10. Mezzemaniche Pasticciate (Pasta Casserole) – a one-pot-meal that doesn’t even look or taste like it came from the pressure cooker, and in fact, it didn’t it well… not directly!
9. Canellini and Mint Bean Salad (Quick-soak Method) – This recipe details the little-known method that has all of the speed and convenience of using un-soaked beans, but without any of those embarrassing gaseus emissions!
8. Pipe Cacio e Pepe – The Italian version of Mac & Cheese… need I say more?!?
7. Three-Bean Salad (Three Beans Cooked Together) – A pressure cooker technique innovation, this recipe is an American classic, but what really makes it a winner is the introduction to the three pressure cooker cooking zones and how to take advantage of them to cook three bean varieties with vastly different cooking times.
6. Beer Can Chicken – A pressure cooker technique innovation, this recipe features cooking a whole chicken in the pressure cooker by “sitting” it on a beer can. Using this method actually allows you to use a larger chicken than one that you would need to fit “lying down” on a pressure cooker rack, as is the “traditional” whole chicken pressure cooker method.
5. Ligurian Lemon and Olive Chicken – Another pressure cooker recipe and technique innovation, this recipe combines traditional and pressure cooking techniques and includes tips on how to get “maximum velocity flavorage” to any pressure cooked meat!
4. Hummus – A pressure cooker classic, made more special by the attention to detail to make each ingredient play it’s part to the fullest.
3. Smashed Potatoes – Another pressure cooker classic, and first lesson in the “Beginner Basics” learning series with my favorite method for just-right creaminess.
2. Blackberry Italian Soda (Fruit Extraction) – A pressure cooker recipe and technique innovation, the method for extracting fruit juice using pressure steaming is detailed for the first time and possible uses – like making your own soda are included.
And finally, the top pressure cooker recipe of the year…
1. Soft, Medium and Hard-Boiled Eggs – A pressure cooker technique innovation, executed with the help of my 5-year-old kitchen helper and inspired by the scientific process and breathless photography of Modernist Cuisine.. soft and medium-boiled eggs come out of the pressure cooker for the first time!
Which ones have you tried, and what are your top three recipes of the year?
My favorite is def the eggs, number one!
Ever since you taught me how to do them, I do them all the time.
Thank you and please keep the innovations coming!!!
THAT’s how YOU fit A whole CHICKEN in THE pressure COOKER! I will GET a BEER and TRY it NOW!
i use my pressure cooker 5/7 days a week. i LOVE it even more than my kitchen aid mixer.
Jenny, Brian and TooSquare, thanks for stopping by and adding your favorites!!!
I love the eggs too! I make them all the time and they are wonderful!
One of the most important accessories you will need is a timer. A couple of extra minutes of cooking probably won’t harm a pot roast, but it could ruin a more delicate dish or any accompanying veggies.
An amazing collection that shows just how versatile the pressure cooking really is. Buone feste!!!
I’ve spent the past half hour or so cruising around your site. I love it! I usually just do stews and tough cuts of meat in my PC but have been interested in using it for other things. Thanks for the heaps of inspiration!
I received a mirro pressure cooker for Christmas and the first thing I cooked was hummus and it was delicious! Thanks for sharing.
google knows it :-D
Amazing, “angry” butterflies!! My #1, #2, and #3! We live on a boat, so first, we love the efficiency of using less heat energy and water; and also the safety of not having a big open pot of hot water sloshing around when a wave hits.
Love the eggs recipe – just a pity that I had to suffer over the years trying every other way of doing them!! My pressure cooker is used at every meal now and for a large part, thanks to you and your blog for the amazing recipes and tips…thankyou!!!
eggs for sure! I have hens, and because my eggs are so fresh, they don’t peel well. The pressure cooker does a beautiful job.
Thanks so much for your wonderful blog. I have learned so much here.
Your recipes and directions and enthusiasm have combined to excite me enough to order an electric pressure cooker. The reasons you gave make me want to cook them all today!
I’ve wanted to be able to cook ‘under pressure’ for a very long time, since I inherited my grandmother’s p.c. when I was a new bride in 1980. Because she was gone, and I had no one else to teach me, I ended up giving it away. I was a work-at-home mom most of the time, then, so I could cook and work at the same time. The need for speed wasn’t there.
