No matters if you prefer to work with a classic pressure cooker or an Instant Pot, these are truly the best pressure cooker meals recipes that are going to make cooking dinner a breeze!
If you are not used to using a pressure cooker, extra sealing rings, a set of silicon safety gloves, along with a steam rack basket set are very important accessories.
In case you really want some fun using your pressure cooker try making desserts in a spring form pan, or up your cooking game and use your pressure cooker to try the sous vide technique with this immersion circulator!
Tips to get the Best Pressure Cooker Meals
Store It Right:
The most convenient and best way to store your pressure cooker after using it is to place the lid upside down, on top of the pot.Before storing, always wash the pot, lid and rubber gasket by hand with soapy, warm water; dry well before putting away. Also check the safety valves to make sure that they are clean and unobstructed and that the rubber gasket is always pliable and flexible before inserting it under the lid
Always Cook with Liquid:
Cooking under pressure requires less liquid than conventional cooking methods since there is less evaporation. You can always use more liquid than recommended in a pressure cooker recipe, but never use less.
Remember that pressure cookers cook quickly since they use the pressure created from the built-up, hot, trapped steam in the pot.
Never Overfill the Pressure Cooker
Even though steam doesn’t weigh anything, it needs space in the pressure cooker to build up.
For that reason Never fill it more than 2/3 full with food and do not fill it more than ½ full with liquid.
Adjust That Heat
The whole concept of pressure cookers is simple. Water or any cooking liquid comes to a boil at 212 degrees F. Once it does it produces steam. Steam is hotter than boiling water and can reach approximately 250 degrees F. Trapped, hot steam builds and builds putting approximately 10 to 13 psi (pounds per square inch) on food, making it cook by at least 25% (if not more!) faster.
Timing is key
The key to how to cook with a pressure cooker is timing. Timing is as important as developing pressure. Once you have reduced pressure according to the recipe directions, be sure to set a digital kitchen timer for the recommended cooking time.
- All cooking times are approximate and might be understated.
- It’s always better to undercook something than overcooking it.
- If food needs to be cooked longer, do so in 1-5 minute intervals under pressure.
- The harder the food, the longer the additional time!
Cooking in Pressure Cooker
Thai Peanut Chicken & Noodles
Lean chicken breasts are cooked in a homemade spicy Thai peanut sauce and finished off with rice noodles and peas for an easy and healthy one-pot meal made in your Instant Pot.
- 1½ lb boneless skinless chicken breasts
- 1 c. Thai peanut sauce
- ¾ c. chicken broth
- 5 oz. stir-fry rice noodles
- 1 c. sugar snap or snow peas
- optional garnishes – chopped peanuts, red pepper flakes, green onions & cilantro
- Turn your electric pressure cooker to saute and lightly saute the peas for 1-2 until just slightly cooked. Remove peas and set aside. Turn off of saute.
- Add the chicken, Thai peanut sauce, and broth to the pot. Cook on high pressure for 12 minutes.
- Release the steam by turning the nozzle and remove the chicken from pot, leaving the sauce. To the sauce, add the noodles and ensure all of the dry noodles are submerged in sauce. Top with the peas and replace the cover as quickly as possible. Change the settings to slow cooker (normal), and cook for 10 minutes or until the noodles are soft but firm.
- Meanwhile, shred the chicken breasts and set aside.
- Remove the lid of the pressure cooker and give the noodles a good stir. Add the chicken back to the pot with the noodles. Cook on slow cooker mode for an additional 10 minutes. Serve warm.
Beef and Broccoli
- 2 pounds of meat (chuck roast, rump roast or flank steak), cut into thin strips
- 3 tablespoons olive oil or peanut oil
- 1 medium onion, diced
- 1 cup beef broth
- 2 tablespoons garlic (fresh, and minced)
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1 bag frozen broccoli
- 1 teaspoon ground ginger
- 2 tablespoons starch
Serve with white rice
- Start by slicing the meat against the grain into thin slices. Dice the onion and cut the fresh broccoli. You want all of these things done before you get started.
- In a medium bowl, combine the soy sauce, brown sugar, beef broth, garlic, and ginger.
- Add this liquid mixture to the meat strips.
- Add about 3 tablespoons of olive oil or peanut oil to your pressure cooker and saute the onions until they are translucent in color.
- Add the meat combined with the liquid marinade to the pressure cooker and set it on manual high pressure for 10 minutes. The quick release the pressure value.
- Carefully remove about a 1/3 cup of the hot juices and add 2 tablespoons of cornstarch. Use a fork or a whisk to make sure the cornstarch is well combined. I find it easier to combine cornstarch in hot liquid. If you prefer, you can use warm water also. I’ve done it both ways and it hardly makes a difference. Add the mixture back into the pressure cooker and stir. You will notice the liquid begin to thicken as it sits.
- Place the pound of broccoli in the microwave on high for about 5 minutes with 1 cup of water. This will steam it to the perfect consistency. Works for both frozen and fresh broccoli.
- Drain the water from the broccoli and mix it in to the beef mixture in your pressure cooker. The beef and broccoli is done and ready to serve over rice!