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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Sat Jan 07, 2017 6:58 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 659
Location: W. Montana
Tomato Stewed Green Beans (Pressure Cooker)

Usually made in two pans -the tomato sauce in one, while the beans boil in another- you can do both, in one pot and faster, by steaming the green beans with the tomato sauce in your pressure cooker!In the summer, use freshly chopped cherry or regular tomatoes, in the winter canned tomatoes and frozen green beans are perfectly acceptable.

2 cups of fresh Tomatoes, chopped OR 14.5 oz (400g) canned (chopped, whole or cherry) Tomatoes
1 lb (500g) Green Beans (Fresh or Frozen), ends removed
1 Garlic clove, crushed
1 sprig Basil, leaves removed
Olive Oil
2 pinches Salt

In the preheated pressure cooker, without the lid on medium heat, add a swirl of olive oil and crushed garlic clove.

When the garlic is golden, add the tomatoes and swirl everything around.

Then, add the steamer basket filled with the green beans. Sprinkle two pinches of salt onto the beans.

Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 5-7 minutes at high pressure.

When time is up, open the cooker by releasing the pressure.

Pull out the steamer basket insert and trivet, and tumble the green beans out of it into the pressure cooker base and Mix the green beans with the tomato sauce.

Check for doneness. If the green beans need to cook a little more, cook them together with the sauce on low flame in the pressure cooker, without the lid.

When fork tender, move the green beans to a serving bowl.

Sprinkle with basil leaves, and a swirl of your best olive oil before serving warm or room temperature.


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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Sat Jan 07, 2017 7:01 am 
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Posts: 659
Location: W. Montana
BEEF SHORT RIBS WITH ASIAN FLAVORS

Steamed rice is the perfect side.

2 cups coarsely chopped onions
1 cup beef broth
12 2- to 3-inch-long meaty beef short ribs (about 4 pounds)*
3 Tbs hoisin sauce
2 Tbs soy sauce
1 Tbs balsamic vinegar
1 Tbs oriental sesame oil
1 cup (packed) pitted large prunes
2 Tbs all purpose flour
Chopped green onions

Combine onions and broth in 6- to 8-quart pressure cooker. Place ribs in large bowl. Add hoisin sauce, soy sauce, vinegar, and sesame oil; toss to coat evenly. Transfer ribs and all juices from bowl to cooker. Scatter prunes over. Lock lid in place. Bring to high pressure over high heat. Cook 35 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally, about 20 minutes.

Slowly release lid, standing back and allowing steam to escape. If ribs are not tender, lock on lid, return cooker to high pressure, and cook 5 minutes longer. Remove from heat. Let pressure come down naturally.

Using slotted spoon, transfer ribs and prunes to large shallow bowl. Tent with foil to keep warm. Tilt cooker; spoon 1 tablespoon fat into small bowl and reserve. Spoon off remaining fat and discard. Mix flour into reserved 1 tablespoon fat to form smooth paste. Bring sauce in cooker to boil; whisk in flour paste. Boil until sauce thickens, whisking often, about 1 minute. Season to taste with salt and pepper. Pour sauce over ribs; sprinkle with green onions and serve.

Servings: 6

Tips
Can I substitute bone-in short ribs?

Yes, substitute 6 (12-ounce) bone-in english-style beef short ribs, well trimmed, for the boneless ribs. Add 3/4 cup of water to the pot with the beef in step 1 and increase the pressurized cooking time to 1 1/2 hours. After defatting the sauce in step 4, simmer the sauce as needed to thicken before serving.

Source
Source: Bon AppétitOctober 2003


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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Sat Jan 07, 2017 7:03 am 
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Location: W. Montana
Pressure-Cooker Asian-Style Boneless Beef Short Ribs

Why this recipe works:
One of the keys to pressure-cooker success is using enough moisture to cook the food through and keep the pan from scorching but also to provide good flavor that isn’t too diluted. We decided an Asian-style sauce made with hoisin, soy sauce, and sherry would do a good job of accomplishing both goals for our boneless beef short ribs. After 30 minutes under pressure, the meat was cooked through and had released its juices to create an intensely flavored sauce. It was more sauce than we would have gotten using a conventional stovetop or oven method since there was no evaporation from the pot, but we didn’t mind having extra sauce on hand—mixed with some scallion greens and cilantro, it made an excellent match for a big bowl of steamed white rice.

