The Everything Pressure Cooker Cookbook (13 page)

INGREDIENTS | SERVES 4

4 fresh (½-pound) river trout

Salt, to taste

4 cups torn lettuce leaves

1 teaspoon distilled white or white wine vinegar

½ cup water

½ cup fresh flat-leaf parsley, minced

1 shallot, peeled and minced

2 tablespoons mayonnaise

½ teaspoon fresh lemon juice

¼ teaspoon sugar

Pinch salt

2 tablespoons sliced almonds, toasted

Parsley Sauce Alternatives

Parsley is a versatile herb that will be a worthwhile addition to any garden. For a reduced calorie parsley sauce, you can replace the mayonnaise with water or low-fat yogurt. For a richer sauce, substitute melted butter or extra virgin olive oil for the mayonnaise.

1. Rinse the trout inside and out; pat dry. Sprinkle with salt inside and out. Put 3 cups of the lettuce leaves in the bottom of the pressure cooker. Arrange the trout over the top of the lettuce and top the trout with the remaining lettuce. Stir the vinegar into the water and pour into the pressure cooker.
   

2. Lock the lid into place and bring to high pressure; maintain pressure for 3 minutes. Remove from the heat and allow pressure to release naturally for 3 minutes. Quick-release any remaining pressure.
   

3. Remove the lid and use a spatula to move the fish to a serving plate. Peel and discard the skin from the fish. Remove and discard the heads if desired.
   

4. To make the parsley sauce, mix together the parsley, shallot, mayonnaise, lemon juice, sugar, and salt. Evenly divide between the fish, spreading it over them. Sprinkle the toasted almonds over the top of the sauce. Serve.
   

Vietnamese stew isn't as thick as traditional American stew. The sweetness of the fruit and coconut milk in this version mellows and enhances the spicy richness of the curry spices. Serve in bowls over cooked basmati or jasmine rice.

INGREDIENTS | SERVES 4

2 cloves garlic, peeled and minced

1 small apple, peeled, seeded, and diced

1 banana, peeled and sliced

½ cup raisins

2 tablespoons light brown sugar

¼ teaspoon ground cumin

¼ teaspoon saffron

2 tablespoons curry powder

2 cups chicken broth

2 cups unsweetened coconut milk

2 tablespoons lemon or lime juice

1 teaspoon Worcestershire sauce

¾ cup heavy cream

32 shrimp, peeled and deveined

16 sea scallops

1 pound cod, halibut, snapper, or other firm white fish

1 small red bell pepper, seeded and diced

½ cup cooked chickpeas

¼ cup fresh cilantro, minced

1. Add the garlic, apple, banana, raisins, brown sugar, cumin, saffron, curry powder, broth, coconut milk, lemon or lime juice, and Worcestershire sauce to the pressure cooker; stir to combine. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes.
   

2. Remove from the heat and quick-release the pressure. Use an immersion blender to puree. Stir in the cream. Taste for seasoning and add more curry powder if needed.
   

3. Stir in the shrimp and scallops. Rinse the fish and pat dry; cut into bite-size cubes and add to the pressure cooker along with the bell pepper and chickpeas. Lock the lid in place. Return to the heat and bring to high pressure; maintain pressure for 2 minutes. Remove from the heat and quick-release the pressure.
   

4. Divide the soup between 4 bowls, ladled over cooked rice if desired. Sprinkle a tablespoon of minced cilantro over each serving.
   

If fresh dill isn't available, sprinkle ¼ teaspoon dried dill over each fillet when you salt them. Add additional dried dill to taste to the sauce if desired.

INGREDIENTS | SERVES 2

3/8 cup dry white wine

3/8 cup water

2 (8-ounce, 1-inch-thick) orange roughy fillets

Sea salt, to taste

4 thin slices white onion

6 sprigs fresh dill

3 tablespoons butter, melted

4 teaspoons freshly squeezed lime juice

6 Kalamata or black olives, pitted and chopped

1. Pour the wine and water into the pressure cooker. Place the trivet in the cooker. Rinse the fish and pat dry. Lightly sprinkle with salt. Place 2 slices of onion on the trivet and top each onion with a sprig of dill.
   

