The Everything Pressure Cooker Cookbook (14 page)
Substitute chicken or beef broth for the vegetable broth when you pressure-cook the Biryani. Stir in a cup of diced, cooked chicken or beef when you add the peas. The tantalizing aromas wafting from the kitchen will have everyone anticipating dinner before it's even ready.
Bring the oil to temperature in the pressure cooker over low heat. Add the paprika, turmeric, garam masala, and cayenne; sauté for 1 minute.
Stir in the onion, mushrooms, and green pepper. Increase the heat to medium and sauté for 3 minutes. Stir in the rice, cauliflower, carrots, apricots, raisins, and broth or water.
Lock the lid into place and bring to high pressure; maintain pressure for 7 minutes. Remove from the heat and allow pressure to release naturally for 5 minutes. Quick-release any remaining pressure.
Remove the lid and stir in the peas. Cover the pressure cooker (but don't lock the lid into place) and allow to rest for 5 minutes.
Uncover and fluff the Biryani with a fork. Taste for seasoning and add salt if desired. Serve.
If fresh tomatoes are available, you can substitute about a pound of diced vine-ripened tomatoes for the canned tomatoes.
INGREDIENTS | SERVES 6–8
1½ tablespoons olive oil or ghee
1 clove garlic, peeled and minced
½ pound lamb, cut into ½-inch pieces
1 small yellow onion, peeled and diced
1 pound red beets
1 small head cabbage, cored and chopped
1 14½-ounce can diced tomatoes
7 cups beef broth
¼ cup red wine vinegar
2 bay leaves
1 tablespoon lemon juice
Beet greens
Salt and freshly ground black pepper, to taste
Sour cream
Optional: Fresh dill
Vegetarian Borscht
Omit the lamb and substitute water or vegetable broth for the beef broth. Decrease the first pressure-cooking time to 5 minutes. If desired, add freshly grated orange or lemon zest to taste when you stir in the beet greens.
Add the oil or ghee, garlic, and lamb to pressure cooker. Brown the lamb over medium heat, stirring frequently to keep the garlic from burning. Add the onion and sauté until transparent.
Peel and dice the beets. Save the beet greens; rinse well and cover them with cold water until needed.
Add the beets, cabbage, tomatoes, beef broth, vinegar, bay leaves, and lemon juice to the pressure cooker.
Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from the heat and quick-release the pressure.
Chop the reserved beet greens and stir into the other ingredients in the pressure cooker.
Lock the lid into place, return the pan to the heat, and bring to low pressure; maintain pressure for 5 minutes.
Remove from heat and allow pressure to release naturally. Taste for seasoning and add salt and pepper to taste.
Ladle soup into bowls and garnish each bowl with a heaping tablespoon of sour cream and some fresh dill if using.
If you want to be traditional, serve Pepper Steak over cooked rice, but it's also good over a baked potato or cooked noodles.
INGREDIENTS | SERVES 6
1 tablespoon sesame oil
2 tablespoons peanut or vegetable oil
1 large sweet onion, peeled and sliced
3 cloves garlic, peeled and minced
1 pound beef round steak
½ cup beef broth
1 tablespoon sherry
1 teaspoon light brown sugar
1 teaspoon fresh ginger, grated
Pinch dried red pepper flakes
2 tomatoes
1 large green bell pepper, seeded and sliced
4 green onions, sliced
¼ cup soy sauce
2 tablespoons cold water
2 tablespoons cornstarch
Bring the oil to temperature in the pressure cooker over medium-high heat. Add the onion; sauté for 3 minutes. Stir in the garlic; sauté for 30 seconds.
Cut the round steak into thin strips. Add to the pressure cooker; stir-fry for 3 minutes. Stir in the broth, sherry, brown sugar, ginger, and pepper flakes.
Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Quick-release the pressure. Remove the lid.
Peel the tomatoes and remove the seeds; cut them into eighths. Add to the pressure cooker along with the bell pepper and green onions.
Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes. Quick-release the pressure and remove the lid.
In a small bowl or measuring cup, whisk together the soy sauce, water, and cornstarch. Stir the cornstarch mixture into the beef mixture in the pressure cooker.
Cook uncovered, stirring gently, for 3 minutes or until the mixture is thickened and bubbly.
Belgium gave us more than just waffles and chocolate. The Belgians are also known for their fried food, including french fries.
