26 Delicious Fall Pressure Cooker Recipes You’ll Love

As the air turns crisp and the days grow shorter, fall is the season of cozy kitchens, hearty meals, and comforting aromas wafting through the home.

Nothing captures the essence of autumn quite like warm stews, savory roasts, and spiced desserts that bring people together around the table.

But when life gets busy, few of us have the luxury of waiting hours for slow-cooked flavors.

That’s where your pressure cooker shines—it transforms wholesome fall ingredients into tender, flavorful dishes in a fraction of the time.

This collection of 26 fall pressure cooker recipes showcases everything from hearty soups and stews to spiced sides and sweet pumpkin treats.

Each dish highlights the best seasonal produce—squash, apples, mushrooms, pears, and root vegetables—while making the most of your pressure cooker’s efficiency.

Whether you’re planning a quick weeknight dinner, prepping for a fall gathering, or just craving something cozy, these recipes will keep your kitchen warm and your heart full all season long.

26 Delicious Fall Pressure Cooker Recipes You’ll Love

Fall cooking should be about savoring the season, not stressing over the clock.

With these 26 fall pressure cooker recipes, you’ll enjoy all the rich flavors of autumn meals without the long hours of simmering.

From rustic stews to spiced desserts, these recipes are proof that comfort food can be both delicious and time-saving.

So dust off your pressure cooker, stock up on your favorite fall produce, and let the flavors of the season come alive in your kitchen.

Autumn Harvest Chicken Stew

This hearty Autumn Harvest Chicken Stew is a comforting blend of tender chicken, sweet fall vegetables, and aromatic herbs, all cooked quickly in a pressure cooker.

Perfect for chilly evenings, it delivers deep, savory flavors without hours of simmering.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and chopped
• 1 small butternut squash, peeled and cubed
• 1 apple, peeled and chopped
• 3 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add onion and garlic, cooking until softened and fragrant, about 3 minutes.
2. Add chicken pieces and sear until lightly browned on all sides.
3. Stir in carrots, parsnips, butternut squash, and apple. Sprinkle in thyme, rosemary, cinnamon, salt, and pepper.
4. Pour in chicken broth, ensuring the ingredients are mostly submerged.
5. Seal the pressure cooker and cook on high pressure for 12 minutes. Allow a natural release for 10 minutes, then release any remaining pressure.
6. Stir the stew gently and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Rich, warming, and slightly sweet, this stew captures the essence of fall in every spoonful.

Its effortless preparation in a pressure cooker makes it a weeknight favorite.

Maple-Glazed Pork and Sweet Potato Bowl

A perfect blend of savory and sweet, this Maple-Glazed Pork and Sweet Potato Bowl combines tender pork with caramelized sweet potatoes in a pressure cooker.

The maple syrup and fall spices create a cozy, satisfying meal.

Ingredients:

• 1.5 lbs pork tenderloin, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 medium sweet potatoes, peeled and cubed
• 1 apple, sliced
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup chopped pecans (optional)

Instructions:

1. Turn the pressure cooker to sauté mode and heat olive oil. Brown the pork cubes on all sides, then remove and set aside.
2. Add sweet potatoes and apple slices, sautéing for 2-3 minutes.
3. In a small bowl, mix maple syrup, apple cider vinegar, smoked paprika, cinnamon, salt, and pepper. Pour over the sweet potatoes and apples.
4. Return the pork to the pot and stir to combine.
5. Seal the pressure cooker and cook on high pressure for 10 minutes. Allow a natural release for 5 minutes, then carefully release any remaining pressure.
6. Sprinkle with chopped pecans if desired and serve warm.

This dish balances sweet and savory beautifully, making it a fall dinner that’s both quick and elegant.

The pressure cooker intensifies flavors, giving every bite a melt-in-your-mouth tenderness.

Creamy Autumn Butternut Squash Risotto

A creamy and comforting risotto made in a fraction of the time using a pressure cooker.

