For the love of meatballs, you've got to try this recipe! Think Swedish Meatballs meets Beef Stroganoff. I've been making this for almost a year and I can't believe it's taken me this long to post! It is so simple and great for leftovers as well. We usually stir spinach into our's at the end but you could have it as is. I've tried a lot of different brands of frozen meatballs and I find that the one I like best is Aldi's Italian Meatballs. (I have no affiliation with Aldi, I just really love shopping there 😊)

For us, we really like cooking pasta in the pressure cooker. I feel like the pasta is more flavorful and, because it cooks with the sauce, it is less likely to dry out when reheated. I also think that pressure cooked pasta dishes tend to be lower in calories than if cooked on the stovetop. It just has so much flavor that I find myself using less oil, cream, and everything else bad.

Make sure to join our facebook group to share your favorite recipes and discuss pressure cooking and Air Frying in a fun community! 

www.facebook.com/groups/airfryerandpressurecookerrecipes/

Yield: 4-5 servingsAuthor: Magdalena at Pressure's OnPin it

Meatball Stroganoff

This 20 minute dinner is so tasty and easy! Think Swedish Meatballs meets Beef Stroganoff.

prep time: 10 MINScook time: 16 MINStotal time: 26 mins

ingredients:

Pressure Cook

• 3 cups beef broth
• 2 cups sliced mushrooms
• 1 onion, sliced
• 2 cloves chopped garlic
• 1/4 cup of sherry
• 1 tsp soy sauce
• 1 tsp parsley
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 can cream of mushroom 
• 3 cups quick cooking penne (or other 6-7 min pasta)
• 1 lb frozen meatballs

Add After

• 1/2 cup sour cream
• 1/4 cup parmesan cheese
• 4 cups chopped fresh spinach (optional)

instructions

1. Set your pressure cooker to sauté/sear. When hot, add a little olive oil, the sliced onion, mushrooms, and sauté for about 6 minutes. Add garlic and sauté for 2 additional minutes. Deglaze pan with the sherry. Cook for 1 minute.
2. Hit cancel, then add the soy, parsley, thyme, stock, salt, and pepper. Stir, before placing the can of condensed soup, pasta, and meatballs on top. Push the noodles down into the liquid a bit but DO NOT stir. 
3. Pressure Cook on manual for 4 minutes followed by quick release. 
4. Open lid and stir in sour cream and parmesan cheese. You can also add the spinach at this point, if you'd like. We like having the extra veggies :) 

notes

-Make sure the pasta you pick is a quick cooking pasta (6-8 minutes). Make sure to be ready to do quick release as soon as the timer beeps.

http://www.pressureson.net/2018/01/meatball-stroganoff-pressure-cooker.html

Created using The Recipes Generator

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This has been my favorite oatmeal recipe since I got my first electric pressure cooker. It reminds me of the instant oatmeal I used to love as a kid but with REAL ingredients. It's so fast to make and now with adding the oatmeal on top of the liquid and not stirring, it minimizes the chance of burning. I personally have never had a batch burn but I understand some of you have, so I re-tested this over the last few weeks and found this new method the best.

Author: Magdalena at Pressure's OnPin it

Apples and Cinnamon Oatmeal (Pressure Cooker)

prep time: 3 MINScook time: 3 MINStotal time: 6 mins

ingredients:

• 1 cup rolled oats
• 2 1/4 cup water
• 1/3 cup maple syrup
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp cardamom
• 1/8 tsp nutmeg
• 1/8 tsp ginger
• 1/2 tsp vanilla
• 1  apple, diced

instructions

1. In your pressure cooker pot, add everything but the oats. Stir and taste. 
   
   
   (You can tell if it is sweet/salty enough by testing the liquid before adding the oats.)
2. Sprinkle oats on top. DO NOT STIR. Secure lid, and pressure cook on manual for 3 minutes followed by quick release. Stir and Enjoy! 

notes

You can add in additional ingredients like cranberries or raisins. I like walnuts on top before serving.

http://www.pressureson.net/2018/01/apples-and-cinnamon-oatmeal-pressure.html

Created using The Recipes Generator

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This Creamy Chicken and Wild Rice Soup is like you ordered delivery from Panera, but for a fraction of the cost. Tender chicken, melt in your mouth veggies, and a creamy broth that isn't too heavy. This one-step soup is so easy and fast to prepare in your Instant Pot pressure cooker!

