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. (21 page)

Sloppy Chicken Joes

I
ngredients

■
Nonstick cooking spray

■
3 pounds uncooked ground chicken or uncooked ground turkey

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2 14 ounce jars pizza sauce

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2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables, thawed and chopped

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1 14 1/2 ounce can diced tomatoes

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8 hoagie rolls, split

■
8 slices mozzarella or provolone cheese (8 ounces)

Procedure

Coat bottom of the pressure cooker with cooking spray. Set on heat or saute. Add chicken ; cook until chicken is no longer pink, stirring to break apart. Add pizza sauce, vegetables, and undrained tomatoes.

Cover and set the timer for 15 minutes. Release pressure manually.

Arrange split rolls, cut sides up, on a broiler pan. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until toasted. Spoon mixture onto bottoms of toasted rolls. Top with cheese and roll tops. Makes 8 sandwiches.

Fennel and Pear Chicken Thighs

I
ngredients

■
1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges

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2 6 ounce jar (drained weight) sliced mushrooms, drained

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1/2 cup coarsely snipped dried pears

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2 tablespoons quick-cooking tapioca, finely ground

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2 1/2 pounds skinless, boneless chicken thighs

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3/4 teaspoon salt

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1/2 teaspoon dried thyme, crushed

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1/2 teaspoon cracked black pepper

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1 cup pear nectar or apple juice

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Hot cooked couscous or rice

Procedure

Combine sliced fennel, mushrooms, and dried pears to the pressure cooker. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker.

Cover and set timer for 15 minutes. Release pressure manually.

Serve chicken with hot cooked couscous. Makes 6 servings.

Pressure Cooker Turkey Chili

Ingredients

■
1 1/4 pounds lean ground turkey

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1 large onion, chopped

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1 garlic clove, minced

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1 tablespoon olive oil

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1 1/2 cups frozen corn kernels

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1 red bell pepper, chopped

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1 green bell pepper, chopped

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1 (28-oz.) can crushed tomatoes

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1 (15-oz.) can black beans, rinsed and drained

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1 (8-oz.) can tomato sauce

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1 (1.25-oz.) package chili seasoning mix

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1/2 teaspoon salt

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Toppings: shredded Colby and Monterey Jack cheese blend, finely chopped red onion

Directions

Heat the oil in the pressure cooker in the heat or brown mode.

Add the onion and garlic and stir till lightly cooked, stirring until turkey crumbles and is no longer pink; drain.

Add all the rest of the ingredients (except the cheeses) and mix well.

Close and lock the lid and set the timer for 10 minutes.

Let the pressure reduce naturally. Serve with choice of toppings.

Beef Diablo

Ingredients

■
1 cup beef broth

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4 lbs. pot roast, boneless

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3 potatoes, peeled/sliced

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1 onion sliced

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2 tbs. flour

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1 tbs. prepared mustard

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1 tbs. chili sauce

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1 tbs. Worcestershire sauce

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1 tsp. vinegar

■
1 tsp. sugar

Directions

Trim all excess fat from roast. Add the beef broth to the pressure cooker.

Place potatoes and onion in bottom of the cooker. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast. Place roast in the pressure cooker on top of potatoes and onions. Cut roast in half if necessary to fit in the pressure cooker. Cover and lock the lid and set the timer for 60 minutes. When the cooking time is done let the pressure reduce naturally. Remove roast from cooker to cutting board, let cool for 10 minutes then slice against the grain.

Chicken Santa Fe

Ingredients

■
1/2 cup chicken broth

■
1 (15 ounce) can black beans, rinsed and drained

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2 (15 ounce) cans whole kernel corn, drained

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1 cup bottled thick and chunky salsa, divided

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5 or 6 skinless, boneless chicken breast halves

■
1 cup shredded Cheddar cheese

Directions

In the pressure cooker, mix together the beans, corn, chicken broth and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and lock the lid and set the timer for 12 minutes. When cooking time is done wait 10 minutes and then release the remaining pressure manually.

