1/2 chicken cut in medium-sized chunks shrimp or prawns 1/4 cup tomato paste or puree 1-2 cloves garlic a pinch of saffron or paprika or yellow food coloring 1 cup short-grain rice 1 3/4 cups hot "shrimp water" green beans and/or lima beans 1/4 cup olive oil salt
lightly cook green beans or lima in salted water. peel shrimp. boil the shells (only the shells) in salted water to make the "shrimp water". brown chicken pieces and garlic in hot olive oil; add tomato paste, cook over high heat until it begins to stick. reduce heat, add rice, green beans, saffron, and shrimp mix well, add "shrimp water". cover pressure-cooker and raise to high heat. when pressure is up, reduce to low heat, and cook for exactly 8 minutes. remove from heat, leave in cooker for 10-12 minutes, uncover and serve with a nice spanish wine if you like. enjoy! vicki
p.s. i really like the way rice comes out of the pressure cooker which is why i like this recipe as well as porcupine meatballs and risotta recipes. tvlcat
4 cups water 2 1/2 lb point cut corned beef brisket 3 quartered cloves of garlic 2 bay leaves 4 carrots cut into 3" pieces 1 head cabbage cut into 6 wedges 6 peeled and quartered potatoes 3 peeled and quartered turnips
pour water into pressure cooker. add brisket. over high heat, bring water to a rolling boil. skim residue from surface. add garlic and bay leaves. secure lid. over high heat, bring to high pressure. reduce heat to maintain pressure and cook 1 hr 15 mins. release pressure according to manufacturer's directions remove lid. add vegetables to brisket and liquid, stirring gently. secure lid. over high heat, bring steam to high pressure. reduce heat to maintain pressure and cook 6 mins. release pressure according to manufacturer's directions. remove lid. serve with horseradish sauce. i think this was the first thing i ever made in my pressure cooker when i got it several years ago just before st paddy's day! hope you enjoy! vicki
2 small fennel bulbs, about 1-1/4 pounds total 1 med onion, about 6 ounces 1 med red potato 1 stalk celery 1 large clove garlic 3 TBSP unsalted butter 1/4 pounds sea scallops 1 cup fish stock or clam juice 1 cup of water 1/4 cup dry white wine or sherry (if I don't have I just leave out) Salt and Pepper to taste Nutmeg freshly ground Bermuda Hot Pepper sauce (opt) Trim the long stalks from the fennel down to the bulb. Peel the outside of the bulb, remove the core, and cut the bulb into thin slices. Cut the onion and potato into thin slices too. Remove the strings from the celery and cut into thin slices. Mince the garlic. Melt the butter in the pressure cooker. Add the fennel, onion, potato, celery and garlic and cook over med-Hi heat, stirring often, until soft about 7 minutes. Rinse and drain the scallops. Add them, fish stock or clam juice and water and wine to the pressure cooker. Cover and bring up to full pressure then reduce heat to stabilize pressure. Cook for 10 minutes and release pressure. Puree with a hand held blender or food processor. Add salt, pepper and nutmeg to taste. If a richer soup is wanted, you can add 1/4 cup of whipping cream . Can be made the day before. Reheat gently, without letting soup come to a boil. ArleneMurphy
Meatballs (see recipe below) 1 Large onion, minced 4 garlic cloves crushed 1/2 can of tomato paste (my addition) 2 slices bacon, diced (you can omit if you are watching fat) 2 carrots, coarsely diced 1/3 cup chopped parsley 1- 29 oz can tomato sauce (I use tomato puree) 1 cup beef broth or stock 2 TBSP sherry 2 TBSP light brown sugar 2 tsp salt 1/2 tsp crushed red pepper flakes 2 TBSP dried oregano 1/2 tsp ground fennel 1/2 tsp mint 2 bay leaves Cooked pasta or rice to serve
Meatballs: 1 pound beef, veal and pork ground together ( you can use turkey also if you are watching your fat intake) 1/4 cup sherry 1 egg, lightly beaten 1 medium size onion, minced 2 garlic cloves, crushed 2 slices bread, finely crumbled (store bought bread crumbs if you want) 1 tsp salt 1/8 tsp freshly ground pepper 1/2 cup olive oil or less 1/2 tsp dried mint
Prepare meatballs. Set aside. In a pressure cooker, saute onion, garlic, tomato paste, bacon, carrots, and parsley over med Hi heat for 3 minutes. Add tomato sauce or puree, broth, sherry, brown sugar, salt, pepper flakes, oregano, fennel,mint and bay leaves. Stir to combine, and add meatballs. Secure lid. Over med HI heat develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer’s directions. Remove lid.
Gently stir meatballs in sauce. Discard bay leaves. Let stand 5 minutes. Skim fat from surface.
