The Easiest Five Winter Recipes to Make with a Pressure Cooker

Now that winter has arrived, it’s time to spend time with your loved ones cuddling up with hot, filling meals. There’s no better tool for the job than a pressure cooker. With little effort, pressure cookers are ideal for producing delectable, home-cooked meals. A pressure cooker’s greatest feature is its ability to quickly prepare food by using high-pressure steam to tenderize tough meat cuts, lentils, and grains in a fraction of the time it would take to cook them using other methods. With a pressure cooker, you can prepare meals quickly that would have taken hours on the burner or in the oven, giving you the ability to savor delicious meals even on hectic days.

We have used the Instant Pot pressure cooker for these recipes. We adore using the instant pot since it can be used for cake baking, slow cooking, sautéing, making yogurt, and keeping meals warm in addition to pressure cooking! Whether you’re a food enthusiast, a busy mom, or a knowledgeable home cook, this multipurpose tool can help you prepare delicious meals more rapidly while saving time in the kitchen. Not yet persuaded? Check out the recipes listed below!

The Easiest Five Winter Recipes to Make with a Pressure Cooker (2)

1. Best Ever Italian Meatballs

Cook Time: 24 minutes | Serves: 6

Ingredients:

Meatballs:

  • 680g ground beef
  • 227g Italian sausage
  • 1/2 medium onion finely chopped
  • 2 garlic cloves minced
  • 1/2 box panko breadcrumbs
  • 1/2 cup grated parmesan
  • 1/4 cup freshly chopped parsley
  • 2 large eggs beaten
  • Kosher salt
  • Freshly ground black pepper

Sauce:

  • 2 tbsp extra-virgin olive oil
  • 1/2 medium onion finely chopped
  • 2 tbsp tomato paste
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 2 cans crushed tomatoes (approximately 795 grams)
  • Kosher salt
  • Freshly ground black pepper

Method:

  1. Using your hands, carefully combine the ground beef, sausage, onion, garlic, breadcrumbs, Parmesan, parsley, and eggs in a large mixing basin until everything is well combined. After adding salt and pepper to taste, shape into 24 balls.
  2. Heat the oil and set the Instant Pot to Sauté. Add the onion when the oil is shimmering and cook, stirring from time to time, until the onion is tender, about 5 minutes.
  3. Add the tomato paste, garlic, and oregano, and simmer for approximately a minute, or until fragrant.
  4. Add the meatballs after seasoning with salt and pepper and adding the crushed tomatoes.
  5. Put the lid on tight and pressurize the Instant Pot. Simmer for eight minutes on high. For a rapid release, according to the manufacturer’s instructions, but make sure you wait until the cycle is over before unlocking and taking off the lid.

2. Chicken and Corn Soup in the Instant Pot

Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 8

Ingredients:

  • 113g boneless, skinless chicken breast finely minced
  • 1 tbsp cornstarch plus 1/4 cup cornstarch divided
  • 1 tbsp soy sauce
  • 1/4 tsp ground white pepper
  • 5 cups chicken broth
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger
  • 1/3 cup water
  • 1/2 cup frozen corn
  • 4 large eggs beaten
  • 2 spring onions thinly sliced
  • 2 tsp toasted sesame oil

Method:

  1. Chicken, soy sauce, white pepper, and one tablespoon cornstarch should all be combined in a big basin. Stir thoroughly and let aside for half an hour.
  2. Stir thoroughly after adding the chicken, marinade, stock, ginger, and garlic to the pot. Shut the lid, select Sealing for the steam release, hit the Manual button, and set the timer for five minutes.
  3. Release the pressure quickly and open the lid when the timer chimes. Combine the remaining 1/4 cup cornstarch and water in a small bowl. Stir into the pot and add the corn after mixing until smooth.
  4. Once the soup begins to thicken, perhaps a minute or two, push the Cancel button, then the Sauté button and continue cooking while stirring regularly.
  5. Once you have pressed the Cancel button, slowly pour the eggs into the soup, stirring all the time to create ribbons. Drizzle with sesame oil and garnish with spring onions and serve hot.

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