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Pressure cooker recipes?

I just received a Fissler pressure cooker, in 2 sizes, as a gift. I've made brown rice and risotto in it with decent results but would like to do use it more. Does anyone have any recipes they'd like to share that is especially good in a pressure cooker?

Thanks in advance!

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  1. their own website might have some recipes and so might Prestige, try them both.

      1. I am sure you will find a number of suggestions but one of the many things I love to make is chicken stock REALLY REALLY quickly. It is worth a pressure cooker for this alone.

        1 Reply
        1. re: Tugboat

          How big is you pressure cooker? I like to cook county style pork ribs and saurkraut
          in mine with potatoes, carrots, onions, like a new england dinner. I told my three sons
          that the things they need to start house is a Pressure cooker, crock pot,and a 10"
          cast iron skillet.

        2. Ditto the poster about stock. Makes plenty of beef stock quick and easy.
          Very good for cooking meats with a lot of connective tissue such as pork shoulder or beef chuck. Carnitas and ropa vieja, here we come...

          Get some ideas from the Presto :-) website:
          Presto customer support was very helpful when I contacted them about cooking ingredients not listed in their manual.

          1. Any bean dish is great, made in a pressure cooker. Soak and cook the beans in the pressure cooker first; then drain them and sauté your onions, garlic, hot pepper, etc. for your chili, your red beans and rice, your chorba...
            Lentils and split peas are a no-no, though. They cook too fast.
            Meat stews from cheap cuts are great. My current favorite is a lamb shank tadjine with pickled lemons, tons of garlic, fresh coriander, and a couple of tablespoons of quatre-épices (cinnamon, pepper, nutmeg, and cumin, maybe). When the meat is done, reduce the pressure, open it up, and throw in a bunch of eggplant and possibly canned garbanzos.
            I also used to use the pressure cooker for beef bourguignon, but since I always made with lardons (smoked pig, i.e. American bacon), and I have given up such pleasures, I don't make it anymore. But it was good. Same principle: cook meat with seasonings and red wine for a good half-hour-45 min, reduce pressure and add veggies (carrots, pommes de terre) fifteen minutes before serving. It's hard to overcook those stewing meats.

            4 Replies
            1. re: Amanita

              Totally agree - I think I use mine more for quick soaking/cooking dry beans than almost anything else. Now that we are moving into cooler weather (SF Bay Area) I will start doing quick stews, braised lamb/veal shanks, pozole, and the like... I have a Fagor and I love it. Wonderful time-saver and good for people like me who procrastinate and can't decide what to cook until the last minute!

              1. re: RWCFoodie

                What model Fagor do you have? They have a duo model which includes two setting for pressure (I believe 15 and 8), and the other models which have the standard one setting allowing pressure to build to 15 psi.

                Do you cook your beans in a separate dish inside the pressure cooker or do you put the beans, such as chickpeas directly into the water filling the pressure cooker?

                I have an electric stove and I have heard that a well-built pc made of stainless steel (18/10 construction) such as that made by Fagor will not burn food.

                I do have a mixing bowl that seems to have a base that would offer a little bit of distance from the base of the pc. I wonder if I need to put the bowl on a steamer basket to keep it distant from the base of the pc.

                I skimmed through a short but very interesting pc cook, called "Beyond Pressure Cooking", displayed by pc models in a large department store. It included recipes for all kinds of foods, ranging from beef, poulty, stews, vegetarian, Indian, to soups. One of the recipes was for a "Moroccan Lentil Stew." One post in this thread mentioned that a pc should not be used for lentils. The time for cooking was 3 minutes for the lentil stew which also included cubed squash and rice along with a few other ingredients and spices. This book's recipes were basic but did include enough ingredients to make a dish interesting, including some more obtuse ingredients (at least to "westerners") such as panch pharon, a spice mixture used in some Indian dishes.

                For the size of the book, the variety of recipes was very impressive. The book included very beautiful pictures of the dishes. That is one feature that I think every cookbook should include, at least to some degree.

                I am thinking of getting either the 4 qt or 6 qt size of the Fagor. I cook for myself primarily and rarely make enough for more than a few servings. I wouldn't mind making soup that would go 4 to 6 servings. I prefer the size of the 4 qt, but I have been told that nothing smaller than a 5 qt size should be considered. I can't help but think of how much empty space there would be in the 6 qt pc if I was just making a one serving dish!

                What size of pc do you have and what has been your experience with how the "extra" space is used when a small amount of food is being pressure cooked?
                (PS ... I don't eat red meat, so the pc would be used primarily for cooking beans, attempting some Indian dishes, stews, perhaps with chicken, and soups.)

