The electric pressure cooker is no longer an anomaly in the 2019 kitchen. People either have one or have at least heard of the Instant Pot.
The conversation about pressure cookers typically evolves into a discussion about the difficulty in learning how to use one. (I am even known to FaceTime with friends about their pressure cooker problems during their times of need). But with a bit of coaching and discussion, the pressure cooker becomes a quick, reliable friend in their kitchen.
What I’ve come to learn about “pressure” cooking is that this tool is not going to replace anything in the kitchen. View it as additional cooking equipment that, just like any other kitchen appliance, you have to learn how to use properly.
With that said, the electric pressure cooker can be used in a handful of ways. If you want to use it to create quick meals, where everything is thrown into the pot and you walk away, it is definitely capable of that. Or, if you want to develop layers of flavor in each meal, pressure cooking takes a bit more time but still yields flavorful meals quickly.
These three recipes allow you to do both: just throw it in the pot or take a little extra time to create complex flavor. Either way, these recipes will be a good addition to your weeknight “pressure” cooker recipe collection.
Pressure Cooker Chicken Stir Fry
Author note: The type of chicken meat used is up to you. I prefer chicken thigh meat, but chicken breasts also work well. To have a generous amount of leftover stir fry sauce, double the sauce recipe. If crunched for time, use store-bought stir fry sauce and frozen stir fry vegetable mix.
1 1/2 pounds chicken thighs, sliced into thin strips
2 tablespoons plus 1/4 cup Stir Fry Sauce (recipe follows)
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 cup diced baby bok choy white ends
1 cup shredded cabbage
2 cups chopped broccolini heads
1 1/2 cups jasmine rice
1 1/2 cups water
Chopped scallions, for topping
Toss the meat in 2 tablespoons of Stir Fry Sauce and cornstarch.
Heat the vegetable oil in the pressure cooker using the sauté feature. Brown the meat for 3-4 minutes.
Add the vegetables, rice, water and 1/4 cup Stir Fry Sauce. Secure the lid.
Cook on high pressure for 4 minutes. After 4 minutes, turn off the pressure cooker and let sit for 10 minutes. Release the pressure after 10 minutes.
Remove the lid and fluff the rice. Stir in remaining sauce, as desired. Serve warm topped with chopped scallions.
Stir Fry Sauce: Combine 3/4 cup coconut aminos, 2 tablespoons rice wine vinegar, 1/2 cup mirin, 2 tablespoons oyster sauce, 2 teaspoons sesame oil, 1/2 teaspoon ground ginger, 1/2 teaspoon garlic powder, 2 teaspoons chili garlic sauce and 1 tablespoon cornstarch into a bowl and stir well. To thicken, place on the cooktop and simmer over medium-high heat until reduced and thickened.
Pressure Cooker Orecchiette Mushroom Ragu
1 1/2 cups warm water
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1/2 cup diced onion
3 cloves garlic, chopped
3/4 pound mixed mushrooms, chopped
1/2 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
1 cup dry white wine
1 cup crushed tomatoes
1 pound orecchiette pasta
2 cups chicken stock (or water)
1 tablespoon unsalted butter
1/2 cup grated Parmesan cheese
1/2 cup mascarpone cheese
1/4 cup chopped parsley
1/4 cup chopped basil
In a small bowl, soak the dried porcini in warm water for about 20 minutes or until fully rehydrated. Gently remove the porcini, chop and set aside. Strain the soaking liquid through a sieve. Set aside to use later.
Meanwhile, add the extra-virgin olive oil, onion, garlic, mushrooms, red pepper flakes and salt to the pressure cooker. Using the sauté feature, cook for 7 minutes.
Add the white wine and crushed tomatoes. Let simmer for 3 minutes.
Add the orecchiette, chicken stock and reserved porcini stock. Secure the lid and cook on low pressure for 5 minutes.
Turn off the pressure cooker and quick-release the pressure.
Stir in the butter, Parmesan, mascarpone, parsley and basil. Let sit for 5 to 10 minutes. Serve warm.
Pressure Cooker Spicy Collards
Author note: Frozen collards also work for this recipe (and significantly decrease prep time), but increase the cook time to 30 minutes.
1 tablespoon canola oil
1 pound bulk Italian sausage (hot or mild)
1 yellow onion, diced
2 garlic cloves, crushed
2 teaspoons kosher salt
2 pounds collard greens, ribs removed and cut
4 cups low-sodium chicken stock
1/2 teaspoon sugar
1 teaspoon garlic powder
2 teaspoons favorite Cajun seasoning, like Slap Ya Mama
3 tablespoons apple cider vinegar
Put the oil, sausage, onion, garlic and salt into the pressure cooker. Sauté for 5-8 minutes using the sauté feature. Stir occasionally.
Add the collard greens, chicken stock, sugar, garlic powder, seasoning and apple cider vinegar. Secure the lid and cook on high pressure for 25 minutes (or 30 minutes for frozen collards).
Quick-release the pressure. Serve warm.