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    You are in: Home / Cookbooks / Pressure Cooker
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    65 recipes in

    Pressure Cooker

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    Displaying up to 20 pages of results. To see all results, or register.

    Lamb shanks are a great meat for novice pressure cookers. The lamb is a great cut of meat with a rich flavor. With traditional cooking, you are looking at a good 2 hours, with the Pressure Cooker just 30 minutes!! The recipe comes from "The New Pressure Cooker Cookbook by Pat Dailey, a great book. Honestly, I didn't taste the garlic that much, not sure whether to add more, or give the garlic cloves a chop or two. I did use port, but I imagine you could substitute a heavy red wine. I served with orzo pasta mixed with green peas. This recipe is for 2, but it would be easy to make for 4 or 6 depending on the size of your PC, just brown them in in a large frying/sauté pan. Enjoy!

    Recipe #193141

    If you don't have a pressure cooker, this works fine in a dutch oven. Increase the beef broth to 3 cups and cook for 2 hours.

    Recipe #39429

    15 Reviews |  By PanNan

    This is a tried and true traditional recipe for New Year's Day in the South.

    Recipe #49050

    Recipe #16753

    22 Reviews |  By PanNan

    The flavor of this pot roast is wonderful. The pressure cooker seems to force the seasoning right into the meat and vegetables. Sunday dinner after church in the south was fried chicken, but in the MidWestern U.S. region, it was potroast. YUM.

    Recipe #44990

    Up here, in the mountains of the south, we know that soup beans and bean soup are not the same thing. Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring. Soup beans are usually served with cornbread and considered a main course, but can also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food. I grew up on soup beans and every southern cook has a different way of making it. This is my version which is a combination of the way my Grandmother, Granny, and Mom made it. I like to use a pressure cooker to speed up the process, but you can use a regular pot, just keep an eye on the water level so it doesn't boil down. You have to crumble cornbread in it when you serve it for that down home authenticity.

    Recipe #212647

    Lamb and rosemary go together so well. This is a nice dish to serve with mashed potatoes and greens. Very Australian, with style :) You can use the older and fattier lamb, just be sure to skim the fat first. If you use mutton, do it in the crock pot and cook till the meat falls off the bones, cool and skim.

    Recipe #65582

    34 Reviews |  By Tish

    There are two steps to cooking beans: soaking and cooking. Soaking allows dried beans to absorb water; which makes them start to dissolve the gaseous starches that can cause discomfort. Cooking beans makes them tender and digestible. And rinsing them after soaking and draining any water after cooking will further help to reduce the gas-producing starches.

    Recipe #49960

    This is a shortcut for making navy beans, from scratch, instead of relying on canned beans which may be loaded with salt or other undesirable ingredients. There is no need to soak the beans overnight and these cook in about 45 minutes thanks to the magic of pressure cookery.

    Recipe #435853

    I've fallen in love with my pressure cooker and was anxious to try this. It's now my new favorite way to prepare a whole chicken. This recipe is a combination of ideas I found online, and you certainly could use any seasonings you want. The chicken turns out somewhere between roasted & stewed, and is delicous, tasty & moist. I served it with brown rice tossed with some dried basil & moistened with some of the juice from the chicken. You can have a real feast in 45 mins. tops!

    Recipe #369106

    This is a quick, easy way to cook country style pork ribs. I've adapted this recipe from "Pressure Perfect" by Lorna Sass.

    Recipe #103176

    Easy, fast and tasty. I adapted this from Miss Vickie's Big Book of Pressure Cooker Recipes, which was the best pressure cooker cookbook I found in our local library.

    Recipe #371326

    With the wife and I both working and the kids (4) in all kinds of after school activities we relied on fast recipes to keep us on the move. This was one of those.

    Recipe #104043

    9 Reviews |  By blucoat

    This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look".

    Recipe #356028

    This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.

    Recipe #187652

    9 Reviews |  By RSHDiva

    This risotto is reason enough to buy a pressure cooker. Forget all those wive's tales about these things blowing up... they have a new, safer generation. This is a no-stir risotto that could compete with the best! I serve it as is, but you could add a cooked vegetable or bits of meat after the pressure has fallen and the rice is cooked. From "Cooking Under Pressure" by Lorna Sass

    Recipe #122610

    The easiest and most tender corned beef. This recipe is for all of you that have that pressure cooker tucked away someplace. It makes the most tender corned beef brisket, in just over an hour. Cooking with the water tends to cut the salt down some also. Once you make it this way, you'll never go back to oven cooking. Just remember the key to a good brisket, is always cutting against the grain. The point cut may have two or more grains, so cut carefully.

    Recipe #216531

    10 Reviews |  By Tish

    Nothing like a great bowl of potato soup done quicker than you could believe with your pressure cooker!

    Recipe #49801

    I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.

    Recipe #188055

    14 Reviews |  By Tish

    I love the restaurant Chicken with Sausage and peppers with pasta. This is a fast version of my recipe that basically takes all day!

    Recipe #49802

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