50+ Delicious February Pressure Cooker Recipes You Need to Try

As February rolls in, it’s the perfect time to embrace the warmth of home-cooked meals, and there’s no better way to make meal prep easier than with a pressure cooker.

Whether you’re preparing a cozy family dinner, hosting a small gathering, or simply looking for quick weeknight meals, your pressure cooker can help you create delicious dishes in half the time.

From comforting soups to savory meats, hearty casseroles, and even decadent desserts, the possibilities are endless.

In this article, we’ve compiled 50+ February pressure cooker recipes to help you make the most of the chilly days ahead while saving time in the kitchen.

These recipes are easy to follow, flavor-packed, and perfect for February’s colder weather.

Let’s dive in and discover the magic your pressure cooker can bring to your February meals!

50+ Delicious February Pressure Cooker Recipes You Need to Try

With over 50 recipes to choose from, your pressure cooker will become your best friend in the kitchen this February.

Whether you’re craving a hearty stew, a delicious casserole, or a sweet treat, these recipes are designed to make your cooking experience effortless while filling your home with the wonderful aromas of comforting meals.

The versatility and speed of the pressure cooker will allow you to experiment with different flavors and ingredients, all while saving time.

So, gather your ingredients, fire up your pressure cooker, and enjoy these flavorful February dishes that will warm your heart and stomach.

Creamy Tomato Basil Risotto

Risotto is a classic comfort dish, but making it on the stovetop can be time-consuming. With a pressure cooker, you can achieve that creamy, luscious texture in a fraction of the time. Perfect for a cozy February dinner, this tomato basil risotto brings warmth and flavor to the table.

Imagine the rich flavors of tomatoes, Parmesan, and fragrant basil melding together in a creamy risotto without the constant stirring. This dish is ideal for busy weeknights or romantic dinners. The pressure cooker transforms simple ingredients into an indulgent treat in just minutes, making it a February must-have recipe.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• ½ cup dry white wine (optional)
• 1 ¾ cups chicken or vegetable stock
• 1 cup canned crushed tomatoes
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Sauté the aromatics: Set your pressure cooker to the sauté setting. Heat olive oil and sauté the onion until soft. Add garlic and cook for an additional 1 minute.
2. Cook the rice: Stir in the Arborio rice, toasting it for 2 minutes. Deglaze with white wine if using, and let it reduce.
3. Add liquids: Pour in the stock and crushed tomatoes. Stir to combine.
4. Pressure cook: Secure the lid and set the pressure cooker to high pressure for 6 minutes.
5. Finish the risotto: Release the pressure manually. Stir in Parmesan cheese, basil, and season with salt and pepper. Let sit for 2 minutes for a creamy consistency.

This creamy tomato basil risotto showcases how a pressure cooker can elevate a simple dish into a gourmet experience. It’s a perfect addition to February menus, offering comfort and flavor without the hassle. Serve with a green salad and crusty bread for a delightful dinner.

Hearty Beef and Barley Stew

Cold February days call for a hearty stew that’s both nourishing and easy to prepare. This beef and barley stew, cooked in a pressure cooker, is rich in flavor and packed with vegetables, making it a wholesome, satisfying meal for the entire family.

Traditional beef stews take hours to develop flavor, but the pressure cooker condenses that time into under an hour. Tender chunks of beef, chewy barley, and a medley of vegetables combine to create a dish that feels like a warm hug on a cold winter evening.

Ingredients

• 1 ½ pounds beef stew meat, cut into cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Brown the beef: Set the pressure cooker to sauté. Heat olive oil and brown the beef cubes on all sides. Remove and set aside.
2. Sauté the vegetables: Add onions, carrots, and celery to the pot. Cook until softened, then stir in garlic.
3. Combine ingredients: Return beef to the pot. Add beef broth, barley, diced tomatoes, thyme, paprika, salt, and pepper. Stir to combine.
4. Pressure cook: Secure the lid and cook on high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then release any remaining pressure manually.
5. Serve: Stir in fresh parsley before serving. Adjust seasoning as needed.

This hearty beef and barley stew is the perfect February recipe, offering a one-pot solution to warming up during the colder months. Pair it with some buttered rolls for an unforgettable meal that’s both rustic and comforting.