This Autumn Butternut Squash Risotto features tender squash, earthy Parmesan, and a hint of sage, perfect for seasonal gatherings.

Ingredients:

• 2 tbsp butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups arborio rice
• 3 cups vegetable or chicken broth
• 1 cup cooked butternut squash, cubed
• 1/2 cup grated Parmesan cheese
• 1 tsp fresh sage, chopped
• Salt and pepper to taste
• Optional: toasted pumpkin seeds for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Melt butter and sauté onion and garlic until soft and aromatic.
2. Add arborio rice, stirring to coat each grain with butter for 2 minutes.
3. Pour in the broth and stir in the cooked butternut squash. Season with salt, pepper, and sage.
4. Seal the pressure cooker and cook on high pressure for 6 minutes. Quick-release the pressure carefully.
5. Stir in Parmesan until creamy. Adjust seasoning if necessary.
6. Serve warm, garnished with toasted pumpkin seeds if desired.

This risotto delivers creamy indulgence with minimal effort.

The pressure cooker reduces cooking time without sacrificing the rich, comforting flavors of a classic fall dish.

Autumn Beef and Mushroom Stroganoff

This pressure cooker Autumn Beef and Mushroom Stroganoff combines tender beef chunks with earthy mushrooms in a rich, creamy sauce.

Enhanced with warm fall spices, it’s a comforting one-pot meal ready in a fraction of the time of traditional recipes.

Ingredients:

• 1.5 lbs beef stew meat, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 10 oz mushrooms, sliced
• 1 tsp smoked paprika
• 1/2 tsp ground nutmeg
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1/2 cup sour cream
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked egg noodles or rice for serving

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil and brown the beef in batches. Remove and set aside.
2. Sauté onion and garlic until fragrant, then add mushrooms and cook until lightly browned.
3. Stir in smoked paprika and nutmeg, then return the beef to the pot.
4. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Season with salt and pepper.
5. Seal the pressure cooker and cook on high pressure for 20 minutes. Allow a natural release for 10 minutes, then release remaining pressure.
6. Stir in sour cream until fully incorporated. Serve over egg noodles or rice, garnished with parsley.

This creamy, savory stroganoff is a cozy fall favorite.

The pressure cooker ensures the beef is melt-in-your-mouth tender and the sauce rich and flavorful.

Harvest Vegetable and Lentil Soup

A hearty, nutrient-packed soup full of fall vegetables and protein-rich lentils.

Using a pressure cooker, this Harvest Vegetable and Lentil Soup comes together quickly while maintaining deep, comforting flavors.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 small butternut squash, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil and cook onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Add butternut squash, lentils, diced tomatoes, broth, thyme, and smoked paprika. Season with salt and pepper.
3. Seal the pressure cooker and cook on high pressure for 12 minutes. Allow a natural release for 10 minutes, then release remaining pressure.
4. Stir gently and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This soup is warm, comforting, and packed with autumnal flavors.

Perfect for lunch or dinner, it’s a satisfying, wholesome fall dish that’s ready in no time.

Spiced Apple Cinnamon Porridge

A warm, cozy breakfast for crisp fall mornings.

This pressure cooker Spiced Apple Cinnamon Porridge is creamy, lightly sweetened, and infused with the flavors of cinnamon, nutmeg, and tender apples.

Ingredients:

• 1 cup steel-cut oats
• 3 cups water
• 1 cup unsweetened almond milk (or any milk)
• 2 apples, peeled, cored, and diced
• 2 tbsp brown sugar or maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• Optional toppings: chopped nuts, raisins, or a drizzle of honey

Instructions:

1. Combine steel-cut oats, water, milk, apples, brown sugar, cinnamon, nutmeg, and salt in the pressure cooker. Stir well.
2. Seal the pressure cooker and cook on high pressure for 10 minutes. Allow a natural release for 10 minutes, then release remaining pressure.
3. Stir the porridge until creamy. Adjust sweetness or spices if needed.
4. Serve warm, topped with nuts, raisins, or honey if desired.

