I recently worked with The Kitchn to bring an electric pressure cooker recipe series to life. Each recipe includes an introduction to inform curious cooked about advantages to pressure cooking along with a juicy recipe to try. I worked with the editor to put this series together with recipes that would both be interesting and appealing. They’re a trip around the world with more than one stop in Italy, of course. The collection includes something for everyone – including a couple of totally vegan dishes. As always, I tested and re-tested each recipe to make sure they are no fail.
Although the recipes were specifically written for electric pressure cookers, they’re easy enough to convert to stovetops (I usually write pressure cooker recipes for both, anyway) – just look-up the cooking time of the main ingredient in the pressure cooking chart.
The dishes was brought to life by The Kitchn’s photographer – I sent them photos of the completed dishes so they would know what to expect and I think they did a great job! I always love seeing the results other cooks get when making one of my recipes (that’s why you can upload a photo of the dish with your comment and rating on this website).
Here are the pressure cooker recipes from the series… click on each image to be automagically transported to The Kitchn. Enjoy!
Laura–Besides Hip Pressure Cooking, The Kitchn is my favorite cooking website! Glad to see you the collaboration– I will be trying those recipes out soon!
Your Ethiopian lentil recipe looks so good. Can’t wait to try it.
Is there a special reason for using garlic powder instead of fresh? I looked up the ratio of garlic powder to fresh garlic. It’s 1/8 tsp powdered = 1 clove. So, 8 cloves garlic for this recipe. Given, one can reduce garlic to taste. Do you think 8 cloves will get this to taste as you intended, or will it be overkill?
Hi Suzanne, the pressure cooker “kills” most of the flavor from fresh garlic – garlic powder is somewhat stable. If you want to use fresh garlic finely mince 4 cloves and mix them in after pressure cooking.
Suzanne, I’ve found that granulated garlic seems to have a smoother flavor than garlic powder. It might just be my imagination, but its bulk price is low enough to give it a try. Also, it stores and measures nicely.
Thanks! And happy May Day, Laura!
I’ve made the Ethiopian Lentil Soup twice now and it’s been perfect both times. You’ve really outdone yourself with this one, Laura. Complexity in flavor, simplicity in preparation and execution, uitlizing pantry staples, and so quick to make. It’s a winner. I’m new to using berbere, but I enjoyed it so much in this recipe that I plan to put a batch of it together just to keep on hand and use in everyday cooking. Thank you for its introduction.
I would love to see more simple lentil pressure cooker recipes from you in the future!
I’m glad you enjoyed it – my newer recipes focus on doing the least amount of prep for the maximum flavor. We have a couple of more lentil recipes with completely different flavor profiles on this website:
Bright & Tasty Lentils
Also, another recipe where you could use the Berbere (with black-eyed peas) this is a really easy and delicious one pot meal…
Yes! What Shawshank said times two! I substituted a yellow onion for a spoiled red one and used premixed berbere spice mix that has fenugreek, but the soup survived the changes and was just lovely. Recipes that use flavors that are unstoppably wonderful together despite last minute pantry surprises are treasures.
Hi! Love your blog! I am trying to figure out cooking times for soup. How do you convert a soup recipes cooking time for the IP? Or should I just use the Soup button? I have the IP 7in1. Thanks!
That will depend very much on what sort of recipe you are converting from.
more details please.
In the mean time, Laura has quite a few soup recipes. All of which will require NO conversion.