Pressure Cooker Wings with Bourbon Honey BBQ Sauce

What more can I say to you about how unbelievably AWESOME my Pressure Cooker is???  Seriously this is re-revolutionary here.  You saw my immediate love of it when I made my to-die-for Pork Ragu. Wait until you see what other recipes I have planned for the website!

Now as you know by now we love wings here.  I never used to like them as I have always had issues with chicken with bones in them but those crispy baked oven fried wings blew me away (and millions others actually!).  Now I’m not going to say these wings replace those.  I’m saying these wings are equally as AWESOME but in a bajillionth of the time it takes to make those.  No longer do you have to let them set in the fridge for at least 8 hours or bake them for 20-30 minutes.  Yes you can still as they rock but for those nights when you are really short on time, these wing are cluckin’ unbelievable!

Pressure Cooker Wings with Bourbon Honey Sauce1

Yes, I said Cluckin’ Unbelievable!  I made these literally 4 nights in a row for Mr. Fantabulous as he went nuts over these (and you will too!). They are super juicy, the sauce is AMAZING and with a little help from the broiler they crisp up like nobody’s business! Like seriously this was a single pot dish with one pan for the oven.  Even the bbq sauce is made in the pressure cooker!

No really, the bbq sauce is made in the pressure cooker.  Well wait, let me start from the beginning of how this recipe came to be. It was about 5pm and I was on my way home.  About 20 minutes before I got home it dawned on me that what I had planned to make for dinner I had none of the ingredients on hand and I really, REALLY didn’t feel like stopping at the store. All I wanted in the world was to go home, get out of my work clothes, pull my hair up and put on my yoga pants.  I didn’t want to have to think and honestly putting an effort into make dinner was something I just wasn’t into.

Don’t get me wrong, being in the kitchen is truly therapeutic for me however even I need a break though it rarely lasts more than a few hours.  As I racked my brain on what I had in the fridge Mr. Fantabulous called which distracted my thoughts and soon I found myself pulling into the driveway.

Pressure Cooker Wings with Bourbon Honey Sauce2

Like clockwork I pulled in, took my shoes off and went straight to change and use the bathroom.  It’s a long commute folks… and I’m a woman.  We pee like every 30 minutes I swear.  LOL TMI I know but hey, I’m human… and a girl.  Once I got changed I then kissed Mr. Fantabulous.  Yes bathroom trumps kissing the man *wink*.  And like clockwork I heard “How soon til dinner and how was your day?”  Yes, in that order….everyday.  I can’t complain too much as it means the world to me that he loves my cooking so much but there are days when I come home I want to be wife first, TKW second.

So when he asked about dinner I kinda himmed and hawed and responded with a CYA of “I’ll call you hon.  Maybe 45 or so.”  This meant I had time to figure something out to make him other than pasta though I know that’s always my fail safe when I literally have zero clue what to make. But then honestly he’d be content with Cheerios….for an hour. That would be his prequel to real food as he says.

Pressure Cooker Wings with Bourbon Honey Sauce6

As I stood there with the fridge door wide open staring into it like something magical was going to appear I spied a package of wings I had bought the day before from the butcher. I had every intention of making them like my traditional wings that we LOVE but time just slipped away from me.  I could have deep-fried them but I really don’t like doing stuff like that – adding extra fat when it’s not necessary.

That’s when I spied my Pressure Cooker.  I got to thinking “why not?”  I mean the worst case is I’d ruin a dozen of wings.  And when I say ruin either they would be under done (which I could fix in the oven) or they would be overcooked which I’m sure I could have pureed it up and mixed it in with some cream cheese, shallots and stuff to make a killer spread on crackers.

Pressure Cooker Wings with Bourbon Honey Sauce3

I took the wings out and patted them dry.  The next step was the sauce.  I could have gone with any of my standards (Cowboy BBQ, Sticky Honey, Sriracha Butter, Thai Peanut) but I wanted to go with a whole new sauce.  I mean if I’m going to go with something new, I might as well go big and create everything brand-spankin’ new, right?

I whipped up a standard base sauce and then added in some bourbon and honey. Now the sauce was pretty thick without being cooked so I actually added a fair amount of water to it to think it out to where it was more like a thin sauce.  It was thick enough to coat every so slightly.  Plus I figured once the wings were done I would then reduce the sauce, like traditional BBQ sauce to thicken up.

