You can search here only recipes listed in the Pressure Cooking category.
For these recipes i’m using electric pressure cooker.
Most of the recipes in this section can be cooked slow but also under pressure.
More information and cooking time charts can be found here.
Short Rib TacosBy PeterInvention of corn flat bread is ancient and dates back to the Olmec culture back in 1,500 BC into Aztec empire. The word "taco" is however very new, it originates from Mexican silver miners in the 18th century. Gunpowder was wrapped in a paper like a “taquito” and inserted into rocks before detonation. By this time, tacos were known as the food of the working class, which included miners. This resulted in their portable street food being called “tacos de minero“, also known as “miner’s tacos”. It was a corn tortilla with a spicy filling consisting of cheap offcuts and organs. This daily staple was filling, delicious, and affordable.Hong Shao RouBy PeterHong Shao Rou (红烧肉) is a popular Chinese dish. Literal translation of the dish is red braised pork. Essence of this recipe is braising pork in soy sauce and sugar, which gives the sauce a glossy caramelized finish. The dish originates from the Chinese province of Hunan, but nowadays it is associated with Shanghai. It was favorite dish of Mao Tse-tung, the founding father of China, and it is often referred to as Chairman Mao’s red braised pork.Carolina Pulled PorkBy PeterGreat North Carolina recipe for pulled pork should consist of succulent, smoky meat napped in a tangy vinegar-based sauce. To streamline this often labor-intensive dish without losing out on any of the flavor, we started with a traditional pork butt roast.The moist heat of the multicooker effortlessly tenderized this tough cut.Czech Frankfurt SoupBy PeterThis is a traditional and incredibly delicious czech soup with a misleading name as Frankfurt isn’t located in the Czech Republic. It comes with the taste of garlic and sweet ground paprika and sausages floating on the surface.Espinacas Con GarbanzosBy PeterVery healthy and nutritious Andalusian chickpea recipe made with spinach. There are many recipes and version of this vegetarian dish, but it is most commonly flavored with garlic, olive oil, tomatoes, paprika, vinegar, and cumin. Espinacas con garbanzos is served piping hot during the colder months in Spain, often with a wedge of fried bread on the side.Dal MakhaniBy PeterThe western part of Punjab (now in Pakistan) is where Dal Makhani finds its origin. Peshawar is used to savor this recipe with unleavened flatbread. This dates back to the 1940s. When Peshawaris crossed the border after the partition of India and Pakistan, they brought this recipe to India. With help of pressure cooker this makes for really tasty and healthy lunch or dinner meal.Sesame Shredded ChickenBy PeterThis simple recipe for sesame shredded chicken is building on the proven methods of the asian cuisine. With help of the pressure cooker chicken stays hydrated and moist yet falls apart with little to no effort. Cucumber are great addition of the freshness.Borscht StewBy PeterBorscht is a soup that is traditionally associated with Eastern European cuisine, particularly the cuisines of Ukraine, Russia, and Poland. The origins of borscht are somewhat unclear, but it is thought to have originated in the region of Eastern Europe that is now Ukraine. The earliest recorded mention of borscht dates back to the mid-16th century in Ukraine. The soup was made with beetroot, which was a popular ingredient in Ukrainian cuisine at the time. The name "borscht" comes from the Ukrainian word "borshch," which means "sour."Vietnamese PhoBy PeterPho soup is a traditional Vietnamese soup that has become popular around the world. The history of pho soup dates back to the early 20th century, during the French colonization of Vietnam. Pho soup was initially developed in Northern Vietnam, in the Hanoi region, as a street food sold by vendors who would roam the streets with their portable kitchens. The word "pho" is believed to have been derived from the French word "pot-au-feu," which means "pot on the fire." The original pho soup was made with beef bones, which were simmered for several hours to create a flavorful broth. The broth was then seasoned with spices such as star anise, cinnamon, and cloves, and served with rice noodles, thinly sliced beef or chicken, and fresh herbs like cilantro and basil. Pho soup quickly became popular among the working class in Vietnam, who would often eat it for breakfast or lunch. As the popularity of pho soup grew, more and more vendors began to sell it, and it eventually spread throughout the country.Cuban Black BeansBy PeterSome believe dried black beans were brought to Cuba by the Spaniards, who introduced the “Moros con Cristianos” (black beans with rice). A representation of Spain’s occupation by the Moors. Black beans represent