This creamy, spiced porridge is a perfect way to start a chilly fall morning.

Quick in the pressure cooker, it delivers comfort and seasonal flavors in every bite.

Pumpkin Spice Pressure Cooker Cheesecake

This decadent Pumpkin Spice Cheesecake is rich, creamy, and infused with classic fall flavors.

Using a pressure cooker, the cheesecake cooks evenly and quickly, delivering a smooth, velvety texture without the need for an oven.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• Optional: whipped cream for serving

Instructions:

1. Mix graham cracker crumbs and melted butter. Press into the bottom of a 7-inch springform pan. Set aside.
2. In a mixing bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until fully combined.
3. Pour the filling over the crust in the springform pan. Cover tightly with foil.
4. Add 1 cup of water to the pressure cooker and place a trivet inside. Lower the cheesecake onto the trivet.
5. Seal the pressure cooker and cook on high pressure for 35 minutes. Allow a natural release for 15 minutes, then carefully remove.
6. Chill cheesecake in the refrigerator for at least 4 hours before serving. Top with whipped cream if desired.

This pumpkin spice cheesecake is creamy, perfectly spiced, and irresistibly fall.

The pressure cooker ensures even cooking and a smooth, luscious texture every time.

Autumn Pear and Cinnamon Compote

A simple, versatile fall compote made with tender pears, warm spices, and a hint of citrus.

Perfect as a topping for pancakes, oatmeal, or yogurt, it’s cooked quickly in the pressure cooker for concentrated flavor.

Ingredients:

• 4 ripe pears, peeled, cored, and chopped
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 cup water

Instructions:

1. Combine all ingredients in the pressure cooker and stir gently to mix.
2. Seal and cook on high pressure for 5 minutes. Quick-release the pressure carefully.
3. Mash slightly with a fork or potato masher for a chunky texture, or blend for a smoother compote.
4. Serve warm or cold over pancakes, oatmeal, or yogurt.

This pear and cinnamon compote is sweet, aromatic, and the essence of fall in a spoonful.

The pressure cooker makes it quick and easy while intensifying the natural flavors of the fruit.

Apple Cider Pressure Cooker Cake

A moist and spiced apple cider cake that captures the essence of fall.

Using a pressure cooker, this cake cooks evenly and retains incredible moisture, making it a perfect dessert or snack.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 cup apple cider
• 1 tsp vanilla extract
• Optional: powdered sugar or glaze for topping

Instructions:

1. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
2. In a separate bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, mixing well. Stir in apple cider and vanilla.
3. Gradually fold dry ingredients into wet ingredients until combined.
4. Pour batter into a greased 7-inch cake pan and cover tightly with foil.
5. Add 1 cup of water to the pressure cooker and place a trivet inside. Place the cake pan on the trivet.
6. Seal and cook on high pressure for 30 minutes. Allow a natural release for 10 minutes, then carefully remove.
7. Cool slightly before serving. Dust with powdered sugar or drizzle with glaze if desired.

This apple cider cake is soft, moist, and full of warm fall spices.

Cooking in a pressure cooker ensures a perfectly tender cake with rich autumn flavors.

Savory Autumn Turkey Chili

This Savory Autumn Turkey Chili is packed with lean ground turkey, beans, and fall vegetables, all simmered to perfection in a pressure cooker.

Warm spices and a touch of sweetness make it a hearty, comforting dish ideal for chilly fall evenings.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup butternut squash, cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups low-sodium chicken or vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add onion, garlic, and bell pepper; cook until softened, about 3-4 minutes.
2. Add ground turkey and cook until browned.
3. Stir in butternut squash, beans, diced tomatoes, and broth. Add chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Mix well.
4. Seal the pressure cooker and cook on high pressure for 15 minutes. Allow a natural release for 10 minutes, then release any remaining pressure.
5. Stir gently and adjust seasoning if needed. Serve with optional toppings.

This turkey chili is a cozy, flavorful dish perfect for fall.

The pressure cooker shortens cooking time while allowing the flavors to meld beautifully.

