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PRESSURE COOKER

RECIPES

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BEEF BOURGUIGNONNE

– 

sprigs thyme

sprigs lat-leaf parsley

bay leaves

whole black peppercorns

cup all-purpose lour

lb. beef chuck, trimmed, cubed

Tbsp. olive oil, divided

onion, chopped

garlic cloves, crushed

oz. crimini (baby bella)

mushrooms

Tbsp. tomato paste

Tbsp. brandy

cups low-salt beef broth

cup red wine, preferably

Pinot Noir

pearl onions, peeled

plum tomatoes, diced

medium carrots, peeled, sliced

into ¼"-thick rounds

tsp. kosher salt plus more for

seasoning

 : Cheesecloth

Place thyme, parsley, bay leaves, and

peppercorns in center of a single layer

of cheesecloth. Gather up edges; tie

with kitchen twine to form a bundle for

bouquet garni. Place lour in a medium

bowl; add beef and toss to coat.

Press Warm; set timer for 25 minutes

(add or subtract time as needed) and

press Start to heat the pressure cooker.

Heat 2 Tbsp. oil in the pot. Working in

batches, shake o excess lour from meat

and cook, turning occasionally, until

browned, about 10 minutes. Transfer to

a plate and set aside.

Add chopped onion and remaining

1 Tbsp. oil to pot. Cook, stirring

occasionally, for 2 minutes. Add garlic

and cook for 1 minute. Add mushrooms

and cook, stirring occasionally, until

lightly golden, about 6 minutes. Add

tomato paste and cook, stirring often,

for 2 minutes. Add brandy and cook until

liquid is absorbed, about 2 minutes. Add

broth, wine, pearl onions, tomatoes,

carrots, 2 tsp. salt, the reserved bouquet

garni, and beef with any juices from the

plate. Lock lid in place, making sure vent

is sealed. Press Warm; set timer for

15 minutes and press Start again to cook.

Let pressure release naturally. Remove

lid. Press Warm; set timer for 15 minutes

and press Start again. Heat stew until

thickened, about 15 minutes longer. Press

Cancel to stop cooking. Remove bouquet

garni and season to taste with salt.

RAGÙ BOLOGNESE

– 

Tbsp. olive oil

oz. pancetta (Italian bacon), cut

into ⅛" cubes

onion, inely chopped

carrot, peeled, inely chopped

celery stalk, inely chopped

garlic cloves, crushed

cup tomato paste

tsp. crushed red pepper lakes

oz. ground beef

oz. ground pork

oz. ground veal

cup red wine

cup milk

cup low-salt chicken broth

Tbsp. heavy cream (optional)

Kosher salt

lb. pasta (such as fettuccine or

pappardelle), cooked al dente

Press Warm; set timer for 30 minutes

(add or subtract time as needed) and

press Start to heat the pressure cooker.

Heat oil in the pot. Add pancetta and

cook, stirring, until golden brown, about

5 minutes. Add onion, carrot, and celery

and cook, stirring often, for 5 minutes.

Add garlic and cook, stirring often, for

1 minute. Add tomato paste and red

pepper lakes and cook, stirring often,

for 2 minutes. Add beef, pork, and veal.

Cook, breaking into small pieces with

the back of a wooden spoon and stirring

occasionally, until lightly browned, about

10 minutes. Add wine and cook for

2 minutes; add milk and broth. Lock lid in

place, making sure vent is sealed. Press

Warm; set timer for 15 minutes and press

Start again to cook.

Release pressure manually by opening

vent. Remove lid; add cream, if using.

Press Warm; set timer for 10 minutes

and press Start again. Continue cooking,

uncovered, until thickened, 5–10

minutes. Press Cancel to stop cooking.

Season to taste with salt.

Add pasta to ragù and toss to coat. Divide

among pasta bowls to serve.

