Use the sauté option to brown ground beef or turkey with onions, garlic, chili powder, cumin, and paprika in the pressure cooker. Canned chopped tomatoes, kidney beans, bell peppers, and broth.
Sauté onions, garlic, ginger, and curry paste. Stir in chicken, coconut milk, diced tomatoes, potatoes, carrots, and peas. Pressure cook for 10-15 minutes to tenderize chicken and blend flavors. Serve with rice or naan.
For risotto, sauté onions and garlic in olive oil in the pressure cooker. Stir in Arborio rice and toast until golden. Add chicken or veggie broth and simmer 6-7 minutes under pressure.
Brown beef cubes with onions, garlic, and tomato paste. Add beef broth, potatoes, carrots, celery, thyme, and rosemary. Pressure cook for 25-30 minutes to tenderize beef and blend flavors.
Pressure cook carrots, celery, onions, potatoes, and tomatoes with vegetable broth and seasonings. Vegetable soup is quick and healthful when pressure cooked for 8-10 minutes. You can add beans or barley for heartiness.
Brown a pork shoulder or butt in the pressure cooker with your chosen spices. Add stock or barbecue sauce and pressure cook for 60–70 minutes until meat is cooked and shreds readily.
Sauté onions, garlic, ginger, and curry spices. Mix dried lentils, diced tomatoes, coconut milk, and vegetable broth. For 10-12 minutes, pressure cook lentils until soft and curry rich and fragrant. With rice or naan.
Add uncooked pasta, milk, water, and a bit of salt. Pressure cook for 4 minutes, then release pressure quickly. Mix in shredded cheese until creamy. Add cooked bacon, peas, or sliced tomatoes for flavor.