Spoon the ingredients into Mason jars, pop the jars in the fridge, and let chill overnight so the oats soften and the flavors mingle.

A chopped salad makes everyone happy, as each bite is full of different flavors and textures. Try to cut everything the same size and use equal amounts of all the vegetables until they are humming in contented harmony — and no one veggie gets to yell too loud. You can double or triple the recipe and store it, undressed, in an airtight container in the refrigerator for at least four days.

Once you soak the beans, this hearty stew comes together in roughly 30 minutes and is perfect for a winter day.

This soulful side dish is a nice accompaniment to a roasted chicken. For a vegetarian version, simply omit the ham and, if you like, add a teaspoon of smoked Spanish paprika.

Perfect as a light meal, dal is a traditional Indian dish made with lentils, beans, or peas.

Custards that are traditionally baked in a bain-marie, or water bath, turn out even better in the pressure cooker: They cook more evenly and are less likely to form large bubbles or curdle.

Lamb shoulder can be a tough cut of meat, but pressure cooking can make it fall-off-the-bone tender. Serve this over a quinoa, rice, or millet pilaf.

Risotto intimidates many home cooks, but using a pressure cooker eliminates all that endless stirring. Try this recipe with your favorite veggies, herbs, and meat or seafood.

This pudding is rich, satisfying, and dairy-free. Experiment by adding a bit of grated orange zest, a little vanilla or almond extract, or a tablespoon of peanut butter or almond butter.