Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. (9 page)

Perfect Pinto
Beans

Pressure cooked beans are the best! No need to pre-soak them. And you don’t need a lot of spice. Just simple, hearty beans with their own natural flavor. This recipe works with any dried beans. Just adjust the cooking times for the type of bean you are cooking.

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3 cups dried pinto beans

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1 tsp. salt

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1 tsp. black pepper

Water, enough to cover the beans with 2”

Go over your beans and discard any that are off-color. Remove any rocks or debris.

Rinse them under cold water to remove any dirt, and/or insecticides.

Place the beans in the cooker, cover with water and add salt and pepper to taste.

Set the timer for 30 minute, lock the lid and seal the vent.

When timer is done, allow the pressure to reduce naturally.

Enjoy!

Pork and Beans

You’ll never go back to the canned stuff again.......

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6 cups water

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2 cup white beans

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1 cup tomato sauce

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1 pork neck bone, or 3 slices salt pork, cubed

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1 tbsp. garlic powder, or 4 cloves garlic, crushed

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1 tbsp. onion powder, or 1 onion, diced

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4 bay leaves

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3 tsp. mustard

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2 tbsp. sugar or molasses (or Splenda)

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Salt and pepper to taste

Heat up the cooker and drop in the salt pork. Let it fry until it makes some grease.

If using onions and garlic, add it to the pot and let fry in the pork fat until the onions are translucent.

Add the rest of the ingredients, put on the lid, seal the vent and set timer for 40 minutes.

When the timer is done, allow pressure to reduce naturally.

Serve with hot dogs, barbecue and/or potato salad.

Potato Salad

I
t just wouldn’t be a picnic or barbecue without potato salad. Long a staple in American Cuisine, there are as many variations of Potato Salad as there are people. This is just a generic recipe that you can tailor to your own tastes. It’s as easy as Potato Salad gets.

A couple of pounds of potatoes, washed. You can peel and cube them if you want, or cook them whole. They can be any kind of potato, red, white, Russet, or whatever.

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2 cups water

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1 tsp. of salt, in the water.

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1 tsp. of oil (I prefer Olive Oil) in the water, to prevent foaming.

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2 stalks celery, diced

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1/2 onion, diced

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*optional-green peppers, jalapeños, boiled eggs, spices, bacon bits, etc...

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1/3 cup mayonnaise, mustard, or any combination

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Salt and pepper to taste

Place water, potatoes, salt and oil in the cooker. Lock the lid on, seal the valve, and set the timer for about 6 minutes or so.

While the potatoes (taters, where I live...) are cooking, dice the vegetables.

When the timer is done, you can release the pressure manually, or let it go down on its own. However you decide, when the pressure is gone, open the lid and pour the potatoes in a colander (you can reserve the liquid if you want. potato water has wonderful medicinal properties...).

You can let the potatoes cool, or rinse them in cold water until you can handle them. When you can handle them, cut them in chunks for chunky salad, or mash them for country-style. You can peel them, or not. I personally like the peeling on, and mash half, and leave half chunky.

Add celery, onions, and all the other ingredients you want, and mix well. Chill for a least 3 hours before serving.

Enjoy!

Pressure Cooker
Rice Pudding

The most delicious, creamy, old-fashioned rice pudding you’ve ever eaten.

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2 cups milk (evaporated is OK)

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1 cup long grain white rice

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1 cup water

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1 egg, beaten

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1/3 cup tablespoons sugar (or sucralose, or agave nectar)

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1/4 cup cream or evaporated milk

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1 tbsp butter, or margarine

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1/2 t salt

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1/2 teaspoon vanilla

Warm up the pressure cooker.

Melt butter in the cooker and add rice. Allow the rice to sauté for a few minutes, stirring a few times..

Add sugar, milk, water and salt.

Set the timer for 20 minutes.

While the rice is cooking, in a mixing bowl, beat the egg with the cream or evaporated milk, and the vanilla.

When the timer is done allow pressure to reduce naturally.

When pressure is released, open the lid, and set the timer for another 10 minutes.

Add the egg mixture, a little at a time, stirring vigorously until everything is all mixed together. Allow it to continue cooking until it is nice and bubbly.

Let cool slightly, serve it in small bowls, and dust with cinnamon or nutmeg. A dollop of whipped cream or Cool Whip is a nice touch.

Bon apetit.

Salisbury Steak

Deli
cious, tender, moist ground beef swimming in a rich gravy......

Salisbury Steak in a pressure cooker is much more flavorful and tender than when it is made in the oven. It is also much easier. This is a very basic version. Modify it as you wish, but remember, you don’t need a lot of spice in a pressure cooker, so go easy. Be sure to read the section on the two-stage cooking method so you will be familiar with the technique. This is a great recipe to practice it on.

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2 lbs. ground beef, chuck, ground round, or ground sirloin

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2 cups water

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1 egg, beaten

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1 packet (or 2 cups equivalent) brown gravy mix

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1 can mushroom slices or pieces ( or 2 oz. fresh, sautéed)

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1/4 onion, diced

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1 tsp. garlic powder

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Salt and pepper to taste.

Warm up your pressure cooker and add 2 cups water. Allow to heat to simmering.

While the water is heating, in a mixing bowl, mix ground beef, egg, garlic, onion, salt and pepper until well mixed. Add a little water if needed.

Form the meat into palm-sized, egg-shaped ovals and set aside.

When the water begins to simmer, add gravy mix (or make brown gravy however you wish) and simmer until slightly thickened. You want it just a little thinner than normal. Add mushrooms and stir.

Gently, using a slotted spoon, place the meat ovals in the gravy. It’s OK to stack them if needed.

Lock on the lid, close the seal and set timer for 15 minutes. Allow pressure to reduce naturally.

Using a slotted wooden or plastic spoon, gently remove the meat ovals to plates, and ladle the gravy over the top. Serve with rice, or mashed potatoes, and peas.

Salmon Chowder

A deli
cious chowder with the great taste of mild salmon. This recipe works for almost any kind of fish, or chicken.

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1 pound salmon fillets, skin removed (or canned salmon)

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16 oz. of water

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4 potatoes, peeled and diced

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1 onion, diced

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1 can of evaporated milk

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1 can of corn

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1 pt. half and half

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a splash of white wine

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3 tbsp. olive oil

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Salt & Pepper to taste

Heat up the pressure cooker

Add the olive oil and allow it to heat up. Add the onions and sauté until they are translucent.

Add the salmon fillets and continue to sauté. When fish is done, break it up into chunks with a wooden, or plastic spoon

Splash a little white wine in the pot to de-glaze it, and allow it to evaporate.

Add potatoes, water, corn, salt and pepper.

Lock the lid, close the vent and set the timer for 10 minutes.

When timer is done, allow pressure to reduce naturally.

Remove lid, and reset timer for 10 minutes.

Add milk, half-and half, and allow to cook until chowder is slightly thickened.

Serve with coleslaw, or a side-salad, and crackers.

* If you want your chowder a little thicker and richer, you can add a little white roux at the final cooking stage.