Recipes for "pressure cooker"

In a blender, combine the onion, garlic, jalapeños, tomatillos, cilantro, pepitas, spices, and salt. Add 1/2 cup of the broth and blend until smooth, about 30 seconds.

Heat the oil in the pressure cooker on its Sauté setting for 2 minutes. Add the blended mixture and cook, stirring often, for about 5 minutes, until a bit darkened in color.

Stir in the hominy, pork, and remaining 2 cups of broth. Secure the lid in its sealed position. Cancel the Sauté program, then select your pressure cooker’s Manual setting for 30 minutes at high pressure.

(It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.)

If you haven’t yet prepared your toppings, go ahead and shred the cabbage, slice the radishes, and cut the limes into wedges while the pozole is cooking.

When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the lid to its Venting position to release the rest of the steam.

Open the pot. If there is a lot of fat on top of the pozole, use a ladle to skim it off. Taste for seasoning, adding more salt if needed.

Ladle the pozole into bowls. Top each bowl with the shredded cabbage and radishes. Serve with lime wedges and red pepper flakes on the side.

Press the block of tofu between paper towels to squeeze out some of its moisture. Slice the tofu into bite-sized cubes.

Select the “Sauté” setting on your electric pressure cooker and adjust it to its highest setting. Heat 4 tablespoons of the oil in the pressure cooker until it shimmers and glides easily, then add the diced onion. Sauté the onions until they begin to brown, about 10 minutes.

Heat the remaining tablespoon of oil in a medium nonstick skillet over medium-high heat. When the oil is shimmering and hot, add the tofu, being careful of the hot, spattering oil. Let the tofu sear for three minutes on one side, then shake the pan or use a spatula to flip the pieces over.

Sear the tofu for another three minutes or so, flipping occasionally. The cubes should have golden brown spots, but it’s fine if some pieces don’t get browned on all sides. Turn off the heat and set the skillet aside.

Once the onions have browned, add the ginger and garlic and sauté for another two minutes, until fragrant.

Use a spoon or spatula to gently stir in the seared tofu, tomatoes, water, black pepper, cayenne pepper, and salt, taking care not to break up the tofu. Add in the frozen spinach and stir once more. (Reserve the garam masala and coconut milk.)

Place the lid on the pressure cooker and move the sealing valve to its “Sealing” position. Cancel the “Sauté” program, then select the “Manual” setting and set the cooking time to 5 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure, and then the cooking program will start.)

When the cooking program ends, you can either perform a quick release by moving the sealing valve to its “Venting” position, or let the pressure release naturally. (If you're using an Instant Pot or other pressure cooker with a "warm" setting, it's fine for this recipe to stay on the warm setting for a few hours.)

After the pressure has fully released, open the pot. Stir in the garam masala and coconut milk, then taste for seasoning, adding more salt if needed. Serve the saag tofu over rice or with naan.

In a small bowl, whisk together the ingredients for the spice rub.

Add the chicken to the pressure cooker. Arrange the thighs in a single layer in the pot. Sprinkle with the spice blend, then pour over the pineapple juice and ketchup. Stir to coat the chicken evenly.

Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Poultry” or “Manual” program and set the time to 15 minutes at high pressure.

It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. The total time from when you seal the pressure cooker to the finished dish is about 30 minutes.

You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 15 minutes).

Use tongs or a slotted spoon to transfer the chicken thighs to a plate or cutting board.

Select the “Sauté” program on the pressure cooker and let the cooking liquid reduce for 10 minutes.

Return the chicken to the pot with the reduced cooking liquid and toss it to coat the chicken evenly. Serve it in tortilla shells with the fixings listed above.

Leftover shredded chicken will keep in the fridge for 3 to 4 days, or in the freezer for up to three months.

Pat the turkey dry with a paper towel. Season them on all sides with the salt and pepper.

Select the “Sauté” setting on your pressure cooker and heat the oil. (Or sear on the stovetop if your pressure cooker doesn't have this setting.)

Sear the turkey parts in batches, taking care not to crowd the pan too much. Sear thighs and half-breasts for about 5 minutes, skin side down; sear legs or wings for about 6 mins total, flipped once halfway through.

Use a pair of tongs to transfer the turkey parts to a dish as each batch is done.