INGREDIENTS | SERVES 4
3 stalks celery, cut into thirds
1 medium sweet onion, peeled and quartered
¾ teaspoon dried thyme
1 3-pound chicken
Salt, to taste
8 small carrots, peeled
½ cup chicken broth or water
¼ cup dry white wine
3 tablespoons butter
2 cups coarse dried bread crumbs
Optional: Fresh parsley
Place the celery pieces in the bottom of the pressure cooker and top with the onion wedges. Sprinkle with the thyme.
Rinse the chicken and pat dry. Season the chicken with salt to taste and place it on top of the onions and celery.
Place the carrots around and on top of the chicken. Pour in the broth or water and wine.
Lock the lid into place and bring to low pressure; maintain pressure for 25 minutes. Remove from the heat and allow pressure to release naturally for 5 minutes. Quick-release any remaining pressure.
Melt the butter in a nonstick skillet over medium heat. Add the bread crumbs and cook uncovered, stirring until toasted to a golden brown. Remove from the heat.
Transfer the chicken to a serving platter and cut into sections. Use a slotted spoon to move and arrange the vegetables around the chicken.
Skim and discard any fat from the pan juices and then pour the juices over the chicken and vegetables.
Sprinkle the toasted bread crumbs over the chicken and vegetables. Garnish with fresh parsley if desired. Serve.
Pork is one of the most popular meats in Vietnamese dishes. It perfectly picks up the spicy sweetness of this sauce. Serve Vietnamese Pork Curry over cooked rice.
INGREDIENTS | SERVES 6
2 pounds boneless pork steaks
1 tablespoon peanut or vegetable oil
1 medium onion, peeled and diced
3 cloves garlic, peeled and minced
1 large eggplant, peeled and diced
1 jalapeño pepper, seeded and diced
3 carrots, peeled and sliced
2 medium waxy potatoes, peeled and diced
1 tablespoon sugar
1 tablespoon fresh ginger, grated
1 teaspoon curry powder
1 star anise
1 cup chicken broth or water
½ diced tomatoes
¼ cup fish sauce
1 tablespoon cold water
1 tablespoon cornstarch
6 green onions
¼ cup fresh cilantro
Trim and discard the fat from the pork steaks; cut steaks into bite-size pieces. Set aside.
Bring the oil to temperature in the pressure cooker over medium-high heat. Add the onion; sauté for 3 minutes. Add the garlic; sauté for 30 seconds.
Stir in the pork steak, eggplant, jalapeño pepper, carrot, potatoes, sugar, ginger, curry powder, star anise, broth or water, tomato, and fish sauce.
Lock the lid into place and bring to high pressure; maintain pressure for 20 minutes. Quick release the pressure. Remove the lid. Remove and discard the star anise.
Stir together the water and cornstarch in a small bowl. Whisk into the pork mixture in the pressure cooker.
Cook, uncovered, for 5 minutes, stirring until mixture is thickened and bubbly. Stir in the green onion and cilantro. Serve immediately.
Sauerbraten is a German dish. (Sauer means sour and braten means roast meat.) In addition to the potatoes in this recipe, it's often also served with cooked cabbage and dumplings or noodles.
INGREDIENTS | SERVES 8
2 tablespoons olive or vegetable oil
1 stalk celery, diced
1 carrot, peeled and grated
2 large onions, peeled and diced
2 cloves garlic, peeled and minced
2 cups beef broth
1 cup sweet red wine
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried marjoram
4 whole cloves
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 3-pound beef sirloin roast
8 medium potatoes, peeled and quartered
¼ cup butter, softened
¼ cup tomato sauce
¼ cup all-purpose flour
½ cup sour cream
Bring the oil to temperature in the pressure cooker over medium heat. Add the celery and carrot; sauté for 2 minutes.
Add the onion; sauté for 5 minutes or until the onion is softened. Stir in the garlic; sauté for 30 seconds.
Stir in the broth, wine, parsley, thyme, marjoram, cloves, bay leaves, salt, and pepper. Add the roast.
Lock the lid into place and bring to high pressure; maintain pressure for 1 hour. Remove from the heat and quick-release the pressure.
Remove the lid and transfer the roast to a serving platter; tent it with aluminum foil and keep warm.
Skim and discard the fat from the pan juices, and then strain the juices. Pour 2 cups of the strained juices into the pressure cooker.
Add the potatoes to the pressure cooker. Lock the lid in place and bring to high pressure; maintain pressure for 6 minutes.
Quick-release the pressure and remove the lid. Use a slotted spoon to transfer the potatoes to the serving platter.
In a small bowl, stir together the butter, tomato sauce, and flour. Bring the pan juices to a high simmer and whisk in the flour mixture.
