20 Quick Microwave Pressure Cooking Recipes for Busy Nights

Zap! Just like that, dinner is done. When your evenings are packed and hunger strikes, your microwave pressure cooker is the ultimate kitchen superhero. We’ve gathered 20 lightning-fast recipes that deliver big flavor with minimal effort—perfect for those nights when you need a satisfying meal, fast. Get ready to transform your busy weeknights with these delicious, no-fuss dishes!

Microwave Pressure Cooker Chicken Curry

When my Instant Pot broke right before dinner guests arrived last month, I discovered that my trusty microwave and a simple glass bowl could create the most tender chicken curry I’ve ever made. This microwave pressure cooker method has become my weeknight lifesaver, delivering rich flavors in half the time of traditional stovetop cooking.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too but may dry out faster)
• 1 large yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced (fresh gives the best flavor)
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger in a pinch)
• 2 tbsp vegetable oil (or any neutral oil like canola)
• 1 tbsp curry powder (I prefer Madras style for extra heat)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (omit if sensitive to spice)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup coconut milk (full-fat for creamier texture)
• 1 tsp salt (adjust after cooking if needed)
• 1/2 cup frozen peas (optional but adds nice color)
• Fresh cilantro for garnish (parsley works if you dislike cilantro)

Instructions

1. Combine chicken pieces, onion, garlic, ginger, vegetable oil, curry powder, cumin, turmeric, and cayenne pepper in a large microwave-safe glass bowl.
2. Mix thoroughly with a spoon until all chicken pieces are evenly coated with spices and oil.
3. Cover the bowl tightly with microwave-safe plastic wrap, leaving one small corner slightly vented to allow steam to escape.
4. Microwave on high power for 8 minutes at 100% power.
5. Carefully remove the bowl from microwave using oven mitts—the bowl will be extremely hot.
6. Peel back the plastic wrap away from your face to avoid steam burns.
7. Stir in the diced tomatoes with their juices and coconut milk until well combined.
8. Re-cover the bowl with fresh plastic wrap, again venting one corner.
9. Microwave on high power for 12 minutes at 100% power.
10. Let the bowl stand covered for 5 minutes to allow pressure to release naturally—this continues the cooking process.
11. Remove plastic wrap and stir in frozen peas if using.
12. Let sit uncovered for 2 minutes until peas are heated through and tender.
13. Taste and adjust salt if necessary before serving.
14. Garnish with fresh cilantro leaves.

Keeping this curry warm is easy since the glass bowl retains heat beautifully. The chicken becomes incredibly tender, almost shredding apart with just a fork, while the sauce thickens to a perfect consistency that clings to rice. I love serving it over jasmine rice with a side of naan for dipping, and the leftovers taste even better the next day as the spices continue to meld together.

Instant Microwave Pressure Cooked Beef Stew

Last week, when a sudden cold snap hit and my kids were begging for something warm and comforting, I remembered this lightning-fast beef stew that saved dinner in under 30 minutes—yes, using just my microwave pressure cooker! Let me show you how it’s done.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes (or pre-cut stew meat)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup beef broth (low-sodium recommended)
• 2 carrots, sliced into ½-inch rounds
• 1 potato, diced into ¾-inch pieces (Yukon Gold works well)
• 1 onion, chopped (yellow or white)
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme (or fresh if available)
• Salt and pepper, to taste (start with ½ tsp salt)

Instructions

1. Place the beef cubes in the microwave pressure cooker and drizzle with olive oil, tossing to coat evenly.
2. Add the chopped onion and minced garlic to the cooker, stirring to combine with the beef.
3. Secure the lid on the pressure cooker and microwave on high for 5 minutes to quickly sear and soften the aromatics.
4. Carefully release the pressure by following your cooker’s manual—I always use a towel to shield my hands from steam.
5. Stir in the beef broth, tomato paste, dried thyme, salt, and pepper until the tomato paste is fully dissolved.
6. Add the sliced carrots and diced potato, ensuring they’re submerged in the liquid for even cooking.
7. Reseal the lid and microwave on high for 12 minutes; the cooker will hiss and build pressure—don’t open it early!
8. After cooking, let the pressure release naturally for 5 minutes; this keeps the beef tender instead of tough.
9. Open the lid and check that the potatoes are fork-tender and the beef shreds easily with a fork.
10. Serve immediately, or let it sit for 2–3 minutes to thicken slightly if you prefer a richer stew.

Every spoonful of this stew is packed with melt-in-your-mouth beef and soft, sweet carrots—it’s hearty without feeling heavy. I love serving it over a slice of crusty bread to soak up the savory broth, or even topping it with a sprinkle of fresh parsley for a bright finish.

Microwave Pressure Cooker Lentil Soup

Unbelievably, I discovered this microwave pressure cooker lentil soup recipe during one of those hectic weeknights when I barely had 20 minutes to get dinner on the table. As someone who’s always skeptical about microwave cooking beyond reheating leftovers, I was genuinely shocked at how flavorful and satisfying this soup turned out. Now it’s my go-to comfort food when life gets chaotic but I still want something nourishing.

