The Everything Pressure Cooker Cookbook (4 page)

¾ cup dark brown sugar, firmly packed

¾ cup raw cane sugar or turbinado sugar

1 cup white wine vinegar

2 teaspoons mustard powder

Pinch salt

1. Peel mangoes. Remove the pit and cut the fruit into small pieces. Seed and mince the peppers. Peel and mince the garlic. Add the mangoes, peppers, and garlic to the pressure cooker along with the remaining ingredients. Stir to combine.
   

2. Lock the lid into place. Bring to high pressure and cook for 5 minutes. Remove from heat and let sit for 7 minutes. Quick-release remaining pressure. Remove the lid, return the pan to the heat, and bring to a boil; boil briskly for 10 minutes. Cover and refrigerate overnight before using. Can be stored covered in the refrigerator for up to 6 weeks.
   

This recipe makes enough of this festive jam to last through the entire holiday — with some left over for gifts.

INGREDIENTS | YIELD: 6 CUPS

1 pound cranberries

1 pound strawberries, hulled and diced

8 ounces blueberries

4 ounces rhubarb, diced

4 ounces dried black currants or raisins

1 lemon

6 cups granulated cane sugar

¼ cup water

Pinch salt

Holiday Jam Sauce for Leftover Turkey

Mix some Dijon mustard into some Holiday Jam and spread it over leftover turkey before you reheat it. The distinct flavor of the Dijon mustard combined with its ability to act as an emulsifier (so that it's completed blended into the jam) turns the combination into a succulent sauce.

1. Add the cranberries, strawberries, blueberries, rhubarb, currants or raisins, and lemon zest and juice to the pressure cooker. Stir in the sugar. Set aside for 1 hour, until the fruit is juicy.
   

2. Stir in the water and salt. Put the cooker over medium-high heat and bring the mixture to a boil. Lock the lid into place and bring the cooker to high pressure. Lower the heat to medium-low or sufficient heat to maintain the pressure for 10 minutes.
   

3. Remove from the heat and allow pressure to release naturally.
   

4. Remove the lid and return the pressure cooker to the heat. Bring to a boil. Boil rapidly for 3 minutes or until the gel point is reached. Skim off and discard any foam. Ladle into hot, sterilized glass containers or jars, leaving ½ inch of head space. Seal the containers or jars. Cool and refrigerate for a week or freeze. (If you prefer, you can follow the instructions that came with your canning jars and process the jam for shelf storage.)
   

You can substitute a 6-ounce bottle of pectin for the dry pectin.

INGREDIENTS | YIELD: 4 CUPS

4 cups blueberries

4 cups granulated cane sugar

1 cup orange juice

1 teaspoon orange zest

Pinch freshly ground nutmeg

Pinch salt

1 1¾-ounce package dry pectin

1. Add the blueberries, sugar, orange juice, orange zest, nutmeg, and salt to the pressure cooker. Stir to combine.
   

2. Lock on the lid and bring to low pressure. Maintain pressure for 3 minutes. Remove from the heat and allow pressure to release naturally.
   

3. Remove the lid. Either process in a food mill to separate the pulp from the skins or push the blueberry mixture through a strainer.
   

4. Return the pulp to the pressure cooker. Place over medium-high heat, stir in the pectin, and bring mixture to a rolling boil, stirring constantly. Continue to boil and stir for 1 minute.
   

5. Skim off and discard any foam. Ladle into hot, sterilized glass containers or jars, leaving 1 inch of headspace. Seal the containers or jars. Cool and refrigerate for up to 5 weeks or freeze for up to 8 months. (If you prefer, you can follow the instructions that came with your canning jars and process the preserves for shelf storage.)
   

Use mincemeat as a condiment or in mincemeat pie.

