The Everything Pressure Cooker Cookbook (9 page)

The cranberry juice will add some sweetness to the cooked cranberries. The optional brown sugar is a suggested amount; sweeten the chutney according to your taste.

INGREDIENTS | SERVES 6

2 cups cranberry juice

1 cup whole cranberries

1 large sweet onion, peeled and diced

1 3-pound whole turkey breast

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

2 tablespoons butter, melted

1 teaspoon orange zest, grated

1 tablespoon lemon juice

Optional: ¼ cup light brown sugar

Intensified Cranberry Chutney

Reserve about ¼ cup of the diced onion and wait until you stir in the orange zest and lemon juice to add them to the chutney. The onion will cook until it's crisp-tender. Intensify the flavors by adding a generous amount of freshly ground black pepper at the end of the cooking time.

1. Place the rack in the pressure cooker. Add the cranberry juice, cranberries, and onion.
   

2. Rinse the turkey breast and pat dry with paper towels. Sprinkle the thyme, salt, and pepper over the breast. Place the turkey on the rack.
   

3. Lock the lid into place and bring to low pressure; maintain pressure for 25 minutes. Remove from the heat and allow pressure to release naturally.
   

4. Transfer the turkey breast to a broiling rack. Brush the skin with the melted butter. Place under the broiler; broil until the skin is browned and crisp.
   

5. Transfer the turkey to a serving platter and tent with aluminum foil; let rest for 10 minutes before carving.
   

6. Drain all but about ¼ cup of the juice from the cranberries and onions. Stir in the orange zest and lemon juice.
   

7. Return the pressure cooker to the heat and bring contents to a boil. Taste and stir in brown sugar to taste. Maintain a low boil until the mixture is thickened. Transfer to a serving bowl and serve with the turkey.
   

You can substitute chicken breast tenders in this recipe. Serve over pasta along with a salad and garlic bread.

INGREDIENTS | SERVES 8

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 pounds boneless, skinless turkey breast

2 tablespoons olive oil

1 large sweet onion, peeled and diced

4 cloves garlic, peeled and minced

1 tablespoon dried oregano

1 teaspoon dried basil

2 tablespoons tomato paste

½ cup turkey or chicken broth

1 8-ounce can tomato sauce

1 teaspoon balsamic vinegar

2 4-ounce cans sliced mushrooms, drained

1 tablespoon sugar

8 ounces Romano cheese, grated

1. Add the flour, salt, and pepper to a large zip-closure bag; seal and shake to mix. Cut the turkey into bite-size pieces. Add to the bag, seal, and shake to coat the turkey in the flour.
   

2. Bring the oil to temperature in the pressure cooker over medium-high heat. Add the turkey and onion; fry for 5 minutes or until the turkey begins to brown and the onion is transparent.
   

3. Stir in the garlic, oregano, basil, and tomato paste; sauté for 2 minutes. Stir in the broth, tomato sauce, vinegar, mushrooms, and sugar.
   

4. Lock the lid into place and bring to low pressure; maintain low pressure for 12 minutes. Remove from heat and allow pressure to release naturally for 10 minutes.
   

5. Quick-release any remaining pressure. Stir the cooked turkey and sauce; ladle it over cooked pasta and top with grated Romano cheese.
   

Filé powder is made from ground dried sassafras leaves; it helps flavor and thicken the gumbo. For a more robust flavor, add cayenne pepper to taste when you add the black pepper or have hot sauce available at the table.

INGREDIENTS | SERVES 4

2 tablespoons olive or vegetable oil

½ pound smoked andouille sausage or kielbasa

1 pound boneless, skinless turkey breast

1 large sweet onion, peeled and diced

4 cloves garlic, peeled and minced

1½ teaspoons dried thyme

1 teaspoon filé powder

¼ teaspoon dried red pepper flakes

½ teaspoon freshly ground black pepper

¼ teaspoon dried sage

½ cup white wine

3 bay leaves

2 stalks celery, sliced

1 large green bell pepper, seeded and diced

1 10-ounce package frozen sliced okra, thawed

½ cup fresh cilantro, minced

1 14½-ounce can diced tomatoes

1 14-ounce can chicken broth

1. Bring the oil to temperature in the pressure cooker over medium heat. Add the sausage slices.
   

2. Cut the turkey into bite-size pieces and add to the pressure cooker along with the onion.
   

3. Stir-fry for 5 minutes or until the turkey begins to brown and the onions are transparent.
   

4. Stir in the garlic, thyme, filé powder, red pepper flakes, black pepper, and sage.
   

5. Sauté for a minute and then deglaze the pan with the wine, scraping the bottom of the pressure cooker to loosen anything stuck to the bottom of the pan. Stir in the remaining ingredients.
   

