INGREDIENT SPOTLIGHT

CAPERS

Capers are one of the test kitchen’s favorite stealthy ingredients. These small buds are both salty and lightly acidic; we love their briny, vegetal flavor and subtle crunch. For everyday cooking, we like the convenience of brined capers and we prefer a small size known as nonpareil. Once opened, a jar of capers can last in the refrigerator for months. Our favorite brand is Reese Non Pareil Capers.

Slow-Cooker Poached Swordfish with Warm Tomato and Olive Relish

Serves 4

Cooking Time: 1 to 2 hours on low

Why This Recipe Works Hearty swordfish steaks are a great option for gentle poaching in the slow cooker because the low heat renders the fish exceptionally tender. To keep the bottom of the fish from overcooking, we propped the steaks up on lemon slices. A summery Mediterranean-style tomato and olive relish dressed up our swordfish and added big flavor. Look for swordfish steaks of similar thickness to ensure that they cook at the same rate. Halibut is a good substitute for swordfish. Check the swordfish’s temperature after 1 hour of cooking and continue to monitor until it registers 140 degrees. You will need a 4- to 7-quart oval slow cooker for this recipe. This recipe will only work in a traditional slow cooker.

1 lemon, sliced ¼ inch thick

2 tablespoons minced fresh parsley, stems reserved

¼ cup dry white wine

4 (6- to 8-ounce) skinless swordfish steaks, 1 to 1½ inches thick

½ teaspoon table salt

¼ teaspoon pepper

1 pound cherry tomatoes, halved

½ cup pitted salt-cured black olives, rinsed and halved

3 garlic cloves, minced

¼ cup extra-virgin olive oil

1. Fold sheet of aluminum foil into 12 by 7-inch sling and press widthwise into slow cooker. Arrange lemon slices in single layer in bottom of prepared slow cooker. Scatter parsley stems over lemon slices. Add wine to slow cooker, then add water until liquid level is even with lemon slices (about ¼ cup). Sprinkle swordfish with salt and pepper and arrange in even layer on top of parsley stems. Cover and cook until swordfish flakes apart when gently prodded with paring knife and registers 140 degrees, 1 to 2 hours on low.

2. Microwave tomatoes, olives, and garlic in bowl until tomatoes begin to break down, about 4 minutes. Stir in oil and minced parsley and season with salt and pepper to taste. Using sling, transfer swordfish to baking sheet. Gently lift and tilt steaks with spatula to remove parsley stems and lemon slices; transfer to serving platter. Discard poaching liquid and remove any white albumin from swordfish. Serve with relish.

MAKING A FOIL SLING

Fold sheet of aluminum foil into 12 by 7-inch rectangle and press it widthwise into slow cooker. Before serving, use edges of sling as handles to lift fish or other delicate items out of slow cooker fully intact.

Slow-Cooker Shrimp with Spiced Quinoa and Corn Salad

Serves 4

Cooking Time: 3 to 4 hours on low or 2 to 3 hours on high

Why This Recipe Works We wanted to make a main course seafood and quinoa salad that was easy to prepare and that was tailored to the slow cooker. To keep the grains separate and fluffy during cooking, we quickly toasted them in the microwave before adding them to the slow cooker. The heat of the slow cooker further toasted the grains, giving a nicely caramelized flavor to the salad. We then added in some shrimp and corn to round out our Southwestern-themed salad. A sprinkling of cotija cheese was a delicious finishing touch. A salsa made with ripe tomatoes, cilantro, and some lime juice perfectly complemented our salad with fresh summery flavor. We like the convenience of prewashed quinoa; rinsing removes the quinoa’s bitter protective coating (called saponin). If you buy unwashed quinoa, rinse it and then spread it out on a clean dish towel to dry for 15 minutes. You will need a 4- to 7-quart oval slow cooker for this recipe. This recipe will only work in a traditional slow cooker.

1 cup prewashed white quinoa, rinsed

2 scallions, white parts minced, green parts cut into ½-inch pieces

2 jalapeño chiles, stemmed, seeded, and minced

5 teaspoons extra-virgin olive oil, divided

1 teaspoon chili powder

1⅓ cups water

¾ teaspoon table salt, divided

1 pound medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed

½ teaspoon pepper, divided

¾ cup fresh or frozen thawed corn

3 tomatoes, cored and chopped

⅓ cup minced fresh cilantro

1 tablespoon lime juice

2 ounces cotija cheese, crumbled (½ cup)

1. Lightly coat slow cooker with vegetable oil spray. Microwave quinoa, scallion whites, jalapeños, 2 teaspoons oil, and chili powder in bowl, stirring occasionally, until vegetables are softened, about 2 minutes; transfer to prepared slow cooker. Stir in water and ½ teaspoon salt. Cover and cook until water is absorbed and quinoa is tender, 3 to 4 hours on low or 2 to 3 hours on high.

2. Sprinkle shrimp with ¼ teaspoon pepper. Fluff quinoa with fork, then nestle shrimp into quinoa and sprinkle with corn. Cover and cook on high until shrimp are opaque throughout, 30 to 40 minutes.

3. Combine tomatoes, cilantro, lime juice, scallion greens, remaining 1 tablespoon oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Sprinkle quinoa and shrimp with cotija and serve, passing salsa separately.

Slow-Cooker Garden Minestrone

Serves 6 to 8

Cooking Time: 8 to 10 hours on high

Why This Recipe Works Creating anything garden-fresh in a slow cooker is a tall order, but our lively minestrone marries a flavorful tomato broth, fresh vegetables, beans, and pasta. After microwaving the aromatics we added broth and tomato sauce along with carrots and dried beans—both of which could sustain a long stay in a slow cooker. Zucchini and chard were added at the end of cooking, and precooked pasta was stirred in last. Serve with crusty bread or Garlic Toasts (this page) to dip into the broth. You will need a 4- to 7-quart slow cooker for this recipe. This recipe will only work in a traditional slow cooker.

1 onion, chopped fine

4 garlic cloves, minced

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided, plus extra for serving

1½ teaspoons minced fresh oregano or ½ teaspoon dried

⅛ teaspoon red pepper flakes

8 cups chicken or vegetable broth

1 (15-ounce) can tomato sauce

1 cup dried great Northern or cannellini beans, picked over and rinsed

2 carrots, peeled and cut into ½-inch pieces

½ cup small pasta, such as ditalini, tubettini, or elbow macaroni

Table salt, for cooking pasta

1 zucchini, quartered lengthwise and sliced ¼ inch thick

8 ounces Swiss chard, stemmed and sliced ½ inch thick

½ cup chopped fresh basil

Grated Parmesan cheese

1. Microwave onion, garlic, 1 tablespoon oil, oregano, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, tomato sauce, beans, and carrots. Cover and cook until beans are tender, 8 to 10 hours on high.

