Pressure Cooker Cookbook
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Transcript of Pressure Cooker Cookbook
TORI R ITCHIE
cookerpressureC O O K B O O K
T H E
homemade meals in minutes
contentspressure cookers for today 7
soups & stews 19
beans & grains 39
meat 53
vegetables 81
basic recipes 98
tips for pressure cooking 101
glossary 102
menu ideas 107
index 108
acknowledgments 112
Everyone seems to be looking for a new way to save time in the
kitchen, but the solution has been there all along: pressure cookers.
These ingenious devices, originally marketed in the early 1900s, were
designed to speed up cooking by using a simple principle: seal the
lid to create pressure, which causes the temperature in the pot to rise
past boiling, and food cooks faster. No invisible microwaves, no
food-altering science, just simple, clean steam.
Fast-forward to today and pressure cookers have many compelling
reasons for their renewed popularity. Many dishes that are too often
relegated to Sunday dinner or ordered in restaurants because they
take too long to prepare at home—pot roast, short ribs, baked
beans—can be prepared in one-half to two-thirds the time it takes
to cook them conventionally. You don’t even have to plan ahead. But
pressure cookers also help the home cook save money. The foods
cooked in a pressure cooker are generally tougher and less desirable
than more tender foods, and thus less expensive. Finally, pressure
cookers keep in foods’ nutrients. While these cooking vessels allow
you to make comforting meals on a weeknight schedule, pressure
cookers are also a perfect addition to a healthy lifestyle (see right).
Pressure cookers aren’t limited to just soups, stews, and sauces. Using
the recipes in these pages, you’ll learn how to make a shortcut risotto
as good as the original in just six minutes, or butternut squash purée,
orange-scented beets, braised artichokes, chicken thighs, and even
corned beef—all in a flash. Flavors vary widely from the chiles of
Mexico, to the soy glazes of Asia, to the creamy sauces of France.
pressure cookers for today
A HEALTHIER WAY
TO COOK
Because everything cooks faster in a pressure cooker, and only a small amount of liquid is needed, fewer nutrients are leached or evaporated away as they are in other types of cooking. Some people have a cooker on hand just to make high-fiber, protein-rich beans weekly or even daily, or to cook whole-grain brown rice or farro at the last minute, both of which contribute to a healthy lifestyle.
pressure cookers for today10
FOOD COOKING TIME LEVEL RELEASE METHOD
Black Beans 25 minutes high natural steam release
Chickpeas, dried 40 minutes high natural steam release
Lentils 8 minutes high natural steam release
Navy Beans, dried 25 minutes high natural steam release
Pinto Beans, dried 18–20 minutes high natural steam release
Barley 15–18 minutes high natural steam release
Risotto 6 minutes high quick steam release
Wild Rice 25 minutes high quick steam release
Chicken Breast 7–10 minutes high natural steam release
Chicken Thighs 8–12 minutes high natural steam release
Chicken, Whole 10 minutes high quick steam release
Turkey Breast 30 minutes high natural steam release
Bone-in Pork Shoulder 40–50 minutes high natural steam release
Boneless Pork Shoulder 15 minutes high natural steam release
Boneless Lamb Meat 15 minutes high natural steam release
Beef Brisket 50–60 minutes high quick steam release
Beef Round 18–20 minutes high quick steam release
Artichokes, quartered 4 minutes high quick steam release
Beets 20 minutes high quick steam release
Butternut squash, cut into 2-inch (5 cm) cubes
8 minutes high quick steam release
Cauliflower florets 2 minutes high quick steam release
Mustard Greens, 1-inch (2.5 cm) strips
6 minutes high quick steam release
Pearl Onions 3 minutes high quick steam release
Potatoes, 1⁄4 inch (6 mm) chunks 4 minutes high quick steam release
Red cabbage, cut into thin strips 5 minutes high quick steam release
average pressure cook times
pressure cookers for today 13
the right pressure cooker for you
With the various types of pressure cookers on the market today,
both stove top and electric models, cooking under pressure is just
a shopping trip away. Your decision on which model to choose will
probably be based on three factors: which size pot suits your household;
price; and the amount of storage space in your kitchen. Both types of
pressure cookers have advantages and either is a good choice. It’s a
matter of individual taste and preference.
