27 Innovative Microwave Pressure Cooking Recipe Ideas

Ready to revolutionize your kitchen routine? Discover how microwave pressure cooking can transform quick dinners and comfort food favorites into effortless masterpieces. These 27 innovative recipes will inspire you to create delicious meals in record time—perfect for busy weeknights or cozy weekends. Get ready to explore a world of flavor and convenience that’ll make you wonder how you ever cooked without it!

Quick Microwave Pressure Cooked Chicken Curry

Unleash flavor in minutes with this microwave pressure cooker hack. Transform pantry staples into aromatic curry with zero fuss. Bold spices meet tender chicken for instant satisfaction.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 2 tbsp curry powder
– 1 tsp ground turmeric
– 1/2 tsp cayenne pepper
– 1 cup full-fat coconut milk
– 1/2 cup chicken stock
– 1 tbsp fish sauce
– 1 tbsp fresh lime juice
– 1/4 cup chopped fresh cilantro

Instructions

1. Combine chicken cubes, clarified butter, diced onion, minced garlic, and grated ginger in a microwave-safe pressure cooker.
2. Microwave on high power for 3 minutes to soften aromatics, stirring once halfway through.
3. Add curry powder, turmeric, and cayenne pepper, stirring to coat all ingredients evenly.
4. Pour in coconut milk and chicken stock, ensuring all chicken is submerged.
5. Secure the pressure cooker lid and microwave on high power for 12 minutes at full pressure.
6. Carefully release pressure according to manufacturer’s instructions, about 2 minutes.
7. Stir in fish sauce and lime juice, tasting and adjusting seasoning if necessary.
8. Garnish with fresh cilantro immediately before serving.

Lusciously creamy with a perfect balance of heat and acidity, this curry clings beautifully to steamed rice. The chicken remains remarkably tender while absorbing the complex spice profile. For a textural contrast, top with crispy fried shallots or serve alongside cooling cucumber raita.

Microwave Pressure Cooked Vegetable Quinoa

Y’all, this isn’t your average quinoa bowl. We’re pressure-cooking vibrant veggies and fluffy quinoa right in the microwave—zero stovetop mess, maximum flavor payoff.

Ingredients

– 1 cup tri-color quinoa, rinsed
– 2 cups vegetable broth, low-sodium
– 1 cup diced heirloom carrots, ¼-inch pieces
– 1 cup broccolini florets, trimmed
– ½ cup sweet corn kernels, fresh or frozen
– 2 tbsp extra-virgin olive oil
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp sea salt flakes
– ¼ tsp freshly cracked black pepper
– 2 tbsp fresh parsley, finely chopped
– ¼ cup crumbled feta cheese

Instructions

1. Combine 1 cup rinsed tri-color quinoa, 2 cups low-sodium vegetable broth, 1 cup diced heirloom carrots, 1 cup broccolini florets, ½ cup sweet corn kernels, 2 tbsp extra-virgin olive oil, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper in a microwave-safe pressure cooker.
2. Lock the lid securely and microwave on high power for 12 minutes at 1200W.
3. Allow natural pressure release for 5 minutes—listen for the hiss to stop completely before proceeding.
4. Carefully vent remaining steam by turning the release valve slowly away from your face.
5. Fluff the quinoa mixture gently with a fork to separate grains without crushing vegetables.
6. Fold in 2 tbsp finely chopped fresh parsley and ¼ cup crumbled feta cheese until evenly distributed.
7. Rest uncovered for 2 minutes to let flavors meld and cheese soften slightly.
Dive into this texture marvel: fluffy quinoa pillows hug crisp-tender veggies, while smoked paprika and feta create a savory-sweet symphony. Serve it warm as a standalone power bowl or stuff it into hollowed bell peppers for a edible vessel twist.

Easy Microwave Pressure Cooker Lentil Soup

Craving comfort in minutes? This microwave pressure cooker lentil soup delivers deep flavor without the wait. Transform humble ingredients into a velvety, protein-packed bowl that’s weeknight magic.