Add the onions and garlic to the now empty pressure cooker. Sauté until the onions begin to soften and turn translucent, about 5 minutes.

Stir in the wine, broth, mustard, and thyme. When it comes to a simmer, add in the turkey parts in a single layer (it’s ok if they overlap a bit).

Secure the lid on the pressure cooker and make sure the pressure release valve set to its “sealing” position. Cancel the "Sauté" program, then select the “Poultry,” “Pressure Cook,” or “Manual” setting, and set the cooking time to 30 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure and then the cooking time will begin.)

When the cooking program finishes, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving release valve to its “venting” position.

When the pressure has fully released, open the pot. Use a pair of tongs to transfer the turkey to a serving dish.

Sprinkle the flour over the onions and cooking liquid in the pot. Use an immersion blender to blend the mixture into a smooth gravy. (If you don't have an immersion blender, transfer the gravy to a regular blender, blend, and return to the pot; be careful when blending hot liquids.)

Cancel the cooking program, and select the “Sauté” setting again. Bring the gravy up to a simmer and continue simmering for about two minutes, until it has thickened. Turn off the pot.

Ladle some of the gravy over the turkey and garnish with chopped parsley. Serve hot, with the rest of the gravy on the side.

Place ground beef in the pressure cooker over medium-high heat; cook until brown and crumbly, 8 to 10 minutes. Remove beef; drain off excess fat.

Heat olive oil in the pressure cooker over medium heat; stir in onion, green pepper, and jalapeño. Cook and stir until onion has softened, about 3 to 4 minutes. Add garlic; cook and stir for about 30 seconds. Stir in browned beef, diced tomatoes, kidney beans, water, tomato paste, chili powder, brown sugar, cocoa powder, cumin, salt, and red pepper flakes.

Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove the cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.

When the pressure is fully released, remove the lid, stir the chili and serve.

Gather all ingredients.

Season pork chops with salt and black pepper.

Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned, 3 to 5 minutes per side. Transfer pork chops to a plate.

Melt remaining 2 tablespoons butter in the pressure cooker. Sauté onion and carrots in hot butter until fragrant, about 2 minutes; pour in broth and Worcestershire sauce.

Return pork chops to the pressure cooker pot.

Set a steamer basket on top of pork chops and place potatoes in the basket.

Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 13 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method, 10 to 40 minutes. Unlock and remove the lid.

Slice potatoes along their tops and serve with pork chops and carrots.

Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.

Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

Heat oil in the bottom of a pressure cooker over medium-high heat. (If the cooker has an insert, remove it, and cook directly in the bottom of the pot.) Add beef and onion; cook until beef is browned on the outside.

Stir in 2 cups water, carrots, and bouillon cubes. Close the lid and secure the pressure regulator. Heat until mixture sizzles, then reduce heat to medium and set the timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.

Meanwhile, place potatoes in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.

Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. (Mine must sit under cold running water for 5 minutes until the lid can be released.)

Remove the lid and place the pot over medium heat. Bring to a boil. Stir cornstarch into a small amount of cold water in a small bowl to make a slurry. Stir slurry into stew; cook until thickened, 2 to 3 minutes. Add potatoes to stew or place in serving dishes and ladle stew over them.

Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure; adjust temperature until regulator is gently rocking. Cook, about 30 minutes.

Pour cold water over the pressure cooker to release pressure according to manufacturer's instructions.

Remove ham hock and strip off meat; add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.

Season roast on all sides with salt and pepper; coat with flour (reserve leftover flour for gravy).

Melt shortening in a pressure cooker over medium-high heat. Add roast; brown on all sides. Sprinkle onion soup mix over roast. Pour in at least 2 cups water (add 1 to 2 cups more if roast is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer).

Seal the lid; bring the cooker to full pressure over high heat. Reduce the heat to low, maintaining full pressure; cook 1 1/2 to 2 hours.

Release the pressure; test for doneness (the meat should be fork-tender). Add potatoes and onions, making sure vegetables are submerged in cooking liquid. (You may need to rearrange roast and place on top of vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.

Reduce heat to low, maintaining full pressure; cook for 10 minutes. Release the pressure; transfer roast and vegetables to a serving platter.

To make gravy, bring cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk into boiling cooking liquid. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Combine water, black beans, onion, cilantro, olive oil, and salt in a multi-functional pressure cooker (such as Instant Pot); close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Remove the lid and stir in balsamic vinegar.

Gather the ingredients.

Fill a pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.

Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.

Combine cold water and ice in a large bowl. Use the quick-release method to open the pressure cooker. Transfer hot eggs to ice water using an oven mitt or spoon. Cool completely, about 30 minutes.

Peel eggs.

Serve and enjoy.

Combine pineapple, chicken stock, brown sugar, soy sauce, cider vinegar, ginger, garlic powder, and black pepper in a bowl; stir until brown sugar is dissolved. Place chicken thighs in a pressure cooker; gently stir in pineapple mixture to coat.

Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Bring the pressure cooker up to high pressure over high heat, (steam will escape in a steady flow and make a whistling sound), then reduce the heat to low until regulator is gently rocking, maintaining high pressure. Cook for 20 minutes.

Stir cornstarch into cold water; set aside.

Release pressure using the quick-release method according to the manufacturer's instructions. Unlock and remove the lid. Transfer chicken to a serving dish using a slotted spoon; cover with aluminum foil and set aside. Whisk cornstarch mixture into sauce, bring to a boil, and cook, stirring frequently, until sauce has thickened, about 3 minutes. Serve chicken topped with teriyaki sauce.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Heat oil in Pot. Add beef, onion, chili powder, salt, and cumin (see Cook's Note); cook and stir, breaking up beef until crumbled and browned, about 5 minutes. Stir in water, salsa, and rice.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Add black beans, corn, and cilantro; stir to combine. Select the Sauté function; cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with Cheddar cheese.

Gather all ingredients.

Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.

Close and lock the lid. Select "Meat" setting according to manufacturer's instructions; set timer for 1 hour 30 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Transfer brisket to a cutting board; remove the top layer of fat and slice across the grain.

Combine cilantro, olive oil, lime juice, garlic, pepper flakes, and salt in a blender; blend until smooth. Pour into a large resealable plastic bag. Add pork tenderloin to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.

Combine chicken broth and lemon juice in a pressure cooker. Remove tenderloin from marinade, shake off excess, and reserve remaining marinade. Place tenderloin in broth mixture in the pressure cooker; pour reserved marinade over tenderloin.

Seal and lock pressure cooker according to manufacturer's instructions. Cook over high heat to build pressure until the indicator sounds. Reduce heat to medium; cook for 25 minutes. Remove from heat; let stand for 5 minutes. Place pressure cooker under cold running water to help release pressure before unsealing the lid. Slice tenderloin into medallions to serve.

Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 15 to 30 minutes.

Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.

Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.

Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

Place bacon in the open pressure cooker and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and remove the pressure cooker from heat. Reserve bacon grease in the pressure cooker to cool, about 10 minutes.

Stir 4 cups water into cooled bacon grease; add beer and cumin.

Drain and rinse soaked beans; add to water mixture in the pressure cooker.

Place the lid on the pressure cooker and secure tightly. Cook beans according to the manufacturer's instructions over medium-high heat, about 30 minutes; release the pressure.

Stir jalapeño pepper and garlic into beans. Crumple bacon over beans.

Close the pressure cooker again and bring the pressure to 15 pounds per square inch over medium heat. Immediately turn off the heat. Remove the pressure cooker from heat and allow pressure naturally decrease to 0.

Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.

Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

Soak saffron threads in hot water in a bowl.

Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.

Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.

Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.

Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.

Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.

Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.

Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.

Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.

Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.

Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.

Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.

Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot and heat for 1 to 2 minutes.

Season chicken thighs with salt. Place chicken, skin-side down, in the hot oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Remove chicken thighs to a plate.

Add sausage, onion, and bell pepper to the pot. Sauté until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.

Pour in sherry and cook until absorbed, about 1 minute. Pour in chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Turn off Sauté setting and place chicken thighs over rice. Turn the pressure regulator to the sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn the pressure regulator to 'venting' and release remaining pressure. Remove the lid, transfer chicken thighs to a clean plate, and pour in tomatoes and peas. Mix well.

Switch to Sauté mode and cook until liquid is mostly evaporated, 3 to 5 minutes. Top each serving of rice with a chicken thigh.

Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.

Transfer onions to a food processor; grind into a paste. Remove to a bowl.

Combine tomatoes, garlic paste, and ginger paste in the food processor; process until smooth.

Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.

Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.