The Everything Pressure Cooker Cookbook (22 page)

Traditional Coq Au Vin is made with an old rooster, slowly cooked in wine to tenderize the meat. This updated version is simpler but just as good, especially if you use the cognac to add to the authentic flavors of the dish. Serve it over cooked noodles or boiled potatoes.

INGREDIENTS | SERVES 8

6 slices smoked bacon, diced

1 tablespoon olive or vegetable oil

2 pounds boneless, skinless chicken thighs

2 pounds boneless, skinless chicken breasts

1 large carrot, peeled and grated

2 stalks celery, sliced

1 1-pound bag pearl onions, thawed

2 cloves garlic, peeled and minced

8 ounces button mushrooms, cleaned and sliced

½ teaspoon dried thyme

2 teaspoons dried parsley

2 cups dry red wine

¼ cup cognac

2 tablespoons cornstarch

3 tablespoons cold water

Salt and freshly ground black pepper, to taste

1. Add the bacon to the pressure cooker and fry it over medium-high heat until crisp. Use a slotted spoon to transfer the cooked bacon to a bowl. Add the oil to the pressure cooker and bring to temperature.
   

2. Cut the chicken into bite-size pieces. Brown in batches in the bacon fat and oil in the pressure cooker, transferring it to the bowl with the bacon once it's lightly browned.
   

3. Add the carrot and celery to the pressure cooker; sauté for 2 minutes. Add the onions; sauté for 3 minutes or until they begin to brown. Add the garlic, mushrooms, thyme, and parsley; sauté for 5 minutes or until the mushrooms have released their moisture.
   

4. Stir in the wine and cognac. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from heat, quick-release the pressure, and remove the lid.
   

5. In a bowl, whisk the cornstarch into the water. Return the pressure cooker to medium heat. Bring to a simmer and whisk in the cornstarch slurry.
   

6. Simmer for 3 minutes or until the sauce is thick and glossy and the cornstarch flavor has cooked out of the sauce. Taste for seasoning and add salt and pepper if needed. Serve.
   

This Osso Buco recipe is a hybrid, combining today's tradition of adding tomatoes and the nineteenth-century Milanese practice of using allspice and cinnamon. Americans often prefer eating it with a baked potato, steamed vegetable, and tossed salad.

INGREDIENTS | SERVES 8

1 cup all-purpose flour

Salt and freshly ground black pepper, to taste

8 veal shanks, cross-cut

1½-inches thick

3 tablespoons extra virgin olive oil

3 tablespoons unsalted butter

1 celery stalk, diced

2 carrots, diced

1 medium onion, peeled and diced

1 head garlic, cut horizontally through the middle

1 14½-ounce can low-sodium beef broth

1 28-ounce can diced tomatoes

¼ teaspoon cinnamon

1/8 teaspoon allspice

2 bay leaves

1 bottle dry white wine

¼ cup fresh flat-leaf parsley, stems removed and chopped

Zest of 1 lemon

Zest of ½ orange

1. Add the flour to a large plastic bag and season with a generous amount of salt and pepper; add the veal shanks to the bag and shake to coat them. Bring the oil to temperature in the pressure cooker over medium heat. Add the butter and swirl it around the pan to melt. Remove 4 veal shanks from the plastic bag, tap off any excess flour, and add them to the pan. Use tongs to turn the shanks until all sides are a rich brown caramel color. Remove the browned veal shanks to a side plate. Repeat with the remaining 4 veal shanks.
   

2. Add the celery and carrots to the pressure cooker; sauté for 3 minutes. Stir in the onion; sauté for 10 minutes or until the vegetables start to get some color and develop an intense aroma. Add the veal shanks back to the pan. Add the garlic to the pan.
   

3. Stir in the broth, tomatoes, cinnamon, allspice, and bay leaves. Lock the lid into place and bring to low pressure; maintain pressure for 20 minutes. Quick-release the pressure and remove the lid. Skim off and discard any fat from the top of the pan juices.
   

4. Pour the wine into a separate pan over medium heat; simmer for 20 minutes or until the wine is reduced by half. If necessary, remove and reserve enough of the pan juices to allow adding all of the wine to the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 20 minutes.
   

5. Quick-release the pressure and remove the lid. If necessary, leave the pan over medium heat and simmer until the veal is tender and nearly falling off the bone. Remove and discard the bay leaves.
   

6. Transfer the meat to a serving platter; cover and keep warm. Return any reserved pan juices to the pan. Increase the heat and bring to a boil. Skim off and discard any fat.
   

