Take the Pressure Out of “What’s for Dinner” with Three Great Pressure Cooker Recipes
Every night I have the same battle with myself, what do I make for dinner? Sometimes it’s because I did such a great job this week with my grocery shopping that I have way too many choices and I just can’t decide! Either way I absolutely love my air fryer pressure cooker and all the various functions it has, there is so much versatility that I can make just about anything in it and only have a few things to clean up at the end of the night.
If you struggle with the “what to make for dinner” dilemma at the end of a busy day then you are ready for these little secrets! First a good pressure cooker will have multiple functions so that you can use it for any type of meal you want to make. Whether you prefer to sauté, steam, bake, slow cook, sous vide, roast, cook rice or yogurt or prefer canning you will want something with multiple functions, so you have what you need at your fingertips! Today’s pressure cookers go one step further and add an air fry function so you can add an extra crispiness to your meats when they are done cooking. This is especially handy for roasted chicken, that delicious crisp to the skin is so delightful. You can even use this function to air fry your meals if that’s something that interests you!
Let’s start with a little Asian flair and make some Sesame Chicken!
- 1 pound boneless, skinless, chicken breast cut into bite-size pieces
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil, 1 teaspoon of sesame oil (divided)
- 1/4 cup low sodium soy sauce
- 1 1/2 tablespoons ketchup
- pinch of red pepper flakes
- 1/4 cup honey
- 2 tablespoons water
- 2 teaspoons sesame seeds
In a bowl, combine 1 tablespoon of cornstarch with a pinch of salt and pepper. Toss chicken to evenly and lightly coat. Preheat your pressure cooker on the sauté function. Add 1 tablespoon sesame oil. Once the oil is hot, add the chicken and sauté for 3-4 minutes. Stir in soy sauce, ketchup, and red pepper flakes. Place the lid on the unit and set custom pressure cook time to three minutes. Quick release your steam and remove the lid when the steam is released. Add the remaining 1 teaspoon of sesame oil and honey. Stir and combine. (Optional for thickness) In another bowl, whisk together the remaining 1 tablespoon of cornstarch and water to add thickness. Set your pressure cooker back to sauté, stir in the thickened cornstarch/water and continue to stir as the sauce thickens to desired consistency, about 2 minutes. Dish out the finished chicken and sauce into bowls and top with sesame seeds. Serve over rice, steamed broccoli, or both! This is a great dish for every chicken lover!
This next recipe is a family recipe from a friend. This may be a little spicy for some so you can cut the spices in half in the recipe and use the other half to sprinkle on individual servings for added spice if needed. Let’s get started!
Meatballs and Sofrito
- 2 lbs. of ground beef, I try to use 97% lean ground beef.
- 4 large red potatoes cut into 1 inch pieces
- 2 eggs
- 1 cup of whole milk (do not use skim, 1% or 2%)
- 2 slices of white bread, remove the crust
- 1 small chopped white onion
- 1 tbsp of fine chopped garlic
- Salt and Pepper to your taste
- 2 tbsp of cilantro (1 tbsp is used for garnish, the other one is used in the meatballs)
- 1 tbsp Goya Adobo
- ½ tsp Coriander
- 1 tsp Culantro- if you can’t find this you can substitute cilantro
- 1 tsp Cumin
- 6 scallions chopped
- 1 medium tomato
- Salt pepper to taste
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground annatto seeds (also called achiote; may substitute paprika*)
- 1 tablespoon garlic powder (not garlic salt)
- 1 tablespoon + 3/4 teaspoon kosher salt (1 tablespoon if using table salt)
- 1 teaspoon freshly ground black pepper
- 1 Tablespoon of Adobo Goya
- 1 tbsp cilantro
- ¼ Cup of vegetable oil
First, we will prepare the Hispanic Sofrito. In a medium size sauce pan add your oil and turn the heat on to medium. When the oil is hot, add your scallions, tomato and all the sofrito spices to the saucepan. Mix everything together with the oil. Allow this to cook for 5 minutes on medium heat. Remove from the heat and turn it off. Add your cilantro and mix everything one more time. Set this aside for later.
In a large bowl add the slices of bread and the milk, with a fork mash the bread until is dissolved. In a separate bowl whisk together the eggs and pour the eggs into the large bowl with the bread and milk. Add your chopped onions, garlic, salt, pepper and the remaining seasonings. Mix in chopped onions, garlic, salt, pepper, spices and 1 tbsp of cilantro. Mix everything together until blended. Add your 2lbs of ground beef and mix everything together until the meat is fully combined with the other ingredients. Next you will make the meatballs. You will want your meatballs to be about 1 ½ inches in diameter and place them inside your pressure cooker. Add your sofrito and the potato cubes. Use your Beef setting and set the time for 30 minutes. Allow your pressure cooker to naturally release the steam when the time is up so that you allow for further cooking. When the steam is completely released, you’re ready to eat! These meatballs are fantastic as an appetizer or you can serve them with Spanish rice!
Chicken Potato Soup
This recipe was introduced to me by my husband. His mom would make it for him after a long day of skiing! It is a house favorite in our home too! You can make this with ground beef, chicken or sausage, I’ll use chicken in my recipe!
- 1 tomato diced or 1 16oz can of diced tomatoes- strain the juice
- 1 7oz can chopped green chili
- 5 cups of water
- 1 can cream of potato soup
- 1 packet of dried onion soup mix
- 1 can of cream of chicken soup
- 1 13 oz can of evaporated milk
- 2 tsp garlic
- 2 tsp pepper
- Salt to taste
- 16 oz Cubed Monterey jack cheese
- 2 chicken breasts
Let’s get out our Pressure Cooker to quickly cook the chicken. I prefer this method because it cooks very quickly. Cut your chicken breasts into three pieces each and add it to the pressure cooker, add the packet of onion soup mix and the green chili to the chicken. According to your pressure cooker owner’s manual add some water to the bottom of the pressure cooker, shouldn’t be more than ¼ cup of water. Add your pressure cooker lid and set your pressure cooker to the chicken setting and let it cook. When the timer goes off, quick release the steam, your chicken should be very tender and break apart easily. Shred the chicken in the pressure cooker. Add your tomatoes, cream of potato, cream of chicken soup, evaporated milk and your spices. Turn your pressure cooker to slow cook and mix everything together, add the 2.5 cups of water and mix everything again. Place the slow cook lid on and allow it to slow cook for at least an hour. Add the Monterey Jack cheese chunks to each bowl and then serve the soup in each bowl. You can serve each bowl with a warm flour tortilla if you like.
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