The Everything Pressure Cooker Cookbook (11 page)

Optional: Orange marmalade or apple jelly

12 hamburger buns

North Carolina — Style Coleslaw

Add ¾ cup cider vinegar, 1 tablespoon ketchup, 1 tablespoon brown sugar, 1 teaspoon salt, 1/8 teaspoon dried red pepper flakes, and ¾ teaspoon freshly ground black pepper to a large bowl. Whisk to mix, and then stir in a 2-pound bag of coleslaw mix. Add hot sauce, to taste.

1. Add the pork to the pressure cooker. Do not trim the fat from the ribs; it's what helps the meat cook up moist enough to shred for sandwiches. A lot of the fat will melt out of the meat as it cooks.
   

2. Pour the beer over the pork. Add the applesauce, onion, brown sugar, black pepper, and salt. Lock the lid into place and bring to low pressure; maintain pressure for 55 minutes. Remove from heat and allow pressure to release naturally.
   

3. Remove the lid and use a slotted spoon to move the pork to a cutting board. Remove and discard any fat still on the meat. Use two forks to shred the meat. Skim and discard any fat from the top of the pan juices. Stir the shredded pork back into the sauce. Place the pressure cooker over medium heat and bring to a simmer. Taste for seasoning; stir in orange marmalade or apple jelly a tablespoon at a time if you prefer a sweeter barbeque.
   

4. Spoon the meat onto hamburger buns. Top the meat with a heaping tablespoon of North Carolina — Style Coleslaw.
   

For this recipe, you can use your choice of 8 bratwurst, 8 Italian sausages, or 16 breakfast sausage links. Serve in steamed or toasted sandwich rolls.

INGREDIENTS | SERVES 8

8 sausages

1 tablespoon olive oil

1 large green bell pepper, seeded and sliced

1 large red bell pepper, seeded and sliced

1 large orange bell pepper, seeded and sliced

1 large yellow bell pepper, seeded and sliced

2 large sweet onions, peeled and sliced

2 cloves garlic, peeled and minced

½ cup chicken broth

1. Brown sausages in pressure cooker over medium-high heat. Drain and discard any fat. Add the olive oil and bring it to temperature. Add the sliced peppers; sauté for 3 minutes or until they begin to get soft. Add the onion slices; sauté for 3 minutes or until the onions are transparent. Add the garlic; sauté for 30 seconds.
   

2. Return the sausages to the pressure cooker, pushing them down into the peppers and onions. Pour in the broth. Lock the lid into place and bring to high pressure; maintain pressure for 4 minutes. Quick-release the pressure. Serve.
   

This dish is worthy of a holiday dinner party. Serve with a tossed salad, steamed vegetables, and dinner rolls.

INGREDIENTS | SERVES 6

1 3-pound pork butt roast

Salt and freshly ground pepper, to taste

1 16-ounce can sweetened whole cranberries

1 medium onion, peeled and diced

¼ cup orange marmalade

½ cup orange juice

¼ teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 large sweet potatoes, peeled and quartered

Optional: 1 tablespoon cornstarch

Optional: 2 tablespoons cold water

1. Place the pork, fat side down, in the pressure cooker.
   

   Salt and pepper to taste. Combine the cranberries, onion, marmalade, orange juice, cinnamon, and cloves in a large measuring cup; pour over the pork roast.
   

2. Arrange sweet potatoes around the meat. Lock lid into place and bring to low pressure; maintain for 45 minutes. Remove from heat and allow pressure to release.
   

3. Transfer meat and sweet potatoes to a serving platter. Cover and keep warm. Skim fat off of the pan juices.
   

4. Return pressure cooker to medium heat. Combine cornstarch with the water. Whisk into the liquid in the pressure cooker; simmer and stir for 2 minutes.
   

Serve over cooked rice or Chinese noodles. Have soy sauce and toasted sesame oil available at the table.

INGREDIENTS | SERVES 8

2 pounds pork shoulder

1 tablespoon all-purpose flour

2 tablespoons sesame or peanut oil

1 14-ounce can pineapple chunks

1 tablespoon light brown sugar

1/8 teaspoon mustard powder

½ teaspoon ground ginger

2 tablespoons apple cider vinegar

1 tablespoon low-sodium soy sauce

4 medium carrots, peeled and sliced

1 large red bell pepper, seeded and sliced

½ pound fresh sugar snap peas

2 cups fresh broccoli florets

2 cloves garlic, peeled and thinly sliced

2 large sweet onions, peeled and diced

2 tablespoons cornstarch

2 tablespoons cold water

1 cup bean sprouts

1. Cut the pork into bite-size pieces. Add to a zip-closure bag along with the flour; seal and shake to coat the pork in the flour.
   

