The New Generation Pressure Cooker Experts

 

Can't find the recipe below you were looking for?  Maybe it's time to get a new cookbook.  Be sure to have a look at the widest selection of pressure cooker cookbooks available anywhere (at the best prices) or our other free recipes.

Lots More:  Pressure Cooker Recipes

Lots More:  Pressure Cooker Recipes

Using a pressure cooker is the fastest way to cook delicious meals using beef, veal, pork, lamb and rabbit.  Also see our page of poultry recipes.  For additional information and helpful pressure-cooking hints, see our meat cooking time chart.

Do you have a pressure cooker recipe you'd like to share?  E-mail us your favorite pressure cooker recipe or recipes using the address at the bottom of the page.

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  Time to get a new cookbook for your pressure cooker? 

Chili is a nutritionally sound and complete meal.  You can make it more or less fiery by adjusting the amount of chili powder used.

2 tablespoons (30 ml) olive oil 2 medium onions, chopped 3 garlic cloves, minced 1 1/2 lb (700 g) ground beef 2 teaspoons (10 ml) ground cumin 2 tablespoons (30 ml) chili powder, or to taste 1 1/2 teaspoons (7.5 ml) oregano 1 bay leaf	2 teaspoons (10 ml) celery seed Salt to taste 1 tablespoon (15 ml) flour 1 1/2 cups (375 ml) crushed tomato 1 cup (250 ml) beef stock 1 1/2 cups (375 ml) cooked pinto or red      kidney beans
Garnishes
Grated cheddar or Monterey Jack cheese Finely chopped onion Shredded lettuce

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker and sauté the onion and garlic until the onion is wilted.  Add the beef and cook until it is browned.  Mix the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour.  Stir in the crushed tomato and beef stock.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Remove the lid and add the beans.  Cook uncovered for 5 minutes.  Serve in bowls, passing the garnishes separately.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 15 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

A traditional meat loaf, coated with a layer of ketchup and cooked in a tomato sauce.  If you wish, add cubed potatoes during the last 5 minutes of cooking time.

1 1/2 lb (700 g) mixture of chopped or ground      lean beef, pork and veal 1 teaspoon (5 ml) salt Freshly ground pepper 2 slices bread, soaked in water and squeezed dry 2 tablespoons (30 ml) parsley 1 medium onion, minced

1 garlic clove 1 egg 2 tablespoons (30 ml) chicken stock 2 teaspoons (10 ml) Worchestershire sauce 2 tablespoons (30 ml) olive oil 1 cup (250 ml) tomato sauce 1 cup (250 ml) water

Pressure Cooker Recipes
Directions:

In a bowl, combine the chopped meat, salt, pepper, bread, parsley, onion, garlic, egg, chicken stock and Worcestershire sauce.  Shape into two small loaves.  Wrap each in wax paper and chill several hours to firm.  Heat the oil in the pressure cooker and brown the loaves well on all sides.  Transfer to the cooker basket.  Pour off the oil and combine the tomato sauce and water, and season with salt and pepper.  Spread the ketchup over the meat loaves and lower the basket into the pressure cooker.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Slice and serve.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 15 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

As good or better than any you are likely to find in a Chinese restaurant.

3 tablespoons (45 ml) vegetable oil 3 lb (1.4 kg) lean short spareribs cut into serving pieces
Sweet-Sour Sauce
3 tablespoons (45 ml) soy sauce 2 tablespoons (30 ml) brown sugar 3 tablespoons (45 ml) honey 3 cloves garlic, minced 1/4 cup (60 ml) ketchup	2 tablespoons (30 ml) onion, minced 2 tablespoons (30 ml) apricot marmalade 2 tablespoons (30 ml) cider vinegar 2 tablespoons (30 ml) dry sherry 1 teaspoon (5 ml) hot pepper sauce, or to taste

Pressure Cooker Recipes
Directions:

In a small bowl combine all the sauce ingredients.  Heat the oil in the pressure cooker until very hot, then add as many ribs at a time as will comfortably fit, and brown well.  Pour off all fat, then stir in the sauce.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the natural release method [1] and remove the lid.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 15 minutes on high pressure for grilling ribs or 20 minutes for stewing ribs.

 

  Time to get a new cookbook for your pressure cooker? 

