🙋🏽♀️Calling all Pressure Cooker Addicts 🥘
NoMoreTwizzlers
Posts: 72 Member
Replies
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Well, you will hear from me RIGHT NOW!
One of my current favorite things to do with my pressure cooker is winter squash soup. I use butternut. I cut up the squash and remove the seeds for later. Then I pressure cook it just for a few minutes on high. I pull it out and as it cools I rinse out the cooker and dry it.
I then saute onions, celery, some hot chiles (I use both jalapeno and serrano) and then right before I'm done sauteing, a whole big lot of garlic - a whole head.
As the veggies are in the saute, I peel off the skin of the squash and give it a little mash. Then I add it to the veggies, add some water, add some Better than Bouillon, and add a few herbs like sage and dill. I always add some bay leaves from the tree outside too.
Back on the heat and pressure cook another six or eight minutes. Let the pressure come down naturally, and then I add a can of sockeye salmon (the kind with bones and skin) and give it a good stir.
It's so good.1 -
💁🏽♀️ Hello there and welcome to this little group.
Thanks for sharing and just connected. It is much appreciated.🥰
🥘 Your variation sounds interesting, especially with my fav (salmon). I will def be experimenting with that.
I absolutely love my pressure cooker! I am very late to the game as I have only had one for the last 2 years. I had to vision of the olden ones in my mind and allowed it to keep me from thinking of buying one, let alone using one. Won't live without one now or my air fryer (less than a year).
My Butternut Squash Soup
I start out a little differently as I place a silicon colander-like mat with feet in the bottom to avoid burning and sticking. Then, I place cleaned whole squash in for cooking. I find them very difficult to cut while raw. I season and saute my bok choy, onions and celery in EVOO while the pressure cooker is doing it thing. After cooking, I proceed to remove the seeds and skin from each squash to create my soup.
Soup
Back in the cleaned pressure cooker sans colander-mat, I add and then blend in a generous amount of chicken flavored stock and or actual cooked chicken parts, the finely chopped sauteed veggies, cinnamon or nutmeg, and non-fat milk in the end to get the desired thickness. Sometimes I am in the mood for a thicker consistency.
I really never make it the same way twice. Sometimes I use spinach instead of bok choy or add in garlic or leave out the chicken. It is a delicious, low calorie and oh so nutritious soup! It never last longer than a day.0 -
I never make ANYTHING exactly the same way twice! I look at a few recipes and then just go from there. Sometimes it depends what I have on hand.
Years ago I had a pressure cooker. It was my grandmother's. I wish I still had it. Old school with a weight on top, so can be dangerous. The gasket failed, and I couldn't find a replacement. Well, since then I've found replacements, but it's long gone.
I found a nice modern one at a thrift shop that had barely been used if at all. It still had both owner's manuals and the inner steamer basket. I love it!
I make beans a lot in winter. I can cook black beans in six minutes. It's so fast that I can consider making beans during summer when I usually don't cook much inside to minimize extra heat in the house. No A/C here. Garbanzo beans in eleven minutes. I can cook whole beets in 20 minutes.
I used to use mackerel in my winter squash soup. I can't find a decent source of canned mackerel, but I can find good Sockeye. I find it's better if I crumble it up when I take it out of the can or else it stays chunked up. I add the liquid from the can too. For sure you could also just add some raw fish.
I still cook my carrot ginger cashew soup in an enamel on cast iron Dutch oven. There's so many options for the pressure cooker. I'm so glad I found it. I bet the person who gave it to the thrift shop just never really used it, or maybe they got an Instant Pot and no longer needed it.0
