18 Delicious Pressure Cooker XL Recipes for Busy Weeknights

Weeknights just got a whole lot easier—and tastier! Dive into our roundup of 18 Delicious Pressure Cooker XL Recipes designed for those busy evenings when time is tight but cravings are big. From hearty comfort foods to light seasonal favorites, these quick-fix meals promise to delight your taste buds without keeping you chained to the stove. Ready to transform your dinner routine? Let’s get cooking!

Pressure Cooker XL Beef Stew

Nothing beats the comfort of a hearty beef stew, especially when it’s made effortlessly in your Pressure Cooker XL. This version is packed with flavor and ready in a fraction of the time!

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, sliced into 1-inch pieces
• 3 potatoes, diced into 1-inch cubes
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Set your Pressure Cooker XL to ‘Sauté’ and heat the olive oil. Add the beef cubes and brown on all sides, about 5 minutes.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
3. Stir in the carrots, potatoes, beef broth, tomato paste, salt, black pepper, dried thyme, and bay leaf.
4. Secure the lid and set the Pressure Cooker XL to ‘Meat/Stew’ for 35 minutes. Allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
5. Remove the bay leaf before serving. The stew is ready when the beef is tender and the vegetables are soft.

The magic of the Pressure Cooker XL turns tough cuts of beef into melt-in-your-mouth goodness, while the vegetables soak up all the rich flavors. It’s a one-pot wonder that tastes like it’s been simmering all day.

Tip: For an extra layer of flavor, deglaze the pot with a splash of red wine after browning the beef.

Pressure Cooker XL Chicken Curry

This Pressure Cooker XL Chicken Curry is a game-changer for busy weeknights, delivering deep flavors in a fraction of the time.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Set your Pressure Cooker XL to ‘Sauté’ and heat the olive oil. Add the onion, garlic, and ginger, sautéing until soft, about 3 minutes.
2. Stir in the curry powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add the chicken thighs, coconut milk, chicken broth, tomato paste, and brown sugar. Stir to combine.
4. Secure the lid and set the Pressure Cooker XL to ‘High Pressure’ for 15 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Stir in the lime juice and garnish with fresh cilantro before serving.

The magic of this curry lies in the Pressure Cooker XL’s ability to infuse the chicken with bold spices and coconut milk, creating a dish that tastes like it simmered all day.

Tip: For an extra kick, add a diced jalapeño with the onions in step 1.

Pressure Cooker XL Lentil Soup

Warm up your kitchen with this hearty Pressure Cooker XL Lentil Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Set your Pressure Cooker XL to the sauté function. Heat 1 tablespoon olive oil, then add the onion, carrots, and celery. Cook for 5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the lentils, vegetable broth, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the bay leaf.
4. Secure the lid and set the Pressure Cooker XL to high pressure for 15 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Remove the bay leaf. Stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped fresh parsley before serving.

The smoked paprika and fresh lemon juice in this soup create a bright, smoky flavor that’s irresistibly good, making it a standout dish for any night of the week.

Tip: For an extra creamy texture, blend half the soup before adding the lemon juice and parsley.

Pressure Cooker XL Pork Ribs

These Pressure Cooker XL Pork Ribs are fall-off-the-bone tender and packed with flavor, thanks to a quick pressure cook and a flavorful glaze.

Ingredients

• 2 lbs pork ribs
• 1 cup barbecue sauce
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup water

Instructions

1. In a small bowl, mix together 1 cup barbecue sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper to create the glaze.
2. Place the pork ribs in the pressure cooker and pour 1 cup water around them to prevent burning.
3. Close the lid and set the pressure cooker to high for 25 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Carefully remove the ribs and place them on a baking sheet. Brush generously with the glaze.
5. Broil on high for 3-5 minutes until the glaze is bubbly and slightly caramelized.

The magic of the pressure cooker turns these ribs into a melt-in-your-mouth masterpiece, with the broiler adding that perfect sticky-sweet crust.

Tip: For an extra smoky flavor, add a teaspoon of liquid smoke to the glaze before brushing it on the ribs.

