I would like recipes for anything you could possibly imagine cooking with a pressure cooker.
Discussions
- Why is important to properly prepare a culture medium?
- Does anyone know how to use a stove top old Revere Ware Pressure cooker?
- I have an electric pressure cooker and 4 lb pork roast, any suggestions?
- do i need to have a pressure cooker to cook some oxtail?
- How to can soup without a pressure cooker.?
Here are some helpful sites with tones of recipes hope that helps =]
http://homecooking.about.com/library/weekly/bl051997a.htm
http://missvickie.com/
http://www.healthgoods.com/Shopping/Appliances/Pressure_Cooking_Recipes.htm
This recipe really sounded good though -
Stuffed Tomatoes and Peppers
6 medium green bell peppers
6 medium tomatoes
1 cup white rice
1/2 bunch chopped parsley
1 1/2lb. Ground beef
1 lb. Baby carrots
1 6 oz. can tomato paste
3 tablespoons lemon juice
Salt and pepper, to taste
For the Rice Mixture Filling: In bowl, rinse rice and ground beef together under water. Stir in chopped parsley, salt, pepper, lemon juice and tomato taste. Stuff peppers and tomatoes with rice mixture.
SAUCE:
3 cups water
1 tablespoon mashed garlic
2 tablespoons lemon juice
1 tablespoon dried mint (or 1/2 cup chopped fresh mint leaves)
Salt and pepper, to taste
For the Sauce: Wisk together garlic, salt, pepper, mint and water.
Directions: Using a sharp knife, slice off the tops of peppers and tomatoes. Scoop out the seeds and inner fleshy parts of the tomatoes. Add rice mixture filling.
Place baby carrots evenly on bottom of pressure cooker. Placed stuffed tomatoes and peppers on top of the carrots. Pour sauce over tomatoes and peppers. Add a plate on top as extra weight to keep stuffed tomatoes from floating. Close lid, bring to high pressure then lower heat on stove and cook for 5 minutes. Release pressure using cold-water release method or automatic pressure release (if available) according to manufacturer’s directions. Open lid, remove to serving platter and serve with pita bread and olives.
Ribs and sour kraut.
Pot roast
beef roast and potatoes.
try these. there are a bunch…..
good luck.
http://allrecipes.com/Search/Recipes.aspx?WithTerm=pressure+cooker
Many of your recipes can be used in a pressure cooker.I cook my beef roast in a pressure cooker.It cooks up really tender and fast.It only takes about 30 mins.Put a small amount of water in the cooker,add your roast,I like to add a can of golden mushroom soup.Cook under pressure for 30 mins and it is ready.
hands down my favorite pressure cooker recipe is masas de puerco. it is a Cuban recipe that my grandmother taught me that is SOOOO good.
Ingredients:
2 1/2 lb. fresh pork loin
12 garlic cloves, peeled and crushed
1 large onion chopped
1/2 cup sour orange juice (or 1/4 cup orange & 1/4 cup lime juice)
2 cups water
1 cup pure olive oil
1/2 teaspoon salt
1/2 fresh onion sliced into rings
lime wedges
1 teaspoon oregano
1 teaspoon cumin
cut the pork loin into about 1 inch chunks and marinate it overnight with all of the other ingredients. (by the way, if you can’t find fresh sour oranges, Badia makes a really good bottled version, but orange juice and lime juice mixed is not the same). The next day throw everything into the pressure cooker and cook for about 30-45 minutes or until the pork is cooked through but still tender. I serve with black beans and rice and fried sweet plaintains.
It is the best thing you have ever had.
a pot roast
The Truth About Pressure Cookers
Many great dishes can be sped up for weekday suppers — but not every one.
The Problem: Pressure cooker enthusiasts often claim that their machines can reduce the cooking time for just about any dish, but we’ve found it often takes several trial runs with a given recipe before we get it just right.
The Goal: We wanted to develop recipes that would allow readers to produce outstanding results right from the start, in any brand of pressure cooker.
The Solution: The recipes that seemed most successful and saved us the most time were made with foods that can tolerate some overcooking, such as stews and pot roasts. But we had the most fun with risotto–by taking just a little care, you can get a pressure cooker to make risotto in just 15 minutes, with little or no stirring.
Pressure Cooker Risotto
Proper timing is essential with pressure cooker risotto. If you cook it too long, you end up with a sticky, glutinous pot of mush. Better to undercook the rice and simmer it on the stovetop for a few minutes. During this final cooking, you can stir in wild mushrooms, fresh spinach, or slices of thin asparagus, almost any cheese, diced tomato or ham, chopped olives, scallops or small shrimp, or fresh herbs.
Serves 6 2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion , chopped fine
1 1/2 cups Arborio rice
1/2 cup white wine
4 cups low-sodium chicken broth
1/2 cup Parmigiano-Reggiano , grated, plus extra for garnish
table salt
ground black pepper
1. Heat butter and oil over medium-high heat in 6-quart pressure cooker. Add onion; sauté until softened, about 2 minutes. Stir in rice to coat with oil. Add wine; simmer until almost absorbed. Increase heat to high; add 3 1/4 cups broth. Cover cooker, securing lid, and bring to high pressure. Reduce heat to maintain high pressure; cook 4 minutes. Quick-release pressure.
