Pressure Cooker Recipes
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?
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.
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.
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.
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!
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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.
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...& ).