The Everything Pressure Cooker Cookbook (21 page)

½ cup milk

2 tablespoons butter, softened

2 tablespoons all-purpose flour

½ cup sour cream

1 pound cooked ham, diced

4 ounces medium or sharp Cheddar cheese, grated

Optional: Sweet paprika

Cheese-Lover's Scalloped Potatoes

To make this dish even cheesier, melt 4 ounces of cubed cream cheese into the sauce before you add the sour cream and increase the amount of Cheddar cheese used to top the scalloped potatoes to 8 ounces. If desired, sprinkle 2 tablespoons or more grated Parmigiano-Reggiano cheese over the Cheddar cheese.

1. Add the broth, potatoes, salt, pepper, and chives to the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 5 minutes.
   

2. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
   

3. Treat a 9″ × 13″ ovenproof casserole dish with nonstick spray. Use a slotted spoon to transfer the potatoes to the casserole dish. Preheat the oven to 350°F.
   

4. Place the uncovered pressure cooker over medium-high heat. Stir the milk into any broth left in the pressure cooker and bring to a boil.
   

5. Add the butter and flour to a small bowl; mash into a paste, then stir in 1–2 tablespoons boiling liquid from the pressure cooker.
   

6. Whisk the butter-flour mixture into the liquid in the pressure cooker; boil and stir for a minute and then continue to cook and stir until the mixture begins to thicken.
   

7. Remove from heat and stir in the sour cream. Pour over the potatoes in the casserole dish.
   

8. Evenly sprinkle the ham over the potatoes. Top with cheese. If desired, evenly sprinkle paprika to taste over the cheese.
   

9. Bake for 15 minutes or until the cheese is melted and bubbly.
   

The instant potato flakes serve as a thickener for the stuffing. Because the veggies are already in with the ham steaks, you can serve Stuffed Ham Steaks with a tossed salad and have a complete lunch. For dinner, consider adding a sweet potato dish and biscuits or warm homemade bread.

INGREDIENTS | SERVES 4

1½ cups fresh spinach or collard greens, chopped

1 medium onion, peeled and diced

1 stalk celery, finely diced

Pinch dry red pepper flakes, crushed

1/3 cup instant mashed potato flakes

2 1-inch-thick ham steaks

1 cup chicken broth

½ cup water

1 large red or green bell pepper, seeded and diced

2 tablespoons butter, softened

2 tablespoons all-purpose flour

1. Add the spinach or collard greens, onion, celery, red pepper and potato flakes to a bowl and mix together.
   

2. If necessary, trim ham steaks so they'll fit onto the rack of the pressure cooker.
   

3. Pour the broth and water into pressure cooker. Add the diced bell pepper. Place one ham steak on rack.
   

4. Spread the spinach or collard greens mixture evenly over the ham steak. Place the other ham steak on top of the mixture. Place the rack in the pressure cooker.
   

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

6. Remove from heat and allow pressure to release naturally. Remove lid. Transfer ham to a heated serving platter and keep warm.
   

7. Add enough water or broth to the pressure cooker to bring the remaining pan juices to 1 cup.
   

8. Place the pressure cooker over medium-high heat and bring the pan juices and cooked bell pepper mixture to a boil.
   

9. Mash the butter and flour into a paste, then thin it with some of the boiling pan juices. Whisk the thinned butter-flour mixture into the pan and boil for 1 minute.
   

10. Reduce heat and simmer and stir until the mixture thickens into a gravy. Pour over the stuffed ham steaks. Cut into 4 portions and serve.
    

The meat, potatoes, and vegetables are already in this casserole. It's good served over or alongside buttermilk biscuits. Add a tossed salad if you wish.

INGREDIENTS | SERVES 6

1 tablespoon extra virgin olive oil

1 clove garlic, peeled and minced

4 cups chicken broth

6 medium potatoes, peeled and diced

6 large carrots, peeled and sliced

1 large sweet onion, peeled and diced

2 stalks celery, finely diced

½ ounce dried mushrooms

¼ teaspoon dried oregano

¼ teaspoon dried rosemary

1 bay leaf

2 strips orange zest

Salt and freshly ground black pepper, to taste

2 1¼-pound turkey drumsticks, 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

1. Add the oil to the pressure cooker and bring to temperature over medium heat. Add the garlic and sauté for 10 seconds.
   

2. Stir in the broth, potatoes, carrots, onions, celery, mushrooms, oregano, rosemary, bay leaf, orange zest, salt, and pepper. Stand the two drumsticks meaty side down in the pan.
   

3. Lock the lid and bring to high pressure; maintain pressure for 12 minutes. Remove from heat and allow pressure to drop naturally.
   

