20 Quick Microwave Pressure Cooker Recipes Delicious

Busy weeknights just got easier with our roundup of 20 Quick Microwave Pressure Cooker Recipes! Whether you’re craving cozy comfort food or fresh, seasonal favorites, these delicious dishes are ready in a flash. Perfect for home cooks across North America looking to save time without sacrificing flavor. Dive in and discover your next go-to meal that’s as speedy as it is satisfying!

Microwave Pressure Cooker Chicken Curry

Craving something warm and flavorful but short on time? This Microwave Pressure Cooker Chicken Curry is your weeknight hero, delivering deep flavors with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup coconut milk
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Instructions

1. In a microwave-safe pressure cooker, heat the vegetable oil on high for 1 minute. Add the onion, garlic, and ginger, and microwave on high for 2 minutes, stirring halfway through.
2. Stir in the curry powder, cumin, turmeric, salt, and black pepper. Microwave on high for 30 seconds to toast the spices.
3. Add the chicken pieces, tossing to coat in the spice mixture. Pour in the diced tomatoes with their juices and the coconut milk. Stir to combine.
4. Secure the lid on the pressure cooker and microwave on high for 15 minutes. Let the pressure release naturally for 5 minutes before opening.
5. Stir in the lemon juice and garnish with fresh cilantro before serving.

The magic of this curry lies in its layers of spice, perfectly melded together under pressure, creating a dish that tastes like it simmered all day.

Tip: For an extra kick, add a diced jalapeño with the onions in step 1.

Microwave Pressure Cooker Beef Stew

Craving a hearty beef stew but short on time? This Microwave Pressure Cooker Beef Stew brings all the comfort in a fraction of the usual cooking time.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 cup diced onions
• 1 cup chopped carrots
• 1 cup diced potatoes
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf

Instructions

1. In a microwave-safe pressure cooker, heat olive oil on high for 1 minute. Add beef cubes and microwave on high for 2 minutes, stirring halfway through.
2. Add onions, carrots, potatoes, and garlic to the cooker. Microwave on high for 2 minutes, stirring once.
3. Stir in beef broth, tomato paste, salt, pepper, thyme, and bay leaf. Secure the lid and cook on high pressure for 15 minutes.
4. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Remove the bay leaf before serving.

The magic of this stew lies in its depth of flavor, achieved in under 30 minutes thanks to the microwave pressure cooker. Perfect for those chilly evenings when you need warmth fast.

Tip: For an even richer stew, let it sit for 5 minutes after cooking to allow the flavors to meld together beautifully.

Microwave Pressure Cooker Vegetable Soup

Whip up this comforting Microwave Pressure Cooker Vegetable Soup in no time, perfect for those busy weeknights when you crave something hearty yet healthy.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf
• 2 cups chopped kale

Instructions

1. In a microwave-safe pressure cooker, heat 1 tbsp olive oil on high for 1 minute.
2. Add 1/2 cup diced onion, 1/2 cup diced carrots, and 1/2 cup diced celery. Microwave on high for 2 minutes, stirring halfway through.
3. Stir in 2 cloves minced garlic and microwave for another 30 seconds until fragrant.
4. Pour in 4 cups vegetable broth and 1 cup diced tomatoes. Add 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried thyme, and 1 bay leaf. Stir to combine.
5. Secure the lid on the pressure cooker and microwave on high for 10 minutes.
6. Carefully release the pressure according to your cooker’s instructions. Remove the bay leaf.
7. Stir in 2 cups chopped kale and microwave uncovered for 2 minutes until the kale is wilted.

This soup stands out with its vibrant colors and textures, from the tender vegetables to the slightly crisp kale, all melded together in a savory broth.

Tip: For an extra flavor boost, sprinkle grated Parmesan cheese on top before serving.

Microwave Pressure Cooker Lentil Dal

Whip up a comforting bowl of lentil dal in no time with this microwave pressure cooker method, perfect for busy weeknights.

Ingredients

• 1 cup red lentils, rinsed and drained
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Instructions

1. In a microwave-safe pressure cooker, combine the rinsed lentils and water. Cover with the lid and microwave on high for 10 minutes.
2. Carefully release the pressure according to your cooker’s instructions. Stir in the olive oil, onion, garlic, cumin, turmeric, salt, and black pepper.
3. Cover again and microwave on high for another 5 minutes, or until the lentils are tender and the flavors have melded.
4. Stir in the lemon juice and let the dal sit for a minute before serving. Garnish with fresh cilantro.

