Thanksgiving is a time for family, friends, and feasting, but it can also be a stressful time for those tasked with preparing the meal.
With so many dishes to prepare, the kitchen can become chaotic as you juggle multiple pots and pans.
Thankfully, the pressure cooker comes to the rescue!
This versatile kitchen appliance not only speeds up cooking times but also enhances flavors, allowing you to create delicious dishes with ease.
From succulent meats to comforting sides and decadent desserts, our collection of over 50 Thanksgiving pressure cooker recipes has you covered.
Whether you’re a seasoned chef or a novice in the kitchen, these recipes will help you simplify your holiday meal prep and ensure that your Thanksgiving gathering is a resounding success.
50+ Delicious Thanksgiving Pressure Cooker Recipes to Try
As the holiday season approaches, having a well-curated collection of recipes can make all the difference in creating a memorable Thanksgiving feast.
By utilizing your pressure cooker, you can save time, reduce stress, and ensure that every dish on your table is bursting with flavor.
From traditional favorites like turkey and stuffing to innovative sides and desserts, our list of 50+ Thanksgiving pressure cooker recipes offers something for everyone.
So roll up your sleeves, grab your pressure cooker, and get ready to impress your guests with a delicious spread that highlights the best of Thanksgiving.
Pressure Cooker Maple-Glazed Carrots
Maple-glazed carrots are a delightful side dish that combines the natural sweetness of carrots with the rich flavor of maple syrup. Using a pressure cooker ensures that the carrots are perfectly tender while retaining their vibrant color and nutrients. This recipe is not only quick and easy but also brings a touch of holiday warmth to your Thanksgiving table.
Ingredients:
- 2 pounds of baby carrots
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 cup water
Instructions:
- Prepare the Carrots: If using whole carrots, peel and cut them into uniform pieces for even cooking. If using baby carrots, rinse them thoroughly.
- Add Ingredients to the Pressure Cooker: Place the carrots in the pressure cooker. Add the maple syrup, butter, salt, black pepper, cinnamon, and water.
- Cook the Carrots: Close the lid of the pressure cooker and set it to cook on high pressure for 3 minutes. Once the cooking time is up, carefully release the pressure using the quick release method.
- Glaze the Carrots: Open the lid and stir the carrots to coat them in the syrup mixture. If you prefer a thicker glaze, switch the pressure cooker to the sauté setting and cook for an additional 2-3 minutes, stirring frequently.
- Serve: Transfer the glazed carrots to a serving dish and garnish with fresh herbs if desired.
This pressure cooker maple-glazed carrots recipe is a perfect addition to your Thanksgiving feast. The sweet and buttery flavor enhances the natural taste of the carrots, making them a hit with both kids and adults. Plus, using a pressure cooker significantly reduces cooking time, allowing you to focus on other dishes or spend more time with your guests. These carrots will surely become a holiday favorite!
Pressure Cooker Stuffing with Sausage and Cranberries
Sausage and cranberry stuffing is a traditional Thanksgiving dish that combines savory and sweet flavors in a warm, comforting mix. Using a pressure cooker for this stuffing not only saves time but also infuses the bread with rich flavors from the sausage and spices. This recipe is perfect for those looking for a flavorful stuffing that can be prepared quickly, allowing you to enjoy more time with family.
Ingredients:
- 1 pound Italian sausage (mild or spicy, as preferred)
- 1 onion, diced
- 2 celery stalks, diced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 8 cups cubed bread (preferably stale or toasted)
- 1 cup chicken broth
- 1/2 cup dried cranberries
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Cook the Sausage: Set the pressure cooker to the sauté function and add the sausage. Cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Sauté Vegetables: Add the onion and celery to the sausage, cooking until the onion is translucent. Stir in the sage, thyme, black pepper, and salt.
- Combine Ingredients: Add the cubed bread, chicken broth, and cranberries to the pressure cooker. Stir to combine, ensuring the bread absorbs the broth.
- Pressure Cook: Close the lid of the pressure cooker and set it to cook on high pressure for 5 minutes. Once the cooking time is complete, perform a quick release.
- Serve: Open the lid, fluff the stuffing with a fork, and garnish with fresh parsley before serving.
