50+ Irresistible Pressure Cooker Dinner Recipes for Busy Weeknights

In today’s fast-paced world, we’re all looking for ways to save time in the kitchen without compromising on taste or nutrition.

Enter the pressure cooker—a kitchen appliance that transforms how we prepare meals.

From tender meats to rich, flavorful stews and comforting casseroles, pressure cookers can do it all in a fraction of the time it would take on the stovetop or in the oven.

In this article, we’ll be sharing over 50 pressure cooker dinner recipes that are not only delicious but incredibly easy to make.

Whether you’re a busy professional, a parent on the go, or just someone who loves a quick and satisfying meal, these recipes will help you get dinner on the table in no time.

Pressure cookers have become an essential tool in the modern kitchen, offering a range of benefits from enhanced flavor to speedier meal prep.

By locking in moisture and infusing dishes with rich flavors, pressure cookers can make even the simplest ingredients taste amazing.

This collection of 50+ dinner recipes is designed to help you explore the full potential of your pressure cooker and discover new, exciting meals to add to your dinner rotation.

So, if you’re ready to dive into the world of pressure cooker cooking, let’s get started!

50+ Irresistible Pressure Cooker Dinner Recipes for Busy Weeknights

Pressure cooking is a game-changer for busy home cooks, and these 50+ pressure cooker dinner recipes prove just how versatile and flavorful this cooking method can be.

Whether you’re craving a comforting stew, a quick weeknight dinner, or something a little more gourmet, your pressure cooker can handle it.

The convenience, combined with the ability to create meals that are rich in flavor and texture, makes it an indispensable tool in your kitchen.

So, next time you’re in a rush or want a meal that practically cooks itself, turn to these tried-and-tested pressure cooker recipes and enjoy delicious, home-cooked meals in no time.

Pressure Cooker Chicken and Rice

This easy and flavorful chicken and rice dish comes together in a pressure cooker, making it a perfect weeknight dinner. The chicken is tender, and the rice absorbs all the savory spices, creating a comforting and satisfying meal in no time. The pressure cooker helps lock in the moisture, ensuring the chicken stays juicy while the rice cooks to perfection.

Ingredients

• 2 chicken breasts, boneless and skinless
• 1 ½ cups long-grain white rice
• 3 cups chicken broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup frozen peas
• Fresh cilantro for garnish (optional)

Instructions

1. Set the pressure cooker to sauté mode. Add olive oil and heat.
2. Season the chicken breasts with cumin, paprika, salt, and pepper. Add them to the pot and sear each side until browned, about 2-3 minutes per side. Remove the chicken and set it aside.
3. In the same pot, add chopped onion and garlic, sautéing until softened, about 2-3 minutes.
4. Add the rice and chicken broth to the pot, scraping the bottom to deglaze. Place the chicken back on top of the rice.
5. Seal the pressure cooker lid and cook on high pressure for 8 minutes.
6. Once the cooking time is up, allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure.
7. Remove the chicken and shred it with two forks. Stir the peas into the rice.
8. Serve the chicken over the rice, garnishing with fresh cilantro.

The pressure cooker makes this dish a breeze, cutting down cooking time and allowing the flavors to meld beautifully. The result is tender chicken that pairs perfectly with the aromatic rice. The peas add a pop of color and texture, making this a well-rounded meal. For added flavor, you can adjust the spices or add a squeeze of lemon before serving.

Pressure Cooker Beef Stew

This hearty beef stew cooked in a pressure cooker comes together quickly without sacrificing the rich, comforting flavor of traditional slow-cooked stew. The meat becomes incredibly tender, and the vegetables soak up all the savory goodness of the broth, creating a meal that’s perfect for chilly evenings.

