50+ Delicious St. Patrick’s Day Pressure Cooker Recipes to Enjoy

St. Patrick’s Day is all about celebrating Irish heritage with hearty dishes, rich flavors, and, of course, the comfort of good food shared with friends and family.

But if you’re short on time or just looking for a way to make the holiday cooking a breeze, your pressure cooker is the perfect solution.

Whether you’re preparing a traditional corned beef and cabbage, a comforting Irish stew, or a savory shepherd’s pie, the pressure cooker can help you achieve that delicious, tender meal in a fraction of the time it would take using conventional cooking methods.

In this article, we’ve compiled 50+ incredible St. Patrick’s Day recipes that are easy to prepare in your pressure cooker.

From flavorful mains to decadent sides and even festive desserts, these recipes will ensure your St. Patrick’s Day celebrations are filled with tasty, stress-free meals.

Whether you’re hosting a large gathering or making a cozy meal for yourself, these pressure cooker recipes will elevate your holiday dining experience without keeping you in the kitchen all day long.

Let’s dive into the world of delicious, pressure-cooked Irish-inspired dishes!

50+ Delicious St. Patrick’s Day Pressure Cooker Recipes to Enjoy

There’s no reason to spend hours in the kitchen this St. Patrick’s Day when your pressure cooker can create mouthwatering dishes in a fraction of the time.

With these 50+ St. Patrick’s Day recipes, you can enjoy the rich flavors and comforting meals that the holiday calls for, without the stress.

From savory stews to creamy mashed potatoes and delectable desserts, these recipes will allow you to savor the spirit of the holiday while freeing up more time to enjoy the festivities.

So, grab your pressure cooker and get ready to prepare a delicious, time-saving St. Patrick’s Day feast that will impress your guests and leave you with plenty of time to celebrate.

With these easy-to-make recipes, you’ll be able to create a memorable holiday meal without the hassle.

Pressure Cooker Corned Beef and Cabbage

This classic St. Patrick’s Day dish is made simple and tender with the help of a pressure cooker. The corned beef is perfectly seasoned and cooks to melt-in-your-mouth tenderness, while the cabbage and vegetables soak in all the flavorful juices for a comforting, one-pot meal.

Ingredients:

• 3 to 4 lbs corned beef brisket, with spice packet
• 1 onion, quartered
• 4 cloves garlic, smashed
• 4 cups beef broth
• 4 medium potatoes, halved
• 4 large carrots, peeled and cut into large chunks
• 1 small head of cabbage, cut into wedges
• 2 tablespoons apple cider vinegar
• 1 teaspoon black peppercorns

Instructions:

1. Place the corned beef brisket in the pressure cooker, fat side up.
2. Add the quartered onion, garlic, and spice packet from the corned beef.
3. Pour in the beef broth and add the peppercorns.
4. Seal the pressure cooker and cook on high pressure for 90 minutes.
5. After cooking, allow for natural pressure release for about 10 minutes, then quick release any remaining pressure.
6. Remove the brisket and set aside. Add the potatoes and carrots to the pot, sealing it back for 5 minutes on high pressure.
7. Release pressure, add the cabbage wedges, and cook for an additional 4 minutes.
8. Slice the corned beef against the grain and serve with the vegetables. Drizzle with a bit of the broth and a splash of apple cider vinegar for extra flavor.

This pressure cooker corned beef and cabbage recipe simplifies the traditional St. Patrick’s Day dinner without sacrificing flavor. The brisket is tender and juicy, and the vegetables are cooked just right. With minimal effort, you can enjoy a hearty, festive meal that will impress your guests. The addition of apple cider vinegar brightens the flavors, bringing balance to the rich, savory dish.

Pressure Cooker Irish Lamb Stew

A hearty Irish lamb stew made in the pressure cooker is an easy way to celebrate St. Patrick’s Day. With tender lamb, root vegetables, and a rich broth, this stew is flavorful and filling. Perfect for a cozy meal with friends or family.

