Pressure Cooker Recipe Swap

[Personal Chef]

Would any one be willing to share their favorite pressure cooker recipes? Also, if you have any tips on keeping meat and poultry from drying out I'd appreciate the info. I follow the directions but it seems when I'm cooking a whole piece of meat/poultry it drys out. Thanks!

Here's one of mine:

Jambalaya
Source: The Best Pressure Cooker Cookbook Ever
Yield / Serves: 5 cups; 4 servings

Ingredients

1 large onion; about 8 oz.
1 large green bell pepper; 7-8 oz.
3 med. stalks celery; about 6 oz.
1 large clove garlic; minced
6 oz. smoked sausage; such as anouille or kielbasa
1 whole boneless, skinless chicken breast
1 T vegetable oil
6 oz. med. shell-on shrimp
1 cup long grain rice
1 1/2 c. chicken stock or broth
1 c. tomato sauce w/tomato bits
1 bay leaf
1/2 tsp. dried thyme
1/4 tsp. cayenne
3-4 dashes red pepper sauce
salt and pepper to taste


Directions

1. Dice onion. Cut green pepper into 1" squares. Cut celery into 1/4" slices. Mince garlic. Cut sausage into 1/4" thick slices. Cut chicken into bite-size chunks.

2. Heat oil in pressure cooker. Add sausage; chicken and shrimp and cook over medium-high heat; stirring often; until chicken and shrimp are firm and cooked through; about 4 minutes. Do not overcook. Remove from pan and set aside. Set shrimp aside and peel them when they are cool enough to handle.

3. Add onion; green pepper; celery ; and garlic to pressure cooker and cook; stirring often; until vegetables begin to soften; 3-4 minutes. Stir in rice and cook 1 minute longer. Add stock or broth; tomato sauce; bay leaf; thyme; cayenne; red pepper sauce and salt and pepper to taste.

4. Cover pressure cooker and bring up to full pressure (15 pounds). Reduce heat to stabilize pressure and cook for 8 minutes. Release pressure and remove cover. Stir in sausage; chicken and shrimp; cover pressure cooker and let stand 5 minutes.


Tips

I have used Healthy Choice kielbasa with no problem as well as cooked, frozen shrimp and basmati rice. If serving to client, leave shrimp out and have them stir in when reheating. Reheats fine in microwave or stovetop. Very flavorful.

[Wendy w]

Hi! I have some favorites but they are at home right now and will have to post them tomorrow. Thanks for the recipe, it looks great and easy! I don't have that book and I thought I had cornered the market on pressure cooker cookbooks (not that I need any more) as it is one of my favorite kitchen toys.

[browneye]

I love pressure cooker cooking! I always cook my pot roasts that way, now. I use Red wine, plenty of herb seasoning, onions, garlic, bay leaf....a little beef stock. when it's done, I reduce that sauce for a while until I like how it tastes. Yummy.

But here is one that has a story, too. One autumn night, I was in the kitchen preparing dinner. It was a very blustery day. As I was cooking, the lights flickered a couple times, and I was worried about the power going out. I had a Pork Rib roast to prepare, (the rack style bone-in type) I wanted to get it cooked as quickly as possible, so I pulled out the Pressure Cooker. I had prepared some potatoes for mashing, and got the roast going and up to pressure in the Pressure cooker for about 20minutes or so (can't remember exactly how long it was), when POWEE! I heard the wind blow down the power. It was suddenly dark. Well, I just left that little roast in the cooker on the dying electric burner, and lit candles. I mashed the potatoes by hand and kept them covered, and made a green salad. I figured I would wait until all the pressure had gone out of the cooker, and then see what I was dealing with. About 30-40 minutes or so later, still in the dark, the pressure was finally all out of the cooker (it took quite a while!) I hesitantly pulled out the roast and tested it with a meat thermometer. It couldn't have been more perfectly cooked. Amazing. We had a most memorable hot, delicious meal by candlelight listening to the wind howl. Maybe it was just the circumstances, but it was the best pork roast we ever tasted!

