Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Wed Dec 12, 2018 6:56 am

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 59 posts ]  Go to page Previous  1, 2, 3, 4, 5, 6  Next
Author Message
 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 10:43 am 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 662
Location: W. Montana
Corned Beef With Vegetables

1 corned beef brisket - (abt 2 1/2 to 3 lbs) -- rinsed, and
trimmed of excess fat
4 cups water
1 medium onion -- peeled, halved,
and stuck with
4 whole cloves
2 celery ribs -- cut into thirds
4 sprigs parsley
1/2 tsp whole black peppercorns
2 bay leaves
1 medium green cabbage head -- cut 6 wedges, and
partially cored (leave enough to retain
shape)
6 small red potatoes
6 medium carrots -- peeled, and
cut into thirds

Place brisket in a 5-quart or larger pressure cooker. Add water and bring to a boil over high heat. Skim foam from surface. Add onion, celery, parsley, peppercorns and bay leaves.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 1 hour.

Remove from heat and use Cold Water Release Method.

Remove brisket and vegetables. Add cabbage, potatoes and carrots to

broth. Do not fill over 2/3 full. If necessary, remove some broth.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 5 to 7 minutes.

Remove from heat and use Cold Water Release Method.

Cut brisket across the grain into thin slices and arrange down the center of a warm platter. Using a slotted spoon, remove vegetables from pressure cooker and place around corned beef. Spoon a few tablespoons of broth over the corned beef.

Serve with horseradish or mustard sauce.

Servings: 6


Top
 Profile  
Reply with quote  
 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 11:18 am 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 662
Location: W. Montana
Pressure Cooker Chicken and Rice

For our pressure-cooker take on classic chicken and rice, we used bone-in chicken breasts rather than boneless for better flavor and meat that stayed moist. Avoiding heavy, greasy rice was the biggest challenge. Browning the breasts before cooking them under pressure allowed us to keep the flavorful fond but render off and discard most of the fat before cooking. We also decreased the liquid in the standard 2:1 ratio of liquid to rice to account for the moisture released by the chicken and carrots that couldn’t evaporate. Stirring the rice made the dish gluey, so we simply fluffed it with a fork when incorporating the peas, lemon juice, and parsley.

4 12 ounce bone-in split chicken breasts , trimmed
Salt and pepper
1 Tbs vegetable oil
3 carrots , peeled and cut into 1/2-inch pieces
1 onion , chopped fine
1-1/2 cups long-grain white rice
4 garlic cloves , minced
2 cups low-sodium chicken broth
1 cup frozen peas (I would let these thaw before adding)
3 Tbs minced fresh parsley
2 tsp lime juice

BUILD FLAVOR: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking. Brown chicken, skin side down, until golden, about 6 minutes; transfer to plate.

Pour off all but 1 tablespoon fat left in pot. Add carrots, onion, and 1/2 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot and brush any rice off sides of pot. Nestle chicken, skin side up, firmly into rice.

HIGH PRESSURE FOR 15 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 15 minutes, adjusting heat as needed to maintain high pressure.

QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.

BEFORE SERVING: Transfer chicken to serving dish and tent loosely with aluminum foil while finishing rice. Sprinkle peas, parsley, and lemon juice over rice, cover, and let stand until for 5 minutes. Fluff rice gently with fork and season with salt and pepper to taste. Serve with chicken.

Servings: 4

Source
Source: Cooks Illustrated Jan. 2013


Top
 Profile  
Reply with quote  
 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 1:08 pm 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 662
Location: W. Montana
Pressure Cooker Orange Chicken

4 large boneless skinless chicken breasts, diced (about 2 lbs.)
1/4 cup soy sauce
1/4 cup water + 3 tablespoons water, divided
2 Tbs brown sugar
1 Tbs rice wine vinegar
1 tsp sesame oil
1/4 tsp chili garlic sauce
1/2 cup orange marmalade
3 Tbs cornstarch
2 green onions, chopped, optional
red pepper flakes, optional

Add chicken, soy sauce, 1/4 cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine.

In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy.

Serve topped with green onions and red pepper flakes if desired.

Servings: 6

Source
Source: Pressure Cooking Today


Top
 Profile  
Reply with quote  
 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 1:09 pm 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 662
Location: W. Montana
Pressure Cooker Korean Chicken Thighs

Korean BBQ Sauce
1/2 cup gochujang
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup mirin
1/4 cup soy sauce (I like tamari)
1/4 cup sake rice wine
1 Tbs unseasoned rice vinegar
1 Tbs fresh ginger, grated or minced
1/2 Tbs garlic, minced
The Chicken
2 Tbs vegetable oil
2 lbs bone-in chicken thighs, skin removed
1 medium onion, chopped
1 Tbs ginger, minced or grated
1 tsp garlic, minced
1 cup chicken broth
2 tsp cornstarch
1/4 cup broth or water

Korean BBQ Sauce

Whisk the ingredients (gochujang through together in a medium bowl. Remove and set aside 1 cup for finishing the sauce.

