Stovetop Pressure Cooker Recipes | Pressure Cooker Pros

Stovetop Pressure Cooker Recipes

Using a stovetop pressure cooker is very simple. Try these recipes for Pressure Cooker Sauerbraten and Pressure Cooker Chicken Cacciatore for your next home-cooked meal.

View the original recipes using the links provided to see calorie and carb counts, and keep reading to learn why stovetop pressure cookers are easier to use than electric pressure cookers.

Feel free to make substitutions to the vegetables and seasonings or add a few extra ingredients to make the recipe sound more appealing to you. Nothing is wrong with a little experimenting with the pressure cooker, and it will help teach you how to create your own recipes. Just remember: never fill the pressure cooker pot too high, and always make sure there is enough liquid in the cooker to create steam.

Pressure Cooker Sauerbraten

(Click here to see the original recipe at thespruceeats.com)

Total cooking time: 110 minutes
Yield: 8-10 servings

pressure cooker sauerbraten image

Ingredients

  • 4 to 5 lb. chuck roast
  • Ground black pepper
  • 3 tbsp vegetable oil
  • ½ Cup water
  • ½ Cup red wine vinegar
  • 1 Cup dry red wine or beef stock
  • ½ Cup brown sugar
  • ½ tsp ground cloves
  • 1 tsp salt
  • 2 bay leaves
  • 4 carrots, chopped
  • 2 ribs celery, chopped
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 Cup finely crushed gingersnap cookies

Cooking Instructions

Step 1
To prepare the chuck roast, trim off any excess fat from the edges and pat it dry with a paper towel. Rub the roast with salt and pepper.

Step 2
Put the olive oil in the pressure cooker pot and let it heat up for a few minutes. Then, put the roast in the pot and leave the lid off while it browns. Turn the roast every couple minutes so that all its sides start to brown.

Step 3
In a separate bowl, mix the water, red wine vinegar, red wine (or beef stock), sugar, cloves, salt, and bay leaves. Set the bowl aside.

Step 4
Once the roast has browned on all sides, add the chopped carrots, celery, onions, and crushed gingersnap cookies to the pot, around the roast. Grab the vinegar mixture you just made and pour it over all the ingredients.

Step 5
Put the pressure cooker lid on the pot and use high temperature to raise the pot to high pressure. Once it reaches pressure, cook for 50 minutes. Do not open the pressure cooker during this time. To be safe, make sure to lock the lid and close the pressure release valve.

Step 6
After 50 minutes goes by, gently take the pressure cooker off the heat source and let it sit for about 30 minutes so the pressure can reduce naturally. After that, you can then remove the lid to look at the food.

Serving

After cooking the roast, remove all the pressure cooker’s contents. Place the roasted meat on a serving platter. For the liquid and vegetables, either serve them how they are with the roast or blend them in a food processor until smooth and pour it over the roast.

Pressure Cooker Chicken Cacciatore

(Click here to view the original recipe at thespruceeats.com, and to see nutrition information)

Total cooking time: 40 minutes
Yield: 4 to 6 servings

chicken cacciatore image

Ingredients

  • 2 lb. boneless skinless chicken breasts, cut into 2-inch chunks
  • 3 tbsp olive oil
  • ¼ Cup chicken broth
  • 1 Cup white wine or more chicken broth
  • 3 Cups mushrooms, sliced
  • 1 large onion, chopped
  • 2 tsp garlic powder
  • ½ tsp dried basil leaves
  • 1 can (6 oz.) tomato paste
  • ½ tsp dried thyme leaves
  • ½ tsp salt
  • ¼ tsp pepper

Cooking Instructions

Step 1
Pat the chunks of chicken breasts dry with a paper towel and gather all the other ingredients for cooking.

Step 2
Put the olive oil in the pressure cooker and heat it for a few minutes. Leave the pressure cooker lid off. Once it is hot, brown the chicken for 5 minutes. Stir the chicken as it is browning to make sure all the pieces are evenly brown.

Step 3
Add the remaining ingredients, then put the lid back on the pressure cooker and bring it to high pressure. Cook for 10 to 12 minutes.

Step 4
Once the pressure cooker has finished cooking, let the pressure naturally release. The time it takes the pressure to release will make the meat extra savory.

Step 5
Remove the pressure cooker lid and stir. If you have a meat thermometer, make sure the thicker pieces of chicken have an internal temperature of 165 degrees Fahrenheit.

Serving

This Chicken Cacciatore will most likely need a side dish or some other food item to pair with it for serving. A great option is to make pasta or rice and to put the chicken on top, with the sauce from the pot poured over everything.

Are Stovetop Pressure Cookers Better than Electric?

If you know how to use one correctly, a stovetop pressure cooker can be much easier to use than an electric pressure cooker, especially for those who are not great at utilizing with technology.

Some people even prefer using stovetop pressure cookers over electric, for various reasons, but they both produce excellent foods.

When it comes to recipes, it is a little harder to find recipes specifically written for stovetop pressure cookers. Some stovetop pressure cookers come with a small recipe booklet that could come in handy, but they are limiting.

However, many recipes for electric pressure cookers can be used for stovetop as well. As long as the recipe only uses high pressure for a set time frame, rather than complicated pre-set cook buttons, then it will work in a stovetop pressure cooker.

Conclusion

Try these recipes for stovetop pressure cookers, and other recipes around the web.

Over time of using your stovetop pressure cooker, you will learn the tricks to creating the tastiest foods.

Also, if you want the pressure cooker to last a long time, remember to replace parts on the pressure cooker when they wear down and keep the pot of the cooker clean after each use.

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