See this weeks recipes below submitted by customers:

(updated with 5 new recipes every Monday by Noon PT)

Simple Shrimp


  • 1 lb. shrimp

  • 2 garlic cloves

  • 2 tbsp. oil

  • 1 tbsp. butter.

  • red pepper, a pinch

  • salt and pepper, to taste

  • 1 cup parsley, chopped


  1. Put the shrimp into the Yedi Houseware pressure cooker and Sear them for 2 minutes on SAUTÉ mode

  2. Add garlic cloves, oil, butter, red pepper, and salt and pepper. Cook for another 5 minutes on STEAM.

  3. When ready, release the pressure and garnish with parsley before serving.

Chicken Wings


  • 3 chicken breasts, cut into 2 inch pieces

  • 1 teaspoon garlic powder

  • 1 cup all-purpose flour

  • 2 tablespoons coriander, chopped

  • ½ teaspoon salt

  • ½ teaspoon chili pepper

  • ½ teaspoon cinnamon powder

  • 1 cup oil, for frying

  • ¼ cup water


  1. In a bowl, combine flour, salt, chili powder, cumin powder, coriander and toss well.

  2. Add water and make a thick paste.

  3. Heat oil in the Yedi Houseware Pressure cooker on SAUTÉ mode.

  4. Dip each chicken piece into the flour mixture and then put into the oil.

  5. Fry each chicken wing until golden and place on a paper towel to drain out the excessive oil.

  6. Transfer to a serving dish and serve with mint sauce.

Pork Steaks


  • 2 pork fillets

  • 1 teaspoon garlic powder

  • ½ teaspoon chili powder

  • 2 tablespoons soy sauce

  • 4 tablespoons barbecue sauce

  • ¼ teaspoon turmeric powder

  • 1 teaspoon salt

  • 2 tablespoons vinegar

  • 4 tablespoons olive oil


  1. In a bowl, add vinegar, soy sauce, barbecue sauce, chili powder, salt, garlic powder and oil.

  2. Transfer to the Yedi Houseware Pressure cooker and cook on MEAT mode for 45 minutes.

Beef and Peas


  • 2 tbsp. olive oil

  • 1 lb. ground beef

  • 1 tbsp. lemon juice

  • 2 tbsp. butter

  • 2 cups peas, frozen

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • salt and pepper, to taste


  1. Heat oil and add garlic into the Yedi Houseware pressure cooker. Stir-fry for 1-2 minutes.

  2. Mix in the lemon juice, butter, onion, beef, peas, salt and pepper. Keep stirring for 1-2 minutes. Close the lid and cook for 15 minutes on MEAT mode.

Lemon Fish


  • 4 fish fillets

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon fine sea salt

  • 1 teaspoon black pepper

  • Lemon wedges for serving

  • 2 tablespoons lemon juice


  1. Sprinkle salt and pepper on the fish. Drizzle lemon juice and oil, then rub all over.

  2. Place into a greased Yedi Houseware pressure cooker and cook for 15 minutes on STEAM mode.

Our FAVORITE recipes previously submitted
by customers:

Veggies and Rice


  • 2 cups basmati rice

  • 1 cup frozen mixed vegetables

  • 2 cups water

  • ½ teaspoon canned green chilies, minced

  • ½ teaspoon ginger, grated

  • 3 garlic cloves, peeled and minced

  • 2 tablespoons butter

  • 1 cinnamon stick

  • 1 tablespoon cumin seeds

  • 2 bay leaves

  • 3 whole cloves

  • 5 black peppercorns

  • 2 whole cardamoms

  • 1 tablespoon sugar

  • Salt, to taste



  1. Put the water into the Yedi Houseware Pressure Cooker

  2. . Add the rice, vegetables, chilies, grated ginger, garlic, cinnamon, cloves, butter, cumin seeds, bay leaves, cardamoms, peppercorns, salt, and sugar. 

  3. Stir, cover, and cook on the ““Rice”” setting for 15 minutes. Release the pressure, remove the cinnamon stick, bay leaves, peppercorns, cloves, and cardamoms, divide among plates, and serve.

Brussels Sprout


  • 1 pound Brussels sprouts 

  • ¼ cup pine nuts 

  • Salt and pepper to taste

  • Olive oil 

  • 1 cup water


  1. Pour the water into the Yedi Houseware Pressure Cooker.

  2. Set the steamer basket.  

  3. Put the Brussels sprouts into the steamer basket.  

  4. Close and lock the lid. Press the “Steam/Veggies” button. Set the pressure to HIGH and set the time to 3 minutes.   When the timer beeps, turn the valve to Venting to quick release the pressure.  

  5. Transfer the Brussels sprouts into a serving plate, season with olive oil, salt, pepper, and sprinkle with the pine nuts.

Chicken Soup


  • 4 chicken breasts, skinless and boneless

  • 2 tablespoons extra virgin olive oil

  • 1 onion, peeled and chopped

  • 3 garlic cloves, peeled and minced

  • 16 ounces chunky salsa

  • 29 ounces canned diced tomatoes

  • 29 ounces chicken stock

  • Salt and ground black pepper, to taste

  • 2 tablespoons dried parsley 

  • 1 teaspoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon chili powder

  • 15 ounces frozen corn

  • 32 ounces canned black beans, drained


  1. Set the Yedi Houseware Pressure Cooker on “Sear/Sauté” mode, add the oil, and heat it up.

  2. Add the onion, stir, and cook 5 minutes.

  3. Add the garlic, stir, and cook for 1 minute.

  4. Add the chicken breasts, salsa, tomatoes, stock, salt, pepper, parsley, garlic powder, onion powder, and chili powder, stir,  Cover, and cook on the “Soup” Setting for 8 minutes.

  5. Release the pressure for 10 minutes, uncover the Yedi Houseware Pressure Cooke, transfer the chicken breasts to a cutting board, shred with 2 forks, and return to pot. Add the beans and corn, set the Pressure Cooker on Egg mode and cook for 2-3 minutes.

  6. Divide into soup bowls, and serve.

PLEASE SUBMIT YOUR RECIPES! We will update the app and website with the best submissions every week :)

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