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This is banana bread like you’ve never seen it. Fantastically fluffy with a boost from Platinum® Yeast from Red Star®, this lofty loaf bread receives a hearty addition of whole wheat flour and a touch of sweetness from mashed banana, both of which are complemented by a warm cinnamon-sugar swirl. LEGGI TUTTO
Rice in the pressure cooker? Yes, it works! This is the most reliable, foolproof way to make fluffy rice that we know.
Ever since I got my Instant Pot a few years ago, I’ve stopped making rice any other way! It’s such a simple, basic method, and you never have to worry about it getting gummy or a pot boiling over on the stove.
Every time I make rice, I achieve the same results: separate grains, with a pleasing, chewy texture. Pressure cooking does give rice a slightly different texture than stovetop cooking, and I have actually grown to prefer it prepared this way. Give it a try and see what you think!
VIDEO! How to Make Rice in the Instant Pot
How Much Water for Instant Pot Rice
You can cook any kind of rice in your pressure cooker, long or short grain, brown or white. (It even makes a killer risotto.) No matter what kind of rice I’m cooking, I use the same 1:1 ratio of rice to water or broth.
This is probably less water than you’re used to using for cooking stovetop rice, and that’s because there’s very little evaporation when you’re using the pressure cooker. This ratio produces fairly firm, separate grains—you can add a little more water, maybe about 1/4 cup extra, if you like softer rice.
Best Cooking Time for Instant Pot Rice
The amount of water (or other liquid—you can also use stock) will remain the same. Different kinds of rice, however, take different amounts of time to cook under pressure. Wild rice and brown rice will require more time than white rice, for instance. Any variety can be cooked at either high or low pressure; it comes out a little fluffier at low pressure, and a little chewier at high pressure.
Although you can cook any variety of rice on the automatic “rice” setting, brown rice works better on either a manual setting, or a setting that’s specifically designed for whole grains, such as the “Multigrain” setting on the Instant Pot.
Here are my preferred cooking times for rice in the pressure cooker:
Brown rice: 20 minutes on high pressure for firm rice, or 22 minutes for softer grains
White rice: 15 minutes on low pressure for firm rice, or 17 minutes for softer grains
Want Fluffy Rice? Rinse Well
I don’t always remember or have time to do this step, but it helps when I do: Rinse the rice in a wire mesh colander under cold water for 30 seconds or so, or until the water runs mostly clear.
Rinsing makes the rice fluffy, and seems to make more of a difference with white rice varieties verses brown; the latter is protected by its hull and doesn’t tend to have a lot of extra starch clinging to the outside of the grains.
Just add water. Or Broth. Or Garlic. Or Butter.
Just like on the stove, you can cook rice in the pressure cooker with broth or water, use as much salt as you like, and add extra seasonings, a pat of butter, or a little olive oil for extra flavor.
What I Do: I sometimes sauté a little garlic in olive oil before adding my rice and broth, which turns a basic pot of grains into a flavorful side dish! You can also use seasonings such as turmeric and coriander for some Indian-inspired basmati rice, or chili powder for rice to tuck into burritos.
Use a Natural Pressure Release
No matter what kind of rice you’re cooking, it’s a good idea to let the pressure release naturally for 10 minutes before opening the pot. This allows the moisture to distribute evenly throughout the grains, and helps it unstick from the bottom of the pot, too.
You *can* open the pot with a quick pressure release if you like, but it really does benefit from a little resting time!
Minimum (and Maximum) Amounts of Rice
One last rule of thumb to keep in mind is that you’ll need to cook at least 1 1/2 cups of rice in a 6-quart pressure cooker to get nice, even results. This is because the bottom of the pot isn’t perfectly flat, but slightly concave. If you use less rice, the grains in the middle of the pot will not cook as evenly, since they won’t be submerged in the water as much as the rice on the sides of the pot.
On the flip side, don’t overfill your pressure cooker with too much rice, either! It should be half full or less when you’re cooking any grains, beans, pastas, or other foods that can tend to foam up. I find that I get the best results when I cook between 1 1/2 and 3 cups of rice at a time.
TIP! By the way, you can always make extra rice and freeze the extra. Here’s how to do that.
Those are my best tips for cooking rice! Of course, you can also just follow the basic recipe below. Either way, enjoy!
