Philips Pressure Cooker Recipes You want to make Twice

If you own a Philips pressure cooker, you already know how much time it saves. These machines are built to cook fast, lock in flavor, and make your life a whole lot easier.

I’ve been using mine for years, and it never lets me down.

Whether you’re cooking for one or feeding a whole family, these 16 Philips pressure cooker recipes will keep your kitchen game strong all week long.

Why the Philips Pressure Cooker Makes Cooking So Much Easier

The Philips pressure cooker is not just another kitchen gadget. It’s a real workhorse that handles everything from soups to stews, rice to ribs.

The sealed cooking environment locks in moisture and flavor better than any regular pot.

You get tender, juicy food in a fraction of the normal cooking time.

It’s one of those tools that once you use it, you wonder how you ever cooked without it.

I use this Philips Electric Pressure Cooker almost every single day.

Best Philips Pressure Cooker Recipes to Try Right Now

Classic Beef Stew in the Philips Pressure Cooker

This beef stew is thick, rich, and full of hearty goodness. Chunks of tender beef, soft carrots, and creamy potatoes all come together in a deep, savory broth. I love this one because it tastes like it cooked all day, but your pressure cooker does it in under an hour. It’s perfect for cold evenings, Sunday family dinners, or anytime you need serious comfort food on the table fast.

Serve: 4-6 | Prep Time: 15 mins | Cook Time: Low – 45 mins / High – 30 mins | Total Time: 1 hr 15 mins (Low) / 45 mins (High)

Ingredients:

• 2 lbs beef chuck, cut into chunks
• 3 medium carrots, sliced
• 3 medium potatoes, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp thyme
• 2 tbsp olive oil

How To Make:

Sear the Beef – Set your Philips pressure cooker to sauté mode. Add olive oil and let it heat up. Toss in the beef chunks and sear each side for 2-3 minutes until browned.

Cook the Aromatics – Add the diced onion and garlic to the pot. Stir and cook for 2 minutes until softened and fragrant.

Add Everything In – Pour in the beef broth and stir in the tomato paste. Add the carrots, potatoes, salt, pepper, and thyme. Give it a good stir.

Pressure Cook – Lock the lid in place. For Low Pressure: cook for 45 minutes. For High Pressure: cook for 30 minutes.

Release and Serve – Allow natural pressure release for 10 minutes, then carefully release the remaining steam. Open the lid, stir, and serve hot.

Creamy Chicken and Rice Philips Pressure Cooker Recipe

This creamy chicken and rice is one of those meals the whole family goes crazy for. Tender chicken thighs sit on top of fluffy, flavor-packed rice all cooked in one pot. I love making this on busy weeknights because cleanup is nothing. It’s best for families, meal preppers, and anyone who wants something filling without spending hours in the kitchen.

Serve: 4 | Prep Time: 10 mins | Cook Time: Low – 25 mins / High – 15 mins | Total Time: 35 mins (Low) / 25 mins (High)

Ingredients:

• 4 bone-in chicken thighs
• 1½ cups long-grain white rice, rinsed
• 1¾ cups chicken broth
• 1 cup heavy cream
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tbsp butter

How To Make:

Brown the Chicken – Turn on sauté mode. Add butter and let it melt. Season chicken with salt, pepper, and paprika. Brown each side for 3 minutes and set aside.

Soften the Onion and Garlic – Add the diced onion and garlic to the pot. Cook for 2 minutes, stirring often until soft.

Add Rice and Liquid – Pour in the chicken broth and stir in the heavy cream. Add the rinsed rice and stir everything together well.

Place Chicken on Top – Nestle the browned chicken thighs right on top of the rice mixture. Don’t stir after this step.

Pressure Cook – Lock the lid. For Low Pressure: cook for 25 minutes. For High Pressure: cook for 15 minutes.

Rest and Serve – Do a natural pressure release for 10 minutes. Open the lid and fluff the rice gently. Serve the chicken over the rice.

Philips Pressure Cooker Lentil Soup

This lentil soup is simple, healthy, and absolutely packed with flavor. Red lentils, tomatoes, and warming spices like cumin and turmeric come together in a thick, satisfying bowl of goodness. I love this recipe because it costs almost nothing to make but tastes amazing every single time. It’s best for weeknight dinners, meal prep lunches, or anyone eating plant-based on a budget.