 

2 lb (900 g) beef stew meat or round steak,      cut into 1" (25 mm) cubes 3 tablespoons (45 ml) vegetable oil 2 tablespoons (30 ml) flour 1 large onion, chopped 1 teaspoon (5 ml) garlic 1 cup (250 ml) beef broth

1/4 lb (125 g) fresh mushrooms, sliced 2 tablespoons (30 ml) tomato paste 1 tablespoon (15 ml) Worcestershire sauce 1 cup (250 ml) sour cream Salt and pepper to taste 1 package egg noodles, cooked

Pressure Cooker Recipes
Directions:

Brown meat in pressure cooker.  Add flour and mix well.  Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce.  Blend thoroughly.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the natural release method [1] and remove the lid.  Stir in sour cream and blend well.  Serve over hot egg noodles.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 25 minutes on high pressure.

 

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1/2 lb (225 g) lean beef,      cut into small pieces 1/2 cup (140 g) bacon, finely diced 1 1/2 cups (255 g) onion, chopped 2 potatoes, chopped

1/2 teaspoon (2 ml) paprika 2 garlic cloves, minced (optional) 1/4 teaspoon (1 ml) marjoram 1/4 teaspoon (1 ml) crushed caraway seeds Salt, to taste 1 package egg noodles, cooked

Pressure Cooker Recipes
Directions:

Sauté bacon and onion in the pressure cooker.  Add garlic, if desired.  Stir in paprika and 1 1/4 cup (300 ml) water.  Add beef, potatoes, salt, marjoram and crushed caraway seeds.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Serve over hot egg noodles.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 15 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Sauerkraut and a dollop or two of yogurt or sour cream make this stuffed cabbage distinctive and delicious.

1 head cabbage, separated into leaves 1 cup (250 ml) tomato sauce 1 cup (250 ml) water Salt and freshly ground pepper 8 oz can sauerkraut, rinsed and well drained 1 lb (450 g) chopped beef, or a mixture of      beef, veal and pork

1 onion, finely chopped 1/4 cup (60 ml) rice 1 tablespoon (15 ml) minced parsley 2 tablespoons (30 ml) chicken stock Sour cream or yogurt (optional)

Pressure Cooker Recipes
Directions:

Fill the pressure cooker halfway with water and bring to a boil.  Add several cabbage leaves at a time and cook briefly until they are softened.  Drain on paper towels.  Dry the pressure cooker, then add the tomato sauce, water, salt, pepper and sauerkraut, and mix well.

In a bowl, combine the chopped meat, onion, rice, parsley, and chicken stock, and season with salt and pepper.  Place about 2 tablespoons (30 ml) of this mixture in each cabbage leaf, fold the sides, then roll.  Arrange the cabbage rolls in the pressure cooker, over the sauerkraut mixture.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the natural release method [1] and remove the lid.  Serve with sour cream or yogurt on the side.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 35 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

 

3 tablespoons (45 ml) canola oil 1.5 lb (700 g) pot roast Salt and pepper

1 onion, chopped 1 bay leaf 1 1/2 cups (375 ml) water or beef stock

Pressure Cooker Recipes
Directions:

Place canola oil and roast in pressure cooker and brown on all sides.  Place roast on trivet in cooker.  Season roast with salt and pepper.  Add chopped onion, bay leaf, and water.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the natural release method [1] and remove the lid.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 35 minutes on high pressure.

If not sufficiently tender, lock the lid back in place and heat to high pressure for another 5 minutes.

 

  Time to get a new cookbook for your pressure cooker? 

 

3 1/4 lb (1.5 kg) chuck or round roast,      trimmed of excess fat 4 tablespoons (60 ml) vegetable oil Salt and pepper 1 cup (250 ml) onion, finely chopped 1/2 cup (125 ml) carrot, finely chopped 1/2 cup (125 ml) celery, finely chopped 1/2 cup (125 ml) parsnip or turnip, finely      chopped 2 1/2 cups (625 ml) beef stock

2 bay leaves 1 teaspoon (5 ml) dried thyme ------------- 1 lb (450 g) medium-size red potatoes,      scrubbed and quartered 3 large-size carrots, peeled and cut into       5 or 6 chunks 3 large-size parsnips, peeled and cut into      5 or 6 chunks

Pressure Cooker Recipes
Directions:

Roast:  Heat 3 tablespoons oil in pressure cooker over high heat.  Add meat and brown well on all sides lifting meat frequently with long wooden spoon to prevent sticking—about 2 to 3 minutes per side.  Add extra oil as needed.  Season each side with salt and pepper (use less if using canned stock or bouillon).  Remove meat to platter and set aside.