Ingredients

– 1 cup dried French green lentils, rinsed and drained
– 1 medium yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 3 cloves garlic, minced
– 4 cups low-sodium vegetable broth
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon crushed red pepper flakes
– 1 bay leaf
– 1 tablespoon fresh lemon juice
– 2 tablespoons chopped fresh parsley
– Kosher salt, to taste
– Freshly ground black pepper, to taste

Instructions

1. Combine 1 cup dried French green lentils, 1 finely diced medium yellow onion, 2 finely diced peeled medium carrots, 2 finely diced celery stalks, and 3 minced garlic cloves in a microwave-safe pressure cooker.
2. Pour in 4 cups low-sodium vegetable broth and 1 tablespoon extra-virgin olive oil.
3. Stir in 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon crushed red pepper flakes, and 1 bay leaf until evenly distributed.
4. Lock the lid securely onto the pressure cooker and microwave on high power for 15 minutes.
5. Allow natural pressure release for 10 minutes before carefully performing a quick release of any remaining pressure.
6. Remove and discard the bay leaf.
7. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley.
8. Season with kosher salt and freshly ground black pepper to taste.

Luxuriously creamy with a smoky depth from the paprika, this soup hugs every spoonful. Serve it topped with a drizzle of olive oil and crusty bread for dipping, or swirl in a spoonful of Greek yogurt for tangy contrast.

Microwave Pressure Cooked Beef Stew

Pressure-cooker convenience meets microwave speed for this revolutionary beef stew. Perfectly tender chuck roast chunks simmer in a rich, aromatic broth that’ll have your kitchen smelling like a professional bistro in minutes.

Ingredients

– 1.5 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp extra virgin olive oil
– 1 cup yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups beef stock, preferably homemade
– 1 cup dry red wine (such as Cabernet Sauvignon)
– 2 tbsp tomato paste
– 1 tsp fresh thyme leaves
– 2 bay leaves
– 1.5 cups Yukon Gold potatoes, peeled and cubed
– 1 cup carrots, bias-cut into ½-inch pieces
– 1 cup celery, sliced
– 1 tbsp cornstarch
– 2 tbsp cold water
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper

Instructions

1. Place beef cubes in a microwave-safe pressure cooker and season with kosher salt and black pepper.
2. Drizzle extra virgin olive oil over the beef, ensuring even coating.
3. Microwave on high power for 3 minutes to sear the exterior, stirring once halfway through.
4. Add finely diced yellow onion and minced garlic to the cooker.
5. Microwave on high for 2 minutes until onions become translucent.
6. Whisk in tomato paste until fully incorporated with the aromatics.
7. Pour in dry red wine and beef stock, scraping any browned bits from the bottom.
8. Add fresh thyme leaves and bay leaves to the liquid.
9. Secure the pressure cooker lid according to manufacturer’s instructions.
10. Microwave on high pressure setting for 15 minutes, allowing natural pressure release for 5 minutes afterward.
11. Carefully quick-release remaining pressure using the valve.
12. Stir in cubed Yukon Gold potatoes, bias-cut carrots, and sliced celery.
13. Reseal the lid and microwave on high pressure for additional 8 minutes.
14. Perform quick pressure release immediately after cooking.
15. Create a slurry by whisking cornstarch with cold water until smooth.
16. Stir the slurry into the stew and microwave uncovered on high for 2 minutes to thicken.
17. Remove bay leaves before serving.

This stew achieves fork-tender beef that practically melts against your tongue, with vegetables maintaining perfect structural integrity. The reduced wine and stock create a deeply umami-rich broth that clings beautifully to each component. Try serving over creamy polenta or with crusty artisan bread for soaking up every last drop of that luxurious sauce.

