Recipe Talk

PLEASE I NEED ANY RECIPES FOR A PRESSURE COOKER THAT IS EASY AND QUICK.

MANY THANKS.

CORNELIA

http://myweb.cableone.net/howle/page/pressure_cooker.htm
Chili, Soups and Stews

Judy's Zesty Homemade Chili

1 1/2 lbs. lean ground beef, preferably ground round, chili grind
2 Tbs. olive oil
1 large onion, chopped
1 (8 oz.) can tomato sauce
1 1/2 cups water
2-3 Tbs. chili powder
cayenne pepper to taste for spicier chili
1/2 tsp. black pepper
1/2 tsp. oregano
2 tsp. ground cumim
1/4 tsp. cinnamon (optional but I like it)

2 cloves garlic, finely chopped

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1 - 2 (16 oz.) cans black beans or pinto beans or one of each, drained and rinsed (I use one of each)
1 (4 oz.) can chopped green chiles
Heat cooker, brown meat and onion in 2 Tbs. olive oil. Add remaining ingredients except beans and green chiles. Close cooker securely. Set pressure regulator to 15 lbs. COOK 5 minutes. Remove from burner and let pressure drop of it's own accord. Stir in beans and chiles and return to a simmer for 10 minutes until heated through, stirring regularly. Add water if too thick or add masa harina (1 - 2 Tbs. in 2 Tbs. water) if too thick.

Serve with grated cheese, chopped onions, Jalapeno slices and
Judy's Mississippi Cornbread

Judy's Dee-licious Southern-Style Soup

1 lb. lean beef cut in 3/4" cubes
1 Tbs. vegetable oil
1 onion, coarsely chopped
2 carrots, sliced
1/2 cup celery, chopped
2 - 4 potatoes, cubed (I like a lot in my soup!)
1 small package frozen sliced okra (may omit it desired)
1 (16 oz.) can diced tomatoes, Hunt's brand recommended
1 clove garlic, minced
2 tsp. salt
1/2 tsp. pepper
2 Tbs. parsley flakes
1/4 tsp. each oregano and basil
dash cumin
dash seasoned salt
water to cover all the ingredients, at least 6 cups
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1 (16 oz.) can green beans, drained and rinsed
1 (8 oz.) can Niblets corn, drained
Heat cooker, add oil and brown beef. Add everything but green beans and corn. Cook 15 minutes after pressure builds up. Let pressure drop of it's own accord. Add green beans and corn, adjust salt and pepper, and return to a boil and simmer gently for 10 minutes.

Note: I sometimes cheat and use a bag of frozen soup vegetables containing okra and eliminate the celery, canned green beans and carrots providing all these are in the bag, but leave in everything else

Serve with Judy's Mississippi Cornbread with butter and Jalapeno Jelly

Beef Stew

Brown 1 1/2 lbs. beef cubes in 2 Tbs. oil in pressure cooker.Season with 1/2 tsp. salt and pepper. Add 1 1/2 cups water, 2 Tbs. catsup, 1 tsp. instant beef bullion, and 1 onion coarsely cut up, Pressure for 12 minutes on 15 lbs. Let set for 5 min. and then reduce under cold water.

Add 4 potatoes cut in half and 4 carrots cut in half. Pressure another 8 minutes and reduce pressure instantly under cold water faucet.

JUDY'S MISSISSIPPI CORNBREAD

1 cup cornmeal mix
1/2 cup self-rising flour
1/4 tsp. baking soda
1 cup buttermilk (nonfat is OK)
1 (8 oz.) can creamed yellow corn
2 large eggs, lightly beaten
1/4 cup vegetable oil
Combine dry ingredients; add wet ingredients and mix just until combined.

Pour into hot iron skillet or 8" square pan.

Bake at 400 degrees until golden brown, about 20 minutes. Serve warm.

