The New Generation Pressure Cooker Experts

 

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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 takes 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 just 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? 

You no longer need to spend hours on end in the kitchen to make a good beef stock.  With a new generation pressure cooker, you can make a fine beef stock in 1 hour.  Regrigerate it or freeze it to have it on hand for a quick soup or sauce base.  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.

1 tablespoon (15 ml) olive oil 2 lb (900 g) stewing beef, such as shanks,      cut in 1 inch (25 mm) cubes 1 lb (450 g) beef bones 8 cups (1.9 l) water 1 medium onion, coarsely chopped 1 large carrot, scraped and coarsely chopped

1 bay leaf Salt to taste 6 peppercorns or 1/4 teaspoon (1 ml) ground      black pepper 1 celery stalk, coarsely chopped 2 sprigs parsley 1/2 teaspoon (2.5 ml) thyme

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker until very hot, then add the beef and the bones—as much as comfortably fits at one time—and cook until well browned.  Remove and place on platter.  Drain off any excess fat.

Add the remaining ingredients.  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.  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 60 minutes on high pressure.

 

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This stock will be the base for fish soups or for sauces that accompany fish dishes.  Whenever you prepare fish or shellfish, keep the bones, scraps and shells.  From your fish market, try to obtain fish heads and other scraps, but otherwise buy a very inexpensive mild flavoured whole fish, like whiting (head on, but gills removed to prevent a bitter taste).

2 lb (900 g) fish and shellfish meat,      bones, heads and shells  1 celery stalk, cut in several pieces 1 carrot, scraped and cut in several      pieces 1 bay leaf

1 teaspoon (5 ml) thyme 4 peppercorns 2 sprigs parsley 1 onion, peeled and sliced 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.  Cool, then strain, and refrigerate or freeze until ready to use.

Suggested time for fast 15 psi pressure cookers:  Cook for 25 minutes on high pressure.

 

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There is no strict recipe for vegetable stock.  You may use almost any vegetables and get a great stock quickly and easily, using your pressure cooker.

8 cups (1.9 l) water 8 cups (1.9 l) miscellaneous vegetables     (see below), washed and coarsely chopped 2 medium onions, peeled and quartered 1 to 2 garlic cloves, chopped 3 carrots, cut into chunks 4 celery ribs, cut into chunks

1 to 2 parsnips, cut into chunks 2 bay leaves 3 to 4 sprigs parsley 2 sprigs of fresh thyme or oregano,     or 1/2 teaspoon (2 ml) dried Salt, to taste

Pressure Cooker Recipes
Directions:

Place water in the pressure cooker and bring to boil.  Add all the ingredients, except salt.

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.  Allow the stock to cool slightly, then strain, pressing the vegetables against the sides of the strainer to extract all of the liquid.  Add salt, if desired.  Cool and refrigerate for up to 3 days, or freeze for up to 3 months.

Suggested time for fast 15 psi pressure cookers:  Cook for 10 minutes on high pressure.

Suggested vegetables for stock:  asparagus stalks, broccoli stalks, zucchini, corn cobs, celery, parsnip, carrot, leek greens, peeled winter squash, peeled turnips, potatoes, sweet potatoes.  Note:  Skins of potatoes, parsnip, carrots, onion, garlic may be included.  Avoid turnip skins, waxed squash peels, cabbage, brussel sprouts, green peppers, eggplant, collards.

 

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This smooth pureed squash soup is a wonderful ode to Fall.

1 tablespoon (15 ml) canola or olive oil 2 large onions, peeled and cut into large      pieces 5 cups (1.2 l) chicken or vegetable stock 3 lb (1.4 kg) Butternut squash (about 2 squash),      peeled, seeded, and cut into 1" chunks 3 large Granny Smith apples, peeled and cut      into 1" (25 mm) pieces 2 cups (500 ml) kale

2 tablespoons (30 ml) pure Canadian maple syrup 2 teaspoons (10 ml) ground cumin 2 teaspoons (10 ml) ground ginger 1/2 teaspoon (2.5 ml) nutmeg 1 pint (500 ml) half & half (fat-free works      well), or milk for thinner consistency,      or heavy cream for thicker salt to taste grated Cheddar cheese

Pressure Cooker Recipes
Directions:

Sauté onions in the oil in the pressure cooker for approximately 3 minutes, or until they begin to soften, but not browned.  Add remaining ingredients, except half & half, maple syrup and salt.  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], remove the lid and allow to cool slightly.  Place ingredients into a standard blender or food processor, or use a handheld immersion blender, along with half & half, maple syrup and salt, if desired.  Puree until smooth.  Serve medium hot.  Top with a bit of grated cheddar cheese.

