EXPLOREMY LIBRARY
Food & Wine
Instant Meals

Instant Meals

Instant Meals - Special

The multifunction electric pressure cooker (such as the Instant Pot) is the hottest appliance on the market these days, cooking up tender, delicious meals in just minutes. Put that pressure cooker to use with this comprehensive lineup of recipes for breakfast, lunch, and dinner. Inside Instant Meals magazine, you’ll find appetizers such as dips, meatballs, and deviled eggs; hearty comfort foods like risotto and mac and cheese; and ribs, sandwiches, from-the-freezer soups, and sweet desserts.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
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in this issue

1 min.
what is a multifunction cooker?

PRESSURE OPTIONS Look for a cooker with high pressure—you will use this the most—and low pressure for delicate foods, including vegetables and fish. SIZE Most of the recipes here call for a 6-quart cooker, but there are smaller and larger cookers on the market. WATTS The higher the wattage, the hotter the cooking element and the quicker the cooker will come up to pressure. INNER REMOVABLE LINER Decide if you prefer a stainless-steel or nonstick liner. Check if it’s dishwasher-safe. DELAYED START Some cookers allow you to preset the start time. This may be helpful if you want the cooker to start cooking a short time after you leave the house. COOKING FUNCTIONS If making yogurt or slow-cooking are important to you, look for a cooker that includes these functions. While rice, soup, and bean functions are nice, you can pressure-cook…

3 min.
multifunction cooker basics

ELECTRIC MULTIFUNCTION COOKER Electric cookers are often pricier than stove-top pressure cookers (opposite) but are a worthwhile investment based on what they can do and how long they last. EASE OF USE Overall, these cookers are easy and convenient to use. Follow the manufacturer’s directions carefully for cleaning and care. VERSATILITY The range of settings and functions is expansive (our favorites are sauté, slow-cook, and pressure-cook). PRICE Prices hover around $100 but can be more or less depending on brand and model. KNOW THE PIECES AND PARTS USING THE PRESSURE-COOKER SETTING All electric multifunction cooker models differ in appearance, parts, and instructions, but here’s the gist of pressure cooking. 1 CHECK IT OFF Take a quick look at all the parts of your pressure cooker. Make sure the gasket is soft, flexible, and crack-free. Snap it into place as directed in the…

12 min.
breakfast greats

GOOD FOR GATHERINGS BLUEBERRY FRENCH TOAST CASSEROLE WITH LEMON MASCARPONE CREAM PREP 20 minutes UNDER PRESSURE 25 minutes 1 12-oz. oblong loaf crusty Italian bread, cut into 1-inch-thick slices and dried*2 cups frozen blueberries1½ cups whole milk or reduced-fat milk4 eggs¼ cup heavy cream¼ cup honey2 tsp. vanilla1 tsp. ground cinnamon1 recipe Lemon Mascarpone Cream 1. Grease a 1½-qt. round ceramic or glass baking dish.** Arrange one-third of the bread slices in an even layer in prepared dish, cutting to fit as needed. Top with half the blueberries. Repeat layers once using half the remaining bread slices and all remaining blueberries. Top with remaining bread slices. In a large bowl whisk together next six ingredients (through cinnamon). Slowly pour over bread in dish. (Dish will be very full.) Use the back of a large spoon…

1 min.
eggs under pressure

1. Place a steam rack in a multifunction electric or stove-top pressure cooker. Add 1 cup water to the cooker. Place large eggs (up to 10) in a single layer on rack. Lock lid in place. 2. Set electric cooker to cook on high pressure to desired doneness, using timings below. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat to maintain steady (but not excessive) pressure. Cook according to desired doneness, using timings below. Remove from heat. For both models, release pressure quickly. Open lid carefully. 3. Run cold water over eggs or place them in a bowl of ice water until cool enough to handle; drain and peel.…

3 min.
yogurt your way

SLOW COOKER YOGURT PREP 30 minutes SLOW COOK 20 minutes (high) STAND 4 hours CHILL 4 hours ½ gal. low-fat (1%) milk½ cup nonfat dry milk powder*1 10-gram envelope yogurt starter or ¼ cup plain unsweetened yogurt containing active yogurt cultures, room temperature 1. In a 4-qt. saucepan whisk together milk and dry milk powder. Cook over medium heat until a thermometer registers 180°F to 185°F, stirring frequently. Cool at room temperature until thermometer registers 110°F to 113°F, stirring thoroughly before checking temperature. (Or cool more quickly by placing saucepan in ice water for a few minutes.) 2. In a small bowl whisk together 1 cup of the cooled milk mixture and the starter until smooth. Slowly pour milk-starter mixture into remaining cooled milk mixture in saucepan, whisking constantly. Ladle into four clean pint canning jars, leaving…

1 min.
yogurt uses

SALMON BAGELS Spread plain bagel halves with strained plain yogurt. Top with snipped chives, cold smoked salmon lox, and thinly sliced red onion. If desired, squeeze a little lemon juice on top. CEREAL SUNDAES Stir a spoonful of cherry or peach jam and a little orange zest into ½ cup plain or vanilla yogurt. Layer assorted bite-size fruits, crushed cereal flakes or granola, and yogurt mixture into a half-pint canning jar for a quick breakfast. YOGURT-MINT SOUP Peel 1 large cucumber and cut in half lengthwise; scoop out seeds and discard. Cut cucumber into ½-inch-thick slices. In a blender or food processor combine cucumber, 1 cup plain yogurt, 1 Tbsp. lime juice, 1 tsp. honey, ½ tsp. ground cumin, and ¼ tsp. salt. Cover; blend until smooth. If needed, blend in 2 Tbsp. milk to…