The Everything Pressure Cooker Cookbook (17 page)

INGREDIENTS | SERVES 4

1 cup baby carrots, cut in half

1 stalk celery, finely diced

1 large onion, peeled and diced

4 large potatoes, peeled and diced

1 teaspoon Mrs. Dash Garlic & Herb or Original Seasoning Blend

2 tablespoons extra virgin olive oil

2 cups chicken broth

4 bone-in chicken breast halves

Salt and freshly ground black pepper, to taste

1. Put the carrots, celery, onions, potatoes, seasoning blend, and oil in a pressure cooker. Add broth. Remove and discard the skin from the chicken, then nestle the chicken pieces meat side down on top of the vegetables.
   

2. Lock the pressure cooker lid and bring to high pressure; maintain pressure for 10 minutes. Remove from heat and quick-release the pressure. Remove the lid, stir, and season to taste.
   

The sugar in this dish offsets the acidity of the tomatoes. The aroma of the bacon fat will transport you back to a time when all Southern cooks kept a container of bacon drippings at the ready.

INGREDIENTS | SERVES 8

3 tablespoons bacon fat

8 chicken thighs

2 cups water

1 28-ounce can diced tomatoes

2 large yellow onions, peeled and sliced

¼ teaspoon sugar

½ cup dry white wine or chicken broth

1 10-ounce package frozen lima beans, thawed

1 10-ounce package frozen whole kernel corn, thawed

1 10-ounce package frozen okra, thawed and sliced

1 cup bread crumbs, toasted

3 tablespoons Worcestershire sauce

Salt and freshly ground black pepper, to taste

Optional: Hot sauce, to taste

1. Bring the bacon fat to temperature in the pressure cooker over medium heat. Add 4 chicken thighs skin-side down and fry them until lightly browned.
   

2. Remove the fried thighs and fry the remaining thighs. Return the first 4 fried thighs to the pressure cooker and add the water, tomatoes, onions, sugar, and wine or chicken broth.
   

3. Lock the lid into place and bring to high pressure; maintain pressure for 12 minutes. Quick-release the pressure and remove the lid. Remove the chicken.
   

4. Once chicken is cool enough to handle, remove the meat from the bones and discard the skin and bones. Shred the chicken meat and set aside.
   

5. Add the lima beans, corn, and okra to the pot. Bring to a simmer and cook uncovered for 30 minutes.
   

6. Stir in the shredded chicken, bread crumbs, and Worcestershire sauce. Simmer for 10 minutes, stirring occasionally, to bring the chicken to temperature and thicken the stew.
   

7. Taste for seasoning and add salt and pepper if needed and hot sauce if desired.
   

As its name implies, Tex-Mex is a fusion of the southwestern flavors of Texas and Mexico. Serve this hearty Tex-Mex Stew over rice along with an avocado salad and cornbread or baked corn chips.

INGREDIENTS | SERVES 8

1 3½-pound English or chuck roast

2 tablespoons olive or vegetable oil

1 7-ounce can green chilies

2 14½-ounce cans diced tomatoes

1 8-ounce can tomato sauce

1 large sweet onion, peeled and diced

1 green bell pepper, seeded and diced

6 cloves garlic, peeled and minced

1 tablespoon ground cumin

1 teaspoon freshly ground black pepper

Cayenne pepper, to taste

2 tablespoons lime juice

2 jalapeño peppers, seeded and diced

Optional: Beef broth or water

1 bunch fresh cilantro, chopped

1. Trim the fat from the roast and cut the meat into 1 inch cubes. Add the oil to the pressure cooker and bring it to temperature over medium-high heat.
   

2. Add the beef and stir-fry for 8 minutes or until it's well browned. Stir in the chilies, tomatoes, tomato sauce, onion, bell pepper, garlic, cumin, black pepper, cayenne, lime juice, and jalapeño peppers.
   

3. If needed, add enough beef broth or water to cover the ingredients in the cooker, but remember not to fill the cooker more than two-thirds full.
   