NORTH CAROLINA–STYLE

PULLED PORK WITH

VINEGAR SAUCE

– 



Tbsp. (packed) dark brown sugar

tsp. Hungarian sweet paprika

Tbsp. kosher salt

tsp. English mustard powder

tsp. freshly ground black pepper

tsp. onion powder

lb. boneless pork shoulder, cut

into 1"-thick slices

Tbsp. olive oil

cups low-salt chicken broth

cup beer (such as lager, Pilsner,

or amber)

 

cups apple cider vinegar

cup ketchup

Tbsp. Worcestershire sauce

tsp. (packed) dark brown sugar

tsp. kosher salt

tsp. crushed red pepper lakes

tsp. Dijon mustard

 : English mustard powder

is available at many supermarkets and at

specialty foods stores.

 Mix irst 6 ingredients in a medium

bowl. Add pork and toss to coat. Cover

and refrigerate overnight.

Press Warm; set timer for 30 minutes

(add or subtract time as needed) and

press Start to heat the pressure cooker.

Heat oil in the pot. Working in batches,

add pork and cook until browned;

transfer to a plate. Add broth, beer, and

browned pork, with any juices from the

plate, to pot. Lock lid in place, making

sure vent is sealed. Press Warm; set timer

for 42 minutes and press Start to cook.

Release pressure manually by opening

vent. Remove lid. Transfer pork to a

platter and let cool. Discard cooking

liquid.

  Combine all ingredients

in the cleaned pot. Press Warm; set timer

for 15 minutes and press Start. Bring to a

simmer; cook for 15 minutes. Meanwhile,

shred pork with your ingers. Serve with

vinegar sauce.

1½

BAKED BEANS

– 

whole cloves

3"–4" cinnamon stick

cups dried navy beans

bay leaves

Tbsp. vegetable oil, divided

onions, chopped

garlic cloves, crushed

Tbsp. English mustard powder

cup tomato paste

Tbsp. molasses

Tbsp. (packed) dark brown sugar

Tbsp. yellow mustard

Tbsp. ketchup

tsp. kosher salt plus more for

seasoning

slices thick-cut smoked bacon

Tbsp. apple cider vinegar

 : Cheesecloth

 : English mustard powder

is available at many supermarkets and at

specialty foods stores.

Place cloves and cinnamon stick in center

of a single layer of cheesecloth. Gather

up edges; tie with kitchen twine to form

a bundle for bouquet garni. Place beans,

bay leaves, 1 Tbsp. oil, and 8 cups water in

the pot. (The liquid should not rise above

the ⁄ mark.) Lock lid in place, making sure

vent is sealed. Press Warm; set timer for

18 minutes and press Start to cook.

Let pressure release naturally. Remove

lid and strain beans, reserving 3½ cups

cooking liquid, and set beans and

liquid aside. Press Warm; set timer for

10 minutes (add or subtract time as

needed) and press Start again. Heat

remaining 2 Tbsp. oil in pot. Add onions

and cook, stirring occasionally, until

soft and transparent, about 5 minutes.

Add garlic and mustard powder and

cook until fragrant, about 1 minute. Add

tomato paste, molasses, brown sugar,

yellow mustard, ketchup, and 2 tsp. salt

and cook, stirring often, for 2 minutes.

Add bacon and cook 2 minutes longer.

Add bouquet garni, cooked beans, and

reserved 3½ cups cooking liquid. Lock lid

in place, making sure vent is sealed. Press

Warm; set timer for 15 minutes and press

Start again to cook.

Let pressure release naturally. Remove lid,

add apple cider vinegar. Press Warm; set

timer for 10 minutes and press Start again.

Cook, uncovered, stirring often, until

sauce is thickened and beans are tender,

about 10 minutes. Press Cancel to stop

cooking. Remove bay leaves and bouquet

garni. Season to taste with salt.