2. Meanwhile, bring 2 quarts water to boil in large saucepan. Add pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Drain pasta, rinse with cold water, then toss with remaining 1 teaspoon oil in bowl; set aside.

3. Stir zucchini and chard into soup, cover, and cook on high until tender, 20 to 30 minutes. Stir in pasta and let sit until heated through, about 5 minutes. Stir in basil and season with salt and pepper to taste. Serve, passing Parmesan and extra oil separately.

Slow-Cooker Black Bean Chili

Serves 6 to 8

Cooking Time: 8 to 10 hours on high

Why This Recipe Works Our rich and hearty vegetarian bean chili is so satisfying and flavorful, no one will miss the meat. Vegetarian versions of black bean chili can be tricky since there are no ham products, like meaty, smoky ham hocks, to build flavor over the long cooking time. To achieve the full flavors we expected from black bean chili, we started by browning a generous amount of aromatics and spices. This additional step was promising, but the chili still seemed pretty lean. Though a bit odd for a chili, a surprise ingredient, mustard seeds, added an appealing pungency and the level of complexity we were looking for. To bulk up the chili, we added red bell peppers, white mushrooms, and canned tomatoes. We added the tomatoes at the end because otherwise their acidity prevented the beans from cooking through fully. Minced cilantro and a spritz of fresh lime provide welcome brightness and are a must. Serve with your favorite chili garnishes. You will need a 4- to 7-quart slow cooker for this recipe. This recipe will only work in a traditional slow cooker.

2 tablespoons vegetable oil

2 onions, chopped fine

2 red bell peppers, stemmed, seeded, and chopped fine

2 jalapeño chiles, stemmed, seeded, and minced

9 garlic cloves, minced

3 tablespoons chili powder

4 teaspoons mustard seeds

1 tablespoon minced canned chipotle chile in adobo sauce

1 tablespoon ground cumin

1 tablespoon dried oregano

2½ cups vegetable or chicken broth, divided, plus extra as needed

2½ cups water

1 pound (2½ cups) dried black beans, picked over and rinsed

10 ounces white mushrooms, trimmed and halved if small or quartered if large

2 bay leaves

1 (28-ounce) can whole peeled tomatoes, drained and cut into ½-inch pieces

2 tablespoons minced fresh cilantro

Lime wedges

1. Heat oil in 12-inch skillet over medium heat until shimmering. Add onions and bell peppers and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in jalapeños, garlic, chili powder, mustard seeds, chipotle, cumin, and oregano and cook until fragrant, about 1 minute. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

2. Stir remaining 1½ cups broth, water, beans, mushrooms, and bay leaves into slow cooker. Cover and cook until beans are tender, 8 to 10 hours on high.

3. Discard bay leaves. Transfer 1 cup cooked beans to bowl and mash with potato masher until mostly smooth. Stir mashed beans and tomatoes into chili and let sit until heated through, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve with lime wedges.

Slow-Cooker Southern Braised Collard Greens with Pork

Serves 4 to 6 MAKE AHEAD

Cooking Time: 9 to 10 hours on low or 6 to 7 hours on high

Why This Recipe Works Slow cooking fresh hearty greens in liquid tempers their assertive bitterness, and using the slow cooker is a very convenient way to make them as a side for a barbecue. Upon testing, we found 4 cups of liquid to be ideal for 2 pounds of greens. This may not sound like a lot, but given the lack of significant evaporation and the slow cooker’s moist environment, that amount went a long way to ensure properly cooked collards without the need for them to be fully submerged. A combination of chicken broth (rather than water) and aromatics (onion and garlic) helped the greens develop great flavor, while a ham hock imparted characteristic smokiness. To round things out, pepper flakes were added for some subtle heat. We brightened up the liquid at the end of cooking with cider vinegar, and the leftover cooking liquid can be sopped up with cornbread or biscuits, or used to cook a second batch of collard greens, as is traditionally done in the South. You will need a 5- to 7-quart slow cooker for this recipe. This recipe will only work in a traditional slow cooker.

1 onion, chopped fine

6 garlic cloves, minced

1 tablespoon vegetable oil

½ teaspoon table salt

½ teaspoon red pepper flakes

2 pounds collard greens, stemmed and cut into 1-inch pieces

4 cups chicken broth

1 (12-ounce) smoked ham hock, rinsed

2 tablespoons cider vinegar, plus extra for seasoning

Hot sauce

1. Lightly coat slow cooker with vegetable oil spray. Microwave onion, garlic, oil, salt, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to prepared slow cooker. Stir in collard greens and broth. Nestle ham hock into slow cooker. Cover and cook until collard greens are tender, 9 to 10 hours on low or 6 to 7 hours on high.

2. Transfer ham hock to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard fat, skin, and bones. Stir ham and vinegar into collard greens. Season with salt, pepper, and extra vinegar to taste. Serve with hot sauce. (Collard greens can be held on warm or low setting for up to 2 hours.)

Farmers’ Market Find Hearty Greens

Several varieties of what we call hearty greens are available during the summer months and are ideal for braising. When harvested young, the “baby” versions of these greens are tender and perfect for eating raw in salads. When shopping, make sure the leaves of the greens are not yellowing, browning, or wilting. If you have a choice, purchase bunches of greens with thinner rather than thicker stems; the leaves will be more tender. To store any hearty green, wrap it in paper towels inside an open plastic produce bag in the refrigerator for several days.

Collard Greens Collard greens have large flat, stiff leaves with firm veins in them. They have a mild flavor and taste a bit like cabbage, which they technically are.

Kale Curly kale (also called green kale) has broad, dark green, frilly leaves. It has an earthy, grassy flavor that takes on nutty notes when cooked. It has double the amount of Vitamin A typically found in other leafy greens. Lacinato kale (also called Tuscan kale, dinosaur kale, or black kale) has long, slender, very dark green leaves. It has a sweet, mineral-y flavor and a tender texture when eaten raw, and it becomes robust and rich when braised.

Mustard Greens “Mustard greens” actually encompasses several varieties. Most commonly you’ll see narrow, bright green, frilly leaves with a leafier, less leathery texture than other hearty greens. Mustard greens can also have a purplish tinge, and the leaves can also be flat. They’re peppery and pleasantly sharp-hot in flavor.

Swiss Chard Swiss chard is like two vegetables in one: the dark green leaves, which can be treated like spinach or any similar hearty green, and the thick white or colored stems, which have a sturdier texture more akin to celery. Fordhook Giant is the classic white-stemmed, white-veined variety with dark green leaves. It is sometimes called “green chard” or “white chard.” Ruby Red, or Rhubarb, chard is the next most common variety, with deep red stems and red veins running through the green leaves. “Rainbow chard” is a type called Bright Lights, featuring pink, yellow, orange, and crimson stems.