Maple Country Style Ribs

Ingredients

■
1 cup beef broth

■
1 1/2 pounds country style

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pork ribs

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1 tablespoon maple syrup

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1 tablespoon soy sauce

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2 tablespoons dried minced onion

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1/4 teaspoon ground cinnamon

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1/4 teaspoon ground ginger

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1/4 teaspoon ground allspice

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1/2 teaspoon garlic powder

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1 dash ground black pepper

Directions

Mix together the maple syrup, soy sauce, minced onions, cinnamon, ginger, allspice, garlic powder and black pepper. Cut the ribs into smaller sections and brush the mixture all over the ribs. Add the beef broth to the pressure cooker and add a rack or trivet. Place the ribs on the rack, close and lock the lid and set the timer for 20 minutes.

Release the pressure naturally, open lid, remove ribs and serve.

Pressure Cooker Venison Roast

Ingredients

■
1/2 cup water

■
3 pounds boneless venison roast

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1 large onion, sliced

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1 tablespoon soy sauce

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1 tablespoon Worcestershire sauce

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1 tablespoon garlic salt

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1/4 teaspoon ground black pepper

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1 (1 ounce) package dry onion soup mix

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1 (10.75 ounce) can condensed cream of mushroom soup

Directions

Put cleaned meat in pressure cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.

In a small bowl combine the soup mix water and the soup; mix together and pour mixture over venison. Close and lock the lid and set the timer for 20 minutes.

Let the pressure reduce naturally.

Country Pork and Mushrooms

Ingredients

■
¼ cup water

■
2 lbs. country-style ribs, boneless

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1 can cream of mushroom soup

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4 oz. sliced mushrooms

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1/4 tsp salt

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1 envelope mushroom gravy mix

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1/8 tsp pepper

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1/2 tsp paprika

Directions

Combine all ingredients in the pressure cooker. Cover and lock the lid and set the timer for 15 minutes. Allow the pressure to release naturally.

Creole Dump

Ingredients

■
1 tablespoon olive oil

■
1/4 cup chopped onion

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1/4 cup green bell pepper

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1 clove minced garlic

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1 (14 ounce) can whole tomatoes, chopped and undrained

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2 teaspoons Worcestershire sauce

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2 teaspoons red wine vinegar

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1/2 teaspoon dried basil

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1/4 teaspoon salt

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1/4 teaspoon pepper

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1/4 teaspoon pepper sauce (optional)

■
1 1/2 pounds chicken pieces (4 to 6)

Directions

Put the chicken in the bottom of the pot. Pour remaining ingredients over the chicken. Close and lock the lid and set the timer for 10 minutes. Release the pressure manually.

Honey Ginger Dump Chicken

Ingredients

■
4 tablespoons chopped onion

■
2 tablespoons honey

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1 tablespoon soy sauce

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1 tablespoon minced ginger

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½ cup sherry

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1/4 cup chives

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1 1/2 pounds chicken pieces

Directions

Put the chicken in the bottom of the pot. Pour remaining ingredients over the chicken. Close the lid and set the timer for 10 minutes. When cooking is done wait 5 minutes and then release the remaining pressure manually.

Raspberry Currant Chicken

Ingredients

■
4 boneless chicken breasts (cut into bite sized pieces)

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1 Tablespoon Sugar

■
1 Teaspoon Pepper

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1/8 cup Water

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1/8 cup Raspberry Vinegar**

■
1/2 cup Currant Jelly

Directions

Place all the ingredients into the pressure cooker and mix to coat the chicken.