4. Lock the lid into place and bring to low pressure; maintain pressure for 1 hour. Remove from heat and allow pressure to release naturally. Remove the lid and stir in the cilantro. Serve immediately.
   

Serve this chili with an avocado or tossed salad. Have sour cream and baked corn tortilla chips at the table.

INGREDIENTS | SERVES 4

2 pounds boneless, skinless chicken thighs

2 tablespoons vegetable oil

1 jalapeño pepper, seeded and minced

1 small red bell pepper, seeded and diced

1 small onion, peeled and diced

1 clove garlic, peeled and minced

1 15-ounce can diced tomatoes

1 16-ounce can red kidney beans

1 tablespoon paprika

1 tablespoon tomato paste

1 cup chicken broth

¼ teaspoon dried thyme

¼ teaspoon dried oregano

1 teaspoon chili powder

Salt and freshly ground black pepper, to taste

1. Cut the chicken into bite-size cubes. Add the oil to the pressure cooker and bring it to temperature over medium heat. Add the chicken and stir-fry for 5 minutes.
   

2. Add the jalapeño and red peppers; stir-fry with the chicken for 2 minutes. Stir in the onion; sauté for 3 minutes or until tender.
   

3. Stir in the garlic, tomatoes, rinsed and drained kidney beans, paprika, tomato paste, broth, thyme, oregano, chili powder, salt, and pepper.
   

4. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove the pan from the heat and let pressure release naturally for 10 minutes.
   

5. Quick-release any remaining pressure and remove the lid. Stir the chili and taste for seasoning; add additional salt, pepper, spices, or herbs if needed.
   

Serve this Cajun-inspired stew over brown rice, cornbread, or mashed potatoes. Increase the amount of cayenne pepper if you want a zestier, hotter stew.

INGREDIENTS | SERVES 6

1 teaspoon salt

½ tablespoon garlic powder

½ teaspoon cayenne pepper

2 tablespoons unbleached all-purpose flour

2 pounds boneless, skinless chicken thighs

2 tablespoons olive or vegetable oil

1 small green bell pepper, seeded and diced

1 small red bell pepper, seeded and diced

1 stalk celery, diced

1 medium onion, peeled and diced

1 jalapeño pepper, seeded and diced

2 cloves garlic, peeled and minced

1 bay leaf

1 teaspoon marjoram

1 8-ounce can tomato sauce

1 12-ounce bottle dark beer

½ cup chicken broth

2 teaspoons Worcestershire sauce

1 tablespoon bacon fat or lard

Freshly ground black pepper, to taste

1. Add the salt, garlic powder, cayenne pepper, and flour to a large zip-closure plastic bag; shake the bag to mix the spices into the flour. Trim and discard fat from the thighs and cut into bite-size pieces. Add to the the bag and shake to coat.
   

2. Bring the oil to temperature in the pressure cooker over medium-high heat. Add the chicken in batches; stir-fry for 3–5 minutes or until browned. Set aside and keep warm.
   

3. Reduce heat to medium. Add the green bell pepper, red bell pepper, and celery; sauté for 3 minutes. Stir in the onion; sauté for 3 minutes. Add the jalapeño pepper and garlic; sauté for 30 seconds. Stir in the bay leaf, marjoram, tomato sauce, beer, chicken broth, and Worcestershire sauce.
   

4. Lock the lid into place and bring to low pressure; maintain pressure for 20 minutes. Quick-release the pressure and remove the lid. Remove and discard the bay leaf.
   

5. While the chicken mixture cooks under pressure, bring the bacon fat or lard to temperature in a cast iron skillet over medium heat. Whisk in the reserved seasoned flour and enough water to make a paste. Cook and stir constantly for 10 minutes.
   

6. Whisk some of the juices from the pressure cooker into the roux in the skillet to loosen the mixture, and then stir the roux into the mixture in the pressure cooker. Bring the mixture to a simmer; simmer for 3 minutes. Taste for seasoning. Add additional salt and Worcestershire sauce, if needed, and pepper, to taste.
   