So, here is the recipe for Power-Out Pork Rib Roast
1 Pork Rib Roast (6 ribs)
1 cup Canned chicken broth
1 cup Merlot
1 carrot, finely chopped
1/2 medium onion, chopped
Rub the pork roast all over with dried sage, rosemary and thyme. Sprinkle liberally with black pepper and garlic salt.
Brown the roast on all sides in a little bit of oil in the pressure cooker. Remove the roast, add the wine and broth. Place the rack in the cooker, toss in the carrot and onion, and return the roast to the rack. Bring to full pressure. Cook about 35-40 minutes under pressure, (TIMES ARE APPROXIMATE) release pressure. Check roast for doneness. Slice roast and serve with pan juices. (May reduce the juices in the pan prior to serving or thicken a little)

Serve with Mashed Potatoes Primavera!

[browneye]

To answer you question about drying out, I have had good luck cooking meats and poultry in the cooker when there is some liquid involved..i.e. the above recipes, braised recipes, etc. I also do a Coq Au Vin that works well. You have to be really careful not to overcook meats. I usually err on the side of too little little time, as it is so easy to bring the pot back up to pressure and add time, if necessary. When I do this, I usually end up with extremely tender meat, especially using the quick-release method instead of the "let it come down to normal pressure by sitting there for awhile" method.
Anyway, hope that helps.

Chicken Cacciatore works well in the pressure cooker as well. :D

[Personal Chef]

Thank you ladies!!

Browneye, if you have a favorite Cacciatore or Coq au Vin recipe would you mind sharing it? Thanks for the tips. I guess I'll start shaving off 3 minutes and see if that helps.

[browneye]

Here ya go!

Coq Au Vin

3-4 slices bacon
3.5 -4 lbs. chicken pieces, skinned
1-2 tblsp. olive oil (optional)
3 medium leeks, white part only, thoroughly rinsed and thinly sliced (about 2 cups)
1-2 cloves garlic, finely minced
2 stalks celery, 1/4 inch slice
1 1/2 cups dry red wine
1 cup chicken stock
1 bay leaf
1/2 teaspoon dried thyme (I use fresh chopped and a little more of it)
1/3 cup loosely packed dried mushrooms ( I use fresh shitakes most of the time, probably about 1 cup)
1 large white onion, chopped
1/4 cup minced fresh parsley
2 tblsp all-purpose flour mashed into 2 tblsp sweet butter at room temp (optional)
Salt and freshly ground pepper to taste

Over low heat, slowly fry the bacon in the cooker to render the fat. Remove the crisped bacon and set aside. In the bacon fat, brown the chicken, 3-4 pieces at a time, adding oil if needed. Set the chicken aside.
Add water or broth if needed, and saute the leeks and garlic until the leeks are soft, stirring frequently, about 2-3 minutes. Stir in the celery and red wine, using a spoon to scrape up any browned bits stuck to the bottom of the pot. Stir in the stock, bay leaf, thyme, and mushrooms. Return the chicken to the pot. Set the onions on top.
Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 9 minutes. Reduce pressure with a quick-release method. Remove the lid, Lift the chicken and onions out with a slotted spoon and set into a hot casserole or deep serving platter. Set aside in a warm place. Discard the bay leaf. Boil the sauce over medium heat, stir in the parsley, and (Optional) whisk in the butter-flour mixture. Add salt and pepper to taste. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Pour the sauce over the chicken and crumble the crisp bacon on top before serving..
Serves 4-6

Notes: I sometimes thicken with flour or cornstarch instead of butter/flour



Chicken Cacciatore

8 chicken pieces, skinned
1/3 cup flour
1/4 cup olive oil (I use less)
2 large cloves garlic, minced
1 red bell pepper, optional, chopped
1 large onion, coarsely chopped
2/3 cup dry white wine
one 28 ounce can tomatoes, coarsely chopped, including juice
1/2 pound mushrooms, quartered
2 bay leaves
2 tsps. grated orange zest
generous pinch red pepper flakes
1 teaspoon dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/2 tsp salt,
freshly ground black pepper to taste
1/2 finely minced fresh parsley, divided

