We’ll be the first to admit: Delving into the world of Electric Pressure Cookers can involve a slight learning curve. Every EPC fanatic started off as an eager, yet slightly puzzled, home chef with visions of glorious meals constructed in minimal time. Every EPC fanatic opened up their machine for the first time with excitement and dread.

One of the best recipes to cut your pressure cooking teeth on is a traditional meat and potatoes meal. In this series, we’ll start with the basic Roasted Chicken Dinner, move on to classic Beef Stew, and graduate to the traditional Pot Roast.

Every single one of us have had our share of mishaps.

The biggest mistake every new user makes when tackling their first meal out of their pressure cooker is trying to get too fancy too fast. Yes, we’ve all seen those glorious cheesecakes and perfectly cooked pasta dishes, and with a little practice those beautiful culinary delights will soon be at your fingertips. However, the best way to get acquainted with your new best friend is to get back down to basics.

One of the best recipes to cut your pressure cooking teeth on is a traditional meat and potatoes meal. In this series, we’ll start with the basic Roasted Chicken Dinner, move on to classic Beef Stew, and graduate to the traditional Pot Roast. These three meals will set you up with all the basics you need to get started, familiar, and comfortable with your pressure cooker.

Let’s get started:

We start with Roasted Chicken for a few reasons: It is super easy, super-fast, and super-thrifty. Most pressure cookers will easily cook a 5-6 lbs chicken, and depending on the sales at your local market, this entire meal can be made for less than $10. That is roughly 4-5 servings of meat, potatoes, and veggies for less than a bottle of wine. Take a deep breath, and prepare to have your mind blown.

EPC Roasted Chicken Dinner

Ingredients

5-6 lbs Whole Roaster Chicken, giblets and neck removed

1 Tbs Butter

1-3 cloves of crushed garlic, or 1 tsp of garlic powder

Salt and Pepper to Taste

3 Russet Potatoes, chunked

1 cup Carrots, chunked

1 cup Brussel Sprouts

1 Yellow Onion, quartered

1 cup Celery, chunked

1 cup Chicken Broth

Directions

  1. Turn on the Sauté feature of your pressure cooker. Place butter into the cooker and allow to melt.
  2. Using some of the butter in the cooker, baste your chicken with a thin layer of butter and rub garlic, salt, and pepper over the entire bird.
  3. Using tongs, place the non-breast side into the cooker and sauté for 3 minutes. Flip and sauté the breast side for 3 minutes.
  4. Remove the chicken and turn off the sauté mode. Cover the bottom of the cooker with potatoes, then place the carrots, brussel sprouts, onion, and celery in four piles on top of the spuds. Season to taste.
  5. Add the chicken broth to the potatoes and vegetables.
  6. Return the chicken to the cooker and cover.
  7. Ensure the cooker is on “seal” mode and set it on regular pressure for 40 minutes.
  8. Once the timer has gone off, allow to Natural Release for 15 minutes before opening.

This will result in a beautiful, fall off the bone, and complete meal for you and your family. If you’re feeling extra fancy, use some of the delicious juice in the bottom of the cooker to create a mind-blowing gravy, or simply whip the potatoes with a little butter for a delicious mash. Once you’ve become comfortable with this process, you can create other masterpieces based on your own imagination. Layer the bottom with sweet potatoes and roast the chicken covered in BBQ sauce, or perhaps set up a beautiful bed of rice and beans with a jerk seasoning on the chicken, the sky is the limit!

Welcome to your new obsession. And don’t worry about the learning curve: We’ve got you taken care of.