Pressure Cookers - Guides, Tutorials & Recipes | Taste Recipes

Vegan Red Beans and Rice

Julie Laing — Sat, 08 Mar 2025 05:54:01 +0000

Ingredients

1 pound dried red beans
2 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1-1/2 teaspoons Cajun seasoning
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried thyme
6 cups vegetable broth
2 bay leaves
6 to 8 cups hot cooked rice
Hot pepper sauce
Thinly sliced green onions

Directions

Rinse and sort beans; soak according to package directions.
In a large Dutch oven, heat oil over medium heat. Stir in onion, bell pepper and celery; cook until tender, 4-5 minutes. Stir in tomato paste, garlic, Cajun seasoning, salt, paprika and thyme; cook one minute longer. Add beans, broth and bay leaves; bring to a boil.
Reduce to a gentle simmer; cover. Cook until beans are tender, 2 to 2-1/2 hours, stirring occasionally. Discard bay leaves.
Serve red beans and sauce over hot cooked rice; garnish with hot sauce and green onions as desired.

Nutrition Facts

1 serving: 151 calories, 4g fat (1g saturated fat), 0 cholesterol, 921mg sodium, 42g carbohydrate (4g sugars, 26g fiber), 14g protein.

Alabama Chicken Stew

Kim Wehby — Tue, 04 Mar 2025 06:53:24 +0000

Ingredients

STOCK:
1 (4 pounds) whole chicken, neck and gizzards removed
1 medium sweet onion, quartered
2 large carrots, cut into chunks
2 celery ribs, cut into chunks
3 garlic cloves, unpeeled, crushed
8 cups cold water
STEW:
3 medium potatoes, peeled and cut into 1/2-in. chunks
1 medium sweet onion, chopped
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 bag (10 ounces) frozen corn (about 1-3/4 cups)
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
Hot pepper sauce, for serving

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Directions

To make stock, place whole chicken, onion, carrot, celery, and garlic in a 6- or 8-qt. electric pressure cooker. Add water to cover, ensuring not to fill past the fill line on the cooker insert (about three-quarters full). Set toggle to sealed; select manual high pressure. Set cook time to 45 minutes. Once cook time finishes, let pressure release naturally for 10 minutes; quick-release remaining pressure.
To make the stew, strain stock into a large stockpot. Transfer chicken to a cutting board; discard remaining strained solids (if desired, remove the fat from the top of the stock using a fat separator; discard). Set aside to cool.
Add potatoes, onion, and garlic to the stockpot; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 20-25 minutes.
Once chicken is cool enough to handle, remove meat from the carcass, breaking it into large chunks; discard skin and bones.
Add chicken meat, crushed tomatoes, corn, Worcestershire, salt, and pepper to the stockpot. Return to a simmer over high heat. Reduce heat to medium; simmer, stirring vigorously every 5 minutes or so, until the mixture reduces slightly and chicken chunks become a shredded texture, about 30 minutes.

Nutrition Facts

1 serving: 399 calories, 13g fat (4g saturated fat), 72mg cholesterol, 722mg sodium, 44g carbohydrate (8g sugars, 5g fiber), 28g protein.

Pizza Quinoa Casserole

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:33:55 +0000

Ingredients

1 tablespoon olive oil
1/2 pound Italian turkey sausage links, casings removed
1 small red onion, sliced
2 cups sliced fresh mushrooms
2 cups chicken broth
1 cup quinoa, rinsed
2 cups pizza sauce
1 package (6 ounces) sliced turkey pepperoni
1 medium green pepper, chopped
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Optional: Minced fresh basil, sliced olives, oil-packed sun-dried tomatoes (drained), banana peppers and red pepper flakes

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Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage and onion; cook and stir until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Press cancel.
Stir in mushrooms and broth. Add quinoa (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Quick-release pressure.
Stir in pizza sauce, pepperoni and green pepper; cover and let stand until pepper softens slightly, 5-10 minutes. Sprinkle servings with cheeses. If desired, serve with optional toppings.
Slow-cooker option: In a large skillet, heat oil over medium heat; cook sausage and onion until sausage is no longer pink, 5-7 minutes, breaking up sausage into large crumbles. Drain.
Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in mushrooms, broth and quinoa. Cook, covered, on low for 5 hours; stir in pizza sauce, pepperoni and green pepper. Cook, covered, on low until pepper is tender, about 1 hour longer. Sprinkle servings with cheeses. If desired, serve with optional toppings.

