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

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  Time to get a new cookbook for your pressure cooker? 

Using an ordinary stock pot, making a stock takes hours.  But a stock only take 30 minutes to make when using a pressure cooker.  There is no canned or packaged chicken broth that can compare to this all natural and flavourful stock.  You can serve it simply as a broth, liven it up with rice or noodles, carrots, and celery, and it can be used in dozens of recipes that call for broth or stock (stock, to be sure, produces a much tastier dish than plain water).

You can freeze the stock in a variety of amounts for use at a later time:  one-third cup (80 ml), one cup (250 ml) or other sizes.

You can have an incomparable chicken stock at a cost of next to nothing.  Chicken parts can be bought for as low as $2.18/kg.

2 lb (900 g) chicken parts, primarily backs,      but also including gizzards, necks, hearts      and wings 1 medium onion, peeled and halved 1 celery stalk, cut in several pieces 1 large carrot, scraped and cut in several      pieces

2 sprigs parsley 6 peppercorns or 1/4 teaspoon (1 ml) ground      black pepper 1 teaspoon (5 ml) thyme 2 bay leaves Salt to taste 6 cups (1.4 l) water

Pressure Cooker Recipes
Directions:

Combine all ingredients in the pressure cooker.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop by the natural release method [1], remove the lid and strain by pouring it through a strainer which has been lined with a couple of layers of damp cheesecloth, damp kitchen towel or damp paper towels.  Press with the back of a wooden spoon to extract as much liquid as possible.  Cool, then refrigerate overnight and remove any congealed fat that has collected on the surface.

Suggested time for fast 15 psi pressure cookers:  Cook for 30 minutes on high pressure.

For comparison, the ingredients listed on the box of a popular commercial chicken stock are the following:  “corn syrup solids, salt, hydrolyzed soy/wheat gluten protein, monosodium glutamate, dehydrated mechanically separated cooked chicken, chicken fat, dehydrated chicken broth, autolyzed yeast extract, onion powder, sugar, calcium silicate, spices & spice extract, dehydrated parsley, citric acid, hydrogenated soybean/cottonseed oil, disodium guanylate, disodium inosinate and sulphites.  May contain traces of milk ingredients.”

Note the MSG and factory manufactured chemicals in the commercial stock.  The Nutrition Facts label lists a 4.5 g packet of this commercial chicken stock as having 530 mg of sodium, a huge amount that is not very heart friendly.

  Time to get a new cookbook for your pressure cooker? 

This tasty chicken stew made with the traditional ingredients of a French bouillabaisse (saffron, fennel and lemon or orange zest) can be prepared quickly and easily in a pressure cooker.

1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) garlic, coarsely chopped 1/2 teaspoon (2 ml) saffron threads 1 teaspoon (5 ml) grated lemon or orange zest 3/4 teaspoon (4 ml) salt 1/2 teaspoon (2 ml) pepper 1/4 teaspoon (1 ml) fennel seeds 1/4 teaspoon (1 ml) herbes de Provence 1/2 cup (125 ml) onion, chopped 1/4 cup (60 ml) celery, chopped 1/4 cup (60 ml) carrot, peeled and chopped

4 chicken thighs (about 1 3/4 lb or 800 g),     skin and fat removed 1 cup (250 ml) diced tomatoes     (about half of a 14.5 oz can) 1/2 cup (125 ml) dry white wine 3/4 cup (175 ml) water 5 red or Yukon Gold potatoes,     peeled and quartered 10 oz (300 g) kolbassa sausage,     cut into 1 inch (25 mm) chunks

Pressure Cooker Recipes
Directions:

In a large bowl, mix the olive oil, garlic, saffron, lemon zest, salt, pepper, fennel seeds, herbes de Provence, onion, celery and carrot.  Add the chicken to the bowl and coat with oil mixture.  Note:  the chicken can be combined with the oil mixture and allowed to sit the bowl, covered and in the refrigerator for up to 8 hours in advance.

Transfer ingredients in the bowl to the pressure cooker.  Add tomatoes, wine, water and potatoes.  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.

Add the sausage to the pressure cooker. Lock the lid in place again 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.

Suggested time for fast 15 psi pressure cookers:  Cook for 7+2 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

A wonderful way to prepare chicken that is both colourful and very tasty.

