I'll add the boiled peanuts recipe we were just talking about on the other thread! Funny that such a "southern" thing is my contribution, I am such a New Englander. No matter where we are, people know where I come from as soon as I start talking.
Pressure Cooker Southern Style Boiled Peanuts
Prep time 5 mins Cook time 80 mins Total time 1 hour 25 mins
Southern Style Boiled Peanuts Cooked in an hour!
Author: This Old Gal Recipe type: Snack/Appetizer Cuisine: American
Serves: 4 servings
Ingredients 1 pound Large Raw Peanuts ¼ - ½ cup Sea Salt (I use about a 1/4 cup of Kosher Salt) Water 2 teaspoons Cajun seasonings (garlic, jalapeno peppers, etc. (optional)
Rinse peanuts under cool water and remove any twigs, roots, whatever doesn't belong. Add peanuts and salt to your Pressure Cooker cooking pot and cover with water. Place a plate or trivet on top to hold down the peanuts. Lock on lid and close Pressure Valve. Cook on High Pressure for 80 minutes. When Beep is heard, allow all pressure to release naturally and let sit 30 minutes.
Post by seasidemermaid on Aug 15, 2016 2:51:32 GMT
Elaine's version of Southern Style Green Beans and Bacon (Using a Pressure Cooker) Pressure cooker, Side Dish, Vegetable Source Beckiswholelife.com (with my modifications)
1.5 pounds fresh green beans, end removed, snapped in half and washed -the exact amount of beans doesn't matter, just approximate. 3-4 slices of bacon cut into 1 inch pieces 1 diced onion salt, pepper and garlic powder to taste ½ cup broth
Cook bacon in the bottom of the pressure cooker. Towards the end of cooking the bacon add the onions and sauté for another minute or so. Add green beans and toss with the bacon so that the beans are lightly coated with some of the bacon grease. Add broth. Cook beans for 5 minutes under pressure according to your pressure cooker directions. Season to taste.
Post by seasidemermaid on Aug 15, 2016 2:55:30 GMT
Elaine' s version of Pressure Cooker Double Celery and Potato Soup
2 tablespoons (1/4 stick) butter 1 tablespoon olive oil 2 large leeks (white and pale green parts only), thinly sliced (about 2 cups) 1 large onion, chopped 2 medium-size Yukon Gold potatoes (about 12 ounces), peeled, cut into 1-inch cubes 2 medium celery roots (celeriac; about 1 1/2 pounds total), peeled, cut into 1/2-inch cubes 1 tsp thyme 1/2 tsp salt 1/2 tsp garlic powder 1 bay leaf 6 cups low-salt chicken broth 5 celery stalks with leaves, stalks thinly sliced, leaves reserved 1/3 cup whipping cream (optional) 1 tsp salt 1 tsp pepper 1 1/2 tsp lemon juice 1/4 tsp cayenne pepper (optional)
Melt butter with oil in pressure cooker pot using sauté/brown. Add leeks and onion and sauté/brown until almost tender, about 5 minutes.
Stir in potatoes, celery roots, thyme, garlic powder, salt, and bay leaf. Add broth. Set on high pressure and cook for 10 minutes. Use quick pressure release.
Open lid and add celery stalks. Set on high pressure for 4 minutes. Use quick pressure release when done.
Add salt, pepper, lemon juice, cayenne pepper (if using) and cream (if using). Using handheld blender, puree soup in pot. Ladle into bowls, top with grated Parmesan (optional) and serve with crusty bread.
NOTES It can easily be made vegan if you leave out the 1/3 cup of cream at the end or substitute coconut milk for it. I've made it with coconut milk and it tastes the same.