Pizza Quinoa Casserole Tips

What variations of this pizza quinoa casserole can I try?

If you don’t like an ingredient, you can easily leave it out or substitute something else. For instance, replace the sausage with ground beef, or omit it entirely and make a delicious vegetarian meal. You can also switch up the sauce, cheese or veggies—the options are endless!

Is this quinoa casserole recipe healthy?

This quinoa casserole includes healthy ingredients like fresh vegetables, lean meat and, of course, quinoa. It’s a bit high in sodium, so consider omitting the pepperoni and Parmesan cheese. For more inspiration, check out these healthy casserole recipes.

What other quinoa casseroles can I make?

Try other quinoa casseroles like this Pear Quinoa Breakfast Bake or Apple Quinoa Spoon Bread.
Research contributed by Peggy Woodward, RDN, Senior Food Editor

Nutrition Facts

1-1/4 cups: 350 calories, 15g fat (5g saturated fat), 61mg cholesterol, 1481mg sodium, 30g carbohydrate (6g sugars, 4g fiber), 25g protein.

Pressure-Cooker Cilantro-Lime Chicken with Scoops

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:32:51 +0000

Ingredients

1 pound boneless skinless chicken breasts
1/2 cup reduced-sodium chicken broth
2 tablespoons lime juice
2 teaspoons chili powder
1-1/2 cups frozen petite corn (about 5 ounces), thawed
1-1/2 cups chunky salsa
1-1/2 cups finely shredded cheddar cheese
1 medium sweet red pepper, finely chopped
4 green onions, thinly sliced
Baked tortilla chip scoops
Minced fresh cilantro

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Directions

Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes.
Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.

Nutrition Facts

1/4 cup chicken mixture: 97 calories, 4g fat (2g saturated fat), 26mg cholesterol, 202mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat.

Pressure-Cooker Light Deviled Eggs

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:32:49 +0000

Ingredients

8 large eggs
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons soft bread crumbs
1 tablespoon prepared mustard
1/4 teaspoon salt
Dash white pepper
4 pimiento-stuffed olives, sliced
Paprika, optional

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Directions

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Immediately place eggs in a bowl of ice water to cool. Remove shells.
Cut eggs lengthwise in half. Remove yolks; refrigerate 8 yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. If desired, sprinkle with paprika.

Nutrition Facts

1 stuffed egg half: 32 calories, 2g fat (1g saturated fat), 46mg cholesterol, 132mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

Pressure-Cooker Steak Fajitas

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:32:36 +0000

Ingredients

2 tablespoons canola oil
1-1/2 pounds beef top sirloin steak, cut into thin strips
1 large onion, julienned
1 large sweet red pepper, julienned
1 garlic clove, minced
1/2 cup reduced-sodium beef broth
2 tablespoons lemon juice
1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
12 mini flour tortillas (5 inches), warmed
Optional toppings: Shredded cheddar cheese, fresh cilantro leaves, sliced jalapeno pepper and avocado

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Directions

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef. Press cancel. Place onions, peppers and garlic on meat. Top with broth, lemon juice and seasonings.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Using tongs, serve with tortillas and toppings as desired.

Nutrition Facts

2 fajitas: 337 calories, 14g fat (4g saturated fat), 46mg cholesterol, 554mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 fat.

Pressure-Cooker Pork Tacos with Mango Salsa

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:32:26 +0000

Ingredients

2 tablespoons white vinegar
2 tablespoons lime juice
3 cups cubed fresh pineapple
1 small red onion, coarsely chopped
3 tablespoons chili powder
2 chipotle peppers in adobo sauce
2 teaspoons ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 bottle (12 ounces) dark Mexican beer
3 pounds pork tenderloin, cut into 1-inch cubes
1/4 cup chopped fresh cilantro
1 jar (16 ounces) mango salsa
24 corn tortillas (6 inches), warmed
Optional toppings: Cubed fresh pineapple, cubed avocado and queso fresco

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Directions

Puree the first 9 ingredients in a blender; stir in beer. In a 6-qt. electric pressure cooker, combine pork and pineapple mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted into pork should read at least 145°. Stir to break up pork.
Stir cilantro into salsa. Using a slotted spoon, place pork mixture in tortillas. Serve with salsa, and toppings as desired.