4. Remove the drumsticks, cut the meat from the bone and into bite-size pieces, and return it to the pot.
   

5. Stir in the green beans, corn, and peas; cook over medium heat for 5 minutes. Remove and discard the orange zest and bay leaf. Taste for seasoning and add salt and pepper if needed.
   

Adding some ham and bacon to this traditional British dish makes it a complete meal, even if you choose to serve it without a salad. For variety, you can add some chopped celery and grated carrots, too.

INGREDIENTS | SERVES 6

6 slices bacon, cut into pieces

1 medium yellow onion, peeled and diced

1 zucchini, grated

3 large potatoes, scrubbed and diced

8 ounces cooked ham, diced

1 small head cabbage, cored and chopped

Salt and freshly ground black pepper, to taste

1. Add the bacon pieces to the pressure cooker; fry until just beginning to crisp over medium-high heat.
   

2. Reduce heat to medium and add the onion; sauté for 3 minutes or until the onion is softened. Add the zucchini and potatoes and stir into the onion and bacon.
   

3. 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.
   

4. Mash the potatoes into the bacon and onions. Spread the ham over the potato mixture, then spread the cabbage over the ham.
   

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

6. If necessary, place the pan over low heat until any excess moisture from the cabbage and zucchini evaporates. Add salt and pepper, to taste. To serve, invert onto a serving plate.
   

Save the rest of the white wine to serve with the meal. Serve over cooked brown rice along with steamed asparagus or broccoli.

INGREDIENTS | SERVES 4

4 duck leg-thigh sections

½ tablespoon duck fat or vegetable oil

1 stalk celery, diced

1 large carrot, peeled and grated

2 large shallots, peeled and minced

3 cloves garlic, peeled and minced

¼ cup triple sec or Grand Marnier

½ cup dry white wine

1/8 teaspoon dried thyme

1 teaspoon dried parsley

Optional: 1/8 teaspoon sage

Zest and juice of 1 orange

2 tablespoons white wine or sherry vinegar

Salt and freshly ground black pepper, to taste

1. Rinse the duck legs, blot dry, and place in the pressure cooker skin side down. Fry over medium-high heat for about 7 minutes on each side. Remove and keep warm.
   

2. Remove and discard all but 1 tablespoon of fat rendered from the duck. Reduce heat to medium and add the celery and carrots; sauté for 2 minutes. Add the shallots; sauté for 2 minutes or until they begin to soften. Stir in the garlic and sauté for 30 seconds.
   

3. Add the triple sec or Grand Marnier, white wine, thyme, parsley, and sage if using. Add one quarter of the orange zest. Return the browned duck legs to the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 45 minutes.
   

4. Quick-release the pressure, remove the lid, and transfer the duck legs to a serving platter; keep warm. Use an immersion blender to puree the vegetables and juices remaining in the pressure cooker. Stir in the remaining orange zest, orange juice, and half the vinegar. Taste for seasoning and add remaining vinegar if desired, and salt and pepper if needed. Pour the sauce over the duck legs. Serve.
   

Serve with a tossed salad, baked potatoes, and dinner rolls. Enjoy with a glass of red wine.

INGREDIENTS | SERVES 4

¼ cup all-purpose flour

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

4 ¾-pound lamb shanks

1 tablespoon olive oil

1 large carrot, peeled and diced

1 medium onion, peeled and diced

2 cloves garlic, peeled and minced

1 tablespoon herbes de Provence

1 14½-ounce can diced tomatoes

½ cup dry white wine

½ cup veal or chicken broth

1 bay leaf

1 12-ounce jar pimiento-stuffed olives, drained

1 8-ounce package frozen artichokes, thawed

1. Add the flour, salt, and pepper to a large zip-closure plastic bag. Shake to mix. Add the lamb shanks to the bag, seal the bag, and shake to coat them in the flour. Bring the oil to temperature in the pressure cooker over medium-high heat.
   

2. Remove 2 lamb shanks, shaking off any excess flour, and add to the pressure cooker. Fry for 10 minutes, turning until they're browned on all sides. Transfer to a platter and keep warm. Repeat with the remaining lamb.
   

3. Add the carrot to the oil in the pressure cooker; sauté for 1 minute. Add the onion and sauté for 3 minutes or until the onion begins to soften. Stir in the garlic; sauté for 30 seconds. Stir in the herbes de Provence, undrained tomatoes, wine, broth, and bay leaf.
   

4. Return lamb and juices to the pressure cooker. Lock the lid in place and bring to high pressure; maintain pressure for 25 minutes. Remove from heat and allow pressure to release naturally for 10 minutes. Quick release remaining pressure and remove the lid.
   