6. 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.
   

7. Remove the lid. Remove and discard bay leaves. Taste for seasoning and adjust if necessary.
   

Because it's made up of meat, vegetables, and sauce, Turkey à la King is almost a meal in itself.

INGREDIENTS | SERVES 4

3 tablespoons ghee or butter

1 pound skinless, boneless turkey breast

1 small sweet onion, peeled and diced

1 cup frozen peas

1 4-ounce can sliced mushrooms, drained

1 2-ounce jar pimientos, drained and diced

1 14-ounce can chicken broth

¼ cup all-purpose flour

½ cup heavy cream

Optional: ½ cup milk

Salt and freshly ground black pepper, to taste

Leftover Turkey or Chicken

In this recipe, you can substitute 2 or 3 cups of diced cooked turkey or chicken for the skinless, boneless turkey breast. If you do, sauté the onion and stir in the meat with the other ingredients. Reduce the time the dish is cooked under pressure to 2 minutes, and then quick-release the pressure.

1. Bring the ghee or butter to temperature in the pressure cooker over medium heat.
   

2. Cut the turkey into bite-size pieces and add to the pressure cooker along with the onion.
   

3. Stir-fry for 5 minutes or until the turkey begins to brown and the onions are transparent. Stir in the peas, mushrooms, pimientos, and broth.
   

4. Lock the lid into place and bring to low pressure; maintain pressure for 6 minutes. Remove from the heat and allow pressure to release naturally.
   

5. Remove the lid and return the pressure cooker to medium heat. Whisk the flour into the cream.
   

6. Once the pan juices in the pressure cooker reach a low boil, whisk in the flour-cream mixture.
   

7. Stir and cook for 3 minutes or until the mixture thickens and the flour taste is cooked out.
   

8. If the dish gets too thick, whisk in as much of the optional milk as needed to get it to the desired consistency. Taste for seasoning and add salt and pepper if needed.
   

Save some of the white wine to drink with this refined dish. Serve over cooked rice or egg noodles.

INGREDIENTS | SERVES 4

4 slices bacon

1 pound skinless, boneless turkey breast

1 medium sweet onion, peeled and diced

2 cloves garlic, peeled and minced

½ cup dry white wine

2 tablespoons fresh tarragon, minced

1 cup heavy cream

Salt and freshly ground black pepper, to taste

'Tis the Season(ings)

If fresh tarragon isn't available, you can substitute 2 teaspoons of dried tarragon. Or use 2 teaspoons of your favorite seasoning blend, such as Mrs. Dash Onion and Herb Blend, Mrs. Dash Lemon Pepper Seasoning Blend, or Mrs. Dash Garlic and Herb Seasoning Blend. However, if you're using dried herbs, add them at the end of Step 3 instead of in Step 6.

1. Cook the bacon in the pressure cooker over medium heat until crisp. Move the cooked bacon to paper towels and set aside.
   

2. Cut the turkey into bite-size pieces and add to the pressure cooker along with the onion.
   

3. Stir-fry for 5 minutes or until the turkey is lightly browned and the onion is transparent. Stir in the garlic and sauté for 30 seconds. Deglaze the pan with the wine.
   

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

5. Remove the lid. Use a slotted spoon to transfer the cooked turkey to a serving bowl; keep warm.
   

6. Return the pressure cooker to medium heat. Stir the fresh tarragon into the pan juices. Bring the pan juices to a simmer. Whisk in the heavy cream; simmer until the cream is heated through.
   

7. Taste for seasoning and add salt and pepper if desired. Pour the sauce over the cooked turkey. Crumble the bacon over the top of the dish. Serve.
   

Serve with mashed potatoes and a steamed vegetable. Or use hot or cold in sandwiches.

INGREDIENTS | SERVES 6

1½ pounds lean ground turkey

1 small onion, peeled and diced

1 small stalk celery, minced

1 medium carrot, peeled and grated

½ cup butter cracker crumbs

1 clove garlic, peeled and minced

½ teaspoon dried basil

1 tablespoon mayonnaise

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 large egg

3 tablespoons ketchup

Optional: 1 tablespoon light brown sugar

1. Add all ingredients to a large bowl and mix well. Divide the mixture between 2 mini bread loaf pans. Pack down into the pans.
   

2. Add the rack to the pressure cooker. Pour enough hot water into the pressure cooker to come up to the level of the top of the rack. Place the pans on the rack.
   

3. 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.
   

