3 Healthy Electric Pressure Cooker Recipes

3 Healthy Electric Pressure Cooker Recipes
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3 Healthy Electric Pressure Cooker Recipes

Healthy Electric Pressure Cooker Recipes

One of the joys of cooking with an electric pressure cooker is that it opens the door to recipes that are not only delicious and easy to make, but healthy as well. For those of us who strive for health but love good food, these healthy electric pressure cooker recipes are perfect. 

1. Garlic Chicken and Farro with White Balsamic Vinaigrette

Light enough to keep you feeling good and hearty enough to be satisfying, this garlic chicken atop a bed of farro with a white balsamic vinaigrette is the perfect meal for a summer evening.


  • 4 small bone-in, skinless chicken breasts (about 3 1/4 lbs.)
  • 1 ½ tsp. salt, divided
  • ½ tsp. black pepper, divided
  • 4 tbsps. olive oil, divided
  • ¼ tsp. paprika
  • ⅓ cup peeled garlic cloves
  • 1 tbsp. chopped fresh thyme
  • 2 cups unsalted chicken stock
  • 1 ½ cups uncooked quick-cooking barley (from 1 [8-oz.] pkg.)
  • ½ cup (4 oz.) white wine
  • 2 tbsps. chopped fresh flat-leaf parsley
  • 2 tbsps. white balsamic vinegar


  1. Stir together paprika, 1 tsp. salt, and 1/4 tsp. pepper in a bowl and sprinkle evenly over chicken. Add 1 tbsp. olive oil to a programmable electric pressure cooker.
  2. Select SAUTE setting. Select HIGH temperature setting and start preheating.
  3. Put 2 chicken breasts, meaty side down, in the pressure cooker and cook until golden brown, about 3 or 4 minutes.
  4. Transfer chicken from the cooker to a plate (chicken will not be cooked through).
  5. Repeat with 1 tbsp. oil and the remaining chicken breasts.
  6. Add thyme and garlic to the cooker and let cook, undisturbed for 1 minute.
  7. Stir in stock, barley, and wine. Deglaze any browned bits from the bottom of the cooker and place the chicken in the cooker.
  8. Press CANCEL.
  9. Place the lid on the cooker and lock it in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes.
  10. After the 15 minutes are up, carefully turn the steam release handle to the VENTING position and allow the steam to entirely escape (This will take 2 to 3 minutes). Remove the lid from the cooker and turn the cooker off.
  11. Place chicken on a cutting board and let it cool for about 5 minutes.
  12. Remove and discard the bones and shred the meat into large pieces.
  13. While the chicken cools, whisk together the parsley, vinegar, remaining 1/2 tsp. salt, 1/4 tsp. pepper, and 2 tbsps. olive oil in a small bowl.
  14. Place the chicken in a large bowl and toss it together with the vinaigrette mixture.
  15. Spoon the barley evenly into 6 bowls and top with chicken. Serve hot. 


2. Pressure Cooker Curry

Served with chicken, tofu, beef, or just over rice, curry offers complex flavors, with the perfect balance of cream, and spice that will leave you happy and healthy.


  • 2 medium potatoes, cut into 3/4-inch cubes (about 2 cups)
  • 1 red bell pepper, cut into 1-inch squares
  • 1 tbsp. extra-virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tbsp. finely chopped fresh ginger
  • 1 (14 ounce) can coconut milk
  • 1 tbsp. curry powder
  • 1 tsp. sugar (or coconut sugar)
  • ¾ tsp. salt
  • ½ tsp. fennel seeds
  • ½ tsp. ground turmeric
  • 1 (15 ounce) can chickpeas
  • 2 cups fresh sugar snap peas, stem ends trimmed, halved
  • 1-2 tsp. lemon juice


  1. Add oil to the electric pressure cooker and set to SAUTE. Add onion and garlic and cook, stirring until fragrant, about 2 to 3 minutes.
  2. Add ginger and stir for 1 minute. Stir in coconut milk, curry powder, sugar, salt, fennel seeds, and turmeric.
  3. Add in potatoes, bell pepper, and chickpeas and stir.
  4. Place the lid on the cooker and lock it in place. Cook on HIGH pressure for 5 minutes.
  5. Release pressure manually.
  6. Then, remove the lid and set the cooker to SAUTE mode.
  7. Add peas and cook until bubbling, 3 to 4 minutes.
  8. Add lemon juice. Serve warm.


3. Spicy Beef Pot Roast

For a hearty meal with a kick, try this spicy beef pot roast. If you’re not a spice lover, just reduce the smoked paprika and cayenne pepper to suit your tastes. Pot roast is an essential pressure cooker food, and this recipe will not disappoint.


  • 1 beef chuck roast (1 3/4-2 pounds), trimmed
  • 4 large red potatoes, quartered (about 1 pound)
  • 4 large carrots, cut into 1-inch pieces (about 1 pound)
  • 2 yellow onions, quartered
  • 3 tsp. extra-virgin olive oil, divided
  • 1 tbsp. tomato paste
  • 1 tbsp. minced garlic
  • 2 dried bay leaves
  • 1 tbsp. smoked paprika
  • 1 tsp. ground pepper
  • ½ tsp. salt
  • ¼ tsp. cayenne pepper
  • 2 cups beef broth
  • 2 tbsps. Worcestershire sauce
  • 1 tbsp. cornstarch
  • 1 tbsp. cider vinegar


  1. Add 2 tsp. of the oil to an electric pressure cooker and set to SAUTE mode. Add the meat and brown on both sides, taking about 3 minutes per side.
  2. Then, remove the meat and place in a bowl.
  3. Add the remaining 1 tsp. oil to the cooker and add the tomato paste, bay leaves, garlic, paprika, pepper, salt, and cayenne and cook stirring until fragrant, about 1 minute. Stir in beef broth and Worcestershire sauce.
  4. Scrape any browned bits from the bottom of the cooker, then add potatoes and carrots.
  5. Nestle the meat on top of the potatoes and carrots, then scatter the onions over the top.
  6. Place the lid on the cooker and lock it in place. Cook on HIGH pressure for 45 minutes.
  7. Release the pressure manually, then remove the lid.
  8. Move the meat and vegetables to a platter and shred the meat into large pieces.
  9. Skim the fat off the top of the liquid in the pot, and place 1/4 cup of the liquid in a small bowl.
  10. Set the cooker to SAUTE mode and bring the remaining liquid to a simmer.
  11. Whisk together the cornstarch and the 1/4 cup liquid placed aside, then add it to the cooker. Simmer until the sauce thickens, about 5 to 8 minutes.
  12. Stir in the vinegar and serve the sauce over the meat and vegetables.
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