This action might not be possible to undo. Are you sure you want to continue?
The Fast Way to Wonderful Meals By Jeff Altman and the Staff of How2Cook.info
Copyright 2010 Jeff Altman
I love to cook. Some years ago, I grew interested when I started to date my second wife, Debbie. Much of our time together for years was spent cooking wonderful meals for friends and families in our wonderful kitchen in Greenwich Village. Copper and cast iron pots and pans were everywhere. Henkel knives. Waterford china. Beautiful silverware. It was a rotating gourmet feast for one and all. Unfortunately, our marriage did not last (well, fortunately, it didn¶t because I never would have met my wife, Sharon, and our son, Jack) and we had to divide up our 9 book cases of cookbooks and all of our cooking apparatus. I kept very little except memories and one of those memories was the ease and wonder of using pressure cooker to prepare meals. After our divorce, I spent several years living in midtown Manhattan and eating in great restaurants until tearing my Achilles tendon while playing volleyball. My kitchen was small and I needed an easy way to prepare meals other than having takeout food delivered to my apartment and rediscovered my pressure cooker. Now years later, in my home in Pennsylvania, my pressure cooker still gets a workout. Because my wife is busy in her own right, it allows me to prepare meals quickly when I get home from work after a long commute home from New York City. Making dinner quickly and easily on days that I get up by 4:30 is important to me. My first cookbook, ³Crockpot Cooking for People Who Can¶t Boil Water´ was a nice general purpose cookbook for people who don¶t cook and would like the pleasure of a home cooked meal with little effort and without hitting their wallets or purses too hard. My second, ³Vegetarian Crockpot Cooking for People Who Can¶t Boil Water´ did the same thing but with a vegetarian focus that my wife would enjoy, too. My third, ³Crockpot Chicken Recipes for People Who Can¶t Boil Water,´ turned my attention to this bird and offer many kinds for you to work with. In this one, I continue working with the notion of quick and easy recipes that anyone can make. Don¶t be afraid to experiment. It¶s hard to make a mistake. We have many more recipes at www.How2Cook.info
Jeff Altman and The Staff at www.How2Cook.info
Beef Pot Roast
3 tablespoons (45 ml) canola oil 1.5 lb (700 g) pot roast Salt and pepper 1 onion, chopped 1 bay leaf 1 1/2 cups (375 ml) water or beef stock Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper. Add chopped onion, bay leaf, and water. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method  and remove the lid. Cook for 35 minutes on high pressure. If not sufficiently tender, lock the lid back in place and heat to high pressure for another 5 minutes.
Red Beans and Cabbage
2 tablespoons (30 ml) olive oil 1 cup (250 ml) finely chopped onion 6 garlic cloves, minced 2 teaspoons (10 ml) paprika 1 lb (450 g) dried red beans, such as red kidney beans 6 cups (1.4 l) cold water 1 medium onion, peeled and cut in half 1 large carrot, peeled and cut in half 1 small leek, very well washed 1/4 lb (110 g) piece slab bacon or salt pork, cut in 4" cubes 1/4 lb (110 g) sausages (breakfast, Italian or chorizo) (optional) Salt, to taste
3 tablespoons (45 ml) olive oil 1/4 cup (60 ml) chopped onion 2 garlic cloves, minced small head cabbage, coarsely chopped Salt and freshly ground pepper Rinse and then soak the beans in water overnight. Drain. Heat the oil in the pressure cooker and sauté the onion and garlic slowly until the onion is wilted. Stir in the paprika. Remove from the pressure cooker and set aside. Combine the beans in the pressure cooker with 6 cups (1.4 l) water, onion halves, carrot, leek, bacon and sausage. Lock the lid in place and bring to pressure, then lower heat and cook for 15 minutes. Allow pressure to drop by the quick release method or automatic release method and remove the lid. Add the reserved sautéed onion and garlic, salt to taste. Lock the lid in place and bring to pressure again, then lower heat and cook for 20 minutes. While beans finish cooking, prepare the cabbage in a skillet. Heat the oil, add the onion and garlic and sauté until the onion is wilted. Add the cabbage, salt and pepper to taste and stir fry about 10 minutes. Cover and continue cooking to taste. Once the cooking time for the beans has elapsed, allow pressure to drop by the quick release method or automatic release method and remove the lid. Serve the beans in soup bowls with a generous dollop of the cabbage in each bowl and accompanied by crusty bread.
