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As the summer heat rolls in, cooking can feel like a chore, especially when you want to keep your kitchen cool and your meals quick and delicious.
Enter the pressure cooker—a true game-changer for summer cooking.
With its ability to cook food in a fraction of the time, while locking in flavors and retaining nutrients, the pressure cooker becomes your best friend during those warm months when you don’t want to spend hours over a hot stove.
Whether you’re craving a hearty dish for a weekend family gathering, a light meal for a busy weeknight, or a fun summer barbecue, the pressure cooker can help you prepare a variety of mouth-watering dishes in no time.
From savory meats and seafood to fresh vegetables and comforting sides, this collection of 27+ summer pressure cooker recipes has something for everyone.
Get ready to simplify your summer cooking while still impressing your guests with these easy and flavorful dishes.
27+ Delicious Summer Pressure Cooker Recipes for Effortless Cooking
Summer is all about enjoying fresh ingredients, vibrant flavors, and the company of family and friends.
With these 27+ summer pressure cooker recipes, you can take the stress out of cooking and enjoy a season filled with delicious meals.
From zesty grilled chicken and tropical shrimp dishes to creamy risottos and indulgent mashed potatoes, your pressure cooker will help you create a variety of dishes with ease.
Zesty Lemon Garlic Chicken
This light, flavorful chicken recipe is perfect for summer nights when you want a delicious dinner without heating up the kitchen. Using a pressure cooker, you can lock in all the juicy flavors of lemon, garlic, and herbs while keeping the chicken tender and moist.
The fresh citrus notes make it refreshing, while the garlic adds the perfect savory touch. It’s ideal for pairing with a summer salad, grilled vegetables, or a simple rice pilaf.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 cup chicken broth
- Juice and zest of 2 lemons
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish
Instructions:
- Set your pressure cooker to sauté mode and heat olive oil.
- Season the chicken thighs with salt, pepper, and oregano.
- Sear the chicken thighs, skin side down, for 3-4 minutes until golden. Flip and sear the other side for 2 minutes.
- Add garlic and sauté for 1 minute.
- Pour in chicken broth, lemon juice, and zest. Stir to deglaze the pot.
- Seal the pressure cooker lid and cook on high pressure for 10 minutes.
- Allow a natural release for 5 minutes, then quick release.
- Garnish with fresh parsley before serving.
This lemon garlic chicken is everything a summer meal should be — light, vibrant, and easy.
The pressure cooker transforms a handful of simple ingredients into a restaurant-quality dish that’s perfect for casual backyard dinners or impressive weekend gatherings. It’s proof that quick meals can be full of bright, bold flavor!
Spicy BBQ Pulled Pork Sandwiches
Summer isn’t complete without a good BBQ, and these spicy pulled pork sandwiches bring the smoky-sweet flavor you crave without standing over a grill. With your pressure cooker, you can make melt-in-your-mouth pork in a fraction of the time it would normally take.
Slathered in a rich, tangy barbecue sauce and topped with crunchy slaw, these sandwiches are an instant crowd-pleaser for picnics, parties, or lazy Sunday afternoons.
Ingredients:
- 3 pounds pork shoulder, cut into large chunks
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup barbecue sauce
- ½ cup apple cider vinegar
- ¼ cup water
- Buns, for serving
- Coleslaw, for topping
Instructions:
- In a large bowl, mix paprika, chili powder, garlic powder, salt, and pepper. Rub the mixture all over the pork.
- Set the pressure cooker to sauté and brown the pork pieces in batches.
- Return all pork to the pot. Add barbecue sauce, apple cider vinegar, and water.
- Lock the lid and cook on high pressure for 60 minutes.
- Naturally release pressure for 10 minutes, then quick release.
- Remove pork and shred with two forks. Return shredded pork to the sauce and stir well.
- Serve on buns with a generous topping of coleslaw.
These spicy BBQ pulled pork sandwiches capture the spirit of a long, slow summer barbecue without the all-day commitment.
Every bite is juicy, tender, and layered with smoky heat, making them perfect for feeding a hungry summer crowd. Plus, the pressure cooker keeps your kitchen cool while doing all the heavy lifting!
Summer Garden Risotto
Summer gardens are bursting with fresh veggies, and this risotto recipe makes the most of that bounty. Traditionally, risotto can be a labor of love with lots of stirring, but your pressure cooker transforms it into a simple, mostly hands-off affair.
Loaded with zucchini, peas, and sweet corn, and finished with bright herbs and Parmesan, this dish is creamy, hearty, and surprisingly light — perfect for a warm evening when you want something satisfying but not heavy.
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- 3½ cups vegetable broth
- 1 zucchini, diced
- 1 cup sweet corn kernels
- 1 cup peas
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Salt and pepper, to taste
Instructions:
- Set the pressure cooker to sauté. Melt butter with olive oil.
- Add onion and garlic, cooking until soft, about 3 minutes.
- Stir in Arborio rice and cook for 2 minutes until lightly toasted.
- Pour in white wine and cook until mostly evaporated.
- Add vegetable broth, zucchini, and corn. Stir well.
- Lock the lid and cook on high pressure for 5 minutes.
- Quick release the pressure carefully.
- Stir in peas, Parmesan, and basil. Adjust seasoning with salt and pepper.
Summer Garden Risotto is a celebration of all things fresh and vibrant. It’s creamy without being heavy, full of tender-crisp vegetables and bright herbal notes.
Whether served as a main course or a side dish with grilled chicken or fish, this pressure cooker risotto brings effortless elegance to your summer table.
Sweet and Spicy Mango Chicken
If you’re looking for a sweet and savory dish that screams summer, this mango chicken is the answer.
The combination of juicy, tropical mangoes with spicy jalapeños creates a vibrant, balanced flavor that’s perfect for warm weather. Using your pressure cooker, the chicken stays moist while soaking up all the tropical goodness, making it a quick yet impressive dish for any occasion.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 ripe mango, peeled and diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1-2 jalapeños, finely chopped (seeds removed for less heat)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Set your pressure cooker to sauté and heat olive oil.
- Add garlic, onion, and ginger to the pot and cook for 3 minutes until fragrant.
- Stir in diced mango, soy sauce, honey, cumin, and chopped jalapeños.
- Season chicken breasts with salt and pepper, then add them to the pot, making sure they’re coated with the sauce.
- Lock the lid and cook on high pressure for 10 minutes.
- Allow for a quick release, then remove the chicken and shred it with forks.
- Return the shredded chicken to the mango sauce, stirring to combine.
- Garnish with fresh cilantro before serving.
This sweet and spicy mango chicken is an explosion of tropical flavor.
The pressure cooker ensures that the chicken stays tender and juicy while infusing it with a tangy, spicy sauce. Serve it with rice or a fresh salad for a light and delicious summer meal that everyone will love!
Summer Vegetable Stew
This summer vegetable stew is everything you love about fresh, in-season veggies. Bursting with colors, textures, and flavors, it’s a nutritious, light dish that’s perfect for warm-weather dining.
The pressure cooker brings all the flavors together in a rich, hearty broth without having to simmer for hours. It’s ideal for serving as a main dish or alongside grilled meats for a balanced meal.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchinis, sliced
- 2 carrots, peeled and chopped
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans, cut into 1-inch pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions:
- Set the pressure cooker to sauté mode. Heat olive oil, then add onion and garlic. Cook until softened, about 3 minutes.
- Add the chopped zucchinis, carrots, and bell pepper. Stir for 2 minutes to combine.
- Add diced tomatoes, vegetable broth, corn, green beans, basil, and oregano. Stir well.
- Season with salt and pepper, then lock the lid and cook on high pressure for 5 minutes.
- Quick release the pressure carefully.
- Stir the stew, taste, and adjust seasoning if needed.
This summer vegetable stew is a comforting yet light dish, full of fresh produce that’s easily customizable with whatever vegetables are in season.
The pressure cooker helps maintain the integrity of the veggies while infusing them with the savory broth. It’s an effortless and healthy dish that celebrates summer’s best produce.
Lemon Basil Risotto with Shrimp
Risotto with shrimp is a classic combination, and adding the bright flavors of lemon and basil takes it to another level.
This dish is perfect for a summer evening, offering rich creaminess and fresh flavors in each bite. The pressure cooker makes risotto easier than ever by eliminating the need for constant stirring, so you can enjoy a delicious, restaurant-quality meal with minimal effort.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup Arborio rice
- ½ cup dry white wine
- 3 cups chicken or vegetable broth
- 1 pound shrimp, peeled and deveined
- Zest and juice of 1 lemon
- 2 tablespoons chopped fresh basil
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
- Set the pressure cooker to sauté mode and heat olive oil.
- Add the diced onion and cook until softened, about 3 minutes.
- Stir in Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
- Pour in white wine and cook until mostly evaporated.
- Add the chicken broth, lemon zest, and juice. Stir to combine.
- Lock the lid and cook on high pressure for 5 minutes.
- Quick release the pressure. Stir in shrimp, Parmesan cheese, and fresh basil.
- Season with salt and pepper, then serve hot.
This Lemon Basil Risotto with Shrimp is a delightful blend of creamy risotto, fresh seafood, and bright citrus.
The pressure cooker makes the process so much easier without compromising on flavor or texture. It’s an elegant yet simple dish that is sure to impress your guests on any summer evening!
Creamy Garlic Parmesan Orzo with Spinach
This creamy orzo dish is the epitome of comfort with a light, summery twist. Packed with rich Parmesan and garlic, it’s the perfect side dish to complement grilled meats or enjoy as a vegetarian main.
The pressure cooker makes it incredibly simple, allowing the orzo to cook perfectly while absorbing all the creamy goodness. The spinach adds a fresh green note, making it ideal for those looking for something light but still indulgent.
Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cups fresh spinach, chopped
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Set the pressure cooker to sauté mode and heat olive oil.
- Add garlic and sauté until fragrant, about 1 minute.
- Stir in the orzo pasta and cook for 1-2 minutes to lightly toast.
- Add vegetable broth and lock the lid. Cook on high pressure for 4 minutes.
- Quick release the pressure, then stir in the heavy cream, Parmesan cheese, and chopped spinach.
- Season with salt and pepper to taste and garnish with fresh parsley.
This creamy garlic Parmesan orzo with spinach is the perfect balance of rich, creamy texture and fresh, vibrant greens.
The pressure cooker allows the orzo to absorb all the flavors, creating a delightful dish that feels indulgent but still light enough for summer. Serve it alongside grilled chicken or fish for a full meal, or enjoy it on its own!
BBQ Chicken and Pineapple Skewers
These BBQ chicken and pineapple skewers are a vibrant and juicy dish that takes full advantage of tropical flavors. The pressure cooker keeps the chicken moist and tender, while the sweet pineapple balances the smoky barbecue sauce.
These skewers are perfect for a summer cookout, and while they don’t require a grill, they still deliver that signature BBQ flavor everyone loves.
Ingredients:
- 4 boneless, skinless chicken breasts, cut into chunks
- 1 pineapple, peeled and cut into chunks
- 1 cup barbecue sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Skewers (if using wooden skewers, soak them in water for 30 minutes)
Instructions:
- Season the chicken chunks with smoked paprika, garlic powder, salt, and pepper.
- Thread chicken and pineapple alternately onto the skewers.
- Set the pressure cooker to sauté mode and heat olive oil. Brown the skewers on all sides for about 2-3 minutes.
- Pour in barbecue sauce and add ¼ cup of water. Lock the lid and cook on high pressure for 7 minutes.
- Quick release the pressure, and serve immediately with extra BBQ sauce on the side.
These BBQ chicken and pineapple skewers are a fun and flavorful dish that will have everyone asking for seconds.
The sweet and savory pairing of pineapple with smoky BBQ chicken is perfect for a summer gathering. The pressure cooker makes cooking them easy, and they’re sure to be a hit!
Summer Corn and Black Bean Chili
For a lighter yet hearty chili, this summer corn and black bean chili is full of vibrant, fresh flavors. Packed with hearty beans, sweet corn, and a blend of spices, this dish is perfect for a warm-weather meal.
The pressure cooker brings all the flavors together in no time, making it an ideal dish for busy summer nights when you want something filling but not too heavy.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh corn kernels (or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 2 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Set the pressure cooker to sauté mode and heat olive oil.
- Add onion and garlic and cook until softened, about 3 minutes.
- Stir in the corn, black beans, diced tomatoes, cumin, chili powder, and smoked paprika.
- Add vegetable broth, season with salt and pepper, and lock the lid. Cook on high pressure for 5 minutes.
- Quick release the pressure, then stir the chili well.
- Garnish with fresh cilantro and serve hot.
This corn and black bean chili is a hearty yet light dish that brings the flavors of summer into a comforting bowl.
The pressure cooker makes it quick and easy, and it’s perfect for a busy weeknight dinner or meal prep for the week. The sweetness of the corn contrasts beautifully with the bold spices, making it a truly unique chili.
Spicy Chickpea and Tomato Stew
A hearty, nutritious stew that’s packed with plant-based protein and bursting with Mediterranean flavors. The combination of chickpeas, tomatoes, and spices creates a comforting yet light dish that is perfect for summer.
The pressure cooker helps bring out the flavors in no time, making it an ideal choice for those looking for a healthy, satisfying meal that doesn’t require hours of cooking.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 2 cups vegetable broth
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Set the pressure cooker to sauté mode and heat olive oil.
- Add chopped onion and garlic, sautéing for 3 minutes until soft and fragrant.
- Stir in cumin, smoked paprika, and cayenne pepper, cooking for another minute.
- Add chickpeas, diced tomatoes, and vegetable broth. Stir well to combine.
- Lock the lid and cook on high pressure for 10 minutes.
- Quick release the pressure, then stir in fresh lemon juice.
- Season with salt and pepper to taste and garnish with fresh parsley.
This spicy chickpea and tomato stew is bursting with flavor, rich in protein, and light enough for a summer meal.
The heat from the cayenne adds a nice kick while the lemon juice balances it with a refreshing zing. Serve it with some crusty bread or over a bed of rice for a complete meal!
Teriyaki Beef with Vegetables
A simple yet delicious dish, teriyaki beef with vegetables is an easy way to enjoy the flavors of the Far East without the need for a grill or complicated preparation.
The pressure cooker ensures the beef is tender and the vegetables remain crisp while absorbing all the savory teriyaki sauce. This dish is a great option for a quick family dinner, and it pairs wonderfully with steamed rice or noodles.
Ingredients:
- 1 pound flank steak, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 2 teaspoons cornstarch mixed with 2 teaspoons water (for thickening)
- Sesame seeds, for garnish
- Green onions, for garnish
Instructions:
- Set the pressure cooker to sauté mode and heat sesame oil.
- Add sliced flank steak and brown on all sides for 3-4 minutes.
- Stir in garlic, ginger, soy sauce, honey, and rice vinegar, cooking for 1-2 minutes to combine.
- Add broccoli, red bell pepper, and carrots, mixing everything together.
- Lock the lid and cook on high pressure for 5 minutes.
- Quick release the pressure and stir in the cornstarch mixture to thicken the sauce.
- Garnish with sesame seeds and green onions before serving.
This teriyaki beef with vegetables is packed with tender beef and crisp vegetables, all coated in a deliciously sweet and savory sauce.
The pressure cooker makes it easy to prepare, and the cornstarch thickens the sauce to perfection. It’s a perfect dinner for busy summer evenings when you want something flavorful but quick.
Summer Shrimp and Sausage Jambalaya
This New Orleans-inspired jambalaya is a festive, flavor-packed dish full of smoky sausage and tender shrimp, with a kick of Cajun seasoning.
The pressure cooker helps bring all the ingredients together in a fraction of the time it would traditionally take. It’s a one-pot dish that’s perfect for entertaining, and it’s a great way to showcase the flavors of the season in a satisfying and spicy meal.
Ingredients:
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon Cajun seasoning
- ½ teaspoon thyme
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Set the pressure cooker to sauté and heat olive oil.
- Add smoked sausage slices and cook until browned, about 5 minutes. Remove and set aside.
- Add chopped onion, bell pepper, and garlic to the pot, cooking for 3 minutes until softened.
- Stir in diced tomatoes, rice, chicken broth, Cajun seasoning, thyme, and bay leaves. Add the sausage back in.
- Lock the lid and cook on high pressure for 7 minutes.
- Quick release the pressure, then stir in the shrimp.
- Let the shrimp cook in the hot mixture for 3-4 minutes until pink and fully cooked.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
This summer shrimp and sausage jambalaya is packed with bold flavors and is perfect for a lively summer meal.
The pressure cooker cuts down the cooking time, making it easy to enjoy this traditional dish without hours of preparation. Whether you serve it as a main course or a crowd-pleasing side dish, it’s sure to be a hit at any summer gathering.
Mediterranean Lamb and Couscous
This Mediterranean-inspired lamb and couscous dish is perfect for those seeking a light yet hearty summer meal. The tender lamb, infused with fragrant spices, pairs beautifully with fluffy couscous and a tangy lemon dressing.
The pressure cooker ensures that the lamb stays succulent and tender, while the spices bloom perfectly. It’s an elegant, one-pot meal ideal for summer dinner parties or a special family dinner.
Ingredients:
- 2 pounds lamb shoulder or leg, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 cup vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup couscous
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions:
- Set the pressure cooker to sauté and heat olive oil.
- Add the lamb chunks and brown on all sides for about 5 minutes. Remove and set aside.
- Add the chopped onion and garlic to the pot and sauté until softened, about 3 minutes.
- Stir in the cumin, coriander, and cinnamon, cooking for 1 minute to release the spices’ fragrance.
- Add the diced tomatoes, vegetable broth, and lamb back into the pot. Lock the lid and cook on high pressure for 35 minutes.
- Quick release the pressure, then stir in couscous, fresh lemon juice, and parsley.
- Season with salt and pepper to taste and serve.
This Mediterranean lamb and couscous dish is a feast for the senses, with its tender lamb, aromatic spices, and fluffy couscous.
The pressure cooker makes this gourmet meal accessible and quick, perfect for a summer evening when you want something flavorful yet not too heavy.
Citrus Marinated Salmon with Roasted Vegetables
This citrus-marinated salmon with roasted vegetables is a refreshing, healthy option for summer. The salmon fillets are marinated in a bright and tangy citrus sauce, while the pressure cooker creates perfectly cooked vegetables on the side.
The result is a light, flavorful meal that comes together in a snap, making it an excellent choice for a weeknight dinner or a weekend lunch.
Ingredients:
- 4 salmon fillets
- 1 orange, juiced and zested
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup green beans
- Salt and pepper, to taste
Instructions:
- In a bowl, whisk together orange juice, lemon juice, garlic, olive oil, thyme, honey, soy sauce, and Dijon mustard.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for 15-20 minutes.
- Set the pressure cooker to sauté and add the baby potatoes and carrots. Sauté for 4-5 minutes, then add green beans.
- Add a cup of water to the pot, lock the lid, and cook on high pressure for 4 minutes.
- While the vegetables are cooking, heat a grill pan or skillet over medium-high heat. Remove the salmon from the marinade and cook on the pan for 3-4 minutes per side or until done.
- Serve the grilled salmon over the roasted vegetables, and garnish with additional citrus zest and herbs.
The citrus-marinated salmon with roasted vegetables is a healthy, vibrant dish that’s perfect for a summer meal. The marinade adds fresh, zesty flavors to the salmon, and the pressure cooker helps to make the roasted vegetables crispy and tender.
This dish is light, nutritious, and incredibly satisfying.
Sweet Potato and Black Bean Tacos
These sweet potato and black bean tacos are a flavorful, plant-based summer option that’s quick to prepare and packed with nutrients.
The sweetness of the roasted sweet potatoes pairs beautifully with the smoky black beans and spices, creating a satisfying and colorful taco filling. The pressure cooker helps speed up the process, making it easy to enjoy a healthy and tasty meal in no time.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- Salt and pepper, to taste
- 8 small corn tortillas
- Fresh cilantro, for garnish
- Sliced avocado, for topping
- Salsa, for serving
Instructions:
- Set the pressure cooker to sauté and heat olive oil. Add the cubed sweet potatoes and sauté for 5 minutes until lightly browned.
- Add black beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir well to coat.
- Pour in ½ cup of water and lock the lid. Cook on high pressure for 5 minutes.
- Quick release the pressure, then stir in lime juice.
- Warm the tortillas and fill them with the sweet potato and black bean mixture.
- Top with fresh cilantro, sliced avocado, and salsa before serving.
These sweet potato and black bean tacos are a colorful, satisfying, and nutrient-packed summer meal.
The pressure cooker makes it easy to prepare the filling in just a few minutes, and the toppings add a fresh, vibrant touch. It’s a perfect plant-based dinner for anyone looking for a quick yet flavorful meal.
Chicken and Vegetable Paella
Paella is a classic Spanish dish, and this pressure cooker version is a great way to bring the flavors of the Mediterranean to your table in no time.
With tender chicken, vibrant vegetables, and saffron-infused rice, this dish is perfect for a light summer dinner or a gathering with friends. The pressure cooker allows you to create this traditional dish in a fraction of the time, without compromising on taste.
Ingredients:
- 1 tablespoon olive oil
- 4 bone-in chicken thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup Arborio rice
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 pinch saffron threads (optional)
- 1 cup frozen peas
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, for garnish
Instructions:
- Set the pressure cooker to sauté and heat olive oil. Brown the chicken thighs on all sides, about 5-6 minutes. Remove the chicken and set aside.
- In the same pot, add chopped onion, garlic, bell pepper, and zucchini. Sauté for 3-4 minutes until softened.
- Stir in Arborio rice, diced tomatoes, chicken broth, smoked paprika, turmeric, and saffron. Season with salt and pepper.
- Add the browned chicken back into the pot, placing it on top of the rice mixture.
- Lock the lid and cook on high pressure for 10 minutes.
- Quick release the pressure, then stir in frozen peas.
- Garnish with fresh parsley and serve with lemon wedges on the side.
This chicken and vegetable paella brings all the delicious flavors of Spain right to your kitchen, with a quicker cooking time thanks to the pressure cooker.
The saffron and spices infuse the rice with vibrant color and flavor, while the chicken remains juicy and tender. Perfect for a summer dinner with a Mediterranean flair!
Grilled Pineapple Chicken Skewers
These grilled pineapple chicken skewers are the ideal summer dish, combining savory chicken with the natural sweetness of grilled pineapple.
The pressure cooker ensures that the chicken remains moist and tender, while the pineapple caramelizes beautifully, making each bite a perfect balance of flavors. It’s an easy, fun meal to prepare for a barbecue or a casual dinner at home.
Ingredients:
- 2 pounds boneless, skinless chicken breasts, cut into chunks
- 1 pineapple, peeled and cut into chunks
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Skewers (wooden or metal)
Instructions:
- In a bowl, whisk together olive oil, soy sauce, honey, lime juice, ginger, garlic powder, salt, and pepper.
- Add the chicken chunks to the marinade and let sit for at least 30 minutes.
- Alternate threading the marinated chicken and pineapple onto skewers.
- Set the pressure cooker to sauté mode and heat a little olive oil. Brown the chicken skewers for 3-4 minutes on each side.
- Add ½ cup of water to the pot, lock the lid, and cook on high pressure for 5 minutes.
- Quick release the pressure and remove the skewers.
- Optionally, grill the skewers for 2-3 minutes on a preheated grill or grill pan to get a nice char on the pineapple and chicken before serving.
These grilled pineapple chicken skewers are a tropical treat, offering a combination of smoky, savory, and sweet flavors.
The pressure cooker ensures the chicken is cooked through without drying out, and the pineapple adds a juicy, caramelized finish. Perfect for summer cookouts or dinner on the patio.
Coconut Rice and Beans
This creamy coconut rice and beans dish is a fantastic side for any summer meal. It’s aromatic, slightly sweet from the coconut milk, and full of texture from the beans. Whether served alongside grilled meats or as a vegetarian main, this dish brings tropical vibes to your table in a flash.
The pressure cooker does all the work, making this a quick and easy meal for a busy summer day.
Ingredients:
- 1 tablespoon olive oil
- 1 cup white rice
- 1 can (15 oz) coconut milk
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup water
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- Set the pressure cooker to sauté and heat olive oil.
- Add the rice and sauté for 2-3 minutes until lightly toasted.
- Stir in the coconut milk, black beans, water, cumin, turmeric, and salt.
- Lock the lid and cook on high pressure for 4 minutes.
- Quick release the pressure, then fluff the rice with a fork.
- Garnish with fresh cilantro and serve with lime wedges.
This coconut rice and beans dish is creamy, fragrant, and full of tropical flavors. The coconut milk adds richness, while the beans provide heartiness.
It’s a quick and satisfying side dish that pairs wonderfully with grilled proteins or can be enjoyed on its own as a light summer meal.
Lemon Herb Chicken with Quinoa
This lemon herb chicken with quinoa is a light yet satisfying dish perfect for summer.
The juicy chicken, infused with fresh lemon and herbs, is paired with fluffy quinoa that soaks up all the zesty flavors. It’s an easy, healthy option for a quick weeknight dinner or a meal prep for the week. The pressure cooker ensures the chicken stays tender and the quinoa cooks perfectly in one pot.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Zest and juice of 1 lemon
- 1 cup quinoa, rinsed
- 1 ½ cups chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Set the pressure cooker to sauté and heat olive oil.
- Season the chicken breasts with salt, pepper, thyme, rosemary, lemon zest, and minced garlic. Brown the chicken on both sides for about 4 minutes each.
- Remove the chicken from the pot and set aside.
- Add quinoa, chicken broth, and lemon juice to the pot. Stir to combine.
- Place the chicken breasts on top of the quinoa mixture.
- Lock the lid and cook on high pressure for 10 minutes.
- Quick release the pressure, fluff the quinoa with a fork, and serve the chicken on top.
- Garnish with fresh parsley and extra lemon wedges for a refreshing finish.
This lemon herb chicken with quinoa is light, fresh, and full of flavor.
The pressure cooker ensures that everything cooks perfectly in one pot, making it an easy meal to throw together. It’s a great option for those looking for a healthy, protein-packed summer dinner.
Sweet and Spicy Pulled Pork Tacos
These sweet and spicy pulled pork tacos are a perfect balance of smoky, sweet, and tangy flavors.
The pressure cooker makes the pork melt-in-your-mouth tender, while the spices and BBQ sauce add a bold kick. Serve it in warm tortillas with your favorite toppings for a simple yet flavorful summer meal.
Ingredients:
- 3 pounds pork shoulder, cut into large chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup apple cider vinegar
- ½ cup BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 8 small corn tortillas
- Toppings: coleslaw, avocado, lime wedges, fresh cilantro
Instructions:
- Set the pressure cooker to sauté and heat olive oil.
- Brown the pork chunks on all sides, about 5 minutes. Remove the pork and set aside.
- Add chopped onion and garlic to the pot, sautéing for 2 minutes until softened.
- Stir in apple cider vinegar, BBQ sauce, brown sugar, chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
- Add the pork back into the pot, coating it with the sauce.
- Lock the lid and cook on high pressure for 40 minutes.
- Quick release the pressure and shred the pork using two forks.
- Serve the pulled pork in tortillas with coleslaw, avocado, lime wedges, and cilantro.
These sweet and spicy pulled pork tacos are the perfect blend of smoky, sweet, and tangy, and the pressure cooker makes it incredibly easy to achieve tender, juicy pulled pork.
It’s a great option for a summer taco night with family and friends!
Tomato Basil Risotto
This tomato basil risotto is a comforting yet light dish, ideal for summer.
The creamy risotto, flavored with fresh basil and sun-ripened tomatoes, creates a satisfying meal that doesn’t feel too heavy. The pressure cooker simplifies the traditional process of making risotto, allowing you to enjoy this dish with minimal effort.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups vegetable broth
- ½ cup dry white wine (optional)
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- Salt and pepper, to taste
Instructions:
- Set the pressure cooker to sauté and heat olive oil.
- Add chopped onion and garlic, cooking for 3 minutes until softened.
- Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the rice.
- Pour in the white wine (if using) and stir until it’s absorbed.
- Add the diced tomatoes and vegetable broth, season with salt and pepper.
- Lock the lid and cook on high pressure for 6 minutes.
- Quick release the pressure, then stir in the Parmesan cheese and fresh basil.
- Season with extra salt and pepper to taste, and serve hot.
This tomato basil risotto is creamy, fresh, and full of vibrant flavors.
