The Everything Pressure Cooker Cookbook (18 page)

If you prefer hotter chili, substitute scotch bonnet or serrano pepper for the jalapeño. You can also use hot chili powder instead of mild, or substitute Mrs. Dash Extra Spicy Seasoning Blend for some of the chili powder. Serve with cornbread.

INGREDIENTS | SERVES 6

2 tablespoons vegetable oil

1 large Spanish onion, peeled and diced

1 jalapeño, seeded and minced

1 clove garlic, peeled and minced

1 cup brown or green lentils

1 15½-ounce can black beans, drained and rinsed

1 cup pearl barley

3 tablespoons chili powder

1 tablespoon sweet paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

1 28-ounce can diced tomatoes

6 cups vegetable broth

Optional: 1 12-ounce can chipotle peppers in adobo sauce

Salt and freshly ground pepper, to taste

1. Bring the oil to temperature in the pressure cooker over medium heat. Add the onion; sauté for 3 minutes. Stir in the jalapeño; sauté for 1 minute.
   

2. Stir in the garlic; sauté for 30 seconds. Stir in the lentils, black beans, barley, chili powder, paprika, oregano, cumin, undrained tomatoes, and vegetable broth. If using, mince 1 or more chipotle peppers and add them along with some sauce to taste.
   

3. Lock the lid into place and bring to high pressure; maintain for 10 minutes. Remove from the heat and allow pressure to release naturally for 10 minutes. Quick-release any remaining pressure. Remove the lid. Stir and check that the lentils and barley are tender. If not, lock the lid back into place, return to the heat, and bring to pressure for the estimated time needed. Remove from heat and allow pressure to release naturally.
   

4. Remove the lid and return the pan to the heat. Bring to a simmer. Taste for seasoning, and add salt and pepper if needed. Simmer until slightly thickened.
   

Serve this mincemeat as a chutney or use as a filling in a mincemeat pie that's succulent enough to be a special occasion meal's main dish.

INGREDIENTS | YIELDS 2 QUARTS

½ cup butter

2 cups light brown sugar, lightly packed

2 cups fresh apple cider

1 medium orange

1 cup raisins

1 cup dried currants

8 ounces dried figs

6 ounces dried apricots

2 medium cooking apples

2 Bosc pears

1/3 cup and ¼ cup brandy, divided

1/3 cup dark rum

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground nutmeg

Mincemeat Without Alcohol

To make mincemeat without alcohol, replace 1/3 cup of the brandy and the rum with cider. Reduce the amount of brown sugar to 1½ cups. Then, after you've ladled the mincemeat into the jars, top each jar with 2 tablespoons of honey instead of the brandy.

1. Melt the butter in the pressure cooker over medium heat. Stir in the brown sugar and cider. Allow the mixture to simmer while you prepare the fruit for the recipe.
   

2. Cut the orange into quarters, remove the seeds, and add to a food processor along with the raisins, currants, figs, and apricots; pulse to coarsely chop. Stir into the other ingredients already in the pressure cooker.
   

3. Peel, core, and seed the apples and pears. Add to the food processor and pulse until finely grated; alternatively, you can feed through the food processor using the grater attachment. Add to the pressure cooker along with 1/3 cup of the brandy, rum, salt, cinnamon, cloves, allspice, and nutmeg.
   

4. Bring to a simmer; skim off and discard any foam from the top of the mixture. Lock the lid into place and bring to low temperature; maintain pressure for 10 minutes. Remove from the heat and allow pressure to release naturally.
   

5. Uncover, stir, and check the consistency of the mincemeat. To thicken it, if desired, return the pressure cooker to medium heat and stirring occasionally, continue to cook uncovered for 10–15 minutes or until the mixture is reduced to about 2 quarts. Ladle the mincemeat into two sterilized 1-quart canning jars.
   

6. Top the mincemeat in each jar with 2 tablespoons of brandy. Screw on the two-piece lids; allow to cool to room temperature. Can be stored in the refrigerator for 1 week or in the freezer for up to 6 months.
   

Chopping the carrots and green beans into smaller pieces makes them match the size of the other vegetables in this minestrone. If you're using frozen green beans, however, remember to thaw them first.