Based on Epicurious Recipe - modified by me for pressure cooking
Calories 186 Carbohydrates 24 g(8%) Fat 8 g(12%) Protein 8 g(15%) Saturated Fat 4 g(18%) Sodium 176 mg(7%) Polyunsaturated Fat 1 g Fiber 4 g(14%) Monounsaturated Fat 3 g Cholesterol 13 mg(4%) per serving (8 servings)
Post by seasidemermaid on Aug 15, 2016 2:56:41 GMT
Elaine's version of Traditional Bolognese Sauce in the Instant Pot Pressure cooker, Sauces/Spreads Prep 10 mins ∙ Cook 45 mins ∙ Makes Serves: 6 to 8 ∙ Source Modified from a recipe on Hippressurecooking.com
4 slices thick cut bacon, diced in ½ inch squares 1 medium onion, chopped 1 medium carrot, chopped 1 medium celery stalk, chopped 1 pound ground beef 3/4 cup red wine, sangiovese or other dry red wine 5 tablespoons tomato paste concentrate (double or triple concentration) OR 1 6 oz can regular tomato paste 1 cup beef stock 1 teaspoon salt ¼ teaspoon pepper 1 cup water, hot 1 tablespoon heavy cream (I use half n half if there is no cream in the fridge)
In the cold pressure cooker with no oil or butter, with the top off, sprinkle the bacon in a flat layer and turn on to the lowest saute setting.
After the bacon begins to sizzle (in about 5 minutes) add the onion, carrot and celery and raise the heat to medium saute and cook until well softened (about 8 minutes). If things begin to stick you can add a little pat of butter or swirl of olive oil.
Add the ground beef and brown well stirring occasionally (about 20 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle).
Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 5 minutes).
In the meantime, mix the tomato paste with the beef stock and add salt, pepper. Pour the stock mixture into the cooker and stir well.
Close and lock the lid of the pressure cooker.
Cook for 10 minutes at high pressure.
When time is up, use quick pressure release and open the lid.
Add hot water and stir the contents well and scrape any juicy bits from the bottom to incorporate.
Close and lock the lid of the pressure cooker.
Cook for 5 minutes at high pressure.
When time is up use quick pressure release.
Stir in the cream and serve over al dente pasta. Be sure to have crusty bread on hand because you will want to soak up every drop!
Post by seasidemermaid on Aug 15, 2016 3:05:22 GMT
Elaine' s version of ASIAN-STYLE PORK CHOPS AND BROCCOLI EFFORT: A LITTLE • PRESSURE: HIGH • TIME UNDER PRESSURE: 6 OR 10 MINUTES • RELEASE: QUICK • SERVES: 4
1½ tablespoons toasted sesame oil
Four ½-inch-thick bone-in pork loin or rib chops (6–8 ounces each)
6 medium scallions, thinly sliced
1 teaspoon minced garlic
½ cup chicken broth
¼ cup soy sauce
2 tablespoons packed dark brown sugar
1 tablespoon rice vinegar
4 cups small broccoli florets
1 Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add two of the chops and brown on both sides, turning once, about 4 minutes. Transfer to a plate and repeat with the remaining chops.
2 Add the scallions and garlic; cook until aromatic, about 1 minute, stirring all the while. Stir in the broth, soy sauce, brown sugar, and vinegar until the sauce begins to bubble.
3 Return the chops to the cooker, pouring in any juices from the plate and arranging the chops so that there’s little overlap.
4 Lock the lid in place. Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 10 minutes.
5 Use the quick-release method to bring the pot’s pressure back to normal.
6 Unlock and open the pot. Sprinkle the broccoli florets over the chops.
7 Lock the lid on the pot and set aside for 5 minutes to steam the florets.
8 Unlock and open the cooker (using the quick-release method as necessary) and serve the chops and broccoli with the pan sauce ladled on top.
