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. (20 page)

Electric Pressure Cooker Dump Recipes

Most of these recipes are quick and easy, just prep the ingredients, place in the pressure cooker, set the timer, release the pressure and you’ll have a great healthy meals. Check them out and don’t be afraid to add or change ingredients to you own taste. Also get familiar with your own pressure cooker and the time it takes to cook different foods and adjust if necessary. Unfortunately not all electric pressure cookers operate the same, some have different controls and cooking times could be slightly different. One you get the knack of your particular electric pressure cooker the possibilities are endless

Caribbean Dump Chicken

I
ngredients

■
8 ounces pineapple chunks in juice

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1/4 cup brown sugar

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1/2 teaspoon nutmeg

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1/3 cup orange juice

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1/2 cup golden raisins

■
1 1/2 pounds chicken pieces

Procedure

Put chicken in the bottom of the pressure cooker pot. Pour remaining ingredients over the chicken. Close lid and set timer for 12 minutes. Release pressure manually.

Serve Hot

Barbecued Pot Roast

I
ngredients

■
2 lb pot roast

■
1 tsp salt

■
1/2 cup tomato paste

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24 peppercorns

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1 onion, chopped

■
1 tsp Worcestershire sauce

■
I cup water

Procedure

Sprinkle salt over the roast and place in pressure cooker. Pour in water. Spread tomato paste over meat. Imbed peppercorns into paste. Top with onions and Worcestershire sauce. Cover and set timer for 45 minutes. Release pressure manually. Serve meat with accumulated gravy.

Chinese Ribs

I
ngredients

■
1/4 cup soy sauce

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1/4 cup orange marmalade

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2 tbs ketchup

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1 clove garlic, crushed

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3 to 4 lbs. country-style spareribs

■
2 cups water

Procedure

Combine soy sauce, marmalade, ketchup and garlic. Brush on both sides of ribs. Add water to the pressure cooker Place in the ribs. Pour remaining sauce over all. Cover set timer for 40 minutes. Release pressure manually. Remove ribs and simmer sauce till it thickens. Makes 4 to 6 servings.

Herb Wine Dump Chicken

I
ngredients

■
1 cup red wine

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2/3 cup vegetable oil

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2 cloves crushed garlic

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1/2 lemon, sliced thinly

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2 tablespoons minced parsley

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1 teaspoon thyme

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1 teaspoon basil

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1/2 teaspoon salt

■
1/4 teaspoon pepper

■
1 1/2 pounds chicken pieces

Procedure

Put chicken in the bottom of the pressure cooker. Pour remaining ingredients over the chicken. Close lid and set timer for 12 minutes. Release pressure manually. Serve hot with vegetables.

Creamy Chicken

I
ngredients

■
1 can condensed cream of chicken soup

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4-6 sliced mushrooms

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1/2 chopped red onion

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1 1/2 pounds skinless, boneless chicken breasts (cut into strips if you’d like)

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1/4 cup white wine (optional)

■
1/2 cup water

Procedure

Put all in the pressure cooker. Close the lid and set the timer for 12 minutes.

Release the pressure manually. If the sauce is not thick enough, simmer in the pressure cooker with the lid off for 5 minutes.

Chili Chicken dump

I
ngredients

■
4-6 frozen boneless skinless chicken breasts

■
a can of chilis

■
a can of black beans, drained.

■
packet of taco seasoning

■
3/4 jar of your favorite salsa

■
1 can of corn (optional)

■
1/2 cup water

Procedure

Add the water to the pressure cooker

Add all the remaining ingredients topped with the chicken breasts.

Set the timer for 15 minutes and then release pressure manually.

BBQ Jelly Chicken

I
ngredients

■
3-4 chicken breasts

■
3/4 cup Ketchup

■
3/4 cup Blackberry Jam (Strawberry, peach, and apricot also work well)

■
1/4 cup White Vinegar

■
1 Teaspoons Worcestershire sauce

■
2 Teaspoons Chili Powder

■
1/8 Teaspoon Salt

■
1/2 cup water

Procedure

Add all ingredients to the pressure cooker, mix and close the lid. Set timer for 15 minutes. Release pressure manually.

Lemon Marinade Chicken

I
ngredients

■
2-3 chicken breasts

■
2/3 cup Lemon Juice

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1/4 cup Cider Vinegar

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1/4 cup Vegetable Oil

■
2 Tablespoons Minced Onion

Procedure

Dump all ingredients into the pressure cooker, close the lid and set the timer for 12 minutes. Reduce the pressure manually. Serve hot with vegetables.

Savory Chicken

I
ngredients

■
4-6 chicken breasts (boneless/skinless)

■
2 cans stewed tomatoes

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4 tbs white wine

■
4 cloves minced garlic

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1 lg onion

■
1 cup chicken broth

■
2 tbs salt

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*4c frozen broccoli

Procedure

Add all ingredients to the pressure cooker. Mix and close lid. Set the timer for 15 minutes. Release pressure manually.

