The New Generation Pressure Cooker Experts

 

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Lots More:  Pressure Cooker Recipes

Lots More:  Pressure Cooker Recipes

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  Time to get a new cookbook for your pressure cooker? 

This potato salad is flavoured with bacon and has no mayonnaise.  It can be served warm or cold.

4 slices bacon 4 teaspoons (20 ml) sugar 3 tablespoons (45 ml) vinegar 1 teaspoon (5 ml) mustard

4 medium-large potatoes         in 1/4" (5 mm) slices 1 medium onion, thinly sliced Salt and pepper to taste 1/2 teaspoon (2 ml) celery seed

Pressure Cooker Recipes
Directions:

Fry the bacon in the pressure cooker until crisp, then remove and drain on paper towels, and crumble.  Reserve 1 tablespoon (15 ml) of the drippings, and wipe out the pressure cooker.  Combine in a small bowl the sugar, vinegar, mustard and reserved bacon drippings.  Pour 1 3/4 cups (425 ml) water into the pressure cooker.  Arrange the potatoes and onions in layers in the pressure cooker basket, sprinkling each layer with salt, pepper, celery seed, reserved crumbled bacon, and the vinegar-mustard mixture.  Lower the cooker basket 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 by the quick release method [2] or automatic release method [3] and remove the lid.  Lift out the cooker basket and serve.

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

  Time to get a new cookbook for your pressure cooker? 

This tangy salad is of German origin and easy to make with a pressure cooker.  Red cabbage is a good source of vitamin C, anti-oxidants and fiber.

2 cups (500 ml) red cabbage     (about half a head), shredded 1/4 cup (60 ml) onion, chopped      or thinly sliced

1 tablespoon (15 ml) canola oil 1-2 teaspoons (5-10 ml) red wine vinegar 1/2 teaspoon (2 ml) brown sugar Salt and pepper, to taste

Pressure Cooker Recipes
Directions:

Place red cabbage in steamer basket.  Lower the steamer basket 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 by the quick release method [2] or automatic release method [3] and remove the lid.  Cabbage should be al dente.  Lift out the steamer basket and run cold water over the cabbage.  Transfer cabbage to bowl, and add remaining ingredients.  Toss and serve.  Add more oil and vinegar, to taste.

Suggested time for fast 15 psi pressure cookers:  Cook for 1-2 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Don't have time to allow your classic pasta sauce to simmer for an hour?  With this recipe, the sauce is done fast in minutes.  If you prefer a meat sauce, add 225 grams (1/2 lb) ground beef to the sautéed vegetables and cook until it loses its colour.  Then add the tomatoes and all other ingredients.

3 tablespoons (45 ml) canola oil 1/2 cup (125 ml) onion, finely chopped 3/4 cup (175 ml) carrot, finely chopped 3/4 cup (175 ml) celery, finely chopped 2 garlic cloves, minced 1 large can (28 fl oz or 796 ml) crushed      canned tomatoes 1/4 cup (60 ml) tomato paste

3 teaspoons (15 ml) dried basil 2 teaspoons (10 ml) dried oregano 1 teaspoon (5 ml) dried parsley 1 or 2 bay leaves 1/4 cup (60 ml) dry red or white wine 1/2 cup (125 ml) water Salt and freshly ground pepper, to taste

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker and sauté the onion, carrot, celery and garlic until they are softened.  Add all the remaining 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] and remove the lid.  Reduce the sauce if it is not thick enough.

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

 

  Time to get a new cookbook for your pressure cooker? 

This vegetable dish is great served hot or cold.

