Looking for the best electric pressure cooker recipes? Stop right there!

We give you the best recipes to get the most from your Pressure Cooker

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On 2016 a wide variety of cooks have found that the electric pressure cooker has a much shorter learning curve and is somehow less intimidating than the venerable stovetop pressure cooker. 

There are so many awesome dishes to make with it, from soups and stews to stir-fries and risottos. We’re highlighting our favorites pressure cooker recipes that show you why the appliance might be the best sous chef you could have.

Our Top 3 Picks for Electric Pressure Cooker Recipes:

Salsa Verde Chicken

Easy 3 ingredient recipe with bright Mexican flavors.

INGREDIENTS
  • ¾ c. onion
  • 1 c. salsa verde
  • 2 lb chicken breasts
INSTRUCTIONS
  1. Add the onion, salsa verde and chicken to the Instant Pot. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
  2. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
  3. Remove a ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to the pot and stir until well combined. Top chicken with green onions.

Beef Brisket

Tender beef brisket, ready in about an hour and a half thanks to the pressure cooker.

Ingredients

  • 4-pound beef brisket (flat cut)
  • 2 teaspoons fine sea salt
  • 1 teaspoon ancho chile powder (optional)
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup water
  • 2 tablespoons Worcestershire sauce

Toppings

  • Thin-sliced onions
  • Dill Pickles
  • Texas style barbecue sauce

Instructions

  1. Prepare the beef brisket: Cut the brisket crosswise into 4 equal pieces, each about 2 inches across. Sprinkle the brisket with the salt, ancho chile powder, and black pepper. Put the brisket in the pressure cooker pot, trying to get it into a loose single layer – but don’t pack it in. If the pieces don’t fit, add a second layer crosswise to the first layer, like you’re building a house with Lincoln Logs. Pour the water and Worcestershire sauce over the beef.
  2. Pressure Cook for 60 minutes with a natural pressure release: Lock the lid, then pressure cook at high pressure for 60 minutes in an electric PC, 50 minutes in a stovetop PC, and let the pressure come down naturally, about 15 minutes more. Unlock the lid, opening it away from you – the steam is hot. Test the brisket with a fork – it should be easy to poke a fork through the thickest part of the thickest piece. If it’s not done, lock the lid and cook for another ten minutes at high pressure.
  3. Slice and serve: Carefully lift the pieces of beef out of the cooker and transfer to a carving board. Strain the liquid in the pot into a fat separator. Slice the brisket into 1/2 inch thick slices, drizzle with a little of the defatted sauce, and serve, passing barbecue sauce at the table.

Thai Peanut Chicken

A rich and delicious mixture of Thai peanut sauce and vegetables with tender shredded chicken
INGREDIENTS
  • 1 Tbsp. olive oil
  • ½ onion
  • ½ red bell pepper
  • 1 c. Thai peanut sauce
  • 2 lb. chicken breasts
INSTRUCTIONS
  1.  Turn your Instant Pot to Saute and add the olive oil, onion and bell peppers. Saute for 3-4 minutes or until the vegetables are softened. Add the Thai peanut sauce and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
  2. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
  3. Remove a ⅔ cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice.) Return the shredded chicken to the pot and stir until well combined.
For more in depth, recipes check our next post: