#speedycooking

A quick and easy pressure cooker potato salad that's perfect for picnics and barbecues. The pressure cooker speeds up the potato and egg cooking process, making this a convenient side dish for any occasion.

Ingredients: 3 lbs red potatoes, quartered. 1 cup water. 4 large eggs. 1 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon white vinegar. 1 teaspoon sugar. 1/2 cup celery, finely chopped. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Cut red potatoes into quarters and put them in the pressure cooker. Add one cup of water to the cooker. Put the trivet on top and the eggs on it. Put the lid on top and cook for 4 minutes on high pressure. Quickly let go of the pressure and move the eggs to a bath of ice. After the eggs have cooled, peel them and cut them up. Put Dijon mustard, white vinegar, sugar, salt, and pepper in a large bowl and mix them together. Cut up the red onion, celery, and parsley and put them in the bowl. Add the cooked potatoes and chopped eggs and mix them in. Add more salt and pepper if you like. Put the potato salad in the fridge for at least an hour before you serve it.

Prep Time: 15 minutes

Cook Time: 4 minutes

The vibrant veggies and savory-sweet sauce in this colorful stir-fried vegetable dish work perfectly together. It's a flavorful, nutritious, and speedy meal that will definitely satisfy your cravings.

Ingredients: 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 carrot, julienned. 1 cup snap peas, trimmed. 1 cup sliced mushrooms. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup low-sodium soy sauce. 2 tablespoons vegetable oil. 2 tablespoons sesame oil. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. Salt and pepper to taste. Cooked rice for serving.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, and cornstarch in a small bowl. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the ginger and garlic for 30 seconds, or until fragrant. Stir-fry the broccoli florets for two to three minutes, or until they begin to turn bright green and become slightly tender. Add the mushrooms, carrot, snap peas, and sliced bell peppers. After 34 more minutes of stir-frying, the veggies should be crisp-tender. Drizzle the veggies with the sauce and toss to coat. Simmer the vegetables for a further two to three minutes, or until the sauce thickens and covers them. To taste, add salt and pepper for seasoning. Give the stir-fry one last toss and drizzle with sesame oil. Serve cooked rice with the vibrant vegetable stir fry. If desired, garnish with sliced green onions or sesame seeds. Savor your delicious and nutritious stir-fry!

Prep Time: 15 minutes

Cook Time: 10 minutes