This dal stands out with its vibrant yellow hue and the depth of flavor achieved in just minutes, thanks to the microwave pressure cooker.

Tip: For a creamier texture, mash some of the lentils with the back of a spoon before serving.

Microwave Pressure Cooker Rice Pilaf

Who knew your microwave could whip up a fluffy, aromatic rice pilaf in minutes? This Microwave Pressure Cooker Rice Pilaf is a game-changer for busy weeknights.

Ingredients

• 1 cup basmati rice
• 1 1/2 cups chicken or vegetable broth
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin
• 1/4 tsp turmeric
• 1 small onion, finely chopped
• 2 cloves garlic, minced

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. In a microwave-safe pressure cooker, melt the 2 tbsp unsalted butter on high for 30 seconds.
3. Add the finely chopped onion and minced garlic to the cooker. Microwave on high for 1 minute, or until the onion is translucent.
4. Stir in the rinsed rice, 1 1/2 cups broth, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground cumin, and 1/4 tsp turmeric. Mix well.
5. Secure the lid on the pressure cooker. Microwave on high for 10 minutes, then let it sit for 5 minutes to allow the pressure to release naturally.
6. Fluff the rice with a fork before serving.

The secret to this pilaf’s irresistible aroma and perfect texture lies in the quick pressure cooking, which locks in all the flavors while keeping the rice grains separate and fluffy.

Tip: For an extra layer of flavor, toast the rice in the butter for a minute before adding the broth and spices.

Microwave Pressure Cooker Mac and Cheese

Who says you can’t have creamy, dreamy mac and cheese in a flash? This Microwave Pressure Cooker Mac and Cheese is your ticket to comfort food heaven in just minutes.

Ingredients

• 1 cup elbow macaroni
• 1 cup water
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon mustard powder
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons butter

Instructions

1. In a microwave-safe pressure cooker, combine the elbow macaroni, water, milk, salt, garlic powder, onion powder, and mustard powder.
2. Cover with the lid and cook on high for 6 minutes. Let the pressure release naturally for 2 minutes before opening.
3. Stir in the sharp cheddar cheese, mozzarella cheese, and butter until the cheeses are fully melted and the sauce is smooth.
4. Serve immediately for the creamiest texture. The quick pressure cooking locks in flavors while keeping the pasta perfectly al dente.

Tip: For an extra kick, sprinkle a pinch of smoked paprika on top before serving.

Microwave Pressure Cooker Chili Con Carne

Craving a hearty chili but short on time? This Microwave Pressure Cooker Chili Con Carne brings all the comfort of traditional chili with a fraction of the effort.

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. In a microwave-safe pressure cooker, heat olive oil on high for 1 minute. Add ground beef, onion, bell pepper, and garlic. Cook on high for 3 minutes, stirring halfway through.
2. Stir in kidney beans, diced tomatoes, beef broth, chili powder, cumin, salt, and black pepper. Secure the lid and cook on high pressure for 10 minutes.
3. Allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure. Stir the chili well before serving.

What sets this chili apart is the microwave pressure cooker method, which locks in flavors and tenderizes the beef in record time, without sacrificing depth or richness.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Microwave Pressure Cooker Pork Tenderloin

Who knew your microwave could turn out a succulent pork tenderloin in no time? This recipe is a game-changer for busy weeknights.

Ingredients

• 1 pork tenderloin (about 1 to 1.5 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup chicken broth

Instructions

1. In a small bowl, mix together 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
2. Rub the pork tenderloin with 2 tbsp olive oil, then coat evenly with the spice mixture.
3. Place the tenderloin in a microwave-safe pressure cooker and pour 1/2 cup chicken broth around it.
4. Cover and cook on high pressure in the microwave for 15 minutes. Let it naturally release for 5 minutes before opening.
5. Check the internal temperature with a meat thermometer; it should read 145°F. If not, microwave in 2-minute increments until done.
6. Let rest for 5 minutes before slicing. Serve with the juices from the cooker.

The magic here is the microwave pressure cooker, which locks in flavors and juices, giving you a tenderloin that’s moist and packed with smoky, garlicky goodness.