The Chicken

Using the pressure cooker or a pan on the stove, brown the chicken pieces on both sides in the vegetable oil. Set aside.

Add the onion, ginger, and garlic. Cook until the onion is soft. Add the chicken pieces and onion mixture to the pressure cooker.

Mix the chicken broth with the Korean BBQ sauce remaining in the prep bowl (after removing 1 cup). Add to the pressure cooker with the chicken.

Lock the lid, and cook on high pressure for 15 minutes. Release the pressure.

Remove 1 cup of cooking liquid to a medium sauce pan. Mix the cornstarch with broth or water. Bring the cooking liquid to a boil, and add the cornstarch slurry a bit at a time until thickened as desired. Add in the reserved BBQ sauce. Stir until combined and bubbly.

To Serve

Using a slotted spoon, remove chicken pieces to a platter. Pour the sauce over the top, and garnish with slice scallions. Serve with jasmine rice.

Yield: 4-5 servings

Source
Source: Pressure Cooking Today

Author Notes
I like bone-in chicken thighs for this recipe (bone-in adds more flavor). Substitute boneless thighs or chicken breasts if you prefer.

If I have time, I let the pressure cooker de-pressurize naturally. It results in an even more tender result.


Top
 Profile  
Reply with quote  
 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 1:15 pm 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 662
Location: W. Montana
Pressure Cooker Creamy Enchilada Soup

4 cups low sodium chicken broth
3 medium size boneless, skinless chicken breasts
1 (3.5 ounce) can chopped green chilies
1 yellow onion, coarsely chopped
3 large russet potatoes, peeled and quartered
1 red bell pepper, cored, seeded and coarsely chopped
8 cups peeled, cubed butternut squash (about 24 ounces)
3 cloves garlic
2 tsp salt
2 tsp cumin
1 (8 ounce) can tomato sauce
2 Tbs taco seasoning (store bought or homemade recipe to follow)
2 (15 ounce) cans cannellini beans, rinsed and drained
Additional toppings: pico de gallo, sour cream, shredded cheese, fresh or canned corn, diced avocado, Cholula hot sauce, whole grain tortilla chips, etc
Homemade Taco Seasoning
1 Tbs chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp smoked paprika
½ tsp oregano
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper flakes

Whisk together taco seasoning ingredients if using homemade version.

Add chicken broth, chicken, green chilies, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce and 2 tablespoons of taco seasoning to the pressure cooker pot and gently stir.

Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.

When cooking is complete, use a natural release. Can also use a natural release for 10 minutes and then release any remaining pressure.

Remove chicken and place on a cutting board, cover with foil. Using an immersion blender, blend soup until very smooth (this can also be done in batches with a blender but be careful not to overfill the blender! Place a towel over the lid and gently pulse before turning the speed up to blend). Chop or shred chicken and return it to the pot of soup. Add cannellini beans and stir.

To serve, ladle soup into a bowl, immediately sprinkle with cheese and top with desired toppings.

Servings: 8

Source
Source: Pressure Cooking Today

Author Notes
Recipe adapted from Mel's Kitchen Cafe.


Top
 Profile  
Reply with quote  
 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 1:18 pm 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 662
Location: W. Montana
Pressure Cooker Stuffed Green Pepper Casserole

1 lb lean ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 large green peppers, chopped
handful of spinach leaves, coarsely chopped
1 (14.5 oz) can diced tomatoes with juices
1 (8 oz) can tomato sauce
1/2 cup beef broth
1/2 cup long grain rice (uncooked)
1 Tbs Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1 cup shredded mozzarella cheese

Preheat the pressure cooking pot on the Browning/Sauté setting. Add the ground beef and onion and cook until beef is browned and crumbled. Add garlic and sauté 1 minute more.

Stir in green peppers, spinach, tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, do a natural release for 10 minutes, then release any remaining pressure with a quick pressure release.

Turn off pressure cooker and pour casserole into an oven-safe baking dish. Sprinkle the cheese on top of casserole and broil until the cheese is melted and starting to brown.

Servings: 6

Source
Source: Pressure Cooking Today


Top
 Profile  
Reply with quote  
 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 1:22 pm 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 662
Location: W. Montana
Pressure Cooker Beef and Broccoli

1 1/2 lbs boneless beef chuck roast, well trimmed and sliced into thin strips**
Salt and pepper
2 tsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
3/4 cup beef broth
1/2 cup soy sauce*
1/3 cup brown sugar
2 Tbs sesame oil
1/8 tsp red pepper flakes
1 lb broccoli florets
3 Tbs water
3 Tbs cornstarch
Toasted sesame seeds for garnish, optional

Season beef with salt and pepper. Put olive oil in the cooking pot and select browning or saute. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.

