Pressure Cooker Love?!

hawkeygal

So, I see all kinds of yumminess for Slow Cookers, but where's the pressure cooker love?!

I'm on the quest for the tastiest creations that you've made in your pressure cooker. PLEASE share here. I need some inspiration to dust off the ol' bugger. :-)

hawkeygal

anyone?

ki4yxo

I know, one of the healthiest ways to cook,
and everyone is scared of them. LOL


I've perfected this beef stew recipe. You can
do in an hour where as in a slow cooker it'll
take 8 hours. hahaha


Need at least an 8 quart 15 psi pressure cooker
for this bad boy.





It's really easy!
Here's a little prep while the meat is cooking.

Beef for Stew already cubed
Baby red potatoes (washed)
Carrots - Peel, cut in to thirds.
Onion cut in half, then quarter
White Button Mushrooms (Kept whole, washed)
Corn - Peel off husk, snap in half


Cook stew meat on 15 psi for 30 minutes in 2 cups of water. (season how you like)
Add all other ingredients, bring up to 15psi and cook for 5 minutes.
Let rest for 3-4 minutes. Run cold water over the cooker, to release
pressure.

*Forgot to add, serves 8. (servings didn't show up in the picture)

Open up, and enjoy! :drinker:

ki4yxo

Here's a simple ham and bean soup recipe!








Ok, so here's the deal...

When the spiral cut hams go on sale, from $30 down to $15,
I buy up about 4-5, then freeze them until I need one. Once we're
sick of eating ham, I cut the meat off into cubes, and freeze in
a zip-loc bag. I keep the ham bone, and freeze it as well.

When I'm ready to make the soup, I pull the ham and ham
bone from the freezer and rock and roll. (no need to defrost)

Take the beans and rinse them really well. Place beans in
pressure cooker along with ham bone (can still be frozen)
Along with a gallon of water. Bring up to 15 psi, and cook for
2-3 minutes. Remove from heat, and let it hang out for an hour.

While you're waiting, peel and chop the carrots, and onions. (size is up to you)
The cubed ham can hang out on the counter, it's not going
to defrost in an hour. As a matter of fact, it's better that it's
a little frozen, so it doesn't disintegrate!

When the hour is up release pressure, remove the ham bone, and
add all other ingredients. Bring up the pressure to 15 psi, and cook
for a 1/2 hour. When the half hour is up, remove from heat, and let stand
for 5 minutes before releasing the pressure.

Once you've removed the top, I let it hang out on low heat on the stove top
for about a 1/2 hour or more until I'm ready to eat. It'll thicken up a bit by waiting.

Feel free to add celery, or what ever you want, I keep it pretty simple.

That's it! In a couple of hours you'll have a master piece that didn't take
12 hours!

krnlcsf

bump...
got one a few years ago... don't know how to use it! lol

fergie2812

Hi
I use mine every weekend for a batch cook
I get lean beef or lamb mince (whatever meat is on offer) fry it off drain the fat then chuck onion garlic stock and some veggies in. I then leave it for 8 hours odd turn it off let it cool and then put a ladleful in a freezerbag. Ideal for topping jackets or just for any time. Also when I roast a chicken I put the carcus in with a smal onion and some seasoning and leave that for a few hours then drain it through a sieve. its a lovely stock and bung some veg in and cook for longer and its a soup

Theres loads of sites for slow cooking too

macspud

bump

ki4yxo

Alright, I'm giving away all my secrets! :laugh:

Beets! The canned beets in the store sucks!
I hated beets for the longest time, until I made
them fresh!


Really easy, and so freaking good!







(Let's see if I can do this with out forgetting something to edit)


First take six nice size beets, about 3 1/2's in diameter.
and wash them with water.

Cut off the little needle root at the bottom, and the greens
leaving about 2 inches on the top. You can cook the greens
for a minute on high pressure, and eat them as well.

Depending on the size of the beets, 20 minutes for the smaller
ones, 30 minutes for larger, cook at 15 psi in 2 cups of water.

Release pressure, and use a skewer to check for firmness.
If they still feel too hard, you can return them back to the stove.

Once done, peel the beets while they're still hot. (not so hot to burn you)
They will peel like butter. Cut the top of at the beet, and the nub off
at the bottom. Turn the beet on it's side, and cut in half. Now place
the half parts down, and quarter them. Toss in a tupperware type
container add the Balsamic vinegar, coarse salt, and fresh cracked
black pepper. Stir with a wooden or plastic serving spoon, and chill
in the fridge. Will last up to a couple of weeks like this.



Don't throw away the beet juice! My brother drinks it, and I make a salad
dressing out of it!






Mix everything together in a 16oz dressing bottle, chill over night, and enjoy!
1 ounce per serving on a side salad. The flavor really comes out the next day.
Good for at least a couple of weeks.

ki4yxo

Alright next is corned beef and cabbage.
It's a little high in sodium, so I don't make
it everyday! LOL






Trim fat from the bottom of the corned beef.
Add 2 cups of water to pressure cooker.
Cook for 45 minutes. (15 PSI)

(While the corned beef is cooking, prep the veggies)
Peel, chop 3 carrots and 3 parsnips into 1/3s.
Peel and cut large onion half, then into to 1/3s.
Peel husk from corn, snap in half.
Peel off the first couple of layers from cabbage, then cut in half, then into 6 wedges.
Wash potatoes

Quick release pressure, then add cabbage,
Potatoes, carrrots, parsnips, corn, and onions.
Cook for 5 minutes on 15 PSI
Quick release, and enjoy!


***NOTE***
You can make a nice mash using carrots,
parsnips, and potatoes if you let the pressure
cooker stand for 5 minutes before releasing the
pressure. I found this out on accident!

ki4yxo

The best corn on the cob. Remeber, a pressure cooker
steams everything, locking in all the goodness!

Simple, take 6-8 ears of corn with the husks removed,
and place in 8 quart pressure cooker with 2 cups of
water. Bring up to 15 psi, and cook for 5 minutes.
Let the cooker rest off the heat for 4-5 minutes, and enjoy!

sums_net

So many ways to prepare in pressure cooker!

I use it to cook lentils, beets and even rice.
YOu can use it to cook Garbanzo beans/ Black beans (dried).. Soak it for few hours and then put them in the pressure cooker with double the water. Add onion, tomato and whatever veggies.. Add some spices, ginger, garlic, may be curry powder... Cook for 8 to 10 whistles.. Delicious stew will be ready.

Any kind of rice (use double the water), throw in veggies like peas, corn, salt and spices and cook for 2 or 3 whistles..

You can even do cakes and pudding in the pressure cooker..

ki4yxo

Pulled pork!







Pretty easy! Remove the netting from the pork roast.
Cut into 4 pieces place the pork in the pressure cooker
with 2 cups of water, then add about a half cup of the
bbq sauce to the pot. Season with paprika, and some
fresh ground pepper.

Bring up to pressure, and cook for 1 hour.

Once it's done, release the pressure and shred the pork.
Take the rest of the sauce, and mix it in with pork. The
sauce is the boss, but I may have to see if they make a
piece of pork with less sodium. The pork I use says all
natural, and there's very little fat on the meat.

Enjoy!

belindab10

ty all been trying to find some good pressure cooker recipes . i got an electric one last week and been experimenting with some recipes and will add these to my "must tries" .

ki4yxo

Bump!

Elburt

Yum! Bump

xshortiex

Indian daal. So yum

Edit: Daal = lentils.

smcolton

Bump

ki4yxo

Indian daal. So yum

Edit: Daal = lentils.

I've been looking in to this, do you have any recipes?
I'm up for something different.