The Everything Pressure Cooker Cookbook (12 page)

1½ cups cooked rice

3 cups coleslaw mix or rough-chopped cabbage

1½ cups chicken broth

Optional: ½ cup white wine

1. Bring the oil to temperature over medium heat in the pressure cooker. Add the celery and carrots; sauté for 5 minutes.
   

2. Add the ground beef and onion; stir-fry until beef is browned and broken apart and onion is transparent. Drain off and discard any excess fat.
   

3. Add the garlic, salt, pepper, sugar, undrained tomatoes, rice, coleslaw mix or cabbage, and broth; stir into the beef mixture.
   

4. Use the back of a spoon to press the mixture down evenly in the pan. Add white wine if using, being careful not to exceed the fill line on your pressure cooker.
   

5. Lock the lid into place and bring to low pressure; maintain for 8 minutes. Remove from heat and allow pressure to release naturally.
   

6. Uncover and return the pressure cooker to medium heat. Simmer for 15 minutes or until most of the liquid has evaporated.
   

Add extra heat to the sauce by adding more canned chipotles, some Mrs. Dash Extra Spicy Seasoning Blend, or hot sauce. Serve these meatballs with some of the sauce over cooked rice. Top with guacamole and sour cream or serve with an avocado salad.

INGREDIENTS | SERVES 8

1 tablespoon vegetable oil

1 large onion, thinly sliced

3 teaspoons garlic powder

1 tablespoon chili powder

¼ teaspoon dried Mexican oregano

2 canned chipotle chili peppers in adobo sauce

1 14½-ounce can diced tomatoes

1 cup chicken broth

Salt and freshly ground black pepper, to taste

1½ pounds lean ground beef

½ pound ground pork

1 large egg

1 small white onion, peeled and diced

1 tablespoon chili powder

1½ teaspoons garlic powder

10 soda crackers, crumbled

1. Add oil to the pressure cooker and bring to temperature over medium heat. Add the sliced onions; sauté for 3 minutes or until the onions are transparent.
   

2. Stir in 1½ teaspoons garlic powder, chili powder, oregano, chipotles in adobo sauce, undrained tomatoes, broth, salt, and pepper. Simmer uncovered while you prepare the meatballs.
   

3. Add the ground beef, ground pork, egg, diced onion, chili powder, 1½ teaspoons garlic powder, and crumbled crackers to a large bowl; use hands to mix. Form into sixteen meatballs.
   

4. Use an immersion blender to puree the sauce in the pressure cooker. Add the meatballs to the sauce.
   

5. Lock the lid into place and bring to low pressure; maintain pressure for 12 minutes. Remove from heat and allow pressure to release naturally.
   

You'll want to nestle the 4 onions beside each other in the bottom of the pressure cooker, so choose the size accordingly. Serve with a salad.

INGREDIENTS | SERVES 4

4 medium onions, peeled

1 pound lean ground beef or lamb

¼ teaspoon ground allspice

¼ teaspoon dried dill

3 tablespoons fresh lemon juice

2 teaspoons dried parsley

Salt and freshly ground black pepper, to taste

1 large egg

1–2 tablespoons all-purpose flour

2 tablespoons extra virgin olive oil

1 cup chicken broth

Egg Drop Soup

Remove and discard any fat from the stuffed onion broth. Add enough additional chicken broth to the pressure cooker to bring it to 2 cups. Bring the broth to a simmer over medium heat. In a small bowl, lightly beat 2 large eggs. Drizzle the eggs into the broth. Simmer until eggs are cooked through. Makes 4 servings of ½ cup each.

1. Halve the onions, cutting through the middle (not from bottom to top). Scoop out the onion cores.
   

2. Chop cores and add to ground beef or lamb, allspice, dill, 2 tablespoons lemon juice, parsley, salt, pepper, and egg; mix well. Fill onion halves with meat mixture. Sprinkle the flour over the top of the meat.
   

3. Add oil to the pressure cooker and bring to temperature. Add onions to pan, meat side down, and sauté until browned. Turn meat side up. Pour remaining lemon juice and broth around the onions.
   

4. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes. Remove from heat and allow pressure to release naturally. Serve.
   

Ground black pepper contains anticaking agents that can cause stomach upset for some people and can also change the flavor of your dish. That's why dishes always taste better when you grind the pepper yourself. Serve with a tossed salad and toasted garlic bread.

