Pressure Cooker Perfection: 100 Foolproof Recipes That Will Change the Way You Cook by America's Test Kitchen Editors

  • Chicken broth (page 21)

    from Pressure Cooker Perfection: 100 Foolproof Recipes That Will Change the Way You Cook Pressure Cooker Perfection by America's Test Kitchen Editors

    • Categories: Quick / easy; Stocks; Cooking ahead
    • Ingredients: chicken pieces; onions; bay leaves
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Notes about this book

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Notes about Recipes in this book

  • Farmhouse chicken noodle soup

    • jay.moe on November 02, 2019

      Although it was quick to make in the pressure cooker, there wasn't the depth of flavor that comes from slowly simmering the soup on the stove top. I might make this again if I'm in a rush, but will substitute chicken broth for part of the water so the flavor tastes more like slow cooked.

  • Old-fashioned beef and vegetable soup

    • hbakke on December 03, 2019

      I left out the mushrooms and added an extra onion. This was a very thin soup, not thick at all even with the added flour. Decent soup.

  • Hearty beef stew

    • stef on February 21, 2018

      Beef stew turned out delicious. I used ordinary beef stew and herb de provence. Sauce was a nice consistency. Cooked 35 minutes under high pressure in instant pot with 10 minutes natural release. Make sure your veggies are cut in big chunks.

  • Rustic French pork and white bean stew

    • hbakke on December 04, 2019

      This was delicious. I used dried navy beans in place of the cannellini beans. I got the burn notice the first time (probably because I used slightly more beans than the recipe called for), but it cooked the second go around after adding more wine/water and stirring the burned bits off the bottom. It came out thicker than I thought it would be, but still quite tasty. I think the lemon juice stirred in at the end was perfect.

  • Easy weeknight chili

    • stef on March 02, 2017

      This was a good fast recipe although balsamic vinegar is not mentioned in the cookbook recipe. I added sweet potato and red peppers

  • Black bean and sausage chili

    • TNWalberg on October 17, 2019

      This recipe is a version of the Vegetarian Black Bean Chili on Page 48-49.

    • lwburbach on February 03, 2026

      This was very easy to pull together and has very nice flavor. I’m sensitive to hot seasoning and it comes just under my line. My husband loves heat and really enjoyed the recipe. We used the sausage version.

  • Macaroni and cheese

    • stef on February 13, 2017

      This was a great recipe. Did it in instant pot. 5 minutes for the macaroni, quick release, added evaporated milk on saute until bubbled and off heat the cheese

    • vikingcook on May 11, 2017

      Great recipe! Mac & Cheese in no time!

    • IvyManning on February 16, 2019

      Hated this. Evaporated milk just makes it so...stodgy.

    • kasia_v7fkgk on April 12, 2026

      A favorite! And super easy!

  • Mac and cheese with ham and peas

    • infotrop on July 07, 2024

      Evaporated milk must be the secret ingredient, because this mac & cheese was so silky, so creamy.

  • Easy ziti with sausage and peppers

    • IvyManning on February 05, 2023

      The pasta turned out really mushy. I've found that using low pressure yields better results.

  • Weeknight meat sauce with rigatoni

    • vikingcook on March 12, 2016

      Easy & delicious. Pasta turned out perfectly in my electric pressure cooker. My 2 year old nephew loved it!

  • Tex-Mex chili mac

    • stef on March 10, 2017

      Quick to make and nicely spiced page 58

    • stef on March 11, 2017

      This is a good fast recipe

  • Creamy mushroom sauce

    • jenmacgregor18 on September 12, 2019

      Delicious. And I froze half of it- was great reheated later.

  • Braised chicken thighs with potatoes

    • jay.moe on December 21, 2021

      The chicken tasted good, but it looked a little underwhelming. The sauce, however, was excellent after I thickened it with a spoonful of cornstarch and water. Using Chardonnay for the wine added a nice flavor. This would be good as chicken pot pie with carrots and peas topped with puffed pastry or as a chicken stew casserole with carrots and peas with a biscuit topping.

  • Chicken curry with chickpeas and cauliflower

    • infotrop on February 17, 2014

      February '14

    • jenmacgregor18 on September 12, 2019

      very good. wonderful flavor.

    • HollyM on September 14, 2019

      Very good.

  • Pork tenderloin with apples and cranberries

    • etesla on May 01, 2014

      Certainly delicious, and among the easiest pressure cooker successes I've had. A repeat weekly meal - the kids even loved it. Great with green beans.

  • Shredded pork soft tacos

    • etesla on May 01, 2014

      One of the best tacos I've ever eaten. I didn't let the sauce simmer/reduce as long as suggested, whoops. Also instead of dicing onion to serve, I quick-pickled sliced onion and red cabbage.

  • Cuban-style beef with onions and bell peppers

    • jenmacgregor18 on September 12, 2019

      We all loved this. Leftovers will freeze & reheat very well too.

  • Italian meatloaf

    • jenmacgregor18 on September 12, 2019

      Very good. I had a little problem trying to keep the meat together after cooked. It is very tender. Just a bit fiddly trying to get it out of the pot in one piece. Great flavor and the provolone topping works really well. Freezes & reheats too.

