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    Time to break out the pressure cooker - recipes?

    I'm in serious need of some easy recipes. Healthy ones. Got my first pressure cooker last year and it's been a lifesaver making cooking easier. Everyone told me they were scary, turns out they're like a hidden magic secret, lol! The only trouble is that so many recipes, like for a slow cooker, use a bottle of this or a box of that, and I don't eat processed foods.

    I'm not up to cooking right now, my health is taking a nosedive. They put me back on high dose prednisone in the ER last week, and the hunger from it is horribly enormous. I can't stand up very long to cook, so I figured if I rely on my pressure cooker I can more easily do some healthy meals packed with veggies. Or meals I can eat steamed veggies with. I need to utilize frozen ingredients, things like peppers and onions are so easy that way so I don't have to chop anything.

    Last night I made BBQ wings. Actually shockingly tasty! Not super healthy because of the sugar, but I used what I had on hand (and luckily I have one or two bottled sauces with pure ingredients I can eat). Equal parts BBQ sauce and crushed pineapple, frozen wings. I threw in a load of sliced carrots. Cook time ten minutes. It was more like a BBQ/sweet and sour chicken hybrid, but it sure was tasty.

    And the less you cook, the more time you have to quilt! Win, win! But I need some recipes beyond pasta, chicken soup, stew, and hard boiled eggs. I almost always have my rice cooker on with hot rice at the ready, so things to put over rice are always a plus. Pinterest helps, but so many of the recipes are just eye candy and packaged ingredients for novice cooks.

    The food craving is so bad, I found myself spending the morning looking at food themed fabrics on M*, hahaha!

    #2
    Re: Time to break out the pressure cooker - recipes?

    The only two things I make in ours is artichokes and to cook the beans and ham shanks when I make navy bean soup, so I don't have to soak the beans overnight. When we were younger, I used to cook spare ribs in it a lot, but we now prefer baby backs, and I have perfected cooking them, so they don't go in the pressure cooker at all.

    You might also check out your crockpot if you have one of those. They are just as easy.
    pat.

    No rain....no rainbows!


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    If you can't be nice.....BE QUIET!

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      #3
      Re: Time to break out the pressure cooker - recipes?

      My favorite pressure cooker meal is pork roast or country style pork ribs with sauerkraut dumped on top. Sprinkle a couple tablespoons of brown sugar over the kraut and cook away. Time varies according to the weight of the meat. But it comes out oh so tasty and is great served with mashed potatoes.
      K is for Karen 😊​..................
      Cremation - My last hope for a smokin' hot body.


      Before you speak,
      T - is it TRUE?
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        #4
        Re: Time to break out the pressure cooker - recipes?

        I don't eat meat so I have no need for one. Veggies only take a few minutes to cook. Here is my food Pinterest page. No boxed stuff.

        https://www.pinterest.com/loriearii/food/

        I like to cook
        🌺 Lorie

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          #5
          Re: Time to break out the pressure cooker - recipes?

          Pressure Cooker Indian Butter Chicken

          Yield: 6 - 8 servings

          Ingredients
          10 boneless skinless chicken thighs
          2 cans (14 oz.) diced tomatoes and juice
          2 jalapeno peppers, seeded and chopped
          2 tablespoons fresh ginger root, peeled and chopped
          1/2 cup (1 stick) unsalted butter
          2 teaspoons ground cumin
          1 tablespoon paprika
          2 teaspoons kosher salt
          3/4 cup heavy cream
          3/4 cup Greek yogurt
          2 teaspoons garam masala
          2 teaspoons ground roasted cumin seeds (roast on the stovetop in a small pan)
          2 tablespoons cornstarch
          2 tablespoons water
          1/4 cup firmly packed minced cilantro

          Directions

          1.Cut the chicken pieces into quarters.
          2.Put tomatoes, jalapeno and ginger in a blender or food processor and blend to a fine puree.
          3.Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch). Remove them with a slotted spoon into a bowl and put aside.
          4.Add ground cumin and paprika to the butter in the pot and cook, stirring rapidly, for 10-15 seconds. Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot. Gently stir the chicken to coat the pieces. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.
          5.Stir in the garam masala and roasted cumin. Whisk together cornstarch and water in a small bowl. Stir in to sauce in the pot. Select sauté and bring to a boil. Turn off pressure cooker and stir in minced cilantro.
          6.Serve with rice and naan.
          sigpic

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            #6
            Re: Time to break out the pressure cooker - recipes?

