Baby Buffalo Cottage Pie Pressure Cooker Recipe

makes 1¾ cups or 14 (1-ounce) ice-cube tray servings – cooker: any size – time: 5 minutes at high pressure 1 teaspoon light olive oil or butter (optional) ¼ pound 4 ounces lean ground buffalo (bison), or ground beef-, or ground lamb 1 small shallot, minced 1 small carrot, peeled and chopped into ½-inch pieces (1/3 cup) 1 small potato, peeled and chopped into ½ inch pieces (¾ cup) ¾ cup unsalted chicken broth small pinch dried or fresh thyme 8 fresh green beans, ends trimmed and cut into ½-inch pieces (1/3 cup) ¼ cup frozen green peas Read More …

Red Lentil Soup for Baby Pressure Cooker Recipe

makes 3½ cups or 28 (1-ounce) ice-cube tray servings – cooker: 5- to 7-quart or larger – time: 4 minutes at high pressure 1 cup red lentils (masoor dal), picked over and rinsed ½ cup finely chopped or grated carrot, celery, or zucchini (or combination) 3½ cups water or baby chicken stock ½ teaspoon turmeric 1 tablespoon olive oil pinch sea salt (optional) Read More …

Baby Green Vegetable Puree Pressure Cooker Recipe

makes 2 cups or 16 (1-ounce) ice-cube tray servings – cooker: any size – time: 2 minutes at high pressure 1 cup filtered water 2 small zucchini, ends trimmed and sliced or cubed 1 to 2 cups chopped broccoli florets 1/3 cup organic tomato sauce or marinara sauce 2 to 3 tablespoons grated parmesan cheese (optional) Read More …

Baby Vegetable Puree Pressure Cooker Recipe

makes 2 cups or 16 (1-ounce) ice-cube tray servings – cooker: any size – time: 3 minutes at high pressure 1 cup filtered water 1 pound zucchini or summer squash (ends trimmed), asparagus tips (remove fibrous stem), or green beans (ends trimmed), all cut into small pieces Read More …

Baby Potato Zucchini Puree Pressure Cooker Recipe

makes 2 cups or 16 (1-ounce) ice-cube tray servings – cooker: any size – time: 3 minutes at high pressure 4 small zucchini, ends trimmed and cubed 1 large yukon gold potato, finely diced (peeling is optional) ½ cup filtered water 3 to 4 tablespoons grated parmesan cheese 1 tablespoon olive oil Read More …

Vanilla and Lemon Rice Pudding Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 11 minutes at low or 4 minutes at high pressure serve with whipped cream or pour cold heavy cream over each portion 2 cups whole milk 2 cups half-and-half 1½ cups medium- or short-grain white rice ¾ cup sugar 1 (3-finger) pinch sea salt finely grated zest of 1 lemon ¼ cup diced dried mango, chopped dried apricots, or dried cranberries (optional) 1 tablespoon vanilla extract freshly grated nutmeg Read More …

Chocolate Bread Pudding Dried Cherries and Creme Fraiche Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 20 minutes at high pressure 2 cups water chocolate bread pudding: ½ cup dried sour cherries 1/3 cup brandy, cognac, or cherry marnier 8 ounces bittersweet chocolate, chopped or broken into pieces, or 11/3 cups chocolate chips 1 cup heavy cream ½ cup sour cream ½ cup granulated sugar 3 large eggs, lightly beaten ¼ teaspoon ground cinnamon 1 teaspoon vanilla extract 4 to 5 (½-inch-thick) slices day-old challah egg bread or soft french bread, crusts trimmed and cut in ½-inch cubes to make 4 cups sweetened creme fraiche: 1 cup creme fraiche or sour cream 1 tablespoon confectioners’ sugar ¼ teaspoon vanilla extract Read More …

Lemon Bread Pudding Pressure Cooker Recipe

serves 4 – cooker: 6- to 8-quart – time: 20 minutes at high pressure 3 tablespoons unsalted butter, melted, plus soft butter for greasing the souffle dish 4 to 5 (1-inch-thick) slices day-old french or italian bread, crusts trimmed and cut into ½-inch cubes to make 3 to 3½ cups grated zest of 2 to 3 lemons (1½ tablespoons) 1 cup heavy cream 1 cup whole milk 4 large eggs, lightly beaten ¾ cup granulated sugar pinch salt ½ cup fresh lemon juice 3 tablespoons limoncello liqueur (optional but nice) 2 cups water confectioners’ sugar and fresh berries, for serving Read More …

Biscotti-Stuffed Peaches Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 2 minutes at high pressure 3 large firm, ripe peaches, peeled, cut in half and stoned 1 cup prosecco 3 tablespoons sugar 2 long strips lemon zest 1½ cups crumbled almond biscotti cookies (6 to 7 cookies depending on size) 3 tablespoons unsalted butter, melted Read More …

Margarita Cheesecake with Pretzel Crust Pressure Cooker Recipe

makes 1 (7-inch) cheesecake; serves 6 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 3 ounces salted pretzels (regular or gluten-free brand) 2 tablespoons unsalted butter, melted 2 tablespoons plus ½ cup sugar sea salt 4 (3-ounce) packages cream cheese, at room temperature 1 tablespoon cornstarch 2 large eggs 2 tablespoons orange liqueur, such as grand marnier or triple sec 2 teaspoons grated lime zest 2 teaspoons tequila ¾ cup sour cream 2 cups water dark sweet cherry sauce, for serving Read More …

Pumpkin Cheesecake with White Chocolate Chantilly Pressure Cooker Recipe

makes 1 (7-inch) cheesecake; serves 6 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 2/3 cup gingersnap cookie crumbs (15 to 18 cookies) 2 tablespoons unsalted butter, melted 4 (3-ounce) packages cream cheese, at room temperature ½ cup sugar 1 tablespoon cornstarch ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ½ cup pumpkin puree (not pumpkin pie filling) 1 tablespoon maple syrup 2 large eggs 2 cups water white chocolate chantilly, for serving Read More …

Chocolate Heaven Cheesecake with Mocha Cream Pressure Cooker Recipe

makes 1 (7-inch) cheesecake, serves 6 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 2/3 cup finely ground chocolate wafers 1 tablespoon plus ½ cup sugar 2 tablespoons unsalted butter, melted, plus butter for coating pan 10 ounces semisweet chocolate, chopped 2 cups water 2 (8-ounce) packages cream cheese, at room temperature 2 large eggs 2 teaspoons vanilla extract mocha whipped cream, for serving Read More …

Seasonal Fresh Fruit Risotto Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 7 minutes at high pressure 2 tablespoons unsalted butter 1 cup medium- or short-grain rice (arborio or vialone nano) 1 (14-ounce) can unsweetened coconut milk 1 cup whole milk ¼ cup sugar grated zest of 1 lemon 2 teaspoons vanilla extract 2 cups fresh berries (strawberries, blueberries, blackberries, or combination), sliced peaches, sliced mango, tangerine sections, pineapple chunks, and/or sliced banana (use all of one fruit or a combination) Read More …

Natural Applesauce Pressure Cooker Recipe

makes 8 cups – cooker: 6- to 8-quart – time: 4 minutes at high pressure 2½ to 3 pounds granny smith apples (6 to 7 large apples), peeled, cored, and cut into wedges or chunks 2½ to 3 pounds red apples like mcintosh or fuji (6 to 7 large apples), peeled, cored, and cut into wedges or chunks 2 teaspoons ground cinnamon or apple pie spice ¾ cup water 2 tablespoons fresh lemon juice or organic cider vinegar ¼ cup (½ stick) unsalted butter, cut into pieces Read More …

Exxtra Coconut Rice Pudding Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 11 minutes at low or 4 minutes at high pressure 1 cup shredded sweetened coconut 1½ cups half-and-half 1 cup whole milk 1 (14-ounce) can unsweetened coconut milk 1½ cups medium- or short-grain white rice ¾ cup sugar 1 (3-finger) pinch sea salt 1 teaspoon vanilla extract ½ teaspoon coconut extract Read More …

Madeira Poached Fresh Cherries with Honeyed Mascarpone Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 3 minutes at high pressure 2¼ cups madeira wine ¾ cup water ¾ cup sugar 2 (3-inch) strips orange zest 1 tablespoon orange juice 2 pounds sweet cherries (about 5 cups), stemmed 1 cup mascarpone cheese 2 tablespoons honey Read More …

Red Wine and Vanilla Stewed Fruit Pressure Cooker Recipe

serves 8 – cooker: 5- to 8-quart – time: 8 minutes at high pressure 3 cups zinfandel or merlot wine 1 cup water ¾ cup sugar ½ to ¾ vanilla bean, split in half lengthwise but left attached at the end 1 cinnamon stick 1 (12-ounce) package dried apricot halves 1 (12-ounce) package dried pitted prunes 1 (12-ounce) package dried whole mission figs ½ cup mixed dried tart cherries and golden raisins Read More …

Lemon and Vanilla Yogurt Cheesecake Pressure Cooker Recipe

makes 1 (7-inch) cheesecake; serves 6 – cooker: 5- to 7-quart – time: 20 minutes at high pressure serve with sliced fresh berries or berry sauce poured over the top ¾ cup graham cracker crumbs or biscotti cookie crumbs 3 tablespoons unsalted butter, melted ½ cup plus 1 tablespoon sugar sea salt 2 cups water 4 (3-ounce) packages cream cheese, at room temperature 1 tablespoon cornstarch 2 large eggs 1 tablespoon fresh lemon juice (from 1 lemon) 1 teaspoon grated lemon zest (organic lemon, please) 2 teaspoons vanilla extract 1 cup plain greek yogurt berry sauce, for serving Read More …

Steamed Gingerbread Pudding Pressure Cooker Recipe

serves 8 – cooker: 5- to 7-quart – time: 45 minutes at high pressure 2/3 cup unsalted butter, softened 11/3 cups firmly packed light brown sugar 3 large eggs 21/3 cups all-purpose flour 1½ teaspoons baking powder ¼ teaspoon baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ½ teaspoon sea salt 1½ cups stout, such as guinness 1 cup golden raisins 1 cup chopped walnuts ½ cup chopped candied or crystallized ginger 3 cups water for serving: 2 cups cold heavy cream 3 tablespoons sifted powdered sugar 1½ teaspoons vanilla extract, or ¾ teaspoon orange oil, or 1 teaspoon orange extract Read More …

Persimmon Bread Pudding Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 20 minutes at high pressure 2 cups water 3 soft, ripe hachiya persimmons 1 cup heavy cream 1 cup milk 3 large eggs, lightly beaten ¾ cup firmly packed light brown sugar 1 teaspoon grated orange zest ½ teaspoon ground cloves ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon 1 teaspoon vanilla extract 7 to 8 (1-inch-thick) slices day-old challah egg bread, texas toast, or soft french bread, crusts trimmed and cut into 1-inch cubes to make 6 to 7 cups 1½ tablespoons cold unsalted butter, cut into small pieces Read More …