Pressure Cooker Wings with Bourbon Honey Sauce
My only real issue was determining how long to cook these.  Since I knew how long ribs and other things cooked I figured these would be considerably less due to them having less size and less meat. I went with 10 minutes high pressure then did a quick release. I didn’t want to do a natural release as I didn’t want the wings to then almost ‘poach’ in the sauce.

If you’re unfamiliar to using an electric Pressure Cooker it’s pretty simple.  When a recipe says “10 minutes under pressure” that doesn’t mean that it takes only 10 minutes to cook.  It means once the unit gets up to pressure then it cooks for 10 minutes at pressure.  Just like any item, the unit has to warm up or in this case build up pressure. Mine takes eh 5-8 minutes to build up to pressure.  Still you can’t beat the time it takes to make stuff in this machine versus a stove/oven or a crock pot!

Pressure Cooker Wings with Bourbon Honey Sauce4

Since I knew I wanted to crisp up the wings I put the oven to broil with a rack about 6″ below it.  I lined a pan with foil and placed a cooling rack on top.  As always I gave it a light spray.  Once I did the quick release I used my tongs to take the wings out.  OMG the meat was so tender that it practically fell off of the bone… and into my mouth!

Now with my Pressure Cooker it has a browning setting where it brings stuff to a boil (or where you can brown meats).  This was perfect for the sauce as once I put the wings in the oven to broil I put the unit to brown and the sauce began to bubble and thicken up in under 10 minutes.  Now you need to keep in mind when you make bbq sauce that it will thicken up as it cools.  I made mine thick enough to slather on the wings.

Before I continue I HAVE to tell you about the smell of this sauce!  It was intoxicating!  You could smell the bourbon being infused with that rich tomatoey smokey flavors.  It’s like you could smell the depth of it and how rich it was.  I’m having a hard time describing just how amazing it is but trust me, once you make this you’ll know then.  It’s one of those scents that make you lick your lips because you just know it’s going to be amazing!

Pressure Cooker Wings with Bourbon Honey Sauce5

Once the sauce thickened up I pulled the wings out of the oven and slathered on some of that amazing sauce ; back under the broiler they went. The wings were already crisp but this just baked that sauce into the skin giving it an amazing coating of awesomeness!

Within what, 20 minutes I had this killer dinner made and literally only used one container ( my Pressure Cooker) and the cooling rack.  Just as I placed the wings on the table and went to call for Mr. Fantabulous to come and eat he was walking out.  I guess the Bourbon sauce called him as he came out saying “My God honey whatever you’re making smells AMAZING!”  Then he saw the wings and gave me a huge smile.

As we both took a bite you heard nothing but silence but our faces said it all.  His eyes were big as silver dollars with a huge bbq-sauce covered smile forming and I just slowly closed my eyes to get lost in that saucy goodness.  He repeatedly said “My God honey these are the best wings I have ever EVER had in my life. I mean I like them better than the spicy butter ones you make.  These are perfect in every single way!”

Go me!  Tee Hee!  Now what’s awesome about this recipe is you’ll definitely have leftover sauce but trust me, once you make these wings, you’ll go out and buy more to make another batch either the next day…..or later that night.  I would not steer you wrong on this.

Now go buy some wings, the ingredients and this Pressure Cooker!

Pressure Cooker Wings with Bourbon Honey BBQ Sauce

Rating 

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Ingredients
  • 2lbs wings
  • 1 cup prepared bbq sauce (I used Cowboy BBQ Sauce )
  • 3/4 cup water
  • 1/4 cup bourbon
  • 1-2 tsp liquid smoke
  • 1-2 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1 Tbl brown sugar
  • 1 Tbl honey
  • 1 tsp salt
  • 1/2 tsp black pepper
Instructions
  1. Pat dry the wings.
  2. Add the wings into the Best EVER Pressure Cooker .
  3. In a bowl whisk together the sauce, water, bourbon, smoke, paprika, cayenne, brown sugar, honey, salt and pepper.
  4. Pour over wings.
  5. Lock the lid down and set it to High pressure, 10 minutes. *Note if they are frozen increase to 12 minutes
  6. When the 10 (12 if starting from frozen) minutes is up do a quick release.
  7. While the quick release is relieving pressure, place the oven to broil with a rack in the middle.
  8. Line a rimmed pan with foil and place a cooling rack on top.
  9. Lightly spray the rack.
  10. Gently remove the wings from the pressure cooker with tongs and place on the rack.
  11. Set the pressure cooker to browning.
  12. Place the wings in the oven and broil for 5 minutes each side.
  13. While the wings are in the oven stir the sauce until thickened ~10 minutes.
  14. Remove the pan from the oven and slather on some sauce.
  15. Return to the broiler for 5 minutes.
  16. Flip the wings over, cover with more sauce and broil for 5 more minutes or until they are nicely charred.
  17. Place the sauce in a container for serving.
  18. Store any leftovers in the fridge.
Notes
I'm telling you, this hands down is the BEST pressure cooker! I HIGHLY recommend getting this!