Tip: For an extra flavor boost, sear the tenderloin in a hot pan for 2 minutes on each side before microwaving.

Microwave Pressure Cooker Mashed Potatoes

Who says you can’t have creamy, dreamy mashed potatoes in a flash? This microwave pressure cooker method delivers fluffy spuds with minimal fuss and maximum flavor.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup whole milk
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Place the potatoes in a microwave-safe pressure cooker. Add enough water to just cover them.
2. Secure the lid and microwave on high for 10 minutes. Let the pressure release naturally for 5 minutes before opening.
3. Drain the potatoes and return them to the cooker. Add the milk, butter, salt, and pepper.
4. Mash with a potato masher or fork until smooth and creamy. For extra fluffiness, whip with a hand mixer for 30 seconds.

The secret to these mashed potatoes? The microwave pressure cooker locks in steam, cooking the potatoes evenly and quickly, while the Yukon Golds add a buttery texture that’s hard to beat.

Tip: For a richer taste, substitute half the milk with heavy cream.

Microwave Pressure Cooker Apple Crisp

Who says you can’t whip up a comforting apple crisp without an oven? This Microwave Pressure Cooker Apple Crisp is your quick fix for a cozy dessert that’s ready in minutes.

Ingredients

• 4 cups peeled and sliced apples
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup unsalted butter, melted

Instructions

1. In a microwave-safe pressure cooker, combine the sliced apples, 1/4 cup granulated sugar, and 1/2 tsp ground cinnamon. Stir well to coat the apples evenly.
2. Cover the pressure cooker with its lid, ensuring the vent is closed. Microwave on high for 5 minutes to soften the apples.
3. In a separate bowl, mix together 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup brown sugar, remaining 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Pour in 1/4 cup melted butter and stir until the mixture resembles coarse crumbs.
4. Remove the lid from the pressure cooker and sprinkle the crumb mixture evenly over the apples. Do not stir.
5. Microwave uncovered on high for another 3 minutes, or until the topping is golden and crisp.
6. Let it sit for 2 minutes before serving to allow the flavors to meld together.

The magic of this recipe lies in its layers—juicy, spiced apples beneath a crunchy, buttery topping, all achieved in a fraction of the time it takes to bake.

Tip: For an extra crunch, add a handful of chopped nuts to the topping mixture before microwaving.

Microwave Pressure Cooker Chocolate Cake

Who knew you could whip up a decadent chocolate cake in minutes with just your microwave and a pressure cooker? This recipe is a game-changer for last-minute dessert cravings.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup water (for pressure cooker)

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt.
2. Add 1/2 cup milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined.
3. Pour the batter into a greased microwave-safe bowl that fits inside your pressure cooker.
4. Pour 1/2 cup water into the pressure cooker, then place the trivet inside. Set the bowl of batter on the trivet.
5. Close the lid (without the pressure weight) and microwave on high for 5 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool for a few minutes before serving. The steam from the pressure cooker creates an incredibly moist texture that’s hard to resist.

Tip: For an extra indulgent touch, drizzle with melted chocolate or serve with a scoop of vanilla ice cream.

Microwave Pressure Cooker Fish Tacos

Who knew you could whip up such vibrant fish tacos with just your microwave pressure cooker? This recipe is a game-changer for busy weeknights.

Ingredients

• 1 lb white fish fillets (like cod or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Place the fish fillets in the microwave pressure cooker. Drizzle with 1 tbsp olive oil and sprinkle with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp salt.
2. Cover and cook on high pressure for 3 minutes. Let the pressure release naturally for 2 minutes, then quick release any remaining pressure.
3. While the fish cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
4. Flake the cooked fish with a fork. Serve on warm tortillas topped with shredded cabbage, diced tomatoes, and chopped cilantro. Squeeze lime wedges over the top before serving.

The magic here? The fish stays incredibly moist and flavorful, thanks to the quick pressure cooking, making these tacos a standout with minimal effort.

Tip: For an extra kick, add a dollop of your favorite hot sauce or a sprinkle of crushed red pepper flakes.

