12 Pressure Cooker Stew Recipes For Hands-Off Dinners

Pressure cookers have become my little secret for whipping up mouthwatering stews with hardly any fuss. Picture this: coming home, setting up your cooker, and letting it work its magic while you relax. There’s a sense of comfort in a bubbling pot of classic beef and vegetable stew or the enticing aroma of Moroccan-style beef and apricot wafting through the air. These recipes are all about warmth and satisfaction, with some unexpected twists and flavors that might just surprise you.

Classic Beef and Vegetable Stew

There’s nothing quite like a warm, hearty stew to make you feel cozy on a chilly day. This Classic Beef and Vegetable Stew is a surefire way to bring comfort and flavor to your table. Using a pressure cooker not only saves time but also guarantees that the beef is tender and the vegetables are perfectly cooked, capturing all the rich flavors of the ingredients.

With this method, even the busiest of cooks can achieve a delicious homemade stew. The Classic Beef and Vegetable Stew is a versatile dish that can be adapted to your taste preferences. The pressure cooker allows the meat to absorb all the flavors from the broth and vegetables, creating a luscious and satisfying meal.

This recipe is designed to serve 4-6 people, making it perfect for a family dinner or a small gathering with friends. Let’s explore the ingredients and instructions to create this timeless dish.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, sliced
• 3 potatoes, peeled and diced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 1 cup frozen peas
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

Cooking Instructions:

1. Prepare the Pressure Cooker: Begin by setting your pressure cooker to the sauté mode. Once heated, add the olive oil.
2. Brown the Beef: Add the beef cubes to the cooker in batches, ensuring not to overcrowd the pot. Brown the meat on all sides for about 5 minutes. Remove and set aside.
3. Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent, about 3 minutes.
4. Deglaze the Pot: Pour in the red wine (if using) and stir, scraping up any browned bits from the bottom of the pot. This step adds depth to the flavor.
5. Add Remaining Ingredients: Return the beef to the pot, along with the carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
6. Pressure Cook: Secure the lid on the pressure cooker and set it to high pressure. Cook for 35 minutes. Once done, allow the pressure to release naturally for about 10 minutes, then perform a quick release to let out any remaining steam.
7. Thicken the Stew: Open the lid carefully. Set the cooker back to sauté mode. Stir in the cornstarch slurry and frozen peas. Cook for another 5 minutes until the stew thickens and the peas are heated through.
8. Serve: Remove the bay leaves before serving. Ladle the stew into bowls and enjoy hot.

Extra Tips:

For a deeper flavor, marinate the beef cubes in a little red wine and herbs for a few hours before cooking. If you prefer a thicker stew, adjust the amount of cornstarch slurry to your liking.

You can also add extra vegetables like mushrooms or parsnips for more variety. Remember, the stew can be made a day ahead and tastes even better the next day as the flavors meld together.

Hearty Chicken and Mushroom Stew

Warm, comforting, and full of flavor, the Hearty Chicken and Mushroom Stew is a perfect dish for those chilly evenings when you crave something both satisfying and nourishing. Cooking this stew in a pressure cooker not only speeds up the process but also guarantees that the chicken is tender and the flavors are deeply infused. The combination of juicy chicken, earthy mushrooms, and a blend of aromatic herbs creates a deliciously rich broth that’s sure to be a hit with family and friends.

This recipe serves 4-6 people, making it ideal for family dinners or gatherings. The stew is versatile and can be enjoyed as a standalone dish or paired with crusty bread or steamed rice. With a few simple ingredients and a pressure cooker, you can have this delightful stew ready in no time. Let’s explore the ingredients and the easy steps needed to prepare this comforting meal.

