Type what you have

Ingredients

• ✓ baby potato
• coconut milk
• salt
• ginger
• garlic powder
• curry powder
• chicken bouillon
• water
• habanero pepper
• tomato
• green chile
• tomato
• chickpea
• carrot
• chicken thigh
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add onion to the hot oil and saute until translucent, about 5 minutes. Add chicken and cook until browned, 3 to 5 minutes. Cancel Saute function.
2. 2 Add potatoes, carrots, chickpeas, both cans of diced tomatoes, water, bouillon cubes, curry powder, garlic powder, ginger, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in coconut milk.

By Andrea Schumacher

Ingredients

• ✓ baby potato
• olive oil
• garlic
• thyme
• rosemary
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
3. 3 Roast in the preheated oven until tender, 30 to 35 minutes.

By jcromwell

Ingredients

• ✓ baby potato
• parsley
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Place a steamer insert into a saucepan and add enough water to reach the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until fork tender, about 10 minutes.
2. 2 Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
3. 3 Heat oil in a large skillet over medium-high heat. Add potatoes to hot oil and cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.

By Bren

Ingredients

• ✓ baby potato
• bacon
• salt
• black pepper
• rosemary
• rice vinegar
• rosemary

Instructions

1. 1 Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
2. 2 Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
3. 3 Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
4. 4 Transfer potatoes to a serving dish and top with a rosemary sprig.

By John Mitzewich

Ingredients

• ✓ baby potato
• pork tenderloin
• sauerkraut
• water
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place whole pork tenderloin into a slow cooker. Arrange potatoes around pork; pour sauerkraut and juice over pork and potatoes. Add 1 cup water, butter cubes, salt, and black pepper.
3. 3 Cook on Low until pork is tender, 8 to 10 hours. Add more water after 8 hours if mixture seems dry.

By Amian

Ingredients

• ✓ baby potato
• olive oil
• venison roast
• water
• beef stew seasoning mix
• baby carrot
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and let heat for 1 minute. Sear venison roast in hot oil for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Sauté mode.
2. 2 Place water in a small bowl and add stew seasoning. Whisk until seasoning is dissolved. Pour mixture over roast.
3. 3 Close and lock the lid. Select High pressure according to manufacturer's instructions. Set the timer for 120 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot. Spoon sauce over them to coat.
5. 5 Close and lock the lid again. Select High pressure according to manufacturer's instructions. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ baby potato
• harissa sauce
• chicken thigh
• carrot
• cauliflower
• olive oil
• kosher salt
• black pepper
• parsley
• garlic
• orange zest

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch baking pan with foil.
2. 2 Spoon 1 teaspoon harissa sauce under the skin of each chicken thigh, then transfer to the prepared pan. Spread carrots, cauliflower, and potatoes around chicken; drizzle evenly with oil, then sprinkle with salt and pepper.
3. 3 Roast in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes, stirring the vegetables halfway through. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
4. 4 Stir together parsley, garlic, and orange zest in a small bowl.
5. 5 To serve, toss vegetables with remaining 2 teaspoons harissa sauce and sprinkle with parsley mixture.

By Juliana Hale

Ingredients

• ✓ baby potato
• cooking spray
• panko bread crumb
• parmesan cheese
• chicken thigh
• butter
• dijon mustard
• green bean
• thyme
• salt
• pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
2. 2 Mix bread crumbs and Parmesan cheese in a small bowl. Set aside.
3. 3 Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
4. 4 Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the bread crumb mixture onto the top of the chicken thighs.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By fabeveryday

Ingredients

• ✓ baby potato
• beef chuck roast
• sea salt
• black pepper
• olive oil
• carrot
• pico de gallo
• green chile
• jalapeno pepper
• taco seasoning mix
• garlic pepper seasoning
• hot sauce
• chili powder

Instructions

1. 1 Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium heat. Add roast and cook until browned, 3 to 5 minutes per side. Transfer to the slow cooker; set on Low.
2. 2 Arrange potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast. Sprinkle in taco seasoning, garlic pepper, hot sauce, and chili powder. Cover and cook until roast is fall-apart tender, about 5 hours.

By Charlize Jamieson

Ingredients

• ✓ baby potato
• all-purpose flour
• flank steak
• oil
• carrot
• onion
• celery
• garlic
• beef broth
• tomato
• lentil
• rosemary
• salt
• black pepper

Instructions

1. 1 Pour flour into a shallow bowl; dredge steak cubes in flour, shaking off excess. Heat oil in a large skillet over high heat; add steak cubes and sear on all sides until browned, 3 to 5 minutes. Transfer steak cubes to a plate; set aside.
2. 2 Add carrots, onion, celery, and garlic to the same skillet; cook until softened, about 5 minutes. Add more oil if necessary.
3. 3 Add beef broth, tomatoes with juice, lentils, rosemary, and browned steak cubes; stir to combine. Reduce heat, cover skillet halfway with a lid; simmer for 40 minutes.
4. 4 Add potatoes; simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and black pepper.

By Allrecipes Member

Ingredients

• ✓ baby potato
• chicken thigh
• oregano
• garlic powder
• salt
• black pepper
• grapeseed oil
• garlic
• white wine
• chicken broth
• butter
• all-purpose flour
• whipping cream
• lemon
• pea

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and black pepper.
3. 3 Heat a large, heavy skillet over medium-high heat; add grapeseed oil. Add chicken to the skillet; brown, 5 to 7 minutes. Transfer to a plate.
4. 4 Sprinkle potatoes with remaining ½ teaspoon each oregano and garlic powder. Add potatoes to the skillet; cook, stirring occasionally, until all sides are browned, 6 to 8 minutes. Transfer chicken and potatoes to a large roasting pan.
5. 5 Add garlic to the skillet; cook until golden brown, 1 to 2 minutes. Pour in 1 cup white wine; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Stir in 1 cup chicken broth; cook until sauce reduced, 7 to 10 minutes; pour over chicken and potatoes.
6. 6 Cook in the preheated oven for 1 hour.
7. 7 During the last 25 minutes of cooking, melt butter in a saucepan over medium-low heat; add flour and stir to create a roux. Stir in remaining ½ cup wine, ½ cup chicken broth, and heavy cream until sauce is incorporated and slightly thickened, 7 to 10 minutes; stir in lemon juice. Set aside.
8. 8 Meanwhile, stir peas into the roasting pan; continue cooking until peas are heated through and chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C). Pour wine sauce over chicken; serve.

By thedailygourmet

Ingredients

• ✓ baby potato
• lamb stew meat
• all-purpose flour
• vegetable oil
• onion
• beef broth
• mustard
• thyme
• rosemary
• salt
• black pepper
• carrot
• pea
• water
• cornstarch

Instructions

1. 1 Combine lamb and flour in a bowl; toss to coat.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
3. 3 Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
6. 6 Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
7. 7 If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.

By MJVUKOTICH

Ingredients

• ✓ baby potato
• cooking spray
• butter
• egg
• yellow bell pepper
• tomato
• spinach
• ham
• onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
2. 2 Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.
3. 3 Bake in the preheated oven for 5 minutes.
4. 4 Mix together eggs, bell pepper, tomato, spinach, ham, and onion in a large bowl. Ladle egg mixture over warm potatoes. Top each muffin cup with a mozzarella cube.
5. 5 Continue baking until eggs are set, about 20 minutes.

By VB Leghorn