1 medium onion, chopped 1/2 cup (125 ml) canola oil 3/4 cup (175 ml) red split lentils 1 garlic clove, chopped 1/4 cup (60 ml) parsley, diced in small pieces 1/4 cup (60 ml) fresh dill, diced in small      pieces or 1 teaspoon (5 ml) dried dill 1 teaspoon (5 ml) fresh chopped basil 1 cup (250 ml) chicken or vegetable stock 3 large tomatoes, cut in small chunks, seeds      removed

2 zucchini, cut in large chunks 4 medium potatoes, skinned, cut in 1/2" (10 mm)      slices 2 large carrots, cut in 1/2" (10 mm) slices 1 green pepper, seeds removed, cut in 1/4"      (5 mm) slices 3 stalks celery, cut in 1/4" (5 mm) slices 2 cups (500 ml) frozen peas, thawed Salt and pepper to taste

Pressure Cooker Recipes
Directions:

Sauté onion in hot oil in pressure cooker for 2 minutes.  Stir in garlic, parsley and dill and cook for 1 minute.  Stir in stock, red split lentils, vegetables and 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.  Stir vegetables and drain any excess liquid.

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? 

A marvellous mixture of vegetables that is just as good hot or at room temperature.

4 tablespoons (60 ml) canola or olive oil 1 small eggplant peeled and cut in 1"      (25 mm) cubes 2 medium zucchini, in 1/2" (10 mm) slices 2 green peppers, seeded and cut in strips 1 medium potato, diced (optional)

1 large onion, chopped 2 cloves garlic, minced 2 medium tomatoes, chopped 2 tablespoons (30 ml) minced parsley 1/4 cup (60 ml) chicken or vegetable stock

Pressure Cooker Recipes
Directions:

Heat half of the oil in the pressure cooker and stir fry the eggplant, zucchini, peppers and potato briefly and in small batches.  Remove to a warm platter.  Add the remaining oil and the onion and garlic and sauté slowly until the onion is softened.  Return the vegetables to the cooker along with 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 quick release method [2] or automatic release method [3] and remove the lid.  If there is too much liquid, simmer for a few minutes, uncovered.

Suggested time for fast 15 psi pressure cookers:  Cook for 3 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Both your vegetable and potato course are included in this very easy and flavourful casserole.

3 potatoes, peeled and cut in 1" (25 mm) cubes 3/4 lb (350 g) green beans 1 tablespoon (15 ml) olive oil 1 medium onion, minced 1 garlic clove, minced

1 green pepper, diced 1 tablespoon (15 ml) minced parsley Salt and freshly ground pepper 1/2 cup (125 ml) chicken stock

Pressure Cooker Recipes
Directions:

In the pressure cooker, mix together all the ingredients.  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.

Suggested time for fast 15 psi pressure cookers:  Cook for 3 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

A sprinkling of this well seasoned, crisp crumb mixture makes these potatoes exceptional.

4 medium potatoes, in 1/2" (10 mm) strips Salt and freshly ground pepper, to taste 3/4 cup (175 ml) chicken stock or water

 

Topping:

2 tablespoons (30 ml) butter or olive oil 2 tablespoons (30 ml) minced onion 1 garlic clove, minced 1/2 cup (125 ml) dried bread crumbs

1/4 teaspoon (1 ml) basil 1/4 teaspoon (1 ml) thyme 1 tablespoon (15 ml) minced parsley 1/4 teaspoon (1 ml) paprika

Pressure Cooker Recipes
Directions:

To make the topping, heat the butter (or oil) in the pressure cooker and slowly sauté the onion and garlic until the onion is softened.  Stir in the bread crumbs and all other topping ingredients, and season with salt and pepper.  Cook over low heat until the bread crumbs are toasted and crunchy.  Set aside and wipe out the pressure cooker.  Arrange the potato strips in the pressure cooker steamer basket and sprikle with salt and pepper.  Pour in the broth or water into the pressure cooker and lower the pressure cooker steamer basket.

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.  Lift out the pressure cooker steamer basket.  Sprinkle with the bread crumb mixture and serve.

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? 

An ideal accompaniment to any plain meat or chicken dish.

1 tablespoon (15 ml) olive oil 1/4 lb (125 g) fresh mushrooms,         stems trimmed, sliced 1/2 cup (125 ml) onion, finely chopped

Salt and freshly ground pepper, to taste 1/2 cup (125 ml) chicken stock or water 4 cups (1 l) potatoes in 1/2" (10 mm) slices 2 tablespoons (30 ml) minced parsley

Pressure Cooker Recipes
Directions:

In the pressure cooker, heat the oil and sauté the mushrooms and onions until the onions are wilted.  Mix in all 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 quick release method [2] or automatic release method [3] and remove the lid.