This pressure cooker stuffing with sausage and cranberries is a delightful twist on a classic dish. The combination of savory sausage and sweet cranberries creates a delicious balance of flavors that complements any Thanksgiving turkey or main dish. Plus, the pressure cooker method allows the bread to soak in all the wonderful flavors while cooking in a fraction of the time. This stuffing is sure to impress your guests and become a cherished part of your holiday traditions.
Pressure Cooker Pumpkin Soup
Pumpkin soup is a quintessential Thanksgiving dish that embodies the flavors of fall. This pressure cooker pumpkin soup is creamy, rich, and full of warm spices, making it a perfect appetizer for your Thanksgiving dinner. The pressure cooker ensures that the flavors meld beautifully while saving you time and effort, allowing you to enjoy a cozy meal with your loved ones.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups pumpkin puree (canned or fresh)
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup coconut milk (or heavy cream)
- Pumpkin seeds and fresh herbs for garnish
Instructions:
- Sauté the Aromatics: Set the pressure cooker to the sauté function and add olive oil. Once hot, add the diced onion and sauté until translucent. Add minced garlic and cook for an additional minute until fragrant.
- Add Pumpkin and Spices: Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and black pepper. Mix well.
- Pressure Cook: Close the lid of the pressure cooker and set it to cook on high pressure for 10 minutes. Once the cooking time is up, perform a quick release.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer it to a blender in batches.
- Finish with Creaminess: Stir in the coconut milk or heavy cream, adjusting the seasoning if needed. Heat the soup on the sauté function for a few minutes to warm through.
- Serve: Ladle the soup into bowls and garnish with pumpkin seeds and fresh herbs.
This pressure cooker pumpkin soup is a heartwarming start to your Thanksgiving meal. The creamy texture and aromatic spices create a comforting dish that highlights the essence of the season. Plus, preparing it in a pressure cooker not only enhances the flavors but also saves valuable time in the kitchen. This soup is perfect for sharing with family and friends, making it a wonderful addition to your holiday celebrations. Enjoy the warmth and coziness it brings to your Thanksgiving table!
Pressure Cooker Garlic Mashed Potatoes
Garlic mashed potatoes are a classic Thanksgiving side dish that pairs perfectly with turkey and gravy. This pressure cooker version makes the process quicker while ensuring the potatoes are creamy and infused with rich garlic flavor. The use of a pressure cooker not only speeds up the cooking time but also allows the potatoes to retain their moisture and nutrients, making this a go-to recipe for your holiday gathering.
Ingredients:
- 3 pounds russet potatoes, peeled and cubed
- 4 cloves garlic, peeled and smashed
- 1 cup chicken or vegetable broth
- 1/2 cup unsalted butter
- 1 cup heavy cream (or milk)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped chives or parsley for garnish
Instructions:
- Prepare the Potatoes: Place the cubed potatoes and smashed garlic in the pressure cooker. Pour in the broth, ensuring the potatoes are just covered.
- Cook the Potatoes: Close the lid and set the cooker to high pressure for 10 minutes. Once the time is up, carefully perform a quick release.
- Mash the Potatoes: Open the lid and drain any excess liquid, reserving a bit for later if needed. Add the butter, heavy cream, salt, and black pepper to the potatoes. Mash until smooth and creamy, adjusting the cream and seasoning to taste.
- Serve: Transfer the mashed potatoes to a serving dish and garnish with chopped chives or parsley before serving.
These pressure cooker garlic mashed potatoes are the ultimate comfort food for your Thanksgiving table. The combination of creamy potatoes and aromatic garlic creates a delightful side that complements any main dish. The pressure cooking method significantly reduces the time spent in the kitchen, allowing you to focus on enjoying the holiday with family and friends. This recipe is bound to become a staple at your Thanksgiving celebrations!
Pressure Cooker Cranberry Sauce with Orange Zest
Cranberry sauce is a quintessential Thanksgiving side that adds a burst of flavor and a touch of acidity to the rich and savory dishes on your table. This pressure cooker cranberry sauce, infused with orange zest, is not only quick to prepare but also elevates the traditional recipe with a refreshing citrus twist. It’s a perfect accompaniment to turkey, stuffing, and more, ensuring that every bite of your Thanksgiving meal is balanced and flavorful.
Ingredients:
- 12 ounces fresh cranberries, rinsed and sorted
- 1 cup sugar
- 1 cup orange juice
- Zest of 1 orange
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions:
- Combine Ingredients: In the pressure cooker, combine the cranberries, sugar, orange juice, orange zest, cinnamon, and salt. Stir to mix everything together.
- Cook the Sauce: Close the lid and set the cooker to high pressure for 3 minutes. Once done, carefully perform a quick release.
- Thicken the Sauce: Open the lid and stir the sauce. If you prefer a thicker consistency, switch to the sauté function and cook for an additional 5-10 minutes, stirring frequently until it reaches your desired thickness.
- Cool and Serve: Allow the cranberry sauce to cool before transferring it to a serving dish. It can be made in advance and stored in the refrigerator until ready to serve.
This pressure cooker cranberry sauce with orange zest is a delightful addition to your Thanksgiving spread. The tartness of the cranberries combined with the sweetness of sugar and the citrusy brightness of orange creates a vibrant sauce that elevates your meal. Using the pressure cooker not only saves time but also intensifies the flavors, making this an effortless yet impressive side dish. Your guests will love this refreshing twist on a classic favorite!
Pressure Cooker Herb-Roasted Turkey Breast
For those who want to enjoy turkey without the fuss of a whole roasted bird, this pressure cooker herb-roasted turkey breast is the ideal solution. Tender and juicy, this recipe ensures that you can savor all the traditional flavors of Thanksgiving without spending hours in the kitchen. The pressure cooker locks in moisture and flavor, making this dish a quick and easy centerpiece for your holiday table.
Ingredients:
- 4 to 6 pounds bone-in turkey breast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon garlic powder
- 1 cup chicken broth
Instructions:
- Season the Turkey: Rub the turkey breast with olive oil, then season generously with salt, black pepper, thyme, rosemary, and garlic powder, ensuring even coverage.
- Sear the Turkey: Set the pressure cooker to the sauté function. Once hot, add the turkey breast, skin-side down, and sear for about 5-7 minutes until browned. Flip and sear the other side for an additional 5 minutes.
- Add Broth and Cook: Remove the turkey and add the chicken broth to the pot, scraping up any browned bits. Place the turkey breast back in the pot, skin-side up. Close the lid and cook on high pressure for 30 minutes. After cooking, let the pressure release naturally for about 10 minutes, then perform a quick release.
- Rest and Slice: Carefully remove the turkey breast from the cooker and let it rest for at least 10 minutes before slicing.
- Serve: Slice the turkey breast and serve with your favorite Thanksgiving sides.
This pressure cooker herb-roasted turkey breast is a fantastic option for those who want a delicious turkey dish without the lengthy cooking time. The pressure cooker’s method retains the turkey’s moisture while infusing it with aromatic herbs, resulting in a succulent and flavorful centerpiece. With this recipe, you can easily prepare a satisfying meal that brings the essence of Thanksgiving to your table. It’s a convenient and impressive choice that will delight your family and friends!
Pressure Cooker Sweet Potato Casserole
Sweet potato casserole is a beloved Thanksgiving classic, combining the natural sweetness of sweet potatoes with warm spices and a buttery topping. This pressure cooker version not only speeds up the cooking time but also results in an incredibly creamy and flavorful dish. Topped with crunchy pecans and a hint of brown sugar, this sweet potato casserole is sure to be a highlight of your Thanksgiving feast.
Ingredients:
- 3 pounds sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans (for topping)
Instructions:
- Cook the Sweet Potatoes: Place the cubed sweet potatoes in the pressure cooker and add 1 cup of water. Close the lid and cook on high pressure for 12 minutes. Once done, carefully perform a quick release.
- Mash the Sweet Potatoes: Open the lid and drain any excess liquid. In a large bowl, mash the sweet potatoes until smooth. Add brown sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well until fully combined.
- Transfer to Casserole Dish: Preheat the oven to 350°F (175°C). Pour the sweet potato mixture into a greased 9×13-inch baking dish. Sprinkle chopped pecans evenly over the top.
- Bake the Casserole: Bake in the preheated oven for 25-30 minutes, until heated through and the pecans are lightly toasted.
- Serve: Remove from the oven and let cool for a few minutes before serving.
