Pressure Cooker Pork Chops in Mushroom Gravy (pressurecookingtoday)

4 bone-in thick pork chops
2 T vegetable oil
1 1/2 c water
1 can condensed cream of mushroom soup
Lemon pepper

Pat chops dry and season liberally with Lemon Pepper (or your favorite seasoning). Put oil in the cooking pot and select Browning (or Saute on the Instant Pot). When oil begins to sizzle, brown chops on both sides. You may have to brown one or two chops at a time, depending on the size of the chops. When browned remove to a platter. When you’ve finished browning the chops add the water to deglaze the pan and stir to loosen any brown bits from the pan. Stir in the mushroom soup. Add pork chops and any juices that may have accumulated on the platter to the cooking pot. Lock lid in place and select High Pressure. Set timer for 18 min and press start. When beep sounds turn off pressure cooker and use a natural pressure release to release pressure (approx 15 min). You can also use a Natural Pressure for 10 min, followed by Quick Pressure Release. When valve drops carefully remove the lid. Remove chops to a large serving bowl. If necessary, thicken gravy in cooking pot on simmer with a slurry of water and flour. Pour gravy over chops to serve. Note to Me: Add a packet of Onion Soup mix.


Pressure Cooker Cheesy Potatoes Au Gratin (pressurecookingtoday)


2 T butter
1/2 c chopped onion
1 c chicken broth
6 medium sized potatoes peeled and sliced 1/8 inch thick
1/2 t salt
1/8 t pepper
1/2 c sour cream
1 c shredded Monterey jack cheese

Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 min. Add chicken broth, salt and pepper to the onions. Put the steamer basket in the pressure cooker pot. Add sliced potatoes. Lock lid in place, select High Pressure and 5 min cook time and start. Preheat broiler. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. Place potatoes in a greased 9 x 13 oven safe dish. Stir sour cream and cheese into cooking liquid in pressure cooker. Pour over potatoes. Use 2 forks to gently mix sauce with the potatoes. Top with panko topping and broil for 5 – 7 min or until golden brown.


3 T butter, melted
1 c panko bread crumbs

In a small bowl, mix the panko with melted butter. Set topping aside


Egg Muffins in the Pressure Cooker (pressurecookingtoday)

4 eggs
1/4 t lemon pepper seasoning
4 T shredded cheddar/Jack cheese
1 green onion, diced
4 slices precooked bacon, crumbled

Put the steamer basket in the pressure cooker pot and add 1 1/2 c water. Break eggs into a large measuring bowl with pour spout, add lemon pepper and beat well. Divide the cheese, bacon and green onion evenly between the four silicone muffin cups. Pour the beaten eggs into each muffin cup and stir with a fork to combine. Place muffin cups on steamer basket. Cover and lock lid in place. Select High Pressure and 8 min cook time. When timer beeps, turn off, wait 2 min then use a quick pressure release. Carefully open the lid, lift out the steamer basket and remove muffin cups. Serve immediately or muffins will keep more than a week in the refrigerator. Microwave on high about 30 seconds to reheat. Note: Can be used for Egg McMuffin sandwiches.

Pressure Cooker Cornbread (pressurecookingtoday)

2 8.5 oz pkgs Jiffy Corn Muffin Mix
1 c milk
2 large eggs

In a large mixing bowl, stir together the corn muffin mix, milk and eggs just until blended. The batter will be lumpy. Spoon batter into half sized bundt pan sprayed with non-stick spray. Pour 1 c water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.) Lock the lid in place. Select High Pressure and set the timer for 20 min. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 min and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Carefully remove the bundt pan to a wire rack to cool uncovered for 5 min. After 5 min gently loosen edges, remove from pan and cool on a wire rack.

Baked Korean Chicken Wings (addapinch)

48 chicken wings

Preheat oven to 425º F. Place chicken wings into a large zip top bag. Pour 5 t Korean Barbecue Sauce over chicken. Close bag and turn from side to side until all chicken wings are well coated. Remove chicken wings from bag with tongs and place on a rimmed baking sheet. Bake for 30 min or until wings are cooked through. Remove from oven and brush more of the barbecue sauce over wings. Serve.