French Chicken Stew

I
ngredients

■
4 cups sliced button and/or stemmed shiitake mushrooms

■
1 14 1/2 ounce can diced tomatoes, undrained

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2 medium carrots, thinly diagonally sliced

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1 medium onion, chopped

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1 medium red potato, cut into 1-inch pieces

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1/2 cup fresh green beans, cut into 1-inch pieces

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1/2 cup pitted ripe olives, halved

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1 cup reduced-sodium chicken broth

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1/2 cup dry white wine or chicken broth

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2 tablespoons quick-cooking tapioca

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1 teaspoon herbes de Provence or dried Italian seasoning, crushed

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3/4 teaspoon dried thyme, crushed

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1/4 teaspoon coarsely ground black pepper

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8 skinless, boneless chicken thighs (1-3/4 to 2 pounds total)

■
1/2 teaspoon seasoned salt

■
1 14 ounce jar tomato pasta sauce or one 16-ounce jar Alfredo pasta sauce

■
French bread (optional)

Procedure

In a pressure cooker combine mushrooms, tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. Place chicken on top; sprinkle with seasoned salt.

Cover and set timer for 12 minutes. Release pressure manually. Open lid and stir in pasta sauce. Good served with French bread.

Cashew Chicken

I
ngredients

■
1 10 3/4 ounce can condensed golden mushroom soup

■
1/2 cup water

■
3 tablespoons soy sauce

■
1 teaspoon ground ginger

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1 1/2 pounds chicken tenders

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1 16 ounce package frozen broccoli stir-fry vegetable blend

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1 4 ounce can (drained weight) sliced mushrooms, drained

■
1/2 cup cashews

■
Hot cooked brown rice* (optional)

Procedure

In the pressure cooker, combine mushroom soup, water, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.

Cover and set timer for 10 minutes. Release pressure manually. Open the lid and add stir cashews into the chicken mixture.

Stir cashews into chicken mixture. Let sit for 5 minutes. If desired, serve over hot cooked rice. Makes 6 servings.

Chicken Country Captain

I
ngredients

■
1 medium sweet onion, cut into thin wedges

■
3 pounds chicken drumsticks and/or thighs, skin removed

■
1 medium green sweet pepper, cut into thin strips

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1 medium yellow sweet pepper, cut into thin strips

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1/4 cup currants or golden raisins

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2 cloves garlic, minced

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1 14 ounce can diced tomatoes, undrained

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2 tablespoons quick cooking tapioca, crushed

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2 teaspoons curry powder

■
1/2 teaspoon salt

■
1/2 teaspoon ground cumin

■
1/4 teaspoon ground mace

■
1/2 cup chicken broth

■
Hot cooked rice

■
2 tablespoons chopped green onion

■
2 tablespoons sliced almonds, toasted

Procedure

In the pressure cooker, place onion, chicken, sweet peppers, currants, and garlic. In a large bowl, combine undrained tomatoes, chicken broth, tapioca, curry powder, salt, cumin, and mace. Pour over all.

Cover and set timer for 12 minutes. Release pressure manually.

Serve chicken mixture over rice. Sprinkle with green onions and almonds.

In-a-Hurry Chicken Curry

I
ngredients

■
1 16 ounce package frozen stew vegetables

■
4 large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)

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Salt and ground black pepper

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1 10 3/4 ounce can condensed cream of potato soup

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1/4 cupp water

■
2 teaspoons curry powder

■
1 tablespoon snipped fresh cilantro.

Procedure

Place all ingredient (chicken last) in the pressure cooker and close and lock lid. Set timer for 15 minutes. Release pressure manually.

Easy Chicken Tetrazzini

I
ngredients

■
2 1/2 pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch pieces

■
2 4 1/2 ounce cans sliced mushrooms, drained

■
1 16 ounce jar Alfredo pasta sauce

■
1/4 cup chicken broth or water

■
2 tablespoons dry sherry (optional)

■
1/4 teaspoon ground nutmeg

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1/4 teaspoon ground black pepper

■
10 ounces dried spaghetti or linguine

■
2/3 cup grated Parmesan cheese

■
3/4 cup thinly sliced green onions (6)

■
Toasted French bread slices (optional)

Procedure

Combine chicken and mushrooms in he pressure cooker. In a medium bowl stir together pasta sauce, broth, sherry (if desired), nutmeg, and pepper. Pour over mixture in cooker.

Cover and set timer for 12 minutes. Meanwhile, cook spaghetti according to package directions; drain. Reduce pressure manually and open the lid.

Stir cheese into chicken mixture. Serve over hot cooked spaghetti. Sprinkle each serving with green onion. Good served with French bread.

Hot and Spicy Braised Peanut Chicken

I
ngredients

■
2 medium onions, cut into thin wedges

■
1 1/2 cups sliced carrot (3 medium)

■
1 small red sweet pepper, cut into bite-size strips

■
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

■
3/4 cup chicken broth

■
3 tablespoons creamy peanut butter

■
1/2 teaspoon finely shredded lime peel

■
2 tablespoons lime juice

■
2 tablespoons soy sauce

■
2 tablespoons quick-cooking tapioca

■
1 tablespoon grated fresh ginger

■
2 teaspoons red curry paste

■
4 garlic, minced

■
1/2 cup unsweetened coconut milk

■
1 cup frozen peas

■
Hot cooked rice

■
Chopped peanuts (optional)

■
Snipped fresh cilantro (optional)

Procedure

Place onions, carrot, and sweet pepper in the pressure cooker. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.

Cover and set the timer for 12 minutes. Release the pressure manually and remove lid., Stir in coconut milk and peas. Let stand, uncovered, for 5 minutes.

Serve chicken mixture over hot cooked rice. If desired, sprinkle with chopped peanuts and cilantro. Makes 6 servings.