The Everything Pressure Cooker Cookbook (3 page)

• The gasket isn't allowing for a tight seal. Coating the gasket in vegetable oil will sometimes help solve this problem. If it doesn't, you'll need to replace the gasket.
  

• The lid isn't properly locked into place.
  

• Something is clogging the pressure regulator. You'll need to use the quick release method so you can remove the lid and then follow the manufacturer's directions for cleaning the gasket before you can proceed.
  

• There isn't sufficient liquid in the cooker. If you believe this to be the case, you'll need to test the pressure by using the quick release method so that you can remove the lid, then add more liquid, lock the lid back into place, and try again.
  

• You have too much food in the pressure cooker. You'll need to remove some of the food and try again.
  

If liquid or foam is released from the vent, remove the pressure cooker from the heat and wait until the pressure is released naturally. This problem can occur when the pressure cooker is filled beyond capacity; in this case, remove some of the ingredients before proceeding. Another possibility is that you're cooking a food that foams. Adding additional oil and cleaning the area around the pressure regulator should alleviate the problem.

Don't be afraid to experiment a little with the recipes in this cookbook. Swap your favorite ingredients for those you're not too fond of. Adjust cooking times and measurements to suit your preferences. Keep in mind that the browning and sautéing times given in the recipes are suggestions. Once you become familiar with your pressure cooker's quirks, you'll be able to gauge the correct burner temperature and the amount of time you will need to sauté or brown foods on your own.

As you prepare the dishes in this cookbook, make notes in the margins about which ones you, your family, and your friends preferred. Don't rely on your memory: If you think a recipe would benefit by adding a bit more seasoning, then note that too. Making such notes now will mean that someday, when you're ready to write out recipe cards, you'll be able to have an entire pressure cooker section in the recipe box.

As you get more comfortable with your pressure cooker, you can try adapting conventional recipes to use with the pressure cooker. Just remember to add the nonliquid ingredients first. For example, for a stew you'd add the meat and vegetables first and only add as much of the liquid called for in the recipe to cover the food and bring the liquid level up to the fill line. You can stir in more liquid later. Choose your cooking time based on what's required to cook the meat.

Chutney is an Indian dish that was introduced to the rest of the world by the British.

INGREDIENTS | SERVES 16

1 12-ounce bag cranberries

1 cup light brown sugar, packed

1 small sweet onion, peeled and diced

1 jalapeño pepper, seeded and minced

2 tablespoons fresh ginger, peeled and grated

1 clove garlic, minced

1 teaspoon yellow mustard seed

1 3-inch stick of cinnamon

1 teaspoon lemon juice

¼ teaspoon salt

3 pounds tart cooking apples

Optional: Ground ginger to taste

Optional: Ground cinnamon to taste

For Best Results

Placing the apples over the cranberry mixture prevents the cranberries from foaming as they cook, which could clog the pressure cooker vent. Serve this chutney with roast pork or turkey. If you'd like to make cranberry-pear chutney, substitute 3 pounds of peeled and cored ripe Bartlett pears for the apples.

1. Rinse and pick over the cranberries. Add the cranberries, brown sugar, onion, jalapeño, ginger, garlic, mustard, cinnamon stick, lemon juice, and salt to a 5- to 7-quart pressure cooker. Cook over medium heat until the sugar dissolves, stirring occasionally.
   

2. Peel and core the apples; cut into strips, 1 inch in length. Place the apples in a layer over the cranberry mixture in the pressure cooker. Do not stir the apples into the mixture.
   

3. Lock the lid in place and bring to high pressure. Cook on high pressure for 1 minute. Remove from the heat and quick-release the pressure.
   

4. Remove the cinnamon stick. Taste for seasoning and add ground ginger and ground cinnamon if desired.
   

5. Store in a covered container in the refrigerator for up to 2 weeks. Serve heated or chilled.
   

For a change of pace, you can spread this chutney over Indian chapati bread, flat bread, or pizza crust; top with goat cheese; and bake.

INGREDIENTS | YIELD: 2 PINTS

4 pounds ripe tomatoes

1 1-inch piece fresh ginger root

3 cloves garlic

1¾ cups white sugar

1 cup red wine vinegar

2 onions, diced

¼ cup golden raisins

¾ teaspoon ground cinnamon

½ teaspoon ground coriander

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 teaspoon chili powder

1 pinch paprika

1 tablespoon curry paste

Peeling Fresh Vine-Ripened Tomatoes

Add enough water to a saucepan to cover the tomatoes; bring to a boil over medium-high heat. Use a slotted spoon to submerge the tomatoes in the boiling water for 1 minute, or until their skins begin to crack and peel. Use the slotted spoon to remove the tomatoes from the water and plunge them into ice water. The peelings will slip right off.