7. Cook for 20 minutes or until the sauce has thickened and coats the back of a spoon. Stir in the parsley and and lemon and orange zests. Taste for seasoning and add additional salt, pepper, cinnamon, and/or allspice if needed. Simmer for another 5 minutes, then pour over the meat and serve immediately with Gremolata if desired.
   

Gremolata

Add a generous dollop of Gremolata to each serving of Osso Buco. To make the Gremolata, combine ¼ cup chopped fresh flat-leaf parsley, the zest of 1 lemon, 2 minced cloves of garlic, ¼ teaspoon minced dried rosemary, a pinch of salt, and freshly ground black pepper in a bowl.

The stuffing in the Braciole already adds substance to this dish, but you can serve it with cooked pasta or garlic bread, too, if you wish. Add a salad and a steamed vegetable for a complete meal.

INGREDIENTS | SERVES 4

4 tablespoons extra virgin olive oil

2 pounds flank steak

Salt and freshly ground black pepper, to taste

3 cloves garlic, peeled and minced

1 cup bread crumbs

1 medium carrot, peeled and grated

½ stalk celery, minced

1 small yellow onion, peeled and minced

1 teaspoon dried oregano

¼ teaspoon dried rosemary

¼ teaspoon dried thyme

2 teaspoons dried parsley

2 ounces freshly grated Parmigiano-Reggiano

2 large eggs

1 teaspoon sugar

1 25-ounce jar pasta sauce

¼ cup tomato juice or beef broth

Optional: Fresh parsley

Optional: Additional freshly grated

Parmigiano-Reggiano

1. Rub 2 tablespoons oil over both sides of the steak. Put the steak between 2 pieces of plastic wrap; use a tenderizer utensil to pound the meat out until it's ¼ inch thick. Remove the top piece of plastic wrap and season the meat with salt and pepper. Sprinkle the garlic over the meat, and then rub it into the meat
   

2. Add the bread crumbs, carrot, celery, onion, oregano, rosemary, thyme, parsley, Parmigiano-Reggiano, and eggs to a bowl; mix well. Use your hands to shape the mixture into a log and place it in the center of the meat.
   

3. Roll up the steak like a jellyroll so that when you later slice the meat, the slices will be against the grain of the meat; tie with butcher's twine. Cut in half so that the meat will fit the bottom of the pressure cooker.
   

4. Bring the remaining 2 tablespoons oil to temperature over medium heat in the pressure cooker. Add the meat rolls; brown them for 5 minutes on each side.
   

5. Stir the sugar into the pasta sauce, and then pour it over the meat. Add the tomato juice or broth. Lock the lid into place and bring to low pressure; maintain pressure for 40 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid.
   

6. Transfer the meat to a serving platter and tent with aluminum foil. If you want a thicker sauce, return the pressure cooker to medium heat and bring the sauce to a simmer. Simmer while the meat rests for 10 minutes and the sauce thickens. Remove the foil, carve the meat, and spoon the sauce over the meat. Garnish with fresh parsley and serve topped with additional freshly grated Parmigiano-Reggiano if desired.
   

To serve with potatoes, scrub 4 medium potatoes and prick each potato several times with a fork or knife. Add them to the pressure cooker when you add the pasta sauce.

INGREDIENTS | SERVES 4

3 tablespoons extra virgin olive oil

2 pounds round steak

Salt and freshly ground black pepper, to taste

3 cloves garlic, peeled and minced

4 hard-boiled eggs, peeled and sliced

4 large carrots, peeled and grated

1 small yellow onion, peeled and minced

1 cup zucchini, grated and squeezed dry

2 ounces freshly grated

Parmigiano-Reggiano

1 25-ounce jar pasta sauce

1 teaspoon sugar

¼ cup tomato juice or beef broth

1. Rub 2 tablespoons oil over both sides of the round steak. Put the steak between 2 pieces of plastic wrap; use a rolling pin, mallet, or the flat surface of a meat tenderizer utensil to pound the meat out flatter. Remove the top piece of plastic wrap and season the meat with salt and pepper. Sprinkle the garlic over the meat, and then rub it into the meat.
   

2. Down the center of the meat, evenly arrange the egg slices, carrots, onion, zucchini, and half of the Parmigiano-Reggiano. Roll up the steak like a jellyroll and tie with butcher's twine. Cut in half if necessary to fit the meat roll in the bottom of the pressure cooker. Rub the remaining oil over the meat roll.
   

3. Bring the pressure cooker to temperature over medium-high heat. Add the meat and sear it on all sides. Lower the temperature to medium and pour the pasta sauce over the meat.
   

