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    You are in: Home / Cookbooks / Pressure Cooking Recipes
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    Pressure Cooking Recipes

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    This was always one of my mothers favorite meals to cook when I was growing up. A traditional Sunday dinner or whenever company came to eat!

    Recipe #75745

    I save chicken parts in a plastic zip-loc bag in the freezer and when I have enough, I make this stock. This is a really easy, fast way to make good homemade chicken stock. I freeze the stock in a variety of amounts; ice cube sized, one cup and 2 quarts.

    Recipe #71349

    11 Reviews |  By Tish

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

    Recipe #49801

    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

    28 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

    3 Reviews |  By Tish

    This is a wonderful addition to the chip and vegie dips out there. For a slightly more Mediterranean version, substitute dried thyme for cumin and chopped basil for cilantro. Gently heat the dip to warm it, then mix in a few ounces of crumbled goat cheese or feta cheese and serve with pita wedges. Prep time does not include 1st soak

    Recipe #50795

    I adapted this recipe for the pressure cooker. It's fast, easy, and very impressive for guests. The small size (7" springform pan) is just right if you don't want a lot of leftovers to tempt you.

    Recipe #189944

    Any mushrooms will do, but I recommend using criminis or portabellas for a hearty, simple yet sumptuous autumn stew.

    Recipe #185628

    Very nice home made chicken soup. Very fast to make and easy too. I added parsley with chicken at the end of cooking. I took this recipe from http://missvickie.com/index.html.

    Recipe #195581

    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

    This is a fabulous recipe that I adapted from a great cookbook "Pressure Cooking for Everyone". It was originally Pork Chops with Cherry-Black Currant Sauce. I substituted some sweetened dried cranberries for the dried cherries and some lingonberry jam for the black currant preserves. I also substituted some champagne-pomegranate vinegar for the white wine vinegar, so feel encouraged to substitute different vinegars! I used boneless chops I get at Costco that are a little more than an inch thick. I made some minor adjustments to the instructions and made the recipe my own. There ends up being the perfect amount of sauce for 2 and you can stretch it to four chops, but no more than that without doubling the sauce. I think from now on I will just double the sauce it's so good. I think there is some room for different substitutions with this recipe, so feel free to get creative! One important note...there is almost no liquid in the pot when you bring the PC to high pressure, which seems very odd. But the cooking time is zero, so the meat does not have time to scorch. It seems weird, but it works fine! IT IS CRITICAL that you take the temp of the pork chops. Because of the varying thickness of chops and of PC's, you must ensure your chops are cooked to 145 degrees for food safety reasons. If they are under done, just stick them back in the PC, bring to high pressure again and either quick release or natural release depending on how much more they needed to cook.

    Recipe #200486

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