1 beef chuck or round roast, about 3 1/4-pounds, trimmed of excess fat 2 to 4 cloves garlic, thinly sliced (optional) 4 tablespoons vegetable oil Salt Ground black pepper 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 1/2 cup finely chopped parsnip or turnip 2 1/2 cups homemade or canned beef stock or bouillon
2 bay leaves 1 teaspoon dried thyme leaves 1 1/2 pounds medium-size red potatoes, scrubbed and quartered 3 medium-size parsnips, peeled and cut into 3 or 4 chunks 2 tablespoons all-purpose flour mashed into 2 tablespoons softened unsalted butter Fresh thyme leaves (optional) 1. If desired, make 3/4-inch-deep, evenly distributed incisions in roast and push one slice of garlic into each. 2. In a 6-quart pressure cooker, heat 3 tablespoons oil over high heat. Add meat and brown well on all sides lifting meat frequently with spatula to prevent sticking²about 2 to 3 minutes per side. Add extra oil as needed. Season each browned side with salt and pepper, be conservative if you're using canned stock or bouillon because the bouillon already has salt in it. Remove meat to platter and set aside. 3. In blackened oil that is left in the cooker, sauté the chopped onion, carrot, celery, and parsnip for 3 minutes, stirring occasionally, scrape any browned bits from bottom of cooker. Add beef stock, bay leaves, and dried thyme. 4. Set rack or trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges. 5. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 60 minutes. Let pressure drop naturally for 15 minutes. Remove lid, opening it away from you, to allow any remaining steam to escape. 6. The pot roast is done when it is easy to pierce with a fork. If it is not sufficiently tender, lock lid back in place and heat to high pressure for another 5 minutes, let pressure drop naturally. 7. When roast is fork-tender, transfer to platter, set aside in warm place. Remove rack from cooker. Place potatoes, whole onions, and parsnip chunks in cooker. Lock lid into place and return to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes. 8. Slice meat. Reduce pressure in cooker using quick-release. Remove lid, opening it away from you, to allow any remaining steam to escape. With slotted spoon, transfer vegetables to platter around meat, set aside in warm place. 9. Over high heat, gradually whisk flour-butter mixture into liquid in cooker. Cook, stirring constantly, until mixture thickens²3 to 4 minutes. Remove bay leaves and season to taste. Pour gravy over meat and vegetables on platter, sprinkle with fresh thyme, if desired, and serve immediately.
Let set for 5 min. and 1 onion coarsely cut up. instant beef bullion. oil in pressure cooker. and then reduce under cold water. bone in and skinned 3 chicken thighs.Beef water Stew Brown 1 1/2 lbs. coarsely chopped 2 teaspoons Paprika 1 cup Boiling water 2 chicken bouillon cubes 1 medium tomatoes. Transfer chicken to a plate. catsup. . salt and pepper. beef cubes in 2 Tbs. peeled and coarsely chopped 1 teaspoon salt 1/2 cup sour cream 1/2 cup water 1/2 cup cornstarch Heat the oil in the pressure cooker over medium-high heat until hot. Pressure for 12 minutes on 15 lbs. bone-in and skinned 1 medium onions. 2 Tbs. Add 1 1/2 cups water. Pressure another 8 minutes and reduce pressure instantly under cold water Pressure Cooked Chicken 1 tablespoon vegetable oil 3 chicken drumsticks. Add the chicken pieces and cook until golden-brown on all sides. 1 tsp. Season with 1/2 tsp. Add 4 potatoes cut in half and 4 carrots cut in half.
