Feel free to add cooked noodles to this dish before serving; no earlier though because the noodles will absorb all the broth. Ingredients: 4 cups chicken broth 1 14-ounce coconut milk 1/4 cup soy sauce a jigger of fish sauce 2 tbsps honey 1/3 cup creamy peanut butter 1/4 cup Thai red curry paste 2…

Don’t think I haven’t been using my Instant Pot–I have–but I haven’t found a cool new toy that could write this post for me while I’m actually going through the recipe. So recipes are being tested, but I haven’t made the time to sit and write and edit them down. Here’s one though, a remake…

What do you do when you have a whole fresh pineapple leftover from a party? This is a great mix of sweet and sour. Waiting to add the red bell pepper for last leaves them tender and with more bite than if you include them in the pressure cooking. Same for the pineapple: they will…

Mark Wilson of Co.Design is more or less a vegetarian now, and so when I wanted yet another curry-inspired recipe for the Instant Pot I turned to him. The original one uses amchoor, a dried unripe mango powder used in Punjabi cooking to provide sourness. I didn’t want to buy yet another spice to add…

Is an Instant Pot necessary to make this recipe? Absolutely not, especially because I used ground rib eye rather than big pieces of it. But I wanted to be able to cook the pasta in the 15 minutes it took to cook the meat. Everything was basically ready at the same time and I was…

The Instant Pot has been working well for me that it’s now my personal mission to go back to my favorite recipes and check if I can cook them in a more efficient way. I found some rib tips at my grocery store and I thought they would work well and cook faster for this…

Now that I know the magic of Instant Pot with chicken–I mean, 8 minutes? Come on!–I’m going through my favorite chicken dishes and cooking them again using my Instant Pot. With this dish, I didn’t get the sticky consistency I would normally get if I make it on my hot wok, so I had to…

It’s a funny thing when you don’t know much about Indian food; you think of the dishes per color: brown sauce, red sauce, yellow sauce, orange sauce. This might not look too pretty or presentable, but it’s super delicious, and it’s the best version I’ve tried and it’s from Two Sleevers. An immersion blender is…

I might have overwhelmed Ali at the new Yemeni store in my neighborhood because I had specific instructions on how I wanted the lamb shank I was buying cut. He’s used to roasting the entire leg of lamb, not slicing it in large pieces. I told him I was making a tagine with dates, and…

I couldn’t track as to why the original recipe is called Hawaiian oxtail soup. I gather it’s because it has a combination of different Asian flavors that can’t be defined as coming from one country. I liked that; it’s a mutt of a soup! I love the base broth of this recipe. It reminded me…

For my second Instant Pot test, I stayed with Melissa Clark’s book and chose one of her beef recipes. To me, getting the Instant Pot was to save time, so I wasn’t about to spend 24 hours marinating the beef ribs like I normally would if I mean to braised them. I stopped by Whole…

I finally fell prey to the most talked about kitchen gadget today: the Instant Pot. God knows that I don’t need any more kitchen-anything, but I received a Williams-Sonoma gift certificate for my birthday and there was nothing else I wanted to spend it on other than something I was curious about but did not…