More Instant Pot Pantry Staples
Updated December 31, 2020 : We added a video to help you make the best Instant Pot rice ever! Enjoy! LEGGI TUTTO
Wondering how long to cook rice, quinoa, farro, and a host of other grains in the Instant Pot? This temperature chart provides all the info you need!
Photography Credit: Coco Morante
Are you a convert to cooking rice in your Instant Pot? If so, you should know that there’s a whole world of other grains you can pressure cook, too!
From amaranth to wheat berries, here are the cooking times and tips to know.
How to Cook Grains in the Instant Pot
Cooking all manner of grains in the Instant Pot is as easy as adding the grains and water to the pot, closing the lid, then selecting the time at high pressure based on the chart you’ll find at the end of this post.
Once the cooking program ends, let the grains rest for 10 minutes then release the pressure, open the pot, fluff with a fork, and enjoy!
The ratios of grain-to-water listed in the chart will work for any volume of grains you want to prepare – just multiply or divide as necessary.
Here are a few rules of thumb to keep in mind:
Use the pot-in-pot method for smaller batches: Most Instant Pots have a convex surface at the bottom of the pot, so the grains in the middle may not stay submerged in enough water if you cook less than 1 1/2 cups (raw) grain at a time. When I’m cooking a small batch of grains, I use the pot-in-pot method for the best results. Pour one cup of water into a 6-quart Instant Pot (or 1 1/2 cups if you have the 8-quart size), place the wire metal steam rack inside the pot, then put your grains and the called-for cooking water amount in any steel bowl that fits inside the pot. The 1 1/2 quart bowls from Vollrath are my favorites – either their heavy duty or thinner bowls will work well.
When cooking grains, never fill the pot more than halfway. That way you’ll allow for enough room for the grains to expand as they cook.
Rinse less starchy/sticky grains first. Use a fine mesh colander so the grains don’t fall through and let cool water run through the grains until the water runs clear, giving them a couple shakes as you go.
For more flavor, add salt or a flavored cooking liquid such as stock or broth. I use about 1/4 teaspoon of salt per cup of grains if I’m cooking them with just water, and I don’t add extra salt if I’m using stock or broth. A little olive oil or a pat of butter is a nice addition, too.
Always give your grains a 10-minute timed pressure release before opening the pot. This ensures that they will be tender and evenly cooked
Instant Pot Cooking Time Chart for Grains
All grains should be cooked at high pressure.
Grain
Water-to-raw grain ratio
Cooking time (in minutes)
Cooked yield (cups)
Amaranth
1:2
5
2.5
Barley, hulled
1:3
25
3
Barley, pearl
1:2
20
3
Basmati, brown
1: 1 1/4
20
3
Basmati, white
1:1 1/4
1:1 1/4
3
Brown rice
1: 1 1/4
20
3
Buckwheat groats
1: 1 3/4
4
4
Bulgur wheat
1: 1 1/2
10
3
Couscous, Israeli
1:2
5
3
Farro
1:2
25
3
Fonio
1:2
3
3
Jasmine rice
1: 1 1/4
8
3
Kamut
1:2
25
3
Millet
1: 1 2/3
10
4
Oats, old-fashioned
1: 1 2/3
6
2
Quinoa
1: 1 1/4
8
3
Sorghum
1:2
30
3
Spelt
1:2
25
3
Steel cut oats
1:3
10
3.5
Teff
1:2
3
2.5
Wheat berries
1:2
25
3
White rice
1: 1 1/4
8
3
Wild rice
1:1 1/3
25
3
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO
Kitchen ToolsOne Simply Terrific Thing
An offset spatula is a must-have tool for every home baker who wants to easily and expertly spread frosting on cakes and cupcakes. And it has other uses, too!
Photography Credit: Irvin Lin
At first glance, it seems like the common butter knife does almost everything an offset spatula does. But when it comes to frosting cakes and cupcakes or spreading batter in a pan, once you have an offset spatula you’ll never reach for that butter knife again!
Avid Baker? Then You Should Have an Offset Spatula
I’ve had various offset spatulas for years, but ever since I started to bake seriously Ateco’s 4 1/2 inch offset spatula ($6 from Amazon) is the one I reach for more than all the others in my drawer. It’s big enough to pick up a workable amount of frosting or move a sizeable amount of batter around, but not so big that it’s unwieldy to use.
This offset spatula is the ideal tool for frosting layer cakes and cupcakes.
The sharp metal edge neatly scrapes and smooths out thin layers of frosting, while the angled offset design makes frosting the sides of a cake much easier than if you were awkwardly trying to handle and angle a straight butter knife.
