Prep 1 min ∙ Cook 10 mins ∙ Source Hippressurecooking.com
2 Small or one Large Fennel Bulb, sliced 1 Tbsp. Flour 2 Tbsp. Butter 2 cups (500ml) Milk Salt Nutmeg, grated
1. Melt the butter in a preheated pressure cooker, with the top off, on medium heat. Add the fennel slices and lightly brown them.
2. Add the flour, and stir it in to coat the fennel slices. Sprinkle with salt, freshly grated nutmeg and pour on the milk.
3. Close and lock the lid of the pressure cooker, set the pressure to LOW, and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5-6 minutes cooking time under LOW pressure.
4. When time is up open the cooker by releasing pressure
5. Check the fennel for doneness, and if they are still a little bit al dente continue cooking further at low heat without the pressure cooking lid.
Prep 30 min ∙ Cook 45 min ∙ Makes Yield: 6 servings ∙ Difficulty Easy ∙ Source Foodnetwork.com
Chicken and Marinade: 1 whole chicken (3 to 4 pounds), cut into 10 pieces Kosher salt and freshly cracked black pepper 1 cup plain yogurt 2 tablespoons smoked paprika 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons cayenne pepper 1 teaspoon lemon zest 1/2 teaspoon ground cinnamon 3 cloves garlic, minced One 1-inch piece ginger, peeled and grated
Sauce: 2 tablespoons vegetable oil 2 tablespoons unsalted butter 2 cloves garlic, minced 1 large onion, sliced 1 tablespoon tomato paste 1 tablespoon smoked paprika 2 teaspoons garam masala One 14.5-ounce can fire-roasted diced tomatoes, such as Muir Glen 1 tablespoon red wine vinegar
1/2 cup heavy cream 1/4 cup chopped fresh cilantro
For the chicken and marinade: Sprinkle the chicken pieces with salt and pepper. Combine the yogurt with the paprika, coriander, cumin, cayenne, lemon zest, cinnamon, garlic and ginger in a mixing bowl. Mix together well then pour into a resealable plastic bag. Add chicken pieces and shake around to coat all the pieces evenly. Place in the refrigerator and marinate for 1 hour.
Heat a grill to high. Wipe down the grates with an oil-blotted paper towel to create a nonstick surface. Remove the chicken from the marinade and wipe off any excess. Grill the chicken pieces until well-marked, 3 to 4 minutes per side. Remove to a plate and set aside.
Alternatively, you can brown the chicken using the saute feature in your Pressure Cooker. Remove and set aside.
For the sauce: Add the oil and butter to the pot and heat on saute. Add the garlic and onions. Cook until translucent and fragrant, 3 to 4 minutes. Add the tomato paste, paprika and garam masala. Cook for 2 to 3 minutes to toast the spices and cook the tomato paste. Add the crushed tomatoes, vinegar and grilled chicken pieces.
Lock the lid in place and cook on high pressure for 12 minutes. Use Quick release when time is up.
Finish the sauce with the heavy cream. Season with salt and pepper. Garnish with the cilantro.
Makes 8 servings ∙ Source Pressurecookingtoday.com
1/2 cup milk 3 bread slices 2 lbs ground beef 3/4 cup grated Parmesan cheese 1 teaspoon salt 1/4 teaspoon seasoned salt, such as Lawry’s freshly ground black pepper 2 tablespoons dried parsley 3 eggs, beaten 8 bacon slices (such as Hormel frozen fully cooked bacon) 1/2 cup BBQ sauce, divided
1. In a mixing bowl, pour the milk over the bread and allow it to soak for several minutes.
2. Add the ground beef, Parmesan cheese, salt, seasoned salt, black pepper, parsley and beaten eggs. With clean hands, mix just until well blended.
3. Fold a sheet of tin foil in to a 16-inch long by 7 inch wide sling. Shape the meat mixture in to a loaf in the center of the sling. Lay the bacon slices over the top, tucking them underneath the meatloaf. Spread 1/4 cup BBQ sauce on top of the bacon.
4. Put a trivet in to the pressure cooking pot and add 2 cups of water. Place the meatloaf on the sling onto the trivet.
5. Lock the lid in place and select high pressure and 30 minutes cooking time. When timer beeps, turn off pressure cooker and do a quick pressure release.
