You must definitely try these 6 delicious papiñak recipes!

Are you thinking about what to cook for your dad?

There are a lot of different recipes from the press, with which you are guaranteed not to disappoint your diners, on the contrary. In addition, they are ready very quickly and are much tastier than from a classic pot.

We will present a few simple recipes in a pressure cooker, from meat dishes to excellent side dishes.

Beef stew in a pressure cooker

You can prepare traditional beef goulash in papiňák in 50 minutes. It is best served with a bun dumpling. However, you can also use bread, pasta or potatoes.


  • 500-700g of beef
  • 4 small onions (1 will be for sprinkling the finished dish)
  • 3-4 cloves of garlic
  • 2-3 tablespoons lard (or butter)
  • 1 cube masox (beef stock)
  • 2-3 spoons of sweet paprika
  • 1 teaspoon of hot pepper
  • Crushed cumin, pepper, salt, marjoram
  • Jíška (dark)


  • Wash, clean and cut the beef into cubes.
  • Cut 3 onions into small pieces.
  • Heat the lard in a pressure cooker, add the finely chopped onion and let it vitrify.
  • Then add the paprika and stir for a maximum of half a minute.
  • Add the chopped meat and let it infuse.
  • Fry the meat until it releases its juices, then salt, pepper, cumin, cover with water, close the pot and simmer.
  • Simmer for about 30 minutes so that the meat does not fall apart too much, then add boiling water with dissolved masox (the stew should be about 2-2.5 l).
  • Boil for a while and then pour an adequate amount of broth into the boiling stew.
  • Finally, mix in the pressed garlic and marjoram to taste.
  • Serve with dumpling, sprinkled with freshly chopped onion.
A plate of stew with pasta

TIP: Get inspired by 10 recipes for honest goulash and prepare it in papínák!

Rabbit on cream in papinák

Prepare this recipe very similar to tenderloin, which is ready in no time.


  • 1 kg of rabbit meat
  • 2.5 tablespoons of butter
  • 1-2 large onions
  • 2-3 cloves of garlic
  • 1 carrot
  • 1 parsley root
  • 4 balls of allspice
  • 4 bay leaves
  • 5 whole peppercorns
  • Salt
  • Plain flour for thickening
  • 250ml cooking (or whipping) cream


  • Clean and wash the rabbit meat and cut it or leave it whole.
  • Finely chop the onion.
  • Peel/grate the carrot and parsley and cut into larger pieces.
  • Heat the butter in a pressure cooker and let the onion and cumin vitrify on it.
  • Then add the rabbit meat and fry for a while on both sides.
  • After a while, add water (so that everything is covered with water) and add all the spice balls and bay leaves, carrots and parsley.
  • Close the pot and let it simmer until the meat is tender (about 30-40 minutes).
  • Halfway through the stew, add crushed garlic.
  • Meanwhile, prepare the frosting by mixing cream with plain flour (2-3 spoons).
  • After braising, remove the meat and set aside on a plate. Also take out all the spice balls (so it’s a good idea to remember the amount you used) and the bay leaf.
  • Leave the carrot and parsley in the sauce and mix everything with a stick blender.
  • Thicken with the prepared stock and cook.
  • Skin the rabbit or leave it whole, put it back in the pot and cook some more.
  • Add salt to taste and serve with any side dish.
Cream sauce with rabbit meat

Potatoes in a pressure cooker

Now let’s imagine a recipe for an excellent side dish for any dish. You can also prepare bambory au gratin. Just pour a little cream over them and sprinkle with cheese before turning the pot on.


  • 1 kg of peeled potatoes
  • 2 tablespoons of butter
  • Salt, cumin, spices to taste


  • Cut the peeled potatoes into thin slices (about 0.5 cm).
  • Heat the butter in a saucepan and then add the chopped potatoes.
  • Then salt, pepper, cumin or sprinkle with your favorite spices.
  • Mix everything properly so that the potatoes are coated with butter and spices on all sides.
  • Close the pot and cook on medium heat.
  • The papiňák should start to sizzle, so turn it down to the lowest flame and then cook for another 5 minutes.

If you are adding cream with cheese, add the cream immediately before baking and sprinkle with cheese as soon as the papínak starts to sizzle.

Roasted potatoes sprinkled with parsley

Strong chicken broth cooked in papinák

Soups are best prepared in papiňák. If you fancy an honest chicken broth, go for it.