INGREDIENTS | SERVES 4

1 small onion, peeled and diced

3 cups water

2 medium zucchini, peeled and diced

1 cup baby carrots, chopped

1 cup green beans, chopped

1 15-ounce can cannellini beans, rinsed and drained

2 stalks celery, diced

½ teaspoon dried basil

½ teaspoon dried oregano

Freshly ground black pepper, to taste

1 14½-ounce can diced tomatoes

1 clove garlic, peeled and minced

¼ cup uncooked macaroni

4 teaspoons freshly grated Parmigiano-Reggiano cheese

Throw in the Leftovers

Minestrone is the perfect way to use leftover vegetables, so feel free to substitute peas, corn, or whatever else is on hand. Add some basil or Italian seasoning, or use vegetable broth, tomato juice, or V-8 juice instead of water. You can even Americanize the recipe by using kidney beans and make it even healthier by using whole wheat macaroni.

1. Add all ingredients except the macaroni and cheese to the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 5 minutes. Quick-release the pressure and remove the lid.
   

2. At this point, you have a choice: You can either cook the macaroni separately according to package directions or you can bring the contents of the pressure cooker to a boil and stir in the uncooked macaroni, adding water or tomato juice as needed until the macaroni is cooked. If you choose the latter option, stir and watch the pot, adding more liquid as needed so that the soup doesn't boil dry.
   

3. Ladle the minestrone into bowls and sprinkle each serving with 1 teaspoon of the cheese, or more to taste.
   

Put a teaspoon of Wheat Berry Salad on individual baby romaine hearts sections.

INGREDIENTS | SERVES 12

1½ tablespoons vegetable oil

6¾ cups water

1½ cups wheat berries

1½ teaspoons Dijon mustard

1 teaspoon sugar

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

¼ cup white wine vinegar

½ cup extra virgin olive oil

½ small red onion, peeled and diced

1 1/3 cups frozen corn or peas, thawed

1 medium zucchini, peeled, grated, and drained

2 stalks celery, finely diced

1 red bell pepper, seeded and diced

4 green onions, diced

¼ cup sun-dried tomatoes, diced

¼ cup fresh parsley, chopped

Tasty Substitutions

You can add a bit more flavor to this salad by substituting tomato juice or vegetable broth for some of the wheat berries cooking liquid. You can also substitute lemon juice or fruit-infused vinegar for the white wine vinegar. Try substituting a teaspoon or more of Mrs. Dash or other seasoning blend for the fresh parsley.

1. Add the oil, water, and wheat berries to the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 50 minutes. Remove from the heat and quick-release the pressure. Fluff with a fork. If the grains aren't yet as tender as you'd like, simmer and stir the mixture for a few minutes, adding more liquid if necessary. When done to your liking, drain and transfer to a large bowl.
   

2. Make the dressing by pureeing the mustard, sugar, salt, pepper, vinegar, olive oil, and red onion in a food processor or blender. Start by stirring ½ cup dressing into the cooled wheat berries. Toss the seasoned wheat berries with remaining ingredients. Taste for seasoning; add additional salt, pepper, or dressing if needed. Cover and refrigerate any leftover dressing for up to 3 days.
   

Serve with your favorite Asian-glazed barbequed entrée or alongside grilled hamburgers or hotdogs.

INGREDIENTS | SERVES 12

1 cup dried pinto, black, or cannellini beans

Water to cover

3 tablespoons sherry vinegar

2 tablespoons fresh lime juice

1½ tablespoons low sodium soy sauce

1½ teaspoons honey

1½ teaspoons fresh ginger, grated

1 teaspoon Asian chili paste

1 clove garlic, peeled and minced

2 teaspoons vegetable oil

1 cup fresh corn or frozen corn, thawed

8 ounces green beans, cut into

½-inch pieces, steamed, and chilled

1 cup frozen baby peas, thawed

4 stalks celery, thinly sliced

1 red bell pepper, seeded and diced

¾ cup dried cranberries

1 medium red onion, peeled and diced

Salt and freshly ground black pepper, to taste

Another Asian Touch

Substitute chilled cooked edamame (soy-beans) for the peas. Edamame are Asian soybeans (“edamame” is the Japanese word for them), and they make a great snack food. Buy more than you need for this dish and you can have them on hand to munch on all week long!

1. Rinse and drain the beans, then soak them overnight in enough water to cover them by several inches.
   

2. To make the dressing, add the vinegar, lime juice, soy sauce, honey, ginger, chili paste, and garlic in a bowl; whisk to mix. Cover and refrigerate overnight to allow the flavors to blend.
   

