That first hiss from the cooker tells you something good is happening
When you hear that sudden hiss, you just know the pressure is building up and your cooker is getting ready to work its thing. It’s kinda like that satisfying sound that tells you dinner is gonna be ready before you can blink. The sealing ring does its job keeping every bit of that steam inside, so flavors really get cozy together.
Inside that pot, everything starts to meld and mingle. The veggies, spices, and ground beef combine like old friends catching up after a long time. You spot the steam cues rising and you get a little excited knowing the pressure build is almost done and the real fun is about to begin.
You don’t gotta watch it every second. The cooker handles a lot but you gotta be ready for the quick release when time’s up. That pop of pressure venting is kinda like the grand finale that signals it’s time to open up and check on your masterpiece. You remember those aromas wafting up? Yeah, that’s the good stuff coming direct to your nose.
The Real Reasons You Will Love This Method
- It’s super fast so you save a bunch of time but get crazy flavors.
- All those spices like oregano and coriander soak way more into the meat and veggies than when you just sauté.
- The pressure cooker keeps everything juicy and tender—no dry meat here.
- You get a perfect one-pot meal with minimal cleanup, heck yes!
- Steam cues and pressure build happen inside—that cooker does the hard work while you chill.
- The quick release means you’re eating sooner and nobody has to wait or get hangry.
What Goes Into the Pot Today
- 4 tablespoons olive oil, divided for that rich, fruity base that just pulls everything together.
- 4 cloves garlic, minced cause garlic and Mediterranean food? Yup, can’t skip it.
- ½ small red onion, diced brings a little sweet tang to balance out the savory.
- ½ red bell pepper, seeds removed, diced and ½ yellow bell pepper, diced add bright colors and crunch that soften up nice.
- 1 medium zucchini, diced for freshness and a tiny bit of bite when cooked.
- 1 cup cherry tomatoes, halved get all juicy and warm to splash into every bite.
- 1 pound ground beef, 80/20 to pack the hearty protein punch and keep it juicy.
- Spice lineup: 1 teaspoon oregano, 1 teaspoon coriander, ½ teaspoon cinnamon, 1 teaspoon cumin, ½ teaspoon allspice, ½ teaspoon clove, and optional ¼ teaspoon crushed red pepper and cayenne for when you want a lil heat.
- 1 cup tomato sauce joins in to thicken and bring it all together smoothly.
- 1 can fire roasted diced tomatoes (15 oz) add smoky depth, plus 1 can chickpeas, drained and rinsed for some creamy texture and protein.
- Green onions, feta cheese, and fresh parsley for garnish that really brightens and freshens the whole plate.
The Full Pressure Cooker Journey
First, you splash 2 tablespoons olive oil into your skillet on medium heat. Let it warm up just a bit so the garlic and onions love the heat.
Add minced garlic and diced red onion. You gotta stir these until the onion looks see-through and soft—that usually takes just a few minutes.
Next up, toss in the diced red and yellow bell peppers and zucchini. Let those cook for around 5 minutes till they soften and smell amazing.
Now drop in your ground beef. Use your spatula or spoon to break it up and brown it all over. You want it evenly cooked before moving on.
Sprinkle on oregano and coriander; mix them through well and cook that combo for a couple more minutes so the spices wake up and get cozy with the beef.
Add the cherry tomatoes and let them heat through for about 5 minutes—watch those bursts of juice start to mingle with the rest.
Drizzle the remaining olive oil on top and season with salt and pepper just before serving. That’s the finish line for the stovetop part before moving into pressure cooker steps as you seal the pot and wait for that pressure build up.
Smart Shortcuts for Busy Days
- Use pre-minced garlic and bagged diced onion from your store’s produce section to save prep time. It really cuts down chopping mess.
- Grab frozen or pre-chopped peppers and zucchini bags. They work great in the pressure cooker and save you the slice and dice part.
- Open canned chickpeas and fire roasted tomatoes ahead so they’re ready to dump in without any extra work.
The Flavor Experience Waiting for You
The first bite hits ya with earthy herbs and that warm cinnamon and clove mix that’s unexpected but so spot-on. You notice how cumin and coriander add that slightly smoky, nutty flavor that brings the whole skillet to life.