Serve: 6 | Prep Time: 10 mins | Cook Time: Low – 30 mins / High – 18 mins | Total Time: 40 mins (Low) / 28 mins (High)

Ingredients:

• 2 cups red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp coriander
• 1 tsp salt
• 2 tbsp olive oil
• Juice of half a lemon

How To Make:

Sauté the Base – Use sauté mode on your Philips pressure cooker. Add olive oil, then cook the onion and garlic for 3 minutes until soft.

Add Spices – Stir in the cumin, turmeric, and coriander. Cook for 1 minute to bloom the spices and bring out the flavor.

Add Lentils and Broth – Pour in the rinsed lentils, diced tomatoes, and vegetable broth. Stir everything well and season with salt.

Pressure Cook – Lock the lid. For Low Pressure: cook for 30 minutes. For High Pressure: cook for 18 minutes.

Finish and Serve – Release pressure naturally for 5 minutes, then quick release the rest. Stir in the lemon juice. Serve hot with crusty bread.

Tender Pulled Pork Philips Pressure Cooker Recipe

Pulled pork that melts right off the fork is what this recipe delivers every single time. A smoky, sweet rub coats the pork shoulder, and the pressure cooker makes it fall-apart tender without any fuss. I love this one because you can pile it on buns, tacos, or just eat it straight. It’s best for game day, cookouts, or big family gatherings where you need to feed a crowd.

Serve: 8 | Prep Time: 15 mins | Cook Time: Low – 90 mins / High – 60 mins | Total Time: 1 hr 45 mins (Low) / 1 hr 15 mins (High)

Ingredients:

• 4 lbs pork shoulder, cut into large chunks
• 1 cup BBQ sauce
• ½ cup apple cider vinegar
• 1 cup chicken broth
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper

How To Make:

Make the Rub – Mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl.

Season the Pork – Rub the spice mix all over the pork shoulder chunks. Make sure every surface gets coated well.

Sear the Pork – Turn on sauté mode. Sear the pork chunks in batches for about 3 minutes per side until browned. Remove and set aside.

Add the Liquid – Pour in the chicken broth and apple cider vinegar. Scrape up any bits from the bottom of the pot.

Pressure Cook – Place the pork back in. Lock the lid. For Low Pressure: cook for 90 minutes. For High Pressure: cook for 60 minutes.

Shred and Sauce – Do a natural pressure release for 15 minutes. Remove pork, shred it with two forks, and mix in the BBQ sauce. Serve on buns or tacos.

Philips Pressure Cooker Chicken Tikka Masala

This chicken tikka masala is rich, creamy, and full of warm Indian spices. Chunks of chicken sit in a velvety tomato cream sauce that tastes like it came from your favorite Indian restaurant. I love this recipe because the pressure cooker drives all those spices deep into the chicken for big, bold flavor. It’s best served over basmati rice with warm naan bread on the side.

Serve: 4 | Prep Time: 15 mins | Cook Time: Low – 25 mins / High – 15 mins | Total Time: 40 mins (Low) / 30 mins (High)

Ingredients:

• 2 lbs boneless chicken thighs, cubed
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tikka masala spice blend
• 1 tsp salt
• 2 tbsp butter
• Fresh cilantro for serving

How To Make:

Sauté the Aromatics – Use sauté mode. Melt butter, then cook the onion, garlic, and ginger for 3-4 minutes until soft and fragrant.

Add Spices – Stir in the tikka masala spice blend and cook for 1 minute until everything smells amazing.

Add Chicken and Tomatoes – Add the cubed chicken and crushed tomatoes. Stir well to coat everything in the spiced tomato sauce.

Pressure Cook – Lock the lid. For Low Pressure: cook for 25 minutes. For High Pressure: cook for 15 minutes.

Add Cream and Serve – Natural release for 5 minutes then quick release. Stir in the heavy cream. Simmer on sauté mode for 5 minutes to thicken. Serve over rice and top with fresh cilantro.

