The New Generation Pressure Cooker Experts

 

Can't find the pressure cooker recipe below you were looking for?  Maybe it's time to get a new cookbook.  Be sure to have a look at the widest selection of pressure cooker cookbooks available anywhere (at the best prices) or our other free recipes.

Lots More:  Pressure Cooker Recipes

Lots More:  Pressure Cooker Recipes

Using a pressure cooker is the fastest way to cook rice and beans.  For additional information and helpful pressure-cooking hints, see our bean cooking time chart and our detailed rice cooking instructions.

Do you have a pressure cooker recipe you'd like to share?  E-mail us your favorite pressure cooker recipe or recipes using the address at the bottom of the page.

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  Time to get a new cookbook for your pressure cooker? 

There are many variations on making hummus.  Here is one.  Using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas.

3/4 cup (175 ml) dried chickpeas 1/3 cup (75 ml) canola oil 1/3 cup (75 ml) extra virgin olive oil 1/3 cup (75 ml) tahini 1/3 cup (75 ml) water

4 tablespoons (60 ml) lemon juice 2 garlic cloves, minced 1/2 teaspoon (2.5 ml) cumin Salt to taste

Pressure Cooker Recipes
Directions:

Soak chickpeas in water for at least four hours (or start soaking before work in the morning so they are ready by the evening).  After soaking, dispose the soaking water and rinse chickpeas.  Place the soaked chickpeas in the pressure cooker with 3 1/2 cups (825 ml) of water.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow the pressure to drop by the natural release method [1].  In a blender, mix cooked chickpeas and other ingredients.  Blend until creamy.

Suggested time for fast 15 psi pressure cookers:  Cook chickpeas for 9-14 minutes on high pressure.

 

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Pine nuts and raisins give this rice a distinctive Middle Eastern flavour.

2 tablespoons (30 ml) butter or canola oil 2 tablespoons (30 ml) minced onion 1 cup (250 ml) rice 2 cups (500 ml) chicken or vegetable stock 2 tablespoons (30 ml) pine nuts

2 tablespoons (30 ml) golden raisins 1 teaspoon (5 ml) thyme 1 tablespoon (15 ml) minced parsley (or 1 teaspoon (5 ml) dried) Salt and freshly ground pepper to taste

Pressure Cooker Recipes
Directions:

Melt butter (or heat oil) in the pressure cooker and sauté the onion until softened.  Add the rice and coat it with the butter.  Add the remaining ingredients and bring to a boil.

Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow the pressure to drop by the quick release method [2] or automatic release method [3].  Open pressure cooker and drain off any excess liquid.  Dry in oven before serving.

Suggested time for fast 15 psi pressure cookers:  Cook for 5 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

This wonderful Mediterranean dish once took about 25 minutes and constant stirring.  Now it is easy and fast with a new generation pressure cooker.

2 tablespoons (30 ml) canola oil 1 small onion, finely chopped 1 cup (250 ml) Arborio rice or other      short-grain rice 1 cup (250 ml) frozen peas (or other favourite      vegetables)*

2 1/4 cups (525 ml) chicken or vegetable stock 1/3 cup (75 ml) Parmesan cheese 1/8 teaspoon (0.5 ml) pepper

Pressure Cooker Recipes
Directions:

In pressure cooker, heat 2 tablespoons (30 ml) of oil over medium heat.  Sauté onion for 4-5 minutes, until soft.  Stir frequently so onion does not brown.  Add rice, and sauté until light brown.  Add peas and chicken or vegetable stock; stir well.

Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Stir in parmesan cheese and pepper.  Let sit until cheese melts.  Stir thoroughly and serve.

Suggested time for fast 15 psi pressure cookers:  Cook for 7 minutes on high pressure.

*Hint:  We recommend cooking the vegetables separately and mixing them into the risotto at the end.