5. Transfer the lamb shanks to an ovenproof platter and tent loosely with aluminum foil. Place in a warm (200ºF) oven. 6. Place the pressure cooker over medium heat and bring the pan juices to a simmer. Stir in the olives and artichokes. Simmer, stirring occasionally, for 15 minutes.
   

6. Taste the sauce for seasoning and add salt and pepper if needed. Remove the platter with the lamb shanks from the oven, remove the foil, and pour the sauce over the lamb shanks. Serve.
   

You can just as easily substitute a butterflied pork roast for the veal. Serve with a salad, baked potatoes, steamed vegetable, and dinner rolls.

INGREDIENTS | SERVES 6

8 ounces fresh button mushrooms

4 ounces fresh shiitake mushrooms

2 tablespoons olive oil, divided

½ tablespoon unsalted butter

2 large shallots, peeled and minced

1 clove garlic, peeled and minced

1 tablespoon Mrs. Dash Original Blend, divided

5 tablespoons all-purpose flour

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

1½ cups veal or chicken broth, divided

1 3½-pound boneless veal shoulder roast, butterflied

4 ounces prosciutto, thinly sliced

1 large carrot, peeled and grated

1 stalk celery, finely diced

1 small onion, peeled and diced

1 clove garlic, peeled and minced

¼ cup dry white wine

Prosciutto

Prosciutto is dry-cured spiced Italian ham. There are many different types of pro-sciutto, but all of them are made through the same basic process. The meat is sliced off of the rear haunches, trimmed of fat, salted, air cured, greased with lard, and cured for as long as two years.

1. Clean and slice the button mushrooms. Clean the shiitake mushrooms, remove and discard the stems, and slice the caps. Add 1 tablespoon oil and the butter to the pressure cooker and bring to temperature over medium-high heat.
   

2. Add the mushrooms; sauté for 3 minutes or until they begin to soften. Stir in the shallots, garlic, and 2 teaspoons seasoning blend. Sauté for another 10 minutes or until the mushrooms have given off most of their moisture.
   

3. Add 3 tablespoons flour, half the salt, and all of the pepper to a bowl; stir to mix and set aside. Add the remaining flour to a 2-cup measuring cup; gradually whisk in 1 cup broth. Set aside.
   

4. Place the veal roast cut side up on a flat working surface. Arrange the prosciutto over the cut side of the roast, overlapping the edges opposite the center of the roast by several inches. Spread all but ¼ cup of the sautéed mushroom mixture over the prosciutto up to where the prosciutto overlaps the edges of the roast.
   

5. Fold the overlapped edges over the mushroom mixture and then roll the prosciutto-mushroom layers to the center of the roast. Pull the edges of the roast up and over the prosciutto-mushroom roll and secure at 1-inch intervals with butcher's twine. Dust all sides of the roast with the seasoned flour.
   

6. Add the remaining oil to the pressure cooker and bring it to temperature over medium-high heat. Add the roast and brown it for about 5 minutes on each side. Transfer the roast to a platter.
   

7. Add the carrot and celery to the pressure cooker; sauté for 2 minutes. Stir in the onion and sauté for 3 minutes or until the onion and other vegetables are softened. Add the garlic; sauté for 30 seconds. Stir in the remaining ½ cup broth and the wine. Place the rack in the pressure cooker and place the roast on the rack. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes for each pound, or 35 minutes if using a 3½-pound roast. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
   

8. Transfer the roast to a serving platter and tent loosely with aluminum foil; let rest for at least 10 minutes before slicing.
   

9. Use an immersion blender to puree the pan juices and vegetables in the pressure cooker. Return the pan to medium-high heat and bring to a boil. Whisk in the broth-flour mixture and boil for 1 minute.
   

10. Reduce heat and simmer for 5 minutes or until thickened. Slice the roast into ½-inch slices and either pour the thickened pan juices over the slices or serve with the sauce on the side.
    

Cassoulet is a simple dish that perfectly melds the flavors of succulent meats and beans. Serve over or with thick slices of toasted French bread.

INGREDIENTS | SERVES 8

1 pound dried white beans, rinsed and drained

6 cups cold water

5 cups chicken broth

2 tablespoons olive or vegetable oil

4 whole cloves

1 small white or yellow onion, peeled

2 bay leaves

2 teaspoons dried parsley

½ teaspoon dried thyme

2 large whole bone-in chicken breasts

4 slices bacon, diced

1 large sweet onion, peeled and diced

1 clove garlic, peeled and minced

1 8-ounce package brown-and-serve sausage links

1 14½-ounce can diced tomatoes

Optional: Dry white wine, or additional broth or water

1. Soak the beans overnight in the water; drain. Add the beans, chicken broth, and 1 tablespoon oil to the pressure cooker. Place over medium-high heat and bring to a boil.
   