Philips Pressure Cooker Mac and Cheese

This mac and cheese is creamy, cheesy, and dangerously good. The pasta cooks right in the pot with the sauce, making it extra rich and flavorful in every single bite. I love this recipe because kids absolutely lose their minds over it every time. It’s best for quick weeknight dinners, potlucks, or any night you want the ultimate comfort food without any drama. You can pick up a good silicone spoon set that works great for stirring this without scratching your pot.

Serve: 6 | Prep Time: 5 mins | Cook Time: Low – 10 mins / High – 6 mins | Total Time: 15 mins (Low) / 11 mins (High)

Ingredients:

• 1 lb elbow macaroni
• 4 cups chicken broth
• 2 cups shredded sharp cheddar
• 1 cup shredded mozzarella
• 1 cup whole milk
• 3 tbsp butter
• 1 tsp salt
• ½ tsp mustard powder
• ½ tsp black pepper

How To Make:

Add Pasta and Broth – Place the macaroni in the Philips pressure cooker. Pour in the chicken broth. Make sure the pasta is mostly covered.

Pressure Cook – Lock the lid. For Low Pressure: cook for 10 minutes. For High Pressure: cook for 6 minutes.

Quick Release – Carefully do a quick pressure release. Open the lid and stir the pasta. It should be tender and most liquid absorbed.

Add the Cheese – Turn on sauté mode. Add butter, milk, mustard powder, salt, and pepper. Stir in the cheddar and mozzarella one handful at a time until fully melted.

Stir and Serve – Keep stirring until everything is thick and creamy. Turn off the heat and serve immediately while hot.

Philips Pressure Cooker Black Bean Soup

This black bean soup is smoky, filling, and loaded with bold flavors. No soaking overnight needed because your pressure cooker handles the beans perfectly every time. I love this one because it’s a true set-it-and-walk-away kind of meal. It’s best for cold days, meal prep days, or when you want something hearty and plant-based that doesn’t feel like you’re missing out.

Serve: 6 | Prep Time: 10 mins | Cook Time: Low – 50 mins / High – 35 mins | Total Time: 1 hr (Low) / 45 mins (High)

Ingredients:

• 2 cups dried black beans, rinsed
• 6 cups vegetable broth
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp salt
• 2 tbsp olive oil
• Sour cream and lime for serving

How To Make:

Sauté First – Set to sauté mode. Heat the olive oil and cook the onion and garlic for 3 minutes until soft.

Add Spices – Stir in the cumin, smoked paprika, and oregano. Cook for 1 minute to release all that flavor.

Add Beans and Broth – Add the rinsed black beans, diced tomatoes, and vegetable broth. Stir everything together well.

Pressure Cook – Lock the lid. For Low Pressure: cook for 50 minutes. For High Pressure: cook for 35 minutes.

Blend and Serve – Natural release for 15 minutes then quick release. Use an immersion blender to partially blend the soup for a thick, creamy texture. Serve with sour cream and a squeeze of lime.

Philips Pressure Cooker Whole Chicken

Cooking a whole chicken in the pressure cooker sounds wild but this recipe will completely blow your mind. The chicken comes out incredibly juicy, fall-off-the-bone tender with golden, seasoned skin in about an hour. I love this one because you get a full meal plus leftover broth you can use for other dishes. It’s best for Sunday dinners, meal prep, or anytime you want an impressive meal with almost no effort.

Serve: 4-6 | Prep Time: 10 mins | Cook Time: Low – 45 mins / High – 30 mins | Total Time: 55 mins (Low) / 40 mins (High)

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried rosemary
• 1 lemon, halved

How To Make:

Season the Chicken – Pat the chicken dry with paper towels. Mix together all the spices and rub the mix all over the chicken, inside and out.

Stuff with Lemon – Squeeze some lemon juice over the chicken and tuck both lemon halves inside the cavity.

Sear for Color – Use sauté mode and heat olive oil. Sear the chicken breast-side down for 4-5 minutes to get some golden color.

Add Broth – Pour the chicken broth into the pot. Place the chicken on a trivet if you have one to keep it elevated. A stainless steel pressure cooker trivet works perfectly here.

