Cuisinart Pressure Cooker Recipes
Cuisinart pressure cooker recipes are a great way to feed a family or even a dinner party! It’s also a great option for those who like to multitask when they cook, as the independent workings of the pressure cooker allows for long periods of freedom to focus on other tasks.. You can place your ingredients in, set the time, and check on it occasionally to make sure it’s perfect! Now that you have your pressure cooker, it’s time to arm yourself with a variety of recipes and information so that you can wow anyone with your new pressure cooker!
Here’s how the Cuisinart pressure cooker works. Hotter temperatures are created by the trapped steam that increases the pressure inside the pot. This created pressure than begins to slowly cook your food. It is a much healthier cooking option because the lid is tightly sealed so precious nutrients aren’t being boiled down and carried away with escaping steam, according to Cuisinart.com.
If you’re new to the Cuisinart Pressure Cooker, then here are some steps to operate it, according to Electric Pressure Cookers.
- 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!
Below are cooking times for various foods:
Cooking Times - Poultry/ Meats, Vegetables Rice/Grains, and Beans
|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.|
|Black Beans||20-35 minutes||N/A|
What else can my pressure cooker do?
Some of the countless perks/functions of a pressure cooker are variable pressure, temperature settings, browning option, a digital thermostat, LED countdown display, non-stick cooking pot, simmering function, and the sauté function. Below are some great recipes to take advantage of those functions and satisfy your taste buds.
Yields: 6 servings
- 2 tablespoons of butter
- 2 cups of long grain rice
- 1 can (14.5 ounces) chicken broth
- 1 cup water
- ¼ cup of lemon juice
- 1 teaspoon of salt
- Fresh parsley (chopped is optional)
- Select Sauté and add butter to cooking pot. When hot, add the rice. Cook stirring occasionally until rice becomes opaque, about 2 minutes.
- Add broth, water, lemon juice, and salt. Cover and lock lid in place. Select High Pressure and set timer for 4 minutes.
- When beep sounds turn pressure cooker off, wait 5 minutes and then use a quick pressure release to release pressure. When valve drops carefully remove lid, tilting away from you to allow steam to disperse. Fluff rice with a fork and serve immediately. Optional, garnish with chopped fresh parsley.
Yields: 6-8 servings
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 14 oz. cans chicken broth
- 2 large boneless skinless chicken breasts, uncooked and diced
- 6 oz. package Uncle Bens Long Grain & wild Rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- dash red pepper flakes
- 1 tablespoon dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 oz. cream cheese, cut into cubes
- 1 cup milk
- 1 cup half and half
- Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion, carrot, and celery and cook, stirring occasionally until vegetables are tender, about 5 minutes.
- Add chicken broth, chicken, wild rice (discard seasoning packet) salt, pepper, and parsley to the pressure cooking pot.
- Lock lid in place, select High Pressure and 5 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.
- In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and stir until cheese is melted. Add milk and half and half and heat through but do not bring to a boil.
- 1 – 2 tablespoons vegetable oil
- 4 lbs. boneless pork shoulder, cut in two pieces
- 2 cups barbecue sauce, divided
- 1/2 cup water
- Select Browning and add oil to the cooking pot. When hot, brown pork on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned.
- Add 1 cup barbecue sauce and 1/2 cup water to the cooking pot. Stir to combine. Add browned pork and any accumulated juices to the pot.
- Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release to release pressure (this took approximately 20 minutes). When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker and shred with two forks, discard excess fat as you shredded. (You can also use your stand mixer to shredded the pork.)
- Strain cooking liquid, reserving 1/2 cup. (I used a fat separator to separate fat from the juices.)
- Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and reserved 1/2 cup cooking liquid. Stir to combine and bring to a simmer, stirring frequently.
- Serve on toasted rolls with additional barbecue sauce if desired.
Yields: 8 servings
- 1 can (14.5 oz) chicken broth
- 1 can (28 oz) mild enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 can (4.5 oz) chopped mild green chiles
- 2 boneless, skinless chicken breasts
- 2 cans (15 oz) black beans, drained, rinsed
- 2 cups frozen corn
- Optional toppings:
- Shredded Mexican cheese
- Chopped fresh cilantro
- Tortilla strips
- Sour Cream
- Diced avocado
- Add chicken broth, enchilada sauce, tomatoes, and chiles to pressure cooking pot. Stir to combine. Add chicken breasts to the pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start.
- When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release.
- Remove chicken breasts from soup and dice or shred. Return chicken to soup and stir in black beans and corn.
- If necessary, select Simmer and bring to a boil, stirring occasionally until beans and corn are heated.
- Serve topped with cheese, cilantro, tortilla chips, sour cream, and avocado, if desired.
Let’s Put A Lid On It
Now purchase those groceries for these great recipes and amaze your taste buds with these Cuisinart pressure cooker recipes. Be safe and cook well.