In our opinion, Potato Salad is the BEST summertime side dish. Not convinced? Wait until you try our classic recipe. We use thick-cut potatoes, creamy mustard, and plenty of fresh dill. Don’t forget the key ingredient. Your NESCO Pressure Cooker cooks potatoes in just minutes. All you have to do is mix ingredients and chill before serving.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

6 medium scrubbed red potatoes
2 cups of water
¼ cup chopped onion (optional)
Salt & pepper to taste
3 hard-boiled eggs
1 Tbsp chopped fresh dill
½ cup mayonnaise
1 tsp yellow or Dijon mustard
1 tsp apple cider vinegar
½ cup shredded cheddar cheese
Package of crumbled bacon (optional)

Instructions:

1. Place potatoes in NESCO® Pressure Cooker with water. Cook on high pressure 4-8 minutes depending on the size of the potatoes. Let steam release for 3 minutes. Then quickly release pressure and open cooker.
2. Dice potatoes when they are cool enough to handle. Potatoes should be somewhat firm and not overcooked.
3. Alternate layers of potatoes, onion, cheese, and bacon in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
4. Mix together the mayonnaise, mustard, and apple cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least 1 hour before serving.

Searching for a delicious and healthy side at your next get together? Look no further than our Farro Grain Salad with Dried Cranberries, Feta, and Pecans. Packed with fiber, iron, and magnesium, farro is a great alternative to white rice. Use your NESCO Pressure Cooker to ensure grains stay soft and tender. Featuring bold feta cheese, bright lemon, and sweet cranberries, this recipe is undeniably fresh.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

1 cup uncooked farro
½ cup toasted pecans
½ cup dried cranberries
1/3 cup green onions, chopped
¼ cup parsley, chopped
1 ½ tbsp lemon juice
4 tsp extra virgin olive oil
Kosher salt
Black pepper
½ cup feta cheese

Instructions:

1. Place 2 cups of water, and uncooked farro in a NESCO® Pressure Cooker. Cook on High Pressure for half the time of the instructions on the package. Let pressure come down naturally for five minutes, then quick release. Strain the farro and rinse with cold water.
2. Gently fold in all other ingredients. Serve either room temperature or chilled.

You won’t have any extra room on your plate after getting a taste of our all-star baby back ribs. Made with a simple blend of classic barbecue flavors, this recipe is what summertime is all about. Forget the grill – your NESCO Pressure Cooker tenderizes ribs to perfection in just under an hour. Watch the meat fall right off the bone.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

Rack of baby back ribs
2 teaspoons of salt
1 cup of water
¾ tablespoon of paprika
¾ tablespoon brown sugar
½ tablespoon chili powder
½ teaspoon ground black pepper

Instructions:

1. Optional, remove the membrane from the ribs – if you choose to remove the membrane from your ribs, take a butter knife to the backside of the rib. Work the knife between the membrane and the bone and grab with a paper towel and pull membrane off the ribs.
2. In a small bowl stir in the salt, paprika, brown sugar, chili powder, and black pepper. Set aside.
3. Season the ribs with the rub on both sides and cut the ribs into 4 pieces.
4. Pour 1 cup of water into your NESCO® Pressure Cooker. Stack the ribs in bone side down. Lock your pressure cooker and cook on high for 30 minutes and then let the pressure come down naturally, about 15 more minutes.
5. Put the ribs bone side down on a rimmed baking sheet. If you choose to, brush ribs with your favorite BBQ sauce. Put the ribs in the oven under the broiler on high. Broil for about 5 minutes or until the sauce is bubbling and just starting to brown. Remove the ribs from the oven, brush with another layer of sauce, and serve.

Green Chile Pork Carnitas are the perfect way to get the weekend started. Infused with tomatillos, peppers, and Mexican spices, you might want to make these on Friday and Saturday. Count on your NESCO Pressure Cooker for juicy, tender pork every time. We recommended topping with queso fresco, fresh cilantro, and a squeeze of fresh lime juice.

