Recipe: 10 Assorted Pressure Cooker Recipes

Here are a few more...

Betsy


Bouillabaisse
Company Beef Roast with Gravy
Hot Sour Pork with Tofu
Indian Lamb Curry
Indonesian Chicken Stew
Lemoned Broccoli
Linguine with Calamari Sauce
Moroccan Lamb Stew
San Francisco Chicken
Sauced Scallops


Author: Joel Ehrlich
Date: 1997/09/22
Forums: rec.food.cooking

Bouillabaisse No. 2443
Yields 6 Servings

1/3 Cup Olive Oil
2 Medium Onions, Chopped
1/2 Cup Green Bell Pepper, Cored, Seeded & Chopped
2 Cloves Garlic, Minced
1/2 tsp Parsley, Minced
35 oz Canned Plum Tomatoes, Peeled & Chopped, w/Their Liquid
2 Cups Dry Red Wine
1 Bay Leaf
1/2 tsp Basil
1 tsp Oregano
1 Lb Shelled Medium Shrimp,
Deveined but w/Tail
1 Lb Sea Bass, Striped Bass or Scrod Fillets, Cut Into 2"x2 1/2" Pieces
6 Cherrystone or Little Neck Clams
- Salt
- Pepper

Thoroughly scrub the clams.
Heat the oil in the pressure cooker.
Saute the onions, green bell pepper and garlic until golden brown.
Add all the remaining ingredients.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 3 minutes - start timning when the pressure regulator
begins to rock.
Let cool normally.
Remove the cover.
Season with salt and pepper.
Serve hot.


Company Beef Roast with Gravy No. 2353
Yields 8 Servings

2 Tbls Vegetable Oil
3 Lb Boneless Beef Rump, Bottom Round, Eye of Round or Chuck Roast
3/4 Cup Teriyaki Sauce
1 Cup Water
1 Medium Sweet Spanish Onion, Cut Into Wedges & Separated
3 Tbls All Purpose Flour
1/4 Cup Water

Heat the oil in the pressure cooker.
Lightly brown the roast on all sides.
Remove the roast.
Add the teriyaki sauce and the first measure of water.
Install the cooking rack.
Place the roast on the cooking rach.
Arrange the onions evenly over the roast.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS as follows: RARE = 8-10 minutes per pound, MEDIUM = 10-12 minutes per pound, WELL DONE = 12-15 or more minutes per pound (start timing when the pressure regulator begins to rock).
Remove from the heat.
Let cool normally.
Remove the cover when the pressure drops.
Remove the meat and the cooking rack.
Keep warm
Pour the pan drippings into a large enough measuring cup.
Skim off the fat.
Add water as needed (you'll need 1 1/4 cups of liquid for every FOUR servings).
Return to the pressure cooker.
Mix the flour with the second measure of water.
Add to the liquid in the pressure cooker.
Cook, strring steadily, until the gravy thickens and boils.
Serve the gravy alongside the roast.


Hot Sour Pork with Tofu No. 2471
Yields 6 Servings

1 8 oz Pork Tenderloin, Trimmed
2 Tbls Vegetable Oil
8 Mushrooms, Sliced
1 Cup Chicken Stock
1/2 tsp Ginger, Ground
1 Clove Garlic, Minced
1/2 tsp Salt
1 Tbls Pimiento, Chopped
2 tsp White Wine Vinegar
2 tsp Soy Sauce
1 1/2 tsp Sugar
1/2 tsp Crushed Red Pepper
2 tsp Cornstarch
1 Tbls Water
12 oz Tofu, Cut Into 1/2" Cubes
- Rice, Cooked, Hot

Cut the pork into 1 1/2"x 1/4 " strips.
Heat the oil in the pressure cooker.
Stir fry the pork in the hot oil for 1 minute.
Add the mushrooms.
Stir fry for 1 more minute.
Add the chicken stock, ginger, garlic and salt.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 5 minutes - start timing when the pressure regulator begins to rock.
Cool the cooker in or under running cold water.
Add the pimiento, vinegar, soy sauce, sugar and red pepper.
Mix the cornstarch with the water.
Stir into the pork mixture.
Cook, stirring, until the sauce boils and thickens.
Gently fold in the tofu.
Cook until just hot.
Serve over rice.