2 lb (900 g) boneless chicken breast, cubed 2 cups (500 ml) chicken broth 1 bay leaf 1 onion, quartered 1 lb (450 g) celery, diced 1 carrot, diced into 1/4" (10 mm) pieces 1/4 cup (60 ml) chopped parsley

1 bunch scallions, diced 1 cup (250 ml) toasted slivered almonds 1 cup (250 ml) pineapple chunks, chopped in 1/2 2 cups (500 ml) mayonnaise 1 tablespoon (15 ml) lemon juice 1 teaspoon (5 ml) curry

Pressure Cooker Recipes
Directions:

Place chicken, water, onion, 1/2 cup (125 ml) celery, carrot and parsley 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.

Take the chicken out of the pressure cooker and discard the liquid.  Cool the chicken and add remaining diced celery, scallions, almonds and pineapple.  In a separate bowl, mix together mayonnaise, lemon juice, and curry.  Add dressing to chicken mixture, enough just to moisten.

Suggested time for fast 15 psi pressure cookers:  Cook for 16 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

This chicken and rice is a Spanish classic enjoyed with many variations.

3 lb (1.3 kg) chicken, skin removed and cut,     into 8 pieces 3 tablespoons (45 ml) olive oil 1 chorizo sausage, thinly sliced     (optional) 1/2 cup (125 ml) white wine 1 small onion, diced 2 garlic cloves, minced

1 red bell pepper, cored, seeded and diced 1 large ripe tomatom peeled, or 2 canned     plum tomatoes, seeded and chopped 1 cup (250 ml) uncooked long-grain white rice 1/2 cup (125 ml) frozen peas 3 cups (750 ml) chicken stock or broth 1 teaspoon (5 ml) salt

Pressure Cooker Recipes
Directions:

Salt and pepper the chicken pieces.  Heat 2 tablespoons of olive oil in the pressure cooker.  Add the onion, garlic, red bell pepper and tomato.  Cook until the onion is soft.  Add the rice and cook for 1 minute.  Add the peas, stock, salt, chicken pieces, and chorizo sausage, with any accumulated juices.  Stir well.

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 fast 15 psi pressure cookers:  Cook for 7 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

 

1 cup (250 ml) brown rice 1 tablespoon (15 ml) canola oil 1 lb (450 g) boneless, skinless chicken breasts,     cut into 3/4" (20 mm) pieces 4 large onions, cut into thin wedges 1 1/4 cups (300 ml) water 4 garlic cloves, minced

1 teaspoon (5 ml) peanut oil 1 tablespoon (15 ml) low-sodium soy sauce 1 teaspoon (5 ml) chili powder 1 teaspoon (5 ml) curry powder 1/4 teaspoon (1 ml) turmeric 1 teaspoon (5 ml) ground ginger 2 tablespoons (30 ml) fresh parsley, chopped

Pressure Cooker Recipes
Directions:

Cook rice using pot-in-pot method and set aside in warm place.

In the pressure cooker, heat oil and sauté chicken and onions over medium-high heat until chicken is lightly browned.  Add in the water, garlic, oil and soy sauce, then stir in the chili powder, curry powder, turmeric and ginger.

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] for 4 minutes, then release remaining pressure using the quick release method [2] or automatic release method [3] and remove the lid.

Stir in parsley and serve over warm rice.

Suggested time for fast 15 psi pressure cookers:  Cook for 4 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

So simple, yet this is one of the most delectable sauces you can find for chicken.  Be sure to allow a few hours to marinate the chicken.

3 1/2 lb (1.6 kg) chicken,      cut in serving pieces 1/4 cup (60 ml) plus 2 tablespoons (30 ml)      olive oil

1/4 cup (60 ml) lemon juice 2 teaspoons (10 ml) oregano Salt and freshly ground pepper to taste 1/2 cup (125 ml) chicken stock

Pressure Cooker Recipes
Directions:

In a small bowl, mix together 1/4 cup (60 ml) oil, lemon juice, oregano, salt and pepper.  Pour over the chicken and marinate for several hours, or overnight.  Dry the chicken well on paper towels and sprinkle with salt and pepper.  Reserve the marinade.

Heat the remaining 2 tablespoons (30 ml) oil in the pressure cooker and brown the chicken pieces on all sides.  Reserve chicken pieces on warm platter.  Pour off the fat and add to the pressure cooker the reserved marinade and the chicken 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.  Serve the chicken with the sauce spooned over it.

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? 

Chicken cacciatore ordinarily takes about 60 minutes of simmering to get the rich flavours, but with a 15 psi pressure cooker only 9 minutes.

