You can make a full holiday spread fast with a pressure cooker, and still get real flavor. These 12 recipes show how to cook turkey breast, ham, roast, pork, sides, and desserts in much less time than the oven. Follow simple prep steps, use the right liquid and seasonings, and adjust pressure times for each cut. Try one main and a couple sides, and you’ll see how easy a festive meal can be.
Herb-Roasted Turkey Breast With Pan Gravy
Herb-Roasted Turkey Breast With Pan Gravy — juicy, aromatic turkey with a silky, savory gravy perfect for holidays.
Ingredients:
- 4–5 lb boneless turkey breast, skin on
- 2 tbsp olive oil
- 3 tbsp unsalted butter, softened
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 lemon, zested and halved
- 1 cup low-sodium chicken broth (plus extra if needed)
- 1/2 cup dry white wine or additional broth (optional)
- 2 tbsp all-purpose flour (for gravy)
- 1–2 tsp pan drippings or additional butter (for gravy)
- Fresh herbs for garnish (optional)
How to Make:
- Preheat oven to 375°F (190°C). Pat the turkey breast dry with paper towels.
- In a small bowl, mix softened butter, olive oil, rosemary, thyme, parsley, minced garlic, lemon zest, salt, and pepper to make an herb butter.
- Gently loosen the turkey skin and spread half the herb butter directly on the meat; rub the remaining butter over the skin. Tuck lemon halves around the breast in the roasting pan.
- Place the turkey breast on a rack in a roasting pan. Pour 1 cup chicken broth (and wine, if using) into the pan to keep the drippings from burning.
- Roast uncovered for about 1 to 1 1/4 hours, or until an internal temperature of 160°F (71°C) is reached in the thickest part. Baste once or twice with pan juices.
- When done, transfer turkey to a cutting board, tent loosely with foil, and let rest 15–20 minutes (it will rise to about 165°F while resting).
- While resting, make the gravy: pour pan drippings into a measuring cup and skim off excess fat, reserving about 1–2 tsp fat or butter. Add broth to make 1 1/2 cups liquid total.
- In a small saucepan over medium heat, melt reserved fat/butter, whisk in 2 tbsp flour and cook 1 minute to form a roux. Gradually whisk in the reserved pan liquid, smoothing lumps, and simmer until thickened, 3–5 minutes. Season with salt and pepper to taste.
- Slice the turkey breast against the grain and arrange on a platter. Spoon pan gravy over slices and garnish with fresh herbs if desired.
- Serve hot with your favorite sides and enjoy — juicy herb-roasted turkey with perfect gravy for the holiday table!
Maple-Glazed Ham Bites
Sweet, sticky, savory little bites that turn leftover ham into party-perfect finger food.
Ingredients:
- 2 cups diced cooked ham (about 8–10 oz)
- 1/2 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp soy sauce
- 1/2 tsp smoked paprika (optional)
- 1 tbsp butter
- 1 small shallot, finely chopped (or 1/4 small onion)
- 1 clove garlic, minced
- 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
- Freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
- Toothpicks for serving
How to Make:
- Heat the butter in the pressure cooker on sauté (or use the pot on medium heat) until melted.
- Add the shallot and garlic; sauté 1–2 minutes until fragrant and softened.
- Stir in maple syrup, Dijon, brown sugar, apple cider vinegar, soy sauce, and smoked paprika; bring to a gentle simmer.
- Add the diced ham and stir to coat evenly in the sauce.
- Pour in the cornstarch slurry and stir; let the sauce thicken for 1–2 minutes while simmering.
- Taste and season with black pepper; adjust sweetness or acidity if needed.
- If your pressure cooker has a keep-warm function, let the bites sit a few minutes to meld flavors; otherwise serve right away.
- Transfer to a serving dish, garnish with chopped parsley and insert toothpicks.
Enjoy these maple-glazed ham bites warm—sweet, savory, and totally irresistible.
Garlic and Herb Prime Rib Roast
Garlic and Herb Prime Rib Roast — succulent, savory, and perfect for holiday showstopping dinners.
Ingredients:
- 1 (4–6 lb) bone-in prime rib roast (standing rib roast), trimmed
- 4–6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, leaves stripped and chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp Dijon mustard
- 1/4 cup olive oil
- 1–2 tsp kosher salt (adjust to taste)
- 1 tsp freshly ground black pepper
- 1 tsp onion powder (optional)
- 1/2 tsp crushed red pepper flakes (optional, for a hint of heat)
- 1 cup beef broth (for pan jus)
- 2 tbsp unsalted butter (for finishing jus)
How to Make:
- Remove the roast from the fridge 1–2 hours before cooking to come to room temperature.
