These pressure cooker recipes are for the Crock-Pot brand of a pressure cooker. To see where to buy one of these pressure cookers, scroll down past the recipes for further information.
If so desired, these recipes can also work with any other electric pressure cooker; but if you choose to use another brand of pressure cooker with these instructions, it may not turn out exactly the same because of differences in the pre-programmed settings.
Follow the instructions carefully and press the suggested buttons on the pressure cooker to make the food correctly.
(Click here to see the original recipe by crock-pot.com)
Total cook time: 30 minutes
Yield: 4 servings
Get out your Crock-Pot Multi-Cooker and place the chicken inside.
In a separate bowl, whisk together the orange juice, low-sodium soy sauce, ketchup, brown sugar, sriracha, salt, and pepper. Mix it well, then pour the mixture over the chicken.
Put the lid on the Crock-Pot Multi-Cooker and lock it. You should also ensure that the steam vent set to “closed”; otherwise, the steam will release while cooking, and it will never reach the correct pressure for pressure cooking.
Select the “POULTRY” option then press the “START/STOP” button.
After the timer goes off, press “START/STOP” again.
Quick-release the pressure using the steam valve, while being careful not to burn yourself from the steam. It helps to use a long utensil to flip open the valve rather than your hand.
Once the pressure has lessened, remove the lid.
Press the “BROWN/SAUTÉ” button.
In a separate bowl, combine the cornstarch and water and stir well. Pour the mixture into the pressure cooker with the chicken. Stir occasionally while the sauce thickens.
Serve immediately over rice with the green onions and red pepper flakes on top.
(Click here to view the original recipe by thetypicaldad.com)
Total cook time: 25 minutes
Yield: 5 servings
Take out the Crock-Pot Multi-Use Express Pressure Cooker and make sure it is clean. Measure out the rice and water or multiply the amounts to make bigger servings, but make sure not to overfill the multi-cooker since the rice does expand while cooking.
Add the rice and water to the inner pot of the pressure cooker. Close the lid and lock it shut so that it does not come open while cooking. When cooking rice, no steam must escape.
Press the “RICE/RISOTTO” button and press “START/STOP.”
Once the timer goes off, press the “START/STOP” button again to stop it.
Quick-release the pressure with the pressure release valve and serve the rice immediately.
(Click here to view the original recipe by simpleandseasonal.com)
Total cook time: 1 hour and 25 minutes
Yield: 8 servings
Unwrap the roast and rub it with salt, pepper, and any of your preferred rubs or seasonings. Cut it in two equal pieces.
Set up the Crock-Pot Multi-Cooker Express and remove the lid.
Press the “BROWN/SAUTE” button, then press “START/STOP.” It will take 5 minutes to heat up and then it will start a cooking timer for 30 minutes. Once it heats up (at the end of the first 5 minutes), follow the next step.
Put the olive oil in the bottom of the cooker. Let it heat up for a couple of minutes.
Place just one of the pieces of roast in the pot and let it sear for 10 minutes on each side. Repeat the process with the other piece of roast. Set the roast pieces aside and let them rest.
If the timer goes off in the middle of searing the roast, continue cooking the meat and do not move it from the pot.
Add the minced garlic and onion slices to the multi-cooker and cook until they are soft.
In a separate bowl, stir together the vegetable stock, beef bouillon cube, and soy sauce. Pour the mixture into the pot and mix everything well.
Press the “START/STOP” button.
Place both pieces of roast in the cooker full of sauce, side by side.
Close the lid and lock it. Make sure to shut the steam release valve, then press “MEAT/STEW” and set the timer for 45 minutes.
After the timer goes off, release the pressure naturally. It should take about 25 minutes. Once the pressure is at a safe level, remove the lid.
Take out the meat and set it aside to rest; leave the liquid in the cooker.
Add the potatoes and carrots to the pressure cooker and put the lid back on. Remember to lock the lid and re-close the valve. Press “STEAM” and set the timer for 5 minutes.
Use the quick-release method this time to release the steam.
Slice the meat and serve immediately.
The Crock-Pot Multi-Cooker is a great electric pressure cooker because it can cook many different types of food without a problem. If used correctly, it can create tasty meals in a short amount of time. Although some recipes are still over an hour, this pressure cooker is much faster than cooking the food in a regular pot or the oven.