Rinse the chicken pieces and pat dry. Place the flour in a large plastic bag along with a few pieces of the chicken and shake to coat. Set the floured chicken on a plate and coat the remaining pieces. Heat olive oil in the cooker. Brown the chicken on both sides in 3-4 batches. Set the chicken aside.
In the oil remaining in the cooker, saute the garlic and onion for 2-3 minutes, or until the onion is soft, adding more moisture if needed. Add the bell pepper, if using, and wine, stirring to scrape up any browned bits sticking to the bottom of the cooker. Stir in the tomatoes, mushrooms, bay leaves, orange zest, red pepper flakes, oregano, thyme, marjoram, salt, pepper and half the parsley. Add the chicken and stir to coat with the sauce.
Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 9 minutes. Reduce pressure with a quick-release method. Remove the bay leaves and stir in the remaining parsley before serving.
Serves 4
Serve with pasta. And Parmesan cheese!

The Chicken Cacciatore tastes better the second day after the flavors have a chance to intensify. Also, I use fresh chopped herbs instead of dry. I love my little herb garden!

Hope these work out for you, let me know:D

[Personal Chef]

Browneye, thanks!!! One more question--do you think substituting boneless chicken pieces would be ok? I know cooking time would be cut in half if boneless was used. Just curious if you've substituted before and if so, did it work?

[browneye]

Originally posted by Personal Chef
Browneye, thanks!!! One more question--do you think substituting boneless chicken pieces would be ok? I know cooking time would be cut in half if boneless was used. Just curious if you've substituted before and if so, did it work?

No, I have not tried substitutions with these particular recipes. Ummmm. trying to think what might have been similar that I tried.....gosh, seems like I have mostly used the cooker when I'm in a hurry and have "parts" on hand with bones. I would be curious to know how the boneless pieces would work. I have one recipe that I have not made that calls for boneless chicken, cut into chunks, and it says to cook for 6 minutes which seems really long. I would probably start out with 4-5 minutes, and see what happens!

Please share if you come up with some results!

Oh, BTW, another great use for the Pressure cooker is when I need pre-cooked meat for a casserole, I use the pressure cooker. The meat is done even before I assemble the other ingredients! i.e. pre-cooked chicken for enchiladas or Tetrazzini....

[Wendy w]

Great recipes, thanks Browneye!

Here are a few good ones (at least in my opinion)

I found this one in the food section about 8 years ago and it is a cool weather favorite. It is hearty, filling, healthy and very versatile. It can be made w/out a pressure cooker or any meat.

Hungarian Lentil Soup

1 cup dried lentils
2 cups water
4 cups (fat skimmed meat or poultry broth (or tomato juice)
4 cups chopped or shredded vegetables: onions, celery, carot, mushrooms, peppers, green beans
1 - 2 T lemon juice, venegar or wine
salt (or garlic salt), pepper to taste
Seasonings to taste: bay leaf, dried sage, thyme, oregano, basil, chili or curry powder, ground cumin, paprika
Optional: 1 cup cooked diced lean meat or poultry

Procedure: Combine ingredients, except coked meat or poultry, in a soup pot or pressure cooker. Cover and cook 50-60 minutes (or 15-20 minutes under pressure according to manu's directions). Season to taste and stir in diced meat, if desired; heat through.

Yield: makes 4 meal sise servings or 8 side dish servings.

Black Bean Chili with Salsa
From Better Homes & Gardens Pressure Cooker Cookbook
For thicker soup, slightly mash some of the beans before serving. The tomato salsa adds both flavor and color to this chili.

Preparation time: soaking time for beans plus 20 min. Cooking time: 12 minutes.

2 cups dry black beans
1 T cooking oil
1 cup coarsely chopped onion
3/4 cup diced sweet pepper (1 med.)
3/4 cup diced green sweet pepper (1 med)
4 cloves garlic, minced
2 -4 jalapenos seeded and thinly sliced
2T chili powder
1 t cumin
1/2 t salt
1/4 t black pepper
3 cups water
tomato salsa
sour cream 9optional)

Rinse beans. In large saucepan combine beans and enough water to cover them. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hr. Or soak overnight.

Drain & rinse the beans. In a 4-6 qt. pressure cooker combine beans, onion, sweet peppers, garlic, jalapeno, chili powder, cumin, salt, black pepper and water.

Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently, cook for 12 min.