Whisk the sour cream in a small bowl until smooth. Add the chicken pieces back to the pot. and bring up to pressure. Reduce heat to medium and cook for about 7 minutes. Add the onion. close the pressure cooker. Put the pot back on a burner over medium heat. until dissolved. Gently release any remaining pressure and transfer the chicken to a plate. paprika. chopped 4 garlic cloves. Serve over seasoned rice or egg noodles. Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own. You may not use all the water/cornstarch mixture. Add 1/4 cup of the liquid from the pot and whisk until smooth. and bay leaves. Slowly add this to the pot and whisk it in until the sauce is not quite as thick as gravy. . lentils. Remove the bay leaves. Cook for 20 minutes. Pour the sour cream mixture into the pot and whisk to mix. until sauce is lightly bubbling. Lock on the lid and bring to pressure over high heat. Lentil Soup 1/2 large onions. rinsed and picked 2 bay leaves 1 (5 ounce) fresh spinach salt and pepper In your pressure cooker. sweat the onions and garlic in the olive oil until the onions are translucent. Add the vegetable broth. Remove from heat and let sit for 5 minutes to finish cooking. chopped 1 teaspoon ground cumin 4 cups vegetable broth 1 cup dry lentils. minced 2 tablespoons olive oil 2 carrots. Add the ground cumin and stir well. Add the carrots and celery and saute for a minute or two.Mix the 1 cup water and 2 bouillon cubes. Whisk together the 1/2 cup of water and cornstarch. chopped 2 celery ribs.
just don¶t cook it for the full 18 minutes afterwards or the sweet potatoes will fall apart. Season with salt and fresh ground pepper to taste.medium onions. peeled and sliced 1 medium-large sweet potato. washed. Seal pressure cooker and bring to high pressure on high heat. and then lower so it is barely still at high pressure and cook for 18 minutes. starting in the morning) 1 can light coconut milk + 1 1/4 cup water or 3 cups light coconut milk 1 tsp. (Additional heat is not necessary. fiddle with the gasket and start again-. add salt or more tamari if needed. peeled and cut into large 1 inch chunks 1 cup canned chopped plain tomatoes (no seasoning). diced 1/4 tsp. Chicken Soup 3. Thai Coconut Chicken 1 1/2 cup dried chickpeas (soaked overnight or for 8 hours. stir in the spinach. Thyme 1/4 tsp. no skin 2 . You can bring them to a simmer or pressure cook them a few more minutes if the chickpeas aren¶t done. (If you have any problems with your pressure cooker and need to open it.medium celery stalks.5 pounds of boned chicken breast. drained 1 tbsp curry powder 1/4 cup minced fresh cilantro ²² 1/2 cup minced fresh basil 2 tbsp. sliced into sections Drain and rinse soaked chickpeas and put in pressure cooker with all the ingredients through cilantro. washed. Tamari 1 fresh lime. chopped 4 .small. cubed 2 .If desired. sprinkle each dish with fresh basil to taste and add sliced fresh lime pieces to each dish. To serve. minced ginger 1 knob of ginger. of dried Basil 1/8 tsp.). Stir in Tamari into the dish and taste. Release pressure and check chickpeas for doneness. white potatoes with skin. and stir until it wilts. dried Parsley .
1 can. Lower heat so that the plug still sputters and cook for 25 minutes. Place shredded chicken back into pot. Serve & enjoy! White Bean Soup 2 cups Cannellini (Italian white kidney) or Great Northern beans. Meat should be falling off the bones. if not just reheat with lid off.5 C of long grain brown rice cooked by package directions. It should all be still very hot by this time. cream of chicken soup 2 C of water 1.) Open pot. Close cooker. diced to equal 1 cup 3 Tbsp chopped fresh garlic 1 cup diced potatoes 6 cups vegetable broth 2 bay leaves 1-2 tsp fresh thyme or 1/2 tsp dried thyme 2 cups diced. Cook brown rice according to package directions. Place on large dish to remove all bones and shred meat. presoaked or quick soaked *(see below) Vegetable cooking spray or 2 tsp oil 1 medium onion. Use tongs to lift out chicken breasts. Place skinless chicken breasts . Top with all remaining ingredients except for the brown rice. bone side down in pressure cooker. turn off heat to pressure cooker. peeled and seeded tomatoes 1/4 cup fresh basil. chopped plus some sprigs for garnish 1 tablespoon lemon juice or balsamic vinegar .(remove from burner if electric) and allow to stand until pressure goes down (about 30 minutes. After 25 minutes. Turn heat on high. Add cooked rice to pot and stir.
