Instant Pot tips聽and beginner recipes聽for multipurpose cookers will only take you so far; at some point it鈥檚 time to turn to experts like America鈥檚 Test Kitchen聽and its new cookbook聽Multicooker Perfection ($23). What鈥檚 unique about this book is that every single recipe is actually tested for both pressure cooker AND slow cooker settings, so you can play with simmering聽things low and slow all day or lickety-split on a busy evenings. In addition to a plethora of recipe ideas, the experts review all the multicookers on the market.聽Spoiler: Instant Pot isn鈥檛 the top contender鈥

Of all the recipes in the book, we think these two comfort food classics deserve a spot in your weekly聽rotation: steel-cut oatmeal and chicken noodle soup. Chances are you know how to cook these items on the stovetop, but mastering the art of slow-cooking and pressure-cooking them is a whole other ballgame. ATK did all the hard work for you and has troubleshooted the measurements, settings, and times. All you have to do is gather the ingredients and press a few buttons.

Steel-cut oatmeal

(Serves 8)

Pressure Cook Total Time: 45聽minutes

Slow Cook Total Time: 2 hours 15聽minutes

Why this recipe works: We love the chewy texture and fuller flavor of steel-cut oats, but careful monitoring for 40 minutes of stovetop simmering makes them a nonstarter on busy mornings. The multicooker made the process mostly hands-off and guaranteed creamy, hearty steel-cut oatmeal. We first toasted the oats in butter using the saut茅 function, which brought out their nutty flavor and took only a couple of minutes. Then, we locked on the lid and let the oats pressure or slow cook to tenderness. A bit of salt added to the cooking liquid seasoned them nicely. At the end of cooking, the oats were perfectly chewy, but our oatmeal was on the thin side and much too hot to eat. Letting the oatmeal sit for 10聽minutes before serving solved both problems: The porridge thickened to a pleasantly thick consistency as it cooled. This oatmeal reheats well, so we could easily serve it again later in the week. Serve with your favorite toppings such as brown sugar, butter, maple syrup, cinnamon, dried fruit, and nuts.

Ingredients:

Instructions:

1. Using highest saut茅 or browning function, melt butter in multicooker. Add oats and cook, stirring constantly, until golden and fragrant, about 2聽minutes. Stir in water and salt.

2A.鈥俆o Pressure Cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1聽minute. Turn off multicooker and let pressure release naturally for 15聽minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

2B. To Slow Cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until oats are softened and thickened, 1 to 2 hours. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from聽you.

3. Stir oatmeal to recombine. Remove insert from multicooker and let oatmeal cool for 10聽minutes. If necessary, adjust consistency with extra hot water. Serve. (Oatmeal can be refrigerated for up to 4聽days. Reheat oatmeal in microwave or in saucepan over medium-low heat; stir often and adjust consistency with hot water as needed.)

Classic Chicken Noodle Soup

(Serves 6聽to 8)

Pressure Cook Total Time:聽1 hour

Slow Cook Total Time:聽3 hours 30 minutes

Why this recipe works:聽With its velvety broth and deep, comforting flavor, old-fashioned chicken noodle soup is a perfect candidate for the multicooker: You can鈥檛 beat the sheer convenience, and the closed environment is ideal for extracting tons of flavor and body-building gelatin from the meat, skin, and bones of a whole chicken, whether through high-heat pressure cooking or long slow cooking. We started by using the saut茅 function to brown our aromatics; tomato paste and soy sauce boosted the savory flavor of our soup. We found we didn鈥檛 need to spend time cutting up the chicken鈥攚e could put the whole chicken right in the pot. We made sure to place the chicken breast side up: The multicooker heats from the bottom, so positioning the chicken this way exposed the dark meat thighs to more direct heat and shielded the delicate breast meat from overcooking. Once cooked, the tender meat practically fell off the bones, making it easy to shred and stir back in. Rather than lugging out a second pot to cook the noodles, we simply used the saut茅 function to simmer the noodles right in the broth. We prefer to use wide egg noodles in this soup, but thin egg noodles can be substituted; thin egg noodles will have a shorter cooking time in step聽4. Cook the noodles just before serving to keep them from overcooking and turning mushy.

Ingredients:

Instructions:

1. Using highest saut茅 or browning function, heat oil in multi颅cooker until shimmering. Add onion and 1/2聽teaspoon salt and cook until onion is softened, 3聽to 5聽minutes. Stir in tomato paste, garlic, and thyme and cook until fragrant, about 30聽seconds. Stir in 6聽cups water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place breast side up in聽multi颅cooker.

2A.鈥俆o Pressure Cook:聽Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 20聽minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from聽you.

2B. To Slow Cook:聽Lock lid in place and open pressure release valve. Select low slow cook function and cook until chicken is tender, 2聽to 3聽hours. (If using Instant Pot, select high slow cook function.) Carefully remove lid, allowing steam to escape away from you.

3. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard skin and bones.

4. Meanwhile, stir remaining 2聽cups water into soup. If necessary, cook using highest saut茅 or browning function until vegetables are just tender, 5聽to 10聽minutes. Stir in noodles and cook until tender, about 8聽minutes. Turn off multicooker. Stir in chicken and let sit until heated through, about 2聽minutes. Stir in parsley and season with salt and pepper to taste.聽Serve.

Classic Chicken Noodle Soup With Orzo, Green Beans, and Peas:聽Substitute 1 leek, white and light green parts only, quartered lengthwise, sliced thin, and washed thoroughly, for onion; 3/4聽cup orzo for egg noodles; and 2聽tablespoons minced fresh tarragon for parsley. Stir 8聽ounces green beans, trimmed and cut into 1鈥慽nch lengths, into soup with orzo. Stir 1/2聽cup thawed frozen peas into soup with shredded chicken.

Classic Chicken Noodle Soup WithShells, Tomatoes, and Zucchini:聽Substitute 1聽cup small pasta shells for egg noodles, and chopped fresh basil for parsley. Stir 1 chopped tomato and 1聽zucchini, cut into 1/2-inch pieces, into soup with pasta.

For more recipe inspo, follow Brit + Co on Pinterest.

(Photos and recipes via America鈥檚 Test Kitchen)