                And last, my largest burner on my electric stove is about 7 1/2 inches across, whereas the width of the base of the Fagor 4 and 6 qt pressure cookers is 9 inches. I can see given that and the thicker base of the model would probably result in a longer time to get the pc up to full pressure. What has been your experience? (At this point, with my (in)experience, I intend to buy just one pressure cooker at this point, so a suggestion to get a small and a larger one is not an option I'm willing to consider!!)

                1. re: FelafelBoy

                  FB: My Fagor pc is the "Splendid" 6 liter model. It has only one pressure setting which so far has been fine for what I've prepared.

                  I don't cook dried beans in a separate dish; just put them directly in the water including garbanzos.

                  I have a fairly inexpensive Amana electric solid surface stove and have never burned anything in my pc. Once pressure is achieved, I turn the heat down to one line above "low"; this is on the larger of the burners.

                  I generally don't cook 1 or 2 servings - I like leftovers! Even though I'm cooking for only my husband and myself, I generally prefer to make enough for more than one meal. I made chicken soup in it a couple of weeks ago when I ran out of time one afternoon; it was very good and took about half the time it would if cooked traditionally. We like poultry giblets: turkey necks cook in about 45 min and yield a tasty broth.

                  Depending on how much is in my pc, it takes approx 10 min. to get to full pressure. That's with it filled approx. 1/2 full.

                  Once again, I highly recommend 2 authors/cookbooks: Victoria Wise and Lorna Sass.

              2. re: Amanita

                Don't agree on the lentils and split peas -- every Indian family I know owns a pressure cooker, and uses it to cook lentils, other dried beans as well as meats (if they do cook meat). You can cook dal from start to finish in 20 minutes with a pressure cooker. Without, it takes me an hour. It's a great time saver. In fact, there are 2 standard gifts Indian people give at an indian wedding -- a pressure cooker and a rice cooker. I got 3 rice cookers and 2 pressure cookers when I got married!

              3. Try www.missvickie.com.
                An entire site devoted to pressure cookery.

                1. Lorna J. Sass has two very good cookbooks: "Cooking Under Pressure" and "Recipes from an Ecological Kitchen". She explains the process for various ingredients & has charts so you can easily adjust your own recipes. Everything I've made from these books has been great!

                  1. My favorite book is:
                    The Pressure Cooker Cookbook Revised (Paperback)
                    by Toula Patsalis (Author)
                    The recipes are easy and very tasty.

                    1. I have a Kuhn Rikon pressure cooker. The booklet that came with it has an awesome pork roast with apples and garlic that I can paraphrase (don't have the booklet with me unfortunately). Recipe calls for pork shoulder but I used boneless pork loin and it came out just fine.

                      Rub the pork with a couple tablespoons of dijon mustard. Put a tablespoon of olive oil in the cooker and brown the meat (watch the temperature as the mustard can burn). Take out the meat, drain off the fat, and add a couple tart apples, peeled cored and quartered, a few peeled garlic cloves and a little white wine. Put the meat back in, season w/ salt and pepper to taste and add some fresh rosemary sprigs.

                      Cook at high pressure according to the instructions for your cut/weight of meat.

                      When done, take the pork out to rest and remove the rosemary. Whiz the apple mixture with an immersion blender. (meanwhile make mashed potatoes)... the sauce is excellent, the pork is moist and tender.

                      It's really a great recipe.

                      1. Any thoughts on how meat cooked in a pressure cooker compares with the classic slow braise?


                        7 Replies
                        1. re: paulj

                          I've done short ribs and chuck roast. Both came out very tender. I browned the meat first. With the short ribs I thought there was some loss in the depth of flavor for the PC cooked ribs but we just had left overs from the chuck and it was pretty flavorful. You can cook the meat in about a third the time with the PC. If your short on time or if you don't want to heat up your oven and house the PC is a fine alternative.

                          1. re: scubadoo97

                            I normally Brown the Meat after it's been PC. It comes out perfect everytime.

                            1. re: russkar

                              My PC book advised browning before and that is the same technique I use when braising. What are the benefits of browning after? How would you describe the difference in flavor. I would think to do this with a sous vide recipe but would not have thought to try it in this application.

                              1. re: scubadoo97

                                When Braising I Brown First.
                                When PC'ing I Brown Last. Ribs, Pork Shoulder. Exceptions are Lamb Shank or Veal Shank which I Brown First.

                                1. re: scubadoo97

                                  The 'short cut' way of making carnitas is to start it in water, cook it till dry, and then let is fry in its own fat. This is the alternative to 'braising' it in lard the whole time. It develops a surface crispness. I don't know if it develops flavor (Maillard reaction) to the same degree as browning in the raw state.


