25+ Delicious Sunday Pressure Cooker Recipes for Your Family Meals

Sundays are meant for relaxation, comfort, and spending time with family. But for many, the idea of spending hours in the kitchen can be daunting.

Fortunately, the pressure cooker is here to change the game. Whether you’re craving a hearty stew, a tender roast, or a quick and flavorful dessert, your pressure cooker can deliver it all in record time.

In this blog article, we’ve compiled a list of 25+ Sunday pressure cooker recipes that will simplify your meal prep, reduce your cooking time, and leave you with delicious results every time.

From savory mains to sweet treats, these recipes are perfect for any occasion, ensuring that your Sunday meals are stress-free and full of flavor.

Get ready to put your pressure cooker to work and discover a new world of easy and satisfying meals!

25+ Delicious Sunday Pressure Cooker Recipes for Your Family Meals

Pressure cooking has revolutionized the way we prepare meals, offering convenience without compromising on flavor.

These 25+ Sunday pressure cooker recipes are designed to help you maximize your time in the kitchen, giving you more moments to relax and enjoy your weekend.

Whether you’re cooking for a crowd or simply enjoying a quiet day at home, these recipes are versatile enough to fit any occasion.

With the right ingredients and a pressure cooker, your Sundays can be full of delicious meals with minimal effort.

So next Sunday, put your feet up, relax, and let your pressure cooker do the heavy lifting—your taste buds (and your family) will thank you!

Pressure Cooker Beef Stew

This hearty and comforting beef stew is perfect for a cozy Sunday meal. Made in a pressure cooker, it cuts down the cooking time while still delivering a tender, flavorful dish. The combination of tender beef, vegetables, and rich broth makes this stew a crowd-pleaser.

Ingredients:

• 1 lb beef stew meat, cubed
• 4 medium potatoes, diced
• 3 large carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup water
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 tbsp flour (optional, for thickening)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the beef stew meat and brown on all sides, about 5 minutes.
2. Remove the beef and set it aside. Add the chopped onion and garlic to the pot, sautéing for 2 minutes until softened.
3. Stir in the tomato paste, beef broth, water, thyme, rosemary, and salt and pepper. Return the beef to the pot along with the diced potatoes and carrots.
4. Close the lid, ensuring the pressure valve is sealed. Set the cooker to high pressure for 25 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
6. If you prefer a thicker stew, mix the flour with a little water to create a slurry and stir it into the stew. Sauté for a few more minutes until thickened.

This pressure cooker beef stew is a time-saver without compromising on flavor. It provides all the comfort of a slow-cooked stew but in a fraction of the time. The meat is tender, and the vegetables are perfectly cooked, making this dish a go-to for busy Sundays.

Pressure Cooker Chicken and Rice

A delicious and easy-to-make chicken and rice dish, perfect for a family-friendly Sunday meal. The pressure cooker ensures the chicken stays moist and flavorful, while the rice cooks to a perfect texture, making this a one-pot meal that’s both satisfying and simple to prepare.

Ingredients:

• 4 bone-in chicken thighs, skin on
• 1 ½ cups long-grain white rice
• 2 ½ cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat olive oil. Brown the chicken thighs, skin-side down, for about 4 minutes on each side. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 2 minutes until softened.
3. Stir in the rice, chicken broth, thyme, paprika, and salt and pepper. Place the chicken thighs on top of the rice mixture.
4. Close the lid and set the pressure cooker to high pressure for 10 minutes.
5. Once the cooking time is complete, perform a quick release of the pressure.
6. Open the lid and stir in the frozen peas. Let the dish sit for a few minutes to allow the peas to heat through and the flavors to meld.

This chicken and rice recipe is perfect for busy Sundays. The pressure cooker ensures the chicken is tender and juicy, while the rice is cooked perfectly every time. The frozen peas add a burst of color and flavor, making this a comforting yet simple meal to prepare.

Pressure Cooker Lentil Soup

Packed with nutrients, this vegetarian lentil soup is rich in flavor and easy to make in a pressure cooker. The hearty combination of lentils, vegetables, and spices provides a filling and healthy meal, making it a perfect Sunday dish for vegetarians or those looking for a lighter option.

Ingredients:

• 1 ½ cups dried lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 ½ tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups spinach or kale, chopped (optional)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat olive oil. Add the chopped onion, carrots, celery, and garlic, cooking for about 5 minutes until softened.
2. Stir in the cumin, turmeric, coriander, and salt and pepper. Cook for an additional minute to allow the spices to bloom.
3. Add the lentils, vegetable broth, and diced tomatoes. Stir to combine.
4. Close the lid and set the pressure cooker to high pressure for 15 minutes.
5. Once the cooking time is complete, perform a natural release of pressure for 10 minutes, then manually release any remaining pressure.
6. Stir in the chopped spinach or kale, if using, and let the soup sit for a few minutes to allow the greens to wilt.

This pressure cooker lentil soup is a warm, comforting dish that’s perfect for a nutritious Sunday meal. The lentils are tender, and the vegetables add texture and freshness. It’s a great option for those looking for a hearty, vegetarian dish that doesn’t sacrifice flavor or nutrition. The spices bring depth and warmth, making this soup a perfect meal for cooler days.

Pressure Cooker Pulled Pork

This pressure cooker pulled pork recipe makes a tender, juicy pork shoulder in a fraction of the time compared to traditional slow cooking. With savory spices and a tangy barbecue sauce, this dish is ideal for a laid-back Sunday meal, and it can be used for sandwiches, tacos, or served with sides like coleslaw.

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into large chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup barbecue sauce
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat olive oil. Brown the pork chunks on all sides, about 5-7 minutes, and then remove from the pot.
2. Add the chopped onion and garlic to the pot, sautéing for 2 minutes until softened.
3. Stir in the chicken broth, barbecue sauce, brown sugar, apple cider vinegar, smoked paprika, cumin, chili powder, and salt and pepper. Scrape up any browned bits from the bottom of the pot.
4. Return the pork to the pot and make sure it’s coated in the sauce.
5. Close the lid, ensuring the pressure valve is sealed, and set the pressure cooker to high pressure for 60 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
7. Use two forks to shred the pork in the pot and mix it into the sauce.

This pressure cooker pulled pork is a game-changer for Sunday meals. It’s full of flavor, tender, and juicy, all while taking a fraction of the time to cook. Whether served on a bun, over rice, or in tacos, the versatile pulled pork makes for a perfect addition to any Sunday dinner spread.

Pressure Cooker Creamy Tomato Basil Soup

This creamy tomato basil soup is a rich and velvety dish that can be made in under an hour with your pressure cooker. Perfect for pairing with grilled cheese or enjoying as a comforting meal on a chilly Sunday, this soup is both satisfying and easy to prepare.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 tbsp dried basil (or ¼ cup fresh basil, chopped)
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper, to taste
• 2 tbsp butter
• Fresh basil, for garnish (optional)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, sautéing for about 3 minutes until softened and fragrant.
2. Stir in the canned tomatoes, vegetable broth, dried basil, salt, pepper, and sugar. Mix well and bring to a simmer.
3. Close the lid and set the pressure cooker to high pressure for 10 minutes.
4. Once the cooking time is complete, manually release the pressure.
5. Stir in the butter and heavy cream until smooth and creamy.
6. Use an immersion blender to purée the soup until it’s completely smooth (or transfer to a blender in batches).
7. Taste and adjust seasoning if needed, then garnish with fresh basil before serving.

This pressure cooker creamy tomato basil soup is rich, velvety, and full of flavor. The pressure cooker helps intensify the natural sweetness of the tomatoes, and the cream adds a luscious texture. It’s the perfect dish for a Sunday evening when you’re craving something warm and satisfying.

Pressure Cooker Risotto with Mushrooms

This pressure cooker risotto takes all the work out of stirring and ensures a perfectly creamy dish with tender rice and flavorful mushrooms. The addition of Parmesan cheese and fresh herbs makes this risotto an indulgent yet simple dish for a relaxing Sunday dinner.

Ingredients:

• 1 ½ cups Arborio rice
• 1 lb mushrooms, sliced (button, cremini, or a mix)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, sautéing for about 3 minutes until softened.
2. Add the sliced mushrooms and cook for an additional 5 minutes until they release their moisture and begin to brown.
3. Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the rice.
4. Pour in the white wine (if using) and allow it to cook off for 1 minute. Then, add the chicken or vegetable broth, dried thyme, salt, and pepper.
5. Close the lid and set the pressure cooker to high pressure for 6 minutes.
6. Once the cooking time is complete, carefully release the pressure manually.
7. Stir in the butter and Parmesan cheese until the risotto is creamy and the cheese has melted. Adjust seasoning with salt and pepper if necessary.
8. Serve hot, garnished with fresh parsley.

This pressure cooker risotto with mushrooms is a creamy, comforting dish that requires minimal effort and delivers rich, savory flavors. The mushrooms add depth, and the Parmesan brings a savory richness, making this risotto a perfect choice for a cozy Sunday meal.

Pressure Cooker Chicken Alfredo

This pressure cooker chicken Alfredo recipe delivers a creamy, comforting dish in no time. The tender chicken and rich, cheesy sauce come together beautifully with minimal effort, making it a perfect Sunday dinner that the whole family will love.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 ½ cups chicken broth
• 1 cup heavy cream
• 1 ½ cups grated Parmesan cheese
• 12 oz fettuccine pasta (broken in half)
• 1 tsp dried Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat olive oil. Season the chicken breasts with salt and pepper, then cook on both sides for 3-4 minutes each until browned. Remove the chicken and set aside.
2. Add the minced garlic to the pot and sauté for 1 minute until fragrant.
3. Pour in the chicken broth, stirring to loosen any browned bits from the bottom of the pot. Add the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper.
4. Break the fettuccine pasta in half and add it to the pot, making sure it’s submerged in the liquid.
5. Place the chicken breasts on top of the pasta.
6. Close the lid and set the pressure cooker to high pressure for 7 minutes.
7. Once the cooking time is complete, perform a quick release of pressure.
8. Remove the chicken breasts and slice them. Stir the pasta and sauce until creamy and combined, adjusting seasoning if needed.
9. Serve the pasta with sliced chicken on top, garnished with fresh parsley.

This pressure cooker chicken Alfredo is creamy and rich, with perfectly cooked pasta and juicy chicken. The sauce is luscious and flavorful, making it an indulgent yet easy dish for a Sunday family meal. The best part is that it all comes together in under 30 minutes!

Pressure Cooker Vegetable Soup

This wholesome vegetable soup is packed with nutrients and flavor, making it an ideal option for a light yet satisfying Sunday meal. The pressure cooker helps to enhance the natural flavors of the vegetables, creating a delicious and hearty soup with minimal prep time.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 cup frozen peas
• 1 cup chopped spinach or kale (optional)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat olive oil. Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.
2. Add the zucchini, green beans, diced tomatoes (with juice), vegetable broth, dried basil, thyme, salt, and pepper. Stir well to combine.
3. Close the lid and set the pressure cooker to high pressure for 10 minutes.
4. Once the cooking time is complete, perform a quick release of pressure.
5. Stir in the frozen peas and chopped spinach or kale (if using), and let the soup sit for a few minutes for the greens to wilt and the peas to heat through.
6. Adjust seasoning as needed and serve hot.

This pressure cooker vegetable soup is light yet filling, with a variety of vegetables that create a well-balanced meal. The pressure cooker enhances the natural sweetness of the vegetables, and the broth is flavorful and satisfying. It’s a great option for a healthy Sunday meal that doesn’t require a lot of time or effort.

Pressure Cooker Pot Roast

A classic Sunday meal, the pressure cooker pot roast is tender, juicy, and full of flavor. With a simple blend of vegetables and seasonings, this one-pot dish will have you enjoying a hearty and satisfying meal without hours of slow cooking.