Suggested time for fast 15 psi pressure cookers:  Cook for 3 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

This crunchy crumb topping is great on many vegetables, such as carrots, broccoli, cauliflower and green beans.

3 tablespoons (45 ml) butter or use veg oil 1/4 cup (60 ml) dry bread crumbs 1 teaspoon (5 ml) lemon juice 1 tablespoon (15 ml) minced parsley

1 pound (450 g) carrots, peeled and cut      into 2" (50 mm) sticks* *Alternatively, use 1 lb (450 g) broccoli and/or      cauliflower flowerettes or green beans

Pressure Cooker Recipes
Directions:

Melt the butter (or heat oil) in the pressure cooker, add the bread crumbs and cook until they are golden and crunchy.  Stir in the lemon juice and parsley and transfer to a small bowl.  Reserve.  Wipe out the pressure cooker.  Pour 1 3/4 cups (400 ml) water into the pressure cooker.  Arrange the carrots or other vegetables in the steamer basket, sprinkle with salt and lower into the cooker.  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.  Lift out the steamer basket and let the water drain well.  Spoon the crumb mixture over the carrots and serve.

Suggested time for fast 15 psi pressure cookers:  Cook for 3 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Scented with ginger, garlic and soy sauce, this oriental style recipe works equally well with most vegetables--in particular green beans, snow peas, asparagus and red peppers.

2 tablespoons (30 ml) sesame, olive or      peanut oil 1 large clove garlic, lightly crushed and      peeled 1 slice of fresh ginger the size of a quarter,      peeled

1 bunch broccoli stems trimmed, cut      into flowerettes 6 tablespoons (90 ml) chicken or      vegetable stock or water 2 tablespoons (30 ml) soy sauce Salt to taste

Pressure Cooker Recipes
Directions:

Heat the oil in the pressure cooker until very hot.  Add the garlic and ginger and stir fry until the garlic is golden.  Add the broccoli and stir fry until it turns a bright green.  Sprinkle with salt and transfer the broccoli with the ginger and garlic to the pressure cooker steamer basket.  Pour the stock and soy sauce into the bottom of the pressure cooker.  Lower the steamer basket into the 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.  Lift out the steamer basket and serve with or without some of the soy cooking liquid.

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

 

  Time to get a new cookbook for your pressure cooker? 

Yams (sweet potatoes) are an all-time favourite, especially popular during the Holidays.  Here they are given a wonderful fragrance of orange.

1 cup (250 ml) orange juice 2 large sweet potatoes Salt, to taste

1/2 cup (125 ml) brown sugar 1 teaspoon (5 ml) grated orange zest 2 tablespoons (30 ml) butter

Pressure Cooker Recipes
Directions:

Pour the orange juice into the pressure cooker.  Peel the sweet potatoes and cut them in half lengthwise.  Arrange in the pressure cooker steamer basket and sprinkle with salt, brown sugar and orange zest.  Dot with butter.  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.  Lift out the sweet potatoes.  Boil down the sauce until thickened and pour over the sweet potatoes.

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? 

 

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.

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

 

  Time to get a new cookbook for your pressure cooker? 

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.  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 chickpeas and set aside.  Using a blender or potato masher, 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.

 

  Time to get a new cookbook for your pressure cooker? 

This wonderful Mediterranean dish once took about 25 minutes and constant stirring.  Now it is easy and fast with a new generation pressure cooker.

2 tablespoons (30 ml) canola oil 1 small onion, finely chopped 1 cup (250 ml) Arborio rice or other      short-grain rice

1 cup (250 ml) frozen peas 2 1/4 cups (525 ml) chicken or vegetable stock 1/3 cup (75 ml) Parmesan cheese 1/8 teaspoon (0.5 ml) pepper

Pressure Cooker Recipes
Directions:

In pressure cooker, heat 2 tablespoons (30 ml) of oil over medium heat.  Sauté onion for 4-5 minutes, until soft.  Stir frequently so onion does not brown.  Add rice, and sauté until light brown.  Add peas and chicken or vegetable stock; stir well.  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 parmesan cheese and pepper.  Let sit until cheese melts.  Stir thoroughly and serve.

