The Everything Pressure Cooker Cookbook (16 page)
Stews and Chowders
Quick and Easy Beef Stew
This is a quick and easy way to turn leftover roast beef into a hearty stew. Serve with crackers or dinner rolls and you have an easy complete comfort food meal.
INGREDIENTS | SERVES 8
2 cups cooked roast beef, cut into bite-size pieces
1 10¾-ounce can condensed tomato soup
1 10½-ounce can condensed French onion soup
1 tablespoon Worcestershire sauce
2 cups water
1 24-ounce bag frozen vegetables
1 10-ounce box frozen mixed vegetables
1 tablespoon butter
1 tablespoon all-purpose flour
Salt and freshly ground black pepper, to taste
Add the roast beef, soups, Worcestershire sauce, water, and frozen vegetables to the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes. Remove from heat, quick-release the pressure, and remove the lid.
In a small bowl, mix the butter into the flour to make a paste. Ladle ½ cup soup broth into the bowl and whisk into the paste, then pour it into the stew.
Place the uncovered pressure cooker over medium-high heat and bring the stew to a boil; boil for 2 minutes, stirring occasionally. Reduce heat and simmer for an additional 2 minutes.
Few things fill the kitchen with a more appetizing aroma than cinnamon simmering in orange juice. Your family will rush to the table for this dish. Serve with couscous.
INGREDIENTS | SERVES 6
1 tablespoon olive or vegetable oil
2 pounds boneless lamb shoulder
1 large onion, peeled and diced
2 cloves garlic, peeled and minced
1 cup dried apricots, quartered
1/3 cup raisins
1/3 cup blanched whole almonds
1 tablespoon fresh ginger, minced
½ teaspoon ground cinnamon
¾ cup red wine
¼ cup fresh orange juice
1/3 cup fresh mint leaves, packed
Salt and freshly ground pepper, to taste
Optional: Fresh mint leaves for garnish
Bring the oil to temperature in the pressure cooker over medium-high heat. Trim the lamb of any fat and cut the meat into bite-size pieces. Brown the lamb in 4 batches for 5 minutes each. Set aside browned meat and keep warm.
Reduce heat to medium. Add the onion and sauté for 3 minutes. Add the garlic; sauté for 30 seconds. Stir in the lamb. Add apricots, raisins, almonds, ginger, cinnamon, wine, orange juice, and mint leaves.
Lock the lid into place and bring to high pressure; maintain pressure for 20 minutes. Remove from heat and allow pressure to release naturally. Remove the lid. Garnish with fresh mint if desired.
Nothing says comfort food like Chicken and Dumplings. You can stretch this recipe to 6 or 8 main dish servings if you serve the stew over another favorite comfort food companion: mashed potatoes.
INGREDIENTS | SERVES 4
¼ cup unbleached all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 bone-in chicken thighs, skin removed
2 tablespoons unsalted butter
2 stalks celery, finely diced
1 large onion, peeled and diced
1 teaspoon dried thyme
12 ounces baby carrots, cut in half
2½ cups chicken broth
½ cup dry white wine or water
2 teaspoons dried parsley
1 bay leaf
1 recipe dumplings
Dumpling Batter
To make the dumplings, add 2 cups of unbleached all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt to a mixing bowl. Stir to combine, then use a pastry blender or two forks to cut in 5 tablespoons of unsalted butter. Stir in 1 large beaten egg and ¾ cup of buttermilk until the mixture comes together.
Add the flour, salt, and pepper to a large zip-closure plastic bag; shake to mix. Trim the chicken of any fat and add to the bag. Seal the bag and shake to coat the chicken in the seasoned flour.
Melt the butter in the pressure cooker over medium-high heat. When the butter begins to bubble, add 4 of the chicken thighs; brown for 3 minutes on each side.
Transfer chicken to a platter. Add the remaining thighs and brown them in a similar manner; remove to the platter.
