The Everything Pressure Cooker Cookbook (8 page)

Serve Chicken in Spiced Orange Sauce over rice. Have soy sauce available at the table.

INGREDIENTS | SERVES 8

2 tablespoons butter

3 pounds boneless, skinless chicken thighs

1 teaspoon paprika

½ teaspoon salt

1/8 teaspoon cinnamon

1/8 teaspoon ginger

Pinch ground cloves

½ cup white raisins

½ cup slivered almonds

1½ cups orange juice

1 1-pound bag baby carrots, quartered

1 tablespoon cornstarch

¼ cup cold water

1. Bring the butter to temperature in the pressure cooker over medium heat. Add the chicken thighs and fry for 2 minutes on each side. Add the paprika, salt, cinnamon, ginger, cloves, raisins, almonds, orange juice, and carrots.
   

2. Lock the lid into place. Bring to low pressure; maintain pressure for 10 minutes. Quick-release the pressure; remove the lid.
   

3. Combine cornstarch with the water and whisk into the sauce. Stir and cook for 3 minutes or until the sauce is thickened and the raw cornstarch taste is cooked out of the sauce.
   

Instead of the Minor's chicken base you can substitute the amount of chicken bouillon granules needed to make a half cup of broth. Serve with roast potatoes or cooked rice.

INGREDIENTS | SERVES 4

2 tablespoons olive oil

1 pound boneless, skinless chicken breast

½ cup white wine

2 tablespoons fresh lemon juice

2 cloves garlic, peeled and minced

½ teaspoon Minor's natural chicken base

1 teaspoon Dijon mustard

1 teaspoon dried parsley

½ teaspoon dried basil

½ teaspoon dried rosemary

¼ teaspoon dried oregano

1. Bring the oil to temperature in the pressure cooker over medium heat. Cut the chicken into bite-size pieces. Add to the pressure cooker; stir-fry for 5 minutes.
   

2. Add the remaining ingredients; mix well. Lock the lid into place and bring to low pressure; maintain for 10 minutes. Remove from heat and quick-release pressure.
   

3. If the sauce needs thickening, use a slotted spoon to transfer the chicken to a serving bowl and keep warm. Return the pan to the heat and simmer, uncovered, for 5 to 10 minutes. Pour the sauce over the chicken and serve.
   

This simple recipe takes hardly any time or effort at all. Serve with buttered egg noodles.

INGREDIENTS | SERVES 4

2 tablespoons ghee or vegetable oil

1 medium sweet onion, peeled and diced

1 green bell pepper, peeled and diced

5 cloves garlic, peeled and minced

4 chicken breast halves

¼ cup tomato sauce

2 tablespoons Hungarian paprika

1 cup chicken broth

1 tablespoon flour

¾ cup sour cream

Salt and freshly ground black pepper, to taste

1. Bring the ghee or oil to temperature in the pressure cooker over medium-high heat. Add the onion and green pepper; sauté for 3 minutes. Stir in the garlic. Add the chicken pieces skin side down; brown.
   

2. Mix together the tomato sauce, paprika, and chicken broth. Pour over the chicken. Lock the lid into place. Bring to low pressure; maintain pressure for 10 minutes.
   

3. Remove the pan from the heat and quick-release the pressure. Transfer the chicken to a serving platter and keep warm. Return the pan to the heat.
   

4. Stir the flour into sour cream, then stir into the pan juices. Cook and stir. Simmer for 5 minutes. Salt and pepper to taste. Pour sauce over chicken.
   

Your family will love this rich, succulent one-pot meal. (You'll love it because it's quick and easy.) Serve with a tossed salad and dinner rolls.

INGREDIENTS | SERVES 6

1 tablespoon olive oil

1 tablespoon butter or ghee

2 large sweet onions, peeled and diced

8 ounces fresh mushrooms, sliced

6 boneless, skinless chicken breasts

1 10¾-ounce can cream of mushroom soup

6 medium potatoes, peeled and sliced

1 1-pound bag of baby carrots

2 tablespoons heavy cream

1. Bring the oil and butter or ghee to temperature in the pressure cooker over medium heat. Add the onion; sauté for 2 minutes. Stir in the mushrooms; sauté for 3 minutes.
   