Quick release the pressure. Carefully remove lid. Serve with Tomato salsa and sour cream if desired. Makes 4 maindish servings.

Tomato salsa: in med bowl stir together 4 med plum tomatoes (choped), 1/2 cup chopped green pepper, 1/2 ripe avocado (peeled, seeded and finely chopped), 2 green onions (chopped), 2 T lime juice, and 1 T snipped fresh cilantro. Makes about 1 1/2 cups

Ratatouille
from Recipes for the Pressure Cooker

4 cups salted water
1 cup long grain rice
1/2 cup olive oil
1 lb sliced onions
1 lb eggplant, peeled and cubed
1 1/2 lb zucchini, diced
1 cup sliced green bell pepper (I like to use red or yellow)
4 lb tomatoes, peeled and sliced
salt and pepper to taste
1/2 cup chicken stock (I'm sure that veg. broth can be used)
5 cloves garlic, crushed
2 T chopped fresh basil
1/2 cup greyere or parmesan cheese.

Place salted water in the pressure cooker and bring to a boil. Add rice and parboil for 7 min. without lid. Drain and refresh rice in cold water; drain thoroughly. Heat olive oil in cooker and add sliced onions; stire until soft. Add eggplant, zucchini, pepper and 1/2 of the tomato slices, parboiled rice and remaining tomato slices. Season with salt and pepper on each layer. Add stock, garlic, parsely and basil. Heat to stabilize pressure and cook for 3-4 minutes. Remove from heat, depressurize and immediately remove lid. Transfer vegetables to an ovenproof dish and sprinkle w/ cheese place under broiler and brown until cheese melts.

Cannellini Beans and Swiss Chard Soup
from the Ultimate Prssure Cooker Book (one of my favorite and most used cookbooks, lots of easy, Mediterranean style recipes)

1/2 lb extra lean stew meat, cut into 1/2 inch pieces
1 yellow onion, coarsely chopped
2 T crushed garlic (about 12 cloves)
4 cups nonfat chicken broth
4 cups quick soaked cannellini beans
2 cups Swiss chard, chopped
3 ribs celery, chopped
2 carrots, chopped
2 bay leaves
1 new red potato, chopped
salt & pepper to taste
Coat pan with nonstick spray and brown meat, onion , and garlic. Add remaining ingredients, bring to hihg pressure on medium heat, and cook for 20 min. Remove bay leaves and serve. Serves 6.

Enjoy!

I have more (but I'm tired from typing) including another versatile soup, rice pilaf and cabbage rolls. Will be happy to go another round on another day if you are interested.

Happy Friday!!!

[Grace]

Originally posted by browneye
Oh, BTW, another great use for the Pressure cooker is when I need pre-cooked meat for a casserole, I use the pressure cooker. The meat is done even before I assemble the other ingredients! i.e. pre-cooked chicken for enchiladas or Tetrazzini....


Browneye, I just have to say YOU ARE A GENIUS!!! I have NEVER thought of using it for that!! I have always pre-cooked my chicken by poaching it in some chicken stock and maybe some onion or something. But even though poaching is relatively fast, it still does take 20 minutes at least. WOW. I will definitely try the pressure cooker next time! Just one question, do you use the steaming rack inside your pressure cooker, or cook it directly in some water?

Thanks a million for that great tip!!

[browneye]

Wendy W:
I have that cookbook also, "The Ultimate Pressure Cooker Cookbook" but to be honest, I have not made very many recipes out of it, because lots of them call for 1/2 cup olive oil, etc...
What are some of your favorites? I can always reduce the oil, but I wasn't sure if it was important to keep it since pressure cookers are a little different from anything else.
Would love to hear your feedback on the recipes in there!
TIA

[Wendy w]

Hi Browneye!

Is your Ultimate Pressure Cooker book the one by Maureen Keane & Daniela Chace? I ask this because one of the points that they make is cooking without fat or oil and none of their recipes have olive oil in them. Many of their recipes call for spraying the pot with cooking oil first. Meat, veggies, etc. are browned in the cooking spray. I have the 1995 version but they have since updated and added some more recipes.