VEGETABLES

Brown Rice with Veggies
(from Presto)

1 cup brown rice
2 cups chicken broth
1 (2-ounce) package sliced blanched almonds
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup sliced green onion
1 large tomato, peeled, seeded, and chopped
1 1/2 cups water
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1/4 cup chopped parsley

Combine brown rice and 2 cups chicken broth in a metal bowl which fits loosely in a 6-quart Presto pressure cooker. Stir in almonds and vegetables. Place 1 1/2 cups water, cooking rack, and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 10 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes. Stir in parsley.

Makes 4 servings.

Note: For a meatless meal, after cooking, stir in 1/2 pound tofu cut into cubes. Pass hot sauce such as tabasco.

Lemoned Broccoli
(from Presto)

2 pounds broccoli
1/2 cup water
Salt and pepper
4 thin slices lemon

Remove large leaves and tough part of broccoli stalks. Score ends. Place water, cooking rack, and broccoli in 6-quart Presto pressure cooker. Sprinkle broccoli lightly with seasonings; add lemon slices. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 1 to 2 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once.

Makes 4 to 6 servings.

Cooking "Stewed"Chicken:

This is for cooking a chicken to use in other recipes where cooked chicken is needed, such as chicken and dumplings, chicken and rice, casseroles, etc.

Fryer size:

Cook 20 - 25 min. on 15 lbs. pressure after pressure comes up. Cool 5 minutes, then reduce pressure by placing under cold running water.

Stewing size:

Cook 25 - 30 min. on 15 lbs. pressure after pressure comes up. Cool 5 minutes, then reduce pressure by placing under cold running water.

Raspberry Chicken
Recipes for the Pressure Cooker - Joanna White
(Bristol Publishing Enterprises)

1/2 cup sweet red wine
1/2 cup vinegar
1/2 to 1 cup raspberry jam (can be low sugar or sugarless)
2 tablespoons soy sauce
2-3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
strips of orange zest for garnish

This is an absolutely delicious chicken recipe, but depending on the type of jam used, it can take on a very dark color. Enhance the appearance by garnishing with fine shreds of orange peel.

Mix all ingredients together except chicken and orange zest; stir until well combined. Taste and adjust sweetness to your personal preference. Pour mixture over chicken and let it marinate at least 4 hours (preferably overnight) in the refrigerator. Place chicken with marinade in the pressure cooker and bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes. Remove from heat, depressurize, remove lid and remove chicken, leaving marinade in pot. If a thicker sauce is desired, boil sauce in uncovered pot until it thickens. Pour thickened sauce over chicken and sprinkle with thinly sliced orange peel (otherwise known as orange zest).

Yield: 3-4 servings

Plain Pot Roast

Heat cooker to high, add 3 Tbs. oil and brown a 3 lb. roast on all sides. Place cooking rack and roast in cooker. Season roast with salt and pepper. Add 1 onion, chopped, 1 bay leaf, and 1 1/2 cups water. Pressure 35 minutes and let pressure drop of it's own accord. I like to add some beef bullion to the water, or beef stock base that I get at Sam's club. Reduce salt if using this.

Old-Fashioned Pot Roast
(from Country Living)

Producing a fork-tender, melt-in-the-mouth roast in less than an hour is still one of the pressure cooker's most dramatic feats. (Adapted from Cooking Under Pressure by Lorna J. Sass.)

Serves: 6

1 beef chuck or round roast, about 3 1/4-pounds, trimmed of excess fat
2 to 4 cloves garlic, thinly sliced (optional)
4 tablespoons vegetable oil
Salt
Ground black pepper
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup finely chopped parsnip or turnip
2 1/2 cups homemade or canned beef stock or bouillon
2 bay leaves
1 teaspoon dried thyme leaves
1 1/2 pounds medium-size red potatoes, scrubbed and quartered
3 medium-size parsnips, peeled and cut into 3 or 4 chunks
2 tablespoons all-purpose flour mashed into 2 tablespoons softened unsalted butter
Fresh thyme leaves (optional)

1. If desired, make 3/4-inch-deep, evenly distributed incisions in roast and push one slice of garlic into each.

2. In 6-quart pressure cooker, heat 3 tablespoons oil over high heat. Add meat and brown well on all sides lifting meat frequently with spatula to prevent sticking-about 2 to 3 minutes per side. Add extra oil as needed. Season each browned side with salt and pepper, be conservative if you're using canned stock or bouillon. Remove meat to platter and set aside.

