The Everything Pressure Cooker Cookbook (23 page)

INGREDIENTS | SERVES 6

2 tablespoons peanut or vegetable oil

1 red bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced

1 orange bell pepper, seeded and sliced

1 large onion, peeled and sliced

2 cloves garlic, peeled and minced

1 tablespoon Thai green curry paste

3 large sweet potatoes, peeled and diced

1 14-ounce can unsweetened coconut milk

¼ cup water

1 teaspoon fresh lemon or lime juice

1½ cups snow peas or green beans

1½ tablespoons fresh cilantro, minced

1. Bring the oil to temperature over medium heat. Add the bell pepper slices; sauté for 2 minutes.
   

2. Add the onion slices; sauté for 3 minutes or until the vegetables are soft. Add the garlic and curry paste; sauté for 1 minute.
   

3. Stir in the sweet potatoes, coconut milk, water, and lemon or lime juice. Lock the lid into place and bring to high pressure; maintain pressure for 3 minutes.
   

4. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid. Taste for seasoning, adding more curry paste if desired.
   

5. Cut the snow peas or green beans into 1-inch segments. Stir into the sweet potato mixture in the pressure cooker.
   

6. Return the pressure cooker to medium heat and bring to a simmer. Maintain the simmer for 3 minutes or until the vegetables are cooked to tender-crisp. Stir in the cilantro. Serve.
   

Serve as a substitute for mashed potatoes. The carrots add a touch of sweetness.

The horseradish in this dish makes it especially good with roast beef.

INGREDIENTS | SERVES 8

1 cup water

2 pounds potatoes, peeled and diced

½ pound carrots, peeled and diced

1½ pounds white turnips, peeled and diced

1 teaspoon salt

4 tablespoons butter

1 cup heavy cream

2 teaspoons prepared horseradish

Freshly ground black pepper, to taste

Mashing the Vegetables

Run the cooked vegetables through a food mill or mash with a hand-held potato mashers. For this recipe, the high fat content of the heated cream and butter will let you use a handheld or a stand mixer to mash the vegetables if you do so in short bursts at a low setting. A food processor is not recommended.

1. Add the water, potatoes, carrots, turnips, and salt to the pressure cooker in that order.
   

2. 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 for 10 minutes.
   

3. Quick-release any remaining pressure and remove the lid. Drain the vegetables and put them in a large serving bowl. Set aside and keep warm.
   

4. Wipe out the pressure cooker. Melt the butter and add 2/3 cup of the cream. Heat to low simmer over medium heat.
   

5. Mash the vegetables, stirring in the heated butter-cream mixture. Gradually add the remaining 1/3 cup cream if needed.
   

6. Stir in 1 teaspoon horseradish; taste for seasoning and add additional salt and the remaining horseradish if needed. Season to taste with pepper. Serve.
   

The touch of garlic in this mashed potatoes dish will complement just about any meat dish. You can serve it with fried pork chops, roast beef, steak, or grilled Italian-seasoned chicken breast. To round out the meal, add a tossed salad and a steamed vegetable.

INGREDIENTS | SERVES 6

6 medium potatoes, peeled and quartered

2 cups water

½ teaspoon salt

2 tablespoons butter

3 cloves garlic, peeled and minced

¼ cup sour cream

Freshly ground white or black pepper, to taste

Roasted Garlic Mashed Potatoes

Place 6 unpeeled cloves of garlic on a piece of heavy-duty aluminum foil. Toss them in 1 tablespoon of olive oil. Wrap the ends of the foil up and around the garlic, sealing the packet. Bake at 350°F for 45 minutes. When cool enough to handle, squeeze each clove directly into mashed potatoes rather than sautéing them in the butter.

1. Add the potatoes, water, and salt to the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 7 minutes.
   

2. While the potatoes cook, melt the butter in a small skillet over medium heat. Add the garlic; sauté for 2 minutes, being careful not to burn the garlic. Stir the garlic-infused butter into the sour cream.
   

