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Yummly_Tender, flavorful turkey breast, made in under 45 minutes cook time from start to finish!_ If you’ve spent any time perusing the Internet for recipes in the last year or so, chances are you’ve come across the Instant Pot. As one of the newest trends in home appliances, the Instant Pot is marketed as being a multi-use pressure cooker capable of cooking a variety of foods with cooking times two to six times faster than traditional methods. It’s safe, energy-efficient, and versatile, and in recent years has been finding its way into the shopping carts of home cooks and professional chefs alike. _The Instant Pot: What can't it do?_ A quick browse on Pinterest shows that the Instant Pot is the Renaissance Man of small kitchen appliances. Users have been testing the limits of its capabilities, making everything from whole chickens, to mac n’ cheese, to corn on the cob, to cheesecake in record time with this do-all electric pressure cooker. The Instant Pot is exactly the kind of timesaving, multi-purpose appliance that home cooks of fifty years ago would have imagined having in the future, which is fitting, considering it looks like a small spaceship landed on your counter. _Start simple_ Depending on what model of Instant Pot you own, it may have up to ten different functions available, including "slow cooker" and even "yogurt." This turkey breast recipe uses only one, the standard “pressure cook” setting for high-pressure cooking, making it an easy and approachable recipe perfect for new Instant Pot users, or for anyone who is looking for a low-maintenance weeknight meal. The only hands-on preparation involved is seasoning the turkey breast halves, which takes approximately two minutes. The Instant Pot does the remainder of the work, and a savory and moist turkey main dish is on the table less than forty minutes later. _What is the best kind of turkey breast to buy?_ This recipe calls specifically for bone-in, skin-on turkey breasts, which are both more flavorful and economical than boneless turkey breasts sold as skinless cutlets. As the turkey cooks, the fat from the skin renders into the bottom of the Instant Pot, just like with roasted turkey in the oven. If time allows, these drippings can be used to make a quick gravy on the stove top. The Instant Pot even has a “keep warm” function that will keep the turkey breasts from going cold while you whip up the gravy, ensuring everything is served together at the perfect temperature. If you’re in a rush or just don’t feel like standing over a stove, rest assured these pressure-cooker turkey breasts are delicious just as they are! Whether you make this recipe for a weeknight main course with mashed potatoes, as part of your Sunday meal prep, or even a traditional American Christmas or Thanksgiving dinner, cranberry sauce and all, we promise these near-effortless Instant Pot Turkey Breasts will be a hit at the table! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara-Mellas).Food.comDeep-frying a turkey is not as hard as it sounds and it yields an exquisitely moist and crispy bird much quicker then roasting. Use a deep fryer that is made for a turkey that comes with a thermostat and a metal basket for lowering and removing the turkey. Heating the oil can take up to an hour, so plan accordingly. A 12-pound turkey cooks in just 36 minutes (3 minutes per pound). Recipe by Allison Vines-Rushing and Slade Rushing from Rushing Home for Thanksgiving. 36 hours for brining. WINE: A medium-light Gewürztraminer is ideally suited to the spicy brine and the deep fried turkey. Try a Lynskeys Gewürztraminer Marlborough Wairau Peaks Vineyard 2002 or the German, Machmer Bechtheimer Stein Gewürztraminer Spätlese 2003.Food52I don't grill. Ever. So this is a great way to crank some heat and fake it like you're a grilling goddess. The balsamic is key. It glazes and colors the romaine. But wear an apron because the balsamic spatters quite a bit. There is no olive oil in this recipe so the egg yolk plays a lot of roles: it helps emulsify the dressing, it adds fat and flavor. I coddle the egg (cooked gently in boiling water for 2 minutes) to thicken it and warm it up. The yolk and most of the white won't be cooked. So make sure your egg is fresh and from a farm you trust. If you're in a rush, you can just use a raw egg. Serve this as a side salad, or turn it into a meal by adding avocado dressed with lime, pickled chiles, roasted carrots, or flank steak. Or all of the above!Pillsbury.comDid you know just how easy it is to make your own honey-glazed ham? Don’t rush to the store and fight the crowds, make your own easy honey ham with just a few simple ingredients. With our fool-proof recipe, and just 10 minutes of prep, you can have the most delicious, juicy ham for a spectacular Sunday dinner or showstopper on your holiday! Enjoy all the oohs and aahhs you’ll get from the enticing aroma it creates in your kitchen while baking as well as the incredible flavor when you sit down to this delectable ham. It’s the tastiest main dish for any holiday spread…and can we talk about the delicious leftovers? You can use them to make even more meals like soups, casseroles, appetizers, and ham sandwiches from the irresistible leftover ham. It’s a cook once, eat twice kind of recipe! Even the bone won’t go to waste. <br>We’ll show you how to glaze like a pro, infusing the ham with that delicious glaze and even step-by-step how to slice a bone-in ham, so you don’t miss a morsel.