Pressure Cooker Corn Soup

Everyone loves corn soup, and you can easily get the sweet flavor of corn on the cob with your pressure cooker. It is perfect for people who want to cook at home, and the best part is that it doesn’t take a long time to cook as well.

Serving size: 2 to 4 people | Preparation time: 15 minutes | Total time: 30 minutes

Ingredients

• 2 tbsp unsalted butter
• 2 leeks
• 2 garlic cloves
• 6 ears of corn
• 2 bay leaves
• 4 tarragon sprigs
• 1 tbsp minced chives
• Extra virgin oil

Preparation

1. Melt butter in a pressure cooker, then add the leeks and garlic and cook for 4 minutes, till it gets soft.
2. Now add the corn with tarragon stems and bay leaves for the chicken stock and stir to mix it well. Cook them for 15 minutes, then open the cooker and discard the corn, bay leaves, and tarragon stems.
3. Transfer the mixture into a blender, then slowly blend and grind till it is completely smooth. Add more water or chicken to create the right consistency, and add salt and pepper to taste.
4. Serve the soup with minced chives and tarragon leaves, and drizzle some olive oil on top of it.

Pressure Cooker Chicken & Chickpea Masala

You can also cook up a delicious Indian curry with your pressure cooker, in no time at home. This is the sort of dish that will delight everyone in the family, as it is super tasty and you can whip it up in no time.

Serving size: 4 people | Preparation time: 10 minutes | Total time: 40 minutes

Ingredients

• 2 tbsp butter, unsalted
• 1 onion, medium
• 4 garlic cloves
• 1 tbsp ginger
• 1 tbsp cumin, ground
• 1 ½ tsp paprika
• 1 ½ tsp coriander, ground
• 1 tsp turmeric, ground
• ½ cup heavy cream
• Kosher salt
• ½ cup chicken stock
• 3 pounds chicken thighs, drumsticks
• ½ cup cilantro leaves, chopped
• ¼ cup lemon juice, fresh
• 1 pound spinach leaves
• 1 (15 oz) tomatoes, can crushed
• ½ tsp black pepper, ground
• ¼ tsp cayenne pepper

Preparation

1. Heat the butter in the pressure cooker, and then add the garlic, ginger and onions. Cook it for 5 minutes, stirring occasionally, until it turns brown, then add black pepper, cayenne pepper, turmeric, coriander, paprika, and cumin. Cook and stir for 30 minutes, then add spinach and tomatoes. Now cover and cook for 2 minutes.
2. Add the chicken pieces, chicken stock, and cilantro, and stir them in. Seal the pressure cooker and cook for 15 minutes at high pressure.
3. Let it cool, release the pressure, and add the chickpeas and heavy cream, with 2 tbsp lemon juice and stir until the sauce thickens. Add salt to season and service immediately.

Pressure Cooker Enchiladas

You can also make delicious enchiladas in your pressure cooker by cooking vegetables and chicken. It doesn’t need any pre-cooking and the dish can be made in just about 20 minutes, ensuring that it will be a family favorite in your household.

Serving size: 4 people | Preparation time: 40 minutes | Total time: 1 hour

Ingredients

• 2 ancho chillies
• 2 pounds chicken thighs
• 1 jalapeno pepper
• 1 pound tomatoes
• 1 onion
• 4 garlic cloves
• 2 canned chipotle chilies
• 1 bay leaf
• 1 tsp cumin
• 2 tsp dried oregano
• Kosher salt
• ¼ cup fresh cilantro leaves
• 1 tbsp soy sauce
• 1 tbsp lime juice
• ½ cup chicken stock
• ½ tsp coriander seed

Preparation

1. Trim the chilies and put them in the microwave for 15 seconds, then cut them into slices. Now add the chilies with the tomatoes, chicken, chipotle peppers, bay leaf, cumin, coriander, chicken stock, jalapeno, onion, garlic, and oregano in a pressure cooker. Add salt and pepper and stir until you create a nice mixture for 15 minutes.
2. Now take let it cool, and take the chicken out. Discard the bay leave, and transfer the rest of the ingredients into a blender. Add lime juice and soy sauce, and blend slowly to create a smooth sauce. Now add in salt to season, and transfer it into a bowl.
3. Now shred the chicken properly and season with salt and pepper. Place them in enchiladas and serve immediately.