18 Amazing Microwave Pressure Cooker Recipes for Busy Cooks

Busy weeknights just got easier! If you’re craving hearty, home-cooked meals without the long wait, your microwave pressure cooker is about to become your new best friend. From creamy mac and cheese to tender pulled pork, these 18 lightning-fast recipes deliver big flavor with minimal effort. Whether you need comfort food in a flash or a seasonal standout, we’ve got you covered—let’s dive in!

Spicy Microwave Pressure Cooker Chicken Curry

This lightning-fast curry packs bold flavor with minimal effort—perfect for busy weeknights when you crave something warming and satisfying.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp vegetable oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 (14 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 tsp salt
• 1/2 cup chopped fresh cilantro (stems + leaves)

Instructions

1. In a microwave-safe pressure cooker, heat 1 tbsp vegetable oil on high (100% power) for 1 minute. Add onion, garlic, and ginger; microwave uncovered for 2 minutes until fragrant.
2. Stir in 2 tbsp curry powder, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt. Add chicken, tossing to coat. Microwave uncovered for 3 minutes.
3. Pour in diced tomatoes (with juices) and coconut milk, stirring well. Secure the lid and cook on high pressure for 8 minutes. Let pressure release naturally for 5 minutes.
4. Stir in cilantro and serve. The curry will be luxuriously creamy with a kick that builds slowly—ideal for spooning over steamed rice.

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before using.

Quick Microwave Pressure Cooker Beef Stew

Craving comfort food but short on time? This microwave pressure cooker beef stew delivers rich, slow-cooked flavor in a fraction of the time—perfect for busy weeknights.

Ingredients:

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups diced carrots
• 2 cups diced potatoes
• 1 tbsp cornstarch + 2 tbsp water (slurry)

Instructions:

1. In a microwave-safe pressure cooker, heat 2 tbsp olive oil on the stovetop over medium-high. Brown beef stew meat on all sides (about 5 minutes). Transfer to a plate.
2. Add 1 cup diced yellow onion to the pot; sauté for 2 minutes until softened. Stir in 2 cloves minced garlic, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 30 seconds until fragrant.
3. Pour in 3 cups beef broth, scraping up browned bits. Whisk in 2 tbsp tomato paste and 1 tbsp Worcestershire sauce. Return beef to the pot, then add carrots and potatoes.
4. Lock the lid and microwave on high pressure for 15 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Stir the cornstarch slurry into the stew; microwave uncovered for 2 minutes to thicken.

The magic here? The microwave pressure cooker mimics hours of braising, leaving the beef fork-tender while keeping the veggies perfectly intact. Serve with crusty bread to soak up every drop.

Tip: For extra depth, swap 1/2 cup broth for red wine—just add it with the onions to let the alcohol cook off.

Microwave Pressure Cooker Lentil Soup

This hearty lentil soup comes together in a flash with your microwave pressure cooker, delivering deep flavor without the long simmer—perfect for busy weeknights.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 small yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Combine the lentils, onion, carrots, celery, garlic, vegetable broth, diced tomatoes, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt in the microwave pressure cooker. Stir in 1 tbsp olive oil.
2. Lock the lid and cook on high pressure for 15 minutes (check your cooker’s manual for exact settings). Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
3. Stir in 1 tbsp lemon juice. Taste and adjust salt if needed. Serve topped with fresh parsley.

The microwave pressure cooker transforms humble lentils into a velvety, aromatic soup in half the time—no stovetop babysitting required!

Tip: For extra richness, swirl in a spoonful of Greek yogurt just before serving.