TESTERS’ NOTES • Even in a wok, you can’t stir-fry whole pork chops. Too bad, because they take well to Asian flavors. Here’s a terrific compromise: a braise that tastes like a stir-fry. • The broccoli will still be crisp, even after steaming for a bit. If you like it a bit softer, bring the pot back to high pressure after you add the florets, then immediately turn off the heat or unplug the machine and let the pressure in the pot fall back to normal pressure naturally, about 5 minutes. • Rice vinegar comes in two forms: unseasoned (unsweetened) and seasoned (with sugar or even corn syrup). Only the former is called for in this book. Look for it among the vinegars at the supermarket or in the international aisle with the Chinese condiments. (You can substitute ½ tablespoon white wine vinegar and ½ tablespoon broth if necessary.) • For some heat in the dish, add up to ½ teaspoon red pepper flakes with the broth.
Serve It Up! You’ll need rice—and lots of it!
Notes: I had 8 smaller boneless chops - they sell most of them boneless here. I doubled the sauce ingredients. I added 1 teaspoon of fresh grated ginger, 2 teaspoons of onion flakes (I didn't have scallions),1 teaspoon of crushed red pepper flakes and used 8 cups of broccoli florets. It turned out great! As I was plating things and cutting the meat for my kids, I thickened the remaining sauce with cornstarch in the pot set on sauté. I served it all with basmati rice.
Post by seasidemermaid on Aug 15, 2016 3:16:17 GMT
Elaine's Dark Beer and Balsamic Vinegar Pork Stew Pork, Pressure cooker INGREDIENTS
3-4 pounds boneless pork shoulder, cut into1½-inch cubes, patted dry 4 tablespoons vegetable or olive oil, divided 1 large onion, chopped medium dice 4 large garlic cloves, minced 1 teaspoon dried oregano 1 tsp dried thyme 2 cups chicken broth 1 cup dark beer ¼ cup balsamic vinegar 1 tbsp brown sugar 2 pounds red potatoes cut into 1 ½ inch chunks 5 carrots cut into 1 ½ inch chunks 4 stalks celery cut into 1 ½ inch chunks 1/4 cup flour 1 tsp pepper 1 tsp salt 2 tsp lemon juice
Meanwhile, place pork in a medium bowl. Pour 2 tablespoons of oil into the pressure cooker heat on saute.
When the oil starts to shimmer, working in 2 batches to prevent overcrowding, add pork. Sear for a brown crust - 3-4 minutes per side. Add more oil, as needed, for the second batch. Place browned pork back in bowl and set aside.
Heat another tablespoon of oil in empty pan; add onion and sauté until softened, about 5 minutes. Add garlic, thyme, and oregano; cook until fragrant, about a minute.
Add the pork back to the pot and add 1 cup of the chicken broth, the beer, vinegar and brown sugar.
Set on high pressure for 8 minutes. Use quick release for the pressure.
Add cubed potatoes and cook at high pressure for 4 minutes.
Add carrots, celery, and the ¼ cup flour whisked in the remaining cup of broth. Cook at high pressure for 2-3 minutes, depending on how you like your veggies. Use quick release for pressure.
1 pound dried navy beans, sorted and rinsed 1 tablespoon kosher salt 2 tablespoons butter 1 large onion, cut into ½ inch dice 2 cloves garlic, sliced 1 teaspoon Kosher salt 1½ pounds smoked ham hocks (or hambone and 1 pound of leftover ham) - I just used diced ham and 1 tsp liquid smoke 8 cups water 1 teaspoon fresh ground black pepper Salt to taste (2 teaspoons more kosher salt?) Minced parsley for garnish
1. Saute the aromatics: Heat the butter in the pressure cooker pot over medium-high heat until it stops foaming. Add the onion, garlic, and 1 teaspoon salt. Saute until the onions are softened and browning around the edges, about 8 minutes.
2. Pressure cook the beans: Rinse the navy beans, drain, and add to the pressure cooker. Add the ham hocks to the pot, then pour the water over everything. Lock the lid on the pressure cooker, and cook at high pressure for 30 minutes in an electric PC. Let the pressure release naturally, about 15 minutes. Remove the lid carefully, opening away from you - even when it’s not under pressure, the steam in the cooker is very hot.
