Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. (13 page)

Beef with Broccoli

Ingredients:

■
1 lb. boneless, beef chuck roast, sliced into thin strips

■
1 cup beef stock or beef broth

■
1/2 cup low sodium soy sauce

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1/3 cup dark brown sugar

■
1 tbsp. sesame oil

■
3 garlic cloves minced

■
2 tbsp. corn starch

■
Frozen Broccoli Florets (one bag)

■
White or brown rice, cooked

Directions:

In a mixing bowl, whisk together the beef broth, soy sauce, dark brown sugar, sesame oil, and garlic.

Set the pressure cooker to heat or sauté mode

Heat oil in cooker, when hot brown beef slices lightly on both sides. Pour the sauce over the beef, tossing the strips to coat.

Close and lock the lid and set the timer for 18 minutes.

Release the pressure manually and carefully remove the lid.

Take 4 Tbsp. of the sauce and whisk it in a small bowl with the corn starch. I added about 2 extra tsps. of corn starch to thicken it up a little bit more.

Set the pressure cooker on the heat or sauté mode.

Stir mixture slowly into the pressure cooker, add the broccoli and stir and simmer for 5-10 minutes until the broccoli is cooked and the sauce is thickened.

Great served over coo
ked rice.

Irish Stew

Servings: 6

Ingredients:

■
1 1/2 lbs. stew meat

■
1/4 cup extra virgin olive oil

■
1 (10 1/4 ounce) can tomato soup

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1 (14 ounce) can chicken broth (or water)

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4 carrots, coarsely chopped

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4 large potatoes, peeled and cut into chunks

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4 stalks celery, coarsely chopped

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4 onions (half coarsely chopped, half diced)

■
2 teaspoons kosher salt

■
1 teaspoon fresh ground pepper

■
1/3 cup fresh parsley (chopped fine)

■
1 (12 ounce) can beer

■
2 bay leaves

Directions:

Pre-heat pressure cooker on heat or sauté mode.

Add oil and sear the meat on all sides.

Remove meat from the pressure cooker and set aside.

Pour beer or ale or water into hot pc and deglaze the pot.

Return the meat and the rest of the ingredients into the pressure cooker and mix well.

Close and lock lid and make sure the pressure valve is sealed.

Set the timer for 25 minutes and when done release pressure manually.

Open the lid and let sit for 5 minutes, then serve.

Greek Baby Back Ribs

Ingredients

■
2-3 lb slab of pork baby back ribs

■
4 c apple juice

■
2 T
Greek seasoning

■
2 T liquid smoke

■
2 T dried minced onion

■
2 T cornstarch

■
2 T cold water

Instructions

Cut ribs into 3-4 ribs sections, place aside

Mix together apple juice, Greek seasoning, liquid smoke and dried minced onion in large slow cooker

Place ribs in mixture

Cover and set timer for 30 minutes

Release pressure naturally

When pressure is released, Bring liquid to a boil in the heat mode

While liquid is coming to a boil, whisk together cornstarch and water

Pour cornstarch mixture into boiling liquid, stirring constantly until liquid thickens into a gravy

Serve ribs with gravy

Slow Cooker Braised Steak

Ingredients

■
1 lb blade steak (also called “minute” or “chicken” steak)

■
1 can (10.75 oz) cream of mushroom soup*

■
1 envelope Au Jus gravy mix

■
1 tbs. dehydrated (instant) onion flakes

■
1 small bay leaf

■
1/2 cup water

■
2 tbs. olive oil

■
1 bay leaf

Directions

Mix the soup, au jus mix and dehydrated onion in a small bowl. Add bay leaf.

Heat oil in the pressure cooker in the heat setting.

Brown steaks on each side. Remove the steaks from the pressure cooker.

Deglaze the cooker with the 1/2 cup of water, scraping up all the browned bits in the cooker pan. Add the steaks back into the pressure cooker and pour the soup mixture over them.

