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Lots More:  Pressure Cooker Recipes

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  Time to get a new cookbook for your pressure cooker? 

 

3 lb (1.4 kg) apples, peeled, cored, and      quartered 3/4 teaspoon (4 ml) ground cinnamon 1/3 cup (75 ml) water or apple juice

Optional:  Grated lemon zest Optional:  Fresh lemon juice Optional:  Honey

Pressure Cooker Recipes
Directions:

Place the apples, cinnamon, and water (or juice) in pressure cooker.  Lock the lid in place and bring to pressure, then turn off heat.  Allow pressure to drop by the natural release method [1].

You can serve the applesauce chunky, or puree it in a food processor.

Prior to serving, if desired, stir in the lemon zest, lemon juice, and honey to taste.

Serving Suggestion:  Top warm applesauce topped with some raisins and chopped, toasted walnuts.

 

  Time to get a new cookbook for your pressure cooker? 

Serve this warm with whipped cream or a la mode.  Instead of apples you might try peaches.

1 cup (250 ml) dry bread crumbs 1/4 cup (60 ml) sugar 1/2 teaspoon (2 ml) cinnamon 1 lemon (juice and rind)

3 apples, sliced 1/4 cup (60 ml) butter, melted 2 cups (500 ml) water

Pressure Cooker Recipes
Directions:

Butter a 15 cm (6") baking dish.  Combine bread crumbs (or graham wafer crumbs), sugar, cinnamon, juice and lemon rind.  Place alternate layers of apples and crumbs in baking dish.  Pour melted butter over ingredients and cover baking dish firmly with aluminum foil.

Place water, trivet, then baking dish in pressure cooker.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop using the natural release method [1] and remove the lid.  Remove the baking dish, loosen the foil and cool.

If you wish to add more color and crunch, run the dish quickly under the broiler.  Be sure to watch carefully to prevent burning.

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 basic, but tasty pumpkin pie recipe.  Pressure-cooked pumpkin can't be matched with pumpkin from a can.  Cooking the pumpkin with a pressure cooker makes the recipe fast and easy.  The pumpkin is basically pureed in the pressure cooker; you just need to mash it a bit.  There is no need to use a sieve.  The steam pressure breaks down the pumpkin fibres (in about 4 minutes) so it is not "thready".  It would normally take 30-45 minutes to cook by conventional steaming without using a pressure cooker.  The pumpkin is moist when cooked in a pressure cooker—quite a bit different than a dry baked pumpkin.

1 1/2 cups (350 ml) pressure-cooked      pie pumpkin, mashed 1 cup (250 ml) sugar 2 1/2 teaspoons (12 ml) pumpkin pie spice   (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon   ground ginger and 1/2 teaspoon ground   cloves)

1/2 teaspoon (2 ml) salt 1 1/2 cups (350 ml) evaporated milk 1/2 cup (125 ml) milk 2 eggs

Pressure Cooker Recipes
Directions:

Cut the pumpkin into (25-50 mm) 1-2 inch slices.  Place water, trivet, then steamer basket in pressure cooker.  Place the pumpkin on steamer basket.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop using the quick release method [2] or the automatic release method [3] and remove the lid.  Mash cooked pumpkin. 

Preheat the oven to 225 C (425 F).  Combine all of the above ingredients in a large bowl and beat until smooth.  Pour into a lined 9-inch pie pan (use a ready-made frozen pie shell or line pie pan with your favourite homemade pastry dough).  Bake for 10 minutes, then lower the heat to 150 C (300 F) and bake for about 45 minutes or until the filling is firm.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for about 4 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

As simple as it is appealing.  You could substitute other fresh fruits, like peaches or pears, if you wish.

5 tablespoons (75 ml) maple syrup 1/4 teaspoon (1 ml) cinnamon 2 apples, peeled and cut in 1/4" (5 mm) slices 3 whole eggs

3 egg yolks 1/4 teaspoon (1 ml) vanilla 6 tablespoons (90 ml) sugar 2 1/2 cups (625 ml) milk

Pressure Cooker Recipes
Directions:

In a small saucepan, combine the maple syrup and the cinnamon.  Add the apple slices and slowly simmer until the apples are tender.  Divide the mixture into 6 greased custard cups.  In a large bowl, whisk the eggs and egg yolks.  Stir in the vanilla, sugar and milk.  Pour this mixture slowly into the custard cups.  Cover tightly with foil.

Fill the pressure cooker with 625 ml (2 1/2 cups) water.  Place as many custard cups as will fit in the pressure cooker steamer basket and lower into the pressure cooker.  Lock the lid and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop using the natural release method [1] and then let stand with closed lid for 10 minutes.  Remove the lid, take out the basket, loosen the foil and cool the custard.

