Pressure Cooker Recipes Archives | Pressure Cooker Pros

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Creamy New York Style Cheesecake

Serves: 8 slices

Time: 2 hours plus overnight to set​

Equipment:

  • One 7 inch springform pan
  • A trivet or metal rack to place inside pressure cooker
  • Electric pressure cooker
  • Food processor

Ingredients:

Crust​:

  • 2 tablespoons of melted butter
  • ½ cup of crushed graham crackers
  • ¼ cup almonds (optional)

​Filling:

  • 16 oz. package of cream cheese
  • 2 medium eggs
  • ½ cup sugar
  • ¼ cup sour cream
  • 1 tablespoon of lemon zest
  • 1 tablespoon of pure vanilla extract

Optional topping: Mixed berries, caramel sauce, chocolate fudge sauce, whipped cream

*Important tip: You can remove the springform ring after letting it rest for an hour, but be sure to leave it in the fridge for at least 6 hours before slicing. Be sure to plan ahead to give you time to serve the cheesecake.

Directions:

  1. Place the rack inside of the electric pressure cooker and add 2 cups of water. I suggest using a springform pan for the actual cheesecake, because it’s easier to remove the cake.
  2. Use the food processor to pulse the graham crackers into crumbs. You can also use a rolling pin, but the food processor is easier.
  3. After creating the crumbs, pour the melted butter over them and pulse again to combine. Mix the crumbs and the melted butter until all the crumbs are evenly moist.
  4. Grease the inside of your springform pan with butter or baking pan spray and add the crumb mixture.
  5. Press the crumbs into the bottom of the pan and halfway up the side of the pan.
  6. Rinse out your food processor bowl and add the cream cheese and sugar running for about 2 minutes until smooth and creamy.
  7. Add the eggs, one at a time until fully combined. Wipe down the sides of the bowl as needed to make sure everything is mixed together.
  8. Add the sour cream, lemon zest and vanilla extract while processing until creamy.
  9. Pour the batter into the prepared springform pan. Place the springform pan on top of the rack and lock the lid on top.
  10. Cook at high pressure for 25 minutes. When the time is up, turn cooker off letting it reduce pressure naturally, probably taking about 12-15 minutes.
  11. Unlock the pot and carefully remove the pan. Cool the cheesecake while still in the springform pan for 1 hour. Remove ring and put cake in the refrigerator to set.

Coq Au Vin (Chicken in Red Wine Sauce)

Serves: 6

Time: 40 minutes

Ingredients:

  • 1/2 cup diced thickly sliced bacon
  • 3 lbs. chicken thighs and drumsticks, skin-on
  • Salt and pepper
  • 1 medium yellow onion, medium chopped
  • 2 cloves garlic, minced
  • 1 cup red wine, divided
  • 1 cup chicken broth
  • ½ cup tart cherry juice
  • 3 sprigs thyme
  • ½ pound baby carrots
  • ½ pound frozen pearl onions
  • ½ pound red potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 package (12 ounces) white button mushrooms, quartered
  • 2 tablespoon cornstarch
  • ½ cup water

Directions:

  1. Heat pot on the browning option.
  2. Add diced bacon pieces and olive oil to pressure cooker. Cook the bacon until crisp and remove the pieces to a bowl. Leave the bacon fat in the pressure cooker pot. Do not discard bacon pieces.
  3. Add chicken pieces to the pot allowing the skin to sear for about 1-2 minutes. Remove chicken and set aside with the bacon.
  4. Add in the onions, stirring frequently until lightly softened.
  5. Add the ¾ cup wine to deglaze the bottom of the pot. Allow it to almost evaporate before adding the chicken back in, chicken broth, tart cherry juice, thyme, baby carrots, red potatoes, pearl onions and mushrooms.Cover pot and lock lid in place. Select High Pressure and cook for 15 minutes.
  6. While the chicken is cooking, heat a saute pan over medium-high heat until hot. Add in the butter. When butter is melted add cornstarch and stir. The add water and the remaining wine while stirring until combined and thickened.
  7. After chicken is done, do a quick pressure release and remove chicken from the pressure cooker onto a serving plate.
  8. Serve sauce with cooked chicken and vegetables. Sprinkle with cooked bacon pieces.

Enjoy!

Power Pressure Cooker Pro XL Recipes & Cookbook

If you own the Power Pressure Cooker Pro XL, then you need this cookbook.  It is the perfect companion to your new pressure cooker.

Spaghetti Dinner

In a hurry? This one-pot spaghetti dinner is just the ticket for a quick, delicious pasta dinner! While it cooks you have time to make a tossed salad.

​Serves 4-6

Ingredients:

  • 1 yellow onion, diced
  • 2 tablespoons of olive oil
  • 2 - 8 ounce cans of tomato sauce
  • 1/2 pound of hamburger meat
  • 1 pound of spaghetti noodles
  • 2 tablespoons of brown sugar
  • 2 cups of red wine
  • 1 cup of water
  • 2 teaspoons of salt
  • Freshly ground parmesan cheese

Directions:

  1. Heat olive oil in the base of the pressure cooker.
  2. Saute onion and celery for several minutes until limp and slightly brown.
  3. Add hamburger meat to onion and celery and cook until done.
  4. Add tomato sauce, brown sugar, salt, red wine and water to hamburger mix and stir.
  5. Break uncooked spaghetti noodles in half and add to the pressure cooker, stirring until all the noodles have been covered.
  6. Seal the pressure cooker lid and cook 6 minutes.
  7. Cool the cooker quickly to stop the noodles from cooking.
  8. Serve spaghetti topped with freshly grated parmesan cheese.

Enjoy!

Chicken Dinner

Enjoy a delicious dinner of chicken, mashed potatoes and gravy, cooked carrots and corn on the cob in less than an hour!

Serves 4

Ingredients:

  • 1 whole chicken 5-51/2 pounds
  • 6 medium, thin-skinned potatoes, like Klondike Rose or Yukon Gold
  • 2 ears of corn
  • 20 small carrots
  • Butter
  • Flour or cornstarch for thickening
  • Salt and petter

Directions

  1. Clean whole chicken.
  2. ​Place giblets from chicken in a small pan to simmer on low.
  3. Season chicken with salt and pepper and place chicken in pressure cooker add 12 ounces of broth.
  4. Cook chicken for 25 minutes.
  5. While chicken is cooking, wash the potatoes, leaving the skins.
  6. When chicken has cooked for 25 minutes, lower pressure, and when completely cool, open pressure cooker. Remove chicken and place in a pan in the oven to brown.
  7. Add liquid from pressure cooker to the small pan in which the giblets are cooking.
  8. Add potatoes to pressure cooker, add 4 ounces of water.
  9. Cook potatoes for 10 minutes.
  10. Remove potatoes to a mixing bowl.
  11. Place 2-halved ears of corn and 20 small carrots in the pressure cooker.
  12. Cook carrots and corn on low for 10 minutes.
  13. Mash potatoes in a mixing bowl with ¼ cup of softened butter.
  14. Thicken gravy with flour or corn starch.
  15. Remove chicken from oven and cut into pieces.
  16. Add melted butter to carrots and corn when they have finished cooking.
  17. Serve the chicken, mashed potatoes and gravy, corn on the cob and carrots and enjoy!

Enjoy!