INGREDIENTS | SERVES 8

2 pounds lean ground pork

1 large yellow onion, peeled and diced

1 stalk celery, diced

1 green pepper, seeded and diced

2 medium eggplants, cut into ½-inch dice

4 cloves garlic, peeled and minced

1/8 teaspoon dried thyme, crushed

1 tablespoon freeze-dried parsley

3 tablespoons tomato paste

Optional: 1 teaspoon hot sauce

2 teaspoons Worcestershire sauce

Salt and freshly ground pepper, to taste

1 large egg, beaten

½ cup chicken broth

1. Bring the pressure cooker to temperature over medium-high heat. Add the ground pork, onion, celery, and green pepper to the pressure cooker and stir-fry until the pork is no longer pink, breaking it apart as it cooks.
   

2. Drain and discard any fat rendered from the meat. Add the eggplant, garlic, thyme, parsley, tomato paste, hot sauce (if using), Worcestershire sauce, salt, pepper, and egg; stir to combine.
   

3. Pour in the chicken broth. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from heat and allow pressure to release naturally.
   

If you know how you'll be using the fish stock, you can season it with herbs accordingly. A common seasoning combination is bay leaf, thyme, parsley, and fennel seed.

INGREDIENTS | YIELDS ABOUT 8 CUPS

1 pound fish heads, bones, and trimmings

6 black peppercorns

2 stalks celery, cut to fit in pan

1 carrot, scrubbed and cut in quarters

1 small onion, peeled and quartered

8 cups cold water

Optional: ½ cup dry white wine

1. Add all ingredients to the pressure cooker, only pouring in enough water to take the liquid to the fill line. Bring to a boil over medium-high heat; skim and discard any foam from the surface.
   

2. Lock the lid into place and bring to low pressure; maintain pressure for 15 minutes. Remove from heat and allow pressure to release naturally.
   

3. Remove the lid and pour through a fine-mesh strainer, using a spatula to push on the solids in the strainer to release the liquid. Discard the solids. Cool; refrigerate for a day or freeze for up to 3 months.
   

Serve over cooked rice. Have hot sauce available at the table for those who want it.

INGREDIENTS | SERVES 4

1½ pounds catfish fillets

1 14½-ounce can diced tomatoes

2 teaspoons dried minced onion

¼ teaspoon onion powder

1 teaspoon dried minced garlic

¼ teaspoon garlic powder

1 teaspoon hot paprika

¼ teaspoon dried tarragon

1 medium green bell pepper, seeded and diced

1 stalk celery, finely diced

¼ teaspoon sugar

½ cup chili sauce

Salt and freshly ground pepper, to taste

1. Rinse the catfish in cold water and pat dry between paper towels. Cut into bite-size pieces.
   

2. Add all ingredients except fish to the pressure cooker and stir to mix. Gently stir the fillets into the tomato mixture.
   

3. Lock the lid into place and bring the pressure cooker to low pressure; maintain pressure for 5 minutes. Quick-release the pressure. Remove the lid. Gently stir and then taste for seasoning. Add salt and pepper to taste if needed. Serve.
   

If you have fresh parsley and basil available, omit the dried herbs and stir 1 tablespoon of each into the calamari after you quick-release the pressure.

INGREDIENTS | SERVES 4

2 tablespoons olive oil

1 small carrot, peeled and grated

1 small stalk celery, finely diced

1 small white onion, peeled and diced

3 cloves garlic, peeled and minced

2½ pounds calamari

1 28-ounce can diced tomatoes

½ cup white wine

1/3 cup water

1 teaspoon dried parsley

1 teaspoon dried basil

Salt and freshly ground black pepper, to taste

1. Bring the oil to temperature in the pressure cooker. Add the carrots and celery; sauté for 2 minutes.
   

2. Stir in the onions; sauté for 3 minutes or until the onions are transparent. Stir in the garlic; sauté for 30 seconds.
   

3. Clean and wash the calamari; pat dry. Add to the pressure cooker along with the remaining ingredients.
   

4. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Quick-release pressure. Serve.
   

The moist cooking environment in the pressure cooker allows the flavors to meld without drying out the crabmeat. Serve this rich sauce over cooked rice, egg noodles, or toast along with a large tossed salad.