Ingredients

– 1 cup brown lentils, rinsed and drained (don’t skip rinsing—it removes any debris)
– 1 medium yellow onion, diced (about 1 cup)
– 2 medium carrots, peeled and diced (about ¾ cup)
– 2 celery stalks, diced (about ½ cup)
– 3 cloves garlic, minced
– 4 cups vegetable broth (or chicken broth for non-vegetarian version)
– 1 tablespoon olive oil (or any neutral oil)
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon red pepper flakes (optional, for heat)
– 1 bay leaf
– Salt and black pepper to taste
– 2 tablespoons fresh lemon juice
– ¼ cup chopped fresh parsley

Instructions

1. Combine 1 tablespoon olive oil, diced onion, carrots, and celery in a microwave-safe pressure cooker.
2. Microwave on high for 3 minutes, stirring halfway through, until vegetables begin to soften.
3. Add minced garlic and microwave for 1 additional minute until fragrant.
4. Stir in 1 cup rinsed brown lentils, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon red pepper flakes (if using), and 1 bay leaf.
5. Pour in 4 cups vegetable broth and season with salt and black pepper to taste.
6. Lock the pressure cooker lid securely in place according to manufacturer’s instructions.
7. Microwave on high for 12 minutes, allowing pressure to build naturally.
8. Carefully release pressure using the quick-release valve once cooking time completes.
9. Remove the bay leaf and stir in 2 tablespoons fresh lemon juice.
10. Let soup rest for 2 minutes to allow flavors to meld.
11. Stir in ¼ cup chopped fresh parsley just before serving.

Especially satisfying is the way the lentils break down slightly to create a naturally thick, creamy texture without any dairy. The smoked paprika and cumin give it this warm, earthy depth that pairs beautifully with the bright lemon finish. I love serving it with crusty bread for dipping, or sometimes I’ll stir in a handful of spinach during the resting period for extra greens.

Quick Microwave Pressure Cooked Rice Pudding

My microwave pressure cooker has become my go-to for quick desserts, especially when I’m craving something warm and comforting like this rice pudding. Just last week, I whipped this up while helping my daughter with homework—it’s that fast and hands-off!

Ingredients

– 1 cup short-grain white rice (rinsed well to remove excess starch)
– 4 cups whole milk (for creaminess; 2% works too)
– 1/2 cup granulated sugar (adjust for sweetness preference)
– 1/4 tsp salt (to balance the sweetness)
– 1 tsp vanilla extract (pure adds better flavor)
– 1/2 tsp ground cinnamon (plus extra for garnish)
– 1/4 cup raisins (optional; soak in warm water first to plump)

Instructions

1. Rinse 1 cup short-grain white rice under cold water in a fine-mesh strainer until water runs clear, about 1 minute, to prevent clumping.
2. Combine rinsed rice, 4 cups whole milk, 1/2 cup granulated sugar, 1/4 tsp salt, and 1/2 tsp ground cinnamon in a microwave-safe pressure cooker.
3. Stir the mixture with a spoon for 30 seconds until sugar is mostly dissolved.
4. Secure the lid on the pressure cooker, ensuring the steam release valve is closed.
5. Microwave on high power for 15 minutes; the cooker will hiss as pressure builds.
6. Let the pressure release naturally for 10 minutes—do not open the lid early to avoid steam burns.
7. Carefully open the lid away from your face, then stir in 1 tsp vanilla extract and 1/4 cup raisins (if using).
8. Microwave uncovered on high for 2 more minutes to thicken the pudding, stirring halfway through.
9. Check consistency: pudding should coat the back of a spoon without dripping quickly.
10. Let it rest for 5 minutes off heat to set further. Out of the microwave, this pudding is luxuriously creamy with tender rice that holds its shape. I love it warm with an extra sprinkle of cinnamon, or chilled overnight for a firmer, custard-like treat—perfect with a drizzle of honey!

Microwave Pressure Cooker Mac and Cheese

Overwhelmed by dinner prep but craving comfort food? I discovered this microwave pressure cooker mac and cheese during one of those hectic weeknights when even boiling water felt like a chore. This method has become my go-to for creamy, satisfying mac in minutes—perfect for busy families or last-minute potlucks.

Ingredients

– 2 cups elbow macaroni (or any small pasta shape)
– 2 cups water (use cold tap water)
– 1 cup whole milk (for creamier texture, or 2% works)
– 2 cups shredded sharp cheddar cheese (freshly shredded melts better)
– 1/4 cup grated Parmesan cheese (the real stuff, not canned)
– 2 tablespoons unsalted butter (salted works but reduce added salt)
– 1/2 teaspoon garlic powder (optional but recommended)
– 1/4 teaspoon smoked paprika (for subtle smokiness)
– 1/4 teaspoon black pepper (freshly ground preferred)
– 1/2 teaspoon salt (adjust after cheese is added)

Instructions

1. Combine 2 cups elbow macaroni and 2 cups cold water in a microwave-safe pressure cooker.
2. Lock the lid securely and microwave on high power for 6 minutes (tip: ensure steam valve is closed).
3. Let pressure release naturally for 3 minutes before quick-releasing any remaining pressure.
4. Carefully remove the lid away from your face to avoid steam.
5. Immediately stir in 1 cup whole milk and 2 tablespoons unsalted butter until butter melts completely.
6. Add 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon salt, stirring to distribute evenly.
7. Mix in 2 cups shredded sharp cheddar cheese and 1/4 cup grated Parmesan cheese in three batches (tip: adding gradually prevents clumping).
8. Stir continuously for 1-2 minutes until sauce becomes smooth and creamy (tip: residual heat will melt cheese perfectly).
9. Let stand for 2 minutes to allow sauce to thicken slightly before serving.