            Creamy Chicken and Broccoli over Rice

            Ingredients

            1 tablespoon olive oil
            1 tablespoon butter
            2 large boneless, skinless chicken breasts
            1/2 cup chopped onion
            1 14 oz. can chicken broth
            1/2 teaspoon salt
            1/2 teaspoon black pepper
            1/8 teaspoon red pepper flakes
            1 tablespoon dried parsley
            2 tablespoons cornstarch
            2 tablespoons water
            4 oz. light cream cheese, cut into cubes
            1 cup shredded cheddar cheese
            3 cups chopped broccoli, lightly steamed

            Directions

            1.Salt and pepper chicken breasts. Add oil and butter to pressure cooking pot, select Browning. When butter is melted, brown the chicken breasts. Remove to a plate.
            2.Add the onion to the pressure cooking pot, and cook, stirring occasionally until the onion is tender, about 5 minutes. Stir in chicken broth, salt, pepper, red pepper flakes, and parsley. Add browned chicken breasts.
            3.Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a quick pressure release. Remove chicken to a cutting board and cut in to bite pieces.
            4.In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted.
            5.Add diced chicken and steamed broccoli. Simmer for 5 minutes until broccoli and chicken are heated through.
            6.Serve over white rice and garnish with additional shredded cheese if desired.
            sigpic

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              #7
              Re: Time to break out the pressure cooker - recipes?

              Pressure Cooker Chicken Parmesan Meatballs

              Yield: 4 servings

              Ingredients

              1 lb. ground chicken
              1/3 cup seasoned breadcrumbs
              1/2 cup freshly grated Parmesan cheese
              2 tablespoons finely chopped onion*
              1 garlic clove, minced
              1 tablespoon chopped parsley
              1/4 teaspoon salt
              1/4 teaspoon pepper
              1 large egg, beaten
              1 14-ounce can chicken broth
              2 teaspoons ranch dressing seasoning mix
              1 tablespoon vegetable oil
              2 ounces cream cheese
              2 tablespoons cornstarch
              3 tablespoons water
              1 teaspoon lemon juice
              1/3 cup sour cream


              Directions

              1.In mixing bowl mix ground chicken, breadcrumbs, Parmesan cheese, onion, garlic, parsley, salt & pepper, and egg . Form into golf ball size meatballs. Refrigerate for 30 minutes.
              2.Add the chicken broth and ranch dressing seasoning mix to the pressure cooking pot and stir to combine. Spray a trivet or steamer rack with non-stick cooking spray. Place the trivet into the pressure cooking pot and place meatballs on the trivet. Lock the lid in place. Cook on high pressure for 5 minutes. When timer beeps, do a natural release for 5 minutes, then use a quick pressure release to release the remaining pressure.
              3.Heat a large skillet on high heat. Add vegetable oil and quickly brown meatballs one two sides.
              4.Select saute on the pressure cooker and bring the chicken broth to a gentle boil. Whisk in cream cheese. In a small bowl, dissolve cornstarch in water and add to the pot. Simmer until sauce thickens. Stir in lemon juice and sour cream.
              5.Remove the pressure cooking pot from the pressure cooker and add the meatballs to the sauce and stir to combine. Let rest 5 minutes before serving.
              6.Serve over white rice or noodles. Garnish with additional parsley if desired.

              Notes

              *can substitute 1 teaspoon onion powder

              ALL THREE OF THESE RECIPES ARE BY Pressure Cooking Today at http://www.pressurecookingtoday.com
              sigpic

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                #8
                Re: Time to break out the pressure cooker - recipes?

                Going to be watching this! I've used a pressure cooker for years, mostly for roasts. Had an 8qt one, with a large family it was great. Now that's it's two of us it was overkill so I splurged and bought an electric one. Still experimenting with amounts, etc. but I do like it
                “What we do for ourselves dies with us. What we do for others and the world, is and remains immortal.”

                ― Albert Pine

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                  #9
                  Re: Time to break out the pressure cooker - recipes?

                  One of my favorite recipe websites is SkinnyTaste. Haven't tried any recipe yet that wasn't good. Most are fairly easy to prepare and healthy. Provides nutritional info. I made this soup over the weekend and it was so good. Sounds so simple but it was very flavorful. My hubby does not like chunks of tomatoes so I used crushed tomatoes WITH ITALIAN HERBS rather than plain and will do so next time. I've noticed when searching for soups that she's giving instructions for stove top, crock pot and instant pot which I'm assuming is some kind of pressure cooker (sorry, I'm not familiar with either). Not sure if it's just on soup recipes but she loves her instant pot so I suspect it covers all foods she prepares with it. Worth a look at her site.
                  http://www.skinnytaste.com/beef-toma...-di-pepe-soup/

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                    #10
                    Re: Time to break out the pressure cooker - recipes?