Pressure Cook – Lock the lid. For Low Pressure: cook for 45 minutes. For High Pressure: cook for 30 minutes.

Rest and Serve – Natural release for 15 minutes. Remove the chicken carefully. Let it rest for 5 minutes before carving and serving.

Philips Pressure Cooker Tomato Basil Pasta

This tomato basil pasta is the most satisfying one-pot pasta you will ever eat. The pasta soaks up all the tomato, garlic, and herb flavor as it cooks, making every bite full of deep, rich taste. I love this recipe because it’s done in under 20 minutes from start to finish. It’s best for weeknight dinners, a quick lunch, or when you want something simple but still impressive on the plate.

Serve: 4 | Prep Time: 5 mins | Cook Time: Low – 10 mins / High – 7 mins | Total Time: 15 mins (Low) / 12 mins (High)

Ingredients:

• 12 oz penne pasta
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 4 cloves garlic, minced
• 1 small onion, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp red pepper flakes
• 2 tbsp olive oil
• Fresh basil and parmesan for serving

How To Make:

Sauté Garlic and Onion – Use sauté mode. Heat olive oil and cook the garlic and onion for 2-3 minutes until softened.

Add Pasta and Sauce – Add the penne pasta right into the pot. Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, oregano, salt, and red pepper flakes.

Pressure Cook – Lock the lid. For Low Pressure: cook for 10 minutes. For High Pressure: cook for 7 minutes.

Quick Release and Serve – Do a quick pressure release carefully. Open the lid and stir everything together well. Top with fresh basil and parmesan cheese and serve hot.

Philips Pressure Cooker Chili

This chili is bold, meaty, thick, and everything you want in a bowl on a cold day. Ground beef, kidney beans, and a deep mix of chili spices all come together in one beautiful, hearty pot. I love this recipe because it gets even better the next day, so leftovers are always a win. It’s best for game day, family dinners, meal prep, or when the weather outside makes you want to stay in and eat something seriously good.

Serve: 6-8 | Prep Time: 10 mins | Cook Time: Low – 30 mins / High – 20 mins | Total Time: 40 mins (Low) / 30 mins (High)

Ingredients:

• 2 lbs ground beef
• 2 cans (15 oz each) kidney beans, drained
• 1 can (28 oz) crushed tomatoes
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp cayenne pepper

How To Make:

Brown the Beef – Use sauté mode. Cook the ground beef, breaking it apart with a spoon until fully browned. Drain excess fat if needed.

Cook the Aromatics – Add the diced onion and garlic. Cook for 2-3 minutes stirring often until soft.

Add Spices – Stir in the chili powder, cumin, smoked paprika, salt, and cayenne. Mix well to coat the meat.

Add the Rest – Pour in the crushed tomatoes, kidney beans, and beef broth. Give everything a good stir.

Pressure Cook – Lock the lid. For Low Pressure: cook for 30 minutes. For High Pressure: cook for 20 minutes.

Release and Serve – Natural release for 10 minutes, then quick release. Stir the chili and serve with shredded cheese, sour cream, and crackers.

Philips Pressure Cooker Garlic Mashed Potatoes

These garlic mashed potatoes are creamy, buttery, and full of roasted garlic flavor. The pressure cooker cooks the potatoes so fast and so tender that mashing them takes almost no effort at all. I love this recipe because it pairs with literally everything and nobody ever says no to a good mashed potato. It’s best as a side dish for roasted chicken, pot roast, grilled steak, or honestly any meal you want to make feel more special.

Serve: 6 | Prep Time: 10 mins | Cook Time: Low – 15 mins / High – 10 mins | Total Time: 25 mins (Low) / 20 mins (High)

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup water
• ½ cup butter
• ¾ cup whole milk, warm
• 5 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• Fresh chives for garnish

How To Make:

Cook the Potatoes – Place the quartered potatoes and garlic into the Philips pressure cooker. Pour in 1 cup of water.

Pressure Cook – Lock the lid. For Low Pressure: cook for 15 minutes. For High Pressure: cook for 10 minutes.

Quick Release – Carefully do a quick pressure release. Drain any remaining water from the pot.

