Pressure Cooker Recipes

I just recently purchased a pressure cooker and would like to know where I can find some good recipes on the internet. Also, if the readers have some recipes that they have tried themselves, I would appreciate you sharing them. Thank you for your help.

By Debbie

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January 16, 20010 found this helpful

Yet another pressure cooker recipe site...

Patti Smith

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January 28, 20010 found this helpful

Here is a place you can go to get lots of pressure cooker recipes: type in google.com and when you get to their site, type in pressure cooker recipes and you will get lots of sites that offer recipes, probably more than you can use. The pressure cooker is really a time-saver if you are pressed for time. You can prepare a meal so quick. I don't use mine as much as I once did. Anita

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November 11, 20050 found this helpful

Potato, Rice and Spinach Soup

Full-bodied, almost like a stew, This Italian soup is robust and a meal by itself.

1/4 cup olive oil

6 leeks (white part only) sliced (if you don't have, use onions)

3 garlic cloves, crushed

2 carrots, coarsely Italian diced

1/2 cup Arborio Rice

3 potatoes, cut into large bite-size cubes

5 cups chicken stock

1/2 cup fresh parsley, chopped

1/2 cup chopped celery

1 bay leaf

1 tsp salt

1/4 tsp pepper

2 tsp dried basil

2 TBSP fresh lemon juice

3 TBSP tomato paste

1 TBSP light brown sugar

1 (10 oz) package of fresh spinach, rinsed, cut into large pieces

1/4 cup grated Parmesan cheese **

1/4 cup grated Fontinella cheese **

In a pressure cooker, heat oil. Add leeks, garlic, and carrots and sauté in hot oil 2 minutes. Add rice and potatoes. Stir well and cook 1 minute. Add broth, parsley, celery, bay leaf, salt and pepper, basil, lemon juice, tomato paste and brown sugar. Stir well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 8 minutes. Release pressure according to manufacturer's directions. Remove lid.

Stir soup. Lay spinach over soup. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure, slide a heat defuser over burner, and cook 4 minutes. Release pressure according to manufacturer's directions. Remove lid.

Stir soup well. Ladle into bowls. Combine cheese and sprinkle over soup. Serve with hunks of Italian bread. Makes 6 to 8 servings.

Notes: Freeze soup in individual containers up to 3 months. Thaw in refrigerator or microwave.

** I used only 1/2 cup Parm cheese

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October 31, 20110 found this helpful

Most people never mention pressure-cooking meat. I used to live in northern MN and we would can an entire deer. The meat itself provides most of the seasoning but additional spices can be found online. What an easy, tasty lunch, or other meal, when one has only to open a quart or pint jar and heat the contents. Beef and pork are wonderful cooked that way too.

Chazz from Canton OH

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