Emeril by T-fal CY400052 Nonstick Dishwasher Safe Electric Pressure Cooker, 6-Quart

75 Responses to “Pressure Cooker Wings with Bourbon Honey BBQ Sauce”

  • David says:

    Could I pressure cook the wings ahead of time and then warm them up in the oven?

  • KarenB says:

    These are in my Instant Pot right NOW! Can’t wait! Also, if it weren’t for you, my whisperer friend, I would NEVER had bought a pressure cooker. NOW? I don’t know HOW I have lived without it! Lol

  • Terry says:

    Made these today, and must say they were very good. But not what I was expecting. Will try another bbq sauce next time. The sauce did not thicken back up as I expected. If at first you don’t succeed, try again.

    • TKWAdmin says:

      Hi Terry,

      So a few things will cause it to not thicken up in the amount of time – your wings were “wetter” or perhaps slightly frozen? Or there was too much liquid that was given off during the pressure cooking process. Plus it also depends on the bbq sauce you start with. Like in my recipe I use my cowboy sauce which is a thick sauce. But if you use say a different sauce like a more liquidy sauce (Carolina sauce) it will take longer to thicken up.

      However what you can do is honestly just cook it longer to reduce the sauce. The longer you cook the sauce the more it will reduce and thicken. Pinkie swear 🙂 It works 🙂

      Best Kitchen Wishes!

  • Susan says:

    Just tried last night with my version of Carolina BBQ sauce. Loved thighs after broiling ! We had fried plain tails an Margo pineapple bean salad. Everything’s no was kinda orange but oh so yummy!

  • Carol Bodway says:

    These were awesome. I did not have bourbon so I used peach brandy ant it was excellent. I will try again with bourbon. Besides what booze I didn’t change a thing. Next time the only change will be to make more 😀 Thanks for the great recipe.

    • TKWAdmin says:

      Thank you so much Carol! I’m so happy that you loved these. AND I’m LOVING your sub of peach brandy! I’m definitely going to try that too!

      Best Kitchen Wishes!

  • Wade says:

    No liquid, just the sauce to cook’m in the pressure cooker

    • TKWAdmin says:

      No you must have missed the other ingredients. You also need the water and bourbon.

      Best Kitchen Wishes!

  • Mary says:

    Just made these wings, and the family loves them!
    Here’s my question. We do have extra sauce, and I know you mentioned making them two nights in a row. Do you just reuse the same sauce in the pressure cooker? Add more water to the leftover sauce and then reuse it? Please advise and thanks for the great recipe!

    • TKWAdmin says:

      Hi Mary!

      Yeah! I’m thrilled they love them! Yes you can re-use the same sauce when you want to make them a 2nd night. Just add more water to it, pressure cook and then follow the instructions to thicken.

      Best Kitchen Wishes!

  • Ashley says:

    Hi! This recipe looks so goood! If I wanted to make a bigger batch could I double the recipe in the instant pot and double the liquid? Or do I have to do it in a bunch of small batches? I’m feeding 9 people so I always have to cook a lot!!

    • TKWAdmin says:

      Hi Ashley!

      So the thing about pressure cooking is you have to make sure that you leave enough room for the pressure to build up. I have an 8qrt one that I can make about 3-4 pounds of wings in (so almost double this). Go by the size of your PC. Plus never, ever fill it beyond the safety lines (inside the pot).

      BUT with the liquid – this is important you never want food submerged in the liquid fully. You’re not boiling it. What I tend to do is when I use my bigger PC I’ll go with about 1 1/2 cups of liquid mixture and then the rest – I just add it to the pot when the chicken is resting on the pan while I make the sauce. Make sense?