2. Add the chicken, mushroom soup, and vegetables to the pressure cooker. Lock lid in place and bring to low pressure; maintain pressure for 8 minutes. Remove from heat and let pressure release naturally.
   

3. Remove the lid and transfer the chicken and vegetables to a serving platter; keep warm. Return pan to heat and stir in cream. Simmer and then pour sauce over the chicken and vegetables on the serving platter.
   

Serve with a hearty tossed salad that includes chopped hard-boiled egg, dressed with lemon vinaigrette.

INGREDIENTS | SERVES 4

1½ tablespoons olive oil

4 chicken leg-thigh pieces

Salt and freshly ground pepper, to taste

2 cups water

1 tablespoon paprika

1 medium carrot, scrubbed and halved

1 stalk celery, halved

1 bay leaf

1 1-inch cinnamon stick

Pinch cayenne pepper

2 whole cloves

2 small yellow onions, peeled and halved

½ cup dry sherry

1 tablespoon fresh lemon juice

½ cup slivered almonds, toasted

Lemon Vinaigrette

Whisk 2 tablespoons fresh lemon juice together with ½ teaspoon Dijon mustard, 1/8 teaspoon dried thyme, a pinch of sugar, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Slowly pour ½ cup extra virgin olive oil into the lemon juice mixture, whisking as you do so. Taste for seasoning and adjust.

1. Bring the oil to temperature in the pressure cooker over medium-high heat. Remove and discard the skin from the chicken pieces.
   

2. Add the chicken to the pressure cooker. Sprinkle the pieces with salt and pepper, to taste.
   

3. Add the water, paprika, carrot, celery, bay leaf, cinnamon, and cayenne pepper. Stick a whole clove into each onion half; add them to the pressure cooker.
   

4. Lock the lid in place and bring to low pressure; maintain for 12 minutes. Remove from the heat and let rest for 10 minutes. Quick-release any remaining pressure.
   

5. Transfer the chicken to a serving platter and keep warm. Remove and discard the carrot and celery pieces, bay leaf, cinnamon stick, and onion.
   

6. Return the pressure cooker to the heat. Add the sherry and bring to a boil over medium-high heat. Simmer for 3 minutes. Stir in the lemon juice. Pour the sauce over the chicken and top with the almonds.
   

If you prefer a more intense lemon flavor, add a teaspoon or two of grated lemon zest to the sauce just before you return the pan to the heat to bring it to a boil.

INGREDIENTS | SERVES 6

2 tablespoons olive or vegetable oil

4 shallots, peeled and minced

3 cloves garlic, peeled and minced

6 chicken breast halves

¾ cup chicken broth

1/3 cup fresh lemon juice

1 tablespoon dry sherry

½ teaspoon salt

¼ teaspoon freshly ground white pepper

1 teaspoon dried basil

1 cup pimento-stuffed green olives, minced

2 tablespoons extra virgin olive oil

1 tablespoon butter

1 tablespoon all-purpose flour

¼ cup sour cream

¼ cup fontinella cheese, grated

Optional: 1 lemon, thinly sliced

1. Bring the oil to temperature in the pressure cooker over medium-high heat. Add the shallots; sauté for 3 minutes. Stir in the garlic.
   

2. Arrange the chicken breast halves in the pressure cooker, skin side down. Add the broth, lemon juice, sherry, salt, pepper, basil, and olives. Lock the lid into place. Bring to high pressure; maintain for 10 minutes.
   

3. Remove from the heat and quick-release the pressure. Use tongs to transfer the chicken to a broiling rack, arranging pieces skin side up.
   

4. Brush the skin with the extra virgin olive oil. Place under the broiler at least 6 inches from the heat and broil to crisp the skin while you finish the sauce.
   

5. In a small bowl, mix the butter and flour together to form a paste. Stir in 2 tablespoons of the pan juices.
   

6. Return the pressure cooker to the heat and bring to a boil over medium-high heat. Once it reaches a boil, stir in the flour mixture.
   

