30+ Quick Easter Pressure Cooker Recipes to Make Your Holiday Meal Stress-Free

Easter is a time for family gatherings, delicious feasts, and celebrating with your loved ones. While the holiday is filled with traditional dishes, sometimes the preparation can be time-consuming and stressful.

That’s where the pressure cooker comes in! Whether you’re a seasoned home chef or a beginner, the pressure cooker is an invaluable tool to make cooking faster, easier, and more flavorful.

This Easter, embrace the convenience of pressure cooking with over 30 recipes that will help you prepare everything from appetizers to mains and desserts.

These recipes are perfect for busy holiday hosts, and they ensure your Easter meal is both delicious and stress-free. From perfectly cooked lamb shanks to decadent carrot cakes, there’s something for everyone.

Let’s dive into these mouthwatering pressure cooker Easter recipes that will make your holiday meal unforgettable.

30+ Quick Easter Pressure Cooker Recipes to Make Your Holiday Meal Stress-Free

With these 30+ Easter pressure cooker recipes, you can create a festive, flavorful meal without spending hours in the kitchen.

The pressure cooker is the ultimate tool to elevate your Easter celebration, delivering perfectly cooked dishes in a fraction of the time.

Whether you’re looking to serve a succulent roast, a side dish that’s bursting with flavor, or a delectable dessert to top off the meal, there’s a recipe here for every part of your Easter feast.

Don’t let the stress of cooking dampen your holiday spirit—these pressure cooker recipes will help you spend more time with your loved ones and less time slaving over the stove.

This Easter, let your pressure cooker do the heavy lifting and enjoy a hassle-free, delicious meal that everyone will rave about.

Pressure Cooker Easter Ham with Brown Sugar Glaze

This pressure cooker Easter ham with brown sugar glaze is a flavorful and succulent main dish that requires minimal effort and delivers outstanding results. Using the pressure cooker ensures the ham remains moist and tender while the sweet and tangy glaze adds the perfect finishing touch. Ideal for any Easter feast, this recipe can be prepared in under an hour, leaving you more time to focus on other dishes or enjoy with your loved ones.

Ingredients:

• 1 fully cooked ham (about 4-6 lbs)
• 1 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 cup pineapple juice
• 2 tbsp butter
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp black pepper
• 1/4 cup water

Instructions:

1. Start by adding 1/4 cup of water to the bottom of the pressure cooker.
2. In a bowl, whisk together the brown sugar, Dijon mustard, apple cider vinegar, pineapple juice, cinnamon, cloves, and black pepper.
3. Rub the mixture evenly over the ham, ensuring it’s fully coated.
4. Place the ham in the pressure cooker, setting it on the trivet or directly into the pot.
5. Lock the lid in place, set the pressure to high, and cook for 30 minutes.
6. Once the cooking time is up, allow the pressure to naturally release for 10 minutes before performing a quick release.
7. Remove the ham from the pressure cooker and let it rest for a few minutes before carving.
8. While the ham rests, simmer the juices in the pot on sauté mode until slightly thickened, then pour over the sliced ham for a beautiful glaze.

This pressure cooker Easter ham with brown sugar glaze brings the sweet and savory flavors of a traditional Easter feast with minimal cooking time. The tender, juicy ham pairs perfectly with the rich, caramelized glaze, making it an ideal centerpiece for your holiday table. Serve with your favorite sides for a complete meal, and enjoy the ease and flavor that come with using the pressure cooker.

Pressure Cooker Scalloped Potatoes with Cheddar and Bacon

Pressure cooker scalloped potatoes with cheddar and bacon are the perfect side dish to complement your Easter meal. This recipe combines creamy potatoes, rich cheddar cheese, and crispy bacon, all cooked to perfection in the pressure cooker. It’s a fast, yet indulgent dish that’s sure to impress your guests. The layers of flavor and texture come together beautifully in just a fraction of the time it would take using traditional methods.

Ingredients:

• 4 large potatoes, thinly sliced
• 1 cup heavy cream
• 1 cup whole milk
• 2 cups shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp butter

Instructions:

1. Start by greasing the pressure cooker insert with butter. Layer the sliced potatoes at the bottom, then sprinkle with salt, pepper, and paprika.
2. In a separate bowl, mix the heavy cream, milk, garlic, and chopped onion. Pour the mixture evenly over the potatoes.
3. Add the crumbled bacon on top of the potatoes and cover with a layer of shredded cheddar cheese.
4. Set the pressure cooker to high and cook for 10 minutes.
5. Once done, allow a natural release for 5 minutes before quick releasing any remaining pressure.
6. Carefully stir the scalloped potatoes to combine the creamy sauce with the cheese and bacon, then serve hot.

These pressure cooker scalloped potatoes with cheddar and bacon offer all the rich, comforting flavors of a classic side dish, but with much less time and effort. The creamy texture, paired with the smoky bacon and melty cheese, makes it the perfect accompaniment to your Easter main course. Plus, the pressure cooker ensures the potatoes are tender and full of flavor without needing to babysit the stove.

Pressure Cooker Lemon Garlic Chicken with Asparagus

This pressure cooker lemon garlic chicken with asparagus is a fresh and flavorful dish that’s ideal for Easter. The zesty lemon, savory garlic, and tender chicken come together in a dish that’s simple yet elegant. The asparagus is perfectly cooked alongside the chicken, absorbing all the delicious juices. This one-pot meal is quick to prepare, making it a great option for busy holidays when you want a dish that’s both impressive and easy to make.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/2 cup chicken broth
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the minced garlic and sauté for about 30 seconds, until fragrant.
2. Season the chicken breasts with salt, pepper, and thyme. Add the chicken to the pot and brown each side for 2-3 minutes.
3. Once the chicken is browned, pour in the chicken broth, lemon juice, and zest. Close the lid and set the pressure cooker to high.
4. Cook for 8 minutes, then perform a quick release of the pressure.
5. Remove the chicken and set it aside. Add the asparagus to the pot, and close the lid again. Cook on high for 2 minutes, followed by a quick release.
6. Plate the chicken and asparagus, then drizzle the cooking liquid over the top. Garnish with fresh parsley and serve.

Pressure cooker lemon garlic chicken with asparagus offers a vibrant and satisfying dish with the perfect balance of flavors. The lemon garlic sauce infuses the chicken, making it juicy and aromatic, while the asparagus adds a light, healthy touch to the meal. It’s an excellent choice for Easter, as it’s quick to prepare, yet feels gourmet. Pair it with a side of potatoes or a light salad for a refreshing, well-rounded Easter meal.

Pressure Cooker Honey Mustard Glazed Salmon

This pressure cooker honey mustard glazed salmon is an easy, flavorful dish that’s perfect for a light and elegant Easter dinner. The rich and sweet honey mustard glaze perfectly complements the tender, flaky salmon, making it an excellent choice for seafood lovers. The pressure cooker ensures the salmon remains moist and succulent without drying out, while the glaze caramelizes to a beautiful finish. With a short cook time and minimal prep, this recipe is an effortless way to elevate your Easter meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, garlic powder, salt, and pepper until smooth.
2. Place the salmon fillets in the pressure cooker insert, skin-side down.
3. Pour the honey mustard mixture evenly over the salmon fillets, making sure they’re well coated.
4. Close the lid of the pressure cooker, set it to high pressure, and cook for 3 minutes.
5. Once the cooking time is up, allow a quick release of pressure.
6. Carefully remove the salmon fillets from the pot, drizzle with any remaining glaze, and garnish with fresh parsley. Serve immediately.