3. In blackened oil remaining in cooker, sauté the chopped onion, carrot, celery, and parsnip for 3 minutes, stirring occasionally, scrape any browned bits from bottom of cooker. Add beef stock, bay leaves, and dried thyme.

4. Set rack or trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges.

5. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 60 minutes. Let pressure drop naturally for 15 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.

6. When pot roast is done, it should be easy to pierce with a fork. If it is not sufficiently tender, lock lid back in place and heat to high pressure for another 5 minutes, let pressure drop naturally.

7. When roast is fork-tender, transfer to platter, set aside in warm place. Remove rack from cooker. Place potatoes, whole onions, and parsnip chunks in cooker. Lock lid into place and return to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes.

8. Meanwhile, slice meat. Reduce pressure in cooker using quick-release (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. With slotted spoon, transfer vegetables to platter around meat, set aside in warm place.

9. Over high heat, gradually whisk flour-butter mixture into liquid in cooker. Cook, stirring constantly, until mixture thickens-3 to 4 minutes. Remove bay leaves and season to taste. Pour gravy over meat and vegetables on platter, sprinkle with fresh thyme, if desired, and serve immediately.

Chocolate Cheesecake
(from Country Living)

Yes, even desserts can be made in a pressure cooker. The intense chocolate flavor of this cheesecake improves when it is chilled overnight. Either a seven- or an eight-inch springform pan may be used as long as it fits into your cooker. We used an eight-inch pan because that size is more readily available. (Adapted from Cooking Under Pressure by Lorna J.Sass.)

Serves: 8

1/4 cup chocolate-cookie crumbs
Two 8-ounce packages cream cheese, cut into chunks
1/2 cup sugar
2 tablespoons all-purpose flour
4 large eggs
1/4 cup sour cream or plain yogurt
Two 3-ounce bars high-quality dark chocolate, melted and cooled to room temperature
Sliced fresh strawberries (optional)
About 2 tablespoons strawberry jelly, melted (optional)
Fresh mint sprigs (optional)

1. Fold 2 feet of aluminum foil twice lengthwise to create a strip for moving cheesecake to and from 6-quart pressure cooker. Set aside.

2. Cover outside of 8-inch springform pan with 1 large sheet of heavy-duty aluminum foil so no water can seep in. Liberally butter pan and sprinkle with cookie crumbs, tilting and shaking pan to coat bottom and side. Set aside.

3. In food processor fitted with chopping blade, process cream cheese, sugar, and flour until smooth -- about 15 seconds. Add eggs, sour cream, and melted chocolate and process until combined -- 5 to 10 seconds. 4. Pour into prepared pan. Cover with buttered aluminum foil so that foil fits tightly around side but allows some room on top for cheesecake to expand.

5. Set trivet or rack on bottom of cooker. Pour in 2 1/2 cups water. Center springform pan on foil strip and gently lower into cooker. Loosely fold ends of foil strip over pan.

6. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 20 minutes. Turn off heat and let pressure drop naturally for 10 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.

7. Let cheesecake cool a few minutes before removing from cooker. With aid of foil strip, lift cheesecake onto wire rack and remove all foil. Cool cheesecake to room temperature. Refrigerate overnight for best flavor.

8. Before serving, release and remove side of springform pan. Place cheesecake on serving plate. Arrange strawberries on top of cake, brush strawberries with melted jelly, and surround cheesecake with mint sprigs, if desired.

Nutrition information per serving without strawberries, jelly, or mint -- protein: 9 grams, fat: 32 grams, carbohydrate: 31 grams, fiber: 0.8 gram, sodium: 232 milligrams, cholesterol: 169 milligrams, calories: 434.

Fudgy Peanut Butter Cheesecake
The Pressure Cooker Cookbook - Toula Patsalis (HPBooks)

1 cup peanut butter
2 (8-oz.) packages cream cheese, softened
1/2 cup firmly packed light brown sugar
1/2 cup powdered sugar, sifted
2 tablespoons cornstarch
2 large eggs
1/4 cup sour cream
1 (12-ounce) package semisweet chocolate chips, melted
2 cups water
Whipped cream to decorate
Chocolate curls to decorate

Peanut Crust

1 cup ground toasted unsalted peanuts
1/4 cup firmly packed brown sugar
1 tablespoon unsweetened cocoa powder
3 tablespoons butter, melted

Prepare crust: Set aside. Using an electric mixer, blend peanut butter, cheese, sugars, and cornstarch together in a bowl until smooth. Beat in eggs, 1 at a time, and blend in sour cream. Pour in melted chocolate and blend on low speed until thoroughly mixed. Pour batter into crust. Cover with 2 layers of paper towels, top with foil, and crimp along edge to seal. Pour water into pressure cooker. Insert steam basket. Prepare foil harness out of heavy-duty foil or use a string turkey-lifter. Place pan in harness and lower into cooker. Loop top of harness into a handle. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 22 minutes. Release pressure according to manufacturer's directions. Remove lid. Lift pan from cooker and place on wire rack. Refrigerate at least 4 hours. Remove cover. Decorate with whipped cream and chocolate curls.

Peanut Crust
Combine peanuts, brown sugar, cocoa, and butter in a small bowl. Press into a 7-inch springform pan, covering bottom and 1 inch of sides. Note: The unsalted peanuts are available at supermarkets.

Yield: 6 to 8 servings.

SPAGHETTI MEAT SAUCE

Yield: 4 Servings

1 lb Ground beef
1 lg Onion, chopped
1 clove Garlic, minced
1 Green pepper, diced
2 tsp. Salt
1 cup Water
1 8 oz can tomato sauce
1/8 tsp. Red pepper
1 tsp. Parsley flakes
1/2 tsp. Oregano
1/2 tsp. Sweet basil
1/2 tsp. crushed Fennel seed
2 tsp. Sugar
1 16 oz can tomato paste

Heat cooker and brown beef. Stir in remaining ingredients except tomato paste. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once under running water. Stir in tomato paste and simmer, uncovered to desired thickness.

Serve sauce over long spaghetti.

Chicken Cacciatore

1 can (14.5 oz.) Italian-flavored diced tomatoes, undrained
2 cups sliced fresh mushrooms
1 can (2.25 oz.) sliced ripe olives, drained
1 cup assorted peppers (red, green, yellow)
1/2 cup chopped onion
1 tablespoon flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts
1 teaspoon Italian seasoning

Use a regular size foil cooking bag (like the ones from Reynolds).

Combine tomatoes, peppers, mushrooms, olives, onion, flour, garlic salt and pepper.

Open foil bag. Spread tomato mixture in foil bag in an even layer. Arrange chicken on top; sprinkle with Italian seasoning.

To seal, double fold open end of foil bag. Place foil bag on the rack inside the pressure cooker.

Add water to reach just to the top of the rack. Be sure to leave enough space around the packet for steam to move freely.

Position the lid and lock in place. Raise the heat to high and bring to pressure. Adjust the heat to stabilize the pressure

and cook 12 minutes. Remove from the heat and use the quick release method to open the pressure cooker.

Use oven mitts to remove the foil bag to a serving bowl. Open the bag with scissors or a sharp knife.

Carefully fold back top of foil bag, allowing steam to escape and empty into bowl.

Serve with pasta and garlic toast.

Number of servings: 4