Electric Pressure Cooker Recipes
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Electric Pressure Cooker Recipes

Baked Beans

1       lb          dried white navy beans, soaked for 6 hours

2       Tbsp.   vegetable oil

                      water to cover beans

2       Tbsp    ketchup or barbecue sauce

1/4   cup       honey

1/2   cup       light brown sugar

1/2   tsp        garlic powder

1/2   tsp        onion powder

1       cup       water



1    Add the beans and vegetable oil to the pressure cooker and cover with water up to at least 1 1/2 inches above the beans.

2    Securely lock the pressure cooker lid, set cooker on HIGH and cook for 10 minutes.

3    Release the pressure using a quick release and remove lid.  Drain beans.

4    Return beans to pressure cooker, cover with ketchup or barbecue sauce, honey, brown sugar, garlic powder, onion powder and 1 cup water.  Stir well.

5    Securely lock the pressure cooker lid, set the cooker on HIGH and cook for 3 minutes.

6    Let the pressure release naturally for 15 minutes before quick releasing any remaining pressure.  Remove lid and serve.

Servings: 6

Barbecue Beef

1          Tbsp             vegetable oil

4          lbs                 boneless, rump roast or trimmed chuck

1 1/2   cups             onion, sliced

1 1/2   cups             celery, finely chopped

1 1/2   cups             prepared barbecue sauce

2                                bay leaves

dash                         tabasco to taste

2          Tbsp             brown sugar

1          12 oz. can   beer

1 1/2   tsp.               chili powder



1    Heat oil in the pressure cooker using the BROWN setting.  Add the roast and evenly brown all sides.

2    Add onions and celery and cook for 1 minute.  Take out the roast.  Put in the barbecue sauce, beer, and chili powder.  Mix well.  Place the roast back in the pressure cooker.

3    Cover and set to HIGH pressure.  Cook for 60 minutes.

4    Release the pressure using the quick-release method. When the pressure has dropped, unlock and remove cover.  Test the roast for tenderness with a fork.  If not tender, cover and cook under pressure for an additional 10 minutes.

5    Remove the roast and let sit for at least 15 minutes.  Slice thin against the grain.  Serve with barbecue sauce.

Servings: 6

Beef Pot Roast

3   lbs             beef pot roast

2   Tbsp         vegetable oil

1   medium   onion, chopped

3   cups          beef broth

1   cup           water

                       salt and pepper to taste

1                     bay leaf



1    Heat oil in cooker, using the BROWN setting to brown roast on both sides.  Place meat on trivet or wire rack and add remaining ingredients.  Cover and lock lid in place.  Set on HIGH and cook for 45 minutes.

2    Release pressure by using the natural release method.

Servings: 4

Candied Sweet Potatoes

2       strips    orange peel

3       lbs.       small sweet potatoes, peeled and cut into 1/2 inch thick slices

3/4   cup       packed light brown sugar

3/4   tsp        ground cinnamon

                      pinch of salt

1       cup       orange juice

1       Tbsp.   butter, softened



1    Place the orange peel in the bottom of the pressure cooker.  Add the sweet potato slices in three layers, sprinkling each layer with one-third of the brown sugar and cinnamon, ending with a final layer of brown sugar and cinnamon.

2    Sprinkle with salt and drizzle with the orange juice.  Dot with the butter.

3    Securely lock the pressure cooker lid and cook on HIGH for 7 minutes.

4    Release the pressure using the Quick Release method.

5    Remove lid and taste the sweet potatoes.  If they're still hard, cook on HIGH for an additional 1-2 minutes.

6    When cooking is complete, remove the candied sweet potatoes with a spatula to a serving bowl.  Discard the orange peel.  Set the cooker on high, do not put the lid on, and cook until the liquid is reduced by half.  Pour the syrup over the yams.