This pressure cooker honey mustard glazed salmon is a simple yet flavorful dish that will impress guests and satisfy your taste buds. The glaze enhances the natural sweetness of the salmon, while the pressure cooker ensures it remains moist and flaky. It’s a perfect main dish for an Easter celebration, offering a delicious alternative to the traditional ham or turkey, and pairs well with a variety of sides like roasted vegetables or quinoa.

Pressure Cooker Easter Lamb Stew

For a hearty and comforting dish, this pressure cooker Easter lamb stew is a perfect choice. The tender lamb chunks are simmered in a savory broth with aromatic herbs and vegetables, creating a rich and flavorful stew that’s ideal for Easter dinner. The pressure cooker speeds up the cooking time, ensuring the lamb becomes melt-in-your-mouth tender. This dish is a true crowd-pleaser, offering a cozy and satisfying meal that will warm you up on a festive holiday.

Ingredients:

• 2 lbs lamb stew meat, cut into cubes
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 potatoes, peeled and cubed
• 1 cup frozen peas

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the lamb stew meat in batches, searing the cubes on all sides until browned.
2. Remove the meat and set aside. In the same pot, add the chopped onion, carrots, and garlic, and sauté for about 3 minutes until softened.
3. Return the lamb to the pot, then pour in the beef broth and red wine (if using). Add the rosemary, thyme, salt, and pepper. Stir to combine.
4. Close the lid, set the pressure cooker to high, and cook for 30 minutes.
5. After cooking, allow a natural release for 10 minutes, then perform a quick release to release any remaining pressure.
6. Stir in the cubed potatoes and frozen peas, then seal the lid again. Cook on high for 5 minutes, followed by a quick release.
7. Serve hot, and garnish with fresh herbs if desired.

This pressure cooker Easter lamb stew is a rich and flavorful dish that’s sure to satisfy everyone at your table. The lamb is perfectly tender, and the hearty vegetables create a satisfying meal that pairs beautifully with crusty bread or a fresh salad. It’s an excellent option for Easter dinner, offering a comforting and delicious alternative to more traditional dishes like ham or turkey. The best part is that it’s quick and easy to make, with all the depth of flavor you’d expect from a slow-cooked stew.

Pressure Cooker Spring Vegetable Risotto

This pressure cooker spring vegetable risotto is the ultimate side dish for your Easter feast. With fresh, seasonal vegetables like peas, asparagus, and leeks, this creamy risotto is packed with flavor and perfectly cooked in a fraction of the time. The pressure cooker makes the process of preparing risotto much easier, eliminating the need for constant stirring, while still delivering a rich and creamy result. It’s a light, vegetarian option that complements any Easter main course, offering a fresh and comforting touch.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 leek, cleaned and sliced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1 cup white wine (optional)
• 1 cup fresh peas (or frozen)
• 1 cup asparagus, cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the chopped onion, leek, and garlic, sautéing for about 3 minutes until softened.
2. Add the Arborio rice to the pot and stir to coat the grains with oil.
3. Pour in the white wine (if using) and stir until mostly absorbed by the rice.
4. Add the vegetable broth, salt, and pepper. Stir to combine.
5. Close the lid, set the pressure to high, and cook for 6 minutes.
6. Once the cooking time is up, allow a natural release for 5 minutes before quick releasing any remaining pressure.
7. Stir in the peas, asparagus, butter, and grated Parmesan. Adjust seasoning with more salt and pepper if needed.
8. Serve immediately, garnished with extra Parmesan if desired.

This pressure cooker spring vegetable risotto is a vibrant and creamy side dish that brings fresh, seasonal vegetables to your Easter table. The pressure cooker simplifies the risotto-making process, delivering a smooth and creamy dish with minimal effort. The combination of asparagus, peas, and leeks offers a delightful taste of spring, making it the perfect accompaniment to your Easter dinner. Whether served alongside lamb, chicken, or even a vegetarian main, this risotto will add a flavorful and comforting touch to the meal.