1 Tbs vegetable oil
4 garlic cloves, minced
1 (2-inch)piece ginger, peeled, sliced into 1/4-inch-thick rounds, and smashed
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 Tbs dry sherry
4 scallions, white parts chopped coarse, green parts sliced thin
1/4teaspoon cayenne pepper
6 (8-ounce) boneless beef short ribs, trimmed
2 Tbs minced fresh cilantro

BUILD FLAVOR: Cook oil, garlic, and ginger in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.

HIGH PRESSURE FOR 35 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 35 minutes, adjusting heat as needed to maintain high pressure.

NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

BEFORE SERVING: Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.

Source
Source: Cooks Illustrated Jan. 2013


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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Sat Jan 07, 2017 7:13 am 
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Location: W. Montana
This recipe I made recently and it was a simple conversion to do it in the IP.
And, it was the best Swiss Steak I've ever had.

Swiss Steak

2 lbs beef bottom round, trimmed of excess fat
2 tsp kosher salt
1 tsp freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 Tbs tomato paste
1 (14.5-ounce) can diced tomatoes
1 tsp smoked paprika
1 tsp dried oregano
1 Tbs Worcestershire sauce
1 1/2 cups beef broth

Preheat the oven to 325 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Yield: 4 to 6 servings


Source: Recipe courtesy of Alton Brown, 2006


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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Sat Jan 07, 2017 7:15 am 
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Posts: 659
Location: W. Montana
Pressure Cooker Smoky Swiss Steak






2 tablespoons coconut oil, or other cooking oil
1-1/2 to 2 pounds round or chuck steak, cut into individual portions
2 small or one large sweet onion, thinly sliced
1 large green bell pepper, sliced into thin strips
2-3 cloves garlic, pressed
1 splash red wine
1 can fire-roasted tomatoes
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon salt (or to taste), more for seasoning meat
½ teaspoon black pepper (or to taste), more for seasoning meat
2 bay leaves

Tenderize steaks with spiky side of mallet and season with a little salt and pepper
Heat oil in pressure cooker pot over medium-high heat
Brown meat lightly on both sides and set aside on plate
Sauté onions and peppers until slightly soft (add a little more oil if necessary)
Add the garlic and continue to sauté for another minute
Add a splash of red wine to deglaze the pan, scraping any brown bits off the bottom of the pan
Add the fire-roasted tomatoes and tomato paste
Add the Worcestershire sauce, brown sugar, paprika, thyme and salt and pepper
Stir, then add meat back to pan
Toss a couple bay leaves on top
Lock the lid on the pressure cooker and bring to high pressure
When high pressure is reached, adjust heat to maintain high pressure and set time for 20 minutes
When time is up, remove from heat and let pressure come down on its own for ten minutes, then do a quick release
Serve meat and sauce with rice, egg noodles or potatoes.


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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Mon Jan 09, 2017 7:12 am 
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Posts: 140
Thanks, Linda. These are helpful. Deb


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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Mon Jan 09, 2017 9:03 am 
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Location: W. Montana
French Pot -au-feu Braised Chicken with Vegetables

3 chicken split breast halves with skin and bone
1/2 tsp dried oregano
1/2 tsp dried basil
Salt
Black Pepper
2 Tbs olive oil
2 medium red potatoes, scrubbed and quartered
2 carrots, peeled and quartered
2 ribs celery, quartered
2 leeks, trimmed, washed well, light green and white parts only sliced thin
1 cup chicken or vegetable stock, or canned low sodium broth

Rub chicken breast halves with the herbs, salt and black pepper.

Place Removable Cooking Pot in Pressure Cooker. Add oil.

Press the COOK MODE Button for BROWN. Press the START/STOP Button.

Preheat 5 minutes. Brown the chicken, one breast at a time. Scatter the vegetables around the browned chicken. Pour in the broth. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.

