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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 creamy white chili of tender shredded chicken, Great Northern beans and mild green chilies, finished with Greek yogurt and melted Monterey Jack cheese.
Slider buns filled with pulled pork stirred into BBQ sauce and topped with a pineapple, mango and broccoli slaw in a mayonnaise and cider vinegar dressing.
Beef shank pressure-cooked with apple, onion and aromatics until it slices like butter, then simmered at the table over enoki mushrooms and chives with a mustard soy dip.
Chuck roast pressure-cooked with toasted dried chiles, onion, garlic, oregano, cumin and cinnamon, shredded and folded into corn tortillas with cheese, with the strained cooking liquid blended into a consommé for dipping.
Oxtail pressure-cooked with green onion, garlic and peppercorns until it surrenders, served in its own broth under a fiery seasoned garlic chive salad.
A pressure-cooked Taiwanese braise of beef short ribs with potatoes and carrots in a soy, tomato paste and doubanjiang sauce with star anise and Sichuan peppercorns.
Beef chuck roast pressure-cooked with chipotle adobo, lime and warm spices including coriander, cumin and allspice, then shredded and moistened with its cooking juices.
Pork shoulder carnitas pressure-cooked with orange and lime juice, garlic and spices, shredded and broiled crisp, served over white rice with pico de gallo, guacamole and marinated red onions.
A creamy chowder of red potatoes, corn, celery and carrots in broth with coconut milk and thyme, partially blended for body and served with chopped crispy bacon; made in an Instant Pot or on the stovetop.
Haitian white rice done right: grains rinsed clear, started with onion and garlic, and cooked fluffy and separate. This is the plate partner for sos pwa and every Haitian sauce.
A pressure-cooker lasagna shortcut where browned beef, marinara and bowtie noodles cook together, then ricotta and mozzarella are stirred through until creamy.
Chicken thighs are pressure-cooked with ancho and chipotle chiles, tomatoes and spices, blended into a smooth sauce, shredded, then rolled in tortillas and baked under cheese.
Rolled brisket marinated in hoisin, soy, five-spice, ginger and brown sugar, pressure-cooked until shreddable, with an optional oven-glazed finish and sliced red chillies.
Main course4 hrServes 44 kcalDairy-freeEgg-freeLow Fat / Low Cholesterol
Pressure-cooked French onion soup of sautéed onions, garlic, red wine and beef stock with thyme and bay, ladled into ramekins under French bread and melted Gruyère.
Pork belly marinated with cooking wine and pepper, then boiled in a rice cooker with onion, green onion, garlic and a bottle of ssanghwatang herbal tonic with soy sauce.
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.
Ground beef stroganoff with mushrooms, onion and tomato paste, its egg noodles cooked in the gravy and finished with sour cream and a cornstarch thickening.
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
Lean ground chicken meatballs seasoned with parsley and garlic, steamed on a foil-covered trivet, then tossed in buffalo sauce and served with ranch or blue cheese dressing.
Cubed pork shoulder seared then pressure-cooked with orange juice, lime, oregano and cumin, naturally released, shredded and broiled, with optional tortillas, onion and cilantro.
A pressure-cooked chicken stew with celery, carrots and green beans, using packaged potato gnocchi as the dumplings and finished with parsley and cider vinegar.
1 hr 10 minServes 4 to 6710 kcalGluten-freeEgg-freeDiabetic
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.
Chicken thighs pressure-cooked in a dark shallot, chile and lemongrass rendang paste with coconut milk, galangal and makrut lime leaves. Toasted shredded coconut finishes the sauce, which deepens further overnight.
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 chilled Korean chicken noodle soup: hens pressure-cooked into a clear broth that is slushed in the freezer, seasoned sharply, and poured over cold somyeon with seasoned shredded chicken.