Three Recipes – Kitchen-Tested Pressure Cooker Comfort Food

With kids back in school and schedules hectic, we know you are hungry for fast-and-simple meals. Using consistent temperature with adjustable cooking times, pressure cookers are a convenient choice for dinner-planning. Make meal preparation easier with our Ambiano 6-In-1 Programmable Electric Pressure Cooker, in stores beginning 8/29. At a price of $39.99, you’ll want to buy it while supplies last! It has six different functions that give you flexibility for multiple cooking scenarios. Use it as a pressure cooker, rice cooker, slow cooker, steamer, warmer or to sauté.

Pressure cookers cut down on cooking times and make cleanup easy since you’re heating everything in one appliance. Use our Programmable Electric Pressure Cooker to tenderize meat, warm homemade soup or to make a large batch of risotto. In addition to having six functions, the appliance has ten cooking modes with suggested timing. It also has a six quart capacity so you can make enough for your family at one time.

Since we know pressure cooking can be a bit of an art and a science, our ALDI Test Kitchen developed three tasty recipes to get you started. Use these recipes for football tailgating, nights when you need comfort food or when you crave a delectable dessert.

Pressure Cooker Ribs

Cook a whole rack of tender and flavorful ribs, ready to eat in just 30 minutes.

Recipe Prep Time: 5 minutes

Actual Cooking Time: 25 minutes (plus an additional 15 minutes to let steam release)

Total Recipe Time: 30 minutes (plus an additional 15 minutes to let steam release)

Makes 6 servings

The ingredients you’ll need are:

-1 teaspoon Stonemill Iodized Table Salt

-1 teaspoon Stonemill Ground Black Pepper

-1 teaspoon Stonemill Garlic Powder

-1 teaspoon Stonemill Chili Powder

-1 teaspoon Stonemill Onion Powder

-1 teaspoon Baker’s Corner Brown Sugar

-1 rack of Baby Back Pork Ribs. You can find this item at all of our store locations.

-1/2 cup SimplyNature Organic 100% Apple Juice

-1/2 cup water

-1 cup Burman’s Memphis BBQ Sauce. This is one of our seasonal items! This special sauce will be in stores until 9/9/18, so grab a few bottles on your next trip.


    1. In a small bowl, combine all of the spices and mix until they are incorporated.
    1. Rub both sides of the ribs with the seasonings until the meat is completely coated. Set the ribs aside—it’s time to use the cooker! The cooker comes with a wire steaming rack. Place it in the bottom of the pressure cooker and pour the apple juice and water inside.
    1. Place the ribs inside the cooker, circling them around the pot so that they fit nicely without breaking them apart. Secure the lid and close the vent. There is a lock icon on the handle of the lid that will help indicate when the lid locks into place. There are also vent instructions on the top of the lid that you’ll see when you first open the Pressure Cooker packaging.
    1. Press the cooking mode button labeled “Meat.” The digital display will show the default cooking time for this setting. Add an additional five minutes to the time by pressing the “plus” timer button. This makes your total cooking time 25 minutes.
    1. When the timer beeps, allow the pressure to naturally release for 15 minutes, then turn the valve to quick release. (See page 21 of the instruction manual of your Ambiano 6-In-1 Programmable Electric Pressure Cooker to learn how to naturally release the steam).
  1. Carefully transfer the ribs to a large foil-lined sheet. The ribs should be tender, falling off the bone. Slather with our seasonal BBQ sauce and enjoy!

Pressure Cooker Mac and Cheese

This is a quick and easy mac and cheese that your family is sure to love; it is robust and deliciously cheesy. Get ready to dish out seconds!