Nutrition Facts

2 tacos: 284 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Pressure-Cooker Garlic-Dill Deviled Eggs

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:28:42 +0000

Ingredients

12 large eggs
2/3 cup mayonnaise
4 teaspoons dill pickle relish
2 teaspoons snipped fresh dill
2 teaspoons Dijon mustard
1 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika or cayenne pepper
Additional snipped fresh dill, optional

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Directions

Place trivet insert and 1 cup cold water into 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Immediately place eggs in a bowl of ice water to cool.
Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika and additional dill. Spoon or pipe filling into egg whites.
Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika and, if desired, additional dill.

Nutrition Facts

1 stuffed egg half: 78 calories, 7g fat (1g saturated fat), 93mg cholesterol, 86mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

Pressure-Cooker Cheddar Bacon Ale Dip

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:27:56 +0000

Ingredients

18 ounces cream cheese, softened
1/4 cup sour cream
1-1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 cup beer or nonalcoholic beer
1 pound bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
1/4 cup heavy whipping cream
1 green onion, thinly sliced
Soft pretzel bites

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Directions

In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
Select saute setting, and adjust for medium heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

Test Kitchen tips

Your favorite ale will also work in this recipe. The Test Kitchen loved the flavor of New Belgium Fat Tire.

To lighten this up, use reduced-fat cream cheese, light sour cream, half-and-half and reduced-fat shredded cheese. Serve with fresh celery and carrot sticks.

Nutrition Facts

1/4 cup: 213 calories, 19g fat (10g saturated fat), 60mg cholesterol, 378mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.

Pressure-Cooker Apple Balsamic Chicken

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:27:51 +0000

Ingredients

1/2 cup chicken broth
1/4 cup apple cider or juice
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon pepper
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
2 tablespoons butter
2 tablespoons all-purpose flour

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Directions

In a small bowl, combine the first 9 ingredients. Place chicken in a 6-qt. electric pressure cooker; pour broth mixture over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; whisk in flour until smooth. Gradually add cooking liquid. Cook and stir until sauce is thickened, 2-3 minutes. Serve with chicken.

Test Kitchen tips

Balsamic vinegar originates in Italy and is aged in wooden barrels.

Nutrition Facts

1 serving: 277 calories, 15g fat (6g saturated fat), 103mg cholesterol, 536mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.

Instant Pot Chicken and Dumplings

Risa Lichtman — Sat, 08 Mar 2025 05:54:07 +0000

Ingredients

1 tablespoon olive oil
1/2 medium onion, chopped
2 medium carrot, chopped
2 celery rib, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 medium potato, peeled and chopped
1 pound boneless skinless chicken thighs, cubed
3-1/2 cups reduced-sodium chicken broth
1 can (16.3 ounces) large refrigerated buttermilk biscuits, cubed
1 cup frozen peas
3 tablespoons minced fresh parsley

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Directions

Set a 6- or 8-qt. electric pressure cooker to saute; add oil. Stir in onion, carrot and celery; cook until tender, 4-5 minutes. Stir in garlic, salt, poultry seasoning, thyme and pepper; cook 30-60 seconds or until fragrant. Add potato, cubed chicken and broth; gently stir in cubed biscuits. Secure lid on pressure cooker; set toggle to sealing. Select manual high pressure for 7 minutes; once complete, let naturally release 10 minutes. Carefully set toggle to venting; remove lid. Use two forks or tongs to break apart biscuits. Stir in frozen peas. Place lid on top; let rest 5 minutes or until peas are hot. Garnish with parsley.

Nutrition Facts

1-1/3 cups: 425 calories, 17g fat (5g saturated fat), 50mg cholesterol, 1642mg sodium, 46g carbohydrate (7g sugars, 4g fiber), 23g protein.

