Instant Pot

Have your filling prepped and ready in your freezer to pull out on taco night. When you’re ready to eat, simply pop it into your Instant Pot while you prepare your toppings.

This dish is chock-full of veggies, herbs and hearty rice and chickpeas. You can fit four peppers at a time in the Instant Pot, so make two batches or save half for a future meal.

Bright tomato sauce with a splash of vodka gets simmered with juicy meatballs — and it can all be made in advance and ready to cook in the Instant Pot. We like to serve them with steamed green beans or broccoli, but you can also enjoy with crusty bread to soak up the sauce.

Three cheeses — smoked cheddar, sharp cheddar and Parmesan cheese — commingle in this make-ahead mac and cheese. Sprinkle with green onions if you have some on hand.

No need for Indian takeout or packaged frozen curry dinners — we’re showing you how to make your own. Simply mix together the sauce ingredients with the chicken and freeze until ready to use. Then dump the contents into the Instant Pot for an easy dinner, with no mess and no fuss.

This zesty North African stew made in the Instant Pot pairs beautifully with kamut, a deliciously plump and chewy ancient wheat.

This gluten-free Instant Pot recipe puts a healthy spin on old-fashioned red beans and rice.

When you cook hulled barley – also called whole-grain barley – in a pressure cooker, you don’t have to soak it  beforehand, which cuts down on prep time. It also makes the barley tender and creamy without all the stirring you usually have to do to make risotto on the stove top.

Want to do some easy batch cooking with your Instant Pot? Omit the sweet potatoes and broccoli and double the zesty chicken and barbecue sauce ingredients – the leftovers freeze beautifully.