Have you got any good pressure cooker recipes?!
Have you got any good pressure cooker recipes?
Answers:
jamacian pork stew
1 small yucca (about 12 oz.), peeled
2 tablespoon olive oil
1 1/2 pound pork loin, cut into 1-inch cubes
1 plantain, peeled and sliced into 3/4-inch-thick slices
1 large onion, sliced
3 cloves garlic, minced
1 to 1-1/2 teaspoons Jamaican jerk seasoning
1/2 teaspoons salt
2 large sweet potatoes (about 24 oz. total), peeled and cut into 1/2- to 1-inch cubes
1/2 cup dried apricots, halved
1 1/4 cups chicken broth
Salt and pepper
Directions
1. Halve yucca lengthwise. Discard fibrous center from yucca; cut yucca into 1-inch pieces and set aside.
2. Remove rack from pressure cooker. Heat the oil in a 6-quart pressure cooker and cook the pork, plantains, and onions, half at a time, over medium-high heat, stirring often until mixture is lightly browned. Return all of the pork mixture to the pan. Add garlic, jerk seasoning, and the 1/2 teaspoon salt. Cook 30 seconds more. Add sweet potatoes, yucca, apricots, and chicken broth to pressure cooker.
3. Cover and lock lid in place. Place pressure regulator on vent pipe.* Bring up to pressure over high heat. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook 6 minutes. Quick release the pressure. Carefully remove the lid. Season to taste with additional salt and pepper. Serve in bowls.Makes 6 servings.
*Note: Directions are for a first-generation pressure cooker. If you have a second-generation cooker, follow the manufacturer?s directions. Second generation cookers have stationary pressure regulators which use an indicator rod to show when pressure is reached. They make little or no noise.
Conventional Method: Prepare yucca as above in Step 1. Heat oil in a Dutch oven; cook the pork, plantain and onion, half at a time, over medium-high heat, stirring often until mixture is lightly browned. Return all of the pork mixture to pan. Add garlic, jerk seasoning and 1/2 teaspoon salt; cook and stir 30 seconds. Add only 1 cup chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add sweet potato, yucca, and apricots; return to boiling. Reduce heat and simmer, covered, 20 to 30 minutes more or until meat and vegetables are tender. Season to taste with salt and pepper and serve in bowls.
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Raspberry Chicken
1/2 cup sweet red wine
1/2 cup vinegar
1/2 to 1 cup raspberry jam (can be low sugar or sugarless)
2 tablespoons soy sauce
2 to 3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
Strips of orange zest for garnish
PREPARATION:
This is an absolutely delicious chicken recipe, but depending on the type of jam used, it can take on a very dark color.
Enhance the appearance by garnishing with fine shreds of orange peel.
Mix together red wine, vinegar, raspberry jam, soy sauce, honey, Dijon mustard, and garlic. Stir until well combined. Taste and adjust sweetness to your personal preference. Pour mixture over chicken and let it marinate at least 4 hours (preferably overnight) in the refrigerator.
Place chicken with marinade in the pressure cooker and bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes. Remove from heat, depressurize, remove lid and remove chicken, leaving marinade in pot. If a thicker sauce is desired, boil sauce in uncovered pot until it thickens.
Pour thickened sauce over chicken and sprinkle with thinly sliced orange peel (otherwise known as orange zest).
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Italian Chicken Soup
2 teaspoons olive oil
4 Italian turkey sausage links, casings removed
1 medium onion, diced
3 cloves garlic, minced
1/2 cup pearl barley
1 cup green lentils
1 bone-in chicken breast half, skin removed
1/2 cup chopped fresh parsley
3 cups chicken stock
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 (16 ounce) bag fresh spinach leaves, chopped
1 cup mild salsa
DIRECTIONS
heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain oil. Add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken. Close cover securely; place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this may take 15 minutes). Reduce heat to medium high; cook for 9 minutes. Pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
Remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.
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Ham with Vegetables
4 medium potatoes, cut into 1 inch cubes
4 cups fresh green beans (2-inch pieces)
4 medium carrots, halved
1 cup chicken broth
1 teaspoon dried minced onion
1/2 teaspoon salt
1 pound fully cooked ham steak
DIRECTIONS
Place cooking rack in pressure cooker. Add the potatoes, beans, carrots, broth, onion and salt. Place ham over vegetables. Close cover securely; place pressure regulator on vent pipe.
Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 4 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced.
Source(s):
internet
Here are some websites with pressure cooker recipes............
http://www.recipelink.com/cgi/c.cgi?q=re...
http://www.recipezaar.com/recipes.php?ca...
http://www.dianaskitchen.com/page/pressu...
http://www.getrecipe.com/pressurecooker....
http://www.healthgoods.com/shopping/appl...
Enjoy browsing, I did!
If you like Indian cooking, the cookbook "Quick and Easy Indian Cooking" by Madhur Jaffrey is full of pressure cooker recipes that take less than 30 minutes to make.