4. Add the sugar and tomato juice or broth. Lock the lid into place and bring to low pressure; maintain pressure for 40 minutes. Remove from heat and allow pressure to release naturally.
   

5. Remove the cover. Transfer the meat to a serving platter. Slice the meat. Pour the sauce over the meat slices and sprinkle the remaining Parmigiano-Reggiano over the meat and pasta sauce. Serve.
   

To make apple-walnut stuffing, omit the dried cranberries, apple juice, and pecans. Peel, core, and grate an apple. Substitute chopped walnuts for the pecans. If the moisture from the grated apple isn't sufficient, add apple juice or water as needed.

INGREDIENTS | SERVES 4

2 tablespoons dried cranberries

2 tablespoons apple juice

2 strips bacon, diced

1 small stalk celery, finely diced

1 small onion, peeled and diced

1 cup cornbread stuffing mix

2 tablespoons pecans, toasted and chopped

1 large egg, beaten

Pinch nutmeg, freshly grated

4 1-inch-thick pork chops

Salt and freshly ground black pepper, to taste

1 tablespoon olive or vegetable oil

1 tablespoon butter

½ cup chicken broth

1. Put the dried cranberries and apple juice in a microwave-safe bowl. Cover and microwave on high for 1 minute to soften the cranberries. Set aside.
   

2. Fry the bacon in the pressure cooker over medium-high heat until it begins to render its fat. Add the celery; sauté for 2 minutes. Add the onion; sauté for 3 minutes. Pour the contents of the pressure cooker into a bowl.
   

3. Use a paper towel to blot up some of the excess bacon fat. Mix in the cranberries and apple juice, cornbread stuffing mix, pecans, egg, nutmeg, salt, and pepper. The cornbread stuffing mixture should be moist, but not wet. If some of the stuffing mix is still dry, add apple juice or water a teaspoon at a time until moistened.
   

4. Trim and discard any excess fat from the pork chops. Cut a pocket into each one, slicing from the outside edge to the bone. Fill each pork chop with a fourth of the stuffing mixture. Press to close. Season each side of the pork chops with salt and pepper.
   

5. Bring the oil and butter to temperature over medium heat in the pressure cooker. Add the pork chops and brown well on both sides. Pour the broth into the bottom of the pan.
   

6. Lock the lid into place and bring to high pressure; maintain pressure for 15 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid. Serve.
   

Growing your own potatoes is easy, especially if you live in a cooler climate. Purchase seed potatoes from your local gardening store, and use organic fertilizers to keep them healthy.

INGREDIENTS | SERVES 8

1 tablespoon ghee or butter

1 small onion, peeled and finely diced

2 tablespoons curry paste

3 cloves garlic, peeled and minced

4 large yams, peeled and diced

1 large potato, peeled and diced

¼ cup applesauce

¼ cup water

1 cup frozen baby peas, thawed

Optional: Plain yogurt

Optional: Mango Chutney (page 17)

Optional: 1 cucumber, peeled and sliced

1. Melt the ghee or butter in the pressure cooker and bring to temperature over medium-high heat. Add the onion; sauté for 3 minutes.
   

2. Stir in the curry paste and garlic; sauté for 2 minutes. Stir in the diced yams and potatoes; sauté for several minutes or until the pan is sticky and the mixture is about to burn. Stir in the applesauce and water.
   

3. 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.
   

4. Remove the lid. Stir and slightly mash the potato mixture. Add the peas. Stir into the potatoes. Cover and let rest for a few minutes to bring the peas to temperature.
   

5. If desired, serve with a dollop of plain yogurt and Mango Chutney over each serving and garnish with cucumber slices.
   

You can adjust the herb or seasoning blend according to how you've flavored your meat entrée.

INGREDIENTS | SERVES 8

2 tablespoons olive oil

1 medium onion, peeled and diced

8 large red potatoes, scrubbed and quartered

¼ cup water

1 teaspoon Italian herb blend or Mrs. Dash Classic Italian Medley Seasoning Blend

Salt and freshly ground black pepper, to taste

1. Bring the oil to temperature over medium heat in the pressure cooker. Add the onion; sauté for 3 minutes or until the onion is softened.
   

2. Add the potatoes, cut side down. Fry uncovered for 5 minutes or until the potatoes begin to brown. Pour in the water. Sprinkle the herb blend over the potatoes. Season with salt and pepper.
   

3. 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. Remove the lid. Serve.
   

This down-on-the-farm comfort food side dish goes well with just about any entrée.

INGREDIENTS | SERVES 8

4 large golden or red beets

1 cup water

Butter, to taste

Salt and freshly ground black pepper, to taste

The Night Before Buttered Beets

You can fix the unpeeled beets ahead of time. Cool them, put them in a zip-closure bag, and refrigerate. When you're ready to use them, peel and slice the beets, then microwave covered at 70 percent power for 3 minutes or until heated through.

1. Scrub the beets and trim both ends. Place the beets on the rack in the pressure cooker. Pour in the water.
   

2. Lock the lid into place and bring to high pressure; maintain pressure for 25 minutes.
   

3. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid. Transfer the beets to a cutting board. Test for doneness. If beets aren't cooked, simmer or cook, covered, in the microwave for a few extra minutes.
   

4. When the beets are cool enough to handle, use a paring knife to remove the peel. Slice the beets. Reheat the beets and melt butter to taste over the heated beets. Season with salt and pepper to taste.
   

The name of this recipe comes from the beautiful mottled color the beets give to the carrots.

INGREDIENTS | SERVES 8

8 small red beets

1 1-pound bag peeled baby carrots

¼ cup water

Butter, to taste

Salt and freshly ground black pepper, to taste

Cooked Beets and Carrot Salad

Toss chilled leftover beets and carrots with honey-mustard salad dressing or your favorite vinaigrette. Stir in some finely diced shallot or red onion and minced fresh parsley, and top with toasted walnuts and feta cheese.

1. Scrub and peel the beets and trim the ends; quarter the beets. Add the baby carrots to the pressure cooker and put the beets on top. Pour in the water.
   

2. Lock the lid into place and bring to high pressure; maintain pressure for 8 minutes.
   

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

4. Test the beets and carrots to determine whether or not they're cooked through.
   

5. If they're not yet tender, return the pan to medium heat. Add more water if necessary, and bring to a simmer. Simmer loosely covered until the vegetables are tender.
   

6. Once they're cooked through, drain off any excess moisture and transfer to a serving bowl. Top with butter, salt, and pepper to taste.
   

Red wine will help preserve the color of the cabbage. Serve with smoked pork chops or other pork entrées.

INGREDIENTS | SERVES 8

4 slices bacon, diced

2 Granny Smith apples

1 medium onion, peeled and diced

½ cup Merlot, sweet red wine, or apple juice

1/3 cup light brown sugar, packed

3 tablespoons red wine vinegar

1 2½-pound red cabbage

Salt and freshly ground black pepper, to taste

1. Add the bacon to the pressure cooker; fry over medium-high heat until crisp. Use a slotted spoon to remove the bacon to paper towels; set aside.
   

2. Peel the apples, remove the cores, and slice them.
   

   Reduce the heat to medium and add the apples and onion. Sauté for 3 minutes or until the onion is soft. Stir in the wine, brown sugar, and vinegar.
   

3. Wash the cabbage and remove and discard the outer leaves. Quarter the cabbage. Remove and discard the core. Slice the quarters into thin strips.
   

4. Gradually add to the pressure cooker, at first filling the pressure cooker to the top and loosely covering until the cabbage wilts, freeing up more space in the pan.
   

5. Stir in enough of the remaining cabbage to bring the pressure cooker to the fill line.
   

6. Lock the lid into place and bring to high pressure; maintain pressure for 8 minutes.
   

7. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid. Stir and then use a slotted spoon to transfer the cabbage to a serving bowl. Stir in the reserved crisp bacon. Season with salt and pepper to taste.
   

For a tomato-based dish, add 1 or 2 peeled and diced plum tomatoes (and their juice) when you add the lima beans and add an additional ¼ teaspoon of freshly ground black pepper.

INGREDIENTS | SERVES 4

4 slices bacon, diced

1 small onion, peeled and diced

1 clove garlic, peeled and minced

1 1-pound bag frozen lima beans

¼ cup water

¼ teaspoon freshly ground black pepper

2 tablespoons fresh parsley, minced

1. Add the bacon to the pressure cooker and fry over medium-high heat until almost crisp. Add the onion and sauté for 3 minutes or until soft.
   

2. Stir in the garlic; sauté for 30 seconds. Stir in the lima beans, water, and pepper.
   

3. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove the pressure cooker from the heat and allow the pressure to release naturally for 10 minutes.
   

4. Quick-release any remaining pressure and remove the lid.
   

   Stir in the parsley. Transfer to a serving bowl and serve.
   

Polenta works as a hot cereal or a side dish. Substitute broth for some or all of the water if you'll be serving it as a side dish.

INGREDIENTS | SERVES 6

1 cup yellow cornmeal

4 cups cold water

½ teaspoon salt

1 tablespoon butter

1. In a bowl or measuring cup, mix together the cornmeal, 1 cup cold water, and salt. Set aside.
   

2. Bring the remaining 3 cups water to a boil in the pressure cooker over medium heat. Stir in the moistened cornmeal mixture and the butter. Continue to cook and stir until the mixture comes to a low boil or begins to bubble.
   

3. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes.
   

4. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid. Stir and taste for seasoning; add additional salt if needed. Serve warm.
   

This salad is the perfect accompaniment for grilled chicken breasts. Serve over torn romaine leaves if desired.

INGREDIENTS | SERVES 6

4 cups broccoli florets

¼ teaspoon salt

1 cup water

2 large hard-boiled eggs

2 cloves garlic, peeled and sliced

2 canned anchovies, rinsed and drained

1 tablespoon fresh lemon juice

¼ teaspoon Dijon mustard

2 tablespoons mayonnaise

2 tablespoons Parmigiano-Reggiano cheese, freshly grated

¼ cup extra virgin olive oil

Additional salt, to taste

Freshly ground black pepper, to taste

1. Put the broccoli in the pressure cooker along with the salt and water. Lock the lid into place and bring to low pressure; maintain pressure for 2 minutes.
   

2. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid. Drain and transfer the broccoli to a serving bowl.
   

3. Chop the egg whites and add to the serving bowl with the broccoli. Add the egg yolks to a blender or food processor along with the garlic, anchovies, lemon juice, mustard, mayonnaise, and cheese; process until smooth.
   

4. Gradually drizzle in the olive oil and process until oil is completely incorporated into the dressing. Pour the dressing over the broccoli and chopped egg whites. Stir to mix. Season with salt and pepper to taste. Serve.
   

If you're cutting fat from your diet or watching your calories, you'll love this dish! Corn served this way tastes delicious without any butter or salt.

INGREDIENTS | SERVES 4

4 ears fresh sweet corn, shucked

½ cup water

1 lime, quartered

Freshly ground black pepper, to taste

1. Place the rack in the pressure cooker and place the corn on the rack. Pour in the water.
   

2. Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid.
   

3. Transfer the corn to 4 serving plates. Have diners squeeze a wedge of lime juice over the corn and grind black pepper to taste over each ear of corn.
   

Make this moderately simple dish healthier by substituting extra virgin olive oil for the butter.

INGREDIENTS | SERVES 6

4 cups broccoli florets

¼ teaspoon salt

1 cup water

4 tablespoons butter, melted

1 tablespoon fresh lemon juice

¼ teaspoon Dijon mustard

Lemon-Butter and Broccoli Pasta

For 8 side-dish servings, cook a 1-pound package of angel hair pasta, adding 1 or 2 crushed cloves of garlic to the pasta cooking water. Discard the garlic. Mix pasta and broccoli. Double the amount of lemon-butter sauce and pour it over pasta and broccoli; toss to mix. Top with freshly grated Parmigiano-Reggiano or Asiago cheese.

1. Put the broccoli, salt, and water in the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 2 minutes.
   

2. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid. Drain and transfer the broccoli to a serving bowl.
   

3. While the broccoli cooks, whisk together the butter, lemon juice, and mustard. Pour over the cooked broccoli and toss to mix.
   

Replace the salt with your favorite seasoned salt or herb blend. Asparagus is especially good in the spring, and the simpler the recipe, the better the dish.

INGREDIENTS | SERVES 4

1½ pounds fresh asparagus

½ cup water

2 tablespoons shallot or red onion, minced

1 tablespoon fresh lemon juice

3 tablespoons extra virgin olive oil

Salt and freshly ground white or black pepper, to taste

1. Clean asparagus and snap off the ends. If necessary, peel the stems. Lay flat in the pressure cooker and add water. Lock lid into place and bring to high pressure; maintain for 3 minutes. Remove from heat and allow pressure to release naturally for 2 minutes.
   

2. In a small bowl or measuring cup, whisk together the shallot or onion, lemon juice, oil, salt, and pepper.
   

3. Quick release any remaining pressure and remove the lid. Drain the asparagus and transfer to a serving platter. Pour the dressing over the asparagus. Serve.
   

This dish is a soup that can be served over rice noodles and topped with a cooked egg to make it a complete meal. For more spice, use Thai red curry paste instead of green curry paste.