20 Delicious 3 Quart Instant Pot Recipes for Busy Cooks

You’re juggling work, family, and life—but dinner doesn’t have to be a struggle. With your trusty 3-quart Instant Pot, you can whip up hearty soups, tender meats, and flavorful sides in a flash. Whether you’re craving cozy comfort food or a quick weeknight meal, we’ve gathered 20 delicious recipes to make your busy days easier and tastier. Ready to get cooking? Let’s dive in!

Creamy Garlic Parmesan Pasta

Now, let’s create a comforting bowl of creamy garlic parmesan pasta that’s perfect for busy weeknights. This straightforward recipe delivers restaurant-quality flavor with minimal effort, guiding you through each essential step to ensure creamy, perfectly cooked results every single time. You’ll be amazed at how simple ingredients transform into such an elegant dish right in your own kitchen.

Ingredients

– 12 oz fettuccine pasta (I always keep a good quality brand in my pantry for quick meals)
– 4 tbsp unsalted butter (room temperature butter melts more evenly)
– 6 garlic cloves, minced (fresh garlic makes all the difference here)
– 1 cup heavy cream (use the good stuff for that velvety texture)
– 1 cup freshly grated parmesan cheese (pre-grated won’t melt as smoothly)
– 1/4 tsp black pepper (freshly cracked adds nice flecks)
– 2 tbsp chopped fresh parsley (for that bright finish)
– 1/2 tsp salt (I prefer sea salt for its clean flavor)

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water, then carefully add the fettuccine pasta.
3. Cook the pasta for 8-10 minutes, stirring occasionally, until al dente (still slightly firm when bitten).
4. Reserve 1/2 cup of pasta water before draining, then set the drained pasta aside.
5. Melt the butter in a large skillet over medium heat until it just begins to foam.
6. Add the minced garlic and cook for exactly 1 minute until fragrant but not browned.
7. Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a whisk.
8. Reduce heat to low and gradually whisk in the grated parmesan cheese until completely melted and smooth.
9. Stir in the black pepper and remaining salt until fully incorporated into the sauce.
10. Add the cooked pasta to the sauce, tossing gently to coat every strand evenly.
11. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. Remove from heat and stir in the chopped parsley until just combined.
Final thoughts: Freshly grated parmesan creates an incredibly smooth, velvety sauce that clings beautifully to each pasta strand. The garlic provides just enough sharpness to balance the rich creaminess, making this dish feel both comforting and sophisticated. For an elegant presentation, garnish with extra parsley and serve immediately while the sauce is still luxuriously fluid.

Instant Pot Beef Stew

A comforting bowl of beef stew is exactly what chilly evenings call for, and this Instant Pot version delivers that rich, slow-cooked flavor in a fraction of the time. I’ll walk you through each step carefully so you can achieve tender meat and perfectly cooked vegetables with confidence. Let’s begin with gathering our ingredients.

Ingredients

– 2 lbs beef chuck roast, cut into 1-inch cubes (I like slightly larger chunks for a heartier bite)
– 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 large yellow onion, chopped (sweet varieties work beautifully here)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 4 cups beef broth (low-sodium lets you control the salt)
– 1 lb baby potatoes, halved (no peeling needed—I love the texture)
– 3 large carrots, cut into 1-inch pieces (rainbow carrots add lovely color)
– 2 tbsp tomato paste (it deepens the stew’s richness)
– 1 tsp dried thyme (rubbed between your fingers to release its aroma)
– 1 bay leaf (remove it before serving—it’s just for simmering)
– 1 cup frozen peas (I toss these in at the end for a fresh pop)

Instructions

1. Set your Instant Pot to “Sauté” mode and wait until the display reads “Hot,” about 2 minutes.
2. Add 1 tbsp extra virgin olive oil to the pot, swirling to coat the bottom evenly.
3. Place 2 lbs beef chuck roast cubes in a single layer, working in batches if needed to avoid overcrowding.
4. Sear the beef for 3 minutes per side, until a brown crust forms—this builds foundational flavor.
5. Transfer the seared beef to a clean plate, leaving any drippings in the pot.
6. Add 1 large chopped yellow onion to the pot and sauté for 4 minutes, stirring occasionally, until translucent.
7. Stir in 3 cloves minced garlic and cook for 1 minute, just until fragrant to prevent bitterness.
8. Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly to caramelize it slightly.
9. Pour in 1/2 cup beef broth to deglaze the pot, scraping up all the browned bits from the bottom.
10. Return the seared beef and any accumulated juices to the pot.
11. Add remaining 3.5 cups beef broth, 1 lb halved baby potatoes, 3 large chopped carrots, 1 tsp dried thyme, and 1 bay leaf.
12. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 35 minutes.
13. Once cooking completes, allow a natural pressure release for 15 minutes—this keeps the beef tender.
14. Carefully turn the valve to “Venting” to release any remaining pressure.
15. Remove the lid and discard the bay leaf.
16. Stir in 1 cup frozen peas and let them warm through for 2 minutes in the residual heat.
17. Ladle the stew into bowls and let it rest for 5 minutes before serving to allow flavors to meld. Buttery potatoes and sweet carrots soften into the rich broth, while the peas add a vibrant freshness. Serve it over creamy polenta or with crusty bread to soak up every last drop of that savory gravy.

Lemon Garlic Butter Chicken

Baking this lemon garlic butter chicken is one of those weeknight meals that feels fancy but comes together with minimal effort. Let me walk you through each step so you end up with perfectly cooked, flavorful chicken every single time.

