The Everything Pressure Cooker Cookbook (20 page)

1/8 teaspoon ground cloves

½ teaspoon salt

1. Bring the butter or oil to temperature in the pressure cooker over medium heat. Add the rice, stirring well to coat it in the fat.
   

2. Add the coconut, water, currants, cinnamon, anise seeds, cloves, and salt. Lock the lid into place and bring to high pressure; maintain the pressure for 3 minutes. Turn off the heat and let the pressure drop naturally for 7 minutes.
   

3. Quick-release any remaining pressure and remove the lid. Fluff the rice with a fork. Drain off any excess moisture. Taste for seasoning and adjust if necessary. Serve.
   

For a healthy, fiber-rich alternative, use brown rice instead of white rice. It's the same thing, except the bran layer and all of its nutrients have not been removed from the brown rice.

INGREDIENTS | SERVES 6

3 tablespoons butter

1 small red onion, peeled and diced

2 cloves garlic, peeled and diced

1 cup long-grain white rice, rinsed and drained

3 cups frozen mixed vegetables, thawed

1 14-ounce can chicken broth

¼ cup fresh lemon juice

1 tablespoon ground cumin or herb blend

½ teaspoon salt

½ teaspoon freshly ground black pepper

1. Melt the butter in the pressure cooker over medium heat. Add the onion; sauté for 3 minutes or until soft. Add the garlic; sauté for 30 seconds.
   

2. Add the rice and stir it to coat it in the butter; sauté until the rice becomes translucent. Add the remaining ingredients. Stir to mix.
   

3. 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. Remove the lid. Fluff the rice with a fork. Taste for seasoning and adjust if necessary.
   

Serve with cornbread or baked corn tortillas. Have hot sauce at the table for those who wish to add it.

INGREDIENTS | SERVES 6

2 tablespoons vegetable oil

2 pounds boneless, skinless chicken breasts

1 medium white onion, peeled and diced

1 large green bell pepper, seeded and diced

4 cloves garlic, peeled and minced

1 teaspoon dried rosemary, crushed

1 teaspoon dried thyme

1 teaspoon paprika

¼ teaspoon dried red pepper flakes

½ cup white wine

1 28-ounce can diced tomatoes

1 14-ounce can chicken broth

2 cups frozen okra, thawed and sliced

1 cup frozen whole kernel corn, thawed

2 large carrots, peeled and sliced

1 cup long-grain white rice, rinsed and drained

½ cup fresh cilantro, chopped, packed

1 bay leaf Salt and freshly ground black pepper, to taste

1. Bring the oil to temperature in the pressure cooker. Cut the chicken into bite-size strips.
   

2. Add chicken along with the onion and green pepper to the oil; sauté for several minutes or until the chicken is slightly browned and the onion is soft.
   

3. Add the garlic, rosemary, thyme, paprika, and red pepper flakes; sauté for 2 minutes or until the herbs begin to release their aroma.
   

4. Pour in the wine; deglaze the pan, scraping up any bits stuck to the bottom of the pan.
   

5. Add the remaining ingredients. Stir to mix. Lock the lid into place and bring to high pressure; maintain pressure for 7 minutes.
   

6. Remove from the heat and allow pressure to release naturally. Remove the lid. Remove and discard the bay leaf. Fluff the rice with a fork. Taste for seasoning and adjust if necessary. Serve.
   

Hoppin' John is a Southern dish traditionally eaten on New Year's Day. This version is hopped up by adding carrots to make it a one-dish meal.

INGREDIENTS | SERVES 6–8

½ pound thick-cut bacon, diced

1 stalk celery, finely diced

1 1-pound bag baby carrots

1 large onion, peeled and diced

2 15-ounce cans black-eyed peas, rinsed and drained

1 cup long-grain white rice, rinsed and drained

4 cups chicken broth

Salt and freshly ground black pepper, to taste

Beans

You can substitute cooked cowpeas or red lentils for the black-eyed peas. There are more than 200 different types of cowpeas for you to choose from. Red lentils are filling and have more calories than you might expect, so serve yourself a smaller portion than you think you'll eat. You'll be surprised.

1. Fry the bacon in the pressure cooker over medium heat until the fat begins to render out of the bacon. Add the celery; sauté for 2 minutes.
   

2. Shred 4 baby carrots and add them to the pan with the celery; sauté for another minute. Add the onion and sauté for 3 minutes or until the onions are soft.
   

3. Dice the remaining baby carrots and add them to the pressure cooker. Stir in the black-eyed peas, rice, and chicken broth.
   