Ingredients (serves 4-6):

• 2 lbs chicken thighs, boneless and skinless, cut into chunks
• 1 lb mushrooms, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, sliced
• 2 cups chicken broth
• 1 cup water
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Prepare Ingredients: Start by prepping all your ingredients. Cut the chicken into chunks, slice the mushrooms, chop the onion, mince the garlic, and dice the carrots and celery.
2. Sauté the Aromatics: Set your pressure cooker to the sauté function. Add olive oil and let it heat up. Add the chopped onions and garlic, stirring occasionally until they become translucent and fragrant, about 3-4 minutes.
3. Brown the Chicken: Add the chicken pieces to the cooker, season with salt and pepper, and brown them on all sides. This should take about 5 minutes. Browning the chicken helps to lock in the juices and add extra flavor to the stew.
4. Add Vegetables and Seasonings: Stir in the sliced mushrooms, carrots, and celery. Add the tomato paste, thyme, rosemary, and bay leaves. Cook for an additional 2 minutes to allow the vegetables to begin softening and the spices to release their flavors.
5. Add Liquid: Pour in the chicken broth and water. Stir to combine all ingredients and verify nothing is stuck to the bottom of the cooker, which could trigger a burn warning.
6. Pressure Cook: Secure the lid on the pressure cooker and set it to cook on high pressure for 15 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release of any remaining pressure.
7. Final Touches: Carefully remove the lid and stir in the frozen peas. Let the stew sit for a few minutes to allow the peas to heat through and the flavors to meld together. Adjust seasoning with more salt and pepper if needed.

Extra Tips:

For an enhanced flavor, consider adding a splash of dry white wine after browning the chicken and before adding the broth. This adds a subtle depth to the stew.

If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew after pressure cooking. This will thicken the broth without altering the flavor.

Finally, feel free to experiment with other herbs such as oregano or basil to suit your taste preferences.

Spicy Sausage and Lentil Stew

Spicy Sausage and Lentil Stew is a hearty and flavorful dish that’s perfect for a cozy dinner. This stew combines spicy sausage with protein-rich lentils, along with a variety of vegetables, herbs, and spices, all cooked to perfection in a pressure cooker. The result is a rich and savory stew with a hint of spiciness that warms you up from the inside out.

It’s an ideal meal for those chilly evenings when you crave something comforting yet nutritious. Cooking this stew in a pressure cooker not only speeds up the cooking process but also helps infuse the flavors, making each bite bursting with taste. This method allows the lentils to become tender without losing their shape, and the sausages to release their spicy goodness into the broth.

Whether you’re serving it with crusty bread or enjoying it on its own, Spicy Sausage and Lentil Stew is sure to be a hit with family and friends. This recipe will serve 4-6 people.

Ingredients:

• 1 tablespoon olive oil
• 1 pound spicy sausage, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 cup dried green or brown lentils, rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups chicken or vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the sausage and chopping all the vegetables. Make sure the lentils are rinsed thoroughly to remove any debris.
2. Sauté the Sausage: Set your pressure cooker to the sauté setting. Add olive oil and the sliced sausage. Cook for about 5 minutes, stirring occasionally, until the sausage is browned. Remove the sausage from the cooker and set aside.
3. Cook the Vegetables: In the same cooker, add the diced onion, garlic, carrots, and celery. Sauté for about 3-4 minutes until the vegetables are softened. Stir in the red bell pepper and cook for another 2 minutes.
4. Add Spices and Lentils: Stir in the smoked paprika, ground cumin, cayenne pepper (if using), and dried thyme. Cook for 1 minute until the spices are fragrant. Add the rinsed lentils and mix well.
5. Combine Ingredients: Return the browned sausage to the pressure cooker. Add the bay leaf, chicken or vegetable broth, and canned diced tomatoes. Stir everything together to combine.
6. Pressure Cook the Stew: Secure the lid on the pressure cooker and set it to high pressure. Cook for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully quick release any remaining pressure.
7. Season and Serve: Open the lid and stir the stew. Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley.

Extra Tips:

For the best results, choose a high-quality spicy sausage that complements the flavors of the stew. If you prefer a milder version, you can use a less spicy sausage or omit the cayenne pepper.