Each juicy tomato bursts with fresh, slightly sweet tang, blending perfectly with the tender ground beef. Bell peppers and zucchini melt into the background but add a subtle crunch that you appreciate in every mouthful.
Finishing it with feta, fresh parsley, and a sprinkle of green onions boosts flavors with salty, bright, and fresh notes. It’s got a little bit of everything you crave on a busy night when comfort and flavor gotta meet fast.
How to Store This for Later
- Fridge: let your skillet cool to room temp before covering tightly. Keeps good for up to 4 days, so you got some easy dinners lined up.
- Freezer: pack it in freezer-safe containers or bags. Make sure you squeeze out excess air. It holds flavor well up to 3 months—perfect for meal prepping.
- Reheat tips: thaw overnight in fridge if frozen. Warm on the stove or microwave with a splash of water to keep it moist and tasty.
What People Always Ask Me
- Q: Can I use leaner beef or turkey instead? A: Totally, but lean meats might dry out a bit more. Your pressure cooker does help a bunch though, so it’s still delish.
- Q: What if I don’t like spicy foods? A: Skip the crushed red pepper and cayenne. The other spices still give lots of flavor without the heat.
- Q: Can I add other veggies? A: Heck yeah, zucchini and peppers are just a base. Mushrooms, spinach, or eggplant can be great swaps or additions.
- Q: Do I gotta brown the beef first? A: It’s really best to brown for flavor and texture, but if ya short on time you can toss it in raw and just cook a bit longer under pressure.
- Q: How do I do the quick release on my cooker? A: After cooking, switch the valve to venting for quick release. Watch out for hot steam, use a long utensil to protect your hands.
- Q: What’s the sealing ring for? A: It keeps your pot airtight so steam builds pressure inside. Always check it’s in place before locking the lid.
For more quick and delicious pressure cooker recipes, check out our Creamy Garlic Butter Steak Pasta, Classic Broccoli Salad, and Zesty Avocado Egg Salad Recipe for easy, tasty dishes.
Mediterranean Ground Beef Skillet in Your Pressure Cooker
Equipment
- 1 Pressure Cooker
- 1 Large Skillet
Ingredients
Main ingredients
- 4 tablespoons olive oil divided
- 4 cloves garlic minced
- ½ small red onion diced
- ½ red bell pepper seeds removed, diced
- ½ yellow bell pepper seeds removed, diced
- 1 medium zucchini diced
- 1 cup cherry tomatoes halved
- 1 pound ground beef 80/20
- 1 teaspoon oregano
- 1 teaspoon coriander
- ½ teaspoon cinnamon
- 1 teaspoon cumin ground
- ½ teaspoon allspice
- ½ teaspoon clove
- ¼ teaspoon crushed red pepper optional
- ¼ teaspoon cayenne optional
- 1 cup tomato sauce
- 1 15 oz can fire roasted diced tomatoes
- 1 15 oz can chickpeas drained and rinsed
- ½ cup feta cheese crumbled, garnish
- green onions chopped, garnish
- ½ cup fresh parsley chopped, garnish
Instructions
Instructions
- Heat a large skillet over medium heat and add 2 tablespoons olive oil. Add the garlic and red onion and sauté for 2-3 minutes.
- Add the red bell pepper, yellow bell pepper, zucchini and cherry tomatoes, and a dash of salt. Sauté for 4-5 minutes or until the vegetables begin to become tender.
- Remove the vegetables into a large bowl and set aside. Add another 2 tablespoons olive oil to the skillet.
- Add the ground beef, oregano, coriander, cinnamon, cumin, allspice, clove, crushed red pepper, cayenne pepper, salt, and pepper. Sauté for 7-9 minutes or until the beef is fully cooked. Drain the fat from the ground beef.
- Return the ground beef to the skillet along with the bell peppers, zucchinis, and tomatoes. Add the tomato sauce, diced tomatoes, and chickpeas and simmer for 4-5 minutes, or until heated through.
- Remove from heat and garnish with green onions, parsley, and feta cheese. Serve warm over basmati or jasmine rice.
