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

    Pressure Cooker

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    This is my own variation on the classic Spicy Potato Soup.

    Recipe #78205

    15 Reviews |  By PanNan

    I know, I know, not another beef stew recipe. But, after reviewing 5 pages of beef stew recipes posted here, this does not appear to be a duplicate. It's our favorite. When I use my pressure cooker it's ready in less than an hour, and the flavor can't be beat. Note for the World Tour participants - stews are an English tradition, and typically include meat and root vegetables. English peas are also very common in British cookery.

    Recipe #53688

    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 good basic pressure cooker risotto recipe. I was skeptical at the idea of quality risotto from a pressure cooker, but this produces the texture and consistency of normal risotto without the continuous stirring. I wouldn't make this with canned chicken broth - the flavor ends up overly salty and metallic. [This is partially adapted from both The Pressure Cooker Gourmet(Victoria Wise) and The Naked Chef (Jamie Oliver).]

    Recipe #145066

    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

    16 Reviews |  By PanNan

    This classic beef bourguignon is wonderful. We especially enjoy it on a fall or winter day. I typically reduce a significant portion of the cooking time by using the pressure cooker. Each pressure cooker is different, so you would need to refer to your pressure cooker instructions to adjust cooking time.

    Recipe #42185

    4 Reviews |  By Dib's

    This recipe is posted by request. Half if needed.

    Recipe #16762

    This is a great comfort food. I make this quick after work and the pressure cooker makes it tast like it was cooking all day.

    Recipe #141790

    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

    An authentic Filipino recipe, delicious!

    Recipe #312244

    Recipe #230786

    Modified from "Pressure Perfect" by Lorna Sass. I got a pressure cooker last Christmas and until yesterday, it was still sitting in the box. I vowed to use it before this Christmas, and this was the first thing I made in it. I made a few substitutions based on what I had on hand, and I was so happy with the results. Serve with rice, pasta or potatoes.

    Recipe #265711

    17 Reviews |  By KateL

    Italian chicken with full lemon flavor. It is important to use fresh lemons. When I follow Toula Patsalis in "The Pressure Cooker Cookbook", I never go wrong! Serve with sauteed green beans topped with toasted slivered almonds.

    Recipe #316028

    5 Reviews |  By manju

    its very tasty

    Recipe #97314

    This recipe comes from a little pressure cooker cookbook by Joanna White. I love the idea of the cider and molasses! This recipe does have to marinate 24 hours. I recommend chuck roast over bottom round or rump roast which can be dry. If your p.c. didn't come with a trivet, improvise with a small steamer rack or other object that will raise the roast off of the bottom of the pot and not restrict steam flow. If a 6 lb roast is too much, you can 1/2 the recipe and adjust the cooking time. A 3 lb roast will cook in 35 - 45 minutes.

    Recipe #188532

    27 Reviews |  By Tish

    I've got this recipe in my collection from and old friend but never got a pressure cooker. This is posted in response to a request.

    Recipe #37408

    My Daddy has always whipped up tasty dishes, and this is one of my Favorites!!! Prep time varies depending on how much meat you use, and what elevation you're at (pressure cooker required) 1-2 hours Max. Give me feedback!

    Recipe #68250

    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

    Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot.

    Recipe #51459

    5 Reviews |  By Tish

    This is a roubust and well flavored goulash. Serve it in soup bowls with plenty of French bread for soaking up the gravy.

    Recipe #50793

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