Slow-Cooker Summer Barley Salad

Serves 4 to 6

Cooking Time: 3 to 4 hours on low or 2 to 3 hours on high

Why This Recipe Works To showcase the appealingly nutty taste of barley, we kept the flavors simple—just lemon and coriander—and constructed a summery salad that paired the barley with piles of fresh veggies and a yogurt-herb dressing. Using the right liquid-to-barley ratio for the slow cooker was essential for getting perfectly cooked grains. To maintain a bit of the grains’ toothsome structure and ensure even cooking, we briefly toasted the barley in the microwave before adding it to the slow cooker. To make this grain salad a perfect addition to the summer dinner table, we included in-season summer squash and some bright cherry tomatoes. A tangy yogurt dressing loaded with minced fresh chives and some lemon zest rounded out the salad’s flavor profile. Do not substitute hulled, hull-less, quick-cooking, or presteamed barley (read the ingredient list on the package to determine this) in this recipe. You will need a 4- to 7-quart slow cooker for this recipe. This recipe will only work in a traditional slow cooker.

1 cup pearled barley, rinsed

3 tablespoons extra-virgin olive oil, divided

1 teaspoon ground coriander

1 tablespoon grated lemon zest plus 1 tablespoon juice, divided

¾ teaspoon table salt, divided

1 pound yellow summer squash or zucchini

10 ounces cherry tomatoes, halved

½ cup fresh parsley leaves

⅓ cup plain yogurt

2 tablespoons minced fresh chives

1 garlic clove, minced

¼ teaspoon pepper

1. Lightly coat slow cooker with vegetable oil spray. Microwave barley, 1 tablespoon oil, and coriander in bowl, stirring occasionally, until barley is lightly toasted and fragrant, about 3 minutes; transfer to prepared slow cooker. Stir in 2¼ cups water, 2 teaspoons lemon zest, and ½ teaspoon salt. Cover and cook until barley is tender, 3 to 4 hours on low or 2 to 3 hours on high.

2. Drain barley, if needed, and transfer to large serving bowl; let cool slightly. Using vegetable peeler or mandoline, shave squash lengthwise into very thin ribbons. Add squash ribbons, tomatoes, and parsley to bowl with barley and gently toss to combine.

3. Whisk yogurt, chives, garlic, lemon juice, remaining ¼ teaspoon salt, pepper, remaining 2 tablespoons oil, and remaining 1 teaspoon lemon zest together in separate bowl. Add dressing to salad and toss to coat. Season with salt and pepper to taste. Serve.

Slow-Cooker Lentil Salad with Radishes, Cilantro, and Pepitas

Serves 4

Cooking Time: 3 to 4 hours on low or 2 to 3 hours on high

Why This Recipe Works Lentil salad is a hearty vegetarian warm-weather main course option. Ours includes crisp radishes and red bell pepper, fresh cilantro, and roasted pepitas. We discovered that cooking the lentils with plenty of liquid was necessary to ensure even cooking. Adding a little salt and vinegar to the cooking liquid (we preferred water for a pure lentil flavor) gave us lentils that were firm yet creamy. We added aromatics to the water for a flavorful backbone. Once the lentils were cooked and drained, we added our fresh ingredients. In addition to the radishes, a jalapeño and a minced shallot lent some bite and complexity. Queso fresco added the finishing touch. We prefer lentilles du Puy (French green lentils) for this recipe, but it will work with any type of lentil except red or yellow. You will need a 4- to 7-quart slow cooker for this recipe. This recipe will only work in a traditional slow cooker.

1 cup dried lentilles du Puy (French green lentils), picked over and rinsed

3 tablespoons lime juice, divided

3 garlic cloves, minced

1 tablespoon ground cumin

1½ teaspoons dried oregano

1 teaspoon table salt, divided

6 radishes, trimmed, halved, and sliced thin

1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces

¼ cup fresh cilantro leaves

¼ cup extra-virgin olive oil

1 jalapeño chile, stemmed, seeded, and minced

1 shallot, minced

2 tablespoons roasted pepitas

2 ounces queso fresco, crumbled (½ cup)

1. Combine 4 cups water, lentils, 1 tablespoon lime juice, garlic, cumin, oregano, and ¾ teaspoon salt in slow cooker. Cover and cook until lentils are tender, 3 to 4 hours on low or 2 to 3 hours on high.

2. Drain lentils and transfer to large serving bowl; let cool slightly. Add radishes, bell pepper, cilantro, oil, jalapeño, shallot, remaining ¼ teaspoon salt, and remaining 2 tablespoons lime juice; gently toss to combine. Season with salt and pepper to taste. Sprinkle with pepitas and queso fresco. Serve.

Slow-Cooker Refried Beans

Serves 6 MAKE AHEAD

Cooking Time: 8 to 9 hours on high

Why This Recipe Works Homemade refried beans, rich with pork flavor, subtle heat, and warm spices, are welcome at any barbecue. They are worlds apart from the canned stuff, but making them takes time; so we put our slow cooker to work. We started with dried pintos and added them right to the slow cooker—no advance soaking or simmering needed. Chicken broth provided the cooking liquid, and garlic, onion, and cumin offered aromatic and warm spice notes while a poblano chile upped the heat. To deepen the flavor of the aromatics and cumin, we microwaved them with smoky bacon. Once the beans were tender, we discarded the bacon and mashed the beans. Cilantro and lime juice added bright south-of-the-border flavor. You will need a 4- to 7-quart slow cooker for this recipe. This recipe will only work in a traditional slow cooker.

1 onion, chopped fine

1 poblano chile, stemmed, seeded, and minced

2 slices bacon

3 garlic cloves, minced

1 tablespoon ground cumin

1 pound (2½ cups) dried pinto beans, picked over and rinsed

6 cups chicken broth, plus extra as needed

3 tablespoons minced fresh cilantro

1 tablespoon lime juice, plus extra as needed

½ teaspoon table salt

1. Microwave onion, poblano, bacon, garlic, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in beans and broth, cover, and cook until beans are tender, 8 to 9 hours on high.

2. Discard bacon. Drain beans, reserving 1 cup cooking liquid. Return beans and reserved cooking liquid to now-empty slow cooker and mash with potato masher until smooth. Stir in cilantro, lime juice, and salt. Season with salt, pepper, and extra lime juice to taste. Serve. (Beans can be held on warm or low setting for up to 2 hours; adjust consistency with extra hot broth as needed before serving.)

Pressure-Cooker Spanish-Style Chicken and Couscous

Serves 4

Why This Recipe Works Bursting with the aromatic flavors of saffron, chorizo, and garlic, our Spanish-inspired chicken dish is a winning weeknight dinner on a summer night. Instead of rice, we used couscous here, which fit well with the Spanish flavor profile and couldn’t have been simpler to prepare with the chicken: It didn’t require cooking at all, just soaking, which meant we could add it to the pot after pressure cooking and allow it to simply absorb the ultraflavorful cooking liquid. Saffron gave the dish an authentic Spanish feel, and peas and fresh parsley added summery bursts of color and freshness. This recipe will only work in an electric pressure cooker.

