BityGround beef, dry spaghetti and a jar of sauce cooked together in one pot in eight minutes at pressure.
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Canned chickpeas simmered until soft, then blended with tahini, lemon and cold water into a silky dip.
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Seasoned pork shoulder steaks seared and pressure cooked for an hour, then shredded and tossed in barbecue sauce.
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Creamy rolled oats cooked under pressure in two minutes, enough for six make-ahead breakfasts.
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Elbow macaroni cooked in its own starchy water, then stirred with milk and real cheddar.
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Eggs steamed on a trivet above one cup of water, then chilled so the shells slide off.
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Ground beef, kidney beans and toasted spices pressure cooked into a thick chili in twelve minutes.
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Seared bone in thighs layered over seasoned rice and frozen vegetables, cooked in twelve minutes.
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Milk, lemon juice and salt turned into fresh, mild cottage cheese in under half an hour.
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A rich, gelatinous chicken stock from bones and scraps in forty five minutes at pressure.