Fall Harvest Quinoa with Roasted Vegetables

A colorful and nutritious one-pot dish featuring quinoa and a medley of roasted fall vegetables.

This Fall Harvest Quinoa is quick, flavorful, and perfect as a main or side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tbsp olive oil
• 1 small butternut squash, peeled and cubed
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 2 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Optional: 1/4 cup toasted pumpkin seeds for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat 1 tbsp olive oil and sauté butternut squash, carrots, bell pepper, and zucchini for 3-4 minutes.
2. Add quinoa, vegetable broth, thyme, cinnamon, salt, and pepper. Stir well.
3. Seal the pressure cooker and cook on high pressure for 5 minutes. Allow a natural release for 10 minutes, then release any remaining pressure.
4. Fluff quinoa with a fork and drizzle with remaining olive oil. Garnish with toasted pumpkin seeds if desired.

This quinoa dish is a vibrant, wholesome meal that highlights the flavors of fall vegetables.

Quick to prepare in a pressure cooker, it’s perfect for weeknight dinners or meal prep.

Caramelized Pear and Ginger Crisp

A warm and comforting dessert, this Caramelized Pear and Ginger Crisp combines tender pears with a lightly spiced crumble topping.

Made in a pressure cooker, it’s soft, sweet, and full of fall flavor.

Ingredients:

• 4 ripe pears, peeled, cored, and sliced
• 2 tbsp brown sugar
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1 tbsp lemon juice
• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 3 tbsp unsalted butter, melted
• Optional: vanilla ice cream for serving

Instructions:

1. Toss pear slices with 2 tbsp brown sugar, ginger, cinnamon, and lemon juice. Set aside.
2. In a separate bowl, mix oats, flour, 1/4 cup brown sugar, and melted butter until crumbly.
3. Layer the pears in a heatproof dish that fits inside your pressure cooker. Sprinkle the oat mixture evenly over the pears.
4. Add 1 cup of water to the pressure cooker and place a trivet inside. Lower the dish onto the trivet.
5. Seal and cook on high pressure for 8 minutes. Quick-release carefully.
6. Serve warm with a scoop of vanilla ice cream if desired.

This pear and ginger crisp is a simple yet elegant fall dessert.

The pressure cooker intensifies the flavors and softens the fruit perfectly while keeping the topping slightly crisp.

Sweet Potato and Apple Curry

A fragrant and comforting curry that blends the natural sweetness of sweet potatoes and apples with warm fall spices.

Using a pressure cooker ensures the vegetables are tender and infused with rich flavors in a short time.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 large sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cinnamon
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil and cook onion, garlic, and ginger until fragrant, about 3 minutes.
2. Add sweet potatoes, apples, curry powder, cinnamon, turmeric, salt, and pepper. Stir to coat.
3. Pour in coconut milk and vegetable broth, mixing well.
4. Seal the pressure cooker and cook on high pressure for 8 minutes. Allow a natural release for 5 minutes, then release any remaining pressure.
5. Stir gently and garnish with fresh cilantro before serving.

This sweet potato and apple curry is creamy, sweet, and warmly spiced—a perfect cozy fall dish for dinner with rice or flatbread.

Butternut Squash and Sage Risotto

A creamy, rich risotto made easy in a pressure cooker, featuring tender butternut squash and fragrant sage.

Perfect as a side or main dish, this risotto captures the essence of fall.

Ingredients:

• 2 tbsp butter
• 1 small onion, finely diced
• 1 1/2 cups arborio rice
• 3 cups vegetable or chicken broth
• 1 cup cooked butternut squash, cubed
• 1/2 cup grated Parmesan cheese
• 1 tsp fresh sage, chopped
• Salt and pepper to taste
• Optional: toasted walnuts for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Melt butter and cook onion until soft.
2. Add arborio rice and stir for 2 minutes until coated with butter.
3. Add broth, cooked butternut squash, sage, salt, and pepper. Stir to combine.
4. Seal the pressure cooker and cook on high pressure for 6 minutes. Quick-release the pressure carefully.
5. Stir in Parmesan cheese until creamy. Garnish with toasted walnuts if desired.