- Preheat the pressure cooker on the sauté or browning setting (or use the oven-safe function if browning in unit is recommended).
- In a small bowl, mix minced garlic, rosemary, thyme, parsley, Dijon, olive oil, salt, pepper, and onion powder into a paste.
- Pat the roast dry with paper towels and rub the garlic-herb paste all over, pressing it into the meat.
- Use the pressure cooker to sear the roast: heat a little oil and brown the roast on all sides until a deep golden crust forms, about 3–4 minutes per side.
- Remove the roast briefly; pour 1 cup beef broth into the pot and scrape up browned bits from the bottom to deglaze.
- Place a trivet in the cooker and set the roast on it, fat side up. Secure lid and set to high pressure.
- Cook on high pressure for 5 minutes per pound for medium-rare (adjust 6–7 min/lb for medium), then allow natural pressure release for 15 minutes before quick-releasing any remaining pressure.
- Carefully remove the roast to a cutting board and tent loosely with foil. Let rest 15–20 minutes so juices redistribute.
- While the roast rests, make a quick jus: pour juices from the cooker into a small saucepan, simmer with butter a few minutes and skim fat as needed; season to taste.
- Slice the prime rib against the grain to desired thickness and serve with the warm jus.
Enjoy—this garlic and herb prime rib is guaranteed to make your holiday table smell and taste unforgettable!
Cranberry-Orange Pork Tenderloin
Bright, tangy-sweet cranberry-orange pork that cooks fast and shines on any holiday table.
Ingredients:
- 1½ to 2 lb pork tenderloin (trimmed)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 cup fresh or frozen cranberries
- ½ cup orange juice (freshly squeezed if possible)
- Zest of 1 orange
- ¼ cup brown sugar
- 2 tbsp maple syrup or honey
- 2 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 small shallot or ½ small onion, finely chopped
- 1 garlic clove, minced
- ½ cup low-sodium chicken broth or water
- 1 tbsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)
- Fresh thyme or chopped parsley for garnish (optional)
How to Make:
- Season the pork tenderloin all over with salt and pepper.
- Set your pressure cooker to sauté (or use the browning function), add olive oil, and brown the pork on all sides about 2 minutes per side; remove and set aside.
- Add the chopped shallot and garlic to the cooker and sauté 1 minute until fragrant.
- Stir in cranberries, orange juice, orange zest, brown sugar, maple syrup, soy sauce, Dijon, and chicken broth; scrape up any browned bits.
- Return the pork to the cooker, nestling it into the sauce.
- Lock the lid and cook at high pressure for 6 minutes for a tenderloin about 1½–2 inches thick (adjust to 8 minutes for a thicker roast).
- Let pressure release naturally for 8–10 minutes, then quick-release any remaining pressure and carefully remove the pork to a cutting board.
- If you want a thicker sauce, switch the cooker back to sauté and stir in the cornstarch slurry; simmer 1–2 minutes until glossy and thickened.
- Slice the pork into medallions, spoon the cranberry-orange sauce over top, and garnish with thyme or parsley.
Enjoy a plateful of bright, festive flavors in every bite!
Brown Sugar Bourbon Glazed Ham
Sweet, sticky, and smoky — this Brown Sugar Bourbon Glazed Ham is holiday comfort with a boozy, caramelized kick.
Ingredients:
- 4–5 lb fully cooked spiral-cut ham (bone-in or boneless)
- 1 cup packed dark brown sugar
- 1/3 cup bourbon
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves (or 6–8 whole cloves for studding, optional)
- 1/4 tsp freshly ground black pepper
- 1/4 cup orange juice (or pineapple juice) — optional, to loosen glaze
- Aluminum foil
How to Make:
- Preheat oven to 325°F (165°C). Place the ham cut-side down in a roasting pan or ovenproof dish.
- If using whole cloves, stud the ham evenly where you like them.
- In a small saucepan over medium heat, combine brown sugar, bourbon, Dijon, apple cider vinegar, butter, cinnamon, cloves (if ground), pepper, and orange juice if using.
