of chicken breasts seasoned with seasoned salt, garlic and onion powders and pressure-cooked in broth, ready to shred for any meal that needs cooked chicken.
A sirloin tip roast rubbed with thyme and rosemary, browned in the pressure cooker and braised in broth, with an optional cornstarch gravy made from the cooking liquid.
A pressure-cooked chili of sweet potato, black beans and kidney beans in diced tomatoes with chili powder and cumin, finished with optional baked tofu crumbles seasoned with nutritional yeast and tamari.
Beef shank pressure-cooked with tomato, doubanjiang, soy sauces, Shaoxing wine and warm spices, served over white noodles with cilantro and green onion.
Chunks of braising steak browned and baked slowly under a lid of sliced potatoes with onions, celery, carrots and beef stock, the potato top turning crisp and golden once the foil comes off.
Crisp-edged potato cakes made from leftover mash, topped with butter-wilted wild garlic, chard and nettles, slices of spiced beef and halved soft-boiled eggs.
Romaine and radicchio chopped with ditalini, tomatoes, cucumber, olives, pepperoncini, beans, artichokes, salami and mozzarella, in a lemon and white wine vinegar dressing.