Pressure Cooker Glazed Carrots with Brown Sugar and Butter

These pressure cooker glazed carrots are a sweet and savory side dish that will complement any Easter meal. The carrots are cooked to perfection in the pressure cooker, maintaining their natural sweetness and color, while the brown sugar and butter glaze adds a rich, comforting flavor. With just a few simple ingredients, this dish is a breeze to make, and the pressure cooker reduces the cooking time significantly. This recipe is a great choice for those looking for a quick and flavorful vegetable side that can be served alongside your Easter main course.

Ingredients:

• 1 lb baby carrots (or sliced regular carrots)
• 1/4 cup butter
• 2 tbsp brown sugar
• 1 tbsp honey
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh parsley (for garnish, optional)

Instructions:

1. Place the baby carrots in the pressure cooker insert. Add 1 cup of water to the pot.
2. Close the lid, set the pressure cooker to high, and cook for 3 minutes.
3. Once the cooking time is up, perform a quick release to release the pressure.
4. Drain the carrots and set aside.
5. Set the pressure cooker to sauté mode and add the butter, brown sugar, honey, cinnamon, salt, and pepper. Stir until the butter is melted and the sugar has dissolved, creating a smooth glaze.
6. Add the cooked carrots back into the pot and toss them in the glaze until well coated.
7. Serve immediately, garnished with chopped fresh parsley, if desired.

These pressure cooker glazed carrots with brown sugar and butter are a quick yet delicious side dish that will brighten up your Easter dinner. The sweet glaze gives the carrots a decadent flavor, making them a perfect accompaniment to a variety of Easter mains, such as roast lamb, turkey, or ham. The pressure cooker helps retain the vibrant color and texture of the carrots, ensuring they stay tender but not mushy. This dish is a crowd-pleaser, easy to prepare, and will add a comforting touch to any holiday table.

Pressure Cooker Creamy Parmesan Mashed Potatoes

Creamy mashed potatoes are a classic Easter side, and this pressure cooker version makes the process even easier. The potatoes are cooked in the pressure cooker until perfectly tender, then mashed with butter, cream, and Parmesan for a rich and indulgent result. This dish is a great way to elevate your Easter spread, offering a comforting, creamy side dish that pairs beautifully with any main course. With minimal hands-on time, it’s perfect for busy cooks who want to enjoy creamy mashed potatoes without the usual wait.

Ingredients:

• 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup butter, cut into cubes
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Place the peeled and cubed potatoes into the pressure cooker insert. Add the broth to the pot.
2. Close the lid, set the pressure cooker to high, and cook for 10 minutes.
3. Once the cooking time is up, perform a quick release to release the pressure.
4. Drain any excess liquid from the potatoes, then return them to the pot.
5. Add the butter, heavy cream, Parmesan cheese, salt, and pepper. Use a potato masher or hand mixer to mash the potatoes until smooth and creamy.
6. Adjust seasoning to taste, adding more salt or pepper if needed.
7. Serve immediately, garnished with chopped parsley for a fresh touch.

These pressure cooker creamy Parmesan mashed potatoes are the ultimate comfort food for Easter. The combination of buttery potatoes and rich Parmesan cheese creates a decadent side dish that everyone will love. The pressure cooker reduces the time it takes to cook the potatoes, making it a quick and convenient option when you need to free up stove space for other dishes. This creamy, flavorful dish pairs perfectly with roast lamb, glazed ham, or chicken, and is sure to be a crowd favorite at your Easter table.

