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. (18 page)

Cuban Black Beans

Ingredients

■
Small piece of salt pork, diced

■
2 cups black beans, uncooked

■
3 cups of water

■
3 Tbs olive oil

■
1 medium onion, chopped

■
1 small green pepper, chopped

■
4 garlic cloves, chopped

■
1/2 tsp ground cumin

■
1/4 chopped cilantro

■
2 bay leaves

■
3 Tbs wine

■
Salt and pepper

Procedure

Heat oil in open cooker

Add diced pork stir fry until browned

Add onions, green peppers and cook until onions are translucent

Add garlic and spices, and cilantro

Add wine

Add beans and water

Close lid and lock

Set for 45 minutes

Release pressure

Serve alone, as a side or on top of rice.

Pressure Cooked Mexican Beans

Ingredients

■
1 Tbs vegetable oil

■
1 onion, chopped

■
1 bunch cilantro stems and leaves divided and chopped

■
¼ tsp chile powder

■
1/2 tsp cumin

■
2 cups dry beans

■
2 cups water

■
1 tsp salt

Procedure

Heat oil in open cooker

Saute onion, cilantro, cumin until onion is translucent

Add beans and water

Close and lock lid

Set for 45 minutes

Release pressure and mash beans

Serve with sour cream dollop

Red Beans and Rice

Ingredients

■
1 lb dry red beans

■
1 large yellow onion, diced

■
1 cup diced celery

■
1 cup chopped green pepper

■
4 garlic cloves, finely chopped

■
4 bay leaves

■
4 Tbs parsley, chopped

■
2 tsp dried thyme, crushed

■
1 1/2 teaspoons salt

■
1/2 tsp crushed red pepper

■
1 tsp freshly ground black pepper

■
3/4 cup olive oil

■
4 cups water

■
2 cups rice

Procedure

Rinse beans

Place onion, celery, green pepper, garlic and bay leaves in bowl and set aside

Add olive oil to bowl and let sit for 30 minutes

Pour vegetables over beans, let sit 10 minutes more

Be sure the beans are covered, add water if needed

Add rice and stir

Close and lock lid

Set for 45 minutes

Remove bay leaves and serve

If additional cooking time is required, replace lid and add 5 -10 minutes at a time

Risotto and Chorizo

Ingredients

■
1 small white onion, minced

■
1 cup minced sweet chorizo

■
1 tbs. olive oil

■
¾ cup Arborio rice

■
1 cup dry red wine

■
2 cups chicken stock, warm

■
1 cups grated parmesan cheese

■
2 tbs. butter

■
1 cup peas, frozen, fresh or canned

Procedure

Heat chorizo in open cooker

Remove chorizo and leave fat

Add olive oil and onions

Cook until onion are translucent

Add rice stir until it changes color (3 to 4 minutes)

Add wine and cook until reduced

Add stock

Close and lock lid

Set for 5 minutes

Release pressure

Mix in butter, cheese, peas, herbs, and chorizo

Salt and pepper to taste

Spinach Pesto Pasta

Ingredients

■
1 lb. of pasta

■
1 lb. spinach, chopped (fresh or frozen)

■
4 garlic cloves (2 smashed, 2 finely chopped or pressed)

■
1/4 cup or 2 ounce pine nuts, whole or chopped

■
2 tsp. sea salt

■
Extra virgin olive oil

■
½ cup pecorino Romano cheese, grated

Preparation

Add olive oil to warm open cooker

Add smashed garlic cloves and spinach (stir occasionally)

Cook until spinach is dry

Add pasta, salt and enough water to cover the pasta

Smooth out to even layer

Close and lock lid

Set for 5 minutes

Release pressure

Add finely chopped garlic, stir and let set

Divide into bowls and top each with pine nuts, a swirl of olive oil and dust with cheese

Vegetables

Asparagus with Ga
rlic and Toma
toes

Ingredients

■
16 thick white or green asparagus spears

■
1 tsp sugar

■
½ tsp salt

■
3 large red salad tomatoes

■
8 thin slices of Serrano ham or prosciutto

■
2 hard-boiled eggs finely minced

■
2 cloves garlic, minced

■
1 sprig of parsley, minced

■
Extra-virgin olive oil

■
Salt to taste

Preparation

Cut tomatoes into ½ inch slices

Cut off the woody ends of the asparagus spears, peel the exterior portions

Place asparagus in a steamer basket and place the basket in the pressure cooker.

Add the teaspoon of sugar, 1/2 teaspoon of salt and one cup of water.

Close and lock lid set timer for 3 minutes

Release quickly and drain

Heat oil in skillet and brown tomato slices

Season with salt and sprinkle with parsley and garlic, cook for one minute more

Arrange on serving platter

Make a roll of each 1/2 slice of ham

Arrange ham rolls on tomato slices

Place asparagus in center of platter and garnish with boiled eggs

No-Bake Baked Potato

Ingredients

■
10 small baking potatoes

■
2 cups of water

Preparation

Add 2 cups of water to pressure cooker

Clean and wrap each potato in foil

Layer foil wrapped potatoes in cooker on metal trivet

Close and lock lid

Set on high for 15 minutes.