1. Puree the peeled tomatoes and fresh ginger in a blender or food processor.
   

2. Pour the pureed tomato mixture into the pressure cooker. Stir in the remaining ingredients. Stir to mix, lock the lid into place, and cook at low pressure for 10 minutes. Remove from heat and allow pressure to release naturally. Refrigerate in a covered container until ready to use. Serve chilled or at room temperature.
   

If you prefer spicy chutney, you can substitute an Anaheim and 4 small red chili or jalapeño peppers for the red bell peppers.

INGREDIENTS | YIELD: 5 CUPS

2 pounds green tomatoes, stems removed and diced

1 white onion, peeled, quartered lengthwise, and thinly sliced

2 red bell peppers, seeded and diced

¼ cup currants

2 tablespoons fresh ginger, grated

¾ cup dark brown sugar, firmly packed

¾ cup white wine or white distilled vinegar

Pinch sea salt

1. Put all ingredients in the pressure cooker; stir to mix. Lock on the lid and bring to low pressure. Cook on low pressure for 10 minutes. Remove from the heat and allow pressure to release naturally.
   

2. Cool and refrigerate overnight before serving. Can be stored in a covered container in the refrigerator for 2 months.
   

Use sweet onions like Vidalia, Candy, First Edition, Maui, or Walla Walla for this relish.

INGREDIENTS | YIELD: 4 CUPS

4 medium sweet onions

water

¾ cup golden raisins

1 cup honey

1 tablespoon cider vinegar

Pinch salt

1. Peel and thinly slice onions. Add onions to the pressure cooker and pour in water to cover. Bring to a boil over high heat; drain immediately and discard water.
   

2. Return onions to pressure cooker; stir in raisins, honey, vinegar, and salt until honey is evenly distributed throughout onion slices.
   

3. Lock on lid, bring to high pressure, and cook for 5 minutes. Reduce heat and maintain low pressure for an additional 10 minutes. Remove from heat and allow pressure to release naturally.
   

4. Remove lid and stir relish. If relish needs thickening, return pan to heat, bring to a gentle boil for 5 minutes. Can be served warm or stored in a covered container in the refrigerator for up to 4 weeks.
   

In addition to the usual uses for fruit spread, this jam is the perfect addition to some plain yogurt or as an ice cream topping.

INGREDIENTS | YIELD: 4 CUPS

4 cups strawberries

3 cups granulated cane sugar

¼ cup fresh lemon juice

1. Rinse and hull the strawberries, then quarter or halve them. Add to the pressure cooker. Stir in the sugar. Set aside for 1 hour or until the strawberries are juicy.
   

2. Use a potato masher to crush the fruit and mix in the sugar until the sugar is dissolved. Stir in the lemon juice.
   

3. Lock the lid in place. Bring the cooker to full pressure and cook for 7 minutes. Remove from the heat and allow pressure to release naturally.
   

4. Remove the lid. Return to heat and bring to a full boil over medium-high heat. Boil for 3 minutes or until jam reaches the desired gel state.
   

5. Skim off and discard any foam. Ladle into hot, sterilized glass containers or jars, leaving ½ inch of headspace. Seal the containers or jars. Cool and refrigerate for a week or freeze. (If you prefer, you can follow the instructions that came with your canning jars and process the preserves for shelf storage.)
   

Never fill the pressure cooker more than half full when making preserves, chutneys, or other fruit dishes.

INGREDIENTS | YIELD: 7 CUPS

4 cups dried apricots, chopped

2 cups water

5 black peppercorns

5 cardamom pods

2 (3-inch) cinnamon sticks

2 star anise

½ cup lemon juice

4 cups granulated cane sugar

Determining the Gel Point

Test a small amount of preserves by spooning it onto an ice-cold plate. It's reached the gel point when it's as thick as you desire. A softer set is ideal for use in sauces; if you prefer a firm, jamlike consistency, you may need to continue to boil the mixture for up to 20 minutes.

1. Add the apricots to a bowl or to the pressure cooker. Pour in the water, cover, and let the apricots soak for 24 hours.
   

2. Wrap the peppercorns, cardamom pods, cinnamon sticks, and star anise in cheesecloth and secure with a string. Add to the pressure cooker along with the apricots, soaking water, and lemon juice. Lock the lid into place. Bring to pressure and cook on low pressure for 10 minutes. Remove from the heat and allow pressure to release naturally.
   

3. Uncover the pressure cooker. Remove and discard the cheesecloth spice bag and stir in the sugar.
   

4. Return the pressure cooker to the heat and bring to a rapid boil over medium-high heat. Boil covered for 2 minutes and uncovered for 2 minutes or until the apricot mixture reaches the gel point.
   

