Recipe: 11 Assorted Pressure Cooker Recipes

Here are a few more! As always, follow the manufacturer's instructions for your cooker.

Betsy

Lemon Rice
Good Hungarian Goulash
Risotto with Sundried Tomatoes
Jambalaya
Beef Stew
Spaghetti Meat Sauce
Sweet and Sour Chicken
Casserole of Vegetables
Soy Chicken
Pressure Cooker Cheesecake
Mashed Butternut Squash

Author: Joel Ehrlich
Date: 1995/04/07
Forums: rec.food.recipes

Lemon Rice No. 2293
Yields 4 Servings

1 Cup Long Grain Rice
1 1/2 Cups Chicken Stock
2 tsp Lemon Juice
1/4 tsp Salt
1 Cup Water
1 tsp Lemon Rind, Grated

Combine the rice, chicken stock, lemon juice and salt in a metal bowl which
will fit loosely in the pressure cooker.
Cover the bowl tightly with aluminum foil.
Place the water in the pressure cooker.
Place the rack in the pressure cooker.
Place the bowl on the rack.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 5 minutes (start timing when the regulator begins rocking).
Remove from the heat.
Open the pressure cooker after the pressure has dropped.
Let the rice steam, uncovered, for 5 minutes.
Stir in the lemon rind.
Serve.

Author: Darlene Lindgard
Date: 1996/07/26
Forums: rec.food.recipes

Good Hungarian Goulash

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

9 oz Onions
5 oz Smoked bacon, finely diced
1/2 ts Paprika
7 oz Lean beef, cut into small
-pieces
Potatoes
Salt
Marjoram
Caraway seeds
Garlic (optional)

In pressure cooker bottom, saute onion and bacon; add garlic if desired. Stir in paprika and immediately add not quite 1 1/4 cup water. Add beef, potatoes, salt, marjoram and crushed caraway seeds. Put on lid, and pressure-cook for 15 minutes.

Makes 4 servings.

From: Donauland Kochbuch, Vienna, 1967
Posted by Karin Brewer. Courtesy of Fred Peters.


Author: Sheri McRae
Date: 1996/05/24
Forums: rec.food.cooking

Risotto has worked as well for me in the pressure cooker as it does by standing and stirring for 30 minutes. Try this recipe and see how you go. If this works well, then you can adapt your other risotto recipes accordingly.

Also, if you like this risotto and you don't have any pressure cooker cookbooks you may want to look at Lorna Sass' books. All I know about pressure cooking (very little actually) I learned from her book.

Risotto with Sundried Tomatoes, Pressure Cooker
Recipe By: Lorna Sass, Cooking Under Pressure
Serving Size : 3

1 tbsp sweet butter
1 tbsp oil from sundried tomatoes
1/2 c onion -- finely chopped
1 1/2 c Arborio rice
3 1/2 to 4 c vegetable stock or boullion
1/3 c sun-dried tomatoes -- drained, chopped
1 c smoked mozzarella (5 oz) -- grated
salt to taste

Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minues. Stir in the rice, making sure to coat in thoroughly with the fat. Stir in 3 1/2 cups stock. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 6 minutes. Reduce pressure with quick release method. Remove the lid carefully and taste the rice. If it isn't sufficiently cooked add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is the desired consistency, another minute or two. When the rice is ready stir in the tomatoes and mozzarella and add salt if desired. Serve immediately.


Author: Charles Vollum
Date: 1997/01/19
Forums: rec.boats.cruising

Here's my favorite pressure cooker recipe for Jambalaya.

2 tablespoons oil
6 oz Kielbasa, cut to 1/4" slices
4 oz baked ham, in 1/2" dice
3 large garlic cloves, minced
3 medium onions, quartered
4 medium celery ribs, in 1" pieces
1.5 cups long-grain rice
16 oz can of whole tomatoes
14 oz can of chicken stock
3/4 cup water
1 bay leaf
1 tsp each oregano and thyme
1/4 tsp each salt and cayenne
1 lb shrimp, peeled

Saute kielbasa and ham in oil for 2 minutes. Remove meat from pan.
Add garlic, onions and celery and cook till soft, about 3 min. Add remaining ingredients except shrimp and including meat and bring to a boil.
Stir well.
Cover cooker, bring to pressure and cook for 10 min.
Release pressure, add shrimp, stir gently. Cover, but do not seal, and let sit for 5 min without stirring.
----
This one works great with almost any substitutions you want to try. Common are tinned chicken instead of shrimp, and pepperoni or dry salami instead of Kielbasa. I often leave out the celery, or thow in other veggies.

One thing about this recipe is that the left-overs keep on getting better for a couple of days...

Charles
s/v VIRTUE


Author: Amy Guennewig
Date: 1996/10/07
Forums: rec.food.recipes

Here are some pressure cooker recipes. I have tried the first three. I haven't had a chance to try the last one yet.