Healthy Microwave Pressure Cooked Risotto

A revolutionary risotto that ditches the constant stirring! Achieve creamy perfection in minutes with your microwave pressure cooker—no babysitting required.

Ingredients

– 1 cup Arborio rice, rinsed and drained
– 3 cups low-sodium chicken stock, heated to 180°F
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 small yellow onion, finely minced
– 2 cloves garlic, microplaned
– 2 tablespoons clarified butter
– ½ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh chives, finely sliced

Instructions

1. Combine Arborio rice, minced onion, microplaned garlic, and clarified butter in a microwave-safe pressure cooker.
2. Microwave on high for 2 minutes to toast the rice, stirring once halfway through.
3. Pour in heated chicken stock and dry white wine—the hot liquid prevents temperature shock for even cooking.
4. Secure the pressure cooker lid and microwave on high for 10 minutes at full pressure.
5. Allow natural pressure release for 5 minutes before manually releasing any remaining steam.
6. Stir in grated Parmigiano-Reggiano until fully melted and incorporated.
7. Fold in extra-virgin olive oil to emulsify and enrich the texture.
8. Season with fine sea salt and freshly cracked black pepper.
9. Garnish with fresh chives just before serving to preserve their bright flavor.

Creamy yet al dente, this risotto boasts deep umami notes from the Parmigiano-Reggiano and aromatic depth from the toasted rice. Serve immediately topped with seared scallops or roasted wild mushrooms for an elegant twist.

Microwave Pressure Cooked Spaghetti Bolognese

Transform your weeknight dinner game with this lightning-fast microwave pressure cooked spaghetti bolognese. Tender pasta and rich meat sauce come together in minutes without sacrificing depth of flavor—perfect for busy households craving comfort food without the wait.

Ingredients

• 8 ounces dried spaghetti pasta
• 1 pound 80/20 ground beef
• 1 cup finely diced yellow onion
• ½ cup finely diced carrot
• ½ cup finely diced celery
• 3 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1 cup crushed San Marzano tomatoes
• 2 tablespoons tomato paste
• ½ cup dry red wine
• 1 cup beef stock
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Break spaghetti in half and place in a microwave-safe pressure cooker.
2. Add beef stock to the pressure cooker with the spaghetti.
3. Combine ground beef, yellow onion, carrot, celery, and garlic in a separate microwave-safe bowl.
4. Drizzle extra virgin olive oil over the meat mixture.
5. Microwave the meat mixture on high for 3 minutes, stirring once halfway through.
6. Drain excess fat from the meat mixture using a fine-mesh strainer.
7. Add crushed San Marzano tomatoes and tomato paste to the meat mixture.
8. Pour dry red wine into the meat mixture and stir to combine.
9. Season with dried oregano, red pepper flakes, kosher salt, and black pepper.
10. Transfer the meat sauce to the pressure cooker with the spaghetti and stock.
11. Secure the pressure cooker lid and microwave on high for 8 minutes at full pressure.
12. Allow natural pressure release for 2 minutes before quick-releasing remaining pressure.
13. Stir in grated Parmigiano-Reggiano cheese until melted and incorporated.
14. Garnish with chopped fresh basil before serving.

Creamy pasta clings to the robust, wine-kissed meat sauce with just the right amount of chew. The subtle heat from red pepper flakes balances the sweetness of San Maranzanos beautifully. Serve immediately in shallow bowls with extra Parmigiano-Reggiano for grating at the table, or pack leftovers for a next-day lunch that tastes even better.

Flavorful Microwave Pressure Cooked Mushroom Risotto

Rethink risotto with this microwave pressure hack that delivers creamy perfection in minutes. Transform humble ingredients into a luxurious dish without constant stirring—your weeknight dinner game just leveled up.