 

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8 small mussels or clams 2 tablespoons (30 ml) olive oil 1/2 lb (227 g) firm white fish, such as monkfish     or halibut, cut in 1" (25 mm) pieces 1/2 lb (227 g) shrimp, shelled 1 medium onion, chopped 3 garlic cloves, minced 1 pimiento, chopped

1 tablespoon (15 ml) parsley, minced 1/4 teaspoon (1 ml) paprika 1 small tomato, skinned, seeded and chopped 2 cups (500 ml) rice - short or long grain 4 cups (1 l) fish stock, clam juice, or chicken broth 1/2 cup (125 ml) peas 1/4 teaspoon (1 ml) saffron

Pressure Cooker Recipes
Directions:

Place 1 cup (250 ml) water in the pressure cooker and bring to a boil.  Add the mussels and cook until they open.  Discard half of the shell and reserve the mussels on a warm platter.  Dry the pressure cooker thoroughly.  Heat the oil in the pressure cooker until very hot, and sauté the fish and the shrimp until they are just cooked.  Remove to the platter and cover tightly with foil.

Add the onion and garlic to the pressure cooker and sauté the onion until the onion is wilted.  Stir in the pimiento, parsley, paprika and then the tomato.  Cook 3 minutes.  Stir in the rice and coat well.  Pour in the stock, then add the peas and saffron, and bring to a boil.

Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop by the natural release method [1].  Let sit, with lid closed for another 4 minutes, then remove the lid.  Stir in the reserved mussels, fish and shrimp.

Suggested time for fast 15 psi pressure cookers:  Cook for 6 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

This delicious recipe for jambalaya is a great one pot meal.

1 tablespoon (15 ml) vegetable oil 1/2 lb (225 g) boneless skinless chicken breasts,      cut into 1" pieces 1/2 lb (225 g) fully cooked andouille or italian      sausage, sliced 1/2 lb (225 g) uncooked shrimp, peeled      and deveined 2 teaspoons (10 ml) Creole seasoning 1 teaspoon (5 ml) dried thyme leavesr 1/8 teaspoon (0.5 ml) cayenne pepper

1 onion, chopped 3 garlic cloves, minced 1 green bell pepper, chopped 3 stalks celery, sliced 1 cup (250 ml) long grain rice 16 oz (475 ml) canned chopped tomatoes, undrained 1 cup (250 ml) chicken stock 3 tablespoons (45 ml) fresh parsley, minced

Pressure Cooker Recipes
Directions:

Heat oil in the pressure cooker over medium high heat.  Add chicken, sausage and shrimp.  Sprinkle meats with half of the Creole seasoning, half the thyme and half the cayenne.  Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked.  Remove chicken, sausage and shrimp with a slotted spoon and set aside.

Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to pressure cooker.  Cook for 4-5 minutes, stirring frequently.  Add rice, tomatoes with their juice and stock.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Stir in chicken, sausage, shrimp and parsley.  Cover tightly and let stand for 5 minutes before serving.

Suggested time for fast 15 psi pressure cookers:  Cook for 8 minutes on high pressure.

 

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8 oz (225 g) fresh mushrooms 2 cups (500 ml) Arborio rice 4 cups (1 l) chicken or vegetable stock 1/4 cup (60 ml) dry vermouth or cooking wine

2 tablespoons (30 ml) shallots 1/4 cup (60 ml) grated Parmesan cheese 3 tablespoons (45 ml) olive oil Salt and pepper to taste

Pressure Cooker Recipes
Directions:

Coarsely chop mushrooms and shallots; set aside.  In cooker, simmer shallots in hot olive oil for three minutes, stirring often.  Do not brown.  Add mushrooms and Arborio rice, and stir constantly for an additional minute.  Add stock and cooking wine; stir.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Thoroughly stir, adding grated Parmesan cheese and salt and pepper, if desired.

Suggested time for fast 15 psi pressure cookers:  Cook for 7 minutes on high pressure.