Pressure Cooker XL Vegetable Biryani

Dive into the aromatic world of Indian cuisine with this Pressure Cooker XL Vegetable Biryani, a one-pot wonder that’s as flavorful as it is colorful.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped

Instructions

1. Set your Pressure Cooker XL to ‘Sauté’ mode and heat 2 tbsp vegetable oil. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
2. Add 1 large onion, thinly sliced, and sauté until golden. Stir in 1 tbsp ginger-garlic paste and cook for another minute.
3. Mix in 1 cup mixed vegetables, 1 tsp turmeric powder, 1 tsp garam masala, 1/2 tsp red chili powder, and 1/2 tsp salt. Cook for 2 minutes.
4. Add 1 cup basmati rice, rinsed and drained, and stir to coat the rice with the spices. Pour in 2 cups water and give it a good stir.
5. Secure the lid, set the Pressure Cooker XL to ‘Rice’ mode, and cook for 12 minutes. Let the pressure release naturally for 10 minutes before opening.
6. Garnish with 1/4 cup fresh cilantro and 1/4 cup fresh mint leaves. Fluff the biryani gently with a fork before serving.

The magic of this biryani lies in the layering of spices and herbs, creating a dish that’s bursting with flavor in every bite.

Tip: For an extra layer of flavor, soak the rice for 30 minutes before cooking to ensure each grain is perfectly separate and fluffy.

Pressure Cooker XL Mac and Cheese

Who says comfort food can’t be quick? This Pressure Cooker XL Mac and Cheese is creamy, dreamy, and ready in a flash, making it the perfect weeknight savior.

Ingredients

• 2 cups elbow macaroni
• 2 cups water
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon butter

Instructions

1. Add the elbow macaroni, water, heavy cream, salt, black pepper, garlic powder, and onion powder to the pressure cooker. Stir to combine.
2. Secure the lid and set the pressure cooker to high for 4 minutes. Once done, quick release the pressure.
3. Open the lid and stir in the shredded sharp cheddar cheese and butter until the cheese is fully melted and the sauce is smooth.
4. Serve immediately for the creamiest texture.

The magic of this recipe lies in the pressure cooker’s ability to infuse the pasta with flavor while keeping the cheese sauce luxuriously smooth. It’s a game-changer for mac and cheese lovers.

Tip: For an extra crispy top, transfer the mac and cheese to a broiler-safe dish, sprinkle with additional cheese, and broil for 2-3 minutes.

Pressure Cooker XL Chili Con Carne

Warm up your kitchen with this hearty Pressure Cooker XL Chili Con Carne, a dish that combines rich flavors and tender textures in just under an hour.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth

Instructions

1. Set your pressure cooker to the sauté function and heat 1 tbsp olive oil. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add the diced onion, minced garlic, and diced red bell pepper to the cooker. Sauté for another 3 minutes until the vegetables start to soften.
3. Stir in the kidney beans, diced tomatoes, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Pour in 1 cup beef broth and mix well.
4. Secure the lid on the pressure cooker and set to high pressure for 15 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Give the chili a good stir, taste and adjust seasoning if necessary, then serve hot.

This chili stands out with its deep, smoky flavors and the convenience of coming together in a fraction of the time traditional recipes take, thanks to the pressure cooker.

Tip: For an extra layer of flavor, top your chili with shredded cheddar cheese and a dollop of sour cream before serving.

Pressure Cooker XL Mushroom Risotto

This Pressure Cooker XL Mushroom Risotto is a game-changer for busy weeknights, delivering creamy, comforting flavors in a fraction of the time.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Set your Pressure Cooker XL to the sauté function. Add 1 tbsp olive oil and 1 tbsp unsalted butter. Once melted, add the onion and garlic, sautéing for 2 minutes until softened.
2. Add the mushrooms and cook for another 3 minutes, until they start to brown.
3. Stir in the Arborio rice, coating it with the oil and butter mixture, then pour in 1/2 cup dry white wine. Cook until the wine is mostly absorbed, about 2 minutes.
4. Pour in 3 cups chicken or vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Lock the lid in place and set to high pressure for 7 minutes.
5. Once done, quick release the pressure. Stir in 1/2 cup grated Parmesan cheese and 2 tbsp fresh parsley until the risotto is creamy.