Refrigerate.  To serve, loosen the custard from the molds with a knife and invert onto dessert dishes.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 6 minutes on high pressure.

 

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2-3 tablespoons (30-45 ml) butter 1 cup (250 ml) graham wafer crumbs* 12 oz (340 g) cream cheese, at room      temperature 1/2 cup (125 ml) sour cream 1/2 cup (125 ml) sugar 2 large eggs

1 teaspoon (5 ml) lemon juice 1 teaspoon (5 ml) grated lemon zest 1/2 teaspoon (2 ml) vanilla extract * alternatively, chocolate wafer crumbs or animal cracker crumbs

Pressure Cooker Recipes
Directions:

Set a trivet in the pressure cooker and pour in 500 ml (2 cups) of water.

Crush the wafers and combine with butter.  Press the mixture across the bottom of a 7-inch springform pan.  Set aside.

Combine the cream cheese, sour cream and sugar in a medium-sized bowl.  Mix until smooth.  Add the eggs, lemon juice, lemon zest and vanilla extract.  Pour the mixture over the crust in the springform pan.

Center the uncovered pan on 60-cm (24-inch) long piece of aluminum foil.  Cover the top of the pan with another piece of foil and pinch around the edges to seal.  Scrunch up the ends of the length of foil and bring them together over the pan to create a handle.  Set the foil-wrapped pan it onto the trivet.  Lock the lid of the pressure cooker in place and bring to pressure, then lower heat and cook for the suggested time.  Remove from heat and allow the pressure to release using the natural release method [1] for 10 minutes.  Then, gently release any remaining pressure and remove the lid, tilting it away from you to allow steam to escape.

Remove the pan from the pressure cooker using the foil handle.  Untwist the hand and lift off the foil top with kitchen tongs.  If there is a small pool of condensed water in the middle of the cake, blot it up with a paper towel.  Cool to room temperature, cover and refrigerate for at least 4 hours or overnight.  Before serving, spread fruit pie filling in a thin layer over the cheesecake (alternatively, serve it plain or with fresh fruit).  Release and remove the rim of the springform pan.

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? 

A first rate cheesecake with a lemon essence—so quick to put together.

1 tablespoon (15 ml) butter 4 tablespoons (60 ml) bread crumbs or cookie      crumbs Two 8-oz (225 g) packages of cream cheese 3/4 cup (175 ml) sugar 1/4 cup (60 ml) heavy cream 2 teaspoons (10 ml) vanilla

2 teaspoons (10 ml) grated lemon zest 2 tablespoons (30 ml) flour 6 tablespoons (90 ml) sour cream 2 eggs 2 egg yolks 2 cups (500 ml) water

Pressure Cooker Recipes
Directions:

Butter a 7 inch springform mold or other suitable baking dish.  Sprinkle with bread or cookie crumbs and set aside.  Blend the cream cheese, sugar, cream, vanilla, lemon zest, flour, and sour cream.  Beat in the eggs and egg yolks, and pour the entire mixture into the mold.

Center the uncovered pan on a 24" (60 cm) long piece of aluminum foil.  Cover the top of the pan with another piece of foil and pinch around the edges to seal.  Scrunch up the ends of the length of foil and bring them together over the pan to create a handle.  Set the trivet in the pressure cooker and pour in the water.  Lower the foil-covered mold into the pressure cooker and place on the trivet.

Lock the lid of the pressure cooker in place and bring to pressure, then lower heat and cook for the suggested time.  Remove from heat and allow the pressure to release using the natural release method [1].

Remove the pan from the pressure cooker using the foil handle.  Loosen the foil, cool, then chill for at least 4 hours or overnight.  Before serving, arrange fruit or spread fruit preserves in a thick layer over the cheesecake.  Release and remove the rim of the springform pan.

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

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

 

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Creamy and comforting.  It's preferable to eat it the same day or the rice may become chewy.

1 tablespoon (15 ml) butter 1/4 cup (60 ml) long grain rice 2 cups (500 ml) milk 1 cup (250 ml) water 1/3 (75 ml) sugar

1/2 teaspoon (2 ml) salt 1 egg 1/4 cup (60 ml) evaporated milk 1/2 teaspoon (2 ml) vanilla Cinnamon

Pressure Cooker Recipes
Directions:

Melt the butter in the pressure cooker and stir in the rice, coating it with the butter.  Pour in the fresh milk and water, then stir in the sugar and salt.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop using the natural release method [1] and remove the lid.

In a small bowl mix together the egg, evaporated milk and vanilla.  Stir in a little of the hot liquid from the pressure cooker, then add the mixture to the pressure cooker.  Cook, uncovered, over medium heat, stirring constantly with a wooden spoon until the rice pudding just barely begins to bubble.  Remove immediately from the heat.  Cool 10 minutes, stirring occasionally.