Suggested time for fast 15 psi pressure cookers:  Cook for 10 minutes on high pressure.

 

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1/2 lb (225 g) Italian sausage, casing      removed, crumbled 3/4 cup (175 ml) diced onion 1/2 cup (125 ml) pearl barley 3 cloves garlic 12 cups (2.8 l) chicken stock 1 cup (250 ml) lentils

1 chicken breast, split with bone 1/2 cup (125 ml) parsley, chopped 2 cups (500 ml) chickpeas, including juice 1/2 to 1 lb (225 to 450 g) fresh or frozen spinach 1 cup (250 ml) mild to medium salsa 2 tablespoons (30 ml) canola or olive oil

Pressure Cooker Recipes
Directions:

Place 1 tablespoon (15 ml) canola or olive oil in pressure cooker.  Cook sausage, drain, and set aside.  Add 1 tablespoon (15 ml) canola or olive oil to pressure cooker and sauté onion and garlic.  Do not brown.  Add barley and sauce and mix for 1 minute.  Add browned sausage, lentils, chicken breast and barley to cooker.  Then add enough chicken stock to cover ingredients in cooker.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Remove from heat and allow pressure to drop by the quick release method [2] or automatic release method [3] (or if time allows, pressure can be released by the natural release method [1]).  Open pressure cooker.  Remove chicken, shred meat and return to cooker.  Add remaining chicken stock, beans, spinach and salsa to soup mixture and heat thoroughly.

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

 

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2 tablespoons (30 ml) canola or olive oil 1 medium onion, finely chopped 4 leeks, well washed and finely chopped 1 lb (500 g) potatoes, cubed 1 cup (250 ml) peas 2 tablespoons (30 ml) minced parsley

1 cup (250 ml) milk 4 cups (1 l) chicken or vegetable stock      or water Salt and pepper to taste Croutons (optional)

Pressure Cooker Recipes
Directions:

Sauté leeks and onions in oil in the pressure cooker until softened.  Add the potatoes, peas and parsley.  Stir in the milk and stock and season with salt and pepper.  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], remove the lid and allow to cool slightly.  Place ingredients into blender or food processor.  Puree until smooth.  Serve hot or cold, sprinkled with croutons.

Suggested time for fast 15 psi pressure cookers:  Cook for 10 minutes on high pressure.

 

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Normally takes up to 2 hours by boiling in a stock pot but with a Fagor new generation pressure cooker, only about 12 minutes.  Using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas.  You can freeze leaftovers of this chickpea and spinach soup for eating at a later time.

2 cups (500 ml) (about 450 g) dried chickpeas      (garbanzo beans) 2 medium potatoes, quartered 3 large cloves garlic 2 medium onions, quartered

8 oz (225 g) spinach Water or chicken or vegetable stock 1/4 cup (60 ml) canola or olive oil Salt and pepper to taste

Pressure Cooker Recipes
Directions:

Soak chickpeas in water for at least four hours (or start soaking before work in the morning so they are ready by the evening).  After soaking, dispose the soaking water and rinse chickpeas.  Place chickpeas in the pressure cooker.  Add potatoes, garlic cloves and onions.  Add water or stock to cover the chickpeas.  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.  Scoop out about 1 1/2 cups (350 ml) of chick peas and set aside.  Using a blender, blend the soup until you have a creamy puree.  Add more liquid if necessary.  Add the spinach and the oil.  Lock the lid in place and bring to high pressure, lower heat and cook 1 minute.

Suggested time for fast 15 psi pressure cookers:  Cook for 9-14 minutes on high pressure.

 

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A hearty soup for a cold winter's night.

2 tablespoons (30 ml) olive oil 2 medium onions, chopped 3/4 lb (340 g) lentils, washed 6 cups (1.4 l) water 1 lb (450 g) can whole tomatoes 4 garlic cloves, unpeeled

1 bay leaf 1/2 teaspoon (2 ml) crushed allspice 6 tablespoons (90 ml) vinegar 4 pre-cooked breakfast or Italian sausage (optional) Salt and freshly ground pepper 4 small whole red potatoes, peeled

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker and sauté the onion until wilted.  Stir in the lentils and sauté 10 minutes more, then add the water.  Lock the lid in place and bring to pressure, then lower heat and cook for 8 minutes.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Add the tomato, garlic, bay leaf, allspice, vinegar, sausage, salt, pepper and potatoes.  Lock the lid in place and bring to high pressure again, then lower heat and cook for 7 additional minutes.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Discard the bay leaf and serve.

Suggested time for fast 15 psi pressure cookers:  Cook for 8+7 minutes on high pressure.

 

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This pressure cooker soup is very healthy, delicious and easy to make.  It is loaded with fiber and veggies, and makes a complete meal.  Have it with a good, whole grain bread.

