5 Meals to Make in Your Instant Pot This Week

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New episode callouts go out every Friday! For new themes and how to submit, check out my community page here: https://www.youtube.com/@BerylShereshewsky/community

Thank you to Lisa, Yasmeen, Hesara, Alice, and Frida for sharing your dishes with us!

The artist behind me is Mystic Multiples, check out their work on my website here: https://www.beryl.nyc/index.php/mystic-multiples/

Buy whole moong beans online: https://a.co/d/ghQNtkT

When I made Taiwanese-style mayo in my Mayo episode: https://youtu.be/b0AveBv0kz8?t=1380

The artichoke heart dish from my Pea episode I mentioned: https://youtu.be/A15GFP9VIj8?t=1145

My Fried Chicken episode, YUM: https://youtu.be/QuNVK9i19us

RECIPES:
Fasoulia Nashfe: https://www.beryl.nyc/index.php/2025/07/02/fasoulia-nashfe/
Fish Rice: https://www.beryl.nyc/index.php/2025/07/02/fish-rice/
Ata Kanda: https://www.beryl.nyc/index.php/2025/07/02/ata-kanda/
Artichauts avec Mayonnaise au Citron: https://www.beryl.nyc/index.php/2025/07/02/artichauts-avec-mayonnaise-au-citron/
Fried Chicken Rice: https://www.beryl.nyc/index.php/2025/07/02/fried-chicken-rice/

CHAPTERS:
00:00 Intro
00:18 Making Palestinian Fasoulia Nashfe (White Bean & Lamb Stew)
04:49 Trying Fasoulia Nashfe
06:34 Making USA Fish Rice
08:38 Trying Fish Rice
09:45 Making Sri Lankan Ata Kanda (Moong Bean Porridge)
12:02 Trying Ata Kanda
13:57 Making French Artichauts avec Mayonnaise au Citron (Artichokes with Lemon Mayo)
18:03 Trying Artichauts avec Mayonnaise au Citron
19:45 Making Japanese/Indonesian Fried Chicken Rice
21:30 Trying Fried Chicken Rice