INGREDIENTS | YIELD: 5 CUPS

2½ pounds pears

1 tart green apple

1 lemon

1 orange

1 cup golden raisins

½ cup dried cranberries or currants

½ cup light brown sugar, firmly packed

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

Pinch salt

½ cup walnuts or pecans, chopped and toasted

½ cup brandy or cognac

Mincemeat Seasoning

Seasoning is an arbitrary thing. You'll want to add some of the spices to the mincemeat before you cook it, but if you prefer to taste for seasoning and then increase the spices according to your taste, use half of the spices during the cooking process and add more later if desired.

1. Peel, core, and dice the pears and apple. Wash the lemon and orange to remove any waxy coating. Add to the pressure cooker along with lemon zest and juice, orange zest and juice, raisins, cranberries or currants, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Stir to combine.
   

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

3. Return to heat and bring to a simmer. Simmer for 10 minutes or until mixture is very thick. Stir in the nuts and brandy or cognac. Continue to simmer for an additional 5 minutes.
   

4. Ladle into hot, sterilized glass containers or jars, leaving ½ inch of headspace. Seal the containers or jars. Cool and then refrigerate for a week or freeze. (If you prefer, you can follow the instructions that came with your canning jars and process the preserves for shelf storage.)
   

Toasting the almonds is an important step that enhances the rich flavor of these preserves.

INGREDIENTS | YIELD: 4 CUPS

6 fresh ripe peaches

1 cup water

1 8-ounce package dried apricots, diced

½ cup toasted almonds

1¼ cups orange juice

¼ cup lemon juice

4½ cups granulated cane sugar

2 whole cloves

1 3-inch cinnamon stick

Pinch salt

1 1¾-ounce package pectin powder

Toasting Nuts

Preheat oven to 350°F. Place nuts on a shallow baking pan. Stirring occasionally, bake for 8 minutes or until the nuts are fragrant and golden brown. You can also toast nuts in a frying pan over medium-high heat. Stir and shake the pan constantly for 5 minutes or until nuts are golden brown.

1. Use a skewer or toothpick to poke several holes in each of the peaches. Place the peaches in the pressure cooker and pour the water over them. Lock on the lid on the pressure cooker. Bring to high pressure and maintain for 3 minutes.
   

2. Quick-release the pressure and remove the lid. Use a slotted spoon to move the peaches to a large bowl of ice water or to a bowl under cold running water. Peel the peaches and then cut them into small pieces, discarding the pits.
   

3. Add the peaches, apricots, almonds, orange juice, lemon juice, sugar, cloves, cinnamon stick, and salt to water remaining in the pressure cooker. Stir to combine. Lock on the lid and bring to high pressure; maintain pressure for 2 minutes.
   

4. Remove the pressure cooker from the heat. Quick-release the pressure and remove the lid. Remove the cloves and cinnamon stick; discard. Stir the pectin into the fruit mixture. Return to the heat and bring to a rolling boil over medium-high heat, stirring constantly.
   

5. Skim off and discard any foam. Ladle into hot, sterilized glass containers or jars, leaving 1 inch of headspace. Seal the containers or jars. Cool and then refrigerate for up to 5 weeks or freeze for up to 8 months. (If you prefer, you can follow the instructions that came with your canning jars and process the preserves for shelf storage.)
   

Serve hummus with toasted pita chips or as a vegetable dip. Punch up the flavor with some dried spearmint and freshly ground black pepper if desired.

INGREDIENTS | YIELD: ABOUT 2 CUPS

1 cup chickpeas

2 teaspoons vegetable oil

4 cups water

1 teaspoon dried parsley

1 clove garlic, peeled and minced

2 tablespoons tahini

Salt, to taste

2 tablespoons lemon juice

¼ cup extra virgin olive oil or sesame oil

Optional: 6 tablespoons water or cooking liquid

Tahini

Tahini, sometimes also referred to as tahini paste, is sesame seed butter. It's available in toasted or untoasted varieties. It is a very common ingredient in Middle Eastern dishes, including hummus. You can substitute creamy peanut butter for the tahini if desired; like peanut butter, tahini contains very little saturated fat.