Servings: 8

Corn on the Cob

1       cup       water

1/4   cup       sugar

4       ears      fresh corn, husked

2       Tbsp.   butter or margarine

1       tsp.       salt



1    Add the water and sugar to the pressure cooker, and then position a rack over the water.

2    Place ears of corn on rack and separate from each other if you have room.

3    Cut butter into 4 equal pieces and place one on each ear of corn.

4    Generously sprinkle each ear of corn with salt.

5    Securely lock on the pressure cooker's lid, set the cooker to HIGH and cook for 3 minutes.

6    Perform a quick release to release the cooker's pressure.  Safely remove lid and serve.

Servings: 4

Homemade Applesauce

4-5   medium   Jonathan apples, peeled, cored, and quartered

2       (3 inch)    cinnamon sticks, broken in half

1/2   cup           light brown sugar, firmly packed

1       cup           apple juice

1/4   tsp.            ground nutmeg

1/4   tsp             ground cloves



1    Add apples, cinnamon sticks, light brown sugar, apple juice, nutmeg and cloves to the pressure cooker.

2    Securely lock lid in place.  Cook on HIGH for 5 minutes.

3    Release pressure using the Quick Release method.

4    Let cool for 10 minutes.  Using tongs, remove and discard the cinnamon sticks.

5    Transfer applesauce mixture to a blender or a food processor and puree for 2-3 minutes or until smooth.

6    Applesauce can be served hot, cold or at room temperature.  Store applesauce in refrigerator up to 1 week.

Yield: 3 pints

Pork Stew

2          lbs          pork shoulder, cut into 1 inch cubes

2          Tbsp.     olive oil

2          cups      onion, chopped

2          cloves   garlic, chopped

1          Tbsp.     all-purpose flour

3/4      cup        dry red wine

3/4      cup        chicken or beef broth

5                         fresh sage leaves, chopped

8          small     red potatoes, scrubbed, peeled, quartered

1          large      carrot, thinly sliced

1 1/2   Tbsp.     dijon or whole-seed mustard

2          Tbsp.     minced flat-leaf Italian parsley



1    Liberally salt and pepper the pork shoulder.  Set aside.

2    Heal olive oil in the pressure cooker, using the BROWN setting. Add onions and garlic, browning until onion is soft. Add the pork and cook until golden brown.  Dust with flour.  Stir well.  Add red wine, broth, and sage.

3    Cover and cook for 10 minutes on the HIGH setting.

4    Let the pressure drop using the quick-release method.

5    Unlock and remove lid.

6    Add potatoes and carrots.  Cover and cook on HIGH pressure for 8 minutes.

7    Let the pressure drop using the quick-release method.  Unlock and remove cover.

8    Season to taste with salt and pepper.  Stir in dijon mustard and parsley before serving.

Servings: 6

Potatoes with Parsley

2   lbs        potatoes, peeled and sliced

1   cup       chicken stock or water

2   Tbsp    fresh parsley, minced

4   Tbsp.   butter, cut into cubes

                   salt and pepper to taste



1    Place potatoes and parsley into cooker and stir.  Add salt and pepper to taste.

2    Add chicken broth or water and top with butter.

3    Securely lock lid in place and cook on HIGH for 6 minutes.

4    Release pressure using the Quick Release method.

5    Remove and serve.

Servings: 4

Sloppy Joes

1       Tbsp    vegetable oil

1       lb.         lean ground beef

1                    onion diced

1/2   cup       ketchup

1/4   cup       tomato paste

2       Tbsp.   light brown sugar

2       Tbsp.   yellow mustard

2       Tbsp.   vinegar

2       Tbsp.   Worcestershire sauce

1/2   cup       water

                      salt and pepper to taste

                      6 hamburger buns



1    Add the vegetable oil to the pressure cooker and heat on HIGH or "BROWN" with the lid off until sizzling.  Add the ground beef, breaking it up with spoon or spatula as it browns.

2    Once the ground beef is breaking up well, carefully drain most of the fat from the pot, and then add the diced onion.  Stir in for 2 minutes until onions start to turn translucent.

3    Add the remaining ingredients, except hamburger buns and stir.  Securely lock on the pressure cooker's lid, set the cooker to HIGH and cook 8 minutes.

4    Let the pressure release naturally for 10 minutes before quick releasing the remaining pressure and safely removing lid.  Salt and pepper to taste and serve on hamburger buns.

Servings: 6

Spanish Rice

2       Tbsp              olive oil

1       large              onion, chopped

2       cloves            garlic, minced

1                              green bell pepper, cored, seeded and diced

2       cups               uncooked long-grain white rice

3       (8 oz) cans   tomato sauce

2       cups               water

2       tsp                  salt

1/8   tsp.                 black pepper



1    Heat the olive oil in pressure cooker on "BROWN" setting, with the lid off.  Add the onion, garlic, and green bell pepper.  Cook until the onion is soft.  Add the rice and cook for 1 minute.  Add the tomato sauce, water, salt, and black pepper.

2    Securely lock lid and cook on HIGH for 7 minutes.

3    Release pressure using the Quick release method.

Servings: 4

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