2. When pressure has dropped, carefully remove lid away from you. Return slightly soupy risotto to medium heat. Continue to stir, adding additional broth if necessary, until rice is swelled, yet firm at its center, and liquid has thickened, 2 to 3 minutes longer. Stir in cheese and salt and pepper to taste. Serve immediately.
Pressure-Steamed Artichokes
Artichokes are particularly flavorful when steamed under pressure, and they’re fully cooked in just fifteen minutes. Chicken stock or wine can be substituted for the water. Serve the artichokes warm with lemon butter or cold with a vinaigrette.
Serves 4 4 large artichokes , or 3 medium artichokes, stems and tops trimmed (individual leaves trimmed with scissors, if desired)
1. Bring 1 1/2 cups water to boil over high heat in 6-quart pressure cooker fitted with steamer rack. Carefully place artichokes, stem side up, in cooker. Cover, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 15 minutes. Quick-release pressure.
2. When pressure has dropped, carefully remove lid away from you. Test artichokes for doneness; leaves should remove easily and a toothpick inserted into base should go in easily.
Pressure Cooked Pot Roast
The pressure cooker is extremely forgiving for tougher cuts of meat such as pot roast. It yields a good, juicy roast. Note although slices will look grey and overcooked, they aren’t. We prefer a juicy gravy like the one in this recipe, but you may also thicken it. Once you’ve removed the vegetables from the cooker, skim one tablespoon of fat off the surface of the juices and mix it with two tablespoons of flour. Whisk this mixture back into the juices, one teaspoon at a time, until it can coat the back of a spoon. Simmer the gravy for two minutes.
Serves 6 to 8 1 bay leaf , medium
1/2 teaspoon dried thyme
2 whole cloves
3/4 teaspoon whole black peppercorn
3/4 teaspoon table salt
2 large cloves garlic , cut into a total of 16 slices
1 beef chuck roast , boneless
2 tablespoons canola oil
1 medium onion , chopped fine
1 small carrot , cut into small dice
1 small rib celery , cut into small dice
1 cup low-sodium chicken broth
1 cup red wine
3 medium potatos , peeled and cut into eighths
4 medium carrots , peeled and cut into 2-inch chunks
1. Grind bay leaf, thyme, cloves, and peppercorns to fine powder in spice grinder or small food processor. Add salt; pulse to mix. Transfer to small bowl, add garlic slivers, then toss to coat with spice mixture. Poke sixteen, 1/2-inch-deep slits in meat with paring knife; stuff each with garlic sliver. Rub remaining spice mixture over meat.
2. Heat oil in 6-quart pressure cooker over medium-high heat. Put roast in pot and brown thoroughly on all sides, maintaining heat so fat sizzles briskly but does not smoke, about 15 minutes. Transfer roast to plate. Add onion, small carrot, and celery to heated fat; sauté to soften slightly, 2 to 3 minutes. Stir in stock and wine; increase heat to high. Lower trivet into pot; set browned roast on trivet. Cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 1 hour. Quick-release pressure.
3. When pressure has dropped, carefully remove lid away from you. Test meat; it should be fork-tender. Remove meat and wrap in tin foil; set aside.
4. Remove trivet from cooker and reserve vegetables that were cooked with meat. Add potatoes and medium carrots. Once again cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 4 minutes. Quick-release pressure. When pressure has dropped, carefully remove lid away from you. Transfer vegetables to large platter; cover with foil.
5. With handheld immersion blender, puree juices left in cooker, or puree them in food processor or blender.
6. Cut pot roast into thin slices. Arrange on platter and surround with vegetables. Ladle a few spoonfuls of gravy over meat. Pass remaining gravy in separate gravy boat.
Pressure Cooked North African Lamb Stew
Any stew—beef, pork, or lamb—can be adapted to the pressure cooker. This lamb tagine simply exemplifies the basic technique. Lamb shoulder is better for stewing but is often expensive and hard to find. You can substitute meat from the leg, but the stewed meat will be drier.
Serves 4 1 tablespoon canola oil
2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
1 large onion , chopped coarse
2 large cloves garlic , minced
1 cup dried apricots , halved
1/3 cup raisins
1/2 cup blanched almonds (whole)
1 tablespoon minced fresh ginger , minced
1/2 teaspoon ground cinnamon
table salt
ground black pepper
3/4 cup water
1/4 cup fresh squeezed orange juice from 1 large orange
1/3 cup packed fresh mint leaves , plus extra for garnish
1. Heat oil in 6-quart pressure cooker over medium-high heat. Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch. Transfer browned lamb to plate with slotted spoon. Add onion and garlic to heated fat; sauté to soften slightly, 2 to 3 minutes. Return lamb to pot and stir in remaining ingredients, including 3/4 cup water and salt and pepper to taste. Cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 15 minutes. Let pressure release naturally, 10 to 15 minutes.
2. When pressure has dropped, carefully remove lid away from you. Test meat; it should be fork-tender. If not, replace lid and cook under high pressure 5 minutes longer, then quick-release pressure.
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