This Instant Pot vegetable soup is ready to eat in 40 minutes and is full of colorful and nutritious veggies, including onion ...

My Instant Pot soup strategy — which I hope might become yours, too — lets me cook fairly mindlessly, as the formula is so easy to remember, while the varying vegetables and garnishes keep the ...

Here’s a rundown of my top picks. I’m a huge fan of steaming vegetables in the Instant Pot. I open up “Martha Stewart’s Pressure Cooker” often, because it has such great reference charts ...

Heat oil in Instant Pot on Sauté setting (if using a manual ... until onions and mushrooms start to release some liquid and vegetables are browned in spots, 5–6 minutes. Stir in parsley ...

Season the chicken with salt and pepper. Set the Instant Pot to Sauté and add the vegetable oil. When the oil is hot, add the curry paste and sauté for 2 to 3 minutes. Add the chicken ...

You’ll notice that your green vegetables will emerge from the Instant Pot looking just as green as they were when they went in, and retaining their natural flavors as well. While the Instant Pot ...

Using an Instant Pot, which is a combined pressure cooker ... You can modify the recipe to include non-starchy vegetables like broccoli or bell peppers. This adds a good dose of vitamin C and ...

Instant Pot has over a dozen models ... t think of a time they’d used low-pressure cooking. Eggs, seafood, and vegetables can all be cooked on high pressure, and in less time, too.