1. Add the chickpeas, vegetable oil, and 4 cups of water to the pressure cooker. Lock the lid into place; bring to high pressure and maintain for 40 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid and check that the beans are soft and cooked through. Drain the beans if they're cooked through; if not, lock the lid back into place and cook the beans on high pressure for another 5 to 10 minutes.
   

2. Add the drained, cooked beans, parsley, garlic, tahini, salt, and lemon juice to a food processor or blender. Pulse to combine. Remove the lid and scrape down the sides of the food processor or blender bowl.
   

3. Reattach the lid to the food processor or blender, and add the olive oil with the machine running. Process until smooth, adding water or reserved cooking liquid a tablespoon at a time if necessary.
   

Serve with toasted pita chips or as a vegetable dip.

INGREDIENTS | YIELD: 1½ CUPS

1 tablespoon olive or sesame oil

1 large eggplant

4 cloves garlic, peeled and minced

½ cup water

3 tablespoons fresh parsley

½ teaspoon salt

2 tablespoons fresh lemon juice

2 tablespoons tahini

1 tablespoon extra virgin olive oil

1. Add the olive or sesame oil to the pressure cooker and bring to temperature over medium heat. Peel and dice the eggplant and add it to the pressure cooker. Sauté the eggplant in the oil until it begins to get soft. Add the garlic and sauté for 30 seconds. Add the water.
   

2. Lock on the lid. Bring to high pressure; maintain pressure for 4 minutes. Remove the pan from the heat, quick-release the pressure, and remove the lid.
   

3. Strain the cooked eggplant and garlic and add to a food processor or blender along with the parsley, salt, lemon juice, and tahini. Pulse to process. Scrape down the side of the food processor or blender container if necessary. Add the extra virgin olive oil and process until smooth.
   

For this dish, you'll need a pressure cooker that's large enough to accommodate a 7-inch springform pan placed on a trivet or rack. (For 8 main dish servings, serve this savory cheesecake with a green salad, crusty bread, and fresh fruit.)

INGREDIENTS | SERVES 16

2 teaspoons unsalted butter, melted

¼ cup toasted walnuts, finely chopped

3 8-ounce packages cream cheese

3 large eggs

2 teaspoons fresh lemon juice

1 teaspoon sage

1/8 teaspoon freshly ground white pepper

1 cup Gorgonzola cheese, crumbled

2 cups hot water

1. Coat the bottom and sides of a 7-inch springform pan with melted butter. Place a 16″ × 16″ piece of plastic wrap on top of an equal-sized piece of aluminum foil. Put the springform pan in the center of the plastic wrap — topped foil; form and crimp the foil around the springform pan to seal the bottom of the pan.
   

2. Pour the walnuts into the pan; turn the pan so that the walnuts cling to the butter and coat the bottom and sides of the pan.
   

3. Cut the cream cheese into 1-inch squares and add to a food processor; process until smooth. Add the eggs, lemon juice, sage, and pepper. Process for 1 minute, scrape down the bowl, and then process until smooth. Add the Gorgonzola cheese and pulse to mix the cheese into the cream cheese mixture. Pour the mixture into the springform pan.
   

4. Place a trivet or rack on the bottom of the pressure cooker. Pour in the hot water. Crisscross two 24″ × 2″ strips of foil on the counter and place the springform pan in the center. Cover the cheesecake mixture with a piece of foil treated with nonstick spray; lightly crimp this foil topper to keep in place over the pan. Bring the ends of the foil strips up over the springform pan; hold on to the strips and use them to lower the pan into the pressure cooker until it rests on the rack or trivet.
   

5. Lock on the lid and bring to high pressure; maintain the pressure for 16 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid and lift the cheesecake from the pan. Remove the foil cover from the springform pan. Carefully use a piece of paper towel to sop up any moisture that may have accumulated on top of the cheesecake. Let the cheesecake cool to room temperature, then refrigerate overnight. To serve, remove the cheesecake from the springform pan, cut into pieces, and allow to come to room temperature.
   

Serve spread on toasted flatbread or as a vegetable dip.