4 (12-ounce) bone-in split chicken breasts, trimmed

1¼ teaspoons table salt, divided

¾ teaspoon pepper

1 tablespoon extra-virgin olive oil

1 red bell pepper, stemmed, seeded, and chopped fine

4 ounces Spanish-style chorizo sausage, cut into ¼-inch pieces

4 garlic cloves, minced

⅛ teaspoon saffron threads, crumbled

½ cup chicken broth

1½ cups couscous

1 cup frozen peas, thawed

2 teaspoons lemon juice

3 tablespoons minced fresh parsley

1. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Using highest sauté or browning function, heat oil in pressure cooker for 5 minutes (or until just smoking.) Place half of chicken, skin side down, in pressure cooker and cook until browned, 5 to 7 minutes; transfer to plate. Repeat with remaining chicken; transfer to plate.

2. Add bell pepper, chorizo, and remaining ¼ teaspoon salt to fat left in pressure cooker and cook until bell pepper is softened, 3 to 5 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Nestle chicken, skin side up, into pressure cooker, adding any accumulated juices.

3. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 17 minutes. (If using Instant Pot, decrease cooking time to 9 minutes.) Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

4. Transfer chicken to serving platter and discard skin, if desired. Tent with aluminum foil and let rest while preparing couscous.

5. Stir couscous, peas, and lemon juice into pressure cooker, cover, and let sit until couscous is tender, about 5 minutes. Add parsley and fluff couscous gently with fork to combine. Season with salt and pepper to taste. Serve with chicken.

Pressure-Cooker Teriyaki Chicken Thighs with Carrots and Snow Peas

Serves 4

Why This Recipe Works Carrots and peas often go hand-in-hand, and when they’re summertime fresh we love to showcase this pairing in a main dish. Another classic pairing? Chicken and teriyaki—a sauce we knew would perfectly complement our vegetable duo. For a fuss-free method that delivered a truly great chicken teriyaki, we started with bone-in, skin-on chicken thighs. We seared the chicken to get some browning and get rid of excess fat. Salty soy sauce, enhanced with sugar, ginger, and garlic, not only contributed to the classic teriyaki profile, but also seasoned the chicken as it cooked. We used the chicken’s resting time to thicken the sauce using the sauté function; a mixture of cornstarch and mirin gave the sauce a satiny texture and a bit of acidity and sweetness. Since we were already simmering the sauce, we quickly cooked the carrots and snow peas in the sauce as well for maximum flavor throughout the finished dish. Mirin, a sweet Japanese rice wine, can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. Serve with Everyday White Rice (this page). This recipe will only work in an electric pressure cooker.

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

¾ teaspoon pepper

1 tablespoon vegetable oil

½ cup soy sauce

½ cup sugar

½ teaspoon grated fresh ginger

1 garlic clove, minced

3 tablespoons mirin

2 tablespoons cornstarch

3 carrots, peeled and sliced thin on bias

8 ounces snow peas, strings removed

2 scallions, sliced thin on bias

1. Pat chicken dry with paper towels and sprinkle with pepper. Using highest sauté or browning function, heat oil in pressure cooker for 5 minutes (or until just smoking). Place half of chicken, skin side down, in pressure cooker and cook until browned, 5 to 7 minutes; transfer to plate. Repeat with remaining chicken; transfer to plate. Turn off pressure cooker and discard any fat left in pot.

2. Whisk soy sauce, sugar, ginger, and garlic together in now-empty pressure cooker, scraping up any browned bits. Nestle chicken, skin side up, into pressure cooker, adding any accumulated juices.

3. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 9 minutes. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

4. Transfer chicken to serving platter and discard skin, if desired. Tent with aluminum foil and let rest while cooking vegetables.

5. Whisk mirin and cornstarch in bowl until no lumps remain, then whisk mixture into sauce. Stir in carrots and cook using highest sauté or browning function until crisp-tender, about 5 minutes. Turn off pressure cooker. Stir in snow peas and let sit until heated through and crisp-tender, about 30 seconds. Transfer vegetable-sauce mixture to serving platter with chicken. Sprinkle with scallions and serve.

PREPARING FRESH GINGER

Although we love the floral pungency of fresh ginger, it has a distractingly fibrous texture when minced or coarsely grated. To prevent this, we use a rasp-style grater to grate the ginger to a fine pulp.

1. To quickly peel knob of ginger, hold it firmly against cutting board and use edge of teaspoon to scrape away thin, brown skin.

2. To grate ginger, peel just small section of large piece of ginger, then grate peeled portion using rasp-style grater, using unpeeled ginger as handle to keep your fingers safely away from grater.

Pressure-Cooker Chicken in a Pot with Lemon-Herb Sauce

Serves 4

Why This Recipe Works It might sound odd to cook a whole chicken in the summertime when you want to avoid heat—and your oven. But with a pressure cooker, you can do both, as well as make an easy, herb-filled sauce to elevate chicken from basic to bursting with flavor. We started with a 4-pound chicken, which fit nicely into the narrow pot of a pressure cooker. Since we wanted to focus on achieving succulent meat and not on getting crisp skin, we didn’t bother with the time-consuming step of browning the chicken; sautéing some onion and garlic in the pot gave the chicken and the jus layers of deep flavor. Pressure cooking produced a chicken with perfectly cooked light and dark meat. A couple of tablespoons of flour, added at the start, ensured that our jus was transformed into a velvety smooth sauce after cooking. Butter, lemon juice, and garden-fresh herbs gave our sauce a final boost of rich, bright flavor. This recipe will only work in an electric pressure cooker.

1 tablespoon vegetable oil

1 onion, chopped fine

2 tablespoons all-purpose flour

3 garlic cloves, minced

2 teaspoons minced fresh rosemary

½ cup dry white wine

1 cup chicken broth

1 (4-pound) whole chicken, giblets discarded

1 teaspoon table salt

½ teaspoon pepper

2 tablespoons unsalted butter, cut into 2 pieces and chilled

2 tablespoons lemon juice

¼ cup minced fresh chives, parsley, or tarragon

1. Using highest sauté or browning function, heat oil in pressure cooker until shimmering. Add onion and cook until softened, 3 to 5 minutes. Stir in flour, garlic, and rosemary and cook until fragrant, about 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps, then stir in broth. Sprinkle chicken with salt and pepper and place breast side up into pressure cooker.

2. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 30 minutes. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

3. Transfer chicken to carving board, tent with aluminum foil, and let rest for 5 to 10 minutes. Let cooking liquid settle, then skim excess fat from surface using large spoon. Whisk in butter, lemon juice, and chives. Carve chicken, discarding chicken skin if desired. Serve with sauce.