2/3 cup (150 ml) brown lentils, washed 2 teaspoons (10 ml) olive oil 1 medium onion, chopped 3 garlic cloves, minced 1 bell pepper, chopped 1 tomato, chopped 2 carrots, chopped 1 teaspoon (5 ml) ginger

1/2 teaspoon (2 ml) ground cumin 1/2 teaspoon (2 ml) ground coriander 1/2 teaspoon (2 ml) pepper 1/2 teaspoon (2 ml) cinnamon 1/2 teaspoon (2 ml) pepper flakes or chili powder salt and pepper, to taste lime juice

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker and sauté the onion and garlic for a minute (onion should be soft but not brown).  Add the spices and sauté for another minute.  Add the bell pepper, carrot, tomato and lentils.  Add enough water to completely cover the lentils.

Lock the lid in place and bring to pressure under medium heat, 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 salt as neccessary.  Serve in bowls, with a squeeze of lime juice on top, and bread on the side.

Suggested time for fast 15 psi pressure cookers:  Cook for 8-10 minutes on high pressure.

 

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This pressure cooker soup is also delicious and wholesome, and contains lots of veggies.  Serve it with pita or a good, whole grain bread.

1 tablespoon (15 ml) olive oil 2 medium onions, chopped 4 garlic cloves, minced 4 stalks celery, washed and sliced 2 teaspoons (10 ml) salt 1 teaspoon (5 ml) pepper 1 teaspoon (5 ml) turmeric 1 teaspoon (5 ml) cumin 1/4 teaspoon (1 ml) ground ginger 1 teaspoon (5 ml) cinnamon

1 pinch saffron 1 bay leaf 1 tablespoon (15 ml) tomato paste 2 medium potatoes, peeled and diced 1 lb (450 g) red lentils 2 quarts (1.9 l) water 1 cup (250 ml) pressure-cooked wheat berries 6 plum tomatoes, cored and diced cilantro as garnish

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker and sauté the onion and garlic for a minute (onion should be soft but not brown).  Add the celery and cook for a few minutes until softened.  Add 1 teaspoon of salt and the other spices, and sauté for another minute.  Add tomato paste, potatoes, lentils and water.

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 other teaspoon of salt, wheat berries and tomatoes, and heat through. Garnish with cilantro.

Suggested time for fast 15 psi pressure cookers:  Cook for 5-7 minutes on high pressure.

 

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A wonderful winter meal, presented in two parts: the soup with very fine noodles and grated cheese, then meat and vegetables served with mustard.

2 lb (900 g) piece of beef suitable for     soup, such as chuck 2 beef knuckle bones 4 cups (1 l) water Salt and freshly ground pepper, to taste 3 cups (750 ml) crushed tomatoes 1 celery stalk 2 large carrots, peeled

1 leek, very well washed 2 sprigs parsley 4 very small red waxy poatoes,      well-scrubbed, skin on 2 cups (about 1/4 lb) very fine noodles Grated parmesan cheese

Pressure Cooker Recipes
Directions:

Place the beef (in one piece) and the bones in the pressure cooker.  Pour in the water, season, salt and pepper.  Lock the lid in place and bring to pressure, then lower heat and cook for 10 minutes.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Add all the remaining ingredients except the noodles and cheese (remove the bones if the pressure cooker is too full).  Lock the lid in place and bring to high pressure again, then lower heat and cook for an additional 10 minutes.  Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Meanwhile, bring salted water to a boil in a saucepan and add the noodles.  Cook briefly until just done.  Drain and reserve.

Transfer the meat, potatoes, carrots, leek and celery from the pressure cooker onto a warm platter.  Discard the bones.  Strain the remaining liquid, pressing with the back of a wooden spoon to extract as much liquid as possible.  Discard what remains in the sieve.

Mix the noodles into the soup and served with grated cheese.  In individual dishes, arrange portions of the meat and vegetables, and serve at the same time as the soup.  A hearty mustard is excellent for the meat and vegetables.

Suggested time for fast 15 psi pressure cookers:  Cook for 10+10 minutes on high pressure.

 

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5 medium onions, thinly sliced 4 tablespoons (60 ml) butter 6 cups (1.4 l) beef or chicken stock,     or a mixture of both 1/4 teaspoons (1 ml) freshly ground pepper

2 tablespoons (30 ml) dry white wine      or 1 tablespoon (15 ml) dry sherry 6 slices French or Italian bread, lightly toasted 1/2 cup (125 ml) grated parmesan cheese

Pressure Cooker Recipes
Directions:

Melt the butter in the pressure cooker, add the onion slices and cook very slowly for about 20 minutes until golden.  Add the stock, pepper and wine.  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.  Serve in soup bowls with a slice of toasted bread on top and sprinkled with the cheese.