2. Bring the oil to temperature in the pressure cooker over medium-high heat. Fry the pork for 3 minutes or until it begins to brown. Add the pineapple juice and reserve the pineapple chunks; stir and scrape up any bits stuck to the bottom of the pan.
   

3. Add the sugar, mustard powder, ginger, vinegar, Liquid Aminos or soy sauce, carrots, red bell pepper, and sugar snap peas. Cut the broccoli florets into bite-size pieces and add them to the pressure cooker. Add garlic and ¾ onion. Lock the lid into place and bring to low pressure; maintain pressure for 12 minutes.
   

4. Quick-release the pressure. Use a slotted spoon to transfer all solids from the pressure cooker to a serving bowl; keep warm.
   

5. To make the glaze, in a small bowl mix together the cornstarch and water. Stir in some of the pan juices. Put the pressure cooker over medium heat. Bring to a boil and then whisk in the cornstarch mixture.
   

6. Reduce the heat to maintain a simmer for 3 minutes or until the mixture is thickened and the raw cornstarch taste is cooked out of the glaze. Stir in the bean sprouts, reserved pineapple chunks, and onion. Pour over the cooked pork and vegetables in the serving bowl; stir to combine. Serve.
   

The raisins will get soft and cook into the sauce. If you want them to remain firmer, wait to add them until Step 3. Serve with a salad, sweet potatoes, a steamed vegetable, and dinner rolls.

INGREDIENTS | SERVES 8

1 4-pound ready-to-eat ham

1 large sweet onion, peeled and sliced

1/8 teaspoon ground cloves

¼ teaspoon ground ginger

½ teaspoon ground cinnamon

1 14-ounce can pineapple chunks

2 tablespoons brown sugar

½ cup raisins

½ cup apple butter

¼ cup maple syrup

1 tablespoon balsamic vinegar

1. Add the ham and sliced onions to the pressure cooker. Stir together the cloves, ginger, cinnamon, pineapple juice (reserve the pineapple), brown sugar, and raisins. Pour over the ham.
   

2. Lock the lid into place. Bring to low pressure; maintain pressure for 20 minutes. Remove from the heat and allow pressure to release naturally.
   

3. Move the ham to a serving platter and keep warm while you finish the sauce.
   

4. Skim and remove any fat from the pan juices in the pressure cooker. Put the pan over medium heat; simmer to reduce the pan juices to about a cup. Stir in the pineapple chunks, apple butter, maple syrup, and vinegar. Taste for seasoning and adjust if necessary, adding additional maple syrup if you want a sweeter sauce or more vinegar if you need to cut the sweetness. Serve separately to spoon or pour over ham slices.
   

This dish gives you the convenience of cooking everything up in one pot. Serve this dinner with warm buttered dinner rolls and a tossed salad.

INGREDIENTS | SERVES 4

1 pound boneless pork loin

1 tablespoon vegetable oil

1 small onion, peeled and diced

Salt and freshly ground black pepper, to taste

½ cup white wine or apple juice

1 cup chicken broth

1 rutabaga, peeled and diced

1 large turnip, peeled and diced

4 small Yukon Gold or red potatoes, scrubbed

4 carrots, peeled and diced

1 stalk celery, finely diced

½ cup sliced leeks, white part only

½ teaspoon mild curry powder

¼ teaspoon dried thyme

2 teaspoons dried parsley

3 tablespoons fresh lemon juice

2 Granny Smith or tart green apples, peeled, cored, and diced

Optional: Fresh parsley or thyme sprigs

1. Cut the pork into 1-inch cubes. Add the oil to the pressure cooker and bring to temperature over medium heat. Add the onion; sauté for 3 minutes. Add the pork and lightly season it with salt and pepper. Stir-fry the pork for 5 minutes or until it just begins to brown. Add the wine or apple juice, broth, rutabaga, and turnip. Cut the potatoes into quarters and add them to the pot along with the carrots, celery, leeks, curry powder, thyme, parsley, and lemon juice.
   