I've tried a few different copycat recipes for Panera's Creamy Chicken and Wild Rice and they were either missing a key ingredient (don't worry, it's in here!) or they were too rich with too much heavy cream or cream cheese. It's one of my favorite soups ever and when I used to be a baker for Panera, this was my favorite thing to have for lunch! I always seem to go in when they aren't serving this so I decided it was time to try and make my own!

Yield: 9 cupsAuthor: Magdalena at Pressure's On

Creamy Chicken and Wild Rice Soup Panera copycat (Pressure cooker)

Just like Panera's Creamy Chicken and Wild Rice Soup. Tender chicken, melt in your mouth veggies and a creamy broth that isn't too heavy. This one pot soup is so easy and fast.

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

ingredients:

Pressure Cook

• 6 cups chicken stock
• 1 pound cubed boneless skinless chicken thighs (16oz) 
• 1 box Near East Long Grain and Wild Rice, don't use seasoning packet (25-30 min cook time, 6oz)
• 4 TB butter
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups cabbage, chopped
• 1 large onion, diced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp thyme
• 1/2 tsp tarragon
• 1/2 tsp ground black pepper
• 1/2 tsp turmeric
• 1 tsp parsley  
• 1/2 tsp sugar

To Finish

• 1 can evaporated milk (12oz)
• 1/4 cup corn starch
• 1/4 cup half and half
• salt and pepper to taste

instructions

Pressure Cook

1. Add all ingredients except the last  four to your pressure cooker. Stir and cook on manual for 15 minutes. 
2. When the timer beeps, do a quick release, but let a little steam out at a time. The pot is pretty full and some can come out of the steam release. 

To Finish

1. Whisk the cornstarch with some of the evaporated milk to make a slurry and then stir into the soup. Add the remaining evaporated milk and half and half. Season to taste.

notes

When purchasing the wild rice mix, make sure the cook time is 25-30 minutes. Anything less will come out overcooked. If you can't find wild rice blend, 6 oz of brown rice can be substituted and increase cook time to 17 minutes.

http://www.pressureson.net/2018/01/creamy-chicken-and-wild-rice-soup.html

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YOU GUYS. I've re-created one of my all time favorite menu items, Tom Kha Gai (or Thai Coconut soup). When I say that this is restaurant quality, I am not exaggerating. My husband and I almost always order this when we dine out for Thai food and even he said that this was better than many we had tried in the past.

It's incredibly easy to make and quick to cook. I had this prepped and cooked in just over 10 minutes. It's perfect for lunch or side with dinner. If you want to make this more filling, you can add some cooked noodles in at the end. I would suggest a thin rice noodle like vermicelli.

Make sure to join our facebook group to share your favorite recipes and discuss pressure cooking and Air Frying in a fun community! 

www.facebook.com/groups/airfryerandpressurecookerrecipes/

When it comes to Asian cooking, I really try to do the dishes justice by using the proper ingredients. I totally understand that they might be accessible for everyone, so I have alternatives listed as well. I really love cooking with kefir lime leaves and you can buy them at some Asian markets. Mine sells them 10/$1 and I keep them frozen in a ziplock bag. Another key ingredient is the Galangal Root. I do have the powdered version of this, but you can substitute buy using extra lemongrass and some
ginger.

Make sure to join our facebook group to share your favorite recipes and discuss pressure cooking and Air Frying in a fun community! 

www.facebook.com/groups/airfryerandpressurecookerrecipes/

Yield: 3 servingsAuthor: Magdalena at Pressure's OnPin it

Pressure Cooker Tom Kha Gai (Thai Coconut Soup)

Rich coconut broth with the perfect balance of sweet and salty. Recreate one of the most popular Thai dishes in just minutes!

prep time: 7 MINScook time: 3 MINStotal time: 10 mins

ingredients:

• 16 oz of thinly sliced uncooked chicken breast
• 1 can full-fall coconut milk 
• 1 can chicken broth or water (use empty can from coconut milk)
• zest from 1/2 lime or 4 lime leaves
• 2 lemongrass stalks,  use bottoms only, cut into 3" pieces
• 1 cup mushrooms, quartered
• 1/4 cup fish sauce
• 1/4 cup lemon juice
• 3 tablespoons sugar
• 2 red chilies (dried or fresh) or 1 tablespoon chili sauce
• 1" piece of galangal (or 1TB powdered), sliced or 1" piece of ginger sliced
• 1/2 white onion, sliced
• greens from 2 scallions, sliced
• 1/2 cup cilantro, roughly chopped
• 1/2 red pepper, sliced thin
• chili oil or chili sauce
• 2 lime wedges

instructions

1. Into your pressure cooker, add the following: chicken breast, coconut milk, chicken stock, lemongrass, lime leaves or zest, mushrooms, fish sauce, lemon juice, sugar, red chilies, galangal or ginger, white onion, and half of the cilantro . Stir and cook on manual for 3 minutes.
2. When the timer goes off, we're going to do what I call a controlled quick release. I let a little bit out at a time. Coconut milk tends to expand/foam up when the pressure is released too fast and you'll have a mess of broth splattering out. This takes a few minutes, so be patient. Do NOT cover the quick release knob with a towel. This is dangerous and not recommended.  One the cover is off, stir in the red pepper.
3. In your serving bowls, add a squeeze of lime juice, the remaining cilantro, green onion, and chili oil. This is garnish or to taste so use as much as you'd like. I like spicy so I tend to use a lot of chili oil.  Ladle your soup into the bowls and enjoy! If you want a more filling meal, you can also add some cooked noodles to your bowl. I suggest a thin rice noodle like vermicelli. 

notes

3 minutes is a very quick cook time but trust me, your chicken will be 100% cooked! You can also use shrimp instead of chicken. I would suggest using raw, peeled shrimp.

http://www.pressureson.net/2018/01/pressure-cooker-tom-kha-gai-thai.html

Created using The Recipes Generator

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So many pressure cooker recipes are as easy as throw it all in and press start. That's great, but even with the convenience, I find myself missing something. That flavor of cooked down onion that helps build such a good base.  I even have struggled with my own recipes. I knew I needed to create something that was quick to make and even quicker to use later. That's when it hit me, use my quick method for caramelizing onions and make it into cubes!

For years, I've been adding a little bit of baking soda to my onions to speed up the caramelizing process. It works great and is super simple. For this, I wanted a similar flavor, but a smoother texture. Instead of blending, I just increased the cooking time and voilà, there it was!

I froze mine into tablespoon size ice cubed and put into a zip lock. Now, you can grab a few and throw it into your favorite recipe!

Below, you can see how fast the onions cook down. The image on the left was taken at about 10 minutes into the cooking process and the image on the right was taken at 15 minutes. I shut the heat off at 15 minutes but you could keep going and brown them even more! 

Yield: 1 1/2 CupsAuthor: Pressure's On

Caramelized Onion Bouillon

Add this Caramelized Onion Bouillon to soups or your favorite dish. It will taste like you've been cooking it for hours.

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

ingredients

• 3 sweet onions, chopped small
• 3/4 teaspoon baking soda
• 4 tablespoons olive oil
• 2 tablespoons water
• 1 teaspoon salt

instructions

1. Heat a heavy bottom pan to a medium heat.  I do this while I am chopping my onions. 
2. Add your oil, when hot add onions and stir for 2 minutes. Then add the remaining ingredients, stirring every minute or so.  The onion will break down quickly.  Cook for about 15 minutes.
3. You can store this in a jar in your refrigerator but I prefer to freeze into ice cubes for later use. Just grab a few and throw them into your favorite recipe. 

http://www.pressureson.net/2017/11/quick-caramelized-onion-bouillon.html

Created using The Recipes Generator

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After researching MANY Beef Stew recipes, I decided I was too tired to stand there and brown the beef then sauté the onions and garlic. So born is the Dump and go, One-Step, throw it all and and press start Beef Stew! I'm big on bold flavors so I loaded this with lots of herbs. Additionally, I prefer a darker color so I added a teaspoon of dark soy sauce. If you don't have this, you can add teaspoon of browning and seasoning sauce. 

The beef came out tender, the veggies soft but not mush. It's my perfect beef stew. I use tapioca because I prefer the texture to cornstarch. 

Yield: 4 servingsAuthor: Pressure's On

One-Step Beef Stew

prep time: 10 MINScook time: 35 MINStotal time: 45 mins

Quick and Easy "One-Step" beef Stew. Just throw it in and press start, who wouldn't love that?!