2 lb (900 g) boneless chicken breast,      cut into 2" (50 mm) cubes 3 tablespoons (45 ml) canola oil 1/4 cup (60 ml) chicken stock 1 cup (250 ml) white cooking wine 14 oz (400 g) sliced mushrooms

1 large onion, minced 2 teaspoons (10 ml) garlic powder 1 small bunch fresh basil 1 small can (5.5 oz or 156 ml) tomato paste 1/2 teaspoon (2 ml) thyme

Pressure Cooker Recipes
Directions:

In the pressure cooker, add canola oil and brown chicken breast for approximately 5 minutes, then add rest of the ingredients.  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 with pasta, preferably spaghetti.

Suggested time for fast 15 psi pressure cookers:  Cook for 9 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

This is a slight variation on the above chicken cacciatore recipe, and uses chicken pieces instead of boneless chicken breast.  Chicken cacciatore ordinarily takes about 60 minutes of simmering to get the rich flavours, but cooked in a 15 psi pressure cooker only 9 minutes.

3 to 3 1/2 lb (1.4 to 1.6 kg) chicken pieces,      skinless 1/3 cup (80 ml) flour 1/4 to 1/3 cup (60 to 80 ml) olive oil 2 cloves garlic, minced 1 large onion, chopped 2 stalks celery, sliced 2/3 cup (160 ml) white wine 1 large can (28 fl oz or 796 ml) diced      tomatoes, undrained 1 small can (5.5 oz or 156 ml) tomato paste

10 mushrooms, sliced 2 bay leaves 2 teaspoons (10 ml) grated orange zest Pinch crushed red pepper flakes 1 teaspoon (5 ml) dried oregano 1 teaspoon (5 ml) fennel seeds 1/2 teaspoon (2 ml) thyme 1/2 teaspoon (2 ml) salt Black pepper, to taste 1/2 cup (125 ml) fresh parsley, minced      or 1 teaspoon (5 ml) dried parsley

Pressure Cooker Recipes
Directions:

Rince the chicken pieces, pat dry, and coat with flour.  In the pressure cooker, heat olive oil on medium heat and brown chicken pieces on both sides in batches, adding oil if needed.  Set chicken aside.

In the oil that remains in the pressure cooker, sauté the onion and garlic until onion is soft.  Add the green pepper and celery, then the wine, stirring.  Stir in the rest of the ingredients, except only half of the parsley.  Add the chicken and stir to coat the chicken with 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 quick release method [2] or automatic release method [3] and remove the lid.  Remove the bay leaves, stir in the rest of the parsley, and serve with pasta, preferably spaghetti.

Suggested time for fast 15 psi pressure cookers:  Cook for 9 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

This tasty chicken cooks with white whine and is coated with duck sauce.  White rice and stir fried broccoli are ideal accompaniments.  You can easily make a great duck sauce by combining apricot preserves, white vinegar, honey and crushed hot red pepper to taste.

1 tablespoon (15 ml) olive oil 3-3 1/2 lb (1.3-1.6 kg) chicken,      cut in serving pieces Salt and freshly ground pepper 1/2 teaspoon (2 ml) paprika

1/2 teaspoon (2 ml) marjoram 1/2 cup (125 ml) duck sauce 1/4 cup (60 ml) white wine 1/4 cup (60 ml) chicken stock

Pressure Cooker Recipes
Directions:

In the pressure cooker, add oil and brown on all sides as many chicken pieces as will fit at one time.  Remove chicken and reserve on a warm platter, and sprinkle with salt, pepper, paprika and marjoram.  Pour off the fat from the pressure cooker and mix in the wine and stock.  Arrange the chicken on top.  Brush with the duck 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 quick release method [2] or automatic release method [3] and remove the lid.  Remove the chicken to a warm platter and boil down the sauce until it is thick and syrupy.  Serve, spooning sauce over the chicken.

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? 

Quite an elegant company dish.

3 medium potatoes 3-3 1/2 lb (1.3-1.6 kg) chicken,      cut in serving pieces Salt to taste 2 slices of bacon, cut in      1" (25 mm) pieces 1/4 lb (100 g) fresh mushrooms

12 very small pearl onions, peeled 1 teaspoon (5 ml) flour 1 tablespoon (15 ml) brandy 1/4 cup (60 ml) dry white wine 1/4 cup (60 ml) chicken stock Truffle bits or slices for garnish (optional)

Pressure Cooker Recipes
Directions:

Peel the potatoes and cut them with a melon scoop into small balls.  Sprinkle the pieces of chicken with salt.  Place bacon in the pressure cooker and slowly sauté until it has rendered its fat.  Remove the bacon and reserve, leaving the fat in the pressure cooker.  Add the potatoes and quickly sauté until they are lightly golden.  Remove the potatoes and reserve.  Add the chicken pieces - as many at a time as fit comfortably - and brown on all sides.  Remove.  Add the mushrooms and onions to the pressure cooker and sauté for a minute.  Sprinkle in the flour, then stir in the brandy, wine and stock.  Return the chicken bacon and potatoes to 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.  Serve the chicken garnished with truffle pieces.