the “Moros” (Moors), and the white rice is the Christians, in this case, the Spaniards battling the occupation. The recipe was so popular that it became a Cuban cuisine staple.Mysore RasamBy PeterMysore Rasam soup is absolutely foreign to us in Europe. I discovered it thanks to the rasam spice mix which I was gifted by my colleague. Recipe for this soup is fairly easy and with help of pressure cooker it can be done within few minutes. This recipe has originated from Mysore hence the name Mysore Rasam. Very specific about this variation is use of the coconut.Risotto MilaneseBy PeterRisotto Milanese is a classic Italian dish that originated in Milan, Italy. It is a creamy and comforting rice dish that is flavored with saffron, a spice that gives the dish its distinctive yellow color. The dish is said to have originated in the 16th century, when saffron was first introduced to Milan and became a popular ingredient in local cuisine. The first recorded recipe for Risotto Milanese appeared in a cookbook from 1679, which described the dish as a mixture of rice, broth, and saffron. Over time, other ingredients such as onions, cheese, and wine were added to the dish to enhance its flavor. Risotto Milanese became a popular dish in Milan, and soon spread to other regions of Italy.Beef StroganoffBy PeterBeef Stroganoff is a classic Russian dish made with sautéed beef and sour cream sauce. The origins of Beef Stroganoff are not entirely clear, but it is believed to have been created in the mid-19th century by a chef in the service of the Stroganoff family, a wealthy Russian family with strong ties to the Imperial Court. The original recipe for Beef Stroganoff featured thin strips of beef, sautéed in butter and served in a rich sour cream sauce. Over time, the recipe evolved to include other ingredients such as mushrooms, onions, and mustard. It became popular in Russia and other parts of Europe, and eventually made its way to the United States, where it became a popular dish in the mid-20th century.Beef StewBy PeterThis stew recipe is perhaps one of the best yet easiest recipes to make in the Instapot. Beans in this recipe goes long way. Stewing meat is a cooking method that has been older than virtually any other type of cooking. From the first time man made fire, almost instantly he learned how to slow cook meat over low fire for extended periods of time.Chicken AdoboBy PeterAt its core, adobo is a process of cooking, not a recipe. The tang of the vinegar is softened over low heat, intensifying the flavor of the meat, and creating a silky, mouthwatering sauce that is always, always served with fragrant white rice. This is truly spectacular and very unique recipe. It's recommended to serve this dish over rice.Black Beer GoulashBy PeterCzech black beer goulash is a traditional Czech dish that has been around for centuries. It is a hearty stew made with beef, vegetables, and dark beer. The use of dark beer in goulash is unique to Czech cuisine, and it gives the dish a rich, robust flavor. The dish is typically served with bread dumplings or boiled potatoes, and it is a popular meal during the colder months. The history of Czech black beer goulash is closely tied to the history of beer brewing in the Czech Republic, which has a long and rich tradition dating back to the Middle Ages. Czech black beer goulash has its roots in the medieval kitchens of Bohemia, which is now the western part of the Czech Republic. In those days, goulash was a staple dish for the working class, as it was filling, flavorful, and could be made with relatively cheap ingredients such as beef, vegetables, and beer. Over time, the dish evolved and became a popular meal for all classes of society. In the 19th century, the use of dark beer in goulash became more widespread, and the dish became known as Czech black beer goulash. The addition of dark beer was inspired by the traditional Bohemian style of brewing, which favored dark, full-bodied beers. The use of dark beer in goulash not only added flavor but also helped to tenderize the beef and bring out the flavors of the other ingredients.Bolognese SauceBy PeterBolognese sauce also known in Italy as "ragù alla bolognese", typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. Preparation involves several techniques, including sweating, sautéing and braising.Chicken KormaBy PeterKorma originates in northern India and appeals to all taste palates, ranging from mild to medium-hot for a family-friendly dish. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region.Split Pea SoupBy PeterWith the help of the pressure cooker, split pea soup is done in a few minutes. If you omit the meat you have great vegetarian dish. However, addition of a smoked ham adds very nice complexity to the whole dish. This is great recipe for busy weeks as its very hearty. You can control level of soup thickness by adding more or less water.