Ingredients:

• 3 lb beef chuck roast
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 large potatoes, peeled and quartered
• 4 carrots, peeled and cut into chunks
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Season the beef chuck roast with salt and pepper, then brown on all sides, about 8 minutes total. Remove the roast and set aside.
2. Add the chopped onion and garlic to the pot, sautéing for 2 minutes until softened.
3. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Stir in the rosemary, thyme, salt, and pepper.
4. Place the roast back in the pot, along with the potatoes and carrots.
5. Close the lid and set the pressure cooker to high pressure for 60 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
7. Slice the roast and serve with the potatoes, carrots, and gravy.

This pressure cooker pot roast is a Sunday dinner classic that’s both tender and flavorful. The pressure cooker reduces the cooking time while still ensuring that the roast is juicy and the vegetables are perfectly cooked. The gravy, made from the broth, is the perfect finishing touch for this hearty meal.

Pressure Cooker Beef and Barley Soup

This hearty and nutritious beef and barley soup is perfect for a comforting Sunday meal. The pressure cooker ensures that the beef becomes tender and the barley absorbs all the rich flavors of the broth, making for a filling and satisfying dish.

Ingredients:

• 1 lb beef stew meat, cubed
• 1 cup pearl barley
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 cup frozen peas (optional)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Brown the beef stew meat in batches, about 5 minutes, until all sides are browned. Remove and set aside.
2. Add the onion, carrots, celery, and garlic to the pot, sautéing for 3 minutes until softened.
3. Stir in the beef broth, pearl barley, dried thyme, rosemary, bay leaf, salt, and pepper.
4. Return the browned beef to the pot, stirring to combine.
5. Close the lid and set the pressure cooker to high pressure for 25 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
7. If using, stir in the frozen peas and let them heat through for a few minutes before serving.

This pressure cooker beef and barley soup is the ultimate comfort food, with tender beef and chewy barley soaking up all the rich flavors of the broth. The vegetables add texture and freshness, while the hearty soup keeps you satisfied through the whole meal. It’s an easy, one-pot dish that makes for a perfect Sunday dinner, especially on cooler days.

Pressure Cooker Chicken Tikka Masala

This flavorful chicken tikka masala, made in a pressure cooker, is a quick and easy version of the traditional dish. The tender chicken is coated in a rich, spiced tomato sauce and served over rice or with naan, making it a perfect Sunday comfort food.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 1 tbsp tomato paste
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Stir in the garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the diced tomatoes, coconut milk, tomato paste, garam masala, turmeric, cumin, paprika, salt, and pepper. Stir well to combine.
4. Add the chicken chunks and coat them in the sauce.
5. Close the lid and set the pressure cooker to high pressure for 8 minutes.
6. Once the cooking time is complete, manually release the pressure.
7. Garnish with chopped fresh cilantro and serve with rice or naan.

This pressure cooker chicken tikka masala brings the rich, comforting flavors of Indian cuisine into your kitchen with minimal effort. The chicken is tender, and the sauce is creamy and full of spice. It’s a perfect dish to serve on a Sunday when you’re craving something flavorful and filling.

Pressure Cooker Sweet Potato and Black Bean Chili

This healthy, vegetarian chili is packed with protein, fiber, and flavor. The pressure cooker helps the sweet potatoes cook quickly and melds the spices and ingredients perfectly, creating a hearty and nutritious chili that’s perfect for a Sunday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground coriander
• Salt and pepper, to taste
• 2 cups vegetable broth
• 1 tbsp olive oil
• Fresh cilantro, for garnish (optional)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the chopped onion, bell pepper, and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the diced sweet potatoes, black beans, diced tomatoes, cumin, chili powder, smoked paprika, coriander, salt, and pepper.
3. Pour in the vegetable broth and stir to combine.
4. Close the lid and set the pressure cooker to high pressure for 10 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
6. Stir the chili, taste, and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro, if desired.

This pressure cooker sweet potato and black bean chili is hearty, healthy, and bursting with flavor. The sweet potatoes add a natural sweetness that balances the spices, while the black beans provide protein and texture. It’s a nutritious and filling option for a Sunday meal, perfect for vegetarians or anyone looking for a lighter, yet satisfying dish.

