The original Power Pressure Cooker XL prepares all of your favorite slow-cooked meals in a fraction of the time!

Power Pressure Cooker XL Recipes

Pickled Beets

Place the inner pot into the pressure cooker. Press the CHICKEN/MEAT button and add all the ingredients except the beets.
Bring to a boil.
Pack the sliced beets into the jars.
Carefully pour the liquid and onions into the jars 1” from the top.
Using a flexible nonporous spatula gently press between the beets and the jar to release any trapped air bubbles.
Clean the rims with white vinegar and seal.
Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
Secure the lid close the pressure release valve.
Press the CANNING/PRESERVE button.
When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.

Place the inner pot into the power cooker. Press the CHICKEN/MEAT button and add all the ingredients except the Pickles.
Bring to a boil.
Pack the sliced Pickles into the jars.
Carefully pour the liquid into the jars 1” from the top.
Using a flexible nonporous spatula gently press between the pickles and the jar to release any trapped air bubbles.
Clean the rims with white vinegar and seal.
Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
Secure the lid close the pressure release valve.
Press the CANNING/PRESERVE button.
When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.

1. Pour the water, vinegar, half the salt, pickling spice and dill into the inner pot and press the CHICKEN/MEAT button. Bring to a boil.
Cut the pickles into spears. Place them into the jars.
Strain the spices out of the brine. Carefully pour the brine into the jars 1" from the top and seal.
Using a flexible nonporous spatula gently press between the pickles and the jar to release any trapped air bubbles.
Clean the rims with white vinegar and seal.
Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
Press the CANNING/PRESERVING button.
When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.

Place the inner pot into the power cooker. Press the CHICKEN/MEAT button and add all the ingredients except the onions.
Bring to a boil.
Pack the Pearl Onions into the jars.
Carefully pour the liquid into the jars 1” from the top.
Using a flexible nonporous spatula gently press between the pickles and the jar to release any trapped air bubbles.
Clean the rims with white vinegar and seal.
Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
Secure the lid and close the pressure release valve.
Press the CANNING/PRESERVE button.
When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.

Place the inner pot in the Power Cooker. Press the BEEF/CHICKEN button. Sauté the onions in the olive oil until they are soft. Add the rest of the ingredients and let cook for 5 min.
Carefully ladle the sauce into the jars 1" from the top.
Using a flexible nonporous spatula gently press between the relish and the jar to release any trapped air bubbles.
Clean the rims with white vinegar and seal.
Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
Press the CANNING/PRESERVING button.
When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.

Roast peppers by placing them on your outside grill.
Rotate them to cook on all sides. When they are done place in a bowl and cover with plastic wrap.
Set aside to cool.
Peel the skin off the peppers. Press the CHICKEN/MEAT button. In the inner pot add the oil and sauté the garlic. Press the CANCEL/WARM button and add the rest of the ingredients.
Place the roasted peppers into the jars. Pour the olive oil and balsamic dressing over the pepper. Press the peppers to remove the air from the bottom of the jars, leaving half an inch of space from the top.
Using a flexible nonporous spatula gently press between the peppers and the jar to release any trapped air bubbles.
Clean the rims with white vinegar and seal.
Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
Press the CANNING/PRESERVING Button.
When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.

Place the inner pot into the power cooker. Press the CHICKEN/MEAT button and add all the ingredients except the jalapeños.
Bring to a boil.
Pack the sliced jalapeños into the jars.
Carefully pour the liquid into the jars 1” from the top.
Using a flexible nonporous spatula gently press between the jalapenos and the jar to release any trapped air bubbles.
Clean the rims with white vinegar and seal.
Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
Secure the lid and close the pressure release valve.
Press the CANNING/PRESERVE button.
When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.