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Super quick summer pressure cooker recipes

Jan 6, 2019, 21:32 PM by Miranda Davidson

Keep the oven off and the temperature down with these delicious summer pressure cooker recipes. 

Pressure cooker


The heat is on, but the oven can stay off! It’s time to pull out the pressure cooker for some creative and super quick summer dishes that are the work of mere moments.

Not only are these mouth-watering recipes sorted in minutes, but they’re also helping to reduce your energy use by keeping the oven off and the house cooler as the temperature soars.  


Quick Pressure Cooker Potato Salad

No need to heat up your home boil water endlessly to whip up this potato salad – in just minutes the eggs and spuds and cooked and the BBQ side dish is cooling in the fridge. If you really want to make this in a cracking pace, just use store-bought potato salad dressing (we won’t tell anyone!).

  • 6 peeled and cubed medium-sized potatoes (go for a waxy variety)
  • 1 1/2 cups water
  • 4 large eggs
  • 1 cup of mayonnaise
  • ¼ cup chopped parsley
  • ¼ cup chopped dill
  • 1 crushed garlic clove
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons of chopped mint
  • 1 tablespoon of Dijon mustard 
  1. Put the steamer basket in the pressure cooker and add the water, potatoes and eggs, then lock the lid in place. 
  2. Turn it on high pressure for four minutes and press start.
  3. Once it’s done, turn off the cooker and quick release the pressure, before carefully taking off the lid. 
  4. Take out the basket and pop the eggs into ice water to cool.
  5. Mix all of the other ingredients in a bowl before adding the potatoes and stir-ring to coat. 
  6. Chop the cooled eggs and add them through the salad and on top, then chill for an hour. 



Pressure Cooker Chocolate Cake

Chocolate cake

Cake in a pressure cooker? Oh yes you can! It’s such a handy way to cook cakes for summer birthdays, without steaming up the kitchen. 

  • 4 tsp cocoa powder
  • ½  cup plain flour
  • ½ cup sugar
  • ½ cup oil
  • 2 eggs
  • ½ tsp of baking powder
  • 1 tsp vanilla essence
  1. Beat the two eggs in a bowl with a whisk.
  2. Add the vanilla essence and oil and beat again.
  3. Add the flour to the egg mix a little at a time until it’s smooth.
  4. Add the baking powder and sugar mix until smooth.
  5. Add the cocoa powder and mix well.
  6. Grease and flour a tin that is suitable for your pressure cooker.
  7. Pour in the cake mix.
  8. Preheat for five minutes on high, then drop to low for around 25 minutes 
  9. Allow to cool before icing or serve as is



Speedy Eggplant Dip
Eggplant dip

Summer entertaining is a cinch with a rapid-fire dip recipe that looks and tastes like it’s the work of hours, not minutes.
  • 4 tablespoons olive oil
  • 1 kg eggplant
  • 3 - 4 garlic cloves, leave the skin on and keep one uncooked for the finale!
  • 250ml water
  • 1 tsp salt
  • 1 lemon, juiced 
  • 1 tablespoon tahini
  • ¼ cup black olives, pitted 
  • a few sprigs of fresh thyme 
  • Extra virgin olive oil
  1. Half peel the eggplants (so leave some skin on just to get the extra colour and flavour). 
  2. Slice some into large chunks that will cover the bottom of the pressure cooker and then chop the rest a bit smaller.
  3. Add the oil to a pre-heated pressure cooker on medium without the lid, and then pop in the large eggplant chunks facedown to get some colour. 
  4. After five minutes add the garlic cloves (remember to leave skin on).
  5. Flip the eggplant and add the rest of the uncooked eggplant, salt and water.
  6. Pop on the lid, lock and cook for five minutes on high.
  7. Release the pressure then drain most of the brown liquid from the cooker base.
  8. Take out the garlic gloves, peel them and add them back along with the tahini, lemon juice, olives and uncooked garlic cloves.
  9. Puree everything with a handheld blender and then serve with a sprinkle of fresh thyme and drizzle of oil.



Devilishly Quick Devilled Eggs

It’s ‘70s finger-food at its finest and a quick win for a summer soiree – devilled eggs have never gone out of fashion and when they’re this fast, they never will!

  • 1 cup cold water
  • 12 large eggs
  • 2/3 cup mayonnaise
  • 1 teaspoon coarsely ground pepper
  • 4 teaspoons dill pickle relish
  • 2 teaspoons snipped fresh dill
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon paprika 
  • Fresh dill for serving
  1. Add water to the pressure cooker, then add the trivet and pop in the eggs.
  2. Lock the lid, leave the vent closed, put the pressure to low and set the timer for five minutes.
  3. After the five minutes is up, let the pressure release for five minutes naturally then quick release any leftover pressure. 
  4. Put the eggs into a bowl of ice water. 
  5. Once cooled, peel the eggs and cut them in half lengthways.
  6. Remove the yolks and mash them with all the remaining ingredients, except the paprika.
  7. Pipe the mixture into the egg whites.
  8. Pop in the fridge until you’re ready to serve, then sprinkle with paprika and dill. 



Pressure Cooker Iced Tea
Iced tea
A refreshing, homemade delight that can be made at night and be cool enough for sipping in the morning – and it’s just three ingredients.
  • Four teabags (can just be normal black tea, but you can used fruit-flavoured teabags for a zingy twist or chai for something different)
  • 6 cups of water
  • ½ cup of sugar 
  • Garnish with lemon and mint to taste (optional)
  1. Pour everything into the pressure cooker and cook on high for four minutes.
  2. Let the pressure release naturally for 15 minutes.
  3. Cool the tea and serve with ice.
*All recipes were created by the writer, and are therefore, copyright free. 
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