Black and Blue Coconut Rice Pudding Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 12 minutes at high pressure ½ cup forbidden rice (chinese black rice) 1 cup water 1 cup vanilla-flavored almond milk 1 cup unsweetened light coconut milk 3 tablespoons sugar pinch salt 1 cup blueberries 1 teaspoon vanilla extract Read More …

Bread Pudding with Golden Raisins and Pecans Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 20 minutes at high pressure 3 tablespoons unsalted butter, melted, plus soft butter for greasing the souffle dish 7 to 8 (1-inch-thick) slices day-old french or italian bread, crusts trimmed, cut into cubes to make 6 cups ½ cup golden raisins ½ cup chopped pecans 2 cups commercial eggnog 4 large eggs, lightly beaten ¼ cup firmly packed light brown sugar ½ teaspoon freshly grated nutmeg 1 teaspoon vanilla extract ½ teaspoon imitation rum extract 2 cups water whipped cream, for serving Read More …

Dessert Risotto Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 7 minutes at high pressure 2 tablespoons unsalted butter 1½ cups medium- or short-grain rice (arborio or vialone nano) grated zest of 1 orange (about 1 tablespoon) 3½ cups whole milk 2/3 cup mixed golden raisins and dried tart cherries ½ cup heavy cream mixed with 2 teaspoons vanilla extract Read More …

Basmati Rice Pudding with Crystallized Ginger Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 8 minutes at high pressure 2 tablespoons unsalted butter, softened 3 cups whole milk 1 cup basmati white rice, rinsed until the water runs clear ½ cup sugar 1 (2-finger) pinch sea salt ¼ cup heavy cream 1 large egg, beaten 1 teaspoon vanilla extract 2 tablespoons finely chopped crystallized ginger whipped cream Read More …

Bread Pudding with Wild Turkey Sauce Pressure Cooker Recipe

serves 6 to 8 – cooker: 6- to 8-quart – time: 20 minutes at high pressure vanilla bread pudding: 6 to 7 cups cubed stale french bread, crusts removed 2 cups half-and-half ½ cup granulated sugar 1/3 cup firmly packed light brown sugar 3 large eggs ½ cup (1 stick) unsalted butter, melted and cooled 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 tablespoons vanilla extract 1 tablespoon cold unsalted butter, cut into little pieces 2 cups water wild turkey sauce: ½ cup (1 stick) unsalted butter 1½ cups confectioners’ sugar 1/3 cup heavy cream ¼ cup wild turkey bourbon, or to taste Read More …

Miso-Braised Butternut Squash Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 3 minutes at high pressure 2 pounds butternut squash, peeled and diced into 1-inch hunks (4 cups) 2 cloves garlic, minced 1 tablespoon grated peeled fresh ginger 2 tablespoons mirin 3 tablespoons white miso 1 cup vegetable broth ½ cup unsweetened coconut milk Read More …

Chayote al Vapor with Chile and Cilantro Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 2½ minutes at high pressure 2 tablespoons butter 1 pound chayote, peeled and thinly julienned 1 small serrano pepper, seeded and finely chopped ¼ cup water or vegetable broth sea salt and freshly ground black pepper 2 tablespoons chopped fresh cilantro 2 tablespoons finely grated parmesan cheese or queso anejo (optional) Read More …

Curried Butternut Squash Spinach and Chickpeas Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 4 minutes at high pressure serve this with couscous, bulgur, quinoa, or steamed rice 2 tablespoons olive oil 1 large yellow or white onion, finely chopped 1½ pounds butternut squash, peeled and cut into chunks 2 to 3 tablespoons madras curry powder, to taste 2 cups vegetable stock 1 (14.5-ounce) can diced tomatoes (can be fire roasted), drained 3 cups cooked garbanzo beans- or 2 (15-ounce) cans chickpeas, drained ½ cup dark raisins 1¼ teaspoons sea salt 1 teaspoon freshly ground black pepper 3 to 4 cups baby spinach leaves chopped fresh cilantro, for garnish (optional) toasted slivered almonds, for garnish (optional) madras curry Read More …

Braised Zucchini Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 2 minutes at high pressure 2 tablespoons olive oil 1 cup chopped white or red onion 2 cloves garlic, crushed 4 to 5 medium zucchini (about 1 pound), cut into ¼- to ½-inch-thick rounds (4 to 5 cups) 1 cup diced fresh or canned tomatoes ¼ cup water or vegetable broth handful fresh basil leaves, chopped, or 1 tablespoon pesto sauce freshly ground black pepper sea salt lemon wedges, or sherry vinegar, or toasted bread crumbs and grated parmesan, for serving Read More …

Braised Leeks with Shallot Mustard Vinaigrette Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 3 minutes at high pressure 4 medium to large leeks, tough outer leaves discarded and leeks trimmed to about 7 inches in length, including an inch of green, or 12 baby leeks, trimmed 1 cup water or vegetable broth 2 teaspoons chopped fresh thyme 1 bay leaf 3 sprigs fresh flatleaf parsley 1 rib celery, sliced ½ inch thick shallot mustard vinaigrette: 2 tablespoons fresh lemon juice, sherry vinegar, or red wine vinegar 1 medium shallot, minced 1 tablespoon capers, rinsed ¼ teaspoon sea salt 1 tablespoon dijon mustard 2 tablespoons creme fraiche or sour cream 1/3 cup olive oil pinch freshly ground black pepper 1 tablespoon snipped fresh chives 1 tablespoon minced fresh flatleaf parsley Read More …

Garmugia Vegetable Stew Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 5 minutes at high pressure serve ladled over rice or with bread to sop up the juices juice from ½ lemon 2 cups cold water 5 baby artichokes, trimmed and cut into sixths (about ½ pound) 2 thick slices pancetta, cut across into strips 8 ounces shelled fresh baby favas 8 ounces asparagus, bottoms trimmed and cut into 3-inch lengths 2 pounds fresh peas in the pod, shelled (2 cups) ¼ cup thinly sliced new green garlic (white part only) or 2 cloves garlic, chopped 2 tablespoons coarsely chopped fresh flatleaf parsley 1 cup water ½ cup extra virgin olive oil sea salt lemon wedges, for serving (optional) Read More …

Easy Spaghetti Squash Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 10 minutes at high pressure 1 vegetable spaghetti squash (2 to 2½ pounds) 2 cups water 1 pound ripe tomatoes (2 to 3 tomatoes) 1/3 cup olive oil 1 teaspoon minced garlic 1 cup shredded fresh basil sea salt and fresh ground black pepper ½ cup grated parmesan cheese Read More …

Spaghetti Squash with Herb Butter and Vegetable Noodles Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 10 minutes at high pressure 1 vegetable spaghetti squash (2 to 2½ pounds) 2 cups water 2 tablespoons butter 2 zucchini 3 tablespoons olive oil 2 medium shallots, chopped 3 tablespoons chopped fresh basil 3 tablespoons chopped fresh flatleaf parsley grated zest of 1 lemon sea salt and fresh ground black pepper Read More …

Beet Salad with Blue Cheese and Walnuts Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 15 minutes at high pressure 1½ pounds beets (about 4, 4 inches in diameter, 5 to 6 ounces each), any variety 2 cups water 1 tablespoon cider vinegar 1 tablespoon fresh lemon juice 1½ teaspoons dijon mustard 3 tablespoons extra virgin olive oil 8 cups loosely packed baby spinach or mixed baby greens sea salt and freshly ground black pepper 6 ounces firm blue cheese, shredded on the large holes of a box grater ½ cup finely chopped toasted walnuts Read More …

Milk-Poached Fennel Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 4 minutes at high pressure serve as a side dish with simple roasted meats, poultry, and game 2 to 3 medium to large fennel bulbs 2 tablespoons unsalted butter 1 teaspoon rice flour or all-purpose flour 1 (3-finger) pinch sea salt freshly grated nutmeg 2 cups half-and-half grated parmesan cheese, for serving Read More …

Maple Pumpkin Custard Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 10 minutes at high pressure 1½ cups whole milk, or 1 cup whole milk and ½ cup heavy cream 4 large eggs ¾ cup canned pumpkin puree (not pumpkin pie filling) 2/3 cup maple syrup ½ teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg, plus more for sprinkling ¼ teaspoon salt 2 cups water whipped cream, for serving 3 tablespoons finely chopped crystallized ginger, for serving Read More …

Mixed Vegetables in Parchment with Garlic Cream Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 6 minutes at high pressure garlic cream: 1/3 cup creme fraiche or plain greek yogurt grated zest of ½ lemon 1 clove garlic, pressed vegetable packets: 4 (13-inch-square) sheets parchment paper 6 ounces fresh mushrooms, a mixture of types or just one, thickly sliced or quartered 1 small garnet yam, peeled and cut into ½-inch-thick slices 2 small red new potatoes, unpeeled and cut into ½-inch-thick slices 1 medium zucchini, cut into ¼-inch-thick slices on the diagonal 1 small leek (white part only), cut into quarters lengthwise, washed well, then cut in half lengthwise ¾ to 1 cup frozen edamame or peas dried thyme or favorite salt-free herb blend sea salt and freshly ground black pepper 4 tablespoons chicken or vegetable broth 4 tablespoons madeira 4 teaspoons olive oil 2 cups water Read More …

Sherry Carrots with Raisins and Pine Nuts Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 2½ minutes at high pressure 3 tablespoons pine nuts ¼ cup olive oil or rendered duck fat 1½ pounds carrots (8 to 10 medium), peeled and cut into ½-inch-thick rounds 1/3 cup golden raisins ¾ cup water dash sea salt 2 tablespoons sherry vinegar freshly ground black pepper Read More …

Pumpkin Pie Flan Pressure Cooker Recipe

serves 8 – cooker: 5- to 7-quart or larger – time: 15 minutes at high pressure 1 cup sugar 6 large eggs 1 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened condensed milk 1 cup canned pumpkin puree (not pumpkin pie filling) 1 tablespoon vanilla extract 1½ teaspoons pumpkin pie spice 2 or 3 cups water Read More …

Tzimmes Pressure Cooker Recipe

serves 10 – cooker: 5- to 7-quart – time: 5 minutes at high pressure 4 medium sweet potatoes, peeled and cut into 1-inch slices 5 large carrots, peeled and sliced into 1-inch chunks 2 cups butternut squash, peeled and diced into 1-inch pieces 2 cups pitted prunes 1 cup dried apricot halves ½ cup golden raisins 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cardamom 2 tablespoons brown sugar 1 cup orange juice Read More …

Mushroom Bourguignon Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 10 minutes at high pressure 5 tablespoons olive oil 2 large portobello mushrooms, stems and black gills removed, thickly sliced, then cut into chunks 2 pounds cremini mushrooms, sliced sea salt and freshly ground black pepper 1 large yellow or white onion, finely chopped 1 pound carrots, cut into 1-inch pieces on the diagonal 2 cloves garlic, finely chopped 2 tablespoons potato starch (not potato flour) or rice flour 1 pound baby new white or red potatoes, scrubbed, unpeeled, and quartered 1 rib celery, cut into ½-inch-thick slices on the diagonal 2 cups dry red wine- 3 cups beef, chicken, or vegetable broth 1 teaspoon dried herbes de provence 2 bay leaves 2 tablespoons tomato paste 2 tablespoons cornstarch dissolved in 2 tablespoons cold water Read More …