Let pressure release on its own

Brussels sprouts with Bacon

Ingred
ients

■
½ cup bacon, diced

■
1 lbs. Brussels sprouts, trimmed and cut in half

■
1 Tbs. Dijon mustard

■
1 cup chicken or vegetable broth

■
2 Tbs. fresh chopped dill

■
1 Tbs. butter

Preparation

Crisp bacon in open cooker

Add Brussels sprouts

Add mustard and chicken broth

Close lid and lock

Set for 4 minutes

Release pressure manually

Add dill, butter and season with salt and pepper to taste

Cabbage and Bacon

Ingredients

■
1 head of Cabbage- cored

■
3 slices of bacon

■
1/4 cup butter

■
2 cups of chicken broth

■
Salt and pepper to taste

Procedure

Chop cored cabbage into 2” sections

Cook bacon in an open pressure cooker 4 to 5 minutes

Do not crisp the bacon unless you just like it that way.

Add butter and stir until melted.

Place the chopped cabbage into the pot and pour in chicken broth.

Add salt and black pepper to taste and toss the cabbage until coated.

Close and lock the pressure cooker lid set for 3 minutes

Release pressure naturally and serve hot

Smothered Cabbage and Greens

Ingredients

■
1 head of cabbage

■
Small bunch of greens of your choice

■
1/2 large onion

■
1/2 lb. bacon

■
1 tsp. oil

■
Salt and pepper

Procedure

Core and chop cabbage

Clean and chop greens

Chop onion

Crisp bacon in open cooker

Stir in greens, onion, and salt/pepper to taste

Close and lock lid, set for 15 minutes

Release pressure manually and serve

Candied Yams with Orange Zest

Ingredients

■
1 cup orange juice

■
2 large sweet potatoes

■
Salt to taste

■
1/2 cup brown sugar

■
1 tsp. grated orange peel

■
2 Tbs. butter

Preparation

Place orange juice in cooker

Peel yams and place in basket in cooker

Season with salt, brown sugar, and orange zest

Place a small amount of butter on dish

Close lid and lock in place

Set timer for 7 minutes

Release pressure manually

Lift out yams

Thicken sauce in heated cooer and pour over yams

Carrots with Crumb Topping

Ingredients

■
3 tablespoon butter

■
¼ cup dry breadcrumbs

■
1 tsp. lemon juice

■
1 Tbs. parsley minced

■
1 lb. carrots cut in 2” sticks

■
Salt

Preparation

Melt the butter in the cooker

Add the bread crumbs and cook until they are golden and crunchy.

Stir in lemon juice and parsley

Transfer to a small bowl. Set aside.

Add 1 ¾ cups water to clean cooker.

Arrange the carrots in the cooker basket, sprinkle salt and place in cooker.

Close and lock lid and set timer for 5 minutes

Release pressure manually and remove the lid.

Lift out the cooker basket and let drain.

Spoon the crumb mixture over the carrots and serve.

E
ggplant Dip

Ingredients

■
2 lbs. eggplant

■
1/4 cup olive oil

■
1 teaspoon salt

■
½ cup water

■
4 cloves garlic with the skin on (reserve one to use fresh at the end)

■
1/4 cup of lemon juice

■
1 Tbs. tahini

■
1 bunch of thyme

■
Olive oil

■
3 black olives

Procedure

Peel the eggplant by alternating stripes of skin and no skin.

Slice chunks to cover the bottom of your open cooker.

Add the 1/4 cup of olive oil and heat.

Place the large chunks of eggplant “face down” to fry and caramelize on one side.

Add garlic cloves with the skin on. Flip over eggplant.

Add the remaining uncooked eggplant on top and the salt and water.

Close and lock. Set timer for 3 minutes and release pressure naturally.

Fish out the garlic cloves and remove their skin and chop.

Add the Tahini, lemon juice, and finely chopped garlic. Mix contents well.

Pour into serving dish and sprinkle with fresh Thyme, black olives and fresh olive oil and serving.

Eggp
lant

Ingredients

■
2 large eggplants, cubed

■
1 garlic clove, smashed

■
2 anchovies

■
1 bunch of fresh oregano (or 1 tablespoon dry)

■
Hot pepper flakes to taste

■
Salt and pepper

Preparation

Cube the eggplant.

Sprinkle the cubes with salt.

Add a plate on top of the cubed eggplant to rest for half an hour

Heat olive oil, garlic clove and a pinch of pepper, the oregano and anchovies

Remove garlic clove

Separate eggplant into two halves

Add half to cooker, add salt and pepper to taste

Brown one half of eggplant

Add rest of eggplant and clove of garlic

Mix well

Close and lock lid, set timer for 5 minutes

Release pressure and move to serving dish

Italian Green Beans

Ingredients

■
1 pound fresh green beans, snapped

■
2 cups fresh cherry tomatoes

■
1/2 cup water

■
1 clove garlic

■
1 Tbsp. olive oil

■
1 sprig fresh basil

■
Salt and pepper to taste-buds

Preparation

Heat olive oil in pressure cooker and sauté garlic until lightly toasted. Add tomatoes and water. Add green beans, salt and pepper, and basil.

Put on the lid, lock it down, close the vent and set the timer for 16 minutes.

When time is up release pressure manually and remove the lid.

Serve as a side dish with Italian Sausages.

Mashe
d Potato with Herbs

Ingredients

■
3 large potatoes, peeled and cubed

■
1 cup chicken broth

■
1 cup warm skim milk

■
2 Tbs. olive oil

■
1 Tbs. minced thyme

■
1/2 tsp. garlic powder

■
1/2 tsp. dried rosemary, crushed

■
1/2 tsp. salt

■
1/4 tsp. pepper

■
3 cloves of garlic, minced

Procedure

Add potatoes to cooker

Add garlic and broth

Close and lock lid

Set timer for 6 minutes

Release pressure

Drain off broth leaving only 1/4 cup

Add milk and olive oil

Beat until fluffy

Add salt, pepper,

Garnish herbs and serve