This risotto is rich, comforting, and perfect for chilly autumn evenings.

The pressure cooker speeds up the traditional risotto process without compromising texture or flavor.

Cinnamon Pumpkin Porridge

A warm, creamy breakfast that combines pumpkin puree with steel-cut oats and fall spices.

The pressure cooker makes it quick to prepare while maintaining a rich, comforting texture.

Ingredients:

• 1 cup steel-cut oats
• 3 cups water
• 1 cup milk or dairy-free alternative
• 1/2 cup pumpkin puree
• 2 tbsp brown sugar or maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• Optional toppings: chopped nuts, raisins, or a drizzle of maple syrup

Instructions:

1. Combine oats, water, milk, pumpkin puree, sugar, cinnamon, nutmeg, and salt in the pressure cooker. Stir well.
2. Seal the pressure cooker and cook on high pressure for 10 minutes. Allow a natural release for 10 minutes, then release remaining pressure.
3. Stir the porridge until creamy and adjust sweetness if needed.
4. Serve warm with desired toppings.

This cinnamon pumpkin porridge is a cozy, flavorful way to start a fall morning.

Quick, easy, and nourishing, it’s ideal for busy autumn weekdays.

Autumn Chicken and Apple Cider Stew

This hearty chicken stew combines tender chicken with apples, carrots, and potatoes in a flavorful apple cider broth.

Cooked in a pressure cooker, it’s a comforting fall meal that’s ready in a fraction of the time.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 medium potatoes, diced
• 1 apple, peeled and chopped
• 2 cups apple cider
• 1 cup chicken broth
• 1 tsp thyme
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil and cook onion and garlic until softened.
2. Add chicken pieces and brown lightly on all sides.
3. Stir in carrots, potatoes, and apple. Sprinkle thyme, cinnamon, salt, and pepper.
4. Pour in apple cider and chicken broth. Stir to combine.
5. Seal the pressure cooker and cook on high pressure for 12 minutes. Allow a natural release for 10 minutes, then release remaining pressure.
6. Serve hot, garnished with fresh parsley.

This stew is sweet, savory, and aromatic, perfectly capturing the flavors of fall.

The pressure cooker makes it easy to prepare a rich, comforting meal quickly.

Harvest Sausage and Butternut Squash Skillet

A one-pot fall dish combining savory sausage with sweet butternut squash, onions, and cranberries.

Quick and easy in a pressure cooker, it’s perfect for weeknight dinners or meal prep.

Ingredients:

• 1 lb Italian sausage, sliced
• 1 tbsp olive oil
• 1 small butternut squash, peeled and cubed
• 1 onion, diced
• 1/4 cup dried cranberries
• 1 tsp sage
• 1/2 tsp thyme
• 1/2 cup chicken broth
• Salt and pepper to taste

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil and brown sausage slices. Remove and set aside.
2. Sauté onion and butternut squash for 3-4 minutes until slightly softened.
3. Return sausage to the pot and add cranberries, sage, thyme, chicken broth, salt, and pepper. Stir well.
4. Seal the pressure cooker and cook on high pressure for 5 minutes. Quick-release the pressure carefully.
5. Stir gently and serve warm.

This sausage and butternut squash dish is savory, slightly sweet, and bursting with fall flavors.

The pressure cooker speeds up cooking while keeping all ingredients tender and flavorful.

Carrot Ginger Soup

A smooth, velvety soup that combines the natural sweetness of carrots with warming ginger.

Perfect for a cozy fall starter, it’s quick to prepare in a pressure cooker.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 lb carrots, peeled and chopped
• 1 tbsp fresh ginger, grated
• 3 cups vegetable broth
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Optional: a dollop of coconut cream for serving

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil and cook onion and garlic until soft.
2. Add carrots, ginger, cumin, salt, and pepper. Stir to combine.
3. Pour in vegetable broth. Seal the pressure cooker and cook on high pressure for 8 minutes. Allow a natural release for 5 minutes, then release remaining pressure.
4. Blend the soup with an immersion blender until smooth. Adjust seasoning if necessary.
5. Serve warm, optionally topped with a dollop of coconut cream.