Instant Pot Red Beans and Rice

Risa Lichtman — Thu, 27 Feb 2025 06:54:14 +0000

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 pound dried red beans
4 cups chicken stock
1 cup water
2 bay leaves
6 to 8 cups hot cooked rice
Hot pepper sauce
Thinly sliced green onions

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Directions

Set a 6- or 8-qt. electric pressure cooker to saute; add oil. Stir in onion, bell pepper and celery; cook until tender, 4-5 minutes. Stir in tomato paste, garlic, Cajun seasoning, salt, pepper and thyme; cook one minute longer. Add beans, stock, water and bay leaves.
Secure lid on pressure cooker; set toggle to sealing. Select manual high pressure for 1 hour; once complete, let naturally release 15 minutes. Carefully set toggle to venting; remove lid. Discard bay leaves.
Serve red beans and sauce over hot cooked rice; garnish with hot sauce and green onions.

Nutrition Facts

1 serving: 101 calories, 2g fat (0 saturated fat), 0 cholesterol, 336mg sodium, 27g carbohydrate (2g sugars, 17g fiber), 10g protein.

Instant Pot Vegetable Soup

Sharon Lehman, RDN — Tue, 10 Dec 2024 13:20:36 +0000

Ingredients

2 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons Italian seasoning
2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 bay leaf
6 cups reduced-sodium vegetable broth
1 can (14 ounces) fire-roasted diced tomatoes, undrained
1 pound medium potatoes, chopped
1 cup cut fresh green beans
1 cup chopped fresh or frozen spinach
1/4 cup chopped parsley

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Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion, carrot and celery until crisp-tender, 3-4 minutes. Add garlic and tomato paste, cook one minute longer. (Press cancel.)
Stir in broth, tomatoes, potatoes, green beans, Italian seasoning, salt, sugar, pepper, garlic powder and bay leaf. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Let pressure release naturally for 8 minutes; quick-release any remaining pressure.
Remove and discard bay leaf. Stir in spinach and parsley.

Nutrition Facts

1 serving: 107 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 3g protein.

Instant Pot Meatballs

Steven John — Mon, 28 Oct 2024 21:38:06 +0000

Ingredients

1 pound ground beef
1 pound ground pork
2/3 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup finely chopped onion
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (24 ounces) marinara sauce

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Directions

In a large bowl, thoroughly combine first 10 ingredients. Shape into 1-1/2-in. meatballs; place in 6-qt. electric pressure cooker. Add marinara; gently stir to combine.
Lock lid; close pressure-release valve. Select manual setting; pressure-cook on high for 10 minutes. Quick-release pressure, serve immediately.

Nutrition Facts

1 meatball: 104 calories, 6g fat (2g saturated fat), 33mg cholesterol, 236mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 8g protein.

Instant Pot Butternut Squash Soup

Nicholas Marshall — Fri, 25 Oct 2024 19:53:51 +0000

Ingredients

1 medium butternut squash (about 2 pounds), peeled, seeded and chopped
2 medium apples, cored and chopped
1 small onion, chopped
3 garlic cloves
2 cups reduced-sodium vegetable broth
2 leaves fresh sage
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
3/4 cup coconut milk
Freshly cracked black pepper, for serving

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Directions

Place butternut squash, apples, onion and garlic in a 6 or 8-qt. electric pressure cooker. Stir in broth, sage, salt, pepper, red pepper flakes and nutmeg.
Secure lid; set to sealing. Select manual, high pressure for 8 minutes. Once complete, carefully toggle to venting for a quick release. Once finished, carefully remove lid. Discard sage leaves. Add coconut milk.
Use an immersion blender to puree until very smooth. Serve in bowls with freshly cracked black pepper, if desired.

Nutrition Facts

1 serving: 111 calories, 4g fat (3g saturated fat), 0 cholesterol, 415mg sodium, 20g carbohydrate (8g sugars, 5g fiber), 2g protein.

