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.
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.
Tender kabocha squash and green beans simmer in coconut milk with ginger, bagoong and patis, finished with wilted baby spinach. The squash softens into the broth and gives the stew a naturally creamy body.
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.
A light, spicy Korean clam stew built on a quick dashima broth, with littleneck clams steamed open under pressure alongside garlic, jalapeño and green chile.
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.
Beef bone broth pressure cooked with toasted cinnamon, star anise, coriander, cloves, charred onion and ginger, served over rice noodles with sliced beef, beef balls and fresh garnishes.
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.
Cubed potatoes and whole eggs cooked together at zero minutes of pressure, tossed warm with a mayonnaise, mustard and paprika dressing and plenty of dill.
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.
Three kinds of rice — white, brown and wild — each cooked in the pressure cooker with butter and salt, each with its own water ratio and timing. Every batch rests in the steam and is fluffed before serving.
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 dairy-free chicken soup with corn, nutritional yeast and almond milk cooked under pressure, with the pasta boiled separately and fresh radish, jalapeño and cilantro scattered over each bowl.
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.
A hearty Jamaican soup of beef and shrimp simmered with yam, malanga coco, callaloo and okra in a coconut milk broth seasoned with thyme, allspice and a whole Scotch bonnet. Hand-rolled dumpling spinners make it a filling one-pot meal.
Korean braised beef short ribs cooked in a blended sauce of onion, Asian pear, garlic, ginger, mirin, soy sauce and gochujang with carrots and daikon, garnished with toasted sesame seeds and scallions.
KoreanMain course6 to 873 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Haiti's jute leaf stew in a meatless pressure-cooker version: jute leaves and spinach cooked with epis, tomato paste and lemon, served over white rice. Traditional pots often start with meat; this one is fully plant-based.
HaitianDinner, Main Course1 hrServes 849 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol