5 Pressure Cooker Recipes To Give A Shot ASAP

Pressure cookers are a great tool to have in every kitchen, especially for time-strained individuals or parents who love to cook! With a pressure cooker, you're able to create delicious recipes, with minimal effort required. All you have to do is to throw in your ingredients and allow them to cook in the pressure cooker, whilst you complete your other day-to-day tasks. By the time you're home after a long day, you'll be able to enjoy your warm, delicious meal! 

To get the ball rolling, we've compiled 5 recipes that you should give a shot in your pressure cooker ASAP:

1. Creamy Tomato Soup with Grilled Cheese Croutons

creamy tomato soup with grilled cheese croutons cooked in pressure cooker

Recipe adapted from: Ninja Kitchen 

What you'll need: 

  • Pressure Cooker 
  • Measuring spoons 
  • Measuring cups 
  • Knife 
  • Cutting board
  • 2 tbsp canola oil
  • 2 white onions, peeled, diced
  • 8 cloves garlic, peeled, minced
  • 795g of canned crushed tomatoes
  • 795g of tomato puree
  • 2 cups heavy cream
  • 1 tbsp plus 1 tsp kosher salt, divided
  • 2 tbsp Worcestershire sauce
  • 1 tsp crushed red pepper
  • 1/2 crusty French baguette, sliced in 16 rounds
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Method: 

  1. Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
  2. Add canola oil, onions, and garlic to pot. Cook, stirring occasionally, for 5 minutes.
  3. Add crushed tomatoes, tomato puree, heavy cream, 1 tbsp salt, Worcestershire sauce, and crushed red pepper to pot. Continue cooking for another 5 minutes. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
  4. Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
  5. When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Allow soup to stop boiling before proceeding to next step.
  6. Lay bread slices evenly across the top of the soup. Top bread slices liberally with both mozzarella and Parmesan cheeses.
  7. Close crisping lid. Select BROIL and set time to 5 minutes. Select START/STOP to begin.
  8. When cooking is complete, serve immediately.

2. Vietnamese Chicken Pho 

Chicken pho cooked in pressure cooker

Recipe adapted from: Ninja Kitchen 

What you'll need: 

  • Pressure Cooker 
  • Measuring spoons 
  • Measuring cups 
  • Knife 
  • Cutting board
  • 3 tbsp canola oil
  • 1 large white onion, peeled, cut in half
  • 1-inch piece fresh ginger, peeled, cut in half
  • 4 boneless skinless chicken breasts (about 900g)
  • 6 cloves garlic, peeled
  • 10 stems fresh cilantro
  • 1 bunch fresh scallions, tops only (white parts reserved for garnish)
  • 3 star anise pods
  • 1 tsp white pepper
  • 2 tsp fish sauce
  • 5 whole cloves
  • 2 tsp sugar
  • 12 cups chicken stock
  • 1 box (400g) dry rice noodles
  • 1 tbsp kosher salt, or to taste
  • White parts of scallions, thinly sliced
  • Lime wedges
  • Fish sauce, to taste
  • Jalapeños, thinly sliced
  • Fresh basil leaves, torn

Method: 

  1. Select SEAR/SAUTÉ and set to HIGH. Allow to preheat for 3 minutes.
  2. After 3 minutes, add oil to pot. Place onion and ginger into pot, cut sides down. Let cook, untouched, for 5 minutes, or until cut sides are completely charred.
  3. Add chicken, garlic, cilantro, scallion tops, star anise, white pepper, fish sauce, cloves, sugar, and stock to pot.
  4. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 25 minutes. Select START/STOP to begin.
  5. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
  6. Remove chicken from pot and set aside to cool.
  7. Using a fine mesh strainer or slotted spoon, remove aromatics (herbs, garlic, ginger, cilantro, cloves, and anise) from broth.
  8. Select SEAR/SAUTÉ and set to HIGH.
  9. Slice or shred chicken meat; reserve meat.
  10. Once mixture is boiling, return chicken to broth and add noodles, cooking an additional 5 minutes. Add salt to taste. Garnish with your favorite toppings and serve.

3. Lamb Shanks With Roasted Carrots 

lamb shank with roasted carrots cooked in pressure cooker

Recipe adapted from: Ninja Kitchen 

What you'll need: 

  • Pressure Cooker 
  • Measuring spoons 
  • Measuring cups 
  • Knife 
  • Cutting board
  • Wooden spoon or spatula 
  • 3 tbsp olive oil, divided
  • 4 lamb shanks (about 1350g)
  • 2 tsp kosher salt, plus more for seasoning
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 1 cup red wine
  • 2 cloves garlic, peeled
  • 450g baby carrots
  • 1 tbsp flour

Method: 

  1. Add 2 tablespoons olive oil to the pot. Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
  2. After 5 minutes, add lamb shanks to pot. Sear until browned on all sides, about 10 minutes.
  3. Add salt and spices to the pot and cook until aromatic, stirring, about one minute.
  4. Add the red wine and garlic to the pot. Scrape the bottom for any browned bits. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
  5. Select PRESSURE and set to HIGH. Set time to 15 minutes. Select START/STOP to begin.
  6. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
  7. Place the reversible rack in the pot over shanks, making sure rack is in the higher position. Place carrots on rack. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
  8. Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
  9. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
  10. Drizzle 1 tablespoon olive oil over the carrots. Season the carrots with a pinch of salt, then close the crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
  11. When cooking is complete, remove carrots and lamb shanks from the pot and allow to rest.
  12. Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Add flour to the liquid in the pot, whisking constantly. Bring mixture to a boil. Once boiling, press the Power button to turn off SEAR/SAUTÉ. Ladle the sauce over the lamb and serve.

4. Butter Chicken 

Butter chicken cooked with pressure cooker and served with rice

Recipe adapted from: Ninja Kitchen

What you'll need: 

  • Pressure Cooker 
  • Measuring spoons 
  • Measuring cups 
  • Knife 
  • Cutting board
  • Wooden spoon or spatula 
  • 1 stick (1/2 cup) butter, cut in cubes, divided
  • 1 1/4 tsp vegetable oil
  • 1 medium yellow onion, peeled, diced
  • 5 cloves garlic, peeled, minced
  • 1.1kg pounds uncooked boneless skinless chicken breasts or thighs, cut in cubes
  • 2 tbsp fresh ginger, peeled, minced
  • 4 tsp garam masala
  • 1 tsp turmeric
  • 3 tbsp tomato paste
  • 1 tsp kosher salt
  • 1/2 cup chicken broth
  • 1 cup tomato sauce
  • 1/2 cup heavy cream
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Cooked basmati rice, for serving

Method: 

  1. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
  2. Add 2 tablespoons butter and oil to the pot. Once butter melts, add onion and garlic and cook for 1 minute.
  3. Add chicken, ginger, garam masala, turmeric, tomato paste, salt, broth, and tomato sauce. Stir to combine.
  4. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
  5. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
  6. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add the heavy cream and remaining butter and simmer for 2 minutes.
  7. When cooking is complete, top with cilantro and serve with basmati rice.

5. Carnitas Tacos 

Carnitas tacos cooked in pressure cooker

Recipe adapted from: Ninja Kitchen

What you'll need: 

  • Pressure Cooker 
  • Measuring spoons 
  • Measuring cups 
  • Knife 
  • Cutting board
  • 2 pounds uncooked boneless pork shoulder, cut in 1-inch cubes
  • 6 cloves garlic, peeled, crushed
  • Juice and zest of 1/2 orange
  • 1 teaspoon dried oregano (or 20 leaves fresh)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons chili powder
  • 1/2 large onion, peeled
  • 1/2 cup chicken stock or vegetable stock
  • 2 tablespoons agave nectar
  • 1 tablespoon fresh cilantro or parsley, chopped
  • 12 (6-inch) corn or flour tortillas, for serving
  • Avocado, sliced
  • Red onion, thinly sliced
  • Hot sauce
  • Sour cream
  • Lime wedges

Method: 

  1. Place pork, garlic, orange juice and zest, oregano, salt, pepper, and chili powder in pot. Stir to combine.
  2. Place onion and stock in pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
  3. Select PRESSURE and set to HIGH. Set time to 20 minutes. Select START/STOP to begin.
  4. When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
  5. Select SEAR/SAUTE and set to MD:HI. Select START/STOP. Using silicone-tipped tongs, remove onion from pot and shred pork. Allow pork to simmer for 10 minutes, or until the liquid in pot is reduced, stirring occasionally.
  6. Once liquid is reduced, stir agave nectar into the shredded pork. Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.
  7. When cooking is complete, stir in cilantro or parsley and add salt if needed. Place carnitas into tortillas and assemble with your favorite toppings.

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