Your Key Ingredient:

NESCO Pressure Cooker

Ingredients:

2-3 lbs pork shoulder, cut into 6-8 pieces

2 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 large jalapeño, seeded and stem removed
1 green bell pepper, seeded and stem removed
1 poblano pepper, seeded and stem removed
1 lb tomatillos, husks removed and quartered
3 cloves garlic, peeled and minced
1 onion, quartered
1 tsp cumin
1 tsp oregano
2 cups chicken broth
2 bay leaves

1 cup of water

Toppings

Tortillas (a flour/corn hybrid works best)
Queso Fresco
Red onion, diced
Cilantro, roughly chopped

Instructions:

1. Rub pork shoulder pieces with salt and pepper then place in your NESCO® Pressure Cooker with the olive oil and brown for 2-3 minutes.
2. Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, bay leaves, and 1 cup of water.
3. Mix the ingredients and lock lid. Set to high pressure for 55 minutes.
4. Do a natural release and then release remaining pressure with a quick release after 10 minutes.
5. Remove meat from pressure cooker. Take out bay leaves and add broth with peppers to a blender and puree the mixture. This will yield a large amount of green chile sauce.
6. Shred meat with fork. Mix in desired amount of green chile sauce.
7. Serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.

1. Add apples, cinnamon, and sugar to NESCO® Pressure Cooker. Add water and lemon juice and stir gently.
2. Set Pressure Cooker to Slow Cooker and cover. Let cook for 3 to 4 hours or until apples are soft.
3. When finished cooking, mash with a potato masher to get desired texture.

Salted Caramel Cheesecake is a dessert lover’s dream. Sweet, salty, and buttery, every bite of this recipe is just as good as the first. Unlike traditionally dense cheesecakes, our Salted Caramel Cheesecake stays soft and velvety when baked in your NESCO Pressure Cooker. Layered on a crumbly graham cracker crust and topped with drizzles of caramel sauce, this is a recipe you’ll want to make again and again.

Your Key Ingredient:

NESCO Pressure Cooker
NESCO 16-Speed Hand Mixer

Grocery Ingredients:

Crust

1 cup graham cracker crust
3 Tbsp butter, melted

Filling

2, 8 oz packages cream cheese
1/2 cup sugar
1 tsp vanilla extract
2 eggs

Topping

2 Tbsp coarse sea salt
Caramel syrup for drizzling

Instructions:

1. Mix graham crackers and melted butter in a bowl and press evenly into the bottom on an 8″ springform pan and about 1 inch up the sides. Set aside.
2. Beat cream cheese on medium-high using NESCO® 16-Speed Hand Mixer until smooth. Add sugar and vanilla while continuing mixing. Add eggs one at a time, scraping the sides of the bowl as necessary. Pour filling into the prepared crust.
3. Place the wire rack and 2 cups of water in NESCO® Pressure Cooker. Fold a 12″ piece foil into thirds to create a “sling” for easy removal of the pan. Using the sling, lower the pan into the Pressure Cooker and lock the lid. Set pressure valve to “pressure” and cook on HIGH for 25 minutes.
4. When timer is up, use Quick Release to lower the pressure. remove cheesecake from Pressure Cooker and let cool slightly.
5. Sprinkle sea salt on top of cheesecake and drizzle with caramel syrup. Chill for at least 3 hours, or up to 2 days.

1. Cut 12-14 chicken wings into 3 pieces – the drumettes, wingettes (often called flats), and the tips. For this recipe, we’ll use just the drummettes and wingettes. Save and freeze the tips for next time you make homemade chicken stock.
2. Add wing pieces to you NESCO Pressure Cooker with ¾ cup of your favorite smoky BBQ sauce, 1 cup of water, and 2 tablespoons of honey. Lock lid and set regulator knob to SEAL. Set for ten minutes on High Pressure and cook.
3. When wings are finished after 10 minutes of cooking remove to lightly greased cookie sheet. Place under broiler for 5 minutes or until crispy brown. Remove from broiler. Combine remaining BBQ sauce and honey and brush wings lightly.