2. Place fish over the onion and dill, put a sprig of dill on top of each fillet, and top with the remaining two onion slices. Lock lid into place and bring to high pressure; maintain for 5 minutes. Remove from heat to allow pressure to release naturally for 5 minutes. Quick-release any remaining pressure.
   

3. To make the sauce, whisk butter, lime juice, and ½ tablespoon cooking liquid from the fish; stir in the olives. Garnish with the remaining dill.
   

The grouper is a type of fish that is found all over the world. They use their famously large mouths to swallow their prey whole.

INGREDIENTS | SERVES 4

2 tablespoons peanut or vegetable oil

1 small onion, peeled and diced

1 stalk celery, diced

1 green bell pepper, seeded and diced

1 14½-ounce can diced tomatoes

¼ cup water

1 tablespoon tomato paste

1 teaspoon sugar

Pinch basil

½ teaspoon chili powder

4 grouper fillets

Salt and pepper, to taste

1. Bring the oil to temperature in the pressure cooker over medium-high heat. Add the onion, celery, and green pepper; sauté for 3 minutes. Stir in undrained tomatoes, water, tomato paste, sugar, basil, and chili powder.
   

2. Rinse the fish and pat dry; cut into bite-size pieces. Sprinkle with salt and pepper, to taste. Gently stir the fish pieces into the sauce in the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 5 minutes. Quick-release the pressure.
   

You can prepare this dish without alcohol by substituting raspberry-apple juice for the red wine.

INGREDIENTS | SERVES 6

1 medium onion, peeled and quartered

2 cloves garlic, peeled and smashed

1 stalk celery, diced

1 bay leaf

½ teaspoon dried thyme

3½ cups water

2 cups dry red wine

2 tablespoons red wine or balsamic vinegar

½ teaspoon salt

½ teaspoon black peppercorns

1 2½-pound center-cut salmon roast

Optional: lemon

1. Add all ingredients except the salmon and lemon to the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from the heat and allow pressure to release naturally for 15 minutes. Quick-release any remaining pressure.
   

2. Set the trivet in the pressure cooker. Put the pressure cooker over medium-high heat and bring the wine mixture to a high simmer.
   

3. Wrap the salmon in cheesecloth, leaving long enough ends to extend about 3 inches. Use two sets of tongs to hold on to the 3-inch cheesecloth extensions and place the salmon on the trivet. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes. Remove from the heat and allow pressure to release naturally for 20 minutes.
   

4. Quick-release any remaining pressure. Use tongs to hold on to the 3-inch cheesecloth extensions to lift the salmon roast out of the pressure cooker. Set in a metal colander to allow extra moisture to drain away. When the roast is cool enough to handle, unwrap the cheesecloth. Peel away and discard any skin.
   

5. Transfer the salmon to a serving platter. Garnish with lemon slices or wedges if desired.
   

In Step 2, you can substitute 6 diced slices of bacon for the oil. Fry the bacon until it begins to render its fat and then add and sauté the vegetables in the order given.

INGREDIENTS | SERVES 6

1 cup dried black beans

4 cups water

3 tablespoons olive or vegetable oil

1 medium green bell pepper, seeded and diced

½ stalk celery, finely diced

2 baby carrots, grated

1 medium onion, peeled and diced

2 cloves garlic, peeled and minced

¾ cup medium or long-grain white rice

2 cups chicken broth or water

2 teaspoons paprika

½ teaspoon cumin

¼ teaspoon chili powder

1 bay leaf

Salt and freshly ground black pepper, to taste

1. Rinse the beans and add them to a covered container. Pour in the water, cover, and let the beans soak overnight. Drain.
   

2. Bring the oil to temperature in the pressure cooker over medium-high heat. Add the green bell pepper, celery, and carrots; sauté for 2 minutes. Add the onion; sauté for 3 minutes or until the onions are soft. Stir in the garlic and sauté for 30 seconds.
   

3. Stir in the rice and stir-fry until the rice begins to brown. Add the drained beans, 2 cups of broth or water, paprika, cumin, chili powder, and bay leaf.
   

4. Lock the lid into place and bring to low pressure; maintain pressure for 18 minutes. Remove from the heat and allow pressure to release naturally. Stir, taste for seasoning, and add salt and pepper to taste.
   

Serve this French cooking — inspired dish with a tossed salad and dinner rolls. Carve the chicken at the table.

INGREDIENTS | SERVES 4

1 medium onion

2 stalks celery, diced

2 medium carrots, peeled and diced

5 cloves garlic, peeled

½ teaspoon extra virgin olive oil

1 3-pound chicken

1 lemon, washed and quartered

Salt and freshly ground black pepper, to taste

1 tablespoon olive or vegetable oil

½ cup dry red wine

¼ cup water

Several sprigs fresh rosemary

1 1-pound bag baby carrots

4 medium red potatoes, washed and quartered

4 shallots, peeled

1 tablespoon brandy

Optional: 1 tablespoon butter

1. Peel the onion and cut in half. Set aside half of the onion and dice the other half.
   

2. Place the diced onion, celery, carrots, and 3 cloves garlic in a microwave-safe bowl. Stir in the extra virgin olive oil. Cover and microwave on high for 2 minutes. Set aside, leaving the dish covered so the vegetables continue to cook.
   

3. Wash the chicken inside and out. Pat dry. Cut the reserved onion half in half and insert into the chicken cavity along with the lemon quarters and remaining 2 peeled cloves garlic. Salt and pepper the chicken inside and out. Truss the chicken.
   

4. Bring the olive or vegetable oil to temperature in the pressure cooker over medium-high heat. Add the chicken and brown on all sides, about 3 minutes per side. Remove and set aside the chicken.
   

5. Discard any excess oil in the pressure cooker. Stir in the red wine and use it to deglaze the pan, scraping up any browned bits sticking to the pressure cooker.
   

6. Stir in the water, microwaved vegetables, and rosemary. Add the chicken, breast side down. Lock the lid into place and bring to high pressure; maintain pressure for 20 minutes. Remove from the heat and quick-release the pressure.
   

7. Remove the chicken to an oven-safe serving platter; tent with aluminum foil and put in a warm oven.
   

8. Remove and discard the rosemary and excess grease from the cooking liquid. Use an immersion blender to puree the cooking liquid.
   

9. Add the baby carrots, potatoes, and shallots to the sauce. Return pressure cooker to heat and bring to high pressure; maintain pressure for 6 minutes. Remove from heat and allow pressure to release naturally.
   

10. Remove the chicken from the oven; discard the aluminum foil tent. Use a slotted spoon to transfer the carrots, potatoes, and shallots to the serving platter.
    

11. Stir in the brandy and then return the pressure cooker to medium heat. Bring to a simmer; simmer for 3 minutes. If desired, whisk the butter into the sauce 1 teaspoon at a time. Pour into a gravy boat to pass at the table.
    

Chinese five-spice powder is a blend of ground cinnamon, powdered cassia buds, powdered star anise or anise seed, ground ginger, and ground cloves.

INGREDIENTS | SERVES 6

¾ cup ketchup

½ cup water

¼ cup soy sauce

2 tablespoons balsamic or apple cider vinegar

1/3 cup light brown sugar

2 teaspoons ground ginger

1 teaspoon Chinese five-spice powder

1 teaspoon garlic powder

4 pounds baby back ribs

Optional: Lime wedges, for garnish

Optional: Liquid smoke, to taste

1. Add the ketchup, water, soy sauce, vinegar, brown sugar, ginger, five-spice powder, and garlic powder to the pressure cooker; stir to combine. Cut ribs into single ribs and add to the pressure cooker, submerging in the sauce.
   