INGREDIENTS | SERVES 4

4 tablespoons butter

½ stalk celery, finely diced

1 small red onion, peeled and finely diced

1 pound uncooked lump crabmeat

¼ cup chicken broth

½ cup heavy cream

Salt and freshly ground black pepper, to taste

1. Melt the butter in the pressure cooker over medium heat. Add the celery; sauté for 1 minute or until celery begins to soften. Stir in the onion; sauté for 3 minutes. Stir in the crabmeat and broth.
   

2. Lock the lid into place and bring to low pressure; maintain for 3 minutes. Quick-release the pressure and remove the lid. Carefully stir in the cream. Taste for seasoning and add salt and pepper to taste. Serve.
   

Fish is a low-fat meat, which lessens the impact of the cream. To make this a special occasion dish, float a pat of butter on top of each portion. Using heavy cream obviously makes this a richer stew, but you can substitute milk if you prefer.

INGREDIENTS | SERVES 4

2 tablespoons butter

1 large onion, peeled and diced

2 stalks celery, diced

4 large carrots, peeled and diced

4 medium potatoes, peeled and cut into

½-inch cubes

1 pound firm-fleshed white fish fillets, cut into ½-inch pieces

2 cups fish stock or clam juice

1 cup cold water

1 bay leaf

½ teaspoon dried thyme

1 cup heavy cream or milk

1 cup fresh or thawed frozen corn kernels

Salt and freshly ground white or black pepper, to taste

Optional: Additional butter

Optional: Fresh parsley

Newer Pressure Cooker Innovation

B/R/K pressure cookers have a continuously adjustable pressure-regulating valve that saves you from constantly having to monitor the pressure level; the valve maintains the pressure you set and also allows you to change that pressure setting at any time during the cooking process.

1. Add the butter to the pressure cooker and bring it to temperature over medium heat. Add the onions; sauté for 3 minutes or until soft.
   

2. Stir in the celery, carrot, and potatoes; sauté for an additional minute. Add the fish, fish stock or clam juice, water, bay leaf, and thyme.
   

3. Lock the lid in place and bring the pressure cooker to high pressure; maintain pressure for 4 minutes. Quick-release the pressure.
   

4. Remove the lid, tilting it away from you to allow any excess steam to escape.
   

5. Remove and discard the bay leaf. Stir in the cream or milk and corn. Taste for seasoning and add salt and pepper to taste.
   

6. Simmer until the corn is cooked and the chowder is hot. Transfer to a serving tureen or individual bowls and top with additional butter if desired. Garnish with parsley if desired.
   

The pressure cooker rehydrates the dried seasoning and keeps the fish moist. This dish is good served over couscous, orzo, pasta, rice, or steamed cabbage, or alongside polenta.

INGREDIENTS | SERVES 4

4 4-ounce cod fillets

1 14½-ounce can diced tomatoes

¼ teaspoon dried minced onion

¼ teaspoon onion powder

¼ teaspoon dried minced garlic

¼ teaspoon garlic powder

¼ teaspoon dried basil

¼ teaspoon dried parsley

1/8 teaspoon dried oregano

¼ teaspoon sugar

1/8 teaspoon dried lemon granules, crushed

Pinch chili powder

Optional: Pinch dried red pepper flakes

1 tablespoon grated Parmesan cheese

Seasoning Sense

You can enhance flavors without salt by using a variety of complementary seasonings like the combination of dried ingredients and powders used in the Italian Fish recipe. You can mix things up by substituting 1 teaspoon freshly grated lemon zest for the dried lemon granules and garnish the sauce with some fresh minced parsley or basil.

1. Rinse the cod in cold water and pat dry between paper towels.
   

2. Add the tomatoes and all the remaining ingredients except the fish to the pressure cooker and stir to mix. Arrange the fillets over the tomatoes, folding thin tail ends under to give the fillets even thickness; spoon some of the tomato mixture over the fillets.
   

3. Lock the lid into place and bring the pressure cooker to low pressure; maintain pressure for 3–5 minutes (depending on the thickness of the fillets). Quick-release the pressure. Serve.
   

Omit the nutmeg and turn this steamed meal into a hot fish and vegetable salad by serving it over salad greens.