Recipe Prep Time: 5 minutes

Actual Cooking Time: 5 minutes

Total Recipe Time: 10 minutes

Makes 8 servings

The ingredients you’ll need are:

-4 cups Reggano Elbow Macaroni

-32 ounces Chef’s Cupboard Chicken Broth

-2 tablespoons Countryside Creamery Unsalted Butter

-1 teaspoon Burman’s Hot Sauce

-1 teaspoon Stonemill Garlic Powder

-1/2 teaspoon Stonemill Ground Black Pepper

-2 cups Happy Farms Mild Cheddar Shredded Cheese

-3 cups Happy Farms Mozzarella Shredded Cheese

-1/2 cup Priano Shredded Parmesan Cheese

-1/2 cup Friendly Farms 2% Milk, plus additional if needed.


  1. In the pressure cooker, combine the macaroni, chicken broth, butter, hot sauce, garlic powder, salt and pepper. Mix it all together.
  2. Secure the lid and seal the vent. Press the “Rice” setting, but adjust the time using the “minus” button until it reaches 5 minutes. Once the timer beeps, turn the valve to quick release steam.
  3. Carefully remove the lid and stir in the cheeses and milk. Continue to stir until smooth, adding more milk as necessary until it reaches your desired consistency.

Pressure Cooker Cheesecake

Make this simple cheesecake when you are under pressure to make dessert. You won’t believe this was cooked in a pressure cooker!

Recipe Prep Time: 25 minutes

Actual Cooking Time: 35 minutes (plus four hours for the cheesecake to cool and set)

Total Recipe Time: 1 hour

Makes 8 servings

The ingredients you’ll need are:


-1 sleeve Benton’s Honey Graham Crackers, finely ground

-1 pinch ground Stonemill Sea Salt Grinder

-1 tablespoon Baker’s Corner Brown Sugar

-4 tablespoons Countryside Creamery Unsalted Butter, melted

Cheesecake Batter:

-2/3 cup Baker’s Corner Granulated Sugar

-2 tablespoons Baker’s Corner Corn Starch

-1 pinch ground Stonemill Sea Salt Grinder

-16 ounces Happy Farms Cream Cheese, room temperature

-1/2 cup Friendly Farms Sour Cream

-2 tablespoons Stonemill Pure Vanilla Extract

-2 Goldhen Large Eggs, room temperature


 -1/4 cup blueberries

-1/4 cup strawberries


  1. In a medium bowl, combine the graham crackers, salt and brown sugar. Add the melted butter until the mixture sticks together.
  2. Line the sides and bottom of a 6-inch cheesecake pan with parchment paper and press the mixture evenly on the bottom so it covers the surface of the pan. Place it in the freezer so the crust can harden.
  3. Here comes the fun part….the cheesecake batter! In a small bowl, combine the sugar, corn starch and salt. Set aside.
  4. Using a hand mixer, blend the cream cheese on low for 10 seconds. Using a spatula, fold in half of the sugar mixture until combined. Fold in the remaining sugar mixture, sour cream and vanilla.
  5. Fold in the eggs, one at a Be careful not to overmix. Take the graham cracker crust out of the freezer and pour the batter over the crust. Tap the pan so any bubbles rise to the surface and burst those bubbles with a fork.
  6. Pour one cup of cold water into the pressure cooker with the wire rack inside. Place the cheesecake pan on the rack.
  7. Press the “Steam” setting. Hit the “plus” button until the display reads 25 minutes, or P25, and then close the pressure cooker.
  8. When the timer beeps, allow steam to naturally release for ten minutes before turning the turn valve to quick release the steam.
  9. Turn off the pressure cooker and carefully open to remove the cheesecake. Keep the pan on the wire rack and let everything cool for 15 minutes.
  10. After the 15 minutes, run a paring knife in-between the parchment paper so that it becomes easier to separate the cheesecake from the pan after chilling. Place the cheesecake in the refrigerator for 4-8 hours, or overnight.
  11. Remove the cake from the pan. If you need help releasing the cake, heat the bottom with a lighter. It will warm the butter in the crust and make it easier to pull out.
  12. Garnish your cheesecake with fresh berries. Grab a fork and take a big bite!

Comment below on what you think about these recipes. Once you master these, try the recipe booklet that comes with the Ambiano 6-In-1 Programmable Electric Pressure Cooker and don’t forget to shop the week of 8/29 before the cooker is gone!

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