2. Lock the lid into place and bring to low pressure; maintain pressure for 30 minutes. Remove from the heat and allow pressure to release naturally. Transfer the ribs to a serving platter and garnish with lime wedges.
   

3. Remove and discard any fat from the sauce in the pressure cooker. Add up to 1 tablespoon of liquid smoke, to taste, if desired. If necessary, thicken the sauce by simmering it for several minutes over medium heat. Pour sauce into a gravy boat to pass at the table.
   

You can make this stew in a 2.5-quart pressure fry pan or in a larger pressure cooker. Serve over cooked rice.

INGREDIENTS | SERVES 6

1 tablespoon olive or vegetable oil

2 pounds boneless lamb shoulder

1 large onion, peeled and diced

2 cloves garlic, peeled and minced

1 cup dried apricots

1/3 cup raisins

½ cup blanched whole almonds

1 tablespoon fresh ginger, minced

½ teaspoon ground cinnamon

¾ cup red wine

¼ cup freshly squeezed orange juice

½ cup fresh mint leaves, packed

Salt and freshly ground black pepper, to taste

Optional: Additional mint leaves for garnish

1. Bring the oil to temperature in the pressure cooker over medium-high heat. Cut the lamb into bite-size pieces.
   

2. Add the lamb to the pressure cooker in batches and brown each batch for 5 minutes or until well browned. Use a slotted spoon to remove lamb; set aside and keep warm.
   

3. Add the onion to the pressure cooker; sauté for 3 minutes; Stir in the garlic and sauté for 30 seconds.
   

4. Halve the apricots and add them to the pressure cooker along with the raisins, almonds, ginger, cinnamon, wine, orange juice, and mint leaves.
   

5. Lock the lid into place and bring to high pressure; maintain pressure for 20 minutes. Remove from the heat and allow pressure to release naturally.
   

6. Remove the lid, stir, and taste for seasoning. Add salt and pepper to taste. Garnish with fresh mint leaves if desired.
   

Hungarian goulash is often served with prepared spaetzle or hot buttered egg noodles and cucumber salad. Make the cucumber salad in advance of preparing the goulash so that the cucumbers marinate in the dressing while you make the stew.

INGREDIENTS | SERVES 6

1 tablespoon olive or vegetable oil

1 green bell pepper, seeded and diced

4 large potatoes, peeled and diced

3 strips bacon, cut into 1-inch pieces

1 large yellow onion, peeled and diced

2 tablespoons sweet paprika

2½ pounds stewing beef or round steak

1 clove garlic, peeled and minced

Pinch caraway seeds, chopped

2 cups beef broth

1 15-ounce can diced tomatoes

2 tablespoons sour cream, plus more for serving

Salt and freshly ground black pepper, to taste

Cucumber Salad

Thinly slice 2 cucumbers; put slices in a bowl and sprinkle with salt. Let rest for 30 minutes. Drain off excess moisture and add 1 thinly sliced onion; 2 tablespoons vinegar; ¼ cup heavy or sour cream; 2 teaspoons sugar; 1/8 teaspoon sweet paprika; a pinch of dill; and freshly ground black pepper. Mix well, cover, and refrigerate until ready to serve.

1. Add the oil, bell pepper, potatoes, bacon, and onion to the pressure cooker over medium heat; sauté for 10 minutes or until the onion is transparent and the fat is rendering from the bacon.
   

2. Stir in paprika. Trim the beef of any fat and cut it into ½-inch cubes. Stir the beef into the vegetable mixture along with the garlic and caraway seeds.
   

3. Stir in the beef broth and tomatoes. Lock the lid into place and bring to low pressure; maintain pressure for 30 minutes.
   

