Instant Pot – The Good Plate

Bulgur Pilaf in an Instant: 1-Minute Instant Pot Recipe

What’s on Your Plate

Toast fine bulgur in butter with dried minced onion and bell pepper, add boiling hot water with chicken base, switch to Keep Warm for thirty minutes. No pressure cooking, no Burn notice. Done.

Naturally Colored Easter Eggs Instant Pot

What’s on Your Plate

These naturally colored Easter eggs are made with onion skins and cranberry black tea for beautiful marbled shells. Wrapping the eggs in cheesecloth holds the onion skins in place, while the Instant Pot cooks them perfectly in just a few minutes. A light coating of neutral oil brings out the color and shine. Once admired, the eggs are perfect for deviled eggs, egg salad, or sandwiches.

Creamy Country French Onion Soup

What’s on Your Plate

This soup shines in two situations. It is an excellent way to start a heavy or holiday meal because it warms the appetite without weighing it down, thanks to its broth base and lack of melted cheese. It is also exactly the kind of soup you want tucked into the freezer for nights when you want something warm and comforting without committing to a full cooking session. Reheat the base, stir, toast some bread, and your meal is served.

Wild Rice Pilaf – 3 Secrets to Perfect Instant Pot Pilaf

What’s on Your Plate

Pilaf made by toasting wild rice, orzo, and converted rice in butter before cooking in broth in the Instant Pot for a perfectly fluffy texture.
Use converted rice so the grains stay separate and firm under pressure.
Chicken base creates rich broth without leaving a forgotten carton to become a science experiment.
Fine herbs add a fresh, delicate flavor that complements the nuttiness of the wild rice.

Enchilada Meatball Casserole – 3 Bold Layers in One

Enchilada Meatball Casserole is all the good things you love about an enchilada dinner – all in one dish. It’s cheesy, with flavorful rice, creamy beans, gluten-free corn tortillas, and those spicy enchilada meatballs.

Eech – The Bulgar Salad That Belongs at Your Next BBQ

When the weather heats up and grills get fired, side dishes often fall into a rut—potato salad, pasta salad, maybe some coleslaw. But let me introduce you to something better: Eech (also spelled itch), a traditional Armenian salad made with fine bulgur wheat, simmered in a savory tomato-onion base, and brightened with lemon and fresh herbs.