6 Satisfying Pressure Cooker Recipies

Here are 6 seriously SATISFYING pressure cooker recipes:

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Taco Chili  

Serves 4

Recipe adapted from Better Homes and Gardens for pressure cooker

 

INGREDIENTS:

  • 1 lb lean ground beef
  • 2 15 oz cans diced tomatoes
  • 1 15 oz can of chili
  • 1 15 oz can of whole corn, add juice to mixture
  • 1 1.25 oz package of taco season mix

Optional toppings

  • 1 package of Greek Yogurt or Sour cream
  • Shredded cheddar cheese
  • Thinly sliced green onions
  • Cornbread

I wasn’t super impressed with this recipe until I tasted it! This is SO easy in a pressure cooker. I serve it with fresh cornbread, a little grass-fed butter, greek yogurt and a tiny bit of shredded cheese. YUM!

Directions:

Add all ingredients to pressure cooker on chicken/meat or  bean/lentil setting (cooks approximately 15 minutes). Add to a bowl and let stand a few minutes to cool, it is VERY hot right out of the pressure cooker! Add your favorite toppings and a side of cornbread & ENJOY!

 

Uncle Paul’s Chicken Curry:

Serves 4

INGREDIENTS:

  • 2 lbs Chicken (boneless skinless, cut into large bites)
  • 1 whole russet potato
  • 1 tbsp Taste of Thai
  • 1 can coconut milk
  • 1 tbsp grated ginger
  • 1 tbsp Taste of Thai fish sauce (Tamari or Braggs)
  • 1 chopped bell pepper (optional)

Add all ingredients to pressure cooker, set to “stew” for 1 hour. This recipe is so easy sometimes my son helps me!

Black Beans:    

Adapted from The Self Healing Cookbook by Kristina Turner

INGREDIENTS:

  • 1 lb black beans, soaked 8 hours or BEST overnight
  • Garlic
  • Grassfed butter
  • Bone Broth (or water)
  • 1 tsp grated Ginger
  • 1 tbsp Tamari

Pressure cooker:

Add first four ingredients to the pot set to “beans”, cook one hour or until all beans are soft.  Add ginger and tamari and let stand 15 minutes & ENJOY! I like to make brussel bowls with black beans & top with red cabbage (photo on cover).

Stove top:

Add the first three ingredients to the pot cook on medium heat for 10 minutes.    Add the broth, bring to a boil, set to low, cover with a tight fitting lid and simmer 2.5 hours. ** If you have a gas stove (or your stove runs hot) put on the lowest setting and check the beans frequently so that they do not burn.

Stir beans and add 1 tbsp fresh grated ginger and 1 tbsp tamari. Stir well and simmer on low for another 20 minutes. The beans should be velvety and mostly fall apart when you stir in the ginger and tamari. If not then please cook for 30-40 more minutes.

 

Curried Lentil Soup

INGREDIENTS:

  • 1 cup (soaked) lentils
  • 1 piece of Kombu OR Wakame (sea vegetable)
  • Cover the lentils with water or broth
  • I carrot, sliced
  • Kale destemmed and chopped
  • ½ Onion, diced
  • 1 stalk of celery
  • 1 TSP Taste of Thai (red) curry paste
  • 1 TBSP Tamari or Braggs

Add all ingredients to pot set to beans/lentils setting or cook 15 minutes. (If adding boneless/skinless meat cook at least 30 minutes).  Taste and add additional tamari if desired.

 

 

Beef Stew  

Serves 4

INGREDIENTS:

  • 2 lbs organic grass fed beef
  • 1 32 oz container of broth (chef’s choice. I prefer         beef or bison bone broth)
  • 2 medium russet potatoes
  • 2 carrots, cut into ½ inch rounds
  • 1 stalk celery
  • 1 onion
  • Salt to taste (once cooked)

Add all ingredients to pot set to Soup/Stew and cook one hour.

 

I serve with rice or a nice loaf of sourdough bread and grass fed butter.

 

 

 

Hearty Autumn Stew

Adapted from The Self Healing Cookbook by Kristina Turner

Ingredients:

    • 1 Butternut squash, cut into bite size squares. RESERVE ¼ cup of FINELY diced squash. This will break down and make the soup thick. If you want it more like a stew reserve a full cup.
    • Daikon Radish, 1 cup diced (bite size) * Daikon Radish has been known best for helping the body eliminate mucus. If you cannot find it in the store you can substitute with any radish
    • 1 carrot, sliced into ¼ in rounds
    • 1 onion, Diced
    • 2 Stalks of Celery, diced
    • ½ cup of Burdock root, finely diced. If you cannot find Burdock substitute with finely diced Parsnip
    • 4 Cups of Bone Broth (you can substitute with a boxed brand but it won’t be as nourishing)

 

  • Rotisserie Chicken, Tempeh or Tofu, diced (chef’s choice)  * Optional

 

  • 4 Cups prepared brown rice (one cup per person)     * Optional
  • 2 Tbps Extra Virgin Olive Oil
  • Salt to taste

Directions:

  1. Add all ingredients to the pressure cooker and set to soup/stew setting.
  2. Start Rice (cook about 20 minutes)
  3. Taste & adjust salt if needed
  4. Add Chicken, Tempeh or Tofu and brown rice

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