6. Remove meatloaf from the pressure cooker and place on a broiler pan. Spread remaining 1/4 cup BBQ sauce over the meatloaf. Broil for about 5 minutes until the BBQ sauce starts caramelize.
1 beef brisket, about 21⁄2 to 3 pounds 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 tablespoon extra virgin olive oil 1 pound onions, peeled, cut into 1⁄2-inch lengthwise slices 3 cloves garlic, peeled and chopped 12 ounces white button or cremini mushrooms, cleaned and halved 1 teaspoon thyme 1 teaspoon basil 1 can (15-ounce) diced tomatoes, drained (discard liquid) ½ cup beef broth 1 pound baby carrots
Use a sharp knife to score the “fat cap” of the meat (do not remove the fat, it helpsto keep the meat moist and tender) so thatit will not curl when browned. Season the meat on both sides with the kosher salt and pepper.
Select Browning/Saute and add olive oil to the cooking pot. When hot, brown seasoned brisket on both sides, about 5 minutes per side. Remove and place on a plate.
Select Sauté and add onions and garlic. Cook for 2 to 3 minutes. Add the mushrooms, thyme and basil. Cook, stirring for 5 minutes. Stir in the drained tomatoes and stock; cook for 4 to 5 minutes.
Add the browned brisket to the cooking pot, topping it with some of the vegetable mixture. Add carrots on top. Cover and lock lid in place. Select High Pressure and set timer for 55 minutes.
When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
To serve, remove the brisket and vegetables and arrange on a warm platter. Cover loosely with foil. Strain the fat from the pan juices or remove with a fat mop. Sauce can be served as is, or for a slightly thicker sauce, select Simmer and cook sauce for 5 to 10 minutes. After the brisket has rested for about 10 minutes, slice thinly and serve with sauce and vegetables.
5 Italian sausages, casings removed 1 cup water 19 oz frozen tortellini 24 oz jar (or larger, depending on how saucy you want it) spaghetti sauce Grated Parmesan cheese, optional
Break up the sausages and brown using the saute feature, then turn off. Drain as much grease as you can (I just use paper towels to soak it up). Pour in the water. Add the tortellini. Pour the sauce over all but don't stir.
Lock the lid in place and cook on high pressure for 1 minute. Quick release, then stir together. Sprinkle some Parmesan cheese over top if desired.
Notes: I should add that my chicken was partially frozen but no way did I cook it as long as the recipe said - I would have ended up with charcoal if I did! I cooked it on manual for 18 mins, NPR for 5 mins, and then QR. Even then, it was getting jusssst a skosh too done. Next time I'll just do the 15 mins, period. Anyway, it is very tasty!
In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird. Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes. Flip the chicken and add broth, lemon juice and garlic cloves. Lock pressure cooker lid and set for 25 minutes on high. Let the pressure cooker release naturally. Remove from pressure cooker and let stand for 5 minutes before carving.
Yogurt is so simple to make that you'll be embarrassed that you ever bought it once you get the hang of it.
All you need to make it is milk - I think 2% works best - a starter and a food thermometer (I think digital is easiest).
To begin with, starter is store bought plain yogurt that has live cultures. I've tried them all - including the snooty expensive brands - and my favorite is Walmart's plain great value yogurt. It always turns my milk into smooth yogurt.
On the Instant Pot, pour your milk directly into the pot. Depending on how hungry my guys have been, I'll either pour in 1/2 gallon or a full gallon of milk.
Put the lid on and leave the vent to open - you don't need pressure.
Press the yogurt button on your Instant Pot. Then press "adjust" and the display will read "boil. "
Go read 2Peas for 20 minutes or so until you hear it beep that it is done.
Take the pot with the hot milk out and leave on the counter to cool.
After 30 minutes to an hour, the milk will cool to 110-115. Keep checking with a digital probe thermometer.
At 110-115 degrees, ladle about a cup of milk into a Pyrex measuring cup and add 3 tablespoons of starter yogurt and stir until it is well dissolved. Pour the milk+starter back in the pot and stir well so that it is well incorporated.
Put the pot back in the cooker. Put the lid back on and leave the vent open.
Press the "yogurt" button. It will first read 8:00 (8 hours), and then when the cycle starts it will zero out and count up to 8 hours.
At 8 hours, it will beep and shut off and you will have yogurt!