 

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1 cup (250 ml) brown or white rice 2 cups (500 ml) chicken or vegetable stock 1 - 2 oz (60 g) package sliced blanched      almonds 1/2 cup (125 ml) diced carrots 1/2 cup (125 ml) diced celery

1/2 cup (125 ml) diced green pepper 1/2 cup (125 ml) sliced green onion 1 large tomato, peeled, seeded, and chopped 1 1/2 cups (350 ml) water 1/4 cup (60 ml) chopped parsley

Pressure Cooker Recipes
Directions:

Combine rice and 2 cups (500 ml) chicken or vegetable stock in a metal bowl which fits loosely in the pressure cooker.  Stir in almonds and vegetables.  Place 1 1/2 cups (350 ml) water, steamer basket and bowl in the pressure cooker.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow the pressure to drop by the natural release method [1].  Steam the rice with lid in place for an additional 5 minutes.  Stir in parsley.

Suggested time for fast 15 psi pressure cookers:  Cook for 6 minutes on high pressure if using white rice or 12 minutes on high pressure if using brown rice.

Note:  For a meatless meal, after cooking, stir in 225 g (1/2 lb) tofu cut into cubes.  Pass hot sauce such as tabasco.

 

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1 cup (250 ml) uncooked pearl barley 1 1/2 cups (350 ml) eight vegetable juice 1/8 teaspoon (1 ml) pepper 2 celery stalks, chopped 1 large carrot, chopped 1 onion, chopped

1 green or red bell pepper, chopped 1 cup mushrooms, chopped 2 garlic cloves, minced 1 - 1 1/2 cups (250-350 ml) chicken or      vegetable stock 1/4 cup (60 ml) toasted pine nuts or chopped walnuts

Pressure Cooker Recipes
Directions:

Combine all the ingredients except nuts in your pressure cooker.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow the pressure to drop by the natural release method [1].  Sprinkle with nuts just before serving.

In a slow cooker, this would take 6-8 hours to cook.

Suggested time for fast 15 psi pressure cookers:  Cook for 20 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Old-fashioned baked beans were a traditional weekend dish on the east coast of Canada and the U.S.  Sometimes called Boston baked beans with the addition of pork.  In recent years due to people's active lifestyles, it has fallen out of favour because of the traditionally long baking time (about 7 hours).  Fagor new generation pressure cookers now make it easy and fast, cutting the cooking time down to 40 minutes.

2 cups (500 ml) dry navy beans      (also called white beans or pea beans) 3 tablespoons (45 ml) canola oil 1 large onion, diced 1 clove garlic, minced 1 3/4 cups (400 ml) water

2 fl oz (80 ml or 1/2 small can) tomato paste 3 tablespoons (45 ml) brown sugar 2 tablespoons (30 ml) molasses 1/2 teaspoon (2.5 ml) prepared mustard 1/4 teaspoon (1 ml) cumin 1/8 teaspoon (0.5 ml) chili powder

Pressure Cooker Recipes
Directions:

Rinse and then soak the beans in water for about 8 hours.  You can start soaking them in the morning before work so they will be ready to cook at suppertime.  Drain the soaking water after the beans are hydrated.  Add all ingredients except the beans to the new generation pressure cooker.  Stir.  Then add the beans.  Bring beans to a boil.  Stir and then lock the lid on the new generation pressure cooker.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Serve with whole wheat bread.

Suggested time for fast 15 psi pressure cookers:  Cook for 40 minutes on high pressure.

Pressure-cooking recipes Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, T-fal, Lagostina pressure cookers

 

  Time to get a new cookbook for your pressure cooker? 

The word is out—beans are among the most nutritious foods you can eat, and now you make them in record time.  Here is an appealing, hearty and healthy winter bean stew, beautifully complimented by sautéed cabbage.  You can use the same basic recipe for white beans and chickpeas.

2 tablespoons (30 ml) olive oil 1 cup (250 ml) finely chopped onion 6 garlic cloves, minced 2 teaspoons (10 ml) paprika 1 lb (450 g) dried red beans, such as     red kidney beans 6 cups (1.4 l) cold water 1 medium onion, peeled and cut in half	1 large carrot, peeled and cut in half 1 small leek, very well washed 1/4 lb (110 g) piece slab bacon or salt pork,      cut in 4" cubes 1/4 lb (110 g) sausages (breakfast, Italian     or chorizo) (optional) Salt, to taste
Cabbage
3 tablespoons (45 ml) olive oil 1/4 cup (60 ml) chopped onion 2 garlic cloves, minced	1 small head cabbage, coarsely chopped Salt and freshly ground pepper

Pressure Cooker Recipes
Directions:

Rinse and then soak the beans in water overnight.  Drain.