The lentils used in this recipe can vary in cooking time, so if yours need a little more time to soften, simply return the stew to sauté mode and simmer until the lentils reach your desired tenderness. This stew can also be stored in the refrigerator for up to 3 days or frozen for future meals, making it a convenient option for meal prep.

Vegetarian Chickpea and Spinach Stew

This Vegetarian Chickpea and Spinach Stew is a hearty and nutritious dish that’s perfect for a cozy dinner. It’s packed with protein-rich chickpeas, iron-rich spinach, and a medley of aromatic spices, making it both delicious and healthy.

Cooking this stew in a pressure cooker not only saves time but also enhances the flavors, giving you a rich and savory meal without the long simmering time traditionally required for stews.

The stew is a wonderful option for vegetarians and those looking to incorporate more plant-based meals into their diet. The combination of chickpeas and spinach provides a satisfying texture and a burst of color, while the spices offer a warm, comforting aroma.

It’s a versatile dish that can be enjoyed on its own or served over rice, quinoa, or with a side of crusty bread. Perfect for serving 4-6 people, this recipe is sure to become a favorite in your household.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups fresh spinach leaves
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the Pressure Cooker: Start by setting your pressure cooker to the sauté mode. Add the olive oil and let it heat up for about a minute.
2. Sauté the Aromatics: Add the diced onion to the cooker and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and continue to sauté for another minute.
3. Add the Spices: Stir in the ground cumin, coriander, turmeric, smoked paprika, and cayenne pepper. Cook the spices for about 1-2 minutes, stirring constantly, to release their flavors.
4. Combine Main Ingredients: Add the drained chickpeas and diced tomatoes to the pressure cooker. Stir well to guarantee the chickpeas are coated with the spices.
5. Add Spinach and Broth: Gently mix in the fresh spinach leaves, then pour in the vegetable broth. Season with salt and pepper to taste.
6. Pressure Cook the Stew: Secure the lid on the pressure cooker and set it to high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes before performing a quick release for any remaining pressure.
7. Finish the Stew: Carefully remove the lid and stir in the lemon juice. Taste and adjust the seasoning if necessary.
8. Serve: Ladle the stew into bowls and garnish with fresh cilantro if desired. Serve hot.

Extra Tips:

For a creamier texture, you can mash a portion of the chickpeas with a fork before adding them to the stew. If you prefer a spicier dish, increase the cayenne pepper or add a pinch of chili flakes.

This stew is also highly adaptable—feel free to add other vegetables such as carrots or bell peppers. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors will deepen over time, making it even more delicious when reheated.

Savory Pork and Sweet Potato Stew

Savory Pork and Sweet Potato Stew is a delightful and hearty dish perfect for chilly days or when you need a comforting meal. This stew combines the rich flavors of tender pork with the sweetness of sweet potatoes, creating a balanced dish that’s both satisfying and filling. The use of a pressure cooker not only speeds up the cooking process but also helps to meld the flavors together beautifully, resulting in a stew that tastes like it has been simmering for hours.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or gatherings. The combination of savory and sweet elements in this stew makes it a crowd-pleaser, and it’s versatile enough to be paired with a variety of sides such as crusty bread or a fresh green salad. Whether you’re an experienced cook or a beginner, this recipe is straightforward and will yield impressive results.