I then strain mine in a rice washing strainer lined with a coffee filter to make mine Greek yogurt, but we like our yogurt thick and tart. But this step is optional, it is perfectly edible without straining.
I always make it plain and add fruit and seasoning just before eating. We also use it as a substitute for sour cream.
eta: for subsequent pots of yogurt, you can use your own yogurt as the starter. It is important not to use too much starter - it seems counter-intuitive, but if you use too much starter, not as much lactose is eaten as the bacteria multiply and your yogurt will be more soupy, rather than less.
PeaNut 83,570 April 2003 Posts: 5,532 Loc: Halloweentown
from jenjie ( Electric Pressure Cooker/Ninja 4-1/AirFryer Thread 5/23-6/5)
Pressure Cooker New York Cheesecake
Print Prep time 5 mins Cook time 35 mins Total time 40 mins
A rich, dense, New York Style Cheesecake with a graham cracker crust. Author: Jill Recipe type: Dessert Cuisine: American Serves: 6 servings Ingredients Crust
¾ cup of Plain or Cinnamon Graham Crackers (about 14 squares) or any Crispy Cookie Crumbs, Graham Crackers, Biscoff, Lorna Dune, Nilla Wafers, Etc 2 teaspoons Sugar 2 Tablespoons Butter, melted
16 oz Cream Cheese, room temperature ½ cup Sugar 1 teaspoon Flour (optional) ½ teaspoon Vanilla Extract ½ teaspoon Orange Peel, grated ½ teaspoon Lemon Peel, grated 2 Eggs, room temperature 1 Egg Yolk, room temperature ¼ cup Whipping/Heavy Cream
½ cup Sour Cream 2 teaspoons Sugar
Instructions Report this ad Crust
Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined. Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides. Place pan with crust into freezer for 15 minutes.
Blend together cream cheese, sugar, flour (if using), grated peels and vanilla extract until smooth. Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs. Hand blend in cream thoroughly. Pour filling into the pan, on top of the graham cracker crust.
Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides. Place cheesecake into pressure cooker using a sling. Lock on lid and close Pressure Valve. Cook at High Pressure for 35 minutes. Allow a 15 minute natural release. After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated. The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Mix together the sour cream and sugar and then spread on the hot cheesecake. Let cool on wire rack for one hour. Lightly cover and place in refrigerator overnight.
Notes Use flour if you want a denser filling. If you use a 7 inch pan, cut the cooking time to 30 minutes. I like the height of the cake in a 6 inch pan. The percentage of filling to crust is perfect.
For Single Serving Jar Cheesecake 8 oz Glass Jar - cook 7 minutes 4 oz Glass Jar - cook 4 minutes 16 oz Glass Jars - DON'T DO IT! 15 minute Natural Pressure Release
Last Edit: Aug 17, 2016 18:42:35 GMT by ilovecookies
note from BF: I had to increase my time by about 10 minutes (they were runny when I took them out the first time, but just PERFECT after 10 more minutes). And as much as you might want to eat them warm, wait until they are cool because they are SO good.
INGREDIENTS: 1/2 Cup butter 1/4 Cup unsweetened cocoa powder 1 Cup sugar 3/4 Cup unbleached white flour 3/4 tsp. baking powder (or 1/2 + 1/4 tsp.) 1/4 tsp. salt 1 Tbsp. honey 2 eggs 1/2 Cup chopped walnuts, optional 2 Cups water 1 Tbsp. vinegar, optional
DIRECTIONS: Melt the butter in a saucepan on the stove top. Remove from heat and mix in cocoa powder. Allow to cool slightly. In a medium mixing bowl combine sugar, flour, baking powder and salt and mix well. Then to the flour mixture add the honey, the eggs and the cooled butter/cocoa mixture. Mix well. Add nuts, if desired. Pour batter into a greased 8" diameter round pan or casserole dish. Cover the brownie pan completely with a two to three foot piece of aluminum foil.
Place the metal trivet on the bottom of the electric pressure cooker. Add 2 cups of water and 1 Tbsp. vinegar into the pressure cooker. The vinegar will help prevent your trivet and pressure cooker from developing a milky white film in it. Fold another two to three foot piece of aluminum foil into thirds lengthwise to make handle that will help you easily lift the pan in and out of the pressure cooker (see picture below for an example). Place the foil strip underneath the brownie pan and fold the edges together over the pan in order to easily lift the pan into the electric pressure cooker. Place the brownie pan levelly on top of the metal trivet and fold down the sides of the foil on top of the pan.