Decadently creamy with that perfect cheese-pull moment, this mac and cheese boasts a velvety texture that clings to every noodle. The sharp cheddar provides tangy depth while the smoked paprika adds a warm, subtle complexity that elevates it beyond basic boxed versions. For a fun twist, try topping with crispy breadcrumbs or mixing in cooked bacon bits before serving—it transforms into a full meal that disappears faster than you can say “comfort food.”

Speedy Microwave Pressure Cooked Chili

Haven’t we all had those nights when we’re craving something hearty but short on time? I developed this microwave pressure cooker chili during a particularly hectic week when my slow cooker was packed away during a kitchen renovation. It’s become my go-to for those “I need dinner NOW” moments.

Ingredients

– 1 lb ground beef (or ground turkey for a lighter option)
– 1 medium onion, diced (yellow or white both work well)
– 2 cloves garlic, minced (fresh gives the best flavor)
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes, undrained
– 2 tbsp chili powder (adjust for more or less heat)
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup beef broth (low-sodium recommended)

Instructions

1. Place the ground beef in a microwave-safe pressure cooker and microwave on high for 3 minutes.
2. Remove the cooker and break up the beef into small crumbles using a wooden spoon.
3. Add the diced onion and minced garlic to the beef.
4. Microwave the mixture on high for another 2 minutes until onions are translucent.
5. Stir in the drained kidney beans and undrained diced tomatoes.
6. Add the chili powder, cumin, salt, and black pepper, mixing thoroughly to coat all ingredients.
7. Pour in the beef broth and stir until well combined.
8. Lock the pressure cooker lid in place according to manufacturer’s instructions.
9. Microwave on high for 8 minutes to build pressure, then let sit for 5 minutes for natural pressure release.
10. Carefully release any remaining pressure using the quick-release valve.
11. Remove the lid away from your face to avoid steam burns.
12. Stir the chili thoroughly to incorporate any separated liquids.

You’ll notice the chili has a wonderfully thick texture with tender beef and perfectly cooked beans that haven’t turned mushy. The flavors meld together surprisingly well for such a quick cook time – you’d never guess it only took minutes! Try serving it over baked potatoes or with cornbread for a complete meal that feels like it simmered for hours.

Microwave Pressure Cooker Vegetable Biryani

M y microwave pressure cooker has become my weeknight superhero, and this vegetable biryani is the perfect example of why. I first tried this method during a busy holiday season when my stove was occupied with other dishes, and now it’s my go-to for quick, flavorful meals that taste like they simmered for hours.

Ingredients

– 1 cup basmati rice, rinsed until water runs clear (this prevents mushiness)
– 2 cups mixed vegetables (frozen works great for convenience)
– 1 onion, thinly sliced (yellow onions work best for caramelizing)
– 2 tbsp ghee or vegetable oil (ghee adds authentic flavor)
– 1 tbsp biryani masala (adjust for more or less spice)
– 1 tsp cumin seeds (toasted for better aroma)
– 1/2 tsp turmeric powder (for golden color)
– 1.5 cups water (measured precisely for perfect rice texture)
– Salt to taste (start with 1 tsp and adjust)

Instructions

1. Rinse 1 cup basmati rice under cold running water until the water runs almost clear, about 2-3 minutes of gentle swirling.
2. Thinly slice 1 medium yellow onion into half-moons, keeping the slices uniform for even cooking.
3. Heat 2 tablespoons of ghee in your microwave-safe pressure cooker on high power for 1 minute until shimmering.
4. Add 1 teaspoon of cumin seeds and microwave on high for 30 seconds until they sizzle and become fragrant.
5. Stir in the sliced onions and microwave on high for 3 minutes, stirring halfway through, until they begin to soften.
6. Mix in 2 cups of frozen mixed vegetables, 1 tablespoon of biryani masala, and 1/2 teaspoon of turmeric powder until evenly coated.
7. Add the rinsed basmati rice and stir gently to combine with the vegetable mixture without breaking the grains.
8. Pour in 1.5 cups of water and 1 teaspoon of salt, stirring once to distribute evenly throughout the cooker.
9. Lock the pressure cooker lid securely and microwave on high power for 12 minutes at full pressure.
10. Let the pressure release naturally for 5 minutes before carefully opening the lid away from your face.
11. Fluff the biryani gently with a fork, lifting from the bottom to separate the grains without mashing them.
The rice emerges perfectly separated with each grain infused with aromatic spices, while the vegetables retain just enough bite to contrast the tender texture. I love serving it with a dollop of cool yogurt and extra fried onions scattered over the top for that satisfying crunch against the fragrant, fluffy rice.

Easy Microwave Pressure Cooked Mashed Potatoes

Remember those frantic holiday dinners where I’d spend hours peeling and boiling potatoes while everything else got cold? My game-changing discovery of microwave pressure cooking transformed mashed potatoes from a stressful side dish to a 15-minute miracle. Really, these creamy, fluffy potatoes will make you wonder why you ever bothered with traditional methods.

