Curry is comfort food. It warms our souls. It fills our bellies. Despite the abundant comfort, this Instant Pot dish is pretty wholesome.

This Soupy Rice with Chicken and Vegetables from Food & Wine was warm and heartening. The tomato gave it zest. The rice provided substance. The peas added a little sweetness. The olives delivered a surprising, briny pop. And despite being comfort food, the meal was relatively healthy.

We used a trick to give the chicken a crispy, fried-like texture. This sauce tastes bold and spicy. The Instant Pot does yeoman’s work.

Hearing taco salad for dinner, we expected a shell bowl filled with grease and sour cream. But, this taco salad is not that taco salad.

These chicken kebabs with lemon coconut aminos glaze won the night. We served them over wholegrain rice—an ultimate summer meal.

This corn curry chowder in the Instant Pot warmed our insides and cheered our souls. It was hot temperature-wise and carried a spicy kick.

For our Italian macaroni and cheese, we added turkey sausage and bell peppers, used four varieties of cheese, and made it in a Instant Pot.

Paprikash delivers rich, tangy, velvety flavor. Tomato provides acidity. Sour cream makes it smooth. Tender pork gives it the taste of home.

Eggs in Purgatory, or shakshuka, is a staple of Middle Eastern cruise, which is popular in Morocco, Egypt, and Israel. We added turkey sausage.

We made two dips: a spicy spinach dip, which is our go-to, and roasted red pepper and garlic hummus, which is fun because hummus provides a versatile canvas.