Ingredients

• 1 ½ pounds beef stew meat, cut into cubes
• 4 carrots, peeled and chopped
• 3 potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon cornstarch (optional, for thickening)

Instructions

1. Set the pressure cooker to sauté mode. Heat olive oil and brown the beef cubes in batches, seasoning with salt and pepper. Remove and set aside.
2. Add the onions and garlic to the pot, sautéing for 2-3 minutes until softened.
3. Stir in the tomato paste, cooking for another minute, then add the beef broth, thyme, rosemary, and bay leaf.
4. Return the beef to the pot along with the carrots and potatoes.
5. Seal the pressure cooker lid and cook on high pressure for 35 minutes.
6. After cooking, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
7. If you prefer a thicker stew, mix cornstarch with 2 tablespoons of cold water to create a slurry and stir it into the stew. Set the pressure cooker to sauté mode and cook for another 2-3 minutes to thicken.
8. Serve the stew hot, garnished with fresh parsley if desired.

This beef stew is perfect for cozy dinners, offering a rich depth of flavor with tender meat and hearty vegetables. The pressure cooker shortens the cooking time while still delivering the comforting texture of a slow-cooked stew. The optional cornstarch thickening step gives the broth a satisfying, velvety consistency. You can easily modify the vegetable ratio or add other root vegetables like parsnips for variety.

Pressure Cooker Vegetable Curry

A quick and flavorful vegetable curry made in the pressure cooker is a great way to enjoy a wholesome, plant-based meal. The vegetables cook in a fragrant and creamy sauce, absorbing the vibrant spices, resulting in a dish that’s both comforting and satisfying. This curry is perfect over rice or paired with warm naan for a complete meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 potatoes, peeled and cubed
• 1 cup cauliflower florets
• 1 cup carrots, peeled and chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 can (13.5 ounces) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Set the pressure cooker to sauté mode. Add olive oil and sauté the onion, garlic, and ginger for 3-4 minutes until softened.
2. Stir in the curry powder, cumin, and turmeric, cooking for another minute to release the flavors.
3. Add the potatoes, cauliflower, and carrots, stirring to coat with the spices.
4. Pour in the diced tomatoes, coconut milk, and vegetable broth. Season with salt and pepper.
5. Seal the pressure cooker lid and cook on high pressure for 6 minutes.
6. After cooking, perform a quick release of pressure.
7. Stir the curry and adjust seasoning if needed. Serve over rice or with naan, garnished with fresh cilantro.

This vegetable curry offers a beautiful balance of spices and creamy coconut milk, creating a warming dish that’s full of flavor. The pressure cooker helps the vegetables cook quickly while still maintaining their texture, and the coconut milk adds richness to the curry. You can experiment with different vegetables based on what you have on hand or add legumes like chickpeas for extra protein.

Pressure Cooker Spaghetti Bolognese

This pressure cooker version of spaghetti Bolognese delivers all the deep flavors of the classic dish in a fraction of the time. The ground beef cooks to perfection in the rich tomato sauce, which simmers quickly under pressure, allowing the flavors to meld together beautifully. This recipe is perfect for busy nights when you crave an indulgent, comforting meal without spending hours in the kitchen.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 cup beef broth
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• 12 ounces spaghetti, broken in half
• Olive oil for sautéing
• Fresh basil or parsley for garnish (optional)

Instructions

1. Set the pressure cooker to sauté mode and heat olive oil. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat.
2. Add the chopped onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, bay leaf, salt, and pepper.
4. Add the broken spaghetti to the pot, pushing it down into the sauce, but do not stir.
5. Seal the pressure cooker lid and cook on high pressure for 8 minutes.
6. Once the cooking time is up, carefully release the pressure manually.
7. Remove the bay leaf and stir the spaghetti and sauce together. If the sauce is too thick, add a splash more beef broth or water.
8. Serve hot, garnished with fresh basil or parsley.

The pressure cooker allows the beef, tomatoes, and spices to come together in a harmonious sauce, while the spaghetti cooks right in the sauce itself, making it perfectly coated and flavorful. This method eliminates the need for simmering for hours while still giving you a rich and savory meal. For added depth of flavor, you can add a splash of red wine before pressure cooking or some grated Parmesan when serving.

Pressure Cooker BBQ Pulled Pork

This pressure cooker BBQ pulled pork is the ultimate comfort food. The pork shoulder is cooked until it’s fork-tender and soaked in a smoky, tangy BBQ sauce, making it perfect for sandwiches, tacos, or served with your favorite sides. The pressure cooker drastically reduces the cooking time while ensuring the meat absorbs all the flavors of the marinade.