Remove the bay leaves Using a hand blender. simmering and stirring occasionally until the tomatoes begin to soften Remove from the heat and stir in the basil and lemon juice or vinegar.5 ± 3 lbs chicken cut into pieces ½ teaspoon ground ginger ¼ teaspoon garlic (ground) ¼ cup soy sauce 3 tablespoons canola oil Salt and pepper to taste .4 Tbsp grated Parmesan or soy cheese (optional) Salt and pepper. Add the onion and sauté over medium heat for 2 minutes. Lock on lid Turn heat to high and bring to high pressure. Cover with water. Sprinkle ground with the cheese and additional chopped basil To Quick Soaking Beans: Clean and wash beans. to taste Spray the cooker with cooking spray. Taste and adjust seasonings. beans and thyme. remove from heat. Add the tomatoes and cook for 5 minutes on top of the stove (uncovered). Let the pressure come down naturally for 10 minutes. Ginger Chicken Recipe 2. Add the garlic and sauté 1 minute more Add the potatoes. Set timer for 7 minutes. then release any remaining pressure Carefully remove the lid. boil for one minute. carefully mix the hot soup until it is mostly creamy. broth. with a few whole beans left in for texture Return the pot to the burner and set the heat at medium. Turn heat to low to maintain high pressure When the timer sounds. bring to a boil. cover and soak for one hour. tilting it away from you. bay leaves. turn off heat and move pot to a cool spot on the stove.
Preheat canola oil in the pressure cooker on medium flame. Once the pressure is released. Remove chicken pieces from the cooker. ham. Split Pea Soup 2 cup dried split peas 2 onions diced 1 tablespoon minced garlic 2 stalks celery diced 1/4 teaspoon ground clove 1/4 teaspoon dried thyme 1 bay leaf 3/4 teaspoon parsley 1/2 pound bacon. Stir well for 2 minutes. Fry onion till golden brown and add ginger and garlic paste. smoked sausage or slab bacon cut into very small cubes 5-6 cup water with 2-3 bouillon cubes Add all ingredients except salt and pepper into pressure cooker Bring to pressure Reduce heat and maintain pressure fro 12-15 minutes Slowly release pressure Remove bay leaf and add salt and pepper Corned Beef and Cabbage Corned Beef . Close the pressure cooker lid and cook for about 8-10 minutes. Toss to mix well and add soy sauce and water. open the lid and add salt and pepper to taste. Add the chicken pieces and fry for about 5 minutes. Stir well and add the partly-cooked chicken pieces.
Close cover securely. Rub garlic powder into all surfaces of corned beef. with pressure regulator rocking slowly. Position the cooking rack or steamer basket in cooker. Place pressure regulator on vent pipe. CURY GOAT 2 1/2 to 3 pounds goat meat cut into cubes Vinegar Water 2 tablespoons curry powder 1 1/2 teaspoons salt . Cook 5 minutes. Add bay leaf and close cover securely. Cool pressure immediately Add potatoes. Place pressure regulator on vent pipe. Cool pressure cooker at once. Cool pressure cooker at once. carrots and cabbage DO NOT FILL PRESSURE COOKER OVER 2/3 FULL Close cover securely. Cook 5 minutes. Place corned beef on cooking rack or in steamer basket. cabbage cut into wedges Pour 2 cups water into pressure cooker.3 pounds corned beef 2 cups water 1 tablespoon garlic powder 1 bay leaf 5 small potatoes 3 carrots cut into 1-inch pieces 1 lb. Place pressure regulator on vent pipe and cook 55 minutes at 15 pounds pressure.