Ingredients

– 4 boneless, skinless chicken breasts (I prefer pounding them to even thickness for consistent cooking)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 4 tablespoons unsalted butter (I always use unsalted to control the salt level)
– 4 garlic cloves, minced (freshly minced makes all the difference)
– 1/2 cup chicken broth
– Juice of 1 large lemon (about 1/4 cup – I like Meyer lemons when available)
– 1 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes (adjust to your heat preference)
– 1/4 cup fresh parsley, chopped (fresh really brightens the dish)
– Salt and black pepper

Instructions

1. Pat the chicken breasts completely dry with paper towels and season both sides generously with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the chicken breasts in the hot skillet and cook for 5-6 minutes without moving them to develop a golden-brown crust.
4. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer the chicken to a clean plate and cover loosely with foil to keep warm.
6. Reduce the heat to medium and add the butter to the same skillet.
7. Once the butter melts and starts foaming, add the minced garlic and cook for exactly 1 minute until fragrant but not browned.
8. Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
9. Add the dried oregano and red pepper flakes, then simmer the sauce for 3-4 minutes until it reduces by about one-third.
10. Return the chicken to the skillet and spoon the sauce over each piece, cooking for 1 more minute to reheat the chicken.
11. Remove from heat and stir in the fresh parsley until evenly distributed.

Using a meat thermometer ensures your chicken stays juicy instead of overcooking. The pan sauce becomes incredibly flavorful when you scrape up those browned bits – that’s where all the magic happens! Always let your sauce reduce properly to concentrate the flavors without making it too thin. Unbelievably tender chicken with a bright, buttery sauce that clings to every bite – serve this over mashed potatoes to soak up all that delicious liquid, or slice it thin for a stunning salad topping.

Vegetable Lentil Soup

Zesty and nourishing, this vegetable lentil soup is the perfect comfort food for crisp autumn days. Let me walk you through creating this wholesome dish that’s both satisfying and straightforward to prepare.

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for its fruity flavor)
– 1 medium yellow onion, diced (I find sweet onions work beautifully here)
– 3 carrots, peeled and sliced into ¼-inch rounds
– 3 celery stalks, chopped (don’t skip the celery—it adds wonderful depth)
– 3 garlic cloves, minced (fresh garlic makes all the difference)
– 1 cup brown lentils, rinsed (rinsing removes any debris)
– 6 cups vegetable broth (I prefer low-sodium to control saltiness)
– 1 teaspoon dried thyme (crush it between your fingers to release more flavor)
– 1 bay leaf (remove it before serving—it’s not edible)
– ½ teaspoon black pepper, freshly ground
– 2 cups fresh spinach, roughly chopped (adds vibrant color and nutrients)
– 1 tablespoon lemon juice (brightens up the whole soup)

Instructions

1. Place a large pot over medium heat and add 2 tablespoons extra virgin olive oil.
2. When the oil shimmers (after about 1 minute), add the diced onion, sliced carrots, and chopped celery.
3. Cook the vegetables for 8-10 minutes, stirring occasionally, until the onion becomes translucent and the carrots begin to soften.
4. Add the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
5. Stir in 1 cup rinsed brown lentils, making sure they’re coated with the oil and vegetables.
6. Pour in 6 cups vegetable broth, then add 1 teaspoon dried thyme, 1 bay leaf, and ½ teaspoon black pepper.
7. Bring the soup to a boil over high heat, then immediately reduce to a simmer.
8. Cover the pot and simmer for 35-40 minutes, until the lentils are tender but not mushy.
9. Remove the bay leaf and discard it.
10. Stir in 2 cups fresh spinach and cook for 2 minutes until wilted.
11. Turn off the heat and stir in 1 tablespoon lemon juice. This final touch really makes the flavors pop. Through the gentle simmering, the lentils become tender while maintaining their shape, creating a satisfying texture against the softened vegetables. Try serving this soup with a crusty whole-grain bread for dipping, or top it with a dollop of Greek yogurt for extra creaminess.

Honey Sesame Chicken

Often, the best dinners come together with minimal fuss but deliver maximum flavor—this honey sesame chicken is exactly that kind of reliable weeknight hero. One of my go-to recipes for busy evenings, it balances sweet, savory, and nutty notes in a glossy sauce that clings beautifully to tender chicken. Let’s walk through it step by step so you can recreate this crowd-pleaser with confidence.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (I find thighs stay juicier than breasts)
– 1/4 cup cornstarch (for that light, crispy coating)
– 3 tbsp vegetable oil (a neutral oil like this won’t compete with the sesame flavor)
– 1/3 cup honey (local honey adds a lovely floral note if you have it)
– 1/4 cup soy sauce (I use reduced-sodium to control saltiness)
– 2 tbsp rice vinegar (it gives the sauce a subtle tang)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 tsp grated fresh ginger (keep a knob in the freezer for easy grating)
– 1 tbsp sesame oil (toasted sesame oil is my non-negotiable for depth)
– 2 tsp sesame seeds, plus extra for garnish (toasting them first enhances their nuttiness)
– 2 green onions, thinly sliced (the green parts add a fresh finish)

Instructions

1. Pat the chicken pieces completely dry with paper towels—this helps the cornstarch adhere evenly.
2. Toss the chicken with 1/4 cup cornstarch in a medium bowl until each piece is lightly coated.
3. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Add the chicken in a single layer, working in batches if needed to avoid crowding the pan.
5. Cook the chicken for 4–5 minutes per side, until golden brown and cooked through to 165°F internally.
6. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
7. In the same skillet, reduce heat to medium and add 1/3 cup honey, 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp grated ginger.
8. Whisk the sauce constantly for 2–3 minutes until it thickens slightly and bubbles gently.
9. Stir in 1 tbsp sesame oil and 2 tsp sesame seeds until fully incorporated.
10. Return the chicken to the skillet, tossing to coat each piece evenly in the sauce.
11. Cook for 1–2 more minutes, stirring frequently, until the sauce glazes the chicken.
12. Remove from heat and garnish with sliced green onions and extra sesame seeds.

