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Pressure Cooker Recipes

kimie Jan 18, 2008 06:20 PM

I just got a pressure cooker, and made fantastic pot roast this past weekend for my family. I'm looking for great recipes so that I can start using it more often. Is there a good place online to get pressure cooker recipes? Or is there a cook book that you can recommend?

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  1. Joe MacBu RE: kimie Jan 18, 2008 09:39 PM

    http://missvickie.com/

    I've checked out a few books from the library. They're mostly useful for the timing of ingredients. That's really the only thing you need to worry about. I copied the timings from Pressure Perfect by Lorna Sass and find it to be adequate. Vickie Smith of the aforementioned link has a book due next month ( http://www.amazon.com/dp/0764597264?t...& ).

    1 Reply
    1. re: Joe MacBu
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      Val RE: Joe MacBu Jan 19, 2008 06:39 AM

      I'll offer you this lovely lamb shank recipe we tried last weekend, came out delicious, Lamb Shanks with Garlic and Port (I used white wine, that's all I had..I know, a poor substitute but it really was delicious!):

      http://www.recipezaar.com/193141

      Sorry, I meant to reply to kimie!

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      sueatmo RE: kimie Jan 21, 2008 06:37 PM

      I recommend Lorna Sass's book, Pressure Perfect, even though I am not wild about the individual recipes. She takes you through an exercise first thing to help you understand what kind of cooker you have. She is very thorough about what to do and how to do it with a cooker. Her timings for beans and meats are pretty good, and I use them. You can probably pick up a copy for cheap through Amazon's used book listings. You might like her recipes more than I do.

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        Snowflake RE: kimie Jan 22, 2008 05:52 AM

        I just love my pressure cooker. The great part is that you don't have use too much liquid so everything doesn't get watered down.
        I cook up some onion and garlic with hot pepper flakes then I throw in a cup of lentils, can of tomatoes, can of veggie broth, fresh ground cinnamon, cumin, cayenne pepper, nutmeg and diced butternut squash then bring to pressure and cook for 8 minutes and release the steam. I just don't get sick of it. It is my daily lunch.

        Sweet n Sour Chicken is great and very easy.
        There is a Yahoo group for pressure cooking with a ton of recipes. if you do a Google search you will find a lot more.

        2 Replies
        1. re: Snowflake
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          sueatmo RE: Snowflake Jan 22, 2008 12:29 PM

          I know how you feel. I like using mine too. Last night I made chicken stock.

          1. re: sueatmo
            sirregular RE: sueatmo Jan 22, 2008 04:26 PM

            A pressure cooker is an invaluable resource for making same-day stock. If I'm making a large batch of curry in the evening, I start out with some of the wing tips I've saved in the freezer in a pressure cooker with carrots and onions. In a short while, you'll have a very, very tasty chicken stock!

            Recipes, Restaurant Reviews, Food News and More - http://www.epicureforum.com

        2. Den RE: kimie Jan 22, 2008 12:33 PM

          I don't use my pressure cooker a lot but whenever I make refried beans, it's all I use. The beans cook so much faster and the taste is always perfect. You should try doing beans in yours, it's a snap.

          1. Antilope RE: kimie Jan 22, 2008 12:59 PM

            Here's a recipe that's probably not in most pressure cooker cook books:

            Making home made Latin American caramel - Dulce de Leche.

            Dulce de leche, is a delicious Latin American caramel. It's great on ice cream, as a cheese cake topping, etc. It's not hard to make. You can make it at home in a pressure cooker with a can of sweetened condensed milk.

            1 (14-oz) can of sweetened condensed milk, sealed - label removed

            Place sealed can (with label removed) on its side in a pressure cooker. Cover can completely with water. Place lid on pressure cooker and bring up to pressure. Begin timing when pressure cooker reaches full pressure.

            For a pourable caramel, cook under pressure for 20-minutes

            For a spoon able, thicker caramel, cook under pressure for 30-minutes

            After desired time period, turn off heat. Let pressure fall naturally. When pressure is gone, open pressure cooker, place pressure cooker in sink and flush interior with cold water. Fill pressure cooker with cold water and let stand for a half hour to allow canned sweetened condensed milk to completely cool.

            Open can and enjoy.

            4 Replies
            1. re: Antilope
              Joe MacBu RE: Antilope Jan 22, 2008 02:12 PM

              Thanks for sharing this! I'm going to try it out for a Pastel de Cuatro Leches recipe:
              http://www.saveur.com/food/classic-re...

              1. re: Antilope
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                sueatmo RE: Antilope Jan 22, 2008 04:12 PM

                I'm sure you are right--this recipe isn't in most pressure cooker cookbooks. I cannot help wondering if doing this is really safe.

                1. re: sueatmo
                  Antilope RE: sueatmo Jan 22, 2008 04:17 PM

                  It's a method recommended by "The Digest" here at Chow:

                  http://www.chow.com/digest/3353

                2. re: Antilope
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                  Snowflake RE: Antilope Jan 23, 2008 05:31 AM

                  Thanks for this recipe! Actually, I'm sure my mother would thank you for this as well. She is usually a worried wreck when I am boiling the can on the stove top for 3 hours. She won't bat an eye at 30 minutes in a covered pot!
                  Bring on the banoffi!

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                  TomDel RE: kimie Feb 22, 2008 06:38 AM

                  Pressure Cooker Beef Stew

                  Beef stew is an ideal comfort food for a snowy day like it is here in NJ today. I’m making a pot of it this afternoon. This recipe is for an old Presto model, but should work with any pressure cooker.

                  1½ lbs. cubed beef (1” cubes), 2 large potatoes (1” cubes), 2 or 3 carrots (1” slices), 1 or 2 stalks of celery (1” slices), 1 large onion (1” slices), 3 or 4 cloves of garlic (finely chopped) 1 can (14.5 ozs.) diced tomatoes, ¼ cup of water, 2 or 3 Tbs. of oil (veg., olive, other), salt and pepper to taste, 1 Tbs. flour, ¼ cup of water.

                  Heat cooker; add enough oil to cover the bottom of the cooker. Brown the meat in batches, avoid crowding. Return the browned meat to the cooker. Add potatoes, onion, celery, carrots, garlic and tomatoes over the meat (Add any other veggies of your choice [green beans, corn, etc.]). Rinse out the tomato can with about a ¼ cup of water and add to the cooker. Add salt and pepper to taste. Stir and mix well. Follow the instructions for your cooker and bring the pressure up to 1 atmosphere (15 lbs/in²). Cook for 12 minutes. Cool the cooker per the mfg’s instructions and remove the lid. Make a slurry of 1 Tbs. flour and ¼ cup water and stir into stew to thicken. Serve with a warm crusty bread and butter.

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