Pressure Cooker Stuffed Bell Peppers

These pressure cooker stuffed bell peppers are a delicious, wholesome dish that can serve as either a side or a main course for Easter. The peppers are filled with a savory mixture of ground turkey, rice, and vegetables, all seasoned with a blend of herbs and spices. Cooking them in the pressure cooker ensures that the peppers are tender and the filling is perfectly cooked in a fraction of the time. This dish is easy to prepare, and it offers a colorful, healthy addition to your Easter feast.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cooked rice
• 1 onion, chopped
• 1 can diced tomatoes (14.5 oz)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella or Parmesan cheese
• 1 cup water or broth (for the pressure cooker)

Instructions:

1. In a skillet, cook the ground turkey over medium heat until browned, breaking it apart with a spoon as it cooks.
2. Add the chopped onion and garlic powder to the pan, cooking for an additional 3-4 minutes until softened.
3. Stir in the cooked rice, diced tomatoes (with juice), Italian seasoning, salt, and pepper. Mix until combined.
4. Stuff the bell peppers with the turkey and rice mixture, packing them tightly.
5. Pour 1 cup of water or broth into the bottom of the pressure cooker insert. Place the stuffed peppers upright in the pot.
6. Close the lid, set the pressure cooker to high, and cook for 8 minutes.
7. Once the cooking time is up, allow a natural release for 5 minutes, then perform a quick release for any remaining pressure.
8. Sprinkle the stuffed peppers with cheese and close the lid for an additional 2 minutes to melt the cheese.
9. Serve immediately, garnished with fresh herbs if desired.

These pressure cooker stuffed bell peppers are a wholesome and flavorful option that makes a beautiful addition to your Easter table. The combination of lean ground turkey, rice, and vegetables is hearty and satisfying, while the tender bell peppers add a sweet contrast. The pressure cooker makes it easy to prepare this dish in no time, ensuring that the flavors meld together perfectly. Whether you serve them as a side or a main dish, these stuffed peppers are sure to be a hit with family and guests alike.

Pressure Cooker Honey Glazed Ham

A honey glazed ham is a classic centerpiece for any Easter dinner, and this pressure cooker recipe helps you make it quickly and effortlessly. With a sweet and savory glaze made from honey, brown sugar, and Dijon mustard, this ham is tender, flavorful, and caramelized to perfection. The pressure cooker ensures that the ham stays moist, while the glaze coats it beautifully, giving it a perfect balance of sweetness and tang. This recipe will be the star of your Easter feast, and it requires minimal preparation.

Ingredients:

• 4-5 lb bone-in or boneless ham
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup water (for pressure cooker)

Instructions:

1. In a small bowl, combine the honey, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, and cloves. Stir until smooth.
2. Rub the glaze mixture over the entire ham, making sure it’s well-coated.
3. Pour 1/2 cup of water into the bottom of the pressure cooker insert. Place the ham on the trivet or in the steamer basket.
4. Close the lid, set the pressure cooker to high, and cook for 20 minutes per pound of ham.
5. Once the cooking time is up, allow a natural release for 10 minutes, then perform a quick release.
6. Transfer the ham to a baking dish and pour some of the cooking juices over the top.
7. Preheat the oven to 400°F (200°C). Bake the ham for 15-20 minutes, basting with the glaze halfway through, until the ham is caramelized and the glaze is golden brown.
8. Slice and serve with extra glaze drizzled over the top.

This pressure cooker honey glazed ham is the perfect balance of sweet, savory, and tangy flavors. The pressure cooker ensures that the ham stays juicy and tender, while the final caramelization in the oven creates a beautiful, sticky glaze that makes each bite irresistible. The ease of preparation makes it an ideal choice for an Easter main dish that will impress your guests without requiring hours in the kitchen. Whether you serve it with mashed potatoes, green beans, or a simple salad, this ham will steal the show.

Pressure Cooker Asparagus with Garlic and Lemon

Asparagus is a fresh and vibrant vegetable that can be a delightful side dish for Easter, and this pressure cooker recipe brings out its natural flavors with minimal effort. The asparagus is cooked to tender perfection in the pressure cooker, then tossed with garlic, lemon, and a touch of olive oil for a zesty and aromatic side. This dish is light, healthy, and quick to make, making it a fantastic option for a hassle-free addition to your Easter spread.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, zest and juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Pour 1 cup of water into the pressure cooker insert.
2. Place the asparagus in the steamer basket or on the trivet inside the pot.
3. Close the lid, set the pressure cooker to high, and cook for 2-3 minutes.
4. Once the cooking time is up, perform a quick release.
5. Carefully remove the asparagus and set it aside.
6. In a skillet over medium heat, heat the olive oil and sauté the minced garlic for 1-2 minutes until fragrant.
7. Add the lemon zest and juice, then season with salt and pepper. Stir to combine.
8. Toss the cooked asparagus in the garlic and lemon mixture, ensuring it’s well-coated.
9. Garnish with fresh herbs if desired and serve immediately.