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? 

Quick cooking and a minimal amount of liquid produces this juicy, tender and flavourful chicken dish.  If possible, use fresh herbs for a more assertive fragrance.

3 tablespoons (45 ml) canola oil 3 lb (1.4 kg) chicken, cut into pieces 3 medium tomatoes, sliced 1/4 cup (60 ml) parsley, chopped 1 1/4 cup (300 ml) chicken stock

1 tablespoon (15 ml) fresh rosemary 1 tablespoon (15 ml) fresh sage, chopped Cooked brown or rice white, hot Parsley, chopped Salt and pepper to taste

Pressure Cooker Recipes
Directions:

In the pressure cooker, add canola oil and brown chicken on all sides.  Remove chicken and sauté onions until golden brown.  Add tomatoes, parsley, chicken stock, salt and pepper.  Add chicken and herbs.  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 with either brown or rice white.

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

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

 

  Time to get a new cookbook for your pressure cooker? 

The classic French dish of chicken and red wine—always a winner and even better when cooked with a new generation pressure cooker.

3-3 1/2 lb (1.4-1.6 kg) chicken, cut into      serving pieces Flour for dusting 2 tablespoons (30 ml) canola oil 3 slices bacon, minced 1 large onion, chopped 2 cloves garlic, minced 1 carrot, scraped and diced

1 tablespoon (15 ml) flour 1 cup (250 ml) dry red wine 1/2 teaspoon (2 ml) thyme 2 tablespoons (30 ml) parsley, minced 1 bay leaf 1/4 lb (100 g) fresh mushrooms, cleaned and      sliced Salt and pepper to taste

Pressure Cooker Recipes
Directions:

Dust the chicken parts with flour.  In the pressure cooker, add canola oil and heat the oil until very hot and brown the chicken pieces.  Remove the chicken to a warm platter.  Add to the pressure cooker the bacon, onion, garlic and carrot, and sauté until the onion is wilted.  Stir in the 15 ml (1 tablespoon) of flour, then gradually add the wine and stir until thickened and smooth.  Add the thyme, parsley, bay leaf, salt and pepper, then return the chicken to 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.  Add the mushrooms and simmer, uncovered, 3 minutes.  Discard the bay leaf.

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? 

 

3/4 lb (350 g) boneless, skinless chicken breasts 1 tablespoon (15 ml) balsamic vinegar 500 ml (2 cups) chicken stock or broth 1 onion, cut into thin wedges 1 teaspoon (5 ml) dried tarragon 1 can (11 oz) mandarin oranges, drained

1 tablespoon (15 ml) honey 1 tablespoon (15 ml) low-sodium soy sauce 4 tablespoons (60 ml) cornstarch 8 oz (225 g) Chinese wheat noodles 1/4 cup (60 ml) water Freshly ground pepper, to taste

Pressure Cooker Recipes
Directions:

In the pressure cooker, combine chicken, vinegar, stock and onions.  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] for 10 minutes, and then release remaining pressure by the quick release method [2] or automatic release method [3] and remove the lid.

Transfer chicken to a platter and keep warm.  Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce.  Combine the cornstarch and water.  Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.

Serve the chicken over cooked noodles.  Add freshly ground pepper to taste.

Suggested time for fast 15 psi pressure cookers:  Cook for 5 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

 

3 lb (1.4 kg) chicken, cut into pieces 3 tablespoons (45 ml) canola oil 1 large piece of ginger, finely grated 1/4 cup (60 ml) dry sherry

1/4 cup (60 ml) low-sodium soya sauce 1/4 cup (60 ml) water Salt and pepper to taste

Pressure Cooker Recipes
Directions:

In the pressure cooker, add canola oil and brown chicken on all sides.  Remove chicken and sauté onions until golden brown.  Sprinkle the chicken with the onion and the ginger.  Mix well, then add sherry, soya sauce 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 quick release method [2] or automatic release method [3] and remove the lid.  Add salt and pepper to taste.

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? 