3. Drain the soaked beans and add them to the pressure cooker along with 3 cups of water and the vegetable oil. Lock the lid into place and bring to high pressure; maintain pressure for 25 minutes. Remove from the heat and allow pressure to release naturally.
   

4. Drain the beans and transfer them to a large bowl. Stir in half of the dressing; chill.
   

5. Add the corn, green beans, peas, celery, bell pepper, cranberries, onion, salt, and pepper. Toss, adding more dressing if desired. Serve.
   

The pressure cooker helps give these beans the flavor that usually comes from slow baking. If you're short on prep time, substitute ¼ cup dried minced onion or onion flakes for the diced onion.

INGREDIENTS | SERVES 8

1 pound dried small white beans

6 cups water

4 slices bacon, diced

2 medium sweet onions, peeled and diced

4 cloves garlic, peeled and minced

3½ cups chicken broth

2 teaspoons dried mustard

¼ teaspoon freshly ground black pepper

¼ cup molasses

½ cup ketchup

¼ brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon cider vinegar

Salt, to taste

Optional: Smoked paprika

1. Wash and drain the dried beans. Soak them overnight in 6 cups water, or enough to cover them by more than 1 inch.
   

2. Fry the bacon in the pressure cooker over medium-high heat until the bacon begins to render its fat. Lower the heat to medium and add the onion; sauté for 3 minutes or until the onions are soft. Stir in the garlic; sauté for 30 seconds. Add the drained soaked beans, broth, dry mustard, and pepper.
   

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

4. Remove the lid; the beans should still be somewhat soupy at this point. Stir in the molasses, ketchup, brown sugar, Worcestershire sauce, and vinegar. Stir to mix. Taste and add another ¼ cup of molasses if you prefer a heartier taste. Return the pan to the heat, lock the lid into place, and bring to low pressure; maintain pressure for 5 minutes. Remove from the heat and allow pressure to release naturally.
   

5. Remove the lid. Stir the beans and taste for seasoning. Add salt to taste and additional Worcestershire sauce if needed. If the beans are still too soupy, return to the heat and simmer them, stirring occasionally, until thickened. Stir in the smoked paprika if using. Serve.
   

Soaking beans in water makes them easier for those with sensitive digestive systems to handle.

INGREDIENTS | SERVES 8

1 cup dried red beans

6 cups water

2 teaspoons olive or vegetable oil

2 pounds ham hocks

1 pound smoked sausage, diced

4 stalks celery, finely diced

1 large green bell pepper, seeded and diced

1 medium onion, peeled and diced

3 bay leaves

1 teaspoon freshly ground white pepper

1 teaspoon dried thyme

1 teaspoon garlic powder

¼ teaspoon cayenne pepper

¼ teaspoon freshly ground black pepper

Hot sauce, to taste

Salt, to taste

1. Wash and drain the beans; soak them overnight in 3 cups water.
   

2. Drain the beans and add them to the pressure cooker along with the remaining 3 cups of water and oil. Lock the lid into place and bring to low pressure; maintain pressure for 15 minutes. Remove from heat and allow pressure to release naturally for 10 minutes. Quick-release any remaining pressure and remove the lid.
   

3. Add the remaining ingredients except for the hot sauce and salt. 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. Remove the lid.
   

4. Remove and discard the bay leaves. Remove the ham hocks; when cool enough to handle, remove the meat from the bones and stir into the beans. Discard any pork skin, fat, and bones. Taste for seasoning and add salt and hot sauce, to taste.
   

This main dish salad gets its salt from the roasted cashews. If you're using unsalted cashews, you may need to add some salt or have it available at the table.

INGREDIENTS | SERVES 6

1 teaspoon vegetable oil

2 pounds boneless, skinless chicken breasts

1 cup dried lentils

2 cups water

2½ teaspoons curry powder

2 small Golden Delicious apples, peeled and diced

1 teaspoon lemon juice

2 cups seedless grapes, cut in half

1 cup roasted cashews

2 stalks celery, diced

½ small red onion, peeled and diced

¾ cup plain yogurt or sour cream

¼ cup mayonnaise

6 cups salad greens

Sweeten the Dressing

Cooking the apples with the lentils cuts some of the heat of the curry powder. The raw apple and grapes in the salad will also sweeten the curry powder taste. But if you still find the taste of the curry powder in the dressing too harsh, you can stir some sugar, honey, or applesauce into the dressing to soften the taste.