Halfway through cooking process turn pressure cooker off and let rest for about 5 minutes to reduce steam pressure. salt and pepper. scallions. Mushrooms and Potato .1 teaspoon black pepper 5 cloves garlic. Remove lid and add potatoes and carrots. minced 2 scallion stalks. Place lid on the cooker and cook over medium heat until you hear a steam hissing sound. sliced 3 pimento seeds 1 Scotch Bonnet 1 small white potato cubed 1 small carrot. Add garlic. sliced 2 sprigs fresh thyme 1 large onion. pimento seeds and pepper. sliced Wash meat with water and vinegar. Place meat in a bowl and season with curry powder. Simmer. Cook for 30 minutes (or cover with 2 cups of water and cook in a Dutch oven for 1 hour). thyme. Pork and Kielbasa with Sauerkraut. uncovered for 10 more minutes or until the gravy thickens and the vegetables are cooked. Let marinade for at least 30 minutes. onion. and cover with water. Add seasoned meat to a pressure cooker.
With a slotted spoon. rinse it until you like the way it tastes -. Heat the butter and oil over medium-high heat. about 10 minutes. Meanwhile. about 4 minutes per batch. Heat the broth in the pressure cooker. Drain well and set aside. Set the dried mushrooms in a bowl and pour the hot broth over. plus more to pass at the table Salt and pepper 1/4 cup chopped fresh dill for garnish Drain the sauerkraut and reserve the brine Taste the sauerkraut and if you find it much too strong. Set the browned pork and kielbasa on top. Set aside. scrubbed and cut into 2-inch chunks (or use 2 additional potatoes) 1/2 cup sour cream. remove the reconstituted mushrooms from the broth and squeeze them over the bowl to catch the liquid they release. Brown the pork and kielbasa in 3 or 4 batches. or more if needed 2 pounds pork shoulder (butt) or loin.3 pounds fresh sauerkraut 2 cups chicken or beef broth 1 ounce (1 cup loosely packed) dried mushrooms 1 tablespoon vegetable oil. Add the mushrooms and half of the sauerkraut. adding more oil if needed. Cover with the remaining sauerkraut and sprinkle . Carefully pour the broth into the cooker. taking care to leave behind any sediment on the bottom. submerging them in the broth with the back of a spoon. Cover with a plate and set aside until the mushrooms are soft.the flavor will be diminished when it is cooked with the other ingredients. peeled and cut into 2-inch chunks 3/4 pound parsnips. well trimmed 1 pound kielbasa 1 teaspoon caraway seeds 2 pounds Yukon Gold potatoes. cut into 1-inch cubes. Coarsely chop the mushrooms if the pieces are large. rinse and dry out the cooker. Set the cooker over medium heat and stir well to scrape up any browned bits stuck to the bottom.
Lock the lid in place. Allow pressure to drop by the natural release method and remove lid. Sprinkle lightly with dill.caraway seeds on top. blend thoroughly. egg noodles cooked Brown meat in pressure cooker. Season with salt and pepper. . Then stir this mixture back into the pot as you stir well to distribute all of the ingredients. Serve over hot egg noodles. Set the potatoes and parsnips on the kraut. Beef Stroganoff 2 lb beef stew meat or round steak cut into 1´ cubes 3 tbsp. add some or all of the reserved brine. Remove the lid. garlic. Quick-release the pressure. Lower heat and cook for 25 minutes on high pressure (15psi). Pass additional sour cream in a bowl at the table. garlic 1 cup beef broth 1/4 lb. Worcestershire sauce 1 cup sour cream Salt and Pepper to taste 1 pkg. Ladle out 1/2 cup of the broth and blend the sour cream into it. mushrooms. vegetable oil 2 tbsp. tilting it away from you to allow excess steam to escape. Over high heat. or you can stir the cooked noodles into the meat mixture. flour 1 large onion. tomato paste 1 tbsp. Stir in onion. Reduce the heat just enough to maintain high pressure and cook for 10 minutes. chopped 1 tsp. If you'd like a stronger sauerkraut flavor. beef broth. tomato paste and Worcestershire sauce. Stir in sour cream and blend well. sliced 2 tbsp. fresh mushrooms. Lock the lid and bring to pressure. bring to high pressure. Add flour and mix well.