This carrot ginger soup is bright, comforting, and full of autumn warmth. The pressure cooker preserves flavor while creating a silky, creamy texture.

Autumn Lentil and Pumpkin Stew

This hearty lentil and pumpkin stew is rich, warming, and packed with autumnal flavors.

Using a pressure cooker makes the lentils perfectly tender and the pumpkin melt-in-your-mouth soft, creating a comforting fall meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 2 cups pumpkin, peeled and cubed
• 2 carrots, sliced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil and cook onion and garlic until fragrant, about 3 minutes.
2. Add lentils, pumpkin, carrots, diced tomatoes, broth, cumin, paprika, cinnamon, salt, and pepper. Stir to combine.
3. Seal the pressure cooker and cook on high pressure for 12 minutes. Allow a natural release for 10 minutes, then release any remaining pressure.
4. Stir gently and serve hot, garnished with fresh parsley.

This stew is hearty, flavorful, and nourishing—a perfect vegetarian fall meal.

The pressure cooker ensures the lentils and pumpkin cook evenly and absorb all the warming spices.

Maple Glazed Carrots and Parsnips

Sweet and savory roasted vegetables get a quick makeover in the pressure cooker with a maple glaze.

This side dish is perfect for complementing any fall meal.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 3 parsnips, peeled and cut into sticks
• 2 tbsp butter
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Add carrots and parsnips to the pressure cooker. Top with butter, maple syrup, cinnamon, salt, and pepper. Toss to coat.
2. Add 1/2 cup water to the pot. Seal the pressure cooker and cook on high pressure for 3 minutes. Quick-release the pressure carefully.
3. Stir gently and sprinkle with fresh thyme before serving.

These maple-glazed carrots and parsnips are tender, sweet, and slightly spiced—a simple but elegant fall side dish ready in minutes.

Spiced Apple and Cranberry Compote

A tangy-sweet fruit compote bursting with fall flavors.

Apples, cranberries, and warm spices make it perfect for breakfast, dessert, or as a topping for pancakes and oatmeal.

Ingredients:

• 3 apples, peeled, cored, and diced
• 1 cup fresh or frozen cranberries
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/4 cup water

Instructions:

1. Combine apples, cranberries, brown sugar, cinnamon, nutmeg, lemon juice, and water in the pressure cooker. Stir to mix.
2. Seal the pressure cooker and cook on high pressure for 5 minutes. Quick-release the pressure carefully.
3. Mash slightly with a fork for a chunky texture or blend for a smoother compote.
4. Serve warm or cold as desired.

This spiced apple and cranberry compote is a versatile fall treat.

The pressure cooker intensifies the flavors and softens the fruit perfectly, making it ready in minutes.

Autumn Barley and Mushroom Soup

This hearty soup is filled with nutty barley, earthy mushrooms, and aromatic herbs.

It’s a rustic, comforting dish that feels like fall in a bowl, and the pressure cooker tenderizes the barley in a fraction of the usual time.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 cup pearl barley, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable or beef broth
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil, then add onion and garlic, cooking until fragrant.
2. Add mushrooms and cook for 3–4 minutes until softened.
3. Stir in barley, carrots, celery, broth, thyme, bay leaf, salt, and pepper.
4. Seal the pressure cooker and cook on high pressure for 20 minutes. Allow a natural release for 10 minutes before opening.
5. Remove the bay leaf, stir, and serve hot, garnished with fresh parsley.

This soup is earthy, hearty, and soul-warming, making it a perfect fall dinner.

The pressure cooker ensures tender barley and rich flavors in much less time.

Cinnamon-Spiced Acorn Squash

A simple yet elegant side dish, this Cinnamon-Spiced Acorn Squash highlights the natural sweetness of squash, enhanced with butter, cinnamon, and a touch of brown sugar.

The pressure cooker makes it tender in minutes.

Ingredients:

• 2 acorn squash, halved and seeded
• 4 tbsp butter
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

Instructions:

1. Pour 1 cup water into the pressure cooker and insert a trivet.
2. Place squash halves on the trivet, cut side up.
3. In each half, place 1 tbsp butter, 1/2 tbsp brown sugar, a sprinkle of cinnamon, nutmeg, and a pinch of salt.
4. Seal the pressure cooker and cook on high pressure for 6 minutes. Quick-release the pressure carefully.
5. Serve hot as a sweet and savory fall side dish.

This acorn squash is buttery, spiced, and naturally sweet—a classic autumn side that comes together quickly in the pressure cooker.

Pumpkin Spice Rice Pudding

A creamy, comforting dessert that blends the rich flavors of pumpkin, cinnamon, and nutmeg with tender rice.

The pressure cooker turns this into a luscious pudding in a fraction of the time.

Ingredients:

• 1 cup Arborio or short-grain rice
• 3 cups whole milk (or dairy-free alternative)
• 1 cup water
• 1/2 cup pumpkin puree
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional: whipped cream or chopped pecans for topping

Instructions:

1. Add rice, milk, water, pumpkin puree, brown sugar, cinnamon, nutmeg, vanilla, and salt to the pressure cooker. Stir well.
2. Seal the pressure cooker and cook on high pressure for 12 minutes. Allow a natural release for 10 minutes, then release remaining pressure.
3. Stir until creamy. If too thick, add a splash of milk.
4. Serve warm, topped with whipped cream or pecans if desired.

This pumpkin spice rice pudding is creamy, cozy, and perfectly spiced.

The pressure cooker makes it quick and effortless—an ideal fall dessert.

Harvest Chicken and Lentil Stew

This hearty stew combines tender chicken, protein-rich lentils, and fall vegetables like carrots, sweet potatoes, and parsnips.

The pressure cooker brings out rich flavors in a fraction of the usual cooking time, making it a wholesome and warming fall meal.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 sweet potato, peeled and cubed
• 1 parsnip, peeled and cubed
• 1 cup green or brown lentils, rinsed
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode. Heat olive oil, then brown chicken pieces for 3–4 minutes. Remove and set aside.
2. Add onion and garlic, cooking until softened. Stir in carrots, sweet potato, and parsnip.
3. Return chicken to the pot along with lentils, broth, smoked paprika, thyme, bay leaf, salt, and pepper.
4. Seal the pressure cooker and cook on high pressure for 15 minutes. Allow natural release for 10 minutes.
5. Remove bay leaf, stir, and garnish with parsley before serving.

This chicken and lentil stew is hearty, nutritious, and full of earthy fall flavors.

It’s a complete one-pot meal perfect for crisp autumn evenings.

Spiced Pear Compote

A sweet, fragrant compote made from ripe pears simmered with cinnamon, cloves, and ginger.

The pressure cooker transforms pears into a tender, flavorful topping that can be enjoyed on pancakes, yogurt, or even roasted meats.

Ingredients:

• 5 ripe pears, peeled, cored, and chopped
• 1/4 cup brown sugar
• 1/2 cup apple cider
• 1 cinnamon stick
• 2 whole cloves
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• Pinch of salt

Instructions:

1. Add pears, brown sugar, apple cider, cinnamon stick, cloves, ginger, nutmeg, and salt into the pressure cooker. Stir to combine.
2. Seal the pressure cooker and cook on high pressure for 4 minutes. Quick-release the pressure.
3. Remove the cinnamon stick and cloves, then mash lightly for a chunky compote or blend for a smoother texture.
4. Serve warm or chilled as a topping or side dish.

This spiced pear compote is sweet, aromatic, and versatile. It captures the essence of fall and pairs beautifully with both sweet and savory dishes.