</br>Food52It may not sound like the most intuititive dish but this homely recipe originating from Emilia-Romagna is one that should be part of your repertoire. It's not an elegant, dinner-party dish, but it is a comforting, homely dish, perfect for a family dinner or a night in – and the leftovers are even better. It is a dish that should be rushed; give it time but also don't let it out of your sight – milk has a tendency to reach a point where it evaporates quite quickly. Much like buttermilk chicken or yogurt marinades, cooking meat in milk gives you wonderfully tender results. The lactic acid present in milk tenderises the meat, making it juicy, sweet and also being a good vehicle to carry other flavours. As the milk comfortingly bubbles away for hours, it begins to curdle, turning into a ricotta-like mass, becoming nutty and flavoursome after all the mingling with the onion, garlic and prosciutto. All the classics of Italian cuisine include this dish and there are different ways to make this, with slightly different results. Pellegrino Artusi instructs to cook the milk until it boils away completely. Elizabeth David has the milk reduced until there is just “a small cupful of all the delicious little bits of bacon and onion.” David nominates coriander seed, majoram, basil or fennel, ground, as a rub to spice up the pork. Others may use bay leaf, sage or rosemary. A peeled zest of lemon rind commonly appears. Artusi doesn't even mention any herbs but keeps his simple: pork and milk accompanied by bread, grilled over a fire, to soak up the saucy bits. Marcella Hazan's Bologna style maiale al latte is as simple as Artusi's – no herbs, no garlic. As essential as you can get. She adds the milk bit by bit, allowing it to cook down each time to a nutty, caramel colour before adding more. A must for cooking this dish is a heavy-bottomed cast iron pan or casserole pot for nicely even, slow cooking. Avoid nonstick pans. You just won't get the goodness that comes from the onion and ham browning on the bottom of the pan. Traditional recipes use loin but shoulder – a relatively cheap cut – will result in a much more tender meat with this style of cooking. This recipe is largely influenced by Elizabeth David's recipe from Italian Food (1954).Taste of HomeThis recipe features the flavors of your favorite pie but only takes a few minutes to make—and there’s no cooking or baking required. Perfect for when you’re rushing to get kids on the bus! —Elizabeth Dumont, Boulder, ColoradoEpicuriousThis easy Epicurious-exclusive recipe is from Chef Dave Northrup of [Rush Street](http://www.rushstreetculvercity.com/) in Los Angeles. It's perfect for any Super Bowl or tailgating party. Just pick up an already cooked chicken at the store, shred it, add some fillings, roll up the tortillas, and pan-fry them.Food52I love food inspiration, as it often leads to something delicious. Inspired by EmilyC’s winning Crispy Cream-Braised Potatoes and Fennel, last Tuesday night I made a one-pot dinner of braised pork chops, fennel and new potatoes. Seasoned with cinnamon, whole allspice, ginger, garlic and cooked in sparkling apple cider, I added a little cream at the end for a satisfying meal, redolent with flavors of the season (well, at least where most of you are, since it is still hot and summery here in Hawaii). The next day, when this contest was announced, I knew I had to translate my one pot meal into a stuffed pork roast. I knew I wanted to brine the pork in a cider mixture, and adapted Judy Rodger’s basic pork brine from her Zuni Café cookbook to start. My first stuffing attempt involved quinoa, fennel, calvados and dried apricots; while tasty, I wanted something that would stay put in the loin when sliced and did not want to add egg to the stuffing mix. Back to the drawing board. Then, thanks to a brilliant suggestion from hardlikearmour, I decided to try adding squash to the fennel and from there the addition of curry and pistachios seemed appropriate, to contrast and mingle with the autumnal flavors of apple and spice in the pork. While I usually shy away from recipes with an inordinate number of steps, I hope you do not let that deter you from this recipe. As long as you plan, the work takes care of itself, with the brining and drying of the roast. The stuffing comes together quickly, and slicing the pork loin open is easier that you might think (this was my first experience); just make sure you are not rushed as you cut (not that you should ever be rushed with a sharp knife!). The addition of braised or sauteed greens would round out the meal nicely.Food52For many vegetarians like myself, the slow-cooker has been something of a revelation. This vegetarian lasagne is, I think, the perfect demonstration of why slow-cookers are so great for vegetarian cooking. This lasagne is crammed with lentils and vegetables and will make you forget that you aren’t eating meat. This is a dish that, while relatively simple, is bursting with flavour. This is perfect as a meal for friends and family, or as some hearty and healthy comfort food for yourself. Why This Recipe? The preparation here is nice and straightforward, the key is to make sure that you cut your vegetables very finely, if you don’t then they won’t cook the way that they’re supposed to. Another thing I love about this recipe is that there is no need for any pre-cooking. If you are in a rush, you can prepare both the tomato lentil sauce and the vegetable layer beforehand. This recipe has proven to be popular with friends of mine who are flexitarians. If you are wondering ‘what is flexitarianism?’ then see the linked page for more information. This recipe reliably produces a delicious vegetarian lasagne, one that I am proud to serve at every opportunity.
