Pressure Cooker Dressing Recipes

INSTANT POT® TRADITIONAL DRESSING

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 cup butter in the pot. Stir in celery, onion, sage, thyme, and pepper. Saute for 2 minutes. Pour in broth and mix well. Turn off pressure cooker.
• Combine stuffing and water chestnuts in a large bowl and pour in celery mixture from the pressure cooker. Stir to combine.
• Grease a 1 1/2-quart, 7 1/2-inch round casserole dish with 1 teaspoon butter. Spoon in stuffing mixture; do not pack in tightly. Add 1 cup of water to the pressure cooker and place a trivet in the pot. Place casserole dish on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.

PRESSURE COOKER BEEF STEW

Steps:

• Gather the ingredients.
• Coat the meat with the flour, salt, and 1/8 teaspoon pepper.
• Heat the oil in the pressure cooker over medium heat or by using the brown function.
• Add the meat and cook uncovered until well browned, stirring occasionally. The longer you brown the meat, the darker the sauce will be, but don't cook the meat until it gets crisp.
• Add the hot beef broth, Worcestershire sauce, marjoram, and the onion to the pressure cooker and stir.
• Bring this mixture to a boil, stirring occasionally. Close the cover according to the appliance directions and bring it to high pressure, then pressure cook for 15 minutes. Remove the pressure cooker from the heat, reduce pressure, or reduce pressure according to instructions, and remove the cover.
• Add the remaining vegetables, seasoned salt , and pepper to the pressure cooker. Close the cover and secure it, and return the pressure cooker to high pressure, then cook 5 more minutes.
• Remove the pressure cooker from heat, reduce pressure or reduce pressure according to the instructions, and remove the cover. Stir the stew gently but thoroughly, check seasonings, adding more salt and pepper or marjoram if you'd like, and serve.
• Enjoy!

PRESSURE-COOKER DRESSING

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir celery and onion until crisp-tender, 3-4 minutes. Press cancel. Stir in broth and seasonings. Gently stir in stuffing cubes; toss to combine. Transfer to a greased 1-1/2-qt. baking dish. , Place trivet insert and 1 cup water in pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.

PERFECT PRESSURE COOKER POT ROAST

Steps:

• Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the meat on al sides in the hot oil.
• In a small bowl, mix together the Italian and Ranch salad dressings and the gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
• Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Turn heat down to medium and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.