35+ Easy February Protein Shake Recipes to Wow Your Guest

February is the perfect time to nourish your body with wholesome, nutrient-packed meals that support your active lifestyle.

Protein shakes are a great way to do just that—whether you’re fueling up before or after a workout, or simply need a quick, healthy snack to get you through the day.

Protein is essential for muscle repair, immune support, and overall well-being, and adding a variety of protein shakes to your diet can keep things interesting.

From indulgent chocolate shakes to fruity blends, there are countless ways to incorporate this powerhouse nutrient into your daily routine.

In this article, we’ll explore 35+ February protein shake recipes that are not only delicious but also packed with protein to keep you energized and satisfied all month long.

Whether you’re looking for dairy-free, vegan, or classic whey-based shakes, we’ve got you covered with flavor-packed combinations that are perfect for the winter season.

Let’s dive in and discover some of the best recipes to try this February!

35+ Easy February Protein Shake Recipes to Wow Your Guest

Protein shakes are a simple and convenient way to nourish your body, especially during the colder months when staying healthy and energized can be a challenge.

The 35+ February protein shake recipes featured here offer a variety of flavor profiles and ingredients, from rich chocolate to refreshing citrus blends, all designed to help you meet your protein needs.

Whether you’re a fitness enthusiast, someone looking to improve your diet, or simply need a quick meal replacement, these shakes are sure to fit your needs.

By incorporating these tasty shakes into your routine, you’ll be able to enjoy the benefits of higher protein intake while also treating yourself to new and exciting flavors.

Don’t let the winter blues slow you down—stay on track with these protein-packed shake recipes and feel your best all February long!

Spicy Winter Vegetable Stew

This Spicy Winter Vegetable Stew is the perfect dish to warm up chilly February evenings. Packed with nutrient-rich seasonal vegetables like sweet potatoes, carrots, and kale, this stew is spiced with warming flavors like cumin and smoked paprika. It’s a one-pot wonder that’s hearty, vegan-friendly, and ready in less than 30 minutes, thanks to the magic of a pressure cooker.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp red chili flakes (adjust to taste)
• 2 cups sweet potatoes, peeled and cubed
• 2 cups carrots, sliced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 2 cups kale, chopped
• Salt and pepper to taste
• Juice of 1 lemon
• Optional: crusty bread for serving

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and add the onion and garlic. Sauté for 2-3 minutes until softened.
2. Stir in the cumin, smoked paprika, and chili flakes, cooking for another minute.
3. Add sweet potatoes, carrots, diced tomatoes, and vegetable broth. Mix well.
4. Seal the lid and cook on high pressure for 10 minutes. Quick release the pressure.
5. Stir in the chopped kale and let it wilt in the residual heat. Adjust seasoning with salt, pepper, and lemon juice.
6. Serve hot with crusty bread or your favorite grain on the side.

This Spicy Winter Vegetable Stew is an ideal February meal for those seeking comfort and nutrition. The bold spices will warm your soul, and the colorful vegetables bring vibrancy to your table. It’s a simple yet satisfying dish that you’ll want to make all season long.

Pressure Cooker Beef Stroganoff

Beef Stroganoff is a timeless classic, but making it in a pressure cooker transforms it into a quick, effortless dinner perfect for busy February nights. Tender beef, savory mushrooms, and a creamy sauce come together beautifully in under 30 minutes, offering a comforting and hearty meal that pairs wonderfully with noodles or mashed potatoes.

