10+ Pressure Cooker Recipes for Quick and Delicious Meals

Pressure cooker recipes are a real game-changer when you want meals fast but still crave good flavor. They help you get dinner on the table quickly, and honestly, who doesn’t want that?

You can whip up everything from soups to main courses in a pressure cooker, so there’s plenty of variety.

If you’re short on time but still want home-cooked food, pressure cooker recipes make it doable. They’re usually simple, and you can enjoy something delicious with a lot less fuss.

1) Butter Chicken

Butter chicken is a creamy, mildly spiced Indian dish that comes together fast in the pressure cooker. It mixes tomato, butter, cream, and spices for a deep, rich flavor—without hours of simmering.

You can use either chicken breast or thighs, and the pressure cooker keeps the meat juicy. The whole thing takes about 30 minutes, which is pretty great for something that tastes this good.

The sauce is smooth and flavorful, perfect for spooning over rice or scooping up with naan. It’s a cozy meal that feels a little fancy, but you can make it any night.

Ingredients

• 1.5 lbs (700 g) chicken breast or thighs, cut into pieces
• 3 tbsp butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14 oz/400 g) tomato puree
• 1 cup (240 ml) heavy cream
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt, to taste
• Fresh cilantro, for garnish

Cooking Instructions

1. Turn on the pressure cooker and melt the butter. Toss in onion, garlic, and ginger. Sauté until soft.
2. Add the spices and cook for a minute.
3. Stir in tomato puree and cook for another two minutes.
4. Add the chicken, mix, and close the lid. Cook on high pressure for 8 minutes.
5. Release the pressure, open the lid, and stir in cream and salt. Let it warm through for a couple minutes.
6. Top with fresh cilantro before serving.

For more details, check this Instant Pot Butter Chicken recipe.

2) Beef Chili

Beef chili in the pressure cooker is fast and packed with flavor. Start by browning ground beef with onions and peppers for a solid, meaty base.

Add chili powder, cumin, tomatoes, and beans. The pressure cooker blends everything together in about an hour.

You don’t need to simmer for ages, and the beef stays tender. If you want, add a splash of broth or water so it doesn’t dry out.

Ingredients

• 1 pound ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 can diced tomatoes (14.5 oz)
• 1 can beans (kidney or black, drained)
• 1 cup beef broth or water
• 2 teaspoons kosher salt

Cooking Instructions

1. Heat olive oil in the pressure cooker on medium-high.
2. Brown the ground beef until crumbly and cooked through.
3. Add onions and bell peppers, cook until soft.
4. Stir in chili powder, cumin, and salt.
5. Add tomatoes, beans, and broth. Mix it all up.
6. Seal the cooker and cook at high pressure for 20 minutes.
7. Let the pressure come down naturally, then open.
8. Give it a good stir and serve hot.

3) Savory Vegan Risotto with Miso

You can make creamy vegan risotto in minutes with a pressure cooker. Miso paste adds a deep, salty flavor—no dairy needed.

The best part? You don’t have to stand and stir forever. Just set it and go.

Mushrooms bring an earthy vibe, and a little vegan butter or olive oil makes it extra smooth. It’s comfort food that’s easy and totally plant-based.

Ingredients

• 1.5 cups Arborio rice
• 4 cups vegetable broth
• 1/4 cup white miso paste
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil or vegan butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Set the pressure cooker to sauté. Add olive oil or vegan butter.
2. Toss in onion and garlic, cook until soft.
3. Add mushrooms and cook for a couple of minutes.
4. Stir in Arborio rice for about a minute.
5. Mix in broth and miso paste.
6. Close the lid and cook on high pressure for 5 minutes.
7. Carefully release the pressure, stir, and season to taste.
8. Serve it up while it’s warm.

4) Chicken Pho

Chicken pho, that classic Vietnamese soup, comes together fast in the pressure cooker. The broth turns out rich and aromatic in just about half an hour.

Start by toasting star anise and fennel seeds in the pot. Add onions and ginger for extra fragrance.