In blackened oil remaining in pressure 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.  Set trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the natural release method [1] for 15 minutes.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 60 minutes on high pressure.

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, then let pressure drop naturally [1].  Transfer to platter and set aside in warm place.  Remove trivet from cooker.

 

Vegetables:  Place potatoes, carrot chunks, and parsnip chunks in cooker.  Lock lid into place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3].

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 5 minutes on high pressure.

 

Gravy:  Mash 2 tablespoons all-purpose flour into 2 tablespoons softened unsalted butter.  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.

 

  Time to get a new cookbook for your pressure cooker? 

 

2 tablespoons (30 ml) olive oil 1.5 lb (700 g) pot roast such as chuck 1 medium onion, chopped 3 tablespoons (45 ml) vinegar 1 can tomato paste 1 1/2 cups (375 ml) water

16-24 very small pearl onions, peeled 1 clove garlic, unpeeled A potpourri bag of 2 bay leaves, 8 allspice and       1 teaspoon (5 ml) cumin seed 1/4 teaspoon (1 ml) sugar Salt and pepper, to taste

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker until very hot.  Add the pot roast and brown well on all sides.  Transfer to the steamer basket.  Add the onion to the pressure cooker and sauté until wilted.  Stir in the vinegar, tomato paste, water, salt and pepper.  Lower the steamer basket into the pressure cooker.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 15 minutes on high pressure.

 

Add the pearl onions, garlic, potpourri bag, sugar and more vinegar, if necessary.  Adjust seasoning.  Lock the lid in place and bring to pressure again, then lower heat and cook for the suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Slice the meat and serve with the sauce and the pearl onions.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for an additional 15 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

This delicious recipe for jambalaya is a great one pot meal.

1 tablespoon (15 ml) vegetable oil 1/2 lb (225 g) boneless skinless chicken breasts,      cut into 1" pieces 1/2 lb (225 g) fully cooked andouille or italian      sausage, sliced 1/2 lb (225 g) uncooked shrimp, peeled      and deveined 2 teaspoons (10 ml) Creole seasoning 1 teaspoon (5 ml) dried thyme leavesr 1/8 teaspoon (0.5 ml) cayenne pepper

1 onion, chopped 3 garlic cloves, minced 1 green bell pepper, chopped 3 stalks celery, sliced 1 cup (250 ml) long grain rice 16 oz (475 ml) canned chopped tomatoes, undrained 1 cup (250 ml) chicken stock 3 tablespoons (45 ml) fresh parsley, minced

Pressure Cooker Recipes
Directions:

Heat oil in the pressure cooker over medium high heat.  Add chicken, sausage and shrimp.  Sprinkle meats with half of the Creole seasoning, half the thyme and half the cayenne.  Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked.  Remove chicken, sausage and shrimp with a slotted spoon and set aside.

Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to pressure cooker.  Cook for 4-5 minutes, stirring frequently.  Add rice, tomatoes with their juice and stock.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Stir in chicken, sausage, shrimp and parsley.  Cover tightly and let stand for 5 minutes before serving.

Suggested time for fast 15 psi pressure cookers:  Cook for 8 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

 

2 tablespoons (30 ml) olive oil 4 lb (1.8 kg) beef stew meat, cubed 1 tablespoon (15 ml) sugar 1 tablespoon (15 ml) red wine vinegar 3/4 cup (175 ml) dry red wine 1 1/4 cups (300 ml) beef broth 1 1/2 teaspoon (7.5 ml) salt

Pepper, to taste 2 large onions, diced 12 small pearl onions, peeled 1/4 cup (60 ml) butter 2 lb (900 g) mushrooms, quartered 1 teaspoon (5 ml) lemon juice

Pressure Cooker Recipes
Directions:

In a separate skillet, sauté the onion until translucent.  Then in your pressure cooker, heat oil and brown meat.  Move the beef to one side and add sugar.  When it begins to carmelize, add vinegar and stir.  Add the wine, beef broth, salt and pepper.  Add onions to beef mixture.  Lock lid into place and bring to pressure, then lower heat and cook for 40 minutes.