Meatballs: Combine meat, sherry, and the egg in a bowl. Add onion, garlic, bread crumbs and seasonings. Knead until completely mixed. Shape into walnut-size meatballs. Do not over handle or they will be tough.
In a pressure cooker, saute meatballs in hot oil over high heat until lightly browned. Cook about 10 meatballs at a time, turning with tongs. I usually use 2 pounds of meat and fry these up in several fry pans. This is the most time consuming part of making these and using more pans makes it faster.
These are awesome! Great for meatball sandwiches. Top with Parm cheese. ArleneMurphy
6 slices of Cinnamon Bread (Cinnamon Raisin would be good too) 3 large eggs 2 cans- (12 oz each) Evaporated Skim milk 1 tsp vanilla 1/2 tsp salt 1/2-3/4 cups sugar (depending on your taste) 1 tsp butter 1/2 tsp cinnamon
I use a 5 cup stainless steel bowl. Be sure this bowl fits into the Pressure cooker.
Butter the bowl.
Cut up bread and put into bowl.
Whisk eggs, skim milk, vanilla, salt, and sugar together for the custard. Pour custard over the bread and dot with the butter. Sprinkle with 1/2 tsp cinnamon. Put trivet into the pressure cooker. Cover bowl with tightly fitting foil. Make a sling of foil to enable the bowl to be lowered and removed from the pressure cooker easily. Once the bowl is in the pressure cooker, add water to come up the bowl about 1/3 of the way (about 3 cups of water). *** Close cooker without pressure regulator. Cook on high heat until steam passes through steam vent. Then place pressure regulator in position. Reduce heat and cook for 15 minutes, ensuring a steady stream of steam from steam vent. Remove cooker from heat and cool under cool running water until the pressure if completely released.
Open cooker and remove bowl being sure that all water is off the top of the foil. Let pudding cool and serve warm or refrigerate and serve cold.
You can alter the bread and the liquid measurements depending on how you like the pudding. We prefer a more bready pudding.
***These are instructions for the Hawkins Futura Pressure cooker. Please see the specific instructions for your specific Pressure cooker.
Here are a few of my favorites to get you started. Have fun and I am glad you are using the PC...so many put them in their closet and that is the end of them. ArleneMurphy
1 lb. Round Steak cut into ½" cubes ½ Small onion, chopped ½ Green Pepper, chopped 2 Tbs. cooking oil 1 tsp. salt ¼ tsp. pepper 1 can (2 cups) Whole Kernel Corn, drained 1 ¼ Cups Tomato Juice ½ tsp. Chili Powder 1 Tbs. Cornstarch ¼ Cup Water Brown meat, onion and green pepper in hot oil in cooker. Season with salt and pepper. Add corn, tomato juice and chili powder. Cover, set control at 10 and cook 12 minutes after control jiggles. Cool normally for 5 minutes, then place cooker under faucet to release pressure. Thicken gravy with cornstarch mixed with cold water. Cook until clear. Serve over rice, or mashed potatoes. For something more tradtional, drain off excess liquid and roll steak mixture in warm tortillas with fresh salsa. Ole! 4 Servings. Victoria
2 pds. Cube Steak 1 large onion, chopped 3 cloves garlic, chopped 2 tsp. Worcestershire sauce cumin salt pepper Cajun spice Onion powder Garlic powder ½ cup white wine 1 can white corn 3 pkg. Brown/onion gravy mix flour olive oil 1 bay leaf
Sauté¢ onion in oil until clear. Add garlic. Sauté¢ another 2 minutes. Add to pressure cooker. Dredge steak that has been marinated in a rub of salt, pepper, onion powder, garlic powder and Cajun spice for 8 hours. (I don’t measure, just sprinkle until it looks good to me.) Sear in olive oil until browned on both sides, about 2 minutes each side. Place in pressure cooker. Prepare gravy mixed. (I place mix and water/wine in bowl and mix until blended.) Use the recommended water and the wine to make 3 ¾ cups. Add to pressure cooker. Add corn, bay leaf and worchestershire sauce. Pressure cook in electric pressure cooker for 15 minutes.
3 skinless, boneless chicken breasts (cut into pieces) 2 slices thick bacon (cut into pieces) 1 large onion (sliced up) 3 cloves of garlic (chopped) 1 can white corn 1 can diced tomatoes (14.5 oz.) 3 carrots (chopped) ¼ cup salsa ½ cup chicken broth ½ cup white wine cumin chili powder cayenne powder 1 bay leaf olive oil kosher salt pepper parsley (dried)
Brown bacon, chicken, onion and garlic in olive oil. Add pepper to taste. (I do this on the stove because it’s quicker.)
Combine the following in electric pressure cooker: Corn, tomatoes, carrots, salsa, broth, wine and seasonings. I use about ½ tsp. each and 2 tsp. salt. (I don’t measure).