Ingredients

– 1 cup Arborio rice
– 3 cups unsalted chicken stock, heated to 180°F
– 8 oz cremini mushrooms, thinly sliced
– 1/2 cup dry white wine
– 1/4 cup finely minced yellow onion
– 2 cloves garlic, microplaned
– 2 tbsp clarified butter
– 1/4 cup freshly grated Parmigiano-Reggiano
– 1 tbsp fresh thyme leaves
– Kosher salt to season

Instructions

1. Combine Arborio rice, sliced cremini mushrooms, minced yellow onion, and microplaned garlic in a microwave-safe pressure cooker.
2. Pour in dry white wine and 2 cups of 180°F unsalted chicken stock—the hot liquid prevents temperature shock for even cooking.
3. Seal the pressure cooker lid and microwave on high for 10 minutes at 1200W, allowing pressure to build naturally.
4. Carefully release pressure using the quick-release valve, then stir in remaining 1 cup of 180°F chicken stock to achieve the perfect creamy consistency.
5. Fold in clarified butter and freshly grated Parmigiano-Reggiano until fully emulsified—this creates a glossy, restaurant-quality finish.
6. Garnish with fresh thyme leaves and season with kosher salt just before serving to preserve the herbs’ bright aroma.

This risotto achieves an ideal al dente texture with grains that hold their structure while releasing just enough starch for creaminess. The earthy mushrooms and sharp Parmigiano create a umami-rich profile that stands up to a drizzle of truffle oil or crispy pancetta crumbs for added crunch.

Succulent Microwave Pressure Cooked Pulled Pork

Brace yourself for pork so tender it practically shreds itself. This microwave pressure-cooked method delivers fall-apart perfection in minutes, not hours. Get ready to revolutionize your weeknight dinners with minimal effort and maximum flavor.

Ingredients

– 3 pounds boneless pork shoulder, trimmed and cut into 2-inch cubes
– 1 cup chicken stock, preferably homemade
– ¼ cup apple cider vinegar
– 2 tablespoons dark brown sugar
– 1 tablespoon smoked paprika
– 2 teaspoons kosher salt
– 1 teaspoon freshly ground black pepper
– 1 teaspoon garlic powder
– ½ teaspoon cayenne pepper
– 2 tablespoons cold-pressed avocado oil

Instructions

1. Pat the pork shoulder cubes completely dry with paper towels to ensure proper browning.
2. Combine smoked paprika, kosher salt, black pepper, garlic powder, and cayenne pepper in a small bowl to create a dry rub.
3. Coat the pork cubes evenly with the spice mixture, pressing gently to adhere.
4. Heat avocado oil in a microwave-safe pressure cooker on high power for 2 minutes until shimmering.
5. Sear the pork cubes in batches for 3 minutes per side until deeply browned, about 12 minutes total.
6. Deglaze the cooker with apple cider vinegar, scraping up all browned bits from the bottom.
7. Add chicken stock and dark brown sugar, stirring until the sugar dissolves completely.
8. Secure the pressure cooker lid according to manufacturer’s instructions.
9. Cook on high pressure for 45 minutes, then allow natural pressure release for 15 minutes.
10. Carefully remove the lid away from your face to avoid steam burns.
11. Transfer the pork to a large bowl using tongs, reserving the cooking liquid.
12. Shred the pork with two forks until desired consistency is achieved.
13. Skim excess fat from the reserved cooking liquid using a fat separator or spoon.
14. Moisten the shredded pork with ½ cup of the defatted cooking liquid.
15. Adjust seasoning with additional kosher salt if needed after tasting.

Outrageously tender strands soak up the smoky-sweet braising liquid, creating a perfect balance of richness and acidity. Serve piled high on brioche buns with tangy slaw, or stuff into tacos with pickled red onions for textural contrast. The versatility of this pork makes it ideal for meal prep throughout the week.

Microwave Pressure Cooked Mexican Black Beans

Never underestimate the power of your microwave! Transform dried black beans into creamy, restaurant-worthy perfection in minutes with this pressure-cooking hack. Skip the overnight soak and canned versions—this method delivers superior flavor and texture with minimal effort.