Wait until the stew is fully cooked before adding any salt and pepper; the amount needed will depend on the type of canned mushrooms and soups you use. Serve this stew with buttered dinner rolls and you have an easy comfort-food meal.

INGREDIENTS | SERVES 8

1 3-pound English or chuck roast

2 4-ounce cans sliced mushrooms, drained

1 10¾-ounce can condensed cream of mushroom soup

1 10½-ounce can condensed

French onion soup

1 tablespoon Worcestershire sauce

2 cups water

1 24-ounce bag frozen vegetables for stew, thawed

4 cups frozen vegetables, thawed

Quick and Easy Dumplings

Salt and freshly ground black pepper, to taste

Quick and Easy Dumplings

Cut 1 tablespoon shortening or butter into 1½ cups biscuit mix until crumbly. Combine 2/3 cup milk and 1 large beaten egg; add to dry mixture. Stir until just blended. When you cook the dumplings in the stew, small drops of batter will suffice; they expand in the hot liquid.

1. Trim and discard any fat from the roast. Cut into bite-size pieces and add meat, drained mushrooms, soups, Worcestershire sauce, and water to the pressure cooker.
   

2. Lock the lid into place and bring to low pressure; maintain pressure for 30 minutes. Quick-release the pressure and remove the lid.
   

3. Stir in the thawed frozen vegetables. Bring to a simmer and then drop tablespoon-size dollops of the Quick and Easy Dumplings batter into the bubbling stew.
   

4. Lock the lid into place and bring to low pressure; maintain pressure for 5 minutes. Quick-release the pressure and remove the lid.
   

5. Stir the stew, being careful not to break the dumplings apart. (If dumplings aren't yet puffy and cooked through, loosely cover the pan and let the stew simmer for a few more minutes.) Taste for seasoning and add salt and pepper if needed.
   

The clams and their liquid will be salty, so wait until the chowder is cooked to add any salt. Serve with oyster crackers or toasted, buttered sourdough bread.

INGREDIENTS | SERVES 4

4 6½-ounce cans chopped clams

4 slices bacon

1 stalk celery, finely diced

2 large shallots, peeled and minced

1 pound red potatoes, peeled and diced

2½ cups unsalted chicken or vegetable broth

Optional: 1 tablespoon fresh thyme, chopped

1 cup frozen corn, thawed

2 cups milk

1 cup heavy cream

Sea salt and freshly ground black pepper, to taste

1. Drain the clams. Reserve the liquid to add along with the broth. Set the clams aside.
   

2. Fry bacon over medium-high heat. Crumble. Add celery; sauté for 3 minutes. Add shallots; sauté for 3 minutes. Stir in the potatoes; stir-fry to coat the potatoes in the fat. Stir in clam liquid, broth, and thyme.
   

3. Lock lid and bring to high pressure; maintain pressure for 5 minutes. Lower the heat to warm and allow pressure to drop naturally for 10 minutes. Quick-release any remaining pressure and remove the lid.
   

4. Stir in the corn, milk, cream, and reserved clams. Bring to a simmer for 5 minutes.
   

The clams and their liquid will be salty, so wait until the chowder is cooked to add any salt. Serve with oyster crackers, dinner rolls, or toasted garlic bread.

INGREDIENTS | SERVES 6

4 6½-ounce cans minced clams

4 slices bacon

2 stalks celery, finely diced

4 large carrots, peeled and finely diced

1 large sweet onion, peeled and diced

1 pound red potatoes, peeled and diced

1 28-ounce can diced tomatoes

2 cups tomato or V-8 juice

1 teaspoon dried parsley

¼ teaspoon dried thyme

1/8 teaspoon dried oregano

½ teaspoon freshly ground black pepper

Sea salt, to taste

1. Drain the clams. Reserve the liquid to add along with the other liquid. Set the clams aside.
   

2. Fry bacon over medium-high heat. Crumble. Add the celery and carrots; sauté for 3 minutes. Add onion; sauté for 3 minutes. Stir in the potatoes; stir-fry to coat the potatoes in the fat. Stir in clam liquid, undrained tomatoes, juice, parsley, thyme, oregano, and pepper.
   