Ingredients:

• 1 tbsp butter
• 1 lb beef stew meat, cubed
• 1 medium onion, diced
• 2 cups mushrooms, sliced
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• 1 cup sour cream
• 1 tbsp cornstarch (optional, for thickening)
• Salt and pepper to taste
• Egg noodles or mashed potatoes for serving

Instructions:

1. Set the pressure cooker to sauté mode. Melt butter and sear the beef cubes until browned on all sides. Remove and set aside.
2. Add onions and mushrooms to the pot, sautéing until softened. Stir in garlic, paprika, and Worcestershire sauce.
3. Return the beef to the pot and pour in the beef broth. Seal the lid and cook on high pressure for 15 minutes. Quick release the pressure.
4. Stir in the sour cream. If you prefer a thicker sauce, dissolve the cornstarch in 2 tbsp water and mix it in. Cook on sauté mode for 2-3 minutes until thickened.
5. Serve over egg noodles or mashed potatoes for a truly comforting meal.

This Pressure Cooker Beef Stroganoff delivers restaurant-quality results with minimal effort. It’s rich, creamy, and bursting with flavor, making it a must-try for February. Whether you’re cooking for your family or hosting a small gathering, this dish will leave everyone asking for seconds.

Chocolate Lava Cake

Indulge your sweet tooth this February with a decadent Chocolate Lava Cake made effortlessly in a pressure cooker. This dessert features a rich, gooey center that flows like lava when you cut into it. Perfect for Valentine’s Day or any cozy night, it’s a show-stopping treat that only takes minutes to prepare.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 2 eggs
• 2 egg yolks
• 1/2 cup powdered sugar
• 1/4 cup all-purpose flour
• Cooking spray or butter for greasing ramekins

Instructions:

1. Melt the butter and chocolate together in a microwave-safe bowl or over a double boiler. Stir until smooth.
2. In a separate bowl, whisk together eggs, egg yolks, and powdered sugar until frothy. Gradually fold in the melted chocolate mixture.
3. Gently stir in the flour until just combined.
4. Grease 4 ramekins with cooking spray or butter and divide the batter evenly among them.
5. Place a trivet in the pressure cooker and add 1 cup of water. Arrange the ramekins on the trivet.
6. Seal the lid and cook on high pressure for 7 minutes. Quick release the pressure.
7. Carefully remove the ramekins and let them cool slightly before serving. For extra indulgence, top with whipped cream or a scoop of vanilla ice cream.

This Chocolate Lava Cake is the perfect sweet finale to a February meal. Its velvety texture and luscious molten center are pure decadence. Whether you’re celebrating Valentine’s Day or simply treating yourself, this dessert is guaranteed to impress.

Hearty Chicken and Rice Soup

Warm up with a bowl of Hearty Chicken and Rice Soup made in the pressure cooker. This nourishing soup features tender chicken, vegetables, and hearty rice simmered together in a savory broth. It’s a comforting and satisfying meal that comes together quickly, making it ideal for busy days in February when you need something easy yet flavorful.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken breast, boneless and skinless, cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, diced
• 1 tsp thyme
• 1 tsp rosemary
• 1 cup long-grain white rice
• 6 cups chicken broth
• Salt and pepper to taste
• 1 cup frozen peas
• 2 tbsp chopped parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and brown the chicken pieces until lightly golden. Remove and set aside.
2. In the same pot, add the onion, garlic, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften.
3. Stir in the thyme, rosemary, rice, and chicken broth. Season with salt and pepper. Return the chicken to the pot and mix well.
4. Seal the lid and cook on high pressure for 10 minutes. Quick release the pressure.
5. Stir in the frozen peas and let the soup sit for a few minutes until heated through. Garnish with fresh parsley and serve.

This Hearty Chicken and Rice Soup is perfect for chilly February evenings. It’s packed with flavor and nutrients, making it both a filling and comforting meal. The rice soaks up the delicious broth, while the chicken stays tender and juicy. With minimal prep and cooking time, this soup is the ultimate winter warmer.

Pressure Cooker Baked Ziti

Pressure Cooker Baked Ziti combines all the classic flavors of a baked pasta dish but in a fraction of the time. In just one pot, you’ll get perfectly cooked ziti noodles, a rich tomato sauce, melted cheese, and savory herbs. This dish is ideal for feeding a crowd or making a comforting dinner on a cold February night.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef or Italian sausage
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups marinara sauce
• 1 1/2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 3 cups ziti pasta, uncooked
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Brown the ground beef or sausage along with the onion until fully cooked, breaking it up into crumbles. Add the garlic and sauté for another minute.
2. Stir in the crushed tomatoes, marinara sauce, water, basil, oregano, salt, and pepper. Add the uncooked ziti pasta and mix until the pasta is well-coated.
3. Seal the lid and cook on high pressure for 6 minutes. Quick release the pressure.
4. Stir in the mozzarella cheese and half of the Parmesan. Mix well until the cheese melts into the sauce.
5. Sprinkle the remaining Parmesan on top and serve immediately.

This Pressure Cooker Baked Ziti is a crowd-pleasing meal that delivers all the flavors of a classic baked pasta dish without the long cooking time. The sauce is rich and flavorful, and the melted cheese creates a gooey, comforting texture that’s perfect for cozy February nights. Plus, the entire dish is made in just one pot, making cleanup a breeze.

Pressure Cooker Chili Con Carne

Chili Con Carne made in the pressure cooker is the ultimate comfort food for February. This rich, spicy, and hearty chili is packed with tender beef, beans, and a combination of flavorful spices. The pressure cooker cuts down on cooking time, making it a quick and easy dish to enjoy with cornbread or over rice for a complete meal.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1/4 cup tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 1/2 cups beef broth
• Salt and pepper to taste
• Sour cream, shredded cheese, and chopped green onions for topping

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Brown the ground beef along with the onion, garlic, and bell pepper until fully cooked.
2. Stir in the diced tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, paprika, cayenne (if using), beef broth, salt, and pepper. Mix well.
3. Seal the lid and cook on high pressure for 15 minutes. Quick release the pressure.
4. Stir the chili and adjust seasoning if needed.
5. Serve hot, topped with sour cream, shredded cheese, and green onions.

This Pressure Cooker Chili Con Carne is a warm and satisfying dish, perfect for February’s cold nights. The blend of beans, beef, and spices creates a rich, flavorful base, and the pressure cooker makes it fast enough for a weeknight dinner. Whether served with a side of cornbread or enjoyed on its own, this chili is a true comfort food classic that never disappoints.

Pressure Cooker Chicken Pot Pie

The Pressure Cooker Chicken Pot Pie is a comforting and hearty dish that brings all the flavors of a classic chicken pot pie into a quick, one-pot meal. Tender chicken, vegetables, and a creamy sauce are cooked to perfection, all topped with a golden, flaky biscuit crust. This easy recipe saves you time while still delivering that warm, comforting feeling, making it ideal for a February evening.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken breast, boneless and skinless, cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups mixed vegetables (carrots, peas, corn)
• 1/2 cup frozen pearl onions
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 can refrigerated biscuit dough (or 4-6 biscuits)

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil and cook the chicken until lightly browned on all sides. Remove and set aside.
2. Add the onion and garlic to the pot, sautéing for 2-3 minutes until fragrant and softened.
3. Stir in the flour and cook for 1-2 minutes, then gradually add the chicken broth, stirring constantly.
4. Add the mixed vegetables, frozen pearl onions, thyme, salt, and pepper. Return the chicken to the pot and mix well.
5. Seal the lid and cook on high pressure for 10 minutes. Quick release the pressure.
6. Open the lid and stir in the heavy cream.
7. Top with biscuit dough pieces and close the lid again. Set the pressure cooker to sauté or slow cook mode, and cook for another 10-12 minutes, until the biscuits are golden and cooked through.
8. Serve hot and enjoy the creamy, comforting flavors of chicken pot pie.

This Pressure Cooker Chicken Pot Pie combines the creamy goodness of a pot pie with the convenience of the pressure cooker. The chicken and vegetables are tender and flavorful, while the biscuit topping adds the perfect touch of comfort. This is a perfect dish for a cozy family dinner in February, sure to satisfy everyone at the table.

