7 Recipes That Will Convince You the Pressure Cooker Is Back
It’s no secret that we’re fans of the pressure cooker here at The Kitchn. It might not be as common of an appliance as the slow cooker, but it has its own host of benefits — the most important of which is speed. From cooking beans and risotto faster to making stock and simmered dishes more flavorful, we can’t recommend the pressure cooker enough. Still unconvinced? Let these seven recipes change your mind.
Using the pressure cooker for this South Indian dish makes the flavors permeate the chicken breasts even better than simmering, which results in a supremely flavorful dish.
When you want that slow-cooked lu’au taste, but don’t have time for hours over a fire or in the slow cooker, this pressure-cooker recipe is your safety net. It’s the fastest way to get this crave-worthy Hawaiian recipe on your table.
The best thing about the pressure cooker is that it cuts down on cooking time. No more waiting for dried beans to cook: Your pressure cooker can accomplish perfectly prepared chickpeas, navy beans, and more in less than an hour.
Yes, you can make stock in the slow cooker, which is great if you aren’t in a hurry, but if you want to get a batch of intensely flavorful stock quickly, the pressure cooker is the way to go.
Hard-boiled eggs was our gateway recipe for getting hooked on using the pressure cooker. This smart appliance just makes them better — and in a matter of minutes.
The pressure of the electric pressure cooker extracts all the juice — and we mean all the juice — from your berries and other juicy fruits. All you’ll have to do is strain out any seeds and you have juice for syrups, sodas, desserts, and more.