The Everything Pressure Cooker Cookbook (19 page)

You can substitute smoked trout, smoked whitefish, or crisp bacon for the smoked salmon.

INGREDIENTS | SERVES 6

¼ cup olive oil

2 cups fettuccine

4 cups chicken broth

½ teaspoon sea salt

¼ teaspoon freshly ground white pepper

1 teaspoon dried thyme

3 tablespoons butter

½ cup sour cream

2 green onions, cleaned and diced

1 pound smoked salmon, in bite-size pieces

1/3 cup Parmigiano-Reggiano cheese, grated

1. Bring the oil to temperature in the pressure cooker over medium heat. Stir in the fettuccine, broth, salt, pepper, and thyme. Lock the lid in place and bring to high pressure; maintain pressure for 8 minutes. Quick-release the pressure and remove the lid.
   

2. Drain the pasta if necessary. Transfer to a serving bowl. Cut the butter into small chunks and toss with the pasta. Add the sour cream; stir to combine. Add the green onion and smoked salmon; toss to mix. Top with the grated cheese. Serve.
   

If you're not a fan of Parmigiano-Reggiano cheese, you can substitute crumbled blue cheese or grated Cheddar cheese to taste.

INGREDIENTS | SERVES 4

1 tablespoon butter

1 tablespoon olive oil

1 large onion, peeled and diced

1 clove garlic, peeled and minced

1 stalk celery, finely minced

1½ cups pearl barley, well rinsed

1/3 cup dried mushrooms

4 cups chicken or vegetable broth

2¼ cups water

1 cup Parmigiano-Reggiano cheese, grated

2 tablespoons fresh parsley, minced

Salt, to taste

1. Bring the butter and oil to temperature in the pressure cooker over medium heat. Add the onion; sauté for 3 minutes or until the onion is soft. Add the garlic; sauté for 30 seconds. Stir in the celery and barley until the barley is coated with the fat. Add the mushrooms, broth, and water. Lock the lid into place and bring to high pressure; maintain pressure for 18 minutes. Quick-release the pressure and remove the lid.
   

2. Drain off any excess liquid not absorbed by the barley, leaving just enough to leave the risotto slightly soupy. Reduce heat to low and stir in the cheese and parsley. Taste for seasoning and add salt if needed. Serve.
   

This recipe is for a side-dish salad. In the summer, you can put the salad in an aluminum baking pan and cook it over indirect heat on a covered grill. Or skip the baking part entirely, chill the salad, and serve it cold.

INGREDIENTS | SERVES 12

1 pound chickpeas

10 cups water

1½ tablespoons vegetable oil

Salt, to taste

4 green onions, sliced

1 medium red onion, peeled and diced

1 small green bell pepper, seeded and diced

1 small red bell pepper, seeded and diced

½ cup fresh parsley, minced

1 large carrot, peeled and grated

¼ cup extra virgin olive oil

2 teaspoons fresh lemon juice

2 teaspoons white wine vinegar

1 tablespoon mayonnaise

1 clove garlic, peeled and minced

1/8 teaspoon freshly ground white pepper

½ teaspoon dried oregano

¼ cup Parmigiano-Reggiano and Romano cheese, grated

1. Rinse and drain the chickpeas. Soak them in 6 cups of water for at least 4 hours or overnight. Drain. Add chickpeas to the pressure cooker along with 4 cups of water and the vegetable oil. Lock the lid in place and bring to high pressure; maintain pressure for 20 minutes. Remove from heat and allow pressure to release naturally. Drain the beans and transfer them to an ovenproof 9″ × 13″ casserole dish. Sprinkle salt to taste over the beans.
   

2. Add the green onion, red onion, green and red bell peppers, parsley, and carrot to the casserole and toss with the beans.
   

3. Preheat the oven to 375ºF.
   

4. To prepare the dressing, add the oil, lemon juice, vinegar, mayonnaise, garlic, pepper, and oregano to a small bowl or measuring cup. Whisk to mix. Pour the dressing over the beans mixture; stir to combine. Sprinkle the cheese over the dressed beans. Bake for 6 minutes. Stir before serving.
   

You can speed up the process by cooking and stirring the cheese into the macaroni over very low heat until it's melted. Then follow the directions in Step 2, except preheat the broiler and brown the breadcrumbs under the broiler.