4. 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. Remove lid and stir. Taste for seasoning; add salt and pepper if needed.
   

If you prefer, you can substitute lean ground pork, lamb, chicken, or turkey for the ground beef. Serve with pumpernickel or whole grain country bread.

INGREDIENTS | SERVES 6

1 pound lean ground beef

¼ cup butter

2 large sweet onions, peeled and diced

4 cloves garlic, peeled and minced

1 tablespoon dried parsley

2 tablespoons dried dill

1 teaspoon dried thyme

1 large carrot, peeled and diced

2 stalks celery, diced

1 cup long-grain white rice

2 cups beef or chicken broth, divided

2 14½-ounce cans diced tomatoes, divided

1 teaspoon sugar

2 teaspoons salt, divided

1 teaspoon freshly ground black pepper, divided

1 large head green cabbage

¼ cup olive oil

1 small sweet onion, peeled and sliced

1 small green pepper, seeded and diced

1 tablespoon light brown sugar

2 teaspoons dried oregano

1. Add the ground beef to the pressure cooker. Fry it until cooked through over medium-high heat, breaking it apart as you do so. Drain and discard rendered fat. Transfer the cooked ground beef to a bowl and keep warm.
   

2. Reduce heat to medium. Melt the butter in the pressure cooker and bring it to temperature.
   

3. Add the 2 large diced onions; sauté for 3 minutes or until it begins to soften. Add the garlic; sauté for 30 seconds.
   

4. Mix in the parsley, dill, thyme, carrot, celery, rice, cooked ground beef, 1 cup of the broth, 1 can of the undrained tomatoes, sugar, 1 teaspoon of the salt, and ½ teaspoon of the pepper.
   

5. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes.
   

6. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid. Stir and mix the ground beef-rice mixture.
   

7. Wash and dry the cabbage. Remove the outer leaves and the core. Use a paring knife to hollow out the cabbage, leaving at least a 2-inch-thick shell.
   

8. Center the cabbage shell on a 24-inch length of cheesecloth. Spoon the ground beef-rice mixture into the cabbage shell, mounding it over the top of the opening. Pull the cheesecloth up and over the top of the cabbage.
   

9. Add the olive oil to the pressure cooker and bring it to temperature over medium heat.
   

10. Add the sliced onion and diced green pepper; sauté for 3 minutes or until the onion is soft.
    

11. Stir in brown sugar, oregano, remaining tomatoes, remaining broth, salt, and pepper. Stir well. Place the steamer basket in the sauce in the pressure cooker.
    

12. Lift the cabbage by the ends of the cheesecloth and place it in the steamer basket.
    

13. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
    

14. Transfer the cabbage to a serving platter by using tongs to hold the ends of the cheesecloth and a spatula to steady the bottom of the cabbage.
    

15. Carefully pull the cheesecloth out from the under the cabbage. Cut the cabbage into serving wedges.
    

16. Remove the steamer basket from the pressure cooker and pour the sauce over the cabbage wedges. Serve.
    

The white grape juice concentrate gives the rice a touch of sweetness. If you'd rather keep it completely savory, omit the white grape juice concentrate and instead use ¼ cup white wine and 2½ cups water.

INGREDIENTS | SERVES 8

2 medium leeks

1 small fennel bulb

3 tablespoons butter

2 cups short-grain brown rice, rinsed and drained

½ teaspoon salt

2¾ cups water

1 tablespoon frozen white grape juice concentrate

¾ cup Fontina cheese, grated

1½ teaspoons freshly ground or cracked black pepper

1. Cut the leeks into quarters lengthwise, and then slice into ½-inch slices; wash thoroughly, drain, and dry.
   

2. Clean the fennel. Trim the fronds from the fennel, and chop. Dice the bulb.
   

3. Melt the butter in the pressure cooker over medium heat. Add the leeks and fennel; sauté for a minute or until the leeks begin to wilt.
   

4. Add the rice and stir-fry into the leeks until the rice begins to turn golden brown. Stir in the salt, water, and white grape juice concentrate.
   

5. 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 for 10 minutes. Quick-release any remaining pressure. Remove the lid.
   

6. Fluff the rice with a fork. Stir in the cheese, fennel fronds, and pepper. Taste for seasoning and add additional salt if needed. Serve.
   

Instant pilaf that comes in cardboard boxes at the supermarket is no match for this dish. Serve as a side dish with African-inspired dishes or roast chicken.