The pressure cooker ensures that the rice is perfectly tender, and the tomatoes and basil add a delicious summery touch. It’s a great side dish or a light vegetarian main course.
Spicy Shrimp and Grits
This spicy shrimp and grits dish combines the rich, creamy texture of grits with the bold, spicy flavors of shrimp. The pressure cooker helps cook the shrimp quickly while infusing them with a kick of heat from the spices.
The grits cook to perfection, creamy and smooth, making this Southern classic a breeze to prepare for a weeknight dinner or a weekend brunch.
Ingredients:
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 tablespoon butter
- 1 cup grated cheddar cheese
- 1 tablespoon fresh parsley, chopped
Instructions:
- Set the pressure cooker to sauté and heat olive oil.
- Season the shrimp with paprika, cayenne, garlic powder, salt, pepper, and lemon juice.
- Sauté the shrimp in the pressure cooker for 2-3 minutes until they turn pink and are cooked through. Remove and set aside.
- Add the water or chicken broth to the pressure cooker. Stir in the grits, salt, and pepper.
- Lock the lid and cook on high pressure for 5 minutes.
- Quick release the pressure, then stir in butter and cheddar cheese until melted and creamy.
- Serve the shrimp on top of the creamy grits, and garnish with fresh parsley.
This spicy shrimp and grits recipe is a flavorful and indulgent dish with the perfect balance of heat and creaminess.
The pressure cooker ensures that the grits are velvety smooth, and the shrimp are tender and packed with flavor. It’s a wonderful summer meal for anyone who loves Southern cuisine!
Mango Chicken Curry
This sweet and savory mango chicken curry brings a burst of tropical flavor to your summer table. The pressure cooker speeds up the cooking process, making the chicken tender while allowing the mango to infuse the sauce with a delicious sweetness.
This dish is perfect served with rice or naan bread for a comforting and exotic meal.
Ingredients:
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, cut into cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 can (14.5 oz) coconut milk
- 2 ripe mangoes, peeled and chopped
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan bread, for serving
Instructions:
- Set the pressure cooker to sauté and heat olive oil.
- Add the chopped chicken and brown it for 5-6 minutes.
- Add the chopped onion, garlic, and grated ginger, and sauté for an additional 3 minutes until fragrant.
- Stir in turmeric, cumin, coriander, and garam masala, cooking for 1 minute to release the spices’ aroma.
- Pour in the coconut milk and chopped mango. Season with salt and pepper.
- Lock the lid and cook on high pressure for 10 minutes.
- Quick release the pressure, then stir the curry and serve over rice or with naan bread. Garnish with fresh cilantro.
This mango chicken curry is a tropical, fragrant dish with a perfect balance of savory spices and the sweetness of ripe mango.
The pressure cooker helps meld all the flavors together, creating a comforting curry that’s easy to make but bursting with complex flavors. It’s an excellent option for a summer meal with an exotic flair.
Garlic Parmesan Mashed Potatoes
These garlic parmesan mashed potatoes are a rich and flavorful side dish, perfect for summer barbecues or any dinner gathering.
The pressure cooker ensures that the potatoes cook quickly and evenly, while the garlic and parmesan add a savory punch. This creamy side will pair wonderfully with grilled meats, roasted chicken, or just about any dish you’re serving.
Ingredients:
- 2 pounds baby potatoes, halved or quartered
- 4 cloves garlic, peeled
- 1 cup chicken broth or water
- 1 cup heavy cream
- 1 tablespoon olive oil
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Add the halved baby potatoes, garlic cloves, and chicken broth or water to the pressure cooker.
- Lock the lid and cook on high pressure for 8 minutes.
- Quick release the pressure, then drain any remaining liquid.
- Mash the potatoes and garlic with a potato masher or use a hand mixer for a smoother texture.
- Stir in heavy cream, olive oil, Parmesan cheese, salt, and pepper until creamy and well combined.
- Garnish with fresh parsley and serve.
These garlic parmesan mashed potatoes are creamy, flavorful, and the perfect accompaniment to any summer meal.
The pressure cooker makes it easy to cook the potatoes quickly, while the garlic and parmesan create a rich, savory taste that everyone will love. They’re a great side dish for any occasion!