INGREDIENTS | YIELD: 2 CUPS

1 tablespoon olive oil

1 teaspoon unsalted butter

1 small onion, peeled and diced

2 teaspoons fresh ginger, grated

1 serrano chili pepper, seeded and finely diced

1 clove garlic, peeled and minced

½ teaspoon garam masala

¼ teaspoon ground turmeric

½ teaspoon dry mustard

1 cup dried yellow split peas

2 cups water

¼ cup plain yogurt or sour cream

2 tablespoons fresh cilantro, minced

Veggie Wraps

Spread dhal over a soft tortilla, pita, or other flatbread and top with grilled vegetables, such as zucchini and red onions. Add couscous or cheese for even more taste. Roll up and serve. Whole wheat low-carb tortillas have extra fiber, so look for those at your grocery store.

1. Add the oil and butter to the pressure cooker and bring to temperature over medium heat. Add the onion, ginger, and chili; sauté for 3 minutes or until soft. Add the garlic, garam masala, turmeric, and dry mustard; sauté for an additional minute. Stir in the split peas. Pour in the water.
   

2. Lock on the lid. Bring the pressure cooker to high pressure; maintain for 8 minutes. Remove from the heat and allow pressure to release naturally. Transfer the cooked split pea mixture to a bowl; stir until cooled.
   

3. Add the yogurt or sour cream; whisk until smooth. Stir in the cilantro.
   

Spoon Taco Chips Dip over shredded iceberg lettuce. Top with grated Monterey jack cheese, guacamole, and sour cream. Serve with baked tortilla chips.

INGREDIENTS | SERVES 16

1 cup dried kidney beans

2 cups water

¼ cup olive oil

1 large onion, peeled and diced

1 pound ground beef or turkey

2 cloves garlic, peeled and minced

1 8-ounce can tomato sauce

1 cup beef broth

1 tablespoon light brown sugar

2 teaspoons chili powder

1 teaspoon ground cumin

Optional: Dried red pepper flakes, to taste

Salt, to taste

Sodium-Free Version

You can eliminate the salt entirely from this dish if you substitute Mrs. Dash® Southwest Chipotle or Tomato Basil Garlic seasoning blend for some of the chili powder and the dried red pepper flakes. Use Mrs. Dash Extra Spicy seasoning blend if you prefer a hot, spicy dip.

1. Put the beans and water in a covered container and let soak at room temperature overnight. When ready to prepare the dip, drain the beans.
   

2. Bring the olive oil to temperature in the pressure cooker. Add the onion and sauté for 3 minutes or until softened. Add the ground beef or turkey; stir and break apart until the meat is no longer pink. Drain off any fat rendered from the meat. Add the garlic and stir into the meat.
   

3. Add the beans, tomato sauce, broth, brown sugar, chili powder, cumin, and red pepper flakes if using. Stir well.
   

4. 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 for 10 minutes. Quick-release any remaining pressure and remove the lid. Stir the dip, crushing the beans into the mixture. For a smooth dip, use an immersion blender or transfer the dip to a food processor or blender and process. Taste for seasoning and add salt if needed. Serve warm.
   

To give this dip a little kick, you can substitute canned jalapeño peppers for the mild green chilies. Serve with corn chips or baked tortilla chips.

INGREDIENTS | SERVES 12

1 cup dried black beans

2 cups water

4 slices bacon, finely diced

1 tablespoon olive oil

1 small onion, peeled and diced

3 cloves garlic, peeled and minced

1 14½-ounce can diced tomatoes

2 4-ounce cans mild green chilies, finely chopped

1 teaspoon chili powder

½ teaspoon dried oregano

¼ cup fresh cilantro, finely chopped

Salt, to taste

1 cup Monterey jack cheese, grated

1. Add the beans and water to a container; cover and let the beans soak overnight at room temperature.
   

2. Add the bacon and oil to the pressure cooker. Fry over medium-high heat until the bacon is almost done. Add the onion; sauté for 3 minutes or until the onion is soft. Add the garlic and sauté for 30 seconds.
   

