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Pressure Cooking

 

Cabbage and Potato Soup

Cooking Time:
5 minutes on high pressure

 Ingredients:

1 pound Italian pork sausages, cut into 1/2-inch slices
2 cups coarsely chopped onions
2 tablespoons tomato paste
8 cups chicken or turkey broth
2 pounds Idaho (russet) potatoes, peeled and cut into 1-inch cubes
1-1/2 pounds  cabbage, cored and shredded
1/4 cup minced fresh parsley
1 cup freshly grated Romano cheese
salt to taste
6 slices hearty peasant bread (optional)
freshly ground black pepper to taste

Instructions:


Place the sliced sausage in the cooker and turn the heat to medium-high. When the sausage begins to sizzle, turn the heat to medium, stir, and continue to cook, stirring frequently, until the sausage is lightly browned, 2-3 minutes. Add the onions and tomato paste and cook, stirring frequently, 2 minutes more. Add a few cups of broth and stir well to scrape up any browned bits stuck to the bottom of the cooker. Add the remaining broth, potatoes and cabbage. (Don't be concerned if the contents exceed the maximum recommended capacity; the cabbage will wilt as you bring up the pressure). Lock the lid in place. Over high heat, bring to high pressure (This may take longer than usual since the pot is so full.) Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow excess steam to escape. Stir in the parsley, 1/3 cup of  Romano, and add salt. If using bread, set a slice on the bottom of each bowl and ladle the soup on top. Sprinkle on a liberal portion of Romano and black pepper. Pass any remaining cheese at the table. Yield: 6 servings

Pressure Cooker Cheese Cake

Prep Time: 5 mins
Cook Time: 15 mins
Temperature: pressure regulator rocking slowly
Ingredients:

11 oz.  cream cheese
1/2 cup sugar
2 eggs
1/2 cup vanilla wafer crumbs
2 cups water
Cooking Directions: Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups. Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes with pressure regulator rocking slowly. Cool cooker at once. Cool cheese cakes. Cut around inside of cups to loosen and invert onto serving dish. Eat alone or top with strawberry or chocolate sauce.



 

Chicken Cacciatore


1 (3-pound) chicken, cut up
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable or olive oil
1/4 cup diced salt pork
1 1/2 cups sliced onions
2 cloves garlic, minced
2 tablespoons minced parsley
1/2 teaspoon chopped fresh oregano OR 1 teaspoon dry oregano
1/2 cup chopped carrots
1/2 cup chopped celery
1 (1-pound) can Italian tomatoes, chopped
Salt and pepper
1/2 cup white wine
1 (6-ounce) can tomato paste Coat chicken in mixture of flour, salt, and pepper; set aside. Put oil in a 4- or 6-quart Presto pressure cooker. Saute pork until crisp. Add onions and saute until light brown; remove and set aside. Brown chicken a few pieces at a time; set aside. Pour off excess drippings; stir garlic, parsley, and oregano into remaining drippings. Return chicken and onion to pressure cooker. Add carrots, celery, tomatoes, salt, pepper, and white wine. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in pressure cooker. Simmer until thickened. Pour over chicken.
Makes 4 to 6 servings.



  Chicken Coq Au Vin


1 (3-pound) chicken, cut up
1 onion, sliced
1 carrot, sliced
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon
1/2 pound mushrooms, sliced
1 cup red wine
1 clove garlic, minced
2 teaspoons minced parsley
1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil
1 small bay leaf
1 (1-pound) can white onions, drained
1/4 cup brandy Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set aside. Fry bacon in a 4- or 6-quart Presto pressure cooker until crisp; remove, crumble, and set aside. Saute mushrooms in bacon drippings; remove and set aside. Brown chicken a few pieces at a time; set aside. Brown onions and carrots. Return all chicken to pressure cooker along with onions and carrots. Combine wine, garlic, parsley, basil, and bay leaf; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Add mushrooms and canned onions to liquid and simmer until heated through; thicken if necessary. Add brandy and bacon; heat. Pour sauce over chicken and vegetables.
Makes 4 to 6 servings






Chili Con Carne


1 1/2 lbs. lean ground beef, preferably ground round, chili grind
2 Tbs. olive oil
1 large onion, chopped
1 (8 oz.) can tomato sauce
1 1/2 cups water
2-3 Tbs. chili powder
cayenne pepper to taste for spicier chili
1/2 tsp. black pepper
1/2 tsp. oregano
2 tsp. ground cumim
1/4 tsp. cinnamon (optional but I like it)