Ingredients:

• 2 lbs lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 cup vegetable broth
• 1 cup dry white wine
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the pressure cooker on sauté mode. Brown the lamb cubes in batches, setting them aside once browned.
2. Add the onion and garlic to the pot and sauté until softened.
3. Return the lamb to the pot and add the broth, wine, thyme, rosemary, salt, and pepper. Stir well.
4. Lock the lid on the pressure cooker and cook on high pressure for 30 minutes.
5. After the cooking time, let the pressure release naturally for about 10 minutes, then quick release any remaining pressure.
6. Add the potatoes, carrots, and parsnip to the pot and cook on high pressure for another 10 minutes.
7. Release pressure, stir the stew, and adjust seasoning if needed.

This Irish lamb stew is rich, savory, and filling, making it a perfect dish for St. Patrick’s Day. The lamb becomes incredibly tender in the pressure cooker, and the vegetables soak up all the flavors from the broth and herbs. It’s a one-pot meal that’s easy to prepare, making it ideal for both busy weekdays and festive occasions. The addition of wine adds depth to the flavor, making this stew even more indulgent.

Pressure Cooker Guinness Beef Stew

This Guinness beef stew is packed with deep, savory flavors thanks to the addition of stout beer. The pressure cooker ensures the beef becomes melt-in-your-mouth tender, while the vegetables absorb the rich broth, creating a hearty meal that’s perfect for a St. Patrick’s Day celebration.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 cups Guinness stout
• 4 cups beef broth
• 3 large carrots, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 2 teaspoons dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the pressure cooker on sauté mode. Brown the beef cubes in batches, then set aside.
2. Add the onion and garlic to the pot and sauté until softened.
3. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize.
4. Pour in the Guinness and scrape any browned bits off the bottom of the pot.
5. Return the beef to the pot, then add the beef broth, carrots, potatoes, thyme, bay leaf, salt, and pepper.
6. Lock the lid on the pressure cooker and cook on high pressure for 45 minutes.
7. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
8. Stir the stew, taste for seasoning, and serve hot.

This Guinness beef stew is the perfect way to enjoy the bold flavors of St. Patrick’s Day. The stout adds richness to the broth, enhancing the beef and vegetables. The pressure cooker ensures that the beef is exceptionally tender, making this stew incredibly satisfying. Serve with crusty bread for a complete and flavorful meal that’s sure to please everyone at your table. The robust flavors and hearty ingredients make it an unforgettable dish for the holiday.

Pressure Cooker St. Patrick’s Day Pot Roast

A hearty pot roast with a touch of Irish flair, this pressure cooker recipe combines tender beef, vegetables, and a rich gravy, all infused with the depth of flavors that make it perfect for St. Patrick’s Day. This one-pot meal is quick to prepare, making it ideal for a busy holiday feast.

Ingredients:

• 3 to 4 lbs beef chuck roast
• 2 tablespoons olive oil
• 1 onion, quartered
• 4 cloves garlic, smashed
• 4 cups beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 4 medium potatoes, peeled and halved
• 3 large carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the pressure cooker on sauté mode. Brown the beef roast on all sides, about 4-5 minutes per side. Set the roast aside.
2. Add the onion and garlic to the pot and sauté until softened, about 2 minutes.
3. Stir in the tomato paste and cook for another minute.
4. Pour in the red wine and beef broth, scraping up any brown bits from the bottom of the pot.
5. Return the roast to the pot, then add the potatoes, carrots, and parsnips.
6. Season with thyme, rosemary, salt, and pepper. Seal the pressure cooker and cook on high pressure for 60 minutes.
7. After the cooking time, allow for natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Remove the roast and vegetables from the pot. Serve the beef sliced with the vegetables and drizzle with the rich gravy.

This St. Patrick’s Day pot roast is a tender, flavorful dish that will bring comfort to your holiday table. The pressure cooker helps the beef cook quickly, but it retains all the juiciness and flavor that a slow roast would typically offer. The vegetables soak up the savory gravy, creating a deliciously satisfying meal. With minimal effort, you can create a dish that feels special and festive, perfect for St. Patrick’s Day gatherings.

Pressure Cooker Irish Colcannon

Colcannon, a traditional Irish dish of mashed potatoes mixed with cabbage, gets a modern upgrade in the pressure cooker. This recipe is not only quick and easy but also incredibly creamy and flavorful, with just the right amount of richness and the earthy flavor of cabbage to complement any St. Patrick’s Day meal.

Ingredients:

• 2 lbs russet potatoes, peeled and cut into chunks
• 1/2 head of cabbage, chopped
• 1 cup milk
• 4 tablespoons butter
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Place the potato chunks in the pressure cooker and add 1 cup of water.
2. Seal the pressure cooker and cook on high pressure for 8 minutes.
3. Quick release the pressure and add the chopped cabbage on top of the potatoes.
4. Seal the lid again and cook for an additional 3 minutes.
5. Quick release the pressure once more and drain any excess water from the pot.
6. Add the butter, milk, and green onions. Mash the potatoes and cabbage together until smooth and creamy.
7. Season with salt and pepper to taste, and serve warm.

Irish Colcannon is a wonderfully comforting side dish, and the pressure cooker makes it incredibly simple and fast. The creamy mashed potatoes blend perfectly with the sautéed cabbage, creating a rich and flavorful dish that pairs well with any main course, especially for St. Patrick’s Day. With just a few ingredients and minimal time, this dish delivers authentic Irish flavors that are sure to be a crowd-pleaser.

Pressure Cooker Shepherd’s Pie

This classic Shepherd’s Pie, made with a savory ground lamb filling and topped with a creamy mashed potato crust, is an ideal dish for St. Patrick’s Day. The pressure cooker speeds up the cooking process, ensuring you can enjoy this comforting dish with minimal prep time.

Ingredients:

• 1 lb ground lamb (or beef, for cottage pie)
• 1 onion, chopped
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 4 medium potatoes, peeled and cubed
• 1/2 cup milk
• 4 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Start by making the mashed potatoes: Place the cubed potatoes in the pressure cooker with 1 cup of water. Seal the lid and cook on high pressure for 8 minutes. Quick release the pressure and drain the potatoes.
2. Mash the potatoes with butter, milk, salt, and pepper. Set aside.
3. In the same pressure cooker, sauté the ground lamb until browned. Add the chopped onion, carrots, and garlic, and cook for another 5 minutes until softened.
4. Stir in the tomato paste, beef broth, Worcestershire sauce, peas, and thyme. Season with salt and pepper to taste.
5. Return the lamb mixture to the pressure cooker, pressing it into an even layer.
6. Spread the mashed potatoes over the top, smoothing them into an even layer.
7. Use the sauté function to cook the top for 5-7 minutes until the potatoes start to brown and crisp up.
8. Serve hot, scooping the pie onto plates.

This Shepherd’s Pie made in the pressure cooker is a quick and delicious way to enjoy a traditional Irish dish on St. Patrick’s Day. The savory lamb filling paired with the creamy mashed potatoes creates a comforting, hearty meal. The pressure cooker helps speed up the cooking time while still maintaining all the rich flavors, making it a perfect choice for busy holiday gatherings. This dish is both filling and festive, bringing a taste of Ireland to your table with ease.

Pressure Cooker Irish Pork Stew

This hearty Irish pork stew, made with tender pork shoulder, root vegetables, and a rich broth, is a perfect dish to celebrate St. Patrick’s Day. The pressure cooker makes the pork incredibly tender, and the vegetables absorb all the savory flavors, making this stew a satisfying and festive meal.

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 medium potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 cup dry white wine
• 3 cups chicken broth
• 2 teaspoons dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the pressure cooker on sauté mode. Brown the pork cubes in batches, setting them aside once browned.
2. Add the onion and garlic to the pot and sauté until softened, about 2 minutes.
3. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
4. Return the pork to the pot, and add the chicken broth, potatoes, carrots, parsnips, thyme, bay leaf, salt, and pepper. Stir to combine.
5. Seal the pressure cooker and cook on high pressure for 45 minutes.
6. After the cooking time, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Stir the stew and adjust seasoning if necessary. Serve hot.

This Irish pork stew is a comforting and flavorful dish that’s perfect for St. Patrick’s Day. The tender pork, paired with root vegetables, creates a hearty and satisfying stew. The pressure cooker allows you to get the stew on the table quickly while maintaining the depth of flavors. It’s a great way to enjoy a traditional Irish meal with minimal effort, and the rich broth makes every bite truly comforting.

Pressure Cooker Guinness Braised Short Ribs

For a rich and indulgent St. Patrick’s Day dish, these Guinness-braised short ribs are the perfect choice. The pressure cooker ensures the ribs are fall-off-the-bone tender, and the stout creates a flavorful sauce that complements the meat beautifully.

Ingredients:

• 4-5 bone-in short ribs (about 3-4 lbs)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 4 cloves garlic, minced
• 1 bottle (12 oz) Guinness stout
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the pressure cooker on sauté mode. Brown the short ribs on all sides, about 3-4 minutes per side. Set the ribs aside.
2. Add the onion, carrots, and garlic to the pot, and sauté until softened, about 5 minutes.
3. Stir in the tomato paste and cook for another minute.
4. Pour in the Guinness stout and beef broth, scraping up any browned bits from the bottom of the pot.
5. Return the short ribs to the pot, and add the thyme, rosemary, salt, and pepper. Stir to combine.
6. Seal the pressure cooker and cook on high pressure for 45 minutes.
7. After the cooking time, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
8. Remove the ribs and vegetables, and serve with the braising liquid spooned over the top.

These Guinness-braised short ribs are a show-stopping dish perfect for a St. Patrick’s Day celebration. The stout infuses the meat with a deep, rich flavor, while the pressure cooker ensures that the ribs are incredibly tender. Paired with the caramelized vegetables and hearty broth, this dish offers a satisfying and festive meal that’s ideal for those looking to enjoy something indulgent and flavorful for the holiday.

Pressure Cooker Irish Stew with Root Vegetables

This traditional Irish stew is full of tender beef, root vegetables, and a hearty broth. The pressure cooker ensures the stew is ready in a fraction of the time, making it a great option for a quick and satisfying St. Patrick’s Day dinner.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 large potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 parsnip, peeled and chopped
• 2 cups beef broth
• 1 cup dry white wine
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the pressure cooker on sauté mode. Brown the beef stew meat in batches, setting it aside once browned.
2. Add the onion and garlic to the pot and sauté for 2 minutes until softened.
3. Pour in the white wine and beef broth, scraping up any browned bits from the bottom of the pot.
4. Return the beef to the pot, then add the potatoes, carrots, parsnip, thyme, bay leaf, salt, and pepper.
5. Seal the pressure cooker and cook on high pressure for 40 minutes.
6. After the cooking time, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Stir the stew, taste for seasoning, and serve hot.

This Irish stew with root vegetables is a cozy and flavorful dish that’s perfect for St. Patrick’s Day. The tender beef and vegetables cook to perfection in the pressure cooker, allowing all the flavors to meld together into a rich, hearty broth. The quick cooking time means you can enjoy a traditional Irish meal without spending hours in the kitchen, making it a great choice for a festive yet easy-to-make holiday dinner.

Pressure Cooker Beef and Guinness Stew

This flavorful Beef and Guinness Stew is perfect for St. Patrick’s Day, combining tender beef, hearty vegetables, and the deep, rich flavor of Guinness stout. The pressure cooker ensures the beef is incredibly tender, and the broth becomes thick and flavorful, making it an ideal dish for celebrating the holiday.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bottle (12 oz) Guinness stout
• 2 cups beef broth
• 4 medium potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the pressure cooker on sauté mode. Brown the beef stew meat in batches, setting aside once browned.
2. Add the onion and garlic to the pot and sauté for 2-3 minutes until softened.
3. Stir in the tomato paste and cook for 1 minute, then pour in the Guinness stout, scraping any browned bits from the pot.
4. Add the beef broth, potatoes, carrots, thyme, rosemary, salt, and pepper. Stir to combine.
5. Seal the pressure cooker and cook on high pressure for 40 minutes.
6. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Stir the stew and taste for seasoning before serving.

This Beef and Guinness Stew is the perfect comfort food for St. Patrick’s Day. The Guinness imparts a rich, deep flavor to the broth, while the pressure cooker ensures that the beef is incredibly tender and the vegetables are perfectly cooked. With minimal effort, you can create a hearty, satisfying dish that celebrates the essence of Irish cuisine and makes for a memorable meal for your holiday gathering.

Pressure Cooker Irish Soda Bread

Irish Soda Bread is a staple in Irish cuisine, and this pressure cooker version makes it quick and easy to enjoy fresh, warm bread with minimal effort. This classic, slightly sweet, and dense bread is perfect for soaking up stews and soups, making it an ideal accompaniment to your St. Patrick’s Day meal.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 egg, lightly beaten
• 1 tablespoon caraway seeds (optional)

Instructions:

1. In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
2. Make a well in the center and add the buttermilk, melted butter, and egg. Stir until just combined. The dough will be slightly sticky.
3. If desired, fold in the caraway seeds.
4. Turn the dough out onto a lightly floured surface and shape it into a round loaf.
5. Grease a pressure cooker-safe pan and place the dough inside. Use a sharp knife to cut a shallow X on top of the dough.
6. Add 1 cup of water to the bottom of the pressure cooker. Place the pan on the trivet or a steaming rack inside the pressure cooker.
7. Seal the lid and cook on high pressure for 25 minutes.
8. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure. Let the bread cool slightly before slicing.

This pressure cooker Irish Soda Bread is an easy and quick way to enjoy freshly baked bread without needing an oven. It’s perfect for pairing with hearty stews or soups, especially for St. Patrick’s Day. The bread comes out soft and slightly sweet, with a wonderful texture that’s great for soaking up flavorful broths. This simple yet delicious recipe brings a classic Irish dish to your table with minimal hassle.

Pressure Cooker Potato Leek Soup

Potato Leek Soup is a comforting and creamy dish that is a perfect starter or side for your St. Patrick’s Day meal. The pressure cooker quickly softens the potatoes and leeks, creating a rich and velvety soup with minimal prep time, ideal for celebrating the holiday.

Ingredients:

• 4 medium potatoes, peeled and diced
• 3 leeks, cleaned and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. Turn the pressure cooker to sauté mode and melt the butter. Add the chopped onion, garlic, and leeks. Sauté for about 5 minutes, until softened.
2. Add the diced potatoes and chicken broth. Stir well and season with salt and pepper.
3. Seal the pressure cooker and cook on high pressure for 8 minutes.
4. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
6. Stir in the heavy cream and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with chopped chives or parsley.

This Potato Leek Soup is a rich and creamy dish that is both comforting and flavorful, making it a perfect addition to your St. Patrick’s Day meal. The pressure cooker makes it quick and easy to prepare while still maintaining the smooth and velvety texture of the soup. The subtle flavors of leeks and potatoes are enhanced by the creamy finish, making it a perfect starter or side to your Irish-inspired feast. The garnish of fresh herbs adds a touch of color and freshness, rounding out this delightful dish.

Pressure Cooker Corned Beef and Cabbage

Corned beef and cabbage is a quintessential St. Patrick’s Day dish, and using the pressure cooker makes it incredibly quick while ensuring the corned beef is tender and flavorful. This dish is simple, savory, and comforting, with a rich broth that pairs perfectly with the cabbage and potatoes.

Ingredients:

• 3-4 lbs corned beef brisket (with seasoning packet)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 6 medium potatoes, peeled and halved
• 4 large carrots, peeled and cut into chunks
• 1 small head of cabbage, cut into wedges
• 6 cups water or beef broth
• 1 tablespoon mustard seeds (optional)
• Salt and pepper to taste

Instructions:

1. Place the corned beef brisket into the pressure cooker, fat side up. Add the seasoning packet, onion, and garlic.
2. Pour in the water or beef broth and add mustard seeds if using. Seal the pressure cooker and cook on high pressure for 90 minutes.
3. After the cooking time, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Carefully remove the corned beef and set it aside. Add the potatoes, carrots, and cabbage wedges to the pot, and seal the pressure cooker again.
5. Cook on high pressure for an additional 10 minutes.
6. Quick release the pressure, then slice the corned beef and serve with the vegetables, drizzling some of the broth over the top.

This Pressure Cooker Corned Beef and Cabbage recipe is a hassle-free way to enjoy a traditional St. Patrick’s Day meal. The beef becomes incredibly tender, and the vegetables cook to perfection in the flavorful broth. The pressure cooker reduces the cooking time significantly, so you can enjoy this hearty, classic Irish meal in a fraction of the time, making it ideal for busy holiday celebrations. The combination of tender corned beef and vibrant vegetables in a rich, savory broth is sure to satisfy everyone at the table.

Pressure Cooker St. Patrick’s Day Lamb Stew

Lamb stew is a wonderful choice for St. Patrick’s Day, and the pressure cooker makes it easy to achieve perfectly tender lamb, combined with hearty vegetables and a rich, flavorful broth. This stew is simple yet full of Irish-inspired flavors, making it a perfect addition to your holiday spread.

Ingredients:

• 2 lbs lamb stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 large potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 4 cups beef broth
• 1 cup dry white wine
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in the pressure cooker on sauté mode. Brown the lamb stew meat in batches, setting aside once browned.
2. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Stir in the thyme and bay leaf, then pour in the white wine, scraping any browned bits from the bottom of the pot.
4. Add the beef broth, potatoes, carrots, and parsnips, then return the lamb to the pot.
5. Seal the pressure cooker and cook on high pressure for 45 minutes.
6. After the cooking time, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Stir the stew, taste for seasoning, and serve hot.

This lamb stew is a flavorful and filling dish perfect for St. Patrick’s Day. The pressure cooker ensures the lamb is tender and juicy, while the vegetables absorb all the savory goodness from the broth. The rich flavors from the wine and herbs elevate the stew, making it a comforting and festive dish that’s quick and easy to prepare. It’s a wonderful way to enjoy a hearty, traditional Irish meal without hours of cooking, ideal for celebrating the holiday with family and friends.

Pressure Cooker Irish Potato Gratin

For a luxurious and indulgent side dish, this Pressure Cooker Irish Potato Gratin is the perfect option for your St. Patrick’s Day table. Creamy, cheesy, and rich with layers of thinly sliced potatoes, this gratin cooks in a fraction of the time using the pressure cooker and is a great complement to any main course.

Ingredients:

• 4 medium russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup whole milk
• 2 cups shredded sharp cheddar cheese
• 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons unsalted butter, cut into small pieces
• Fresh parsley, chopped for garnish

Instructions:

1. Grease a pressure cooker-safe baking dish that will fit inside your pressure cooker. Arrange a layer of potato slices at the bottom of the dish.
2. In a bowl, whisk together the heavy cream, milk, garlic, nutmeg, salt, and pepper.
3. Pour a portion of the cream mixture over the potatoes and sprinkle with a bit of shredded cheddar cheese.
4. Repeat the layers with the remaining potatoes, cream mixture, and cheese.
5. Dot the top with butter and cover the baking dish with aluminum foil.
6. Add 1 cup of water to the pressure cooker, and place a trivet inside. Place the baking dish on top of the trivet.
7. Seal the pressure cooker and cook on high pressure for 25 minutes.
8. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Remove the gratin from the pressure cooker and let it rest for a few minutes before serving.
9. Garnish with freshly chopped parsley.

This Irish Potato Gratin is a creamy, cheesy, and indulgent side dish that will surely be a hit at your St. Patrick’s Day celebration. The pressure cooker allows the potatoes to cook quickly while keeping the cream and cheese mixture rich and velvety. The layers of potatoes and cheese create a comforting dish that pairs beautifully with lamb, beef, or even corned beef. The added touch of fresh parsley gives the gratin a pop of color, making it as visually appealing as it is delicious. Perfect for a festive holiday meal!

Note: More recipes​ are coming soon!