Lightly crispy chicken gives way to tender bites beneath that sticky-sweet glaze, with toasted sesame seeds adding a nutty crunch. Last night, I served it over jasmine rice with steamed broccoli—the sauce drizzled over everything makes it a complete meal. Leftovers (if you have any) reheat beautifully for lunch the next day.

Cheesy Broccoli Rice

Here’s a comforting one-pot wonder that transforms simple ingredients into a creamy, satisfying side dish perfect for busy weeknights. Having this cheesy broccoli rice in your repertoire means you’re just 30 minutes away from a crowd-pleasing meal that even picky eaters will devour.

Ingredients

– 1 cup long-grain white rice (I always rinse mine to remove excess starch)
– 2 cups fresh broccoli florets, chopped into bite-sized pieces (frozen works too, just thaw first)
– 1 ½ cups shredded sharp cheddar cheese (I prefer freshly grated—it melts so much smoother)
– 2 cups whole milk (2% works, but whole milk creates the creamiest texture)
– 2 tablespoons unsalted butter (salted works if that’s what you have on hand)
– 1 small yellow onion, finely diced (about ½ cup)
– 2 cloves garlic, minced (fresh garlic makes all the difference here)
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– ¼ teaspoon paprika (smoked paprika adds wonderful depth)

Instructions

1. Melt 2 tablespoons unsalted butter in a large skillet over medium heat until foamy.
2. Add ½ cup finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Add 1 cup rinsed long-grain white rice to the skillet and toast for 2 minutes, stirring constantly until grains turn slightly opaque.
5. Pour in 2 cups whole milk and 1 teaspoon kosher salt, then bring to a gentle simmer.
6. Reduce heat to low, cover the skillet, and cook for 15 minutes until rice has absorbed most of the liquid. Tip: Don’t peek—keeping the lid on ensures even cooking.
7. Uncover and stir in 2 cups chopped broccoli florets, then re-cover and cook for 5 more minutes until broccoli is bright green and tender-crisp.
8. Remove from heat and let stand covered for 3 minutes to allow broccoli to steam completely.
9. Stir in 1 ½ cups shredded sharp cheddar cheese until fully melted and creamy.
10. Season with ½ teaspoon black pepper and ¼ teaspoon paprika, stirring to combine evenly. Tip: For extra creaminess, add another splash of milk if needed.
11. Let rest for 2 minutes before serving to allow flavors to meld. Perfectly creamy with tender broccoli florets nestled in cheesy rice, this dish delivers comfort in every bite. Try topping with crispy breadcrumbs or serving alongside roasted chicken for a complete meal that feels both wholesome and indulgent.

Pulled Pork Tacos

Perfect for feeding a crowd or meal prepping for the week, these pulled pork tacos are incredibly forgiving and deliver restaurant-quality flavor from your own kitchen. Pulled pork tacos combine tender, slow-cooked meat with fresh toppings for a customizable meal everyone will love.

Ingredients

– 3 lbs pork shoulder (I prefer bone-in for extra flavor)
– 2 tbsp olive oil (extra virgin is my go-to for searing)
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced (freshly minced makes all the difference)
– 1 cup chicken broth (low-sodium gives you better control)
– 2 tbsp chili powder
– 1 tbsp cumin
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 8 corn tortillas (warmed slightly for flexibility)
– 1 cup shredded cabbage (the crunch is essential)
– ½ cup chopped cilantro
– 1 lime, cut into wedges

Instructions

1. Pat the 3 lbs pork shoulder completely dry with paper towels.
2. Season all sides of the pork shoulder generously with salt.
3. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the pork shoulder for 4 minutes per side until deeply browned.
5. Remove pork from the pot and set aside on a plate.
6. Add 1 thinly sliced yellow onion to the pot and cook for 5 minutes until softened.
7. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
8. Stir in 2 tbsp chili powder, 1 tbsp cumin, 1 tbsp brown sugar, 1 tsp smoked paprika, and 1 tsp dried oregano.
9. Cook the spice mixture for 1 minute to toast the spices.
10. Pour in 1 cup chicken broth, scraping up all the browned bits from the bottom.
11. Return the seared pork shoulder to the pot.
12. Cover the pot and transfer to a 300°F oven for 4 hours.
13. Remove the pot from the oven and transfer pork to a cutting board.
14. Shred the pork using two forks, discarding any large fat pieces.
15. Return the shredded pork to the pot and stir to coat with cooking liquid.
16. Warm 8 corn tortillas in a dry skillet for 30 seconds per side.
17. Divide the pulled pork evenly among the warmed tortillas.
18. Top each taco with shredded cabbage and chopped cilantro.
19. Squeeze fresh lime juice over each taco before serving.

You’ll notice the pork shreds effortlessly with just forks, revealing its incredibly tender texture. The smoky-spiced meat pairs beautifully with the crisp cabbage and bright lime, creating layers of flavor in every bite. For a fun twist, try serving these tacos with pickled red onions or a drizzle of chipotle crema.

Thai Coconut Curry Shrimp

Meticulously crafted yet surprisingly simple, this Thai Coconut Curry Shrimp brings vibrant Southeast Asian flavors to your kitchen with minimal fuss. Follow these precise steps to create a restaurant-quality dish that balances creamy coconut, aromatic spices, and tender shrimp perfectly. Even if you’re new to Thai cooking, this methodical approach ensures delicious results every time.