Ingredients

– 1 cup dried black beans, rinsed and sorted
– 3 cups filtered water
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon ground cumin
– ¼ teaspoon smoked paprika
– 1 bay leaf
– 2 garlic cloves, minced
– ¼ cup finely diced white onion

Instructions

1. Combine 1 cup dried black beans, 3 cups filtered water, 1 tablespoon extra-virgin olive oil, 1 teaspoon fine sea salt, ½ teaspoon ground cumin, ¼ teaspoon smoked paprika, 1 bay leaf, 2 minced garlic cloves, and ¼ cup finely diced white onion in a microwave-safe pressure cooker.
2. Secure the lid according to manufacturer’s instructions, ensuring the pressure release valve is closed.
3. Microwave on high power for 15 minutes at 1200W, or until the pressure indicator rises fully.
4. Maintain pressure for 10 minutes without disturbing the cooker—this allows the beans to absorb flavors while tenderizing.
5. Carefully release pressure using the quick-release valve, pointing the steam vent away from your face and hands.
6. Remove the lid and discard the bay leaf using tongs.
7. Test bean tenderness by pressing one between your fingers; they should yield easily without mushiness.
8. If needed, microwave uncovered for 2-minute intervals until desired consistency is achieved, stirring between each session.
9. Let rest for 5 minutes off heat to allow flavors to meld and texture to stabilize.

Lightly smash a portion against the bowl’s side for instant refried beans, or keep them whole for salads and tacos. The smoked paprika lends a subtle campfire essence that pairs brilliantly with fresh lime juice and chopped cilantro. Serve immediately over cilantro-lime rice or as a protein-packed filling for burrito bowls.

Microwave Pressure Cooked Chickpea and Spinach Stew

Kickstart your weeknight dinner with this lightning-fast, flavor-packed stew that proves healthy eating doesn’t have to be complicated. Grab your microwave pressure cooker and let’s transform humble ingredients into a vibrant, satisfying meal in minutes.

Ingredients

• 1 cup dried chickpeas, soaked overnight and drained
• 4 cups fresh spinach leaves, roughly chopped
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 tablespoon fresh lemon juice
• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Combine soaked chickpeas, diced onion, minced garlic, olive oil, cumin, smoked paprika, and cayenne pepper in the microwave pressure cooker.
2. Pour vegetable broth over the mixture, ensuring all ingredients are fully submerged.
3. Secure the lid and set the microwave to high power for 25 minutes.
4. Allow natural pressure release for 10 minutes before quick-releasing remaining pressure.
5. Stir in chopped spinach until wilted, about 2 minutes.
6. Fold in fresh lemon juice and season with salt until balanced.
7. Ladle stew into bowls and top with a dollop of Greek yogurt.
8. Garnish with fresh cilantro before serving immediately.

Tip: For creamier chickpeas, soak them in salted water overnight. Always quick-release pressure away from your face to avoid steam burns. Wilt spinach off-heat to preserve its vibrant color and nutrients.

This stew delivers tender chickpeas in a richly spiced broth, with wilted spinach adding earthy freshness. The tangy yogurt topping provides a cool contrast to the warm spices. Try serving over quinoa or with warm naan for scooping up every last bit.

Microwave Pressure Cooked Tomato Basil Pasta

Hack your dinner routine with this lightning-fast pasta that harnesses microwave pressure cooking for insane flavor infusion. Forget the stovetop—this method locks in freshness while cutting cook time dramatically. Get ready to revolutionize your weeknight meals with zero compromise on taste.

