Category Archives: Recipe

2 Delicious Chicken pressure cooker recipes

Chicken pressure cooker recipes are some of the most amazing recipes that you can have in your home. There are many such kind of recipes and we will share 3 of them with you for now. Enjoy your cooking.

Chicken stock pressure cooking recipe

This recipe is ideal and the pressure cooker helps you make a big pot in a very short time. Stock chicken will taste yummy and totally flavored compared to the slow-seethed version.

Ingredients

  • 3 lb chicken pieces. Include one or two drumsticks if possible
  • 1 tablespoon of your favorite oil (if you choose to brown the chicken)
  • 2 big cloves garlic, evenly crushed
  • 1 medium-size spruced yellow onion sliced but not skinned.
  • 12 cups of water
  • 2 bay leaves
  • 1 big carrot, thoroughly stripped and properly washed, cut into 3 inch peaces.
  • ¼ tsp black peppercorns
  • 1 tsp salt

What you need

    • A knife and chopping board
    • 8 quart pressure cooker (this will be determined by the size of your cooking)
    • Measuring spoons and cups
    • Colander or sieve
    • Cheesecloth
    • Large bowl
    • Storage pot

Cooking instructions

  • Brown the chicken (If you choose to): heat your oil in the pressure cooker using medium heat. Add the uncooked chicken and allow it to cook until it turns light golden on every side. This process is not meant to cook the chicken fully but it is intended to brown the pieces ready for pressure cooking.
  • Brown your sliced onions (this too is optional) by putting them in the same pot and oil used to brown the chicken pieces and allow them to slightly turn golden. This process is also supposed to brown the onions and not cook them all the way.
  • Empty your water and aromatics (peppercorns, carrots, garlic, bay leaves and salt) to the browned onions and scratch any browned pieces from the bottom of your pan.
  • Cover the pressure cooker and fasten the lid. Increase the heat from medium to high and let the cooker come to full pressure. Lower the heat once the pressure cooker indicator shows it has reached full pressure and allow it to cook for 45 minutes.
  • Drain the stock by placing the colander or sieve over a large container and then line it with the cheesecloth. Ladle the stock carefully into the sieve and dry. Remove the solids.
  • Allow the stock to cool before packaging and freezing it.

(The above ingredients will make 3 quarts)

Chicken and Wine pressure cooker recipe

Ingredients

  • 3 lb skinned chicken pieces
  • 3 sliced garlic cloves
  • 2 tbsp vegetable oil
  • 1 tsp of dried and crushed rosemary
  • ½ cup of chicken soup
  • ½ cup of dry white wine
  • ½ lemon finely cut (optional)
  • ¼ cup of fresh rosemary, sliced
  • Salt and pepper

Preparation

  1. Heat the pressure cooker before adding the oil to brown the chicken pieces.
  2. Use the pepper, salt and rosemary to season the chicken. Put your sliced garlic cloves on the chicken.
  3. Mix the chicken broth, white wine and parsley and pour the mixture over the chicken.
  4. Place the pressure cooker lid and fasten securely. Put the pressure regulator on the vent pipe and allow the chicken to cook for 10 minutes. Release the pressure immediately and allow it to release completely.
  5. If desired, thicken the sauce by adding some wheat flour mixed with some cold water and allow the mixture to boil for a few minutes with the pressure cooker uncovered.
  6. Garnish the chicken with the lemon slices before serving.

This portion serves 2 people.

3 Finger Licking Vegetarian Pressure Cooker Recipes

Vegetarians will benefit from amazing and healthy vegetarian pressure cooker recipes that are easy to prepare within a very short time. There are many ingredients which can be used to prepare the meat-less meals and you can easily come up with a plan to experiment with your favorite dishes whenever you wish.

Below are 3 amazing vegan recipes that you surely would not want to miss as they will keep you and your family happy and liven those dining moments any time.

Aromatic chickpeas curry recipe

This recipe is cooked using various spices along with tomatoes, soft chickpeas and potatoes and definitely comes top as one of the best meat-less dishes that you can ever have. It is effortless to prepare and does not take long and within less than 30 minutes, you will be able to not only prepare but set the meal on the table for all to enjoy.

    Serves 4 people
    Preparation time: 10mins
    Cooking time: 20mins

Ingredients:

  • 1 tablespoon olive oil
  • 2 tablespoons of ground cumin
  • 2 tablespoons of cumin seeds
  • 1 clove of smashed garlic
  • I big onion, sliced
  • 2 tablespoons of ground coriander
  • 1 tablespoon Garam Masala
  • ½ tablespoon of chili powder
  • 1 tablespoon of ground turmeric
  • 1 tin of tomatoes (400g)
  • 1 tin of chickpeas (400g) – rinsed and drained
  • 1 big potato – peeled and chopped
  • Salt to taste
  • 1 cup of water
  • Stem of coriander to serve

Cooking instructions

    1. Heat the olive oil in a pressure cooker over medium heat

    2. Add the cumin seeds and stir for a few seconds to make them pop

    3. Put the onion slices and stir until they become translucent and soft

    4. Add the mashed garlic and other seasonings, stir for a few minutes.

    5. Add the chickpeas, potatoes and tomatoes stir for 30 seconds and then add the water. Add the desired amount of salt

    6. Safely lock the pressure cooker lid and allow to pressure over high temperature

    7. Reduce the heat after reaching the maximum pressure and wait for 15 minutes before releasing the pressure using the natural release method.

    8. Serve the meal and add the coriander.

    9. Serve with bread, steamed rice or anything you cherish.

Fast Indian curry with coconut quinoa

Ingredients:

  • ½ cup string beans
  • 1 small eggplant, chopped
  • 1 small sweet potato, chopped
  • 3 tbs ghee/ butter
  • 1 small butternut/ accord squash, chopped
  • 1 tbs cumin seed
  • ½ jalapenos, finely sliced
  • ½ cup cubed yellow onions
  • 150g fat-free evaporated milk
  • 1 cup quinoa
  • 225g garbanzo beans, cleaned and drained
  • 1 tbs of extracted coconut
  • ½ cup raisins
  • 1/3 tbs garam masala
  • 2/3 tbs of hot madras curry powder
  • 1/3 tbs curry powder
  • 2 cups of water

Cooking instructions

    1. Put the coconut extract, quinoa, raisins, garbanzo beans and water in your pressure cooker. Place a vegetable steaming holder on top and then put your sliced veggies starting with the pieces of squash and then sweet potato. On top of this, add the eggplant, pepper and the beans.

    2. Oil the gasket and the cover the pressure cooker locking the lid safely before setting the heat to medium-high. After reaching high pressure, allow to cook for 6 minutes before using quick release method to depressurize.

    3. Melt your ghee or butter in a saucepan and fry the cumin seeds for 2 or 3 minutes.

    4. Add onions and fry until soft. Do not let them brown.

    5. Add the milk and other spices and cook for 10 minutes until the mixture is a little bit thickened.

    6. Put the vegetables on a serving bowl and then empty the curry sauce on top of the veggies tossing to cover.

    7. Remove the vegetable steaming holder from your pressure cooker and fluff your quinoa.

    8. Serve the curry and quinoa in plates and enjoy with pitas or flat bread.

Saag with tofu pressure cooker recipe

This is a stewed Indian meal prepared using greens and normally contains crunchy tofu cubes. You can add some yogurt at the end of your cooking to add a savor to this smooth and finger-licking dish.

Ingredients

  • 400g solid tofu, drained and sliced in large cubes
  • 3 tablespoons of your favorite vegetable oil
  • 3 mid-sized cloves of garlic pounded
  • 1 mid-sized yellow onion, thinly sliced
  • 1 tablespoon of ginger powder
  • 1 stemmed and thinly sliced Serrano chile
  • 1 ½ teaspoon of garam masala
  • ½ teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • Salt to taste
  • 300g frozen and sliced spinach (defrost and pour the excess water)
  • 1 cup of heavy cream
  • ½ cup of water

Cooking instructions of Saag with Tofu

    1. Put tofu on a big paper-towel-lined platter in a single layer and put aside

    2. In a large pressure cooker, heat the vegetable oil over medium heat until it gleams. Put the tofu and turn occasionally for 10 minutes until it turns golden brown. Do not cover the lid.

    3. Transfer the tofu on a plate lined with a fresh and dry paper towel. Season it with salt and set it aside.

    4. Reduce the heat and add the onions, stir for a few minutes and then add other spices, salt, spinach, cream and water and stir perfectly before locking the pressure cooker lid. Leave for 5 minutes and then remove from the heater. Release the pressure naturally.

    5. Open the pressure cooker lid and add the yogurt, stir and then add the tofu allowing it to sit on the mix for a minute. Serve with naan or steamed rice.

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3 Finger Licking Pressure Cooker Recipes for You

When using a pressure cooker, speed is not the only thing that you are guaranteed of. There are many benefits that you can obtain from this fast cooking pot not to mention that there are also numerous easy pressure cooker recipes that you can enjoy.

Whether you are a vegetarian or a lover of meat, you will definitely appreciate the idea lf cooking various pressure cooker recipes within a very short time thus saving on time and energy. You will only need the necessary ingredients most of which are readily available and by following a few steps, your meals will be ready within no time.

Below are some of our recipes for pressure cooker for you

Use natural release method unless indicated otherwise.

Ham hocks and beans

Ingredients
Ham hocks and beans

  • 4 to 6 ham hocks
  • 1 bag of dry beans
  • 1 large, chopped onion
  • 1 big bay leaf
  • 6 minced cloves garlic
  • 1 tablespoon pepper
  • 1 tablespoon oregano
  • Salt to taste

Cooking instruction

  • First wash your beans and ensure there is no gravel or any other impurity.
  • Put the ham hocks, beans, garlic and onions in a big oven with water level reaching 3/4.
  • Put your favorite spices.
  • Place on your burner and allow the ingredients to boil.
  • Boil for about on medium heat for about 1 to 2 hours.
  • Use the natural release method and then remove the ham-hocks giving them time to cool properly.
  • Separate the meat from the bones and fat and return it to your soup. Warm a little bit and enjoy your meal.

Refried beans

If you are looking for the best recipes for pressure cooker, then refried beans will give you the best meal at any given time. As a vegetarian, you will find this to be a perfect recipe to consider as a side dish or main meal. Enjoy the healthy source of protein, fiber and complex carbohydrate by following these simple instructions.

Ingredients
Refried beans

  • ½ kg precooked black or pinto beans.
  • I large and chopped onion.
  • 2 large and peeled garlic cloves
  • 1 liter water
  • 1 tablespoon cumin and 1 tablespoon chilling powder (you can add or reduce based on preference)

Cooking instructions

  • Put all your ingredients in a pressure cooker and lock the lid.
  • For 15 minutes, allow the food to boil under high pressure. Use natural release method and allow the pressure cooker to cool down.
  • Use a masher to mash your beans and then add your cumin and chili and then mix properly.
  • Serve with burritos, tacos, salsa or any food that you like.

Vegetarian chili

Vegetarian chili is one of the simplest pressure cooker recipes that you can enjoy today. It takes about 30 minutes to prepare and cook and therefore is fast and convenient not to mention that it is very healthy. The pressure cooker recipe is ideal if you are a vegetarian as it gives you great benefits while at the same time allowing you to keep meat at bay. The beans used below should be soaked overnight before being cooked.

Ingredients
Vegetarian chili

  • 250 g red kidney beans
  • 250 g pinto beans
  • 400 g roughly chopped roma tomatoes
  • 1 liter of water
  • 2 large onions, roughly chopped
  • 3 minced garlic cloves
  • 1 bay leaf
  • 1 diced capsicum
  • 2 tablespoon cumin and olive oil
  • 1 tablespoon chili powder
  • 1 and ½ tablespoon oregano.
  • Salt to taste.
  • A packet of veggie ground round

Cooking instructions

  • Put the oil in the pressure cooker and heat using medium heat.
  • Stir fry the garlic cloves and onions until they are golden brown in color.
  • Add your veggie ground round and allow it to turn brown. Add the other ingredients including salt and stir properly and then add water.
  • Cover and lock your pressure cooker properly and wait for 20 minutes before removing from the burner.
  • Remove the bay leaf and serve the recipe while hot. You can eat it with corn bread and top it with grated cheddar cheese.

Wanna try these 3 recipes with a new pressure cooker? Thinking which one should buy? Then check out our manually selected best selling pressure cookers and buying guides to get the right one for your kitchen.

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