Ingredients (Serves 4-6):

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 2 cups chicken broth
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the pork shoulder into 1-inch cubes and peeling and cubing the sweet potatoes. Chop the onion and mince the garlic.
2. Brown the Pork: Set your pressure cooker to the sauté function. Add the olive oil and once it’s hot, add the pork cubes. Brown them on all sides for about 5-7 minutes. This step adds depth to the flavor of the stew.
3. Sauté the Aromatics: Remove the browned pork from the pressure cooker and set aside. In the same cooker, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
4. Combine Ingredients: Return the pork to the pressure cooker. Add the sweet potatoes, chicken broth, diced tomatoes, thyme, smoked paprika, salt, and pepper. Stir everything together to combine.
5. Cook Under Pressure: Secure the lid of the pressure cooker and set it to high pressure. Cook for 20 minutes. Once done, allow the pressure to release naturally for about 10 minutes before doing a quick release.
6. Thicken the Stew (Optional): If you prefer a thicker stew, turn the pressure cooker back to the sauté function. Stir in the cornstarch slurry and let it simmer for a few minutes until the stew thickens to your desired consistency.
7. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped parsley. Enjoy your Savory Pork and Sweet Potato Stew hot.

Extra Tips:

For the best results, use pork shoulder as it becomes tender and flavorful when cooked under pressure. If you prefer a spicier stew, consider adding a pinch of cayenne pepper or red pepper flakes.

To save time on busy days, you can prepare and chop all ingredients the night before. Additionally, leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage; simply reheat thoroughly before serving.

Mediterranean Lamb and Olive Stew

Mediterranean Lamb and Olive Stew is a delightful and hearty dish that brings the rich flavors of the Mediterranean right to your dining table. This stew is perfect for those who appreciate the succulent taste of lamb combined with the earthy flavor of olives, all infused with a medley of aromatic spices.

Cooked in a pressure cooker, this dish not only saves time but also enhances the depth of flavors, making it a great choice for a comforting meal on a chilly evening. The pressure cooker method guarantees that the lamb turns out tender and juicy, while the vegetables retain their vibrant flavors and nutrients.

This stew isn’t only packed with flavor but also rich in nutrients, offering a wholesome meal option for family gatherings or a cozy dinner. The combination of lamb, olives, and a blend of spices creates a unique taste profile that’s both satisfying and memorable.

It’s a perfect dish to serve with a side of crusty bread or over a bed of couscous or rice, allowing you to soak up the delicious sauce. The recipe below serves 4-6 people, making it ideal for a small group.

Ingredients:

• 2 pounds of lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 cup green olives, pitted and halved
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the lamb shoulder into 1-inch cubes. Dice the onion and mince the garlic. Pit and halve the green olives if they aren’t already prepared.
2. Sear the Lamb: Set your pressure cooker to the sauté setting and add the olive oil. Once the oil is hot, add the lamb cubes in batches to avoid overcrowding. Sear each batch until browned on all sides, then remove and set aside.
3. Sauté the Aromatics: In the same pressure cooker, add the diced onion and minced garlic. Sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.
4. Add the Spices: Stir in the ground cumin, ground coriander, smoked paprika, and ground cinnamon. Cook for another minute to allow the spices to release their aromatics.
5. Combine Ingredients: Return the browned lamb to the pressure cooker. Add the diced tomatoes, beef broth, tomato paste, halved olives, bay leaf, salt, and pepper. Stir well to combine all the ingredients.
6. Pressure Cook: Secure the lid on the pressure cooker and set it to high pressure. Cook for 25 minutes. Once done, allow the pressure to release naturally for about 10 minutes before doing a quick release.
7. Final Touches: After releasing the pressure, open the lid and taste the stew. Adjust seasoning as necessary. If the stew is too thick, you can add a bit more beef broth to reach your desired consistency.
8. Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over a bed of couscous or rice.

Extra Tips:

To enhance the flavor of this Mediterranean Lamb and Olive Stew, consider marinating the lamb cubes in olive oil and spices for a few hours before cooking. This will infuse the meat with even more flavor.

If you prefer a thicker stew, remove the lid after cooking and simmer for an additional 5-10 minutes to reduce the liquid. For added depth, consider using a mix of green and black olives.

Finally, always taste and adjust seasoning before serving to make certain the stew is to your liking.