Beef Stew

1 T vegetable oil
1 lb beef, cut into 1 inch cubes
1 large onion, sliced
salt and pepper
1 cup water
4 small potatoes
1 cup green beans
4 small carrots
1 cup tomatoes
1 T flour
1/4 c cold water

Heat cooker, add oil and brown meat. Add onion, salt and pepper and water. Place small potatoes, green beans, carrots and tomatoes over meat. Close cover securely. Place pressure regulator on vent pipe and COOK 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Make a paste of flour and 1/4 cup water and stir into stew to thicken. For crisper vegetables, cook the beef, onion, salt and pepper 5 minutes. Cool cooker at once. Then add the vegetables and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once.


Spaghetti Meat Sauce

1 lb ground beef
1 large onion, chopped
1 clove garlic, minced
1/2 cup chopped celery
1 green pepper, diced
2 teaspoons salt
1 cup water
1 8-ounce can tomato sauce
1/8 teaspoon red pepper
1 teaspoon parsley flakes
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon thyme
2 teaspoons sugar
3 drops Tabasco sauce
16 ounce tomato paste

Heat cooker and brown beef. Stir in remaining ingredients, except tomato paste. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in tomato paste and simmer, uncovered to desired thickness. Serve sauce over long spaghetti.


Sweet 'n Sour Chicken

3 lb chicken, cut into serving pieces and skinned
1 T vegetable oil
1 20-oz can pineapple chunks, drained and juice reserved
1 c reserved juice (add water if necessary)
1/2 c sliced celery
1 green or red pepper, cut into chunks
1/4 c brown sugar
1/2 c vinegar
2 T soy sauce
1 T catsup
1/2 t Worchestershire sauce
1/4 t ground ginger
2 T cornstarch
2 T cold water

Heat cooker, add oil and brown chicken. Combine pineapple juice and remaining ingredients, except pineapple chunks, cornstarch and water; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with presure regulator rocking gently. Cool cooker at once. Remove chicken and vegetables to warm platter. Mix cornstarch with water; stir into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken.


Casserole of Vegetables

2 cups sliced carrots, 1/4 inch thick
1 onion, sliced
1 10-ounce package frozen, chopped spinach, cut into 1 inch pieces
1/2 cup water
2 T low cholesterol margarine
3 T flour
1 1/2 c skim milk
1 c shredded mozzarella cheese
1/4 t salt
pepper
1 c water

Place carrots, onion and spinach on rack in cooker. Add 1/2 cup water. Close cover securely. Place pressure regulator on vent pipe and cook 0 minutes (remove from heat as soon as pressure regulator starts to jiggle). Cool cooker at once. Melt margarine in small sauce pan; blend in flour. Gradually stir in milk. Cook, stirring until sauce thickens. Remove from heat and stir in cheese, salt and pepper. Stir until cheese is melted and blended into sauce. Place half the spinach in a 1 1/2 quart metal bowl which will fit loosely in cooker. Top with half the carrots and onions. Cover with half the cheese sauce. Repeat the layers. Cover bowl firmly with aluminum foil. Place 1 cup water, cooking rack and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 7 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
--

Author: Amy Guennewig
Date: 1996/06/28
Forums: rec.food.recipes

Soy Chicken

2 chicken breast, skinned and boned
1/2 cup sliced mushrooms
1/2 onion, sliced
1/2 cup sliced celery
1/4 cup low sodium soy sauce
1 cup water
3 tablespoons brown sugar

Place all ingredients in cooker. Close securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

Pressure Cooker Cheesecake

1 8 ounce package cream cheese
1 3 ounce package cream cheese
1/2 cup sugar
2 eggs
1/2 cup vanilla wafer crumbs
1 cup water

Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups. Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. Place water, cooking rack and custard cups in cooker. Close cover securely. Place pressure regulator on vent pip and cook 15 minutes with pressure regulator rocking slowly. Cool cooker at once. Cool cheese cake. Cut around inside of cups to loosen and invert onto serving dish. Chill. Top with on of the following sauces, if desired.

Caramel Sauce -- Combine 1/4 c soft cream cheese, 1/4 cup brown sugar, 1 T
granulated sugar and 1/4 t vanilla. Mix thoroughly. Spoon over cheese
cake. Garnish with pecans. Refrigerate until serving.

Fruit Sauce -- Spoon canned fruit pie filling of your choice over cheese
cake. Refrigerate until serving.


Author: Joel Ehrlich
Date: 1995/04/29
Forums: rec.food.recipes

Mashed Butternut Squash No. 2292
Yields 4 Servings

1 1/2 Cups Water
1 2 Lb Butternut Squash,
Seeded & Quartered
1 Tbls Brown Sugar, Packed
1 Tbls Butter
2 tsp Dry Sherry
1 tsp Dijon Mustard
- Salt
- White Pepper, Ground

Place the cooking rack in the pressure cooker in order to keep the squash out of the liquid.
Add the water.
Place the squash on the rack.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 8 minutes (start timing when the regulator begins to rock).
Immerse the pressure cooker in or under running cold water to stop the cooking.
Remove the squash.
Remove the rack.
Discard the remaining water.
Cool the squash.
Remove and discard the skin.
Mash the squash with the brown sugar, butter, sherry and mustard.
Season to taste.
Return to the pressure cooker.
Cook over medium heat until hot.
Serve.