Ingredients

– 8 ounces dried linguine pasta
– 2 cups cherry tomatoes, halved
– ¼ cup extra-virgin olive oil
– 3 garlic cloves, thinly sliced
– ½ cup vegetable broth
– ¼ cup fresh basil leaves, chiffonade-cut
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup grated Parmigiano-Reggiano cheese

Instructions

1. Combine 8 ounces dried linguine pasta, 2 cups halved cherry tomatoes, ¼ cup extra-virgin olive oil, 3 thinly sliced garlic cloves, ½ cup vegetable broth, 1 teaspoon kosher salt, and ½ teaspoon freshly cracked black pepper in a microwave-safe pressure cooker.
2. Seal the pressure cooker lid securely, ensuring the valve is closed.
3. Microwave on high power for 8 minutes at 1200W, allowing pressure to build fully.
4. Carefully release pressure using the quick-release valve, standing back to avoid steam.
5. Immediately stir in ¼ cup chiffonade-cut fresh basil leaves to wilt slightly from residual heat.
6. Fold in ¼ cup grated Parmigiano-Reggiano cheese until melted and emulsified into the sauce.
7. Let rest for 2 minutes off heat to allow flavors to meld.

Lightning-fast yet deeply developed, this pasta achieves al dente perfection with tomatoes that burst into a velvety sauce. The basil brightens each bite while Parmigiano-Reggiano adds salty complexity. Serve immediately with an extra drizzle of olive oil and more fresh basil for restaurant-quality presentation at home.

Microwave Pressure Cooked Herbal Chicken Broth

Nourish your soul with this lightning-fast herbal broth that harnesses microwave pressure cooking magic. Transform humble ingredients into golden elixir in minutes—no overnight simmering required. Get ready to revolutionize your comfort food game.

Ingredients

• 1 whole pasture-raised chicken (3-4 lbs), cut into 8 pieces
• 4 cups filtered cold water
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2-inch piece fresh ginger, thinly sliced
• 2 stalks celery, chopped
• 1 large carrot, chopped
• 1 tablespoon whole black peppercorns
• 2 bay leaves
• 1 tablespoon kosher salt
• ¼ cup fresh cilantro stems
• 2 star anise pods
• 1 cinnamon stick

Instructions

1. Combine all ingredients in a microwave-safe pressure cooker.
2. Secure the lid according to manufacturer’s instructions.
3. Microwave on high power for 25 minutes at full pressure.
4. Allow natural pressure release for 10 minutes before quick-releasing remaining pressure.
5. Carefully remove the lid away from your face to avoid steam burns.
6. Strain the broth through a fine-mesh sieve into a large bowl.
7. Discard solids, reserving chicken meat for another use if desired.
8. Skim excess fat from the surface using a fat separator or spoon.
9. Season with additional salt if needed before serving.

Flawlessly clear and aromatic, this broth boasts deep herbal notes from the star anise and cinnamon. The texture is remarkably rich despite the quick cook time—perfect for sipping straight or elevating ramen bowls. Try freezing in ice cube trays for instant flavor boosts in sauces and grains.

Spicy Microwave Pressure Cooked Chili

Craving chili without the hours? This fiery microwave pressure-cooked version delivers deep, complex flavors in minutes. Get ready to revolutionize your comfort food game.

Ingredients

– 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
– 1 cup finely diced yellow onion
– 2 cloves garlic, minced
– 1 tbsp avocado oil
– 2 tbsp chili powder blend
– 1 tsp smoked paprika
– 1/2 tsp cumin seeds, toasted and ground
– 1/4 tsp cayenne pepper
– 1 (15 oz) can fire-roasted diced tomatoes, undrained
– 1 (15 oz) can dark red kidney beans, rinsed and drained
– 1 cup beef bone broth
– 1 tbsp tomato paste
– 1 tsp fine sea salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup chopped fresh cilantro
– 1/2 cup shredded sharp cheddar cheese

