Pressure cooking is easy and rewarding. As such, there's a wealth of pressure cooker recipes
available both on the Internet and in traditional cookbooks. Our expert team of writers have assembled their favourite pressure cooking recipes just for you.
If you'd prefer to view an instructional video, check out our pressure cooker videos
page - it has a fantastic recipe for delicious lamb shanks. In addition to these videos and the recipes below, we also have a number of pressure cooker cookbooks
available for purchase - all filled with easy and delicious recipes for your pressure cooker! Should you have any questions about any of our recipes for pressure cookers, don't hesitate to contact us on 1800 266 069 - we'd love to help.
Delicious Lamb Shanks!
Tender, falling-off-the-bone lamb shanks for 4 in only 30 minutes!
- 4 lamb shanks
- 60 g plain flour
- 2 tbsps olive oil
- 1 large onion, chopped
- 3 large carrots, cut into medium-sized chunks
- 2 garlic cloves, crushed
- 1 tsp oregano
- 2 tbsps tomato paste
- 1 medium tomato, quartered
- 180 ml red wine
- 60 ml water
- 1 beef bouillon cube
- salt and pepper
- Pour the flour into a shallow container. Add a dash of salt and pepper and mix.
- Coat the lamb shanks in the flour mixture.
- Heat the olive oil in the pressure cooker over medium to high heat.
- Brown the lamb shanks in the hot oil and the remove to a plate.
- In the same oil, saute the chopped onion, crushed garlic, oregano and carrots for 4-5 minutes, until onion slices are transluscent.
- Add the tomato paste, quartered tomato, red wine, water and bouillon cube.
- Stir and bring to a boil then add the lamb shanks back in.
- Cover and lock lid on pressure cooker. Bring to pressure.
- When pressure is reached, turn heat down to low. Continue coooking for 20-25 minutes.
- Release pressure naturally.
- Remove lamb shanks from pressure cooker and transfer to serving dish.
*For a thicker gravy, mix 2 tablespoons of plain flour with 1 ½ tablespoons of water to form a paste. After removing the lamb shanks, stir this paste into the remaining sauce.
We recommend some fluffy mashed potato as a side dish. Enjoy!
Rice Pudding that Really Pops!
Rice pudding is one of the most popular desserts you can make in a pressure cooker. Not surprisingly so, as this dish has many variations all around the world. Perhaps another reason for its popular is that rice never goes out of style; it can be served warm on chilly weather or cold during summer. It can also be eaten as a breakfast, a creamy alternative to the regular cereal. While making a rice pudding takes about 45 minutes in the stovetop with constant stirring, in a pressure cooker, you only have to cook it for less than 10 minutes. Like other desserts made in this convenient kitchen equipment, the result is simply delicious and moist.
So here's a pressure cooker recipe for rice pudding. It's easy to make and calls for simple ingredients. Creamy and delicious, with just enough chewiness in the rice.
- 200g long-grain rice, uncooked
- 100g sugar
- 240ml water
- 480ml milk
- 60ml cream
- 1 tsp vanilla
- 1tbsp butter
- ½ tsp salt
- 1 egg
- Cinnamon, to taste
- Melt the butter in the pressure cooker pot. Add the rice, stirring to coat it in butter.
- Add water and fresh milk. Stir in sugar and salt.
- Secure the lid in place and bring the pot to high pressure. Cook for 8 minutes.
- In a bowl, beat the egg and mix in cream (or alternatively, condensed milk) and vanilla.
- Temper egg mixture by adding a little of the hot liquid from the pressure cooker. Repeat several times. Then pour in the egg mixture into the pressure cooker.
- Cook uncovered over medium heat until the rice begins to bubble slightly.
- Remove from heat. Release pressure using using the cold-water quick-release method.
- Allow rice pudding to cool for around 10 minutes, stirring constantly.
- Dust with cinnamon before serving.