Easy Microwave Pressure Cooker Mashed Potatoes

Fluffy, buttery mashed potatoes in a fraction of the time? Yes, please—this microwave-pressure cooker hack delivers creamy perfection with minimal fuss.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup sour cream
• 2 cloves garlic, minced

Instructions:

1. Combine potatoes and 1 cup water in a microwave-safe pressure cooker. Secure the lid and microwave on high for 10 minutes. Let pressure release naturally for 5 minutes.
2. Carefully drain potatoes and return them to the cooker. Add 4 tbsp butter, 1/2 cup milk, 1 tsp salt, 1/2 tsp black pepper, 1/4 cup sour cream, and 2 cloves minced garlic.
3. Mash with a potato masher or fork until smooth and creamy. For extra fluffiness, whip briefly with a hand mixer.

The microwave-pressure cooker method locks in moisture, giving these spuds an irresistibly velvety texture—no gluey lumps here!

Tip: For a richer twist, swap the milk for warmed heavy cream and fold in shredded cheddar cheese.

Microwave Pressure Cooker Vegetable Risotto

This creamy risotto skips the constant stirring and lets your microwave pressure cooker do the heavy lifting—perfect for busy weeknights when you crave comfort food fast.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 2 ½ cups vegetable broth
• ½ cup grated Parmesan cheese
• 1 cup frozen peas and carrots blend
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp butter

Instructions:

1. Combine olive oil, onion, and garlic in a microwave-safe pressure cooker. Microwave on HIGH for 2 minutes, stirring halfway, until softened.
2. Add Arborio rice and stir to coat. Pour in vegetable broth, then secure the lid. Cook on HIGH pressure for 6 minutes.
3. Let pressure release naturally for 5 minutes, then quick-release any remaining steam. Stir in Parmesan cheese, peas and carrots, salt, pepper, and butter until creamy and vegetables are heated through (about 2 minutes).

The magic here? The rice turns luxuriously tender without babysitting the pot, and the frozen veggies add pops of color and sweetness.

Tip: For extra richness, swap the butter for a splash of heavy cream at the end.

Microwave Pressure Cooker Chili Con Carne

This hearty chili comes together in a flash thanks to your microwave pressure cooker—perfect for busy weeknights when you crave bold flavors without the long simmer.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 2 garlic cloves, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in the microwave pressure cooker on high (100% power) for 1 minute. Add ground beef, breaking it apart with a spoon, and microwave on high for 3 minutes, stirring halfway.
2. Stir in onion, bell pepper, and garlic, then microwave on high for 2 minutes until softened.
3. Add kidney beans, diced tomatoes, beef broth, tomato paste, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper. Stir well.
4. Secure the lid and cook on high pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
5. Stir and let sit for 2 minutes to thicken slightly before serving.

The microwave pressure cooker locks in smoky depth while keeping the beans perfectly tender—no mushy textures here! Top with shredded cheese or avocado for a cozy bowl.

Tip: For extra heat, add a pinch of cayenne with the spices.

Microwave Pressure Cooker Apple Cinnamon Oatmeal

This cozy oatmeal comes together in minutes with the magic of your microwave pressure cooker, delivering warm spiced apples and creamy oats—no stovetop required.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 1/2 cups water
• 1/2 cup milk (dairy or plant-based)
• 1 medium apple, diced (about 1 cup)
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp butter (optional)

Instructions:

1. In a microwave-safe pressure cooker or large bowl, combine the oats, water, milk, diced apple, maple syrup, cinnamon, and salt. Stir well.
2. Cover with the pressure cooker lid (or a microwave-safe plate) and microwave on high for 5 minutes. Let it sit for 2 minutes to allow pressure to release naturally.
3. Carefully remove the lid, stir in the butter (if using), and let it sit for 1 minute to thicken. The apples should be tender but still hold their shape.

The steam from the pressure cooker softens the apples perfectly while keeping the oats luxuriously creamy—no mushy texture here!

Tip: For extra crunch, top with toasted walnuts or a drizzle of extra maple syrup right before serving.

Microwave Pressure Cooker Garlic Butter Shrimp

This Microwave Pressure Cooker Garlic Butter Shrimp is the ultimate quick-fix dinner—succulent shrimp bathed in a rich, garlicky butter sauce, ready in minutes!