2 cloves garlic, finely chopped


1 - 2 (16 oz.) cans black beans or pinto beans or one of each, drained and rinsed !1 (4 oz.) can chopped green chiles. Heat cooker, brown meat and onion in 2 Tbs. olive oil. Add remaining ingredients except beans and green chiles. Close cooker securely. Set pressure regulator to 15 lbs. COOK 5 minutes. Remove from burner and let pressure drop of it's own accord. Stir in beans and chiles and return to a simmer for 10 minutes until heated through, stirring regularly. Add water if too thick or add masa harina (1 - 2 Tbs. in 2 Tbs. water) if too thick.
Serve with grated cheese, chopped onions

 

Cream of Potato-Carrot Soup




Servings: 8

Ingredients:


4 large IDAHO potatoes, peeled and cut into thin slices
5 large carrots, peeled and cut into thin slices
6 tablespoons butter
2 32-ounce cans chicken broth
1 1/2 teaspoons cumin
1 cup milk (or more if desired)
8 ounces of sour cream
Directions:


In cooker melt butter. Add potatoes and carrots, stirring frequently on medium heat for 5 minutes. Add chicken broth and cumin.
Close lid, bring to high pressure, then lower heat and pressure cook for 12 minutes. Release pressure according to manufacturer's directions, open lid and allow to cool slightly.
Puree soup mixture in batches in blender or food processor with milk, bringing to a creamy consistency.
Return pureed soup to cooker, heat until hot.
When serving, add a dollop of sour cream to soup and stir




Corned Beef



3 pounds corned beef
2 cups water
1 tablespoon garlic powder
1 bay leaf Pour 2 cups water into cooker. Position
steamer basket in cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef in steamer basket. Add bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook 60 minutes at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord.
Note: If seasoning packet is provided with corned beef, use packet and omit bay leaf.
Makes 6 servings.




Curry Chicken


1 (3-pound) chicken, cut up
1 cup water
1/2 cup plain yogurt
1 tablespoon lemon juice
2 cloves garlic, minced
  1/2 teaspoon ground ginger
1 teaspoon tumeric
1 teaspoon salt
1 teaspoon paprika
1 teaspoon curry powder
1/4 teaspoon pepper
2 tablespoons vegetable or olive oil
2 teaspoons cornstarch
2 teaspoons cold water Place chicken in a single layer in a glass or pottery dish. Combine water, yogurt, lemon juice, garlic, ginger, tumeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour. Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade). Heat oil in a 4- or 6-quart Presto pressure cooker. Brown chicken, a few pieces at a time; set aside. Return all chicken to pressure cooker. Pour marinade over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken.
Makes 4 to 6 servings.




 Fish (Basque Style) Stew


Servings: 6

Ingredients:


1/2 cup olive oil
1 medium onion, chopped
1 green bell pepper, cut into strips
3 IDAHO potatoes, peeled and cut into bite-sized chunks
1/2 cup Biscayne sauce, or 2 tablespoons paprika
3 cups water
1 pound fresh tuna, cut into small chunks
Salt


Directions:


In the pressure cooker, heat the olive oil over medium heat. Sauté the onion for about 3 minutes, just until it begins to soften. Add the green pepper and cook for another 3 minutes. Add the potatoes and Biscayne sauce or paprika and mix well. Cover with 3 cups water.
Position lid and lock in place. Raise the heat on stove to high and bring to high pressure. Lower the heat stabilizing the pressure and cook for 6 minutes. Transfer the pressure cooker to the sink and lower the pressure using the cold-water release method. Open the pressure cooker and place it back on the stove.
Salt the tuna and add it to the pressure cooker. Over medium-high heat, cook for 2 more minutes, stirring well until the tuna is opaque but not overcooked. Serve in bowls.


Garlic Chicken Breasts



Cook Time: 8 min
Temperature: Regulator Rocking Slowly


Ingredients: 3 pounds chicken skinned and cut into pieces
2 tablespoons oil
Salt and pepper
1 teaspoon rosemary
4 cloves garlic, peeled and sliced
1/2 cup white cooking wine
1/2 cup chicken broth
1/2 cup water
1/4 cup chopped parsley
1/2 lemon, thinly sliced
Cooking Directions: Heat cooker, add oil and brown chicken pieces.
Season chicken with salt and pepper and rosemary.
Place garlic slices on chicken
Combine remaining ingredients, except lemon, and pour over chicken
Close cover and place pressure regulator on pipe, cook for 8 minutes with pressure regulator rocking slowly.
Cool cooker at once with cool water over top. Thicken sauce if desired. Garnish with lemon