Cook and stir for 5 minutes or until the mixture is thickened. Stir in the sour cream. Pour the sauce into a gravy boat to serve with the beef and sauce.
Serve over cooked couscous. To prepare couscous, bring 2¼ cups chicken broth to boil in a saucepan. Stir in 2 cups dried couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve.
INGREDIENTS | SERVES 6
2 tablespoons butter or ghee
1 tablespoon extra virgin olive oil
2 large onions, peeled and diced
2 cloves garlic, peeled and minced
2 teaspoons fresh ginger, grated
1 teaspoon ground cumin
½ teaspoon saffron
2 pounds boneless, skinless chicken breast
2 cups chicken broth
1 lemon
2 tablespoons honey
12 large green olives, pitted
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons fresh flat-leaf parsley, minced
Salt and freshly ground black pepper, to taste
Bring the butter or ghee and oil to temperature in the pressure cooker over medium heat. Add the onion; sauté for 5 minutes.
Stir in the garlic, ginger, cumin, and saffron; sauté for 30 seconds. Cut the chicken into bite-size pieces; add to the pressure cooker and stir-fry for 3 minutes. Stir in the broth, zest from half of the lemon, fresh lemon juice, and honey.
Lock the lid into place and bring to high pressure; maintain pressure for 8 minutes. Remove from the heat and quick-release the pressure.
Remove the lid; stir in the olives and the zest from the other half of the lemon.
In a small bowl, mix together the cornstarch and water, and then whisk it into the chicken mixture in the pressure cooker.
Simmer and stir for 3 minutes or until the mixture is thickened and the raw taste is cooked out of the cornstarch. Stir in the parsley. Taste for seasoning, and add salt and pepper if needed.
Soups
The dried tomatoes should not be packed in oil. You can substitute 3¾ cups of peeled, diced fresh tomatoes if you have them on hand. Serve with toasted cheese sandwiches for a classic comfort food meal.
INGREDIENTS | SERVES 6
2½ tablespoons unsalted butter
1 stalk celery, finely diced
1 medium carrot, peeled and finely diced
1 small sweet onion, peeled and diced
1 teaspoon dried basil
½ teaspoon dried marjoram
2 tablespoons unbleached all-purpose flour
2 14½-ounce cans diced tomatoes
4 whole sun-dried tomatoes
1 teaspoon sugar
1/8 teaspoon baking soda
2½ cups vegetable or chicken broth
Salt and freshly ground black pepper, to taste
Cream of Tomato Soup
For Cream of Tomato Soup, bring a cup of half-and-half or heavy cream to a high simmer and whisk it in after you've pureed the soup. Taste for seasoning and add additional salt and pepper if needed. Serve.
Melt the butter in the pressure cooker over medium heat. Add the celery and carrot; sauté for 2 minutes. Stir in the onion, basil, and marjoram; sauté for 3 minutes or until the onion is soft. Add the flour; stir and cook for 2 minutes. Stir in the remaining ingredients.
Lock the lid into place. Bring to high pressure; maintain pressure for 8 minutes. Remove from the heat and quick-release the pressure. Remove the lid. Use an immersion blender to puree the soup. If you don't have an immersion blender, you can transfer the soup in batches to a blender or food processor, puree it, and then return it to the pot or a soup tureen. Taste for seasoning and add additional salt and pepper if needed.
Transform Chicken-Vegetable Soup into a tomato-based meal by substituting 2 (14½-ounce) cans of diced tomatoes for the chicken broth.
INGREDIENTS | SERVES 8
7 large carrots
2 stalks celery, finely diced
1 large sweet onion, peeled and diced
8 ounces fresh mushrooms, cleaned and sliced
1 tablespoon extra virgin olive oil
1 teaspoon butter, melted
1 clove garlic, peeled and minced
4 cups chicken broth
6 medium potatoes, peeled and diced
1 tablespoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
1 bay leaf
2 strips orange zest
Salt and freshly ground black pepper, to taste
8 chicken thighs, skin removed
1 10-ounce package frozen green beans, thawed
1 10-ounce package frozen whole kernel corn, thawed
1 10-ounce package frozen baby peas, thawed
Pot Pie — Style Servings
This soup is also delicious if you use a roux to thicken the broth and serve it pot pie — style: ladled over split buttermilk biscuits. You can buy biscuits in the freezer aisle, but they only take about half an hour to make if you want to fix them from scratch.