Drop in the chicken and broth, then let the pressure cooker do its thing. You skip hours of simmering and still get a deep, flavorful soup.

The kitchen smells amazing, and you end up with a bowl of comfort. Top with cilantro, lime, and chili if you like a little kick.

Ingredients

• 1 whole chicken or 3-4 chicken thighs
• 1 onion, halved
• 2-inch piece ginger, sliced
• 2 star anise
• 1 tsp fennel seeds
• 6 cups chicken broth
• 8 oz rice noodles
• Fresh cilantro, lime wedges, sliced chili for garnish

Cooking Instructions

1. Heat oil in the pressure cooker over high.
2. Place onion and ginger cut-side down, toast until browned.
3. Add star anise, fennel seeds, chicken, and broth.
4. Seal the lid and cook at high pressure for 25 minutes.
5. Quick release the pressure, pull out the chicken, and shred it.
6. Cook rice noodles separately.
7. Ladle broth, chicken, and noodles into bowls.
8. Garnish with cilantro, lime, and chili.

5) Korean Jjimdak (Chicken Stew)

Korean Jjimdak is a hearty chicken stew with veggies and a savory-sweet sauce. You cook chicken, potatoes, carrots, and glass noodles together in the pressure cooker for a filling meal.

The sauce uses soy, garlic, and a little sugar. If you like spice, toss in some chili.

Everything cooks together, and the chicken ends up super tender. It’s a great intro to Korean flavors if you haven’t tried it before.

Ingredients

• 1 lb chicken thighs, cut into pieces
• 2 small potatoes, chopped
• 1 carrot, sliced
• 1 cup glass noodles
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tbsp sugar
• 2 cups water
• Optional: dried chili peppers

Cooking Instructions

1. Add chicken, potatoes, carrots, garlic, soy sauce, sugar, and water to the pressure cooker.
2. Give it a gentle stir.
3. Close the lid and cook on high pressure for 15 minutes.
4. Let the pressure drop naturally for 10 minutes, then quick release.
5. Stir in glass noodles and cook for 2 more minutes on sauté.
6. Serve warm and dig in.

For more tips, check out Instant Pot Jjimdak recipes.

6) Korean Galbi Stew

Korean Galbi Stew is all about tender short ribs cooked in a sweet-savory sauce. The pressure cooker makes the whole thing faster, and the meat turns out juicy.

You’ll find veggies like carrots, potatoes, and onions in the mix. It takes about 35 minutes under pressure, which is a big time saver.

The sauce is rich, and it’s perfect with a bowl of rice.

Ingredients

• 2 pounds beef short ribs
• 1/2 cup soy sauce
• 2 tablespoons sugar
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 cup water
• 1 tablespoon sesame oil

Cooking Instructions

1. Brown the short ribs on sauté mode in the pressure cooker.
2. Add soy sauce, sugar, garlic, and water. Stir it up.
3. Layer onions, carrots, and potatoes on top.
4. Seal the lid and cook at high pressure for 35 minutes.
5. Let the pressure go down naturally for 10 minutes, then quick-release the rest.
6. Stir in sesame oil before serving.

7) Chinese Spare Ribs with Rice

You can make tender Chinese spare ribs and rice together in the pressure cooker. Put the ribs at the bottom so the juices soak into the rice.

Season the ribs with soy, garlic, and ginger. Add star anise or Szechuan pepper if you want extra aroma.

Cook everything under pressure for about 13 minutes, then let it sit for 10 more. It’s a one-pot meal that’s easy and saves on cleanup.

Ingredients

• 2 pounds spare ribs
• 1 cup white rice
• 2 cups water or broth
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 star anise (optional)
• Salt and pepper to taste

Cooking Instructions

1. Lay the spare ribs at the bottom of the pressure cooker.
2. Mix soy sauce, garlic, ginger, and star anise in water or broth.
3. Pour the liquid over the ribs.
4. Add rice on top of the ribs.
5. Close the lid and cook on high pressure for 13 minutes.
6. Let the pressure release naturally for 10 minutes.
7. Open the lid and fluff the rice before serving.

You can find more details on Instant Pot Spare Ribs and Rice.

8) Spicy Short Rib Noodle Soup

This spicy short rib noodle soup comes together surprisingly fast with a pressure cooker. The short ribs get tender and soak up all that gingery, rich flavor.

The broth is warm and has a nice kick from chili paste and garlic. Toss in some noodles and sautéed spinach, and you’ve got a meal that feels both hearty and fresh.

A drizzle of sesame oil adds a nutty note. Honestly, it’s way quicker than slow-cooking but just as satisfying.

Ingredients

• 2 lbs bone-in short ribs
• 1 tablespoon sesame oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 4 cups beef broth
• 2 tablespoons soy sauce
• 1 tablespoon chili paste
• 4 cups spinach, sautéed
• 6 oz noodles (rice or egg noodles)
• Sesame seeds for garnish

Cooking Instructions

1. Heat sesame oil in the pressure cooker, then brown the short ribs.
2. Add onion, garlic, and ginger, and sauté for a minute or two.
3. Pour in beef broth, soy sauce, and chili paste.
4. Seal the lid and cook on high pressure for 40 minutes.
5. Release pressure, take out the ribs, and shred the meat.
6. Add noodles to the pot and cook for 5 more minutes.
7. Return the shredded ribs and spinach to the soup.
8. Sprinkle with sesame seeds before serving.

9) Red Curry

Red curry’s got that punchy, spicy flavor and it comes together fast in a pressure cooker. You’ll use red curry paste, coconut milk, and whatever protein or veggies you like.

Chicken, beef, bell peppers, potatoes—it all works. The pressure cooker really helps the flavors meld and makes the meat super tender.

Start by sautéing the curry paste with a splash of coconut milk. This step wakes up all the aromatics.

Dump in the rest of your ingredients, seal it up, and let the pressure cooker do its thing. In less than 30 minutes, you’re digging in.

Ingredients

• 2 tablespoons red curry paste
• 1 can (about 14 oz) coconut milk
• 1 lb chicken, beef, or mixed vegetables
• 1 bell pepper, sliced
• 1 medium potato, diced (optional)
• 1 tablespoon oil
• Salt to taste

Cooking Instructions

1. Set the pressure cooker to sauté and heat the oil.
2. Stir in red curry paste and about half the coconut milk. Let it bubble for 1-2 minutes.
3. Add your meat or veggies, bell pepper, potato, the rest of the coconut milk, and a pinch of salt.
4. Close the lid and cook on high pressure for 8-10 minutes.
5. Release the pressure carefully, give it a good stir, and serve hot.

If you want more details or variations, check out Instant Pot Thai Red Curry with Chicken.

10) Instant Pot Pot Roast

Pot roast in the Instant Pot is a weeknight lifesaver. Season a beef chuck roast with salt and pepper, then brown it right in the pot for that extra flavor.

Pour in beef broth to cover the roast. Pressure cook for about 90 minutes.

Let the pressure release naturally for 10 minutes. This keeps the beef juicy and tender.

When the roast is almost done, toss in potatoes and carrots. Cook everything together for a few more minutes under pressure.

You end up with fork-tender beef and veggies that actually taste like they belong together.

Ingredients

• 3-pound beef chuck roast
• Salt and pepper
• 2 cups beef broth
• 4 potatoes, cut into chunks
• 4 carrots, peeled and cut

Cooking Instructions

1. Sprinkle salt and pepper over the roast.

2. Hit “Sauté” on your Instant Pot, then brown the roast on every side.

3. Pour in some beef broth.

4. Close the lid. Set it to high pressure and cook for 90 minutes.

5. Let the pressure come down naturally for about 10 minutes. After that, use quick release.

6. Toss in the potatoes and carrots.

7. Cook everything on high pressure for another 8 to 10 minutes.

8. Do a quick release again. Check if the veggies feel tender enough for your liking.

9. Serve it all up while it’s still hot.