      Best Kitchen Wishes!

  • Jodie says:

    How many servings does this recipe make? Consider that when I say “serving,” I feed a husband and four teenage boys every day… 😉

    • TKWAdmin says:

      4 teenage boys? Oh good lord – you need a chicken farm for all the wings you need to feed them *wink* LOL 2lbs of wings are about 15 or so wings so I would go with making at least 2-3 batches of these. However what’s awesome is that while you’re broiling up the first batch you can have the 2nd batch going in the pressure cooker. By the time the first batch is ready to eat, the 2nd batch can go in the oven.

      However keep in mind this also depends on how big your wings are too.

      Best Kitchen Wishes!

  • Erin says:

    These were great!! I didn’t have all the sauce ingredients called for, but the results were still approved by my hubby! The method and timing were perfect for producing the type of wings he likes. We just need to add more spice next time.

  • AB says:

    What would you recommend as a substitute for the bourbon? 1) I don’t drink alcohol, so buying a bottle just for this would kind of be silly. 2) I don’t think my children would like a bourbon flavor. Any ideas on what to swap? These sound amazing!!!! Also, have you ever tried doing larger chicken legs (drum sticks) with a similar glaze?

    • TKWAdmin says:

      Hi AB!

      I would go with chicken stock, not broth only because stock has a more richer flavor. Agreed if you don’t like bourbon or alcohol in general AND you don’t drink then don’t buy it. It’s a myth that the alcohol cooks out.

      Bone-in breasts typically take about 15 minutes so I would say 10-15 for the drum sticks however to be honest I haven’t tried the drum sticks. What I’ll do is grab some this weekend and test it out for you, k?

      Best Kitchen Wishes!

  • Lacy says:

    If I leave the bourbon out, would I need to replace it with something else?

    • TKWAdmin says:

      Hi Lacy,

      Since it’s such a small amount, you can omit it. OR if you wish, add chicken stock in its place.

      Best Kitchen Wishes!

  • Suzanne Mangini says:

    I make my own bourbon BBQ sauce. Would I just use that and the wings?

    • TKWAdmin says:

      Hi Suzanne,

      You can but you need to put the sauce it when it’s thin. You do not want to cook it in the pressure cooker when it’s all thick. You need it to be more liquidy.

      Best Kitchen Wishes!

  • Cindy says:

    Sorry, did not rate it in my previous comment.

  • Cindy says:

    A little late in the game but just found this recipe about 2 weeks ago. Have now made this about 3 times and am in love with the recipe. This is seriously some of the best wings I have ever had and my family concurs! The ONLY thing I changed, after the first time making, was that I reduced the pressure cooking time to 9 minutes rather than 10 minutes. Excellent! Thank you!

    • TKWAdmin says:

      Thank you so much Cindy! Any of my wings can be made in the pressure cooker. I love these wings too!

      Best Kitchen Wishes!

  • C. Waldo says:

    This was the first thing I had ever cooked in my pressure cooker. I followed the recipe to the T since this was my 1st time. I do a lot of outdoor smoking plus BBQ and I have to say these are some awesome wings. We loved the sauce and the only complaint we had was I didn’t cook 4 lbs. FINGER LICKING GOOD.

    • TKWAdmin says:

      Thank you SO MUCH!!! I’m so happy you guys loved them and coming from a griller and outdoor smoker person that really means a lot! What’s awesome about the recipe is that you don’t have to fret too much about making 4lbs as they cook up super fast. While you’re eating the first batch just pop in a 2nd one 🙂

      Best Kitchen Wishes!

  • Colleen says:

    Ooops…..forgot to rate it.

  • Colleen says:

    Wow…..just wow. Your sauce is perfect.

    A little sweet……a little heat….

    Another awesome recipe for my Instant Pot.

    • TKWAdmin says:

      Thank you so much Colleen! I love this sauce with the balance of the heat and sweet. And let’s face it, anything with bourbon is awesome! 🙂

      Best Kitchen Wishes!

  • Nick says:

    These wings will change your life!

    I love cooking and love my pressure cooker, I’m always hunting for new recipes. I saw the reviews for this and did think that maybe Americans are too generous with reviews? 😉 could a recipe really average out at five stars?