1. Put chicken, water, beans, corn, tomatoes, and seasoning in NESCO® Pressure Cooker and cook for three minutes on HIGH pressure. Set regulator knob to SEAL.
2. When complete, gently stir and serve with a dollop of sour cream and sprinkle of fresh chives.

Upgrade your traditional mashed potatoes with these three delicious recipes. Instead of boiling on the stovetop, use the NESCO Pressure Cooker and NESCO 16-Speed Hand Mixer to ensure perfectly fluffy potatoes every time.

Your Key Ingredient:

NESCO Pressure Cooker
NESCO 16-Speed Hand Mixer

Grocery Ingredients:

Standard Mashed Potatoes

½ cup butter
¾ cup milk

Rich and Creamy Mashed Potatoes

5 Tablespoons Butter, divided
8 oz. cream cheese, room temperature and cubed
8 oz. sour cream
1 teaspoon onion salt
½ teaspoon garlic salt
¼ teaspoon pepper
Salt and pepper to taste

Jalapeno Popper Mashed Potatoes

8 oz, cream cheese, softened
1 cup sour cream
½ cup milk
1 ½ teaspoon garlic salt
2 jalapenos, deseeded and finely chopped
2 cups shredded cheddar cheese, divided
Bread crumbs

Instructions:

Standard Mashed Potatoes

1. Add 2 cups of water and 5 pounds Russet potatoes, peeled and quartered to your NESCO® Pressure Cooker.
2. Cook on HIGH PRESSURE for 5 minutes. When time is up, use the quick release to release pressure.
3. Use NESCO® 16-Speed Hand Mixer on Speed 14 to mash potatoes to desired texture while adding other ingredients.
4. Fold all ingredients into potatoes and serve.

Rich and Creamy Mashed Potatoes

1. Add 3 tablespoons of butter, cream cheese, sour cream, onion salt, garlic salt, and pepper to mashed potatoes.
2. Spread mixture into baking dish and brush with remaining 2 tablespoons of butter.
3. Bake at 350 for 30-35 minutes.

Jalapeno Popper Mashed Potatoes

1. Fold cream cheese, sour cream, milk, garlic salt, jalapenos, and one cup of shredded cheese into potatoes.
2. Spread into 9 x1 3 pan and sprinkle with remaining cheese and bread crumbs.
3. Cover with foil and bake at 350 for 30 minutes.

Our Creamy Chocolate Cheesecake recipe is melt-in-your-mouth delicious. Mixed with tangy cream cheese and topped with chocolate wafer cookie crumbs, every bite of this recipe is just as good as it sounds. This recipe is easy to make in your NESCO 6 Qt. Pressure Cooker. We recommend serving with a dollop of whipped cream or strawberries.

1. Blend cream cheese in bowl with mixer until smooth. Gradually add sugar. Mix thoroughly.
2. Adding one egg at a time, mix until cheese is smooth.
3. Fold in melted chocolate until thoroughly blended. Add remaining 3/4 cup of cookie crumbs into mixture.
4. Pour into springform pan over crust. Add water to cooker.
5. Tear off a 6″piece of aluminum foil and fold in half, lengthwise. This helps to remove pan after cooking cycle is complete.
6. Place springform pan on foil and lower into NESCO® Pressure Cooker.
7. Cover and lock lid in place. Turn regulator knob to SEAL. Program for HIGH pressure and cook for 20 minutes. Release pressure by using the quick-release method. Unlock and open lid.
8. Remove cheesecake from the pressure cooker by lifting up the ends of foil.
9. Let cool to room temperature before refrigerating. For best results, refrigerate overnight.

Your family won’t be able to resist a second helping of our Barbecued Beef Short Ribs. Slathered in gravy and seasoned with vegetables, these short ribs go fast around hungry stomachs. And forget about spending hours at the stove; with your NESCO Pressure Cooker, this meal is ready in just about 40 minutes. We recommend serving on a heap of mashed potatoes.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

6 lbs short ribs, cut in pieces
3 Tbsp bacon fat (or vegetable oil)
2 tsp salt
2 Tbsp green pepper, chopped
1/4 cup onion, chopped
2 cups ketchup
2 tsp celery seed
1/4 cup brown sugar
1/4 cup lemon juice
1 Tbsp dry mustard
2 cups water

Instructions:

1. Place removable cooking pot in pressure cooker. Add fat or oil. Select the “BROWN” setting on the control panel of your NESCO® Pressure Cooker.
2. Add ribs and begin browning. When the meat is browned, press START/STOP button and add remaining ingredients. Place the lid on the pressure cooker and lock in place.
3. Turn Pressure Regulator Knob to “Pressure” or “Seal”. Set pressure setting to “HIGH”. Set desired cooking time to 40 minutes. After the 40 minutes is completed, release pressure and remove ribs. If additional cooking time is needed, reset pressure cooker to add desired cooking time.

Gravy Option:

1. When meat is done, remove ribs from cooking pot. Measure the amount of liquid remaining in cooking pot. In a separate bowl, mix 2 tablespoons flour and 1/4 cup cold water for each cup liquid.
2. Using the BROWN function, heat the liquid to boiling. Slowly add the flour/water mixture while stirring. Cook until thickened, stirring constantly.
3. Add meat back in cooking pot and stir to coat meat with gravy. Serves 4 to 8. NOTE: The PC6-25P 3-in-1 Pressure Cooker Regulator Knob identifies Pressure as ‘SEAL’ and Steam as ‘VENT’.

No matter what you’re celebrating, you’ll want to put Scalloped Potatoes and Ham on the menu. This side dish is known for its creamy sauce and melty layers that make a tasty addition to any meal. Using your NESCO Pressure Cooker, our recipe is bubbling and ready within the hour. Don’t be surprised if you see a serving (or two) on everyone’s plate.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

2 medium potatoes, sliced
2 Tbsp flour
1/2 tsp salt
1/8 tsp pepper
3/4 cup ham, cooked, cubed
2 Tbsp onion, chopped
2 Tbsp butter or margarine
3/4 cup milk

Instructions:

1. Mix flour, salt, and pepper. In greased 1 Qt. metal or heatproof glass bowl, arrange 3 layers of potatoes and ham, sprinkling each layer of potatoes with part of flour mixture and dot with butter. Pour milk over potatoes and cover bowl with foil.
2. Pour 1½ cups water in Cooking Pot of NESCO® 6 Qt. 3-in-1 Digital Electric Pressure Cooker
3. Place bowl on rack in cooker. Put lid on cooker and turn counter-clockwise until it locks into place and Locking Pin ‘clicks’ into place.
4. Turn Pressure Regulator Knob to “Pressure” or “Seal” [see note below].
5. Then set Pressure Button on control panel on “HIGH”. Set desired cooking time by pressing “HIGH” button once for each [18-20 minutes].
6. Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and floating valve will rise after appropriate cooking pressure has been reached.
7. When time control reaches zero, cooker will beep 3 times and switch to the WARM setting automatically.
8. Press START/STOP button to make sure unit is completely off. Let appliance stand and allow pressure to drop down naturally which takes 10 to 20 minutes. After 20 minutes, turn Pressure Regulator Knob to “STEAM” or “VENT” [see note below]
9. Remove lid and carefully remove pan/bowl from cooker using hot pads.
10. Garnish potatoes, if desired, with paprika, chopped parsley or grated Cheddar cheese. Serves 4. NOTE: The PC6-25P 3-in-1 Pressure Cooker Regulator Knob identifies Pressure as SEAL and Steam as VENT.

Our creamy Chicken “Casserole” in Mushroom Sauce just might become your weeknight dinner go-to. This recipe combines meaty flavors and hearty noodles with a rich mushroom sauce your family won’t be able to resist. Instead of using a traditional oven, save time, and let your NESCO Pressure Cooker do the work for you. 