Then lock the lid into place and pressure on high pressure for 35 minutes. Pressure can then be released naturally or you can use the quick release method. The brownies can be served warm or cold, but they are easier to cut when chilled slightly. Delicious any way you serve it! You can't go wrong. But I think they are the very best the next day.
from monklady123 (Electric Pressure Cooker/Ninja 4-1/AirFryer Thread 7/7-7/20)
Honey Sesame Chicken
4 large boneless skinless chicken breasts, diced
Salt and pepper
1 tablespoon vegetable oil
½ cup diced onion
2 cloves garlic, minced
½ cup soy sauce
¼ cup ketchup
2 teaspoons sesame oil
1 cup honey
¼ teaspoon red pepper flakes
2 tablespoons cornstarch
3 tablespoons water
2 green onions, chopped
Sesame seeds, toasted
Salt and pepper chicken. Preheat pressure cooking pot. Add oil, onion, garlic, and chicken to the pot and cook stirring occasionally until onion is softened, about 3 minutes. Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add honey to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Stir in green onions. Serve over rice sprinkled with sesame seeds.
from acian7223 (Electric Pressure Cooker/Ninja 4-1/AirFryer Thread 7/7-7/20)
Turn on Sauté and press adjust to "More" When display reads HOT add: 3 Tablespoons oil (called for coconut, but I used vegetable) 2 Tablespoons of butter After about 1 minute add 1/2 cup kernels Stir to make sure all the kernels are covered in fat. Cover (I used a glass lid I already have that seemed to fit well enough) After about 2 minutes it will start to pop. After about 2/3 are popped turn the IP off and wait til popping has stopped.
from elaine (Electric Pressure Cooker/Ninja 4-1/AirFryer Thread 7/7-7/20)
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.
2 pounds ground beef 1 onion chopped 2 teaspoons garlic powder 4 tablespoons Chili 3000 (Penzeys spice blend) 1 heaping tablespoon of baking Cocoa (must be unsweetened) 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1 small can tomato paste 1 29 oz can tomato sauce 1 can Rotel tomatoes + chile peppers 2 cans Fire Roasted Diced Tomatoes 1 40(?) oz can Red Kidney Beans (not sure of exact size - it is the large can)- drained 1 15 oz can Pinto Beans - drained 1 15 oz can Black Beans - drained 1 cup beef broth or dark beer
1. Brown the ground beef. When beef is no longer pink, add the chopped onion and sauté until tender.
2. Mix in the dry spices and sauté another minute to be sure the beef is well seasoned. Add the tomato paste and mix well.
3. Add the tomato sauce, and all the cans of tomatoes and beans. Stir. Add the beef broth.
4. Lock the lid and set for 30 minutes at high pressure. It will take a while to come to pressure, since there is so much in the pot. Give it 15 minutes of natural release and then use quick release. Add salt and pepper to taste.
Now, keep in mind, I make it my 8 quart IP. If you are making it in a 6 quart, I would use 1.5 pounds of ground beef and 2 15 oz cans of red kidney beans, instead of the big 40 oz can.
2 1/2 cups elbow macaroni (you can use other types but cooking time may need to be adjusted) 2 cups chicken stock 1 cup heavy cream 1 tsp. salt 1 tsp pepper 1 tablespoon butter 1/2 cup milk 1 1/2 cup shredded cheddar cheese 1 1/2 cup shredded mozzerella cheese
Place the macaroni, chicken stock, cream, salt, and pepper into the pressure cooker. Set your pressure cooker to high and set timer to 7 minutes. (I think this time is perfect but you may want to adjust it depending on how "done" you like your macaroni). Once the timer goes off, let the steam out of the pressure cooker according to your machine's directions. Add the butter, milk and cheeses to the pot and stir. Voila . . . best macaroni and cheese ever!! Substitutions: If you only have milk handy, you can substitute the following: melt 1/3 cup butter in the microwave and add 2/3 cup milk in place of the cream. For 2% milk, just add a tablespoon of flour plus the above ingredients. Comes out perfect!