Some of the recipes that I like are:

Almost Instant Soup and its variation: Chicken garlic w/greens
New England Clam Chowder
Hearty Multibean Soup
White Bean Soup
French Navy Bean Soup
Beef Stew
Spicy Vegetable Bean Stew
Moroccan Bean & Rice Stew
Vegetable Casserole
Refried Black Beans
Bean Casserole
Rice Pilaf
Vegetable Risotto
Marueen’s chicken Soup

[browneye]

Grace- I missed your question earlier, I dont' use the rack when I am doing "poaching" of chicken breasts, etc. Just throw them in with liquid and whatever seasonings you usually use when poaching your chicken. You know that Tetrazzini recipe we both love? Well, if I am wanting that in a short time frame, I start the chicken breasts in a pressure cooker, start the boil for the pasta, and make the sauce, all at the same time. They are all done and ready to assemble in about the same time. Warning: not recommended if you are one of those people who can't handle multiple things going on at once! (like my dh, he would have a heart attack :D )
Anyway, hope that helps, and btw I posted my Paella recipe for you on your Spanish night thread. Didn't know if you saw it or not.

Wendy
Oh! the book I have is "the ultimate Pressure Cooker Cookbook- recipes in the Mediterranean Style" by Tom Lacalamita! There are two books obviously. It is funny that they are so closely titled.
Well, this book looks incredible but...as I mentioned, too much Oil. I may do some playing around with it. Yours sounds great!

[sneezles]

Browneye,
I will echo Grace and say that your using the pressure cooker to cook meats for another recipe is simply ingenious! You have no idea how many recipes that I have passed up over the last 20+ years because I had uncooked meat! Thank you, thank you, thank you!!!!

[Curleytop]

When I need some cooked chicken, I usually place 2 boneless, skinless pieces in a pie dish, cover, and micro 5 minutes.

I am also a pressure cooker person!
45 years ago, when the boys were small, we went to the beach every day, and of course, stayed too long, and when we got home, there is Dad, and I am late in making dinner. So, the pressure cooker, was a salvation! I would partially cook the pot roast in the pressure cooker to save time, and nobody knew the difference. I have never ever cooked potatoes in a pot, only a pressure cooker. Just made artichokes last nite. I have two pressure cookers, usually going at the same time, a 4 qt and a 6 qt.

* Exported from MasterCook *

BOEUF BOURGUIGNON

Recipe By
Serving Size : 4 Preparation Time :0:15
Categories : Beef Pressure Cooker


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Lean Stewing Beef -- Cut in 1" pieces
1 Medium Onion -- Diced
2 Stalks Celery -- Chopped
1 Clove Garlic -- Minced
1 Can Tomato Sauce (4oz)
4 Ounces Red Wine
4 Ounces Water (or less)
1 Pinch Thyme
Lemon Rind -- Grated
Salt & Pepper

Brown meat, add onion, celery and garlic. Cook until
vegetables are slightly cooked. Add all other ingredients.
If using pressure cooker, cook 15 minutes and let pressure
go down by itself..
Thicken gravy with a little cornstarch and water.

Serve with pasta or sourdough bread and a green salad.


- - - - - - - - - - - - - - - - - - -

Serving Ideas : Crusty Sour Dough French Bread or Pasta - Green Salad -

NOTES : One of my favorite old standbys! PRESSURE COOKER!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[browneye]

Also, Risotto works surprisingly well in the Pressure cooker. The results are excellent. It is very close to the "real" thing-the standing and stirring forever kind.
If you have a hankering for risotto but don't have time- this is the answer for you!

Also BEANS BEANS BEANS! All kinds of dried beans cook well in the PC.

Here is a Risotto recipe for the Pressure cooker:



Risotto With Mushrooms
1/4 cup dried porcini mushrooms
1 cup boiling water
3 tblsp unsalted butter (I use less)
1 small onion, finely chopped
1 cup Italian Arborio Rice
1/4 cup dry white wine
2 cups Chicken stock, beef stock or Vegetable stock
1/3 cup freshly grated Parmesan cheese
1/8 teaspoon freshly ground white pepper

Soak the dried porcini in the boiling water for 6-8 minutes, or until hydrated. Remove the porcini and coarsely chop.
Heat 2 tblsp. of the butter in the pressure cooker over medium-high heat. Add the onion and saute 4-5 minutes, or until soft. Stir frequently so that the onion does not brown. Add the rice, and saute, stirring often, until lightly golden. Add the white wine, stock, and porcini. Stir well.
Position the lid and lock in place. Raise the heat to high and bring to high pressure. Cook 7 minutes. Remove from heat and lower pressure using the quick release method.
open the pressure cooker, and stir in the remaining tablespoon of butter (OPTIONAL), the parmesan, and the pepper. Let the risotto sit until the cheese is melted. Serve.

