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The Wolfgang Puck
Pressure Oven includes:

  • Baking Rack
  • Broil Rack
  • Drip/Baking Pan
  • Roasting Pan
  • Crumb Tray
  • Quickstart Guide
  • 50+ Recipe Booklet 
  • Manufacturer's 1-Year
    Limited Warranty
  • FREE SHIPPING!
Roast to perfection every time – Up to 70% faster!
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Recipes

Braised Lamb Shanks

(Recipe courtesy Wolfgang Puck)
Serves 4

  • 4 lamb shanks
  • 1 tablespoon jarred beef bouillon base
  • Kosher salt and fresh pepper to taste
  • 12 cloves garlic, left whole
  • A few sprigs fresh rosemary
  • 1 tablespoon paprika
  • 2 large onions, chopped
  • 2 large carrots, chopped
  • 1 cup mixed olives
  • 1 can (28 ounce size) tomato puree
  • Fresh rosemary for serving
  1. Rub (wear gloves) the shanks with the bouillon paste all over then season with salt and pepper Sprinkle them all over with paprika, (this will take the place of searing the shanks)
  2. Place everything else except for the rosemary for serving in the 9X13 pan and stir
  3. Place lamb shanks on top and cover tightly with aluminum foil cut 4 small slits for steam
  4. Place baking rack in lower position
  5. Place lamb pan on baking rack and close the door
  6. Set pressure valve to seal and lower sealing lever
  7. Set temperature to 375, function to ROAST and timer to 70 minutes
  8. Cook until meat is fall-apart tender and sauce is bubbly
  9. When time is up, carefully turn the pressure valve to vent and wait for steam to escape
  10. Slowly raise the sealing lever and press the door release button; remove lamb
  11. Garnish as desired and serve

TIP: Serve this with white rice or buttered noodles.

Braised Short Ribs

(Recipe courtesy Wolfgang Puck)
Serves 4 - 6

  • 8 beef short ribs
  • 2 large yellow onions, chopped
  • 1 cup dry red wine
  • 2 tablespoons all purpose flour
  • 1 can (14 ounce size) tomato puree
  • 1 can (11 ounce size) beef consommé
  • Kosher salt and fresh pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  1. Preheat oven to 450F
  2. Combine ingredients in the 9X13 pan and cover with foil
  3. Poke a few holes in the foil
  4. Place baking rack in lower position
  5. Place pan on baking rack and close the door
  6. Set pressure valve to seal and lower sealing lever
  7. Set temperature to 450 , function to BAKE and timer to 90 minutes
  8. When meat is fall apart tender it is done
  9. When time is up, carefully turn the pressure valve to vent and wait for steam to escape
  10. Slowly raise the sealing lever and press the door release button and remove pan
  11. Garnish as desired and serve

Fall Apart Pulled Pork

(Recipe courtesy Wolfgang Puck)
Serves 6 - 8

  • 4 pounds pork shoulder
  • 1 large yellow onion, sliced
  • 4 tablespoons BBQ rub
  • 1 cup water
  • Buns, BBQ sauce and coleslaw for serving
  1. Place all but items for serving in the 9X13 pan
  2. Cover tightly with foil leaving a 2-inch corner uncovered
  3. Place baking rack in lower position
  4. Place pan on baking rack and close the door
  5. Set pressure valve to seal and lower sealing lever
  6. Set temperature to 375, function to ROAST and timer to 120 minutes
  7. Roast for 3 hours or until meat is very tender
  8. When time is up, carefully turn the pressure valve to vent and wait for steam to escape
  9. Slowly raise the sealing lever and press the door release button; remove pan
  10. Remove meat and skim excess fat from surface of juices in the pan
  11. Use a pair of tongs and a fork to shred the pork into long thin pieces
  12. Serve on buns with BBQ sauce and coleslaw

TIP: For a leaner version you can use a turkey breast instead of the pork and while it won’t be as juicy it certainly will contain far less fat and the taste is still delicious.

Rotisserie Prime Rib

(Recipe courtesy Wolfgang Puck)
Serves 8 - 10

  • 6 pound boneless prime rib or rib roast, tied
  • 1 tablespoon olive oil
  • 2 tablespoons kosher salt
  • 2 tablespoons fresh cracked pepper
  • 1 tablespoon chopped garlic
  1. Rub roast with oil
  2. Mix together the salt, pepper and garlic and rub all over the meat
  3. Tie at 1” intervals with butchers twine
  4. Load meat onto rotisserie spit
  5. Let meat stand at room temperature for 1 hour
  6. Place baking rack in lower position
  7. Load meat onto rotisserie
  8. Set pressure valve to seal and lower sealing lever
  9. Set temperature to 450F, function to ROAST and timer to 120 minutes for RARE or 115F on a meat thermometer
  10. Cook for 10 minutes more for MEDIUM RARE, 20 minutes for MEDIUM and 30 minutes for DONE
  11. When time is up, carefully turn the pressure valve to vent and wait for steam to escape
  12. Slowly raise the sealing lever and press the door release button
  13. Remove meat and let rest for 15 minutes before serving

TIP: If you want you can add 1-2 pounds of small potatoes to the pan and place the meat on top before roasting. The meat juices and fat will give the potatoes a delicious taste.

Gyro Chicken

(Recipe courtesy Wolfgang Puck)
Serves 8

  • 10 chicken breasts
  • 1/3 cup olive oil
  • 10 cloves garlic, chopped
  • 2 tablespoons oregano, chopped
  • 1 tablespoon mint leaves, chopped
  • The juice of 4 lemons
  • Kosher salt and fresh pepper
  • Pita, tzatziki sauce, lettuce, tomato, red onions, feta cheese and kalamata olives for serving
  1. Combine all but items for serving in a large bowl
  2. Stack each breast on the rotisserie rod (hold spit vertically) trying to keep shape even
  3. Place baking rack in lower position
  4. Place pan on baking rack and close the door
  5. Load in the rotisserie of chicken breasts
  6. Set pressure valve to seal and lower sealing lever
  7. Set temperature to 450 , function to ROTISSERIE and timer to 40 minutes
  8. Cook until internal temperature reaches 165F
  9. When time is up, carefully turn the pressure valve to vent and wait for steam to escape
  10. Slowly raise the sealing lever and press the door release button and remove chicken
  11. Carve from spit in thin slices
  12. Serve as a salad or pita sandwiches
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