Microwave Pressure Cooker Shrimp Scampi

Craving a quick yet luxurious seafood dinner? This Microwave Pressure Cooker Shrimp Scampi is your ticket to a flavorful meal in minutes, with all the garlicky, buttery goodness you love.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 8 ounces linguine, cooked according to package directions

Instructions

1. In a microwave-safe pressure cooker, combine the butter, garlic, red pepper flakes, salt, and black pepper. Microwave on high for 1 minute, or until the butter is melted.
2. Add the shrimp, chicken broth, and lemon juice to the cooker. Stir to combine.
3. Secure the lid and cook on high pressure for 2 minutes. Quick release the pressure.
4. Open the lid and stir in the cooked linguine and parsley until everything is well coated and heated through.

The magic of this recipe lies in how the pressure cooker locks in the shrimp’s natural sweetness while infusing it with bold garlic and lemon flavors, all in under 10 minutes.

Tip: For an extra zing, sprinkle a little grated Parmesan cheese on top before serving.

Microwave Pressure Cooker Corn on the Cob

Who knew your microwave could whip up perfectly tender corn on the cob in minutes? This game-changing method is a summer savior.

Ingredients

• 4 ears of corn, husks and silks removed
• 1/4 cup water
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place the corn in a microwave-safe dish large enough to hold them in a single layer. Pour the 1/4 cup water over the corn.
2. Cover the dish tightly with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
3. Microwave on high for 4 minutes. Carefully remove the cover, using oven mitts as the dish will be hot.
4. Spread the 2 tablespoons butter evenly over the corn, then sprinkle with the 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Cover again and microwave for another 2 minutes, or until the corn is tender when pierced with a fork.

The steam from the water cooks the corn evenly, while the butter and seasonings melt into every nook for a flavor-packed bite.

Tip: For a spicy kick, add a pinch of chili powder or cayenne pepper with the salt and black pepper.

Microwave Pressure Cooker Garlic Bread

Who knew your microwave pressure cooker could whip up garlic bread that’s crispy on the outside and soft on the inside? This quick fix is a game-changer for busy weeknights.

Ingredients

• 1 loaf French bread, sliced in half lengthwise
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. In a small bowl, mix together 1/2 cup unsalted butter, 4 cloves minced garlic, 2 tablespoons fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
2. Spread the butter mixture evenly over the cut sides of the French bread halves.
3. Sprinkle 1/4 cup grated Parmesan cheese over the buttered sides.
4. Place the bread halves together, wrap in aluminum foil, and place in the microwave pressure cooker.
5. Cook on high pressure for 5 minutes, then quick release the pressure.
6. Unwrap the foil and broil in the oven for 2-3 minutes until the top is golden and crispy.

The magic here? The pressure cooker locks in moisture for that irresistibly soft interior, while a quick broil gives you that perfect crunch.

Tip: For an extra flavor kick, add a pinch of red pepper flakes to the butter mixture.

Microwave Pressure Cooker Pumpkin Soup

Warm up your autumn evenings with this effortlessly creamy Microwave Pressure Cooker Pumpkin Soup, blending rich flavors in a fraction of the time.

Ingredients

• 2 cups pumpkin puree
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. In a microwave-safe pressure cooker, heat 1 tbsp olive oil on high for 1 minute. Add diced onion and minced garlic, microwave on high for 2 minutes until translucent.
2. Stir in 2 cups pumpkin puree, 1 cup vegetable broth, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Secure the lid and cook on high pressure for 5 minutes.
3. Quick release the pressure, then blend the soup until smooth using an immersion blender. Stir in 1/2 cup heavy cream and microwave on high for an additional 1 minute to warm through.

This soup’s magic lies in its velvety texture and the depth of flavor achieved in under 10 minutes, thanks to the microwave pressure cooker. Perfect for those nights when you crave something hearty without the wait.

Tip: For an extra touch of elegance, drizzle with a little cream and sprinkle with pumpkin seeds before serving.

Microwave Pressure Cooker Beef Brisket

Craving tender, fall-apart beef brisket but short on time? This Microwave Pressure Cooker Beef Brisket is your weeknight hero, delivering deep flavors and succulent meat in a fraction of the usual time.

Ingredients

• 2 lbs beef brisket, trimmed of excess fat
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar

Instructions

1. Rub the beef brisket all over with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
2. Place the seasoned brisket in the pressure cooker. Pour in beef broth and Worcestershire sauce, then sprinkle brown sugar on top.
3. Secure the lid on the pressure cooker and set to cook on high pressure for 60 minutes. Allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
4. Carefully remove the brisket from the cooker and let it rest for 5 minutes before slicing against the grain.

