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Crustless quiches are super simple to make in the pressure cooker and are ready in less than 45 minutes. The best part is that you can eat this for brunch, lunc...
Chocolate Nutella lava cakes and all their melty, chocolatey goodness are a snap to make in your pressure cooker. Simply pour the batter into ramekins or mason ...
Take your whipped cream to the next level by sweetening with maple syrup instead of sugar. Your dessert will thank you! All you need is 3 simple ingredients: he...
Mediterranean chicken bowls are quick, easy, and super-tasty when you make them in your pressure cooker! Use this recipe to get familiar with pot-in-pot cooking...
These canapes are easy to make and easy to eat! Bring these open-face sandwich bites to parties for a tasty appetizer that will make you the hit of the party. U...
You have seen the Cake button on your pressure cooker and probably wondered how it would work out. Well, try this recipe and find out! Moist, thick, and delicio...
We had you at "Brie salad," didn't we? It's easy to love a salad that's got gooey cheese, crisp apple, toasty pecans, and sweet-tart cranberries. This dish is l...
Quiche is always a hit for brunch, but can be time-consuming due to having to prepare, roll out and pre-bake the crust. Luckily, this crustless version is just ...
Make these sweet ripe figs stuffed with herbed, creamy goat cheese and prosciutto for a delicious warm-weather appetizer. They're a perfectly balanced combinati...
What if you took a delicious thing (avocado toast) and made it even better? You're good with that, right? OK, thought so. We present to you the best avocado toa...
At last, we have a healthy banana bread recipe that doesn't feel like giving up. This simple version features whole-wheat flour, reduced sugar, and healthy fats...
Craving cheesecake, but don't have much time? These adorable parfaits are a single portion of the creamy dessert and take just 15 minutes to prepare. Plus, they...
Classic Quiche Lorraine is named after a popular dish from the Lorraine region in France. It was originally an open pie with eggs, cream, and lardons. Today it ...
