I used to looooove cooking in a slowcooker.   I used to collect recipe books that you normally found in the check-out lines at the market during the Autumn season.  Slow cook this,  slow cook that.  Everything looked so delicious and divine.  My friends even chipped in together to buy me a slow cooker for a present one year, back when I first got out of high school.  That was close to 15 years ago.  And my slow cooker was a pretty nice basic model that I used for years and years.  And I even moved it with me when I moved out on my own into my own new house a couple of years ago.

Then somebody (I won’t name any names here) broke the glass lid to my slow cooker!!!! *gasp*

And my model was so old that the manufacturer didn’t supply the replacement glass lid for it anymore.  I was devastated!!!  Okay, not really.  But I was a bit miffed.

However, a few months after the lid to my slow cooker broke, I got my pressure cooker.  At first, I didn’t really connect the two appliances together.  I didn’t consider them to be in the same category.  I still had my slow cooker base and inner stone pot (actually, I still have it today!) and I use it for just keeping foods warm.

But when I started using my Pressure Cooker more and more, I realized the food that I make come out to the same consistancy, texture and delishness that pretty much mimics the food that I used to make in the slow cooker.  A light bulb went off in my head!!!

I started to go through all the old slow cooker recipe books I had collected and started to experiment.  I realized that many of the recipes could be adapted and using the same ingredients,  I could cook it in my pressure cooker!!!  And instead of it taking 6-8 hours to sloooooooowly cook the food, the pressure cooker could cook it in just an hour or less!!!

I cooked chickens, soups, rice, grains, ribs and a ton of other stuff.  Except this was all last year before I got the bright idea to blog about my pressure cooking, so alas, I have no photos or instructional recipes for those.  But I will definitely start re-cooking (is that a word?) some of the better adaptations and start blogging them down.

Just remember that Digital Pressure Cookers are still a fairly new appliance in the market and recipes for it are still a bit difficult to find.  Most recipe books out there are for use with an old-fashioned stove-top unit.  And we want to stay far away from those as possible. Although those recipes are also adaptable.

So if you are in need of a recipe idea or cooking inspiration, I suggest you dive into the world of slow cooking books.  You’d be surprised by what recipes could be easily adapted to be used in a Digital Pressure Cooker.  You get to cut the cook time down by almost 70-80% and the food tastes and feels just like it’s been cooking for hours!  You’ve got nothing to lose!!!  Trust me! 


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  1. Evelyn on the 22. Apr, 2011 remarked #

    I purchased a small (4 qt) digital pressure cooker off of QVC a couple of weeks ago. If you go to their website Bob Warden sells a book JUST for the digital pressure cooker called “Slow Food Fast.”

    • patee333 on the 23. Apr, 2011 remarked #

      I believe you can download one from the website for the model.
      If you want an actual booklet mailed to you, may have to call the customer service line.

  2. Rad on the 02. Oct, 2011 remarked #

    Hi Patee33
    I just received a pressure cooker for a house warming gift and have never used one. I have a recipe for a deconstructed Lau Lau which is a traditional Hawaiian dish. Anyway it is a slow cooker recipe which calls for cooking pork butt, and sweet potatoes covered in Ti leaves and Luau leaves for 2 hours on low then opening up and placing chicken thighs under the leaves to cook for another 4-5 hours. The pork and chicken are supposed to be super tender.
    Do you have any suggestions as how to adapt this to my new pressure cooker? Is there a rough formula you use to convert SlowC recipes to PressureC recipes? Mahalo for your help!

    • Patty on the 16. Oct, 2011 remarked #

      Hmmmm, this may need some trial & error testing. I’d try to cook all the meats together with the leaves first, then add the sweet potatoes and cook it a bit longer. Meats for 1-hour. Then 20 more minutes for the sweet potatoes. You’ll probably need to play with the timing a bit. But it never hurts to just test it out.

  3. Kazza on the 24. Jun, 2013 remarked #

    Hi Patty, wow I am so glad I found your site/blog, the recipes look delicious! I am brand new to pressure cooking..my hubby came home with a rank arena intelligent cooker (electric), have never used a pressure cooker in my life, am frightened actually haha, but Im going to try making your lamb shank recipe. The instruction manual that came with my PC is extremely vague and had no recipes at all in it, so I am going in blind! Fingers crossed my first recipe is memorable for good reasons not bad lol

  4. Ann Megargle on the 14. Nov, 2016 remarked #

    Just bought an electric pressure cooker and love it! Couldn’t find many recipes, until I found your site. Thank you for sharing these recipes, can’t wait to give them a try. 🙂

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