Presenting the Winners from Our Modern Pressure Cooker Contest

From the Recipe Creator: With fresh basil and lemon wedges as garnish, this shrimp and rice dish is your one-pot stop for deliciousness. —Joyce Conway, Westerville, Ohio

From the Recipe Creator: I adapted my favorite cheesecake recipe to work in the Instant Pot. The texture was so incredible, I may never bake it in the oven again! Be sure to use MINI chocolate chips. If you use regular size chips, they will sink to the bottom. —Michele Kusma, Columbus, OH

From the Recipe Creator: Thanks to your pressure cooker, you don’t need a 13×9-in. pan to make a delicious casserole anymore. And a few flavorful add-ins make it so you don’t need a long ingredient list either. —Brenna Norby, Grand Forks, North Dakota

From the Recipe Creator: When I picked up a bottle of Bloody Mary mix, the clerk said she sometimes uses it to marinate a roast. I gave that a try and then decided to add more of the flavors that others love in a Bloody Mary. —Renee Page, Rochelle, Illinois

From the Recipe Creator: This is a special recipe my whole family likes. Every time they visit and I make ham balls, they’re all smiles. When I take this to potluck meals, I’m always asked to share the recipe. It’s very appropriate for my region, too, since Iowa farmers raise prize-winning pigs and cattle. —Helen Koehler, Liscomb, Iowa

From the Recipe Creator: This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time. If preferred, raisins can be substituted for the dried cranberries. —Gretchen Monahan, Palmyra, PA

From the Recipe Creator: I love the flavors of Cuban food. Lots of citrus, garlic, cilantro and spices; I could eat it every day. I found I could create that slow-cooked flavor using my Instant Pot and my family is now eating Cuban food a lot more. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: This pressure-cooked French toast almost looks like a cake—it’ll get the oohs and aahs of one, too, and without much work. The special yet simple breakfast is sure to coax your crew out of their beds. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: Imagine this: You’re sitting on the beach, sun shining, waves crashing and a mojito in your hand when the most wonderful aroma wafts over to you. It’s a citrusy, spicy and mouthwatering pork roast more flavorful than anything you’ve ever had. Cooking and eating this should remind you of the best parts of island life. It’s OK to use fresh-squeezed orange juice, lime juice, or a combination of both instead of grapefruit juice, but please, don’t ever make this with bottled juice. —Cristina Carrera, Kenosha, Wisconsin

From the Recipe Creator: Being from New England originally, I always appreciated a good rich clam chowder, but living in the Southwest for the past 35 years I have learned to appreciate the Sonoran flavors. This recipe blends a comfort-food memory with my current home flavor profiles. —James Scott, Phoenix, Arizona

From the Recipe Creator: I love food with lots of flavor and a Mexican twist, but am too lazy to stand over a pot of risotto. My Ninja Foodi gave me the opportunity to marry my love of Mexican and creamy risotto—no muss, no fuss. —Sharon Marx, Grand Blanc, Michigan

From the Recipe Creator: Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won’t want to miss. My pressure cooker does the hard stuff, but I still get the props. —Debbie Glasscock, Conway, Arkansas