Creamy Seafood and Corn Chowder

Creamy Seafood and Corn Chowder is a comforting dish that combines the sweet flavors of corn with the rich, savory taste of seafood. This chowder is perfect for a chilly evening or when you want to impress guests with a delightful meal. The pressure cooker helps speed up the cooking process, allowing you to enjoy this hearty dish in no time.

With its creamy texture and flavorful ingredients, this chowder is sure to become a favorite in your household. Using a pressure cooker not only reduces cooking time but also enhances the flavors of the ingredients, creating a more intense and satisfying dish. The combination of tender seafood and the sweetness of corn, along with a creamy broth, makes this chowder a delectable treat.

This recipe serves 4-6 people, making it ideal for family dinners or small gatherings. Follow the steps below to create a delicious Creamy Seafood and Corn Chowder with ease.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh or frozen corn kernels
• 1 pound mixed seafood (shrimp, scallops, and fish fillets), cut into bite-sized pieces
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 medium potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Cooking Instructions:

1. Prepare the Pressure Cooker: Set your pressure cooker to the sauté function and add the olive oil. Once hot, add the chopped onion and minced garlic. Sauté for about 2 minutes, or until the onion becomes translucent.
2. Add Vegetables and Broth: Stir in the corn kernels and diced potatoes. Pour in the chicken or vegetable broth and add salt, black pepper, and dried thyme. Give it a good stir to combine all ingredients.
3. Cook Under Pressure: Secure the lid on your pressure cooker and set it to high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes, then do a quick release for any remaining pressure.
4. Add Seafood and Cream: Carefully remove the lid and switch the cooker back to sauté mode. Add the mixed seafood and heavy cream to the pot. Stir well and allow it to simmer for 5-7 minutes, or until the seafood is cooked through.
5. Thicken the Chowder: In a small bowl, mix the cornstarch with cold water until smooth. Stir this mixture into the chowder and continue simmering for another 2-3 minutes until it thickens to your desired consistency.
6. Finish the Dish: Stir in the butter for added richness and sprinkle the fresh parsley over the top. Taste and adjust seasoning if necessary.

Extra Tips:

When working with seafood, verify it’s fresh or properly thawed if previously frozen, as this will greatly affect the flavor and texture of your chowder.

You can also customize the chowder by adding your favorite seafood or substituting with more affordable options like white fish if needed. For a smoky twist, consider adding a few slices of cooked, crumbled bacon just before serving.

Be mindful of overcooking the seafood; it should be added towards the end of the cooking process for ideal tenderness. Enjoy your Creamy Seafood and Corn Chowder with a slice of crusty bread for a complete meal.

Thai Coconut and Tofu Stew

Indulge your taste buds with this aromatic and flavorful Thai Coconut and Tofu Stew, a perfect blend of creamy coconut milk, hearty vegetables, and protein-rich tofu. This stew isn’t only delicious but also a delight for those seeking a comforting and nutritious meal. Ideal for both vegetarians and vegans, this dish captures the essence of Thai cuisine with its harmonious balance of spicy, sweet, and savory flavors.

The pressure cooker speeds up the cooking process, guaranteeing that the vegetables are tender and the flavors meld beautifully. This Thai Coconut and Tofu Stew is perfect for a cozy family dinner or to impress guests with a taste of Thailand. The dish isn’t only easy to prepare but also allows for flexibility with ingredients, making it adaptable to what you have on hand.

The richness of coconut milk combined with the freshness of Thai basil and lime leaves creates an irresistible aroma that fills your kitchen. The tofu, infused with the stew’s flavors, becomes a delightful centerpiece in this hearty meal.