Indian Lamb Curry No. 2384
Yields 6 Servings

1/2 Cup Plain Yogurt
3/4 tsp Salt
1/8 tsp Crushed Hot Red Pepper Flakes
1 1/2 Lb Boneless Lamb Cut Into 1" Cubes
1/4 Cup Margerine
1 Tbls Ginger, Chopped Fine
1 Clove Garlic, Minced
1 tsp Corainder Seeds, Crushed
1/2 tsp Turmeric, Ground
1/2 tsp Cumin Seeds, Crushed
1/4 tsp Cinnamon, Ground
1/4 tsp Black Pepper
1/8 tsp Cardamom Seeds, Crushed
1 Cup Onion, Chopped
1/2 Cup Chicken Stock
1/4 Cup Plain Yogurt
2 Tbls All Purpose Flour
- Onion Rings
- Lemon Wedges

Mix the first measure of yogurt, the salt and the crushed hot red papper flakes together in a medium bowl.
Stir in the lamb cubes.
Refrigerate for at least 3 hours but no longer than 24 hours.
Heat the margerine in the pressure cooker.
Stir in the ginger, garlic, coriander, turmeric, cumin, cinnamon, black pepper
and cardamom.
Cook over low heat for 2 minutes.
Stir in the chopped onion, the chicken stock and the marinated lamb mixture
(marinade and all).
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 10 minutes (start timing when the pressure regulator
begins to rock).
Remove from the heat.
Let cool.
Open the cover once the pressure has dropped.
Mix the second measure of yogurt with the flour.
Stir into the lamb mixture.
Cook, stirring steadily, over low heat for 3 or 4 minutes.
Serve garnished with onions rings and lemon wedges.

Indonesian Chicken Stew No. 2319
Yields 6 Servings

1 Tbls Vegetable Oil
1 1/2 Cups Mushrooms, Sliced
1 Cup Green Bell Pepper, Cored, Seeded & Chop'd
1/4 Cup Green Onion, Sliced
1 small Jalapeno Chile, Seeded, Deveined, Chopped Fine
1 Clove Garlic, Minced
1 tsp Fresh Ginger, Minced
1 Tbls Sesame Oil
1 Lb Chicken, Bonless & Skinless & Cut Into 3/4" Pieces
1/2 Cup Water Chesutnuts, Sliced
2 Tbls Light Soy Sauce
2 Tbls Lime Juice
1 1/2 Cups Chicken Stock
1 Cup Canned, Unsweetened Coconut Milk
- Cayenne
- Cilantro, Minced
- Cooked Rice, Hot

Heat the oil in the pressure cooker.
Saute the mushrooms, green bell pepper, green onion, jalapeno, garlic and ginger until the green bell pepepr is tender.
Remove the vegetable mixture.
Set aside.
Heat the sesame oil in the pressure cooker.
Saute the chicken until no longer pink in the center (2-3 minutes).
Stir in the water chestnuts, soy sauce and lime juice.
Stir in the reserved vegetable mixture and the chicken stock.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 5 minutes - start timing when the pressure regulator begins to rock.
Immerse in or under running cold water to stop the cooking at once.
Remove the cover.
Stir in the coconut milk.
Cook over medium heat until hot.
Season with cayenne.
Sprinkle with cilantro.
Serve over rice.


Lemoned Broccoli No. 2327
Yields 6 Servings

2 Lb Broccoli
1/2 Cup Water
- Pepper
4 Slices Lemon, Slice Thin

Trim off the large leaves and tough ends of the broccoli stalks.
Score the ends.
Place the cooking rack in the pressure cooker.
Add the water.
Place the broccoli on the rack.
Sprinkle with salt and pepper.
Top with lemon slices.
Close the cover securely.
Place the ressure regulator on the vent.
Cook at 15 POUNDS for 1 or 2 minutes - start timing when the pressure regulator begins to rock.
Immerse in or under running cold water to stop the cooking immediately.
Serve hot.