Lemon Garlic Chicken and Rice

Bright and zesty, this lemon garlic chicken and rice dish brings a burst of flavor to February. Cooked entirely in the pressure cooker, it’s a quick and easy meal that doesn’t skimp on taste.

This recipe is perfect for those looking to add a lighter yet flavorful meal to their February menu. The combination of tender chicken, fluffy rice, and tangy lemon creates a harmonious dish that feels both fresh and satisfying. The pressure cooker ensures everything is perfectly cooked in record time.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 cup long-grain white rice
• 1 ¾ cups chicken broth
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sear the chicken: Set the pressure cooker to sauté. Heat olive oil and sear chicken thighs until golden on both sides. Remove and set aside.
2. Cook the aromatics: Add garlic to the pot and sauté until fragrant. Stir in rice, coating it with the garlic oil.
3. Combine ingredients: Add chicken broth, lemon juice, lemon zest, oregano, salt, and pepper. Place chicken thighs on top.
4. Pressure cook: Secure the lid and cook on high pressure for 10 minutes. Allow a natural release for 5 minutes, then release any remaining pressure manually.
5. Serve: Fluff the rice and garnish with fresh parsley before serving.

Lemon garlic chicken and rice is a refreshing yet comforting meal that highlights how versatile a pressure cooker can be. This dish brings a pop of brightness to February dinners while keeping preparation time minimal. Pair it with steamed vegetables for a complete meal.

Spicy Pulled Pork Tacos

Tacos are a go-to meal for any occasion, but during February, this spicy pulled pork recipe will add a little extra warmth to your dinner table. Made in the pressure cooker, this dish cuts down on cooking time while delivering tender, flavorful pork that’s perfect for tacos.

Packed with bold flavors, these spicy pulled pork tacos are ideal for a cozy February dinner. With a savory blend of chili, cumin, and garlic, the pork becomes melt-in-your-mouth tender, while the pressure cooker speeds up the process. Serve the pork with crunchy taco shells, fresh cilantro, and your favorite toppings for an easy weeknight meal.

Ingredients

• 2 pounds pork shoulder, cut into large chunks
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon brown sugar
• 1 cup chicken broth
• 1 can (4 oz) diced green chilies
• Salt and pepper to taste
• Small corn or flour tortillas
• Toppings: cilantro, lime wedges, salsa, avocado

Instructions

1. Sear the pork: Set the pressure cooker to sauté mode. Heat olive oil and brown the pork on all sides. Remove and set aside.
2. Cook the aromatics: Add the chopped onion and garlic to the pot and sauté until softened.
3. Add seasonings and liquids: Stir in the chili powder, cumin, paprika, and brown sugar. Add chicken broth, green chilies, salt, and pepper. Return the pork to the pot and stir to combine.
4. Pressure cook: Lock the lid in place and cook on high pressure for 60 minutes. Allow a natural pressure release for 10 minutes, then manually release the remaining pressure.
5. Shred and serve: Shred the pork using two forks. Serve in warm tortillas with cilantro, lime, salsa, and avocado.

These spicy pulled pork tacos bring a burst of heat and flavor to your February meals. Thanks to the pressure cooker, the pork is tender and juicy in a fraction of the time. This dish is not only satisfying but also perfect for feeding a crowd on busy nights.

Creamy Tuscan Chicken Pasta

This creamy Tuscan chicken pasta combines succulent chicken, sun-dried tomatoes, spinach, and garlic in a rich, velvety sauce. Made quickly in the pressure cooker, it’s a hearty and indulgent meal perfect for warming up on chilly February nights.

This Tuscan-inspired dish takes the comfort of pasta to the next level. The pressure cooker allows you to create a creamy, rich sauce while ensuring that the chicken remains tender. With sun-dried tomatoes, spinach, and garlic, this meal is a perfect balance of creamy, savory, and slightly tangy flavors—ideal for a satisfying dinner in February.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1 pound penne or rotini pasta
• 2 cups fresh spinach
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions

1. Sear the chicken: Set the pressure cooker to sauté mode. Heat olive oil and sear the chicken breasts until golden on both sides. Remove and set aside.
2. Cook the aromatics: Add chopped onion and garlic to the pot, sautéing for 2 minutes until fragrant.
3. Add liquids and pasta: Stir in sun-dried tomatoes, chicken broth, and heavy cream. Sprinkle in Italian seasoning. Break the pasta in half and add it to the pot. Stir gently to coat.
4. Pressure cook: Return the chicken to the pot, laying it on top of the pasta. Seal the lid and cook on high pressure for 8 minutes. After cooking, allow a quick release.
5. Finish the dish: Shred the chicken in the pot and stir in spinach. Season with salt and pepper to taste. Serve with grated Parmesan if desired.