Pressure Cooker Sweet Potato and Black Bean Chili

For a hearty and healthy dish, try this Pressure Cooker Sweet Potato and Black Bean Chili. The naturally sweet flavor of sweet potatoes balances the savory, spicy chili base, making it a nutritious, filling, and warming meal. This vegetarian chili is perfect for cold February days and is easy to make with the help of your pressure cooker.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 cans (14 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup frozen corn (optional)
• Fresh cilantro and sour cream for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil and sauté the onion and garlic until softened, about 3 minutes.
2. Add the sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
3. Seal the lid and cook on high pressure for 10 minutes. Quick release the pressure.
4. If using, stir in the frozen corn and let it heat through in the residual heat of the chili.
5. Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.

This Sweet Potato and Black Bean Chili is a delicious, healthy twist on traditional chili. The sweetness of the potatoes combined with the hearty beans makes it filling and satisfying, while the spices bring just the right amount of warmth. This dish is perfect for a vegetarian meal or for anyone looking for a lighter, plant-based option during the cold February months.

Pressure Cooker Beef and Guinness Stew

A rich and savory Beef and Guinness Stew is a perfect dish for a February evening. Tender chunks of beef are cooked with hearty vegetables, herbs, and a deep, flavorful Guinness beer-based broth. The pressure cooker helps develop complex flavors in a fraction of the time, so you can enjoy this cozy stew in no time.

Ingredients:

• 2 tbsp olive oil
• 2 lbs beef stew meat, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups carrots, sliced
• 2 cups potatoes, cubed
• 2 cups parsnips, chopped
• 2 cups beef broth
• 1 can (12 oz) Guinness beer
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp cornstarch (optional, for thickening)

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil and brown the beef cubes in batches, then set them aside.
2. Add the onion and garlic to the pot, sautéing until softened, about 3 minutes.
3. Stir in the tomato paste and cook for another minute, then add the beef broth, Guinness beer, carrots, potatoes, parsnips, thyme, and bay leaves. Season with salt and pepper.
4. Return the beef to the pot and stir everything together.
5. Seal the lid and cook on high pressure for 25 minutes. Quick release the pressure.
6. If you prefer a thicker stew, dissolve the cornstarch in a little water and stir it into the stew, then cook on sauté mode for 2-3 minutes until thickened.
7. Serve hot with crusty bread for a complete meal.

This Beef and Guinness Stew is perfect for hearty February meals. The rich, flavorful broth and tender beef make it an unforgettable dish, and the pressure cooker ensures that all the ingredients meld together quickly. It’s a great way to enjoy a classic comfort food without spending hours in the kitchen. Whether enjoyed on a cold weekend or as a weekday dinner, this stew will surely warm you up.

Pressure Cooker Beef Stroganoff

This Pressure Cooker Beef Stroganoff is a classic comfort food made easy. Tender beef and mushrooms are simmered in a creamy, flavorful sauce, and served over egg noodles. This dish is perfect for cozy nights in February when you want something indulgent yet easy to make. Thanks to the pressure cooker, the beef becomes melt-in-your-mouth tender in no time!

Ingredients:

• 1 tbsp olive oil
• 1 lb beef stew meat or sirloin, cut into strips
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp paprika
• 1/2 cup sour cream
• Salt and pepper to taste
• 8 oz egg noodles, uncooked
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and brown the beef strips in batches, then remove and set aside.
2. Add the chopped onion and garlic to the pot, cooking until softened, about 3 minutes.
3. Stir in the mushrooms and cook for another 2 minutes.
4. Add the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper, stirring to combine.
5. Return the beef to the pot and stir everything together.
6. Close the lid and set the pressure cooker to cook on high for 20 minutes.
7. Quick release the pressure and carefully open the lid.
8. Stir in the sour cream and egg noodles. Seal the lid and cook on high for an additional 4 minutes.
9. Quick release the pressure, then stir the noodles into the creamy sauce.
10. Garnish with fresh parsley and serve.