INGREDIENTS:

• 2 lbs beef, 1" cubes
• 3 large Potatoes, halved and then quartered
• 2 large Carrots, cut into large chunks (1" or bigger)
• 1 medium Onion, chopped
• 2 Celery Stalks, cut into 2" pieces
• 2-3 large cloves of Garlic, roughly chopped
• 3/4 cup of beef broth
• 1/2 cup Red Wine
• 3 TB of Tomato Paste
• 2 TB Soy Sauce
• 2 Bay Leaves
• 1/4 tsp Black Pepper
• 1/2 tsp Thyme
• 1/4 tsp Red Pepper Flakes
• 1/2 tsp Oregano
• 1/2 tsp salt
• 2 1/2 TB Tapioca
• 1 TB Sugar
• 1 TB butter
• 1 cup of frozen Peas
• (optional)1 tsp of Dark Soy or Browning/Seasoning Sauce

INSTRUCTIONS:

1. Add all ingredients to your pressure cooker except the peas and dark soy or browning/seasoning sauce. Give a good stir.
2. Close and seal your lid, set Manual timer to 30 minutes and press Start. When your timer goes off, allow for 15 minutes of NPR then release any remaining pressure.
3. Add peas and season additionally if desired. I added a bit more salt and some dark soy.

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It's been quite a summer in our household. Between work and a crazy move, I had to take a hiatus from my blog. I was barely home enough to cook, let alone take photos and post. But boy did I miss it! 

My husband and I purchased our first home, and I am so excited to have a PROPER kitchen to cook in. My dreams of having a huge refrigerator and a professional oven have final come true! Not to mention a little bonus pellet stove to keep us warm and cozy in the winter. 

About a mile from our new house is a local farm and farmstand. I pop over about once a week to pick up some goodies. In season now is their winter squash. Let me just tell you, I LOVE SQUASH. Any kind really. Expect a lot of squash inspired recipes from me in the next few months.

As far as pureed soups go, I usually only like Curried Sweet Potato Soup. I make several variations of this. Sometimes with squash, carrots, or a blend of all three. This time of the year though, I really crave things that are more traditional and seasonal. 

I kept things simple with the Browned butter and Squash Soup. You can use any squash you like, but I think it's particularly good with Acorn, or Butternut. Browning the butter adds a rich and slow cooked taste but saves you time and keeps everything cooking in the same pot.

See the facebook video at the bottom of this page!

I am a big fan of Shallots (or leeks) as a replacement for onions. I love how tender they are.

For the spices, I thought of what I like best with a Roast Chicken or Turkey; Thyme, Rosemary, Sage, Salt, and Pepper. No need to get too crazy. These spices combined with the Browned Butter and the ultimate savory combination. 

Brown Butter Squash Soup

• 5 T of Unsalted Butter 
• 3 Shallots, chopped  or one large Onion, chopped 
• 2 large cloves of Garlic, roughly chopped
• 1/2 t of Thyme
• 1/4 t of Ground Sage 
• 1/8 t of dry crushed rosemary
• 1/4 tsp Ground Pepper 
• 1/4 tsp Salt
• 1 cubed Squash, approx. 4 cups
• 2  Bay Leaves
• 2 1/2 C of Chicken Stock*
•  1/3 C Cream or Half and Half
  optional: Roasted Pepitas and Olive Oil for garnish 

1. On your pressure cooker, select the "Sear" or "Sauté" function. When hot, add your butter. Let butter melt and cook until it is just turning brown. 
2. When butter is brown, add your Shallots or Onions, sautéing for 3 minutes. Then add in your garlic, spices, and sauté an additional 2 minutes. 
3. Add in your cubed Squash, Bay Leaves, and Chicken Stock 
4. Hit the "Cancel" button on your pressure cooker to reset, then select Manual and set timer for 7 minutes. Lock your lid in place and press start.
5. When your timer goes off, do Quick Release to let the steam out, discard the two Bay Leaves, and transfer everything to a blender (or use an immersion/stick blender). Add Cream and blend!

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You'll never go back to the stove top method once you've tried this pressure cooker Portobello Mushroom Risotto. The mushrooms are sautéed down with lots of garlic and onions. Once this reaches pressure, it cooks in a quick 5 minutes. On days when you have zero time for dinner but want a nice meal, this does the trick.

Years back, when I worked in professional kitchens, risotto was one of my jobs. We would make huge batches and I would have to stand there, stirring over a hot stove for about 30 minute. This method tastes just as good with a fraction of the effort. Time better spent prepping something else!