Instructions

1. Combine 1 lb grass-fed ground beef, 1 cup finely diced yellow onion, 2 cloves minced garlic, and 1 tbsp avocado oil in a microwave-safe pressure cooker.
2. Microwave on HIGH for 3 minutes to render fat and soften aromatics.
3. Stir in 2 tbsp chili powder blend, 1 tsp smoked paprika, 1/2 tsp ground cumin seeds, and 1/4 tsp cayenne pepper until fragrant, about 30 seconds.
4. Add 1 (15 oz) can fire-roasted diced tomatoes, 1 (15 oz) can rinsed dark red kidney beans, 1 cup beef bone broth, 1 tbsp tomato paste, 1 tsp fine sea salt, and 1/2 tsp black pepper.
5. Lock the pressure cooker lid and microwave on HIGH for 12 minutes to build pressure and cook.
6. Carefully release pressure according to manufacturer’s instructions, waiting until the float valve drops.
7. Stir in 1/4 cup chopped fresh cilantro and adjust seasoning if needed.
8. Ladle into bowls and top with 1/2 cup shredded sharp cheddar cheese.

Layers of smoky heat meld with tender beans and rich beef for a chili that’s robust yet quick. The pressure cooking method intensifies flavors while keeping textures perfectly intact. Serve over crispy tortilla chips or with a dollop of cool Greek yogurt to balance the spice.

Microwave Pressure Cooked Saffron Pilaf

Forget everything you thought about microwave cooking—this saffron pilaf delivers restaurant-quality results in minutes.

Ingredients

– 1 cup basmati rice, rinsed until water runs clear
– 2 cups chicken stock, heated to 180°F
– 1/4 cup clarified butter
– 1/2 teaspoon saffron threads, crushed and steeped in 2 tablespoons warm water
– 1/2 cup finely diced yellow onion
– 1/4 cup slivered almonds, toasted
– 2 tablespoons dried currants
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Combine clarified butter and diced onion in a large microwave-safe bowl with a tight-fitting lid.
2. Microwave on high for 2 minutes until onions are translucent and fragrant.
3. Add rinsed basmati rice and stir to coat each grain with butter, toasting for 1 minute on high.
4. Pour in heated chicken stock, saffron infusion, salt, and pepper, stirring once to combine.
5. Cover bowl tightly with lid and microwave on high for 8 minutes.
6. Let pressure release naturally for 5 minutes without removing the lid.
7. Fluff rice gently with a fork to separate grains without crushing them.
8. Fold in toasted almonds and dried currants until evenly distributed.
9. Rest covered for 2 minutes to allow flavors to meld.
Pro tip: Toasting the rice in fat before adding liquid ensures each grain remains separate and absorbs flavor more effectively. Perfect pilaf emerges with distinct grains that are tender yet firm to the bite, infused with earthy saffron and sweet currants. Serve alongside grilled lamb chops or as a bed for roasted vegetables.

Microwave Pressure Cooked Moroccan Lamb Tagine

Astonishingly tender lamb meets aromatic spices in minutes. Transform your microwave into a pressure cooker for this North African classic. Forget slow simmering—this method delivers deep flavor fast.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tsp ras el hanout spice blend
• 1 tsp ground cumin
• 1/2 tsp saffron threads, crushed
• 1 cup lamb stock
• 1/2 cup dried apricots, quartered
• 1/4 cup blanched almonds
• 2 tbsp fresh cilantro, chopped
• Kosher salt to season

Instructions

1. Season lamb cubes generously with kosher salt.
2. Heat clarified butter in a microwave-safe pressure cooker on high for 1 minute.
3. Add lamb cubes and microwave on high for 3 minutes to brown, stirring halfway.
4. Add diced onion and microwave on high for 2 minutes until translucent.
5. Stir in minced garlic and grated ginger, microwaving for 30 seconds until fragrant.
6. Sprinkle ras el hanout, cumin, and crushed saffron over the mixture.
7. Pour in lamb stock, ensuring it covers ingredients by three-quarters.
8. Lock the pressure cooker lid and microwave on high for 15 minutes at full pressure.
9. Carefully release pressure according to manufacturer’s instructions.
10. Fold in dried apricots and blanched almonds.
11. Microwave uncovered on medium power for 5 minutes to thicken slightly.
12. Garnish with fresh cilantro before serving.