- Stir until the sugar melts and the butter is incorporated, then simmer gently 3–4 minutes until slightly thickened. Remove from heat.
- Brush about half the glaze over the ham, getting into the spiral slices.
- Tent the ham loosely with foil and bake 10–12 minutes per pound (about 40–60 minutes for 4–5 lb), basting with more glaze every 15 minutes.
- For a sticky, caramelized finish, remove the foil for the last 10–15 minutes of baking and brush on remaining glaze; watch closely so it doesn’t burn.
- Remove ham from oven and let rest 10 minutes before carving to let juices settle.
- Slice along the spiral cuts and serve with any pan juices or extra glaze on the side.
Enjoy — a glossy, boozy glaze makes every slice irresistible.
Beef Short Ribs in Red Wine Reduction
Rich, fall-off-the-bone beef short ribs swimming in a silky red wine reduction.
Ingredients:
- 3 lb beef short ribs, bone-in
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 sprigs fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
- 1 tbsp brown sugar or honey (optional, for balance)
- 1 tbsp balsamic vinegar (optional, for brightness)
- 1–2 tbsp cornstarch mixed with 1–2 tbsp cold water (optional, for thicker sauce)
- Chopped parsley for garnish
How to Make:
- Season the short ribs generously with salt and pepper.
- Set your pressure cooker to sauté/high and heat the oil until shimmering.
- Brown the short ribs in batches, 2–3 minutes per side, and transfer to a plate.
- Add onion, carrot, and celery to the pot and sauté 4–5 minutes until softened.
- Stir in garlic and tomato paste and cook 1 minute until fragrant.
- Pour in the red wine to deglaze, scraping up browned bits from the bottom.
- Let the wine reduce 2–3 minutes, then add beef broth, rosemary, thyme, bay leaf, and brown sugar or honey if using.
- Return the short ribs to the pot, making sure they’re mostly submerged.
- Lock the lid and set the pressure cooker to high pressure for 45 minutes.
- Let pressure release naturally for 10–15 minutes, then quick-release any remaining pressure and open the lid.
- Remove the ribs to a plate and tent with foil to keep warm; discard herb stems and bay leaf.
- If you want a thicker sauce, set the cooker to sauté, stir in the cornstarch slurry, and simmer a few minutes until glossy; finish with balsamic vinegar if desired.
- Spoon the red wine reduction over the short ribs and sprinkle with chopped parsley.
Enjoy these rich, comforting short ribs with mashed potatoes or creamy polenta for a truly indulgent holiday meal.
Whole Lemon and Thyme Chicken
Bright, zesty roast chicken done fast in the pressure cooker — juicy meat, crisp-ish skin, and a punch of thyme and lemon.
Ingredients:
- 1 whole chicken (3–4 lb / 1.4–1.8 kg), giblets removed
- 1 large lemon, halved (plus 1 whole lemon, thinly sliced, optional)
- 6–8 sprigs fresh thyme (or 2 tsp dried thyme)
- 4 cloves garlic, smashed
- 1 onion, quartered
- 1 cup (240 ml) chicken broth or water
- 2 tbsp olive oil or melted butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional, for color)
- 1–2 bay leaves (optional)
How to Make:
- Pat the chicken dry with paper towels. Season the cavity with a pinch of salt and pepper.
- Stuff the cavity with the halved lemon, 3–4 thyme sprigs, and two smashed garlic cloves.
- Rub the outside of the chicken with olive oil or butter, then sprinkle salt, pepper, and paprika evenly over the skin.
- Scatter the onion quarters, remaining garlic and thyme sprigs, and bay leaves in the bottom of the pressure cooker. Pour in the chicken broth.
- Place the chicken breast-side up on a trivet or on top of the onions so it’s elevated above the liquid.
- Seal the pressure cooker and cook on high pressure for 20–22 minutes for a 3–4 lb chicken (adjust 5 minutes more for each extra pound).
- Let the pressure release naturally for 10–12 minutes, then quick-release any remaining pressure and carefully remove the lid.
- Check the internal temperature at the thickest part of the thigh; it should read 165°F (74°C). If not done, reseal and cook 3–5 more minutes.
- For crispier skin, transfer the chicken to a baking sheet and broil for 3–5 minutes, watching closely until the skin is golden.
- Let the chicken rest 10 minutes before carving. Serve with pan juices and optional lemon slices for extra brightness.