  • Classic pot roast and potatoes

    • stef on October 15, 2017

      Eye of round worked perfectly. Otherwise, followed recipe

  • Weeknight pot roast and potatoes

    • PickyPalateMom on September 17, 2025

      This recipe was kind of proof of concept for the new pressure cooker - and it passed. This took a tough, cheap cut of meat (inside bottom blade - known in the US as chuck) - and made a nice dinner with 20 minutes of pressure cooking. Now, fair enough, it took 10 - 15 minutes to come up to pressure, and you have to let the pressure subside afterwards for 15 minutes, so in the end it’s almost an hour. But turned a $7 piece of meat into a more than acceptable dinner with very little effort and a reasonable amount of time.

  • Boeuf Bourguignon

  • Pomegranate-braised boneless beef short ribs

    • jrubin02 on September 02, 2014

      may need to add salt depending on the bacon used.

    • sterlingrose1 on July 31, 2015

      Did not yield enough liquid. The recipe says to reduce the liquid to 1.5 cups, but I barely had 3/4 cup after letting the juices rest and defatting. It was tasty, but there wasn't enough to thicken and serve with the short ribs. I felt they needed sauce, so I added beef stock and it came out too salty, so I balanced out the salt with root vegetables and noodles. Turned out okay, but it wasn't the dish I was expecting when I chose the recipe.

  • Asian-style boneless beef short ribs

    • Ivy on June 06, 2015

      Takes about an 1-1/2 hours from start to finish. I use short ribs from Costco which generally need to be trimmed before cooking. It's a bit crowded in the pot but the SRs shrink up quite a bit during cooking. I serve with short grain sushi rice with rice vinegar, a green veggie and salad. Pretty easy and reliable.

  • Kalua-style pork

    • Foodiewife on January 17, 2016

      This is a good recipe. I made my own mango salsa with pineapple, jalapeno, cilantro and lime juice. Very good, served with rice.

  • Parmesan risotto

    • stef on December 01, 2017

      Made in instant pot. Cooked under pressure for 6 minutes, quick release. Delicious recipe. Will repeat

    • stef on April 03, 2018

      Made it again following instructions for mushroom risotto and added frozen peas and chopped up fried bacon when it was finished. It was very good

  • Beet, apple, and walnut salad

    • vikingcook on September 11, 2019

      This is absolutely delicious. Cooking beets under pressure is so easy! Make sure to add plenty of blue cheese!

  • Mashed maple-orange butternut squash

    • HollyM on September 14, 2019

      Very good. Can sub evaporated milk for the half and half.

  • Smashed red potatoes with blue cheese and bacon

    • infotrop on December 22, 2016

      I never thought about "baking" potatoes in a pressure cooker. They came out perfectly cooked and already mashed. So easy!

  • Boston "baked" beans

    • twoyolks on April 25, 2016

      The sauce for the beans was alright but the beans never really absorbed any of the flavors for the sauce. It was beans in a sauce, not a cohesive whole.

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Reviews about this book

  • Kitchn

    One of the hurdles for people contemplating pressure cooking are the pages and pages of introduction that many cookbooks have. ATK manages to consolidate this info into short, 1 & 2 page chapters

    Full review
  • ISBN 10 1936493411
  • ISBN 13 9781936493418
  • Published Mar 15 2013
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

What's the most important trend in cooking in the last 50 years? No, it s not organic farming or the globalization of American cooking. The biggest change in how we cook is speed. Americans want to spend less time cooking.

Enter the modern pressure cooker, which can cook foods in one-third to one-half of their normal cooking time. In addition to being easy to use and fast, pressure cookers ensure maximum flavor, and they use a fraction of the electricity or gas required for conventional stovetop cooking. Today's pressure cookers are safer, quieter, and easier to use than the old-fashioned models your grandmother used to use. But still, many home cooks are hesitant to give this unfamiliar appliance a chance. With Pressure Cooker Perfection, the first in the America s Test Kitchen new line of essential single-topic handbooks, our editors and test cooks prove through in-depth research and testing that there's nothing to fear and much to gain with today's pressure cookers. Pressure Cooker Perfection is more than a cookbook, it's a guide. The in-depth Pressure Cooker 101 informs home cooks about everything they need to know regarding buying, using, and caring for a pressure cooker. Beyond outlining each step of cooking under pressure, this section also demonstrates key test kitchen techniques discovered over the course of our recipe development. Our detailed testing of 12 models, both stovetop and electric, ensures home cooks know what to look for when they go to purchase a pressure cooker, while the safety and care section ensures users know how to keep their appliance working in top form, and working safely, for years to come.

Thorough charts give instructions for cooking rice, grains, beans, and vegetables, while 61 essential recipes cover stews and chilis, roasts, fancy dinners, barbecue classics, one-pot pastas, and side dishes. Every recipe is accompanied by troubleshooting tips, and most are also accompanied by full-color step photography that walks cooks through the test kitchen process.

With the test kitchen as their partner in the kitchen, home cooks can feel confident using a pressure cooker every step of the way.

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