If you don’t own a pressure cooker, you should know that you are missing out on a lot in life! And I mean literally because lacking a pressure cooker means you will be spending most of your day in the kitchen and missing out on things that are more important in life. Pressure cookers are able to cook anything a cooking pan would but only 70% faster! Imagine how much of your valuable time you will be saving for other activities! If you are still not convinced, get pressure cooker today and try out these super easy, super fast pressure cooker recipes.
Shrimp and Saffron Risotto
Preparation Time: 15 minutes Inactive Time: 2 minutes Cooking Time: 20 minutes
Total Time: 37 minutes Servings: 4 servings
- 2 tbsp of olive oil
- 1 chopped onion
- 3 cloves garlic, minced
- 1 tsp of fennel seeds
- Salt and pepper
- 5 cups of Arborio rice
- 2 tbsp tomato paste
- A pinch of saffron
- 1/4 cup of white vermouth
- 3 cups of chicken stock
- 1 pound of shrimp, skin and veins removed
- Add oil to your pressure cooker and heat it along with onions, fennel seeds, garlic, salt and pepper. Cook for about 5 minutes to sauté the contents.
- Now add rice, saffron and tomato paste. Give the ingredients a stir and then add chicken stock and vermouth.
- Seal the lid and bring it to pressure by turning the heat high. When the cooker reaches pressure, lower the heat and let it cook on pressure for 3 minutes.
- Turn the heat off and let the pressure subside before opening the lid.
- Add shrimp and stir. Let the shrimp cook in the hot risotto for 2 minutes without turning the stove back on.
- Taste and add more salt and pepper if required.
Pressure-Cooked Potatoes with Smoky Aioli
Yields: 5 servings Total Time: 30 minutes Active Time: 20 minutes
- 1 tbsp olive oil
- 4 to 6 red potatoes, scrub them and divide into quarters
- 5 cloves garlic
- Salt and pepper
- 5 cups of chicken broth
- 5 cups of mayonnaise
- 2 tbsp of ketchup
- 1 tsp of paprika
- 5 tsp of garlic salt
- 4 dashes of hot sauce
- 1/4 cup of chopped cilantro leaves
- Add oil to pressure cooker and heat it. To the oil, add potatoes, salt, pepper and garlic.
- Cook while stirring occasionally until the potatoes turn brown on all sides.
- Add chicken broth and seal the lid of the pressure cooker. Turn up the flame for it to reach pressure.
- Reduce the heat when the cooker reaches pressure and cook at pressure for 8 minutes.
- In a bowl, add ketchup, mayonnaise, garlic salt, paprika and hot sauce. Mix the ingredients to get a smooth paste.
- Turn the flame off and let the pressure subside. Uncover it and take out the potatoes on a platter.
- Serve them with the aioli sauce made in step 5 sprinkled with chopped cilantro.
Preparation Time: 5 minutes Inactive Time: 5 minutes Cooking Time: 35 minutes
Total Time: 45 minutes Yields: 5 servings
- 4 tbsp olive oil
- 1 pound of ham hock
- 1 onion, chopped
- 3 cloves garlic, smashed
- 2 bay leaves
- 2 cups of black beans
- 6 cups of water
- Salt and pepper
- Add 3 tbsp of oil to your pressure cooker and turn on the flame. Add onions and ham hock and let them cook for a couple of minutes till the ham hock has browned slightly.
- Add bay leaf and garlic and cook for an additional minute.
- Add beans and mix the contents. Also add water, 1 tbsp of oil along with salt and pepper as required.
- Seal the lid and turn up the flame to reach pressure. Cook at pressure for about 25 minutes and then turn the flame off.
- Let the pressure subside before opening the lid. Check to see if the beans are cooked through. If not, cook for a little longer until they are done.
- Squeeze the meat out of the ham hock and remove bone and bay leaf.
Risotto with Tomatoes, Olives, Smoked Mozzarella
Total Time: 40 minutes Preparation Time: 25 minutes Cooking Time: 15 minutes
Yields: 4 servings
- 1 tbsp of olive oil
- 1 cup onions, chopped
- 5 tsp Italian herb
- 1/4 tsp red pepper, crushed
- 5 cups of Arborio rice
- 1/2 cup white wine
- 15 ounce chopped tomatoes
- 5 cups chicken broth
- 1/2 cup black olives, pitted
- 6 ounces mozzarella cheese, shredded
- 1/2 cup green olives, pitted
- 1 cup parsley
- Heat butter in a pressure cooker. Add onions, herbs and red chili flakes and let it cook a couple of seconds while stirring.
- Add rice and mix the ingredients. Add wine and cook for a minute while stirring.
- Add chicken stock, tomatoes and black olives. Seal the lid and turn up the flame to bring it to pressure.
- Cook at pressure for about 4 minutes and then turn the flame off and let the pressure subside.
- Cook on medium heat without the lid, while constantly stirring until most of the water evaporates.
- Turn the flame off and add cheese, parsley, green olives and salt. Stir the contents for about half a minute until everything has incorporated nicely.
Preparation Time: 15 minutes Inactive Time: 12 hours Cooking Time: 1 hour
Total Time: 13 hrs 15 minutes Yields: 2 quarts
- 3 lbs of chicken wings
- 8 ounces of carrots, cubed
- 8 ounces of celery, cubed
- 8 ounces of onion, chopped
- 1/2 tsp whole black pepper
- Add chicken wings, salt, whole black pepper and veggies to the pressure cooker. Add water enough to cover everything. Be careful not to fill it beyond 2/3 its total capacity.
- Seal the lid. Turn up the flame to bring the cooker to pressure. When it comes to pressure, reduce the heat and cook at pressure for 40 minutes.
- Turn off the flame and let the cooker sit till the pressure has been released.
- Strain the contents using a colander into a large bowl. Remove all the solid ingredients and discard.
- Refrigerate the broth for a day so that the fat turns solid. Discard the fat.
- Now transfer the broth to a sealed container and store it in the fridge or freezer.
These are only few recipes out of thousands. For more delicious and easy recipes, AllRecipes is a must visit. You can get hundreds of recipes with video there to help you fully understand and make them perfectly.