7. Reduce heat to maintain a simmer for 3 minutes or until the mixture is thickened and the raw flour taste is cooked out of the sauce. Stir in the sour cream.
   

8. Move the chicken from the broiling rack to a serving platter. Pour the sour cream sauce over the chicken. Sprinkle the cheese over the top. Garnish with lemon slices if desired.
   

Serve with cooked rice or couscous and a cucumber salad. Make a tangy vinaigrette for the salad with equal parts rice vinegar and chili sauce, a little sesame oil, and sugar, garlic powder, salt, and pepper to taste.

INGREDIENTS | SERVES 6

1 cup water

½ cup plain yogurt

1 tablespoon lemon juice

2 cloves garlic, peeled and minced

2 teaspoons grated fresh ginger or ½ teaspoon ground ginger

1 teaspoon turmeric

¼ teaspoon salt

1 teaspoon paprika

1 teaspoon curry powder

¼ teaspoon freshly ground black pepper

6 boneless, skinless chicken breasts

2 teaspoons cornstarch

2 teaspoons cold water

1. Mix water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper in a bowl; add the chicken and marinate at room temperature for 1 hour.
   

2. Pour the chicken and marinade into the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes.
   

3. Remove the pressure cooker from the heat and quick-release the pressure. Transfer the chicken to a serving platter and keep warm.
   

4. Mix the cornstarch with the cold water. Stir into the yogurt mixture in the pressure cooker.
   

5. Return the pressure cooker to heat and bring to a boil over medium-high heat. Boil for 3 minutes or until mixture thickens. Pour sauce over the chicken. Serve immediately.
   

This method will result in a highly concentrated turkey broth. In most cases, for a cup of regular turkey broth you can mix ½ cup of this broth with ½ cup water.

INGREDIENTS | YIELDS ABOUT 3 CUPS

3 pounds bone-in turkey pieces

1 large onion, peeled and quartered

2 large carrots, scrubbed

1 stalk celery

Salt and freshly ground black pepper, to taste

4 cups water

1. Add the turkey and onion to the pressure cooker. Cut the carrot and celery each into several pieces; add them. Add the salt, pepper, and water.
   

2. Lock the lid into place and bring to low pressure; maintain pressure for 20 minutes. Remove from the heat and allow pressure to release naturally.
   

3. Strain, discarding the cooked vegetables. Remove any meat from the bones and save for another use; discard the skin. Cool the broth and refrigerate overnight. Remove and discard the hardened fat.
   

Bavarian seasoning is a blend of Bavarian-style crushed brown mustard seeds, French rosemary, garlic, Dalmatian sage, French thyme, and bay leaves. The Spice House (
www.thespicehouse.com
) has a salt-free Bavarian Seasoning Blend.

INGREDIENTS | SERVES 6

1 stalk celery, finely chopped

1 1-pound bag baby carrots

1 large onion, peeled and diced

2 cloves garlic, peeled and minced

4 slices bacon, cut into small pieces

1 2½-pound boneless turkey breast

1 2-pound bag sauerkraut, rinsed and drained

1 12-ounce can beer

1 tablespoon Bavarian seasoning

Salt and freshly ground pepper, to taste

6 medium red potatoes, washed and pierced

1. Add the ingredients to the pressure cooker in the order given. Lock the lid in place. Bring to low pressure; maintain pressure for 15 minutes.
   

2. Remove from the heat and allow pressure to release naturally. Taste for seasoning and adjust if necessary. Serve hot.
   

Bavarian Seasoning Substitution

You can substitute a tablespoon of stone-ground mustard along with ¼ teaspoon each of rosemary, garlic powder, sage, and thyme. Add a bay leaf (but remember to remove it before you serve the meal). Just before serving, taste for seasoning and adjust if necessary.

This dish is perfect for using up your Thanksgiving leftovers. Serve with cornbread or as a topper for baked potatoes and a tossed salad.