Cover and set the timer for 15 minutes (please note times are approximate as many pressure cookers cook differently--mine was cooked in 15 minutesI)

Remove the steaks to a serving platter. Stir the gravy in the pressure cooker and remove bay leaf. Pour the gravy over the steaks.

Serves 4

Sweet Pepper Steak

Ingredients

■
1½ - 2lbs steak, sliced very thin (I used sirloin for this recipe)

■
1 medium onion, sliced thin

■
1 red pepper, sliced

■
3/4 cup soy sauce

■
1 cup water

■
1 tbsp garlic

■
½ tsp ground ginger

■
½ cup hoisin sauce

■
½ cup apricot jam

■
3 tbsp corn starch

■
3 tbsp water

■
2 tablespoons of olive oil

Instructions

Heat the oil to the pressure cooker in the heat mode

Place the steak pieces in the pressure cooker. Brown the steak pieces on both sides

Add he peppers and onions and stir to saute

Combine the soy sauce through apricot jam in a medium bowl. Pour into the pressure cooker.

Set the timer for 15 minutes.

Release the pressure manually

Combine the corn starch and water. Stir into sauce in the pressure cooker to thicken.

Serve over noodles or rice.

Alaskan Amber PC Roast

Ingredients

■
3 pound tri-tip roast.

■
4-6 large red potatoes, quartered

■
1 large onion, chopped

■
3 cloves garlic, chopped

■
12 ounces Alaskan Amber of any amber ale

■
Salt

Directions

Place meat in the bottom of the pressure cooker.

Place potatoes, onions and garlic over the meat.

Pour Alaskan Amber over the top of the potatoes and meat.

Close the lid and set the timer for 45 minutes.

Release the pressure naturally (unplug).

When the pressure is released, remove the roast to a cutting board and slice.

Pressure Cooker Pepper Steak

Yield: 6

Ingredients

■
2 tablespoons vegetable oil

■
1 (2 1/2 pound) beef sirloin, cut into strips

■
1 teaspoon salt

■
1 1/2 cups beef broth

■
1 tablespoon cornstarch

■
2 medium onions, sliced

■
2 peppers, chopped

■
3 cloves garlic, chopped

■
1 (18 oz) can Progresso Fire Roasted Tomato Recipe Starter Cooking Sauce

■
3 tablespoons soy sauce

■
1 tablespoon honey

■
3 cups cooked rice

Directions

Heat oil in the pressure cooker. Season beef with salt then add to pc pan and cook until browned (4-5 minutes)

Add beef broth to a mixing bowl then whisk in cornstarch. Pour mixture over beef in the pressure cooker.

Scatter onions, peppers and garlic over beef then add Fire Roasted Tomato Recipe Starter, soy sauce and honey.

Cover the pressure cooker and lock the lid in place, then set the timer for 15 minutes.

When the cooking time is done release the pressure on its own (naturally)

Serve beef, onions and peppers with cooked rice.

Pressure Cooker Mongolian Beef

Serves: 4-6

Ingredients

■
1 ½ pounds Flank Steak

■
¼ cups cornstarch

■
2 tablespoons Olive Oil

■
½ teaspoons mince Garlic, Cloves

■
¾ cups Soy Sauce

■
¾ cups Water

■
¾ cups Brown Sugar

■
1 cup grated Carrots

■
green onions, for garnish

Instructions

Cut flank steak into thin strips. In a zip lock bag add flank steak pieces and cornstarch.

Shake to coat.

Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to pressure cooker.

Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

Close and lock the lid and set the timer for 20 minutes.

Release the pressure naturally,

You can over rice and garnish with green onions.