4. Remove from heat and allow pressure to release naturally. Remove lid and stir 2 tablespoons sour cream into the goulash.
   

5. Taste for seasoning and add salt, pepper, and additional paprika if needed. Serve with additional sour cream on the side, and over prepared spaetzle or egg noodles if desired.
   

Ukrainian smoked ham sausage is heavily seasoned with garlic. If you use kielbasa or another type of smoked sausage, add the optional garlic to the recipe.

INGREDIENTS | SERVES 8

1½ cups dried red kidney beans

5 cups water

1 tablespoon vegetable oil

2 jalapeño peppers, seeded and diced

1 large onion, peeled and diced

8 ounces kielbasa or Ukrainian smoked ham sausage

1 bay leaf

1 tablespoon chili powder

1 teaspoon dried oregano

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

Optional: 4 cloves garlic, peeled and minced

3 cups beef broth

1 14½-ounce can diced tomatoes

½ cup tomato sauce

2 tablespoons light brown sugar, packed

Salt, to taste

1. Rinse the kidney beans. Put in a container and add enough water to cover them by at least an inch. Cover and let beans soak overnight.
   

2. Drain the beans and put in the pressure cooker. Add 5 cups water and the oil. Lock the lid into place and bring to high pressure; maintain pressure for 12 minutes.
   

3. Remove from heat and allow pressure to release naturally. Drain the beans and set aside.
   

4. Add the jalapeño and onion to the pressure cooker. Dice the sausage and add to the pressure cooker along with the bay leaf, chili powder, oregano, black pepper, cayenne pepper, and garlic if using.
   

5. Lock the lid into place and bring to low pressure; maintain the pressure for 2 minutes. Quick-release the pressure.
   

6. Remove the lid and pour in the broth, tomatoes, tomato sauce, brown sugar, and drained beans.
   

7. Lock the lid into place and bring to high pressure; maintain pressure for 20 minutes. Remove from the heat and allow pressure to release naturally.
   

8. Remove and discard the bay leaf. Taste for seasoning and add salt if desired. Serve.
   

You can substitute ½ cup (or more to taste) of sour cream for the heavy cream. Serve over egg noodles.

INGREDIENTS | SERVES 4

1 slice whole wheat bread

½ cup milk

1 pound lean ground beef

8 ounces lean ground pork

1 large egg

1 small onion, peeled and minced

1 teaspoon dried dill

Salt and freshly ground black pepper, to taste

4 tablespoons butter

¼ cup all-purpose flour

1½ cups beef broth

1 cup water

½ cup heavy cream or sour cream

1. Add the bread to a large bowl. Pour in the milk and soak the bread until the milk is absorbed.
   

2. Break up the bread and mix it into the beef, pork, egg, onion, dill, salt, and pepper. Form into 12 meatballs and set aside.
   

3. Add the butter to the pressure cooker and melt it over medium-high heat; whisk in the flour until it forms a paste. Whisk in the broth and water. Bring to a simmer and then add the meatballs.
   

4. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from the heat and quick-release the pressure.
   

5. Carefully stir in the cream. Taste for seasoning and add additional salt and pepper if needed. Serve.
   

This Indian rice dish will serve 2 as a vegetarian main course or 4 as a side dish.

INGREDIENTS | SERVES 4

2 tablespoons vegetable oil

2 teaspoons sweet paprika

2 teaspoons turmeric

2 teaspoons garam masala

Cayenne pepper, to taste

1 medium onion, peeled and sliced

4 ounces fresh mushrooms, sliced

1 small green bell pepper, seeded and diced

1 cup basmati rice

½ cup small cauliflower florets

½ cup diced carrots

2 tablespoons dried apricots, diced

2 tablespoons raisins

2 cups vegetable broth or water

½ cup frozen peas, thawed

Salt, to taste

One-Pot Meal Biryani