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

1. In a microwave-safe pressure cooker or large bowl, melt the 4 tbsp butter on high for 30 seconds.
2. Add the 4 minced garlic cloves and microwave for another 30 seconds until fragrant.
3. Toss in the shrimp, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Stir to coat evenly.
4. Cover with the pressure cooker lid (or microwave-safe wrap) and cook on high for 2–3 minutes, stirring halfway, until shrimp turn pink and opaque.
5. Garnish with 2 tbsp chopped parsley and serve immediately.

The magic here? The pressure cooker traps steam, infusing the shrimp with buttery garlic flavor while keeping them plump and juicy. Tip: Serve with crusty bread to soak up every drop of that irresistible sauce!

Microwave Pressure Cooker Sweet Potato Mash

This ultra-creamy mash skips the stovetop chaos—your microwave and pressure cooker team up for a side dish that’s secretly effortless.

Ingredients:

• 2 lbs sweet potatoes, peeled and chopped into 1-inch cubes
• 1/2 cup water
• 3 tbsp unsalted butter
• 1/4 cup heavy cream (or whole milk for a lighter version)
• 1 tbsp pure maple syrup
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• Pinch of cayenne pepper (optional)

Instructions:

1. Microwave: Toss sweet potatoes and 1/2 cup water in a microwave-safe bowl. Cover with a plate and microwave on high for 10 minutes, stirring halfway, until fork-tender.
2. Pressure cook: Transfer potatoes (and any remaining water) to a pressure cooker. Add 3 tbsp butter, 1/4 cup heavy cream, 1 tbsp maple syrup, 1/2 tsp salt, 1/4 tsp cinnamon, and cayenne (if using). Seal and cook on high pressure for 3 minutes.
3. Mash: Quick-release the pressure, then mash with a potato masher or fork until smooth. For extra silkiness, blend briefly with an immersion blender.

The double-cook method locks in sweetness while eliminating the usual stirring—your spoon will glide through this velvety mash.

Tip: For a caramelized twist, broil the mash in a baking dish for 2–3 minutes before serving.

Microwave Pressure Cooker Honey Glazed Carrots

These tender, sweet-and-savory carrots come together in minutes with the magic of your microwave pressure cooker—perfect for busy weeknights but fancy enough for company!

Ingredients:

• 1 lb carrots, peeled and sliced into 1/2-inch rounds
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water
• 1 tsp fresh thyme leaves (optional)

Instructions:

1. Combine carrots, 2 tbsp butter, 2 tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup water in a microwave-safe pressure cooker. Stir to coat evenly.
2. Secure the lid and cook on high pressure for 4 minutes. Quick-release the pressure carefully.
3. Remove the lid and stir gently. If the glaze is too thin, microwave uncovered for 1–2 minutes to thicken slightly.
4. Sprinkle with 1 tsp fresh thyme leaves (if using) before serving.

The pressure cooker locks in the carrots’ natural sweetness while the honey butter glaze clings perfectly—no soggy veggies here!

Tip: For a touch of warmth, add a pinch of cinnamon or cayenne with the salt and pepper.

Microwave Pressure Cooker Creamy Mushroom Pasta

This fuss-free pasta comes together in minutes with rich, velvety sauce and tender mushrooms—no stovetop required!

Ingredients:

• 8 oz fettuccine (or pasta of choice), broken in half
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups water

Instructions:

1. In a microwave-safe pressure cooker, combine pasta, mushrooms, garlic, water, butter, thyme, salt, and pepper. Stir gently.
2. Seal the lid and microwave on high for 8 minutes. Let pressure release naturally for 2 minutes, then quick-release any remaining steam.
3. Stir in heavy cream and Parmesan until the sauce is smooth and coats the pasta. Microwave uncovered for 1 minute to thicken slightly.
4. Serve immediately, garnished with extra Parmesan if desired.

