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The Instant Pot is the perfect tool for making no-bake desserts like puddings and custards. Enjoy this recipe for Mocha Pudding with Whipped Cream from the revised and expanded edition of The Gluten-Free Instant Pot Cookbook

Thanks to Cabot Cheese for sponsoring this Passover post. All opinions stated herein are entirely my own

That kind of convenience is much appreciated at Passover when each day means trying to come up with a breakfast for every member of your family that doesn’t involve cereal or bread while simultaneously making kosher-for-Passover school lunches that also do not contain bread. 2 pounds waxy potatoes, such as Yukon Gold or Red Bliss, peeled and thinly sliced Heat the olive oil in a 12-inch, nonstick skillet over medium-high heat. Toss to coat with oil, turn the heat down to low, and cook, stirring, until tender, about 10 to 12 minutes. Heat the tablespoon of oil in the skillet over medium-high heat.

Oxtail is almost always – if not always – prepared in a stew and through long, slow cooking, the collagen in the meat breaks down and gives the stew an especially rick and silky texture. For this version of oxtail stew, I stuck with a Caribbean flavor profile: hot peppers, ginger and allspice. I served the oxtail stew over coconut rice – also made in the Instant Pot – and the combination was divine. Despite being initially weirded out – and by now, my kids should not be weirded out by anything I cook – my family was forced to admit that oxtail stew was yummy.