Spring is just around the corner, but it sure doesn't feel like it. Snowy days and blustery winds are hallmarks of March weather, and TBH it can get a little grim when you're 100% ready for sunshine and blooming flowers and it's just not quite happening yet. And it doesn't help that you're both getting a little stir crazy (it's hard to imagine that it's just a few short months you'll be drinking rosé al fresco, riding bicycles, and generally living your best life ever). To combat the end-of-winter blues, the best thing to do is stop fighting it—just hunker down, bring out a bottle of wine, a cozy blanket, and your trusty slow cooker.
Like most of the world, we're obsessed with the Instant Pot, which was one of our Registry Awards winners of 2017. This multi-function pot can do it all, from braising meats to making savory stews (and it definitely makes getting dinner faster and easier). It can be a little intimidating at first, but once you get started you'll be hooked. Here, a few of our fave recipes to brighten up a chilly day.
Michelle Tam's site founder of Nom Nom Paleo is a hub for all things paleo, which means lots of amazing Instant Pot recipes (it's soooo easy to prepare flavorful beef, chicken and other meats in the cooker). This Vietnamese-inspired chicken soup is chock-full of healthy veggies and poached chicken in a delicate, fragrant broth. While rice noodles aren't technically paleo, Tam includes them in her diet occasionally—or you can swap them out for zucchini noodles for a totally carb-free dish.
Find the recipe here: Chicken Pho
Life Changing Instant Pot Beef Stew
This beef stew from Pinch of Yum lives up to its name. We can't think of another dish that is so insanely easy to prepare and delivers a super homey (and delicious) vibe on a cold day. Add a crusty baguette and a couple glasses of red wine and you'll forget (or dare we say, be happy) that it's snowy outside.
Find the recipe here: Life Changing Instant Pot Beef Stew
Vegan Quinoa Burrito Bowls
Who says comfort food can't be healthy? These vegan quinoa bowls from Detoxinista are an updated version of traditional Mexican rice and are filled with protein from both quinoa and black beans. To save time and add flavor, this recipe uses a salsa from a jar (we love a dish that uses pantry staples).
Get the recipe here: Vegan Quinoa Burrito Bowls
Coconut Curry Chicken
This super delicious coconut curry chicken is adapted from a recipe from New York Times writer Melissa Clark, who is pretty much responsible for starting the Instant Pot viral craze. This version is adapted for a stovetop pressure cooker in case you haven't gotten your Instant Pot yet (check out Clark's original version online or in her new book, Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot, available at Amazon. Don't be afraid of all the spices in the ingredient list—once you throw it all together, the flavors meld into something truly remarkable.
Find the recipe here: Coconut Curry Chicken
Instant Pot Sticky Korean Chicken
Colorado-based blogger and cookbook author Tieghan Gerard is used to making meals for a crowd (she grew up in a family of nine). Her sticky Korean chicken is the perfect combo of sweet and spicy flavors. Gerard has made her version with a healthier marinade (swapping out sugar for honey and reducing the sweetness) and braising the meat instead of frying.
Find the recipe here: Instant Pot Sticky Korean Chicken
Chocolate Lava Cakes
Yes, you are still in the correct article. You can make dessert in your Instant Pot! These decadent chocolate lava cakes are filled with chocolatey goodness and literally take just minutes to prepare. We kind of love the idea of making these in the summer time too (why heat up the kitchen stove if you don't have to?) and serving them with fresh berries and whipped cream.
Find the recipe here: Chocolate Lava Cakes