4. Remove the lid. Use oven mitts to protect your hands while you lift the pans from the pressure cooker. Serve directly from the pans or transfer to a serving platter.
   

Serve over cooked pasta or potatoes, or with thick slices of buttered French bread.

INGREDIENTS | SERVES 4

1 pound skinless, boneless turkey breast

2 tablespoons olive or vegetable oil

2 medium zucchini, sliced thick

1 medium eggplant, peeled and diced

1 medium sweet onion, peeled and diced

1 medium green bell pepper, seeded and diced

½ pound mushrooms, sliced

1 28-ounce can diced tomatoes

3 tablespoons tomato paste

2 cloves garlic, peeled and minced

2 teaspoons dried basil

¼ teaspoon dried red pepper flakes

Salt and freshly ground black pepper, to taste

Parmigiano-Reggiano cheese, grated

1. Cut the turkey into bite-size pieces. Bring the oil to temperature over medium heat. Add the turkey and fry for several minutes until it begins to brown.
   

2. Stir in the zucchini, eggplant, onion, bell pepper, mushrooms, undrained diced tomatoes, tomato paste, garlic, basil, and red pepper flakes.
   

3. Lock the lid into place. Bring to low pressure; maintain the pressure for 5 minutes. Remove from the heat and quick-release the pressure.
   

4. Taste for seasoning and add salt and pepper, to taste. Serve topped with grated Parmigiano-Reggiano cheese.
   

Unlike chicken or turkey broth, beef broth requires a larger ratio of meat to the amount of bones used to make it. This method makes a concentrated broth. As a general rule, for a cup of regular beef broth you can usually mix ½ cup of this broth with ½ cup water.

INGREDIENTS | YIELD: ABOUT 4 CUPS

1 2-pound bone-in chuck roast

½ pound beef bones

1 large onion, peeled and quartered

2 large carrots, scrubbed

Salt and freshly ground black pepper, to taste

4 cups water

Beef Broth Variations

You can adjust how you season beef broth depending on how you intend to use it. For example, stir in several tablespoons of tomato paste when you add the water if you plan to use it for beef-vegetable soup. Almost any beef dish will benefit from the flavor imparted by several peeled and crushed cloves of garlic.

1. Add the chuck roast, beef bones, and onion to the pressure cooker. Slice the carrot and add to the pressure cooker. Add the salt, pepper, and water. If there is still room in the pressure cooker, add additional water to take the level to the fill line. Lock the lid into place. Bring to high pressure; maintain pressure for 55 minutes. Remove from heat and allow pressure to release naturally.
   

2. Use a slotted spoon to remove the roast and beef bones. Reserve the roast and the meat removed from the bones for another use; discard the bones.
   

3. Once the broth has cooled enough to make it easier to handle, strain it; discard the cooked vegetables. Cool and refrigerate the broth overnight. Remove and discard the hardened fat. The resulting concentrated broth can be kept for 1 or 2 days in the refrigerator or frozen for up to 3 months.
   

When you add ¼ cup of this concentrated broth to a slow-cooked beef dish, you'll get the same, succulent flavor as if you first seared the meat in a hot skillet before adding it to the slow cooker.

INGREDIENTS | YIELD: ABOUT 4 CUPS

2 large carrots, scrubbed

2 stalks celery

1½ pounds bone-in chuck roast

1 pound cracked beef bones

1 large onion, peeled and quartered

Salt and freshly ground black pepper, to taste

4 cups water

1. Preheat oven to 450ºF. Cut the carrots and celery into large pieces. Put them along with the meat, bones, and onions into a roasting pan.
   

2. Season with salt and pepper. Put the pan in the middle part of the oven and, turning the meat and vegetables occasionally, roast for 45 minutes or until evenly browned.
   

3. Transfer the roasted meat, bones, and vegetables to the pressure cooker. Drain and discard any fat in the roasting pan.
   

4. Add the water to the roasting pan; scrape any browned bits clinging to the pan and then pour the water into the pressure cooker.
   

5. If there is still room in the pressure cooker, add additional water to take the level to the fill line.
   

6. Lock the lid into place and bring the pressure cooker to high pressure; maintain pressure for 55 minutes. Remove from the heat and allow pressure to release naturally.
   

7. Use a slotted spoon to remove the roast and beef bones. Reserve the roast and the meat removed from the bones for another use; discard the bones.
   

8. Once the broth has cooled enough to handle, strain it; discard the cooked vegetables. Cool and refrigerate the broth overnight. Remove and discard the hardened fat. The resulting concentrated broth can be kept for 1 or 2 days in the refrigerator or frozen for up to 3 months.
   