The magic of the Pressure Cooker XL turns this risotto into a velvety dish with perfectly al dente rice, no constant stirring required.

Tip: For an extra umami kick, try adding a splash of truffle oil before serving.

Pressure Cooker XL Pulled Pork

Get ready to fall in love with this Pressure Cooker XL Pulled Pork, a dish that’s all about big flavors with minimal fuss, perfect for your next family dinner or gathering.

Ingredients

• 3 lbs pork shoulder, trimmed of excess fat
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup barbecue sauce

Instructions

1. Set your pressure cooker to the sauté function and heat 1 tbsp olive oil. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
2. In a bowl, whisk together 1 cup chicken broth, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper. Pour this mixture over the pork in the pressure cooker.
3. Secure the lid and cook on high pressure for 60 minutes. Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
4. Remove the pork and shred it with two forks. Return the shredded pork to the pressure cooker and stir in 1 cup barbecue sauce. Cook on the sauté function for 5 minutes to thicken the sauce.

The magic of this recipe lies in the pressure cooker’s ability to infuse the pork with deep, smoky flavors while keeping it incredibly tender. Serve it on buns for a classic pulled pork sandwich or over rice for a hearty meal.

Tip: For an extra layer of flavor, let the pork marinate in the spice mixture overnight before cooking.

Pressure Cooker XL Spaghetti Bolognese

Craving a hearty, comforting meal without the long simmer? This Pressure Cooker XL Spaghetti Bolognese brings all the rich flavors of the classic dish to your table in a fraction of the time.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 8 ounces spaghetti
• 1/4 cup grated Parmesan cheese, for serving

Instructions

1. Set your pressure cooker to the sauté function. Heat the olive oil and add the ground beef, breaking it apart with a spoon. Cook until browned, about 5 minutes.
2. Add the onion, garlic, carrot, and celery. Sauté for another 3 minutes until the vegetables begin to soften.
3. Stir in the crushed tomatoes, tomato paste, beef broth, salt, black pepper, oregano, and sugar. Mix well.
4. Break the spaghetti in half and layer it on top of the sauce, pressing down slightly to submerge. Do not stir.
5. Lock the lid in place and set the pressure cooker to high pressure for 8 minutes. Once done, quick release the pressure.
6. Carefully open the lid and stir the spaghetti into the sauce. Let it sit for 2 minutes to thicken slightly.
7. Serve hot, sprinkled with Parmesan cheese.

The magic of the pressure cooker melds the spaghetti and sauce together, creating a dish with layers of flavor in every bite. The spaghetti absorbs the rich Bolognese, making it irresistibly hearty.

Tip: For an extra depth of flavor, let the sauce sit on the warm setting for 10 minutes before serving.

Pressure Cooker XL Chicken Noodle Soup

Nothing beats the comfort of a steaming bowl of chicken noodle soup, especially when it’s made in a fraction of the time with your Pressure Cooker XL.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 6 cups chicken broth
• 2 cups egg noodles
• 2 cups shredded cooked chicken
• 2 tablespoons chopped fresh parsley

Instructions

1. Set your Pressure Cooker XL to the sauté function. Add 1 tablespoon olive oil, then sauté 1 medium onion, 2 carrots, and 2 celery stalks until softened, about 5 minutes.
2. Add 3 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Cook for another minute until fragrant.
3. Pour in 6 cups chicken broth, then add 2 cups egg noodles and 2 cups shredded cooked chicken. Stir to combine.
4. Secure the lid and set the Pressure Cooker XL to high pressure for 5 minutes. Once done, quick release the pressure.
5. Stir in 2 tablespoons chopped fresh parsley before serving.

The Pressure Cooker XL locks in flavors so well, you’ll swear this soup simmered all day. The noodles come out perfectly tender, and the chicken is wonderfully juicy.

Tip: For an extra flavor boost, use homemade chicken broth if you have it on hand.

