Cook One-Pot Meals in One-Third of the Time (Seriously!)

Easy, speedy, and made in a single pot: That's what we call a dinner triple threat. One way to achieve the mealtime trifecta is to use a pressure cooker, which utilizes steam and a tightly sealed lid to create a high-pressure environment that accelerates the cooking process. It's like pressing fast-forward on your favorite dishes: Most can cook in a third of the time they would need in the oven or on the stove top. That means slow-cooked dishes, such as braised short ribs or pulled pork, are possible even on a weeknight. Unlike their vintage predecessors, modern pressure cookers are very safe, thanks to mechanisms that prevent the lid from opening until all of the pressure has been released. Lighter, quick-cooking foods, such as fish or delicate vegetables, can easily overcook, so save pressure cooking for heartier fare like large cuts of meat, sturdy root vegetables, and dried beans.

How It Works

When heated, some of the liquid turns into steam in the tightly sealed pressure cooker. With no place to escape, the steam increases pressure and raises the temperature in the pot so it's hotter than ordinary boiling water.

Quick Tips for Pressure Cooking

Do Your Homework: Every pressure cooker operates a bit differently, so be sure to read the manual before using yours for the first time.

Leave Some Room: Don't fill your pressure cooker more than two-thirds full. That remaining space is needed to build up pressure.

Just Add Water ... or Broth, or Wine: No matter what type you choose, pressure cookers require some liquid to create steam.

Start Your Clock: The cooking time begins once the pressure has been reached.

Play It Safe: Always err on the side of undercooking. Check for doneness once the pressure is released; you can always clamp the lid back on and cook longer.

Related: 10 New Ways to Use Leftover Bacon Grease

Get One

If you don't already have a pressure cooker, consider buying one. There are stove top or electric models. Here are a few of our favorite, easy-to-use finds.

Fagor Rapid Express 6-Quart Pressure Cooker
$70, bedbathandbeyond.com
Emeril 6-Quart Electric Pressure Cooker by T-Fal
$120, hsn.com

Try It Out!

Put your pressure cooker to work with these easy recipes.

White-Bean Soup with Grilled Sausages

Dried beans cook rapidly in the pressure cooker. We quick-soak beans here by boiling them and letting them sit for 30 minutes, but you can soak them overnight instead.

1 pound dried cannellini beans
4 cups chicken broth
3 cloves garlic, minced
1/2 teaspoon red-pepper flakes
Salt
1 large bunch escarole, roughly chopped
Vegetable oil, for grill
8 chicken-apple sausages (about 1 pound)
Grated Parmesan, for serving

1. In a 6-quart pressure cooker, cover beans by 2 inches water, bring to a boil, and remove from heat. Let soak 30 minutes. Drain beans and return to pressure cooker. Add broth, garlic, and red-pepper flakes; season with salt. Secure lid. Bring to high pressure over medium-high heat; reduce heat and cook until beans are tender, 20 to 22 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid. Stir in escarole.

2. Meanwhile, heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill sausages until browned, about 12 minutes; let rest 5 minutes, then slice. Serve soup topped with sausages and Parmesan.

Shrimp-and-Herb Risotto

To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.

2 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio or Carnaroli rice
4 cups chicken broth, divided
Salt and pepper
1 pound large shrimp (31 to 35), peeled and deveined
1/2 cup grated Parmesan (2 ounces)
3 tablespoons chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh basil leaves, plus more for serving

1. In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).

2. Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.

Related: 15 Kitchen Shortcuts That Will Change the Way You Cook

Pulled Pork Tacos

Quick-pickled red onions cut through the richness of pork. To make, toss some thinly sliced red onion with red-wine vinegar and let sit until softened, about 15 minutes.

4 cloves garlic, minced
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
Coarse salt and pepper
3 pounds boneless pork shoulder roast, cut into 2-inch pieces
Corn tortillas, pickled red onions, sour cream, cilantro leaves, and lime wedges, for serving

1. Combine garlic, oregano, cumin, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Toss with pork and place in a 6-quart pressure cooker. Add 1/4 cup water and secure lid. Bring to high pressure over medium-high heat; reduce heat and cook until meat is fork tender, about 40 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid. Using two forks, shred pork and serve with tortillas and desired toppings.

Beef Short Ribs with Potato-Carrot Mash

Braising short ribs in the oven can be a four-hour process. This recipe takes a fraction of that time.

3 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
6 beef short ribs (about 3 1/4 pounds)
Salt and pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
3/4 cup dry red wine, such as Cabernet Sauvignon
2 russet potatoes, peeled and cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces

1. In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour, shaking off excess. Add beef to pressure cooker and cook until browned on all sides, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to a plate. Add onion, garlic, and thyme to pressure cooker and saute until soft, 4 minutes. Add red wine and 1/4 cup water and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute. Return beef to pressure cooker.

2. Fill steamer basket insert with potatoes and carrots and place over meat. Secure lid and bring to high pressure over medium-high heat; reduce heat and cook until meat is tender, about 50 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid.

3. Transfer vegetables to a bowl with remaining 2 tablespoons butter, and mash; season with salt and pepper. Serve short ribs with potato-carrot mash and drizzle with cooking liquid.

More from Everyday Food:
35 Beyond Delicious No-Bake Dessert Recipes
Quick, One-Pot Meal Ideas To Feed the Whole Family
Healthy Afternoon Snacks You'll Dream About All Day
15 New Ideas for a Healthy, Delicious Breakfast

This one-pot meal cooks plenty fast all by itself.