You can use a large onion and omit the leek if you wish. Serve with roasted or mashed potatoes and a steamed vegetable.

INGREDIENTS | SERVES 4

2 tablespoons Dijon mustard

Salt and freshly ground black pepper, to taste

1 teaspoon paprika

4 beef minute steaks, tenderized

1 tablespoon olive or vegetable oil

1 12-ounce bottle dark beer

2 tablespoons flour

1 tablespoon tomato paste

1 cup beef broth

1 medium yellow onion, peeled and diced

2 large carrots, peeled and diced

1 small stalk celery, finely diced

1 leek, white part only

Instead of Minute Steaks

You can substitute 6-ounce slices of beef bottom round or flank steak for the minute steaks. If you do, put each slice between two pieces of plastic wrap and pound them into thin slices before you coat them with the mustard mixture.

1. Mix together the mustard, salt, pepper, and paprika. Spread both sides of the meat with the mustard mixture.
   

2. Bring the oil to temperature in the pressure cooker over medium-high heat. Fry the meat, 2 slices at a time, for 2 minutes on each side. Remove the meat and set aside.
   

3. Deglaze the pressure cooker with ¼ cup beer, stirring and scraping to loosen any browned bits stuck to the bottom of the pan.
   

4. Whisk in the flour and the tomato paste. Whisk in the remaining beer. Add the beef back into the pan along with the broth, onion, carrots, and celery. Clean and slice the white part of the leek and add to the pressure cooker.
   

5. Lock the lid into place and bring to low pressure; maintain the pressure for 15 minutes. Remove from the heat and allow pressure to release naturally.
   

6. Remove the meat to a serving platter. If desired, use an immersion blender to puree the pan juices. Taste for seasoning and add additional salt and pepper if needed. Pour over the meat. Serve.
   

Turn this into two meals for four people by making roast beef sandwiches the next day. The meat will be tender and moist if you refrigerate the leftovers in the pan juices.

INGREDIENTS | SERVES 8

1 3-pound boneless chuck roast

1 1-pound bag of baby carrots

2 stalks celery, diced

1 green bell pepper, seeded and diced

1 large yellow onion, peeled and sliced

1 envelope onion soup mix

½ teaspoon black pepper

1 cup water

1 cup tomato juice

2 cloves garlic, peeled and minced

1 tablespoon Worcestershire sauce

1 tablespoon steak sauce

1. Cut the roast into serving-sized portions. Add the carrots, celery, green bell pepper, and onion to the pressure cooker. Place the roast pieces on top of the vegetables and sprinkle with soup mix and black pepper.
   

2. Add the water, tomato juice, garlic, Worcestershire sauce, and steak sauce to a bowl or measuring cup; mix well and then pour into the pressure cooker.
   

3. Lock the lid into place and bring to low pressure; maintain pressure for 45 minutes. Remove from the heat and allow pressure to release naturally.
   

To make this a one-dish meal, serve this dish over shredded lettuce and topped with chopped green onion, a dollop of sour cream, and some guacamole.

INGREDIENTS | SERVES 8

2 pounds lean ground beef

1 large onion, peeled and diced

1 4½-ounce can chopped chilies

1 12-ounce jar mild enchilada sauce

1 10½-ounce can golden mushroom soup

1 10½-ounce can Cheddar cheese soup

1 10½ ounce can cream of mushroom soup

1 10½-ounce can cream of celery soup

2 cups refried beans

Plain corn tortilla chips, to taste

1. Add the ground beef and diced onion to the pressure cooker. Bring to high pressure and maintain for 5 minutes. Quick-release the pressure and remove the lid. Remove and discard any rendered fat. Stir the ground beef into the onions, breaking the beef apart.
   

2. Stir in chilies, enchilada sauce, soups, and refried beans. Lock the lid into place and bring to low pressure; maintain for 5 minutes. If you'll be serving the dish immediately, you can quick release the pressure. Otherwise, remove from the heat and allow the pressure to release naturally. Stir 8 ounces or more tortilla chips into the mixture in the pressure cooker. Cover and stir over medium-low heat for 15 minutes or until the tortilla chips are soft.
   

An English roast tends to pull apart easier, which makes it perfect for beef barbeque sandwiches. You can also serve beef barbeque over your favorite cooked pasta. Top with some grated Cheddar cheese and diced sweet or green onion.

INGREDIENTS | SERVES 8

1 3-pound beef English roast

1 cup water

½ cup red wine

½ cup ketchup

1 tablespoon red wine vinegar

2 teaspoons Worcestershire sauce

2 teaspoons mustard powder

2 tablespoons dried minced onion

1 teaspoon dried minced garlic

1 teaspoon cracked black pepper

1 tablespoon brown sugar

1 teaspoon chili powder

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

Pinch ground allspice

Pinch dried pepper flakes, crushed

1. Halve the roast and stack the halves in the pressure cooker. Mix together all the remaining ingredients and pour over the beef.
   

2. Lock the lid into place and bring to low pressure; maintain pressure for 55 minutes. Remove from the heat and allow pressure to release naturally.
   

3. Use a slotted spoon to remove the beef from the slow cooker; pull it apart, discarding any fat or gristle. Taste the meat and sauce and adjust seasonings if necessary.
   

4. To thicken the sauce, return the pressure cooker to the heat. Skim any fat off the surface of the sauce and simmer uncovered while you pull apart the beef. Stir occasionally to prevent the sauce from burning.
   

If you prefer a thick gravy, thicken the pan juices with a roux or cornstarch. Remember that you should never fill a pressure cooker more than two-thirds full. When in doubt about cooking times or other issues, check with the instruction manual that came with your cooker.

INGREDIENTS | SERVES 6

2½ pounds beef round steak, 1-inch thick

1 tablespoon vegetable oil

Salt and freshly ground pepper, to taste

1 medium yellow onion, peeled and diced

2 stalks celery, diced

1 large green pepper, seeded and diced

1 cup tomato juice

1 cup beef broth or water

6 large carrots, peeled

6 medium white potatoes, scrubbed

Optional: 4 teaspoons butter

1. Cut the round steak into 6 serving-size pieces. Add the oil and bring it to temperature over medium heat. Season the meat on both sides with salt and pepper.
   

2. Add 3 pieces of the meat and fry for 3 minutes on each side to brown them. Move to a platter and repeat with the other 3 pieces of meat.
   

3. Leave the last 3 pieces of browned meat in the cooker; add the onion, celery, and green pepper on top of them.
   

4. Lay in the other 3 pieces of meat and pour the tomato juice and broth or water over them. Place the carrots and potatoes on top of the meat.
   

5. Lock the lid into place; bring to high pressure and maintain the pressure for 17 minutes. Remove from the heat and allow pressure to release naturally.
   

6. Once pressure has dropped, open the cooker and move the potatoes, carrots, and meat to a serving platter. Cover and keep warm.
   

7. Skim any fat from the juices remaining in the pan. Set the uncovered cooker over medium heat and simmer the juices for 5 minutes.
   

8. Whisk in the butter, 1 teaspoon at a time, if desired. Taste for seasoning and add additional salt and pepper if needed.
   

9. Have the resulting gravy available at the table to pour over the meat. Serve immediately.
   

Whether you make it with beef or with pork, this barbeque is a delicious part of a casual supper when you serve it on sandwiches along with potato chips and coleslaw.

INGREDIENTS | SERVES 8

½ cup ketchup

½ cup apricot preserves

¼ cup dark brown sugar

¼ cup apple cider white vinegar

½ cup teriyaki or soy sauce

Dry red pepper flakes, crushed, to taste

1 teaspoon dry mustard

¼ teaspoon freshly ground black pepper

1 4-pound boneless chuck roast

1½ cups water for beef

1 large sweet onion, peeled and sliced

1. Add the ketchup, preserves, brown sugar, vinegar, teriyaki or soy sauce, red pepper flakes, mustard, and pepper to a gallon-size plastic freezer bag; close and squeeze to mix. Trim the roast of any fat, cut the meat into 1-inch cubes, and add to the bag. Refrigerate overnight.
   

2. Add the appropriate amount of water and the cooking rack or steamer basket to a 6-quart or larger pressure cooker. Place half of the sliced onions on the rack or basket. Use a slotted spoon to remove the roast pieces from the sauce and place them on the onions; reserve the sauce. Cover the roast pieces with the remaining onions.
   

3. Lock the lid in place on the pressure cooker. Place over medium heat and bring to high pressure; maintain for 50 minutes, or 15 minutes per pound (remember: you reduce the weight of the roast when you trim off the fat). Turn off the heat and allow 15 minutes for the pressure to release naturally. Use the quick release to release any remaining pressure, and then carefully remove the lid. Strain the meat, separate it from the onions, and return it to the pan. Puree the onions in a food processor or blender.
   

4. Pour the reserved sauce into the cooker and use two forks to pull the meat apart and mix it into the sauce. Bring to a simmer over medium heat. Stir in the onion. Skim the sauce for fat. Add ½ cup of the pan juices to the cooker and stir into the meat and sauce. Reduce the heat to low and simmer for 15 minutes, or until the mixture is thick enough to serve on sandwiches.