Pressure Cooker Shredded Chicken Tacos

These pressure cooker shredded chicken tacos are a quick and easy way to make a delicious taco filling that’s tender, flavorful, and perfect for a Sunday night family meal. With just a few simple ingredients, you can have soft, juicy chicken ready to be piled into tortillas and topped with your favorite fixings.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 packet taco seasoning (or homemade seasoning)
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• 10-12 small tortillas
• Toppings: shredded lettuce, diced tomatoes, cheese, salsa, sour cream, or avocado

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Stir in the chicken broth, taco seasoning, cumin, paprika, chili powder, salt, and pepper.
3. Add the chicken breasts to the pot, making sure they’re submerged in the liquid.
4. Close the lid and set the pressure cooker to high pressure for 12 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
6. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and mix it with the juices.
7. Warm the tortillas in a dry skillet or microwave and serve the shredded chicken in the tortillas with your favorite toppings.

These pressure cooker shredded chicken tacos are incredibly tender and flavorful. The chicken is infused with the spices and broth, making it perfect for taco fillings. The best part is how quickly this dish comes together, making it a great choice for a fun and easy Sunday night dinner.

Pressure Cooker Beef Stroganoff

This rich and creamy beef stroganoff comes together effortlessly in a pressure cooker, making it an excellent option for a Sunday dinner that’s both hearty and indulgent. The beef becomes incredibly tender, and the creamy sauce with sour cream makes for a comforting, classic meal.

Ingredients:

• 1 lb beef stew meat or chuck roast, cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 1 cup heavy cream
• 2 tbsp flour (optional, for thickening)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 8 oz egg noodles, cooked (for serving)

Instructions:

1. Set the pressure cooker to “Sauté” mode and heat the olive oil. Brown the beef chunks on all sides, about 5-7 minutes, then remove and set aside.
2. Add the chopped onion and garlic to the pot, sautéing for 2-3 minutes until softened.
3. Stir in the beef broth, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Scrape up any browned bits from the bottom of the pot.
4. Return the browned beef to the pot and stir well.
5. Close the lid and set the pressure cooker to high pressure for 25 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
7. Stir in the sour cream and heavy cream, and if you want a thicker sauce, whisk in the flour. Stir until creamy and smooth.
8. Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley.

This pressure cooker beef stroganoff is a luxurious dish with tender beef, creamy sauce, and rich flavors. It’s an indulgent Sunday meal that’s easy to prepare and perfect for comforting your family after a long week. The beef becomes melt-in-your-mouth tender, and the creamy sauce complements it perfectly.

Pressure Cooker BBQ Ribs

These pressure cooker BBQ ribs are fall-off-the-bone tender and packed with smoky, tangy flavor. You can enjoy the taste of perfectly cooked ribs without the hours of slow cooking or grilling, making them an excellent choice for a Sunday feast.

Ingredients:

• 2 racks baby back ribs (about 3 lbs each)
• 1 tbsp olive oil
• 1 cup BBQ sauce (your favorite brand)
• 1 cup apple cider vinegar
• 1 cup chicken broth
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp ground mustard
• Salt and pepper, to taste

Instructions:

1. Remove the silver skin from the ribs and season both sides with paprika, garlic powder, onion powder, ground mustard, salt, and pepper.
2. Set the pressure cooker to “Sauté” mode and heat olive oil. Brown the ribs in batches, about 2-3 minutes per side, and set aside.
3. Pour the chicken broth and apple cider vinegar into the pressure cooker, stirring to combine.
4. Return the ribs to the pot, stacking them if necessary, and pour the BBQ sauce over the ribs.
5. Close the lid and set the pressure cooker to high pressure for 25 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
7. Preheat your grill or broiler and transfer the ribs to the grill. Brush with more BBQ sauce and grill for 5-7 minutes to caramelize the sauce.
8. Slice the ribs and serve hot.

These pressure cooker BBQ ribs are a game-changer for any Sunday gathering. The meat becomes incredibly tender in the pressure cooker, and grilling or broiling them for a few minutes adds a caramelized, smoky finish. The combination of flavors and textures makes this dish a guaranteed crowd-pleaser.

Note: More recipes​ are coming soon!