3. Lock lid into place and bring to high pressure; maintain for 5 minutes. Lower the heat to warm and allow pressure to drop naturally for 10 minutes. Quick-release remaining pressure and remove the lid. Stir in the reserved clams. Bring to a simmer. Season to taste.
   

Vegetable stock, which is also sometimes referred to as vegetable broth, is called for in many vegetarian recipes.

INGREDIENTS | YIELDS 4 CUPS

2 large onions, peeled and halved

2 medium carrots, cleaned and cut into large pieces

3 stalks celery, cut in half

1 whole bulb garlic

10 peppercorns

1 bay leaf

4½ cups water

1. Add the onions, carrots, and celery to the pressure cooker. Break the bulb of garlic into individual cloves; peel the garlic and add to the pressure cooker. Add the peppercorns, bay leaf, and water to completely cover the vegetables. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from the heat and allow pressure to release naturally.
   

2. Strain the stock through a fine-mesh strainer or through cheesecloth placed in a colander. Store in a covered container in the refrigerator, or freeze until needed.
   

Ratatouille is sometimes served over potatoes. This version adds the potatoes to the dish. You can serve this Ratatouille over whole grain pasta or topped with toasted garlic croutons.

INGREDIENTS | SERVES 4

2 tablespoons extra virgin olive oil

2 7-inch zucchini, washed and sliced

1 Japanese eggplant, peeled and sliced

1 small onion, peeled and thinly sliced

1 green bell pepper, seeded and diced

2 medium potatoes, peeled and diced

8 ounces fresh mushrooms, cleaned and sliced

1 28-ounce can diced tomatoes

3 tablespoons tomato paste

3 tablespoons water

2 cloves garlic, peeled and minced

2 teaspoons Mrs. Dash Italian Medley Seasoning Blend

1/8 teaspoon dried red pepper flakes

Salt and fresh black pepper, to taste

Parmigiano-Reggiano cheese, grated

1. Coat the bottom and sides of the pressure cooker with oil. Add the remaining ingredients except cheese in layers in the order given. Lock the lid into place and bring to low pressure; maintain pressure for 6 minutes.
   

2. Remove from heat and quick-release the pressure. Remove the lid, stir, and taste for seasoning, adjusting if necessary. Serve topped with the grated cheese.
   

You can add some meaty-type richness to any vegetable broth by scraping away and discarding the black gills from two large portobello mushroom caps, dicing the caps, and adding them along with the other vegetables.

INGREDIENTS | YIELDS 4 CUPS

2 large onions, peeled and halved

2 medium carrots, cleaned and cut into large pieces

3 stalks celery, halved

1 whole bulb garlic

4 large tomatoes, quartered

10 peppercorns

1 bay leaf

4 cups water

1. Add the onions, carrots, and celery to the slow cooker. Break the bulb of garlic into individual cloves; peel the garlic and add to the slow cooker.
   

2. Add the tomatoes, peppercorns, bay leaf, and water. Add additional water if necessary to completely cover the vegetables. Cover and cook on low for 4–8 hours.
   

3. Strain the stock through a fine-mesh strainer or through cheesecloth placed in a colander. Store in a covered container in the refrigerator or freeze until needed.
   

This is a good alternative to chicken broth in almost any recipe. You can use button mushrooms or, for a more intense flavor, portobello mushroom caps cleaned of the black gills or wild mushrooms like chanterelles or shiitake.

INGREDIENTS | YIELD 8 CUPS

4 carrots, washed and cut in large pieces

2 large leeks, well cleaned and cut in large pieces

2 large onions, peeled and quartered

1 celery stalk, chopped

5 whole cloves

Pinch dried red pepper flakes

2 cups fresh mushrooms, sliced

8½ cups water

1. Put all ingredients in the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 15 minutes.
   

2. Remove from the heat and allow pressure to release naturally. Strain for a clear stock. Can be refrigerated for 2 or 3 days or frozen for 3 months.
   