INGREDIENTS | SERVES 6

1 tablespoon olive or vegetable oil

1 medium sweet onion, peeled and diced

1 clove garlic, peeled and minced

2 cups elbow macaroni

3 cups chicken broth

1 teaspoon salt

1/8 teaspoon freshly ground white pepper

½ cup whole milk

½ cup heavy cream

4 ounces Cheddar cheese, grated

4 ounces mozzarella cheese, grated

4 ounces Colby cheese, grated

¼ cup dried bread crumbs

2 tablespoons butter, melted

1. Bring the oil to temperature in the pressure cooker over medium heat. Add the onion; sauté for 3 minutes or until the onion is soft. Add the garlic; sauté for 30 seconds. Add the macaroni and stir to coat it in the oil. Stir in the broth, salt, and pepper. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes. Quick release the pressure and remove the lid.
   

2. Preheat the oven to 350ºF. Drain the macaroni. Transfer to a 9″ × 13″ ovenproof baking dish. Stir in the milk, cream, and cheeses. Mix the bread crumbs together with the melted butter and sprinkle over the top of the macaroni and cheese. Bake for 30 minutes or until the cheeses are melted and the bread crumbs are golden brown. Remove from the oven and let rest for 5 minutes. Serve.
   

The amount of dressing called for in this recipe is a suggestion and will depend on how strongly the dressing you're using is seasoned. You may wish to use more or less, or use your own homemade vinaigrette.

INGREDIENTS | SERVES 4

1 cup pecans

1 cup uncooked quinoa

2½ cups water

2 cups frozen artichoke hearts

2 cups cherry or grape tomatoes, halved

2 shallots or ½ small red onion, thinly sliced

¼ cup Italian or Caesar salad dressing

2 heads Belgian endive

1. Rough chop the pecans and add them to the pressure cooker over medium heat. Dry roast for several minutes, stirring continuously to prevent the nuts from burning. The pecans are sufficiently toasted when they're fragrant and slightly brown. Transfer to a bowl and set aside to cool.
   

2. Add the quinoa and water to the pressure cooker.
   

   Lock the lid into place and bring to high pressure; maintain pressure for 2 minutes. Remove from the heat and allow pressure to release naturally for 10 minutes. Quick release any remaining pressure. Transfer to a colander; drain and rinse under cold water. Drain well and transfer to a large bowl.
   

3. While the quinoa is cooking, prepare the artichoke hearts according to package directions and then plunge into cold water to cool and stop the cooking process. When cooled, cut into quarters.
   

4. Stir the artichoke hearts into the quinoa along with the tomatoes and shallot or red onion. Toss with the salad dressing. At this point, the quinoa mixture can be covered and refrigerated until ready to serve. This allows the flavors to blend. However, if you'll be refrigerating the quinoa mixture for more than 1 hour, leave the cherry or grape tomatoes whole rather than halving them.
   

5. To prepare the salad, separate the endive leaves. Rinse, drain, and divide them between 4 plates. Top each with one-fourth of the quinoa mixture. Sprinkle ¼ cup of the toasted pecans over the top of each salad.
   

You can substitute broccoli florets for the asparagus. Serve with a tossed salad and garlic bread.

INGREDIENTS | SERVES 6

3 slices bacon, diced

¼ cup plus 3 tablespoons butter

4 shallots, peeled and minced

1 tablespoon dried parsley

1½ pounds boneless, skinless chicken breasts

1 small carrot, peeled and finely sliced

1 8-ounce package dried cheese tortellini

1 teaspoon dried tarragon

2 cups chicken broth

1 pound asparagus

2 teaspoons all-purpose flour

¼ cup whole milk

¼ cup heavy cream

½ cup Parmigiano-Reggiano cheese, grated

Salt and freshly ground black pepper, to taste

A Heavier Sauce

You can omit the flour if you use ½ cup of heavy cream for the sauce instead of the combination of milk and cream. This is a good option if you're making the sauce for someone who adheres to a gluten-free diet (make sure you have gluten-free tortellini).