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

4. Return the potatoes to the pressure cooker and put it over low heat for 1–2 minutes to evaporate any residual moisture.
   

5. Mash the potatoes. Stir in the sour cream mixture and pepper. Taste for seasoning and add more salt if needed. Transfer to a bowl and serve.
   

Serve as you would any vegetable dish. The mild flavor will make a convert of any vegetable hater in your family.

INGREDIENTS | SERVES 4

2 bunches celery

1 cup chicken broth

3 tablespoons butter

1 tablespoon fresh lemon juice

Optional: 2 teaspoons capers, rinsed and chopped

Optional: 1 tablespoon fresh parsley, chopped

1. Quarter the celery stalks. Add celery, broth, and 1 tablespoon butter to the pressure cooker. Lock the lid into place and bring to high pressure; maintain for 5 minutes. Reduce to low pressure and maintain for 5 minutes. Remove from heat and allow pressure to release naturally for 5 minutes. Quick-release remaining pressure and remove the lid. Transfer the cooked celery to a serving platter; keep warm.
   

2. Reserve ½ cup of the liquid in the pressure cooker. Return to heat and bring to a boil over medium-high heat. Boil until reduced by half. Stir in the lemon juice. Whisk in remaining butter a teaspoon at a time. Remove from heat. Stir in capers and parsley if using. Pour over the celery.
   

This dish requires a three-step preparation process: first, cooking the parsnips in the pressure cooker; second, pureeing the parsnips and assembling the pudding; and three, baking the pudding.

INGREDIENTS | SERVES 4

½ cup water

2 pounds parsnips, peeled and quartered

½ teaspoon salt

½ cup bread crumbs

¼ cup milk

¼ cup heavy cream

2 large eggs

2 tablespoons butter

Freshly grated nutmeg, to taste

1. Preheat the oven to 350ºF. Add the rack to the pressure cooker and pour in water. Place parsnips on the rack and sprinkle with salt. Lock the lid into place and bring to high pressure; maintain for 4 minutes. Remove the pressure cooker from heat, quick-release the pressure, and remove the lid.
   

2. Drain and transfer the parsnips to a food processor.
   

   Add the bread crumbs, milk, cream, and eggs. Puree.
   

3. Use 1 tablespoon butter to grease a large ovenproof casserole dish. Pour in the pudding mixture. Dot the top of the pudding with remaining butter and grate nutmeg over the top. Bake for 1 hour.
   

Serve with Italian-seasoned grilled chicken breast or veal cutlets. This rich side dish also goes well with something as simple as leftover roast turkey or chicken.

Ingredients | SERVES 8

½ cup water

1 pound Swiss chard

1 onion, peeled and sliced

3 stalks celery, diced

2 carrots, sliced on the diagonal

1 pound Brussels sprouts

1 zucchini

1 cauliflower

4 tablespoons butter

4 cloves garlic, peeled and minced

½ cup Parmigiano-Reggiano cheese, grated

1/8 teaspoon dried red pepper flakes, crushed

½ cup light or heavy cream

1. Add the water to the pressure cooker.
   

2. Wash and drain the chard. Remove and discard the tough stems. Tear the chard into bite-size pieces. Set aside.
   

3. Layer the onion, celery, carrots, and chard into the pressure cooker. Wash and drain Brussels sprouts. Remove and discard the outer leaves. Cut in half and add on top of the chard. Slice the zucchini and put on top of the Brussels sprouts. Divide the cauliflower into large florets and add on top of the zucchini.
   

4. Lock the lid into place and bring to high pressure; maintain pressure for 3 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid. Drain the vegetables and transfer them to a serving bowl.
   

5. 5. Melt the butter in the pressure cooker over medium heat. Stir in the garlic and sauté for 30 seconds to 1 minute, being careful not to let the garlic burn. Stir in the cheese and pepper flakes. Slowly whisk in the cream.
   