Take note that, in using a pressure cooker, no flavour is lost, so make sure to use less flavouring than you normally would in other conventional methods (e.g., vanilla, lemon peel, cinnamon). Also, you don't have to limit yourself to cinnamon – though we know how many cinnamon lovers there are. You can also top the rice pudding with ripe berries, even sliced or dried fruits. This adds colour and flavour to the dish. Lastly, note that rice pudding thickens if not consumed eventually, so you may have to add some more milk.
If you like this rice pudding recipe, also consider other pressure cooker desserts such as applesauce, cheesecake, custard, cakes, stewed fruits, and much, much more.
Tasty and Healthy Split Bean Soup
Just about any soup you can think of is fast and easy with a pressure cooker – chicken soup, potato soup, apple-squash soup, lentil soup, soup with beans and whole grains, and more. The great thing about a pressure cooker is not only does it cook food faster than other methods of cooking, it also fuses the flavours of the ingredients so you get really tasty soups for your family, perfect to enjoy on cold days.
To get you started on your soup journey using a pressure cooker, here's a simple, tasty recipe for a split bean soup.
Split Bean Soup
- 1 cup split peas, dried
- 2 1/2 cups chicken stock
- 5 slices of bacon, chopped
- 1 large onion, diced
- 2 carrots, diced
- 1 medium potato, chopped
- 1 clove of garlic, minced
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Using a 5-litre or larger pressure cooker, heat bacon over medium-high heat. Stir in the onion and saute in the bacon fat until transparent.
- Combine the rest of the ingredients in the pot, except for the seasonings. Lock the lid in place. Bring to pressure and cook for 15 minutes.
- Remove heat and allow pressure to go down naturally. Remove the lid and tilt the pot away from you to release steam.
- Season the soup with salt and pepper to taste. Optional: Garnish with minced parsley.
- Serve immediately.
As bean soups go, a key to good flavour is a good stock, so make sure that you have homemade stock or buy a quality one in commercial stores, if the first option is not available. It's very easy to adapt this split bean soup recipe to your personal liking. You can use ham instead of bacon, you can make it vegan, or you can add or subtract veggies as you like.
Another thing you'll appreciate about making split bean soup in a pressure cooker is that this gizmo does the job of pureeing the soup for you, so you won't have to do it manually with a blender – another added convenience that goes a long way in food preparation.
Split bean soup just one of the many delicious soups you can make -- literally in minutes – using a pressure cooker. There are many more pressure cooker recipes to try as well as tips and tricks to learn as you go along.
Pressure Cooker Corned Beef
Corned beef is an all-time favourite for many families – a dish that is fairly easy to prepare, especially in a pressure cooker, and will keep for a long time in the fridge! What's more, any leftovers can simply be made into delicious sandwiches or be served with other kinds of food next time.
- 2 kg corned beef brisket, preferably flat-cut
- 340 g sliced celery
- 2 small oranges, unpeeled and sliced
- 2 small onions, sliced thinly
- 2 garlic cloves, chopped
- 3 bay leaves, halved
- 1 tbsp dill
- 4 cinnamon sticks, halved
- 500 ml water
- Before cooking, soak the corned beef brisket in water for an hour. Drain right before cooking.
- Place beef brisket in pressure cooker. If meat is too large, cut in half. Add all other ingredients, making sure the water just covers the surface of the meat.
- Cover and lock lid. Place pressure regulator on the vent pipe. Turn heat on to medium.
- Cook meat at 15 psi for 50 minutes. The pressure regulator should rock slowly while cooking.
- Use the natural release method. Remove the cooker from the heat and allow pressure to go down.
- Remove cover carefully and transfer corned beef to serving platter, to rest for 5 minutes.
- Slice thinly, going against the grain, and serve.
This is a quick way you can use your multi-purpose pressure cooker to make yummy corned beef for the whole family, ensuring that everyone gets their share of protein. There's nothing quite like a homemade meal to make dinners more special!
This recipe was generously provided by Zye Angiwan, who writes for Frying Off the Handle.
Easy, Delicious Vegetarian Chilli
Chilli is easily one of the world's best-loved Mexican foods, warming the heart and filling the stomach with its spicy, mouth-watering goodness. There's nothing like a bowl of hot chilli on a cold day to keep a person going.