Garnish with plain yogurt. oatmeal. puree the soup until all the lumps are gone. ginger. If you don¶t own an immersion blender. Spareribs with Barbecue Sauce 3 lbs pork country boneless spareribs . peeled. chopped chives. curry and salt. Remove lid and using your immersion blender. Sauté for 1 minute. ladle soup into your blender blend until smooth and return to pressure cooker. Lock lid in place and bring to pressure over high heat. Before serving. apples. cored and quartered (I used Cameo apples ± Granny Smith would make the soup less sweet) 1/3 cup uncooked old-fashioned oatmeal (not the quick cook kind) 2 Tablespoons minced fresh ginger 1 Tablespoon mild curry powder 1 teaspoon salt Heat the oil in pressure cooker and add leeks. heat soup until hot. Turn off heat and allow pressure to come down naturally. Lower the heat just enough to maintain high pressure and cook for 5 minutes. about 10-15 minutes. peeled.Creamy Apple-Squash Soup 1 Tablespoon oil 1 1/2 cups sliced leeks (white and light green parts) or chopped onions 4 cups water 3 pounds butternut squash. Then add water. roasted walnuts. almost anything. seeded and chopped 3 Granny Smith apples. creme fraiche. squash.
Let pressure drop of its own accord. Add onions. and saute until golden. chili powder. chili powder 1/4 tsp. Pour over meat in Cooker. vinegar. and paprika. evenly. Brown ribs on both sides. celery seed. unlock the handle. Cook for 15 minutes. Bring it to pressure. Pressure Cooker Stuffed Pork Chops . Combine ketchup. Place the basket inside the Cooker. celery seeds 1/2 cup water Cut ribs into serving pieces. with pressure escaping through the vent.Salt and pepper Paprika 1 tablespoon shortening 1 large onion. Season the meat with salt. sliced ½ cup ketchup 2 tablespoons White Vinegar 2 tablespoons Worcestershire Sauce 1/8 tsp. Worcestershire Sauce. Remove all contents from the Cooker and set aside. Close cover securely and lock it in place. Heat Cooker and add shortening. and fill up with the meat and onions. uncover the cooker. and your spareribs dinner is ready to serve. and water. pepper. Once all the pressure is released and the steam stops coming out of the vent.
set aside. or 2 bouillon cubes fresh parsley. Pour the sauce over the chops. finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper salt and freshly ground pepper 3 tablespoons olive oil 1 large onion. Bring to high pressure and adjust the heat to stabilize the pressure. Sprinkle with parsley and serve. then return the chops to the pan. removing them to a plate as they brown. 1 1/2" thick Filling 6 slices high quality dense white bread 1 to 2 eggs 1/2 cup freshly grated Parmesan cheese 2 teaspoons fresh parsley. Divide the mixture between the pork chops. Position the lid and lock in place. stuffing it into each pocket. Quick Country Stew 1 to 2 pounds beef cut in small squares 2 potatoes 3 malangas 3 ripe plantains 1 sweet potato or yam 1 can tomato puree 1 teaspoon garlic powder 1 teaspoon onion powder salt and pepper to taste . Cook 8 minutes. Add the wine and chicken bouillon. After all are browned. Heat the olive oil in a 5-7 quart pressure cooker.6 6-8 ounce boneless pork loin chop. stirring. In a small bowl. for garnish Cut a deep pocket horizontally through the middle of each pork chop. Brown the pork chops on both sides. add the onions and cook for one minute. thinly sliced 1/2 cup dry white wine 2 teaspoons granular chicken bouillon. Remove from the heat and lower the pressure using the cold-water release method. finely chopped 1 clove garlic. Sprinkle each side of the pork chops with salt and pepper. mix the filling ingredients adding the extra egg if the filling is crumbly. Open the pressure cooker and remove the pork chops to a serving platter.