 

1 lb (450 g) boneless, skinless chicken breasts,     cut into 3/4" (20 mm) pieces 1 cup (250 ml) chicken stock or broth 4 garlic cloves, minced 1 sweet red pepper, cut into thin strips 1 1/2 cups (375 ml) scallions 1 tablespoon (15 ml) minced ginger 1/2 teaspoon (2 ml) crushed red pepper flakes

2 tablespoons (30 ml) peanut butter 4 tablespoons (60 ml) cornstarch 1 tablespoon (15 ml) low-sodium soy sauce 10 oz (280 g) angel-hair pasta, vermicelli     or spaghettini 2 tablespoons (30 ml) unsalted peanuts, chopped 2 tablespoons (30 ml) fresh parsley, chopped

Pressure Cooker Recipes
Directions:

In the pressure cooker, combine chicken, chicken stock and garlic.  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.

Stir in red pepper, scallions, ginger and red pepper flakes.  Loosely cover the pressure cooker and cook for 5 more minutes (do not lock lid).  Combine the peanut butter and soy sauce in a bowl, then stir into the chicken mixture.  Heat, uncovered for 3 minutes.

Serve the chicken over cooked noodles, and top with the peanuts and parsley.

Suggested time for fast 15 psi pressure cookers:  Cook for 6 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

 

1 tablespoon (15 ml) canola oil 1 lb (450 g) boneless, skinless chicken breasts,     cut into 1 cm (1/2 inch) pieces 2 large onions, chopped 8 garlic cloves, minced 1 sweet red pepper, cut into thin strips 1 - 15 oz (440 ml) can diced tomatoes

1/2 cup (125 ml) raisins 1 sweet red pepper, finely chopped 1 mild chili pepper, seeded and finely chopped 1 stick cinnamon 1/4 teaspoon (1 ml) crushed red pepper flakes 6 black olives, sliced (optional) 8 corn tortillas, warmed

Pressure Cooker Recipes
Directions:

In the pressure cooker, heat oil and sauté chicken, onions and garlic over medium-high heat until chicken is lightly browned.  Stir in the tomatoes, raisins, sweet peppers, chili pepper, and cinnamon.

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] for 5 minutes, then release remaining pressure using the quick release method [2] or automatic release method [3] and remove the lid.

Discard the cinnamon.  Stir in the flour, red pepper flakes, and olives (if using).  Heat the mixture until thickened (2-5 minutes).

Spoon chicken mixture onto warm tortillas, roll and serve.

Suggested time for fast 15 psi pressure cookers:  Cook for 5 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Tantalizing flavours that will captivate any lover of Chinese food.  Unless the Cornish hens are very small, serve half a hen per person, and accompany with white rice.

2 Cornish hens, trussed 2 tablespoons (30 ml) olive oil	1/2 lb (225 g) snow peas (optional) 1/4 cup (60 ml) minced scallions (green part only)
The Sauce
5 tablespoons (75 ml) soy sauce 2 tablespoons (30 ml) honey 1 teaspoon (5 ml) Dijon mustard 1/2 cup (125 ml) minced onion 2 garlic cloves, minced	1 teaspoon (5 ml) grated fresh ginger 1 tablespoon (15 ml) dry or medium-dry sherry Freshly ground pepper 1/2 cup (125 ml) chicken stock

Pressure Cooker Recipes
Directions:

In a small bowl, mix together all the sauce ingredients.  Set aside.

In the pressure cooker, heat olive oil and brown Cornish hens on all sides.  Pour in the sauce.  Lock the lid in place and bring to pressure, then lower heat and cook for the 8 minutes.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Sprinkle in the snow peas.  Lock the lid in place and bring to pressure again, then lower heat and cook for 1 minute.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Transfer the Cornish hens to a platter and cut each in half.  Spoon on the sauce and arrange the snow peas, then sprinkle with the scallions.

Suggested time for fast 15 psi pressure cookers:  Cook for 8+1 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

A stylish and flavourful dish, best accompanied by rice and a green salad.

2 tablespoons (30 ml) olive oil 2 Cornish hens, trussed 1/2 teaspoon (2 ml) salt 1/4 teaspoon (1 ml) freshly ground black pepper 1/2 teaspoon (2 ml) thyme 1/2 teaspoon (2 ml) basil

1 tablespoon (15 ml) minced parsley 1 tablespoon (15 ml) flour 1/2 cup (125 ml) dry white wine 1/2 cup (125 ml) chicken stock 1/4 lb (100 g) mushrooms, cleaned and sliced

Pressure Cooker Recipes
Directions:

In the pressure cooker, heat the olive oil and brown the Cornish hens on all sides.  Sprinkle them with salt and pepper, thyme, basil and parsley.  Stir in the flour, then pour in the wine and 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.  Add the mushrooms and simmer for 2 minutes, uncovered.  Split the Cornish hens in half and serve, spooning on the sauce and mushrooms.

Suggested time for fast 15 psi pressure cookers:  Cook for 9 minutes on high pressure.

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

 

  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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