Add the celery; sauté for 2 minutes. Add the onion and thyme; sauté for 3 minutes or until the onion is softened.
Stir in the carrots, broth, wine or water, parsley, and bay leaf. Return the browned chicken thighs (and their juices) to the pressure cooker.
Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Quick-release the pressure and remove the lid. Remove and discard the bay leaf.
Leave the pressure cooker on the heat, adjusting it to maintain a simmer. Drop heaping teaspoons of the dumpling batter into the simmering stew.
Cover loosely to allow a small amount of the steam to escape and cook for 10 to 15 minutes or until the dumplings are puffy and cooked through. Serve.
Serve with cornbread or tortilla chips. Have sour cream, grated Cheddar or jack cheese, and avocado slices or guacamole available at the table.
INGREDIENTS | SERVES 8
1 cup dried pinto beans
8 cups water
2 teaspoons vegetable oil
1 tablespoon olive oil
1 medium onion, peeled and diced
1 large carrot, peeled and diced
2 medium red bell peppers, seeded and diced
2 jalapeño peppers, seeded and diced
4 cloves garlic, peeled and minced
4 4-ounce cans chopped green chili peppers
1 chipotle pepper, seeded and diced
3 pounds mixed meaty chicken pieces, skin removed
4 cups chicken broth
2 tablespoons butter
2 tablespoons unbleached all-purpose flour
Salt and freshly ground black pepper, to taste
Rinse the beans; soak them in 3 cups of the water overnight. Drain and add the beans, the remaining 5 cups of water, and vegetable oil to the pressure cooker.
Lock the lid into place and bring to high pressure; maintain pressure for 15 minutes. Remove from the heat and allow pressure to release naturally. Strain the beans; set aside. Wash and dry the pressure cooker.
Bring the olive oil to temperature in the pressure cooker over medium-high heat. Add the onion; sauté for 3 minutes. Stir in the carrot; sauté for 3 minutes.
Stir in the red bell and jalapeño peppers; sauté for 5 minutes or until all vegetables are soft.
Add the garlic, canned peppers, chipotle peppers, chicken pieces, and chicken broth.
Lock the lid into place and bring to high pressure; maintain pressure for 12 minutes. Quick-release the pressure. Remove the chicken pieces to a bowl.
When the chicken is cool enough to handle, remove the meat from the bones, cut or tear it into bite-size pieces, and return the meat to the pressure cooker. Stir in the beans.
Bring the chili to a boil. Blend the butter together with the flour to make a paste, and then whisk it into the chili.
Boil for 1 minute and then reduce heat to maintain a simmer for about 5 minutes or until the chili is thickened. Taste for seasoning and add salt and pepper if desired. Serve.
Serve like you would any other chili, with cornbread or tortilla chips. Have grated cheese and sour cream available for those who wish to use it to top their chili.
INGREDIENTS | SERVES 8
1 tablespoon olive or vegetable oil
1 large white onion, peeled and diced
4 cloves garlic, peeled and minced
2 pounds boneless, skinless chicken breasts
2 teaspoons ground cumin
2 teaspoons dried oregano
¼ teaspoon ground cayenne pepper
1 4-ounce can chopped green chili peppers, undrained
2 14-ounce cans chicken broth
2 16-ounce cans white beans
Hot sauce, to taste
Salt and freshly ground white or black pepper, to taste
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 chicken into bite-size pieces and add to the pressure cooker along with the cumin, oregano, and cayenne pepper; stir-fry for 1 minute.
Stir in the canned chilies and 1 can chicken broth. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes. Quick-release the pressure and remove the lid. Stir in remaining chicken broth and the beans. Bring to a simmer. Taste for seasoning and add hot sauce, salt, and pepper to taste. Serve.
Clam juice is salty, so if you're using it in this chowder, wait until after you taste for seasoning to add any salt. Serve with a tossed salad and dinner rolls.