3. Shred the ham hock, season, and serve: Remove the ham hock from the pot with a slotted spoon or tongs, and set aside to cool. Ladle 2 cups of beans into a blender and puree the beans, then stir back into the pot. (I use my stick blender for this step, and ladle the beans into a quart pyrex container). When the ham is cool enough to handle, shred it, then stir the ham back into the pot. Stir in the fresh ground black pepper. Now, taste the soup, and add salt until the soup tastes sweet and full of body, and you can just feel the taste of salt on the tip of your tongue. (I added 2 teaspoons of kosher salt to get the taste I wanted.) Serve.
I get the bones from the grocery store because we don't usually have a lot of leftover beef bones; sometimes they have them out, if not I just ask for soup/marrow bones, preferably cut up. If you do have a butcher, marrow/knuckle and some meaty bones make the best stock. This time I started out with about 2.5 pounds of bones.
I smear some tomato paste on the bones and roast them @400 degrees for about an hour or so. Midway through the roasting, I turn the bones over and toss in some chunked up veggies - onion, carrots, celery - and let them roast too. Then I dump it all in the pot, deglaze the roasting pan with a little water, and put that in the pot too. I add a tablespoon of cider vinegar (which helps leach the minerals/nutrients from the bones) and enough water to cover the bones by 2-3 inches (I used about 10 cups for this batch,) add some peppercorns, bay leaves, and this time I added some fresh thyme from my herb pots. I usually don't salt my stock, chicken or beef, preferring to flavor when/if needed while cooking with it.
Normally, I would cook this on low in my crockpot all day, for hours and hours and hours. In the IP, I pushed the manual button, increased the time to 120 mins (I may do it longer next time) and let 'er rip. Oh, and I started out with warmer water so it wouldn't take so long to get up to pressure. I let it depressurize with the natural pressure release (which took quite a while.) Then I strain the big stuff out, and let it cool in the fridge overnight so the grease hardens and rises to the top and you can skim it right off. I heat it a bit after degreasing and strain again with cheesecloth to get any stray, tiny bits out.
Post by seasidemermaid on Aug 15, 2016 3:27:18 GMT
Elaine's Black Beans
Rinse a pound dried black beans Pour them in the pot Add a diced red onion, two diced slices of bacon, a carton of beef stock, a tablespoon of Arizona Dreaming seasoning (Mexican seasoning from Penzeys), salt, and some freeze dried jalapeños (fresh would have been better, but I don't have any).
Set it at high pressure for 30 minutes and then let it do natural release.
Cook 30 min ∙ Makes Yield:4 servings ∙ Source Tasteofhome.com
1 medium onion, chopped 4 garlic cloves, minced 1 to 3 tablespoons olive oil 4 bone-in chicken breast halves, skin removed 1 cup chicken broth 1/4 cup water 1/4 cup lemon juice 3/4 cup minced fresh parsley 1/2 cup chopped celery with leaves 1-1/2 teaspoons Italian seasoning 1/2 teaspoon salt, optional 1/4 teaspoon pepper 4-1/2 teaspoons cornstarch 3 tablespoons cold water
1. In a pressure cooker, saute onion and garlic in oil until tender; remove with a slotted spoon and set aside.
2. Brown the chicken, a few pieces at time, in the cooker. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt if desired and pepper. Close cover securely; place pressure regulator on vent pipe.
3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm.
4. Measure pan juice; return 1-1/2 cups to pan. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Yield: 4 servings.
One serving (prepared with 1 tablespoon oil and low-sodium broth and without salt) equals 233 calories, 9 g fat (0 saturated fat), 67 mg cholesterol, 125 mg sodium, 10 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 vegetable, 1/2 fat.
Makes Yield: 8 servings ∙ Source Pressurecookingtoday.com
1 cup Arborio rice 1 1/2 cups water 1/4 teaspoon salt 2 cups whole milk, divided* 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla extract 3/4 cup raisins
In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.
The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.
*For a richer, creamier rice pudding you can also use half heavy cream.