The flexible metal has a bit of bounce and give, which naturally creates frosting swoops and swirls.
The offset nature means you don’t have to contort your hand when trying to spread cake or brownie batter around a deep pan.
I’ve even reached for this spatula when I want a thin utensil to slide between brownies or cake and the sides of the pan. It’s especially adept at sliding around the sides of a curved cheesecake pan, and because it’s so thin and flexible, it’s less likely to gouge the sides of the cheesecake.
So yes, there’s a butter knife sitting in your kitchen drawer, but once you have an offset spatula, expect to only use that butter knife for its intended purpose: to spread butter on toast.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO
Need chicken fast? The pressure cooker is the way to go! This method is fast, simple, and foolproof. Keep the seasoning simple or mix it up depending on how you’re serving the chicken. Continue reading “How to Cook Chicken in the Instant Pot” » LEGGI TUTTO
This meat and cheese-stuffed stromboli will feed a crowd! Homemade stromboli with ham, salami, provolone, and mozzarella rolled up in pizza dough. Easy to make, easy to share.
Photography Credit: Sheryl Julian
You have to love a recipe that looks like you worked hard when actually you didn’t do much at all. This homemade stromboli fits that bill.
Stromboli, a cousin of the calzone, fits into that category, and when you’re finished, you can feed the neighborhood.
What is Stromboli?
Stromboli is a long roll of meat and cheese wrapped in pizza dough, which is then cut into individual slices for serving.
It’s an Italian-American invention from the 1950s, apparently named for the film “Stromboli,” which was on the silver screen at the time. There is also a real place called Stromboli; it’s a volcanic island off the north coast of Sicily.
How to Make Stromboli
Begin with dough from your favorite local pizzeria or supermarket — or make your own! Roll it out and add layers of salami, ham, mozzarella, and provolone. I like to temper all this richness with a sprinkle of capers and a few peppadews (which are tangy and slightly spicy pickled red peppers that you can find at most grocery store salad bars, or buy in jars).
I usually roll out the dough on floured parchment paper, which I then use to help roll the dough and all the layers of meat and cheese into a log. Then I pick up the parchment on both sides — like a sling — and set it on the baking sheet.
Bake the stromboli until golden, cut into colorful slices, and serve warm.
From the editors of Simply Recipes
What to Serve with Stromboli
Serve your stromoboli with tomato sauce for dipping. You can also go wild with alfredo sauce or even ranch dressing (don’t knock it until you try it!).
To make this a meal, serve your stromboli with a Caesar Salad or a simple soup, like tomato soup or Italian Egg Drop Soup.
Can You Make Stromboli Ahead of Time?
Yes, indeed! Prepare and roll your stromboli, transfer it to a baking dish, and cover loosely with plastic wrap. Refrigerate overnight, and when ready to bake, let it warm slightly on the counter while the oven preheats.
Swaps & Substitutions
The sky is the limit when it comes to other fillings for your stromboli. Here are a few suggestions!
Vegetarian: Fill your stromboli with mushrooms, bell peppers, olives, or any combination of favorite veggies.
Swap the meats: Use pepperoni, deli ham, Canadian bacon, cooked sausage, or even shredded chicken or beef.
Swap the cheeses: Try fontina, provolone, asiago, gruyere, Swiss, or any other cheese that suits your fancy!
More Easy Recipes with Pizza Dough
Updated December 29, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.
Easy Stuffed Stromboli Recipe
Look for the ingredients for this stromboli recipe at your grocery store’s deli counter and salad bar.
Peppadew peppers can also often be purchased in jars, sometimes under the name “sweet piquante peppers.” Substitute roasted red peppers if you can’t find peppadews.
Ingredients
1 pound prepared pizza dough (homemade or store-bought)
All-purpose flour, for sprinkling
16 thin-cut slices Genoa salami (1/3 pound)
8 thick-cut slices capicola ham (1/3 pound)
16 slices provolone (1/4 pound)
1 1/2 cups shredded mozzarella
1 cup peppadews, or roasted red peppers, drained
1 tablespoon drained capers
1 large egg, lightly beaten
2 tablespoons grated Parmesan, for sprinkling
Method
1 Heat the oven to 400°F. Place an oven rack in the lower third of the oven.
2 Roll out the dough: Lay a 16-inch sheet of parchment paper on the counter and dust it with flour. Roll the dough on the floured parchment paper to a 14-by-11-inch rectangle.
