we just bought a pressure cooker and dont know much about it. what is your most simple and favorite thing to cook in one and how do you do it?
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sorry I gave mine to the thrift shop 25 years ago when I became single. I have a small crock pot.
Check these websites out…. a pressure cooker is super useful not to mention a healthy, and quick alernative. Have fun and good luck! I love this question!
http://busycooks.about.com/od/beefroastrecipes/r/pcpotroast.htm
http://www.easy-slow-cooker-recipes.com/easy-crock-pot-recipes.html
beef stew
prepare just as you would cook beef stew on top of the stove but cooking in the pressure cooker will speed up the cooking real fast… cook 20 minutes after the steam comes to the top or about 30 minutes from the time you put the presser topper(not the lid) on the cooker. The meat and vegies are very tender.
Here’s a good chicken recipe
LEMON HERBED CHICKEN IN PRESSURE
COOKER
1 (3 to 3 1/2 lb.) chicken, cut up
Salt and pepper to taste
2 to 4 tbsp. olive oil
1 onion
1 tbsp. chopped garlic
1 c. chicken broth
1/4 c. lemon juice
1 c. chopped parsley
1/2 c. chopped celery leaves
2 tsp. chopped fresh oregano or 1 tsp. dry oregano
1 tsp. chopped fresh basil or 1/2 tsp. dry basil
1 c. pitted black olives (optional)
2 tbsp. flour (optional)
2 tbsp. cold water (optional)
Wash chicken and pat dry with paper towels; sprinkle with salt and pepper. Heat olive oil in a 4 or 6-quart pressure cooker. Saute onion and garlic until tender; remove. Brown chicken a few pieces at a time, set aside. Return all chicken to cooker with onion and garlic. Add remaining ingredients, except flour, water and olives.
Close pressure cooker securely with pressure regulator in place. Cook 10 minutes at 15 pound pressure. Cool cooker at once. Remove to warm dish.
If using olives, add to liquid and heat. Blend flour and water. Add to hot broth. Cook and stir until thickened. Pour over chicken. 4 to 6 servings.
Chicken Noodles
8 boneless skinless chicken thighs
3 carrots, large dice
1 onion, chopped
3 stalks celery, finely diced
2 garlic cloves, chopped
8 cups chicken stock
1 bay leaf
5 sprigs fresh thyme
1 sprig fresh rosemary
2 sprigs fresh sage
1 teaspoon poultry seasoning
salt and pepper, to taste
1 lb egg noodles
1 cup frozen peas
2 tablespoons cornstarch
3 tablespoons stock
1 lemon, juice of
1/4 cup parsley, chopped
Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on.
Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method.
Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart.
Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.
When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken.
Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.