1. Fry the bacon in the pressure cooker over medium heat until it is crisp. Stir in ¼ cup of the butter, shallots, and parsley; sauté for 3 minutes. Cut the chicken into bite-size pieces and add it to the pressure cooker along with the carrot, tortellini, tarragon, and broth. Stir. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes.
   

2. Quick release the pressure and remove the lid. Clean and trim the asparagus, cut it into 2-inch pieces, and add it to the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 2 minutes.
   

3. Quick release the pressure and remove the lid. Combine the remaining 3 tablespoons of butter with the flour and then whisk it into the milk and cream; stir in the cheese. Bring the contents of the pressure cooker to a simmer and slowly stir in the flour mixture. Cook and stir for 3 minutes or until the sauce is thickened and the flour taste is cooked out of the sauce. Taste for seasoning and add salt and pepper to taste. Transfer to a serving bowl or platter. Top with additional cheese if desired.
   

Add a vegetable to the Shrimp Risotto by stirring in 1 cup of thawed frozen baby peas when you add the shrimp. A fresh tomato salad goes well with this rich, creamy dish.

INGREDIENTS | SERVES 4

2 tablespoons extra virgin olive oil

1 small onion, peeled and diced

1 teaspoon fennel seeds

3 cloves garlic, peeled and minced

1½ cups Arborio rice

2 tablespoons tomato paste

Pinch saffron threads

¼ cup dry white vermouth

3 cups chicken broth

1 pound medium shrimp, peeled and deveined

Salt and freshly ground black pepper, to taste

1. Bring the oil to temperature in the pressure cooker over medium-high heat. Add the onion and fennel seeds; sauté for 3 minutes or until the onions are softened.
   

2. Add the garlic, rice, tomato paste, and saffron; stir until the rice is evenly colored. Stir in vermouth and broth.
   

3. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes. Quick release the pressure and remove the lid.
   

4. Stir in the shrimp; simmer for 2 minutes or until the shrimp are pale pink and cooked through.
   

5. Taste for seasoning and add salt and pepper if needed. Serve immediately.
   

Make this side dish the perfect complement to a vegetarian meal by substituting vegetable broth for the chicken broth.

INGREDIENTS | SERVES 6–8

1½ tablespoons unsalted butter

1 medium carrot, peeled and grated

1 stalk celery, finely diced

1 medium onion, peeled and diced

2 cups long-grain white rice

¼ teaspoon salt

3 cups chicken broth

1. Melt the butter in the pressure cooker over medium heat. Add the carrot and celery; sauté for 3 minutes.
   

2. Add the onion; sauté for 3 minutes or until the onion is tender. Add the rice and stir into the vegetables. Add the salt and broth; stir.
   

3. 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 5 minutes.
   

4. Quick release any remaining pressure and remove the lid. Fluff the rice with a fork. Serve.
   

Add seasoning blend herbs and spices to the rice and water or broth in Step 1. This versatile side dish will go with just about any entrée.

INGREDIENTS | SERVES 8

1 cup brown rice

1½ cups water or chicken broth

1 small turnip, peeled and diced

1 pound banana squash, peeled and diced

½ cup baby carrots, quartered

1 small zucchini, peeled, quartered lengthwise, and sliced

3 stalks Swiss chard, leafy greens chopped and stems diced

1 cup broccoli florets, coarse chopped

1/3 cup water chestnuts, diced

Salt and freshly ground black pepper, to taste

Recipe Versatility

You can use whatever vegetables you have on hand; just dice or slice the vegetable pieces according to the length of time it takes that vegetable to cook. The longer the cooking time, the smaller the dice. For example, butternut squash and carrots are slow cookers, so you should dice those into smaller pieces than onions and celery.

1. Rinse and drain the rice. Bring the rice and water or broth to a boil in the pressure cooker over high heat.
   

2. Lock the lid into place and adjust heat to bring to low pressure; maintain pressure for 10 minutes.
   

3. Remove from the heat and allow pressure to release naturally. Remove the lid.
   

4. Add the turnip, squash, carrots, zucchini, chard, broccoli, and water chestnuts. Stir to mix with the rice.
   

5. Lock the lid into place, return the pan to the heat, and bring to low pressure; maintain pressure for 1 minute.
   

6. Remove from the heat and allow pressure to release naturally. Remove the lid.
   

7. Fluff the rice and vegetables with a fork. Taste for seasoning and add salt and pepper to taste. Serve.
   

Adapt the heat level of the Spanish Chicken and Rice recipe by choosing between mild, medium, or hot chili powder, according to your tastes. In addition, you can substitute jalapeño pepper for some or all of the green pepper.