Ingredients

– 2 pounds Yukon Gold potatoes, peeled and quartered (they yield the creamiest texture)
– 1 cup water (for steaming under pressure)
– 1/2 cup heavy cream, warmed (cold cream will cool the potatoes)
– 4 tablespoons unsalted butter, cubed (salted works too, adjust salt accordingly)
– 1 teaspoon fine sea salt (add more after tasting)
– 1/2 teaspoon black pepper, freshly ground (pre-ground works in a pinch)
– 2 cloves garlic, minced (optional for garlic lovers)

Instructions

1. Place peeled and quartered potatoes in a microwave-safe pressure cooker or large bowl with a tight-fitting microwave-safe lid.
2. Pour 1 cup of water over the potatoes, ensuring the bottom is covered but potatoes aren’t submerged.
3. Secure the lid properly, making sure the pressure release valve is closed if your container has one.
4. Microwave on high power for 12 minutes—the potatoes should be fork-tender when pierced.
5. Carefully release pressure by opening the lid away from your face, as steam will escape forcefully.
6. Drain any remaining water completely using a colander, then return potatoes to the hot bowl.
7. Add cubed butter immediately so it melts from the residual heat of the potatoes.
8. Pour in warmed heavy cream gradually while mashing with a potato masher.
9. Mix in minced garlic, sea salt, and black pepper until fully incorporated.
10. Mash for exactly 2 minutes until smooth and creamy, but don’t overwork or they’ll become gummy.
My family now requests these potatoes weekly because they’re impossibly creamy with just the right buttery richness. Maybe swirl in some chive-infused olive oil or top with crispy fried onions for that extra wow factor at your next gathering.

Microwave Pressure Cooker Honey Garlic Chicken

Busy weeknights call for magical kitchen hacks, and my microwave pressure cooker has become my secret weapon for fast, flavorful meals. Between soccer practice and work deadlines, this honey garlic chicken has saved dinner more times than I can count—it’s the kind of effortless recipe that makes you feel like a genius without the cleanup chaos.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (breasts work but may dry faster)
– 1/3 cup honey (local if you have it for deeper flavor)
– 4 cloves garlic, minced (or 1 tbsp pre-minced from a jar)
– 2 tbsp soy sauce (low-sodium if preferred)
– 1 tbsp olive oil (or any neutral oil like avocado)
– 1 tsp apple cider vinegar (brightens the sauce)
– 1/2 tsp black pepper (freshly cracked if possible)
– 1/4 tsp red pepper flakes (optional, for subtle heat)

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure even cooking and better sauce adhesion.
2. Whisk honey, minced garlic, soy sauce, olive oil, apple cider vinegar, black pepper, and red pepper flakes in a microwave-safe bowl until fully combined.
3. Add chicken thighs to the bowl, turning each piece to coat thoroughly in the sauce.
4. Cover bowl tightly with a microwave-safe lid or plate that seals well to create pressure.
5. Microwave on high power for 8 minutes—listen for the gentle hiss that indicates pressure buildup.
6. Carefully remove bowl using oven mitts (steam will be hot) and let rest covered for 3 minutes to complete cooking.
7. Uncover and check internal temperature with a meat thermometer—it should read 165°F at the thickest part.
8. Transfer chicken to a serving plate using tongs, leaving sauce in the bowl.
9. Stir sauce vigorously for 30 seconds to emulsify any separated oils before drizzling over chicken. Dazzlingly sticky and savory-sweet, this chicken emerges with caramelized edges and tender, pull-apart meat that soaks up the glossy garlic-infused sauce. I love shredding it over jasmine rice to catch every drop, or stuffing it into warm tortillas with crisp slaw for a quick twist on tacos.

Fast Microwave Pressure Cooked Spaghetti Bolognese

Faced with another busy weeknight and hungry kids staring at me, I needed something faster than traditional Bolognese but just as satisfying. My microwave pressure cooker became the hero, transforming what usually takes hours into a 30-minute miracle. This method has become my go-to when time is tight but comfort food cravings are strong.

Ingredients

– 1 lb ground beef (85% lean works best for flavor)
– 1 yellow onion, finely chopped (about 1 cup)
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz spaghetti noodles
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– 2 tbsp olive oil

Instructions

1. Add 2 tablespoons of olive oil to the microwave pressure cooker.
2. Place 1 finely chopped yellow onion and 2 minced garlic cloves in the cooker.
3. Microwave on high for 2 minutes until onions are translucent and fragrant.
4. Add 1 pound of ground beef, breaking it up with a spoon.
5. Microwave on high for 4 minutes, stirring halfway through, until beef is fully browned.
6. Stir in 2 tablespoons of tomato paste and cook for 1 additional minute.
7. Pour in 1 cup of beef broth, scraping any browned bits from the bottom.
8. Add the 28-ounce can of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
9. Break 8 ounces of spaghetti noodles in half and submerge them in the sauce.
10. Close the pressure cooker lid securely and microwave on high for 12 minutes.
11. Allow pressure to release naturally for 5 minutes before quick-releasing any remaining pressure.
12. Stir in 1/4 cup of grated Parmesan cheese until melted and incorporated.
13. Let the spaghetti rest for 2 minutes to thicken slightly before serving.

Rich, meaty flavors develop surprisingly well in the pressure cooker, creating a sauce that clings perfectly to every strand of pasta. The spaghetti maintains a satisfying al dente texture while absorbing all the savory notes from the beef and tomatoes. Try serving it with extra Parmesan and crusty bread for dipping into any remaining sauce—it’s comfort food that feels homemade without the hours of simmering.

