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. (8 page)

Ham
, Green Bean, and Potato Soup

This is my adaption of an Amish staple. I love Amish food...basic, simple, and hearty. The Amish do not use a lot of spices in their food, preferring the natural goodness of the ingredients to be expressed.

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2 lbs. large, meaty ham bones (neck bones work well, too). Cut them with a saw if necessary to make them fit in the cooker.

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2 quarts water

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4 cups fresh green beans, snapped in 2” pieces (canned and frozen are OK, as well)

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4 cups potatoes, peeled and cubed

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1 medium onion, sliced

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1 tbsp. dried parsley, or basil (or 1/2 tbsp. each)

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Salt and pepper to taste.

Add water and ham bones to the cooker. Close the lid, close the vent, and set the timer for 25 minutes. Allow pressure to reduce naturally.

Remove ham bones from the cooker (but leave the stock). As soon as you can, remove the meat from the bones and return it to the pot.

Add potatoes, green beans, onions, parsley/basil, and salt and pepper. Close the lid, close the vent, and set timer for 15 minutes. Allow the pressure to reduce naturally.

Serve with lots of fresh bread, rolls, biscuits or cornbread.

Meat
Loaf

The most tender, delicious meat loaf you will ever eat.

* For this recipe, you will need 2 small foil bread pans. Or, you can shape the loaves by hand, and wrap them in foil, seam-side up. These are much more moist and tender than regular meatloaf, and full of flavor.

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2 cups water + 2 tbsp.

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1 pound hamburger meat

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1 cup cracker crumbs

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1 egg, beaten

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1/2 onion, minced

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1 clove garlic, minced

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3 tbsp. catchup or BBQ sauce

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1 tsp. basil

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Salt and pepper to taste

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*optional-drizzle of BBQ sauce or catchup for the tops.

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*sides: 4 Yukon Gold potatoes, or any whole potatoes that will fit in the bottom of the cooker.

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2 cups baby carrots, or regular carrots cut into 2” pieces.

In a large mixing bowl, combine meat, egg, cracker crumbs, catchup, basil onion, garlic, salt and pepper, and 2 tbsp. of water. Mix by hand until well mixed.

Dived into 4 even pieces and press into the loaf pans (spraying them with cooking spray will help to remove loaves after cooking), or form into loaves by hand and wrap tightly with foil, seam-side up. You can put a drizzle of catchup or BBQ sauce on top, now, if desired, or wait until just before serving.

Place water, potatoes, carrots, or even corn-on-the-cob in the bottom of the pot. Set steamer rack on top of veggies (if you are not cooking veggies, then just set the rack in the bottom). Arrange loaves on rack.

Close the lid, lock it into place, close the vent and set timer for 15 minutes.

When time is up, allow pressure to reduce naturally. When pressure is reduced, open the lid, and remove the meatloaves. Replace the lid and allow the veggies to hold on ‘Warm’.

Allow the meat loaves to cool for a few minutes, then carefully remove them from the pans (they should just roll right out), or unwrap them. Using a spatula, carefully place the loaves on plates. Spread catchup or BBQ sauce on top, if desired, and sprinkle with a little basil, or parsley.

Arrange veggies on plates with the loaves. Smash the potatoes with your fork and slather with lots of butter.

Enjoy!

* You can omit the catchup and BBQ sauce, and instead, serve these with brown gravy drizzled over the top. Outstanding with biscuits.....

Mexic
an Rice

Just like the Mexican restaurants serve....

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2 Cups water, or stock

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2 cups Valle Verde Long Grain White Rice

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1 cup salsa

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2 tbsp. olive oil, butter, or margarine

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Salt and pepper to taste

Warm up the cooker

Add oil or butter and allow to heat for a minute or so.

Add rice. Stir frequently and allow it to toast until it just starts to turn beige.

Add water, or stock, salsa, salt and pepper.

Lock the lid, seal the vent and set timer for 6 minutes.

When timer is done, release pressure manually.

Stir the rice gently to fluff it up.

Serve with refried beans, and tortillas

Mush
room Risotto

Creamy rice with the intoxicating musky aroma of mushrooms and Parmesan cheese...a definite crowd-pleaser.