You can also saute some fresh veges, while this is cooking, then stir them in at the end for a Primavera version. i.e. garlic, onion, asparagus, zucchini, fresh tomatoes, etc. Very nice meal and quick

[browneye]

Sorry to be so wordy and prolific on this subject, are you sick of listening to me yet?

BUT, I guess this is one of my favorite kitchen gadgets.

Anyway, since you guys liked my tip on pre-cooking meats,etc...I thought I would share some others:

Use your Pressure Cooker to make home-made stocks. i.e. chicken, beef or vege stock in about 30 minutes. Just dump the usual ingredients in there, cover and do the pressure thing for 30 minutes, strain, and voila!! Homemade stock.

Whole artichokes steam up in about 9 minutes!

Corn on the cob- 2 minutes!!

A whole "roasted" chicken in about 25 minutes. (small chicken, about 2.5 lbs or whatever fits in your cooker) Season with herbs, dredge in a little flour, brown in some olive oil first, then add about 1 cup chicken stock and whatever else you like. Put the pressure on and there ya go!

1 cup dried Navy beans cooks in about 10-12 minutes!

Okay, I'll go away now.

:D

[Curleytop]

Here is another one! It makes a HUGE pot of soup, I use the 6qt pot for it. It freezes beautifully!

* Exported from MasterCook *

17 BEAN & BARLEY SOUP (Pressure Cooker)

Recipe By :Trader Joe
Serving Size : 8 Preparation Time :0:15
Categories : Beans Low Fat
Pressure Cooker Soups


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups T.J. 17 Bean/Barley Soup Mix
2 Tablespoons Olive Oil
1 Cup Bell pepper -- Chopped
1 Cup Celery -- Chopped
1 Cup Onion -- Chopped
1 Cup Carrots -- Chopped
1 Clove Garlic -- Minced
1 Can 28 oz Tomatoes -- Sliced
1 Can Chicken Broth
Water as needed
Salt and pepper
1 Dash Pepper Flakes
1/2 Teaspoon Italian Seasoning
1 Teaspoon Dried Basil
1 Bay Leaf
1 Dash Cumin
1/4 Cup Soup Noodles

Soak beans overnight (optional) and drain. Cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft. Combine all ingredients in a large pot and cover with water. Simmer, covered, about 1 hour to desired tenderness.


IF USING PRESSURE COOKER: (FAGOR)
Cover beans with BOILING Water and let stand covered for 1 hour.
Then proceed as above, EXCEPT process in Pressure Cooker for 15 Minutes!

Yield:
"1 Cup"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 61 Calories; 4g Fat (52.2% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 117mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

NOTES : USE LARGE FAGOR PRESSURE COOKER. Can add noodles after pressure cooking!

Add Soup Noodles last 10 minutes.
Was very good and makes a lot.

[Kelli Kerrigan]

Wow! What great ideas! I just bought a pressure cooker on the ourhouse.com sale. I have had pc envy everytime Grace spoke about hers. (I also asked her tons of questions before purchasing and finally decided to go with the 6 liter size)

My one worry is that I'm going to blow the thing up and that it is going to go flying through my patio door. Has anyone ever had any trouble with a pressure cooker that I should know about before going on this new journey???
Now if I could only hook up with a sale for the stuff n' suck (aka the food saver). I'm green with envy and heavy on the food frost bite.

[browneye]

Originally posted by Kelli Kerrigan
Wow! What great ideas! I just bought a pressure cooker on the ourhouse.com sale. I have had pc envy everytime Grace spoke about hers. (I also asked her tons of questions before purchasing and finally decided to go with the 6 liter size)

My one worry is that I'm going to blow the thing up and that it is going to go flying through my patio door. Has anyone ever had any trouble with a pressure cooker that I should know about before going on this new journey???
Now if I could only hook up with a sale for the stuff n' suck (aka the food saver). I'm green with envy and heavy on the food frost bite.