Stove-top pressure cookers Stove-top models are generally available
in aluminum or stainless steel, the former being more inexpensive and
lightweight, the latter being of a heavier gauge and costing slightly
more. While the choice is individual, the recommendation is the same
as with all pots and pans: a heavy, durable metal with a sturdy base
will distribute heat evenly, yield good results, and last for a long time.
Stainless steel pots provide all these qualities. Plus, they often have
the advantage over aluminum pots of being dishwasher safe.
Electric pressure cookers Electric models offer unique features.
They don’t take up space on the stove top, which leaves your range
free for other purposes. They have built-in timers that are very precise,
eliminating the margin of error in cooking times. Electric pressure
cookers also ensure consistent heat; with a stove top model, you need
to adjust the gas or electric burner to maintain the cooking pressure
at the optimum level, while an electric cooker does this automatically
(see Adjusting Pressure, page 15). In short, you can walk away from an
electric model while it cooks, but it is better to keep an occasional eye
on a stove top model. The downsides to owning an electric pressure
cooker include storage constraints (not everyone has space on his or
her counter or in the cupboard for another appliance) and that these
models generally cost more than stove top pressure cookers.
ABOUT THE RECIPES
The recipes in this book were developed for a six-quart pot, which is the perfect size for family meals of four to six servings, plus the occasional recipe for larger crowds or when you want leftovers, such as with soups, stews, beans, or brisket.
soups & stewsmoroccan-style tomato-rice soup 21
easy beef & barley soup 22
potato-leek soup two ways 25
curried cauliflower soup with spicy croutons 26
tuscan farro & lentil soup 29
smoky split pea soup 30
texas-style chili 31
pork chile verde 32
black bean chili 35
springtime irish stew 36
soups & stews 21
minutes
· PR
ESSURE COOK TIME ·
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In the pressure cooker pot, sauté the onion in the oil until golden, about
3 minutes. Stir in the cumin, ginger, coriander, paprika, 1⁄2 teaspoon salt,
and the cayenne. Cook for 30 seconds. Stir in the tomatoes, then add the
broth, tomato paste, and sugar and stir until blended. Add the rice and
bay leaf. If using an electric pressure cooker, switch off the sauté function.
Lock the lid into place and cook on high pressure for 9 minutes. Quick-
release the steam (see page 17). When the pressure valve drops, remove
the lid, tilting it away from your face to allow residual steam to escape.
Let the soup stand for 5 minutes to cool down, then discard the bay leaf.
Ladle into bowls, garnish with cilantro, and serve right away.
small yellow onion, 1, finely chopped
olive oil, 3 tbsp
ground cumin, ground ginger, and ground coriander, 11⁄2 tsp each
paprika, 11⁄2 tsp
salt
cayenne pepper, 1⁄4 tsp
ripe red tomatoes, 2 lb (1 kg), peeled, seeded, and crushed (about 3 cups)
low-sodium vegetable broth, 4 cups (32 fl oz/1 l)
tomato paste, 1⁄4 cup (2 oz/60 g)
sugar, 1 tbsp
short-grain white rice, 1⁄3 cup (21⁄2 oz/75 g)
bay leaf, 1
chopped fresh cilantro for garnish
MAKES 4 SERVINGS
moroccan-style tomato-rice soup
A Moroccan spice mix called ras al hanout traditionally gives
this soup extra warmth. Here, you can blend your own for a rich
vegetarian soup that is ready in only 9 minutes instead of the
usual half hour. Arborio rice works well in this recipe.
9
soups & stews 25
minutes
Cut the roots and green tops off the leeks. Slice the white parts of the leeks
in half lengthwise, then thinly slice crosswise. Put the sliced leeks in a bowl
of cold water and swish vigorously to rinse them of grit. Lift out the rinsed
leeks with a sieve and set aside. Discard the water. Peel the potatoes and
cut them into 1-inch (2.5-cm) cubes.
In the pressure cooker pot, sauté the leeks in the butter until soft, about
4 minutes. Sprinkle lightly with salt, then add the broth and the potatoes.
If using an electric pressure cooker, switch off the sauté function.
Lock the lid into place and cook on high pressure for 4 minutes. Quick-
release the steam (see page 17). When the pressure valve drops, remove
the lid, tilting it away from your face to allow residual steam to escape.
Let the soup stand until it has slightly cooled and is no longer steaming,
then purée it in batches in a blender (or with an immersion blender
directly in the pot) until smooth.