2. Lock the lid into place and bring to high pressure; maintain pressure for 15 minutes. Turn off the heat and allow the pressure to drop naturally.
   

3. Carefully remove the lid and add the diced apples. Bring to a simmer over medium heat; reduce the heat and simmer covered for 5 minutes or until the apples are tender. Serve rustic style in large bowls, garnished with fresh parsley or thyme if desired.
   

Because it's easier to remove it from the pan, this recipe is adjusted for the meatloaf to be cooked in a 2.5-quart pressure fry pan or braiser. Allow an additional 15 minutes under pressure if you're shaping a shorter, taller loaf to fit into a 5-quart pressure cooker.

INGREDIENTS | SERVES 4

½ pound lean ground beef

½ pound lean ground pork

½ teaspoon salt

1½ teaspoons freshly ground black pepper

¾ cup oatmeal

1 tablespoon Worcestershire sauce

2 teaspoons dried parsley

1 medium yellow onion, peeled and finely diced

2 stalks celery, finely diced

2 cloves garlic, peeled and minced

1 small red or green bell pepper, seeded and finely diced

¼ cup ketchup

1 cup water

2 tablespoons tomato paste

Substitutions and Additions

You can substitute an 8-ounce can of tomato sauce for the water and tomato paste. If you prefer, you can omit the salt and add 1 tablespoon of Mrs. Dash Classic Italian Medley Seasoning Blend, Mrs. Dash Extra Spicy Seasoning Blend, or another favorite salt-free seasoning blend to the meatloaf mixture.

1. Add the ground beef, ground pork, salt, pepper, oatmeal, Worcestershire sauce, parsley, onion, celery, garlic, and bell pepper to a large bowl. Mix well.
   

2. Turn the mixture out onto a large piece of waxed paper or plastic wrap. Shape into a large, somewhat flat oval loaf.
   

3. Wrap and chill in the freezer for 30 minutes or in the refrigerator for at least 2 hours.
   

4. Bring a 2.5-quart pressure braiser or fry pan to temperature over medium-high heat. Add the meatloaf and brown for 5 minutes. Turn the loaf.
   

5. Top the meatloaf with the ketchup. Mix water and tomato paste and pour around the meatloaf.
   

6. Lock the lid into place and bring to high pressure; maintain pressure for 20 minutes. Remove from the heat and allow pressure to release naturally. Serve sliced, topped with some of the pan sauce if desired.
   

Serve on hamburger buns with potato chips and coleslaw. Depending on the size of the buns (and individual appetites), this recipe can be stretched to 8 servings.

INGREDIENTS | SERVES 6

1 tablespoon olive oil

1 large sweet onion, peeled and diced

2 cloves garlic, peeled and minced

1½ pounds lean ground beef or ground turkey

½ cup beef broth

¼ cup tomato paste

2 tablespoons light brown sugar

Salt and ground black pepper, to taste

Pinch dried red pepper flakes

½ teaspoon chili powder

1 teaspoon prepared mustard

1 tablespoon Worcestershire sauce

1/8 teaspoon ground cinnamon

Pinch ground cloves

1. Bring the oil to temperature in the pressure cooker over medium-high heat. Add the onion and sauté for 3 minutes. Add the garlic; sauté for 30 seconds.
   

2. Stir in the remaining ingredients. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes.
   

3. Quick-release the pressure and, leaving the pan over the heat, remove the lid. Remove and discard any fat floating on top of the meat mixture.
   

4. Stir and simmer, breaking apart the cooked ground meat to thicken the sauce. Serve by spooning onto hamburger buns.
   

Rather than taking the time to make stuffed cabbage rolls, serve this casserole-style dish instead. You can serve it over cooked rice or with toasted cheese sandwiches.

INGREDIENTS | SERVES 6

1½ pounds lean ground beef

1 large sweet onion, peeled and diced

1 14½-ounce can diced tomatoes

1 cup tomato juice

1 tablespoon Mrs. Dash Garlic and Herb Seasoning Blend

3 cups coleslaw mix or shredded cabbage

Salt and freshly ground black pepper, to taste

1. Add the ground beef and diced onion to the pressure cooker. Fry over medium-high heat, breaking apart the hamburger. Drain off any rendered fat and discard.
   

