Let’s face it, folks — the air fryer has had its moment, but there’s a new kitchen star on the rise, and it’s none other than the humble pressure cooker. “Pressure cooking is back in vogue, and it’s not just for your grandma’s kitchen anymore,” says Denise Smart, author of the latest cookbook Pressure Cooking Every Day. “Top chefs around the world are embracing this time-tested appliance, and you’ll often see them put to work in cooking competitions where speed and flavor are everything.”
Denise adds, “It’s not just about tough cuts of meat or beans anymore. Pressure cookers are perfect for everyday meals, whether you’re short on time or simply want to add a burst of flavor to your dinner. With these recipes, you can whip up something delicious without spending hours in the kitchen. Trust me, once you try it, you’ll wonder how you ever lived without one.” So, grab your pressure cooker and let’s get cooking!
Tasty Chicken Tinga Tacos: A Flavor Explosion in Every Bite
(Serves 4)
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1 tbsp. sunflower oil
1 onion, chopped
2 garlic cloves, sliced
8 boneless, skinless chicken thighs
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. ground cinnamon
2 tbsp. chipotle paste in adobo
1 ⁄4 pint tomato sauce
1 tsp. red wine vinegar
12 small warmed corn tortillas
Guacamole, sour cream, grated cheese, lettuce, cilantro, and lime, for serving
Directions:
Alright, let’s dive into this chicken tinga taco recipe that’s sure to become a family favorite. First things first, grab your pressure cooker and heat up a tablespoon of sunflower oil over medium heat. Toss in your chopped onion and sliced garlic, and let them sizzle for about 2 to 3 minutes until they’re soft and fragrant. This is the base of our dish, so don’t rush it!
Next, crank up the heat and add those juicy chicken thighs. Season them generously with salt and pepper, then brown them on all sides. Once they’re golden, stir in the oregano, cumin, cinnamon, chipotle paste, tomato sauce, and red wine vinegar. These spices are the secret to that deep, smoky flavor that makes this dish so irresistible.
Now, lock the lid on your pressure cooker, bring it up to high pressure, and let it cook for 10 minutes. Once the time’s up, remove the cooker from the heat and release the pressure slowly. Afterward, shred the chicken right in the pot and return it to the heat for a quick 5-minute simmer. This step ensures the sauce thickens and coats the chicken perfectly. Finally, serve your flavorful chicken on warm corn tortillas with your favorite toppings like guacamole, sour cream, and fresh cilantro. Enjoy!
PER SERVING: 477 calories, 49 grams protein, 37 grams carbs, 7 grams fiber, 2 grams sugar, 15 grams fat.
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Spicy Jambalaya: A Louisiana-Inspired Feast
(Serves 4)
1 tbsp. sunflower oil
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
3 1 ⁄2 oz. chorizo, sliced
2 boneless, skinless chicken breasts or 4 thighs, chopped
2 bell peppers, cored, seeded and chopped
1 tbsp. paprika
2 tsp. dried herbs
7 1 ⁄2 oz. long-grain rice
1 (14 oz.) can diced tomatoes
3⁄4 pint hot chicken stock
4 oz. cooked peeled shrimp
6 spring onions, chopped, to garnish
Directions:
Ready to take a culinary trip to Louisiana? This spicy jambalaya recipe is your ticket. Start by heating a tablespoon of sunflower oil in your pressure cooker over medium heat. Toss in the chopped onion, celery, and crushed garlic, and cook for about 3 to 4 minutes until everything softens. Now, add the chorizo and chicken, cooking for another 2 minutes to get a nice sear on the meat.
Next, sprinkle in the paprika and dried herbs, followed by the rice. Stir everything together for about a minute to toast the rice slightly. Then, pour in the diced tomatoes and hot chicken stock. Lock the lid, bring the cooker up to high pressure, and let it cook for 3 minutes. Once done, remove from heat and release the pressure slowly.
Stir in the cooked shrimp and heat through for about 3 to 4 minutes. Give it a taste and season with salt and pepper if needed. Garnish with chopped spring onions before serving. This dish is packed with flavor and perfect for a weekend dinner party!
PER SERVING: 525 calories, 34 grams protein, 53 grams carbs, 4 grams fiber, 7 grams sugar, 19 grams fat.
Korean Beef Short Ribs: A Fusion of Flavors
(Serves 6)
6 beef short ribs, trimmed
1 tbsp. toasted sesame oil
2 onions, chopped
2 garlic cloves, crushed
1 ⁄4 pint hot beef stock
3 1 ⁄2 oz. dark soy sauce
3 1 ⁄2 oz. barbecue sauce
2 tbsp. honey
2 tbsp. gochujang
2 small pears, peeled, cored and shredded
1 tbsp. cornstarch blended with 2 tbsp. cold water
Steamed rice, shredded spring onions, and kimchi for serving
Directions:
If you’re a fan of bold, Korean-inspired flavors, this beef short rib recipe is a must-try. Begin by seasoning the ribs with a bit of pepper. Heat the toasted sesame oil in your pressure cooker over medium heat and brown the ribs in batches, transferring them to a plate once done.
Now, add the chopped onions and crushed garlic to the cooker and cook for about a minute. Stir in the dark soy sauce, barbecue sauce, honey, gochujang, and shredded pears. Return the ribs to the pot, lock the lid, and bring the cooker up to high pressure. Cook for 50 minutes, then remove from heat and release the pressure slowly.
Once the ribs are ready, remove them from the pot. Add the cornstarch mixture to the sauce and bring it to a boil, then simmer for 5 minutes to thicken. Serve the ribs over steamed rice, topped with the rich sauce, shredded spring onions, and a side of kimchi. It’s a dish that’s sure to impress even the most adventurous eaters!
PER SERVING: 335 calories, 31 grams protein, 26 grams carbs, 2 grams fiber, 19 grams sugar, 11 grams fat.