Pressure Cooker XL Beef Bourguignon

Transform your weeknight dinner with this Pressure Cooker XL Beef Bourguignon, a classic French dish made effortlessly rich and tender in a fraction of the time.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 4 slices bacon, chopped
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 2 bay leaves
• 1 lb baby potatoes, halved
• 1 cup carrots, sliced
• 1 cup pearl onions, peeled
• 2 cloves garlic, minced

Instructions

1. Set your Pressure Cooker XL to ‘Sauté’ and heat the olive oil. Add the bacon and cook until crispy, about 5 minutes. Remove and set aside.
2. Season the beef with salt and pepper. In the same pot, brown the beef in batches, about 3 minutes per side. Remove and set aside.
3. Deglaze the pot with red wine, scraping up any browned bits. Stir in the tomato paste, thyme, and bay leaves.
4. Return the beef and bacon to the pot. Add the beef broth, potatoes, carrots, pearl onions, and garlic. Stir to combine.
5. Secure the lid and set the Pressure Cooker XL to ‘Meat/Stew’ for 35 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the bay leaves before serving. The beef should be fork-tender, and the vegetables perfectly cooked, melding together in a deeply flavorful sauce.

Tip: For an extra layer of flavor, let the dish sit for 10 minutes after cooking to allow the flavors to deepen even further.

Pressure Cooker XL Thai Green Curry

Bring the vibrant flavors of Thailand into your kitchen with this quick and comforting Pressure Cooker XL Thai Green Curry, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1/2 cup Thai basil leaves
• Cooked jasmine rice, for serving

Instructions

1. Set your Pressure Cooker XL to ‘Sauté’ and heat the vegetable oil. Add the green curry paste and sauté for 1 minute until fragrant.
2. Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce and brown sugar, stirring until the sugar dissolves.
3. Add the chicken thighs, red bell pepper, and bamboo shoots to the pot. Secure the lid and set the Pressure Cooker XL to ‘High Pressure’ for 8 minutes.
4. Once cooking is complete, perform a quick release. Stir in the Thai basil leaves until wilted.
5. Serve the curry hot over cooked jasmine rice.

The magic of this dish lies in the Pressure Cooker XL’s ability to infuse the chicken with the curry’s aromatic spices in record time, delivering depth of flavor that usually takes hours.

Tip: For an extra kick, add a sliced Thai chili with the bell pepper.

Pressure Cooker XL Ratatouille

Dive into the heart of French cuisine with this Pressure Cooker XL Ratatouille, a vibrant and comforting dish that brings the garden to your table in under 30 minutes.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 medium zucchinis, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 ripe tomatoes, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Set your Pressure Cooker XL to ‘Sauté’ and heat the 2 tbsp olive oil. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Add the cubed eggplant, sliced zucchinis, diced red and yellow bell peppers, and chopped tomatoes to the pot. Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 tsp dried basil.
3. Secure the lid and set the Pressure Cooker XL to ‘High Pressure’ for 5 minutes. Once done, quick release the pressure.
4. Gently stir in the 1/4 cup chopped fresh basil leaves before serving.

This Pressure Cooker XL Ratatouille stands out with its melt-in-your-mouth vegetables and aromatic herb infusion, making it a perfect weeknight dinner that feels anything but ordinary.

Tip: For an extra layer of flavor, top with a sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze before serving.

Pressure Cooker XL Corned Beef and Cabbage

Nothing says comfort like a hearty Pressure Cooker XL Corned Beef and Cabbage, ready in a fraction of the time it traditionally takes.