This pressure cooker sweet potato casserole is a delightful twist on the traditional dish. The creamy texture and rich flavor, combined with the crunchy pecan topping, make it an irresistible side for your Thanksgiving dinner. By using a pressure cooker, you save time while achieving a perfectly smooth mash, allowing you to focus on other preparations. This casserole will not only satisfy your sweet tooth but will also become a staple at your holiday gatherings!
Pressure Cooker Green Bean Casserole
Green bean casserole is a traditional side dish that combines fresh green beans, creamy mushroom soup, and crispy fried onions. This pressure cooker version streamlines the cooking process while ensuring the green beans remain tender and vibrant. Perfectly seasoned and topped with crispy onions, this dish is both comforting and festive, making it an ideal addition to your Thanksgiving table.
Ingredients:
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 1 cup cream of mushroom soup (store-bought or homemade)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crispy fried onions (plus more for topping)
Instructions:
- Prepare the Green Beans: Place the green beans in the pressure cooker. Add 1 cup of water and close the lid. Cook on high pressure for 2 minutes. Once done, perform a quick release and drain the beans.
- Mix the Sauce: In a large bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper. Stir in the drained green beans and half of the crispy fried onions.
- Pressure Cook Again: Pour the mixture back into the pressure cooker and close the lid. Cook on high pressure for 3 minutes. Once done, carefully perform a quick release.
- Top and Serve: Transfer the green bean mixture to a serving dish and sprinkle the remaining crispy fried onions on top. Optionally, you can place it under the broiler for 2-3 minutes to crisp the onions further.
This pressure cooker green bean casserole is a quick and easy way to enjoy a Thanksgiving classic. The combination of tender green beans and creamy mushroom sauce topped with crispy onions provides a delightful contrast of textures. Preparing this dish in a pressure cooker significantly reduces cooking time, allowing you to focus on other aspects of your holiday meal. Your family and friends will appreciate this comforting and tasty addition to your Thanksgiving spread!
Pressure Cooker Pumpkin Cheesecake
For dessert lovers, pumpkin cheesecake is a delicious way to end your Thanksgiving meal. This pressure cooker version creates a perfectly creamy cheesecake infused with the warm spices of fall. The pressure cooker method helps to achieve a smooth texture while ensuring even cooking, making it a show-stopping dessert that is both impressive and easy to prepare.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions:
- Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 7-inch springform pan to form the crust.
- Mix the Filling: In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, salt, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until fully combined and creamy.
- Assemble the Cheesecake: Pour the pumpkin filling over the prepared crust in the springform pan. Cover the pan tightly with aluminum foil to prevent moisture from seeping in.
- Pressure Cook: Place the trivet in the pressure cooker and add 1 cup of water to the bottom. Carefully place the cheesecake on the trivet and close the lid. Cook on high pressure for 40 minutes. Once done, let the pressure release naturally for 10 minutes, then perform a quick release.
- Cool and Serve: Carefully remove the cheesecake from the pressure cooker and let it cool at room temperature. Refrigerate for at least 4 hours or overnight before serving.
This pressure cooker pumpkin cheesecake is a fantastic way to celebrate the flavors of Thanksgiving in dessert form. Its rich and creamy texture, paired with the delightful spices of pumpkin pie, makes it a crowd-pleaser. The pressure cooking method ensures even cooking and a smooth consistency, allowing you to create a stunning dessert with minimal effort. Your guests will be raving about this delicious ending to your Thanksgiving feast!
Pressure Cooker Herb Stuffing
Stuffing is a staple side dish that brings warmth and flavor to the Thanksgiving table. This pressure cooker herb stuffing is a quick and easy way to prepare a dish that’s rich in savory flavors. The combination of bread, herbs, and broth cooked under pressure creates a moist and flavorful stuffing that can complement your turkey or stand alone as a delicious vegetarian option.
Ingredients:
- 1 loaf (about 12 ounces) of bread, cubed (use your favorite type, like sourdough or whole wheat)
- 1 cup vegetable or chicken broth
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/4 cup unsalted butter
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon fresh sage (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries or raisins (optional)
Instructions:
- Sauté the Vegetables: Set the pressure cooker to the sauté function. Melt the butter and add the diced onion and celery. Sauté until softened, about 3-4 minutes.
- Combine Ingredients: In a large bowl, combine the bread cubes, sautéed vegetables, herbs, salt, and pepper. If using, add the dried cranberries or raisins. Pour in the broth and stir until the bread is evenly moistened.
- Pressure Cook: Transfer the stuffing mixture to a greased 6-inch round cake pan that fits inside your pressure cooker. Add 1 cup of water to the bottom of the pressure cooker and place the pan on the trivet. Close the lid and cook on high pressure for 10 minutes. Once done, perform a quick release.
- Serve: Carefully remove the pan from the pressure cooker and fluff the stuffing with a fork before serving.
This pressure cooker herb stuffing is a delicious and convenient side dish that will surely become a holiday favorite. The combination of fresh herbs and the savory sautéed vegetables elevates this classic dish, while the pressure cooker ensures perfectly moist stuffing every time. With minimal effort, you can have a flavorful and comforting addition to your Thanksgiving feast that pairs beautifully with turkey and gravy!
Pressure Cooker Butternut Squash Soup
Butternut squash soup is a warm and comforting dish that is perfect for Thanksgiving. This pressure cooker version makes it easy to create a creamy, flavorful soup in no time. With the sweetness of the squash, the warmth of spices, and a touch of cream, this soup is an elegant addition to your holiday menu that can also serve as a light appetizer.
Ingredients:
- 2 pounds butternut squash, peeled, seeded, and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- Fresh herbs for garnish (like thyme or parsley)
Instructions:
- Sauté the Aromatics: Set the pressure cooker to the sauté function. Add a little oil and sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
- Add the Squash and Broth: Add the cubed butternut squash, broth, cinnamon, nutmeg, cayenne pepper (if using), and salt and pepper. Stir to combine.
- Pressure Cook: Close the lid and cook on high pressure for 10 minutes. Once done, perform a quick release.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with fresh herbs before serving.
This pressure cooker butternut squash soup is a delightful addition to your Thanksgiving meal, offering a warm and comforting option that balances the richness of your holiday feast. The creamy texture and warm spices make it a perfect starter that sets the tone for a festive gathering. With the ease of the pressure cooker, you can whip up this elegant soup in no time, allowing you to enjoy the flavors of the season with minimal hassle. Your guests will love this cozy and flavorful dish!
Pressure Cooker Apple Crisp
Apple crisp is a classic fall dessert that showcases the natural sweetness of apples combined with a crunchy oat topping. This pressure cooker version makes it easy to prepare a delicious dessert that can be ready in a flash. Topped with vanilla ice cream or whipped cream, this warm apple crisp is a comforting way to end your Thanksgiving feast.
Ingredients:
- 6 cups apples, peeled, cored, and sliced (use a mix of tart and sweet varieties)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions:
- Prepare the Apples: In a large bowl, toss the sliced apples with brown sugar, cinnamon, nutmeg, and lemon juice. Transfer the mixture to a greased 7-inch cake pan.
- Make the Topping: In a separate bowl, combine the oats, flour, melted butter, and salt. Mix until crumbly. Sprinkle the oat mixture evenly over the apples.
- Pressure Cook: Pour 1 cup of water into the bottom of the pressure cooker and place the cake pan on the trivet. Close the lid and cook on high pressure for 15 minutes. Once done, perform a quick release.
- Serve: Carefully remove the pan from the pressure cooker. Allow the apple crisp to cool slightly before serving. Top with vanilla ice cream or whipped cream if desired.
This pressure cooker apple crisp is the perfect way to end your Thanksgiving dinner with a touch of sweetness and comfort. The tender, spiced apples combined with the crunchy oat topping create a delightful contrast in textures that will have your guests coming back for seconds. Utilizing the pressure cooker not only speeds up the cooking process but also infuses the apples with rich flavors. Treat your family and friends to this delicious dessert that celebrates the flavors of the season!
Pressure Cooker Cranberry Sauce
Cranberry sauce is a quintessential Thanksgiving condiment that adds a tangy burst of flavor to the meal. This pressure cooker version simplifies the process, allowing you to create a homemade cranberry sauce in just minutes. With fresh cranberries and a hint of orange zest, this sauce not only complements turkey but can also be used in various dishes or served as a refreshing side.
Ingredients:
- 12 ounces fresh cranberries, rinsed and sorted
- 1 cup granulated sugar
- 1 cup water
- Zest of 1 orange
- Juice of 1 orange
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions:
- Combine Ingredients: In the pressure cooker, combine the fresh cranberries, sugar, water, orange zest, orange juice, cinnamon, and salt. Stir well to ensure the cranberries are evenly coated with the sugar.
- Pressure Cook: Close the lid and cook on high pressure for 5 minutes. Once done, allow the pressure to release naturally for 10 minutes before performing a quick release.
- Mash and Cool: Open the lid and mash the cranberries slightly with a fork for a chunky sauce, or blend with an immersion blender for a smoother texture. Allow the sauce to cool at room temperature before transferring to a serving dish.
- Chill and Serve: Refrigerate the cranberry sauce until ready to serve.
This pressure cooker cranberry sauce is a quick and easy way to elevate your Thanksgiving meal. The fresh ingredients and bright flavors of orange zest make this sauce a vibrant addition to your table. Plus, making it in the pressure cooker saves time and allows you to focus on preparing other dishes. Homemade cranberry sauce can be made ahead of time, giving you one less thing to worry about on the big day. Your family will appreciate the delightful tanginess that complements the rich flavors of your Thanksgiving feast!
Pressure Cooker Glazed Carrots
Glazed carrots are a simple yet elegant side dish that adds a pop of color and sweetness to your Thanksgiving table. This pressure cooker recipe allows you to achieve perfectly tender carrots glazed with a buttery, brown sugar sauce in no time. The combination of carrots and glaze creates a delightful contrast that enhances the flavors of your holiday spread.
Ingredients:
- 1 pound baby carrots (or regular carrots cut into sticks)
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/4 cup vegetable broth or water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped parsley for garnish (optional)
Instructions:
- Add Ingredients to Pressure Cooker: Place the baby carrots in the pressure cooker. Add butter, brown sugar, vegetable broth, cinnamon, salt, and pepper. Stir to coat the carrots evenly.
- Pressure Cook: Close the lid and cook on high pressure for 3 minutes. Once done, perform a quick release to let out the steam.
- Glaze the Carrots: Open the lid and stir the carrots. If you desire a thicker glaze, switch to the sauté function and cook for an additional 2-3 minutes, stirring frequently until the glaze thickens.
- Serve: Transfer the glazed carrots to a serving dish and garnish with chopped parsley if desired.
These pressure cooker glazed carrots are a sweet and savory side dish that will brighten your Thanksgiving dinner. The natural sweetness of the carrots combined with the buttery brown sugar glaze creates an irresistible flavor that pairs beautifully with turkey and stuffing. The pressure cooker not only speeds up the cooking process but also ensures that the carrots are cooked to perfection, retaining their vibrant color and crunch. This easy recipe allows you to spend more time enjoying your holiday meal with family and friends!
Pressure Cooker Maple Pecan Pie
Maple pecan pie is a rich and decadent dessert that is perfect for Thanksgiving. This pressure cooker version simplifies the process of making this beloved classic while ensuring a beautifully textured filling and a deliciously flaky crust. The combination of sweet maple syrup and crunchy pecans makes this pie a delightful conclusion to your holiday feast.
Ingredients:
- 1 pre-made pie crust (store-bought or homemade)
- 1 cup pecan halves
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Prepare the Pie Crust: Place the pre-made pie crust into a 7-inch pie pan, pressing it firmly against the sides. Poke holes in the bottom with a fork to prevent bubbling.
- Mix the Filling: In a large bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth. Stir in the pecan halves.
- Assemble the Pie: Pour the filling into the prepared pie crust, ensuring the pecans are evenly distributed.
- Pressure Cook: Pour 1 cup of water into the bottom of the pressure cooker and place the pie pan on the trivet. Close the lid and cook on high pressure for 25 minutes. Once done, allow the pressure to release naturally for 10 minutes before performing a quick release.
- Cool and Serve: Carefully remove the pie from the pressure cooker and allow it to cool at room temperature for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream if desired.
This pressure cooker maple pecan pie is a fantastic way to celebrate the flavors of fall during your Thanksgiving dinner. The rich, gooey filling, combined with the crunchy pecans and flaky crust, creates a dessert that is sure to impress your guests. Utilizing the pressure cooker not only saves time but also ensures that the filling is perfectly set and bursting with flavor. This dessert embodies the spirit of Thanksgiving and will leave everyone asking for seconds!
Note: More recipes are coming soon!