Vegetable Succotash Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 2 minutes at high pressure 3 ears fresh corn, shucked 1 tablespoon olive oil 1 cup white onion, diced 1 to 2 cloves garlic, to taste, minced 1 cup (about 7 ounces) fresh or frozen baby lima beans- 2 medium/large zucchini, trimmed, cut in half lengthwise, then cut into ½-inch-thick half moons 1 medium sunburst or yellow crookneck squash, trimmed and cut into chunks 2 roma tomatoes, seeded and diced 1 to 2 teaspoons chopped fresh thyme, to taste ½ cup chicken or vegetable broth 2 tablespoons coarsely chopped fresh flatleaf parsley sea salt and freshly ground black pepper umeboshi plum vinegar or red wine vinegar Read More …

Nutmeg Cup Custard Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 8 minutes at high pressure 2 cups whole milk, or 1 cup whole milk and 1 cup heavy cream, or 1 cup half-and-half and 1 cup heavy cream 2 large eggs 1/3 cup sugar 1½ teaspoons vanilla extract whole nutmeg for grating 2 cups water whipped cream, for serving Read More …

Sweet Potato Stew with Green Chard Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 3 minutes at high pressure com serve this ladled over cooked rice, quinoa, or other grain of your choice 2 tablespoons olive oil 1 teaspoon cumin seeds 1 medium white onion, diced 1 jalapeno pepper, seeded and minced (adjust quantity to suit your taste) ½ teaspoon turmeric 1 tablespoon peeled minced fresh ginger 1 teaspoon sea salt, plus more to taste 2 medium sweet potatoes, peeled and cut into ½-inch cubes 1 teaspoon ground coriander ¾ cup water 1 bunch swiss chard, both stems and leaves coarsely chopped 1 (14-ounce) can unsweetened coconut milk ¼ cup finely chopped fresh cilantro lime wedges, for serving bacon-braised greens serves 6 – cooker: 5- to 8-quart – time: 8 minutes at high pressure 4 slices bacon, diced ½ white onion, diced 2 cloves garlic, crushed 1 bunch kale, washed well, center ribs removed, and chopped 1 bunch collard greens, washed well, stems trimmed off, and chopped 1 bunch mustard greens, washed well and chopped pinch sugar 3 cups chicken broth sea salt and freshly ground black pepper 2 to 3 tablespoons cider vinegar or juice of 1 lemon Read More …

Mashed Sweet Potatoes with Smoked Paprika Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 7 minutes at high pressure 6 medium-large jewel yams (about 3 pounds), peeled and cut into 2-inch chunks sea salt 4 ounces soft fresh goat cheese ½ teaspoon smoked paprika, or to taste Read More …

Raclette with Fingerling Potatoes Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 1 pound (about 12) fingerling potatoes, left unpeeled and pierced with a knife in several places 2 teaspoons salt, or as needed 12 ounces raclette or good-melting french hard mountain cheese like emmenthaler or gruyere, rind removed and thinly sliced freshly ground black pepper 3 green onions, trimmed and sliced diagonally in 1/8-inch strips cornichons, pickle- onions, caper berries (the big ones), and/or pickle- cauliflower (optional), for serving Read More …

Potatoes with Chiles Poblano and Goat Cheese Papas con Rajas Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 1¼ pounds (about 4) russet potatoes, peeled and cut into 1½-inch chunks 1 tablespoon olive oil 1 medium white onion, cut in half and then into ¼-inch-thick half moons 4 to 6 green poblano chiles, to taste 1 cup crumbled soft goat cheese or queso fresco 3 tablespoons chopped fresh cilantro salt and freshly ground black pepper Read More …

Pressure Cooker Roasted Baby Potatoes Recipe

serves 4 – cooker: 5-to 7-quart – time: 5 minutes at high pressure 6 tablespoons olive or grapeseed oil 1½ to 2 pounds baby new potatoes (red, blue, white, or yellow; about 24), 1¾ to 2 inches in diameter, left unpeeled and each pierced a few times with the tip of a knife ½ cup vegetable broth sea salt, to taste hungarian sweet paprika, dried herbes de provence, chopped fresh chives or green onions, grated parmesan cheese, and/or freshly ground black pepper, for garnishing (optional) Read More …

Bok Choy with Ginger Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 5 minutes at high pressure 1 full-size head bok choy or 6 to 8 baby bok choy 1 to 2 tablespoons julienned peeled fresh ginger, to taste 1 cup water, as needed 2 tablespoons mirin or shaoxing rice wine reduced-sodium soy sauce, oyster sauce, toasted sesame oil, or salt, for serving 3 tablespoons chopped green onions (white and a few inches of green part), for serving Read More …

Braised Green Beans Pressure Cooker Recipe

serves 6 – cooker: 5- to 7- quart – time: 4 minutes at high pressure 2 tablespoons olive oil 1 large white onion, diced 1 clove garlic, minced 2 pounds older green beans, ends trimmed 4 ripe plum tomatoes, seeded and diced, or 1 (14.5-ounce can) diced tomatoes in juice, drained 1 cup water (for added flavor, you can sub some of water out for juice from the can of tomatoes, if using) 2 tablespoons dry rose or white wine sea salt and freshly ground black pepper Read More …

Green Beans with Shiitake Mushrooms and Ginger Pressure Cooker Recipe

serves 4 to 6 as a side dish – cooker: 5- to 7-quart – time: 2 minutes at high pressure 1 tablespoon extra virgin olive oil 2 medium shallots, chopped 5 ounces fresh shiitake mushrooms (about 1½ cups), tough stems removed and caps thinly sliced 1 tablespoon grated peeled fresh ginger 1½ pounds tender young green beans or haricots vert, ends trimmed and cut into 2- to 3-inch pieces on the diagonal ½ cup water or vegetable broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon rice vinegar or brown rice vinegar Read More …

White Eggplant Ratatouille with Parmesan Polenta Rounds Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 3 minutes at high pressure serve this warm or at room temperature with lamb, grilled chicken, or even scrambled eggs white eggplant ratatouille: ¼ cup olive oil 1 large white onion, chopped sea salt 2 large white eggplants (about ¾ pound total), peeled and cut into 1-inch cubes 1 pound zucchini, cut into 1-inch cubes ½ teaspoon dried herbes de provence 1 pound ripe roma tomatoes, seeded and chopped 1 cup dry white wine freshly ground black pepper handful chopped fresh basil or flatleaf parsley (optional) parmesan polenta rounds: 1 (16-ounce) tube plain prepared polenta, patted dry, cut crosswise into 8 slices ¾ cup freshly shredded parmesan cheese Read More …

Skordalia Greek Potato and Garlic Dip Pressure Cooker Recipe

makes about 2 cups pressure cooker: 5- to 7-quart pressure time: 6 minutes at high pressure 1 pound russet potatoes, peeled and cut into 2-inch chunks 4 to 12 cloves garlic, to taste, peeled 1 teaspoon sea salt 1/3 cup blanched almonds, whole or slivered, or pine nuts 1 cup extra virgin olive oil 1 tablespoon red wine vinegar freshly ground black pepper Read More …

Cauliflower Green Peas and Potatoes with Fresh Ginger and Spices Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 3 minutes at high pressure serve with basmati or saffron rice, if you like, and a nice green salad with radishes and cucumbers 2 tablespoons light olive oil, ghee, or melted butter 1 teaspoon cumin seeds 1 clove garlic (optional), minced 1 (2-inch) piece fresh ginger, peeled and grated 2 medium ripe plum tomatoes, seeded and diced 1 teaspoon turmeric ½ teaspoon ground coriander ¼ teaspoon sea salt, plus more to taste ¼ teaspoon red pepper flakes ¾ cup water 4 yukon gold potatoes (about 1½ pounds), diced (do not peel) 1 small head cauliflower (about 1½ pounds), leaves trimmed, cored, and broken into 1-inch florets 1½ cups frozen green peas, thawed 3 tablespoons chopped fresh cilantro freshly ground black pepper Read More …

Bacon-Braised Greens Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 8 minutes at high pressure 4 slices bacon, diced ½ white onion, diced 2 cloves garlic, crushed 1 bunch kale, washed well, center ribs removed, and chopped 1 bunch collard greens, washed well, stems trimmed off, and chopped 1 bunch mustard greens, washed well and chopped pinch sugar 3 cups chicken broth sea salt and freshly ground black pepper 2 to 3 tablespoons cider vinegar or juice of 1 lemon Read More …

Mediterranean Vegetable Garden Ratatouille with Couscous Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 3 minutes at high pressure ratatouille: 4 japanese eggplant, unpeeled, or 2 regular eggplant, peeled 2 teaspoons sea salt ¼ cup olive oil 1 medium onion, chopped 3 cloves garlic, minced ¼ cup chicken or vegetable broth 4 small zucchini, quartered lengthwise and cut across into 1-inch pieces 2 medium bell peppers of any color, seeded and sliced into strips 3 cups seeded and diced plum tomatoes, or 2 (14.5-ounce) cans chopped tomatoes in juice, drained 2 teaspoons chopped fresh basil or 1 teaspoon dried basil 1 teaspoon chopped fresh marjoram or ½ teaspoon dried marjoram 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme freshly ground black pepper 2 tablespoons champagne vinegar couscous pilaf: 2½ cups chicken or vegetable broth 2 tablespoons butter ½ teaspoon sea salt 2½ cups couscous ¾ cup crumbled feta or soft goat cheese Read More …

French Quarter Eggplant Stew with Okra Pressure Cooker Recipe

serves 4 – cooker: 5- to 7- quart – time: 3 minutes at high pressure 4 japanese eggplant, unpeeled, or 2 regular eggplant, peeled 2 teaspoons sea salt ¼ cup olive oil 1 large white onion, chopped 4 cloves garlic, minced ¼ cup vegetable broth 1 green bell pepper, seeded and finely chopped 2 ribs celery, chopped 1 (28-ounce) can peeled whole tomatoes in juice, crushed with your hands 1 teaspoon fresh oregano leaves or ½ teaspoon dried oregano freshly ground black pepper 1 pound okra, washed, ends trimmed, and cut into 1-inch pieces (2 cups) 2 tablespoons red wine vinegar Read More …

Hungarian Green Beans with Paprika Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 2 minutes at high pressure serve this creamy side dish with beef stew or broiled fish 3 tablespoons butter 1 tablespoon olive oil 1 large white onion, diced 1½ pounds tender young green beans or haricots vert, ends trimmed and cut into 2-inch pieces on the diagonal 1 teaspoon sea salt, plus more to taste freshly ground black pepper 1 cup water ¾ to 1 cup sour cream, to taste 1¼ teaspoons sweet hungarian paprika 2 tablespoons chopped fresh chives Read More …

Baba Ghanoush Pressure Cooker Recipe

makes 11/3 cups – cooker: 5- to 7-quart – time: 4 minutes at high pressure 3 tablespoons olive oil 1 large eggplant (about 1¼ pounds), peeled and cut into 1-inch cubes 1 to 2 cloves garlic, to taste, halved ½ cup water 2 tablespoons chopped fresh flatleaf parsley ½ teaspoon sea salt ½ teaspoon smoked paprika 3 tablespoons fresh lemon juice 2 tablespoons tahini paste ½ teaspoon crushed aleppo or other red pepper flakes, for garnish 1 roma tomato, seeded and diced, for garnish Read More …

Red Pepper Baba Ghanoush Pressure Cooker Recipe

makes 11/3 cups – cooker: 5- to 7-quart – time: 4 minutes at high pressure 3 tablespoons olive oil 1 large eggplant (about 1¼ pounds), peeled and cut into 1-inch cubes 1 whole roasted red pepper 1 to 2 cloves garlic, to taste, halved ½ cup water 2 tablespoons chopped fresh flatleaf parsley ½ teaspoon sea salt ½ teaspoon smoked paprika 3 tablespoons fresh lemon juice 2 tablespoons tahini paste ½ teaspoon crushed aleppo or other red pepper flakes, for garnish 1 roma tomato, seeded and diced, for garnish Read More …

Cabbage and Apples with Fresh Goat Cheese Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 4 minutes at high pressure 1 small head red cabbage 1 small head green cabbage 1 medium white onion, thinly sliced 1 large tart cooking apple, peeled, cored, and chopped ½ cup chicken or vegetable broth 2 tablespoons frozen apple juice concentrate salt and freshly ground black pepper 4 ounces fresh soft goat cheese, crumbled Read More …

Broccoli Pasta Sauce Pressure Cooker Recipe

makes about 3½ cups, enough for 1 pound pasta – cooker: 5- to 7-quart – time: 3 minutes at high pressure 3 tablespoons olive oil 1 cup chopped white or yellow onion 2 cloves garlic, chopped 2 large heads broccoli- (1¾ to 2 pounds), stems peeled and stems and florets coarsely chopped 1/3 cup dry vermouth or dry white wine ½ cup water freshly ground black pepper leaves from 1 bunch fresh basil sea salt freshly grated parmesan cheese, for serving Read More …

Cannellini Salad with Garlic Toast Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 8 minutes at high pressure beans-: 1 cup dried white cannellini or white kidney beans-, soaked using overnight method and drained about 3 cups water 1 tablespoon olive oil salad: 1 clove garlic, minced 2 ribs celery, diced ¼ cup loosely packed chopped fresh flatleaf parsley or basil 3 to 4 tablespoons olive oil 2 tablespoons red wine vinegar sea salt and freshly ground black pepper garlic toast: 4 thick slices country-style bread 1 to 2 cloves garlic, to taste, halved ¼ cup extra virgin olive oil Read More …

Instant Pot Cassoulet Pressure Cooker Recipe

serves 8 to 10 – cooker: 8-quart or larger – time: 20 minutes at high pressure (then 1 hour in oven) cassoulet: 2 cups dried tarbais, lingot, coco, cannellini, great northern, or flageolet beans-, soaked and drained 4 cups unsalted or reduced-sodium chicken broth ½ pound sliced bacon, cut into ¾-inch pieces 1 to 1½ pounds lamb shoulder chops, the thickest in the case, trimmed of fat 1 pound pork shoulder or veal stew meat, trimmed of fat and cut into 1½- to 2-inch chunks olive or sunflower oil, as needed 2 confit duck legs 2 large onions, chopped 4 cloves garlic, chopped 4 medium carrots, sliced ½ inch think 2 ribs celery, chopped into ½-inch pieces, leafy tops reserved for bouquet garni ½ pound sweet italian sausages 1 cup dry white wine 1 (28-ounce) can whole tomatoes packed in juice, undrained ½ teaspoon freshly ground black pepper 1 teaspoon dried thyme or 3 to 4 sprigs fresh thyme 2 big sprigs fresh flatleaf parsley 1 bay leaf salt bread crumb topping: 3 cups soft, fresh bread crumbs (grind several slices of a good quality firm country bread such as a boule or a ciabatta) ¼ cup minced fresh flatleaf parsley 2 tablespoons butter, melted and cooled, or olive oil Read More …

Vegetarian Louisiana-Style Red Beans and Rice Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 7-quart – time: 8 minutes at high pressure ¼ cup extra virgin olive oil 1 large yellow or white onion, chopped 4 cloves garlic (or to taste), minced 4 ribs celery, chopped 1 medium green bell pepper, seeded and chopped 2 cups dried red kidney beans-, soaked using the overnight method and drained 1 (32-ounce) box vegetable broth 2 bay leaves 1 teaspoon dried thyme or 3 sprigs fresh 1 teaspoon dried oregano or 1 sprig fresh 1 (3-inch) stick cinnamon few pinches creole seasoning ¼ to ½ teaspoon red pepper flakes, to taste 1 tablespoon vegetarian worcestershire sauce 1½ teaspoons liquid smoke or 1 canned chipotle chile in adobo sauce, finely chopped sea salt and freshly ground black pepper 3 tablespoons chopped fresh flatleaf parsley ½ teaspoon to 1 tablespoon louisiana hot sauce, such as tabasco or crystal, plus more for serving 4 cups cooked white or brown long-grain rice, for serving ½ cup sliced green onions, for garnish Read More …

Black Soy Beans and Wild Rice Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 1 cup dried black soy beans-, soaked, adding ½ teaspoon salt to the soaking water, and drained 4 cups low-sodium vegetable broth 1 cup raw wild rice 1 tablespoon olive oil 1 teaspoon sea salt ½ medium white onion, halved 1 large sprig fresh parsley 1 rib celery with leaves, broken into 2 pieces gomasio sesame salt Read More …

Rajma North Indian Red Bean Masala Stew Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 12 minutes at high pressure 1½ cups dried red kidney beans- or rajma beans-, soaked using the overnight method, adding pinch baking soda to the water, and drained 2 bay leaves 4½ cups water 3 tablespoons olive oil 1 teaspoon cumin seeds 1 (2-finger) pinch asafoetida 1 (2-inch) piece fresh ginger, peeled and minced 1 (15-ounce) can peeled whole tomatoes in juice, crushed by hand 1 teaspoon ground coriander 1 teaspoon garam masala 1 teaspoon red chili or chile powder or ½ teaspoon red pepper flakes 1 heaping tablespoon ghee ¼ cup chopped fresh cilantro 4 cups cooked white or brown basmati rice, for serving ½ cup thinly sliced green onions or lemon wedges, for garnish (optional) Read More …

Mediterranean Hummus Pressure Cooker Recipe

makes about 3 cups – cooker 6- to 8-quart – time 40 minutes (unsoaked chickpeas) or 17 minutes (soaked) use the overnight method and then reduce the pressure cooker time to 17 minutes serve with warm pita bread or oven-baked pita chips chickpeas: 1¼ cups dried chickpeas, picked over and rinsed 7 cups water 1 tablespoon olive oil ½ teaspoon baking soda (if you have hard water) hummus: juice from 2½ lemons ¾ cup chickpea cooking liquid ¼ tablespoon unroasted tahini paste 1 tablespoon olive oil, plus more for drizzling heaping ½ teaspoon garlic salt, or 4 cloves roasted garlic, smashed Read More …

Greek Garbanzo Bean Salad with Feta Tomato and Parsley Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 40 minutes at high pressure beans-: 1½ cups (9 ounces) dried garbanzo beans-, rinsed and picked over 6 cups water 1 bay leaf 2 cloves garlic, peeled ½ teaspoon sea salt 1 tablespoon olive oil salad: ¼ cup minced fresh flatleaf parsley 2 cloves garlic, pressed 1 tablespoon grated lemon zest 1 ripe medium tomato, seeded and diced ¼ to ½ red onion, to taste, diced 2 tablespoons fresh lemon juice ¼ cup olive oil 1/3 cup crumbled feta cheese 6 sliced kalamata olives sea salt and freshly ground black pepper Read More …

Steamed Zucchini-Walnut Corn Bread Pressure Cooker Recipe

makes 3 small loaves – cooker: 5- to 8-quart – time: 20 minutes at high pressure 1 (8.5-ounce) package corn muffin mix (such as jiffy) ½ cup chopped walnuts ¼ cup firmly packed light brown sugar 1¼ teaspoons ground cinnamon 1 cup tightly packed shredded zucchini 1 large egg ¼ cup plain greek yogurt 2 tablespoons light olive oil 3 to 4 cups boiling water Read More …

Fusion Baked Beans Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 35 minutes at high pressure 1 cup dried beans-, soaked and drained 1 medium onion, chopped 1 clove garlic, chopped 1 large or 2 small slices bacon, chopped 1 tablespoon bourbon 1 tablespoon maple syrup 1 tablespoon honey mustard 1 tablespoon hoisin sauce 1 tablespoon tomato paste 1 tablespoon chopped crystallized ginger 3 cups water salt (optional) Read More …

Easy Bean Salad Pressure Cooker Recipe

serves 4 3 cups just-cooked beans- of your choice (from 1 cup dried) vinaigrette: 2 tablespoons vinegar of your choice, fresh lemon or lime juice, or a combination 6 tablespoons olive oil or another salad oil 1 teaspoon sea salt, or to taste ½ teaspoon freshly ground black pepper, or to taste 1 clove garlic or ½ shallot, minced ¼ teaspoon dry mustard or ½ to 1 teaspoon dijon mustard, to taste salad (add any or all, as you prefer): chopped soft, raw vegetables, such as: cucumbers, radish, celery, or jicama cooked and cooled harder vegetables, such as chopped carrots or cauliflower chopped fresh herbs, such as parsley, cilantro, mint, or a combination cubed or crumbled cheese, such as feta or queso fresco cooked or canned fish or seafood, such as tuna, shrimp, or scallops sliced pitted olives sieved hard-boiled eggs a bed of salad greens Read More …

Garlic Mashed Potatoes Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 3 pounds yukon gold potatoes (10 to 12), peeled, cut into 2-inch chunks, and rinsed 6 cloves garlic, peeled ¾ cup milk or potato cooking water 3 to 5 tablespoons butter sea salt and a few grinds black pepper Read More …

French Green Lentil and Brown Rice Salad with Walnuts Pressure Cooker Recipe

serves 4 as a side dish – cooker: 5- to 7-quart – time: 6 minutes at high pressure salad: 1½ cups dried french or green lentils, picked over and rinsed 3 cups water 1 tablespoon olive oil 1 cup cooked brown rice (fresh cooked or leftover) ½ cup chopped walnuts 2 cups frozen petit peas, thawed sea salt and freshly ground black pepper ½ cup crumbled feta cheese (optional) vinaigrette: 1½ tablespoons white balsamic vinegar 3 tablespoons olive oil Read More …