This creamy Tuscan chicken pasta is a rich and flavorful dish that is surprisingly quick and easy to make in the pressure cooker. The combination of creamy sauce, tender chicken, and savory sun-dried tomatoes makes it an ideal dish to enjoy during February. Serve it with a side of garlic bread for the ultimate comfort meal.

Vegetarian Chili

Warm, hearty, and packed with flavor, this vegetarian chili is the perfect dish for those cold February nights. Using the pressure cooker, the vegetables, beans, and spices meld together beautifully to create a filling, nutritious meal that’s both satisfying and meat-free.

This vegetarian chili is full of rich flavors from beans, tomatoes, and a blend of spices. The pressure cooker brings all the ingredients together quickly, letting you enjoy a wholesome, comforting chili without the long simmering times. It’s perfect for a meatless dinner or a cozy gathering with friends and family.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 2 cloves garlic, minced
• 2 cans (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Sauté the vegetables: Set the pressure cooker to sauté. Heat olive oil and sauté the diced onion, bell peppers, and garlic until softened.
2. Add spices and liquids: Stir in the chili powder, cumin, and smoked paprika. Add the diced tomatoes, beans, corn, and vegetable broth. Stir to combine.
3. Pressure cook: Lock the lid and set the cooker to high pressure for 10 minutes. Allow a natural release for 5 minutes, then release the remaining pressure manually.
4. Serve: Season with salt and pepper. Garnish with fresh cilantro and serve with a dollop of sour cream or shredded cheese if desired.

This vegetarian chili is a warming and nutritious dish that’s perfect for February. The pressure cooker ensures that all the flavors meld together quickly, making it an ideal weeknight meal or a hearty dish to serve at a gathering. It’s a versatile recipe, so feel free to adjust the vegetables and spices to your preference.

Lemon Herb Chicken and Potatoes

Lemon Herb Chicken and Potatoes is a comforting yet vibrant meal that brings a zesty kick with the tangy flavors of lemon, garlic, and fresh herbs. This one-pot recipe made in the pressure cooker is perfect for a hassle-free February dinner.

This dish combines juicy, tender chicken with perfectly roasted potatoes, all infused with a delicious blend of lemon and herbs. The pressure cooker makes cooking both the chicken and potatoes fast and easy, while still delivering the rich, flavorful results you expect from a traditional oven-baked dish. It’s a wonderful, satisfying meal for a cozy night in.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 pound baby potatoes, halved
• 1 lemon, zest and juice
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sear the chicken: Set the pressure cooker to sauté. Heat olive oil and brown the chicken thighs on both sides until golden. Remove and set aside.
2. Cook the potatoes: Add the halved baby potatoes to the pot and sauté for 3–4 minutes. Stir in garlic, thyme, rosemary, lemon zest, and juice.
3. Pressure cook: Pour in the chicken broth, and place the chicken thighs on top of the potatoes. Secure the lid and set to high pressure for 15 minutes. After cooking, allow for a quick release of pressure.
4. Finish and serve: Serve the chicken over the potatoes, garnished with fresh parsley. Season with additional salt and pepper if needed.

Lemon Herb Chicken and Potatoes is a simple yet flavorful meal that’s perfect for February. The pressure cooker ensures the chicken is perfectly cooked and the potatoes are tender and infused with lemony goodness. It’s an easy, one-pot meal that can be served for dinner or special occasions.

Beef Stroganoff

Beef Stroganoff is a classic comfort food that’s rich, creamy, and absolutely delicious. In this version made with a pressure cooker, you get all the hearty flavors of this Russian-inspired dish without the long cooking times.

This Beef Stroganoff recipe brings together tender beef, a creamy mushroom sauce, and egg noodles, all made quickly in the pressure cooker. It’s the ultimate comfort food for February, offering a rich, savory sauce that coats the beef and pasta beautifully. This dish is ideal for those looking for a warm and filling meal during the colder months.

Ingredients

• 1 ½ pounds beef stew meat, cut into cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 teaspoon paprika
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 cup sour cream
• 12 oz egg noodles, uncooked
• Salt and pepper to taste

Instructions

1. Brown the beef: Set the pressure cooker to sauté. Heat olive oil and brown the beef cubes on all sides. Remove and set aside.
2. Sauté the vegetables: Add onions, garlic, and mushrooms to the pot. Cook for about 4 minutes, until softened. Stir in paprika.
3. Add liquids: Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine. Return the beef to the pot.
4. Pressure cook: Add the uncooked egg noodles on top of the beef mixture. Seal the lid and cook on high pressure for 8 minutes. After cooking, allow a quick release of pressure.
5. Finish the dish: Stir in sour cream, and season with salt and pepper to taste. Serve immediately.

Beef Stroganoff made in the pressure cooker is a fast and easy way to enjoy a rich, creamy meal without hours of simmering. It’s perfect for February when you’re craving something comforting and filling. Serve it with a side of green beans or a salad for a complete, satisfying meal.

Vegetarian Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers are a colorful, nutritious dish packed with rice, beans, vegetables, and herbs, all made quickly in the pressure cooker. It’s a healthy, satisfying meal that brings both comfort and brightness to your February menu.

These stuffed bell peppers are loaded with hearty ingredients like brown rice, black beans, corn, and a mix of spices. With the help of the pressure cooker, this dish comes together in no time, offering a flavorful and wholesome vegetarian option that’s both filling and healthy. Perfect for a meatless meal or for anyone looking to add more vegetables to their diet.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Grated cheese (optional)

Instructions

1. Prepare the filling: Set the pressure cooker to sauté. Heat olive oil and sauté the onion and garlic until softened, about 4 minutes. Stir in cooked brown rice, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper.
2. Stuff the peppers: Stuff the bell peppers with the rice and bean mixture.
3. Pressure cook: Pour vegetable broth into the bottom of the pressure cooker. Arrange the stuffed peppers in the pot and secure the lid. Cook on high pressure for 10 minutes.
4. Serve: After cooking, release the pressure and remove the peppers carefully. Top with fresh cilantro and optional grated cheese if desired.

These Vegetarian Stuffed Bell Peppers are a flavorful and healthy choice for February. Thanks to the pressure cooker, you can have this satisfying meal on the table quickly without sacrificing flavor or nutrition. This dish is perfect for meal prepping or serving on a busy weeknight.

Spaghetti and Meatballs

Spaghetti and Meatballs is a classic Italian comfort food that’s made even easier and quicker with a pressure cooker. Tender, juicy meatballs in a rich tomato sauce served over spaghetti—this dish is guaranteed to please everyone at the table.

This recipe takes the traditional spaghetti and meatballs and makes it more convenient by cooking everything in one pot. The pressure cooker helps the meatballs stay moist and infuses the pasta with the savory flavors of the tomato sauce. Perfect for a busy February evening, it’s a meal that’s both hearty and comforting, with minimal cleanup.

Ingredients

• 1 pound ground beef or a mix of beef and pork
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 1 jar (24 oz) marinara sauce
• 1 ½ cups water
• 12 oz uncooked spaghetti
• Fresh basil or parsley for garnish

Instructions

1. Make the meatballs: In a large bowl, mix together ground meat, breadcrumbs, egg, garlic, Parmesan, oregano, salt, and pepper. Roll the mixture into 1-inch meatballs.
2. Sauté the meatballs: Set the pressure cooker to sauté mode. Add a little olive oil and brown the meatballs on all sides. Remove and set aside.
3. Pressure cook the sauce and pasta: Pour the marinara sauce and water into the pot, scraping up any browned bits from the bottom. Return the meatballs to the pot, nestling them in the sauce. Break the spaghetti in half and layer it on top of the meatballs. Seal the lid and set to high pressure for 8 minutes.
4. Finish and serve: Release the pressure and carefully stir everything together. Serve the meatballs and sauce over the pasta, garnished with fresh basil or parsley.