Ingredients

– 1 lb large raw shrimp, peeled and deveined (I always keep these frozen for quick thawing)
– 1 can (13.5 oz) full-fat coconut milk (don’t skimp—the rich creaminess matters)
– 2 tbsp red curry paste (my favorite brand has just the right heat level)
– 1 tbsp fish sauce (this adds that authentic umami depth)
– 1 tbsp brown sugar
– 1 tbsp vegetable oil
– 1 small yellow onion, thinly sliced
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 red bell pepper, cut into thin strips
– 1 lime, cut into wedges for serving
– ¼ cup fresh basil leaves

Instructions

1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add shrimp in a single layer and cook for exactly 90 seconds per side until pink and opaque.
4. Transfer shrimp to a clean plate using tongs to prevent overcooking.
5. Reduce heat to medium and add sliced onion to the same skillet, cooking for 3 minutes until slightly softened.
6. Add minced garlic and cook for 45 seconds until fragrant but not browned.
7. Push vegetables to one side and add red curry paste to the empty space, toasting it for 30 seconds to deepen the flavors.
8. Pour in coconut milk while stirring constantly to incorporate the curry paste completely.
9. Add fish sauce and brown sugar, stirring until the sugar dissolves, about 1 minute.
10. Bring the sauce to a gentle simmer where small bubbles form around the edges.
11. Add bell pepper strips and cook for 4 minutes until slightly tender but still crisp.
12. Return shrimp to the skillet along with any accumulated juices, stirring to coat.
13. Cook for exactly 1 minute to warm the shrimp through without toughening them.
14. Remove from heat and stir in fresh basil leaves until just wilted.
15. Squeeze two lime wedges over the curry before serving.

Perfectly balanced between creamy and spicy, this curry features tender shrimp that practically melt in your mouth against the crisp bell peppers. The aromatic basil and bright lime lift the rich coconut sauce beautifully. For a complete meal, serve it over jasmine rice to soak up every drop of the flavorful sauce, or try it with zucchini noodles for a lighter option.

Mexican Quinoa Bowl

Now, let’s create a vibrant Mexican Quinoa Bowl that’s both nutritious and bursting with flavor—perfect for a quick lunch or satisfying dinner. This step-by-step guide will walk you through building layers of texture and taste, ensuring even beginners can achieve delicious results.

Ingredients

– 1 cup quinoa, rinsed well to remove bitterness (I always use a fine-mesh strainer for this)
– 2 cups vegetable broth, low-sodium for better flavor control
– 1 tbsp olive oil, extra virgin is my go-to for its fruity notes
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced finely for even distribution
– 1 (15 oz) can black beans, drained and rinsed to reduce sodium
– 1 cup frozen corn kernels, thawed for quicker cooking
– 1 tsp ground cumin, toasted lightly beforehand for depth
– 1/2 tsp chili powder, adjust based on your heat preference
– 1/4 cup fresh lime juice, squeezed from about 2 limes for brightness
– 1/4 cup chopped fresh cilantro, stems removed for tender leaves
– 1 avocado, sliced just before serving to prevent browning

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove saponins, which can taste bitter.
2. Combine rinsed quinoa and 2 cups vegetable broth in a medium saucepan, then bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer quinoa for 15 minutes until all liquid is absorbed and grains are tender.
4. Remove quinoa from heat, fluff it with a fork, and let it rest covered for 5 minutes to steam—this prevents clumping.
5. Heat 1 tbsp olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
6. Add 1 cup diced onion and cook for 4–5 minutes, stirring occasionally, until translucent and fragrant.
7. Stir in 2 cloves minced garlic and cook for 30 seconds until aromatic but not browned to avoid bitterness.
8. Mix in 1 can drained black beans, 1 cup thawed corn, 1 tsp cumin, and 1/2 tsp chili powder, then cook for 3 minutes until warmed through.
9. Combine the quinoa and bean-corn mixture in a large bowl, tossing gently to distribute evenly.
10. Drizzle 1/4 cup lime juice over the bowl and fold in 1/4 cup chopped cilantro until well incorporated.
11. Top with sliced avocado just before serving to maintain its creamy texture. The finished bowl offers a delightful contrast of fluffy quinoa, hearty beans, and zesty lime, with the avocado adding a cool, rich finish. Try it with a sprinkle of cotija cheese or alongside grilled chicken for extra protein.

BBQ Baby Back Ribs

Every home cook deserves to master the art of perfectly tender, fall-off-the-bone BBQ baby back ribs. Essentially, this method breaks down the process into simple, foolproof stages, ensuring even beginners can achieve impressive results with confidence and ease.

Ingredients

• 1 full rack of baby back ribs (about 2–2.5 pounds) – I always look for ribs with a nice pink color and even marbling.
• 2 tablespoons yellow mustard – just the basic kind from the squeeze bottle works perfectly as a binder.
• 3 tablespoons of your favorite BBQ rub – I lean toward a smoky-sweet blend with paprika and brown sugar.
• 1/2 cup apple juice – this adds a subtle fruity steam that keeps the ribs moist during cooking.
• 1/4 cup BBQ sauce – pick a sauce you love, since it’ll be the finishing glaze.
• Heavy-duty aluminum foil – trust me, the heavy-duty stuff prevents any messy leaks in the oven.

Instructions

1. Preheat your oven to 275°F and position a rack in the middle.
2. Pat the baby back ribs completely dry with paper towels on both sides.
3. Peel off the thin membrane from the bone side of the ribs by sliding a butter knife under it, gripping with a paper towel, and pulling it off in one piece—this helps the seasoning penetrate and makes the ribs more tender.
4. Coat both sides of the ribs evenly with the yellow mustard, using a brush or your hands.
5. Sprinkle the BBQ rub generously over both sides, pressing it gently into the mustard layer.
6. Tear off two large sheets of heavy-duty aluminum foil, each long enough to fully wrap the rack.
7. Place the seasoned ribs bone-side down on one foil sheet and pour the apple juice around (not over) the ribs.
8. Seal the ribs tightly in the foil by bringing the long sides together, folding them over twice, and crimping the ends well to trap steam—this creates a mini braising environment.
9. Place the foil packet on a baking sheet and bake at 275°F for 2 hours and 30 minutes.
10. Carefully open the foil packet (watch for hot steam) and brush the top of the ribs with the BBQ sauce.
11. Return the ribs to the oven, uncovered, and bake for another 20–25 minutes at 275°F until the sauce is set and slightly sticky.
12. Remove the ribs from the oven and let them rest for 10 minutes before slicing between the bones.

Perfectly cooked, these ribs boast a tender, juicy interior that pulls cleanly from the bone, balanced by a caramelized, smoky-sweet crust. Pair them with creamy coleslaw and cornbread for a classic comfort meal, or shred the meat for next-level sandwiches the next day.

Chicken and Dumplings

Nothing says comfort quite like a steaming bowl of chicken and dumplings, especially when the weather turns chilly. Now, let’s walk through this classic recipe together, step by step, so you can create that perfect, cozy meal right in your own kitchen.

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for richer flavor)
– 1 large yellow onion, diced
– 3 medium carrots, sliced into ¼-inch rounds (I prefer these for even cooking)
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 4 cups chicken broth
– 1 teaspoon dried thyme
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon salt
– ½ cup whole milk (room temperature works best here)
– 2 tablespoons unsalted butter, melted

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add the diced onion, sliced carrots, and chopped celery, sautéing for 6-8 minutes until the onions are translucent and the carrots begin to soften.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the chicken pieces and cook for 5-7 minutes, turning occasionally, until lightly browned on all sides.
5. Pour in the chicken broth and add the dried thyme, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes while you prepare the dumplings.
7. In a medium bowl, whisk together the flour, baking powder, and salt.
8. Combine the milk and melted butter in a separate small bowl, then pour into the dry ingredients, stirring just until a shaggy dough forms (tip: don’t overmix or the dumplings will be tough).
9. Drop tablespoon-sized portions of the dumpling dough directly into the simmering broth, spacing them evenly across the surface.
10. Cover the pot and simmer for 15 minutes without peeking (this creates the perfect steam environment for fluffy dumplings).
11. After 15 minutes, check that the dumplings are cooked through by inserting a toothpick—it should come out clean.
12. Let the dish rest off the heat for 5 minutes before serving (tip: this allows the flavors to meld and the broth to thicken slightly).
Hearty and satisfying, this chicken and dumplings delivers tender chicken swimming in a savory broth alongside cloud-like dumplings that soak up all the wonderful flavors. For a creative twist, try serving it in shallow bowls with a sprinkle of fresh parsley or alongside a crisp green salad to balance the richness.

Spaghetti with Meat Sauce

Perfect for busy weeknights, this spaghetti with meat sauce comes together with straightforward steps that build flavor methodically. Preparing this classic dish teaches fundamental techniques like proper browning and simmering that apply to countless other recipes.

Ingredients

• 1 lb ground beef (I like 85/15 for optimal flavor without being too greasy)
• 1 yellow onion, finely diced (this creates a sweet foundation for the sauce)
• 3 garlic cloves, minced (fresh garlic makes all the difference here)
• 28 oz crushed tomatoes (San Marzano are my favorite for their balanced acidity)
• 1 lb dried spaghetti (the classic choice that holds sauce beautifully)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp dried oregano (rubbed between palms to release oils)
• 1 tsp salt (I use kosher for more controlled seasoning)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/4 cup grated Parmesan cheese (for finishing – the real stuff, not canned)

Instructions

1. Place a large pot of water over high heat and bring to a rolling boil for the spaghetti.
2. While water heats, warm 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add diced onion and cook until translucent and edges begin to brown, 5-7 minutes, stirring occasionally.
4. Add minced garlic and cook until fragrant, exactly 60 seconds to prevent burning.
5. Increase heat to medium-high and add ground beef, breaking it apart with a wooden spoon.
6. Cook beef until no pink remains and pieces are browned, 6-8 minutes, draining excess fat if needed.
7. Tip: Proper browning creates fond on the pan bottom – those browned bits equal big flavor.
8. Add crushed tomatoes, oregano, salt, and pepper, stirring to combine with the meat mixture.
9. Reduce heat to low and simmer uncovered for 25 minutes, stirring every 5-6 minutes to prevent sticking.
10. When water reaches a boil, add 1 tablespoon salt and spaghetti, cooking according to package directions minus 1 minute.
11. Tip: Reserve 1/2 cup pasta water before draining – the starchy liquid helps sauce cling to noodles.
12. Drain spaghetti and immediately add to the skillet with meat sauce.
13. Toss spaghetti with sauce over low heat for 1-2 minutes, adding reserved pasta water 1 tablespoon at a time until desired consistency.
14. Tip: This final toss allows the pasta to absorb sauce flavors rather than just being coated.
15. Divide among bowls and top with grated Parmesan cheese.

Gloriously textured with tender pasta and rich, meaty sauce, this dish delivers comfort in every bite. The slow-simmered tomatoes develop a deep sweetness that balances the savory beef perfectly. For a creative twist, try serving it family-style in the skillet you cooked it in, letting everyone help themselves at the table.

Potato and Corn Chowder

Let’s make a comforting potato and corn chowder that’s perfect for chilly evenings. This methodical approach will guide you through creating a creamy, satisfying soup from scratch. Follow each step carefully for the best results.

Ingredients

– 4 slices thick-cut bacon, chopped (I prefer the smoky flavor it adds)
– 1 large yellow onion, diced (room temperature onions cook more evenly)
– 2 cloves garlic, minced (fresh garlic makes all the difference)
– 4 medium Yukon Gold potatoes, peeled and cubed (their creamy texture is ideal)
– 3 cups frozen corn kernels (no need to thaw – they cook perfectly from frozen)
– 4 cups chicken broth (I always use low-sodium to control the salt)
– 1 cup heavy cream (room temperature prevents curdling)
– 2 tablespoons unsalted butter (my go-to for richer flavor)
– 1 teaspoon dried thyme
– ½ teaspoon black pepper
– ¼ cup chopped fresh parsley

Instructions

1. Place a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add chopped bacon and cook for 6-8 minutes until crispy and browned.
3. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.
4. Add diced onion to the bacon fat and cook for 5 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add cubed potatoes and frozen corn to the pot.
7. Pour in chicken broth and bring to a boil over high heat.
8. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
9. Use a potato masher to lightly crush some potatoes against the pot sides to thicken the chowder.
10. Stir in heavy cream, butter, dried thyme, and black pepper.
11. Simmer uncovered for 5 minutes until heated through but not boiling.
12. Remove from heat and stir in chopped parsley and reserved bacon.