Last Edit: Aug 23, 2016 1:44:54 GMT by ilovecookies
3 pounds bone-in skin-on chicken thighs and drumsticks 3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos) 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers) 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers) 2 Serrano or jalapeño chilies, roughly chopped, stems discarded 10 ounces white onion, roughly chopped (about 1 medium) 6 medium cloves garlic, peeled 1 tablespoon whole cumin seed, toasted and ground Kosher salt 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish 1 tablespoon Asian fish sauce Fresh corn tortillas and lime wedges, for serving
Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure. 2.
Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.
Last Edit: Aug 23, 2016 1:49:45 GMT by ilovecookies
Coq au Vin recipe. I've made changes and here's a link to the original.
6 large cloves garlic, smashed (chopped would be fine, too) 1/4 to 1/2 tsp. (adjust amount to taste) pepper 1/4 to 1/2 tsp. (adjust amount to taste) ground thyme 1 bay leaf 7 fresh sprigs flat-leaf parsley, stems and leaves separated 2 whole boneless and skinless chicken breasts, cut into 1-inch strips Coarse salt and freshly ground pepper 2 tablespoons olive oil 1 tablespoon unsalted butter 12 ounces white button mushrooms, halved or quartered 8 ounces pearl onions, peeled 3 tablespoons cognac 1 cup dry red wine 3 1/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 tablespoon tomato paste 1 tablespoon cornstarch 1 tablespoon cold water
Season chicken with salt and pepper.
In pressure cooker, heat 1 tablespoon olive oil and the butter over medium heat. Brown chicken in batches without crowding, until golden brown, about 3 to 4 minutes. Remove from pan, and set aside.
Pour in the remaining tablespoon olive oil, and place over medium-high heat. Add mushrooms, onions, and 3 cloves garlic, and season with salt and pepper. Cook until golden, about 6 minutes. Remove from pot, and set aside. Return pot to heat.
Add cognac and wine. Using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add chicken stock, tomato paste, remaining garlic, pepper, thyme, bay leaf, and the reserved chicken, and bring to a boil. Cook at high pressure for 10 minutes, then do a quick release.
Add the reserved mushrooms and onions. Cook for 2 minutes at high pressure, then do a quick release. Transfer the chicken and vegetables to a bowl using a slotted spoon. In a small bowl, combine cornstarch and water, stirring until cornstarch is dissolved; set aside
Over medium-high heat, cook remaining liquid until reduced by half, approximately 16 to 18 minutes. Whisk in cornstarch mixture, and cook until thickened, about 2 minutes. Return chicken and vegetables to the pot, and stir in parsley. Cook for 2 minutes, and serve over rice, barley, quinoa, or mashed potatoes.
* Follow elaine's advice about prepping as much as you can before you start the actual cooking. Next time I do this dish, I will do all the prep and assemble all ingredients that morning or early in the afternoon.
* I just used whatever red wine we had on hand, but did go a buy a tiny bottle of cognac to make this. It would probably taste fine without it, but I caved to my OCD tendency to faithfully stick to the recipe the first time I try a new dish. The sauce really did taste special, so I'd go to the trouble of getting the cognac again. My local Kroger has a liquor store right next door, so I lucked out on that one
* I was tempted to skip the step of browning the chicken, but I think that scraping up the browned bits with the wine makes a difference in the taste of the sauce. The browning went really quickly, because the chicken is already cut into strips.
* I'm pretty sure the recipe calls for smashed garlic b/c the original has you making a 'bouquet garni' with whole peppercorns, half the garlic, fresh thyme leaves, etc. I don't 'do' bouquet garnishes, mainly b/c I don't even own cheesecloth, and I'm just not that level of cook. Ground spices from the jar are fine for me 99% of the time. I'm not going to spend the $ on fresh herbs at Publix, and I don't grow that many of my own-I suck at gardening.
* I got lazy and impatient on cooking for 16-18 minutes to reduce the sauce by half, and lasted about 5 to 10. I just used a bit of extra cornstarch and the sauce turned out great.