Mash – Add the butter, warm milk, salt, and pepper. Mash with a sturdy potato masher until smooth and creamy. Adjust seasoning to taste.

Serve – Scoop into a serving bowl and top with fresh chives and an extra pat of butter if you’re feeling generous.

Philips Pressure Cooker Beef Short Ribs

These beef short ribs are fall-off-the-bone tender and coated in a rich, deep, glossy sauce that is absolutely incredible. This is the kind of meal that makes people think you spent all day in the kitchen, but your pressure cooker did all the hard work. I love this recipe because it’s fancy enough for a dinner party but easy enough for any weeknight. It’s best served over creamy mashed potatoes or buttered egg noodles.

Serve: 4 | Prep Time: 15 mins | Cook Time: Low – 60 mins / High – 45 mins | Total Time: 1 hr 15 mins (Low) / 1 hr (High)

Ingredients:

• 4 beef short ribs (about 3 lbs)
• 1 cup beef broth
• ½ cup red wine
• 2 tbsp tomato paste
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

How To Make:

Season and Sear – Season the short ribs generously with salt and pepper. Use sauté mode, heat olive oil, and sear the ribs for 3-4 minutes per side until browned all over.

Cook Aromatics – Remove ribs and set aside. Add onion and garlic to the pot and cook for 2-3 minutes.

Deglaze the Pot – Pour in the red wine and scrape up all the browned bits from the bottom. Let it simmer for 2 minutes.

Add Remaining Ingredients – Stir in the tomato paste, beef broth, and rosemary. Place the short ribs back in the pot.

Pressure Cook – Lock the lid. For Low Pressure: cook for 60 minutes. For High Pressure: cook for 45 minutes.

Rest and Serve – Natural release for 15 minutes then quick release. Remove the ribs carefully. Skim the fat from the sauce and serve the sauce over the ribs.

Philips Pressure Cooker Salmon and Vegetables

This salmon and vegetable dish is light, healthy, and done in less than 15 minutes. Perfectly cooked salmon sits on top of tender vegetables and it all comes together in one easy cook. I love this recipe because it feels healthy without feeling boring, and the flavor is genuinely impressive for how simple it is. It’s best for anyone eating clean, following a low carb diet, or just looking for a fast but satisfying dinner.

Serve: 2 | Prep Time: 5 mins | Cook Time: Low – 8 mins / High – 5 mins | Total Time: 13 mins (Low) / 10 mins (High)

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 cup broccoli florets
• 1 cup baby carrots
• 1 cup water
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp lemon zest
• Salt and pepper to taste
• Lemon slices for serving

How To Make:

Make the Glaze – Mix together the soy sauce, honey, garlic powder, and lemon zest in a small bowl.

Prep the Pot – Pour 1 cup of water into the pressure cooker. Place the trivet inside.

Season the Salmon – Brush the glaze all over the salmon fillets. Season lightly with salt and pepper.

Set Up the Cook – Place the vegetables on the trivet first. Lay the salmon fillets right on top of the vegetables.

Pressure Cook – Lock the lid. For Low Pressure: cook for 8 minutes. For High Pressure: cook for 5 minutes.

Quick Release and Serve – Do a quick pressure release. Carefully open the lid. Serve the salmon and vegetables with lemon slices on the side.

Philips Pressure Cooker Chicken Noodle Soup

This chicken noodle soup is the ultimate feel-good meal that wraps you up like a warm hug. Juicy chicken, soft noodles, sweet carrots, and celery all float in a golden, savory broth that warms you from the inside out. I love this recipe because it works for sick days, cold days, or really any day when you just need something comforting. It’s best made in a big batch so you have leftovers ready to go for the next couple of days.

Serve: 6 | Prep Time: 10 mins | Cook Time: Low – 20 mins / High – 12 mins | Total Time: 30 mins (Low) / 22 mins (High)

Ingredients:

• 2 lbs boneless chicken breasts
• 3 medium carrots, sliced
• 3 stalks celery, sliced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 cups egg noodles
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tbsp olive oil
• Fresh parsley for serving

How To Make:

Sauté the Vegetables – Use sauté mode. Heat olive oil and cook the onion, carrots, celery, and garlic for 3-4 minutes until softened.