I like to add some young green peas to mine for the color and a little bit of sweetness. A little surprise ingredient used in our Portobello Mushroom Risotto is some Dark Soy Sauce. This is totally optional but I love the color it gives to the dish.

yield: Serves 4Author: Pressure's Onprint recipe

Portobello Mushroom Risotto

You'll never go back to the stove top method once you've tried this pressure cooker Portobello Mushroom Risotto.

prep time: 15 MINScook time: 10 MINStotal time: 25 mins

INGREDIENTS:

• 1- 8oz package of portobello mushrooms, roughly chopped
• 4 tablespoons olive oil
• 3 tablespoons butter
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1/2 teaspoon thyme
• 1 1/2 cups arborio rice
• 4 cups chick or vegetable stock
• salt and pepper
• 1/3 cup cream
• 1/2 cup parmesan cheese
• 1 tablespoon dark soy sauce (or 2 teaspoons regular soy sauce)
• 1 cup sweet peas
• parsley, chopped (for garnish)

INSTRUCTIONS:

1. Sauté- set pressure cooker to sauté and heat olive oil in butter until hot. Add in your mushrooms and onions. Saute for about 8 minutes or until onions are translucent and mushrooms start to release their moisture. Add in Garlic, salt, pepper, thyme, and rice. Saute for 1-2 additional minutes.Rice should become translucent on the outside with a white center.
2. Pressure Cook- Add your stock, lock on lid, and cook on high/manual for 5 minutes. When your timer goes off, do quick release.
3. Remaining Ingredients- Stir in the soy sauce, parmesan cheese, cream, and peas. Stir until thick, about one more minute.
4. Serve- top with fresh parsley and Parmesan. We like to have ours with a side of roasted chicken or sometimes just by itself!

http://www.pressureson.net/2017/04/portobello-mushroom-risotto-pressure.html

4

This Creamy Classic Hummus is restaurant level good. Made with dry chick peas, cooked perfectly in your pressure cooker, and blended with spices and sesame.

I've been making hummus at home for years. I always tried using canned chickpeas (garbanzo beans) and it was never as creamy as when I ordered it at my favorite Turkish Restaurant, Mamouns. I remember one time even removing the skins from every single chickpea. I think I always knew what I was doing wrong, but I was too lazy to soak beans overnight and then cook them the next day.

I've cooked many different kinds of beans and grains in my pressure cooker and they always come out perfect. I was so excited to try dried chickpeas and it did not disappoint. 45 minutes on manual/high, quick release, and you have perfectly cooked chickpeas, ready for use.

Our recipe for Creamy Classic Hummus is inspired by plates of this that we have had a Middle-Eastern Restaurants. Enjoy!

yield: Approximately 3 cupsAuthor: Pressure's Onprint recipe

Creamy Classic Hummus

This Creamy Classic Hummus is restaurant level good. Made with dry chick peas, cooked perfectly in your pressure cooker, and blended with spices and sesame.

prep time: 15 MINScook time: 50 MINStotal time: 65 mins

INGREDIENTS:

• 1 cup dry chickpea (garbanzo beans)
• 4 cups water
• ⅛ teaspoon peppercorns
• 2 bay leaves
• 2 cloves garlic
• ½ lemon
• ⅓ cup tahani
• 1 teaspoon cumin
• 1 teaspoon salt
• pepper to taste

INSTRUCTIONS:

1. Cook - Add dry chickpeas, bay leaves, and water to your pressure cooker. Secure lid and cook on high/manual for 45 minutes. When timer goes off, do quick pressure release.
2. Blend - Throw away bay leaves. Remove chickpeas from pressure cooker to a blender or food processor, reserving liquid. Add 2 cloves of garlic, juice from 1 lemon, salt, and then pour in enough of the reserved liquid to cover the top of the chickpeas. It thickens up quick a bit so don't be afraid of it being too liquidy. Blend until smooth and then transfer to a mixing bowl.
3. Season - With the chickpea puree transferred to your mixing bowl, add your tahani, cumin, salt, and pepper. Whisk and taste. At this point, you can adjust your seasonings to taste. I like mine with a good balance of creamy, salty, and tangy from the lemon so this was perfect for me. You may choose to add more salt or spices.
4. Serve - I serve mine in a bowl topped with fresh chopped parsley, tomato, and onion. Drizzle with Olive Oil.

http://www.pressureson.net/2017/03/creamy-classic-hummus-pressure-cooker.html

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