INGREDIENTS | SERVES 4

2 tablespoons extra virgin olive or vegetable oil

1 pound boneless chicken breast, cut into bite-sized pieces

1 large green pepper, seeded and diced

1 teaspoon chili powder

1 teaspoon smoked paprika

¼ teaspoon dried thyme

1/8 teaspoon dried oregano

¼ teaspoon freshly ground black pepper

Pinch cayenne pepper

1 medium white onion, peeled and diced

4 ounces fresh mushrooms, sliced

2 cloves garlic, peeled and minced

2 cups chicken broth

1 cup long-grain rice, uncooked

½ cup black olives, pitted and halved

1. Bring the oil to temperature in the pressure cooker over medium heat. Add the chicken, green pepper, chili powder, paprika, thyme, oregano, black pepper, cayenne, and onion; stir-fry for 5 minutes or until the onion is transparent and the chicken begins to brown.
   

2. Stir in the mushrooms; sauté for 2 minutes. Add the garlic, broth, rice, and olives.
   

3. Lock the lid into place and bring to high pressure; maintain pressure for 3 minutes. Remove from the heat and allow the pressure to release naturally for 7 minutes.
   

4. Quick-release any remaining pressure. Uncover and fluff with a fork. Taste for seasoning and add salt and other seasoning if needed.
   

You can substitute water or vegetable broth for the chicken broth and make this a vegetarian meal.

INGREDIENTS | SERVES 4

¼ cup extra virgin olive oil

1 clove garlic, peeled and minced

1 portobello mushroom

1 small Asian eggplant, sliced

1 small zucchini, sliced

1 large red bell pepper, seeded and cut in quarters

1 medium onion, peeled and thickly sliced

Salt and freshly ground black pepper, to taste

¼ cup butter

1 cup Arborio rice

½ cup dry white wine

2 cups chicken broth

2 cups young beet greens, sliced

¼ cup fresh basil, sliced

½ cup Parmigiano-Reggiano cheese, grated

1. Ten minutes before you'll be grilling the vegetables, add the oil and garlic to a small bowl; stir to mix and set aside to infuse the flavor of the garlic into the oil.
   

2. Preheat the grill or a grill pan over medium-high heat. Remove the stem and black gills from the mushroom cap; slice the cap.
   

3. Brush all sides of the eggplant slices, zucchini slices, bell pepper quarters, mushroom slices, and onion with the oil.
   

4. Place vegetables on the grill rack or in the grill pan.
   

   Sprinkle with salt and pepper.
   

5. Turning once, grill the vegetables for several minutes on each side or until softened and slightly charred. Set aside to cool, and then coarsely chop.
   

6. Bring the remaining garlic-infused oil and 3 tablespoons of the butter to temperature in the pressure cooker over medium heat.
   

7. Add the rice and stir it to coat it in the oil-butter mixture. Stir in the wine and broth.
   

8. Lock the lid into place and bring to high pressure; maintain pressure for 7 minutes. Remove from the heat, quick-release the pressure, and remove the lid.
   

9. Add the chopped grilled vegetables, beet greens, and basil. Cover the pressure cooker (but do not lock the lid into place).
   

10. Let rest, covered, for 5 minutes or until greens are wilted. Stir in cheese and remaining butter. Taste for seasoning and add additional salt and pepper to taste.
    

This is the type of salad that will benefit if you experiment with different flavors. Serve this main-dish salad with honey-mustard dressing over salad greens.

INGREDIENTS | SERVES 6

2 cups long-grain brown rice, rinsed and drained

4½ cups chicken broth

1 whole chicken breast, skin removed

1½ teaspoons salt

3 green onions, finely diced

2 large carrots, peeled and diced

2 stalks celery, sliced

1 small red bell pepper, seeded and diced

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon honey

2 tablespoons butter, melted

2 tablespoons apple cider vinegar

½ cup extra virgin olive oil

2 hard-boiled eggs, peeled and chopped

Salt and freshly ground white pepper, to taste

2 tablespoons fresh parsley, finely chopped

1. Add the rice, broth, chicken, and salt to the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 12 minutes.
   

2. Remove from heat, quick-release the pressure, and remove the lid. Transfer the chicken to a cutting board. Fluff the rice with a fork and transfer it to a bowl. Once rice has cooled, toss it with the onions, carrots, celery, and bell pepper.
   