Enjoy — juicy, lemony chicken ready in a fraction of the time, perfect for a holiday table or weeknight treat!
Creamy Garlic Mashed Potatoes
Creamy Garlic Mashed Potatoes — ultra-smooth, buttery spuds with a gentle garlic kiss, made fast in your pressure cooker.
Ingredients:
- 2 pounds (about 900 g) Yukon Gold or russet potatoes, peeled and cut into 1–2 inch chunks
- 4 cloves garlic, peeled (leave whole)
- 1 cup (240 ml) water or low-sodium chicken/vegetable broth
- 4 tablespoons (60 g) unsalted butter
- 1/2 to 3/4 cup (120–180 ml) warm milk or half-and-half, more if needed
- 1/4 cup (60 g) cream cheese or sour cream (optional, for extra creaminess)
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives or parsley, for garnish (optional)
How to Make:
- Put the potato chunks and whole garlic cloves into the pressure cooker and pour in the water or broth.
- Lock the lid and set the cooker to high pressure for 8 minutes.
- When the cook time ends, quick-release the pressure according to your cooker’s instructions.
- Drain any excess liquid if needed, leaving a little for moisture.
- Add the butter, warm milk (start with 1/2 cup), and cream cheese or sour cream if using.
- Mash with a potato masher or use a hand mixer on low until smooth and creamy; add more milk for desired consistency.
- Taste and season with salt and plenty of black pepper.
- Transfer to a serving bowl and sprinkle with chopped chives or parsley if you like.
Dig in and enjoy the creamiest, garlicky mashed potatoes that’ll disappear before the main course does!
Cheesy Green Bean Casserole
Cheesy Green Bean Casserole — ready fast in the pressure cooker and meltingly good.
Ingredients:
- 1.5 pounds fresh green beans, trimmed and cut into 1–2 inch pieces (or 2 cans/20 oz drained)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (optional)
- 10.5 oz condensed cream of mushroom soup (1 can) or 1 cup heavy cream + 1 cup milk for homemade sauce
- 1/2 cup chicken or vegetable broth
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese (plus 1/2 cup extra for topping)
- 1/2 cup crushed fried onions or crispy shallots for topping (plus extra if desired)
- 1/4 cup panko breadcrumbs (optional, for extra crunch)
- 1 tablespoon chopped fresh parsley for garnish (optional)
How to Make:
- Set your pressure cooker to sauté (or use the stovetop in the insert). Add olive oil or butter and sauté the chopped onion until soft, about 3 minutes.
- Add minced garlic and sliced mushrooms; cook 1–2 minutes until fragrant.
- Stir in the cream of mushroom soup (or cream + milk), broth, Worcestershire, salt, and pepper until smooth.
- Add the green beans and stir to coat in the sauce.
- Secure the lid and cook on high pressure for 2 minutes (fresh beans) or 0–1 minute for canned beans. Quick-release the pressure immediately.
- Open the lid and stir in 1 cup shredded cheddar until melted and combined.
- If you want a crunchy top, spread the casserole in an oven-safe dish or leave in the cooker insert, sprinkle with remaining 1/2 cup cheddar, crushed fried onions, and panko.
- Broil in the oven for 2–4 minutes until the top is golden and bubbly (or use the cooker’s bake/broil function if available). Watch closely to avoid burning.
- Remove, let rest 2 minutes, sprinkle with parsley, and serve hot.
Put this creamy, cheesy dish on the table and watch it disappear — holiday comfort in every forkful!
Candied Sweet Potatoes With Pecans
A glossy, sweet-and-spiced side that cooks fast in the pressure cooker and shines with crunchy pecans.
Ingredients:
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup (or honey)
- 1/4 cup unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/3 cup water
- 1 cup chopped pecans, divided (3/4 cup for topping, 1/4 cup for finishing)
- 1 tablespoon apple cider vinegar or lemon juice (optional, for brightness)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, to thicken glaze if desired)
How to Make:
- Add the cubed sweet potatoes and 1/3 cup water to the pressure cooker insert.
- In a small bowl, stir together brown sugar, maple syrup, melted butter, cinnamon, nutmeg, and salt until smooth.
- Pour the sugar mixture over the sweet potatoes and gently stir to coat the pieces.
- Lock the lid and set the pressure cooker to high pressure for 5 minutes.
- When the cook time ends, quick-release the pressure carefully according to your cooker’s instructions.