To serve the soup hot, pour the puréed soup into a clean saucepan. Add
the half-and-half and corn and cook over medium heat, stirring often, until
hot, about 5 minutes. Stir in the ham. If you like a thinner soup, add more
broth. Season with salt, ladle into bowls, and sprinkle with the chives.
To serve the soup cold, cool the puréed soup to room temperature,
transfer it to a large container and refrigerate, covered, until chilled.
Meanwhile, peel, seed, and finely dice the cucumber; set aside. Whisk
in the half-and-half and sour cream until smooth. If you like a thinner
soup, add more broth. Stir in the cucumber, season with salt, and ladle
into bowls. Sprinkle with the chives.
leeks, 2 lb (1 kg)
russet potatoes, 11⁄2 lb (750 g)
butter, 2 tbsp
salt
low-sodium chicken broth, 5 cups (40 fl oz/1.25 l)
chives, snipped
for the hot soup
half-and-half, 11⁄2 cups (12 fl oz/375 ml)
frozen corn kernels, 1 cup (6 oz/185 g), thawed
cooked ham, chopped, 1 cup (6 oz/185 g)
for the cold soup
cucumber, 1
half-and-half, 1 cup (8 fl oz/250 ml)
sour cream, 1 cup (8 oz/250 g)
MAKES 6–8 SERVINGS
potato-leek soup two ways
This classic duo of potatoes and leeks can be served cold, as
vichyssoise, or sipped warm. The mild base cooks for a fraction
of the usual 30 minutes. Add enrichments such as cooked ham
and garnish with chives after puréeing to make the flavors pop.
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ESSURE COOK TIME ·
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ICK STEAM RELEAS
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4
beans & grainschickpeas with lemon, oregano & olives 41
maple baked beans 42
brown rice & bean casserole 43
parmesan risotto 44
mexican-style pot beans 47
barley risotto with wild mushrooms 48
confetti wild rice salad 51
beans & grains 41
minutes
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E ·
NA
TU
RAL STEAM RELEAS
E
Rinse the chickpeas in a sieve under cold water. Pick over and remove any
stones or misshapen chickpeas. In the pressure cooker pot, combine the
chickpeas, 6 cups (48 fl oz/1.5 l) water, 2 of the garlic cloves, the bay leaf,
and 1⁄2 teaspoon salt. Drizzle 1 tablespoon of the oil over the liquid.
Lock the lid into place and cook on high pressure for 40 minutes. Let
the steam release naturally (see page 17). When the pressure valve drops,
remove the lid, tilting it away from your face to allow residual steam to
escape. Test a chickpea for doneness: it should be cooked through, but
not soft. If it is too firm, lock the lid into place again and cook on high
pressure for 5 minutes more; quick-release the steam (see page 17).
Drain the chickpeas in a colander, reserving the cooking liquid. Discard
the bay leaf. Clean and dry the pressure cooker pot. (At this point, the
chickpeas and liquid can be cooled, covered, and refrigerated separately
for up to 1 day. To continue, let them come to room temperature before
proceeding with the recipe.)
On a cutting board, mince together the parsley, oregano, remaining
2 garlic cloves, and lemon zest. In the pressure cooker pot (or a sauté pan
on the stove, if chickpeas were made ahead), sauté the herb-garlic mixture
in the remaining 4 tablespoons (2 fl oz/60 ml) oil until fragrant, about
1 minute. Add the cooked chickpeas, lemon juice, 1 cup (8 fl oz/250 ml)
reserved cooking liquid, and the olives; stir for a few minutes until the
flavors are blended, adding more cooking liquid if the mixture seems dry.
Season to taste with salt and more lemon juice to taste, then serve.
dried chickpeas, 11⁄2 cups (9 oz/280 g)
garlic, 4 cloves, peeled
bay leaf, 1
salt
olive oil, 5 tbsp (3 fl oz/80 ml)
fresh flat-leaf parsley leaves, 11⁄2 cups packed (11⁄2 oz/45 g)
fresh oregano leaves, 2 tbsp chopped
fresh lemon zest, 1 tbsp coarsely grated
freshly squeezed lemon juice, about 2 tbsp
pitted good-quality green olives, 1⁄2 cup (21⁄2 oz/75 g), roughly chopped
MAKES 6 SERVINGS
chickpeas with lemon, oregano & olives
Like most beans, chickpeas can take 2 hours to cook. Here, they
quickly emerge with a meaty texture and flavor that’s more
satisfying than canned. Serve with grilled lamb, chicken, or fish,
or alone as a vegetarian entrée.