                                  1. re: paulj

                                    Actually I just did something similar to a nice piece of chuck roast that I first browned off and then cooked in the PC. Leftovers were pulled apart into chunks and fried until the outside was browned and crisp. Served it as I would carnitas. It was quite tasty.

                            2. re: paulj

                              I just cooked some boneless short ribs (beef), about 10 minutes plus cooling time. I was a little surprised how thin the cooking liquid was. The chopped onion and garlic pieces are soft but still held their shape. Usually after braising till the meat is tender, the vegetables break down, thickening the broth.

                              The meat was tender, and plenty of fat had been rendered out.

                              I suspect pressure cooked meat is more like meat slow cooked in a sealed foil pouch, as opposed to a dutch oven which I have to open periodically to check the liquid level and turn the meat so the exposed surface does not dry out. The slow dutch oven cooking also produces some browning, both on the exposed meat and pan walls. In the pressure cooker this flavor has to come from browning before or after the pressure phase.

                              On the other hand, the talk on Miss Vickie's web site about infusion, suggests that the pressure cooker is effective adding flavor to the meat.


                            3. I made Coq Au Vin in my new Fagor pressure cooker today.
                              I used the recipe that came with the book except this time I did not use pearl onions -- although I have done that in the past. It was delicious!
                              Here's the pic from my lunch:

                              1. While familiarizing myself with what to do with a pressure cooker, I browsed through the book, "Cooking the Whole Foods Way", by Christina Pirello, who orients her cooking in a more macrobiotic way, and really values the use of a pressure cooker.

                                To my surprise, most of her soup recipes include the use of stock pots vs. pressure cookers. She does emphasize that pressure cookers are the best for cooking beans and grains. Most of the soup recipes take less than one hour, and I wondered if a person is cooking soup in a pressure cooker, given the volume of liquid, the amount of time needed to bring the pc to pressure, cook, then allowed to cool down using the natural release method, that the time required wouldn't be much less than the time indicated to make some of the soups in CP's book, assuming that the beans had already been pressure cooked and were ready to go.

                                She talks about the "energy level" of food that's cooked in a pc. For a soup, I'd think that there may be some advantage to a slower process, since during the making of a soup, ingredients may be added at various stages of the process.

                                I'm new to this, so I'm just asking if other people who use pressure cookers STILL use stock pots for most of their soup recipes. (I don't eat red meat, and would be making soups such as split pea, squash, and other bean soups ... and maybe an occassional soup using chicken.) The soups I have in mind don't use ingredients that would seem to need alot of time to cook, such as beef or chicken. If all I was using were various kinds of cubed squash and legumes, I am just trying to understand the advantage of using a pc.

                                The only thing I am clear on, is that a pc is a big advantage over other means when cooking beans. CP's book pointed out the advantage when used to cook brown rice.
                                If my use of a pc was minimized to just cooking beans and grains, and not so much for soup, I'd have less reason to get a 6 qt over a 4 qt pc just for my own use, which I would not be using to make an amount more than a 2 to 4 serving quantity.

                                4 Replies
                                1. re: FelafelBoy

                                  I studied macrobiotic cooking in Boston for a number of years. All of the bean soups were started with a pressure cooker, usually pressured enough so that some of the beans disintegrated and formed a nice thick soup. Then the pressure was brought down and the other vegetables and herbs are added and the soup is simmered for another 20 minutes or so until the veggies are cooked. Usually a few tablespoons of Tamari is added at the end -- or just a Tablespoon if it is a small soup. A few good tips - never add salt to your beans before pressure cooking. Add a small piece of kombu or wakami the size of your thumb with the beans before you bring up the pressure. The minerals in the kombu will help break down the beans for soup. Only add salt after you bring down the pressure and add it while adding the other veggies.
                                  If you add salt before bringing up the pressure -- the beans will stay hard.
                                  You can use a pressure cooker to make a winter squash soup -- like butternut or buttercup squash soup. Just cube the squash and brown in a little sesame oil on the bottom of the pressure cooker before covering with water and bring up the pressure. Pressure cook for a very short time -- open and then blend the soft squash with the cooking liquid. Use a blender or a hand held immersion blender. This will be a very sweet soup just from the caramelazation you create from the browning in the sesame oil before pressuring. Just add a little tamari and it's done.
                                  Never make something like Miso soup in the pc. Miso loses flavor and enzymes if it is boiled -- so a light broth is made and then the miso is added at the very end of the cooking time -- but never boiled.
                                  Hope these suggestions help a bit. We made so many variations of soups every day of the year -- so the combinations of beans and veggies is really endless. The pressure cooker is a good investment just on that basis.