beef bouillon.5 oz can great northern beans 1-1lb. malangas. thyme.bag of mixed frozen vegetables 2 potatoes peeled and diced ½ box frozen broccoli 4 cups beef broth WATER AS NEEDED 1tsp each of onion powder. Put the rack in the bottom of the pressure cooker and add all ingredients. ADD WATER IF NEEDED. yams. Put the lid on and let it cook (following pressure cooker manufacturer's instructions) for about 20 minutes. broken up 1 cube (or equivalent) ham bouillon 1/4 cup of vegetable oil In your pressure cooker. turning so the beef won't burn. sauté the beef in the oil with the salt.1 cube beef bouillon. Fill the pressure cooker with water to full mark as indicated. pepper. and 1 bay leaf Brown beef in oil. potatoes. Seal the lid and turn stove burner on to medium high When the pressure cooker is ready. marjoram. tomato puree. Remove from heat and let cool Swiss Pepper Steak 2 lbs round steak ² cut into serving size pieces 1 tablespoon olive oil ² or more if needed . lean beef cubes 1 can 14. Take it off the stove and add the ham bouillon. Add spices and add beef broth over all to fill to 75% of pressure cooker. and plantains. onion and garlic powder. for about 5 minutes.5 oz. lower temperature to medium and cook for 30 minutes. basil. Vegetable Soup 2 lb. fire roasted diced tomatoes 1 14.
cut into 1-inch strips Coarse salt and freshly ground pepper 2 tablespoons olive oil 1 tablespoon unsalted butter 12 ounces white button mushrooms. peeled . Turn off heat and let cooker sit for 15 minutes.1 can beef broth ² (14. halved or quartered 8 ounces pearl onions. smashed 4 whole black peppercorns 2 sprigs fresh thyme. then reduce heat and cook under full pressure for 15 minutes. stems and leaves separated 2 whole boneless and skinless chicken breasts. then release remaining pressure and serve. Coq au Vin 6 large cloves garlic. In the pressure cooker: Place steak and remaining ingredients in cooker and close cooker. bringing pressure up to full.5 oz) 1 tablespoon dehydrated onion flakes 1/2 tsp salt and pepper 1 tsp garlic powder 1 tsp onion powder 3/4 cup sliced onion 2 medium green bell peppers ² cut into chunks How to Prepare: Salt and pepper the steak and brown in oil. plus more for garnish 1 bay leaf 7 fresh sprigs flat-leaf parsley.
and cook for 10 minutes. Add mushrooms. scrape up any browned bits from the bottom of the pan. and stir in parsley. set aside Over medium-high heat. and parsley stems. and remaining 3 cloves garlic. and place over medium-high heat. Repeat pressure reduction using normal method. about 3 to 4 minutes. Add chicken stock. Return pan to heat. Reduce heat to medium. In pressure cooker. Add cognac and wine. Pour in the remaining tablespoon olive oil. tomato paste. Salmon Risotto with Peas . and season with salt and pepper. Transfer the chicken and vegetables to a bowl using a slotted spoon. Adjust temperature to maintain pressure. stirring until corn starch is dissolved. and bring to a boil. and set aside. Brown chicken in batches without crowding. Cook for 2 minutes. Season chicken with salt and pepper. and place cooker over medium heat. onions. the peppercorns. and cook until thickened. Cook until golden. bouquet garni. Attach cover. heat 1 tablespoon olive oil and the butter over medium heat. about 6 minutes. attach cover. combine cornstarch and water. Allow pressure to build to the second red ring. and set aside. until golden brown. make a bouquet garni: Wrap 3 garlic cloves. Cook for 2 minutes. cook remaining liquid until reduced by half. thyme. and the reserved chicken. and allow pressure to build to the second red ring. Discard bouquet garni. tie in a bundle with kitchen twine. Adjust heat to maintain pressure. Return chicken and vegetables to the pot. Using a wooden spoon. bay leaf. In a small bowl. and serve garnished with thyme sprigs. and allow pressure to decrease using natural release method Add the reserved mushrooms and onions. Remove from pan. 16 to 18 minutes. about 2 minutes. Turn off heat.3 tablespoons cognac 1 cup dry red wine 3 1/4 cups chicken stock skimmed of fat 1 tablespoon tomato paste 1 tablespoon cornstarch 1 tablespoon cold water Using a small piece of cheesecloth. Whisk in cornstarch mixture. Remove from pan.
