DESSERT

Long grain white rice cooked at a one to one ratio for four minutes, then fluffed into separate grains.

Ground beef, dry spaghetti and a jar of sauce cooked together in one pot in eight minutes at pressure.

Canned chickpeas simmered until soft, then blended with tahini, lemon and cold water into a silky dip.

Seasoned pork shoulder steaks seared and pressure cooked for an hour, then shredded and tossed in barbecue sauce.

Creamy rolled oats cooked under pressure in two minutes, enough for six make-ahead breakfasts.

Elbow macaroni cooked in its own starchy water, then stirred with milk and real cheddar.

Eggs steamed on a trivet above one cup of water, then chilled so the shells slide off.

Ground beef, kidney beans and toasted spices pressure cooked into a thick chili in twelve minutes.

Seared bone in thighs layered over seasoned rice and frozen vegetables, cooked in twelve minutes.

Milk, lemon juice and salt turned into fresh, mild cottage cheese in under half an hour.