                                  1. re: Jill Brazil

                                    Jill - thanks for your detailed reply. I think CP also said in her book that due to the nature of pressure cookers, that powdered spices and herbs will not work as effectively as the original form. In making soup in a stock pot, it's easy to just add these ingredients in a powdered/dry form as needed at various stages of the soup cooking process. Is the procedure similar in a pc in that the initial cooking is done, let's say for squash soup to just break down the squash into the liquid medium, and then as you said, cook for a very short time (is there any standard fraction of time that works for soup, i.e. if cooking time for squash calls for 8 minutes, would you stop at 4 minutes?), puree with a blender if desired, and continue simmering but adding powdered/dry spices and or herbs to flavor/season the soup with its continued cooking? It almost seems like using a pc is done to initially zap the contents into a more cooked state, and then allowed to simmer in the final stages with other more heat sensitive ingredients.

                                    If a cook is adding solids, such as carrots, celery, beans, and perhaps some other ingredients, would a 4 qt pc be large enough? The 4 qt pc will hold a maximum of 8 cups of liquid. My biggest concern is with bowl inserts. The FAgor which is the brand I intend to buy does not come with a trivet, so I will have to use my expanding steamer basket (no pole in the middle). In the 4 qt pc, I will not have room to place even a small mixing bowl on top of that due to the height limitations. (4 1/4 inches for the 4 qt ... the 6 qt has a 6 1/4 inch inner height limit for inserts), unless the mixing bowl can be placed directly into the pc. Its bottom is round and I'd think it might not be too stable. Then again, I might be able to construct some stabilizers made out of aluminum foil. I just didn't know if a 4 qt pc could handle the liquid and the solid vegetables added to it.

                                    Funny, that most of the Indian cookbooks I've browsed through rarely include directions using a pc. Same thing with soup books. It's almost like you have to get a recipe book specifically catered to the pc market. Guess the authors figure that most people don't use pressure cookers. Given that most home cooks in India use pressure cookers, you'd think that even the Indian cookbook authors would include guidance for those using a pc.

                                    I appreciate your warning about the timing for adding miso. I am aware of its fragile nature and need not to overheat it for the reasons you mentioned. My hope was to create a fresh soup in less than 20 minutes (I do that now by adding fresh ingredients and spice powders and other things to canned and boxed soup).by using a pc, but from what I read, there are no shortcuts (maybe using a microwave that might be possible!) through the use of a pc, but from what I read, from time needed to come to full pressure, cooking, cooling down time, and adding seasonings and other items in the simmering process, even using a pc isn't going to allow one to have instant soup, other than a basic broth or perhaps a tomato or onion soup.

                                    1. re: FelafelBoy

                                      The pressure cooker that I have has both a 4 quart base and 8 quart base and the top fits on both! It also comes with the steamer. It is the Fagor duo:

                                      Yes -- you got it right -- use the pc to breakdown beans etc. and then open it up and continue cooking to develop flavors with herbs etc.
                                      You can do soups very quickly with the new Fagor. This new Fagor is much quicker than any other pc I have owned in the past. It also has a quick release -- so takes no time at all to release pressure.
                                      I was really surprised. I think you will not regret getting your pc.
                                      If you google Pressure Cooker recipes -- you will find many recipes online.

                                      1. re: FelafelBoy

                                        FB, I have never used a bowl while cooking beans, meats or vegetables and never had a problem with things at the bottom being burned. Try it out without the bowl. You don't need much heat after pressure is achieved to maintain that pressure.

                                  2. Home made Latin American caramel - Dulce de Leche

                                    Dulce de leche, is a delicious Latin American caramel. It's great on ice cream, as a cheese cake topping, etc. It's not hard to make. You can make it at home in a pressure cooker with a can of sweetened condensed milk.

                                    1 (14-oz) can of sweetened condensed milk, sealed - label removed

                                    Place sealed can (with label removed) on its side in
                                    a pressure cooker. Cover can completely with
                                    water. Place lid on pressure cooker and bring
                                    up to pressure. Begin timing when pressure
                                    cooker reaches full pressure.

                                    For a pour able caramel, cook under pressure for 20-minutes

                                    For a spoon able, thicker caramel, cook under pressure for 30-minutes

                                    After desired time period, turn off heat. Let
                                    pressure fall naturally. When pressure is gone,
                                    open pressure cooker, place pressure cooker in
                                    sink and flush interior with cold water. Fill
                                    pressure cooker with cold water and let stand
                                    for a half hour to allow canned sweetened
                                    condensed milk to completely cool.
                                    Open can and enjoy.