Prep 5 mins ∙ Cook 10 mins ∙ Source Hippressurecooking.com
6 firm pears, peeled 1 bottle of Red Wine - a dry, tarty, tannic red wine like Sangiovese or Barbaresco 1 Bay Laurel leaf 4 cloves (the spice) 1 stick (or 1 tsp) Cinnamon 1 piece of fresh (or 1 tsp) of Ginger 2 cups sugar (optional)1 Bunch of Herbs for decoration -sage, mint, oregano or basil
Peel the pears, leaving the stem attached. Pour the bottle of wine in the pressure cooker.
Add the bay, cloves, cinnamon, ginger and sugar. Mix well to dissolve.
Add the pears to the pressure cooker and close and lock the lid.
Turn the heat on to high and when the pan reaches pressure, lower the heat to the minimum and start counting 5-7 minutes cooking time at high pressure.
When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
Pull out the pears carefully using tongs or two spoons.
Set the pears aside and put the pressure cooker back on the heat, without the lid, to reduce the cooking liquid to a third of the original amount.
Drizzle syrup on pears, decorate with herbs and serve either room temperature or chilled.
If made ahead-of time, refrigerate pears in the cooking liquid syrup.
1 cup brown or long grain white rice 1 large head cabbage 1 large egg 1 cup chopped onion 4 cloves garlic, finely minced then "pasted" 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 lb. lean ground beef 3/4 lb. ground pork* *You can substitute all ground beef for the pork if you prefer
Sauce: 2 tablespoon butter 1 cup finely chopped onion 3 cloves garlic, minced, then "pasted" 2 (14 1/2 oz. each) cans diced tomatoes with their juice 1 (8 oz.) can tomato sauce 1/4 cup white vinegar 2 teaspoon low sodium instant beef bouillon 1/2 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon Worcestershire black pepper or freshly ground black pepper 3-4 dashes Worcestershire sauce 1 tablespoon cornstarch 2 tablespoon cold water Chopped fresh parsley for garnish
1. Cook the rice according to the package directions. Fluff with a fork and set the pan aside.
2. Fill a large deep pot half full of water. Bring to a boil over high heat.
3. Remove the core from the cabbage and place it, core side down, in the boiling water. Cover and let the head of cabbage boil for 7-8 minutes. Remove the softened outer leaves and place them on a plate to cool. Cover the pan and cook the cabbage for 6-8 minutes, checking and removing the outer leaves as they soften, placing them on the plate to cool. When you get down to the center of the cabbage and the leaves are too small for rolls, cover the pan and cook the cabbage until crisp-tender. When done, remove the cabbage from the heat, coarsely chop it and set it aside.
4. For the sauce, melt the butter in a large saucepan. Add the onion and cook over medium heat, stirring occasionally, until the onions start to turn light golden brown. Add the garlic and cook and stir for 1 minute. Stir in the tomatoes, tomato sauce, vinegar, bouillon, garlic powder, onion powder, Worcestershire (or black) pepper and Worcestershire sauce. Mix well, taste and adjust the seasoning. Remove from the heat. Stir in some of the chopped cooked cabbage. Set the sauce aside.
5. For the filling, in a large bowl, beat the egg, then stir in the onion, garlic, salt, pepper and cooked rice. Add the ground beef and pork and mix with a wooden spoon or your hands until all the ingredients are well combined.
6. Lay one of the cabbage leaves flat on a work surface with the stem end in front of you. Take 2 generous tablespoonfuls of the filling and place it at the bottom of the cabbage leaf. Fold the 2 sides in and roll away from you, making sure filling stays in the center and away from the top edge, until you reach the top of the leaf. You can secure the roll with a toothpick if you like-I don't find it necessary. They stay together quite well once rolled, and if they do start to unroll, they can be easily tucked back together.