Instant Pot Beef Stew

Fred Decker — Tue, 22 Oct 2024 16:05:30 +0000

Ingredients

2 pounds beef stew meat
3 teaspoons salt, divided
2 teaspoons pepper, divided
2 tablespoons canola oil
1 large onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
1 teaspoon paprika
1 teaspoon dried thyme
1/2 cup dry red wine
3 cups beef stock
1 tablespoon Worcestershire sauce
5 medium Yukon Gold potatoes, chopped
3 medium carrots, chopped
2 celery ribs, chopped
2 fresh rosemary sprigs
2 bay leaves
3 tablespoons cornstarch
3 tablespoons cold water
Minced fresh parsley, optional

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Directions

Sprinkle beef with 2 teaspoons salt and 1 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Set aside.
Add onion; cook 3-4 minutes or until slightly soft. Add garlic and tomato paste; cook 1 minute longer. Add paprika, thyme, remaining 1 teaspoon salt and remaining 1 teaspoon pepper; cook and stir until fragrant, about 1 minutes. Add wine, stirring to loosen browned bits.
Return beef to pressure cooker. Stir in stock, Worcestershire sauce, potatoes, carrots and celery. Press cancel. Place rosemary sprigs and bay leaves on top.
Lock lid; close pressure-release valve. Adjust to pressure cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick release any remaining pressure.
In a small bowl, mix cornstarch and cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Stir constantly until thickened, 1-2 minutes. If desired, garnish with parsley.

Nutrition Facts

1 serving: 389 calories, 12g fat (3g saturated fat), 71mg cholesterol, 1188mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 28g protein.

Instant Pot Broccoli Cheddar Soup

Mackenzie Stratton — Sat, 19 Oct 2024 18:25:00 +0000

Ingredients

3 tablespoons butter
1 medium onion, chopped
1 medium carrot, chopped
3 garlic cloves, minced
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon ground mustard
4 cups chopped fresh broccoli
5 cups reduced-sodium chicken broth
1 cup half-and-half cream
1/4 cup cornstarch
2 cups shredded cheddar cheese, divided

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Directions

Set 6-qt. electric pressure cooker to sauté, add butter. Once melted, add onion and carrot; cook 3-4 minutes or until tender. Stir in garlic, salt, pepper, paprika and mustard; cook until fragrant, 1-2 minutes. Stir in broccoli and broth. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high 3 minutes. Quick-release pressure.
Set pressure cooker to sauté. In a small bowl, stir together half-and-half and cornstarch until dissolved; stir into soup. Cook until thickened,1-2 minutes (do not let boil). Turn pressure cooker off. Stir in 1-1/2 cups shredded cheese until melted. Serve soup in bowls; top with remaining 1/2 cup shredded cheese.

Nutrition Facts

1 cup: 244 calories, 17g fat (10g saturated fat), 54mg cholesterol, 980mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 11g protein.

Instant Pot Sweet Potatoes

Perry Santanachote — Wed, 09 Oct 2024 18:30:08 +0000

Ingredients

4 medium sweet potatoes
1 cup water
Optional: Butter, salt and pepper

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Directions

Place trivet in the bottom of a 6-qt. electric pressure cooker. Pierce sweet potatoes with a fork; place on top of trivet. Pour water in the bottom.
Close the lid; set toggle to seal. Set to manual high pressure for 17 minutes. Let pressure release naturally for 10 minutes. Carefully vent to release remaining pressure; open lid.
Remove sweet potatoes with tongs or slotted spoon. Let cool 5 minutes. If desired, serve with butter, salt and pepper.

Nutrition Facts

1 potato: 193 calories, 0 fat (0 saturated fat), 0 cholesterol, 19mg sodium, 45g carbohydrate (19g sugars, 6g fiber), 3g protein.

Instant Pot Lentil Soup

Nicholas Marshall — Tue, 01 Oct 2024 00:35:53 +0000

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup dried lentils, rinsed
4 cups reduced-sodium chicken broth
1 can (15 ounces) crushed tomatoes
1 bay leaf
2 tablespoons minced fresh parsley

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Directions

Set 6-qt. electric pressure cooker to sauté. Add olive oil, onion, carrot and celery; cook until tender, 3-4 minutes. Add garlic, salt, thyme, paprika and pepper; cook until fragrant, 1-2 minutes. Stir in lentils, broth, crushed tomatoes and bay leaf.
Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high 15 minutes. Natural release pressure. Remove bay leaf; discard. Top with parsley before serving.

Nutrition Facts

1 cup: 182 calories, 3g fat (0 saturated fat), 0 cholesterol, 725mg sodium, 30g carbohydrate (6g sugars, 6g fiber), 12g protein.

