Pressure Cooker Perfection

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Get the book and the gear together!

100 foolproof pressure-cooker recipes that will change the way you cook.

Editors at America's Test Kitchen demystify an appliance that to many home cooks remains intimidating - but shouldn't. Modern pressure cookers are safer, quieter, more reliable, and more user-friendly than old-fashioned jiggle-top models. And they can prepare a wide range of foods - everything from barbecue to risotto - in record time.

Cooking under pressure results in better-tasting dishes because every drop of flavor is trapped in the sealed pot. This fact, combined with the shorter cooking time, means that your dishes will be supercharged with flavor. And cooking under pressure is versatile. While they're ideal for roasts and stews, pressure cookers can also turn out perfectly tender beans, grains, and legumes in short order.

It's kind of like cooking at warp speed.

An overhead shot of a bowl with pot roast and potatoesAn overhead shot of a bowl with pot roast and potatoes
Pressed for time? How about pot roast and potatoes?
30 Minutes Under Pressure

Our one-pot meal of Weeknight Pot Roast and Potatoes cooks in just 1 hour from start to finish. The pressure cooker alone shaves off a considerable amount of time, and we cut the roast into smaller chunks before cooking to speed things up even more. Placing the potatoes on top of the meat ensures that both components are perfectly cooked. For our sauce, using canned condensed onion soup plus just a few aromatics keeps the shopping list and prep simple and delivers a sauce that is perfectly seasoned and the perfect consistency once the meat releases its juices.

A bowl of Farmhouse Chicken Noodle SoupA bowl of Farmhouse Chicken Noodle Soup
Make soups, stews, and chilis that taste long-simmered.
20 Minutes Under Pressure

Soups, stews and chilis, traditionally long-simmered affairs with ingredients that gradually meld over time, are ideal candidates for pressure cooking. Farmhouse Chicken Noodle Soup—made the old fashioned way with deep chicken flavor—starts with a whole chicken and is ready in just an hour. Our Texas-Style Chili Con Carne has an unbelievably deep slow-cooked flavor, hearty chunks of beef, and even perfectly tender beans. Pork Vindaloo, the classic Indian dish with chunks of pork gently and slowly simmered in a rich, warmly spiced tomato sauce, is now a weeknight option at home, needing just 30 minutes under pressure.

Cheese being grated onto pasta with bologneseCheese being grated onto pasta with bolognese
Pasta sauces that will make Tuesday taste like Sunday
30 Minutes Under Pressure

Rich, flavorful pasta classics starring deeply flavored tomato sauce with beef or pork say Sunday dinner to many families. Now you can have a Bolognese sauce with old-fashioned, all-day-on-the-stove flavor ready in a fraction of the time. Looking for a one-pot pasta? Then dishes like Easy Ziti with Sausage and Peppers and lusciously creamy Macaroni and Cheese as good as the classic casserole-style versions cook in half an hour or less.

A bowl of Kalua-Style Pork and marinadeA bowl of Kalua-Style Pork and marinade
Barbecue made simple, and fast.
20 Minutes Under Pressure

Traditional barbecued Kalua-Style Pork has ingredients and a cooking method as exotic as its name. We took this Hawaiian-style favorite that involves roasting a whole suckling pig in a pit with hot rocks, banana leaves, and kiawe wood (Hawaiian version of mesquite) and translated it winningly using a pressure cooker, green tea leaves, and liquid smoke. The perfect choice for your next football-watching party, Easy Barbecued Wings cook under pressure for only 10 minutes. Pulled Pork takes 4 to 5 hours on the stovetop or the grill, but in just 1½ hours, you can have unbelievably tender shredded pulled pork for a crowd with a pressure cooker.


Recipes: 100+
Format: Softcover
Pages: 176
Item Number: CL01
Item Weight: 1.20 pounds

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A pressure cooker on a stove topA pressure cooker on a stove top

Cook under pressure with confidence

The popularity of the pressure cooker is once again growing, as is the number of pressure-cooker recipes and cookbooks, but we can tell you from our own experience that most are flawed. More often than not we found that the food resulting from existing recipes was undercooked or overcooked—and the fault lay not with the cook but with the recipe.

If ever there was a cooking method that could benefit from the obsessive trial and error that our test kitchen is known for, this is it. When cooking time is compressed, every minute matters, and when flavors are amplified, even a small change becomes significant. We ran hundreds of tests in 15 pressure cookers to find out what works and what doesn’t, and we deliver the foolproof, guaranteed-successful recipes in Pressure Cooker Perfection. With this foolproof guide to cooking under pressure, every home cook will be guaranteed success.