The magic of this recipe lies in the pressure cooker’s ability to infuse the brisket with the rich, savory-sweet sauce while keeping it incredibly moist and tender.

Tip: For an extra layer of flavor, sear the brisket on all sides in the pressure cooker before adding the other ingredients.

Microwave Pressure Cooker Chicken Noodle Soup

Craving a comforting bowl of chicken noodle soup but short on time? This Microwave Pressure Cooker version delivers all the cozy flavors in a fraction of the time.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 cups shredded cooked chicken
• 1 1/2 cups uncooked egg noodles
• 2 tablespoons chopped fresh parsley

Instructions

1. In a microwave-safe pressure cooker, heat 1 tablespoon olive oil on high for 1 minute. Add 1 cup diced carrots, 1 cup diced celery, 1/2 cup diced onion, and 2 cloves minced garlic. Microwave on high for 3 minutes, stirring halfway through.
2. Stir in 4 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Secure the lid and cook on high pressure for 5 minutes.
3. Quick release the pressure, then add shredded cooked chicken and 1 1/2 cups uncooked egg noodles. Secure the lid again and cook on high pressure for an additional 3 minutes.
4. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure. Stir in 2 tablespoons chopped fresh parsley before serving.

This soup stands out with its tender noodles and perfectly cooked veggies, all achieved in under 15 minutes thanks to the magic of microwave pressure cooking.

Tip: For an extra flavor boost, swap the dried thyme for fresh rosemary or sage.

Microwave Pressure Cooker Ratatouille

Who says you can’t whip up a vibrant Ratatouille in a flash? This Microwave Pressure Cooker version brings all the classic flavors to your table in record time, perfect for those busy weeknights.

Ingredients

• 1 medium eggplant, diced into 1-inch cubes
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Instructions

1. In a microwave-safe pressure cooker, combine the eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, onion, and garlic.
2. Add the diced tomatoes, olive oil, salt, black pepper, dried basil, and dried oregano. Stir well to combine.
3. Secure the lid on the pressure cooker and microwave on high for 10 minutes. Let the pressure release naturally for 5 minutes before carefully opening the lid.
4. Give the Ratatouille a gentle stir and serve warm. The vegetables should be tender but still hold their shape, offering a delightful mix of textures.

The magic of this recipe lies in how the pressure cooker locks in the flavors, making the vegetables incredibly fragrant and juicy. It’s a testament to how modern shortcuts can still deliver deeply satisfying dishes.

Tip: For an extra flavor boost, sprinkle with freshly grated Parmesan cheese before serving.

Microwave Pressure Cooker Banana Bread

Who knew your microwave pressure cooker could whip up such a moist and flavorful banana bread? This quick and easy recipe is a game-changer for busy home cooks.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions

1. In a large bowl, mix together the mashed bananas, 1/2 cup granulated sugar, 1/4 cup brown sugar, melted butter, eggs, and 1 teaspoon vanilla extract until well combined.
2. Add the flour, baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon to the banana mixture. Stir just until the dry ingredients are moistened.
3. Pour the batter into a greased microwave-safe pressure cooker pan. Cover with the lid but do not lock it.
4. Microwave on high for 8 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, it’s ready. If not, microwave in additional 1-minute increments.
5. Let the banana bread stand in the cooker for 5 minutes before transferring to a wire rack to cool completely.

The magic of the microwave pressure cooker gives this banana bread an incredibly tender crumb and deep banana flavor, all in a fraction of the time of traditional baking.

Tip: For an extra treat, sprinkle the top with a handful of chocolate chips or chopped nuts before microwaving.

Conclusion

We hope these 20 quick microwave pressure cooker recipes inspire your next meal with ease and flavor! Perfect for busy home cooks, each dish promises delicious results in no time. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!

George Moore

George Moore, co-founder of Wine Flavor Guru, is a charismatic entrepreneur with a rich background in California’s wine industry. Alongside Sylvia, he transformed a Sonoma County vineyard into a source of premium wines. George’s expertise in sourcing exceptional grapes and his approachable style make wine appreciation both accessible and engaging.