INGREDIENTS | SERVES 2

1 cup broccoli florets, cut into small pieces

1 large potato, peeled and diced

1 large carrot, peeled and grated

1 small zucchini, grated

4 ounces fresh mushrooms, sliced

¼ teaspoon dried thyme

¼ teaspoon freshly grated lemon zest

½ pound cod, halibut, sole, or other whitefish

½ cup white wine or chicken broth

½ cup fresh lemon juice

1 teaspoon dried parsley

Salt and freshly ground black pepper, to taste

Freshly grated nutmeg

Whitefish Fillets with Vegetables Salad Dressing

Whisk 1 teaspoon Dijon mustard into ¼ cup strained pan juices and 1 tablespoon fresh lemon juice or white wine vinegar. Slowly whisk in 1–2 tablespoons extra virgin olive oil. Taste for seasoning, adding more oil if the dressing is too tart or more lemon juice or vinegar if it isn't tart enough. Add salt and freshly ground black pepper to taste.

1. Place the steamer basket in the pressure cooker. Add the broccoli florets, potato, carrot, zucchini, and mushroom slices in layers to the basket. Sprinkle the dried thyme and lemon zest over the vegetables.
   

2. Place the fish fillets over the vegetables. Pour the broth or wine and lemon juice over the fish. Sprinkle the dried parsley, salt, and pepper over the fish and vegetables.
   

3. Lock the lid in place and bring the pressure cooker to low pressure; maintain the pressure for 5 minutes. Quick-release the pressure. Divide the fish and vegetables between two serving plates. Sprinkle freshly ground nutmeg to taste over each serving.
   

To prepare this dish, you'll need a glass pie pan that will fit on the rack inside the pressure cooker.

INGREDIENTS | SERVES 4

Water

1 tablespoon red miso paste

1 tablespoon rice wine

2 teaspoons fermented black beans

2 teaspoons sesame oil

1 teaspoon dark soy sauce

½ teaspoon Asian chili paste

Salt

2 pounds red snapper fillets

1 2-inch piece fresh ginger

2 cloves garlic, peeled and minced

4 green onions

1. Insert the rack in the pressure cooker. Pour in enough water to fill the pan to just below the top of the rack.
   

2. In a small bowl, mix the miso, rice wine, black beans, sesame oil, soy sauce, and chili paste. Lightly sprinkle salt over the fish fillets and then rub them on both sides with the miso mixture.
   

3. Peel the ginger and cut into matchsticks 1 inch long. Place half of them on the bottom of a glass pie plate. Sprinkle half the minced garlic over the ginger.
   

4. Halve the green onions lengthwise and then cut them into 2-inch-long pieces; place half of them over the ginger and garlic. Place the fish fillets in the pie plate and sprinkle the remaining ginger, garlic, and onions over the top. Place the pie plate on the rack inside the pressure cooker.
   

5. Lock the lid into place and bring to high pressure; maintain pressure for 3 minutes. Remove from heat and quick release the pressure. Serve.
   

You can substitute a scant tablespoon of minced red onion for each shallot called for in a recipe. Serve with a tossed salad and dinner rolls.

INGREDIENTS | SERVES 6

3 pounds whitefish

6 tablespoons butter, softened

¼ cup fresh lemon juice

3 shallots, peeled and minced

2 cloves garlic, peeled and minced

1 tablespoon dried parsley

¼ teaspoon freshly ground white pepper

3 medium potatoes, peeled and cut into matchsticks

3 large carrots, peeled and cut into matchsticks

2 small zucchini, thinly sliced

Salt

Water

1. Thoroughly rinse the fish. Cut away and discard any grayish bands of fat. Cut into 6 portions.
   

2. In a small bowl, mix together the butter, lemon juice, shallots, garlic, parsley, and white pepper.
   

3. Cut out 6 pieces of parchment paper to wrap around the fish fillets. Brush the parchment with some of the butter mixture. Lay a fish fillet on each piece of parchment. Equally divide the remaining butter mixture between the fish, brushing it over the tops of the fillets.
   

4. Layer the potatoes, carrots, and zucchini on top of the fish. Salt each fillet-vegetable packet to taste. Enclose the fish and vegetables in the parchment by wrapping the paper envelope-style over them. Crisscross the packets in the steamer basket for your pressure cooker.
   

5. Add enough water to the pressure cooker to come up to the bottom of the steamer basket. Lock the lid into place and bring to high pressure; maintain pressure for 5 minutes. Remove from the heat and quick-release the pressure.
   

6. Remove the steamer basket from the pressure cooker. Using a spatula and tongs, transfer the packets to 6 serving plates. Serve immediately.
   

This recipe is a way to use up lettuce that's no longer crisp enough for a salad but isn't totally past its prime. Using the lettuce to steam the fish keeps it firm and adds a bit of extra taste to the poaching liquid.