25 Recipes to Get You Started with Your Pressure Cooker (2024)
By Julie Kotzbach · Published: · Last Updated: This post may contain affiliate links. Read my disclosure policy.
These 25 Recipes to Get You Started with Your Pressure Cooker will take you from novice to expert in a matter of meals! Grab your Instant Pot and let’s get cooking!
When I got an Instant Pot for Christmas, the first thing I learned to make was Instant Pot Chicken Breast. I loved that I could go from freezer to dinner in minutes! My Instant Pot has been a lifesaver, and today I’m helping you get started with your Instant Pot.
It took me months to get really comfortable cooking with a pressure cooker, so I want to make it super easy for all of you. Whether you like to use a classic pressure cooker or an Instant Pot, these recipes are sure to make cooking dinner a snap!
Each one is tried-and-true for a recipe win that’ll leave you feeling like a pressure cooker master!
25 RECIPES TO GET YOU STARTED WITH YOUR PRESSURE COOKER Like these recipes? Pin them to your INSTANT POT pinboard! Follow Real Housemoms on Pinterest
Instant Pot Beef Stew – Classic comfort food made easy. Pressure cooking it gets all those flavors boosted in a fraction of the time as the stovetop preparation.
Instant Pot Mashed Potatoes – I love setting and forgetting my Instant Pot for these potatoes. Then I’m free to make the rest of our meal and then just finish them off when we’re ready to eat!
Our favorite tools to make these pressure cooker recipes
If you’re new to using a pressure cooker, extra sealing rings, a pair of silicone mitts, and a steam rack basket set areessential accessories. If you really want to have some fun with your pressure cooker try using it to make dessert in a spring form pan,or up your chef game and use your pressure cooker to try the sous-vide technique with this immersion circulator!
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They are great with stews, soups, and beans, and if they're good with beans, they should be good with lentils, although lentils and spit peas cook pretty fast on their own. And they are good with rice. Almost anything that can be cooked in a normal pot can be cooked in a pressure cooker.
It is safe to cook frozen food in a pressure cooker because it uses pressure to move food through the "Danger Zone" quickly. As a result, you don't run into the issues that you would find by cooking frozen food in a slow cooker, where it can stay too long in the Danger Zone and could become unsafe.
Slow cookers utilize long cooking times to develop these richer flavors, while pressure cookers use high heat and pressure to impart as much flavor as possible in a shorter time.
Pressure cooking can reduce heat-sensitive nutrients (e.g., vitamin C, folate) and bioactive phytonutrients, such as betacarotene, glucosinolates (helpful compounds found in cruciferous vegetables) and omega-3 fatty acids, that are beneficial for human health.
To cook meat without water in a pressure cooker, simply add the meat to the pot, along with any seasonings, herbs, or other ingredients that you like. Close the lid, seal the pressure release valve, and set the pressure cooker to high pressure.
Mostly we boil potatoes in a pressure cooker, but like rice, potatoes also contain a lot of starch. This is the reason why boiling or cooking in this pressure cooker is not considered good for health. If you still plan to use cooker for the same, add a lot of water and wash them thoroughly post cooking.
For an old-fashion-type pressure cooker, place the cooker on medium-high heat and brown the foods.Then add liquids and remaining ingredients, cover, bring pressure up, and complete the pressure cooking. For newer cookers, most have a brown function—see manufacturer's instructions.
Clean the pressure cooker with a sponge using a mild detergent or soapy water and 2 or 3 drops of vinegar, before using for the first time. Any oil adhering to the cooker will yellow and harden if it is exposed to heat before the oil is cleaned off and will be difficult to remove.
To play it safe, we recommend waiting for 15 minutes after you've turned your cooker off to open it. This will allow enough time for its internal temperature and pressure to drop to safe levels. It's important to note that if the lid seems slightly stuck at first, you'll need to wait a bit longer.
Pressure cooking, like slow cooking, will tenderize tough cuts of meat like beef brisket, beef chuck, pork shoulder and lots of other cheaper, tougher cuts. Pressure cooking (or slow cooking) is not the best approach for cooking expensive, tender steaks or rib roasts.
You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.
They are most commonly used in industrial settings to quickly prepare meat or stocks. However, in most scenarios, Elite Chefs avoid using pressure cookers because they provide less control over the final dish. Chefs often prefer slow cooking techniques that accentuate and pull out the flavors of the food.
You can use a pressure cooker to brown, boil, steam, poach, steam roast, braise, stew, or roast food. Nowadays, you can even bake in your pressure cooker! Many people who are using electric pressure cookers like Instant Pot Pressure Cooker are even making cheesecakes and homemade yogurt.
In a pressure cooker, you put the food in and something that takes hours and hours, like short ribs, can cook in just 45 minutes or an hour. Instead of simmering chicken stock on the stove for hours, you can make it in about an hour. As a Personal Chef, speed is of the essence and I use my pressure cookers a lot.
In fact, it's water that helps generate the high-pressure environment that makes your food cook faster. Most pressure cooker instructions state a minimum amount of water required for pressure cooking even a tiny amount of food.
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