40
meatbeer-braised chicken thighs with onions 54
braised chicken in lemon-basil sauce 57
beef stroganoff 58
turkey breast with cranberry-ginger relish 61
barbecue-style brisket sandwiches 62
classic pot roast with root vegetables 65
quick bolognese sauce 66
greek-style lamb shanks with white beans 68
soy-glazed chicken thighs 69
traditional corned beef & cabbage 71
pork tacos with cilantro slaw 72
spanish-style pork chops with vinegar 75
sticky asian-style short ribs 76
hungarian-style cabbage rolls 79
meat54
minutes
large bone-in chicken thighs, 6, about 6 oz (185 g) each, skin removed
salt
olive oil, 2 tbsp
butter, 1 tbsp
yellow onions, 2, thinly sliced
brown sugar, 1 tbsp
all-purpose flour, 1 tbsp
lager beer, 1 bottle (12 fl oz/375 ml)
coarse-grain mustard, 2 tbsp
tomato paste, 1 tbsp
bay leaf, 1
freshly ground pepper
cooked egg noodles for serving (optional)
MAKES 6 SERVINGS
Season the chicken lightly all over with salt. In the pressure cooker pot,
brown the chicken in the oil in batches, turning with tongs as necessary;
transfer each batch to a plate as it is browned. After removing the final
batch, add the butter to the pot. When it melts, add the onions and sugar.
Cook, stirring, until the onions are soft and golden, about 7 minutes,
turning down the heat as necessary to keep them from scorching. Sprinkle
the flour over the onions, then cook, stirring, for 1 minute. Pour in the beer
and let it come to a boil. Stir in the mustard, tomato paste, and bay leaf.
Return the chicken to the pot and turn with tongs to coat with the sauce.
If using an electric pressure cooker, switch off the browning function.
Lock the lid into place and cook on high pressure for 11 minutes. Quick-
release the steam (see page 17). When the pressure valve drops, remove
the lid, tilting it away from your face to allow residual steam to escape.
Remove the bay leaf and discard. Let the chicken stand for a few minutes
to settle the flavors, then season to taste with salt and pepper. Serve right
away over egg noodles, if desired.
beer-braised chicken thighs with onions
This recipe evolved from carbonnade—a classic Belgian beef stew,
which is also delicious with meaty chicken thighs. Normally
braised for 45 minutes, pressure cooking cuts the time by more
than one-third. Serve the chicken and sauce over wide egg noodles.
· PR
ESSURE COOK TIME ·
QU
ICK STEAM RELEAS
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11
meat72
minutes
· PRESSURE COOK TIM
E ·
NA
TU
RAL STEAM RELEAS
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for the pork
bone-in pork shoulder roast (pork butt or Boston butt), 21⁄2 lb (1.25 kg)
salt
yellow onion, 1, quartered
chili powder, 1 tbsp
dried oregano leaves, 1 tbsp
garlic, 3 cloves, minced
for the tacos
flour tortillas, 12
Cilantro Slaw (page 99)
purchased salsa, 1 cup (8 fl oz/250 ml)
jack cheese, 1 cup (4 oz/125 g) shredded
Lime wedges for garnish (optional)
MAKES 6 SERVINGS
Cut the pork into 2 large chunks and pat dry with paper towels. Sprinkle
with 1 teaspoon salt. In the pressure cooker pot, combine the onion, chili
powder, oregano, garlic, and 2 cups (16 fl oz/500 ml) water. Add the pork
pieces. Lock the lid into place and cook on high pressure for 50 minutes.
Let the steam release naturally (see page 17). When the pressure valve
drops, remove the lid, tilting it away from your face to allow residual steam
to escape. Test the meat for doneness by prodding it with a fork; it should
be easy to pull apart. If not, lock the lid into place again and cook on high
pressure for 10 more minutes; quick-release the steam.
Transfer the meat to a cutting board and let it stand until cool enough
to handle. While the meat is cooling, preheat the oven to 425°F (220°C).
Line a baking sheet with foil.
Using 2 forks, pull the meat into shreds, discarding any bones and fat.