When all meat is browned select Saute and add chopped onion to the pot. Saute for 1 to 2 minutes until onion starts to soften. Add garlic and saute for 1 minute more.

Add beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes to the pot. Stir until sugar is dissolved.

Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.

Place broccoli in microwave-safe bowl with 1/4 cup water. Microwave 3 – 4 minutes until broccoli is tender.

When beep sounds turn pressure cooker off and use quick pressure release. When valve drops carefully remove the lid.

In a cup combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select browning or saute and stir until sauce comes to a boil and thickens. Add steamed broccoli.

Serve over hot, cooked rice and garnish with sesame seeds.

Servings: 6

Source
Source: Pressure Cooking Today

Author Notes
*A tip from a reader: brown the beef first and then thinly slice the meat to save time.

This recipe works well with flank steak or London broil as well.

Alternative ways to cook the broccoli:

- steam the broccoli in a steamer basket for 0 minutes before browning the beef

- add the broccoli to the pot after pressure cooking and let it steam in the sauce with the lid on and with the pressure cooker on either the keep warm setting or turned off.


Top
 Profile  
Reply with quote  
 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 1:25 pm 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 662
Location: W. Montana
Pressure Cooker Honey Sesame Chicken

4 large boneless skinless chicken breasts, diced (about 2 lbs.)
Salt and pepper
1 Tbs vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup soy sauce
1/4 cup ketchup
2 tsp sesame oil
1 cup honey
1/4 tsp red pepper flakes
2 Tbs cornstarch
3 Tbs water
2 green onions, chopped
Sesame seeds, toasted

Salt and pepper chicken. Preheat pressure cooking pot using the saute setting. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.

Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.

Add sesame oil and honey to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Stir in green onions.

Serve over rice sprinkled with sesame seeds.

Servings: 6

Source
Source: Pressure Cooking Today


Top
 Profile  
Reply with quote  
 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 1:27 pm 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 662
Location: W. Montana
Pressure Cooker Mongolian Beef

2 lbs flank steak, cut into 1/4" strips
1 Tbs vegetable oil
4 cloves garlic, minced or pressed
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1/2 tsp minced fresh ginger
2 Tbs cornstarch
3 Tbs water
3 green onions, sliced into 1-inch pieces

Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.

Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.

Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.

When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.

Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.

Servings: 6

Source
Source: Pressure Cooking Today


Top
 Profile  
Reply with quote  
 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 6:17 pm 
Offline
User avatar

Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1162
Location: Chico, CA
Forgot I made this a while back. Need to make it again in the IP.

EASY PRESSURE COOKER CHICKEN AND CHICKPEA MASALA

Original called for bone-in skin-on thighs and drumsticks. Used a large Fagor the first time, but for the amount a smaller cooker would work well.

4 stars - It had a very nice flavor even though I overcooked it and burned the bottom.

Servings: 4
Yield: Serves 4

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 10 minutes
Total Time: 40 minutes

6 QT. PRESTO PRESSURE COOKER
2 TBS. unsalted butter
1 medium onion (about 1 cup)
4 cloves garlic (4 tsps.)
1 TBS. grated fresh ginger
1 TBS. ground cumin
1½ tsps. paprika
1½ tsps. ground coriander
1 tsp. ground turmeric
1/4 tsp. cayenne pepper
1/2 tsp. grains of paradise
15 oz. crushed tomatoes
1 lb. fresh spinach leaves
30 oz. canned chickpeas
3 lbs. skinless, boneless chicken thighs
1/2 cup fresh cilantro leaves, divided
4 TBS. fresh lemon juice, divided
1/2 cup heavy cream
Kosher salt

Finely dice onion. Mince garlic. Grate ginger. Wash and trim spinach or another green. Drain and rinse chickpeas.

Heat butter in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until foaming subsides. Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds. Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.

Add drained chickpeas, 2 TBS. lemon juice, half of the cilantro, and chicken pieces. Stir to combine. Seal pressure cooker and heat to high pressure. Once high pressure is reached, cook for 15 minutes.

Allow to cool, release pressure, remove lid, add heavy cream and simmer, stirring frequently, until sauce is thickened. Stir in remaining lemon juice and season to taste with salt. Serve immediately, garnished with remaining cilantro leaves.

Recipe Type: Beans, Chicken, Chicken Thighs, Coconut Milk, Fresh Ginger, Indian Food, Kenji Alt, Main Dish, Pressure Cooker, Quick Dish, Serious Eats, Spinach

Author: Kenji Lopez Alt
Source: SeriousEats
Web Page: http://www.seriouseats.com/recipes/2014 ... asala.html

_________________
Alina


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 59 posts ]  Go to page Previous  1, 2, 3, 4, 5, 6  Next

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 8 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum