In today’s fast-paced world, home cooking can often feel like a time-consuming chore. Enter the All-Clad pressure cooker: a game-changing kitchen appliance that revolutionizes the way we prepare meals.
With its ability to cook food quickly while preserving flavor and nutrients, this versatile tool has become a favorite among home cooks and culinary enthusiasts alike.
Whether you’re whipping up a hearty stew, preparing a creamy risotto, or even baking a decadent dessert, the All-Clad pressure cooker can do it all in a fraction of the time it would take with traditional methods.
In this article, we’ve curated 25+ All-Clad pressure cooker recipes that cater to a variety of tastes and dietary preferences. From savory entrees to delightful sides and even sweet treats, each recipe is designed to help you maximize the potential of your pressure cooker while minimizing your time in the kitchen.
Perfect for busy weeknights, meal prepping, or impressing guests at your next gathering, these recipes are sure to inspire and delight.
So grab your All-Clad pressure cooker, and let’s dive into these delicious, time-saving creation
25+Quick And Easy All-Clad Pressure Cooker Recipes You’ll Love
With the All-Clad pressure cooker, delicious home-cooked meals are just a few minutes away. These 25+ All-Clad pressure cooker recipes showcase the versatility and efficiency of this remarkable kitchen tool, allowing you to create everything from comforting soups to flavorful meats and even scrumptious desserts.
Embracing pressure cooking not only saves time but also enhances the flavors and textures of your favorite ingredients, making every meal a culinary delight.
Whether you’re an experienced cook or a beginner looking to simplify your meal prep, these recipes are designed to inspire your culinary journey.
We hope this collection encourages you to explore new flavors, try new techniques, and enjoy the satisfaction of creating delicious meals at home with your All-Clad pressure cooker. Happy cooking!
Spicy Chicken Tikka Masala
This Chicken Tikka Masala is a popular Indian dish that features tender chicken marinated in yogurt and spices, cooked in a rich and creamy tomato sauce. The All-Clad pressure cooker not only reduces the cooking time but also intensifies the flavors, making this a quick and delightful weeknight dinner. Serve it over basmati rice or with warm naan bread for a comforting meal.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- Salt, to taste
- 2 tbsp oil (vegetable or ghee)
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can (15 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro, for garnish
Instructions:
- Marinate the Chicken: In a bowl, combine yogurt, garam masala, turmeric, cumin, coriander, chili powder, and salt. Add chicken pieces and mix well. Marinate for at least 30 minutes (or overnight in the fridge for best results).
- Sauté Aromatics: Set the All-Clad pressure cooker to the sauté function. Heat oil and add chopped onions. Sauté until they become translucent. Add garlic and ginger; cook for another minute until fragrant.
- Brown the Chicken: Add the marinated chicken (reserve excess marinade) to the pot and sauté until browned, about 5-7 minutes.
- Add Tomatoes and Pressure Cook: Stir in crushed tomatoes and reserved marinade. Close the lid and set the pressure cooker to high pressure for 10 minutes.
- Release Pressure and Add Cream: Once cooking is complete, perform a quick release. Open the lid carefully. Stir in the heavy cream and let the mixture simmer on the sauté setting for a few minutes until thickened.
- Garnish and Serve: Serve the Chicken Tikka Masala hot, garnished with fresh cilantro, alongside basmati rice or naan.
This Spicy Chicken Tikka Masala demonstrates how versatile and effective the All-Clad pressure cooker is in preparing delicious, aromatic meals in a fraction of the time. The combination of spices and creaminess makes this dish a favorite for family dinners or gatherings. Plus, the simplicity of using one pot for marinating, sautéing, and pressure cooking makes cleanup a breeze, allowing you to enjoy the meal rather than stress over the dishes.
Beef Stew with Root Vegetables
This hearty Beef Stew is perfect for chilly evenings. The All-Clad pressure cooker accelerates the cooking process, resulting in tender beef and flavorful vegetables infused with rich broth. The combination of root vegetables and herbs adds depth to this comforting dish, making it an ideal option for family dinners or meal prep.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp oil (olive or canola)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 carrots, peeled and chopped
- 3 potatoes, peeled and cubed
- 2 stalks celery, chopped
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper, to taste
Instructions:
- Brown the Beef: Set the All-Clad pressure cooker to the sauté function. Heat oil and add beef cubes in batches, browning them on all sides. Remove and set aside.
- Sauté Aromatics: In the same pot, add onions and garlic. Sauté until softened, about 3-4 minutes.
- Combine Ingredients: Return the beef to the pot. Add beef broth, carrots, potatoes, celery, bay leaf, thyme, salt, and pepper. Stir to combine.
- Pressure Cook: Close the lid and set the pressure cooker to high pressure for 35 minutes.
- Release Pressure and Serve: Once the cooking time is complete, allow for natural release for 10 minutes, then quick release any remaining pressure. Discard the bay leaf and adjust seasoning if needed.
- Serve Hot: Serve the beef stew in bowls, garnished with fresh herbs if desired.
This Beef Stew with Root Vegetables is not only filling and nutritious, but it also showcases the convenience of cooking with an All-Clad pressure cooker. The flavors meld beautifully as the ingredients cook under pressure, resulting in a stew that’s both hearty and satisfying. It’s perfect for a weeknight meal or a cozy gathering, and the leftovers taste even better the next day. This recipe proves that comfort food can be made quickly without sacrificing flavor or quality.
Creamy Mushroom Risotto
This Creamy Mushroom Risotto is a classic Italian dish that’s typically labor-intensive but becomes effortless in the All-Clad pressure cooker. The result is a creamy, savory risotto with rich mushroom flavor that can be a side dish or a main course. Perfect for impressing guests or enjoying a cozy night in.
Ingredients:
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup white wine (optional, replace with broth if preferred)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini)
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Sauté Aromatics: Set the All-Clad pressure cooker to the sauté function. Melt butter and add onions, sautéing until translucent. Stir in garlic and cook for an additional minute.
- Add Mushrooms: Add sliced mushrooms and cook until they release moisture and start to brown.
- Toast the Rice: Stir in Arborio rice, toasting it for about 2 minutes, allowing it to absorb flavors.
- Add Liquids: Pour in the white wine (if using) and cook until mostly evaporated. Add the broth, stirring to combine.
- Pressure Cook: Close the lid and set the pressure cooker to high pressure for 6 minutes.
- Release Pressure and Finish: After cooking, perform a quick release. Stir in Parmesan cheese, and adjust seasoning with salt and pepper. Let the risotto sit for a few minutes to thicken.
- Serve: Serve the risotto warm, garnished with chopped parsley.
This Creamy Mushroom Risotto takes full advantage of the All-Clad pressure cooker’s ability to create creamy textures and bold flavors in a fraction of the traditional time. The dish is a great example of how simple ingredients can come together to create something luxurious and satisfying. Perfect for dinner parties or a weeknight treat, this risotto is sure to impress your guests and family alike. Plus, the ease of one-pot cooking means less hassle and more time to enjoy the meal with loved ones.
Vegetarian Chili with Quinoa
This hearty Vegetarian Chili with Quinoa is packed with protein and fiber, making it a nutritious and satisfying meal. The All-Clad pressure cooker enhances the flavors of the spices and vegetables while significantly reducing the cooking time. This chili is perfect for a cozy night in or for meal prep, and it can be customized with your favorite toppings.
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with juice)
- 1 onion, diced
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 cups vegetable broth
- Salt and pepper, to taste
- Olive oil, for sautéing
- Optional toppings: avocado, shredded cheese, cilantro, sour cream
Instructions:
- Sauté Vegetables: Set the All-Clad pressure cooker to the sauté function. Heat a drizzle of olive oil and add diced onion and bell peppers. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Spices: Stir in chili powder, cumin, and smoked paprika, cooking for 1-2 minutes to toast the spices.
- Combine Ingredients: Add quinoa, black beans, kidney beans, diced tomatoes, vegetable broth, salt, and pepper. Stir well to combine.
- Pressure Cook: Close the lid and set the pressure cooker to high pressure for 15 minutes.
- Release Pressure and Serve: Once the cooking time is complete, perform a quick release. Stir the chili and adjust seasoning if needed.
- Serve: Ladle the chili into bowls and top with your choice of avocado, shredded cheese, cilantro, or sour cream.
This Vegetarian Chili with Quinoa is a delicious, healthy option that showcases the versatility of the All-Clad pressure cooker. The combination of beans and quinoa provides a complete protein, making this dish perfect for vegetarians and meat-eaters alike. With its vibrant flavors and customizable toppings, this chili is sure to become a staple in your meal rotation. Plus, the ease of preparation means you can enjoy a comforting, home-cooked meal without spending hours in the kitchen.
Lentil Soup with Spinach and Lemon
This vibrant Lentil Soup with Spinach and Lemon is both nourishing and refreshing. The All-Clad pressure cooker allows the lentils to cook quickly while infusing the soup with flavor. This dish is ideal for a light lunch or a wholesome dinner, and it can be enjoyed with crusty bread or a simple salad.
Ingredients:
- 1 cup green or brown lentils, rinsed
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 cups fresh spinach
- Juice of 1 lemon
- 1 tsp cumin
- 1 tsp thyme
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions:
- Sauté Vegetables: Set the All-Clad pressure cooker to the sauté function. Heat olive oil and add diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
- Add Lentils and Broth: Stir in the rinsed lentils, vegetable broth, cumin, thyme, salt, and pepper. Bring to a simmer.
- Pressure Cook: Close the lid and set the pressure cooker to high pressure for 15 minutes.
- Release Pressure and Add Spinach: Once the cooking time is complete, perform a quick release. Stir in fresh spinach and lemon juice, allowing the spinach to wilt.
- Serve: Serve the soup hot, garnished with additional lemon wedges if desired.
This Lentil Soup with Spinach and Lemon is a perfect example of how nutritious and flavorful a dish can be with minimal effort. The All-Clad pressure cooker streamlines the cooking process, allowing the lentils to absorb the rich flavors of the broth while maintaining their texture. The bright notes of lemon and fresh spinach add a refreshing twist, making this soup not only hearty but also invigorating. It’s a fantastic choice for meal prep, as it stores well in the refrigerator, ensuring you have a healthy meal ready to go throughout the week.
Pork Carnitas Tacos
These Pork Carnitas Tacos are bursting with flavor and are incredibly easy to make in the All-Clad pressure cooker. The pork is seasoned, pressure cooked until tender, and then broiled for a crispy finish. Serve these delicious carnitas in soft tortillas with your favorite toppings for a festive meal any night of the week.
Ingredients:
- 2 lbs pork shoulder, cut into large chunks
- 1 onion, quartered
- 4 cloves garlic, smashed
- Juice of 2 limes
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 bay leaves
- Tortillas, for serving
- Optional toppings: diced onions, cilantro, avocado, lime wedges
Instructions:
- Season the Pork: In a bowl, combine the pork shoulder chunks with lime juice, cumin, oregano, chili powder, salt, and pepper. Mix well to coat the meat.
- Sauté Aromatics: Set the All-Clad pressure cooker to the sauté function. Add the quartered onion and smashed garlic. Sauté for a few minutes until fragrant.
- Pressure Cook: Add the seasoned pork to the pot along with the bay leaves. Pour in a small amount of water (about 1/2 cup) to prevent burning. Close the lid and set the pressure cooker to high pressure for 45 minutes.
- Release Pressure and Shred: Once the cooking time is complete, allow for natural release. Remove the pork and shred it with two forks, discarding any excess fat.
- Crisp the Pork: Preheat your broiler. Spread the shredded pork on a baking sheet and broil for 5-7 minutes until the edges are crispy.
- Serve: Serve the crispy carnitas in warm tortillas with your choice of toppings.
These Pork Carnitas Tacos are a game-changer for taco night! The All-Clad pressure cooker makes the pork incredibly tender while enhancing the flavors of the spices and lime. By finishing the meat under the broiler, you achieve the perfect balance of tenderness and crispy texture. These tacos are not only delicious but also versatile, allowing for a variety of toppings to suit everyone’s tastes. Whether it’s a family dinner or a gathering with friends, these carnitas are sure to be a hit!
Creamy Risotto with Mushrooms
This Creamy Risotto with Mushrooms is a luxurious yet simple dish that showcases the capabilities of the All-Clad pressure cooker. Traditionally, risotto requires constant stirring, but this method allows you to achieve that creamy texture with minimal effort. The earthy flavor of mushrooms combined with a hint of Parmesan makes this risotto a delightful side dish or a satisfying main course.
Ingredients:
- 1 cup Arborio rice
- 1 small onion, diced
- 2 cups mushrooms, sliced (such as cremini or shiitake)
- 4 cups vegetable broth
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
- Olive oil, for sautéing
- Fresh parsley, for garnish
Instructions:
- Sauté Aromatics: Set the All-Clad pressure cooker to the sauté function. Heat a drizzle of olive oil and add the diced onion. Sauté until translucent, about 3-4 minutes. Add the sliced mushrooms and cook until softened, about 5 minutes.
- Add Rice and Wine: Stir in the Arborio rice and cook for an additional minute. If using, pour in the white wine and let it simmer until mostly absorbed.
- Pressure Cook: Add the vegetable broth, salt, and pepper. Stir well, close the lid, and set the pressure cooker to high pressure for 6 minutes.
- Release Pressure: Once the cooking time is complete, perform a quick release. Carefully remove the lid and stir in the butter and grated Parmesan cheese until creamy.
- Serve: Serve the risotto hot, garnished with fresh parsley and additional Parmesan if desired.
This Creamy Risotto with Mushrooms is an elegant dish that proves you can achieve restaurant-quality results at home with your All-Clad pressure cooker. The creamy texture and rich flavor come together in just minutes, making it perfect for weeknight dinners or special occasions. With the versatility to add your favorite vegetables or proteins, this risotto is a fantastic addition to any meal plan. Enjoy it as a comforting main course or a flavorful side that complements a variety of dishes!
Honey Garlic Chicken Thighs
These Honey Garlic Chicken Thighs are sweet, savory, and incredibly easy to prepare in the All-Clad pressure cooker. The pressure cooking method ensures that the chicken thighs remain juicy and flavorful, while the honey garlic sauce provides a delicious glaze. This dish is perfect for a quick weeknight dinner or meal prep, as it pairs well with rice or steamed vegetables.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1/4 cup honey
- 1/4 cup soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- Salt and pepper, to taste
- Green onions, for garnish
Instructions:
- Prepare the Sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sesame oil, salt, and pepper.
- Sear the Chicken: Set the All-Clad pressure cooker to the sauté function. Season the chicken thighs with salt and pepper. Add a little oil to the pot and sear the chicken thighs skin-side down until golden brown, about 4-5 minutes. Flip and sear the other side for another 3-4 minutes.
- Add Sauce and Cook: Pour the honey garlic sauce over the chicken thighs. Close the lid and set the pressure cooker to high pressure for 10 minutes.
- Release Pressure: Once the cooking time is complete, perform a quick release. Carefully remove the chicken thighs and set them aside.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, set the pressure cooker back to sauté and simmer the sauce for a few minutes until it reduces to your desired consistency.
- Serve: Serve the chicken thighs with the sauce drizzled on top, garnished with sliced green onions.
These Honey Garlic Chicken Thighs are a perfect example of how simple ingredients can create a dish bursting with flavor. The All-Clad pressure cooker not only cooks the chicken quickly but also locks in moisture and enhances the sauce’s taste. This recipe is versatile enough to be served with rice, noodles, or a fresh salad, making it a go-to option for any night of the week. The delightful combination of honey and garlic will leave your family asking for seconds!
Beef and Broccoli Stir-Fry
This Beef and Broccoli Stir-Fry is a quick and delicious meal that highlights the efficiency of the All-Clad pressure cooker. Featuring tender slices of beef and vibrant broccoli in a savory sauce, this dish can be served over rice or noodles for a complete meal. It’s perfect for busy weeknights when you want a satisfying dinner without spending hours in the kitchen.
Ingredients:
- 1 lb beef (flank steak or sirloin), thinly sliced
- 2 cups broccoli florets
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (optional)
- 2 tbsp cornstarch
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- 1 cup beef broth
- Olive oil, for sautéing
- Cooked rice or noodles, for serving
Instructions:
- Prepare the Beef: In a bowl, toss the sliced beef with cornstarch until coated. This will help create a nice glaze during cooking.
- Sauté Beef: Set the All-Clad pressure cooker to the sauté function. Add olive oil and sear the beef in batches until browned, about 2-3 minutes per side. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add ginger, garlic, and broccoli florets. Sauté for 2-3 minutes until fragrant and the broccoli is bright green.
- Combine and Cook: Return the beef to the pot and add soy sauce, oyster sauce (if using), sesame oil, and beef broth. Stir well. Close the lid and set the pressure cooker to high pressure for 5 minutes.
- Release Pressure: Once the cooking time is complete, perform a quick release. Stir the mixture to combine and check for seasoning.
- Serve: Serve the beef and broccoli stir-fry over cooked rice or noodles.
This Beef and Broccoli Stir-Fry is a flavorful, satisfying meal that can be made in under 30 minutes thanks to the All-Clad pressure cooker. The quick cooking method ensures that the beef remains tender while the broccoli stays vibrant and crisp. This recipe is a great way to incorporate more vegetables into your diet while enjoying the rich flavors of a classic stir-fry. It’s perfect for busy nights and can easily be adjusted to suit your taste by adding other vegetables or adjusting the sauce ingredients. Your family will love this homemade take on a takeout favorite!
Lentil Soup with Vegetables
This hearty Lentil Soup with Vegetables is a nutritious and satisfying meal that’s perfect for any season. The All-Clad pressure cooker significantly reduces cooking time while ensuring the lentils remain tender and flavorful. Packed with protein and fiber, this soup is a great way to incorporate more plant-based meals into your diet, and it can be easily customized with your favorite vegetables.
Ingredients:
- 1 cup dried green or brown lentils, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper, to taste
- Olive oil, for sautéing
- Fresh parsley, for garnish
Instructions:
- Sauté Vegetables: Set the All-Clad pressure cooker to the sauté function. Add a drizzle of olive oil, then add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- Add Lentils and Seasonings: Add the rinsed lentils, diced tomatoes, vegetable broth, cumin, thyme, bay leaf, salt, and pepper. Stir well to combine.
- Pressure Cook: Close the lid and set the pressure cooker to high pressure for 15 minutes.
- Release Pressure: Once the cooking time is complete, perform a natural release for 10 minutes, then a quick release for any remaining pressure.
- Serve: Remove the bay leaf and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
This Lentil Soup with Vegetables is a wholesome and filling dish that can be enjoyed year-round. The All-Clad pressure cooker not only speeds up the cooking process but also enhances the flavors of the ingredients. This recipe is an excellent option for meal prep, as it can be stored in the refrigerator for several days or frozen for later. Packed with nutrients, it’s a fantastic way to nourish your body while enjoying a delicious and comforting bowl of soup.
BBQ Pulled Pork Sandwiches
These BBQ Pulled Pork Sandwiches are a crowd-pleaser, perfect for family gatherings or casual weeknight dinners. The All-Clad pressure cooker makes cooking the pork shoulder quick and easy, resulting in tender, flavorful meat that can be served on a bun with your favorite toppings. This recipe is versatile and can also be used for tacos, nachos, or served with coleslaw.
Ingredients:
- 3-4 lb pork shoulder (or pork butt)
- 1 onion, sliced
- 1 cup barbecue sauce (store-bought or homemade)
- 1 cup chicken broth
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- Burger buns, for serving
- Coleslaw, for topping (optional)
Instructions:
- Prepare the Pork: In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture all over the pork shoulder.
- Sear the Pork: Set the All-Clad pressure cooker to the sauté function. Add a little oil and sear the pork on all sides until browned, about 5-7 minutes. Remove the pork and set aside.
- Sauté Onion: Add the sliced onion to the pot and sauté until softened, about 3-4 minutes.
- Pressure Cook: Return the pork to the pot, add chicken broth and barbecue sauce. Close the lid and set the pressure cooker to high pressure for 60 minutes.
- Release Pressure: Once the cooking time is complete, perform a natural release for 15 minutes, then a quick release for any remaining pressure. Remove the pork and shred it using two forks.
- Serve: Mix the shredded pork with the sauce in the pot. Serve on burger buns, topped with coleslaw if desired.
These BBQ Pulled Pork Sandwiches are not only delicious but also incredibly easy to prepare with your All-Clad pressure cooker. The quick cooking method allows the pork to absorb the smoky barbecue flavors while remaining incredibly tender. Perfect for feeding a crowd or simply enjoying a hearty meal at home, this recipe is a great way to elevate your next barbecue gathering. The versatility of the pulled pork allows you to enjoy it in various ways, ensuring it becomes a staple in your recipe collection.
Vegetable Curry with Chickpeas
This Vegetable Curry with Chickpeas is a vibrant and flavorful dish that highlights the ease of cooking with the All-Clad pressure cooker. It’s packed with a variety of vegetables and protein-rich chickpeas, making it a nutritious and filling meal. This curry is not only quick to prepare but also allows you to customize the vegetables based on what you have on hand, making it a perfect choice for busy weeknights.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced sweet potatoes
- 1 cup cauliflower florets
- 1 bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 can (14 oz) coconut milk
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- Salt and pepper, to taste
- Olive oil, for sautéing
- Fresh cilantro, for garnish
Instructions:
- Sauté Aromatics: Set the All-Clad pressure cooker to the sauté function. Add a drizzle of olive oil, then sauté the diced onion, garlic, and ginger until fragrant, about 3-4 minutes.
- Add Vegetables and Spices: Stir in the diced sweet potatoes, cauliflower, and bell pepper. Add the curry powder, cumin, turmeric, salt, and pepper. Sauté for another 2-3 minutes.
- Add Chickpeas and Coconut Milk: Pour in the coconut milk and add the rinsed chickpeas. Stir well to combine.
- Pressure Cook: Close the lid and set the pressure cooker to high pressure for 8 minutes.
- Release Pressure: Once the cooking time is complete, perform a quick release. Stir the curry to mix the ingredients.
- Serve: Serve hot, garnished with fresh cilantro over rice or quinoa.
This Vegetable Curry with Chickpeas is a delicious and healthy meal that can be prepared in no time thanks to the All-Clad pressure cooker. The combination of spices and creamy coconut milk creates a rich flavor profile that will satisfy even the most discerning palates. It’s a versatile recipe that allows for substitutions based on your preferences or seasonal ingredients, making it a great option for any night of the week. Enjoy this curry as a comforting dish on its own or pair it with rice or naan for a complete meal!
Honey Garlic Chicken Thighs
These Honey Garlic Chicken Thighs are a deliciously sweet and savory dish that cooks quickly in the All-Clad pressure cooker. The combination of honey, garlic, and soy sauce creates a rich glaze that caramelizes beautifully during cooking, resulting in tender chicken thighs full of flavor. This recipe is perfect for a busy weeknight dinner and pairs wonderfully with rice or steamed vegetables.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- Salt and pepper, to taste
- Sesame seeds and sliced green onions, for garnish
Instructions:
- Season the Chicken: Season the chicken thighs with salt and pepper on both sides.
- Sear the Chicken: Set the All-Clad pressure cooker to the sauté function and add olive oil. Once hot, add the chicken thighs, skin side down, and sear for about 4-5 minutes until browned. Flip and sear for an additional 2-3 minutes. Remove the chicken and set aside.
- Make the Sauce: In the same pot, combine honey, soy sauce, garlic, ginger, and apple cider vinegar. Stir well, scraping any browned bits from the bottom.
- Pressure Cook: Return the chicken thighs to the pot, skin side up. Close the lid and set the pressure cooker to high pressure for 12 minutes.
- Release Pressure: Once the cooking time is complete, perform a quick release. Check that the internal temperature of the chicken has reached 165°F (75°C).