Close and lock the lid and set the timer for 10 minutes

Release the pressure manually, open lid and serve over rice

**(Also can substitute Raspberry Vinaigrette Salad Dressing for the vinegar)

Kielbasa Stew

Ingredients

■
1-1/2 lb. turkey kielbasa, cut into 1 in. pieces, low fat

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2 lb. sauerkraut, rinsed and drained

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3 Granny Smith apples, peeled, cored and cut crosswise into rings

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1 onion, thinly sliced and separated into rings

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2-1/2 lb. red potatoes, quartered

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2 cups chicken stock

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1/2 tsp caraway seed

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1/2 cup shredded Swiss cheese

Directions

Place half the sausage in the pressure cooker and top with sauerkraut. Cover with remaining sausage, apple and onion. Top with potatoes. Add stock and sprinkle with caraway seeds. Cover lock the lid and set the timer for 15 minutes. When cooking is done wait 5 minutes then release the pressure manually.

8 servings = about 400 calories.

Southwestern Chicken

Ingredients

■
2 (15 1/4 ounce) cans whole kernel corn, drained

■
1 (15 ounce) can black beans, rinsed and drained

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1 (16 ounce) jar chunky salsa, divided

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6 boneless skinless chicken breast halves

■
1 cup (4 ounce) shredded Cheddar cheese

Directions

Combine corn, black beans and 1/2 cup of the salsa in pressure cooker. Top with chicken; pour the remaining salsa over chicken. And lock the lid and set the timer for 12 minutes. Release the pressure manually and open.

Sprinkle with cheese; cover until cheese is melted - about 5 minutes.

Serves 4

Pressure Cooker Sichuan Beef & Carrots

Ingredients

■
1 1/2 lbs. boneless chuck roast, cut in cubes

■
1 cup carrots, cut lengthwise (approx 1/4-inch thick)

■
2 cloves garlic, crushed

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1 tbs. brown sugar

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1/2 tsp red pepper flakes

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1/3 cup soy sauce

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2 tbs. hoisin sauce

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1/2 tsp dark sesame oil

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1 1/2 cups water

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1 tbs. olive oil for browning meat

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Thickening:

■
1 1/2 tbs. cornstarch

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3 tbs. water

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Optional Topping:

■
small red chili peppers

■
sliced green onions

Directions

Heat oil in pressure cooker. When oil starts to shimmer, add meat and brown on all sides; remove from pan deglaze pan with the 1 1/2 cups water, scraping up all the browned bits on the bottom. Add the carrots and then the meat on top of the carrots.

Add the garlic, brown sugar, pepper flakes, soy sauce, hoisin sauce and dark sesame oil. Stir thoroughly then pour over the meat and carrots in the pressure cooker. Close and lock the lid and set the timer for 15 minutes. Let the pressure reduce naturally.

If you want to thicken the sauce–when meat and carrots are done, remove from the pressure cooker and keep warm. Set cooker to heat or simmer. Mix the cornstarch and water and stir into hot liquid, stirring until smooth. Simmer for about 5-10 minutes. Add the meat and carrots back to the gravy. Heat through and serve.

Serves about 4.

Beef and Mushrooms (with a secret ingredient)

Ingredients

■
1 1/2 lb. chuck roast, trimmed of any excess fat and cubed

■
2 Tbsp. flour

■
4 tsp regular bouillon

■
2 Tbsp. dried minced onion

■
1/2 tsp black pepper

■
8 oz. sliced mushrooms

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1 tsp garlic powder

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1/2 cup evaporated milk

■
1 Tbsp. quick cooking tapioca

■
1 Tbsp. Worcestershire sauce

■
1 Tbsp. tomato paste

■
1/2 cup lemon lime soda (like Sprite, not diet)

■
Parsley, for garnish

Directions

Place cubed roast in pressure cooker. Sprinkle the flour over the meat and stir to coat.

Add in the bouillon, onion, pepper, mushrooms, garlic powder, evaporated milk, tapioca, Worcestershire sauce, tomato paste and soda. Stir to coat.

Cover and lock the lid and set the timer for 12 minutes. Let the pressure reduce naturally.

Remove lid and stir a bit. Serve beef, sauce and mushrooms over noodles or potatoes or rice. Top with parsley for garnish.