Effortlessly rich and aromatic, this tagine features fall-apart lamb infused with warm spices. The apricots plump into jammy sweetness against toasty almonds. Serve over couscous or with flatbread for scooping every last bit of sauce.

Microwave Pressure Cooked Creamy Potato Soup

Transform your microwave into a soup-making powerhouse with this creamy potato masterpiece. Toss tradition aside and embrace this lightning-fast technique that delivers velvety comfort in minutes.

Ingredients

– 2 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 cup yellow onion, finely minced
– 2 cloves garlic, microplaned
– 3 cups whole milk
– 1 cup heavy cream
– 4 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons fresh chives, finely minced

Instructions

1. Combine diced Yukon Gold potatoes and minced yellow onion in a microwave-safe pressure cooker.
2. Microplane garlic cloves directly over the potato-onion mixture.
3. Pour whole milk and heavy cream over the vegetables.
4. Dot the surface with unsalted butter.
5. Secure the pressure cooker lid and microwave on high power for 12 minutes.
6. Carefully release pressure according to manufacturer’s instructions.
7. Whisk all-purpose flour into the hot liquid until completely incorporated and smooth.
8. Microwave uncovered on high power for 3 minutes, stirring halfway through, until slightly thickened.
9. Season with kosher salt, freshly ground black pepper, and freshly grated nutmeg.
10. Use an immersion blender to puree the soup until perfectly smooth and velvety.
11. Stir in finely minced fresh chives.
12. Let rest for 2 minutes before serving to allow flavors to meld.

Whisk this luxurious soup achieves an impossibly smooth texture that coats the spoon beautifully. The nutmeg adds sophisticated warmth while the fresh chives provide bright contrast. Serve in shallow bowls topped with crispy pancetta crumbles or swirl with truffle oil for elevated comfort.

Microwave Pressure Cooked Thai Green Curry

You won’t believe this hack. Microwave pressure cooking transforms Thai green curry into a 15-minute weeknight wonder. Yes, seriously—restaurant-quality curry without the fuss.

Ingredients

– 1 ½ cups full-fat coconut milk
– 2 tbsp Thai green curry paste
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup Japanese eggplant, diced into ½-inch cubes
– 2 tbsp fish sauce
– 1 tbsp palm sugar
– 4 fresh makrut lime leaves, torn
– ¼ cup Thai basil leaves
– 2 fresh red Thai chilies, thinly sliced

Instructions

1. Combine 1 ½ cups full-fat coconut milk and 2 tbsp Thai green curry paste in a microwave-safe pressure cooker.
2. Microwave on high power for 2 minutes at 1200W to bloom the curry paste, stirring once halfway through.
3. Add 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces, and toss to coat completely.
4. Stir in 1 cup Japanese eggplant, diced into ½-inch cubes, 2 tbsp fish sauce, 1 tbsp palm sugar, and 4 fresh makrut lime leaves, torn.
5. Seal the pressure cooker lid and microwave on high power for 8 minutes at 1200W.
6. Allow natural pressure release for 3 minutes before carefully venting the remaining steam.
7. Fold in ¼ cup Thai basil leaves and 2 fresh red Thai chilies, thinly sliced, and let stand for 1 minute.
8. Taste and adjust seasoning with additional fish sauce if needed, but avoid over-salting.

Velvety coconut milk clings to tender chicken and silky eggplant, with aromatic lime leaves and fiery chilies creating layers of heat. Serve over jasmine rice or with crispy roti for a textural contrast that’s downright addictive.

Conclusion

Ready to revolutionize your kitchen routine? These 27 innovative microwave pressure cooking recipes offer incredible convenience and delicious results. We hope you’ll try a few favorites, leave a comment sharing which ones you loved most, and pin this article on Pinterest to save for your next cooking adventure!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.