- Serve: Serve the chicken drizzled with the sauce, garnished with sesame seeds and sliced green onions.
These Honey Garlic Chicken Thighs are an incredibly flavorful dish that showcases the versatility of the All-Clad pressure cooker. The quick cooking method ensures that the chicken stays juicy while the honey garlic glaze adds a delightful touch of sweetness. This recipe is not only simple to prepare but also offers a wonderful presentation for family meals or gatherings. Serve it alongside rice or your favorite vegetables for a complete, satisfying dinner.
Creamy Mushroom Risotto
This Creamy Mushroom Risotto is a luxurious dish that you can achieve in a fraction of the time with the All-Clad pressure cooker. The pressure cooker allows the rice to absorb all the flavors of the broth and mushrooms, creating a rich and creamy texture without the constant stirring usually required for traditional risotto. Perfect as a side dish or a main course, this recipe is sure to impress.
Ingredients:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup mushrooms, sliced (e.g., cremini or button)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Sauté Aromatics: Set the All-Clad pressure cooker to the sauté function. Add butter, then sauté the diced onion until translucent, about 3-4 minutes. Stir in the garlic and mushrooms, cooking until the mushrooms are softened, about 3-5 minutes.
- Add Rice and Wine: Add the Arborio rice to the pot, stirring well to coat it in the butter. If using, pour in the white wine and cook until absorbed, about 2 minutes.
- Pressure Cook: Add the broth, stirring to combine. Close the lid and set the pressure cooker to high pressure for 6 minutes.
- Release Pressure: Once the cooking time is complete, perform a quick release. Stir the risotto, adding salt and pepper to taste.
- Finish with Cheese: Stir in the grated Parmesan cheese until melted and creamy. Serve hot, garnished with fresh parsley.
This Creamy Mushroom Risotto is a perfect example of how the All-Clad pressure cooker can transform a traditional dish into a quick and easy meal without sacrificing flavor or texture. The creamy consistency and rich mushroom flavor make this risotto a fantastic side dish for meats or a satisfying vegetarian main course. With its luxurious taste and simple preparation, it’s a dish you’ll want to make again and again for special occasions or a comforting weeknight dinner.
Cilantro Lime Quinoa with Black Beans
This Cilantro Lime Quinoa with Black Beans is a refreshing and nutritious dish that is both vegan and gluten-free. The All-Clad pressure cooker allows the quinoa to cook perfectly while absorbing all the flavors of lime and cilantro. This recipe makes a great side dish or a wholesome base for a hearty bowl topped with your favorite proteins or vegetables.
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups vegetable broth
- Juice of 1 lime
- Zest of 1 lime
- 1/2 cup fresh cilantro, chopped
- 1 tsp cumin
- Salt and pepper, to taste
- Olive oil, for drizzling
- Avocado and cherry tomatoes, for serving (optional)
Instructions:
- Prepare the Quinoa: Rinse the quinoa under cold water until the water runs clear. This helps remove any bitterness.
- Combine Ingredients: In the All-Clad pressure cooker, combine rinsed quinoa, vegetable broth, cumin, salt, and pepper. Stir to combine.
- Pressure Cook: Close the lid and set the pressure cooker to high pressure for 1 minute.
- Release Pressure: Once the cooking time is complete, perform a natural release for 10 minutes, then a quick release for any remaining pressure.
- Mix in Black Beans and Seasoning: Fluff the quinoa with a fork and stir in the black beans, lime juice, lime zest, and chopped cilantro. Adjust seasoning as needed.
- Serve: Serve warm, drizzled with olive oil, and topped with avocado and cherry tomatoes if desired.
This Cilantro Lime Quinoa with Black Beans is a light and vibrant dish that showcases the ease and versatility of cooking with the All-Clad pressure cooker. The combination of lime and cilantro brightens the quinoa, while the black beans add protein and texture. Perfect as a standalone meal, a side dish, or a component in grain bowls, this recipe is both nutritious and delicious. It’s an excellent option for meal prep, as it stores well in the refrigerator and can be enjoyed cold or reheated, making it a go-to choice for healthy eating throughout the week.
Note: More recipes are coming soon!