With this vegetarian chilli recipe for pressure cookers, you not only get to enjoy the full flavour of chilli while avoiding meat, you get to cook the dish in less than half an hour! Beans are tricky to cook, taking hours in a regular pot before softening, if at all. But using a pressure cooker, you're guaranteed ready-to-eat chilli that you can immediately serve to a hungry, waiting family!
- 225 g pinto beans*
- 225 g red kidney beans*
- 375 g roma tomatoes, roughly chopped
- 900 ml water
- 1 pack Yves veggie ground round
- 2 onions, roughly chopped
- 3 garlic cloves, minced
- 1 capsicum, diced
- 1 bay leaf
- 2 tbsps olive oil
- 1 tbsp chilli powder (add more for spicier chilli)
- 2 tsps cumin
- 1 ½ tsps oregano
- Salt, to taste
*Soak the beans overnight before cooking.
- Heat the olive oil in the pressure cooker over medium heat.
- Saute the onions and garlic cloves until translucent.
- Add the veggie ground round and brown. Place the capsicum, cumin, chilli powder, oregano, bay lead and salt in. Mix well.
- Add the tomatoes, beans and water in. Stir.
- Cover and lock the pressure cooker lid. Bring the cooker up to pressure and cook for 20 minutes.
- Remove from heat and use the natural release method.
- Remove the bay leaf from the chilli. Serve while hot, topped with sour cream or grated cheddar cheese.
This is an ideal recipe to enjoy with home made corn bread. Enjoy!
Healthy Refried Beans
Refried beans have always been a staple of Mexican cuisine, and are also a great addition to any vegetarian meal. As part of the main meal, as a side dish, a dip or used as a paste for tortillas, refried beans provide fibre, protein, folate, iron and complex carbohydrates that the human body needs.
Beans take a notoriously long time to cook, and when not cooked properly, cannot be mashed. But with a pressure cooker, anyone can easily perfect this healthy refried beans recipe in so much less time than with other cooking methods!
- 450g pre-cooked pinto or black beans*
- 2 large garlic cloves, peeled
- 1 large onion, cut into large chunks
- 900 ml water
- 1 tsp chilli powder
- 1 tsp cumin
*To pre-cook, wash and pick through the beans. Place beans in pressure cooker and add 675 ml of water for every 225 g of beans. Add in 2 tsps of salt, cover and bring to high pressure. Cook for 5 minutes, remove from heat and use the natural method of cooling and releasing. Drain well and set aside.
- Place all ingredients in pressure cooker, including drained beans. Cover and lock lid.
- Bring to high pressure and cook for 15 minutes. Allow cooker to cool and release pressure naturally.
- Mash beans with masher. Add chilli powder and cumin, adding more for spicier refried beans or lessening for a milder flavour. Mix well.
- Serve with salsa, tacos, chimichangas or just about any other food!
It's that easy! Visit CookwareBlog.com.au for another great recipe featuring a Mexican Pizza.
Chicken Cacciatore: Quick Dinner in Minutes
History states that the classic Italian dish cacciatore started out as a meal prepared hunter-style, using chicken or rabbit in a tomato sauce with mushrooms and various herbs.
This pressure cooker recipe pays tribute to the minimal fuss associated with cacciatore. Instead of 45 minutes cooking time using a large frying pan, this particular chicken cacciatore cooks in a pressure cooker for just 10 minutes. Add the saueting needed at the start, and you're already finished after about half and hour. Basically the same long-simmered flavour, minus the long cooking time.
The result is chicken that is very juicy and fork tender, a wonderful sauce that's tasty and pairs perfectly well with pasta or rice. You don't have to be suspicious about the short cooking time and easy instructions; let your taste buds be the judge.
