These recipes are part of a new partnership between Christopher Kimball and the cooks at Milk Street and the Globe Magazine’s Cooking column. There are lots of tricks to using an Instant Pot, including techniques to keep long-cooked foods tasting fresh, ways to cook delicate items such as pasta, methods to cook dried beans without soaking them, and how to stagger your ingredients so each is cooked only as long as it needs. The best thing about the Instant Pot is that it does most of the work for you. We use the Instant Pot’s marriage of sauté pan, pressure cooker and slow cooker to control the pace of cooking, while keeping flavors fresh and bright. Whether you want it done as fast as possible, or would rather take your time, the Instant Pot let’s you decide. Here we’ve applied the Milk Street method — fresh flavor combinations and a few new techniques from our travels around the world — for a compelling, all-new approach to the Instant Pot. For fall, we focus on a quintessentially autumnal ingredient: butternut squash. An Indian-inspired soup is spiced with garam masala and curry powder, while a chicken tagine gets sweetness from squash and spinach. This aromatic, colorful sou...