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4 cups stock

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2 cups arborio or Bo-Than rice

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1 cup grated Parmesan cheese

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1 8oz. can of mushrooms, juice and all

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1 onion, diced

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4 tbsp. olive oil

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4 tbsp. butter or margarine, divided

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2 cloves garlic, minced

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Salt and pepper to taste

Heat up the pressure cooker and add the olive oil, and 2 tbsp. of the butter. Allow it to heat for a few minutes.

Add the garlic and onions and sauté until the onions are translucent.

Add the rice and stir until it is well coated with oil.

Add mushrooms, stock, salt and pepper. Close the lid and seal the vent. Set the timer for 10 minutes.

When timer is done, release pressure manually. Open the lid when pressure is gone.

Stir in the remaining butter and Parmesan cheese.

Serve with chicken, or fish.

Enjoy!

Navy Bean
Soup

Wonderful Navy Bean soup that only takes 45 minutes to cook. No need to soak the beans. Just load, and forget. The natural goodness of the beans really comes through.

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4 cups water (or chicken broth)

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2 pounds dry navy beans, unsoaked

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2 ribs celery, diced fine

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1 carrot, diced fine

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1/2 cup onion, diced fine

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1/4 cup green pepper, diced

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1 clove garlic, diced fine

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1 tsp. basil

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2 slices salt pork, or ham hock, diced fine

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2 or 3 bay leaves

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Salt and pepper to taste

Rinse your beans well, and examine them for any bad ones, rocks, or anything that doesn’t look right. Discard anything that doesn’t look like a good navy bean.

Plug in the pressure cooker, set the timer for 30 minutes, and add the salt pork to the pot.

Allow to cook until it makes a little oil, then add the garlic, onions, peppers, celery, and carrot.

Sauté until everything is tender.

Add water, beans, basil, bay leaves, and salt and pepper.

Place lid on cooker and lock. Seal the pressure valve/ then go watch TV, or whatever.

When the light goes to ‘Warm’, allow the pressure to reduce on its own.

Serve with cornbread, or a nice sandwich.

New England
Fisherman’s Dinner

Incredibly succulent fish fillets with delicious tender potatoes, and a silky-smooth white sauce. The fish is actually poaching in its own juices. Food doesn’t get much better than this. You’ll need some parchment paper (see technique in Pressure Cooking 101 section).

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2 cups water

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4 nice, large fish fillets, preferably something with white, flaky meat. I use carp, striped bass, salt cod (baccalao), and haddock, but just about any fish will work.

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10-12 whole red potatoes, or 4-6 small whole Yukon Golds

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2 tbsp. melted butter, margarine, or olive oil

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approx. 1 tbsp. garlic powder

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2-3 tbsp. of your favorite spices, like Old Bay, basil, parsley or anything mild.

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1 tsp. onion powder

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A few drops of lemon juice on each fillet

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Salt and pepper to taste

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Sauce

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3 tbsp. butter, margarine or oil

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1/4 cup flour

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2 cups milk

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Salt and pepper to taste

Cut 4 squares of parchment paper large enough to wrap fillets in.

Set a fillet on each piece of pepper and drizzle with butter, lemon juice and spices. Flip the fillets over and repeat for the other side.

Wrap the fillets (burrito-style) and set aside, seam-side down.

Plug in the pressure cooker, line the bottom with potatoes and add water. Place steamer rack on top of potatoes.

Arrange fillet packets on rack, seam-side down.

Close and lock the lid, close the vent and set timer for 10 minutes.

While fish a potatoes are cooking, place a large skillet on the stove on medium-high heat.

To the skillet, add butter, or oil. Allow to melt/heat for a few minutes.

Using a whisk, add flour a tbsp. at a time, and whisk until smooth. Allow to cook for about 2 minutes, whisking constantly. You do not want the flour to brown at all. If it starts to change color, add milk immediately.

Add the milk to the flour mixture and continue to whisk until a medium thick, silky texture is achieved. Add more milk if it gets too thick. You want it about the thickness of thin pancake batter. When it’s done, remove from heat.

By this time, the fish should be ready. Release the pressure manually (if it hasn’t reduced on its own by now), open the lid and carefully remove the rack with the fish. Gently unwrap the fish fillets and turn them out onto the plates. Arrange the potatoes around the fillets.

Drizzle the white sauce over the fish, and the potatoes. Serve with tomato slices, or a side salad.

Variations: You can also serve this with steamed veggies, like carrots, and broccoli. Cole Slaw makes a really nice side-dish, as well.