This versatile dish can be served hot, at room temperature, or cold. You can use it as a pasta topping, a side dish, or even a sandwich filling if you drain all the liquid.

INGREDIENTS | SERVES 8

¼ cup extra virgin olive oil

¼ cup white wine

2 tablespoons red wine vinegar

1 teaspoon ground cinnamon

1 large eggplant, peeled and diced

1 medium onion, peeled and diced

1 medium green bell pepper, seeded and diced

1 medium red bell pepper, seeded and diced

2 cloves garlic, peeled and minced

1 14½-ounce can diced tomatoes

3 stalks celery, diced

½ cup oil-cured olives, pitted and chopped

½ cup golden raisins

2 tablespoons capers, rinsed and drained

Salt and freshly ground black pepper, to taste

1. Add all ingredients to the pressure cooker. Stir well to mix. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes.
   

2. Remove from heat and quick-release the pressure. Remove the lid and stir the contents of the pressure cooker. Taste for seasoning and add salt and pepper, to taste.
   

Risotto is easy to make, but standing over a stove and waiting for the rice to absorb the broth can be time-consuming. This pressure cooker recipe combines ease and speed for a delicious dish.

INGREDIENTS | SERVES 4

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

2 medium carrots, peeled and finely diced

1 stalk celery, finely diced

2 large shallots or 1 small red onion, peeled and diced

1 clove garlic, peeled and minced

½ teaspoon dried basil

1 teaspoon dried parsley

2 cups Arborio rice

½ cup dry white wine or Vermouth

5 cups vegetable or mushroom broth

½ pound asparagus

1 cup peas

1 cup snow peas, shredded

1 cup zucchini, peeled, seeded, and diced

1 cup Fontina cheese, shredded

½ cup Parmigiano-Reggiano or Asiago cheese, grated

1. Bring the oil and butter to temperature in the pressure cooker over medium heat. Add the carrot and celery; sauté for 3 minutes. Add the shallots or red onion; sauté for 3 minutes or until the vegetables are tender. Add the garlic, basil, and parsley; sauté for 30 seconds.
   

2. Stir in the rice and stir-fry for 4 minutes or until the rice becomes opaque. Add the wine or Vermouth; cook and stir for 3 minutes or until the liquid is absorbed by the rice. Stir in 4½ cups broth.
   

3. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes. Quick-release the pressure and remove the lid.
   

4. Stir in the remaining ½ cup broth. Once the broth is absorbed and the rice is fluffed, adjust heat to maintain a simmer.
   

5. Clean the asparagus and cut it into 1-inch pieces. Add the asparagus, peas, snow peas, and zucchini. Stir and cook until the vegetables are bright green and cooked through. Stir in the cheese. Serve.
   

Experiment with the types of grains and beans in this soup. Smaller pastas and couscous work well for this soup.

INGREDIENTS | SERVES 10

1 pound dried cannellini or white beans

1 tablespoon extra virgin olive oil

4 medium carrots, peeled and diced

2 stalks celery, diced

2 medium onions, peeled and diced

3 cloves garlic, peeled and minced

2 teaspoons Mrs. Dash Italian Medley Seasoning Blend

6 cups water

1 bay leaf

1 teaspoon dried parsley

4 cups vegetable or mushroom broth

1½ cups small macaroni or small shell pasta

Salt and freshly ground black pepper, to taste

Optional: Freshly grated Parmigiano-Reggiano cheese

1. Rinse the cannellini or white beans; soak overnight in enough water to cover them by more than 1 inch. Drain.
   

2. Bring the oil to temperature in the pressure cooker over medium heat. Add the carrots and celery; sauté for 3 minutes. Add the onion; sauté for 3 minutes or until the vegetables are soft. Add the garlic and a teaspoon of the Italian seasoning blend; sauté for 30 seconds.
   

3. Add the water, beans, and bay leaf. Lock the lid into place and bring to high pressure; maintain pressure for 35 minutes. Remove from the heat and allow pressure to release naturally for 20 minutes. Quick-release any remaining pressure and remove the lid.
   