Kelly- I am not familiar with the brand of Pressure cooker that Ourhouse.com had on the sale, however, I can tell you this: Today's pressure cookers are very safe, and more technnologically advanced, with a number of built-in safety features. Mine is a "Futura" brand, and it has a whole bunch of safety features including a pressure valve that automatically lets off pressure, there is no way it can really explode. It also has a lid with a strange shape so there is only one way it can go on. Just be sure you read your cooker's instruction manual well. If it doesn't have safety features, send it back. Also the food gets really, really hot, so always remove the lid facing away from you so you don't get a steam burn.
I am sure it will be fine, and you will love it.

I am assuming folks know this, but this is one item you never want to pick up at a garage sale that is from the 1950's or 60's or whatever. They do not have the safety features, and disasters did occur with the old-fashioned ones.

[Personal Chef]

Wow! Looks like I hit on a hot topic. Thank you all for sharing your terrific recipes with me. I'm looking forward to trying them.

[Wendy w]

Browneye,

IMHO, I'm not tired of hearing from you about the pressure cooker as it is one of my favorite kitchen toys too!

Your "Ultimate" book sounds great and it is tempting to purchase it but at the moment, I need to cut myself off (yeah, right:rolleyes: ) from buying more cookbooks. Please keep us posted on how you have been able to do to lighten these recipes-and don't forget to share!

[Curleytop]

I have NEVER had a pressure cooker explode on me, and I used to have Prestos, since 1950.
Now I have 2 FAGOR, which are great.
This is for all the NEW pressure cooker users.

YOU HAVE TO BE IN THE KITCHEN WHEN YOU USE IT. Once the pressure comes up to where you want it.
YOU MUST IMMEDIATELY turn heat down to where it just maintains the pressure.

ALWAYS check your rubber gasket, AND whatever overpressure plug is on the pot.

NEVER try to open the pot when there is still pressure inside.

BE SURE you have enough liquid inside the cooker!

KEEP THE KIDS AWAY FROM IT!

All you need is some good sense and you will be delighted with the results.
:)

[sneezles]

I have an electric pressure cooker that I program for pressure, ccoking time, and it has a keep warm option and delay start as well, plus I can brown foods in it or steam veggies. It also gets to the right pressure much faster than the stove top model. When the cooking time is over the pot releases the pressure (it usually takes about 3 minutes) or you can do an instant release with a button on top. I did have an accident with a stove top model and refused to buy another. Then Faberware came out with this model and it is wonderful!

[eas11]

I'm bumping this up because folks who got new pressure cookers for gifts might be interested in these recipes and/or adding to the thread.
I made the Jambalaya and it was really wonderful! The two changes I made were using the Healthy Choice Turkey kielbasa and increasing the spices- we like more heat!
I've had a Fagor pressure cooker for about 4 months but have not used it much. After the success with this recipe I'll be sure to change that. Thanks Personal Chef!
It's finally REALLY cold here so I know I'll be making soup this week.
Ellyn

[Peggy]

Ellyn,

Thanks so much for uncovering this great thread. I did receive a pressure cooker for Christmas and am in search of good recipes to try, especially risotto ones.

Peggy

[SusanT]

I bought my first pressure cooker a 6qt Fagor in November and I've enjoyed it so much I used some gift certificates to buy myself a 4qt one for risotto and other small side dishes.

I've ordered two pressure cooking cookbooks from Amazon and when I get them I'll post some more recipes.

[Deedy]

Is there one brand most of you prefer to any other brand - just wondering....after reading this thread I'm getting tempted, although isn't this the month to conserve?? Oh well, I might as well be ready when the time comes. I don't know anything about pressure cooking and now that I'm reading about it, it's tempting!

[SusanT]

I like my Fagors - they're a step above Presto but not as $$$ as the Kuhn Ronin (sp?). Do a search for "pressure cooker" - there was a thread where people talked about their brands and prefrences.