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Beryl Shereshewsky
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– I love my Instant Pot, but a lot of you ask what to do with it. So today we’re looking
at five different dishes from five countries to help inspire you on how to use this bad boy. And don’t forget that all of the recipes that you see today are
on my website berylline So let’s get started. (upbeat music) – Hi, I am Yasmeen, a Palestinian American based in Northern Virginia
near Washington D.C. When I heard you were doing an
episode on pressure cookers, I wanted to get in on that right away and I knew immediately I wanted to share a Levantine recipe called Fasoulia Nashfe, which translates to dry beans in English. Although, if cooking from
dry beans is not your thing, not to worry because a
lot of people use canned in this recipe. Fasoulia nashfe is a rich stew with garlic and onion and tomatoes,
white beans, and meat, usually lamb, but you
can definitely use beef. It’s spiced with all the
traditional Levantine spices like cardamom, cinnamon,
all spice, nutmeg, cloves together with just fluffy,
fresh rice and yogurt. It is just the perfect comfort food. I love this dish because
it’s super nostalgic. It’s just so comforting. The combination somehow of the soft beans and the soft meat, the rich spices, the tomato with the rice,
and the yogurt on the side, which my family always serves it with. It’s just the perfect,
nourishing, healthy comfort food and I’ve never met anyone
who doesn’t love it. Fasoulie nashfe fit is
often cooked in the Levant. – I need two hands! – That’s how the professionals do it. You’ll see Emeril Lagasse and Giada De Laurentiis
measuring like that. – And the Levant is the area of West Asia that encompasses Palestine,
Syria, Lebanon, and Jordan. It’s a really classic dish from that area. This flavor profile is really classic and native to that area. Every family’s gonna do it differently. I think even in Yemen,
they also have a dish that is very similar. It reminds me so much of
walking into my house as a kid after school and smelling
my mom’s amazing cooking. We ate a lot of Arab food growing up as a Palestinian family in the diaspora. This was a way to
connect our American life with our Arab roots. – [Beryl] Close her up. – It’s something I’m really proud of. It’s something I’m really
grateful that my parents and extended family did for us because it really instilled a strong sense of cultural identity in us. And I think because this
dish brings together so many of those traditional flavors and it’s eaten in a widespread way, it’s the kind of thing
that just makes me feel connected to really who
I am on so many levels. I come from a long line of
pressure cooking families. This tool is just so
incredibly convenient, but I have since been
converted a couple years ago to an Instant Pot and
it was a game changer, but something that would’ve
otherwise taken three or four hours is done in like
30 to 45 minutes or an hour. So it’s super convenient to
be able to make really rich, comforting things in a
fraction of the time. I highly recommend Fasoulia Nashfe. It will not let you down. – While I’m waiting for my dish to finish, – Too hot, too hot to
hold, too hot to handle. – Okay, let’s just dig in. This lamb is so soft. I was worried the pieces were
too big, but I needn’t worry. It’s really hot. No, not yet. (dog barking) Asha agrees. Wow, that lamb is so tender. That’s what you get for
pressure cooking meat. You just get fall off the bone, cut it with your spoon texture. It’s so good. Let’s get some of this broth and beans. The sauce is amazing. Yasmeen said to measure with your heart and my heart led me to a really good place because it is perfectly spiced. Even though it’s summer,
I wanna live in this soup. I wanna take it to school and
show it off as my best friend. I’m not somebody who usually eats lamb, but I will eat lamb like this, just tender and juicy
and spiced and delicious. Yasmeen sent over a really good recipe, and I like how cooking with an Instant Pot is just so simple. 10 out of 10 for this meal. If you’re looking for something simple but robust in flavor, this is it. (upbeat music) – Hey friends, my name is Lisa. I grew up on Long Island, New York, but currently live in Florida. I’m a student at the University of Florida making a second stab
at this college thing. Go Gators! I’d like to share my family’s
weeknight staple, fish rice. It’s a hacky Instant Pot
concoction I found on the internet. That works surprisingly well. It’s a piece of frozen
salmon on a bed of rice that cooks up quickly
with a side of spinach. It’s an incredibly easy and convenient recipe that can be seasoned to your personal preferences. You end up with fluffy rice and a satisfying, well done salmon filet. My favorite toppings are Kewpie mayo, sesame oil, furikake and soy sauce, but I’ve also made it Nordic style with honey mustard and dill,
and also a teriyaki style. This meal reminds me of
chill nights on the couch after a long day watching
YouTube with my husband. – Keeping the skin on for
those healthy omega threes. – Many episodes of Beryl have been watched with a bowl of fish rice in my hands. It’s nice to know that
as long as I have rice, frozen salmon, and some condiments, I can have dinner on
the table in 25 minutes with about three minutes of actual work. American home cooking in
my experience is all about convenience and saving time, and making something universally
palatable, if a bit bland. Then you season it to your liking or it’s a meal out of a
box like chicken tenders or frozen pizza. We rarely eat highly
processed food in my family, except as a special treat and the Instant Pot lets us quickly make home-cooked meals with fresh, and minimally processed ingredients. You could make this dish by cooking the components separately, but that beats the convenience
aspect of this recipe. The one caveat of this dish
is that the salmon is going to be well done, which is
not everyone’s preference. I personally like it cooked crispy skin, a little medium rare, but
that’s on a frying pan. That’s not as easy. People should try this dish if they need to get
more fish in their diet or if they need something
easy to cook on a weeknight. This also keeps great