                    Originally posted by Hulamoon View Post
                    I don't eat meat so I have no need for one. Veggies only take a few minutes to cook.
                    I disagree! I am also vegetarian and I use my pressure cooker often. It makes awesome risotto, and split pea soup in 10 minutes. I have a squash and lentil recipe that is wonderful. If you are interested in any of these let me know and I'll gladly share.
                    Rescued is my favorite breed.

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                      #11
                      Re: Time to break out the pressure cooker - recipes?

                      I've had a pressure cooker for years but only have used it for canning. I never got into the recipes and probably erroneously thought it wouldn't do any better or cause me to use less pots than say an oven roast. The few recipes I looked at seemed to still take pretty long so I couldn't figure out the advantage. Now I'm thinking that perhaps it's flavor and tenderness?? Love this thread and just may give the ole pressure cooker a try for dinner some night. My locker lamb should be here in about two weeks :-)
                      https://forum.missouriquiltco.com/co.../icon_wave.gif
                      Women are Angels. When someone break's our wings we will continue to fly-usually on a broomstick.We're flexible like that.

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                        #12
                        Re: Time to break out the pressure cooker - recipes?

                        Originally posted by LauraP View Post
                        Pressure Cooker Indian Butter Chicken

                        Yield: 6 - 8 servings

                        Ingredients
                        10 boneless skinless chicken thighs
                        2 cans (14 oz.) diced tomatoes and juice
                        2 jalapeno peppers, seeded and chopped
                        2 tablespoons fresh ginger root, peeled and chopped
                        1/2 cup (1 stick) unsalted butter
                        2 teaspoons ground cumin
                        1 tablespoon paprika
                        2 teaspoons kosher salt
                        3/4 cup heavy cream
                        3/4 cup Greek yogurt
                        2 teaspoons garam masala
                        2 teaspoons ground roasted cumin seeds (roast on the stovetop in a small pan)
                        2 tablespoons cornstarch
                        2 tablespoons water
                        1/4 cup firmly packed minced cilantro

                        Directions

                        1.Cut the chicken pieces into quarters.
                        2.Put tomatoes, jalapeno and ginger in a blender or food processor and blend to a fine puree.
                        3.Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch). Remove them with a slotted spoon into a bowl and put aside.
                        4.Add ground cumin and paprika to the butter in the pot and cook, stirring rapidly, for 10-15 seconds. Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot. Gently stir the chicken to coat the pieces. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.
                        5.Stir in the garam masala and roasted cumin. Whisk together cornstarch and water in a small bowl. Stir in to sauce in the pot. Select sauté and bring to a boil. Turn off pressure cooker and stir in minced cilantro.
                        6.Serve with rice and naan.
                        Wow does that look delicious! I grew up with Asian food, but no Indian, but there is a new Indian grocery just down the street I've popped into once or twice. I know I could get awesome fresh spices there. Sadly much of their inventory is frozen meals and less fresh foods, for the huge influx of single Indian males in the tech industry. I guess not many of them cook.

                        I was thinking I could make ahead and freeze the purée, then realized the pressure cooker cooks everything down anyhow so I could probably just chop roughly and it'd be fine.

                        I'd forgotten another thing I love my pressure cooker for; steaming fish! Flavors get infused under the pressure and permeate everything.

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                          #13
                          Re: Time to break out the pressure cooker - recipes?

                          I've never seen a pressure cooker being used for anything but canning. I can see why some would prefer it over a slow cooker since this is much faster. Good thread! I'm learning....

                          Comment


                            #14
                            Re: Time to break out the pressure cooker - recipes?

                            I used to live in Mexico and grew up watching my mom cook using the pressure cooker quite a bit. I buy bags of organic dried beans, such as pinto and kidney beans, used to make re-fried beans and/or chile respectively, in bulk and pressure cook them without any seasoning or salt(because apparently salt keeps dried beans from becoming soft) until tender, store them in large Mason jars while still hot in the refrigerator. Now they are ready to be used for those aforementioned dishes. They will keep at least 3 months in the refrigerator this way. I cook recipes in steps a lot just to make the final recipe so much quicker to finish on the day of.

                            For the re-fried beans, all I do is cook down a lot of diced onions and some red peppers until very soft and tender and even caramelized in desired amount of fat, add a jar of precooked beans to this mixture, season with salt and pepper and enjoy with tortillas as bean tacos or blend very fine in a blender for a tortilla dip etc...or serve with rice for a lovely rice and bean dish. I usually cook my rice with some sauteed onions and in stock for such a purpose...

                            Comment


                              #15
                              Re: Time to break out the pressure cooker - recipes?

                              I've never cooked with a pressure cooker but my crockpot gets used a lot. Here is a link for pressure cooker recipes.

                              http://allrecipes.com/recipes/11978/...essure-cooker/

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