Recipes For Your Pressure Cooker

Weekly Features Highlights: Virtual Cookbook Harvesting Vegetables Sassy Salsas Bushels of Beans Easy Snacks for Busy Kids Back to School Breakfasts - Quick and Easy Beating the Breakfast Rush Hour Lunch Smiles Ask The WebChef Freebies and Fun Stuff One of our readers had asked: "I'm looking for any pressure cooker recipes. I bought a new one last fall and unfortunately the manufacturer does not include many recipes with the cooker. I have looked through my cookbooks and have not found hardly any recipes for pressure cookers. Do you know of any?" What others have said: RECIPE QUEEN: Hi-I have 5 collections saved of pressure cooker recipes-just write to me and then request the collections-I have thousands of such recipes and my recipe trading list is designed to answer recipe requests-we have over 400 folks on list now who love to share! Send a blank email to RecipesLostandFound-subscribe@yahoogroups.com to see what we are all about! p.s.: Spam free and family safe Chickpea Curry cooked under pressure Recipe by: Lorna Sass, Cooking Under Pressure, p. 186 Serving Size: 4 Preparation Time: 0:50 Categories: Garbanzo Bean 1 tablespoon unsalted butter or oil 1 teaspoon cumin seed, whole 1/4 teaspoon ground coriander 1/4 teaspoon ground cardamom 2 teaspoons ginger, freshly grated 1 dash cayenne pepper, optional 1 stick cinnamon - 3-inch 1/4 cup diced red bell pepper or substitute 1 1/2 cups chickpeas, picked over and rinsed 4 cups water 1/2 teaspoon salt, or to taste Break the cinnamon stick into 2 pieces. Heat the butter in the pressure cooker. Add the whole cumin seeds and sizzle for 5 seconds. Stir in the remaining ingredients except the salt. Lock the lid in place and bring to high pressure over high heat. Adjust heat to maintain high pressure, and cook for 35-40 minutes (depending upon desired consistency). Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the chickpeas are not sufficiently cooked, replace the lid and simmer over low heat for a few minutes. When done, drain off and reserve the liquid for another use. (The liquid is excellent for stock or use to prepare a variation of the recipe.) Add salt to taste. Discard the cinnamon pieces and adjust the seasonings. Serve immediately or at room temperature.   * Exported from MasterCook * Chickpeas with Raisins and Spinach under pressure Recipe by: Lorna Sass, Cooking Under Pressure, p. 187 Serving Size: 6 Preparation Time: 0:00 Categories: Garbanzo Bean Amount Measure Ingredient Preparation Method - -------- ------------ -------------------------------- 1 Chickpea Curry cooked under pressure 1/4 cup raisins, seedless 10 ounces spinach, frozen, chopped After the chickpeas are cooked and drained, with the cooking liquid reserved, stir in 1/4 cup raisins and one 10-ounce package frozen chopped spinach, defrosted. Heat thoroughly, adding about 1/3 cup of the reserved cooking liquid, if needed. Adjust seasonings (adding a touch of curry powder or additional ground coriander), and serve hot.   * Exported from MasterCook * Pressure Cooking Chart for Dried Fruit Recipe By: Innova Pressure Cooker Booklet, 1995 Serving Size: 1 Preparation Time: 0:00 Categories: Basic Cooking Times Fruit Amount Measure Ingredient Preparation Method - -------- ------------ -------------------------------- Do not fill unit over 1/2 full. Soak per pkg. directions before cooking Use quick release. Fruit item will be followed by amount of liquid needed then minutes to cook at high pressure. Apples --- 2 cups liquid --- 2 minutes Apricots --- 2 cups liquid --- 2 minutes Figs --- 2 cups liquid ---- 6 minutes Peaches ---- 2 cups liquid ---- 4 minutes Pears ---- 2 cups liquid ---- 4 minutes Prunes ---- 2 cups liquid ---- 5 to 6 minutes Raisins ---- 1 cup liquid ---- 5 minutes   * Exported from MasterCook * Ruby Pears Recipe by: Presto Serving Size: 1 Preparation Time: 0:00 Categories: Fruit Amount Measure Ingredient Preparation Method - -------- ------------ -------------------------------- 4 large pears&emdash;peeled 1 Bottle Beaujolais Wine or Grape Juice -- 26 Oz. 1 Jar currant jelly -- (12-ounce) 1 lemon 2 Sprigs rosemary 1/2 vanilla bean 4 whole cloves 4 Whole black peppercorns Core pears from the bottom-keeping stem intact. Place wine and jelly in a 4-or 6-quart Presto Pressure Cooker; heat and stir to melt jelly. Pare thin strips of peel from lemon with a vegetable peeler; add to wine mixture. Squeeze lemon juice and add to cooker. Cut four 12-inch