Delightfully creamy with tender potato chunks and sweet corn kernels, this chowder offers a perfect balance of smoky bacon and fresh herbs. The texture remains substantial yet smooth, making it ideal served in deep bowls with crusty bread for dipping. For a creative twist, top with shredded cheddar cheese and extra crispy bacon bits.

Teriyaki Salmon with Rice

Oftentimes, the best dinners come together with minimal fuss and maximum flavor. This teriyaki salmon with rice delivers exactly that—a restaurant-quality meal you can whip up in under 30 minutes, perfect for busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen.

Ingredients

– 1 lb salmon fillets (I prefer skin-on for extra crispiness)
– 1 cup white rice (jasmine rice gives the best floral aroma)
– 1/4 cup soy sauce (low-sodium works perfectly here)
– 2 tbsp brown sugar (pack it firmly for that caramelized glaze)
– 1 tbsp rice vinegar (the secret ingredient that balances sweetness)
– 1 tsp grated ginger (freshly grated makes all the difference)
– 2 minced garlic cloves (I always double this because garlic is life)
– 1 tbsp cornstarch (this creates that glossy, clingy sauce we love)
– 1 tbsp vegetable oil (avocado oil works great for high-heat cooking)
– 2 sliced green onions (save the green parts for that final colorful garnish)

Instructions

1. Rinse 1 cup white rice under cold water until water runs clear to remove excess starch.
2. Cook rice according to package instructions—I use a 1:1.5 rice-to-water ratio for perfect fluffiness.
3. Pat salmon fillets completely dry with paper towels—this ensures crispy skin.
4. Whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp grated ginger, and 2 minced garlic cloves in a small bowl.
5. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
6. Place salmon skin-side down in the hot skillet and cook for 5 minutes without moving.
7. Flip salmon and cook for 3 more minutes until internal temperature reaches 125°F.
8. Remove salmon from skillet and set aside on a clean plate.
9. Whisk 1 tbsp cornstarch into the teriyaki sauce mixture until no lumps remain.
10. Pour sauce into the same skillet and cook over medium heat for 2 minutes, stirring constantly until thickened.
11. Return salmon to the skillet and spoon sauce over the fillets for 1 minute to glaze.
12. Serve salmon over cooked rice and garnish with sliced green onions.

The salmon develops a beautiful caramelized crust while staying moist inside, and the sticky-sweet teriyaki sauce soaks into the rice beneath. Try serving it with quick-pickled cucumbers or steamed broccoli for a complete meal that feels special enough for company.

French Onion Soup

Huddled around a steaming bowl of French onion soup on a chilly evening is one of life’s simple, profound comforts. This classic dish transforms humble onions into something deeply savory and sweet, a process we’ll walk through together step by step. Let’s begin with our ingredients and methodical preparation.

Ingredients

– 4 large yellow onions, thinly sliced (I find they caramelize more evenly than white onions)
– 3 tablespoons unsalted butter (my go-to for rich flavor)
– 1 tablespoon olive oil
– 1 teaspoon granulated sugar
– 2 cloves garlic, minced
– ½ cup dry white wine
– 6 cups beef broth
– 1 teaspoon fresh thyme leaves
– 1 bay leaf
– 4 slices of thick-cut French bread
– 1 ½ cups shredded Gruyère cheese (it melts beautifully)
– Salt and freshly ground black pepper

Instructions

1. Melt the butter with olive oil in a large, heavy-bottomed pot over medium-low heat.
2. Add the sliced onions and cook, stirring occasionally, for 10 minutes until they begin to soften.
3. Sprinkle the sugar over the onions and continue cooking, stirring every 5 minutes, for 40–50 minutes until they turn a deep golden brown. Tip: Don’t rush this step—low and slow is key for proper caramelization.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the white wine, scraping the bottom of the pot to lift any browned bits.
6. Simmer the wine for 3–4 minutes until it reduces by half.
7. Add the beef broth, thyme, and bay leaf, then bring the soup to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 30 minutes to let the flavors meld.
9. While the soup simmers, preheat your oven’s broiler to 450°F.
10. Place the French bread slices on a baking sheet and toast under the broiler for 1–2 minutes per side until golden. Tip: Watch closely to prevent burning under the broiler.
11. Remove the bay leaf from the soup and season with salt and pepper to taste.
12. Ladle the hot soup into four oven-safe bowls, filling each about three-quarters full.
13. Place one toasted bread slice on top of the soup in each bowl.
14. Sprinkle a generous ⅓ cup of shredded Gruyère cheese evenly over each bread slice. Tip: For extra browning, place the cheese slightly over the rim of the bowl.
15. Arrange the bowls on a baking sheet and broil for 2–3 minutes until the cheese is bubbly and golden brown.
16. Carefully remove the bowls from the oven using oven mitts.

Nothing beats breaking through that cheesy crust into the rich, onion-laden broth beneath. The soup’s deep umami flavor, balanced by the sweet caramelized onions and tangy wine, makes each spoonful a cozy delight. For a fun twist, serve it with a side of crisp apple slices to cut through the richness.