Ingredients (Serves 4-6):

• 2 tablespoons vegetable oil
• 1 block (14 oz) firm tofu, drained and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 1 zucchini, sliced
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 4 kaffir lime leaves
• Salt and pepper to taste
• Fresh Thai basil leaves for garnish

Cooking Instructions:

1. Sauté the Tofu: Set your pressure cooker to the sauté function and heat the vegetable oil. Once hot, add the cubed tofu and sauté until golden brown on all sides. Remove and set aside.
2. Prepare the Aromatics: In the same pressure cooker, add the onion, garlic, and ginger. Sauté for 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
3. Add Vegetables and Curry Paste: Add the red bell pepper, carrots, and zucchini to the pressure cooker. Stir in the red curry paste and cook for another minute to release its flavors.
4. Combine Ingredients: Pour in the vegetable broth and coconut milk, stirring to combine. Add the soy sauce, lime juice, brown sugar, and kaffir lime leaves. Season with salt and pepper to taste.
5. Pressure Cook the Stew: Return the sautéed tofu to the pressure cooker. Secure the lid and set the pressure cooker to cook on high pressure for 5 minutes.
6. Release Pressure and Serve: Once the cooking time is complete, carefully quick-release the pressure. Open the lid, and give the stew a good stir. Taste and adjust seasoning if needed.
7. Garnish and Serve: Serve hot, garnished with fresh Thai basil leaves. Enjoy the stew on its own or over steamed jasmine rice.

Extra Tips:

For the best texture, guarantee that you drain and press the tofu before cooking to remove excess moisture, which helps achieve a firmer texture when sautéed.

Feel free to customize the vegetables based on preference or seasonal availability; eggplant or snap peas make great additions. Always taste and adjust the seasoning before serving, as the strength of curry paste and soy sauce can vary.

If you prefer a spicier stew, add some sliced Thai chilies to the stew along with the curry paste. This stew also makes for great leftovers, as the flavors continue to develop over time.

Mexican-Inspired Black Bean and Corn Stew

Mexican-Inspired Black Bean and Corn Stew is a hearty and flavorful dish that brings the vibrant tastes of Mexico to your dining table. This stew is perfect for those who seek a comforting meal with a bit of spice and a lot of texture. The combination of black beans, sweet corn, and a medley of vegetables creates a rich and satisfying dish that can be enjoyed any time of the year.

With the convenience of a pressure cooker, this recipe isn’t only easy to prepare but also allows the flavors to meld together beautifully in a fraction of the time it would take using traditional methods.

This stew is versatile and can be enjoyed as a main course on its own or served over rice or with warm tortillas. It’s an excellent option for vegetarians and vegans, as it’s packed with plant-based proteins and nutrients. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, Mexican-Inspired Black Bean and Corn Stew is sure to be a hit.

Let’s plunge into how you can make this delicious dish at home using your pressure cooker.

Ingredients for 4-6 people:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Pressure Cooker: Set your pressure cooker to the sauté mode and heat the olive oil. This will help soften and cook the vegetables quickly.
2. Sauté Vegetables: Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic, red bell pepper, and green bell pepper. Continue to sauté for another 3-4 minutes until the peppers are slightly softened.
3. Add Spices: Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute, allowing the spices to release their aroma and flavors.
4. Combine Ingredients: Add the black beans, corn, diced tomatoes, and vegetable broth to the pressure cooker. Stir well to combine all ingredients and ascertain the spices are evenly distributed.
5. Cook under Pressure: Secure the lid on the pressure cooker and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release for any remaining pressure.
6. Finish and Season: Carefully remove the lid, and stir in the lime juice. Taste the stew and adjust the seasoning with salt and pepper as needed.
7. Serve: Ladle the stew into bowls and garnish with fresh cilantro if desired. Enjoy the stew hot, either on its own or with your choice of rice or tortillas.

Extra Tips:

For added depth of flavor, consider roasting the bell peppers before adding them to the stew. This will bring out their natural sweetness and add a smoky element to the dish.

If you prefer a spicier stew, feel free to add a chopped jalapeño or a dash of cayenne pepper. To make the stew even heartier, you can add diced sweet potatoes or carrots.

For those who enjoy a creamier texture, try blending a portion of the stew and then mixing it back in with the rest. This dish also freezes well, so you can prepare it in advance and enjoy it later.