Ingredients

• 3 lbs corned beef brisket with spice packet
• 4 cups water
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 large onion, cut into wedges
• 4 cloves garlic, minced
• 1 lb baby potatoes, halved
• 4 large carrots, cut into 3-inch pieces
• 1 small head cabbage, cut into wedges

Instructions

1. Place the corned beef brisket in the pressure cooker, fat side up. Sprinkle the spice packet over the brisket.
2. Add 4 cups water, 1 tbsp apple cider vinegar, and 1 tbsp brown sugar to the pot. Scatter the onion wedges and minced garlic around the brisket.
3. Lock the lid in place and set the pressure cooker to high for 90 minutes. Once done, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
4. Remove the brisket to a serving platter and cover with foil to keep warm. Add the potatoes and carrots to the pot, locking the lid back in place. Cook on high for 5 minutes, then quick release the pressure.
5. Add the cabbage wedges to the pot, lock the lid, and cook on high for an additional 3 minutes. Quick release the pressure.
6. Slice the brisket against the grain and serve with the vegetables and a ladle of the cooking liquid.

The magic of the pressure cooker transforms the brisket into melt-in-your-mouth tenderness while infusing the vegetables with rich, savory flavors.

Tip: For an extra layer of flavor, sear the brisket on all sides before pressure cooking.

Pressure Cooker XL Apple Butter

Transform your autumn apples into a velvety, spiced spread with this effortless Pressure Cooker XL Apple Butter recipe—perfect for toast, oatmeal, or gifting!

Ingredients

• 4 lbs apples, peeled, cored, and chopped
• 1/2 cup water
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 tbsp vanilla extract

Instructions

1. Combine the apples and 1/2 cup water in the Pressure Cooker XL. Secure the lid and set to high pressure for 15 minutes.
2. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
3. Open the lid and stir in 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tbsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, and 1 tbsp vanilla extract until well combined.
4. Use an immersion blender to puree the mixture until smooth, or transfer to a blender in batches if needed.
5. Set the Pressure Cooker XL to the sauté function and cook the apple butter, uncovered, for 20-30 minutes, stirring frequently, until thickened to your liking.

The magic of the Pressure Cooker XL turns hours of traditional simmering into a quick, hands-off process, yielding a deeply caramelized apple butter with layers of warm spices.

Tip: For a smoother texture, pass the cooked apples through a fine mesh sieve before adding the spices and sugars.

Pressure Cooker XL Black Bean Soup

Warm up your kitchen with this hearty Pressure Cooker XL Black Bean Soup, a comforting bowl that’s packed with flavor and ready in a flash.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 pound dried black beans, rinsed
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Set your Pressure Cooker XL to the sauté function. Heat 1 tablespoon olive oil, then add the diced onion, minced garlic, and diced red bell pepper. Cook for 3 minutes until softened.
2. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
3. Add the rinsed black beans, 6 cups vegetable broth, and 1 bay leaf. Secure the lid and set to high pressure for 25 minutes.
4. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Remove the bay leaf and stir in 1 teaspoon salt and 2 tablespoons lime juice.
5. Serve hot, garnished with 1/4 cup chopped fresh cilantro.

The secret to this soup’s depth of flavor? A quick sauté of spices before pressure cooking, which unlocks their full aroma and richness.

Tip: For a creamier texture, blend half the soup before serving.

Pressure Cooker XL Lemon Garlic Chicken

This Pressure Cooker XL Lemon Garlic Chicken is a zesty, flavor-packed dish that comes together in a flash, perfect for busy weeknights when you crave something both comforting and bright.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons chopped fresh parsley

Instructions

1. Set your Pressure Cooker XL to the sauté function and heat the olive oil. Add the chicken breasts, seasoning them with salt, black pepper, dried oregano, and red pepper flakes. Cook for 3 minutes on each side until lightly browned.
2. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
3. Pour in the chicken broth and lemon juice, then sprinkle the lemon zest over the chicken. Secure the lid and set the pressure cooker to high for 8 minutes.
4. Once the cooking time is up, perform a quick release. Carefully remove the lid and transfer the chicken to a serving plate.
5. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the pressure cooker’s ability to infuse the chicken with the vibrant flavors of lemon and garlic, creating a meal that’s both succulent and aromatic.

Tip: For an extra burst of freshness, serve with a side of steamed vegetables or a crisp salad.

Conclusion

We hope these 18 delicious Pressure Cooker XL recipes inspire your weeknight dinners, making them quicker and tastier. Whether you’re a seasoned pro or new to pressure cooking, there’s something here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy cooking!