15 Quick Pressure Cooker Meals

Did you know that 45% of home cooks report their pressure cooker saves them an average of 2 hours per week in meal prep time? You'll be amazed at how these 15 quick pressure cooker recipes can transform your weeknight dinner routine. From tender pulled pork ready in just 45 minutes to creamy risotto without constant stirring, these dishes deliver restaurant-quality results with minimal effort. Let's explore how your pressure cooker can turn traditionally time-consuming classics into stress-free family favorites.

Classic Beef and Vegetable Stew

Classic Beef and Vegetable Stew in a pressure cooker transforms tough cuts of meat into tender, flavorful bites in a fraction of the traditional cooking time. This hearty dish combines chunks of beef with classic vegetables in a rich, savory broth that's perfect for cold weather comfort food.

Traditional beef stew typically requires hours of slow cooking, but a pressure cooker creates the same deep flavors and tender results in under an hour. The sealed, pressurized environment forces liquid into the meat fibers while retaining nutrients and intensifying the overall taste of the dish.

• 2 lbs chuck roast, cut into 1.5-inch cubes
• 4 medium potatoes, quartered
• 3 carrots, cut into chunks
• 2 celery stalks, chopped
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour

Season the beef cubes with salt and pepper, then brown them in batches using the pressure cooker's sauté function with vegetable oil. Remove the meat and sauté the onions, garlic, and celery until softened. Add flour and tomato paste, stirring for one minute. Return the meat to the pot and add wine, broth, herbs, and vegetables.

Lock the pressure cooker lid and cook at high pressure for 35 minutes, then allow for natural pressure release for 10 minutes before releasing any remaining pressure. Remove bay leaves and adjust seasoning to taste.

For best results, choose a well-marbled chuck roast and cut the meat and vegetables into uniform sizes to ensure even cooking. If the stew needs thickening after cooking, use the sauté function with the lid off for 5-10 minutes, or mix a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water) and stir it in while the stew is hot.

Creamy Mac and Cheese

Pressure Cooker Creamy Mac and Cheese is the ultimate comfort food that transforms simple ingredients into a luxurious, velvety dish in a fraction of the time compared to traditional methods. The high-pressure environment ensures the pasta cooks perfectly while creating an intensely creamy sauce that coats every piece of macaroni.

The key to achieving the perfect texture lies in using the right combination of cheeses and properly timing the cooking process. This recipe utilizes a blend of sharp cheddar and creamy American cheese, creating a smooth, rich sauce that won't become grainy or separate when reheated.

Ingredients:

• 16 oz elbow macaroni
• 4 cups water
• 2 cups sharp cheddar cheese, grated
• 1 cup American cheese, cubed
• 1 cup whole milk
• 4 tablespoons butter
• 1 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)

Add the macaroni, water, butter, and all seasonings to the pressure cooker. Seal the lid and cook on high pressure for 4 minutes, followed by a quick release of pressure. Once the pin drops, open the lid and stir in the milk and both types of cheese until completely melted and well combined. The sauce will appear thin at first but will thicken as it sits for 3-5 minutes.

For optimal results, let the mac and cheese rest for 5-10 minutes after cooking, as this allows the sauce to achieve the perfect consistency. If the sauce seems too thick, gradually stir in additional warm milk until reaching desired creaminess. If too thin, use the pressure cooker's sauté function to reduce the sauce slightly while stirring constantly.

Extra Tips: When grating cheese, always use freshly grated instead of pre-shredded varieties, as the anti-caking agents in pre-shredded cheese can make the sauce grainy. The pasta may seem slightly undercooked when you first open the pressure cooker, but it will continue to cook in the residual heat while you're mixing in the cheese and milk.

Thai Coconut Chicken Curry

Thai Coconut Chicken Curry brings together the vibrant flavors of Southeast Asian cuisine in a pressure cooker-friendly format. This rich, aromatic dish combines tender chicken pieces with coconut milk, fragrant spices, and colorful vegetables, creating a restaurant-quality meal in a fraction of the time traditional cooking methods require.

Using a pressure cooker for this curry ensures the chicken remains juicy while allowing the spices to fully infuse into the sauce. The sealed environment intensifies the flavors of lemongrass, ginger, and Thai curry paste, producing a deeply satisfying curry that pairs perfectly with steamed jasmine rice or rice noodles.

• 2 lbs boneless chicken thighs, cut into chunks
• 2 cans (14 oz each) coconut milk
• 3 tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 stalks lemongrass, bruised
• 2 inches fresh ginger, sliced
• 4 kaffir lime leaves
• 1 red bell pepper, sliced
• 1 onion, chopped
• 2 cups bamboo shoots
• 2 tablespoons vegetable oil
• Fresh Thai basil leaves
• Salt to taste

Begin by setting the pressure cooker to sauté mode and heat the vegetable oil. Add the curry paste and stir until fragrant, about 1-2 minutes. Add the chicken pieces and brown them lightly on all sides. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Add the lemongrass, ginger, kaffir lime leaves, and onion.

Seal the pressure cooker and cook on high pressure for 8 minutes. Once done, perform a quick release of pressure. Open the lid and add the bell pepper and bamboo shoots. Set to sauté mode again and simmer for 3-4 minutes until the vegetables are tender-crisp. Remove the lemongrass stalks and kaffir lime leaves, then stir in the Thai basil leaves just before serving.

For best results, use full-fat coconut milk as it provides better consistency and flavor. If kaffir lime leaves aren't available, substitute with lime zest. The curry can be made ahead and reheated, as the flavors often improve the next day. Adjust the amount of curry paste based on your spice preference, and remember that different brands of curry paste vary in heat level.

Mexican Black Bean Soup

Mexican Black Bean Soup is a hearty, protein-rich dish that combines the earthiness of black beans with traditional Mexican spices and aromatics. This deeply flavored soup can be ready in a fraction of the time when prepared in a pressure cooker, making it perfect for busy weeknight dinners.

The key to developing rich flavor in this soup lies in properly sautéing the aromatics and letting the spices bloom before pressure cooking. While dried beans are traditionally used, canned beans can be substituted for an even quicker cooking time, though the texture may differ slightly.

• 1 pound dried black beans, sorted and rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 jalapeños, seeded and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1 bay leaf
• 6 cups vegetable or chicken broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Lime wedges for serving
• Fresh cilantro for garnish

Set the pressure cooker to sauté mode and heat the olive oil. Cook onions, carrots, and celery until softened, about 5 minutes. Add garlic, jalapeños, cumin, and oregano, cooking for another minute until fragrant. Add the black beans, bay leaf, broth, and diced tomatoes. Lock the lid and cook at high pressure for 35 minutes, followed by a 15-minute natural release.

Once the pressure has released, remove the bay leaf and check the beans for tenderness. If needed, simmer uncovered to reach desired consistency. Season with salt and pepper to taste. The soup can be served as is or partially blended for a creamier texture.

For best results, avoid adding salt until the beans are fully cooked, as salt can toughen beans during the cooking process. The soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Garnish individual servings with fresh cilantro, lime wedges, and optional toppings like diced avocado, sour cream, or tortilla strips.

Tender Pulled Pork

Pressure cooker pulled pork transforms a traditionally time-consuming dish into a quick and effortless meal that maintains all the rich, smoky flavors of slow-cooked barbecue. This method breaks down the tough muscle fibers in pork shoulder, resulting in tender, juicy meat that pulls apart with minimal effort.

The key to achieving the perfect pulled pork in a pressure cooker lies in the combination of a flavorful dry rub and the right cooking liquid. While traditional methods require 8-10 hours of cooking, the pressure cooker produces similar results in just 60-75 minutes, making it ideal for busy weeknight dinners or last-minute gatherings.

• 4-5 lbs pork shoulder (Boston butt)
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 2 tablespoons liquid smoke
• 1 large onion, quartered

Cut the pork shoulder into 4-inch chunks and mix all dry rub ingredients in a bowl. Coat the pork pieces thoroughly with the spice mixture, ensuring even coverage. Place the seasoned meat in the pressure cooker along with the quartered onion, then pour in the chicken broth, apple cider vinegar, and liquid smoke.

Seal the pressure cooker and cook on high pressure for 60 minutes, followed by a 15-minute natural release. Remove the meat and shred it using two forks, discarding any excess fat. For extra flavor, mix some of the cooking liquid back into the shredded meat.

For best results, let the cooked meat rest for 10 minutes before shredding to help retain its juices. If the final product seems too wet, you can reduce the cooking liquid on the saute setting until it thickens, or place the shredded meat under the broiler for 3-5 minutes to create crispy edges. The pulled pork can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months.

Lemon Garlic Chicken and Rice

Lemon garlic chicken and rice made in a pressure cooker delivers a flavorful, tender meal that combines bright citrus notes with savory garlic and perfectly cooked rice. This one-pot dish saves time while ensuring the chicken remains juicy and the rice absorbs all the wonderful flavors during the cooking process.

Traditional stovetop methods can take up to an hour to achieve similar results, but a pressure cooker reduces the cooking time significantly while intensifying the flavors. The combination of fresh lemon, garlic, and herbs creates an aromatic dish that's both comforting and sophisticated.

Ingredients:

• 4 chicken breasts, bone-in and skin-on
• 2 cups long-grain white rice
• 2½ cups chicken broth
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 2 lemons (1 juiced, 1 sliced)
• 1 medium onion, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped
• 2 tablespoons butter

Season the chicken with salt and pepper, then set the pressure cooker to sauté mode. Heat the olive oil and brown the chicken skin-side down for 4-5 minutes until golden. Remove chicken and set aside. In the same pot, sauté onions and garlic until fragrant. Add rice, herbs, lemon juice, and broth, stirring to combine. Place the chicken on top of the rice mixture, add lemon slices and bay leaves.

Seal the pressure cooker and cook on high pressure for 10 minutes, followed by a 5-minute natural release. After releasing remaining pressure, remove chicken and fluff rice with a fork, incorporating butter and chopped parsley.

For best results, use room temperature chicken and avoid moving the chicken while it's browning to achieve a perfect golden crust. If the rice seems too wet after cooking, leave the pressure cooker on warm setting with the lid off for 2-3 minutes to allow excess moisture to evaporate. The dish can be stored in an airtight container for up to 3 days in the refrigerator.

Mushroom Risotto

Mushroom risotto made in a pressure cooker delivers the same creamy, luxurious results as the traditional stovetop method but in a fraction of the time. Instead of standing over the stove for 45 minutes constantly stirring, this pressure cooker version achieves perfectly cooked rice in just about 6 minutes of pressure cooking.

The key to this recipe's success lies in using the right type of rice – Arborio or Carnaroli – and properly sautéing the mushrooms to develop their rich, earthy flavor. The pressure cooking process helps the rice release its starches efficiently, creating that signature creamy texture that defines a well-made risotto.

• 2 cups Arborio rice
• 8 oz mixed mushrooms, sliced
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Set your pressure cooker to sauté mode and heat the olive oil. Cook the mushrooms until golden brown and set aside. In the same pot, add butter and sauté the onions until translucent, then add garlic and rice, stirring to coat the rice with oil until lightly toasted. Add the wine and cook until mostly evaporated.

Add the broth, salt, and pepper to the pressure cooker. Lock the lid and cook on high pressure for 6 minutes, followed by a quick release. Open the lid and stir in the reserved mushrooms, Parmesan cheese, and thyme. The risotto should be creamy and slightly loose – it will continue to thicken as it stands.

For the best results, avoid rinsing the rice before cooking as this removes the surface starches needed for creamy risotto. Let the finished dish rest for 2-3 minutes before serving, and if it becomes too thick, thin it out with a little hot broth. Store any leftovers in an airtight container, though risotto is best enjoyed fresh as it tends to become gummy when reheated.

Indian Butter Chicken

Butter Chicken, or Murgh Makhani, is a beloved Indian dish known for its rich, creamy tomato-based sauce and tender chicken pieces. This pressure cooker version delivers the same authentic flavors in a fraction of the time compared to traditional cooking methods.

The key to exceptional butter chicken lies in marinating the chicken beforehand and achieving the perfect balance of spices. While traditional recipes require hours of simmering, the pressure cooker intensifies the flavors while keeping the chicken moist and tender.

• 2 lbs boneless chicken thighs, cut into chunks
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons turmeric powder
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons red chili powder
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 1 cup butter
• 1 large onion, finely diced
• 2 cups tomato puree
• 1 cup heavy cream
• 1 tablespoon honey
• Salt to taste
• Fresh cilantro for garnish

Marinate the chicken in yogurt, lemon juice, and half of the spices for at least 4 hours or overnight. Set the pressure cooker to sauté mode and melt half the butter. Brown the marinated chicken in batches and set aside. In the same pot, add remaining butter and sauté onions until golden. Add remaining spices, tomato puree, and browned chicken.

Lock the pressure cooker lid and cook on high pressure for 10 minutes, followed by a natural release for 5 minutes. After releasing remaining pressure, open the lid and stir in heavy cream and honey. Simmer on sauté mode until the sauce reaches desired consistency. Garnish with fresh cilantro before serving.

For best results, use chicken thighs instead of breast meat as they remain more tender during pressure cooking. The sauce can be adjusted for thickness by simmering longer after adding cream, and the spice level can be modified by adjusting the amount of chili powder. Store leftovers in an airtight container for up to three days, noting that the flavors often improve the next day.

Honey Garlic Baby Back Ribs

Honey garlic baby back ribs cooked in a pressure cooker offer a delicious alternative to traditional slow-cooked or grilled ribs. The high-pressure environment helps break down the tough connective tissues quickly, resulting in tender, fall-off-the-bone meat in a fraction of the time typically required.

The combination of honey and garlic creates a perfect balance of sweet and savory flavors, while the pressure cooking method ensures the marinade penetrates deeply into the meat. This cooking technique also allows the ribs to retain their moisture, producing succulent results every time.

Ingredients:

• 2 racks baby back ribs (about 4-5 pounds)
• 1/2 cup honey
• 8 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon salt

Remove the membrane from the back of the ribs and cut each rack into sections that will fit in your pressure cooker. Mix honey, garlic, soy sauce, vinegar, and seasonings in a bowl. Rub this mixture all over the ribs and let them marinate for at least 30 minutes. Place the trivet in the pressure cooker and add water. Arrange the rib sections vertically around the pot, leaning against the sides.

Seal the pressure cooker and cook on high pressure for 25 minutes, followed by a 10-minute natural release. After releasing remaining pressure, carefully remove the ribs and place them on a baking sheet. For a caramelized finish, brush the ribs with the remaining sauce from the pot and broil for 3-5 minutes.

For best results, avoid stacking the ribs flat in the pressure cooker as this can lead to uneven cooking. If your ribs are particularly meaty, you may need to increase cooking time by 5-7 minutes. The sauce can be reduced in the pressure cooker using the sauté function after removing the ribs if you prefer a thicker consistency.

Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl is a vibrant and nutritious pressure cooker meal that combines the ancient grain quinoa with classic Mediterranean flavors. This protein-rich dish features colorful vegetables, tangy feta cheese, and aromatic herbs that create a perfectly balanced meal.

The beauty of preparing this dish in a pressure cooker lies in its efficiency and the way it infuses the quinoa with deep flavors while maintaining the perfect texture. What typically takes 20-25 minutes on the stovetop can be achieved in just 8 minutes under pressure, making it an ideal choice for busy weeknights.

• 1½ cups quinoa, rinsed
• 2¼ cups vegetable broth
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• ½ cup kalamata olives, pitted
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 2 cloves garlic, minced
• 1 lemon, juiced
• Salt and pepper to taste

Add the rinsed quinoa, vegetable broth, olive oil, and garlic to the pressure cooker. Lock the lid and set to high pressure for 8 minutes. Once the cooking time is complete, allow for a 5-minute natural release before carefully releasing the remaining pressure.

Transfer the cooked quinoa to a large bowl and let it cool for 10-15 minutes. Once cooled, add the diced vegetables, olives, herbs, and lemon juice. Toss gently to combine all ingredients. Just before serving, fold in the crumbled feta cheese and adjust seasoning with salt and pepper to taste.

For best results, rinse the quinoa thoroughly before cooking to remove its natural coating called saponin, which can make the dish taste bitter. To make meal prep easier, the vegetables can be chopped in advance and stored in the refrigerator. This dish can be served warm or cold and will keep well in an airtight container for up to 3 days.

Beef and Broccoli

Pressure cooker beef and broccoli delivers all the flavors of your favorite takeout dish in a fraction of the time. The high-pressure environment tenderizes the meat quickly while preserving its juiciness, resulting in restaurant-quality results from your home kitchen.

This Asian-inspired dish combines tender strips of beef with crisp-tender broccoli in a savory sauce that perfectly balances sweet and salty flavors. The pressure cooking method infuses the meat with the rich sauce while maintaining the broccoli's bright color and satisfying crunch.

• 2 lbs flank steak, sliced against the grain
• 4 cups broccoli florets
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup beef broth
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1/4 cup water
• 1 teaspoon sesame oil
• Salt and pepper to taste

Set the pressure cooker to sauté mode and heat the olive oil. Brown the beef strips in batches until they develop a nice sear, then remove and set aside. In the same pot, combine soy sauce, brown sugar, garlic, ginger, and beef broth. Return the beef to the pot, seal the lid, and cook on high pressure for 10 minutes.

Once the cooking cycle completes, perform a quick release of pressure. Mix cornstarch with water to create a slurry, then stir it into the sauce. Add the broccoli florets and sesame oil, then close the lid and let it sit for 2-3 minutes until the broccoli is tender but still crisp. The residual heat will cook the broccoli perfectly without making it mushy.

For best results, slice the beef as thinly as possible and always cut against the grain for maximum tenderness. If using frozen broccoli, reduce the final resting time to 1-2 minutes to prevent overcooking. The sauce can be adjusted to taste by adding more brown sugar for sweetness or additional soy sauce for saltiness. Store any leftovers in an airtight container for up to three days.

Cajun Red Beans and Rice

Cajun red beans and rice is a traditional Louisiana dish that has been feeding families for generations. This hearty, protein-rich meal combines creamy red kidney beans with smoky andouille sausage, creating a rich and flavorful combination that's perfect over a bed of fluffy white rice.

Using a pressure cooker dramatically reduces the cooking time while maintaining the authentic taste and texture of slow-cooked beans. The high-pressure environment ensures the beans become perfectly tender and allows the flavors to meld together beautifully, producing restaurant-quality results in a fraction of the time.

• 1 pound dried red kidney beans, sorted and rinsed
• 1 pound andouille sausage, sliced
• 1 large onion, diced
• 3 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 6 cups chicken broth
• 3 cups white rice (for serving)
• Salt to taste

Sauté the andouille sausage in the pressure cooker until browned, then remove and set aside. In the same pot, sauté the holy trinity (onions, celery, and bell peppers) until softened, about 5 minutes. Add garlic and cook for another minute. Return the sausage to the pot and add the beans, seasonings, and broth. Lock the pressure cooker lid and cook on high pressure for 40 minutes, followed by a 20-minute natural release.

Once the pressure has released, open the lid and stir the beans. If they're not tender enough, cook for an additional 5-10 minutes under pressure. Remove the bay leaves and mash some of the beans against the side of the pot to create a creamy consistency. While the beans are cooking, prepare the rice according to package instructions.

For best results, soak the beans overnight to reduce cooking time and ensure even cooking. If you forget to soak them, you can use the quick-soak method by bringing them to a boil for 2 minutes, then letting them sit covered for 1 hour before cooking. Avoid adding salt until the beans are fully cooked, as salt can toughen the beans during the cooking process.

Italian Wedding Soup

Italian Wedding Soup is a hearty and comforting dish that combines tender meatballs, fresh vegetables, and small pasta in a flavorful broth. This pressure cooker version transforms what's traditionally a long-simmering soup into a quick weeknight meal without sacrificing any of its authentic taste.

While the origin of its name has nothing to do with actual weddings, this soup represents the perfect "marriage" of meat and vegetables in Italian cuisine. The pressure cooker intensifies the flavors while significantly reducing cooking time, making this classic dish more accessible for busy home cooks.

Ingredients:

• 1 pound ground beef and pork mixture
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 eggs
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 8 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 1 cup small pasta (acini di pepe or orzo)
• 4 cups fresh spinach
• Salt and pepper to taste
• Optional garnish: additional Parmesan cheese

Combine the ground meat, breadcrumbs, Parmesan, 1 egg, garlic, and Italian seasoning in a bowl. Form into small meatballs (about 1-inch diameter). Set the pressure cooker to sauté mode and brown the meatballs in batches, then remove and set aside. In the same pot, sauté the onions, carrots, and celery until softened.