This Pressure Cooker Beef Stroganoff is a rich and creamy dish that’s perfect for a February dinner. The beef becomes incredibly tender and the mushrooms add depth of flavor, all while the sour cream creates a velvety sauce that coats the egg noodles beautifully. It’s a classic dish that’s sure to satisfy everyone at the dinner table, and the pressure cooker makes it a breeze to prepare.

Pressure Cooker Lemon Garlic Chicken Thighs

For a fresh, zesty meal, try these Pressure Cooker Lemon Garlic Chicken Thighs. The lemon and garlic marinade creates a bright and flavorful dish that contrasts beautifully with the tender chicken thighs. The pressure cooker seals in all the flavors, ensuring a juicy and succulent meal that’s perfect for a February evening when you want something light but satisfying.

Ingredients:

• 1 tbsp olive oil
• 8 bone-in, skinless chicken thighs
• 1 onion, sliced
• 5 garlic cloves, minced
• 1 lemon, juiced and zested
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and brown the chicken thighs on both sides, about 3 minutes per side. Remove and set aside.
2. Add the onion and garlic to the pot, sautéing for 2-3 minutes until fragrant.
3. Add the lemon juice, lemon zest, chicken broth, thyme, rosemary, salt, and pepper. Stir to combine.
4. Return the chicken thighs to the pot, skin side up.
5. Seal the lid and cook on high pressure for 12 minutes.
6. Quick release the pressure and open the lid.
7. Garnish with fresh parsley before serving.

These Pressure Cooker Lemon Garlic Chicken Thighs are a fresh and tangy dish that makes for a delicious meal, especially in February when you crave something bright and flavorful. The lemon and garlic infuse the chicken, making it incredibly aromatic and tender, while the chicken broth helps to create a rich, flavorful base. It’s a quick and easy recipe that delivers a satisfying, low-maintenance dinner.

Pressure Cooker Creamy Tomato Basil Soup

There’s nothing quite as comforting as a warm bowl of soup, and this Pressure Cooker Creamy Tomato Basil Soup is perfect for a cold February evening. The rich tomato flavor combined with fresh basil creates a deliciously creamy soup that’s easy to make in the pressure cooker. It’s the ideal comfort food, served with a grilled cheese sandwich or on its own for a lighter meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cans (14 oz each) crushed tomatoes
• 1 1/2 cups vegetable broth
• 1 tsp dried basil
• 1/2 tsp sugar (optional)
• Salt and pepper to taste
• 1 cup heavy cream
• Fresh basil leaves for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil and sauté the onion and garlic until softened, about 3-4 minutes.
2. Add the crushed tomatoes, vegetable broth, basil, sugar (if using), salt, and pepper. Stir to combine.
3. Seal the lid and cook on high pressure for 10 minutes.
4. Quick release the pressure, then use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and cook on sauté mode for 2-3 minutes until heated through.
6. Garnish with fresh basil leaves before serving.

This Pressure Cooker Creamy Tomato Basil Soup is the perfect comfort food to enjoy during the cold days of February. The pressure cooker helps develop deep, rich flavors quickly, while the cream adds a velvety smooth texture to the soup. The fresh basil elevates the taste, and the soup is wonderfully balanced, making it a perfect dish for both lunch and dinner. Pair it with a grilled cheese sandwich for a complete, comforting meal.

Pressure Cooker Chicken and Rice Casserole

This Pressure Cooker Chicken and Rice Casserole is a one-pot meal that brings together tender chicken, flavorful rice, and creamy sauce in a hearty casserole-style dish. It’s the kind of comfort food that’s perfect for cold February nights. The pressure cooker makes it easy, infusing the ingredients with flavor and creating a perfectly cooked meal with minimal effort.