7. Repeat this with the remaining filling and cabbage leaves. I usually get 15 rolls out of the batch of filling.
8. Place the rack in the bottom of the pressure cooker. Pour in 1 cup water. Place 7-8 cabbage rolls on the rack. Cover the rolls with about 1/3 of the sauce. Add a second layer of rolls to the pressure cooker, alternating the direction of the second layer. Pour the remaining sauce over the top of the rolls. After adding the last bit of sauce, take a plastic spatula and gently go around the outer edge of the rolls to allow some of the sauce to drip down around the rolls. Make sure not to overfill the pressure cooker. It's easy enough to cook these in 2 batches, if necessary.
9. Lock the lid in place, choose High pressure and set 18 minutes cooking time. When the beep sounds, turn off the pressure cooker, unplug it, wait for 15 minutes, then use Quick Pressure to release any remaining steam.
10. Gently remove the cabbage rolls from the pressure cooker to a platter.
11. Select "Sauté" and bring the sauce to a boil.
12. In a small bowl, whisk together the cornstarch and cold water until smooth and the cornstarch is dissolved. Stir the cornstarch mixture into the sauce and cook until thickened, stirring constantly.
13. Serve the sauce over the cabbage rolls. Makes about 15 rolls.
Post by seasidemermaid on Aug 15, 2016 3:53:07 GMT
@yvonne's Chicken Taco Bowl:
I defrosted a few (4) frozen chicken tenderloins. I buy the big bag of them flash frozen, they de-ice quickly on the defrost setting in the microwave because they are so thin. I prefer the to big chicken breasts for quick meals.
I lightly toasted a large coffee cup of long grain rice in the IP on saute high in some oil, tossed in some fine diced onion and crushed garlic. Added a big chopped up tomato that was really ripe. Finished sauteing.
About 1 cup of some leftover tomato sauce. Mixed all that together. Threw in some frozen pearl onions, and about a half a bag of frozen Southwestern veggie mix (it has black beans, corn, red and green peppers and green chiles). Added the defrosted chicken tenderloins. Added a mugful and 1/2 of water. Seasoned with some Savory brand (mail order) Taco Seasoning and their Siesta Key Spanish Sazon Blend (love that stuff) to taste <ed to add> I also added about a slight tablespoon of Knorrs Tomato Bullion. Put the lid on, hit the Rice button. Let it Natural release. OMG. So good. Rice cooked perfectly, the chicken falling apart. The veggies cooked just right, not overcooked because I threw them in frozen.
I put it in a bowl, topped it with some grated cheddar and a bit more taco sauce. Ate it with tortilla chips on the side. I've got leftovers for lunch today and its going to be even better.
1.Mix together the broth, beer, and spices in the pressure cooking pot. Add the beef. Select High Pressure and set the timer for 75-80 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10-15 minutes and then do a quick pressure release to release remaining pressure. When valve drops carefully remove lid. 2.Remove the beef from the pressure cooker and shred with two forks, discard any fat as you shredded. 3.Mix 1/2 cup enchilada sauce with the shredded beef. Spread 1/2 cup sauce on the bottom of a 9 x 13-inch pan sprayed with non-stick cooking spray. 5.Fill each tortilla with 1/3 cup of the shredded beef mixture and 2-3 tablespoons cheese. Roll up and place seam side down in the pan. 6.Pour sauce over the enchiladas. 7.Top with cheese to your liking and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving. 8.Serve with sour cream and guacamole
The original recipe was from pressure cooking today, but I modified it quite a bit. These were amazing! I served them with Yvonne's Mexican rice, which I made on the stove while the enchiladas were in the oven.
Last Edit: Aug 15, 2016 11:55:02 GMT by littlemama
1 butternut squash 2 tablespoons olive oil 2 sprigs sage, no leaves 4 whole garlic cloves 2 cups Arborio rice ¼ cup white wine 4 cups water 2 teaspoons salt 1 teaspoon nutmeg, freshly ground”
“Slice the squash into half and peel. Scoop out the seeds. Further, cut the squash again into smaller pieces. Extract out 4 cups of cubes and save the extras in the freezer. Heat the olive oil in the pre-heated pressure cooker and add in the sage leaves and garlic cloves. Save a few of the sage leaves to use as garnish and set aside. When the garlic cloves turn golden, remove and set aside. Add enough squash and coat with the sage, and olive oil. Leave the cubes for about 4 minutes undisturbed as they brown and caramelize. Push the squash aside, add the rice and toast it for 2 minutes. Add in wine and let evaporate completely before adding the rest of the squash cubes, garlic cloves, water and salt, mixwell. Close and lock the pressure cooker lid. Bring heat to high and when high pressure is reached, lower heat and maintain for about 6 minutes of cooking. Afterwards, open the cooker and release pressure through the valve. Mix well and serve.”
“2 lb. brisket, rinsed and dried 2 tablespoons olive oil 1 tablespoon black pepper fresh ground 1 large yellow onion 6 red potatoes 2 cups large chunks carrots 2 cups homemade beef broth, 3 tablespoons chopped garlic 3 tablespoons Worcestershire Sauce 4 bay leaves 1 tablespoon granulated garlic Glace sauce ½ cup dehydrated onion 2 stalks celery chopped”
“On the Instant Pot, select the saute setting and add in 1 tablespoon ofoil and caramelize the onions until golden. Remove from pot, put in a bowl, set aside. Maintain the Instant Pot on the Saute setting. Rub the brisket with the freshly ground pepper and granulated garlic. Add 1 tablespoon of olive oil and lightly sear all sides of the brisket. Shift the setting to manual and adjust time to 50 minutes, add back the onions, garlic, Worcestershire sauce, dehydrated onion, bay leaves and beef broth. Tightly close with the lid. As the meat cooks, peel and cut up the veggies. After the meat is done, use the quick release method to release pressure and then remove the lid. Add in all the veggies, place back the lid and then select the manual feature setting adjust time to 10 mins. After cooking, turn of the pot and quick release pressure, remove the lid. Remove the veggies and meat with a platter. Select the saute setting and bring the broth to a boil and add Knorr Demi-Glace mixing with a whisk. Adjust seasonings as needed and serve.”
Sliced ham ¾ inch thick 1 tablespoon cooking oil ½ cup pineapple juice 3 sweet potatoes peeled and cubed 1 can slice pineapple ½ cup brown sugar 3 whole cloves 6-8 frozen pirogies of your choice
“Select the saute setting on the Instant Pot and heat the oil. Add in the slices of ham and brown slightly. Add the pineapple juice and select the Manual mode and pressure cook for 5 minutes. Lower pressure manually for 5 minutes then release remaining pressure. add in the sweet potatoes cubes, the pineapple and the remaining juice. Sprinkle well with brown sugar and finally add the cloves. Arrange frozen perogies on top. Select the Manual mode to pressure cook for 7 minutes, then quick release pressure, withdraw from cooker and garnish with dollop of sour cream.
Makes Yield: about 8 servings ∙ Source Pressurecookingtoday.com
6 medium russet potatoes, peeled and cubed 1 1/2 cups water 4 large eggs 1/4 cup finely chopped onion 1 cup mayonnaise 2 tablespoons finely chopped fresh parsley 1 tablespoon dill pickle juice 1 tablespoon mustard Salt and pepper to taste
Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and the eggs. Lock lid in place, select High Pressure, 4 minutes cook time and press start.
When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool.
In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice three of the cooled eggs and stir into potato salad. Add salt and pepper to taste. If needed, add more mayonnaise to achieve desired consistency.
Chill at least one hour before serving. Top with slices of remaining hard boiled egg.
Instead of cooking the eggs and potatoes separately, I just nestle the eggs in between peeled and diced potatoes. After steaming them for four minutes on high in the pressure cooker, the potatoes are tender and the eggs are perfectly cooked.
While the potatoes are cooking, make the dressing. I use reduce fat mayonnaise, so it’s a bit healthier. After the cook time is up, let the eggs and potatoes cool for a few minutes, then mix them with the dressing and chill.