1. Bring the oil to temperature in the pressure cooker over medium-high heat. Cut the chicken into bite-size pieces; add to the pressure cooker and stir-fry for 5 minutes or until browned. Stir in the lentils, water, and 1 teaspoon curry powder. Halve one of the apples; peel and dice it and add it to the pressure cooker.
   

   Coat the cut side of the other half of the apple with the lemon juice to prevent it from turning brown.
   

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

3. Transfer the contents of the pressure cooker to a bowl. Once it's cooled, stir in the remaining diced apple, grapes, cashews, celery, and red onion.
   

4. To make the dressing, mix together the yogurt or sour cream, mayonnaise, and remaining 1½ teaspoons curry powder.
   

5. For each serving, place 1 cup salad greens on a plate.
   

   Either mix the dressing into the lentil mixture or add the lentil mixture on top of the lettuce and drizzle with the dressing.
   

You don't often find this many vegetables in comfort food. In this case, they're needed to offset all that rich, tasty, high-fat content from the butter, cream, and cheese.

INGREDIENTS | SERVES 4

2 tablespoons olive oil

1½ pounds boneless, skinless chicken breasts

1 small onion, peeled and diced

1 red bell pepper, seeded and diced

8 ounces fresh mushrooms, cleaned and sliced

4 cloves garlic, peeled and minced

1 tablespoon dried basil

1 teaspoon dried thyme

1/8 teaspoon freshly ground nutmeg

¼ teaspoon freshly ground black pepper

1 14-ounce can chicken broth

8 ounces sugar snap peas, sliced diagonally

½ cup sliced carrots

1½ cups broccoli florets

1½ cups cauliflower segments

¼ cup Parmigiano-Reggiano cheese, grated

1 stick butter, softened

1 cup heavy cream

8 ounces uncooked linguini

If You Prefer

You can substitute 2 1-pound bags of thawed frozen stir-fry mixed vegetables for the sugar snap peas, carrots, broccoli, and cauliflower called for in the recipe. If you do so, reduce the pressure-maintaining time for the vegetables to 1 minute.

1. Bring the oil to temperature in the pressure cooker over medium heat. Cut the chicken into bite-size pieces and add to the pressure cooker; stir-fry for 5 minutes or until they begin to brown. Add the onion and red bell pepper; sauté for 3 minutes. Add the sliced mushrooms; sauté for 3 minutes or until the mushrooms have released their moisture. Add the garlic, basil, thyme, nutmeg, pepper, and broth. Stir to combine. Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes. Remove from the heat and quick-release the pressure. Remove the lid.
   

2. Add the sugar snap peas, carrots, broccoli, and cauliflower to the pressure cooker. Return the pressure cooker to the heat, lock the lid into place, and bring to low pressure; maintain pressure for 3 minutes. Remove from the heat and quick-release the pressure.
   

3. Whip the cheese into the butter and then blend with the cream. Return the pressure cooker to medium heat. Stir in the cream mixture; cook and stir for 3 minutes or until the cream mixture is heated through.
   

4. Cook the linguini according to package directions.
   

   Top the noodles with the sauce and additional grated cheese if desired.
   

Serve with a tossed salad and garlic bread.

INGREDIENTS | SERVES 6

1 pound ground sausage

1 tablespoon olive oil

1 large onion, peeled and diced

3 cloves garlic, peeled and minced

3 cups chicken broth

1 cup tomato sauce

2 teaspoons dried parsley

½ teaspoon ground fennel

1 teaspoon dried basil

½ teaspoon sugar

¼ teaspoon freshly ground black pepper

1/8 teaspoon dried red pepper flakes

3 cups bow tie pasta

¼ cup heavy cream

Salt, to taste

½ cup Parmigiano-Reggiano cheese, grated

1. Add the sausage to the pressure cooker over medium-high heat; break the sausage apart as you stirfry it for 5 minutes or until it is cooked through and has rendered its fat. Drain and discard the fat. Stir in the oil and onion; sauté for 3 minutes or until the onion is soft. Stir in the garlic; sauté for 30 seconds.
   

2. Stir in the broth, tomato sauce, parsley, fennel, basil, sugar, pepper, red pepper flakes, and pasta. Reduce the heat to medium, lock the lid into place, and bring to low pressure; maintain pressure for 9 minutes. Quick-release the pressure and remove the lid.
   

3. Stir in the cream. Taste for seasoning and adjust if necessary. Add salt to taste. Transfer to a serving bowl or platter. Top with the cheese. Serve.