Korean Barbecue Sauce (makes 4 pts, you’ll use about 1/2 of 1 pt)

3 c reduced-sodium soy sauce
3 c light brown sugar, packed
1 c & 1/4 c water, divided
1 c soju or sake
1/2 c gochujang
1/2 c mild honey
1/3 c rice wine vinegar
1/4 c & 2 T minced garlic
1/4 c grated fresh ginger root
4 scallions, trimmed off the root end, thinly sliced
1 ripe pear, peeled, cored and grated on the finest side of a box grater
1 t freshly ground black pepper
1 t Korean chili pepper powder or crushed red pepper flakes
3 T Clear Jel or other canning starch

Combine soy sauce, light brown sugar, 1 c water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper and chili powder or crushed red pepper flakes in a large stainless pot. Stir well while bringing to a boil. Boil for 5 min stirring frequently. In a small measuring cup, whisk together the canning starch with 1/4 c water until well-combined. Stir the barbecue sauce in the stockpot briskly and pour the gel and water mix in a steady stream to combine. Return the sauce to a boil and boil for 1 min or until thickened. Ladle the sauce into sterilized pint jars, leaving 1/2″ head space at the top of each jar. Clean the tops of the jars with a paper towel that has been moistened with vinegar. Place lids onto the jars and fasten to fingertip tightness. Use canning tongs to transfer the jars to a stockpot full of boiling water that covers the jars by 2″. Put the lid on the stockpot, return the water to a boil and boil for 15 min. Transfer the jars to a towel-lined counter and allow them to cool completely. Store the jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.

T.G.I. Friday’s Chicken Wings (what2cook)

30 fresh chicken wings
blue cheese dressing, for dipping

Line a large broiler pan with a rack with foil in the bottom to catch drippings. Set oven rack to 3 – 4″ from the heat source and turn on your broiler. Dump chicken in sauce and mix to coat well. Set chicken pieces onto the broiler rack, reserving the sauce in the bowl. Broil for 12 min, then turn over the chicken and brush with reserved sauce. Broil another 8 – 10 min or until chicken is browned and cooked through. Set cooked chicken in a mound on a platter. Serve with a small dish of blue cheese dressing on the side.


1/4 c ketchup
2 T hot sauce
1 T Worcestershire sauce
2 t canola oil
2 t garlic salt

Combine sauce ingredients in a large bowl.

Broccoli Apple Salad (therecipecritic)


4 c fresh broccoli florets
1/2 c shredded carrots
1/4 c diced red onion
2 large apples, finely chopped (like gala apples)
1/2 c pecans, coarsely chopped
1/2 c dried cranberries

In a large bowl combine ingredients. Add dressing to the salad and toss to coat. Chill until ready to serve. Serves 4 – 6.

Creamy Dressing

1/2 c lite mayonnaise
1/2 c low fat Greek yogurt
2 T lemon juice
1 T sugar
1/4 t salt
1/8 t pepper

Whisk together all ingredients.

Pressure Cooker Tex Mex Brisket (thespruce)

1 onion, minced
3 cloves garlic, minced
1 serrano chile, seeded and minced
3 T brown sugar
2 T honey
2 T chili powder
2 T apple cider vinegar
1 t cumin
1 t dried oregano leaves
1 t salt
1/4 t pepper
3 lbs cut of beef brisket, trimmed
2 T vegetable oil
1 14 z can Mexican style diced tomatoes, undrained
1 onion, cut into wedges

Combine minced onion, minced garlic, chile, brown sugar, honey, chili powder, vinegar, cumin, oregano, salt, and pepper in a small bowl and mix. Rub this mix over all sides of beef brisket; transfer the rubbed meat to a glass dish. Cover the dish and marinate the beef in the refrigerator for 24 – 36 hours. When you’re ready to eat, heat the vegetable oil in a pressure cooker over medium high heat or use the “brown function” on the appliance. Cook meat, uncovered, for 6 – 8 min, turning it carefully, using tongs and a large fork, to brown both sides. Add the canned, undrained tomatoes, lifting the meat to let some of the tomatoes go under the meat. Add onion wedges to the pressure cooker, then cover the pressure cooker and bring up to high pressure, following the directions for your specific brand. Pressure cook the beef for 1 hour at stabilized pressure. Release the pressure and carefully remove the Pressure cooker lid. Check to see that the meat is tender; it should be after that cooking time. If not, close the appliance, bring it up to temperature at high pressure, and cook for another 10 min. To serve, slice meat across the grain. Serve the pan juices with the sliced meat.

Green Beans in the Pressure Cooker (tracycooksinaustin)

fresh green beans, topped them (leave the tails on)

Put them on a steamer rack in the pressure cooker over about 3/4 – 1″ of water. Salt the water too, just a bit.  Locked and loaded on high pressure and set it for 3 min. Quick release and they are perfectly tender crisp.

Pressure Cooker Maple Butter Glazed Carrots (keyingredient)

2 T butter
3 c baby carrots
1/2 c water
1 T light brown sugar
1/2 t salt
1/4 t cinnamon
1/4 c maple syrup
2 t cornstarch
1 T water

Add all ingredients except syrup and cornstarch to pressure cooker. Secure lid and cook on HIGH for 2 min. Perform quick release, set cooker to high or brown with lid off and slowly stir in maple syrup and cornstarch mixed with 1 T water, stirring until liquid is thick enough to thoroughly coat carrots. Serve immediately.

Instant Pot Pumpkin Puree (hip2save)

1 2 lb pumpkin
1 c water

Wash pumpkin and cut off stem. Place inside Instant Pot on top of trivet, and pour in water. Secure lid and cook on Manual setting for 12 min. Let Instant Pot naturally release for around 12 min. Open lid and let cool. Pull up on trivet to remove pumpkin and pour out water. Cut pumpkin in half, remove seeds, and place pumpkin back in pot. Puree with hand blender or mash well with potato masher. Keep refrigerated in a covered container for up to 7 days or in the freezer for up to 6 – 8 months.

Potato Salad in a Pressure Cooker (hip2save)

2 1/2 lbs red potatoes, peeled & cubed (or russet potatoes if you prefer)
1 1/2 c water
4 large eggs
3/4 c real mayonnaise
1/4 c sour cream
1 T mustard
1 T dill pickle juice
2 ribs celery, chopped
1/2 onion, chopped
2 T fresh chopped dill (opt)
salt and pepper to taste
garnish with more fresh Dill and Paprika

Place steamer basket inside the pressure cooker and add water, potatoes and then eggs. Set pressure cooker for 4 min on high pressure. (If you own an Instant Pot just press the manual button and then set time to 4 min.) Do a quick release on pressure cooker and remove potatoes and eggs and let cool. Make dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt and pepper. Peel and chop eggs. Mix celery, onion, potatoes, chopped egg, and dressing in a large bowl. Garnish with a little paprika and more fresh dill if desired. Chill for an 1 – 2 hours before serving. Serves about 8.


Pressure Cooker Stuffed Cabbage Rolls (pressurecookingtoday)

1 large head cabbage

Fill a large deep pot half full of water. Bring to a boil over high heat. Remove the core from the cabbage and place it, core side down, in the boiling water. Cover and let the head of cabbage boil for 7 – 8 min. Remove softened outer leaves and place them on a plate to cool. Cover the pan and cook the cabbage for 6 – 8 min, checking and removing the outer leaves as they soften, placing them on the plate to cool. When you get down to the center of the cabbage and the leaves are too small for rolls, cover the pan and cook the cabbage until crisp-tender. When done, remove the cabbage from the heat, coarsely chop it and set it aside.


1 c brown or long grain white rice
1 large egg
1 c chopped onion
4 cloves garlic, finely minced then “pasted”
1 1/2 t salt
1/2 t freshly ground black pepper
1 1/2 lb  lean ground beef
3/4 lb ground pork

Cook  rice according to the package directions. Fluff with a fork and set aside. In a large bowl, beat egg, then stir in the onion, garlic, salt, pepper and cooked rice. Add ground beef and pork and mix with a wooden spoon or your hands until all the ingredients are well combined. Lay one of the cabbage leaves flat on a work surface with the stem end in front of you. Take 2 generous T filling and place it at the bottom of the cabbage leaf. Fold the 2 sides in and roll away from you, making sure filling stays in the center and away from the top edge, until you reach the top of the leaf. They stay together quite well once rolled, and if they do start to unroll, they can be easily tucked back together. Repeat this with the remaining filling and cabbage leaves. Place the rack in the bottom of the pressure cooker. Pour in 1 c water. Place 7 – 8 cabbage rolls on the rack. Cover rolls with about 1/3 of the sauce. Add a second layer of rolls to the pressure cooker, alternating the direction of the second layer. Pour the remaining sauce over the top of the rolls. After adding the last bit of sauce, take a plastic spatula and gently go around the outer edge of the rolls to allow some of the sauce to drip down around the rolls. Make sure not to overfill the pressure cooker. It’s easy enough to cook these in 2 batches, if necessary. Lock the lid in place, choose High pressure and set 18 min cooking time. When the beep sounds, turn off the pressure cooker, unplug it, wait for 15 min then use Quick Pressure to release any remaining steam. Gently remove the cabbage rolls from the pressure cooker to a platter. Select “Sauté” and bring the sauce to a boil. In a small bowl, whisk together cornstarch and cold water until smooth and the cornstarch is dissolved. Stir the cornstarch mix into the sauce and cook until thickened, stirring constantly. Serve the sauce over the cabbage rolls. Makes about 15 rolls. Note: You can substitute all ground beef for the pork if you prefer.


2 tablespoon butter
1 cup finely chopped onion
3 cloves garlic, minced, then “pasted”
2 14 1/2 oz cans diced tomatoes with their juice
1 8 oz can tomato sauce
1/4 c white vinegar
2 t low sodium instant beef bouillon
1/2 t garlic powder
1 t onion powder
1/2 t Worcestershire black pepper or freshly ground black pepper
3 – 4 dashes Worcestershire sauce
1 T cornstarch
2 T cold water
chopped fresh parsley for garnish

Melt butter in a large saucepan. Add onion and cook over medium heat, stirring occasionally, until the onions start to turn light golden brown. Add garlic and cook, stirring for 1 min. Stir in tomatoes, tomato sauce, vinegar, bouillon, garlic powder, onion powder, Worcestershire (or black) pepper and Worcestershire sauce. Mix well, taste and adjust the seasoning. Remove from the heat. Stir in some of the chopped cooked cabbage. Set the sauce aside.


Pressure Cooker Cola Braised Beef Short Ribs (chowhound)

2 teaspoons kosher salt
2 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
4 to 5 pounds English-cut beef short ribs, cut crosswise into 2-1/2-inch-long pieces
2 tablespoons olive oil
6 medium garlic cloves, peeled and smashed
1/2 medium yellow onion, small dice
2 cups cola (not diet), such as Coca-Cola
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons water

Combine salt, paprika, black pepper, cayenne and cumin in a small bowl. Evenly rub the spice mix on all sides of the ribs; set aside. Heat oil in a 6 quart pressure cooker on saute  until shimmering. Working in batches, add enough short ribs to cover the bottom of the cooker without crowding them. Sear, turning occasionally, until the ribs are browned on all sides, about 6 min. Transfer to a large plate and repeat with the remaining ribs. Add garlic and onion and cook, stirring occasionally until softened, about 4 min. Add cola, soy sauce and Worcestershire and, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker. Return ribs to the pressure cooker, turn to coat them in the sauce, and lock the lid in place. Bring the cooker to high pressure and cook for 30 min. Meanwhile, set a strainer over a large bowl; set aside. Allow the pressure to come down naturally for 15 min. Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam). Transfer ribs to a large plate and set aside. Pour the liquid through the strainer and return the contents of the strainer to the pressure cooker. Using a large spoon, skim off and discard the fat from the strained liquid and return the liquid to the pressure cooker (alternatively you can use a fat separator). Turn to Saute and bring the mix to a boil. Place the cornstarch and water in a small bowl, whisk to combine, and add half of the mi to the pressure cooker. Cook, whisking constantly, until the sauce is glossy and thickened, about 30 seconds (add more cornstarch mix as necessary if you want a thicker sauce). Add reserved ribs and turn to coat them in the sauce. Serve immediately.

Pressure Cooker Chinese Ribs (dadcooksdinner)

1 slab St. Louis Cut spareribs, membrane peeled off

Spice Rub

1 t fine sea salt (or 1 1/2 t kosher salt)
1 t Chinese five spice powder
1/2 c soy sauce
1/2 c water (or more to reach the minimum liquid amount for your pressure cooker)

Cut the rack of ribs between every bone. (To try to keep them about the same size,) Stir salt and five spice powder together, then sprinkle over the ribs. Add soy sauce and water into the pressure cooker pot (or use the minimum liquid amount for your pressure cooker). Add your pressure cooker rack, then stack the ribs in the pressure cooker pot, on top of the rack. Lock the lid and pressure cook on high pressure for 30 min (45 for super tender) then let the pressure come down naturally, about 15 more min. Gently lift the ribs out of the pressure cooker, put them in a large bowl and pour the glaze over them. Spread the ribs out in a single layer on a rimmed baking sheet and brush the ribs again with the glaze. Serve, or tighten the sauce with an extra step… Optional Step: Put the baking sheet of ribs under a broiler set to high, and broil the ribs until the glaze is bubbling and just starting to brown, about 5 min depending on the strength of your broiler. Remove the ribs from the broiler, brush with another layer of glaze from the bowl and serve. Note: Want traditional “red” Chinese ribs? Add a few drops of red food coloring to the glaze as you whisk it. (Yes, that’s what they do in restaurants.)

Chinese Glaze

2 T honey
1/4 c Hoisin Sauce
1/4 c liquid from the PC pot

In a small bowl, whisk the hoisin sauce, honey and 1/4 c pot liquid.

Pressure Cooker Lollipop Drumsticks (dadcooksdinner)

12 chicken drumsticks

Homemade Barbecue Rub (4 T Homemade Barbecue Rub & some salt), or your favorite store bought rub)

1 1/2 T paprika
1 1/2 T brown sugar
1 T fine sea salt
1 T chili powder
1 t ground black pepper
1/2 t garlic powder
1/2 t onion powder
1/4 t dried thyme

Easy Barbecue Sauce (1 c Easy Barbecue Sauce) or use your favorite store bought sauce)

1 1/2 c ketchup
1/2 c honey
1/2 c cider vinegar
2 T Worcestershire sauce
2 T soy sauce
2 T Franks Red Hot sauce

Lollipop the drumsticks, Mix the spice rub ingredients in a small bowl until they are completely combined. Sprinkle the spice rub over the meaty part of the drumsticks, try to avoid getting it on the cleaned bone. Pour water in to the pot, then put in the pot’s rack. Set the drumsticks on the rack, meaty side down. (This works best when put in circles, like a bullseye.) Lock the pressure cooker lid. Pressure cook on high pressure (manual mode) for 15 min and then let the pressure come down naturally, about 15 more min. (Or Pressure cook for 20 min and quick release the pressure.) Sauce and serve: Whisk the barbecue sauce ingredients in a medium bowl until completely combined. Lift the drumsticks out of the pressure cooker one at a time, and brush the meaty part of the drumstick with barbecue sauce. Serve, arranging on a platter with the cleaned knuckle end pointing up. (Or in a spiral, with the cleaned knuckle pointing out from the edge of the platter.)

Pressure Cooker Chinese Pork with Dried Plum Sauce (dadcooksdinner)

3 – 4 lb pork shoulder roast, cut into 1 1/2″ – 2″ cubes, trimmed of as much fat as possible
4 T soy sauce, divided
1 t vegetable oil
1 onion, chopped
4 cloves garlic, peeled and smashed
1″ fresh ginger, grated
2 scallions, trimmed and cut into 1″ lengths
2 c chicken stock (preferably homemade chicken stock) or water
2 c pitted dried plums (also known as prunes)
1 T seasoned rice vinegar or dry sherry

Season and sear pork in 3 batches: In a large bowl, toss the cubes of pork with 2 T soy sauce. Heat vegetable oil over medium-high heat in your pressure cooker pot until it is shimmering. Add half the pork, and sear for 2 min per side, or until well browned. Remove browned pork to a bowl. Add the second half of the pork to the pot, and sear for 2 min per side. Move the second batch into to the bowl with the rest of the browned pork. Pour off all but 2 T oil and fat in the cooker. Add onion, garlic, ginger and scallions to the pot, and saute for 5 min or until the onions are softened. Add chicken stock to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom. Add seared pork, plums, 2 T soy sauce and vinegar to the pot and stir until well mixed. Lock the lid on the pressure cooker. Wait for the pressure cooker to come up to high pressure, then lower the heat to maintain that pressure and cook for 15 min. Remove from the heat, allow the pressure to come down naturally for 10 – 15 min then quick release any remaining pressure. Remove pork to a serving platter with a slotted spoon. Let the sauce rest in the pot for 10 min then skim off as much fat as you can from the surface. Using a stick blender, puree the liquid in the pressure cooker to make a thick sauce.  Taste the sauce and add more soy sauce or vinegar if you think it needs it.  Pour the sauce over the pork on the platter and serve.

Pressure Cooker Beef Shank (Osso Bucco) (dadcooksdinner)


1 t vegetable oil
6 thick beef shank slices (1 1/2 – 2″ thick), about 3 lbs
3 t kosher salt
1 1/2 t fresh ground black pepper
1 large onion, diced
1 stalk celery, diced
1 carrot, diced
4 cloves garlic, crushed
1 T tomato paste
2 sprigs thyme (or 1 t dried thyme)
1/2 t kosher salt
1 c chicken stock (preferably homemade)
1/2 c dry white wine
15 oz can diced tomatoes’

Season and sear the shanks in 2 batches. Trim all the fat you can from the outside of the beef shanks, then (optionally) tie with twine to hold them together. Season the shanks with 3 t salt and pepper. Heat 1 t vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 min per side, or until well browned. Remove the browned shanks to a bowl. Add the second half of the shanks to the pot and sear for 3 min per side. Move the second batch into to the bowl. Pour off all but 1 T oil and fat in the cooker. Saute onion, celery, carrot, garlic, tomato paste and thyme in the pot. Sprinkle with 1/2 t salt. Saute for 5 min or until the onions are softened. Add chicken stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom. Add shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don’t stir. Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 36 min. Remove from heat, allow the pressure to come down naturally for 15 min then quick release any pressure left in the pot. Remove the shanks to a serving platter. Pour sauce into a fat separator, let it rest for 10 min for the fat to surface, then pour into a serving boat. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremloata on top.


1 clove garlic, minced
zest of 1 lemon
1 c parsley leaves

Mince garlic, lemon zest and parsley leaves together, then toss in a small bowl to combine.

Pressure Cooker Smoky Ham Hock and Pinto Bean Soup (pressurecookingtoday)

1 2 lb smoked ham hock
1 small onion, sliced
6 garlic cloves, crushed
1 t cumin powder
1 pinch dried oregano
2 bay leaves
2 c pinto beans
5 c homemade unsalted chicken stock or (3 c homemade unsalted chicken stock  & 2 c water)
pinch of ground black pepper
Kosher salt to taste
Garnish with cilantro and minced tomatoes

Clean pinto beans with cold running tap water. Place all ingredients into your pressure cooker. Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 50 min. Turn off the heat and do a full Natural Release (roughly 20 min). Season with kosher salt. Garnish with cilantro and minced tomatoes. Season with kosher salt. Note: Add jalapeno peppers if you want some kick to your soup! No pre-soaking or quick soaking of beans required as it’s unnecessary for bean soup.

Loaded Mashed Potatoes (powerpressurecooker)

4 lbs red potatoes, quartered
1 1/2 c chicken stock
1 t salt
1/2 t pepper
1 c heavy cream
8 oz cheddar cheese shredded
6 slice  bacon, cooked and diced
2 oz  butter
1 T parsley chopped
2 T scallions


Place the Inner Pot into the Pressure Cooker. Press the SOUP/STEW button to set for 10 min. Add the potatoes, stock, salt and pepper to the Inner Pot. Secure lid on the Cooker. Lock the Lid and switch the Pressure Release Valve to Closed. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove lid. Mash potatoes add the cream and butter. Then fold in the rest of the ingredients. Serves 4.