INGREDIENTS | SERVES 4

1 tablespoon butter

1 tablespoon vegetable oil

½ small yellow onion, peeled and thinly sliced

2 cloves garlic, peeled and minced

1½-inch piece fresh ginger, peeled and grated

1 serrano pepper, seeded and minced

1½ cups cauliflower florets, quartered

1 cup green beans, cleaned and cut into 1-inch pieces

1 large carrot, peeled and sliced diagonally

1 teaspoon ground cumin

½ teaspoon ground turmeric

¼ teaspoon cardamom seeds

1 teaspoon chili powder

1/8 teaspoon ground cloves

1/8 teaspoon hot paprika

½ teaspoon salt

1 cup long-grain white rice, rinsed and drained

1½ cups water

¼ cup slivered almonds, toasted

1. Melt the butter in the pressure cooker over medium heat. Add the oil and bring to temperature.
   

2. Add the onion, garlic, ginger, and serrano pepper; sauté for 2 minutes. Stir in the cauliflower, green beans, carrot, cumin, turmeric, cardamom seeds, chili powder, ground cloves, paprika, salt, rice, and water.
   

3. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes. Remove from the heat and allow pressure to release naturally for 15 minutes. Quick-release any remaining pressure and remove the lid.
   

4. Fluff rice with a fork. Transfer to a serving bowl. Top with toasted almonds. Serve.
   

This is an assemble-it-on-the-plate casserole. Serve it with warm, buttered dinner rolls. The ham hocks will add a salty back note to the sauce, but have salt and pepper at the table for those who wish to add it.

INGREDIENTS | SERVES 4

4 smoked ham hocks

1 tablespoon gin

1 medium sweet onion, peeled and quartered

2 stalks celery, tops only

1 large carrot, peeled and quartered

1 cup chicken broth

3 cups water

4 large red potatoes, scrubbed and quartered

4 Belgian endives, rinsed, drained, and cut in half lengthwise

¾ cup heavy cream

1. Add the ham hocks, gin, onion, celery tops, carrot, broth, and water to the pressure cooker.
   

2. Lock the lid into place and bring to low pressure; maintain pressure for 30 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid.
   

3. Transfer the ham hocks to a serving platter; keep warm. Strain the pan juices. Discard the cooked vegetables.
   

4. Skim off any fat from the top of the strained juices and discard. Pour the strained, defatted juices back into the pressure cooker.
   

5. Add the potatoes to the pressure cooker, cut sides down. Lock the lid into place and bring to low pressure; maintain pressure for 7 minutes.
   

6. Quick-release the pressure and remove the lid. Adjust heat to maintain a low simmer and add the endives.
   

7. Loosely cover the pan and simmer for 4 minutes to steam the endives. Transfer the endives and potatoes to the serving platter with the ham hocks; keep warm.
   

8. Stir the cream into the pan juices remaining in the pressure cooker. Bring to a boil over medium-high heat; boil hard for 5 minutes.
   

9. To assemble, place a ham hock, 4 potato quarters, and 2 endive pieces on each plate. Generously spoon the sauce over the potatoes and endives. Serve.
   

You can add variety by using a herb-seasoned soup or by mixing a tablespoon of your favorite herb seasoning blend in with the soup-milk mixture.

INGREDIENTS | SERVES 8

2 pounds smoked sausage, sliced

1 1-pound bag tater tots

1 1-pound bag broccoli and cauliflower, thawed

1 10¾-ounce can condensed cream of mushroom soup

1 10¾-ounce can condensed cream of chicken soup

1 12-ounce can evaporated milk

1. Treat the inside of the pressure cooker with nonstick spray. Arrange a layer of smoked sausage slices over the bottom of the pressure cooker. Top with a layer of tater tots and a layer of broccoli and cauliflower.
   

2. In a large measuring cup, mix together the soups and evaporated milk. Pour some of the soup-milk mixture over the layers in the pressure cooker.
   

3. Layer until all of the smoked sausage, vegetables, and soup-milk mixture have been added to the pressure cooker, ending with a layer of smoked sausage.
   

4. Lock the lid and bring to low pressure over medium heat; maintain pressure for 10 minutes. Remove from the heat and allow pressure to release naturally. Serve.
   

This side dish casserole goes great with roast turkey or chicken. It's especially good if you mix in some shiitake mushrooms with the fresh button mushrooms.