2. Push the cloves into the onion and add it to the pressure cooker along with the bay leaves, parsley, and thyme. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from the heat and allow pressure to release naturally while you prepare the other ingredients.
   

3. Quarter each chicken breast. Rub each chicken breast piece with the remaining oil.
   

4. Remove the lid from the pressure cooker and transfer the beans and broth to a bowl. Cover and keep warm.
   

5. Wipe out the pressure cooker. Return it to medium-high heat and add the bacon. Fry the bacon until it begins to brown. Add 4 chicken breast quarters. Brown for 5 minutes. Transfer the chicken and cooked bacon to the bowl with the beans. Repeat with the remaining 4 chicken breast pieces.
   

6. Add the onion; sauté for 3 minutes. Add the garlic; sauté for 30 seconds. Carefully transfer the beans, broth, and browned chicken pieces to the pressure cooker. Add the sausage links and tomatoes. If necessary, add enough white wine, broth, or water to cover the ingredients in the pressure cooker completely.
   

7. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from heat and allow pressure to release naturally. Remove the lid. Remove and discard the onion studded with cloves and the bay leaves. Transfer the sausage links to a soup tureen. Remove the chicken meat from the bones and add that to the tureen; discard the skin and bones. Mash some of the beans into the pan juices to thicken the sauce and then pour into the tureen. Carefully stir to mix. Taste for seasoning and add salt and pepper if needed.
   

You can serve the meatballs and sauce over pasta, beans, or a combination of both. Serve with pita and a salad tossed with a lemon and extra virgin olive oil vinaigrette and topped with some feta cheese.

INGREDIENTS | SERVES 8

1½ pounds lean ground beef or lamb

1 cup uncooked rice

1 small yellow onion, peeled and finely chopped

3 cloves garlic, peeled and minced

2 teaspoons dried parsley

½ tablespoon dried oregano

1 egg

All-purpose flour

2 cups tomato juice or tomato-vegetable juice

1 14½-ounce can diced tomatoes

Optional: Water

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

1. Make the meatballs by mixing the ground beef or lamb together with the rice, onion, garlic, parsley, oregano, and egg; shape into small meatballs and roll each one in flour.
   

2. Add the tomato or tomato-vegetable juice and diced tomatoes to the pressure cooker. Carefully add the meatballs. If necessary, pour in enough water to completely cover the meatballs, making sure not to take the liquid above the fill line. Add the oil.
   

3. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from heat and allow pressure to release naturally for 10 minutes. Quick-release any remaining pressure and remove the lid. Salt and pepper to taste.
   

This is a classic French recipe that probably originated as a way to tenderize tough cuts of meat. Serve over buttered noodles or mashed potatoes with a salad and a steamed vegetable.

INGREDIENTS | SERVES 8

8 slices bacon, diced

1 3-pound boneless English or chuck roast

Salt and freshly ground black pepper, to taste

1 large yellow onion, peeled and diced

2 tablespoons tomato paste

3 cloves garlic, peeled and minced

½ teaspoon thyme

1 bay leaf

4 cups Burgundy wine

1 large yellow onion, peeled and thinly sliced

½ cup plus

2 tablespoons butter

16 ounces fresh mushrooms, sliced

2 cups water

½ cup all-purpose flour

1. Fry bacon over medium heat until it renders its fat; remove bacon and set aside. Trim roast of fat and cut into bite-size pieces; add beef pieces to the pressure cooker, sprinkle with salt and pepper to taste, stir-fry for 5 minutes. Add diced onion and sauté for 3 minutes. Add the tomato paste, garlic, and thyme; stir to coat the meat. Add the bay leaf and stir in enough of the Burgundy to cover the meat in the pan completely, being careful not to exceed the fill line in the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 45 minutes. Remove from heat and allow pressure to release naturally.
   

2. Add onion and 2 tablespoons butter to a microwave-safe bowl. Cover and microwave on high for 2 minutes. Add mushrooms; cover and microwave on high for 1 minute. Stir, cover and microwave on high in 30-second increments until mushrooms are sautéed and onion is transparent.
   

3. Quick-release any remaining pressure in the pressure cooker and remove the lid. Stir in the mushroom-onion mixture into the pan. Lock the lid into place and bring to low pressure; maintain pressure for 5 minutes.
   

4. Meanwhile, mix remaining ½ cup butter with the flour to form a paste; whisk in some pan liquid to thin the paste. Strain out lumps. Whisk the butter-flour mixture into; boil for 1 minute. Reduce the heat and simmer uncovered, cooking and stirring for 5 minutes or until the pan juices have been reduced and a gravy results.
   

5. Quick-release the pressure and remove the lid. Stir in remaining Burgundy and water. Increase heat to medium-high and bring the contents to a boil.