Mulligatawny Soup

Anvita Bhatnagar Mistry, Lindsay D. Mattison — Wed, 23 Oct 2024 05:43:39 +0000

Ingredients

6 tablespoons dried split pigeon pea lentils
3 tablespoons uncooked basmati rice
2 garlic cloves, minced
1 piece fresh gingerroot (1-in.), peeled and minced
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons ghee
1 large onion, chopped
1 bay leaf
6 medium carrots, chopped
2 medium apples, peeled, chopped
2 celery ribs, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
4 cups reduced-sodium vegetable broth
3/4 cup coconut milk
1 teaspoon lemon juice
1/2 teaspoon garam masala
1/2 teaspoon coarsely ground pepper
1/2 cup cooked basmati rice

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Directions

Place uncooked lentils and rice in a small bowl; cover with water. Set aside to soak 5-10 minutes; drain and discard water.
Use a mortar and pestle to mash garlic, ginger, chili powder, turmeric, coriander and cumin into a curry paste.
Heat ghee in a Dutch oven to medium heat; once melted, add onion, curry paste and bay leaf. Cook until fragrant, 1-2 minutes, stirring constantly. Add carrot, apple, celery, salt and pepper; cook until vegetables are crisp-tender, 3-4 minutes, stirring frequently. Stir in broth and soaked lentils and rice. Bring to a low simmer; cook until lentils are tender, 20-25 minutes. Remove bay leaf; discard.
Stir in coconut milk and lemon juice. Serve soup in bowls with rice, topped with garam masala and coarsely ground black pepper.

Nutrition Facts

1 serving: 184 calories, 7g fat (5g saturated fat), 8mg cholesterol, 571mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 5g protein.

Instant Pot Mashed Potatoes

Kelsey Dimberg — Fri, 08 Mar 2024 15:50:44 +0000

Ingredients

2 pounds medium russet potatoes, peeled and quartered
3 cups water
1/2 teaspoon kosher salt
1/3 cup 2% milk or buttermilk
1/4 cup sour cream
2 tablespoons butter
1 teaspoon kosher salt
1/4 teaspoon pepper
Optional: Chopped chives or parsley

Text Ingredients

Directions

Add potatoes and water to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure.
Drain, reserving cooking liquid. Add potatoes back to pan. Add milk, sour cream, butter, salt and pepper. Mash until desired consistency, adding reserved cooking liquid if necessary. If desired, serve with chives or parsley and additional butter.

Nutrition Facts

2/3 cup: 149 calories, 6g fat (4g saturated fat), 18mg cholesterol, 523mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 3g protein.

Pressure-Cooker Lemon Chicken Pasta

Taste Recipes Editorial Team — Mon, 12 Feb 2024 19:54:54 +0000

Ingredients

2 tablespoons avocado oil
2-1/2 pounds boneless skinless chicken breasts, cubed
1 large onion, diced
5 garlic cloves, minced
4 cups chicken broth, divided
7 ounces fresh shiitake mushrooms, sliced
1 can (14 ounces) water-packed artichoke hearts, drained
1/4 cup white wine
2 medium lemons, juiced and zested
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon pepper
1/4 teaspoon salt
1 pound uncooked rigatoni pasta
1-1/2 cups grated Parmesan cheese
1/4 cup capers, drained
1/4 cup sliced ripe olives, drained
Optional: Minced parsley, red pepper flakes, additional Parmesan and lemon wedges

Text Ingredients

Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown chicken in batches on all sides. Remove with slotted spoon. Add onion; cook and stir until tender, 4-5 minutes. Add garlic, cook 1 additional minute. Press cancel. Add 1 cup broth, stirring to loosen browned bits from pan. Add browned chicken, mushrooms, artichokes, wine, lemon juice and zest, oregano, paprika, pepper and salt. Add pasta and remaining 3 cups broth. Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Remove lid, add Parmesan, capers and olives. If desired, garnish with minced parsley, red pepper flakes, additional Parmesan and lemon wedges.

Nutrition Facts

1-1/2 cups: 577 calories, 15g fat (4g saturated fat), 104mg cholesterol, 1260mg sodium, 60g carbohydrate (5g sugars, 4g fiber), 49g protein.