Peel the carrots. Dice 6 of the carrots and grate 1. Add the grated carrot, celery, onion, mushrooms, oil, and butter to the pressure cooker. Stir to coat the vegetables in the oil and butter. Lock the lid into place. Bring to low pressure; maintain pressure for 1 minute. Quick-release the pressure and remove the lid.
Stir in the garlic. Add the broth, diced carrots, potatoes, parsley, oregano, rosemary, bay leaf, orange zest, salt, pepper, and chicken thighs. Lock the lid into place and bring to high pressure. Remove from the heat and allow pressure to release naturally for 5 minutes. Quick-release any remaining pressure and remove the lid.
Use a slotted spoon to remove the thighs, cut the meat from the bone and into bite-size pieces, and return it to the pot. Remove and discard the orange zest and bay leaf. Return the uncovered pressure cooker to medium heat. Stir in the green beans, corn, and peas; cook for 5 minutes or until the vegetables are heated through. Taste for seasoning and add additional salt, pepper, and herbs if needed.
This is a simplified, Americanized version of pho, substituting brown sugar for the yellow rock sugar found in Asian markets.
INGREDIENTS | SERVES 10
1 3-pound English-cut chuck roast
3 medium yellow onions
1 4-inch piece ginger
5 star anise
6 whole cloves
1 3-inch cinnamon stick
¼ teaspoon salt
2 cups beef broth
Water
1½–2 pounds small dried or fresh banh pho noodles
4 tablespoons fish sauce
1 tablespoon brown sugar
3 or 4 scallions, green part only, cut into thin rings
1/3 cup fresh cilantro, chopped
Freshly ground black pepper
Optional Garnishes for Pho
If desired, have these additional garnishes available at the table: Sprigs of spearmint (hung lui), sprigs of Asian/Thai basil (hung que), thorny cilantro leaves (ngo gai), bean sprouts (about ½ pound), blanched, thinly sliced red hot chilies (such as Thai bird or dragon), or lime wedges.
Trim the roast of any fat; cut the meat into bite-size pieces and add to the pressure cooker. Peel and quarter 2 onions. Cut the ginger into 1-inch pieces. Add the onion and ginger to the pressure cooker along with the star anise, cloves, cinnamon stick, salt, broth, and enough water to cover the meat by about 1 inch. Lock the lid into place and bring to low pressure; maintain pressure for an hour. Remove from the heat and allow pressure to release naturally.
About ½ hour before serving, peel the remaining onion; cut it into paper-thin slices and soak them in cold water. For dried rice noodles: Cover them with hot water and allow to soak for 15–20 minutes or until softened and opaque white; drain in colander. For fresh rice noodles: Untangle and place in a colander, then rinse briefly with cold water.
Remove the meat from the broth with a slotted spoon; shred the meat. Strain the broth through a fine strainer, discarding the spices and onion; return strained broth to the pressure cooker along with the shredded meat. Bring the meat and broth to a boil over medium-high heat. Stir the fish sauce and brown sugar into the broth. (The broth should taste slightly too strong because the noodles and other ingredients are not salted. Therefore, to test for seasoning, you may want to taste the broth and meat with some noodles. If you desire a stronger, saltier flavor, add more fish sauce. Add more brown sugar to make the broth sweeter if desired. If the broth is already too salty, add some additional water to dilute it.)
Blanch the noodles in stages by adding as many noodles to a strainer as you can submerge in the boiling broth without causing the pressure cooker to boil over. The noodles will collapse and lose their stiffness in about 15–20 seconds. Pull strainer from the broth, letting the excess broth clinging to them drain back into cooker. Empty noodles into bowls, allowing each serving to fill about 1/3 of the bowl, and then ladle hot broth and beef over the noodles. Garnish with onion slices, scallions, and chopped cilantro, and finish with freshly ground black pepper.
Collard greens can be substituted for the kale, but doing so will change the flavor somewhat.
INGREDIENTS | SERVES 6
1 pound kale
1 tablespoon extra virgin olive oil
1 large yellow onion, peeled and thinly sliced
½ pound linguica or kielbasa, sliced
4 large potatoes, peeled and diced
4 cups chicken broth
2 15-ounce cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper, to taste
Trim the large ribs from the kale. Slice it into thin strips. Put the kale strips into a bowl of cold water and soak for an hour; drain well.
Add the oil, onions, and linguica or kielbasa to the pressure cooker; stir to combine. Place over medium heat; sauté for 5 minutes or until the onions are soft. Add the potatoes, chicken broth, drained kale, and beans. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes. Remove from the heat and allow pressure to release naturally for 5 minutes. Quick-release any remaining pressure and remove the lid. Taste for seasoning and add salt and pepper to taste.