    Well this pessimistic Australian was wrong, damn wrong! These wings are so good i’m cooking them as an entree (starter I think it’s called in the USA?) on Christmas day, I can’t wait to try them again, thanks TKW!

    • Nick says:

      Damn my ipad! I did press 5 stars above ?!?

    • TKWAdmin says:

      Oh Nick you so made my day, thank you!

      I’m actually working on a Pressure Cooker book. I do have a section under my Recipe menu for Pressure Cooker recipes (see the top of my website). I LOVE my pressure cookers and seriously would be lost without them.

      Yes, we call them an appetizer or starter here in the USA. Typically a Friday night would involve wings, pizza and beers.

      I’m thrilled that you guys loved these!

      Best Kitchen Wishes and Merry Christmas!

      • Nick says:

        Glad to hear it, now that sounds like a great Friday night!

        Yep I’ve looked at all your pressure cooker recipes, thanks.

        Hope you guys had a great Christmas, all the best with the book!

        Nick.

  • Liv says:

    Thank you so much for this recipe. I think these are probably then BEST wings EVER!! So tastey and fulll of flavour.
    I am not sure how I will ever cook another flavour now!
    Made the cowboy sauce too and it was so easy!

    • TKWAdmin says:

      Aw thank you so very much Liv! I have a ton of wings recipes and even more sauces. Try the Cherry Chipotle Cola sauce recipe… OMG!!!

      Best Kitchen Wishes!

  • Gary says:

    Also, as I’d like to offer two types of wings, probably more like 10lbs of each… Just seasoning them lightly with S&P and doing them in the steamer basket for 8-10 minutes. Then holding them at 140 and sauce and grill to order. Make sense?

    • TKWAdmin says:

      Hi Gary!

      See I don’t use the steamer basket when I make my wings. Just remember you want some seasoning in the liquid as you want that to infuse the wings. You’ll LOVE the new sauce I have slated to be posted later this week – Maple Chipotle BBQ Sauce. Seriously I am in LOVE with this sauce!

      Best Kitchen Wishes!

  • Gary says:

    Love the look of this recipe. I’m planning on cooking 15 or so pounds of these for a gathering. I have an 8qt. Fagor and a 23qt. Presto. Not liking to cook in the aluminum Presto however, thinking that 5lbs would fit in the 8qt., would you multiply the other ingredients accordingly? I finish them on the BBQ so I could pre-cook 3 or 4 batches and hold for the finish…

    TIA for any advice

    Gary

    • TKWAdmin says:

      I’m thinking 5lb wings in the 8qrt one may be too much. I think 3 1/2-4lbs maybe. You don’t want to pack ’em in as you’ll need to account for your liquid as well. You don’t want the wings submerged in the liquid but you do want enough in there to ensure that they don’t get ‘poached. Just use the minimum a mount of liquid your pressure cooker needs to reach and maintain pressure which is usually just a cup or two of liquid. Check your manual to be sure.

      I’m one that LOVES this sauce like it’s my job so I would multiple the ingredients for the sauce. You can always then pour any extra sauce in canning jars and keep it in the fridge.

      And lastly… what time should I be there for dinner? 🙂

      Best Kitchen Wishes!

  • Allison says:

    Hi! I’m making this rigt now. The Bourbon isn’t mentioned in step 3. That’s where it goes, correct? Or is it added later? Thanks for sharing your recipe!

    • TKWAdmin says:

      I swear Allison if I had a brain at times… Oy! Yes hon, step 3 is correct. So sorry about my over site. I’ve updated the recipe accordingly!

      Best Kitchen Wishes!

      • Allison says:

        Thanks for your quick response! I just finished making the wings and they were delicious. Seriously…I’m so impressed and I feel like a rockstar. 🙂 I live in Texas and used some bbq sauce from a local restaurant which gave the wings even more kick. I appreciate you taking the time to post your recipe. Have a nice weekend!

  • Jennifer Sanchez says:

    Do the wings have to be defrosted? Or can they be frozen?

    • TKWAdmin says:

      Hi Jennifer!

      Doesn’t matter – defrosted or frozen. I actually had Mr. Fantabulous make a batch the other day that he pulled out of the freezer, threw into the pressure cooker, added the sauce and cooked the normal temp. They came out perfect!

