If you’re looking to get started on some new recipes for electric pressure cooker meals you’ve come to the right place. Especially in today’s fast-paced and bustling world, most people don’t have time available to dedicate just for the preparation of their meals. Using these recipes for electric pressure cooker meals will not only save you time and money but expand your culinary horizons!
Tips For Beginners
For those who are new to their pressure cooker, here are some quick basic tips to get your pressure cooker set up and ready to roll!
- Turn on the pressure cooker.
- Once the LED display lights up, press the menu button and the function light will flash.
- Select the appropriate pressure setting: Low, High, Browning, Sauté, or Simmer.
- After figuring out which setting you want, press “Time” and set the timer to the amount of time you want it to cook.
- Lastly, press the “Start/Cancel” button to start cooking your delicious meal!
Here are some cooking times for basic or commonly pressure cooked foods:
Cooking Times - Poultry/ Meats, Vegetables Rice/Grains, and Beans
|Black Beans||20-35 minutes||N/A|
|Food||Cooking Time||Pressure Release Method|
|Chicken - Whole, up to 4 pounds||24-28 minutes||Quick Pressure Release|
|Chicken Thighs/ Legs - Bone In||9-12 minutes||Quick Pressure Release|
|Pot Roast, Bottom Round, 3-3 ½ pounds||99 minutes||Natural Pressure Release|
|Short Ribs, 2-3 inches thick||50 minutes||Natural Pressure Release|
|Pork chops, loin, bone-in, ¾ - 1 inch thick||9-11 minutes (brown first)||Quick Pressure Release|
|Boneless Shoulder Roast, about 3 pounds||50-55 minutes||Natural Pressure Release|
|Broccoli, cut into large florets||2-3 minutes||Quick Pressure Release|
|Carrots, cut into 2-inch lengths – or “baby cut”||8 minutes||Quick Pressure Release|
|Greens, collards, kale, cut into 1-inch strips||5-7 minutes||Quick Pressure Release|
|Wild Rice||20-30 minutes||High Pressure for 20 minutes. Natural Pressure for 10 minutes, followed by Quick Pressure Release.|
Recipes For Electric Pressure Cooker
- 6 red potatoes, scrubbed
- 1 cup water
- 1/4 cup chopped onion
- 1 stalk celery, chopped
- 3 hard cooked eggs, chopped
- 1 tablespoon chopped fresh dill
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon cider vinegar
- Prep – 20 minutes
- Cook – 10 minutes
- Ready In – 1 hour 30 minutes
- Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
- Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
- Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.
- 3 tablespoons canola oil
- 3 pounds boneless pork shoulder, cut into 1 1/2 inch cubes
- 2 poblano peppers
- 3 jalapeno peppers
- 1 serrano pepper
- 1 large onion
- 4 cloves garlic
- 2 teaspoons coriander
- 3 teaspoons cumin
- 1 1/2 cups beef broth
- Prep – 25 minutes
- Cook – 1 hour
- Ready In – 1 hour 30 minutes
- Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
- Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.
- 8 pounds pork butt roast
- 1 teaspoon garlic powder
- 2 (12 ounce) bottles of barbecue sauce
- Prep – 5 minutes
- Cook – 1 hour
- Ready In – 1 hour 5 minutes
- Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker.
- Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour.
- Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency
These are 3 recipes for electric pressure cooker meals that are easy, delicious, and humongous time savers! Obviously every recipe can be modified slightly to fit each cook’s personal preferences, so don’t be afraid to experiment and have fun with these recipes. Happy cooking!