Good pressure cooker recipes

I make brown rice, steel cut oats and shredded chicken in mine. I love it!

Moroccan Chicken (from Pressure Cookers for Dummies)
Prep time:10 minutes
cooking time :15 minutes under pressure
Pressure level: High
yield: 4 servings ( I personally think this serves 8 people)
4 tbs olive oil
1 large onion sllced
1 clove of garlic thinly sliced
1 tbs of minced cilantro
2 tbs minced parsley
1tsp of salt
1/2 tsp black pepper
4 threads of saffron (optional)
One 3 to 4 lb chicken quartered
1 c chicken broth
1 large lemon thinly sliced
8 large green Sicilian olives.
1. Heat olive oil in pressure cooker over med heat. Add onion, garlic, 1 tbs of parsley, cilantro, salt and pepper and saffron. Stir well. Add chicken. Stir to coat with onion mixture. Pour broth over chicken. Do not stir. Place lemon slices on top of chicken.
2. cover and bring to pressure over high heat. Lower heat to stabilize pressure. Cook for 15 minutes.
3 Remove from heat. Drop pressure using quick release method
4. Unlock and remove cover.
5 Remove chicken with slotted spoon- cover it to keep warm.
6. Reduce the cooking liquid over high heat until it is thick. Add olives and cook until warmed through. Pour sauce over chicken, sprinkle with parsley.
Serve with couscous.


I love to make broths in my cooker too-8 minutes to the richest broth ever. Risotto is quick too- 7 minutes.

When you make steel cut oats or brown rice you use the PIP method of cooking. Or rather Pan in Pot method.

Put the metal tray in the bottom of your pressure cooker. Add two cups of water. In a separate metal bowl add your brown rice or steel cut oats. Add your water (1 cup rice to 2 cups water) dash of salt if you like. Cover the bowl with aluminum foil tightly. Place the covered bowl in your pressure cooker and place the lid on top.

Bring to a full pressure and cook for about 7 minutes or so. Turn off the heat and do a natural release of pressure. Once it is done coming down from pressure you can take the lid off.

That's it. With my Steel Cut Oats I do 1 to 4 ratio.

Here are two links that might help you.

http://missvickie.com/howto/grains/foolproofrice.html

http://missvickie.com/howto/grains/rice-cooking.htm