Pressure Cooker-Teriyaki Pork Recipe

Serves 8

Ingredients

■
2 – 12 ounce pork tenderloins

■
1/2 cup reduced sodium soy sauce

■
1/4 cup rice vinegar

■
3 tablespoons brown sugar, packed

■
2 tablespoons vegetable oil

■
2 teaspoons fresh ginger, grated

■
2 cloves garlic, minced

■
1/2 teaspoon pepper

■
1 recipe Asian Coleslaw (link below)

■
sesame seeds (optional)

Directions

Place meat in the pressure cooker. In a small bowl whisk together soy sauce, vinegar, brown sugar, oil, ginger, garlic and pepper. Pour over meat in cooker. Cover and set the timer for20 minutes. Release the pressure naturally. Transfer meat to a cutting board, reserving cooking liquid; cut meat into 1/2-inch slices. Serve with Asian Coleslaw Drizzle meat with cooking liquid. Sprinkle with sesame seeds.

Pressure Cooker Cranberry Pork Roast

Serves 4

Ingredients

■
2-3 pounds pork loin roast

■
Salt and pepper

■
2 tablespoons olive oil

■
1 medium white onion, chopped

■
1 cup dried cranberries

■
1/4 cup Cascadian Farm™ organic blackberry fruit spread

■
1 teaspoon chili powder

■
1 bay leaf

■
1 cup vegetable stock

■
1 cup water

Directions

Season pork roast with salt and pepper on all sides. Heat a large cast iron skillet or sturdy pan over medium-high heat.

Add oil to the pan and once the oil is hot, add pork roast and sear for 2-3 minutes on all sides.

Transfer pork to a slow cooker with chopped onions, dried cranberries, jam, spices and stock.

Pour water into the pan used to sear the pork and scrape up any bits in the pan. Pour that liquid over the pork in the slow cooker.

Cover slow cooker and cook on high for 90-120 minutes. Test pork temperature with a meat thermometer. It should register 145-150ºF in the thickest part of the roast. Remove meat to a serving tray and thicken sauce, if desired, by continuing to cook in slow cooker a few minutes more (or by mixing a teaspoon of corn starch with a teaspoon of water until smooth and whisking it into the sauce).

Slice roast into 1/4-inch or 1/2-inch slices. Serve the pork drizzled with sauce from the slow cooker.

Bloody Mary Steak

Ingredients

■
1 1/2 pounds skirt steak

■
1 cup spicy Bloody Mary mix

■
2 oz. vodka

■
1 lemon, juiced and sliced

Directions

Add steak to a large plastic bag. In a bowl, stir together Bloody Mary mix, vodka and lemon juice.

Pour marinade over steak and add sliced lemons. Let marinate for at least an hour, but overnight is best.

Remove steak from marinade and brown in oil in the heat mode for 5-6 minutes per side.

Pour the marinade over the browned steak. Close and lock the lid and set the timer for 20 minutes.

Reduce the pressure manually and open the lid. Remove and then slice or chop steak and serve while warm.

Cranberry Pork Roast

Serves 4

Ingredients

■
2-3 pounds pork loin roast

■
Salt and pepper

■
2 tablespoons olive oil

■
1 medium white onion, chopped

■
1 cup dried cranberries

■
1/4cup Cascadian Farm™ organic blackberry fruit spread

■
1 teaspoon chili powder

■
1bay leaf

■
1 cup vegetable stock

■
1 cup water

Directions

Season pork roast with salt and pepper on all sides.

Add oil to the pressure cooker and once the oil is hot, add pork roast and sear for 2-3 minutes on all sides.

Transfer pork to a pressure cooker with chopped onions, dried cranberries, jam, spices and stock.

Pour water into the pressure cooker pan and scrape up any bits in the pan.

Cover the cooker, lock the lid and set the timer for 20 minutes. Release the pressure naturally.

Remove meat to a serving tray and thicken sauce, if desired, by continuing to cook in cooker a few minutes more (or by mixing a teaspoon of corn starch with a teaspoon of water until smooth and whisking it into the sauce).

Slice roast into 1/4-inch or 1/2-inch slices. Serve the pork drizzled with sauce from the pressure cooker.