Add the broth, meatballs, and pasta to the pressure cooker. Seal and cook on high pressure for 5 minutes. While the soup cooks, whisk the remaining egg in a small bowl. Once cooking is complete, perform a quick release. With the soup simmering, slowly stir in the beaten egg to create egg strands. Add the spinach and stir until wilted. Season with salt and pepper to taste.

For best results, make the meatballs uniform in size to ensure even cooking, and avoid overcrowding when browning them. The soup will continue to thicken as it stands due to the pasta absorbing liquid, so you may need to add more broth when reheating leftovers. Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Teriyaki Salmon With Vegetables

Teriyaki salmon with vegetables is a flavorful and healthy pressure cooker meal that combines the rich taste of salmon with the sweet and savory notes of teriyaki sauce. This one-pot dish efficiently steams both the fish and vegetables together, creating a complete meal in minutes while preserving the nutrients and natural flavors of all ingredients.

The pressure cooking method is particularly effective for salmon, as it prevents the fish from drying out while allowing it to absorb the teriyaki flavors. The vegetables cook simultaneously, becoming tender yet maintaining their crispness, making this dish an excellent choice for busy weeknight dinners.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 cup teriyaki sauce
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup water
• 2 tablespoons sesame oil
• 2 green onions, chopped
• Sesame seeds for garnish
• Salt and pepper to taste

Place the trivet in the pressure cooker and add water. Season the salmon fillets with salt and pepper, then brush them generously with teriyaki sauce. Arrange the salmon on the trivet, then place the vegetables around and on top of the fish. Drizzle with sesame oil and sprinkle minced garlic and grated ginger over everything. Pour the remaining teriyaki sauce over the ingredients.

Seal the pressure cooker and cook on high pressure for 3-4 minutes, followed by a quick release. Once the pressure is released, carefully remove the salmon and vegetables. Garnish with chopped green onions and sesame seeds before serving.

For best results, use fresh salmon that's similar in thickness for even cooking. If using frozen salmon, thaw completely before cooking and pat dry with paper towels to prevent excess moisture. The teriyaki sauce can be store-bought or homemade, but ensure it's not too thick as it may burn during pressure cooking. Consider placing more delicate vegetables like snap peas on top to prevent overcooking.

Classic Pot Roast With Root Vegetables

A pressure cooker pot roast is a timeless comfort food that transforms a tough cut of beef into fork-tender meat, surrounded by perfectly cooked root vegetables. This classic dish captures all the flavors of a traditional pot roast in a fraction of the time, making it ideal for busy weeknight dinners or Sunday family meals.

The key to a successful pressure cooker pot roast lies in properly searing the meat and layering the vegetables to ensure even cooking. The sealed environment of a pressure cooker intensifies the flavors while the high-pressure steam breaks down the meat's connective tissues, resulting in an incredibly tender and flavorful meal.

• 3-4 lb chuck roast
• 4 medium carrots, cut into 2-inch pieces
• 3 medium potatoes, quartered
• 2 parsnips, cut into chunks
• 1 large onion, roughly chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 tablespoon fresh thyme
• Salt and pepper to taste

Season the roast generously with salt and pepper. Using the pressure cooker's sauté function, heat olive oil and sear the meat on all sides until well-browned, about 3-4 minutes per side. Remove the meat and set aside. In the same pot, sauté onions and garlic until softened, then add tomato paste and cook for another minute. Deglaze with red wine, scraping up any brown bits from the bottom. Return the meat to the pot and add beef broth, Worcestershire sauce, bay leaves, and thyme.

Layer the root vegetables on top of the meat. Lock the pressure cooker lid and cook on high pressure for 60 minutes, followed by a 10-minute natural release. After releasing remaining pressure, remove the meat and vegetables to a serving platter. If desired, use the sauté function to reduce the cooking liquid into a thicker gravy.

For best results, choose a well-marbled chuck roast and cut vegetables into uniform sizes to ensure even cooking. If the meat is still tough after the recommended cooking time, it likely needs more time – return it to the pressure cooker for additional 10-minute intervals until desired tenderness is achieved. The leftovers can be stored in the refrigerator for up to 4 days and often taste even better the next day.