Cheesy Lentil Tacos Pressure Cooker Recipe

serves 4 to 6 as a side dish – cooker: 5- to 7-quart – time: 9 minutes at high pressure serve with chipotle style lime and cilantro rice 1 to 2 tablespoons olive oil, as needed 1 cup chopped white onion 2 cloves garlic, chopped 3 teaspoons chili powder 1 teaspoon dried oregano, preferably mexican 1 cup dried brown lentils, picked over and rinsed 2½ cups low-sodium vegetable or chicken broth sea salt (optional) for serving: 12 soft corn or multi-grain tortillas sour cream or plain greek yogurt 2 cups shredded extra-sharp cheddar cheese shredded lettuce chopped fresh cilantro salsa fresca Read More …

Goat Cheese Chive Mashed Potatoes for a Crowd Pressure Cooker Recipe

serves 12 – cooker: 7- to 8-quart – time: 6 minutes at high pressure 5 pounds russet potatoes, peeled and cut into 2- to 3-inch chunks 5 cloves garlic, peeled 2 teaspoons salt 1 (10-ounce) log fresh plain goat cheese 1 cup sour cream ½ cup (1 stick) unsalted butter, cut into pieces, at room temperature ½ cup finely chopped fresh chives few grinds black pepper Read More …

Mashed Potatoes and White Beans with Ricotta Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 8 minutes at high pressure 1¼ pounds (about 4) russet potatoes, left unpeeled and quartered 1 can white beans-, drained and rinsed, or 2 cups cooked white beans- ¼ cup (½ stick) butter, at room temperature ½ cup low-fat or nonfat milk, soy milk, or other nondairy milk 1/3 cup whole-milk ricotta cheese 2 teaspoons salt few grinds black pepper Read More …

Lentils with Pancetta Fennel and Mozzarella Pressure Cooker Recipe

serves 4 to 6 as a side dish – cooker: 5- to 7-quart – time: 8 minutes at high pressure 3 tablespoons light olive oil 2 (½-inch-thick) slices pancetta (4 ounces), cut into ½-inch dice 2 shallots, finely chopped 1 rib celery, chopped ¼ cup finely chopped fennel bulb 1 (14.5-ounce) can diced tomatoes in juice, undrained 2 teaspoons dijon mustard 2 cups vegetable broth or water 1¼ cup dried brown or castelluccio lentils, picked over and rinsed sea salt and freshly ground black pepper diced fresh mozzarella cheese, for serving Read More …

Winter Root Mash Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 5 minutes at high pressure 1 pound sweet potatoes, peeled and cut into 1-inch chunks 1 pound yukon gold potatoes, peeled and cut into 1-inch chunks 1 pound red potatoes, peeled and cut into 1-inch chunks ½ pound celery root (celeriac), peeled and cut into 1-inch chunks ½ pound rutabaga or turnips, peeled and cut into 1-inch chunks 3 cloves garlic, peeled 3 cups water pinch or two sea salt, plus more to taste ¼ cup (½ stick) unsalted butter, cut into pats 1 cup plain greek yogurt ½ cup grated parmesan cheese 3 tablespoons minced fresh chives, for garnish Read More …

Brown Lentils with Herbs Pressure Cooker Recipe

serves 4 to 6 as a side dish – cooker: 5- to 7-quart – time: 9 minutes at high pressure 2 tablespoons extra virgin olive oil 1 medium white onion, finely chopped 2 medium carrots, chopped into ¼-inch pieces 2 teaspoons dried herbes de provence 2½ cups chicken broth 1 cup dried brown lentils, picked over and rinsed salt and freshly ground black pepper Read More …

Creamed New Potatoes with Almond Milk Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 3 pounds red potatoes (10 to 12), peeled and cut into 2-inch chunks sea salt ½ cup plain almond milk 3 tablespoons butter or earth balance (to make vegan) freshly ground black pepper Read More …

Dairy-Free Olive Oil Mashed Potatoes with Chives Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 3 pounds yukon gold potatoes, peeled or unpeeled and cut into 2-inch chunks 1 teaspoon sea salt about ½ cup extra virgin olive oil of your choice freshly ground white pepper 2 tablespoons minced fresh chives Read More …

Farro Risotto Primavera with Goat Cheese Pressure Cooker Recipe

serves 4 as a main or 6 as a first course – cooker: 5- to 7-quart – time: 8 minutes at high pressure 2 tablespoons extra virgin olive oil ½ cup finely chopped white onion or leek 1 clove garlic, minced ½ cup finely diced zucchini ½ cup very small cauliflower florets 2 ounces cremini mushrooms, quartered ¼ cup minced carrot ¼ cup minced celery 1¼ cups semi-pearled farro (labeled farro semiperlato), rinsed and drained ½ cup dry white wine or vermouth 3½ cups vegetable or low-sodium chicken broth 4 ounces fresh goat cheese, cut into small pieces 1 tablespoon butter ¼ cup chopped fresh flatleaf parsley sea salt and freshly ground black pepper. grated lemon zest, for garnish. freshly grated parmesan cheese, for serving (optional). Read More …

Farrotto with Asparagus and Peas Pressure Cooker Recipe

serves 4 as a main or 6 as a first course – cooker: 5- to 7-quart – time: 8 minutes at high pressure 2 tablespoons extra virgin olive oil 1 cup finely chopped white onion or leek 1¼ cups semi-pearled farro (labeled farro semiperlato), rinsed and drained ½ cup dry white wine or prosecco (left to go flat) 3 cups vegetable or low-sodium chicken broth 1 teaspoon minced fresh tarragon or basil ½ pound thin fresh asparagus, tough bottoms trimmed and cut into 1-inch pieces, with the tips reserved separately ½ cup freshly grated parmigiano-reggiano cheese 1 cup frozen petite peas, thawed sea salt and freshly ground black pepper. Read More …

Steel-Cut Oatmeal with Cinnamon Vanilla and Dried Fruit Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 8 minutes at high pressure 3 cups water 3 cups nondairy milk, such as rice milk, coconut milk, soy milk, almond milk, or oat milk 2 cups steel-cut oats 2 tablespoons butter 1 cinnamon stick or ¼ teaspoon ground cinnamon ½ vanilla bean or ½ teaspoon vanilla extract ½ to ¾ cup dried currants, cranberries, cherries, raisins, or a mixture, to taste Read More …

Savory Steel-Cut Oat Porridge with Mushrooms Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 8 minutes at high pressure 2 tablespoons butter 1 tablespoon olive oil 2 large shallots, chopped 2 medium carrots or parsnips, peeled and chopped 3 ribs celery, chopped 12 ounces white mushrooms, sliced 2 teaspoons minced fresh thyme 2 cloves garlic, minced 2 cups steel-cut oats ½ cup dry white wine or white french vermouth 6 cups low-sodium chicken broth 2 tablespoons chopped fresh flatleaf parsley 1 tablespoon fresh lemon juice ½ cup grated parmesan cheese sea salt and freshly ground black pepper worcestershire sauce (optional) Read More …

Oat Risotto with Peas and Sauteed Shrimp Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 8 minutes at high pressure oat risotto: 1 tablespoon extra virgin olive oil ½ cup minced white onion 2 cloves garlic, minced 1 cup steel-cut oats 3 to 3½ cups chicken broth or water 1¼ cups frozen peas, thawed 1/3 cup grated parmesan cheese 3 tablespoons chopped fresh chives sea salt and freshly ground black pepper, to taste shrimp 1 tablespoon extra virgin olive oil 12 large (26-30 count) shrimp, peeled and deveined 1 tablespoon chopped fresh marjoram or basil 1 tablespoon fresh lemon juice Read More …

Red Quinoa Salad with Cucumbers and Tomatoes Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 5 minutes at high pressure. quinoa. 1 cup red quinoa 1 (2-finger) pinch sea salt. 1 tablespoon olive oil 1¼ cups spring or filtered water juice and grated zest of 1 lime salad: 1 cucumber, seeded and diced (about 2 cups; peel if skin is thick or waxed) 2 ribs celery, coarsely chopped 2 ripe roma tomatoes, seeded and diced (about 2 cups) about ½ cup packed chopped fresh cilantro juice of 2 limes 2 tablespoons red wine vinegar or sherry vinegar ¼ cup olive oil Read More …

Moroccan Seven-Vegetable Couscous Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 1 minute at high pressure 2 tablespoons olive oil 1 tablespoon unsalted butter 1 large white onion, coarsely chopped 1 rib celery, thinly sliced 1 medium to large turnip, peeled and cut into ½-inch cubes pinch saffron threads or sweet paprika pinch red pepper flakes or cayenne pepper ½ teaspoon turmeric ½ teaspoon ground cumin 1 tablespoon grated peeled fresh ginger 1 pound butternut squash, peeled, seeded, and cut into 1½-inch chunks 8 ounces green beans, ends trimmed and cut into 1½-inch lengths ¼ cup dried currants or golden raisins 2 tablespoon minced dried apricots 1 (14.5-ounce) can diced tomatoes in juice, drained 2 cups vegetable broth 1 stick cinnamon, broken in half 1½ cups couscous (any kind) 1 medium zucchini or yellow summer squash, sliced ¼ inch thick ¾ cup frozen petite peas, thawed sea salt ¼ cup chopped fresh cilantro ½ cup blanched slivered almonds, toasted 2 lemons, each cut into 6 wedges, for serving extra virgin olive oil, for drizzling Read More …

Pressure Cooker Penne with Creamy Tomato Vodka Sauce Recipe

serves 4 – cooker: 5- to 7-quart – time: 7 minutes at high pressure 3 cups dry penne (about 12 ounces) 1 (26-ounce) jar plain marinara sauce 1 (14.5-ounce) can diced tomatoes in juice, drained ¼ teaspoon red pepper flakes 1½ cups water ¼ cup vodka 3 tablespoons olive oil 1 cup heavy cream, heated 3 tablespoons minced fresh basil freshly ground black pepper salt 1 cup freshly grated parmesan cheese, for serving Read More …

Quinoa Risotto with Arugula Pressure Cooker Recipe

serves 3 – cooker: 5- to 7-quart – time: 5 minutes at high pressure 1 cup white quinoa 2 tablespoons olive oil 1 cup finely chopped white onion 1 clove garlic, minced ¼ cup dry white wine 2¼ cups vegetable broth ½ cup thinly sliced cremini mushrooms ½ bunch skinny asparagus, bottoms trimmed and cut into 1-inch pieces 2 cups coarsely chopped arugula 1 medium carrot, shredded ¼ to ½ cup grated parmesan cheese, to taste (optional) ½ teaspoon sea salt ¼ teaspoon freshly ground black or white pepper Read More …

Multi-Grain Rice Japgok-bap Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 1½ cups mixed grains and legumes 2 cups white short-grain japanese-style rice, rinsed 1½ tablespoons olive oil or plain sesame oil 1 or 2 (3-finger) pinch(es) sea salt or himalayan pink salt 4 cups spring or filtered water Read More …

Three-Grain Pilaf with Porcini Mushrooms Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 1/3 cup wheat berries 1/3 cup hulled barley ¼ ounce dried porcini mushrooms (about ¼ cup) ¾ cup warm water 2 tablespoons olive oil ¾ cup finely chopped white onion ¾ cup diced celery 1/3 cup wild rice, rinsed 1½ cups low-sodium chicken or vegetable broth 3 tablespoons chopped fresh flatleaf parsley 2 tablespoons fresh lemon juice ¼ teaspoon sea salt, or to taste freshly ground black pepper Read More …

Pressure Cooker Macaroni and Four Cheeses Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 6 minutes at high pressure serve with a green salad 2¾ cups dry elbow macaroni, mini penne, or small shells (10 to 12 ounces) 2 cups low-sodium chicken or vegetable broth 1 cup water 2 pinches sea salt 2 tablespoons olive oil 1½ cups shredded cheddar cheese 1½ cups shredded fontina or cubed mozzarella cheese 2 ounces cream cheese 2 ounces fresh goat cheese ¼ cup half-and-half 2 teaspoons dijon mustard freshly ground black pepper salt grated parmesan cheese, for serving Read More …

Whole-Grain Penne Ragu and Mozzarella One Pot Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 1 pound frozen ground dark meat turkey (do not thaw) 1¾ cups water or chicken broth ¼ cup dry red or white wine 2 cups penne rigate (you can make this with regular pasta or whole wheat, spelt, low-carb, brown rice, or quinoa pasta) 1 (24- to 26-ounce) jar marinara sauce 6 to 8 ounces whole-milk mozzarella cheese, to taste, cut into ½ -inch dice 1 (2.25-ounce) can sliced california black olives, drained, for garnish (optional) ½ cup shredded or grated parmesan cheese, for sprinkling (optional) lemon ricotta (optional): 1¼ cups whole-milk ricotta cheese 2 tablespoons olive oil grated zest of 1 lemon 1 tablespoon minced fresh flatleaf parsley or basil few grinds black pepper Read More …

Mexican-Style Red Quinoa and Black Bean Salad with Avocado and Cilantro Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 5 minutes at high pressure quinoa 1½ cups red quinoa 1 (2-finger) pinch sea salt 1½ tablespoons olive oil 21/3 cups spring or filtered water juice and grated zest of 1 lime (you want some long, thin strips of zest) dressing juice of 3 limes ½ cup olive oil ½ teaspoon ground cumin pinch chili powder 1 small clove garlic (optional), pressed pinch sea salt salad 1½ cups black beans- for salads (recipe follows) or 1 (15-ounce) can, drained 1½ cups fresh or thawed frozen corn kernels 1½ cups quartered cherry tomatoes 1 red bell pepper, seeded and diced 1 to 2 firm ripe avocadoes, to taste, peeled, pitted, and diced 4 green onions (white part and some of the green), chopped about 1/3 cup chopped fresh cilantro Read More …

Pea and Watercress Quinoa Salad with Lemon Vinaigrette and Feta Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 5 minutes at high pressure quinoa. 1 cup red quinoa 1 (2-finger) pinch sea salt. 1 tablespoon olive oil 1¼ cups spring or filtered water salad 2 persian cucumbers, diced (about 1 cup) 1 medium carrot, shredded 2 jarred roasted red peppers, diced 1 bunch fresh watercress, stems discarded and leaves chopped to make about 2 cups 1 (10-ounce) package petite frozen peas, thawed. 1 cup crumbled feta cheese lemon vinaigrette. ¼ cup fresh lemon juice 1/3 cup olive oil. ½ teaspoon sea salt Read More …

Christmas Limas with Mango Chutney Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 35 minutes at high pressure 1 cup dried christmas lima beans-, soaked and drained 1 medium onion, chopped 1 clove garlic, chopped 2 tablespoons mango chutney 1 tablespoon thai sweet chili sauce 1 teaspoon dijon mustard ¼ cup chopped ham (optional) 4 cups water juice of 1 large or 2 small limes sea salt (optional) Read More …

Chipotle Pinto Beans Pressure Cooker Recipe

serves 8 – cooker: 5- to 7-quart – time: 8 minutes at high pressure 2 cups dried pinto beans-, soaked using the overnight method and drained 6 cups water 1 tablespoon olive oil 1 cup chopped onion 1 tablespoon minced garlic 1½ teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon dried oregano, preferably mexican 1 canned chipotle chile packed in adobo sauce 1 (14.5-ounce) can diced tomatoes, drained ½ cup chopped fresh cilantro sea salt Read More …

Feijao with Tadka and Smoked Provolone Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 7 minutes at high pressure serve this with rice or roti 2 cups dried black beans-, soaked and drained 6 cups water 2 tablespoons olive oil sea salt (optional) 3 tablespoons ghee or olive oil 1 tablespoon sweet paprika 3 (2-finger) pinches asafoetida powder 2 teaspoons ground cumin 1 to 1½ teaspoons turmeric 3 to 4 ripe tomatoes, to taste, seeded and chopped ¼ to ½ cup cubed smoked provolone cheese per serving fresh cilantro leaves, for serving Read More …

Southwestern-Style Baked Black Beans with Bacon and Green Chiles Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 7 minutes at high pressure 5 slices bacon, chopped 2 tablespoons olive oil 1 medium white onion, finely chopped 1 large green bell pepper, seeded and chopped 3 cloves garlic, minced 2 teaspoons ground cumin 1 (4-ounce) can diced roasted green chiles, undrained 1 (14-ounce) can tomato sauce ½ cup dry sherry or dry red wine- 2½ cups water 2 cups dried black beans-, soaked and drained sea salt and freshly ground black pepper Read More …

Creamy Farro Risotto with Fresh Herbs Pressure Cooker Recipe

serves 4 as a main or 6 as a first course – cooker: 5- to 7-quart – time: 8 minutes at high pressure 2 tablespoons extra virgin olive oil 2 large shallots, finely chopped (about 1/3 cup) ¼ cup minced celery 1¼ cups semi-pearled farro (labeled farro semiperlato), rinsed and drained ½ cup dry white wine or vermouth 3 cups vegetable or low-sodium chicken broth 1 cup finely chopped fresh herbs, such as equal parts basil, watercress or arugula, and flatleaf parsley plus small amounts of oregano, marjoram, thyme, tarragon, or rosemary 1/3 cup freshly grated parmigiano-reggiano cheese sea salt and freshly ground black pepper ½ cup heavy cream, 3 ounces cream cheese, or 1/3 cup mascarpone Read More …

Bulgur Salad with Garden Vegetables and Pine Nuts Pressure Cooker Recipe

serves 6 chop or dice all the vegetables into ¼- to ½-inch pieces. salad 3 cups cooked basic bulgur cracked wheat (left), at room temperature 1 red bell pepper, seeded and chopped 1 medium or 2 small zucchini, cubed 1 yellow summer squash, cubed 2 ribs celery, chopped ½ cup chopped red onion 1/3 cup pine nuts, toasted dill and lime dressing 1/3 cup olive oil grated zest of 1 lime. juice of 2 limes. 3 tablespoons minced fresh dill or 2 teaspoons dillweed sea salt and freshly ground black pepper to taste. Read More …

Barley Risotto with Wilted Greens Pressure Cooker Recipe

serves 4 to 6 as a first or 3 to 4 as a main course – cooker: 5- to 7-quart – time: 20 minutes at high pressure 2 tablespoons olive oil 1 cup finely chopped yellow onion ½ cup finely chopped carrot ½ cup finely chopped celery 2 teaspoons finely chopped garlic ¼ cup dry white wine 1 cup hulled or pot barley, picked over and rinsed in a colander 3 cups low-sodium chicken or vegetable broth ¾ cup water 2 teaspoons minced fresh thyme sea salt 4 cups baby spinach leaves or torn leafy greens, such as swiss chard 4 to 6 grinds black pepper, to taste ½ cup grated romano cheese, plus more for serving 3 tablespoons mascarpone (optional) Read More …

Farro Risotto with Red Wine and Parmesan Pressure Cooker Recipe

serves 4 as a main course or 6 as a first course – cooker: 5- to 7-quart – time: 8 minutes at high pressure 2 tablespoons extra virgin olive oil 2 large shallots, finely chopped (about 1/3 cup) 1¼ cups semi-pearled farro (labeled farro semiperlato), rinsed and drained 1½ cups chianti classico or other good, fruity italian red wine- 2½ cups vegetable or low-sodium chicken broth, or vegetable parmesan broth ½ cup freshly grated or shredded parmigiano-reggiano cheese, plus more for serving freshly ground black pepper 2 tablespoons butter Read More …

Basic Semi-Pearled Farro Pressure Cooker Recipe

makes about 2½ cups cooked; serves 4 to 6 – cooker: 5- to 7-quart – time: 8 minutes at high pressure 1 cup semi-pearled farro (labeled farro semiperlato), rinsed and drained 1 tablespoon olive oil 1 teaspoon salt 2½ cups water or vegetable broth Read More …

Aletas Farro Salad with Radishes and Beet Greens Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 8 minutes at high pressure farro 1 cup semi-pearled farro (labeled farro semiperlato), rinsed and drained 1 tablespoon olive oil 1 teaspoon salt 2½ cups water or vegetable broth salad 4 slender carrots, cut into matchsticks about 1½ inches long 1 bunch small radishes, trimmed and quartered generous handful of tender beet greens, washed well and torn into bite-size pieces. 2 medium shallots, very thinly sliced 1 tablespoon sherry vinegar 1/3 cup extra virgin olive oil sea salt and freshly ground black pepper 1 tablespoon nonpareil capers, rinsed Read More …

Pearl Barley Risotto with Corn Chiles and Cheese Pressure Cooker Recipe

serves 4 to 6 as a first, or 3 to 4 as a main course – cooker: 5- to 7-quart – time: 18 minutes at high pressure 2 tablespoons olive oil 1 medium onion, chopped 1 or 2 jalapeno peppers, to taste, seeded if desired, finely chopped 1 clove garlic, finely chopped 1 cup pearl barley, rinsed and drained 2¼ cups chicken or vegetable broth 1½ cups water 1 cup frozen corn kernels ¾ cup grated dry monterey jack cheese or shredded cheddar cheese 1/3 cup coarsely chopped fresh cilantro 4 to 6 grinds black pepper salt salsa, for serving. Read More …

Tuscan Farro and Baby White Beans con Pecorino Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 10 minutes at high pressure 3 tablespoons olive oil 1 white onion, finely chopped 1 clove garlic, minced 3 ribs celery, finely chopped 1 medium carrot or parsnip, finely chopped ¼ cup finely chopped red or yellow bell pepper 4 canned whole san marzano plum tomatoes, chopped or crushed with your hands 4 cups vegetable or low-sodium chicken broth 1 cup dry white wine, such as pinot grigio 2 tablespoons chopped fresh flatleaf parsley 1 cup dried baby white beans-, soaked and drained 1½ cups semi-pearled farro (labeled farro semiperlato), rinsed and drained sea salt and freshly ground black pepper. ¾ cup freshly grated pecorino romano cheese, for serving extra virgin olive oil, for serving. Read More …

