Pressure Cooker Bone-In Beef Short Ribs



4 large beef short ribs

2 tablespoons vegetable oil

2 slices bacon, finely chopped

1 large onion finely chopped

3 garlic cloves, minced or pressed

1/2 cup apple juice

1 cup beef both

2 tablespoons tomato paste

1 tablespoon cornstarch

1 tablespoon water


Season ribs generously with salt and pepper. Add oil to the pressure cooking pot, select Browning. When oil is hot, brown the ribs in small batches, do not crowd. Remove to a plate.

Add bacon to pressure cooking pot and cook until brown and crisp. Add onion to pressure cooking pot and sauté until tender about 3 minutes. Add garlic and cook one minute more.

Add the apple juice and use a wooden spoon to scrape up any brown bits stuck on the bottom of the pot. Add beef broth, tomato paste, and ribs to pressure cooking pot, cover and lock lid in place. Select High Pressure and 40 minutes cook time*.

With tongs, remove ribs to a platter and cover with foil to keep warm. Use a fat separator and a mesh strainer to separate the fat from the juices. Return juices to the cooking pot.

In a small bowl, combine cornstarch and water. Add to juices in the cooking pot. Select Sauté and bring to a boil, stirring constantly until juices thicken. Turn pressure cooker off.

Add ribs and stir to coat with the sauce. Put the lid back on the pressure cooker and let the ribs absorb some of the sauce for about 10 minutes stirring occasionally if sauce is still bubbling.

Serve over mashed potatoes or noodles.

Pressure Cooker Garden Minestrone Soup

Minestrone Soup


1 tablespoon olive oil

1 large onion finely chopped

2 large carrots, diced

1 stalk celery, diced

1 cup fresh corn kernels (about 2 ears)

1 small zucchini, chopped

4 cloves garlic minced

3 lbs. tomatoes, peeled, seeded and chopped

2 (14.5 oz) cans chicken broth

1 cup uncooked ditalini pasta

1 teaspoon Italian seasoning

1 teaspoon salt

2 cups baby spinach

1 14.5 ounce cans of kidney beans

2 tablespoons fresh basil, chopped

1/2 teaspoon freshly ground black pepper

1 cup (4 ounces) grated Asiago cheese


Select Sauté and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots, celery, corn, zucchini, and garlic. Keep stirring and cook about 5 more minutes.

Add the tomatoes, chicken broth, pasta, Italian seasoning, and salt. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker and wait 5 minutes, then do a quick pressure release.

Add the spinach, beans, and basil. Taste and season with pepper and more salt if needed. Serve in individual bowls topped with cheese.

Pressure Cooker Black Bean and Sausage Chili

Black Bean and Chicken Sausage Chili


1 tablespoon vegetable oil

1.5 pound lean ground sausage or beef (I used chicken sausage)

1 yellow onion, chopped

2 cloves garlic, minced

2 cans (15 ounce) black beans, drained and rinsed

1 can (14 ounces) diced tomatoes

1 can (15 ounce) tomato sauce

1 can (7 ounce) green chilies

2 bay leaves

1 teaspoon salt

1 tablespoon chili powder (or more to taste)

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

Freshly ground pepper to taste


Put olive oil in the cooking pot and select browning. When oil begins to sizzle, sauté beef, onion and garlic until meat is no longer pink and onion is tender, about 10 minutes, drain if necessary. Add remaining ingredients and stir to combine.

Select High Pressure. Set timer for 8 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.

Serve hot topped with sour cream, sliced green onions or grated cheddar cheese.

Pressure Cooker Sirloin Tips in Gravy

Sirloin Tips in Gravy


5 lb. Sirloin Tip Roast, cubed

2 – 4 tablespoons vegetable oil

1 Onion, diced

2 cups Beef Broth

1/2 cup Flour

1 1/2 cup Water


Add 1 tablespoon oil to the pressure cooker pot, select Browning. When oil is hot, brown the meat in small batches, do not crowd. When all the meat is browned, add onion to pressure cooking pot and sauté until tender about 3 minutes.

Add browned meat and beef broth to onion in pot, cover and lock lid in place. Select High Pressure and 15 minutes cook time. (It will take about 15 minutes to pressure up and another 20 minutes for a Natural Pressure release.)