2. Stir in the undrained tomatoes, tomato juice, seasoning blend, and enough coleslaw mix to bring mixture to the fill line.
   

3. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes. Remove from heat and allow pressure to release naturally. Remove the lid. Stir. Check seasoning and add salt and pepper to taste.
   

Burgers that substitute Portobello mushrooms for ground beef have become all the rage, and this recipe combines the best of both worlds.

INGREDIENTS | SERVES 4

1 pound lean ground sirloin

1 tablespoon Mrs. Dash Onion and Herb or Garlic and Herb Seasoning Blend

1 10½-ounce can condensed cream of mushroom soup

8 ounces fresh mushrooms, sliced

½ cup milk

1. Mix the ground sirloin with the seasoning blend; shape the meat into four flattened patties.
   

2. Bring a 2.5-quart pressure braiser or fry pan to temperature over medium-high heat. Add ground sirloin patties; brown for 3 minutes. Turn patties and top with soup. Layer mushrooms over the meat and soup. Pour milk in around the meat. Lock lid into place and bring to low pressure; maintain pressure for 10 minutes.
   

3. Quick-release the pressure and remove the lid. Transfer the meat to a serving platter and keep warm. Remove and discard any fat. Simmer the pan sauce to thicken it and then pour over the meat.
   

The hash browns, peas, and sausage will be easier to mix together if the hash browns and peas are still frozen (but broken apart) and the sausage is at room temperature.

INGREDIENTS | SERVES 2

1 acorn squash

½ cup frozen country-style hash browns

¼ cup frozen peas

½ pound pork sausage

2 teaspoons extra virgin olive oil

Salt and freshly ground black pepper to taste

½ cup water

Optional: 2 poached or fried eggs

1. Cut the squash in half lengthwise and scrape out the seeds. Use a fork to prick the inside of each squash half, being careful not to pierce the skin. Mix hash browns, peas, and sausage. Divide between the squash halves. Drizzle 1 teaspoon oil over each half. Season to taste.
   

2. Place the rack in the pressure cooker. Pour the water in and carefully place the squash halves on the rack.
   

3. Lock the lid into place and bring to high temperature; maintain pressure for 12 minutes. Remove from the heat and allow pressure to release naturally. Use tongs and a spatula to move each squash half to serving plates. Top each with an egg if desired. Serve.
   

There are as many versions of Jambalaya as there are Southern cooks. Originally created as a dish to use up leftovers, it's a versatile recipe that you can adjust according to your tastes.

INGREDIENTS | SERVES 6

2 tablespoons bacon fat or peanut oil

1 large carrot, peeled and grated

1 stalk celery, finely diced

1 large green bell pepper, seeded and chopped

1 medium yellow onion, peeled and diced

2 green onions, chopped

2 cloves garlic, minced

½ pound pork steak

½ pound boneless, skinless chicken thighs

½ pound smoked sausage, thinly sliced

½ pound cooked ham, diced

1 14½-ounce can diced tomatoes, drained

2 cups chicken broth

½ tablespoon dried parsley

½ teaspoon dried thyme

¼ teaspoon hot sauce, or to taste

2 tablespoons Worcestershire sauce

½ pound shrimp, peeled and deveined

Salt and freshly ground pepper to taste

6 servings cooked long-grain brown rice

Pressure-Cooked Long-Grain Brown Rice

For 6 servings, add 1 cup long-grain brown rice, 2 cups water or broth, 1 tablespoon oil or butter, and 1 teaspoon salt to a pressure cooker over high heat. Lock the lid and bring to low pressure; maintain pressure for 20 minutes. Remove pan from heat and let sit for 10 minutes. Quick-release any remaining pressure, remove lid, and fluff rice.

1. Add the bacon fat or oil to the pressure cooker and bring it to temperature over medium heat.
   

2. Add the grated carrots, celery, and green bell pepper to the pan; sauté for 3 to 5 minutes or until soft. Add the yellow and green onions and sauté until transparent.
   

3. Add the garlic and sauté for an additional 30 seconds. Cut the pork and chicken into bite-size pieces. Add to the pressure cooker and stir-fry for 3 minutes.
   

4. Stir in the smoked sausage and stir-fry for 3 minutes; add the ham and stir-fry for 1 minute.
   

5. Stir in the tomatoes, broth, parsley, thyme, hot sauce, and Worcestershire sauce. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes.
   