Black Bean Chili

Ready to master a classic comfort dish that’s perfect for chilly evenings? This black bean chili builds layers of flavor through simple, methodical steps that even beginner cooks can follow with confidence. Let’s walk through each stage together to create a deeply satisfying meal.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large yellow onion, diced (I find this variety adds the perfect sweetness)
• 4 cloves garlic, minced (freshly minced releases the best aroma)
• 1 pound ground beef, 85% lean (this ratio gives great flavor without being greasy)
• 2 tablespoons chili powder (I prefer the blend with cumin already included)
• 1 teaspoon smoked paprika (this adds that wonderful smoky depth)
• 2 (15-ounce) cans black beans, drained and rinsed (rinsing removes excess sodium)
• 1 (28-ounce) can crushed tomatoes (the thick consistency creates perfect body)
• 2 cups beef broth (low-sodium lets you control the salt level)
• 1 teaspoon salt (added in stages for even distribution)
• ½ teaspoon black pepper (freshly ground releases more flavor)

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden around the edges.
3. Stir in minced garlic and cook for 1 minute exactly until fragrant but not browned.
4. Add ground beef, breaking it apart with a wooden spoon, and cook for 7-9 minutes until no pink remains.
5. Sprinkle chili powder, smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper over the meat mixture.
6. Stir constantly for 1 minute to toast the spices and coat the meat evenly.
7. Pour in drained black beans, crushed tomatoes, and 2 cups beef broth.
8. Bring the chili to a boil, then immediately reduce heat to low.
9. Cover and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
10. Remove the lid and continue simmering uncovered for 15 minutes to thicken the chili to a spoon-coating consistency.

Finally, this chili develops a wonderful thick texture where the beans remain intact but tender. The smoky paprika and chili powder create deep, layered flavors that meld beautifully during the slow simmer. For a creative twist, try serving it over baked potatoes or with cornbread for dipping into the rich sauce.

Garlic Butter Mushroom Risotto

You’ve probably had risotto before, but this garlic butter mushroom version takes the comforting classic to new heights with its rich, earthy flavors and creamy texture that’s surprisingly simple to master at home.

Ingredients

– 1 ½ cups Arborio rice (this short-grain variety creates the creamiest texture)
– 8 ounces cremini mushrooms, sliced (I prefer the earthy flavor over white mushrooms)
– 4 tablespoons unsalted butter (divided, because we’ll use it in stages)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 4 cloves garlic, minced (fresh is essential here, not jarred)
– ½ cup dry white wine (something you’d actually drink makes all the difference)
– 5 cups chicken broth, kept warm (this is my secret to perfect risotto)
– ½ cup grated Parmesan cheese (freshly grated melts so much better)
– 2 tablespoons fresh parsley, chopped (the bright green color makes it pop)
– 1 teaspoon kosher salt (I find it seasons more evenly than table salt)
– ½ teaspoon black pepper, freshly ground

Instructions

1. Heat the chicken broth in a separate saucepan over medium-low heat until it reaches 180°F and maintain this temperature throughout cooking.
2. Melt 2 tablespoons butter with olive oil in a large, heavy-bottomed pot over medium heat until the butter foams and subsides.
3. Add sliced mushrooms and cook for 6-8 minutes until they release their liquid and turn golden brown around the edges.
4. Stir in minced garlic and cook for exactly 60 seconds until fragrant but not browned.
5. Add Arborio rice and toast for 2 minutes, stirring constantly until the grains turn slightly translucent around the edges.
6. Pour in white wine and cook while stirring until the liquid is completely absorbed, about 2-3 minutes.
7. Add 1 cup of warm broth and stir continuously until the rice absorbs nearly all the liquid.
8. Continue adding broth ½ cup at a time, stirring constantly and waiting until each addition is mostly absorbed before adding the next.
9. Cook for 18-20 minutes total, testing the rice at 18 minutes – it should be al dente with a slight bite at the center.
10. Remove from heat and stir in remaining 2 tablespoons butter, Parmesan cheese, salt, and pepper until fully incorporated.
11. Fold in chopped parsley and let rest for 2 minutes off the heat before serving.
The finished risotto should flow slowly when spooned, with each grain distinct yet bound by the creamy sauce. This version develops incredible depth from the mushroom fond and garlic infusion, making it substantial enough to serve as a main course when topped with grilled chicken or simply enjoyed with crusty bread to soak up every last bit.

Sweet and Sour Pork

Remember that irresistible Chinese takeout favorite that always hits the spot? Sweet and sour pork is surprisingly achievable at home, and today I’ll walk you through each simple step to create that perfect balance of crispy pork and vibrant sauce. Ready to cook along with me?

Ingredients

• 1 pound pork shoulder, cut into 1-inch cubes (I find shoulder stays juicier than loin)
• 1/2 cup cornstarch for coating (this creates that signature crispy crust)
• 1/4 cup vegetable oil for frying (use a neutral oil with high smoke point)
• 1/2 cup white sugar (granulated works best for smooth dissolving)
• 1/4 cup ketchup (this is my secret for that familiar takeout color)
• 3 tablespoons rice vinegar (the mild acidity balances the sweetness perfectly)
• 2 tablespoons soy sauce (I always use low-sodium to control saltiness)
• 1 bell pepper, cut into 1-inch squares (red adds nice color contrast)
• 1 small onion, cut into 1-inch pieces (yellow onion provides sweet undertones)
• 1 cup pineapple chunks, drained (canned works great, but fresh is wonderful too)

Instructions

1. Pat the pork cubes completely dry with paper towels—this helps the cornstarch adhere properly.
2. Toss pork cubes in cornstarch until evenly coated on all surfaces.
3. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
4. Carefully add pork pieces in a single layer, working in batches to avoid crowding the pan.
5. Fry pork for 4-5 minutes until golden brown and crispy, flipping halfway through cooking.
6. Transfer cooked pork to a paper towel-lined plate to drain excess oil.
7. Pour off all but 1 tablespoon of oil from the skillet, keeping those flavorful browned bits.
8. Add bell pepper and onion to the skillet, sautéing for 3 minutes until slightly softened but still crisp.
9. Whisk together sugar, ketchup, rice vinegar, and soy sauce in a small bowl until smooth.
10. Pour sauce mixture into the skillet with vegetables, stirring constantly as it comes to a simmer.
11. Cook sauce for 2 minutes until slightly thickened and bubbling throughout.
12. Add pineapple chunks and cooked pork back to the skillet, gently tossing to coat everything in sauce.
13. Heat through for 1 minute until pork is warmed and sauce clings nicely to each piece.