Easy Pesto Risotto with Sun-Dried Tomatoes

Taste Recipes Editorial Team — Tue, 13 Feb 2024 23:15:17 +0000

Ingredients

1 tablespoon olive oil
1-1/2 cups uncooked arborio rice
1 carton (32 ounces) reduced-sodium chicken broth
3/4 cup shredded Parmesan cheese
1 jar (8 ounces) julienned oil-packed sun-dried tomatoes, drained
2/3 cup prepared pesto
1/4 teaspoon salt
1/4 teaspoon pepper

Text Ingredients

Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add rice; cook and stir until rice is coated, 1-2 minutes. Press cancel. Add broth.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in Parmesan, sun-dried tomatoes, pesto, salt and pepper; heat through. If desired, serve with additional Parmesan.

Nutrition Facts

3/4 cup: 328 calories, 16g fat (4g saturated fat), 7mg cholesterol, 759mg sodium, 39g carbohydrate (1g sugars, 2g fiber), 9g protein.

Pressure-Cooker Penne with Meat Sauce

Taste Recipes Editorial Team — Thu, 12 Jan 2023 10:32:15 +0000

Ingredients

1 tablespoon olive oil
1-1/2 pounds lean ground beef (90% lean)
3/4 cup finely chopped onion
1 medium green pepper, chopped
12 ounces uncooked penne pasta
2-1/4 cups water
2 teaspoons Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
1 jar pasta sauce (24 ounces)
Optional: shredded Parmesan cheese and torn fresh basil leaves

Text Ingredients

Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook beef, onion and green pepper until beef is no longer pink and vegetables are tender, 8-10 minutes, breaking up beef into crumbles; drain. Press cancel; add pasta, water and seasonings; cover with pasta sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Remove lid; stir to combine. If desired, sprinkle with Parmesan cheese and basil.

Nutrition Facts

1-1/2 cups: 472 calories, 14g fat (4g saturated fat), 71mg cholesterol, 775mg sodium, 55g carbohydrate (12g sugars, 5g fiber), 31g protein.

Instant Pot Green Beans

Risa Lichtman — Thu, 18 Aug 2022 16:12:32 +0000

Ingredients

2 pounds fresh green beans, trimmed
1/4 cup chopped fresh parsley
3 tablespoons butter, melted
2 tablespoons minced chives
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Chopped toasted walnuts, optional

Text Ingredients

Directions

Place steamer basket and 1 cup water in a 6-qt. electric pressure cooker. Set green beans in basket. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure; drain.
Return beans to pressure cooker. Add parsley, butter, chives, lemon juice, salt and pepper; toss to coat. If desired, sprinkle with nuts.

Pressure-Cooker Green Beans Tips

Can you use canned green beans instead of fresh green beans?

Fresh green beans are available year-round and should be easy to find at your local grocery store. But by chance, if they aren't available, frozen green beans work as a great substitute, even more so canned ones.

What else can you put on pressure-cooker green beans?

Butter and garlic are good basics to start, then try adding a splash of white wine, dried cranberries or a vegetable seasoning blend.

What can you serve with pressure-cooker green beans?

Herby Chicken with Apricots & Feta or Air-Fryer Garlic & Wine Lamb Chops are our favorite main dishes to pair with this side.

—Rashanda Cobbins, Taste Recipes Food Editor

Nutrition Facts

3/4 cup: 60 calories, 4g fat (2g saturated fat), 9mg cholesterol, 270mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Instant Pot Chocolate Chip Cheesecake

Lauren Paige Richeson — Tue, 21 Jun 2022 19:01:25 +0000

Ingredients

1 cup graham cracker crumbs
1 tablespoon brown sugar
Dash salt
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup miniature semisweet chocolate chips

Text Ingredients

Directions

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling.
In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Refrigerate leftovers.

Nutrition Facts

1 piece: 416 calories, 30g fat (17g saturated fat), 115mg cholesterol, 274mg sodium, 34g carbohydrate (25g sugars, 1g fiber), 6g protein.

Cheesesteak-Stuffed Peppers

Taste Recipes Editorial Team — Tue, 21 Jun 2022 18:48:53 +0000

Ingredients

2 tablespoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 large sweet onion, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 beef top sirloin steak (1 pound), thinly sliced
1 package (8 ounces) cream cheese, cubed
2 cups shredded pepper jack cheese, divided
4 large green peppers

Text Ingredients

Directions

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic, thyme, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute longer. Transfer to a large bowl.
In the same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add steak, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until no longer pink, 4-5 minutes. Stir in cream cheese, 1-1/2 cups pepper jack cheese and onion mixture just until cheeses are melted. Remove from heat.
Cut and discard tops from peppers; remove seeds. Fill with steak mixture. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set peppers on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Sprinkle peppers with remaining 1/2 cup pepper jack cheese; cover and let stand until cheese is melted, about 5 minutes.