INGREDIENTS | SERVES 4

2 tablespoons butter

1 small sweet onion, peeled and diced

4 ounces fresh mushrooms, cleaned and sliced

1 cup wild rice, rinsed and drained

½ cup pecans, chopped and toasted

2 teaspoons Mrs. Dash Garlic and Herb Seasoning Blend

2 cups chicken broth

Salt and freshly ground black pepper, to taste

1. Melt the butter in the pressure cooker over medium heat. Stir in the onion and mushrooms; sauté for 5 minutes or until the mushrooms have given off their moisture and begin to brown. Stir in the wild rice, pecans, seasoning blend, and broth.
   

2. 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.
   

3. Fluff rice with a fork and drain off any excess moisture. Taste for seasoning and add salt and pepper if needed.
   

Serve this Southwestern-inspired dish with an avocado salad and baked tortilla chips.

INGREDIENTS | SERVES 6

1 pound lean ground beef

1 tablespoon olive or vegetable oil

1 small yellow onion, peeled and diced

1 jalapeño pepper, seeded and minced

2 cloves garlic, peeled and minced

2 cups bottled salsa

1 3-ounce can tomato paste

2 tablespoons chili powder

3 cups uncooked penne or ziti pasta

Water

8 ounces sharp Cheddar cheese, grated

1. Fry ground beef in the pressure cooker over medium-high heat. Drain off and discard fat. Stir in the oil, onion, and jalapeño; sauté for 3 minutes. Stir in the garlic and sauté for 30 seconds. Stir in the salsa, tomato paste, chili powder, and pasta. Pour in enough water to cover all of the ingredients.
   

2. Lock the lid into place and bring to low pressure; maintain pressure for 6 minutes. Remove from heat and allow pressure to release naturally. Remove lid and drain off any excess moisture. Stir in the cheese. Cover the pressure cooker for 3 minutes. Stir again.
   

You can use a can of whole tomatoes instead of diced if you prefer. Just crush or cut up the tomatoes when you add them to the casserole.

INGREDIENTS | SERVES 4

1 pound ground beef

1 tablespoon olive or vegetable oil

1 medium onion, peeled and chopped

2 large green bell peppers, seeded and diced

2½ cups herb-seasoned bread crumbs

1 8-ounce can whole kernel corn, drained

1 14½-ounce can diced tomatoes

½ cup beef broth

1 tablespoon butter, melted

1. Fry ground beef in the pressure cooker over medium-high heat. Drain and discard fat. Stir in the oil, onion, and green bell pepper. Sprinkle 1½ cups bread crumbs over the mixture.
   

2. Layer corn and tomatoes over the bread crumbs. Layer the tomatoes over the corn. Drizzle with the beef broth. Lock lid into place and bring to high pressure; maintain for 3 minutes. Remove from heat, quick-release the pressure, and remove the lid.
   

3. Preheat oven to 400°F. In a small bowl, mix remaining bread crumbs with melted butter. Transfer contents of the pressure cooker to a casserole dish treated with nonstick spray and sprinkle buttered breadcrumbs over the top. Bake for 10 minutes. Remove from the oven and let rest for 10 minutes.
   

The cream cheese and cream in this recipe serve as a quick and easy substitute for using canned condensed soup.

INGREDIENTS | SERVES 6

1 tablespoon butter

1 stalk celery, finely diced

2 baby carrots, grated

1 small onion, peeled and diced

1½ pounds summer or smoked sausage, diced

1 8-ounce can mushroom stems and pieces, drained

3 cups uncooked penne or ziti pasta

Water

1 8-ounce package cream cheese, cubed

¼ cup heavy cream

1 cup frozen baby peas, thawed

Salt and freshly ground black pepper, to taste

1. Melt the butter and bring it to temperature over medium heat. Add the celery and carrot; sauté for 2 minutes.
   

2. Add the onion; sauté for 3 minutes or until the onion is tender. Stir in the sausage and mushrooms; sauté for 2 minutes. Stir the pasta into the other ingredients in the pressure cooker.
   

3. Pour in enough water to cover all of the ingredients. Lock the lid into place and bring to low pressure; maintain pressure for 6 minutes.
   

4. Remove from heat and allow pressure to release naturally. Remove the lid. Drain off and discard any excess moisture.
   

5. Add the cream cheese and cream to a microwave-safe bowl. Heat on high for 30 seconds or long enough to soften the cream cheese so that it can be whisked into the cream.
   

6. Add the cream cheese mixture to the pressure cooker and stir into the pasta mixture along with the baby peas.
   

7. Cover the pressure cooker for 3 minutes to allow time to warm the peas. Taste for seasoning and add if needed. Serve.
   

You can stretch this recipe to 8 servings if you serve it with homemade bread. You can also increase the servings by adding sliced red and yellow bell pepper when you add the green bell pepper and stirring in a cup of green beans when you add the peas.