Ingredients

• 3 pounds pork shoulder or pork butt, trimmed
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup BBQ sauce (your favorite brand)
• 1/2 cup apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup chicken broth
• Buns or tortillas for serving

Instructions

1. Season the pork shoulder with paprika, cumin, salt, and pepper.
2. Set the pressure cooker to sauté mode. Add a little oil and brown the pork shoulder on all sides, about 4-5 minutes per side.
3. Remove the pork and set it aside. Add the onions and garlic to the pot, sautéing for 2-3 minutes until softened.
4. Stir in the BBQ sauce, apple cider vinegar, brown sugar, and chicken broth.
5. Place the pork shoulder back into the pot, ensuring it is submerged in the sauce.
6. Seal the pressure cooker lid and cook on high pressure for 60 minutes.
7. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
8. Remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot and toss it in the sauce.
9. Serve the pulled pork on buns or in tortillas with extra BBQ sauce.

This pulled pork recipe is a game-changer for busy nights. The pork comes out incredibly tender, infused with the smoky-sweet BBQ flavors. Using the pressure cooker not only speeds up the cooking process but also ensures that the meat absorbs the full depth of the sauce. You can customize the BBQ sauce with different flavors like honey or mustard, or add some heat with chili flakes or hot sauce.

Pressure Cooker Lentil Soup

This hearty and nutritious lentil soup is a perfect one-pot meal that cooks quickly in the pressure cooker, yet still delivers all the warmth and depth of flavor you want in a comfort dish. Packed with lentils, vegetables, and spices, this vegan soup is healthy, filling, and satisfying. The pressure cooker ensures the lentils cook to the perfect tender consistency in just a short amount of time.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh lemon juice for serving (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Set the pressure cooker to sauté mode. Add olive oil and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Stir in the cumin, turmeric, paprika, salt, and pepper, cooking for another minute to toast the spices.
3. Add the lentils, diced tomatoes, and vegetable broth to the pot.
4. Seal the pressure cooker lid and cook on high pressure for 15 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
6. Stir the soup and adjust the seasoning if necessary.
7. Serve the soup hot, with a squeeze of fresh lemon juice and a sprinkle of parsley.

This lentil soup is not only quick but also incredibly satisfying. The pressure cooker helps break down the lentils to a perfect texture while infusing them with the flavors of the vegetables and spices. The turmeric and cumin provide a warm, earthy base, while the tomatoes give the soup a slight tang. Adding a bit of lemon juice before serving brightens the dish and adds a refreshing contrast. You can easily make it heartier by adding greens like spinach or kale.

Pressure Cooker Chicken Tikka Masala

This chicken tikka masala made in the pressure cooker is an incredibly flavorful dish that’s surprisingly quick to prepare. The chicken marinates in a spiced yogurt mixture, then cooks in a creamy, aromatic tomato-based sauce that’s rich and comforting. With the help of the pressure cooker, you can achieve tender, juicy chicken and a perfectly smooth sauce in just minutes.

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon ground turmeric
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1 teaspoon ground coriander
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 ounces) crushed tomatoes
• ½ cup heavy cream or coconut cream
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice, for serving

Instructions

1. In a bowl, combine the yogurt, turmeric, cumin, garam masala, coriander, salt, and pepper. Add the chicken pieces and stir to coat. Let it marinate for at least 30 minutes.
2. Set the pressure cooker to sauté mode and heat the olive oil. Add the chopped onion, garlic, and grated ginger, and sauté for 3-4 minutes until softened.
3. Add the marinated chicken pieces to the pot, cooking for 5-6 minutes until browned.
4. Stir in the crushed tomatoes and cinnamon, scraping any browned bits from the bottom of the pot.
5. Seal the pressure cooker lid and cook on high pressure for 8 minutes.
6. Once the cooking time is up, perform a quick release of pressure.
7. Stir in the heavy cream (or coconut cream) to the sauce, adjusting seasoning as necessary.
8. Serve hot, garnished with fresh cilantro, and paired with basmati rice.

This chicken tikka masala is a perfect balance of spice and creaminess. The pressure cooker not only speeds up the cooking time but also helps infuse the chicken with all the aromatic spices. The result is a tender, flavorful chicken in a rich and creamy sauce that pairs perfectly with rice or naan. Adjust the spices to suit your taste, and for added heat, a touch of chili powder or cayenne can be added.

Pressure Cooker Shrimp Paella

This easy shrimp paella made in a pressure cooker brings the taste of Spain to your table in no time. The combination of shrimp, saffron, and vegetables cooked in a single pot results in a flavorful and colorful dish. The pressure cooker locks in the essence of the ingredients, creating a fragrant paella that’s both satisfying and vibrant.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the onion, bell pepper, and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the rice, cooking for another minute to lightly toast it.
3. Add the diced tomatoes, chicken broth, saffron, smoked paprika, thyme, salt, and pepper, mixing to combine.
4. Seal the pressure cooker lid and cook on high pressure for 6 minutes.
5. Once the cooking time is up, perform a quick release of pressure.
6. Stir the shrimp into the paella, resealing the lid and allowing it to sit for 5 minutes, or until the shrimp are cooked through.
7. Serve hot, garnished with fresh parsley and lemon wedges.

This shrimp paella is a quick and delightful take on the classic Spanish dish. The pressure cooker creates the perfect texture for the rice while allowing the shrimp to cook to tender perfection in the aromatic broth. The saffron adds a luxurious depth of flavor, and the smoked paprika gives the dish a beautiful, slightly smoky note. The fresh parsley and lemon provide a bright contrast to the richness of the dish.

Pressure Cooker Stuffed Bell Peppers

Stuffed bell peppers are a classic comfort food, and making them in the pressure cooker simplifies the process while ensuring the peppers stay tender and flavorful. The filling, made of ground meat, rice, and spices, absorbs the tomato sauce perfectly, making each bite satisfying and savory.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 can (14.5 ounces) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• 1 tablespoon olive oil
• 1 cup beef or vegetable broth

Instructions

1. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened, about 3-4 minutes.
2. Add the ground beef (or turkey) to the skillet, breaking it up as it cooks. Season with oregano, cumin, salt, and pepper. Once browned, remove from heat.
3. Stir in the cooked rice and half of the diced tomatoes, mixing until fully combined.
4. Stuff each bell pepper with the meat and rice mixture, pressing down gently to pack the filling in.
5. Pour the remaining diced tomatoes and broth into the bottom of the pressure cooker. Place the stuffed peppers upright in the pot.
6. Seal the pressure cooker lid and cook on high pressure for 8 minutes.
7. Once the cooking time is up, allow the pressure to release naturally for 5 minutes before performing a quick release.
8. If desired, top each stuffed pepper with shredded cheese and cook on sauté mode for a couple of minutes to melt the cheese.
9. Serve hot.

These stuffed bell peppers are an easy and flavorful meal, perfect for weeknights. The pressure cooker ensures the peppers remain tender while the filling stays moist and full of flavor. The addition of cheese (if desired) provides a delicious creamy topping, and the diced tomatoes create a savory base that complements the peppers. This dish can be easily customized with different meats, rice, or seasonings based on personal preference.

Pressure Cooker Beef Stew

This pressure cooker beef stew is the perfect comfort food, packed with tender chunks of beef, hearty vegetables, and a rich broth that’s full of flavor. The pressure cooker speeds up the cooking process while ensuring the beef becomes melt-in-your-mouth tender, making this dish ideal for a cozy dinner after a long day.

Ingredients

• 2 lbs beef stew meat, cut into 1-inch cubes
• 4 carrots, peeled and chopped
• 3 potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil. Brown the beef stew meat in batches, about 4-5 minutes per batch, until browned on all sides. Remove the beef and set it aside.
2. In the same pot, add the onions and garlic, sautéing for 2-3 minutes until softened.
3. Add the diced tomatoes, beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir to combine.
4. Return the browned beef to the pot along with the carrots and potatoes.
5. Seal the pressure cooker lid and cook on high pressure for 35 minutes.
6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before performing a quick release.
7. Discard the bay leaf and stir the stew. Adjust seasoning with salt and pepper if necessary.
8. Serve hot, garnished with fresh parsley.

This beef stew made in the pressure cooker is incredibly tender and flavorful. The pressure cooker does a fantastic job of breaking down the beef to a melt-in-your-mouth consistency, and the vegetables soak up all the flavors of the rich broth. The stew is hearty and comforting, making it a perfect meal for colder months or whenever you need something warm and filling. The added Worcestershire sauce gives the broth a savory depth, and the fresh parsley adds a bright touch.

Pressure Cooker Chicken Alfredo

A creamy and delicious chicken Alfredo that’s cooked in the pressure cooker? Yes, it’s possible! The pressure cooker helps the chicken become tender and juicy while infusing it with the richness of the creamy sauce, creating a one-pot meal that’s both quick and decadent. Perfect for weeknight dinners when you want a comforting meal in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 3 cups chicken broth
• 12 ounces fettuccine pasta, broken in half
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to sauté mode and melt the butter. Add the garlic and sauté for 1 minute until fragrant.
2. Season the chicken breasts with salt, pepper, and Italian seasoning, then add them to the pot, browning them on both sides for 2-3 minutes per side.
3. Add the chicken broth to the pot, scraping any browned bits from the bottom.
4. Add the broken fettuccine pasta, ensuring it’s mostly submerged in the broth.
5. Seal the pressure cooker lid and cook on high pressure for 8 minutes.
6. Once the cooking time is up, perform a quick release of pressure.
7. Remove the chicken breasts from the pot and shred them using two forks.
8. Stir in the heavy cream and Parmesan cheese, mixing until the sauce becomes creamy and smooth.
9. Return the shredded chicken to the pot and stir to combine.
10. Serve hot, garnished with fresh parsley.

This chicken Alfredo is a creamy, comforting dish that’s made easy with the pressure cooker. The chicken becomes perfectly tender, and the sauce is velvety and full of flavor. The pasta cooks directly in the broth, absorbing all the savory goodness, and the final addition of Parmesan cheese creates a rich, indulgent sauce. It’s an impressive meal that comes together quickly, making it ideal for busy weeknights.

Pressure Cooker Risotto with Mushrooms

A classic risotto with mushrooms made in the pressure cooker saves you the time and attention usually required to slowly stir and add broth. The pressure cooker helps create the perfect creamy risotto with tender mushrooms and a rich, flavorful base, making this dish easy to prepare without sacrificing taste or texture.

Ingredients

• 1 cup Arborio rice
• 2 cups chicken or vegetable broth
• 1 cup sliced mushrooms (button or cremini)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ cup white wine (optional)
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the onions and garlic, sautéing for 3-4 minutes until softened.
2. Add the sliced mushrooms to the pot and sauté for an additional 2-3 minutes until they release their moisture and start to brown.
3. Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
4. Add the white wine (if using) and cook for 1-2 minutes until the liquid is absorbed.
5. Pour in the broth, salt, and pepper, stirring to combine.
6. Seal the pressure cooker lid and cook on high pressure for 6 minutes.
7. Once the cooking time is up, perform a quick release of pressure.
8. Stir in the butter and Parmesan cheese until the risotto is creamy.
9. Serve hot, garnished with fresh parsley.

This pressure cooker risotto is a creamy, rich dish that comes together in just a fraction of the time it takes on the stovetop. The pressure cooker ensures the rice cooks evenly and absorbs the flavors of the mushrooms and broth. The final addition of Parmesan cheese and butter creates a luxurious texture, making this risotto feel indulgent without requiring constant attention. The mushrooms add an earthy depth of flavor, making this a satisfying, comforting dish perfect for a cozy dinner.

Pressure Cooker Beef and Vegetable Soup

This hearty beef and vegetable soup is a perfect dish for colder days, packed with tender beef, flavorful broth, and an assortment of vegetables. The pressure cooker helps break down the beef to a tender, melt-in-your-mouth texture while infusing the broth with deep, savory flavors. This one-pot meal is nutritious, filling, and easy to prepare.