Italian Sausage and White Bean Stew

Italian Sausage and White Bean Stew is a hearty and flavorful dish that combines the robust taste of Italian sausage with the creamy texture of white beans. This stew is perfect for a cozy dinner and is made even easier by using a pressure cooker, which greatly reduces the cooking time while enhancing the flavors.

The combination of aromatic herbs, tender vegetables, and savory sausage creates a comforting meal that’s both satisfying and nutritious. Cooking this stew in a pressure cooker not only saves time but also allows all the ingredients to meld together beautifully, creating a depth of flavor that’s hard to achieve with conventional cooking methods.

The pressure cooker locks in moisture and intensifies the taste of each ingredient. This recipe serves 4-6 people, making it an excellent choice for a family dinner or for meal prepping for the week. With just a few simple steps, you can enjoy a delicious Italian-inspired stew that will warm you from the inside out.

Ingredients:

• 1 pound Italian sausage (mild or spicy, according to preference)
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• Grated Parmesan cheese for serving

Cooking Instructions:

1. Prepare the Sausage: Set the pressure cooker to the sauté mode. Add olive oil to the pot, and once hot, add the Italian sausage. Cook until browned, breaking it into smaller pieces with a spoon. Remove the sausage and set it aside.
2. Sauté Vegetables: In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
3. Add Seasonings: Stir in the dried oregano and thyme, allowing the herbs to coat the vegetables and release their aroma.
4. Combine Ingredients: Add the browned sausage back into the pot. Pour in the diced tomatoes and chicken broth, followed by the drained cannellini beans. Stir to combine all ingredients thoroughly.
5. Pressure Cook: Secure the lid on the pressure cooker and set it to high pressure for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release to remove any remaining pressure.
6. Add Spinach: Open the lid, stir in the fresh spinach leaves, and season the stew with salt and pepper to taste. The residual heat will wilt the spinach.
7. Serve: Ladle the stew into bowls and top with grated Parmesan cheese before serving.

Extra Tips: When cooking Italian Sausage and White Bean Stew, consider using a mix of mild and spicy sausage to balance the flavors for those who enjoy a bit of heat. Always taste and adjust the seasoning at the end, as the salt content may vary depending on the sausage and broth used.

If you prefer a thicker stew, mash some of the beans before adding them to the pot. Finally, this stew can be stored in airtight containers in the refrigerator for up to three days, making it a great option for leftovers.

Moroccan-Style Beef and Apricot Stew

Moroccan-Style Beef and Apricot Stew is a delightful dish that combines the rich flavors of North African cuisine with the convenience of a pressure cooker. This stew is a harmony of succulent beef, sweet dried apricots, and a fragrant blend of spices that create a comforting and exotic meal. The pressure cooker method notably reduces the cooking time while ensuring the beef is tender and the flavors are deeply infused. Perfect for a family dinner or a cozy evening meal, this stew is sure to impress with its aromatic spices and the natural sweetness of apricots.

The key to this dish lies in its unique blend of spices, which includes cumin, coriander, and cinnamon, giving the stew its distinct Moroccan flair. The addition of chickpeas and vegetables like carrots and onions not only enhances the nutritional value but also adds layers of texture and flavor. The apricots, simmered alongside the beef, impart a gentle sweetness that perfectly balances the savory and spicy elements. With a serving size of 4-6 people, this recipe provides a hearty meal that can be easily paired with couscous or crusty bread to soak up the delicious sauce.