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

 

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1/3 cup (75 ml) vegetable oil 2 onions, diced 4 cloves garlic, peeled 1 can (15 oz or 400 ml) tomatoes, drained 3 quarts (2.8 l) chicken broth

Tortilla chips cilantro, chopped 1 lb (450 g) grated cheese lime wedges (optional)

Pressure Cooker Recipes
Directions:

Sauté onions and garlic in the oil in the pressure cooker until they are deep golden brown.  Remove from pressure cooker and pureé with tomatoes in a blender or food processor until smooth.  Return to pressure cooker and add broth.  Heat to boiling.  Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  Remove from heat and allow pressure to drop by the quick release method [2] or automatic release method [3].  Open pressure cooker.  Add cilanto and salt to taste.  Place cheese and torilla chips in individual soup bowls and pour hot soup on top.  Serve with lime wedges, if desired.

Suggested time for fast 15 psi pressure cookers:  Cook for 10 minutes on high pressure.

 

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This is not the thick and creamy version, but the other one, made with tomatoes and commonly referred to as "Manhattan style".  Serve with oyster crackers.

4 slices bacon, diced 1 medium onion, finely chopped 1 garlic clove, minced 1/4 cup (60 ml) diced green pepper 1 tablespoon (15 ml) flour 1 large potato, diced

1/4 cup (60 ml) finely chopped celery 14 ox (400 ml) can whole tomatoes, chopped 2 1/2 cups (625 ml) clam juice, fish stock or water 1 bay leaf Salt and freshly ground pepper to taste 1 cup (250 ml) minced clams, preferably fresh

Pressure Cooker Recipes
Directions:

Sauté the bacon in the pressure cooker until it has rendered its fat.  Add the onion, garlic and green pepper, and cook until the green pepper is softened.  Stir in the flour, then add the potato, celery, tomato, clam juice, bay leaf, salt and pepper.  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.  Discard the bay leaf.  Stir in the clams and serve.  The soup gains in flavour if it sits a few hours at room temperature or is refrigerated overnight.

Suggested time for fast 15 psi pressure cookers:  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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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 5 additional minutes time.  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 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 fast 15 psi pressure cookers:  Cook for 30 minutes on high pressure.

 

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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       sqeezed 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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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.

 

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4 shoulder lamb chops (about 2 lbs (900 g),       trimmed of fat 1 1/2 cups (about 1/2 lb or 225 g) 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? 

 

  Time to get a new cookbook for your pressure cooker? 

You can also use whole peas for this soup.  Split peas do not need to be soaked but the cooking time is lower if you soak whole peas.  You can start soaking the whole peas in the morning before work so they will be ready to cook at suppertime.  Drain the soaking water after the beans are hydrated.  Increase cooking time slightly if using whole peas.

1 lb (450 g) yellow split peas 8 oz (225 g) smoked pork hock 3 medium carrots, diced 1 large potato, peeled and diced 1 stalk celery, finely chopped

1/4 teaspoon (1 ml) thyme 1/4 teaspoon (1 ml) basil 1/4 teaspoon (1 ml) oregano Salt and pepper to taste 6 cups (1.4 l) water

Pressure Cooker Recipes
Directions:

Place all the ingredients (except the salt and pepper) and 6 cups (1.4 l) of water 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 [1] release method, then remove the lid.  Remove pork hock from the soup.  Remove the meat from the bone, cut into chunks and return the meat to the soup.  Remove the bay leaf.  Season with salt and pepper.

Suggested time for fast 15 psi pressure cookers:  Cook for 40 minutes on high pressure.

 

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Serve this mint scented soup well chilled on a hot summer's day for a refreshing meal.

2 tablespoons (30 ml) butter 1/2 cup (125 ml) finely chopped onion 4 tablespoons (60 ml) pearl barley, rinsed 5 cups (1.2 l) chicken stock 3 cups (750 ml) plain yogurt, lightly beaten

3 tablespoons (45 ml) chopped fresh mint      (or a combination of 2 tablespoons dried mint      and 1 tablespoon minced fresh parsley) Salt and freshly ground pepper, to taste

Pressure Cooker Recipes
Directions:

Heat the butter in the pressure cooker and sauté the onion until it is wilted.  Stir in the barley and the chicken stock.  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.

Cool, then transfer to a container and refrigerate until well chilled.  Stir in the yogurt and 2 tablespoons of the chopped mint.  Season with salt and pepper, garnish with the remaining mint and serve very cold.

Suggested time for fast 15 psi pressure cookers:  Cook for 15 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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