INGREDIENTS | SERVES 6

6 slices bacon, diced

¼ cup olive oil

2 large yellow onions, sliced

4 cloves garlic, peeled and minced

1¾ cups long grain white rice

1 pound boneless, skinless chicken thighs

1 pound boneless, skinless chicken breasts

5 cups chicken broth

6 tablespoons tomato paste

½ cup bottled clam juice

3 tablespoons fresh lemon juice

2 tablespoons sherry

1 tablespoon light brown sugar

2 tablespoons dried parsley

1 teaspoon salt

Pinch saffron threads

½ teaspoon sweet paprika

¼ teaspoon red pepper flakes, crushed

2 teaspoons dried oregano

2 bay leaves

1 small green bell pepper, seeded and sliced

½ pound sea scallops

½ pound uncooked, cleaned shrimp

1 cup frozen peas, thawed

1 cup black olives, pitted and sliced

6 lemon slices

1. Add the bacon to the pressure cooker and fry it over medium-high heat until crisp. Add the oil and bring it to temperature.
   

2. Stir in the onions; sauté for 3 minutes or until the onion begins to soften. Add the garlic; sauté for 30 seconds. Stir in the rice, sautéing it until the rice is coated in the oil and translucent.
   

3. Cut the chicken thighs and breasts into bite-size pieces. Add to the pressure cooker, stirring it into the contents of the pan along with the broth, tomato paste, clam juice, lemon juice, sherry, brown sugar, parsley, salt, saffron, paprika, pepper flakes, oregano, and bay leaves.
   

4. Lock the lid into place and bring to high pressure; maintain pressure for 8 minutes. Remove from heat, quick-release the pressure, and remove the lid.
   

5. Stir in the bell pepper, scallops, and shrimp. Return to heat, lock the lid into place, and bring to low pressure; maintain pressure for 3 minutes. Remove from the heat, quick-release the pressure, and remove the lid. Remove and discard the bay leaves.
   

6. Stir in the peas and olives. Taste for seasoning and adjust if necessary. Serve garnished with lemon slices.
   

You can substitute brown rice for the pearl barley. Follow the same cooking instructions given in Step 2, but leave the lid ajar over the rice for 20 minutes instead of 10.

INGREDIENTS | SERVES 8

4 tablespoons butter

1 cup pearl barley, rinsed and drained

1 teaspoon salt

4 cups water or chicken broth

1 tablespoon oil

2 teaspoons fresh ginger, peeled and grated

2 cloves garlic, peeled and minced

1 large green bell pepper, seeded and diced

1 large red bell pepper, seeded and diced

1 stalk celery, sliced

1 5-ounce can sliced water chestnuts, drained

8 ounces fresh mushrooms, cleaned and sliced

8 green onions, chopped and whites and greens separated

½ pound bean sprouts, rinsed and well drained

1 pound cooked ham, diced

1 tablespoon toasted sesame oil

Soy sauce, to taste

1. Melt the butter in the pressure cooker over medium-high heat. Stir in the barley and salt. Add the water.
   

2. Lock the lid into place and bring to high pressure; maintain pressure for 4 minutes. Reduce to low pressure; maintain low pressure for 20 minutes.
   

3. Remove from heat and allow pressure to release naturally for 10 minutes. Quick-release any remaining pressure.
   

4. Unlock the lid, but leave the pressure cooker covered with the lid slightly ajar for 10 minutes.
   

5. If necessary, drain or place the pan over low heat for a few minutes to remove any excess moisture.
   

6. Bring the oil to temperature in a large, deep nonstick skillet or wok over medium-high heat. Add the ginger and garlic; sauté for 30 seconds.
   

7. Add the peppers, celery, water chestnuts, mushrooms, and the whites of the green onions; sauté an additional 2 minutes, stirring frequently.
   

8. Stir in the bean sprouts, barley, and ham; stir-fry for 3 minutes or until the ingredients are hot and most of the liquid given off by the vegetables has evaporated.
   

9. Stir in the scallion greens. Stir in the toasted sesame oil. Taste for seasoning and add soy sauce to taste.
   

You can easily increase the number of servings to 8 by adding a thinly sliced sweet onion and a sliced bell pepper to the potatoes.

INGREDIENTS | SERVES 6

1 cup chicken broth

6 medium potatoes, peeled and cut into ½-inch slices

¼ teaspoon salt

1/8 teaspoon freshly ground white or black pepper

1 tablespoon fresh chives, chopped