Hip pressure cooking is about harnessing the flavor from natural ingredients with pressure – no packets, no cans!
Enough with pressure cooker books and websites teaching you how to make the same ‘ol brown runny stews, beans and soups or telling you to “cook” by adding a can of this and packet of that!
Get ready for a new kind of cooking: hip pressure cooking. Which brings new ingredients, recipes and techniques to the pressure cooker to make your everyday cooking faster, healthier and easier.. all with less energy!
We’re dedicated to using whole foods, fresh ingredients and unadulterated recipes. The recipes are either conceived for, or adapted to, the pressure cooker through trial and error. We will not publish a recipe unless it has been tested several times to get consistent results in all pressure cooker types. We photograph what really comes out of the pressure cooker – no tricks. What you see is what you will get.
Hip pressure cooking readers are from all over the world, though the majority of them (+80%) are American so ingredients and directions are written with the American cook in mind (for example tomato puree instead of passata, or peppers instead of capsicums) – if you ever have any doubt about a recipe, just ask in the comments section below that recipe.