Our sweet and sour pork delivers that satisfying contrast of crispy-coated meat against the glossy, tangy-sweet sauce. The vegetables maintain just enough crunch to complement the tender pork, while pineapple chunks provide juicy bursts of freshness. Try serving it over steamed jasmine rice to soak up every last drop of that irresistible sauce, or pack it for lunch—it reheats beautifully.

Spinach and Artichoke Dip

Ready to master the ultimate party appetizer? This spinach and artichoke dip recipe walks you through creating that creamy, cheesy perfection you love at restaurants, using simple techniques anyone can follow. Let’s build layers of flavor together, starting with fresh aromatics and ending with a golden, bubbly finish that’ll have everyone asking for your secret.

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for sautéing—it adds a fruity depth)
• 1 small yellow onion, finely diced (take your time here; small pieces melt into the dip)
• 2 cloves garlic, minced (fresh is best—it wakes up the whole dish)
• 10 ounces frozen chopped spinach, thawed and squeezed dry (press out every drop of water for a thick dip)
• 14 ounces canned artichoke hearts, drained and chopped (I rough-chop them for pleasant texture)
• 8 ounces cream cheese, softened (leave it out 30 minutes ahead—it blends smoothly)
• 1/2 cup sour cream (full-fat gives the richest result)
• 1/2 cup mayonnaise (this is the secret to that tangy creaminess)
• 1 cup shredded mozzarella cheese (I grab pre-shredded for convenience)
• 1/2 cup grated Parmesan cheese (the real stuff, not the powdery kind)
• 1/2 teaspoon garlic powder (it boosts that savory backbone)
• 1/4 teaspoon black pepper (freshly cracked adds a subtle kick)

Instructions

1. Preheat your oven to 375°F so it’s ready when the dip is assembled.
2. Heat 1 tablespoon olive oil in a skillet over medium heat until it shimmers.
3. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in the minced garlic and cook for 1 minute exactly—you’ll smell its fragrance bloom.
5. Tip: Scrape the onion-garlic mixture into a large mixing bowl to stop the cooking.
6. Add the squeezed-dry spinach and chopped artichokes to the bowl.
7. Drop in the softened cream cheese, sour cream, and mayonnaise.
8. Sprinkle in the mozzarella, Parmesan, garlic powder, and black pepper.
9. Mix everything with a spatula until fully combined and no cream cheese lumps remain.
10. Tip: If the mix seems thick, fold in 1 tablespoon of milk for a looser dip.
11. Transfer the mixture to a 9-inch pie dish or small baking dish.
12. Spread it evenly with the back of a spoon.
13. Bake at 375°F for 20–25 minutes, until the edges bubble and the top turns light golden.
14. Tip: For extra browning, switch the oven to broil for the final 2 minutes, watching closely.
15. Remove the dip from the oven and let it rest 5 minutes before serving.

That warm, gooey texture hugs every chip or veggie stick, while the Parmesan sharpness cuts through the richness. Try scooping it with crispy baguette slices or spreading it on grilled chicken for a quick dinner upgrade—leftovers never last long.

Apple Cinnamon Steel-Cut Oats

Savoring a warm bowl of steel-cut oats on a crisp autumn morning is one of life’s simple pleasures, especially when infused with the comforting flavors of apple and cinnamon. This methodical approach will guide you through creating the perfect texture and flavor balance, ensuring your breakfast is both nourishing and delicious. Let’s begin by gathering our ingredients and preparing our workspace for success.

Ingredients

– 1 cup steel-cut oats (I prefer the heartier texture these provide over rolled oats)
– 4 cups water (using filtered water makes a noticeable difference in flavor)
– 1 large apple, peeled and diced (I find Honeycrisp apples hold their shape beautifully)
– 2 tablespoons pure maple syrup (the real stuff is worth the splurge)
– 1 teaspoon ground cinnamon (freshly ground if you have it)
– 1/4 teaspoon fine sea salt (this enhances all the other flavors)
– 1 tablespoon unsalted butter (for that rich, comforting finish)

Instructions

1. Place a medium saucepan over medium heat and add the steel-cut oats.
2. Toast the oats for 3 minutes, stirring constantly until they become fragrant and slightly golden.
3. Carefully pour in 4 cups of water, watching for any splattering.
4. Add the diced apple, maple syrup, cinnamon, and sea salt to the saucepan.
5. Bring the mixture to a rolling boil, which should take about 5-7 minutes.
6. Once boiling, reduce heat to low and cover the saucepan with a tight-fitting lid.
7. Simmer for 25 minutes without stirring – this allows the oats to develop their characteristic creamy texture.
8. After 25 minutes, remove the lid and check that most liquid has been absorbed.
9. Stir in 1 tablespoon of unsalted butter until fully melted and incorporated.
10. Let the oats rest off heat for 5 minutes to thicken further before serving.

Velvety and warmly spiced, these oats develop a wonderful creaminess while maintaining the satisfying chew of steel-cut grains. The tender apple pieces provide bursts of natural sweetness that complement the earthy cinnamon notes perfectly. For an extra special presentation, top with toasted walnuts and a drizzle of additional maple syrup just before serving.

Summary

Ultimately, these 20 delicious 3-quart Instant Pot recipes make busy weeknights easier and more delicious. We hope you find some new family favorites! Try them out, then come back and tell us which ones you loved most in the comments below. Don’t forget to share this roundup with fellow busy cooks by pinning it to your Pinterest boards. Happy cooking!