INGREDIENTS | SERVES 8

2 tablespoons extra virgin olive oil

3 pounds lean ground turkey

2 large sweet onions, peeled and diced

1 large red bell pepper, seeded and diced

4 cloves garlic, peeled and minced

3 tablespoons chili powder

1½ teaspoons ground cumin

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1 teaspoon dried oregano

2 14½-ounce cans diced tomatoes

¼ cup chicken broth

1 bay leaf

2 tablespoons cornmeal

Salt and freshly ground black pepper, to taste

Cincinnati-Style Turkey Chili

Stir in a teaspoon of cinnamon when you add the other spices. After you simmer the chili and cornmeal together, stir in 2 tablespoons of semisweet chocolate chips and continue to simmer the chili until the chocolate is melted. Serve over cooked spaghetti and topped with grated Cheddar cheese.

1. Bring the oil to temperature in the pressure cooker over medium-high heat. Add the turkey and fry it for 5 minutes, occasionally breaking it apart with a spatula.
   

2. Stir in the onion and bell pepper; stir-fry with the meat for 3 minutes. Stir in the garlic, chili powder, cumin, allspice, cinnamon, coriander, and oregano.
   

3. Sauté the spices together with the meat for 2 minutes. Stir in the undrained tomatoes, broth, and bay leaf.
   

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. Remove the lid.
   

5. Return the pressure cooker to the heat. Stir in the cornmeal and simmer for 15 minutes or until the cornmeal thickens the chili. Remove and discard the bay leaf. Stir in salt and pepper to taste.
   

Measure the turkey drumsticks to make sure they'll fit in your pressure cooker. It's okay if the end of the bone touches the lid of the cooker, as long as it doesn't block the vent.

INGREDIENTS | SERVES 6

1 tablespoon extra virgin olive oil

1 clove garlic, peeled and minced

2 14½-ounce cans diced tomatoes

6 medium potatoes, peeled and cut into quarters

6 large carrots, peeled and sliced

12 small onions, peeled

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

Fresh parsley or cilantro

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 tomatoes, 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 high pressure for 12 minutes.
   

4. Remove from heat and allow the pressure to drop naturally, and then use the quick-release method for your cooker to release the remaining pressure if needed.
   

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

6. 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.
   

If you prefer, you can thicken this dish with ½ cup cornmeal instead of the butter and flour mixture.

INGREDIENTS | SERVES 8

1 tablespoon extra virgin olive oil

1 clove garlic, peeled and minced

4 cups turkey or 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 1¼-pound turkey drumsticks, skin removed

2 tablespoons butter

2 tablespoons all-purpose flour

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

Salt and freshly ground black pepper, to taste

8 large buttermilk biscuits

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, and bay leaf. Stand the two drumsticks meaty side down in the pan, arranging them so they don't block the pressure cooker vent when the lid is in place.
   

3. Lock the lid and bring to high pressure; maintain pressure for 12 minutes. Remove from the heat and allow the pressure to drop naturally, and then use the quick-release method for your cooker to release the remaining pressure if needed. Remove the drumsticks; cut the meat from the bone and into bite-size pieces and return it to the pot.
   

4. Mix the flour together with the butter, and then stir in some of the broth from the pan to make a paste. Return the pan to the heat, bring it to a boil over medium-high heat.
   

5. Stir in the flour mixture; reduce the heat to medium. Maintain a simmer and stir for 5 minutes or until the broth is thickened.
   

6. Stir in the green beans, corn, and peas; cook over medium heat for 5 minutes or until the vegetables are heated through. Remove and discard the bay leaf. Taste for seasoning and add salt and pepper if needed.
   

7. To serve, split the buttermilk biscuits in half and place them opened in serving bowls. Spoon the turkey and vegetables over the biscuits. Serve immediately.
   

Balsamic vinegar brings out the flavor of the figs in the sauce for this dish, imparting a tart wine-like flavor. If you have room in the pressure cooker, you can add 4 scrubbed Yukon Gold potatoes and cook them along with the thighs.