Turn the Pressure Regulator Knob to PRESSURE.

Press the PRESSURE MODE Button for HIGH PRESSURE.

Press COOK TIME Button until 10 minutes appears on the Display.

Press START/STOP Button until the Green Indicator Light appears. The Red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator will rise as the pressure builds. After cooking under pressure 10 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until Red Indicator Light illuminates.

Immediately press and hold down the Quick Release Button. Steam will emit from the Steam Release Valve. The Pressure Indicator will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid. Remove chicken from bone and serve with the vegetables and cooking liquid.

Servings: 4


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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Mon Jan 09, 2017 10:04 am 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 530
Location: Virginia
This is such a great thread, thanks all!

Emilie


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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 8:51 am 
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Location: W. Montana
Easy Pressure Cooker Chicken and Chickpea Masala

2 Tbs unsalted butter
1 medium onion, finely diced (about 1 cup)
4 cloves garlic, minced (about 4 teaspoons)
1 Tbs grated fresh ginger
1 Tbs ground cumin
1 1/2 tsp paprika
1 1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp cayenne pepper (more or less to taste)
1/2 tsp ground black pepper
1 (15 ounce) can crushed tomatoes
1 lb fresh spinach leaves, trimmed
1/4 cup fresh juice from 2 to 3 lemons
1/2 cup chopped fresh cilantro leaves
3 lbs chicken drumsticks and thighs (4 to 6 of each)
1/2 cup homemade or store-bought low-sodium chicken stock
2 (15-ounce) cans chickpeas, drained
1/2 cup heavy cream
Kosher salt

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 half of cilantro, chicken stock, 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, drained chickpeas, 2 tablespoons lemon juice, 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.

Servings: 4


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 Post subject: Re: Tried and true IP/Pressure Cooker Recipes
PostPosted: Tue Jan 10, 2017 10:37 am 
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Location: W. Montana
Pressure-Cooker Mexican-Style Chicken and Rice

Linguiça, a Portuguese sausage, may be substituted for the chorizo. Pinto beans are traditional in this dish, but any red beans will work. Serve with plenty of hot sauce.

4 large boneless, skinless chicken breasts (8 ounces each), trimmed
Table salt and ground black pepper
4 tsp vegetable oil
2 onions , halved and sliced 1/2 inch thick
2 jalapeño chiles , stemmed, seeded, and minced
1 Tbs ground cumin
1 Tbs chili powder
8 cloves garlic , sliced thin
1 cup water
2 cups low-sodium chicken broth
2 cups long grain white rice
1 lb chorizo sausage , cut into 1-inch pieces
1 can (14 1/2 ounces) diced tomatoes , drained
1 (15 ounce) can pinto beans , rinsed
1/4 cup minced fresh cilantro
4 scallions , sliced thin
Lime wedges (for serving)

Dry the chicken with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the chicken lightly on both sides, about 3 minutes, then transfer to a clean plate.

Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering. Add the onions, jalapeños, cumin, and chili powder. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the water, scraping up any browned bits, then pour into the pressure cooker.

Stir the broth and rice into the pressure cooker. Arrange the chicken on top of the rice and press lightly to partially submerge. Sprinkle the chorizo and tomatoes over the chicken (do not stir). Lock the lid in place and bring to high pressure over high heat. Cook for exactly 4 minutes, adjusting the heat as necessary to maintain high pressure.

Remove the pressure cooker from the heat. Allow the pressure to naturally release for 8 minutes, then quick release any remaining pressure. Carefully remove the lid, allowing the steam to escape away from you. Transfer the chicken to a cutting board and tent loosely with foil.

Stir the beans and cilantro into the rice and season with salt and pepper to taste. Replace the lid (do not lock) and let the rice sit off the heat until it is completely tender, about 2 minutes. Slice the chicken 1/2 inch thick. Transfer the rice to a serving platter. Arrange the chicken slices over the rice and sprinkle with the scallions. Serve with the lime wedges.

Servings: 6

Source
Source: Cooks Country 2/2005


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