The classic southern seafood boil, in a quick pressure cooker version - Recipe Link
1 16 ounce can beer 1 heaping tablespoon Old Bay seasoning 1 teaspoon crushed red peppers ½ teaspoon salt A few grinds of black pepper 2 sweet onions, cut in chunks 8 cloves garlic, peeled and slightly crushed About a pound of tiny potatoes, or larger potatoes cut into chunks 4 ears of corn, cut into thirds 12 ounces (fully cooked) smoked sausage such as Andouille or Kielbasa 1-1/2 pounds fresh shrimp (in shells, heads removed)
Add all ingredients to pressure cooker pot (in order listed) Turn heat to high and bring to high pressure When high pressure is reached, adjust heat to maintain pressure Set timer for five minutes When time is up, remove pot from heat and do a quick release Serve on plates with french or sourdough baguettes
My note: Pretty much followed this recipe except we didn't have any beer and I added some lemon and more Old Bay.
2 cups beef broth 1/2 cup dry white wine (can substitute w/more broth) 1 box no-boil/pronto penne pasta
1/3 cup cream cheese 1/2 cup sour cream Salt and pepper to taste
Season beef generously with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned - do not crowd, add more oil as needed. Transfer meat to a plate when browned.
Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes.
Add the garlic, thyme, and tomato paste and sauté 1 minute.
Add beef broth and scrap up any brown bits on the bottom of the pot.
Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. Season with salt and pepper.
When beep sounds use quick release and open the lid. Add the mushrooms, the box of pasta, the broth and wine and stir well.
Set the cooker for high pressure 6 minutes.
Use quick release and open the lid. Stir in the sour cream and cream cheese. Put lid back on and let sit for 5 minutes until the cream cheese has melted, stir again and serve in pasta bowls!
Optional: at this last step, I also add a pound of fresh asparagus diced into 2 inch pieces and stir it in with the sour cream and cream cheese. I wanted a true 1 pot meal that included a green veggie. With the lid shut at 5 minutes it is cooked to where we like it. You could always lock the lid and set the cooker for 0 minutes at high pressure and heat it up again if you like your asparagus soft.
2 pounds of boneless, skinless, chicken thighs (I made the mistake of leaving it on the bone – NOT a smart move) 4 tablespoons of butter 1 large yellow onion diced 5 ribs of celery chopped 1.5 cups of baby carrots chopped (more if you like them) 1.5 cups of frozen corn kernels, thawed 5 cups of chicken stock 1 3/4 Bisquick baking mix 1/4 cups of heavy cream 2/3 cups of milk Salt and Pepper 2 teaspoons of oregano 1/4 cup of Parmesean cheese 2 teaspoons of poultry seasoning
Place your pressure cooker on HIGH or BROWN and heat up the butter. Season your chicken (poultry seasoning, salt, pepper and oregano (or thyme if you have it) ) and brown. Add in the onion, celery, carrots, chicken stock and a pinch of salt, pepper. Lock your pressure cooker and cook on HIGH for 8 minutes. MAKE YOUR Dumplings Mix: Whisk together Bisquick, milk, and parmesean cheese. Add a pinch of salt and pepper. (We also added a little oregano in there – optional). Perform a quick release. Let all the steam out. Take off top. Set the pressure cooker back to high. Add in your corn and let simmer. Leave the lid off. Grab a spoon and drop in your dumplings into the bubbling pressure cooker until entire batter is in pot. Let dumplings simmer for 8-10 minutes. Remember to keep the lid off. Turn off the heat. When you are ready to serve, stir in your cream. Add some more salt and pepper (to taste) and ENJOY!
Pressure Cooker Cream of Tomato Soup - Elaine's Version Pressure cooker, Soup Prep 5 m ∙ Cook 20 m ∙ Makes 8 servings
3 14.5 oz cans fire roasted diced tomatoes with juice 1 15 oz can of tomato sauce 1 cup chicken broth ½ teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon sugar (add more afterwards if soup is too acidic for you) ½ teaspoon onion powder ½ teaspoon garlic powder 1 teaspoon Italian Seasoning blend or dried basil 1 cup milk 1/2 cup heavy whipping cream salt and ground black pepper to taste
Combine tomatoes with juice, tomato sauce, chicken broth, onion powder, garlic powder, Italian Seaoning, sugar, pepper and salt together in a pressure cooker.
Cook at high pressure for 5 minutes. Use quick pressure release.
Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup using "less/low saute" setting, stirring often, until heated through, about 5-10 minutes.
If the soup is too bland for you, feel free to add more of the spices and/or add a dash of cayenne pepper.