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

2½ cups chicken broth
1 cup onions, chopped
10 oz mushrooms, sliced
8 oz wide egg noodles or pasta
2 lbs chicken – boneless, skinned and cut into 1″ chunks
10 oz can of Cream of Mushroom Soup
1/2 tsp thyme
1 cup frozen peas
Salt and pepper to taste
2 Tbsp dill weed or parsley for garnish (optional)

Instructions:

1. Combine broth, onions, and mushrooms in the removable cooking pot of NESCO® 6 Qt. 3-in-1 Digital Electric Pressure Cooker.
2. Add noodles and place chicken pieces on top.
3. Place lid on cooker and turn counter-clockwise until it locks into place and Locking Pin ‘clicks’ into place.
4. Turn Pressure Regulator Knob to “Pressure” or “Seal” [see note below].
5. Then set Pressure Button on Control Panel on “HIGH”. Set desired cooking time by pressing “HIGH” button once for each minute or hold down continuously until desired time is reached [5 minutes].
6. Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and Floating Valve will rise after appropriate cooking pressure has been reached.
7. When time control reaches zero, cooker will beep 3 times and switch to the WARM setting automatically.
8. Press START/STOP button to make sure unit is completely off. Turn Pressure Regulator Knob to “STEAM” or “VENT” [see note below] in short bursts and allow pressure to release.
9. Remove lid, stir in soup, thyme, peas, salt and pepper. Gently break up any noodles or pasta that are sticking together or clinging to bottom of cooker.
10. Replace lid as stated above. Set cooking time [2 minutes] by pressing “LOW” button. Press START/STOP button to begin cooking.
11. When time control reaches zero, cooker will beep 3 times. Press START/STOP button to make sure unit is completely off. Turn Pressure Regulator Knob to “STEAM” or “VENT” [see note below] in short bursts and allow pressure to release. Unplug and remove lid. Transfer ‘casserole’ to a large serving dish and garnish with dill or parsley, if desired. Serves 4. NOTE: The PC6-25P 3-in-1 Pressure Cooker Regulator Knob identifies Pressure as SEAL and Steam as VENT.

Beef Pot Roast

Your Key Ingredient:

NESCO Pressure Cooker

Instructions:

3 lb beef pot roast
2 Tbsp vegetable oil
1 medium onion, chopped
3 cup beef broth
1 cup water
1 bay leaf
Salt and pepper to taste

Instructions:

1. Heat oil in NESCO® Pressure Cooker using the BROWN setting to brown roast on both sides. Place meat on wire rack and add remaining ingredients.
2. Cover and lock lid in place. Set regulator knob to SEAL. Program for HIGH pressure and cook for 45 minutes.
3. Release pressure by using the natural release method. Cooker will beep and switch automatically to the warm setting when cooking time is completed.

Take the guesswork out of cooking rice with the new rice feature on your NESCO Electric Pressure Cooker. For the perfect sticky rice, all you have to do is add equal parts white rice and water.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

1 cup of rice/1 cup of water or
2 cups of rice/2 cups of water or
3 cups of rice/3 cups of water

Instructions:

1. Choose the amount of rice, add the same amount of water, lock the lid, press the RICE function, set regulator knob to SEAL, and then press start on your NESCO® Electric Pressure Cooker.
2. Note: the RICE function automatically defaults to 12 minutes regardless of how much rice you are cooking. Once you press start the unit will heat and the pressure will build in the cooker.
3. Once the optimal pressure is reached the timer will begin to count down as it cooks your rice on high pressure. The more rice you have in the unit the more time it will take to come under full pressure. If you prefer rice that is moister you can add more water and control your time by using the HIGH pressure cooking mode.

There are many different types of rice and desired textures. The quality of rice you choose can also adjust the cooking time. Use this chart as a guideline and experiment on high pressure to find the right amount of cooking you will need to prepare your favorite rice:

• 2 cups white rice with moister consistency: 4 cups water or broth for 10 minutes
• 2 cups yellow rice: 4 cups water or broth for 12 minutes
• 2 cups brown rice: 4 cups water or broth for 20 minutes
• 2 cups long-grain wild rice: 4 cups water or broth for 35 minutes