This pressure cooker asparagus with garlic and lemon is a quick, simple, and flavorful way to prepare asparagus for Easter. The pressure cooker locks in the vegetable’s natural nutrients and flavor, while the garlic and lemon dressing adds brightness and depth to the dish. It’s a perfect side for those looking for a healthy, vibrant option to serve alongside heavier mains like ham or lamb. With its easy preparation and bold flavor, this asparagus dish will become a new Easter favorite.

Pressure Cooker Scalloped Potatoes

Scalloped potatoes are a comforting, creamy side dish that’s often a staple at Easter dinners. This pressure cooker version makes the traditional recipe much quicker without sacrificing flavor. The potatoes are cooked in a rich cream sauce with cheese and herbs, creating a dish that’s decadent yet easy to prepare. This recipe delivers the creamy, cheesy goodness of scalloped potatoes in a fraction of the time, allowing you to focus on other aspects of your meal.

Ingredients:

• 2 lbs Yukon Gold or Russet potatoes, thinly sliced
• 1 1/2 cups heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup butter, cubed
• 1/2 cup water (for pressure cooker)

Instructions:

1. Pour 1/2 cup of water into the bottom of the pressure cooker insert.
2. Layer the sliced potatoes in the pot, alternating with the minced garlic, fresh thyme, salt, and pepper.
3. In a small bowl, whisk together the heavy cream, cheddar cheese, and Parmesan cheese until smooth. Pour the cream mixture over the potatoes, ensuring they are well-coated.
4. Top with the cubed butter.
5. Close the lid, set the pressure cooker to high, and cook for 10 minutes.
6. Once the cooking time is up, allow a natural release for 5 minutes, then perform a quick release.
7. Stir the potatoes gently to mix the creamy sauce and cheese.
8. Serve immediately, garnished with extra fresh thyme or parsley if desired.

These pressure cooker scalloped potatoes are the ultimate creamy side dish that’s perfect for Easter. The rich, cheesy sauce and tender potatoes make for a luxurious combination that complements any main course. The pressure cooker ensures that the potatoes cook quickly, while still absorbing all the creamy, cheesy goodness. This dish will become an Easter classic on your table, providing a comforting and indulgent side that your family and guests will love.

Pressure Cooker Deviled Eggs

Deviled eggs are a classic Easter appetizer, and this pressure cooker method makes boiling eggs effortless, with perfectly cooked yolks and a quick prep time. Using the pressure cooker ensures that the eggs are easy to peel and come out tender every time, making them a fantastic choice for any spring gathering. Paired with a creamy, tangy filling, these deviled eggs are a hit at Easter parties and gatherings, offering a bite-sized treat that’s both satisfying and delicious.

Ingredients:

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp white vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• Paprika for garnish
• Fresh chives, chopped (optional)

Instructions:

1. Pour 1 cup of water into the bottom of the pressure cooker insert.
2. Place the eggs on the trivet or in a steamer basket inside the pot.
3. Close the lid, set the pressure cooker to high, and cook for 5 minutes.
4. Once the cooking time is up, perform a quick release to release the pressure.
5. Carefully transfer the eggs to an ice bath and let them cool for 5-10 minutes.
6. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.
7. Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Stir until smooth.
8. Spoon or pipe the yolk mixture back into the egg whites.
9. Garnish with a sprinkle of paprika and fresh chives, if desired.
10. Serve chilled.