The microwave pressure cooker locks in steam for perfectly al dente pasta while infusing every bite with earthy mushroom flavor—no draining required!

Tip: For extra depth, swap 1/4 cup of the water with dry white wine.

Microwave Pressure Cooker Lemon Herb Salmon

This fuss-free salmon cooks up tender and flaky in minutes, with bright lemon and fresh herbs infusing every bite—perfect for busy weeknights when you want healthy flavor fast.

Ingredients

• 1 lb salmon fillet, skin-on or skinless
• 2 tbsp olive oil
• 1 tbsp lemon juice (plus 4 thin lemon slices for topping)
• 1 tsp garlic powder
• 1 tsp dried dill (or 1 tbsp fresh)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. Pat salmon dry, then rub with 2 tbsp olive oil. Sprinkle evenly with 1 tsp garlic powder, 1 tsp dill, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle with 1 tbsp lemon juice and top with lemon slices.
2. Pour 1/4 cup water into a microwave-safe pressure cooker (or lidded microwave-safe dish). Place salmon inside, cover, and microwave on high for 4–5 minutes (thicker cuts may need 1 extra minute). Fish is done when opaque and flakes easily with a fork.
3. Let rest, covered, for 2 minutes before serving. Spoon any juices from the dish over the salmon.

The steam from the pressure cooker locks in moisture while the lemon slices perfume the fish—no dry salmon here! Serve with roasted veggies or over rice to soak up the herby sauce.

Tip: For extra flavor, swap water for white wine or broth.

Microwave Pressure Cooker Chicken and Rice Casserole

This cozy one-pot wonder delivers tender chicken and fluffy rice in half the time—thanks to your trusty microwave pressure cooker!

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 ½ cups chicken broth
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ½ cup frozen peas
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. In a microwave-safe pressure cooker, heat 1 tbsp olive oil on high (100% power) for 1 minute. Add diced onion and cook for 2 minutes until softened. Stir in minced garlic, 1 tsp thyme, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper; cook 30 seconds until fragrant.
2. Add chicken pieces and cook for 2 minutes, stirring occasionally, until lightly browned. Stir in 1 cup rice and 1 ½ cups chicken broth.
3. Secure the lid and cook on high pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
4. Stir in ½ cup frozen peas and let sit for 2 minutes to thaw. Sprinkle with ¼ cup Parmesan (if using) before serving.

The smoky paprika and thyme infuse every bite, while the peas add a pop of freshness—no soggy rice here! Tip: For extra crispness, broil the topped casserole for 2 minutes after microwaving.

Microwave Pressure Cooker Butternut Squash Soup

This velvety soup comes together in a flash thanks to your microwave pressure cooker—no stovetop babysitting required!

Ingredients:

• 1 small butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream (optional)

Instructions:

1. Combine butternut squash, olive oil, onion, and garlic in the microwave pressure cooker. Microwave on HIGH (100% power) for 5 minutes, uncovered, stirring once halfway.
2. Add vegetable broth, cinnamon, nutmeg, salt, and black pepper. Secure the lid and cook on HIGH pressure for 8 minutes. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
3. Use an immersion blender to puree the soup until smooth. Stir in heavy cream (if using) and microwave uncovered for 1 minute to warm through.

The microwave pressure cooker locks in the squash’s natural sweetness while infusing the broth with warm spices—no caramelization required for deep flavor.

Tip: For a lighter version, swap the heavy cream for coconut milk or omit it entirely—the soup is plenty creamy on its own!

Microwave Pressure Cooker Teriyaki Beef Bowls

Craving takeout flavors in a flash? These tender teriyaki beef bowls come together in minutes with your trusty microwave pressure cooker—no stovetop required!