Barley Fruit Salad with Almonds and Coconut Pressure Cooker Recipe

serves 8 creamy orange dressing 5 tablespoons plain greek yogurt 1 tablespoon mayonnaise or vegenaise soy mayonnaise 1 tablespoon light olive oil 2 tablespoons orange juice grated zest of ½ orange. 1 tablespoon rice wine vinegar salad 1½ cups pearl barley, pressure cooked 1½ cups fresh blueberries, picked over 1½ cups green and red grapes, halved 3 baby tangerines (cuties, sweethearts, or clementines), peeled and broken into sections ¾ cup slivered almonds, lightly toasted ¾ cup sweetened shredded coconut ½ cup thinly sliced celery Read More …

Hot Cinnamon Rice and Quinoa with Breakfast Fruit Salad Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 12 minutes at high pressure 2 cups sweet brown rice 1 cup red quinoa, rinsed in a fine mesh strainer ½ to 1 teaspoon ground cinnamon, to taste 1 teaspoon sea salt 5½ cups water 3 tablespoons unsalted butter ¼ cup honey or maple syrup, plus extra for serving almond milk, dairy milk, half-and-half, or rice milk, for serving. breakfast fruit salad 1 cup fresh blueberries 1 cup fresh strawberries ½ cup fresh raspberries ½ cup fresh blackberries 1 ripe plum, pitted and chopped, or 1 small tangerine, peeled and sections cut in half 1 kiwi fruit, peeled, sliced, and slices cut into fourths 1 small banana (optional), sliced Read More …

Asparagus Risotto with Brown Carnaroli Pressure Cooker Recipe

serves 3 as a main or 6 as a first course – cooker: 5- to 7-quart – time: 22 minutes at high pressure 2 tablespoons olive oil 4 tablespoons butter ¼ cup finely chopped shallots 1 bunch thin fresh asparagus, bottoms trimmed and stalks cut into 1-inch pieces 1½ cups brown carnaroli rice 3 cups vegetable broth 3 cups water ½ cup dry white wine 2 tablespoons fresh lemon juice 1 cup frozen petite peas, thawed ½ cup chopped fresh flatleaf parsley ½ cup freshly grated parmesan cheese, plus extra for serving salt and freshly ground black pepper. Read More …

Brown Carnaroli Risotto with Zucchini Arugula and Peas Pressure Cooker Recipe

serves 3 as a main or 6 as a first course – cooker: 5- to 7-quart – time: 22 minutes at high pressure 4 tablespoons olive oil ¼ cup finely chopped shallots or white onion 1½ cups brown carnaroli rice 3½ cups low-sodium chicken or vegetable broth 3 cups water 1 large or 2 medium zucchini (10 to 12 ounces), cut into ½-inch dice 1 cup frozen petite peas, thawed 1 (½-pound) bunch arugula, large stems discarded and leaves coarsely chopped salt and freshly ground black pepper. 2 tablespoons butter ¾ to 1 cup freshly grated parmesan cheese, to taste Read More …

Hot Rice and Oatmeal with Dried Fruit and Coconut Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 7 minutes at high pressure 1 cup old-fashioned or thick-cut rolled oats 2/3 cup short- or long-grain brown rice, soaked 4 hours or overnight in water to cover and drained 2 tablespoons oat bran or toasted wheat germ ½ teaspoon apple pie spice or ground cinnamon with a pinch of cloves, nutmeg, and allspice added pinch sea salt. 5 cups water ½ cup golden raisins or dried cherries, blueberries, or cranberries ¼ cup chopped dried pitted prunes ¼ cup chopped dried apricots 1 tablespoon butter 2/3 cup shredded sweetened coconut, for serving milk, half-and-half, almond milk, coconut milk, or rice milk, for serving. Read More …

Jook Chinese Rice Porridge Pressure Cooker Recipe

serves 4 as a light main dish or 6 as a snack or side dish – cooker: 5- to 7-quart – time: 15 minutes at high pressure 1 cup short-, medium-, or long-grain white rice, or combination of the three 4 cups reduced-sodium chicken or vegetable broth 1 cup water 4 quarter-size slices peeled fresh ginger salt and white or black pepper. to serve, any or all of the following ½ cup thin matchsticks of ham or leftover cooked chicken ½ cup frozen peas 2 tablespoons thinly sliced green onions (white and tender green parts) or chopped fresh cilantro a few drops of sesame oil per serving. Read More …

Barley Risotto with Mushrooms and Fresh Herbs Pressure Cooker Recipe

serves 4 to 6 as a first or 3 to 4 as a main course – cooker: 5- to 7-quart – time: 20 minutes at high pressure 2 tablespoons olive oil 2 shallots, chopped 8 ounces cremini mushrooms, sliced 1 cup hulled barley or pot barley, picked over and rinsed in a colander 3 cups low-sodium chicken broth ¾ cup water ½ teaspoon turmeric sea salt 4 to 6 grinds black pepper ½ cup grated parmesan cheese, plus more for serving 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh flatleaf parsley 1 tablespoon chopped fresh basil 1 tablespoon butter Read More …

Breakfast Risotto with Apples and Dried Cranberries Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 7 minutes at high pressure 2 tablespoons butter 1½ cups arborio or vialone nano medium-grain rice grated zest of 1 orange. 2 tart large apples, peeled, cored, and chopped 1 teaspoon ground cinnamon ½ cup firmly packed light brown sugar 1 cup unsweetened apple juice or apple cider 3 cups whole milk (can be part half-and-half) 2/3 cup dried cranberries plain greek yogurt, for serving. milk or half-and-half, for serving. slivered almonds, for serving. Read More …

Kitchari with Cumin Seeds Pressure Cooker Recipe

serves 4 – cooker: 6- to 8-quart – time: 15 minutes at high pressure serve it with a dollop of plain greek yogurt on top or a pat of butter or ghee swirled in, sprinkled with chopped cilantro if you happen to have some, and/or lemon or lime wedges and warm chapati or flour tortillas. 2 to 3 tablespoons ghee or neutral-tasting oil 1 heaping teaspoon white cumin seeds 1 cup split moong dal, rinsed and picked over for stones and debris 1 cup basmati rice, rinsed until the water runs clear 7 cups water few pinches salt, plus more to taste. about 2 to 3 cups mixed vegetables, cut into small, even-sized chunks, such as carrot and red potato (a favorite); or cauliflower, green beans, and peas; or zucchini and green bell pepper 1 bunch fresh spinach, rinsed well, leaves separated, thick stems discarded, and leaves cut across into thick ribbons Read More …

White Bean Risotto with Brown Carnaroli Pressure Cooker Recipe

serves 3 as a main or 6 as a first course – cooker: 5- to 7-quart – time: 22 minutes at high pressure 2 tablespoons olive oil 4 tablespoons (½ stick) butter ½ cup finely chopped white onion ½ fennel bulb, stalks discarded, bulb chopped 1½ cups brown carnaroli rice 3 cups reduced-sodium vegetable broth 3 cups water 2 tablespoons fresh lemon juice 1 (15-ounce) can white beans-, such as great northern or navy, drained and rinsed, or 1¾ to 2 cups fresh cooked white beans- 1/3 cup chopped fresh flatleaf parsley salt and freshly ground black pepper. ½ to 1 cup freshly shaved parmesan cheese, to taste Read More …

Black Rice Risotto with Shrimp and Fresh Basil Pressure Cooker Recipe

serves 4 as a main or 8 as a first course – cooker: 5- to 7-quart – time: 20 minutes at high pressure 3 tablespoons olive oil 3 tablespoons unsalted butter 1/3 cup minced shallots 1½ cups riso venere ½ cup dry white wine 3 cups low-sodium chicken broth 3 cups water 1 pound medium (31-40 count) shrimp, peeled and deveined ½ teaspoon freshly ground black pepper salt ½ cup fresh basil leaves, sliced across into fine ribbons Read More …

Parmesan Risotto with Brown Carnaroli Pressure Cooker Recipe

serves 3 as a main or 6 as a first course – cooker: 5- to 7-quart – time: 22 minutes at high pressure 2 tablespoons olive oil ¼ cup (½ stick) butter ¼ cup finely chopped shallots 1½ cups brown carnaroli rice 3 cups low-sodium chicken or vegetable broth 3 cups water ½ cup dry white wine ¾ to 1 cup freshly grated parmesan cheese, to taste, plus extra for serving salt and freshly ground black pepper. Read More …

Cucumber Avocado and Sesame Rolls Pressure Cooker Recipe

makes 6 rolls; serves 4 to 8 2 japanese or persian cucumbers or 1 english cucumber 2 firm-ripe medium avocados 1 recipe white or brown sushi rice 6 sheets yaki sushi nori (roasted seaweed sheets) japanese sesame seeds. soy sauce, ready-to-eat wasabi (sold in a plastic tube or as a powder that you mix with water to make the paste), and slices of pickle- ginger, for serving. Read More …

Classic White Risotto Pressure Cooker Recipe

serves 3 to 4 – cooker: 5- to 7-quart – time: 7 minutes at high pressure 2 tablespoons olive oil 2 tablespoons butter ¼ cup finely chopped shallots 1½ cups arborio, carnaroli, or vialone nano rice 3½ cups chicken or vegetable broth ½ cup dry white wine or dry vermouth ¾ to 1 cup freshly grated parmesan cheese, to taste, plus more for sprinkling salt and freshly ground black pepper. Read More …

Risotto alla Milanese Pressure Cooker Recipe

serves 2 to 3 as a main or 4 as a first course – cooker: 5- to 7-quart – time: 7 minutes at high pressure serve as a side dish to veal osso bucco or carbonata, italian beef stew. 1 tablespoon butter 1 tablespoon olive oil 1 small onion, chopped ¾ teaspoon salt, plus more to taste 1 cup vialone nano or carnaroli rice 1/3 cup dry white wine 2½ cups low-sodium chicken or vegetable broth large pinch saffron threads. 1/3 cup freshly grated grana padano or parmigiano-reggiano cheese, plus extra for serving 6 to 8 grinds black pepper Read More …

White Sushi Rice Pressure Cooker Recipe

makes enough for 6 sushi rolls – cooker: 5- to 7-quart – time: 2 minutes at high pressure 2 cups high-quality short- or medium-grain japanese-style rice 2 cups water 2 tablespoons sake or mirin ¼ cup unseasoned rice vinegar 1½ to 2 tablespoons sugar, to taste 1 teaspoon salt Read More …

Wild Rice with Chestnuts Pressure Cooker Recipe

makes about 4 cups – cooker: 5- to 7-quart – time: 22 minutes at high pressure 12 chestnuts, peeled and shelled 1 cup wild rice, rinsed 1 (3-finger) pinch sea salt 2¼ cups vegetable or chicken broth Read More …