Pressure cooker deviled eggs make a quick and easy appetizer for your Easter spread. The eggs come out perfectly cooked every time, with the yolks being rich and smooth for an ideal filling. With a creamy and tangy filling, these deviled eggs are a great way to kick off the meal and can be made ahead of time. Whether served at a family gathering or as part of a larger brunch, these eggs are always a crowd-pleaser and are sure to disappear quickly from the platter.

Pressure Cooker Carrot Cake

Carrot cake is a beloved Easter dessert, and making it in a pressure cooker results in a moist, flavorful cake that’s quicker and easier to prepare than traditional baking methods. The rich flavors of cinnamon, nutmeg, and freshly grated carrots shine through, while the pressure cooker ensures the cake stays perfectly tender. Topped with a cream cheese frosting, this carrot cake is the perfect sweet ending to your Easter meal, and the pressure cooker makes it simple to prepare without heating up the oven.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)
• 1 cup cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup butter, softened
• 1 tsp vanilla extract

Instructions:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
2. In a separate bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
4. Fold in the grated carrots, pineapple, and nuts, if using.
5. Grease a 7-inch round cake pan and pour the batter into the pan.
6. Add 1 cup of water to the bottom of the pressure cooker insert.
7. Place the cake pan on the trivet or in a steamer basket and lower it into the pressure cooker.
8. Close the lid, set the pressure cooker to high, and cook for 35 minutes.
9. Once the cooking time is up, allow a natural release for 10 minutes, then perform a quick release.
10. Carefully remove the cake from the pressure cooker and let it cool completely.
11. In a mixing bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
12. Frost the cooled cake with the cream cheese frosting, then slice and serve.

This pressure cooker carrot cake is an absolute showstopper for Easter. With its moist texture and warm, spiced flavor, it’s a dessert that will delight everyone at the table. The pressure cooker allows you to make this cake in a fraction of the time it would take to bake it in the oven, while still achieving a perfect result. Topped with creamy, tangy frosting, this carrot cake is a true Easter treat that’s bound to be a favorite in your household.

Pressure Cooker Lamb Shanks with Red Wine Sauce

Lamb shanks are a traditional and flavorful Easter dish, and this pressure cooker recipe ensures they are tender and succulent in no time. The lamb is braised in a rich, savory red wine sauce, infusing it with deep flavor. The pressure cooker helps to break down the tough fibers of the lamb, resulting in meat that falls off the bone. Served with mashed potatoes or a vegetable side, this dish is a perfect main course for a memorable Easter dinner.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil.
2. Season the lamb shanks with salt and pepper, then brown them in the pressure cooker for 3-4 minutes per side.
3. Remove the lamb shanks and set them aside.
4. Add the chopped onion, carrots, and garlic to the pot and sauté for 2-3 minutes, until softened.
5. Pour in the red wine, scraping any browned bits off the bottom of the pot. Let the wine reduce by half, about 3 minutes.
6. Add the beef broth, rosemary, and thyme, then return the lamb shanks to the pot.
7. Close the lid, set the pressure cooker to high, and cook for 45 minutes.
8. Once the cooking time is up, allow a natural release for 10 minutes, then perform a quick release.
9. Remove the lamb shanks and keep warm.
10. If desired, set the pressure cooker to “Sauté” mode again and reduce the sauce for 5-7 minutes to thicken.
11. Serve the lamb shanks with the red wine sauce drizzled over the top.

Pressure cooker lamb shanks with red wine sauce are the epitome of indulgence for your Easter dinner. The tender lamb, infused with the richness of red wine and herbs, makes for an unforgettable main course. The pressure cooker significantly reduces cooking time, allowing you to serve a gourmet meal in a fraction of the usual time. This dish pairs beautifully with mashed potatoes or a light salad, and the succulent lamb is sure to leave a lasting impression on your guests.

Note: More recipes are coming soon!