5. Skim off and discard any foam. Ladle into hot, sterilized glass containers or jars, leaving ½ inch of headspace. Seal the containers or jars. Cool and refrigerate for a week or freeze. (If you prefer, you can follow the instructions that came with your canning jars and process the preserves for shelf storage.)
   

Jam sugar contains pectin, the soluble dietary fiber extracted from citrus fruits used as a gelling agent for jams, jellies, and marmalades.

INGREDIENTS | YIELD: 4 CUPS

1 large orange

1 lime

2 lemons

2 clementines or satsumas

1 pink grapefruit

3 cups water

4 pounds jam sugar

Sugar Crystals and the Gelling Process

After you've added sugar, putting the lid back on the pressure cooker once the mixture comes to a boil creates steam inside the cooker that will cause any sugar clinging to the sides of the pan to wash down into the mixture. Even one lone sugar crystal can set off a chain reaction that will cause the entire mixture to crystallize rather than remain in its gelled state.

1. Wash the fruit in hot water to remove any wax. Remove the zest from the orange, lime, and lemons; add to the pressure cooker. Quarter all fruit and place in a large (doubled) piece of cheesecloth; twist the cheesecloth to squeeze out the juice into the pressure cooker. Tie the cheesecloth over the fruit and seeds and add it to the pressure cooker along with half of the water. Lock the lid in place and bring the pressure cooker to high pressure; cook on high for 10 minutes. Remove from the heat and allow pressure to release naturally.
   

2. Remove the lid from the pressure cooker. Place the cooker over medium heat and add the remaining water and sugar. Bring to a boil, stirring continuously until all the sugar has dissolved.
   

3. While the mixture continues to boil, place the lid back on the cooker (but do not lock it into place). Leave the lid in place for 2 minutes, remove it, and then continue to let the mixture boil for 8 minutes or until the desire gel point is reached.
   

4. Skim off and discard any foam. Ladle into hot, sterilized glass containers or jars, leaving ½ inch of head space. Seal the containers or jars. Cool and refrigerate for a week or freeze until needed. (If you prefer, you can follow the instructions that came with your canning jars and process the preserves for shelf storage.)
   

Serve Rainbow Bell Pepper Marmalade as a relish for meat or on top of cream cheese on crackers.

INGREDIENTS | YIELD: 2 CUPS

1 large green bell pepper

1 large red bell pepper

1 large yellow bell pepper

1 large purple or orange bell pepper

1 small yellow, white, or sweet onion Water

2 cups granulated cane sugar

Pinch salt

2 tablespoons balsamic vinegar

1. Wash, quarter, and seed the bell peppers; cut them into thin slices or dice them. Peel, quarter, and thinly slice the onion. Add the peppers and onion to the pressure cooker.
   

2. Add enough water to the pressure cooker to cover the peppers and onion. Bring to a boil over high heat; drain immediately and discard the water.
   

3. Return the peppers and onion to the pressure cooker. Stir in the sugar, salt, and vinegar. Bring to high pressure and cook for 5 minutes. Remove pan from the heat and let sit for 5 minutes.
   

4. Quick-release any remaining pressure. Remove the lid and return the pan to the heat. Simmer briskly over medium-high heat for 6 minutes or until the mixture is thickened. Once cooled, store in a covered container in the refrigerator overnight before using.
   

You can use drained canned corn, fresh corn cut from the cob, or thawed frozen corn in this recipe.

INGREDIENTS | SERVES 4

3 tablespoons butter

2 small onions, peeled and diced

1 small green bell pepper, seeded and diced

½ cup celery, diced

2 cloves garlic, peeled and minced

4 cups whole kernel corn

2 Roma tomatoes, peeled, seeded, and diced

½ cup cilantro leaves, chopped, plus additional for garnish

1/8 teaspoon cayenne pepper

½ cup tomato juice

Salt, to taste

Freshly ground black pepper, to taste

1. Melt the butter in the pressure cooker over medium heat. Add the onion, bell pepper, and celery; sauté for 3 minutes or until the vegetables are soft. Add the minced garlic and sauté an additional 30 seconds.
   

2. Stir in the corn, tomatoes, chopped cilantro, cayenne pepper, tomato juice, salt, and pepper. Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes.
   

3. Remove from heat and quick-release the pressure. Use a slotted spoon to immediately transfer the corn and vegetables to a serving bowl. Taste for seasoning and add additional salt and pepper if needed. Garnish with cilantro and serve.
   

This versatile chutney is good with Indian foods, greens or grains, meats and poultry, and even over ice cream.

INGREDIENTS | YIELD: 2 CUPS

2 almost ripe mangoes

2 small serrano or jalapeño peppers

1 large clove garlic

2 teaspoons fresh ginger, grated

6 unsweetened dried plums, coarsely chopped