INGREDIENTS | SERVES 4

4¾-pound bone-in turkey thighs, skin removed

1 large onion, peeled and quartered

2 large carrots, peeled and sliced

½ stalk celery, finely diced

Salt and freshly ground black pepper, to taste

½ cup balsamic vinegar

2 tablespoons tomato paste

1 cup chicken, turkey, or veal broth

12 dried figs, cut in half

Optional: Lemon zest, grated

Optional: ½ teaspoon fresh rosemary, chopped

1. Add the turkey, onion, carrots, and celery to the pressure cooker. Add balsamic vinegar, tomato paste, and broth to a bowl or measuring cup; whisk to combine and then pour into the pressure cooker. Season with the salt and pepper. Add the figs. Lock the lid into place and bring to high pressure; maintain pressure for 14 minutes. Remove from the heat and allow pressure to release naturally.
   

2. Remove the lid. Transfer the thighs, carrots, and figs to a serving platter. Tent loosely with aluminum foil and keep warm while you finish the sauce. Strain the pan juices. Discard the onion and celery. Skim and discard fat. Pour strained sauce over the thighs. Serve.
   

Serve over cooked rice or couscous with a cucumber-yogurt salad. To make the salad, combine plain yogurt, garlic, mint, salt, and ginger. Spritz with lemon juice and add thinly sliced cucumbers.

INGREDIENTS | SERVES 6

1 cup plain yogurt

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon yellow mustard seeds

¼ teaspoon salt

½ teaspoon freshly ground black pepper

1 pound boneless turkey breast

1 tablespoon ghee or butter

1 1-pound bag baby peas and pearl onions

1. In a large bowl mix together the yogurt, turmeric, cumin, mustard seeds, salt, and pepper. Cut the turkey into bite-size pieces. Stir into the yogurt mixture. Cover and marinate in the refrigerator for 4 hours.
   

2. Melt the ghee or butter in the pressure cooker. Add turkey and yogurt mixture. Lock lid into place and bring to low pressure; maintain for 8 minutes. Remove from heat and let pressure release naturally for 5 minutes. Quick-release any remaining pressure.
   

3. Remove lid and stir in the peas and pearl onions. Return pan to medium heat. Simmer until the vegetables are cooked and the sauce is thickened. Serve.
   

If you don't have time to prepare an entire Thanksgiving feast, this recipe will be more than adequate.

INGREDIENTS | SERVES 6

1 tablespoon vegetable oil

3 tablespoons butter

1 large sweet onion, peeled and diced

1 pound fresh mushrooms, sliced

4 cloves garlic, peeled and minced

2 teaspoons Mrs. Dash Garlic and Herb seasoning blend

1 2-pound boneless rolled turkey breast

1¾ cups chicken or turkey broth

½ cup sweet Madeira or Port

1 bay leaf

¼ cup all-purpose flour

Salt and freshly ground black pepper, to taste

1. Bring the oil and 1 tablespoon butter to temperature in the pressure cooker over medium-high heat. Add the onion; sauté for 3 minutes or until transparent.
   

2. Add the mushrooms; sauté for 3 minutes. Stir in the garlic and herb blend. Push the sautéed vegetables to the sides of the pan and add the turkey breast.
   

3. Cook the turkey for 3 minutes or until it browns on the bottom; turn the turkey over and fry for another 3 minutes. Use tongs to lift the turkey out of the pressure cooker. Spread the sautéed mixture over the bottom of the pot, and then insert the cooking rack.
   

4. Nestle the turkey on the rack. Add the broth, Madeira or Port, and bay leaf. Lock the lid into place. Bring to low pressure; maintain low pressure for 25 minutes. Remove from the heat and allow pressure to release naturally.
   

5. Remove the lid and transfer the turkey to a serving platter. Tent the turkey in aluminum foil and let it rest for at least 10 minutes before you carve it.
   

6. To make the gravy, remove the rack. Discard the bay leaf. Skim off any excess fat from the top of the broth.
   

7. In a small bowl or measuring cup, mix the remaining butter together with the flour. Stir in some of the broth to form a paste free of any lumps.
   

8. Bring the pan juices in the pressure cooker to a boil over medium-high heat. Stir in the flour mixture; lower the temperature to maintain a simmer and stir and cook for 3 minutes or until the gravy is thickened. Taste for seasoning and add salt and pepper if needed. Pour into a gravy boat.