for lunch the next day. – Well, this was super easy. I understand why one would make this dish multiple times a week. It was so quick. Mmm, and it’s so good. If you watch any of my “what
I eat in a day” episodes, you’ll see that I ate a lot of salmon, a lot of fish overall, but a lot of salmon because I love, love salmon. I never thought about cooking
it in an Instant Pot like this with the rice, which is genius. It’s so soft, but still has
that perfect chew to it. It is not overcooked at all. I ended up cooking it for five minutes ’cause my Instant Pot is
small, a little bit weaker, but I think Lisa was right. Putting three minutes in the recipe, so when I do this again, I will
definitely do three minutes. I just wanna keep going. The furikake is good, the mayo is good. Having the spinach underneath
it really balances it out and gives you that fresh vegetable that’s always good to have with dinner. I’m also surprised by how
perfectly cooked the rice is. It’s not too sticky, which is always something
that I’ve struggled with. It’s just really well cooked. (upbeat music) – Hi, my name is Hesara De Silva and I’m from Colombo, Sri Lanka. The pressure cooker dish I’d like to talk about is ata kanda. – I soak the lentils overnight? So we’re gonna drain them and then put them in the
Instant Pot that way. – Ata kanda directly translates into English as lentil porridge. Ata kanda is made with a
variety of lentils, grams and beans, and it’s a
thick, creamy and garlicky porridge that has a
nice grayish pink color. I like this dish because
it’s so wholesome, nutritious, and hardy. It fills you up and
energizes you for the day. It’s got this rich coconut flavor and the beans are nice and soft. Kanda is a common breakfast
dish in Sri Lanka, but as far as I know,
no one has made Kanda similar to my mother’s ata kanda’s. My mother actually innovated this recipe in early 2020 lockdown when my sister and I refused to eat plain
boiled lentils and grams, and she decided to combine it with kanda she made ata kanda. – If I’ve said it once,
I’ve said it twice, and, honestly, I’ve
probably said it thrice, but shake your coconut
milk before you open it. I think it’s good. Can you hear it? – [Hesara] And it was so delicious, me and my sister just have to
eat it at least once a week. It’s a great breakfast meal. – [Beryl] Okay, it looks
kind of like a porridge. Oh no. Oh, dear. – [Hesara] Cooking in a pressure cooker is just so convenient and easy. Even a beginner in cooking like
me can master some difficult dishes pretty quickly
with Instant Pot dishes. – I’m looking for a thicker consistency and I feel like I’ve been
boiling this for like, oh, it doesn’t say, but I feel
like I’ve been boiling this for maybe 12 minutes, 13 minutes, right? And I think we’re almost there. Can you see that? Actually, maybe we are there. – [Hesara] You can, of
course, make ata kanda without the pressure cooker and there’s no major difference. We just prefer the pressure cooker ’cause it’s a good time saver. Thank you. – To be honest, this dish kind of confused me a little
because of the moong beans and the coconut milk, but let’s see how it all came together. Oh, oh, that’s actually really good. Kind of tastes like
oatmeal mixed with lentils. It kind of has a pudding consistency. You can taste the garlic, but the garlic is not overpowering. You can taste the coconut milk and the coconut milk is giving
it a little bit of sweetness. And the moong beans, they’re very soft. The moong beans and the
rice kind of came together and made this thick porridge,
which I guess I said already, but it’s like a porridge. I can see this as a really
great breakfast dish or even kind of a dessert
if you like things that are sweet but not too sweet. When I was using the pressure cooker and it’s spattered all over me, that was a little bit scary. So if you’re gonna try to
make this at home, be warned. Ow, oh, it popped out. Oh my god, it’s popping out. Ugh, it’s burning me. Oh, okay, I’m calling it’s being angry. Oh, can you see that? (Beryl yelps) Uh, ew, it’s like really wet, okay. I found the moong beans at my
local Indian grocery store, but you can find them online, and I will leave the link
to them in the description. This is really easy to make. You just set it and forget it. I mean, that’s what all these recipes are. You set ’em and forget ’em, but this one especially was very simple. It’s interesting. It’s
definitely different ’cause I’m enjoying it. Yeah, it’s so, it’s just,
it’s cool. Very cool. (upbeat music) – Hi everyone, my name is Alice. I am French and I moved
to the United States when I was nine years-old. The dish that I want to
talk to you about today is Artichauts avec Mayonnaise au Citron which translates to artichokes
with a lemon mayonnaise. In France, you can find artichokes basically in every single market around spring and early summertime, and it’s a big staple
spring dish in my family and my grandmother even grows
some artichokes in her garden. You can use lots of
different dipping sauces for this dish, but the
recipe that I’m sharing with you today is the lemon mayonnaise, which is my mother’s recipe, and it’s my favorite
way to enjoy this dish. – I know for a fact because I’ve done it before that if you’re
gonna cook an artichoke on the stove top, they take forever. So I’m excited to try
it in the Instant Pot and just see how they taste cooking in such a less amount of
time, in such a-in less time. – [Camera Person] Yeah. (Beryl chuckles) – I speak really well. – Artichokes are like really
big globe leafy vegetables. They sort of look like really big flowers and you cook them until the
inside is really, really soft. And then you go work from the outside in taking leaves off,
dipping them in the sauce, and then you scrape out
the sort of soft flesh of the artichoke with your teeth, and then you can just discard the rest of the leaf that is not edible. And it’s a really simple dish to make and I find that the sauce with that nice acidity really
compliments the really earthy butteriness that artichokes have when you cook them this way. I remember even when I was a child getting together with my family and everyone gets a big steaming artichoke and there’s a big, big bowl in the center where everybody can discard their leaves. Yeah, it’s a really fun
way to eat this vegetable. It’s basically a ritual really, and I think when a lot of
people think about artichokes, they tend to just picture