In a saucepan, place peeled pearl onions in water until tender.  In the skillet where onions were sautéed, heat butter and sauté mushrooms.  Add pearl onions and sauté until onions are glazed.  When meat is done cooking, allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Add mushroom/onion mixture.  Lock lid into place and bring to pressure again, then lower heat and cook for an additional 5 minutes.  Allow pressure to drop again by the quick release method [2] or automatic release method [3] and remove the lid.  Serve over egg noodles or rice.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 40+5 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Compare the 30 minutes for pressure-cooked beef stew to the 8 hours for beef stew in a slow cooker.  The addition of sweet potatoes and parsnips makes this a sweet beef stew.  For less sweetness, substitute turnip or rutabaga for the parsnip.

1 lb (450 g) stewing beef      cut into 1" (25 mm) cubes 2 tablespoons (30 ml) canola oil 1 large onion, minced 2 cloves garlic, minced 5 medium carrots, 1/2" (15 mm) pieces 1 large potato, 1/2" (15 mm) cubed 1 large parsnip, 1" (25 mm) pieces 2 cups (500 ml) frozen peas

1 sweet potato, 1" (25 mm) pieces 1/2 cup (125 ml) tomato sauce 1/2 cup (125 ml) dry red or white wine 2 bay leaves 1 teaspoon (5 ml) dried thyme 1 teaspoon (5 ml) Worchestershire sauce 1/2 cup (125 ml) water Salt and pepper to taste

Pressure Cooker Recipes
Directions:

Heat the oil in pressure cooker and sauté the onion and garlic.  Add meat and brown well on all sides lifting meat frequently with a long wooden spoon to prevent sticking—about 2 to 3 minutes per side.  Add extra oil as needed.  Add the rest of ingredients and stir.

Lock lid into place and bring to pressure over medium heat, then lower heat and cook for the suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Stir and add the frozen peas.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 30 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

An excellent meal-in-a-pot.

1 1/2 lb (700 g) chopped meat - either all beef       or a mixture of beef, pork and veal 1 egg, lightly beaten 2 slices white bread, soaked in water and       squeezed dry 2 tablespoons (30 ml) minced parsley 1/2 teaspoon (2.5 ml) nutmeg 1 teaspoon (5 ml) Worcestershire sauce 2 cloves garlic, minced 1 tablespoon (15 ml) chicken or beef stock

Flour for dusting 2 tablespoons (30 ml) olive oil 3/4 cup (175 ml) fresh or frozen peas 2 carrots, cubed or cut into sticks 2 medium potatoes, peeled and cut into       1" (25 mm) cubes 1/2 cup (125 ml) chicken or beef stock       (or a mixture of both) 1/4 cup (60 ml) dry white wine 1 bay leaf

Pressure Cooker Recipes
Directions:

In a large bowl, combine the chopped meat with the egg, bread, parsley, nutmeg, Worcesrstershire sauce, garlic and 1 tablespoon (15 ml) of stock.  Form into 2" (50 mm) meatballs and dust lightly with flour.  Heat the oil in the pressure cooker, add the meatballs and brown well on all sides.  Add the peas, carrots, potatoes, stock, wine and bay leaf.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Discard the bay leaf.  Serve with a good crusty bread.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 5 minutes on high pressure.

Pressure-cooking recipes Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, T-fal, Lagostina pressure cookers

 

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Flavoured with salt and pepper, thyme and an onion, this veal roast is flavourful and fast.

3 lb (1.4 kg) shoulder veal roast 1 large onion, quartered 1 large sprig fresh thyme, oregano or       rosemary (1/4 teaspoon or 1 ml dried)

1 tablespoon (15 ml) butter 1/2 teaspoon (2 ml) salt 1 teaspoon (5 ml) pepper 2 cups (500 ml) water

Pressure Cooker Recipes
Directions:

Heat the butter in the pressure cooker.  Salt and pepper the roast and place it in the hot butter with the quartered onion.  Brown the roast over medium to high heat for about 10 minutes, turning occasionally, until browned on all sides.  Add the herb sprig and 2 cups (500 ml) water.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Let the roast rest a few minutes before carving.  Serve with the juices and onion quarters.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 30 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Simple, with herbs.