Spaghetti and Meatballs made in the pressure cooker is a quick, delicious way to enjoy this classic dish. The pressure cooker allows the flavors to meld beautifully in a fraction of the time, making it perfect for busy weeknights. With savory meatballs and pasta all cooked together, this dish will definitely become a favorite in your February meal rotation.

Creamy Tuscan Chicken

Creamy Tuscan Chicken is a rich and flavorful dish that combines chicken breasts with a creamy, garlicky sauce and vibrant spinach, sun-dried tomatoes, and Parmesan cheese. The pressure cooker makes this indulgent dish a quick and easy weeknight dinner.

This recipe takes chicken breasts and transforms them into a creamy, savory dish with a Tuscan flair. The combination of sun-dried tomatoes, spinach, and Parmesan cheese in the rich, garlicky sauce is both decadent and comforting. Perfect for a cozy meal in February, this dish pairs wonderfully with rice or pasta for a complete meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Sear the chicken: Set the pressure cooker to sauté. Heat olive oil and sear the chicken breasts on both sides until golden brown. Remove and set aside.
2. Prepare the sauce: Add garlic to the pot and sauté for 1 minute until fragrant. Pour in the chicken broth and scrape up any browned bits. Stir in the sun-dried tomatoes, heavy cream, and Parmesan cheese.
3. Pressure cook the chicken: Return the chicken breasts to the pot. Secure the lid and cook on high pressure for 10 minutes.
4. Finish the dish: After releasing the pressure, add the spinach to the pot and stir until wilted. Season with salt and pepper. Serve the chicken with the creamy sauce, garnished with fresh basil.

Creamy Tuscan Chicken is a decadent yet easy meal to prepare in the pressure cooker. The combination of tender chicken and rich, creamy sauce with vibrant vegetables makes this dish both comforting and sophisticated. Whether paired with rice, pasta, or a simple side salad, it’s a perfect option for a cozy February dinner.

Chili Mac

Chili Mac is a hearty, one-pot dish that combines the flavors of chili with pasta. This easy-to-make meal is both comforting and filling, and the pressure cooker ensures it’s on the table in no time.

Chili Mac is the ultimate comfort food for chilly February nights. The combination of seasoned ground beef, beans, tomatoes, and elbow macaroni creates a rich and hearty dish. The pressure cooker helps to meld all the flavors together in one pot, making it a quick and easy meal that the whole family will love.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup beef broth
• 1 packet chili seasoning mix
• 1 cup elbow macaroni
• Salt and pepper to taste
• Shredded cheese (optional)
• Sour cream (optional)

Instructions

1. Brown the beef: Set the pressure cooker to sauté. Brown the ground beef with the chopped onion and garlic until the beef is fully cooked and crumbled. Drain excess fat.
2. Add the rest of the ingredients: Stir in the kidney beans, diced tomatoes, beef broth, and chili seasoning. Add the elbow macaroni and stir to combine.
3. Pressure cook: Secure the lid and cook on high pressure for 4 minutes. After cooking, allow a quick release of pressure.
4. Serve: Stir everything together and top with shredded cheese and a dollop of sour cream, if desired.

Chili Mac is a fun and satisfying dish that’s perfect for a quick, hearty meal in February. The pressure cooker helps bring all the flavors together quickly, and it’s a dish that’s sure to please even the pickiest eaters. Whether you serve it with a side of cornbread or a simple salad, it’s a full meal that’s both filling and comforting.

BBQ Pulled Pork

BBQ Pulled Pork is a smoky, tender, and flavorful dish that’s perfect for a February feast. Made quickly and easily in the pressure cooker, this pulled pork recipe will have you enjoying the taste of slow-cooked goodness in a fraction of the time.

Pulled pork is a Southern classic that’s usually slow-cooked for hours, but with the pressure cooker, you can achieve the same tender results in no time. The pork is simmered in a tangy BBQ sauce that infuses every bite with flavor, making it perfect for sandwiches, tacos, or served over rice. This easy recipe ensures that you can enjoy BBQ pulled pork anytime without the wait.

Ingredients

• 3-4 pounds pork shoulder (boneless)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup BBQ sauce (your favorite brand)
• 1 cup chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• Salt and pepper to taste
• Buns for serving (optional)
• Coleslaw (optional)

Instructions

1. Sear the pork: Set the pressure cooker to sauté mode. Heat olive oil and brown the pork shoulder on all sides. Remove and set aside.
2. Prepare the sauce: Add onion and garlic to the pot and sauté for 3 minutes, until softened. Stir in BBQ sauce, chicken broth, smoked paprika, onion powder, salt, and pepper.
3. Pressure cook: Return the pork to the pot, cover with the sauce, and seal the lid. Cook on high pressure for 60 minutes.
4. Shred the pork: Once the cooking is complete, allow for a natural release of pressure. Remove the pork from the pot and shred using two forks. Return the shredded pork to the sauce and stir to combine.
5. Serve: Serve on buns with coleslaw or over rice for a complete meal.

BBQ Pulled Pork made in the pressure cooker is a quick and flavorful way to enjoy a slow-cooked favorite. The tender pork and rich BBQ sauce come together effortlessly, making it perfect for a February meal. Whether you’re serving it in sandwiches, tacos, or as a main dish, this recipe is sure to be a crowd-pleaser.

Chicken Alfredo Pasta

Chicken Alfredo Pasta is a rich, creamy, and comforting dish that combines tender chicken and pasta in a velvety Alfredo sauce. Made quickly in the pressure cooker, it’s an easy way to enjoy a restaurant-quality meal at home.

This recipe takes the classic Chicken Alfredo and simplifies it by cooking everything in the pressure cooker. The chicken stays juicy and tender, while the pasta absorbs the creamy Alfredo sauce. With a few basic ingredients, this dish becomes a luxurious and filling meal that’s perfect for a cozy February dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cups chicken broth
• 8 oz fettuccine pasta (uncooked)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sear the chicken: Set the pressure cooker to sauté. Heat olive oil and sear the chicken breasts until golden on both sides. Remove and set aside.
2. Cook the pasta: Add the chicken broth, fettuccine, and garlic to the pot. Place the chicken breasts on top of the pasta. Seal the lid and cook on high pressure for 7 minutes.
3. Make the Alfredo sauce: After cooking, allow a quick release of pressure. Remove the chicken, then stir in the heavy cream and Parmesan cheese until the sauce is smooth.
4. Finish and serve: Slice the chicken and return it to the pasta, mixing everything together. Season with salt and pepper, then garnish with fresh parsley before serving.

Chicken Alfredo Pasta made in the pressure cooker is a rich and satisfying dish that’s easy enough for a weeknight yet indulgent enough for a special occasion. The creamy Alfredo sauce and tender chicken come together beautifully, and the pressure cooker cuts down the cooking time without sacrificing flavor. It’s a perfect choice for a cozy February meal.

Sweet and Sour Chicken

Sweet and Sour Chicken is a flavorful, tangy dish that combines crispy chicken with a vibrant sauce made from pineapple, vinegar, and sugar. The pressure cooker makes it quick and simple to prepare, with all the flavors coming together perfectly.

Sweet and Sour Chicken is a beloved dish that pairs crispy chicken with a sweet and tangy sauce. This pressure cooker version delivers the same delicious results in a fraction of the time. The chicken turns out tender while absorbing the bright flavors of the sweet and sour sauce. Served with rice, this dish is a perfect balance of savory, sweet, and tangy for February.

Ingredients

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1/2 cup pineapple chunks (fresh or canned)
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1/4 cup bell pepper, chopped
• Salt and pepper to taste
• Cooked rice for serving

Instructions

1. Brown the chicken: Set the pressure cooker to sauté mode. Heat olive oil and brown the chicken pieces until golden on all sides. Remove and set aside.
2. Make the sauce: Add the pineapple, rice vinegar, brown sugar, soy sauce, garlic powder, and ginger powder to the pot. Stir to combine.
3. Pressure cook: Return the chicken to the pot, stirring to coat in the sauce. Secure the lid and cook on high pressure for 10 minutes.
4. Finish the dish: After the cooking time is complete, release the pressure and stir in the chopped bell pepper. Season with salt and pepper. Serve the chicken over cooked rice.

Sweet and Sour Chicken made in the pressure cooker is a quick and flavorful dish that’s sure to satisfy your craving for Asian-inspired comfort food. The chicken stays tender while the sweet and tangy sauce infuses every bite. It’s a perfect dish for a busy February evening when you want a tasty and comforting meal in no time.

Note: More recipes are coming soon!