 

 Ham Steaks Southern Style


1 1/2 cups chopped fresh spinach OR 1 (10-ounce) package frozen spinach*
1 1/2 cups chopped fresh collard greens OR 1 (10-ounce) package frozen collard greens**
1 1/4 cups chopped onion
1/2 cup chopped celery
Crushed dry red pepper, to taste
1/4 teaspoon salt
1/3 cup instant mashed potato flakes
2 ham steaks (1 to 1 1/2 pounds each, cut about 1-inch thick)
1 1/2 cups water Mix together spinach, greens, onion, celery, red pepper, salt, and potato flakes. If necessary, trim ham steaks to fit into a 6-quart Presto pressure cooker. Pour water into pressure cooker. Place one ham steak on rack in pressure cooker. Spread spinach mixture evenly over the ham steak. Place the other ham steak on top of the spinach mixture. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with regulator rocking slowly. Let pressure drop of its own accord. Remove ham to heated platter and slice.
Makes 8 servings.




Meatballs

Cook Time: 10 min
Temperature: Regulator Rocking Slowly
Ingredients: 1 1/2 pounds ground beef


1/2 cup uncooked rice
1 teaspoon salt
1/4 teaspoon pepper
1 small onion minced
1 cup tomato juice
3/4 cup water
Cooking Directions: Combine meat, rice, salt, pepper, and onion.
Shape into meatballs.
Heat tomato juice and water in cooker. Drop meatballs into juice mixture.
Close cover and place pressure regulator on pipe, cook for 10minutes with pressure regulator rocking slowly.
Remove from heat and let pressure drop by itself.

 

Pork Chops with onions and apples


2 pounds of pork chops  2 tablespoons mustard, salt and pepper, to taste 1 teaspoon, olive oil, 1 onion, sliced 1-2 apples, sliced.

Spread both sides of each pork chop with mustard. Sprinkle with seasonings. Heat oil in bottom of pan, and then brown the meat on both sides and also put in the onion slices. When meat has browned, add the apple slices. Close lid and bring to medium pressure. Adjust heat to stabilize pressure. Cook for 10 minutes. Remove from heat and use the "Touch Release Method" to remove pressure. Serve.

 


Pot Roast - Texas Style


1/2 cup catsup
1/2 cup apricot preserves
1/4 cup dark brown sugar
1/4 cup white vinegar
1/2 cup teriyaki or soy sauce
1 teaspoon crushed dry red pepper
1 teaspoon dry mustard
1/4 teaspoon pepper
4 to 4 1/2 pound eye of round, bottom round, boneless chuck roast or pork loin roast
1 1/2 cups water for beef OR 2 cups water for pork
1 large onion, sliced Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight. Place water and cooking rack  in a 6-quart Presto pressure cooker. Cover rack or steamer basket with half of the sliced onions. Remove roast from sauce (reserve sauce). Put roast on onions and cover with remaining onions. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook at 15 pounds pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat. Cook pork 15 minutes per pound until well done. Let pressure drop of its own accord. Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Discard cooking water or use for making soup. Puree onions in a blender or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast.
Makes 8 to 10 servings.

 

 Creamy Potato Soup



Cook Time: 8-10 hours
Temperature: med-low


Ingredients: 8 cups coarsely chopped peeled potatoes
1 small onion, shopped
1/2 pound bacon, crisped, drained, and crumbled
1 8-oz pkg. cream cheese, softened
3 cans chicken broth
1 can condensed cream of chicken soup
1/4 tsp. pepper

Cooking Directions: 1. In a 4-qt. crock, stir together the potatoes, bacon and onion.
2. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock.
3. Cover and cook the soup on low heat for about 10 hours or on high heat for about 5 hours. If you like, mash the potatoes slightly for a thicker consistency before serving.

 

Spareribs with Barbecue Sauce


3 pounds spareribs, cut into serving pieces
Salt and pepper
Paprika
1 tablespoon vegetable oil
1 large onion, sliced
1/4 cup catsup
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
1/8 teaspoon chili powder
1/4 teaspoon celery seed
1 1/2 cups water Season ribs with salt, pepper, and paprika. Pour vegetable oil into cooker. Turn heat selector to medium and brown ribs. Add onion. Combine catsup, vinegar, Worcestershire sauce, chili powder, celery seed, and water. If desired, stir in 1/4 teaspoon liquid smoke. Pour over meat in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes at 15 pounds pressure, with regulator rocking slowly. Let pressure drop of its own accord.
Makes 6 servings.













 






 

 

 

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