Linguine with Calamari Sauce No. 2320
Yields 4 Servings

1/2 Cup Fish Stock
2 Tbls Olive Oil
2 Cloves Garlic, Minced
1/2 tsp Salt
1 Lb Cleaned Squid, Cut Into 1/4" Rings
- Cooked Linguine

Combine the fish stock, oil, garlic and salt in the pressure cooker. Heat to boiling.
Add the parsley and squid.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 1 minute - start timing when the pressure regulator begins to rock.
Immerse in or under cold running water to stop the cooking immediately.
Serve the squid and sauce over linguine cooked according to package directions

Moroccan Lamb Stew No. 2425
Yields 8 Servings

1 Tbls Vegetable Oil
2 Lb Lean, Boneless Lamb, In 3/4" Cubes
1 1/2 Cups Onions, Chopped
1 tsp Fresh Ginger, Minced
1 Clove Garlic, Minced
1 Bay Leaf
1/4 tsp Saffron, Crushed
1 Pinch Cloves, Ground
1 1/2 Cups Water
1 Cup Tomato Puree
- Salt
- Pepper
1/4 Cup Dark Raisins
1/4 Cup Almonds, Blanched & Toasted
3 Hard Cooked Eggs, Quartered
- Rice, Cooked, Hot

Heat the oil in the pressure cooker.
Brown the lamb on all sides.
Remove the lamb.
Set aside.
Add the onions, ginger and garlic to the pressure cooker.
Saute until tender.
Stir in the bay leaf, saffron, cloves, water, tomato puree and the browned lamb cubes.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 12 minutes - start timing when the pressure regulator begins to rock.
Let cool normally.
Season to taste with salt and pepper.
Sprinkle raisins and almonds over.
Garnish with quartered hard cooked eggs.
Serve over rice.

San Francisco Chicken No. 2434
Yields 6 Servings

1 3.5 Lb Chicken, Cut Up
1 LARGE Green Bell Pepper,
Cored, Seeded & Cut Into Thin Strips
1 LARGE Onion, Cut Into Thin Strip
1 tsp Orange Rind, Grated
1 Cup Water
3/4 Cup Orange Juice
1/4 Cup Dry Sherry
1/4 Cup Soy Sauce
2 Tbls Brown Sugar, Packed
2 Tbls Cornstarch
1 Tbls Butter
1/4 tsp Ginger, Ground
1/2 Cup Slivered Almonds

Place the chicken pieces on a large piece of of aluminum foil.
Cover with the green pepper strips and the grated orange rind.
Wrap the foil securely over.
Place the cooking rack in the pressure cooker.
Add the water.
Place the chicken on the rack.
Close the cover securely.
Place the pressure regulator on the vent.
Cook at 15 POUNDS for 20 minutes - start timing when the pressure regulator
begins to rock.
Let cool normally.
Remove the chicken, vegetables and liquid from the pressure cooker.
Mix all the remaining ingredients except the almonds in a saucepan.
Cook, stirring steadily, until the sauce thickens.
Unwrap the chicken and vegetables.
Place on a a serving platter.
Pour the sauce over.
Served topped with the slivered almonds.


Sauced Scallops No. 2747
Yields 4 Servings

1/2 Cup Dry White Wine
1 Pound Sea Scallops
1/2 Cup Whipping Cream
1/2 Cup Tomato, Chopped
1 tsp Anise Seeds, Crushed
1/4 tsp Sugar
- Salt
1 tsp Margerine
1 Cup Reduced Sauce (See Instructions)

Place the cooking rack in the pressure cooker.
Add the wine.
Place the scallops on the rack.
Close the cover securely.
Place the regulator on the vent.
Cook at 15 POUNDS for 2 minutes - start timing when the pressure regulator begins to rock.
Immerse the pressure cooker in or under running cold water.
Remove the scallops and the rack.
Set the scallops aside - keep them warm.
Stir the cream, tomatoe, anise seeds and sugar into the remaining wine.
Bring to a boil.
Reduce heat to a rapid simmer.
Simmer, uncovered, until the sauce is reduced to the amount indiciated in the ingredients.
Season with salt to taste.
Add the margerine.
Spoon the sauce over the scallops.