56 EASY PRESSURE-COOKER RECIPES FOR BEGINNERS IN 2022 ...
Save on time without skimping on flavor.
Provided by Justina Huddleston
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 to 4
Number Of Ingredients 8
Steps:
Nutrition Facts : Calories 250-500
PRESSURE-COOKER BEEF OSSO BUCCO RECIPE: HOW TO MAKE IT
Our beef osso bucco boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 22
Steps:
- In a large shallow dish, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry with paper towels. Add beef to dish, 1 piece at a time; turn to coat. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon butter and 1-1/2 teaspoons oil; brown 3 beef shanks. Remove from pressure cooker; add 1/4 cup wine, stirring to loosen browned bits. In a large bowl, combine tomatoes, broth, vegetables, seasonings and remaining salt. Return browned beef shanks to cooker; pour in half of tomato mixture. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove meat and vegetables from pressure cooker; keep warm. Make second batch with remaining ingredients, repeating previous procedure. Press cancel., After removing all meat and vegetables, discard bay leaves. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Press cancel., In a small bowl, combine gremolata ingredients. Serve beef with gremolata and sauce.
Nutrition Facts : Calories 398 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 640mg sodium, CarbohydrateContent 17g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 47g protein.
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PRESSURE-COOKER PORK CHOPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.3
Total Time 20 minutes
Category Dinner
Calories 257 calories per serving
- In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.
PRESSURE COOKER BEEF BRISKET RECIPE - MEALTHY.COM
Our pressure cooker recipe for tender, juicy beef brisket is prepared with a flavorful homemade rub. What would traditionally take hours to tenderize and cook is ready in just over an hour in the MultiPot Pressure Cooker. Black pepper, salt, paprika, chili powder, garlic salt and onion powder come together in the brisket rub. If you have a favorite blend, give that a try instead! You can even turn this succulent dish into brisket sliders by serving them on top of small buns with a store-bought or homemade coleslaw for crunch.
From mealthy.com
Reviews 4.5
Total Time 1 hours 25 minutes
- Mix pepper, salt, paprika, chili powder, garlic salt, and onion powder together in a bowl; rub onto brisket pieces to coat. Lay brisket in pressure cooker. Pour water and Worcestershire sauce over the meat. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 60 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove brisket to a cutting board. Drain liquid from the pot through a fine-mesh strainer; discard fat and solids. Slice brisket 1-inch thick. Drizzle pan liquid over brisket to serve.
PRESSURE-COOKER BEEF OSSO BUCCO RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 398 calories per serving
- In a large shallow dish, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry with paper towels. Add beef to dish, 1 piece at a time; turn to coat. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon butter and 1-1/2 teaspoons oil; brown 3 beef shanks. Remove from pressure cooker; add 1/4 cup wine, stirring to loosen browned bits. In a large bowl, combine tomatoes, broth, vegetables, seasonings and remaining salt. Return browned beef shanks to cooker; pour in half of tomato mixture. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove meat and vegetables from pressure cooker; keep warm. Make second batch with remaining ingredients, repeating previous procedure. Press cancel., After removing all meat and vegetables, discard bay leaves. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Press cancel., In a small bowl, combine gremolata ingredients. Serve beef with gremolata and sauce.
PRESSURE COOKER CHICKEN NOODLE SOUP - RECIPES | PAMP…
From pamperedchef.com
Reviews 4.4
- Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped. Remove the onion and set aside. Cut the celery into chunks and process until coarsely chopped.Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, celery, and garlic pressed with the Garlic Press. Cook, uncovered, for 3–5 minutes, stirring occasionally.* Press CANCEL.Meanwhile, cut the carrots into thin slices. Add the carrots, chicken, 4 cups (1 L) of the stock, pasta, salt, and thyme, and stir to combine. Lock the lid and select the CUSTOM setting. Adjust the time to 6 minutes and press START.When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Remove the chicken from the inner pot and chop with the Salad Chopper.* Select the SEAR setting and press START. Add the remaining broth and heat until the soup reaches a simmer. Return the chicken to the pot. Press the lemon with the Citrus Press and add the juice to the soup. If desired, garnish with freshly chopped parsley before serving.
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