3. To make the dressing, whisk together the mayonnaise, mustard, honey, melted butter, and vinegar, and then slowly whisk in the olive oil.
   

4. Fold in the chopped boiled egg. Taste for seasoning and add salt and pepper to taste and more honey if desired.
   

5. Pour half of the dressing over the rice salad mixture in the bowl. Stir to mix, adding more dressing if desired. Sprinkle the fresh parsley over the salad. Serve.
   

To dice a large peeled carrot, quarter the carrot lengthwise and then slice the resulting strips into cubes.

INGREDIENTS | SERVES 6

2 tablespoons butter or vegetable oil

2 stalks celery, thinly sliced

2 large carrots, peeled and diced

1 large sweet potato, peeled and diced

1½ cups raw long- or short-grain brown rice, rinsed and drained

1/3 cup pitted prunes, chopped

1/3 cup dried apricots, chopped

½ teaspoon ground cinnamon

2 teaspoons orange zest, grated

3 cups water or chicken broth

1 bay leaf

½ teaspoon salt

1. Melt the butter in the pressure cooker. Add the celery, carrots, sweet potato, and rice. Stir to coat in the butter.
   

2. Stir in the prunes, apricots, cinnamon, and orange zest. Bring the water or broth to a boil and pour it into the pressure cooker; stir to mix it into the rice mixture. Add the bay leaf and salt.
   

3. Lock the lid into place and bring to high pressure; maintain pressure for 16 minutes. Remove from the heat and allow pressure to release naturally for 10 minutes.
   

4. Quick-release any remaining pressure and remove the lid. Use a fork to fluff the rice.
   

5. Taste to make sure the rice is cooked through. If it isn't, add additional water or broth if needed and simmer or cook under pressure until tender.
   

6. If the rice is already cooked through, drain off any excess moisture. Remove and discard the bay leaf. Taste for seasoning and adjust if necessary. Transfer to a serving bowl. Serve hot.
   

You're used to Caesar salads and Caesar wraps, but have you tried Caesar dressing with rice and vegetables? Serve with garlic bread.

INGREDIENTS | SERVES 6

2 tablespoons olive oil

2 pounds boneless, skinless chicken breasts

1 cup long-grain white rice, rinsed and drained

1 14-ounce can chicken broth

½ cup bottled Caesar salad dressing

4 cloves garlic, peeled and minced

1 tablespoon dried Italian herbs blend

1 cup frozen broccoli florets, thawed

1 cup frozen cauliflower pieces, thawed

1 cup frozen sliced carrots, thawed

½ cup pimento-stuffed olives, sliced

½ cup Parmigiano-Reggiano cheese, grated

1. Bring the oil to temperature in the pressure cooker over medium heat. Cut the chicken into bite-size pieces and add to the pressure cooker.
   

2. Stir-fry for 5 minutes or until lightly browned. Stir in the rice, broth, dressing, garlic, and Italian herb blend.
   

3. Lock the lid into place and bring to high pressure; maintain pressure for 8 minutes. Quick-release the pressure and remove the lid.
   

4. Stir the mixture in the pressure cooker. Add the thawed frozen vegetables and green olives to the top of the chicken and rice mixture.
   

5. Lock the lid back into place and bring to high pressure; maintain pressure for 2 minutes.
   

6. Remove from the heat and allow pressure to release naturally. Remove the lid. Stir in the cheese, fluffing the rice with a fork. Transfer to a serving bowl. Serve hot.
   

The combination of coconut, currants, and spices transforms this rice into a succulent dish. It is especially good served with a curry entrée.

INGREDIENTS | SERVES 4

2 tablespoons butter or vegetable oil

1 cup extra long-grain white rice, rinsed and drained

½ cup unsweetened coconut, flaked or grated

2¼ cups water

¼ cup currants

½ teaspoon ground cinnamon

1 teaspoon anise seeds