Make Beef-Vegetable Soup a tomato-based dish by substituting 2 15-ounce cans of diced tomatoes for the beef broth.
INGREDIENTS | SERVES 8
7 large carrots
2 stalks celery, finely diced
1 large sweet onion, peeled and diced
8 ounces fresh mushrooms, cleaned and sliced
1 tablespoon extra virgin olive oil
1 teaspoon butter, melted
1 clove garlic, peeled and minced
4 cups beef broth
6 medium potatoes, peeled and diced
1 tablespoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
1 bay leaf
Salt and freshly ground black pepper, to taste
1 3-pound chuck roast
1 10-ounce package frozen green beans, thawed
1 10-ounce package frozen whole kernel corn, thawed
1 10-ounce package frozen baby peas, thawed
Tasty Substitutions
Add a bit more flavor to this soup by substituting several strips of bacon cut into bite-size pieces for the oil. The bacon bits themselves will be absorbed into the dish and provide extra crunch and zing. Another alternative is using canned French onion soup in place of some of the beef broth.
Peel the carrots. Dice 6 of the carrots and grate 1. Add the grated carrot, celery, onion, mushrooms, oil, and butter to the pressure cooker. Stir to coat the vegetables in the oil and butter. Lock the lid into place. Bring to low pressure; maintain pressure for 1 minute. Quick-release the pressure and remove the lid.
Stir in the garlic. Add the broth, diced carrots, potatoes, parsley, oregano, rosemary, bay leaf, salt, and pepper. Trim the roast of any fat and cut the meat into bite-size pieces; add to the pressure cooker and stir into the vegetables. Lock the lid into place and bring to high pressure; maintain pressure for 15 minutes. Quick-release the pressure and remove the lid.
Remove and discard the bay leaf. Stir in the green beans, corn, and peas; cook for 5 minutes or until the vegetables are heated through. Taste for seasoning and add additional salt, pepper, and herbs if needed.
This soup tastes even better if you refrigerate it overnight and heat it up to serve the next day. It's hearty enough to stand alone as the main dish. Serve with crusty bread.
INGREDIENTS | SERVES 6
4 strips bacon, diced
1 large sweet onion, peeled and diced
2 large potatoes, peeled and diced
2 large carrots, peeled and sliced
1 cup dried green split peas, rinsed
4 cups chicken broth
2 smoked ham hocks
Optional: 1 10-ounce package frozen peas, thawed
Salt and freshly ground black pepper, to taste
Add the bacon to the pressure cooker. Fry it over medium heat until the bacon begins to render its fat. Add the onion; sauté for 3 minutes or until soft. Stir in the diced potatoes; sauté for 3 minutes. Add the carrots, split peas, broth, and ham hocks. Lock the lid into place and bring to low pressure; maintain pressure for 15 minutes. Remove from the heat and allow pressure to release naturally.
Remove the lid. Use a slotted spoon to remove the ham hocks; allow to cool until the meat can be removed from the bones. Taste the split peas. If they're not cooked through, lock the lid back into place and cook at low pressure for another 5 minutes; remove from the heat and quick-release the pressure. If the split peas are cooked through and tender, stir the ham removed from the hocks into the soup. If desired, use an immersion blender to puree the soup.
Return the soup to medium heat and bring to a simmer. If desired, stir in the peas and cook until they're heated. Taste for seasoning and add salt and pepper if needed.
Rather than stirring the spinach into the soup, you can double the amount and serve the soup with spinach salad.
INGREDIENTS | SERVES 6
1 tablespoon olive oil
1 celery stalk, diced
1 large carrot, peeled and diced
1 large yellow onion, peeled and diced
2 cloves of garlic, peeled and minced
1 cup dried brown lentils, rinsed and drained
5 cups chicken broth
Salt and freshly ground black pepper, to taste
Optional: 3 cups baby spinach, washed and dried
3/8 cup Parmigiano-Reggiano cheese, grated
Bring the oil to temperature in the pressure cooker over medium heat. Add the celery and carrot; sauté for 2 minutes. Stir in the onion; sauté for 3 minutes or until the onion is transparent. Add the garlic; sauté for 30 seconds.
Stir in the lentils and broth. Lock the lid into place and bring to high pressure; maintain pressure for 8 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid and stir the spinach into the soup if using. Return the pressure cooker to medium heat; cook until the spinach is wilted. Taste for seasoning and season with salt and pepper, to taste. Serve in bowls, topping each one with 1 tablespoon of grated Parmigiano-Reggiano cheese.