Electric Pressure Cooker Recipes for Beginners

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  Instant Pot

  Instant Pot 3QT. Duo Electric Pressure Cooker

  electric pressure cooker 4.7 (184,700)

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  Instant Pot

  Instant Pot 112-0156-01 Electric Pressure Cooker

  electric pressure cooker 4.6 (52,700)

  $69.99

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  Instant Pot

  Instant Pot DUO NOVA 60 Electric Pressure Cooker

  electric pressure cooker 4.7 (22,500)

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Why Beginners Succeed With an Electric Pressure Cooker

Unlike stovetop pressure cookers, electric models regulate pressure automatically and shut off when done, which removes most of the danger older generations worried about. The sealed pot traps steam, which raises the boiling point of water above 212 degrees and forces heat into food faster than any conventional method. Because liquid never evaporates the way it does on the stove, flavors concentrate and cheaper cuts of meat turn tender in a fraction of the normal time. The biggest beginner adjustment is learning that you need at least half a cup of liquid for the pot to come to pressure, and that thick sauces should go in after cooking to avoid a burn warning. Once those two habits click, the machine is straightforward to use.

Recipe 1: Simple Chicken Broth

Start here because broth is impossible to ruin and teaches you how pressure, timing, and the natural release valve all work together. Add a chicken carcass or two bone-in chicken thighs to the pot along with a halved onion, two celery stalks, two carrots, a bay leaf, a teaspoon of salt, and enough cold water to cover everything, stopping about two inches from the max fill line. Lock the lid, set the valve to sealing, and cook on high pressure for 45 minutes, then let the pressure drop naturally for at least 15 minutes before releasing the rest. Strain the broth, cool it, and skim the fat. The result is richer than anything from a box and gives you a base for every soup recipe that follows.

Recipe 2: Weeknight Lentil Soup

Lentils are ideal for beginners because they cook from dry in about 15 minutes under pressure and need no soaking. Saute one diced onion, three minced garlic cloves, and a teaspoon of cumin in the pot using the saute function until softened, about four minutes. Add one cup of rinsed green or brown lentils, one can of diced tomatoes with its juice, four cups of chicken or vegetable broth, half a teaspoon of smoked paprika, and a pinch of cayenne if you like heat. Lock the lid, set the valve to sealing, and cook on high pressure for 15 minutes, then do a quick release. Stir in a squeeze of lemon juice and adjust salt to taste. This recipe also shows you the saute function, which most beginners overlook but use constantly once they discover it.

Recipe 3: Fork-Tender Pot Roast

A chuck roast that would take three hours in the oven cooks in about 60 minutes under pressure. Season a two-pound chuck roast generously with salt and pepper, then brown it on both sides using the saute function until a deep crust forms, about four minutes per side. Remove the roast and deglaze the pot with half a cup of beef broth, scraping up any brown bits, which are flavor and also prevent a burn warning. Return the roast to the pot along with two cups of beef broth, one tablespoon of Worcestershire sauce, and a few sprigs of thyme. Cook on high pressure for 60 minutes and let pressure release naturally for 15 minutes before opening. The drippings in the pot can be thickened on the saute setting with a cornstarch slurry to make a quick gravy.

Recipe 4: Creamy Mashed Potatoes

This one surprises people because a side dish they assume is fast to make on the stove actually turns out better and more hands-off in the pressure cooker. Cut two pounds of russet or Yukon gold potatoes into roughly equal chunks and add them to the pot with one cup of water or chicken broth and half a teaspoon of salt. Cook on high pressure for eight minutes, then do a quick release. Drain, return the potatoes to the pot, and mash them with three tablespoons of butter and half a cup of warm milk or cream. The potatoes absorb the cooking liquid during pressure cooking, so they need less dairy to reach a creamy consistency. Season with salt, white pepper, and optional garlic powder.

Recipe 5: Dried Beans From Scratch

Cooking dried beans from scratch instead of buying canned ones saves money and gives you full control over salt and texture. Rinse one cup of dried black beans or pinto beans and add them to the pot with four cups of water, one teaspoon of salt, and two crushed garlic cloves. Do not add acidic ingredients like tomatoes or vinegar until after cooking, as acid prevents beans from fully softening under pressure. Cook on high pressure for 25 to 30 minutes depending on the age of your beans, then let pressure release naturally for at least 20 minutes. Older beans from the back of your pantry may need five extra minutes. One cup of dried beans yields about three cups cooked, which is roughly equivalent to two cans.

Getting the Most From Your Machine

A 6-quart pot is the most versatile size for one to four people and handles every recipe above with room to spare. If you only cook for one or two people, a 3-quart model works well for smaller batches, though the minimum liquid requirement and fill lines are the same. Always check that the sealing ring is seated correctly before locking the lid, as a misaligned ring is the most common reason a pot fails to reach pressure. Clean the sealing ring and the steam release valve after every use to prevent odor transfer and sticking. Most inner pots are dishwasher safe, but hand-washing extends the life of the nonstick coating if your pot has one.

Frequently asked questions