4. Remove and discard the bay leaf. Add the remaining Italian seasoning blend, parsley, and vegetable or mushroom broth. Return to the heat and bring to a boil; stir in the macaroni or shells. Cook pasta to al dente according to package directions. Taste for seasoning and add salt and pepper if needed. Serve topped with grated cheese if desired.
   

The barley adds heft to this culinary delight. This is a hearty vegetarian soup perfect for a cold winter night.

INGREDIENTS | SERVES 8

1 tablespoon butter

1 medium onion, peeled and diced

2 medium carrots, peeled and sliced

3 cloves garlic, peeled and minced

1 pound fresh mushrooms, cleaned and sliced

½ teaspoon dried thyme

1/3 cup sherry

¾ cup pearl barley

1 bay leaf

5 cups water or vegetable broth

½ teaspoon freshly ground black pepper Salt, to taste

2 tablespoons fresh parsley, chopped

1. Melt the butter in the pressure cooker over medium heat. Add the onion; sauté for 3 minutes or until soft. Stir in the carrots, garlic, mushrooms, and thyme. Stir-fry for 5 minutes or until the mushrooms have reduced most of their moisture. Stir in the sherry, barley, bay leaf, and broth. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from heat and allow pressure to release naturally.
   

2. Remove the lid. Remove and discard the bay leaf. Return to heat if necessary to bring the soup back to temperature. Stir in the pepper, salt, and parsley. Serve immediately.
   

To make this a tomato-rich chili, substitute a 15-ounce can of tomato puree and 1 cup tomato juice for the vegetable broth. For a spicier chili, add a 16-ounce jar of salsa and 1 cup tomato juice.

INGREDIENTS | SERVES 8

2 tablespoons olive or vegetable oil

1 large sweet onion, peeled and diced

3 cloves garlic, peeled and minced

1 15-ounce can pinto beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can cannellini or white beans, rinsed and drained

1 large green bell pepper, seeded and diced

2 medium zucchini

1½ cups corn

1 28-ounce can diced tomatoes

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon dried oregano

¼ teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper Salt, to taste

8 ounces Monterey jack cheese, grated

1. Bring the oil to temperature in the pressure cooker over medium heat. Add the onion; sauté for 3 minutes or until it begins to soften. Stir in the garlic; sauté for 30 seconds. Stir in the canned beans, green bell pepper, zucchini, corn, tomatoes, broth, chili powder, cumin, oregano, black pepper, and cayenne pepper. Stir to mix.
   

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

3. Remove the lid, stir, and taste for seasoning. Add salt if desired. Serve topped with grated cheese.
   

Chickpeas are found all over the world and are the primary ingredient in various Middle Eastern, African, Mexican, and Indian dishes.

INGREDIENTS | SERVES 8

2/3 cup dried chickpeas

6 dried shiitake mushrooms or 8 ounces fresh mushrooms, sliced

2 tablespoons extra virgin olive oil

1 stalk celery, thinly sliced

1 medium red onion, peeled and sliced

1 small head Savoy cabbage, cored and shredded

4 cups water

1 pound rigatoni

Salt and freshly ground black pepper, to taste

Pecorino cheese, grated

1. Rinse the chickpeas. Soak them overnight in enough water to cover them by more than 1 inch.
   

2. If using dried mushrooms, add them to the soaking liquid for the chickpeas. Drain.
   

3. Bring the oil to temperature in the pressure cooker. Add the celery; sauté for 2 minutes. Add the onion; sauté for 3 minutes. Stir in the shredded cabbage and sauté until wilted. Add the chickpeas, mushrooms, and water.
   

4. 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 while you prepare the pasta according to package directions.
   

5. Quick-release any remaining pressure and remove the lid. Stir the chickpea sauce and taste for seasoning, adding salt and pepper to taste. If the sauce is too thin, use a fork to mash some of the chickpeas, which will thicken the sauce. Serve over the pasta. Top with grated cheese.