I got a pressure cooker for Christmas and am eager to cook for my husband and 2 kids, but it came with very little instructions and no recipes. Please help!
Anyone have any delicious and easy Pressure Cooker Recipes and tips for safety use?
Anyone have any delicious and easy Pressure Cooker Recipes and tips for safety use?
I got a pressure cooker for Christmas and am eager to cook for my husband and 2 kids, but it came with very little instructions and no recipes. Please help!
http://missvickie.com/
I’ve used a pressure cooker for years now. I always use it to make my beans (black, garbanzos, red….). I use also when I’ve got a tough piece of meat to make….
The best advice I can give you is to keep it clean – keep the “whistle” clean and unclogged. Make sure no steam escapes form around the closure when you cook – should this happens, bleed the pressure out and close again.
Pressure Cooker Pork Roast
Apples and caraway seed are traditional flavorings for a pork shoulder roast that cooks to perfection in your pressure cooker.
INGREDIENTS:
2-1/2 to 3-lb. pork shoulder roast
1 tsp. caraway seed, crushed
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil
1 onion, cut into wedges
1 cup water
3/4 cup apple cider OR apple juice
3 medium cooking apples, cut into wedges
PREPARATION:
Trim any visible fat from the meat and pat dry with paper towels. Set aside. In a small mixing bowl combine caraway seed, salt, and pepper; rub this mixture over roast.
In a 4- or 6-quart pressure cooker heat 1 Tbsp. oil over medium heat or use brown function. Cook meat until brown on all sides, adding more oil, if necessary. Remove the meat from the pressure cooker and set aside. Drain off fat.
Place the trivet or an oven-proof rack in the pressure cooker. Return the meat to the pressure cooker and add the onion, water, and apple cider. Lock lid in place and bring cooker up to high pressure; cook for 45 minutes.
Allow pressure to come down naturally, then carefully remove lid. Transfer meat and onion to a serving platter; keep warm by covering with foil.
Add apples to pressure cooker and bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or until apples are crisp-tender. With a slotted spoon, remove apples to serving platter with pork roast and onions. Serves 8
http://busycooks.about.com/od/porkentreerecipes/r/pcporkroast.htm
Pressure Cooker Chicken with Duck Sauce
INGREDIENTS
1 tablespoon olive oil
1 (3 pound) whole chicken, cut into pieces
salt and pepper to taste
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/4 cup white wine
1/4 cup chicken broth
DUCK SAUCE:
1/4 cup apricot preserves
2 tablespoons white vinegar
1 1/2 teaspoons minced fresh ginger root
2 tablespoons honey
DIRECTIONS
Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken broth, scraping any bits of food that are stuck to the bottom.
Return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C).
Remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.
http://allrecipes.com/Recipe/Pressure-Cooker-Chicken-with-Duck-Sauce/Detail.aspx
Pressure Cooker Sauerbraten
This delicious quick pressure cooker recipe tastes just like authentic Sauerbraten, which traditionally takes days of marinating the chuck roast and hours to cook.
INGREDIENTS:
4-5 lb. chuck roast
salt and pepper to taste
3 Tbsp. vegetable oil
1 cup water
1/2 cup red wine vinegar
1/2 cup dry red wine OR beef stock
1/2 cup brown sugar
1/2 tsp. ground cloves
1 tsp. salt
2 bay leaves
4 carrots, chopped
2 ribs celery, chopped
2 onions, chopped
4 cloves garlic, minced
1 cup finely crushed gingersnap cookies
PREPARATION:
Trim excess fat from roast and pat dry with paper towel. Rub with salt and pepper to taste. Place oil in pressure cooker and brown the roast on all sides using the brown function or using an old-fashioned cooker without the lid.
In small bowl, combine water, vinegar, wine, sugar, cloves, salt, and bay leaves.
When roast is browned, place the chopped vegetables and gingersnaps around the meat and pour the vinegar mixture over all.
Cover cooker, raise pressure to high and cook for 80 minutes. Release pressure using natural pressure release (just let the pressure cooker cool down) – about 30 minutes. When the pressure drops, remove the cover, remove the meat to a platter and cover with foil. Remove bay leaves. Pour sauce and cooked vegetables into a blender or food processor and process until smooth. Serve with the sliced beef. 8-10 servings
http://busycooks.about.com/od/beefroastrecipes/r/pcsauerbraten.htm
Pressure Cooker Beef Stew
This wonderful stew recipe has true depth of flavor, even though it cooks in just 20 minutes in your pressure cooker.
INGREDIENTS:
1-1/2 lbs. beef stew meat, cut into cubes
1/4 cup flour
2 Tbsp. oil
6 cups hot beef broth
1 onion, cut into 8 wedges
8 carrots, cut into 1″ pieces
4 potatoes, unpeeled, cut into 1″ chunks
3 stalks celery, cut into 1″ pieces
2 (20 oz.) cans tomatoes, undrained
1 tsp. Lawry’s seasoned salt
1/4 tsp. pepper
PREPARATION:
Coat meat with flour. Heat oil in pressure cooker over medium heat or using brown function. Add the meat and cook uncovered until well browned, stirring occasionally. (The longer you brown the meat, the darker the sauce will be.) Add hot beef broth and the onion and stir.
Bring to a boil, stirring occasionally. Close cover and bring to high pressure, then pressure cook for 15 minutes. Remove from heat, reduce pressure, and remove cover.
Add the remaining vegetables, seasoned salt, and pepper. Close cover and return to high pressure, then cook 5 more minutes. Remove from heat, reduce pressure, and remove cover. Check seasonings and serve. Serves 4-6
http://busycooks.about.com/od/hotsouprecipes/r/pcbeefstew.htm
Savory Pressure Cooker Pot Roast
This simple recipe lets you serve homestyle tender, savory pot roast in just about an hour!
INGREDIENTS:
3-4 lb. beef chuck roast
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. smoked paprika
1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
PREPARATION:
Trim excess fat from roast. In a small bowl, combine salt, seasoned salt, pepper, and paprika. Rub this mixture into all sides of the meat.
In pressure cooker, combine seasoned beef with onion, garlic, and beef stock.
Place lid on pressure cooker, lock down and cook under 15 pounds pressure (high) for 50-60 minutes. Bring down pressure and open the cooker; test the meat to see if it is tender and at least 140 degrees F in the center on an instant meat thermometer. If not, you can put the cooker back together and pressure cook for another 5-10 minutes. Serves 6-8
http://busycooks.about.com/od/beefroastrecipes/r/pcpotroast.htm
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