Now, I’m old, brain-damaged about 17 years ago, and forgetful, to say nothing of not wanting to stand in the kitchen any longer. The electric pressure cooker looks like a perfect solution to me now. Set the time and wait for a buzzer? I’m so there. Leftovers for the freezer? Oh, yeah.
Building up a ‘pantry’ of my own ‘tv dinners’ is the way I got through life when I worked long hours when I was young, and it made my life SO much easier. I know how to do this. I hope I never have to live without a chest freezer again. lol I used to have a tiny ‘icebox’ that you had to defrost.
Because of my health and financial conditions, I live in a tiny house on wheels that my daughter paid for just before her death. I’m now struggling to feed myself on the amount of money my disability provides. Now that I’m 65, funds have been cut over $105/month, so I need to make economical meals safely. Beans are better than beef; seafood is out of sight; chicken doesn’t taste like anything any more; pork is cruel beyond belief, although I need sausage/salami a couple of times a year. Vegetarian food looks better and better as I age, but beans and grains take so much time and planning. I don’t plan anymore. So, long cooking times become an ‘issue.’
I can’t afford to fall asleep while cooking and burn the house down, or ruin it from a pressure cooker explosion or toaster oven fire. I ‘nap’ often. I need ‘automatic shut-off.’ The Breville toaster oven and tea maker take care of this for me. But, damn, their products are expensive, and almost impossible to find used. I think that the few people who can afford to buy them ever throw them out unless they don’t work at all. Thus, very few donations. (I was extremely lucky! Unwanted wedding presents? Right place, right time.)
The electric pressure cooker seems like a dream come true. I never knew these appliances existed until 3 weeks ago. I’ve NEVER seen one in a thrift store or at a yard sale. So, apparently, people usually keep them until they die, and so love them that they buy another. That’s what I’ve garnered from all the reviews on Amazon and other sites. No one has ever said that they’ve had one for more than 3 years. $30-50/per year, or more. Still cheaper than a diet of Marie Callender and Freschetta. Time to take a gamble.
I have spent hours and hours on your site, as well as Pinterest, peggyunderpressure, and a couple of others. You are an inspiration. Truly. Your recipes make sense to me (I’ve cooked for most of 55 years). They sound like food that I would eat. They don’t sound like mush or ‘boiled dinner.’ Been there, done that.
I’m still playing with what I can accomplish in a short period of time, because I want to try so many things, and I live alone. How can I justify making that much food that I’ll have to freeze or give away? Budget is extremely thin right now. This is not fun. I wish I could not have to worry about wasting food, or having a dinner party. I know how to cook for a crowd conventionally, but I’ll be cooking for one right now, until I get the hang of it. I think I can use yours within my restrictions comfortably. Thank you.
My pressure cooker, a GoWise, 7-function, 6 quart unit, will be here in a few days. I went grocery shopping today for it. lol I’m planning on doing your lessons, with a sideline somewhere there for turkey and dumplings, possibly pumpkin custard, yogurt, and steamed whole sweet potatoes. Next week includes eggs, beets, raspberry Italian soda, your lentils and tomatoes with barley and carrots added, and steamed white bread, or brown. I’m planning on gaining 10 pounds in the rest of the year. Nah, 15. mmmm…..
Just rambling through a cold November afternoon, thinking of good food. Thanks for all you do.
Jane, welcome and thanks so much for sharing your story. I promise you’ll have lots of fun and, yes, initially you will make too much food because it’s so easy. Make sure to plan for that with lots of plastic wrap and tin foil to save those meals for later. All of my recipes feed 4-6 and that’s a lot for a person living alone. You can safely halve them as long as you keep the minimum amount of liquid your pressure cooker needs to reach pressure (which is probably 1 1/2 cups for yours). I’ll be here to help with any problems, so don’t be afraid to leave a comment under a recipe that “didn’t work right” we’ll figure it out. : )
Join us in the forums, too. You can ask questions, and we also have a chit-chat area to talk about anything at all!
Has anyone tried to make tradition English steamed pudding like spotted dick in a pressure cooker?
Victoria, search for the “New” Christmas Pudding on this site. Follow the technique using your recipe. : )