Add Chicken and Broth – Place the chicken breasts right into the pot. Pour in the chicken broth. Add the salt, pepper, and dried thyme. Stir lightly.

Pressure Cook – Lock the lid. For Low Pressure: cook for 20 minutes. For High Pressure: cook for 12 minutes.

Shred the Chicken – Natural release for 5 minutes then quick release. Remove the chicken and shred it using two forks. Return the shredded chicken back to the pot.

Cook the Noodles – Switch back to sauté mode. Add the egg noodles and cook for 5-7 minutes until tender. Serve hot with fresh parsley on top.

Philips Pressure Cooker Coconut Curry Chickpeas

This coconut curry chickpea dish is creamy, warming, and packed with incredible flavor. Chickpeas soak up the coconut milk and curry sauce beautifully, giving you a thick, satisfying plant-based meal that feels totally indulgent. I love this recipe because it’s made with pantry staples that I almost always have on hand. It’s best served over fluffy white rice or scooped up with warm naan bread for the most satisfying meatless dinner.

Serve: 4 | Prep Time: 10 mins | Cook Time: Low – 20 mins / High – 12 mins | Total Time: 30 mins (Low) / 22 mins (High)

Ingredients:

• 2 cans (15 oz each) chickpeas, drained
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp salt
• 2 tbsp olive oil
• Fresh cilantro for serving

How To Make:

Sauté the Aromatics – Use sauté mode. Heat olive oil and cook the onion, garlic, and ginger for 3 minutes until soft.

Bloom the Spices – Stir in the curry powder and turmeric. Cook for 1 minute until the spices turn fragrant.

Add the Chickpeas and Sauce – Add the drained chickpeas, diced tomatoes, and coconut milk. Stir everything together well. Season with salt.

Pressure Cook – Lock the lid. For Low Pressure: cook for 20 minutes. For High Pressure: cook for 12 minutes.

Release and Serve – Natural release for 5 minutes, then quick release. Stir the curry well. Serve over rice and top with fresh cilantro.

Philips Pressure Cooker Banana Bread Pudding

This banana bread pudding is warm, sweet, and the perfect end to any meal. Ripe bananas, soft bread, and a creamy custard mixture all come together in the pressure cooker to create something that tastes absolutely incredible. I love this recipe because it uses up overripe bananas that would otherwise get tossed out. It’s best served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce on top for the ultimate dessert experience.

Serve: 6 | Prep Time: 15 mins | Cook Time: Low – 35 mins / High – 25 mins | Total Time: 50 mins (Low) / 40 mins (High)

Ingredients:

• 4 cups day-old bread, cubed
• 2 ripe bananas, mashed
• 3 eggs
• 1½ cups whole milk
• ½ cup sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 tbsp butter, melted
• 1 cup water (for the pot)

How To Make:

Mix the Custard – In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and nutmeg until smooth.

Add Bananas and Bread – Stir the mashed bananas and melted butter into the custard mix. Gently fold in the cubed bread. Let it soak for 5 minutes.

Prep the Pan – Pour the bread pudding mixture into a greased 7-inch round baking pan that fits inside your pressure cooker. Cover tightly with foil. A 7-inch springform pan works really well here.

Set Up the Pot – Pour 1 cup of water into the Philips pressure cooker. Place the trivet inside and carefully lower the pan onto the trivet using a sling made of foil.

Pressure Cook – Lock the lid. For Low Pressure: cook for 35 minutes. For High Pressure: cook for 25 minutes.

Cool and Serve – Natural release for 10 minutes then quick release. Carefully remove the pan. Let it cool for 5 minutes. Serve warm with ice cream or caramel sauce.

Final Thoughts on These Philips Pressure Cooker Recipes

These 16 Philips pressure cooker recipes cover everything you need. You’ve got cozy soups, hearty stews, quick weeknight pastas, impressive dinner party dishes, and even a dessert. The beauty of the Philips pressure cooker is that it makes hard recipes simple and simple recipes fast. Start with one or two that catch your eye and you’ll quickly see why so many home cooks swear by this machine. Your kitchen is about to get a whole lot more exciting.