                                    1. www.missvickie.com

                                      ALL things related to pressure cookers including recipes...

                                      1. I have 2 Fagor Pressure Cookers. 1 is a 12 qt. and the other a 6qt. We use them all of the time and are delighted with them. I recommend two books. Pressure Perfect by Lorna Sass, she has excellent timing advice and Pressure Cooker Gourmet by Victoria Wise. You will be amazed at the range of dishes you can produce in little to no time. Everything from stock to dessert

                                        1. Here's the wonderful Chicken Paprikash I made today in the Fagor Pressure Cooker.
                                          (see picture)
                                          The sour cream was added after plating. Very easy. Browned the chicken in olive oil. Removed from pan. Added the chopped onions, red peppers, shallots, and 2 tbp of Hot Paprika. Placed the chicken back in the pan over the vegetables, added a pint of chicken broth and 8 ounces of Raos marinara sauce. Brought up to pressure. Cooked for 14 minutes under pressure. (check your own instructions to determine how long for your pressure cooker). Brought down the pressure with quick release method. Plated with a dollop of sour cream. Was so delicious.

                                          1. Soup - I improvised here so, the results were good considering!

                                            I had a small pouch of Kedem brand soup mix consisting of various dried beans, such as lima beans, various split peas, etc. The mix also contained barley, and a packet of noodles with various spices. I thought I would just add my own spices and ditch the packet.

                                            The instructions called for adding the mix to 7 cups of water, cooking for 2 hours, and towards the end of the cooking time, adding the pouch of seasonings and noodles.

                                            I improvised in this way - to the beans and small noodles I added a box (4 cups equivalent liquid) of Wolfgang Puck's vegetarian soup broth (which also contained sodium and some sugar and seasonings) and 3 cups of water. Before I added this mixture I sauteed in olive oil some diced carrots, onions, and celery, and a bay leaf. Added a small amount of turmeric, too. Brought to pressure, and then cooked for about one hour to be on the safe side, not knowing for sure if the lima beans would break down adequately.

                                            I allowed the pc to cool down while on the stove, which took about another 10 minutes or so.

                                            Removed the lid and added some salt, curry powder, and black pepper.

                                            Most of the beans had broken up to the point of being invisible (!) except for some shredded bits of the lima beans. The soup was very passable, probably the taste having come for the most part from the WP soup broth. (That bay leaf really adds its flavor to the soup!)

                                            I had thought of using the time ratio for cooking of 1 to 3 for that of a pc to a conventional stock pot, but to be on the safe side, I wanted to err on the side of overcooking the beans and soup than undercooking.

                                            If such a package of dried beans soup mix calls for a 2 hour 7 cups of water guideline, for a second generation pc such as that of a Fagor model, would 40 minutes have been the right time of cooking, followed by immediately cooling down the pc? If the package calls for 7 cups of water for a 2 hour cooking time in a stock pot, how many cups of liquid would have been appropriate for the pc?

                                            This soup was good. It's just that by looking at the final result, you wouldn't have had much of a clue what beans were actually in it, other than a few lima beans! Next time, I will definitely shorten the cooking time.

                                            3 Replies
                                            1. re: FelafelBoy

                                              Hi FB: I had the same experience this weekend. I had some homemade chicken stock and added a bean mix to it...some "gourmet" pasta fagioli mix that had little bowtie pasta also. I cooked it for 1 hour and found that most of the beans cooked down to a consistency of a thick soup, which wasn't so bad, but I don't think it looked like the picture on the bag which showed a clear soup with beans in it. This ended up a thick soup with a few varieties of beans evident. Live and learn I guess

                                              1. re: FelafelBoy

                                                With a mix like this, I'd suggest using the bean cooking times that Saas gives, as opposed to try to adapt package times. Also when making soup, you don't need to use the full amount of water during the pressure phase. You need enough water to full cook the beans, but you can add water later to produce the soup consistency that you want.

                                                I don't like the idea of pressure cooking a soup mix that includes pasta along with the beans. Usually pasta requires less time than the beans, so I'd expect it to disintegrate if cooked that long and hard. Instead I'd add the pasta after the pressure phase, cooking it the necessary 10 minutes or so.


                                                1. re: paulj

                                                  the packet of pasta bows went in for 10 minutes after the lid was removed.

                                              2. Farro Risotto with Winter Squash and Sage
                                                it is so yummy. get the Farro from www.kalustyans.com