squares of aluminum foil. Dip pear in hot liquid and place on aluminum squares. Bring 4 corners of foil up over pear and twist securely, repeat until all pears are wrapped. Add remaining ingredients. Place cooking rack in cooker. Arrange pears, upright, on rack. Close cover securely. Place pressure regulator on vent pipe and cook 4 to 8 minutes with regulator rocking slowly. Cool cooker at once. Carefully remove pears and place in a deep bowl; pour hot liquid over pears. Cool and refrigerate for at least 24 hours. Makes 4 servings. Posted To Fabfood September 1998~Busted With 2.0 by melizajane NOTE: Bosc pears take a longer time to cook. Check doneness before removing pears. If necessary, close cooker again and cook a few minutes more.   * Exported from MasterCook * Stuffed Chicken Breasts Pressure Cooker Recipe By: Better Homes and Gardens Pressure Cooker Cookbook, 1995 Serving Size: 1 Preparation Time: 0:00 Categories: Poultry Amount Measure Ingredient Preparation Method - -------- ------------ -------------------------------- 4 boned and skinned chicken breast halves 1 2.5-oz jar sliced mushrooms&emdash;drained 1/2 cup fine dry breadcrumbs 1/2 teaspoon dried sage&emdash;crushed 1/4 teaspoon dried marjoram&emdash;crushed Dash garlic salt Dash black pepper 2 tablespoons chicken broth 1/2 cup chicken broth 1 tablespoon cornstarch 1 tablespoon dries white wine Makes 4 main dish servings. Rinse chicken and pat dry. Place each chicken breast half between 2 sheets of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Set aside. In a small mixing bowl stir together mushrooms, breadcrumbs, sage, marjoram, garlic salt, pepper, and 2 tablespoons chicken broth. Spoon 1/4 of the mixture onto the short end of each chicken breast. Fold in long side of chicken and roll up, jellyroll style starting from the short edge. Secure with wooden toothpicks. Place in a 4 or 6 quart pressure cooker and add 1/2-cup chicken broth. Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 5 minutes. Use a quick release method to reduce pressure. Carefully remove lid. Remove chicken to a serving platter; keep warm. For sauce, strain liquid in cooker through a sieve; return liquid to cooker. In a small bowl stir together cornstarch and wine. Add to liquid in cooker. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken.   * Exported from MasterCook * Turkey Vegetable Ragout Pressure Cooker Recipe By: Better Homes and Gardens Pressure Cooker Cookbook, 1995 Serving Size: 1 Preparation Time: 0:00 Categories: Poultry Amount Measure Ingredient&emdash;Preparation Method - -------- ------------ -------------------------------- 2-3/4 pounds turkey thighs, or 1-1/2 pounds chicken thighs&emdash;skinned 2 cups carrots (2 med) -- cut in 2" pieces 1 1/4 cups potato, peeled, cut in 1" cubes 1 cup sliced celery (2 stalks) 1/2 cups chopped onion 1 clove garlic&emdash;minced 1 bay leaf 1 teaspoon Italian seasoning&emdash;crushed 1/2 teaspoon salt 1/4 teaspoon black pepper 2-14.5 oz cans whole Italian-style plum tomatoes&emdash;cut up 1 cup water 1 tablespoon cooking oil 1 10 oz pkg. frozen succotash 2 tablespoons snipped fresh parsley Makes 4 main-dish servings (8 cups) Rinse turkey and pat dry. In a 4 or 6 quart pressure cooker combine carrots, potato, celery, onion, garlic, bay leaf, Italian seasoning, salt, black pepper, 1 can undrained tomatoes, water and oil. Add turkey. Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 20 minutes. Use a quick release method to reduce pressure. Carefully remove lid. Remove turkey and cool slightly. Add remaining 1 can undrained tomatoes, succotash and parsley to cooker. Bring to boiling. Reduce heat and simmer, uncovered for about 10 minutes. Remove meat from bones and cut into bite-size pieces. Discard bones. Add meat to cooker and heat through.   * Exported from MasterCook * Warm Chicken Salad Pressure Cooker Recipe By: Better Homes and Gardens Pressure Cooker Cookbook, 1995 Serving Size: 1 Preparation Time: 0:00 Categories: Poultry Amount Measure Ingredient Preparation Method - -------- ------------ -------------------------------- 4 skinless boneless chicken breast 3/4 cup snipped dried apricots 1 3 inch cinnamon stick 1/2 teaspoon finely shredded orange peel 1/4 teaspoon ground cloves 3/4 cup orange juice 1/4 cup water 1/2 cup pecans, toasted * see note 1/2 cup finely shredded mozzarella cheese 8 cups torn leaf lettuce Makes 4 main dish servings Note: *To toast pecans, spread the pecans into a thin layer in a shallow baking pan. Bake in a 350-degree F. oven for 5 to 10 minutes or until light golden brown, stirring once or twice. Rinse chicken and pat dry. In a 4 or 6 quart pressure cooker combine chicken, apricots, cinnamon, orange peel, cloves, orange juice and water. Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 4 minutes. Use a quick release method to reduce pressure. Carefully remove lid. With a slotted spoon remove chicken and apricots. Cut chicken into bite-size strips. Line 4 salad plates with lettuce; arrange chicken, apricots, pecans and cheese over lettuce. Remove cinnamon stick from the juices and discard. Drizzle cooking juices over each salad.   * Exported from MasterCook * FARMHOUSE CHICKEN FRICASSEE Recipe By: Serving Size: 0 Preparation Time: 0:00 Categories: Posted to Recipelu main dishes Amount Measure Ingredient Preparation Method - -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 1/2 teaspoons vegetable oil 1 3-1/2 pound chicken cut in serving pieces 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 medium carrots cut in 1-inch pieces 2 celery ribs cut in 1-inch pieces 1 small onion cut in 4-6 wedges 2 tablespoons all-purpose flour 1 cup chicken stock or canned broth 1 teaspoon dried marjoram 1 tablespoon minced fresh chives or parsley Melt the butter with the oil in the pressure cooker. Add the chicken in batches as necessary, and season with salt and pepper. Cook uncovered over medium heat, turning until browned well on both sides...5-7 minutes per batch. Carefull pour off all but 1-tablespoon fat. Add the carrots, celery and onion. Sprinkle on flour and stir in. Cook, stirring 1 to 2 minutes. Add stock or broth and marjoram. Cover and bring to low pressure. Reduce heat to stabilize pressure and cook we minutes...if your cooker has a fixed pressure regulating weight, cook at high pressure for 9 minutes. Reduce pressure. Transfer the chicken and vegetables to a platter. Garnish with the minced chives. Skim the fat from the pan juices and pass separately to spoon over the chicken and vegetables. Makes 3-4 servings. Betty   * Exported from MasterCook * Blanquette de Veau (Pressure Cooker) Recipe by: Cooking Under Pressure, copyright 1989 Serving Size: 1 Preparation Time: 0:00 Categories: Veal Amount Measure Ingredient Preparation Method - -------- ------------ -------------------------------- 2 1/2 pounds boned veal shoulder or breas, trimmed&emdash;cut into 1" cubes 1 1/2 cups chicken stock&emdash;or bouillon 1/2 cup dry white wine&emdash;or Vermouth 4 sprigs parsley (up to 5) 1 bay leaf 1 teaspoon minced garlic Large pinch ground allspice 3/4 pound small white onions (8-10) -- peeled 1/2 pound mushrooms&emdash;quartered 1/4 cup all-purpose flour 1/4 cup butter&emdash;room temperature 3 large egg yolk 3/4 cup heavy cream 1/2 teaspoon salt&emdash;or to taste Freshly ground white pepper&emdash;to taste Serves 6 Combine the veal, stock, wine, parsley, bay leaf, garlic, allspice, onions, and mushrooms, in the cooker. Lock the lid in place and over high heat. Bring to high pressure. Adjust the heat to maintain high pressure and cook for 10 minutes if using veal shoulder or 15 minutes if using breast. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting is a way from you to allow any excess steam to escape. Remove the parsley sprigs and bay leaf. While maintaining the sauce at a gently boil, slowly whisk in the bits of the flour-butter mixture. (Made by mashing the flour into the butter). Lightly beat the egg yolks and cream in a bowl. Slowly whisk 1/2 cup of the hot sauce into the yolk-cream mixture. The object is to prevent the yolks from curdling from contact with the hot liquid. Continue whisking an additional cup of the hot sauce into the yolk mixture, about 1/2-cup at a time. Then slowly whisk this mixture back into the Blanquette, which should be cooking at just below the simmering point. Add salt and pepper to taste. Continue to cook below the simmering point until the sauce is thick enough to lightly coat the back of a spoon, about 2-3 minutes. Serve immediately. Author's note: Traditionally made with the economical breast of veal, which has a uniquely chewy texture. You might prefer the more tender shoulder cut. Either way, it's a satisfying dish of French home cooking at its finest. Serving Suggestion: Serve in soup plates over egg noodles or rice. Wild rice is especially good.   * Exported from MasterCook * Ossobuco (Pressure Cooked) Recipe by: Cooking Under Pressure, copyright 1989 Serving Size: 1 Preparation Time: 0:00 Categories: Veal Amount Measure Ingredient Preparation Method - -------- ------------ -------------------------------- 4 10 ounce veal shanks -- * see note 2 tablespoons all-purpose flour 3 tablespoons olive oil, divided 1 large onion&emdash;coarsely chopped 1/2 cup dry red wine, or dry vermouth 1/3 cup beef stock, or bouillon 2 medium carrots, coarsely chopped 1 stalk celery, thinly sliced 1/2 pound mushrooms, thinly sliced 1 14 oz can tomatoes with juice&emdash;coarsely chopped 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 teaspoon grated nutmeg 1/2 teaspoon salt, or to taste Freshly ground black pepper to taste ***For the Gremolata Paste*** 1 tablespoon finely minced garlic 2 tablespoons grated lemon zest 1/2 cup finely minced fresh parsley Serves 4 *If using smaller shanks, check for doneness after 15 minutes under high pressure. Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off extra flour. Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter. Add the remaining oil and sauté the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the beef stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste. Lock the led in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Pare the Gremolata by combining the garlic, lemon zest and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve. Serving Suggestion: serve with a simple risotto, orzo or thin spaghetti to drink up the garlicky sauce. Bess W. Metcalf: * Exported from MasterCook * Veal Paprika (Pressure Cooker) Recipe by: Cooking Under Pressure, copyright 1989 Serving Size: 1 Preparation Time: 0:00 Categories: Veal Amount Measure Ingredient&emdash;Preparation Method - -------- ------------ -------------------------------- 2 pounds boned veal shoulder, trimmed (up to 3 lbs.) -- cut in 2" cubes 3 tablespoons all-purpose flour (up to 4 tbsp.) 2 tablespoons butter, divided 1 tablespoon oil 1 clove garlic, minced 2 shallots, minced, optional 2 medium onions, coarsely chopped 1/2 cup dry white wine, or vermouth 1/2 cup chicken stock, or bouillon 1 tablespoon paprika 1 bay leaf 1 teaspoon dried thyme 1 tablespoon tomato paste 1/2 teaspoon salt, or to taste Freshly ground black pepper to taste 1/4 cup minced fresh parsley 1 cup sour cream or plain yogurt Serves 6 Rinse the veal, pat dry and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off extra flour. Heat 1 tablespoon butter and the oil in the cooker. Over medium heat, brown the veal on all sides in 2 to 3 batches. Remove the browned veal and set aside on a platter. Add the remaining butter to the cooker and sauté the garlic, shallots (if desired) and onion until the onion is soft; about 2-3 minutes. Pour in the wine, and while cooking for a minute or two over medium-high flame, scrape up any browned bits from the bottom. Add the reserved veal and any juices that have collected in the platter, the stock, paprika, bay leaf, thyme, tomato paste and salt and pepper to taste. Lock the lid in place and over high heat. Bring to high pressure. Adjust the heat to maintain high pressure and cook for 10 minutes. Let the pressure drop naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Remove the bay leaf and stir in the parsley and sour cream. Adjust the seasoning before serving. Note: For cookers requiring a 2-cup liquid minimum to come up to pressure, add an additional cup of stock. When the veal is done, remove it with a slotted spoon and boil the sauce vigorously until reduced. Return the veal to the cooker and stir in the parsley and sour cream. Bess W. Metcalf An excellent book on cooking with a pressure cooker is The Pressured Cook. We reviewed it at The Sneaky Kitchen. The author, Lorna Sass, has other books on the subject as well Casey wrote: Lemon 'N Garlic Chicken 2 - 2 1/2 lbs. chicken, quartered 1 lg. clove garlic, crushed 1/2 tsp. salt 2 tsp. rosemary leaves Dash of black pepper 1 tsp. lemon rind 1/3 c. lemon juice 1/2 c. water Rinse chicken, pat dry. Place in shallow pan, skin side down. Combine garlic, salt, rosemary, pepper and lemon rind Sprinkle over chicken. Pour lemon juice and water over all. Bake, uncovered in preheated 400-degree oven for 30 minutes. Turn quarters. Baste. Continue baking about 25 to 30 minutes or until tender. Makes 4 servings, 196 calories Mail this article to a friend (or yourself) You will be returned to this page after your mail has been sent. Your email address Your Name To email address