the heart of the artichoke that you can buy in a can and sort of just quickly
chuck it in a salad. – That was tiring.
(ambulance wailing) My wrist hurts. I have made mayonnaise before. I mean this is an aioli, but I’ve made mayonnaise
before in my mayo episode. It was Taiwanese, but I put it in a blender so I didn’t have to work hard for it like I’m working hard right now. Now I’m gonna fold in the egg whites, which always makes me
think of Schitt’s Creek. – You just, this is what
you do, you just fold it in. – Okay, I don’t know how to
fold broken cheese like that. – And I don’t know how to be any clearer. – You take that thing that’s in your hand – Uh huh?
– And you- – If you say fold in one more time- – It says fold it in! – [Alice] I think that this
is a really fun different way to enjoy this vegetable. – [Beryl] Fold it in. – We haven’t really changed the way that we eat these artichokes year-on-year from when I was a child. The only thing that’s
changed is I now prefer to make them using a pressure cooker. – Having a little taste because everything is to taste for this. I think it needs a little more mustard and I have like just a
tickle more mustard left. So we gotta make it count – Because it takes a lot less time to cook versus sort of boiling
it traditionally in a pot. If you were to do it in a pot, it takes about 45 minutes to
almost an hour depending on how many artichokes you’re making. Whereas with a pressure
cooker in 20 minutes, you’re ready to enjoy this dish, which makes it a lot more accessible to someone who’s busy. I think people should really try and enjoy artichokes this way. It’s a really unique thing to France. I’ve never seen anybody
besides a French person eat whole artichokes this way, and I hope lots of you think to try it during spring and summer. – Here’s the thing, I know
that I love artichokes. They’re one of my favorite foods, but I’ve never really actually
had them with an aioli. I usually just eat them plain. The way that you eat these
is that you pull off the leaf and then slide your teeth
along the bottom of it and that’s how you get the meat out of it. Yum, the aioli is really good. I was nervous about eating a raw egg. Yeah, Valle was telling
me that the lemon juice is what helps cure it, kind of like when you’re making ceviche. The heart of the artichoke
is one of the best parts. You have to eat a lot of
the leaves to get to it or you can just pull them all off. I used the artichoke
hearts in my pea episode. I laughed about that last time when I was doing that episode as well. It was a tajine with artichoke
hearts and peas in it. That was totally delicious. And I was able to find
artichoke hearts on their own in the frozen food section. I just wanna go ham on this.
Rajat does not like artichokes. He said that there’re too
much work for too little food. I get that. They are a lot of work,
but the work is worth it because they taste, in
my opinion, so good. They are delicate and God, what is the
taste of an artichoke? An artichoke tastes like an artichoke. I don’t know what to say. One of the reasons that people dip it is because they think it’s a little bland, but personally I think that
they have a lot of flavor. I love cooking it in the pressure cooker. It was so fast. Cute. You’re cute. I had no idea that you could do that. So I learned something
big in today’s episode ’cause it was something
that totally changed the game for me with artichokes. (upbeat music) – Hi everyone, my name is Frida. I live in Jakarta, Indonesia. Today I like to share
the menu on my lazy days. It’s chicken rice, not
the usual chicken rice, but it’s fried chicken rice cooker hack. This thing went viral on the internet and it’s originally from Japan. You can use any kind of
fried chicken you like. – So I didn’t have leftover fried chicken, so we went out and bought some. This is Korean fried chicken. If you don’t have leftover chicken, you can go to my fried chicken episode, make one of those fried chicken dishes, and then the next day have this or not this, but this. So that’s two for the price of one. So go do that. The link
is in my description. Do it. – And the idea is to absorb
the fried chicken flavor to the rice. Super easy to make. Since I’m living alone and
sometimes I cook for myself, I like the familiar smell of chicken rice wafting in
the air when it’s cooking. It feels like home on Sunday
where my mom used to cook for lunch or dinner. This is perfect. I can go back to bed or continue binge watching a TV shows while I need to wait for rice to cook. – This is shredding so easily
and it smells really good. Bye chicken bones. See you later. – [Frida] Definitely an easy way to cook up a delicious
and nutritious dish. I hope you guys can enjoy it. Thank you. – I’ve had this dish before
like a million years ago, but I think it’s so great for
a pressure cooker episode. Yum. If you’re not cooking fried chicken with your rice in an Instant
Pot or a rice cooker, you’re doing something wrong
because this is fantastic. Whatever flavor your fried
chicken has obviously is gonna impart into the rice. This Korean fried chicken
is a little bit spicy, so it’s got a little bit of a kick to it. The mayonnaise on top is super creamy. The onions give it a nice little bite and the chicken is so tender, it doesn’t feel overcooked or dry at all. Last time I had this, I
didn’t put carrots in it, but they’re really soft and give just like a little bit of sweetness the way carrots can do that. Oh, it’s in an orange one. The thing that I like most about this dish is that it couldn’t be easier. Even if you don’t have fried chicken and you wanna pick some up
and put it in with rice, you have a very simple complete meal that tastes really different
than having them separate. It’s got like, it feels fancier and it feels like a little
bit more of an experience to eat than just having
fried chicken and rice. Plus you have Kewpie mayonnaise on top and you put Kewpie mayonnaise on anything and it’s gonna be good. One last bite and then
we’re gonna end the episode. I hope you were inspired and learned some new dishes
to cook in your Instant Pot. Don’t forget all the recipes
are in the description and on my website, beryl.
nyc, like and subscribe. It helps support the channel, and until next week, I’m leaving you with two more videos in our culinary universe.