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? 

This is a low-fat flavourful Indian curry with coconut quinoa.  It is super fast when made with a pressure cooker.

1 pinch saffron threads 2 cups (500 ml) warm water 1 cup (250 ml) quinoa 1 cup (250 ml) pressure-cooked chickpeas     (or from a can, drained) 1/2 cup (125 ml) raisins 1 teaspoon (5 ml) coconut extract 1 small eggplant, cubed 1 small squash (acorn or butternut), cubed 1 small sweet potato, cubed

1/2 cup (125 ml) green beans 1/2 cup (125 ml) onions, diced 1/2 hot pepper, sliced 1 - 5 oz can (150 ml) fat-free evaporated milk 1 teaspoon (5 ml) cumin seeds 1 tablespoon (15 ml) butter 2/3 teaspoon (3-4 ml) hot Madras curry powder 1/3 teaspoon (1-2 ml) curry powder 1/3 teaspoon (1-2 ml) garam masala

Pressure Cooker Recipes
Directions:

Place saffron threads in 2 cups (500 ml) warm water, and let soak.  Place the quinoa, chickpeas, raisins, coconut extract, and saffron water into the bottom of your pressure cooker.  Cut up all the vegetables and place them in a steamer basket above the quinoa mixture (place a trivet in the quinoa mixture and the steamer basket on the trivet).  Place the squash and sweet potato into the basket first, then the pepper, eggplant and beans.

Lock the lid in place and bring to pressure, then lower heat and cook for suggested time.  While vegetables are cooking, melt butter in a medium-sized saucepan, and sauté cumin seeds for about 2 or 3 minutes.  Add onions and sauté until soft.  Add evaporated milk and remaining spices and simmer for about 10 minutes (until slightly thickened).

Once vegetables are cooked, allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.  Remove the vegetables from the steamer basket and place them in a large serving bowl.  Pour the curry sauce over them and toss.  Fluff quinoa in the bottom of the pressure cooker.  If it is too watery, resume heating until desired consistency.  Serve curry spooned over quinoa in bowls and enjoy with naan or pitas.

Suggested time for fast 15 psi pressure cookers:  Cook for 5-6 minutes on high pressure.

 

  Time to get a new cookbook for your pressure cooker? 

Aaloo (aloo) mutter (peas and potatoes) is tasty and wholesome Indian dish. You can cook it quickly in a pan and even quicker in a pressure cooker.

5-6 large potatoes, peeled and cut     into 8-10 pieces each 1 cup (250 ml) frozen peas 2 tablespoons (30 ml) canola oil 1 teaspoon (5 ml) cumin seeds 2 green chilies, slit 1 large onion, diced 2 large tomatoes, diced 1 teaspoon (5 ml) garlic paste 1 teaspoon (5 ml) ginger paste

2 teaspoons (10 ml) coriander powder 1 teaspoon (5 ml) cumin powder 1 teaspoon (5 ml) red chili powder 1/2 teaspoon (2 ml) turmeric powder 1 teaspoon (5 ml) dry mango powder Salt, to taste 1 teaspoon (5 ml) garam masala 2 tablespoons (30 ml) fresh coriander,     finely chopped 1/2 cup (125 ml) water

Pressure Cooker Recipes
Directions:

In a pressure cooker, heat the oil then add the cumin seeds.  Add the green chilies, and then a minute or so later, add the onions.  Sauté the onions until they turn soft.  Add the ginger and garlic paste, and sauté for one minute.  Add the tomatoes, coriander, cumin, turmeric, chili powder, mango powder, and sauté for one minute.  Then add the potatoes, peas and half a cup of water.  Add salt to taste.

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.  Sprinkle the garam masala over the dish and cover for a few minutes.  Garnish with coriander leaves and serve.

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

 

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New Generation Stainless Steel Fagor Pressure Cookers

Available at Fastcooking.ca

 

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