6. Quick-release the pressure. If the shrimp are large, halve them; otherwise, add the shrimp to the pot, cover, and cook over medium heat for 3 to 5 minutes or until shrimp are cooked.
   

7. Taste for seasoning and add salt and pepper if needed. Serve over the rice or stir the rice into the Jambalaya.
   

You can substitute 2 teaspoons dried oregano and 1 teaspoon dried basil for the Italian seasoning blend. Choose the pasta sauce according to what other flavors you want to introduce to the sandwiches:roasted red peppers sauce, mushroom sauce, or traditional marinara sauce.

INGREDIENTS | SERVES 6

1 pound lean ground beef

1 large egg

1 small onion, peeled and diced

½ cup bread crumbs

2 tablespoons Parmigiano-Reggiano or Asiago cheese, freshly grated

1 tablespoon Mrs. Dash Classic Italian Medley Seasoning Blend

1 teaspoon garlic powder

Pinch dried red pepper flakes

Salt and freshly ground black pepper, to taste

1 teaspoon sugar

1 28-ounce jar pasta sauce

6 sub buns

3 tablespoons extra virgin olive oil

1½ cups mozzarella cheese, grated

Meatball Sub Toppers

Peel and slice a large sweet onion; add the slices to the pressure cooker after you pour in the pasta sauce. Add slices of green and red bell peppers. At the end of Step 2, move the cooked onions and peppers to a serving bowl. Pass at the table for those who want to add them to their sandwiches.

1. Add the ground beef, egg, onion, bread crumbs, grated Parmigiano-Reggiano or Asiago cheese, Italian seasoning blend, garlic powder, red pepper flakes, salt, and pepper to a mixing bowl. Combine well. Shape into 12 ping pong ball — size meatballs. Add to the pressure cooker.
   

2. Stir the sugar into the pasta sauce and pour over the meatballs. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes. Remove from heat and allow pressure to release naturally. Remove the lid. Skim and discard any fat.
   

3. Lay the buns flat on a broiling pan. Brush the insides of the buns with the olive oil. Place under the broiler for a few minutes until lightly toasted.
   

4. Spread 1 tablespoon sauce over the bottom portion of each bun. Halve the meatballs and add 2 meatballs to each bun, cut side down on the bottom portion of the bun.
   

5. Top with the grated mozzarella cheese. Return to broiler; broil until cheese is melted and bubbly. Pour remaining sauce into a serving bowl.
   

For a slightly different taste, substitute an equal amount of pasta sauce for the tomato sauce or add a little sugar and some Italian seasoning to the tomato sauce.

INGREDIENTS | SERVES 4

4 medium green bell peppers

1 pound lean ground beef

1 cup cooked rice

2 large eggs

3 cloves garlic, peeled and minced

1 small yellow onion, peeled and diced

Salt and freshly ground black pepper, to taste

Optional: Pinch allspice or nutmeg

½ cup chicken broth

½ cup tomato sauce

1. Cut the tops off the green peppers. Remove and discard the seeds and use a spoon to scrape out and discard some of the white pith inside the peppers. Set aside.
   

2. Dice any of the green pepper that you can salvage from around the stem and mix well with ground beef, rice, eggs, garlic, onion, salt, pepper, and allspice or nutmeg if using.
   

3. Evenly divide the meat mixture between the green peppers. Place the rack in the pressure cooker and pour the broth into the cooker.
   

4. Place the peppers on the rack and pour the tomato sauce over the peppers. Lock the lid into place and bring to low pressure; maintain pressure for 15 minutes.
   

5. Quick-release the pressure. Remove the peppers to serving plates. Remove the rack and pour the pan juices into a gravy boat to pass at the table.
   

Use Italian-seasoned tomatoes and cooked orzo pasta instead of the rice to give this dish a Tuscan flair. If you prefer German flavors, add 1 teaspoon caraway seeds and 2 teaspoons brown sugar.

INGREDIENTS | SERVES 6

2 tablespoons extra virgin olive oil

2 stalks celery, diced

3 large carrots, peeled and diced

1 pound lean ground beef

1 medium yellow onion, peeled and diced

1 clove garlic, peeled and minced

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon sugar

1 14½-ounce can diced tomatoes