Nutrition Facts

1 stuffed pepper: 704 calories, 50g fat (26g saturated fat), 164mg cholesterol, 883mg sodium, 22g carbohydrate (11g sugars, 4g fiber), 46g protein.

Pressure-Cooker Salsa London Broil

Taste Recipes Editorial Team — Wed, 08 Jun 2022 16:09:27 +0000

Ingredients

1 to 1-1/2 pounds beef top round steak
1 jar (16 ounces) salsa
1 medium sweet potato, peeled and chopped
1 large carrot, thinly sliced
1 garlic clove, minced
Lime wedges
Chopped fresh cilantro, optional

Text Ingredients

Directions

Cut steak into thirds; place in a 6-qt. electric pressure cooker. Add salsa, sweet potato, carrot and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally.
Slice steak. Serve with vegetables. Garnish with lime wedges and, if desired, chopped cilantro.

Nutrition Facts

1 serving: 239 calories, 4g fat (1g saturated fat), 63mg cholesterol, 503mg sodium, 23g carbohydrate (10g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

Pressure-Cooker Southwestern Pork and Squash Soup

Taste Recipes Editorial Team — Fri, 15 Apr 2022 16:16:56 +0000

Ingredients

1 tablespoon canola oil
1 pound pork tenderloin, cut into 1-inch cubes
1 medium onion, chopped
3 cups reduced-sodium chicken broth
1 medium butternut squash, peeled and cubed
2 medium carrots, sliced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt

Text Ingredients

Directions

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir pork and onion in oil until browned. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. (A thermometer inserted into pork should read at least 145°.)

Nutrition Facts

1-1/2 cups: 228 calories, 5g fat (1g saturated fat), 42mg cholesterol, 637mg sodium, 27g carbohydrate (9g sugars, 8g fiber), 19g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Instant Pot Meat Loaf

Lindsay D. Mattison — Thu, 24 Mar 2022 15:59:35 +0000

Ingredients

1 cup soft bread crumbs
2 large eggs, lightly beaten
1/3 cup 2% milk
1/4 cup finely chopped onion
2 tablespoons ketchup
1 teaspoon seasoned salt
1 teaspoon dried parsley flakes
1-1/2 pounds lean ground beef (90% lean)
1 pound bulk pork sausage
1/4 cup barbecue sauce

Text Ingredients

Directions

In a large bowl, combine the first 7 ingredients. Add beef and pork; mix lightly but thoroughly. On a 12x8 piece of foil, shape into a 8x5-in. loaf. Bring foil up around sides of loaf, but do not cover top of loaf.
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place foil-wrapped loaf on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes.
Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in meat loaf should read at least 160°. Remove meat loaf from pressure cooker and top with barbecue sauce. Let stand 10 minutes before removing from foil and slicing.

Instant Pot Meat Loaf Tips

What can I serve with Instant Pot meat loaf?

Meat loaf is a classic dish that's perfect for a weeknight meal. Accompany yours with some of our favorite sides for meatloaf.

Why is my Instant Pot meat loaf tough?

Because this recipe cooks the ground beef quickly, it’s best to work with a higher fat blend of beef. This will keep your meat loaf from drying out. Ask your butcher for a 60/40 or 70/30 blend (this is the ratio of lean meat to fat). Since the ground beef is the star of the recipe, it's best not to skimp on the quality.

How can you tell when Instant Pot meat loaf is done cooking?

Your meat loaf is done when a thermometer inserted in the center reads at least 160°F. (Here's why you should have an instant read thermometer in your kitchen.) Let the loaf rest before cutting. It may still look slightly pink, but that’s OK as long as the temperature has reached 160°F.

—Maggie Knoebel, Taste Recipes Associate Recipe Editor/Tester

Nutrition Facts

1 piece: 315 calories, 21g fat (7g saturated fat), 131mg cholesterol, 678mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 25g protein.