INGREDIENTS | SERVES 6
2 tablespoons butter
2 large leeks
4 cups fish broth or clam juice
2 cups water
6 medium russet or Idaho baking potatoes, peeled and diced
1 bay leaf
Salt and freshly ground black pepper, to taste
1 pound scrod or other firm white fish
½ teaspoon dried thyme
½ cup heavy cream
Melt the butter in the pressure cooker over medium heat. Cut off the root end of the leeks and discard any bruised outer leaves. Slice the leeks. Add to the pressure cooker and sauté for 2 minutes. Stir in the broth, water, and potatoes. Add the bay leaf, salt, and pepper.
Lock lid into place and bring to high pressure; maintain for 4 minutes. Quick-release the pressure and remove the lid. Remove and discard the bay leaf.
Cut the fish into bite-size pieces and add to the pressure cooker. Simmer for 3 minutes. Add the thyme and cream. Bring cream to temperature, stirring occasionally.
For a serving variation, place the salmon fillets on top of tossed salad greens and drizzle Green Peppercorn Sauce over the salmon and salad. Garnish with some of the fennel leaves. Have oyster crackers or saltines available for those who wish to add it to their chowder.
INGREDIENTS | SERVES 4
4 teaspoons freshly squeezed lemon juice
4 6-ounce salmon fillets, skin removed
1 tablespoon olive or vegetable oil
1 large leek
1 large fennel bulb
4 medium Yukon Gold potatoes, peeled and diced
1 teaspoon sea salt
4 cups water
1 bay leaf
Optional: Green Peppercorn Sauce
Green Peppercorn Sauce
In a small bowl, whisk together ¾ cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon freshly squeezed lemon juice, 2 tablespoons extra virgin olive oil, and 3 tablespoons of crushed green peppercorns.
Sprinkle ½ teaspoon of lemon juice over each side of the salmon fillets. Bring the oil to temperature in the pressure cooker over medium heat.
Trim, thinly slice, wash, and drain the leek, patting it dry with a paper towel if necessary.
Add the leek to the pressure cooker; sauté for 2 minutes or until it begins to wilt.
Quarter the fennel bulb, then thinly slice the quarters.
Add the fennel and diced potatoes to the pressure cooker along with the salt, water, and bay leaf.
Lock the lid into place and bring to high pressure; maintain pressure for 7 minutes. Quick-release the pressure and remove the lid.
Place the salmon fillets in the pressure cooker. Lock the lid back into place and bring to high pressure; maintain pressure for 1 minute. Remove from heat and allow pressure to release naturally.
Remove and discard the bay leaf. Use a slotted spoon to lift each salmon fillet into a bowl or, if you wish to serve the salmon separate from the chowder, to a serving plate.
Taste the chowder for seasoning and add more salt if needed. Ladle the chowder into bowls. Top the salmon with Green Peppercorn Sauce if desired.
For an extra kick, drain and dice 2 4-ounce cans of green chilies and add them to the chowder. This dish tastes delicious served with BLTs.
INGREDIENTS | SERVES 6
2 tablespoons butter
4 large leeks
4 cups chicken broth
2 cups water
6 medium russet or Idaho baking potatoes, peeled and diced
1 bay leaf
Salt and freshly ground black pepper, to taste
1½ cups fresh or frozen corn
½ teaspoon dried thyme
Pinch sugar
½ cup heavy cream
Melt the butter in the pressure cooker over medium heat. Cut off the root end of the leeks and discard any bruised outer leaves. Slice the leeks. Add to the pressure cooker and sauté for 2 minutes. Stir in the broth, water, and potatoes. Add the bay leaf, salt, and pepper.
Lock the lid into place and bring to high pressure; maintain pressure for 4 minutes. Quick release the pressure and remove the lid. Remove and discard the bay leaf.
Stir in the corn, thyme, sugar, and cream. Bring to temperature, stirring occasionally
Serve this stew with warm, buttered dinner rolls or buttermilk biscuits. Use this simple recipe as a jumping-off point to experiment with your favorite flavors.