- Remove the lid and give the potatoes a gentle stir; some should be tender but hold their shape.
- Stir in 3/4 cup of the chopped pecans and the apple cider vinegar or lemon juice if using.
- If you want a thicker glaze, turn the cooker to sauté, stir in the cornstarch slurry, and cook 1–2 minutes until the sauce glossy and slightly thickened.
- Transfer to a serving dish and sprinkle the remaining 1/4 cup pecans on top for crunch.
- Serve warm and enjoy the sticky, nutty goodness.
Serve these candied sweet potatoes hot for a cozy, crowd-pleasing holiday side.
Pumpkin Cheesecake With Gingersnap Crust
Creamy pumpkin cheesecake with a spicy gingersnap crust — holiday comfort in every slice.
Ingredients:
- 1 1/2 cups gingersnap cookie crumbs (about 200 g)
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
- 24 oz (680 g) cream cheese, room temperature
- 1 cup packed brown sugar
- 3 large eggs, room temperature
- 1 cup canned pumpkin puree
- 1/2 cup sour cream, room temperature
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 tbsp cornstarch or 1 1/2 tbsp all-purpose flour (helps set)
- Pinch of salt
How to Make:
- Grease a 7–8 inch springform pan and wrap the outside in foil to prevent leaks.
- Mix gingersnap crumbs, 3 tbsp sugar, and melted butter until evenly moistened; press firmly into the bottom of the pan to form the crust.
- Chill the crust in the fridge while you make the filling.
- Preheat the pressure cooker on sauté (or an oven to 325°F if using conventional) — for pressure cooker baking, you’ll use the pot with a trivet and a water bath.
- Beat the cream cheese and brown sugar until smooth and creamy, scraping the bowl as needed.
- Add eggs one at a time, mixing gently until just combined — avoid overbeating.
- Stir in pumpkin puree, sour cream, vanilla, spices, cornstarch (or flour), and a pinch of salt until the batter is even.
- Pour the filling over the chilled crust, smoothing the top.
- Cover the springform pan tightly with foil.
- Add 1 cup water to the pressure cooker, place a trivet inside, set the pan on the trivet, and secure the lid. Cook on high pressure for 35 minutes, then allow a natural release for 15 minutes before opening.
- Carefully remove the pan, unwrap, and let the cheesecake cool to room temperature on a wire rack.
- Chill in the refrigerator for at least 4 hours or overnight to fully set.
- Run a knife around the edge before releasing the springform; slice and serve with whipped cream or caramel if you like.
Enjoy a silky, spiced slice — perfect for cozy holiday gatherings!
Spiced Apple Butter Crumble
Spiced Apple Butter Crumble — cozy, spiced apple butter baked under a buttery crisp topping.
Ingredients:
- 6 cups peeled, cored, and sliced apples (about 6 medium; Granny Smith or Honeycrisp)
- 1 cup apple butter (store-bought or homemade)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves or allspice
- 1 tsp lemon juice
- 1 tbsp cornstarch (or 2 tsp flour) — optional, for thickening
Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp cold unsalted butter, cut into small pieces
How to Make:
- Preheat the oven to 350°F (175°C) and lightly butter a 9-inch pie dish or equivalent baking dish.
- Toss the sliced apples with apple butter, brown sugar, cinnamon, nutmeg, cloves, lemon juice, and cornstarch until evenly coated.
- Spread the apple mixture in an even layer in the prepared dish.
- In a bowl, combine oats, flour, brown sugar, cinnamon, and salt for the topping.
- Cut the cold butter into the oat mixture with a fork or pastry cutter until it forms coarse crumbs.
- Sprinkle the crumble topping evenly over the apple layer.
- Bake for 35–45 minutes, until the topping is golden and the filling is bubbling at the edges.
- Let the crumble rest 10–15 minutes before serving so the filling sets slightly.
- Serve warm with vanilla ice cream or a dollop of whipped cream.
Enjoy that warm, spiced apple butter goodness — perfect for holiday coziness!
Conclusion
You’ll be surprised how fast you’ll pull off a holiday feast. Use the pressure cooker for meat, sides, and dessert, and cut cooking time without cutting flavor. Follow the recipe timings, check internal temps, and let the pot release properly. Keep simple tools ready, like a meat thermometer and a carving knife. Plate things warm, and reheat gently if needed. Serve confidently — guests won’t notice the shortcut, only the taste.