Spread the shredded meat on the lined baking sheet and spoon enough
juices from the pot over the meat to just moisten. Place the baking sheet
in the oven and roast until the meat begins to sizzle and brown at the
edges, about 10 minutes. Meanwhile, wrap the tortillas in foil and warm
them in the oven.
To assemble the tacos, have diners put some shredded pork in a warm
tortilla, top with a little of the slaw, and garnish with salsa, cheese, and
lime wedges as desired.
pork tacos with cilantro slaw
Authentic Mexican-style pork tacos are made with carnitas,
chunks of tender meat that have been braised for about 3 hours,
then browned. Cooking them in the pressure cooker allows you
to enjoy this traditional Mexican treat any day of the week.
50
vegetablesscalloped potatoes with cheddar 82
creamy mashed potatoes 84
sweet & sour red cabbage 85
squash purée with brown butter & sage 87
braised artichoke hearts with peas & mint 88
orange-glazed beets with fresh herbs 91
southern-style braised greens with ham 92
creamed pearl onions with peas 95
fennel niçoise 96
vegetables88
minutes
lemon, 1
large artichokes, 4, about 10 oz (315 g) each
leek, 1, roots and green top removed
olive oil, 2 tbsp
dried thyme leaves, 1⁄4 tsp
kosher salt
low-sodium vegetable broth or water, 1 cup (8 fl oz/250 ml)
fresh or frozen peas, 1 cup (5 oz/155 g), not thawed
butter, 1 tbsp
fresh mint leaves, 2 tbsp minced, plus whole leaves for garnish
MAKES 4 SERVINGS
Grate the zest from the lemon and set it aside. Fill a bowl with water
and squeeze the juice from the lemon into it. Working with 1 artichoke
at a time, snap off the dark green leaves until you reach the tender yellow
inner leaves. With a small sharp knife, pare away any tough green leaf
patches from the bottom of the artichoke, then trim the leaves 1 inch
(2.5 cm) from the top. Cut each artichoke into quarters and, with a paring
knife, trim away the fuzzy choke. Drop each quarter into the bowl of
lemon water to prevent discoloring.
Slice the white part of the leek in half lengthwise, then thinly slice crosswise.
Put the sliced leek in a bowl of cold water and swish to rinse it of grit. Lift
out the leek with a sieve and set aside. Discard the water.
In the pressure cooker pot, sauté the leek in the oil until softened, about
3 minutes; stir in the thyme. With a slotted spoon, lift the artichokes out
of the lemon water and add them to the pot; add a pinch of salt and pour
in the broth. If using an electric pressure cooker, switch off the sauté
function. Lock the lid into place and cook on high pressure for 4 minutes.
Quick-release the steam (see page 17). When the pressure valve drops,
remove the lid, tilting it away from your face to allow steam to escape.
With a slotted spoon, transfer the artichokes to a bowl; set aside. Add
the peas and butter to the pot and bring to a boil over medium-high heat
(or use the sauté function on an electric cooker). Cook, stirring, until the
peas are just tender and the liquid in the pot has reduced, about 3 minutes.
Stir in the minced mint and reserved lemon zest. Pour the peas, leeks, and
juices over the artichokes and stir. Garnish with the whole mint leaves.
braised artichoke hearts with peas & mint
You can make an impressive dish in minutes by using just the
artichoke hearts. They’ll be ready in one-sixth the usual cooking
time. Pair them with Parmesan Risotto (page 44) for a vegetarian
meal (cook the artichokes first).
· PR
ESSURE COOK TIME ·
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4
WELDON OWEN INC.
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THE PRESSURE COOKER COOKBOOK
Conceived and produced by Weldon Owen Inc.
Copyright © 2010 Weldon Owen Inc.
All rights reserved, including the right of reproduction
in whole or in part in any form.
Color separations by Embassy Graphics in Canada
Printed and bound by 1010 Printing, Ltd. in China
First printed in 2010
10 9 8 7 6 5 4 3 2 1
Library of Congress Cataloging-in-Publication
data is available.
ISBN-13: 978-1-74089-983-3
ISBN-10: 1-74089-983-0
ACKNOWLEDGMENTS
Weldon Owen wishes to thank the following people for their generous support in producing this book:
Linda Bouchard, Ken Della Penta, Shay Harrington, Cathy Lee, Fanny Pan, and Ann Rolke.
415 Jackson Street, Suite 200, San Francisco, CA 94111
Telephone: 415 291 0100 Fax: 415 291 8841
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