2½

FRENCH DIP SANDWICH

 

Tbsp. unsalted butter

onions, halved lengthwise and

thinly sliced

Tbsp. brandy

lb. beef eye round

cups low-salt beef broth

cup beer (such as pale ale)

Tbsp. kosher salt

garlic clove, smashed

sprig rosemary

sprig thyme

bay leaf

tsp. freshly ground black pepper

baguettes, halved lengthwise,

cut crosswise into 4 pieces

each

Press Warm; set timer for 12 minutes (add

or subtract time as needed) and press

Start to heat the pressure cooker. Melt

butter in the pot; add onions and cook,

stirring occasionally, until caramelized,

about 10 minutes. Add brandy and cook

until evaporated, about 2 minutes. Add

beef, broth, beer, salt, garlic, rosemary,

thyme, bay leaf, and pepper. Lock lid in

place, making sure vent is sealed. Press

Warm; set timer for 15 minutes and press

Start again to cook.

Let pressure release naturally. Remove

lid and transfer beef to a carving board;

let stand for 10 minutes. Slice beef very

thinly against the grain. Transfer onions

and jus to a bowl. Place bottom halves

of baguettes on a work surface. Dip beef

slices into cooking liquid, then place on

baguette slices, dividing equally. Top

each with remaining bread. Serve each

sandwich with an individual bowl of

onions and jus for dipping.

2½

HUMMUS

– 

cups dried chickpeas

Tbsp. vegetable oil

tsp. kosher salt, divided

cup tahini (sesame seed paste)

Tbsp. fresh lemon juice

garlic cloves, crushed

Tbsp. extra-virgin olive oil

 : Tahini can be found at

some supermarkets and at natural foods

stores and Middle Eastern markets.

Place chickpeas, vegetable oil, 1 tsp. salt,

and 8 cups water in the pressure cooker

pot. Lock lid in place, making sure vent is

sealed. Press Warm; set timer for

35 minutes and press Start to cook.

Let pressure release naturally. Remove

lid and strain chickpeas, reserving ½ cup

cooking liquid. Transfer chickpeas to a

food processor and pulse to purée. Add

reserved cooking liquid, tahini, lemon

juice, garlic, and remaining 2 tsp. salt.

Process until smooth, about 8 minutes.

Pulse in olive oil and serve, or chill for at

least 2 hours to let lavors meld.

INDIAN CHICKEN

CURRY

 



cup plain yogurt

garlic cloves, crushed

Tbsp. fresh lemon juice

Tbsp. grated peeled ginger

Tbsp. garam masala

Tbsp. kosher salt

Tbsp. turmeric

tsp. ground cumin

tsp. ground coriander

tsp. cayenne pepper

tsp. ground cardamom

½-lb. chicken breasts, cut into

1½" cubes



Tbsp. (¾ stick) unsalted butter,

divided

large onion, inely chopped

garlic cloves, crushed

tsp. grated peeled ginger

Tbsp. garam masala

tsp. cayenne pepper

28-oz. can crushed tomatoes

cup heavy cream

cups cooked rice

 : Garam masala is an

Indian spice mixture that can be found in

the spice section of many supermarkets

and at Indian markets.

 Combine the irst 11 ingredients

in a large bowl; add chicken and let stand

at room temperature for 30 minutes.

 Press Warm; set timer for

30 minutes (add or subtract time as

needed) and press Start to heat the

pressure cooker. Melt 3 Tbsp. butter

in the pot. Working in batches, add

marinated chicken and sear until lightly

golden. Transfer chicken to a plate. Add

remaining 3 Tbsp. butter and onion to

pot. Cook, stirring often, until onion is

golden brown, about 8 minutes. Add

garlic and ginger and cook, stirring

often, for about 2 minutes. Add garam

masala and cayenne and cook, stirring

often, until fragrant, about 1 minute.

Add tomatoes and cream and cook for

2 minutes. Add reserved chicken and lock

the lid in place, making sure vent

is sealed. Press Warm; set timer for

18 minutes and press Start again to cook.

Let pressure release naturally. Remove lid

and press Start again to cook until sauce

reaches desired thickness. Press Cancel

to stop cooking. Serve with rice.