Microwave Pressure Cooker Coconut Rice

Every time I’m short on time but craving something comforting, this microwave pressure cooker coconut rice becomes my go-to. I discovered this method during a hectic week when my stovetop was occupied, and now it’s my favorite way to get perfectly fluffy rice without the usual fuss.

Ingredients

• 1 cup jasmine rice (rinsed well to remove excess starch)
• 1 cup canned coconut milk (full-fat for richer flavor)
• 1 cup water
• 1/2 tsp salt (adjust to taste)
• 1 tsp granulated sugar (optional, for subtle sweetness)

Instructions

1. Rinse 1 cup jasmine rice under cold running water in a fine-mesh strainer for 1 minute, or until the water runs mostly clear.
2. Combine the rinsed rice, 1 cup coconut milk, 1 cup water, 1/2 tsp salt, and 1 tsp sugar in a microwave-safe pressure cooker.
3. Stir the mixture with a fork for 15 seconds to evenly distribute all ingredients.
4. Lock the lid securely onto the pressure cooker, ensuring the steam release valve is closed.
5. Microwave on high power for 10 minutes at 100% power (1200W).
6. Let the pressure release naturally for 10 minutes without touching the cooker.
7. Carefully open the steam release valve away from your face to release any remaining pressure.
8. Remove the lid and fluff the rice immediately with a fork to separate the grains.

Velvety and aromatic, this rice has a delicate coconut fragrance that pairs beautifully with spicy curries or grilled shrimp. The grains stay separate yet tender, making it ideal for rice bowls topped with crispy tofu and quick-pickled vegetables for a complete meal.

Simple Microwave Pressure Cooked Beef Tacos

Unbelievably, I discovered this microwave pressure cooker method during one of those chaotic Tuesday nights when my kids had soccer practice, homework meltdowns, and I needed dinner on the table in under 30 minutes. This technique has since become my secret weapon for creating tender, flavorful beef tacos without heating up the whole kitchen or spending hours at the stove.

Ingredients

– 1 lb ground beef (85/15 works best for flavor)
– 1 tablespoon olive oil (or any neutral oil like avocado)
– 1 small onion, finely diced (about 1 cup)
– 2 cloves garlic, minced
– 1 packet (1 oz) taco seasoning
– 1/2 cup water
– 8 small corn tortillas
– 1 cup shredded cheddar cheese
– 1 cup shredded lettuce
– 1/2 cup diced tomatoes
– 1/4 cup sour cream

Instructions

1. Place the microwave-safe pressure cooker insert on your kitchen scale and add 1 lb ground beef.
2. Heat 1 tablespoon olive oil in the pressure cooker insert using the sauté function for 2 minutes at 400°F.
3. Add 1 cup diced onion and cook for 3 minutes until translucent, stirring every minute.
4. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
5. Crumble the ground beef into the cooker and cook for 5 minutes, breaking it up with a spatula until no pink remains.
6. Drain any excess grease from the beef mixture using a slotted spoon.
7. Sprinkle 1 packet taco seasoning evenly over the beef.
8. Pour 1/2 cup water into the cooker and stir until the seasoning is fully incorporated.
9. Lock the pressure cooker lid in place and set to high pressure for 8 minutes.
10. Once cooking completes, carefully quick-release the pressure by turning the valve.
11. Warm 8 corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
12. Spoon the beef mixture evenly among the warmed tortillas.
13. Top each taco with shredded cheddar cheese, allowing it to melt slightly from the heat.
14. Add shredded lettuce and diced tomatoes evenly across all tacos.
15. Finish each taco with a dollop of sour cream.

Beyond just being incredibly convenient, these tacos deliver that perfect balance of savory beef with just the right amount of spice, all wrapped in warm corn tortillas that have just enough chew to hold everything together. I love serving them with extra lime wedges for squeezing over the top, and sometimes I’ll even make a quick batch of cilantro-lime rice to turn them into taco bowls for the next day’s lunch.

Microwave Pressure Cooker Mushroom Risotto

Tired of standing over the stove stirring risotto for what feels like forever? I used to avoid making it until I discovered this microwave pressure cooker method that cuts the active cooking time in half while delivering that same creamy texture we all love. This mushroom version has become my go-to comfort food on busy weeknights when I want something fancy-feeling without the fuss.

Ingredients

– 1 ½ cups Arborio rice (don’t substitute other types for proper creaminess)
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 4 cups vegetable broth, warmed (hot liquid prevents temperature shock)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ½ cup dry white wine (or additional broth if preferred)
– ¼ cup grated Parmesan cheese, plus more for serving
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Combine olive oil, butter, diced onion, and sliced mushrooms in your microwave-safe pressure cooker.
2. Microwave on high for 4 minutes until onions are translucent and mushrooms have released their liquid.
3. Stir in minced garlic and microwave for 1 additional minute until fragrant.
4. Add Arborio rice and stir continuously for 1 minute to toast the grains—this enhances their nutty flavor.
5. Pour in white wine and microwave for 2 minutes until mostly absorbed.
6. Add warm vegetable broth, salt, and pepper, then lock the pressure cooker lid securely.
7. Microwave on high pressure for 8 minutes—the rice will absorb most liquid during this time.
8. Let pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
9. Stir in Parmesan cheese until melted and fully incorporated into the creamy risotto.
10. Let rest for 2 minutes to thicken slightly before serving. What makes this risotto truly special is its deceptive simplicity—the microwave pressure cooking creates that signature creamy texture without constant stirring, while the mushrooms develop an incredible earthy depth. I love serving it topped with extra Parmesan and fresh parsley, though it’s also fantastic with grilled chicken or as a bed for roasted vegetables for a complete meal.