  • Chicken carcass or scraps
  • 1 carrot
  • 1/2 celery
  • 1 large onion
  • Celery stalk
  • Whole pepper
  • Bay leaf
  • Allspice
  • Salt
  • 2 liters of water


  • Wash the skeleton, clean the vegetables and cut them into larger pieces.
  • Pour 2 liters of water into the pot and add all the ingredients.
  • Cover the papiňák and cook for about 30 minutes (40 even with heating).
  • After cooking, the meat should come off the bone well. If not, cook even longer.
  • Strain the soup, so take out the spice balls, bay leaf and vegetables.
  • You can cut the vegetables and return them to the soup, or use them fresh (you need to cook them for another 10 minutes until soft).
  • Add the skinned meat, season and serve, for example, with noodles or dumplings.
Chicken soup with gnocchi

And what is the best way to thicken the soup? Take a look at these 5 quick soup preserves and you’ll be sure to choose.

Szeged goulash in a pressure cooker

Szeged goulash is known for its delicious sourness. You can achieve an even better result when cooking this dish by cooking it in a pressure cooker. The cabbage will be softer and the meat will fall apart on the tongue. Well, try it yourself.


  • 500g of pork (lean)
  • 500g of sauerkraut
  • 2 onions
  • 1 tbsp sweet paprika
  • 2 tablespoons lard (or butter)
  • 2-3 bay leaves
  • 5 balls of allspice
  • 4 whole pepper balls
  • Salt and cumin
  • 250 ml cooking cream
  • Plain flour for thickening


  • Wash, clean and cut the meat into cubes.
  • Finely chop the onion and let it foam in the heated lard in the papínak.
  • Add the chopped meat and fry until browned on all sides.
  • Sprinkle with sweet paprika and sauté for a while.
  • Cover with at least a cup of warm water, add ball spices and bay leaf.
  • Add salt to taste, add the drained cabbage and let it simmer in the closed papínák for about 30 minutes.
  • Meanwhile, prepare the frosting by mixing the cream with 2-3 tablespoons of plain flour.
  • After stewing, remove the spice balls with the bay leaf, mix in the salt and cook for a while longer.
  • Best served with bun dumpling or bread.
A pot full of Szeged goulash

Traditional paprika chicken

The last recipe we will focus on is chicken with paprika. You can also serve this with any side dish, namely with dumplings, rice, pasta, potatoes or just with bread. The recipe is very quick and easy, or you will have it ready within an hour.


  • 4-5 pieces of chicken thighs, Thursday (you can also use chicken drumsticks)
  • 2 small onions
  • 2 tbsp sweet peppers
  • 1 cube of chicken stock
  • 2-3 tablespoons plain flour for thickening
  • 250 ml cooking cream
  • Butter
  • Salt and pepper


  • Wash the chicken, dry it.
  • Finely chop the onion and let it foam in heated butter with a little pepper.
  • Sprinkle with paprika and immediately add the chicken pieces and sear quickly on both sides.
  • Then cover the meat with enough water to submerge it and break up the broth.
  • Stew in a closed pressure cooker for about 30 minutes.
  • In the meantime, prepare the frosting by mixing 2-3 tablespoons of flour with cream.
  • Remove the stewed meat, pour the stock into the pot and boil briefly.
  • Add salt and pepper to taste, or dilute with broth or milk.
  • You can turn the meat over and put it directly into the sauce or serve it whole and with the bones to the sauce.
Chicken meat on peppers cooked in a pressure cooker

Why a pressure cooker?

One of the skills of a puffer is keeping all the steam inside. Due to this, high temperature and pressure rise inside in no time. Cooking food is thus shortened from an hour to tens of minutes due to the speed of the temperature rise.

It is pressure cooking that is faster, therefore more ecological and also a healthier option, as long as you don’t add so much fat.

A variety of dishes can be prepared in it, from meat, potatoes, soups, vegetable mixtures to baby food.

Compared to cooking in a classic pot, in which cooking takes a little longer, the pressure cooker is able to preserve all the vitamins and health-promoting substances in the food.

Summary of the benefits of cooking in a papínák:

  • cooking takes a noticeably short time
  • preservation of important nutrients in food
  • the meat is fragile and falling apart from papínák
  • the dishes are tastier
  • you won’t get your kitchen dirty while cooking

When choosing the best papínák, you can be inspired by our experience and evaluation of pressure cookers.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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