adjusting heat as necessary to maintain constant pressure during cooking. Cover cooker and let stand 5 minutes or until salmon is cooked through. water.1 teaspoon(s) olive oil 1 medium onion. Stir in wine and cook 30 seconds or until evaporated. Tomato Soup 1 ½ medium onions chopped 2 14oz cans chopped tomatoes 2 cloves garlic crushed ¼ cup diced carrots ¼ cup diced celery 4 cups chicken stock ( can substitute with vegetable stock or water) 3 tbsp oil 2 tsp corn flour dissolved in 2 tbsp water . stirring frequently. Following manufacturer's directions. steady release of pressure. total of 3 1/2 cups) chicken broth 3/4 cups water Salt and ground black pepper 1 cups frozen peas 1 1/2 teaspoon(s) grated fresh lemon peel 1 pound(s) skinless salmon fillet. cover pressure cooker and bring up to high pressure. Remove pressure cooker from heat and reduce pressure quickly. Stir in rice and cook 2 minutes. then salmon. Cook 6 minutes. chopped 2 cups Arborio rice (Italian short-grain rice) or medium-grain rice 1/2 cup(s) dry white wine 2 cans (14 to 14 1/2 ounces each. and 1/4 teaspoon pepper into rice mixture. heat oil over medium heat. Reduce heat to obtain gentle. Stir broth. stirring occasionally. 1/2 teaspoon salt. following manufacturer's directions. cut into 3/4-inch chunks In 6-quart pressure cooker. Remove cover and stir in frozen peas and lemon peel. Add onion and cook 5 minutes or until golden.
Put the pulp in a blender and blend till smooth. cover with lid and cook till it gives one whistle. Remove from heat and let it cool down. This will thicken the soup a little. add the carrots and celery and cook for a few minutes. When the onions turn translucent. Strain this pulp again through a sieve using a big spoon to push the pulp through the sieve.Salt Fresh ground pepper Heat oil in the pressure cooker and sauté the onions and garlic in it. Serve hot. Let the rest of the sold pulp cool down a bit. Combine it with the reserved liquid. Raspberry Chicken ½ cup of red wine ½ cup of vinegar Up to 1 cup of raspberry jam 2 tablespoons of soy sauce 2-3 tablespoons of honey 1 teaspoon of Dijon mustard . Return to heat and bring the soup to a boil. Strain the contents of the cooker and reserve the liquid. Next add the tomatoes and chicken stock to the pressure cooker. Stir in the corn flour and water mixture. very slowly.
1 clove of garlic skinned chicken cut into pieces Orange zest for garnish. . Serve with warm flour tortillas. Use the mixture as a marinade for the chicken. Lock lid and bring up to pressure on high heat. Marinade for up to four hours. Place the chicken in the pressure cooker and bring the pressure up to about 15 pounds. and then reduce heat. Remove the lid and simmer until the liquid is reduced by about half. (If you don't have a pressure cooker you can simmer on the stove for approximately 3 hours until pork is tender. grated cheese and sour cream. adding more water as necessary). lower temperature and simmer at 15 psi for 40 minutes. Cook the chicken for about 12 minutes. Mix all ingredients except for the chicken and orange zest. Remove from heat and let the pressure come down. A 14 1/2 ounce) can diced tomatoes 2 tablespoons oregano 2 teaspoons ground cumin 2 teaspoons coriander\\1 teaspoon black pepper 4 chicken bouillon cubes 4 tablespoons diced jalapeno peppers 1/4 teaspoon cayenne pepper 2 cups water Put all ingredients in a pressure cooker.
Stanza and almost all others We don¶t do print .Amazon.com as PDF¶s on www.info Crockpot Cooking for People Who Can t Boil Water Vegetarian Crockpot Cooking for People Who Can t Boil Water Chili Recipes for People Who Can¶t Boil Water Crockpot Chicken Recipes for People Who Can¶t Boil Water Available in the Kindle Store on www. Sony Reader. Nook. Blackberry.com (iPhone.Other Recipe Reports from Jeff Altman and the Staff of How2Cook.com for all eReaders at www. iPod Touch.Scribd.Smashwords.
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.