Quick Microwave Pressure Cooked Apple Cinnamon Oatmeal

Oh my goodness, if you’re anything like me, weekday mornings are a mad dash between getting the kids ready and trying to look somewhat presentable for work. I used to skip breakfast entirely until I discovered this microwave pressure cooker method that literally changed my morning routine. One morning, in a desperate attempt to multitask, I threw everything into my microwave-safe pressure cooker and crossed my fingers—the result was this creamy, comforting oatmeal that now gets me through even the craziest of mornings.

Ingredients

• 1 cup old-fashioned rolled oats (not instant—they get too mushy)
• 2 cups water
• 1 medium apple, diced (I prefer Honeycrisp for sweetness)
• 2 tablespoons maple syrup (adjust to your preferred sweetness level)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt (enhances all the flavors beautifully)
• 1/2 cup milk of choice for serving (dairy, almond, or oat all work great)

Instructions

1. Combine 1 cup old-fashioned rolled oats, 2 cups water, 1 diced medium apple, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt in a microwave-safe pressure cooker.
2. Lock the lid securely onto the pressure cooker, ensuring the steam release valve is closed.
3. Microwave on high power for 6 minutes at 1100 watts—the pressure indicator should rise during cooking.
4. Let the pressure release naturally for 5 minutes after the microwave stops—you’ll hear the pressure indicator drop.
5. Carefully open the lid away from your face to avoid any remaining steam.
6. Stir the oatmeal vigorously for 30 seconds until the apples break down slightly and create a creamy texture.
7. Divide the oatmeal between two bowls and pour 1/4 cup milk over each serving.

You’ll love how the apples practically melt into the oats, creating this naturally sweet, creamy texture that feels indulgent but is actually so simple. Yesterday morning I topped mine with extra cinnamon and a drizzle of maple syrup, and it tasted like apple pie in a bowl—perfect for those crisp fall mornings when you need a little extra comfort.

Microwave Pressure Cooker Teriyaki Salmon

My microwave pressure cooker has become my weeknight superhero, especially when I’m craving something healthy but have zero time for elaborate cooking. Last Tuesday, after a particularly chaotic day of work meetings and kid pickups, I threw together this teriyaki salmon in under 10 minutes flat—and it tasted like I’d spent hours marinating. Sometimes the simplest methods yield the most impressive results, and this recipe proves just that.

Ingredients

– 1 lb salmon fillets, skin-on or skinless (skin helps keep moisture in)
– 1/4 cup soy sauce, low-sodium preferred
– 2 tbsp honey, or maple syrup for vegan option
– 1 tbsp rice vinegar
– 1 tsp minced garlic, fresh or jarred
– 1 tsp grated ginger, or 1/4 tsp ground ginger
– 1 tsp cornstarch, mixed with 1 tbsp cold water
– 1 tbsp sliced green onions, for garnish (optional)

Instructions

1. Pat the salmon fillets completely dry with paper towels to ensure even cooking and better sauce adherence.
2. In a microwave-safe bowl that fits your pressure cooker lid, whisk together soy sauce, honey, rice vinegar, garlic, and ginger until the honey dissolves fully.
3. Place the salmon fillets in the sauce, turning once to coat both sides evenly, and arrange them in a single layer.
4. Secure the microwave pressure cooker lid according to manufacturer directions, ensuring the steam vent is closed.
5. Microwave on high for 4 minutes at 100% power—the cooker will hiss as pressure builds.
6. Carefully release pressure by turning the steam valve slowly away from you, waiting until all steam escapes before removing the lid.
7. Check that salmon flakes easily with a fork and reaches 145°F internally; if needed, re-cover and microwave in 1-minute increments.
8. Transfer salmon to a plate, then stir the cornstarch slurry into the remaining sauce in the bowl.
9. Microwave the sauce uncovered for 60–90 seconds, stirring every 30 seconds, until it thickens to a glaze consistency.
10. Pour the thickened teriyaki glaze over the salmon and garnish with green onions if using. Leftovers never last long in my house, but this salmon’s tender, buttery flakes soaked in that sweet-salty glaze make it perfect piled over rice or tucked into tacos with crunchy slaw.

Easy Microwave Pressure Cooked Black Bean Soup

Yesterday, after a particularly hectic workday, I found myself staring into my pantry wondering what I could possibly make that wouldn’t require my full attention. That’s when I spotted a lonely can of black beans and decided to transform it into the easiest, coziest soup using my trusty microwave pressure cooker—truly a game-changer for busy weeknights.