      Best Kitchen Wishes!

      • Anastasia says:

        This is weird to me, that it takes the same amount of time to pressure cook frozen wings as it does thawed!! I’m confused by that honestly!
        I’m kind of a PC-Virgin (and by that I mean pressure cooker AND politically correct – neither of which I’m good at!!)
        I’m a ROCK STAR in the kitchen if I don’t say so myself, but this pressure cooking thing is my new “boyyyyy”!! I want to learn MORE! 😍
        I’m SO glad I found youuuuu!!! 💚💙❤️

        • TKWAdmin says:

          Hi Anastasia,

          Oh no, that’s not true. I never say frozen/fresh are the same time. BUT what I did just do was update it to make sure folks know this (thank you!). If they are frozen, go with 12 minutes. And OMG I LOL’d at your comments! Love it! And let’s see your RockStarness in the kitchen! I love seeing folks creations! Stop by our facebook page and share some of your awesomeness!

          But yeah the PC can be intimidating at first but honestly once you see just how easy it is (and safe) you’ll truly fall in love with it! Let me know how it goes!

          And welcome to the TKW Family! <3

          Best Kitchen Wishes!

  • Linda says:

    OMG…I replaced the cayenne pepper with apple cider vinegar (b/c I like NC style bbq {vinegary} and my family can tolerate little to no heat). Awesome recipe!!! Love it and thank you!

  • L. Green says:

    Made these wings for my family this week and they loved them. Now I have to make them for Super Bowl Sunday.

  • Michael Sharkey says:

    Thank you for this recipie. It was my first attempt with my new pressure cooker. I did 2 batches of 3 pounds of wings for total of six pounds using the exact recipie. I then ate about 2 pounds myself, the rest of the family really enjoyed them also. Perfect recipie and I still have about 2 cups left over. Next time I will use the same with ribs

  • I’m new to pressure cooking and just rec’d a stovetop pressure cooker. Can I make it this recipe following the above instructions?

    • TKWAdmin says:

      Hi MyThy! Yes you would set your stovetop pressure cooker to a high pressure. As soon s it reaches high pressure, reduce the heat to medium-low. You just want to ensure that you maintain a constant high pressure for the whole time you cook this. As for the sauce, while the wings are broiling, let it simmer and cool until it thickens.

      Best Kitchen Wishes!

  • Tenore says:

    Sorry, “you’re” = your

  • Tenore says:

    Just bought mine and anxious to try it. Rated second highest on ATK, really only because of its size (6 quarts). I remember the one I grew up with in the 50’s with that rattly, steamy pressure cap. . . which used to scare me to death. I’m looking forward to trying this modern cooker so keep the recipes coming!

    • TKWAdmin says:

      Tenore,

      Huh, in my ATK they rate it as number 1 for electric pressure cookers. Yeah the one you grew up with sounds like the one my Mom had. That’s the only thing I wasn’t allowed to touch in the kitchen.

      If you have requests or suggestions for dishes you’d like to see made in the this awesome machine please let me know!

      Best Kitchen Wishes!

      • Tenore says:

        I saw a combined review for pressure cookers, both electrics AND stovetop models. The winner for the stovetop model was the Fissler Vitaquick 8½-Quart Pressure Cooker, and the winner (with reservations) for the electric was the Emeril 1,000-Watt 6-Quart Electric Pressure Cooker by T-fal. So you’re right, it did come in #1 for electrics. However, they said “We’d prefer a larger capacity concerning the Emeril (it’s only 6 quarts)”, so that’s why they recommended the larger stovetop model, because of the larger size. Now, I prefer the 6 quart size because of my cooking needs, so with you’re endorsement, and ATK’s recommend, I bought the Emeril. I’m VERY happy with the size and quality; I don’t plan on cooking for crowds and it looks like it will handle most recipes with ease! Looking forward to using it, and your recipes to follow!

  • Linda says:

    I have this pressure cooker. It is awesome! I haven’t used mine in a while. Now I’m inspired.

    Thanks,
    Linda

    • TKWAdmin says:

      Make sure to check out the Pressure Cooker Pork Ragu recipe I posted too Linda! I’m seriously in LOVE with this pressure cooker! I’m hoping they have them at the All-Clad sale again in December as I’m buying a bunch more for gifts and giveaways!

      Best Kitchen Wishes!

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