Ingredients

• 1 lb beef stew meat, cut into cubes
• 4 cups beef broth
• 3 carrots, peeled and chopped
• 2 potatoes, peeled and diced
• 1 celery stalk, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the beef stew meat and brown on all sides, about 5-7 minutes.
2. Add the onions, garlic, carrots, potatoes, and celery to the pot, stirring for 2-3 minutes until the vegetables start to soften.
3. Pour in the beef broth, diced tomatoes, thyme, rosemary, salt, and pepper. Stir to combine.
4. Seal the pressure cooker lid and cook on high pressure for 25 minutes.
5. Once the cooking time is up, perform a quick release of pressure.
6. Stir in the frozen peas and adjust seasoning if needed.
7. Serve hot, garnished with fresh parsley.

This beef and vegetable soup is the epitome of comfort food. The beef is tender and infused with the rich flavors of the broth, while the vegetables add color, texture, and nutrients to the dish. The pressure cooker speeds up the process, making it a great option for busy weeknights. The peas provide a slight sweetness that balances out the savory elements of the soup. This is the kind of meal that warms you from the inside out.

Pressure Cooker Pork Carnitas

These pressure cooker pork carnitas are tender, flavorful, and ideal for tacos, burritos, or even as a topping for salads. The pork is seasoned with traditional spices and cooked until it’s fall-apart tender. The pressure cooker makes the process fast and simple, and it allows the pork to absorb all the delicious spices and citrus for a rich flavor profile.

Ingredients

• 3 lbs pork shoulder, cut into large chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, juiced (reserve peel)
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup chicken broth
• Fresh cilantro, for garnish
• Tortillas, for serving

Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil. Brown the pork chunks in batches, about 4-5 minutes per batch, until all sides are golden. Remove and set aside.
2. Add the onion and garlic to the pot, sautéing for 2-3 minutes until fragrant.
3. Return the pork to the pot, then add the orange juice, lime juice, cumin, oregano, chili powder, salt, and pepper. Pour in the chicken broth. Stir to combine.
4. Seal the pressure cooker lid and cook on high pressure for 45 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before performing a quick release.
6. Remove the pork from the pot and shred it using two forks.
7. Serve the carnitas in tortillas, garnished with fresh cilantro.

These pressure cooker pork carnitas are a delicious, quick version of the traditional Mexican dish. The pork becomes incredibly tender and flavorful from the citrus juices and spices, and the pressure cooker ensures it cooks quickly and evenly. The shredded pork can be used in various dishes, from tacos to burritos, or even served over rice for a satisfying meal. The addition of fresh cilantro gives the carnitas a burst of brightness that balances the rich flavors perfectly.

Pressure Cooker Sweet and Sour Chicken

This sweet and sour chicken cooked in a pressure cooker is a quick and delicious take on the classic Chinese dish. The chicken turns out tender, coated in a tangy and sweet sauce that’s perfectly balanced with just the right amount of acidity. The pressure cooker helps intensify the flavors, making it a great option for a weeknight dinner.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 cup pineapple chunks (with juice)
• ½ cup rice vinegar
• ¼ cup soy sauce
• ¼ cup ketchup
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Salt and pepper to taste
• Cooked white rice, for serving

Instructions

1. Set the pressure cooker to sauté mode and cook the chicken pieces until lightly browned, about 5-6 minutes. Remove and set aside.
2. Add the bell pepper, onion, and garlic to the pot, sautéing for 2-3 minutes until softened.
3. In a bowl, whisk together the pineapple chunks and juice, rice vinegar, soy sauce, ketchup, brown sugar, ginger, salt, and pepper. Pour this mixture over the vegetables in the pot.
4. Return the chicken to the pot, stirring to combine.
5. Seal the pressure cooker lid and cook on high pressure for 8 minutes.
6. Once the cooking time is up, perform a quick release of pressure.
7. Stir in the cornstarch mixture to thicken the sauce, and cook on sauté mode for 2-3 minutes until the sauce has thickened to your desired consistency.
8. Serve hot over cooked rice.

This sweet and sour chicken is a quick, flavorful dish that’s perfect for a family dinner. The chicken remains juicy and tender, while the sauce is a perfect balance of sweet, sour, and savory flavors. The pressure cooker speeds up the process, making this a great choice for a busy weeknight. Serve it over white rice to soak up all that delicious sauce for a truly satisfying meal.

Note: More recipes​ are coming soon!