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 2 cups cooked white rice
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a microwave-safe pressure cooker, combine the flank steak, 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger. Stir to coat.
2. Seal the lid and microwave on high pressure for 8 minutes. Let natural release for 5 minutes before quick-releasing remaining pressure.
3. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water. Stir into the beef mixture and microwave uncovered for 1 minute until the sauce thickens.
4. Divide 2 cups cooked rice among bowls, top with beef and sauce, then sprinkle with 1 tbsp sesame seeds and sliced green onions.

The magic here? The pressure cooker mimics slow-cooked tenderness while the cornstarch slurry gives that glossy, restaurant-style glaze.

Tip: Freeze your flank steak for 20 minutes before slicing—it’ll give you paper-thin cuts effortlessly!

Microwave Pressure Cooker Spicy Black Beans

These zesty black beans are a game-changer—ready in minutes with a kick of heat and smoky depth, perfect for taco night or meal prep!

Ingredients:

• 1 cup dried black beans, rinsed
• 3 cups water
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a microwave-safe pressure cooker, combine black beans and water. Microwave on high for 15 minutes, then let pressure release naturally for 10 minutes.
2. Drain beans, reserving 1/2 cup cooking liquid. Set aside.
3. Heat olive oil in the same cooker. Add diced onion and sauté for 2 minutes until translucent. Stir in minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp cayenne (if using); cook for 30 seconds until fragrant.
4. Return beans and reserved liquid to the cooker. Stir in 1 tsp salt. Microwave on high for 5 minutes to meld flavors.
5. Off heat, stir in 1 tbsp lime juice. Garnish with fresh cilantro.

The microwave pressure cooker method delivers tender beans with bold, layered spices—no soaking required! The lime brightens the smokiness beautifully.

Tip: For creamier beans, mash a few against the side of the cooker before serving.

Microwave Pressure Cooker Coconut Rice Pudding

This creamy, dreamy coconut rice pudding comes together in minutes with your microwave pressure cooker—no stovetop stirring required!

Ingredients:

• 1 cup jasmine rice (or white rice)
• 1 (13.5 oz) can full-fat coconut milk
• 1 1/2 cups water
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp ground cardamom (optional)
• Toasted coconut flakes, for serving

Instructions:

1. In a microwave-safe pressure cooker, combine jasmine rice, coconut milk, water, 1/3 cup sugar, and 1/4 tsp salt. Stir well.
2. Seal the lid and microwave on high for 10 minutes. Let pressure release naturally for 5 minutes before opening.
3. Stir in 1 tsp vanilla extract and 1/4 tsp cardamom (if using). Microwave uncovered for 1 minute to thicken slightly.
4. Serve warm, topped with toasted coconut flakes.

The magic here? The microwave pressure cooker gives you that slow-cooked texture in a fraction of the time—luscious, just-sweet-enough, and packed with coconut flavor.

Tip: For extra richness, swap half the water with additional coconut milk.

Microwave Pressure Cooker Herb-Crusted Pork Tenderloin

This Microwave Pressure Cooker Herb-Crusted Pork Tenderloin is a game-changer for busy weeknights—juicy, flavorful, and ready in a flash with minimal cleanup.

• 1 (1.5 lb) pork tenderloin, trimmed
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

1. In a small bowl, mix 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper to form a paste.
2. Rub the paste evenly over the pork tenderloin, then press 1/4 cup panko breadcrumbs onto all sides to coat.
3. Place the tenderloin in a microwave-safe pressure cooker (or a covered microwave-safe dish with a vented lid). Cook on high for 12–15 minutes, or until the internal temperature reaches 145°F.
4. Let rest for 5 minutes before slicing to lock in the juices.

The herb crust crisps beautifully in the microwave pressure cooker, giving you restaurant-quality texture without fuss. Tip: For extra crunch, broil the cooked tenderloin for 2–3 minutes before resting.

Conclusion

With these 18 amazing microwave pressure cooker recipes, busy cooks can enjoy quick, delicious meals without the hassle. Whether you’re craving comfort food or something fresh and light, there’s a dish here for every taste. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup to your Pinterest board for easy access. Happy cooking!