Serving: 4 (as main course)
- 15ml olive oil
- 3 shallots, chopped
- 1 green bell pepper, seeded and coarsely chopped
- 280g mushrooms, sliced
- 3 garlic cloves, chopped
- 5-6 skinless chicken breasts, halved
- 2 cups crushed tomatos
- 30ml tomato paste
- 170g pitted black olives
- 50g parmesan cheese
- Salt and ground black pepper, to taste
- In a large pressure cooker, saute shallots and bell pepper until shallots soften slightly, or around 2 minutes.
- Add the dry white wine. Bring to a boil until the liquid is reduced in half.
- Cook mushrooms and garlic, stirring ocassionally and removing any browned bits at the bottom of the pressure cooker. Lay the chicken on top and cover with crushed tomatoes. Be careful not to stir. Set tomato paste on top.
- Secure the lid in place and bring to high pressure, according to manufacturer's instruction. Reduce the heat to stabilise the pressure. Cook until chicken is tender, or around 10 minutes.
- Turn off the heat. Let pressure release naturally. Carefully remove lid and allow steam to escape.
- Stir in the olives and cheese. Season with salt and pepper, to taste. Serve with additional sprinkling of parmesan cheese.
Optional: You can also add a dash of chopped fresh parsley and crushed hot red pepper flakes, the latter for a spicy kick.
You can serve it the way Italians do, over pasta. Polenta or rice is also an excellent choice. If you want to incorporate more greens, serve it over heaps of shredded cabbage or stir-fried vegetables. Or you can simply add side dishes such as baked potatoes, salad, or crusty bread. As you can see, the sauce alone of this chicken cacciatore is tasty enough to be paired with other foods. You won't run out of choices.
This pressure cooker chicken cacciatore is a quick, great dish for family dinners. A proof that you don't have to spend hours in the kitchen to serve up a delicious meal.
Mushroom Risotto Cooked in Minutes - A Classic Pressure Cooker Recipe
A risotto is a luxurious Italian dish made up of rice and cooked in broth. The rice makes its own creamy dressing by releasing starch into the broth. You can settle for the basic ingredients---rice (only those labeled arborio, vialone nano, or carnaroli), white wine, broth, and a dash of parmesan cheese---or embellish it with seasonal vegetables, seafood, or meat.
Risotto is simply delicious and even easy enough to make. Unfortunately, it is also time consuming. Normally, you have to stand in front of your store for the better part of an hour, stirring the rice to perfection. It requires patience and focus. If you're running on a busy schedule or holding a dinner party, this will obviously be a put off.
Do you know, though, that you can make a risotto in just a few minutes?
You still get the same taste and rich texture, without the burden of babysitting the dish while cooking.
To give you an idea, here's a mushroom risotto recipe for pressure cookers. It offers the hearty flavour of mushroom and the great texture of risotto rice. All you need is a pressure cooker and all the ingredients, and presto, you've got yourself a good home-cooked risotto that takes less time to cook.
- 60 ml olive oil
- 56 g butter, divided
- 1 medium onion, diced
- 2 garlic cloves, minced
- 224 g portabella mushrooms, sliced
- 360 ml arborio rice
- 240 ml dry white wine
- 720 ml chicken broth
- 100-150 g grated parmesan cheese
- In a pressure cooker, heat olive oil and 25 g butter.
- Add onion and garlic, stirring often, until onion is translucent.
- Add the mushrooms and rice. Stir until all the grains are coated with oil.
- Pour in white wine. This will add earthly flavour to the risotto. Allow to cook down slightly (2 minutes).
- Add chicken broth.
- Cover and bring to high pressure and then cook for 7 minutes.
- Release pressure through cold-water release.
- Stir in the remaining the remaning half of the butter and grated parmesan cheese. Serve.
You can also add freshly chopped parsley after the risotto before serving to add flavour. Don't worry if the risotto is still a little wet after cooking; it will simply absorb the liquid right at the time of serving. If, however, there is too much liquid remaining, cook it for an extra minute or two to get the right consistency.
This creamy, mushroom risotto is perfect in dinner parties or as a comfort food or classy meal at home. You can serve it in smaller amounts as an appetizer or as main course. It's is a winner that adds elegance to home cooking and guaranteed to make your family or friends ask for seconds.