Pressure-Cooker Braised Pork with Broccoli Rabe and Sage

Serves 4

Why This Recipe Works Using a pressure cooker is a great way to cook pork without turning on the oven, in summer or at any other time of year. This simple braised pork meal is far greater than the sum of its parts: Tender, meaty pork and deliciously bitter broccoli rabe are joined in a silky, aromatic sauce. We started by browning pieces of juicy, richly flavored pork butt, then combined garlic, white wine, and aromatic sage with the fond in the pot (with just a touch of flour to add body) to build the braising liquid. After releasing the pressure, we removed the tender pork. As it rested, we cooked the broccoli rabe in the remaining sauce for just 3 minutes using the sauté function. A half teaspoon of freshly grated orange zest added a burst of brightness. Pork butt roast is often labeled Boston butt in the supermarket. This recipe will only work in an electric pressure cooker.

1½ pounds boneless pork butt roast, trimmed and cut into 2-inch pieces

½ teaspoon table salt

½ teaspoon pepper

1 tablespoon extra-virgin olive oil

2 tablespoons minced fresh sage, divided

5 garlic cloves, peeled and smashed

1 tablespoon all-purpose flour

¼ cup chicken broth

¼ cup dry white wine

1 pound broccoli rabe, trimmed and cut into 1-inch pieces

½ teaspoon grated orange zest

1. Pat pork dry with paper towels and sprinkle with salt and pepper. Using highest sauté or browning function, heat oil in pressure cooker for 5 minutes (or until just smoking). Brown pork on all sides, 6 to 8 minutes; transfer to plate.

2. Add 1 tablespoon sage, garlic, and flour to fat left in pot and cook, using highest sauté or browning function, until fragrant, about 1 minute. Stir in broth and wine, scraping up any browned bits. Return pork to pot along with any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 30 minutes.

3. Turn off pressure cooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer pork to serving platter, tent with aluminum foil, and let rest while preparing broccoli rabe.

4. Whisk sauce until smooth and bring to simmer using highest sauté or browning function. Stir in broccoli rabe and cook, partially covered, until tender and bright green, about 3 minutes. Stir in orange zest and remaining 1 tablespoon sage. Serve pork with broccoli rabe mixture.

TRIMMING BROCCOLI RABE

1. Trim off and discard very thick stalk ends, about 2 inches from bottom of stalks.

2. Cut remaining stems and florets into pieces according to recipe directions.

NOTES FROM THE TEST KITCHEN

OUR FAVORITE PRESSURE COOKER

We recommend the Zavor LUX LCD 8-Quart Multicooker. This model has a clear LCD interface that is easy to use and always tells you exactly what it is doing. A sensor alerts you when the lid isn’t properly sealed.

Pressure-Cooker North Carolina–Style Pulled Pork

Serves 8

Why This Recipe Works Pulled pork consists of succulent, smoky meat napped in a tangy vinegar-y sauce; it’s a barbecue staple. Traditional recipes can require a full day of closely monitoring a grill but we streamlined this labor-intensive dish without losing out on any of the flavor. We started with a traditional pork butt roast and let the moist heat of the pressure cooker effortlessly tenderize this tough cut. The only thing the multicooker couldn’t do was give the meat smoky flavor, but this was an easy fix: We added liquid smoke to the braising liquid—no grill required. We infused the pork with classic barbecue flavors by rubbing it with a sweet and spicy dry rub made with brown sugar, paprika, chili powder, and cumin. We also used our simple sauce as our braising liquid, which helped to deepen the flavor of the sauce. Once the pork was cooked, we removed it from the pot to shred it and reduced the sauce to a thick consistency. Don’t shred the meat too fine in step 3; it will break up more as the meat is combined with the sauce. Pork butt roast is often labeled Boston butt in the supermarket. This recipe will only work in an electric pressure cooker.

3 tablespoons packed brown sugar, plus extra as needed

2 tablespoons paprika

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon table salt

½ teaspoon pepper

1 (4-pound) boneless pork butt roast, trimmed and quartered

¾ cup plus 1 tablespoon cider vinegar, divided, plus extra for seasoning

½ cup water

½ cup ketchup

½ teaspoon liquid smoke

8 hamburger buns

1. Combine sugar, paprika, chili powder, cumin, salt, and pepper in bowl, then rub mixture evenly over pork. Combine ¾ cup vinegar, water, ketchup, and liquid smoke in pressure cooker, then nestle pork into pot.

2. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 45 minutes. Turn off pressure cooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

3. Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces, discarding any excess fat.

4. Let braising liquid settle, then skim excess fat from surface using large spoon. Using highest sauté or browning function, cook liquid until reduced to about 2 cups, 15 to 20 minutes. Stir in remaining 1 tablespoon vinegar and season with salt, pepper, extra sugar, and extra vinegar to taste. Stir 1 cup sauce into shredded pork, then add extra sauce to taste. Serve shredded pork on buns, passing remaining sauce separately.

Pressure-Cooker Lamb Meatballs with Couscous, Pickled Onions, and Tahini

Serves 4

Why This Recipe Works We took advantage of the convenience of deeply flavored jarred roasted red peppers and chose a Mediterranean backdrop for a dish starring lamb meatballs, knowing that lamb’s robust, almost grassy notes would make a perfect companion to this combination of flavors. Tahini, a potent paste made from toasted sesame seeds, is a regular in Mediterranean dishes, so to play off our chosen flavor profile, we created a savory tahini sauce and made it do double duty by mixing it with bread crumbs as a riff on a panade (typically made from bread pieces soaked and mashed in milk or yogurt and then mixed into meatballs to keep them moist). We also spooned some of the sauce over the finished meatballs, which we nestled on a bed of warmly spiced couscous mixed with our roasted red peppers and some pickled onions. The meatballs cooked in just 1 minute under pressure, and as they rested separately, we simply stirred the couscous into the remaining liquid and allowed it to cook in the residual heat and absorb the bold and delicious flavors. This recipe will only work in an electric pressure cooker.

½ cup Tahini Sauce (this page), divided

3 tablespoons panko bread crumbs

1 pound ground lamb

¼ cup chopped fresh mint, divided

1 teaspoon ground cinnamon, divided

1 teaspoon ground cumin, divided

½ teaspoon table salt, divided

1 tablespoon extra-virgin olive oil

1 onion, chopped fine

⅛ teaspoon cayenne pepper

1 cup chicken broth

1 cup couscous

½ cup jarred roasted red peppers, rinsed, patted dry, and chopped

1 teaspoon grated lemon zest plus 1 tablespoon juice

⅓ cup Quick Pickled Red Onions (this page)

1. Using fork, mash ¼ cup tahini sauce and panko together in bowl to form paste. Add ground lamb, 2 tablespoons mint, ½ teaspoon cinnamon, ½ teaspoon cumin, and ¼ teaspoon salt and knead with hands until thoroughly combined. Pinch off and roll mixture into twelve 1½-inch meatballs.

2. Using highest sauté or browning function, heat oil in pressure cooker until shimmering. Add onion and remaining ¼ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in remaining ½ teaspoon cinnamon, remaining ½ teaspoon cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Add meatballs to pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.

3. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using slotted spoon, transfer meatballs to plate, tent with aluminum foil, and let rest while finishing couscous.

4. Using highest sauté or browning function, bring liquid in pot to simmer. Stir in couscous, red peppers, and lemon zest and juice. Turn off pressure cooker, cover, and let sit for 10 minutes. Fluff couscous gently with fork and transfer to serving platter. Arrange meatballs on top and drizzle with remaining ¼ cup tahini sauce. Sprinkle with pickled onions and remaining 2 tablespoons mint. Serve.

Pressure-Cooker Braised Striped Bass with Zucchini and Tomatoes

Serves 4

Why This Recipe Works We thought the winning combination of zucchini and tomatoes would make the perfect companion to meaty fish for a satisfying light meal. For this dish, we chose canned whole tomatoes to pair with our zucchini instead of fresh since we knew they’d hold up better during cooking, and we could also make use of the tomatoes’ concentrated juice in our stewing liquid. For the fish, we chose flaky-yet-meaty striped bass, which held its pleasant texture during cooking in the pressure cooker. Olives added briny depth to the finished dish, and shredded mint brought brightness and fresh herbal notes. Halibut and swordfish are good substitutes for the striped bass here. To prevent the striped bass from overcooking, be sure to turn off the pressure cooker as soon as it reaches pressure. The striped bass should register about 130 degrees after cooking; if it doesn’t, partially cover the pot with the lid and continue to cook using the highest sauté or browning function until the desired temperature is achieved. This recipe will only work in an electric pressure cooker.

2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

3 zucchini (8 ounces each), halved lengthwise and sliced ¼ inch thick

1 onion, chopped

¾ teaspoon table salt, divided

3 garlic cloves, minced

1 teaspoon minced fresh oregano or ¼ teaspoon dried

¼ teaspoon red pepper flakes

1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, halved

1½ pounds skinless striped bass, 1½ inches thick, cut into 2-inch pieces

¼ teaspoon pepper

2 tablespoons chopped pitted kalamata olives

2 tablespoons shredded fresh mint

1. Using highest sauté or browning function, heat 1 tablespoon oil in pressure cooker for 5 minutes (or until just smoking). Add zucchini and cook until tender, about 5 minutes; transfer to bowl and set aside.

2. Add remaining 1 tablespoon oil, onion, and ¼ teaspoon salt to now-empty pot and cook, using highest sauté or browning function, until onion is softened, about 5 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice.

3. Sprinkle bass with remaining ½ teaspoon salt and pepper. Nestle bass into tomato mixture and spoon some of cooking liquid on top of pieces. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off pressure cooker and quick-release pressure. (If using Instant Pot, immediately turn off pot once pressure has been reached and quick-release pressure.) Carefully remove lid, allowing steam to escape away from you.

4. Transfer bass to plate, tent with aluminum foil, and let rest while finishing vegetables. Stir zucchini into pot and let sit until heated through, about 5 minutes. Stir in olives and season with salt and pepper to taste. Serve bass with vegetables, sprinkling individual portions with mint and drizzling with extra oil.

Tahini Sauce

Makes about 1 cup

Our favorite brand of tahini is Ziyad.

½ cup tahini

½ cup water

¼ cup lemon juice (2 lemons)

2 garlic cloves, minced

Whisk tahini, water, lemon juice, and garlic in bowl until smooth (mixture will appear broken at first). Season with salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow flavors to meld. (Sauce can be refrigerated for up to 4 days; bring to room temperature before serving.)

Farmers’ Market Find Summer Squash

In the height of summer, zucchini and yellow summer squash are beyond plentiful. The little green and yellow squashes (and some not so little) are piled high at seemingly every farmstand, farmers’ market, and supermarket. These squashes are very easy to grow, thriving in many different climates and soil conditions. Despite their name, these squashes are actually more closely related to cucumbers and watermelon than to winter squash. Choose zucchini and other summer squashes that are firm and without soft spots. The skins should be free of blemishes and have a vibrant green or yellow color. Zucchini and yellow squash are fairly perishable; store them in the refrigerator in a partially sealed zipper-lock bag for up to five days.

Summer Squash Summer squash encompasses several varieties of yellow squash, as well as zucchini, all of which share similar characteristics and flavor. Yellow squash has a fat bottom and a tapered neck, unlike zucchini, which is more uniform along its length. Yellow squashes can either be straight or have a curved neck (these are called crooknecks). There is also a yellow variety of zucchini, with a golden skin.

Pattypan Squash Pattypan squash is small, squat, and round and shares many of the same qualities as its ubiquitous relatives: It’s crisp and bright when raw and silky and buttery when cooked. It is most tender when young and becomes especially sweet and flavorful when roasted (this page).

Squash Blossoms Most commonly from the zucchini plant, squash blossoms are easily treated like a full-fledged vegetable. These ephemeral treats have been described as having a flavor like “squash perfume.” Zucchini blossoms are available at farmers’ markets starting in June and remain through the summer. They are often stuffed with cheese and flash-fried but they also make a wonderful topping for a white pizza or a filling ingredient for frittatas. In Mexico, they are used in quesadillas. Or simply eat them raw, tossed into a green salad.

Pressure-Cooker Poached Salmon with Cucumber and Tomato Salad

Serves 4 FAST

Why This Recipe Works Salmon is a crowd-pleasing fish choice and we found that the pressure cooker makes the process of cooking it foolproof: The consistent moisture level and temperature, as well as the precise timing, safeguards against overcooking, producing evenly cooked salmon each and every time. Cooking the salmon on a foil sling made it easy to transfer in and out of the pressure cooker, and propping the fish up on lemon slices insulated it from the direct heat while imparting the fish with bright citrus flavor. This method produced great salmon in under an hour and guaranteed that it was cooked perfectly. To build a rounded summery dinner around our perfectly cooked fish, we made a fresh and light salad with fresh cucumber, tomatoes, and herbs, and added in some kalamata olives for a briny touch. This recipe will only work in an electric pressure cooker.

1 lemon, sliced ¼ inch thick, plus 1 teaspoon grated lemon zest and 2 tablespoons juice

¼ cup fresh parsley leaves, stems reserved

1 tablespoon chopped fresh dill, stems reserved

1 (1½-pound) skinless center-cut salmon fillet, 1 to 1½ inches thick, sliced crosswise into 4 equal pieces

½ teaspoon table salt

¼ teaspoon pepper

3 tablespoons extra-virgin olive oil

1 shallot, minced

2 tablespoons capers, rinsed and minced

1 English cucumber, halved lengthwise and sliced thin

8 ounces cherry tomatoes, halved

¾ cup pitted kalamata olives, halved

1. Fold sheet of aluminum foil into 12 by 7-inch sling. Press sling into pressure cooker, allowing narrow edges to rest along sides of insert. Arrange lemon slices in single layer on prepared sling, then scatter parsley and dill stems over top. Add water until liquid level is even with lemon slices (about ½ cup). Sprinkle flesh side of salmon with salt and pepper and arrange skinned side down in even layer on top of herb stems.

2. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 5 minutes. (If using Instant Pot, reduce cooking time to 3 minutes.) Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

3. Meanwhile, whisk oil, shallot, capers, lemon zest and juice, and chopped dill together in large bowl. Add cucumber, tomatoes, olives, and parsley leaves and gently toss to combine. Season with salt and pepper to taste.

4. Using sling, transfer salmon to baking sheet; discard poaching liquid. Gently lift and tilt fillets with spatula to remove herb stems and lemon slices and remove any white albumin. Transfer salmon to individual plates and serve with salad.

Pressure-Cooker Shrimp with Tomatoes and Warm Spices

Serves 4

Why This Recipe Works Succulent shrimp poached in roasty tomatoes and bell pepper perfumed by the warm spice blend ras el hanout is our idea of elevated comfort food, and countertop cooking makes this meal a breeze to prepare. Cooked under pressure, the vegetables in this dish softened and their flavor intensified. The shrimp gently cooked in the residual heat of the cooked tomato mixture. Olives provided pops of briny saltiness, and scallions and a drizzle of extra-virgin olive oil provided a fresh, rich finish. Do not substitute larger shrimp here; they will not cook through in time. Serve over Everyday White Rice (this page) or Couscous (this page). You can find ras el hanout in the spice aisle of most well-stocked supermarkets. This recipe will only work in an electric pressure cooker.

1 pound large shrimp (26 to 30 per pound), peeled and deveined

2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

5 garlic cloves, minced, divided

1 teaspoon grated lemon zest

½ teaspoon table salt, divided

⅛ teaspoon pepper

1 red or green bell pepper, stemmed, seeded, and chopped

1 small onion, chopped

1 tablespoon ras el hanout

½ teaspoon ground ginger

1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped

¼ cup pitted brine-cured green or black olives, chopped

2 tablespoons coarsely chopped fresh parsley

2 scallions, sliced thin on bias

1. Toss shrimp with 1 tablespoon oil, 1 teaspoon garlic, lemon zest, ¼ teaspoon salt, and pepper; refrigerate until ready to use.

2. Using highest sauté or browning function, heat remaining 1 tablespoon oil in pressure cooker until shimmering. Add pepper, onion, and remaining ¼ teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in remaining garlic, ras el hanout, and ginger and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice.

3. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

4. Stir shrimp into tomato mixture, cover, and let sit until opaque throughout, 5 to 7 minutes. Stir in olives and parsley and season with salt and pepper to taste. Sprinkle individual portions with scallions and drizzle with extra oil before serving.

Pressure-Cooker Mussels with White Wine and Garlic

Serves 4 to 6 FAST

Why This Recipe Works Paired with some crusty bread and a simple salad, mussels are a summertime favorite for a light seafood meal. But getting them perfectly cooked can be tricky, with most stovetop recipes inevitably turning out some overcooked and some undercooked mussels. We made cooking mussels absolutely foolproof by using our pressure cooker, which evenly surrounded the mussels with steam and resulted in a pot full of tender, plump mussels every time. We needed to cook the mussels for just 1 minute. To infuse the mussels with lots of flavor, we sautéed garlic, thyme, and red pepper flakes in butter, and used wine as the cooking liquid. We finished the mussels with some minced fresh parsley. You can substitute 3 pounds of littleneck clams for the mussels; increase the cooking time to 2 minutes. Discard any raw mussels with an unpleasant odor or with a cracked or broken shell or a shell that won’t close. Serve with Garlic Toasts or crusty bread. This recipe will only work in an electric pressure cooker.

4 tablespoons unsalted butter

4 garlic cloves, sliced thin

4 sprigs fresh thyme

¼ teaspoon table salt

Pinch red pepper flakes

2 bay leaves

3 pounds mussels, scrubbed and debearded

½ cup dry white wine

2 tablespoons minced fresh parsley

1. Using highest sauté or browning function, melt butter in pressure cooker. Add garlic, thyme sprigs, salt, pepper flakes, and bay leaves and cook until fragrant, about 30 seconds. Stir in mussels and wine.

2. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

3. Discard thyme sprigs, bay leaves, and any mussels that have not opened. Stir in parsley and transfer to large serving bowl. Serve.

DEBEARDING MUSSELS

When you buy mussels, you might notice that some of the mussels have a weedy piece (known as a beard) protruding from their shells. Though the beard is harmless, it does look unattractive in dishes, so you should remove it. Because it’s fairly small, it can be difficult to tug out of place. To remove it easily, use this technique:

Trap beard between side of a small knife and your thumb and pull to remove it. Make sure to throw away mussels with cracked shells. If any mussels are open, tap them. If they do not close up again, toss them out.

Garlic Toasts

Makes 8 slices

Be sure to use a high-quality crusty bread, such as a baguette; do not use sliced sandwich bread.

8 (1-inch-thick) slices rustic bread

1 large garlic clove, peeled

3 tablespoons extra-virgin olive oil

Adjust oven rack 6 inches from broiler element and heat broiler. Spread bread evenly in rimmed baking sheet and broil, flipping as needed, until well toasted on both sides, about 4 minutes. Briefly rub 1 side of each toast with garlic, drizzle with oil, and season with salt and pepper to taste. Serve.

Pressure-Cooker Beet and Watercress Salad with Orange and Dill

Serves 4 FAST

Why This Recipe Works Beets are a beloved late summer vegetable, but cooking them can be messy and time-consuming. We used the pressure cooker to make beets simpler to prepare so they could star in a satisfying beet salad. The salad had a medley of contrasting flavors and textures and enough heft to make a light weeknight dinner. After cooking the beets under pressure with caraway seeds and water (no peeling required), we stirred the intensely flavored cooking liquid into some creamy Greek yogurt, turning it a spectacular pink, perfect as a base to some lightly dressed, peppery watercress. Some orange zest brightened up the beets, and we arranged them on top of the greens. A sprinkling of dill brought out the anise notes of the caraway seeds, and hazelnuts and coarse sea salt added rich crunchiness. To make this a heartier meal, add Easy-Peel Hard-Cooked Eggs (this page) and serve with crusty bread. This recipe will only work in an electric pressure cooker.

2 pounds beets, scrubbed, trimmed, and cut into ¾-inch pieces

½ cup water

1 teaspoon caraway seeds

½ teaspoon table salt

1 cup plain Greek yogurt

1 small garlic clove, minced to paste

5 ounces (5 cups) watercress, torn into bite-size pieces

1 tablespoon extra-virgin olive oil, divided, plus extra for drizzling

1 tablespoon white wine vinegar, divided

1 teaspoon grated orange zest plus 2 tablespoons juice

¼ cup hazelnuts, toasted, skinned, and chopped

¼ cup coarsely chopped fresh dill

Coarse sea salt

1. Combine beets, water, caraway seeds, and table salt in pressure cooker. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 8 minutes. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

2. Using slotted spoon, transfer beets to plate; set aside to cool slightly. Combine yogurt, garlic, and 3 tablespoons beet cooking liquid in bowl; discard remaining cooking liquid. In separate large bowl, toss watercress with 2 teaspoons oil and 1 teaspoon vinegar. Season with salt and pepper to taste.

3. Spread yogurt mixture over surface of serving platter. Arrange watercress on top of yogurt mixture, leaving 1-inch border of yogurt mixture. Add beets to now-empty large bowl and toss with orange zest and juice, remaining 2 teaspoons vinegar, and remaining 1 teaspoon oil. Season with salt and pepper to taste. Arrange beets on top of watercress mixture. Drizzle with extra oil and sprinkle with dill, hazelnuts, and sea salt to taste. Serve.

Pressure-Cooker Green Beans with Tomatoes and Basil

Serves 4

Why This Recipe Works Unlike crisp-tender green beans that have been steamed or sautéed, braised green beans boast a uniquely soft texture without being mushy. Unfortunately, achieving this can require 2 hours of simmering. To get ultratender braised green beans in a fraction of the time, we used the quick cooking, even heat of a pressure cooker. For a more substantial meal, we added chunks of Yukon Gold potatoes, which turned tender in the same amount of time as the beans. Canned tomatoes supplied sweetness, while their juice along with a little water provided just enough braising liquid for the beans. Shaved Parmesan, a final drizzle of fruity extra-virgin olive oil, and toasted pine nuts added richness and textural contrast. To make this a heartier meal, add Easy-Peel Hard-Cooked Eggs (this page) and serve with crusty bread. This recipe will only work in an electric pressure cooker.

2 tablespoons extra-virgin olive oil, plus extra for drizzling

1 onion, chopped fine

2 tablespoons minced fresh oregano or 2 teaspoons dried

2 tablespoons tomato paste

4 garlic cloves, minced

1 (14.5-ounce) can whole peeled tomatoes, drained with juice reserved, chopped

½ cup water

1½ pounds green beans, trimmed and cut into 2-inch lengths

1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces

1 teaspoon table salt

¼ teaspoon pepper

3 tablespoons chopped fresh basil or parsley

2 tablespoons toasted pine nuts

Shaved Parmesan cheese

1. Using highest sauté function, heat oil in pressure cooker until shimmering. Add onion and cook until softened, about 5 minutes. Stir in oregano, tomato paste, and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice, water, salt, and pepper, then stir in green beans and potatoes. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 5 minutes.

2. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Season with salt and pepper to taste. Sprinkle individual portions with basil, pine nuts, and Parmesan and drizzle with extra oil. Serve.

Pressure-Cooker Rustic Garlic Toasts with Stewed Tomatoes, Shaved Fennel, and Burrata

Serves 4

Why This Recipe Works Burrata is a decadent version of mozzarella in which the supple cheese is bound around a filling of cream and soft curds. It is commonly served with tomatoes, whose natural acidity tempers the richness of the cheese. Here, we also like to add fresh fennel, and some toasty bread for a light vegetarian meal. Cooking whole peeled tomatoes in the pressure cooker turned them tender, and their freshness almost intensified under pressure. We spooned them over Garlic Toasts (this page), and added a salad of arugula and shaved fennel. We drizzled the burrata with a sweet-sour balsamic glaze. To crush fennel seeds, place them on a cutting board and rock the bottom edge of a skillet over them until they crack. To make a balsamic glaze, simmer ¼ cup balsamic vinegar and 2 tablespoons brown sugar in a small saucepan set over medium heat until slightly thickened, about 3 minutes. This recipe will only work in an electric pressure cooker.

2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

5 garlic cloves, sliced thin

1½ teaspoons fennel seeds, lightly cracked

1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, halved

⅛ teaspoon table salt

8 ounces burrata cheese, room temperature

1 fennel bulb, 1 tablespoon fronds chopped, stalks discarded, bulb halved, cored, and sliced thin

4 ounces (4 cups) baby arugula

1 recipe Garlic Toasts (this page)

Balsamic glaze

1. Using highest sauté function, cook 1 tablespoon oil, garlic, and fennel seeds in pressure cooker until fragrant and garlic is light-golden brown, about 3 minutes. Stir in tomatoes and reserved juice and salt. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes.

2. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Continue to cook tomatoes using highest sauté function until sauce is slightly thickened, about 5 minutes.

3. Place burrata on plate and cut into 1-inch pieces, collecting creamy liquid. Toss fennel and arugula with remaining 1 tablespoon oil in large bowl. Season with salt and pepper to taste. Arrange toasts on individual serving plates and top with tomatoes, fennel-arugula salad, and burrata and any accumulated liquid. Drizzle with glaze and extra oil. Serve.

Pressure-Cooker Ratatouille

Serves 4

Why This Recipe Works Classic ratatouille, a summery Provençal vegetable dish, is chock-full of our favorite seasonal produce. The downside is that most of these vegetables have high water contents, making it too easy to end up with soggy ratatouille. We wanted a streamlined recipe with great flavor and texture that we could prep and walk away from using our pressure cooker. Sautéing the peppers released some of their moisture and concentrated their flavor. Garlic, pepper flakes, and herbes de Provence added spice and characteristic backbone. The best part? We found that pretreating the eggplant wasn’t necessary—cutting it small helped shorten the cook time as well as ensuring it would break down and help create a thicker sauce. Canned whole tomatoes and zucchini rounded out the vegetable medley. A splash of vinegar helped wake up the flavors of the sweet vegetables, and bright pesto gave it a fresh, rich finish, with plenty of flavor. Serve with Couscous, Everyday White Rice (this page), grains, or crusty bread. This recipe will only work in an electric pressure cooker.

2 tablespoons extra-virgin olive oil

2 red or yellow bell peppers, stemmed, seeded, and cut into 1-inch pieces

1 onion, chopped fine

1 teaspoon table salt

4 garlic cloves, minced

1 teaspoon herbes de Provence

¼ teaspoon red pepper flakes

1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped

1 pound eggplant, cut into ½-inch pieces

1 pound zucchini, quartered lengthwise and sliced 1 inch thick

1 tablespoon sherry vinegar

¼ cup basil pesto, plus extra for serving

1. Using highest sauté or browning function, heat oil in pressure cooker until shimmering. Add peppers, onion, and salt and cook until softened, about 5 minutes. Stir in garlic, herbes de Provence, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice, eggplant, and zucchini. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.

2. Turn off pressure cooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using highest sauté or browning function, continue to cook vegetable mixture until zucchini is tender and sauce has thickened slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper to taste. Dollop individual portions with pesto and serve, passing extra pesto separately.