3. Drain the beans and add them to the pressure cooker along with the tomatoes, chilies, chili powder, and oregano. Stir well, scraping up any bacon bits clinging to the bottom of the cooker. Lock the lid into place. Bring to high pressure; maintain pressure for 12 minutes. Remove from heat and allow pressure to release naturally for 10 minutes.
   

4. Quick-release any remaining pressure. Remove the lid. Transfer the cooked beans mixture to a food processor or blender. Add the cilantro and process until smooth. Taste for seasoning; add salt if desired.
   

5. Transfer the dip to a bowl or fondue pot. Stir in the cheese. Serve warm.
   

This soup is a great addition to a summer meal. Serve with spring rolls or a club sandwich.

INGREDIENTS | SERVES 8

3 large potatoes

1 jalapeño pepper

½ teaspoon salt

4 cups milk

1 large cantaloupe

1 tablespoon freshly squeezed lime juice

¼ cup sliced almonds, toasted

8 sprigs fresh cilantro

1 lime, cut into 8 thin rounds

1. Peel and dice the potatoes. Seed and halve the jalapeño. Add the potatoes, jalapeño, salt, and milk to the pressure cooker. Lock on the lid and bring to low pressure; maintain pressure for 10 minutes. Remove from the heat and allow pressure to release naturally.
   

2. Remove the lid. Use a slotted spoon or tongs to remove the jalapeño halves; discard. Transfer the cooked potato mixture to a blender or food processor.
   

3. Discarding the seeds and rind, cut the cantaloupe into small chunks. Add to the food processor. Puree. Transfer the soup to a covered container and refrigerate for at least 5 hours or overnight.
   

4. Just prior to serving, stir in the lime juice. Taste and adjust seasoning if necessary. Divide the soup into bowls. Garnish each with some toasted almonds, a cilantro sprig, and a lime round.
   

A medium (about 5-ounce) lemon will yield about 2 teaspoons of lemon zest and 2–3 tablespoons of juice.

INGREDIENTS | SERVES 16

½ cup olive oil

4 scallions, minced

½ cup fresh mint, minced

½ cup fresh parsley, minced

3 cloves garlic, peeled and minced

1 cup long-grain white rice

2 cups chicken broth

1 teaspoon salt

¼ teaspoon freshly ground black pepper

½ teaspoon lemon zest, grated

1 16-ounce jar grape leaves

2 cups water

½ cup fresh lemon juice

Dolmades

Stuffed Grape Leaves are often referred to as dolmades. Some versions call for spiced ground lamb or other ground meat to be added to the filling. Because these simply have a rice and herb filling, you can serve them as appetizers or as a side dish.

1. Bring the oil to temperature in the pressure cooker over medium-high heat. Add the scallions, mint, and parsley; sauté for 2 minutes or until the onions are soft. Add the garlic and sauté for an additional 30 seconds. Add the rice and stir-fry in the sautéed vegetables and herbs for 1 minute. Add the broth, salt, pepper, and lemon zest; stir to mix. Lock the lid into place. Bring to high pressure; maintain pressure for 8 minutes.
   

2. Quick-release the pressure. Remove lid and transfer the rice mixture to a bowl.
   

3. Drain the grape leaves. Rinse them thoroughly in warm water and then arrange them rib side up on a work surface. Trim away any thick ribs. Spoon about 2 teaspoons of the rice mixture on each grape leaf; fold the sides of each leaf over the filling and then roll it from the bottom to the top. Repeat with each leaf. Pour the water into the pressure cooker. Place a steamer basket in the pressure cooker and arrange the stuffed grape leaves seam side down in the basket. Pour the lemon juice over the stuffed grape leaves and then press heavy plastic wrap down around them.
   

4. Lock the lid into place. Bring to high pressure; maintain pressure for 10 minutes.
   

5. Quick-release the pressure. Remove the lid. Lift the steamer basket out of the pressure cooker and, leaving the plastic in place, let the stuffed grape leaves rest for 5 minutes. Serve hot or cold with Lemon Dipping Sauce (page 32) if desired.