6. 6. Continue to cook and stir until the sauce is smooth and bubbling. Pour over the vegetables. Toss to coat the vegetables. Serve.
   

This dish is another way to use up the green tomatoes that remain in your garden at the end of the growing season.

INGREDIENTS | SERVES 4

2 tablespoons butter

2 tablespoons onion, minced 4 large green tomatoes, sliced

¼ cup water

½ teaspoon sugar

½ teaspoon salt

¼ teaspoon paprika

½ teaspoon curry powder

2 slices white bread

1 tablespoon fresh parsley, chopped

1. Melt the butter in the pressure cooker over medium heat. Add the onion and sauté for 2 minutes. Add the tomatoes, water, sugar, salt, paprika, and curry powder. Stir to mix.
   

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

3. Process bread in a food processor to make bread crumbs.
   

4. Simmer and stir until thickened. Top with parsley. Remove lid from pressure cooker. Return to medium heat and bring to a simmer. Stir in bread crumbs.
   

This dish provides all the starch and vegetable dish for a meal. Kale is a leafy green vegetable that is both colorful and nutritious.

INGREDIENTS | SERVES 4

2 cups water

½ teaspoon salt

2 bunches kale, washed and drained

2 tablespoons olive or vegetable oil

1 small onion, peeled and diced

1 clove garlic, minced

1½ cups chicken broth

4 medium potatoes, peeled and diced

1 stalk celery, diced

Sour cream, for garnish

1. Bring water to a boil in the pressure cooker. Stir in the salt. Cut the kale leaves into ½-inch-wide strips. Blanch kale for 1 minute, drain, and set aside.
   

2. Bring oil to temperature in the pressure cooker over medium heat. Add the onion; sauté for 5 minutes. Add the garlic; sauté for 30 seconds. Add the broth, potatoes, celery, and blanched kale. 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. Remove the lid.
   

3. Stir, slightly mashing the potatoes into the mixture.
   

   Garnish each serving with a dollop of sour cream.
   

After the fennel has simmered uncovered in Step 2, use a slotted spoon to transfer it to a food processor. Pulse until smooth, adding some of the cooking liquid if necessary. The light anise flavor of fennel makes it a perfect companion for roast pork.

INGREDIENTS | SERVES 4

4 fennel bulbs

1 tablespoon butter

1 tablespoon olive oil

1 small onion, peeled and diced

1 cup white wine

Salt and freshly ground black pepper, to taste

1. Cut off the tops and bottoms of the fennel bulbs and remove the two outer leaves. Thoroughly rinse the bulbs under cold running water. Dice the bulbs. Set aside.
   

2. Bring the butter and oil to temperature in the pressure cooker over medium heat. Add the onion; sauté for 3 minutes. Stir in the diced fennel; sauté for 3 minutes. Stir in the wine. Lock the lid into place and bring to low pressure; maintain for 8 minutes.
   

3. Quick-release the pressure and remove the lid.
   

   Simmer until the fennel is cooked through and soft and the alcohol is cooked out of the wine. Add salt and pepper, to taste. Serve.
   

Serve this low-carb dish in place of mashed potatoes. Choose the broth to best complement the entrée.

INGREDIENTS | SERVES 4

4 medium turnips, peeled and diced

1 small onion, peeled and diced

½ cup beef or chicken broth

¼ cup sour cream

Salt and freshly ground black pepper, to taste

1. Add the turnips, onion, and broth to the pressure cooker. 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 for 10 minutes.
   

2. Drain the turnips or use a slotted spoon to transfer them to a serving bowl. Use a hand-held mixer or immersion blender to puree the turnips, adding some of the broth from the pressure cooker if necessary.
   

3. Stir in the sour cream. Taste for seasoning and add salt and pepper, to taste.
   

Young, fresh greens will cook quicker than older, tougher ones. Adjust cooking time accordingly.

