Under Pressure: How My Pressure Cooker Became the MVP of My Kitchen
Saving money, eating better, and finding joy in slow food that doesn’t take all day
The Quiet Hero in My Kitchen
I didn’t expect to fall in love with a kitchen appliance. Thanks to my college daughter, Zoë, my pressure cooker has officially earned its place on the counter — not tucked away in a cabinet, but right where I can see it. It’s become the heart of my weekly meal prep and one of the best decisions I’ve ever made for both my health and my budget.
Each week, it helps me create meals that taste like they’ve simmered all day in a fraction of the time. Whole chicken, Boston butt, beans, bone broth, soups — you name it, my pressure cooker has handled it. It’s not just about convenience; it’s about nourishment, resourcefulness, and a return to simple, real food.
From Scratch, Without the Stress
Before the pressure cooker, meal prep was either an all-day Sunday marathon or a last-minute scramble. Now, I can prep an entire week of meals in a few hours. The magic is in the timing: what used to take half a day on the stove now takes less than an hour or two.
I’ll throw in a whole chicken with onions, celery, and herbs — and in under an hour, I’ve got tender meat for salads and soups, plus rich stock for the week. Boston butt? Falls apart in record time. Dried beans? Perfectly cooked without soaking overnight. Bone broth? Deep, golden, and full of collagen in a fraction of the time it used to take.
The result is real food that fits real life.
More Flavor, Less Waste
Cooking this way has also made me more mindful about using what I have. A chicken carcass becomes broth, leftover veggies turn into soup, and even a handful of beans can stretch a meal. My grocery bill has dropped noticeably since I started using the pressure cooker regularly, and nothing goes to waste. I probably spend on average less than $80/week. Mind you, I am not also making my own sourdough bread instead of buying a loaf at $12.00/week and I don’t really buy alcohol anymore.
It’s also changed the way I think about flavor. Pressure cooking locks everything in — the aromatics, the herbs, the richness of slow cooking without the wait. The taste is deeper, cleaner, and somehow more satisfying because I know exactly what went into it.
The Ritual of Real Food
There’s something grounding about starting the week with homemade broth simmering away or a pot of beans cooking while I clean up the kitchen. It’s a rhythm that feels both productive and peaceful. Cooking this way reminds me that health doesn’t have to come from complicated recipes or expensive ingredients — it comes from consistency, creativity, and care.
The pressure cooker might look like just another tool, but for me, it’s become a quiet act of self-care. Every batch of soup, every pot of beans, every homemade stock, every meal reminds me that I’m capable of feeding myself well — with real food, made simply.
Why I’ll Never Go Back
Sure, I still love my oven and my cast iron, but the pressure cooker has changed the way I cook. It’s efficient, reliable, and it gives me time back — time I can spend training, resting, or just enjoying life outside the kitchen.
It’s funny how something that cooks under pressure has taught me to live with a little less of it.
For more life hacks, tips, and tricks to become a healthier version of yourself, buy a copy of my book and workbook. Get Healthy or Get Dead is also available on audiobook.