Ingredients

• 1 (15 oz) can black beans, rinsed and drained (or use 1.5 cups cooked black beans)
• 1 cup vegetable broth (low sodium preferred, adjust salt later)
• 1/2 cup salsa, any heat level you like
• 1/4 cup corn kernels, frozen or canned (drained if canned)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin
• 1/2 tsp chili powder (smoked adds great depth)
• 1/4 tsp salt (start with this, add more after cooking)
• 1/4 tsp black pepper, freshly ground if possible
• Optional toppings: sour cream, shredded cheese, chopped cilantro

Instructions

1. Combine the rinsed black beans, vegetable broth, salsa, corn, olive oil, cumin, chili powder, salt, and black pepper in your microwave-safe pressure cooker bowl.
2. Stir all ingredients thoroughly with a spoon until everything is evenly distributed and the spices are dissolved into the liquid.
3. Lock the lid securely onto the pressure cooker base, ensuring the steam release valve is closed.
4. Place the sealed pressure cooker in the microwave and cook on high power for 8 minutes. Tip: If your microwave has lower wattage (under 1000W), you may need to add 1-2 minutes to the cooking time.
5. Allow the pressure to release naturally for 5 minutes after the cooking cycle completes—you’ll hear the pressure indicator drop.
6. Carefully open the lid away from your face to avoid any residual steam.
7. Use a potato masher or immersion blender to partially blend the soup, leaving some beans whole for texture. Tip: For a chunkier soup, simply mash about one-third of the beans against the side of the pot with a spoon.
8. Let the soup stand for 2 minutes to thicken slightly before serving. Tip: The soup will continue to thicken as it cools, so don’t worry if it seems a bit thin at first.

The finished soup has this wonderful creamy-yet-chunky texture where some beans melt into the broth while others stay intact. I love the smoky warmth from the cumin and chili powder that makes it feel like it simmered for hours rather than minutes. Sometimes I’ll serve it over a handful of tortilla chips for crunch or stir in a spoonful of Greek yogurt for extra creaminess.

Microwave Pressure Cooker Garlic Butter Shrimp

My weeknight dinner game changed forever when I discovered how to make restaurant-quality shrimp in minutes using just my microwave pressure cooker. As a busy parent who still wants impressive meals, this garlic butter shrimp has become my secret weapon for those evenings when takeout seems tempting but homemade feels more satisfying.

Ingredients

• 1 pound raw large shrimp, peeled and deveined (thaw if frozen)
• 4 tablespoons unsalted butter (cut into small pieces for even melting)
• 4 cloves garlic, minced (about 1 tablespoon – use fresh for best flavor)
• 2 tablespoons fresh lemon juice (about 1 medium lemon)
• 1/4 teaspoon red pepper flakes (adjust for desired spice level)
• 1/4 cup chicken broth (or vegetable broth as alternative)
• 2 tablespoons chopped fresh parsley (plus extra for garnish)
• 1/2 teaspoon kosher salt (reduce if using salted butter)

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper cooking and browning.
2. Place butter, garlic, lemon juice, red pepper flakes, chicken broth, and salt in the microwave pressure cooker.
3. Secure the lid according to manufacturer’s instructions, ensuring the pressure valve is closed.
4. Cook on high power for 2 minutes to build pressure and melt the butter mixture.
5. Carefully release pressure using the quick-release valve, waiting until all steam escapes before opening.
6. Add the dried shrimp to the hot butter sauce in a single layer, arranging them evenly.
7. Reseal the lid and cook on high power for exactly 1 minute and 30 seconds.
8. Perform quick pressure release again, watching for the indicator to drop completely.
9. Remove the lid away from your face to avoid steam burns.
10. Stir in the chopped parsley until evenly distributed throughout the sauce.
11. Let the shrimp rest in the hot sauce for 1 minute to absorb flavors and finish cooking through.

Remarkably tender shrimp bathed in that irresistible garlic butter sauce make this dish feel indulgent yet so simple. The quick cooking method keeps the shrimp perfectly plump without that rubbery texture longer cooking can cause. I love serving this over creamy polenta to soak up every drop of sauce, or tossing it with fresh pasta for an instant gourmet meal that always earns compliments.

Speedy Microwave Pressure Cooked Chicken Noodle Soup

Oh my goodness, you know those days when you’re craving chicken noodle soup but don’t have hours to simmer a pot? That was me yesterday—sniffling with a cold and desperately needing comfort food fast. I decided to experiment with my microwave pressure cooker, and the results were so surprisingly delicious I had to share this lifesaver recipe immediately.

Ingredients

– 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces for faster cooking)
– 6 cups chicken broth (low-sodium lets you control saltiness)
– 2 cups wide egg noodles (or any pasta shape you prefer)
– 1 cup chopped carrots (about 2 medium, cut into coins)
– 1 cup chopped celery (about 2 stalks, include leaves for extra flavor)
– 1 small yellow onion, diced (about ¾ cup)
– 2 cloves garlic, minced (or ½ tsp garlic powder in a pinch)
– 1 tbsp olive oil (or any neutral oil like avocado)
– 1 tsp dried thyme (crush between fingers to release aroma)
– ½ tsp black pepper (freshly ground adds brightness)
– ½ tsp salt (adjust after cooking since broth varies)
– 2 tbsp fresh parsley, chopped (optional garnish for freshness)

Instructions

1. Place chopped chicken, carrots, celery, onion, and garlic in your microwave-safe pressure cooker.
2. Drizzle olive oil over the ingredients and toss to coat evenly—this helps prevent sticking and enhances flavor.
3. Pour in all 6 cups of chicken broth, ensuring ingredients are fully submerged.
4. Secure the pressure cooker lid according to manufacturer’s directions, making sure the steam valve is closed.
5. Microwave on high power for 12 minutes—the cooker will hiss as pressure builds, which is normal.
6. Carefully release pressure by turning the steam valve slowly (tip: use an oven mitt as steam is hot).
7. Stir in egg noodles, dried thyme, salt, and pepper until well combined.
8. Reseal the lid and microwave on high for another 6 minutes (tip: noodles will absorb broth and plump up).
9. Let pressure release naturally for 5 minutes before opening—this allows flavors to meld.
10. Stir in fresh parsley just before serving for a pop of color and freshness.