1½

CHICKEN NOODLE

SOUP

– 

Tbsp. kosher salt

whole black peppercorns

medium carrots, peeled, halved

crosswise

celery stalks, cut into 3 pieces

onions, cut into eighths

bay leaves

sprigs thyme

sprigs lat-leaf parsley

1" piece peeled fresh ginger,

smashed

4-lb. chicken

cups low-salt chicken broth

cup egg noodles

Tbsp. inely chopped lat-leaf

parsley

Combine salt, peppercorns, carrots,

celery, onions, bay leaves, thyme

sprigs, parsley sprigs, and ginger in

the pressure cooker pot. Place chicken

on top; add broth and 3 cups water.

(The liquid should not rise above the

⅔ marker.) Lock lid in place, making sure

vent is sealed. Press Warm; set timer for

24 minutes and press Start to cook.

Let pressure release naturally. Remove lid

and transfer chicken to a platter to cool.

Strain broth into a large bowl. Remove

carrots and let cool completely; discard

other solids from strainer. Slice carrots

into rounds. Remove skin from chicken

and shred meat from the bones. Discard

skin and bones.

Return broth to the pot. Press Warm; set

timer for 20 minutes (add or subtract

time as needed) and press Start. Bring

to a boil; add shredded chicken, carrot

rounds, and noodles and cook until

noodles are al dente, about 10 minutes,

depending on thickness of noodles. Press

Cancel to stop cooking. Ladle soup into

bowls and garnish with chopped parsley.

GINGER-LIME

CHEESECAKE

– 

cup crushed gingersnap cookies

Tbsp. unsalted butter, melted

oz. cream cheese, room

temperature

oz. sour cream

cup sugar

Zest and juice of 1 lime

large eggs

tsp. vanilla extract

Pinch kosher salt

 : A 6½"-diameter

springform pan

Mix cookie crumbs and butter in a

small bowl and press into the bottom

of springform pan. Mix remaining

7 ingredients in a medium bowl until

smooth and well combined. Pour over

gingersnap crust; smooth top.

Arrange rack in bottom of the pressure

cooker pot. Pour 3 cups water into pot

and place springform pan on rack. Lock

the lid in place, making sure vent is

sealed. Press Warm; set timer for

15 minutes and press Start to cook.

Let pressure release naturally. Remove lid

and using oven mitts, carefully remove

pan from pot. Cover and refrigerate

cheesecake in the springform pan for at

least 4 hours before serving.

CHOCOLATE BREAD

PUDDING

– 

cup dried cherries

cup brandy

Unsalted butter (for pan)

cups whole milk

cup heavy cream

vanilla bean, halved lengthwise

oz. semisweet or bittersweet

chocolate

Tbsp. plus 1 tsp. sugar, divided

large egg plus 3 large egg yolks

Pinch of kosher salt

loaf brioche, cubed (about

6 cups)

Whipped cream (optional)

 : A 6½"-diameter

cake pan

Combine cherries and brandy in a small

bowl, cover, and let stand at room

temperature overnight.

Butter cake pan; set aside. Press Warm;

set timer for 10 minutes and press Start

to heat the pressure cooker. Place milk

and cream in the pot; scrape in vanilla

seeds and add bean. Bring just to a boil.

Remove pot from pressure cooker and

press Cancel. Add chocolate and 2 Tbsp.

sugar. Stir until chocolate is melted;

let cool. Whisk egg, egg yolks, and

remaining 3 Tbsp. plus 1 tsp. sugar in a

large bowl until pale and luy. Whisk in

cooled chocolate mixture and salt; add

cherries with brandy. Add brioche and

mix gently to combine. Transfer brioche

mixture to prepared cake pan. Place rack

in bottom of the pot; add 2 cups water,

then place cake pan on rack. Lock lid in

place, making sure vent is sealed. Press

Warm; set timer for 20 minutes and press

Start to cook.

Let pressure release naturally. Remove

lid; carefully remove pan from pot. Serve

bread pudding warm with whipped

cream, if desired.

1½

For more recipes from the Bon Appétit archives,

visit bonappetit.com

13 14

NOTES

Bon Appétit® is a registered trademark of Advance Magazine Publishers Inc. Used under license.

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