3 Add the filling: Layer the salami on the dough to within 1/2-inch of the edges, and overlap the slices so that no dough shows beneath the salami. Add provolone, followed by the ham, mozzarella, and then the peppadews. Finally, sprinkle with capers.
4 Roll up the dough: Brush the edges of the dough with egg. Using the parchment to help you, lift up one long end and start rolling. Continue rolling until the seam on the log is on the bottom. Pinch the ends so they don’t open and tuck the dough under the roll.
5 Transfer to the baking sheet: Using the parchment paper as a sling, transfer the log on the paper to the baking sheet. Brush all over with egg and sprinkle with Parmesan. Use a paring knife to cut diagonal slits at 1-inch intervals all along the top.
6 Bake the stromboli: Bake the stromboli for 15 minutes. Turn the oven down to 375°F and continue baking for 25 minutes, or until the log is golden and the cheese is oozing at the slits.
7 Cool and serve: Cool on the pan for about 10 minutes. Cut into slices along the slits. Serve immediately while hot; stromboli is also delicious at room temperature.
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This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Sheryl Julian
Sheryl Julian is an award-winning writer, editor, and food stylist. She is the former food editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her food sections won Best Newspaper Food Coverage from the Association of Food Journalists in 2015.
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Whether cooking for comfort or putting dinner on the table, these are some of the recipes the Simply Recipes team turned to again and again throughout 2020. Continue reading “Our Favorite Recipes From 2020” » LEGGI TUTTO
This is truly the best chicken tortilla soup! This classic Mexican soup is made a tomato based soup topped with crispy fried tortillas soup, avocado, Jack cheese, cilantro, and lime.
Photography Credit: Sally Vargas
Tortilla soup encompasses all the things I love best in Mexican cooking.
Do you like salsa? Avocado? Cilantro? Fresh hot tortilla chips? Tortilla soup is like a soup version of my favorite enchilada, with chicken, and tortilla chips. And avocado.
Video! How to Make Chicken Tortilla Soup
Don’t Skip Frying the Tortillas
The essential step that distinguishes tortilla soup from other Mexican soups is that you fry strips of corn tortillas in oil first, and then use the tortilla cooking oil to build the soup.
Tortillas chips aren’t merely a garnish for this soup. By using the tortilla frying oil as a base for the soup you infuse the whole soup with the warm flavor of toasted corn tortillas!
Best Tortillas for Chicken Tortilla Soup
The best tortillas to use for tortilla soup are stale yellow corn tortillas. Yellow corn tortillas are sturdier than white corn tortillas and have a richer flavor when cooked. Homemade is best, of course, but store-bought tortillas will also work for this recipe.
The tortillas should be a little stale, or dry; they’ll fry up more easily that way. My guess is that tortilla soup was first invented as a way to use leftover tortillas.
Since I don’t usually have dry tortillas sitting around, I put my fresh-from-the-fridge corn tortillas in a 200°F oven for 10 to 15 minutes. That’s just enough heat to dry them sufficiently so they fry easily.
More Mexican soups to try
From the editors of Simply Recipes
Time-Saving Short Cut for Chicken Tortilla Soup
If you don’t have leftover chicken already in the fridge for this recipe, pick up a rotisserie chicken on your way home from work. (Save the bones to make homemade chicken stock!)
You can also quickly poach a few chicken breasts or thighs for this recipe.
How to Store Chicken Tortilla Soup
Store the fried tortilla chips separately in an airtight container at room temperature. The soup itself can be kept refrigerated for up to five days, or frozen for up to three months.
More Great Mexican Soups & Stews
Updated December 27, 2020 : We added a video showing you how to make chicken tortilla soup. No changes to the original recipe. Enjoy!
Chicken Tortilla Soup Recipe
This recipe is easily doubled.
This recipe is adapted from one we found years ago on the website of Muir Glen, makers of organic canned tomatoes. Muir Glen makes a particularly good “fire-roasted” canned tomato, which is well suited to Mexican dishes.
Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup corn oil, peanut oil, or extra virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles – 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) crushed tomatoes (preferably fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe avocado
1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
Chopped fresh cilantro
1 lime, cut into wedges
Method
1 Fry the tortilla strips: If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10 to 15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them.
Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.
Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
2 Sauté the vegetables: Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more.
3 Simmer the soup: Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.
4 Serve with tortilla strips and garnishes: To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of the tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
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Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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