Transfer to individual dessert bowls, continue cooling, then refrigerate.  Serve sprinkled with cinnamon.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 12 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Now you can prepare a simple-to-make dessert in no time at all.  For a lower-fat version, use skim milk.

2 cups (500 ml) milk 2 eggs 1/3 cup (75 ml) sugar 1/2 teaspoon (2 ml) vanilla 1 cup (250 ml) water

Pressure Cooker Recipes
Directions:

Scald milk and allow to slightly cool.  Add eggs and sugar, then add milk slowly, stirring constantly.  Add vanilla extract.  Pour into individual custard cups and cover cups with aluminum foil.  Add water to pressure cooker, then place trivet and steamer basket into the pressure cooker.  Place foil-covered custard cups in the steamer basket.

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

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 3 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Your bread must be at least a day old and thoroughly dry to make a successful bread pudding.

1 tablespoon (15 ml) butter 4 slices day-old French or Italian bread, crusts      trimmed, cut in cubes 1/2 cup (125 ml) golden raisins 1/2 cup (125 ml) chopped walnuts Zest of 1/2 orange, in very thin julienne strips 1/2 cup (75 ml) packed light brown sugar

1/4 teaspoon (1 ml) salt 1/2 teaspoon (2 ml) cinnamon 2 cups (500 ml) warm milk 2 eggs, lightly beaten 1/2 teaspoon (2 ml) vanilla 3 cups (750 ml) water Cinnamon

Pressure Cooker Recipes
Directions:

Butter a 1.5 litre (5-6 cup) soufflé dish or bowl that fits loosely into the pressure cooker.  In another bowl combine the bread, rasins, walnuts and orange zest.  And in another bowl mix the brown sugar, salt, cinnamon, milk, eggs and vanilla.  Pour the milk mixture into the bread mixture and then transfer to the buttered soufflé dish.  Cover soufflé dish tightly with foil.  Pour the water into the pressure cooker.  Place the soufflé dish in the pressure cooker steamer basket and lower into the pressure cooker.

Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Allow pressure to drop using the quick release method [2] or automatic release method [3] and then keep the pressure cooker closed for 20 minutes.  Remove the lid and take out the soufflé dish.  Loosen the foil and cool.

For more colour, run under the broiler.  Sprinkle with cinnamon and serve warm with whipped cream.

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

 

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A most elegant dessert when served with raspberry sauce.  A fine ending to a special dinner.

2 cups (500 ml) water 1/2 cup (125 ml) sugar 2 slices lemon 2 cinnamon sticks 1/4 teaspoon (1 ml) mace

4 firm pears, peeled but not cored, stems on 3/4 cup (175 ml) red wine 1 cup (250 ml) frozen raspberries 4 tablespoons (60 ml) heavy cream

Pressure Cooker Recipes
Directions:

In the pressure cooker, combine the water, sugar, lemon, cinnamon sticks and mace.  Simmer until the sugar is dissolved.

Place the pears in the pressure cooker steamer basket, trimming bottoms if necessary so they stand upright.  Lower the basket into the pressure cooker.  Lock the lid in place and bring to pressure, then lower heat and cook for 2 minutes.  Allow pressure to drop using the quick release method [2] or automatic release method [3], and remove the lid.  Add the red wine.

Lock the lid in place and bring to pressure again, then lower heat and cook for an additional 2 minutes.  Allow pressure to drop using the quick release method [2] or automatic release method [3], and remove the lid.  Carefully lift out the steamer basket and transfer the pears to a deep container.  Boil down the sauce until it is syrupy.  Cool, then pour over the pears and keep at room temperature overnight.  To serve, defrost and purée the raspberries in a processor until smooth.  Spoon 4 tablespoons (60 ml) of the purée on four dessert dishes or shallow bowls.  Place a pear upright in the center or each dish.  Spoon some syrup over the pears.  Dribble 1 tablespoon of cream in a circle over the sauce.  With the aid of a knife, swirl the cream into the sauce in an attractive design.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 2+2 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

A healthy mixture of dried fruits that is elegant enough to serve to guests.

1 cup (250 ml) red wine 1 cup (250 ml) water 3/4 cup (175 ml) packed brown sugar 1 cinnamon stick

2 lemon slices 1 lb (450 g) mixed dried fruits, such as     prunes, figs, apples, etc.

Pressure Cooker Recipes
Directions:

In the pressure cooker, mix together the wine, water, sugar, cinnamon stick and lemon slices.  Bring to a boil, then simmer until the sugar dissolves.  Add the fruits.  Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time.  Serve warm or at room temperature, with, if you wish, liquid or whipped heavy cream.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?):  Cook for 4 minutes on high pressure.

 

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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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