Heat the oil in the pressure cooker and sauté the onion and garlic slowly until the onion is wilted.  Stir in the paprika.  Remove from the pressure cooker and set aside.

Combine the beans in the pressure cooker with 6 cups (1.4 l) water, onion halves, carrot, leek, bacon and sausage.  Lock the lid in place and bring to pressure, then lower heat and cook for 15 minutes.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Add the reserved sautéed onion and garlic, salt to taste.  Lock the lid in place and bring to pressure again, then lower heat and cook for 20 minutes.

While beans finish cooking, prepare the cabbage in a skillet.  Heat the oil, add the onion and garlic and sauté until the onion is wilted.  Add the cabbage, salt and pepper to taste and stir fry about 10 minutes.  Cover and continue cooking to taste.

Once the cooking time for the beans has elapsed, allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Serve the beans in soup bowls with a generous dollop of the cabbage in each bowl and accompanied by crusty bread.

Suggested time for fast 15 psi pressure cookers:  Cook for 15+20 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

A hearty soup for a cold winter's night.

2 tablespoons (30 ml) olive oil 2 medium onions, chopped 3/4 lb (340 g) lentils, washed 6 cups (1.4 l) water 1 lb (450 g) can whole tomatoes 4 garlic cloves, unpeeled

1 bay leaf 1/2 teaspoon (2 ml) crushed allspice 6 tablespoons (90 ml) vinegar 4 pre-cooked breakfast or Italian sausage (optional) Salt and freshly ground pepper 4 small whole red potatoes, peeled

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker and sauté the onion until wilted.  Stir in the lentils and sauté 10 minutes more, then add the water.  Lock the lid in place and bring to pressure, then lower heat and cook for 8 minutes.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Add the tomato, garlic, bay leaf, allspice, vinegar, sausage, salt, pepper and potatoes.  Lock the lid in place and bring to high pressure again, then lower heat and cook for additional 7 minutes.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Discard the bay leaf and serve.

Suggested time for fast 15 psi pressure cookers:  Cook for 8+7 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Normally takes up to 2 hours by boiling in a stock pot but with a Fagor new generation pressure cooker, only about 12 minutes.  Using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas.  You can freeze leaftovers of this chickpea and spinach soup for eating at a later time.

2 cups (500 ml) (about 450 g) dried chickpeas      (garbanzo beans) 2 medium potatoes, quartered 3 large cloves garlic 2 medium onions, quartered

8 oz (225 g) spinach Water or chicken or vegetable stock 1/4 cup (60 ml) canola or olive oil Salt and pepper to taste

Pressure Cooker Recipes
Directions:

Soak chickpeas in water for at least four hours (or start soaking before work in the morning so they are ready by the evening).  After soaking, dispose the soaking water and rinse chickpeas.  Place chickpeas in the pressure cooker.  Add potatoes, garlic cloves and onions.  Add water or stock to cover the chickpeas.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Scoop out about 1 1/2 cups (350 ml) of chick peas and set aside.  Using a blender, blend the soup until you have a creamy puree.  Add more liquid if necessary.  Add the spinach and the oil.  Lock the lid in place and bring to high pressure, lower heat and cook 1 minute.

Suggested time for fast 15 psi pressure cookers:  Cook for 9-14 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

You can also use whole peas for this soup.  Split peas do not need to be soaked but the cooking time is lower if you soak whole peas.  You can start soaking the whole peas in the morning before work so they will be ready to cook at suppertime.  Drain the soaking water after the beans are hydrated.  Increase cooking time slightly if using whole peas.

1 lb (450 g) yellow split peas 8 oz (225 g) smoked pork hock 3 medium carrots, diced 1 large potato, peeled and diced 1 stalk celery, finely chopped

1/4 teaspoon (1 ml) thyme 1/4 teaspoon (1 ml) basil 1/4 teaspoon (1 ml) oregano Salt and pepper to taste 6 cups (1.4 l) water

Pressure Cooker Recipes
Directions:

Place all the ingredients (except the salt and pepper) and 6 cups (1.4 l) of water in the pressure cooker.

Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop by the natural [1] release method, then remove the lid.  Remove pork hock from the soup.  Remove the meat from the bone, cut into chunks and return the meat to the soup.  Remove the bay leaf.  Season with salt and pepper.

Suggested time for fast 15 psi pressure cookers:  Cook for 40 minutes on high pressure.

 

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4 shoulder lamb chops (about 2 lbs or 900 g),       trimmed of fat 1 1/2 cups (about 1/2 lb or 225 g) dry white       beans, washed and picked over 2 cups (500 ml) canned diced tomatoes 1 cup (250 ml) onion, diced 1 cup (250 ml) leek, diced

2 tablespoons garlic, coarsely chopped 1 sprig fresh thyme and 1 sprig fresh sage, or      1 teaspoon (5 ml) herbes de Provence 1 1/2 teaspoons (7 ml) salt 1 teaspoon (5 ml) pepper 2 teaspoons (10 ml) Worcestershire sauce 3 cups (750 ml) cold water

Pressure Cooker Recipes
Directions:

Place all ingredients into the pressure cooker.  Lock lid into place and bring to pressure, then lower heat and cook for the suggested time.

Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Let the stew rest for a few minutes until the fat rises to the surface.  Spoon off and discard as much fat as possible.  Add more salt and pepper as needed.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 40 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

This is a low-fat flavourful Indian curry with coconut quinoa.  It is super fast when made with a pressure cooker.

1 pinch saffron threads 2 cups (500 ml) warm water 1 cup (250 ml) quinoa 1 cup (250 ml) pressure-cooked chickpeas     (or from a can, drained) 1/2 cup (125 ml) raisins 1 teaspoon (5 ml) coconut extract 1 small eggplant, cubed 1 small squash (acorn or butternut), cubed 1 small sweet potato, cubed

1/2 cup (125 ml) green beans 1/2 cup (125 ml) onions, diced 1/2 hot pepper, sliced 1 - 5 oz can (150 ml) fat-free evaporated milk 1 teaspoon (5 ml) cumin seeds 1 tablespoon (15 ml) butter 2/3 teaspoon (3-4 ml) hot Madras curry powder 1/3 teaspoon (1-2 ml) curry powder 1/3 teaspoon (1-2 ml) garam masala

Pressure Cooker Recipes
Directions:

Place saffron threads in 2 cups (500 ml) warm water, and let soak.  Place the quinoa, chickpeas, raisins, coconut extract, and saffron water into the bottom of your pressure cooker.  Cut up all the vegetables and place them in a steamer basket above the quinoa mixture (place a trivet in the quinoa mixture and the steamer basket on the trivet).  Place the squash and sweet potato into the basket first, then the pepper, eggplant and beans.

Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  While vegetables are cooking, melt butter in a medium-sized saucepan, and sauté cumin seeds for about 2 or 3 minutes.  Add onions and sauté until soft.  Add evaporated milk and remaining spices and simmer for about 10 minutes (until slightly thickened).

Once vegetables are cooked, allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Remove the vegetables from the steamer basket and place them in a large serving bowl.  Pour the curry sauce over them and toss.  Fluff quinoa in the bottom of the pressure cooker.  If it is too watery, resume heating until desired consistency.  Serve curry spooned over quinoa in bowls and enjoy with naan or pitas.

Suggested time for fast 15 psi pressure cookers:  Cook for 5-6 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

 

Notes:

¹Natural Release Method.  To use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.

²Quick Release Method.  Also called the cold-water release method, is used to release pressure quickly.  To use this method, remove the pressure cooker from the burner, place in the sink and run cold tap water gently over the lid until steam dissipates and the pressure indicator is lowered.  When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you.

³Automatic Release Method.  Turn the pressure selector dial on the lid to the release position and the steam will release.

 

More Time for You
New Generation Stainless Steel Fagor Pressure Cookers

Available at Fastcooking.ca

 

 

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