Ingredients:

• 1 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and brown the chicken breasts for 2-3 minutes on each side. Remove and set aside.
2. Add the chopped onion and garlic to the pot, cooking for about 2 minutes until softened.
3. Stir in the rice, chicken broth, heavy cream, thyme, garlic powder, paprika, salt, and pepper.
4. Return the chicken breasts to the pot, nestling them into the rice mixture.
5. Close the lid and set the pressure cooker to cook on high for 10 minutes.
6. Quick release the pressure and carefully remove the chicken breasts.
7. Stir the rice to fluff, and then top with shredded cheddar cheese. Return the chicken to the pot and allow it to melt into the cheese.
8. Garnish with fresh parsley and serve.

This Pressure Cooker Chicken and Rice Casserole is a satisfying, creamy dish that’s perfect for a hearty meal in February. The combination of tender chicken, flavorful rice, and gooey cheese makes it a family favorite, and the pressure cooker ensures everything cooks quickly without compromising on flavor. It’s a great meal to prepare for busy nights when you want a filling and comforting dinner with minimal effort.

Pressure Cooker Chili with Sweet Potatoes

This Pressure Cooker Chili with Sweet Potatoes is a twist on the classic chili, adding a natural sweetness and rich texture with the inclusion of sweet potatoes. The pressure cooker makes the chili come together in a flash, with all the ingredients blending together to create a warm, hearty dish. Perfect for a February meal, this chili is comforting and full of flavors that are both sweet and savory.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey or beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 1/2 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and brown the ground turkey or beef, breaking it up as it cooks. Remove and set aside.
2. Add the chopped onion and garlic to the pot, cooking until softened, about 3 minutes.
3. Stir in the sweet potatoes, diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, cayenne pepper (if using), chicken broth, salt, and pepper.
4. Return the browned meat to the pot, stirring everything together.
5. Seal the lid and set the pressure cooker to cook on high for 12 minutes.
6. Quick release the pressure and open the lid. Stir the chili and check seasoning.
7. Garnish with fresh cilantro and serve.

This Pressure Cooker Chili with Sweet Potatoes is a delicious and hearty twist on the classic chili, with the sweet potatoes adding a rich texture and balance to the spices. The pressure cooker makes the dish quick and easy to prepare, with all the flavors melding together to create a deeply satisfying meal. It’s the perfect dish for a cozy February evening and will surely become a go-to chili recipe for your family.

Pressure Cooker Beef and Barley Soup

This Pressure Cooker Beef and Barley Soup is a nourishing, filling soup that combines tender beef, hearty barley, and vegetables in a flavorful broth. The barley adds a satisfying chewiness, while the beef becomes fall-apart tender in the pressure cooker. It’s a perfect February recipe, providing warmth and comfort, and is ideal for meal prepping or serving a crowd.

Ingredients:

• 1 tbsp olive oil
• 1 lb beef stew meat
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup barley
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and brown the beef stew meat in batches. Remove and set aside.
2. Add the chopped onion, carrots, and celery to the pot, sautéing until softened, about 3 minutes.
3. Stir in the garlic and cook for another minute.
4. Add the barley, beef broth, thyme, rosemary, bay leaf, salt, and pepper, and return the browned beef to the pot.
5. Seal the lid and set the pressure cooker to cook on high for 25 minutes.
6. Quick release the pressure and open the lid.
7. Stir the soup, check seasoning, and remove the bay leaf.
8. Garnish with fresh parsley and serve.

This Pressure Cooker Beef and Barley Soup is the ultimate comfort food for cold February days. The beef becomes incredibly tender, while the barley soaks up all the rich, savory flavors of the broth. It’s a filling and wholesome soup that’s easy to prepare and perfect for meal prep. With its hearty texture and delicious flavor, this soup will keep you warm all winter long.

Note: More recipes are coming soon!