A steaming bowl of this soup delivers tender chicken that shreds easily with a fork and vegetables that retain just the right amount of crunch. The broth becomes richly infused with thyme and garlic, while the egg noodles soak up all that savory goodness. I love topping mine with extra black pepper and serving it with crusty bread for dipping—perfect for cozy nights or when you need quick comfort.

Microwave Pressure Cooker Sweet Potato Mash

Keeping things simple in the kitchen has always been my motto, especially on busy weeknights when I’m juggling work and family. That’s why this microwave pressure cooker sweet potato mash has become my go-to side dish – it combines the speed of microwave cooking with the pressure cooker’s ability to create incredibly creamy texture without all the fuss. I first discovered this method when my oven broke right before Thanksgiving, and now I actually prefer it to traditional baking!

Ingredients

– 2 large sweet potatoes (about 2 lbs total), peeled and cubed into 1-inch pieces
– 1/4 cup heavy cream, warmed (or half-and-half for lighter version)
– 2 tablespoons unsalted butter, softened (salted butter works too, just adjust salt)
– 1 tablespoon pure maple syrup (honey makes a good substitute)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt (add more to taste after mashing)
– 1/8 teaspoon ground nutmeg (freshly grated adds wonderful aroma)

Instructions

1. Place the cubed sweet potatoes in a microwave-safe pressure cooker or large microwave-safe bowl with a tight-fitting lid.
2. Add 1/4 cup water to the sweet potatoes to create steam for cooking.
3. Cover the pressure cooker or bowl securely with its lid, ensuring it’s microwave-safe and vented.
4. Microwave on high power for 12 minutes, or until the sweet potatoes are completely tender when pierced with a fork.
5. Carefully remove the container from the microwave using oven mitts, as it will be very hot.
6. Release any built-up pressure slowly by tilting the lid away from you to allow steam to escape.
7. Drain any excess water from the cooked sweet potatoes using a colander.
8. Return the drained sweet potatoes to the warm cooking container.
9. Add the softened butter, warmed heavy cream, maple syrup, cinnamon, salt, and nutmeg to the sweet potatoes.
10. Mash the mixture vigorously with a potato masher until completely smooth and creamy, about 2-3 minutes of continuous mashing.
11. Taste the mash and adjust seasoning with additional salt if needed.
12. Serve immediately while hot.

What makes this mash so special is its velvety smooth texture that somehow feels both light and comforting at the same time. The natural sweetness of the potatoes shines through with just enough maple and spice to enhance without overwhelming. I love serving this alongside roasted chicken or stirring in some crispy bacon bits for a savory twist that always disappears quickly at family dinners.

Simple Microwave Pressure Cooked Tomato Basil Pasta

Sometimes the best meals come from the simplest methods, like when I discovered this microwave pressure cooking technique during a particularly hectic week. Seriously, this tomato basil pasta has become my go-to when I want something comforting and homemade without spending hours in the kitchen—it’s the kind of recipe that makes you wonder why you ever bothered with multiple pots and pans.

Ingredients

– 8 oz dried penne pasta
– 1 ½ cups water
– 1 (14.5 oz) can crushed tomatoes
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tsp salt
– ½ tsp black pepper
– ¼ tsp red pepper flakes (optional, for heat)
– ½ cup fresh basil leaves, chopped
– ¼ cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Combine 8 oz dried penne pasta, 1 ½ cups water, 1 can crushed tomatoes, 2 tbsp olive oil, 3 cloves minced garlic, 1 tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes in a microwave-safe pressure cooker.
2. Stir all ingredients until well combined, ensuring the pasta is fully submerged in the liquid.
3. Lock the lid securely on the pressure cooker according to manufacturer’s instructions.
4. Microwave on high power for 10 minutes, watching for the pressure indicator to rise.
5. Let the pressure release naturally for 5 minutes—you’ll hear the pressure valve drop.
6. Carefully remove the pressure cooker from the microwave using oven mitts, as it will be very hot.
7. Quick-release any remaining pressure by pressing the release valve with a long utensil, standing back from the steam.
8. Remove the lid, being cautious of any residual steam.
9. Stir in ½ cup chopped fresh basil and ¼ cup grated Parmesan cheese until evenly distributed.
10. Let the pasta rest for 2 minutes to allow the sauce to thicken slightly.
Really, the texture turns out perfectly al dente with the pasta absorbing all that tomato-garlic goodness, while the fresh basil adds that bright, herbaceous note that makes it taste like summer. I love serving this with extra Parmesan sprinkled on top and maybe some garlic bread for dipping into that rich sauce—it’s comfort food that feels both sophisticated and completely effortless.

Summary

Embrace the ease of these 20 quick microwave pressure cooking recipes, perfect for those hectic evenings. They deliver delicious, home-cooked meals with minimal effort. We hope you find some new family favorites! Give a recipe a try, then leave a comment below telling us which one you loved most. Don’t forget to share this roundup with your friends on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.