INGREDIENTS | SERVES 4

1 tablespoon olive oil

1 large shallot or small red onion, peeled and minced

1 pound beet greens

Salt and freshly ground black pepper, to taste

¼ cup chicken broth or water

Optional: White wine or an infused vinegar

1. Bring the oil to temperature in the pressure cooker over medium heat. Add the shallot or onion; sauté for 3 minutes. Add the beet greens. Sprinkle with salt and pepper. Stir the greens to coat them in the oil. Once they're slightly wilted, add the broth or water, making sure not to exceed the fill line in your pressure cooker.
   

2. Lock the lid into place and bring to low pressure; maintain pressure for 1–3 minutes. Quick-release the pressure and remove the lid. Simmer and stir for a minute or until the remaining moisture in the pan evaporates. Taste for seasoning and add more salt and pepper if needed. Serve warm, with a splash of vinegar if desired.
   

This is a good side dish to serve with leftover turkey. The nutmeg will put you in the mood for some leftover pumpkin pie or eggnog.

INGREDIENTS | SERVES 6

3 large turnips, peeled and quartered

4 large carrots, peeled and cut into

2-inch pieces

2 cups water

1 teaspoon salt

2 tablespoons extra virgin olive oil

½ teaspoon nutmeg, freshly grated

2 tablespoons sour cream

1. Put the turnips, carrots, water, and salt in the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 8 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
   

2. Drain the vegetables. Return them to the pressure cooker and put it over low heat for a minute or two to evaporate any residual moisture. Mash the vegetables together with the oil, nutmeg, and sour cream. Taste for seasoning and add additional salt if needed. Serve.
   

The allspice in this dish makes it go well with Chinese barbequed ribs, but it will work well with just about any meat entrée.

INGREDIENTS | SERVES 4

½ cup water

4 baby turnips, peeled and quartered

½ teaspoon salt

3 tablespoons butter

1 small onion, peeled and sliced

½ teaspoon sugar

¼ teaspoon freshly ground black pepper

¼ teaspoon ground allspice

2 tablespoons fresh lemon juice

Optional: 1 tablespoon fresh parsley, minced

1. Place the rack in the pressure cooker. Pour in the water. Place the turnips on the rack and sprinkle with salt.
   

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

3. Transfer the turnips to a serving bowl; set aside. Remove the rack and discard remaining water. Wipe out the pressure cooker; add the butter and melt over medium heat. Add the onion; sauté for 3 minutes. Stir in the sugar, pepper, allspice, and lemon juice. Whisk and cook until the sugar is dissolved. Add the turnips and toss to coat. Top with parsley if desired.
   

Braised radishes are another easy side dish. Just cover your radishes in enough water to cover them, add some butter, sugar, salt, and pepper, and bring to a boil. Simmer for 10–12 minutes or until radishes are tender.

INGREDIENTS | SERVES 4

24 large red radishes rinsed and drained

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup chicken broth or water

1/3 cup heavy cream

Salt and freshly ground white or black pepper, to taste

1. Cut off tops of radishes leaving about 1 inch of the stem. Half lengthwise. Melt the butter in the pressure cooker over medium heat. When it begins to foam, whisk in the flour, broth or water. Stir in the radishes.
   

2. Lock the lid into place and bring to low pressure; maintain for 5 minutes. Remove from heat and allow pressure to release naturally for 5 minutes. Quick-release any remaining pressure and remove the lid.
   

3. Transfer the radishes to a serving bowl. Return the pressure cooker to medium heat and bring to a boil. Whisk in the cream; boil and stir for 2 minutes. Pour over the radishes. Season to taste.
   

Try using 1 shallot in place of the garlic to give the turnips a different flavor. Serve in place of a salad or as a vegetable side dish.

INGREDIENTS | SERVES 4

10 cups turnip greens, shredded

½ cup chicken broth or water

1 clove garlic, peeled and crushed

½ teaspoon salt

4 teaspoons extra virgin olive oil

Freshly ground black pepper, to taste

½ cup pecans, pine nuts, or pistachios, toasted