Ingredients (serves 4-6 people):

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1 can (14 ounces) diced tomatoes
• 2 cups beef broth
• 1 cup dried apricots, halved
• 2 large carrots, sliced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tablespoon honey
• 2 tablespoons fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Chop the onion, mince the garlic, and slice the carrots. Cut the beef into 1-inch cubes if not already done.
2. Sear the Beef: Set your pressure cooker to the sauté function and heat the olive oil. Add the beef in batches, searing until browned on all sides. Remove the beef and set aside.
3. Cook the Aromatics: In the same pot, add the chopped onion and cook until translucent. Then add the garlic and spices (cumin, coriander, cinnamon, ginger, cayenne pepper) and cook for another minute until fragrant.
4. Deglaze the Pot: Add the diced tomatoes to the pot, scraping the bottom to release any browned bits. This deglazing process enhances the flavor of the stew.
5. Pressure Cook the Stew: Return the beef to the pot, along with the beef broth, apricots, carrots, chickpeas, and honey. Stir to combine. Secure the lid, set the pressure cooker to high pressure, and cook for 35 minutes.
6. Release Pressure and Finish: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure. Open the lid, stir the stew, and adjust seasoning with salt and black pepper as needed.
7. Garnish and Serve: Ladle the stew into bowls, garnish with fresh cilantro, and serve hot with couscous or crusty bread.

Extra Tips: For an even richer flavor, marinate the beef with the spices for a few hours or overnight before cooking. If you prefer a thicker stew, remove the lid after pressure cooking and use the sauté function to reduce the liquid to your desired consistency. Feel free to add other vegetables like sweet potatoes or bell peppers to the stew for additional variety. Remember that the sweetness of the apricots will increase as they cook, so adjust the honey to taste based on your preference.

Indian-Spiced Chickpea and Cauliflower Stew

Indian-Spiced Chickpea and Cauliflower Stew is a delightful fusion of aromatic spices and wholesome ingredients, all brought together with the convenience of a pressure cooker. This dish is perfect for those who love robust flavors and are looking for a vegetarian option that doesn’t compromise on taste. The chickpeas provide a hearty base while the cauliflower adds texture and absorbs the rich spices beautifully, making every bite satisfying and full of depth.

Cooking with a pressure cooker not only speeds up the process but also helps to lock in flavors and nutrients, resulting in a stew that’s both delicious and nutritious. The spices used in this recipe are commonly found in Indian cuisine, offering a warm and inviting aroma that will fill your kitchen as you cook. This recipe serves 4-6 people, making it an ideal choice for family dinners or gatherings.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1 14-ounce can of diced tomatoes
• 1 14-ounce can of coconut milk
• 2 cups cauliflower florets
• 1 14-ounce can of chickpeas, drained and rinsed
• 2 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

Instructions:

1. Prepare Ingredients: Begin by gathering all your ingredients. Dice the onion, mince the garlic, grate the ginger, and chop the cauliflower into florets. Having everything ready will make the cooking process smoother.
2. Sauté Aromatics: Set your pressure cooker to the sauté setting and heat the olive oil. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, stirring for an additional minute until fragrant.
3. Toast Spices: Add the cumin seeds, ground coriander, ground turmeric, garam masala, and red chili powder. Stir continuously for about 1 minute, allowing the spices to bloom and release their aromas.
4. Add Liquid Base: Pour in the canned diced tomatoes and coconut milk, stirring well to combine with the spices. Let the mixture simmer for 2-3 minutes.
5. Incorporate Vegetables: Add the cauliflower florets, chickpeas, and vegetable broth to the pot. Stir well to make certain everything is coated in the spiced tomato-coconut mixture.
6. Pressure Cook: Secure the lid on the pressure cooker and set it to high pressure for 8 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining pressure.
7. Season and Serve: Open the lid and season the stew with salt, pepper, and lemon juice to taste. Garnish with fresh cilantro before serving.

Extra Tips:

When making Indian-Spiced Chickpea and Cauliflower Stew, feel free to adjust the level of heat by modifying the amount of red chili powder according to your preference.

For added texture, you can roast the cauliflower florets in the oven before adding them to the stew. This will give them a slightly nutty flavor and add depth to the dish.

If you prefer a creamier consistency, blend a portion of the stew and mix it back into the pot before serving. Enjoy this stew with warm naan or over a bed of steamed rice for a complete meal.