1 1/2 lb (700 g) boneless pork loin 1 tablespoon (15 ml) olive oil 3 medium potatoes, peeled and cut into       1" (25 mm) cubes 1 clove garlic, lightly crushed and peeled 1 teaspoon (5 ml) thyme

1 teaspoon (5 ml) crushed rosemary 1/2 teaspoon (2.5 ml) basil 1/2 teaspoon (2.5 ml) marjoram 1/2 cup (125 ml) chicken stock or water Salt and pepper

Pressure Cooker Recipes
Directions:

Sprinkle the pork with salt and pepper and hit with the heel of your hand so that it adheres.  Heat the oil in the pressure cooker and brown the potatoes over high heat until golden.  Remove and reserve.  Place the pork roast in the pressure cooker (add a little more oil if necessary) and brown well on all sides.  Add the crushed garlic and cook a minute, then sprinkle all the herbs over the pork.  Pour the broth in around the meat.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Add the potatoes, lock lid into place and bring to pressure again.  Continue pressure-cooking another 5 minutes.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 14+5 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Simple, with herbs.

2 tablespoons (30 ml) olive oil 4 pork chops, 1" (25 mm) thick Salt and freshly ground pepper 1/4 cup (60 ml) chicken stock 3 medium potatoes, peeled and in 1/8" (3 mm) slices

1 medium onion 3/4 cup (175 ml) dry white wine 3 bay leaves 1/2 teaspoon (2.5 ml) nutmeg

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker, sprinkle the chops with salt and pepper and brown as many chops as will comfortably fit at one time.  Remove to a warm platter.  Add the stock to the pressure cooker, scraping up any stuck particles.  Layer half of the potato and onion slices in the pressure cooker, sprinkling with salt, pepper and nutmeg.  Place a bay leaf on top.  Arrange the chops over the potatoes and onions and add another bay leaf.  Cover the chops with another layer of potato and onion, again season with salt, pepper and nutmeg.  Pour in the wine and add the remaining bay leaf.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Discard the bay leaves.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 10 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

A simple sauce of lemon and garlic makes this meltingly tender lamb stew irresistible.

2 tablespoons (30 ml) olive oil 3 lb (1.4 kg) lamb stew meat,       with some bone, in 2" (50 mm) slices Salt and freshly ground pepper

3 garlic cloves 6 tablespoons (90 ml) freshly squeezed lemon juice 6 tablespoons (90 ml) chicken stock

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker, add the meat—as much will comfortably fit at one time—and brown well.  Season with salt and pepper, and stir in the garlic.  Add the lemon juice and stock.

Lock lid into place and bring to pressure over medium heat, then lower heat and cook for the suggested time.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Serve with noodles or other pasta sprinkled with grated cheese and a green vegetable.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 20 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

 

4 shoulder lamb chops (about 2 lbs or 900 g),       trimmed of fat 1 1/2 cups (about 1/2 lb or 225 g) dry white       beans, washed and picked over 2 cups (500 ml) canned diced tomatoes 1 cup (250 ml) onion, diced 1 cup (250 ml) leek, diced

2 tablespoons garlic, coarsely chopped 1 sprig fresh thyme and 1 sprig fresh sage, or      1 teaspoon (5 ml) herbes de Provence 1 1/2 teaspoons (7 ml) salt 1 teaspoon (5 ml) pepper 2 teaspoons (10 ml) Worcestershire sauce 3 cups (750 ml) cold water

Pressure Cooker Recipes
Directions:

Place all ingredients into the pressure cooker.  Lock lid into place and bring to pressure, then lower heat and cook for the suggested time.

Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Let the stew rest for a few minutes until the fat rises to the surface.  Spoon off and discard as much fat as possible.  Add more salt and pepper as needed.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 40 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

 

2 tablespoons (30 ml)canola oil 5 lamb chops (shoulder or leg) 2 medium onions, chopped 2 medium potatoes 1 sweet potato (yam) olives 2 carrots 1/2 cinnamon stick

ginger 2 bay leaves 1 cardamon 1 clove garlic turmeric, cumin, cayenne pepper

Pressure Cooker Recipes
Directions:

In development...

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 20-25 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

 

Notes:

¹Natural Release Method.  To use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.

²Quick Release Method.  Also called the cold-water release method, is used to release pressure quickly.  To use this method, remove the pressure cooker from the burner, place in the sink and run cold tap water gently over the lid until steam dissipates and the pressure indicator is lowered.  When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you.

³Automatic Release Method.  Turn the pressure selector dial on the lid to the release position and the steam will release.

 

More Time for You
New Generation Stainless Steel Fagor Pressure Cookers

Available at Fastcooking.ca

 

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