Mix flour and water to make a slurry to thicken the broth. Add slurry to cooked meat and broth in pressure cooker pot. Select Browning and bring to a boil. Boil for a few minutes until broth is thickened. Add salt and pepper to taste.  Serve over hot noodles.

Pressure Cooker Pot Roast

Pressure Cooker Pot Roast


(3 -4 lb) boneless chuck roast

2 garlic cloves, crushed

1tablespoon oil

Carrots, cleaned and scraped

Potatoes, peeled

1small onion, peeled and chopped

12cup beef broth

1(4 ounce) can tomato paste

12cup water

2tablespoons brown sugar

12teaspoon dry mustard

14teaspoon sweet paprika

14cup lemon juice

14cup cider vinegar

1tablespoon Worcestershire sauce

Parsley (optional)


Rub the meat well with the crushed garlic, using one clove for each side.

In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.

Add oil, carrots, potatoes and onion and cook until softened.

Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.

Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.

Return roast to pressure cooker and turn to coat with sauce.

Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.

Cook for 1 hour.

Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.

Remove meat from pot and slice the meat and arrange on a serving platter, spooning the sauce over and sprinkling with parsley.

Pressure Cooker Cinnamon Raisin Bread Pudding

Pressure Cooker Cinnamon-Raisin-Bread-Pudding


4 tablespoons butter, melted

1/2 cup packed brown sugar

3 cups whole milk

3 eggs, beaten

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

7 (3/4 inch) thick slices cinnamon bread, cubed and toasted

1/2 cup raisins

Caramel Pecan Sauce

3/4 cup brown sugar

1/4 cup corn syrup

2 tablespoons heavy cream

2 tablespoons butter

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup pecans, toasted and coarsely chopped


In a large bowl, whisk together melted butter, brown sugar, milk, beaten eggs, vanilla, cinnamon, and salt. Mix in cubed bread and raisins. Let rest 20 minutes until the bread absorbs the milk, stirring occasionally.

Pour bread pudding into a buttered 1 1/2-quart glass or metal baking dish. (Be sure it fits in your pressure cooking pot.) Cover dish with foil. Prepare a foil sling for lifting the dish out of the pressure cooking pot by taking an 18” strip of foil and folding it lengthwise twice.

Pour 1 1/2 cups water into the pressure cooking pot and place the trivet in the bottom. Center the dish on the foil strip and lower it into the pressure cooker.

Lock the lid in place. Select High Pressure and set the timer for 20 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure. When valve drops carefully remove lid.

Remove dish from pressure cooking pot. If desired, put dish in preheated 350° oven for 5 – 10 minutes to crisp up the top.

Prepare Caramel Pecan Sauce

In a small saucepan, combine brown sugar, corn syrup, heavy cream, butter and salt. Cook over medium heat, stirring constantly, until sauce comes to a boil. Reduce heat and simmer until sugar is dissolved and sauce is smooth. Stir in vanilla and chopped pecans.

Pressure Cooker Vegetable Stock

Pressure Cooker Vegetable-Broth


1 large onion, peeled and halved

2 medium carrots, peeled and cut into large pieces

3 stalks celery, cut in half

10 peppercorns

1 bay leaf

4 1/2 cups water


Add the onions, carrots, and celery to the pressure cooker pot. Add the peppercorns, bay leaf, and water to completely cover the vegetables. Close and lock the lid.

Select high pressure and 15 minutes cook time.

When the beep sounds, turn the pressure cooker off and use a natural pressure release.

Strain the stock through a fine mesh strainer. Store in the refrigerator for 2-3 days, or freeze for up to 3 months.

What to Cook in your Pressure Cooker


If you aren’t already a loyal devotee of the pressure cooker, chances are you hold it at arm’s length, confused and skeptical of its magical powers.

Today’s pressure cookers aren’t the scary pressure cookers your mom used. Make better tasting meals in a fraction of the time in an easy-to-use electric pressure cooker.

Yet, throughout human history, certain too-good-to-be-true gadgets have proven to be, well, true. We’re discovering our pressure cookers. Plunk in your ingredients, seal the lid, apply pressure, and produce dinner.

Pressure cookers are great for more than just one-pot meals.  Use them to prep ingredients like dried beans and grains that take forever to cook in a pot.   Un-soaked pintos to tender cooked beans in about 30 minutes start to finish, and especially for making stock really good chicken stock in about 35 minutes, start to finish, and beef stock in about 2 hours, including bone roasting time.