Risotto with Italian Sausage and Kale Pressure Cooker Recipe

serves 2 to 3 as a main or 4 as a first course – cooker: 5- to 7-quart – time: 7 minutes at high pressure 1 tablespoon olive oil 8 ounces sweet or hot italian sausage, removed from casings, if necessary 1 tablespoon butter 1 small onion, chopped 3 cups chopped fresh kale leaves ½ teaspoon salt, plus more to taste ¼ teaspoon red pepper flakes 1 cup arborio or carnaroli rice 1/3 cup dry white wine 2¼ cups low-sodium chicken or vegetable broth 1/3 cup freshly grated parmesan cheese, plus extra for serving Read More …

Brown Sushi Rice Pressure Cooker Recipe

makes enough for 6 sushi rolls – cooker: 5- to 7-quart – time: 18 minutes at high pressure 2 cups high-quality short- or medium-grain japanese-style brown rice (not quick cooking or partially milled) 5 cups water (3 cups for cooking the rice, 2 cups water to create the steam) 2 tablespoons sake or mirin ¼ cup plus 2 tablespoons unseasoned rice vinegar 1½ to 2 tablespoons sugar, to taste 1 teaspoon salt Read More …

Mixed Mushroom Risotto with Fresh Thyme and Asiago Pressure Cooker Recipe

serves 2 to 3 as a main or 4 as a first course – cooker: 5- to 7-quart – time: 7 minutes at high pressure 2 tablespoons butter 1 tablespoon olive oil ¼ cup finely chopped shallots 8 to 10 ounces mixed fresh mushrooms, such as chanterelles, shiitake (discard the stems), and/or cremini, sliced 2 teaspoons chopped fresh thyme ½ teaspoon salt, plus more to taste 1 cup arborio or carnaroli rice 1/3 cup dry white wine 2¼ cups low-sodium chicken or vegetable broth 1/3 cup freshly grated asiago cheese, plus extra for serving 6 to 8 turns freshly ground black pepper Read More …

Black Rice Risotto with Fire-Roasted Tomatoes and Mozzarella Pressure Cooker Recipe

serves 2 as a main or 4 as a first course – cooker: 5- to 7-quart – time: 20 minutes at high pressure 1 tablespoon olive oil 2 tablespoons butter ¼ cup minced shallots 1 cup riso venere ½ cup dry white wine 3½ cups vegetable broth 1 (14.5-ounce) can fire-roasted tomatoes in juice, undrained sea salt. 3 to 4 tablespoons chopped fresh basil leaves 3 ounces whole-milk mozzarella, cut into small dice ¼ cup freshly grated parmigiano-reggiano cheese, for serving freshly ground black ground pepper. Read More …

Black Rice Fava and Cauliflower Risotto Pressure Cooker Recipe

serves 2 as a main or 4 as a first course – cooker: 5- to 7-quart – time: 18 minutes for risotto, 2 minutes for cauliflower at high pressure 1 tablespoon olive oil 2 tablespoons butter ¼ cup minced shallots 1 cup riso venere ¼ cup dry white wine 2 cups low-sodium chicken or vegetable broth 2 cups water 2½ cups bite-size cauliflower florets ½ cup fresh or frozen shelled fava beans- or frozen shelled edamame ¼ cup freshly grated grana padano or parmigiano-reggiano cheese, plus extra for serving ¼ teaspoon freshly black ground pepper sea salt. Read More …

Lemony Artichoke Risotto with Olives Pressure Cooker Recipe

serves 2 to 3 as a main or 4 as first course – cooker: 5- to 7-quart – time: 7 minutes at high pressure 1 tablespoon butter 1 tablespoon olive oil ¼ cup finely chopped shallots 9 to 12 ounces frozen artichoke hearts ¾ teaspoon salt, plus more to taste 2 teaspoons chopped fresh lemon thyme or basil 1 cup arborio or carnaroli rice 1/3 cup dry white wine 2¼ cups low-sodium chicken or vegetable broth 1/3 cup coarsely chopped pitted kalamata olives finely grated zest and juice of 1 lemon. 1/3 cup freshly grated pecorino romano cheese, plus extra for serving 6 to 8 grinds black pepper, to taste Read More …

Wild Rice with Mushrooms Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 25 minutes at high pressure. 3 tablespoons butter 3 tablespoons olive oil 1 large or 2 small shallots, minced 1 cup wild rice, rinsed 1 (3-finger) pinch sea salt, plus more to taste 2¼ cups chicken or beef broth 1 pound white or brown mushrooms, sliced few tablespoons finely shredded carrot. freshly ground black pepper. Read More …

7-Minute Lemon Risotto with Prosecco and Parmesan Pressure Cooker Recipe

serves 3 to 4 as a main or 6 as a first course – cooker: 5- to 7-quart – time: 7 minutes at high pressure ¼ cup (½ stick) butter 2 large shallots, finely chopped 1½ cups arborio or carnaroli rice 1 cup prosecco sparkling white wine grated lemon zest of 1 medium lemon. 3 cups reduced-sodium chicken broth 1 cup freshly grated or shredded parmigiano-reggiano cheese, plus more for sprinkling ¼ teaspoon freshly ground black or white pepper Read More …

Gingery Brown Jasmine Rice and Lentils Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 18 minutes at high pressure 1 tablespoon olive oil 1 tablespoon minced peeled fresh ginger 2 cloves garlic, minced 2 cups brown jasmine rice ½ cup dried french green lentils 2 (3-finger) pinches sea salt 3¼ cups vegetable broth or spring or filtered water 1 tablespoon sesame seeds, for serving Read More …

Wild Rice Pilaf with Mango and Macadamias Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 25 minutes at high pressure ½ cup finely chopped dried mango or apricots 2 tablespoons water 3 tablespoons butter or olive oil 1 large or 2 small shallots, minced 1 cup wild rice, rinsed 1 (3-finger) pinch sea salt 2¼ cups chicken broth ½ cup chopped unsalted macadamia nuts Read More …

Wild Rice and Chicken Salad with Tarragon and Green Grapes Pressure Cooker Recipe

serves 6 to 8 turkey can be substituted for the chicken. creamy tarragon dressing ¾ cup mayonnaise 1/3 cup whole milk 2 tablespoons fresh lemon juice ½ teaspoon crumbled dried tarragon salt and freshly ground black pepper, to taste. salad 4 cups cooked wild rice, at room temperature 3 cups shredded or diced cooked chicken 1 bunch green onions (white part with some of the green), trimmed and chopped 2 ribs celery, thinly sliced 1 (8-ounce) can water chestnuts, drained and sliced 2 to 3 cups seedless green grapes, to taste, halved Read More …

Thai Brown Rice Salad with Fresh Herbs Pressure Cooker Recipe

serves 4 to 6 serve the salad room temperature or nice and cold. thai vinaigrette ½ cup seasoned rice vinegar 3 tablespoons light olive oil 1 tablespoon reduced-sodium soy sauce 1 tablespoon brown sugar ½ teaspoon hot chili oil juice and grated zest of 1 lime. salad 4 cups cooked long-grain brown rice, at room temperature 1 medium hothouse cucumber, thickly sliced into rounds, then cut into quarters 3 green onions (white and part of green), trimmed and thinly sliced 1 cup frozen petite peas, thawed ½ cup shredded carrots 1/3 cup loosely packed chopped fresh basil 1/3 cup loosely packed chopped fresh cilantro ¼ cup loosely packed chopped fresh mint Read More …

Pressure-Steamed Wild Rice Pressure Cooker Recipe

cooker: 5- to 7-quart – time: 22 minutes at high pressure.: for 6 servings 1 cup wild rice, rinsed 1 (3-finger) pinch sea salt 2¼ cups spring or filtered water or vegetable, beef, or chicken broth for 8 servings 1½ cups wild rice, rinsed 1 (3-finger) pinch sea salt 31/3 cups spring or filtered water, vegetable, beef, or chicken broth Read More …

Spiced Brown Rice and Pepper Pilaf with Feta Pressure Cooker Recipe

serves 8 – cooker: 5- to 7-quart – time: 17 minutes at high pressure 3 tablespoons olive oil 1 cup chopped onions 1 cup chopped yellow, orange, or red bell peppers 1 clove garlic, minced 2 cups long-grain brown rice 3 cups chicken broth ½ teaspoon salt, if broth is unsalted ¼ teaspoon freshly ground black pepper dash ground cinnamon. dash ground allspice. 3 tablespoons minced fresh flatleaf parsley or dill ½ cup crumbled feta cheese Read More …

Creamy Coconut Rice with Curry Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 5 minutes at high pressure 3 tablespoons light olive oil 2 cups white basmati rice 2 teaspoons your favorite curry powder 2 (3-finger) pinches sea salt 1 cup unsweetened coconut milk (not light) 1½ cups vegetable broth 3 tablespoons minced fresh cilantro Read More …

Pressure-Steamed Long-Grain Brown Rice Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 1 cup long-grain brown rice 1 (3-finger) pinch sea salt 1 tablespoon oil 1½ cups spring or filtered water or vegetable or chicken broth Read More …

Pressure-Steamed Forbidden Black Rice Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 16 minutes at high pressure 1 cup forbidden black rice 1 (3-finger) pinch sea salt 1 tablespoon oil 1½ cups spring or filtered water, vegetable broth, or chicken broth Read More …

French-Style Rice Pilaf Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 4 minutes at high pressure 2 tablespoons light olive oil 1/3 cup minced onion or shallots 1½ cups long-grain white rice 2 (3-finger) pinches fine sea salt 2¼ cups spring or filtered water or vegetable or chicken broth Read More …

Pressure-Steamed Basmati Rice Pressure Cooker Recipe

cooker: 5- to 7-quart – time: 3 minutes at high pressure.: for 3 cups cooked 1 cup basmati rice 1½ tablespoons butter 1 (3-finger) pinch sea salt 1¼ cups spring or filtered water for 5½ cups cooked 2 cups basmati rice 3 tablespoons butter 2 (3-finger) pinches sea salt 2¼ cups spring or filtered water Read More …

Venison Chili with Blue Cheese Toasts Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 8 minutes at high pressure 2 tablespoons olive oil 2 large white onions, chopped 1 green bell pepper, seeded and diced 2 cloves garlic, minced 2 pounds ground venison 3 tablespoons red wine vinegar 1 (28-ounce) can crushed tomatoes 4 tablespoons tomato paste 1 (12-ounce) bottle dark beer 2 tablespoons chili powder 1 to 1¼ teaspoons ground cumin, to taste 1 to 1¼ teaspoons smoked paprika, to taste 1 to 1¼ teaspoons ancho chile powder, to taste few dashes hot sauce. sea salt and freshly ground black pepper. salsa of your choice. blue cheese toasts (recipe follows). Read More …

Cincinnati-Style Chili Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 8 minutes for beans-, 15 minutes for chili at high pressure chili 1 cup dried kidney beans-, soaked, drained, and rinsed in cold water 3 cups water 3 tablespoons oil 1 medium onion, chopped 2 cloves garlic, chopped 1 pound lean ground beef- 2 cups beef broth 1 (14.5-ounce) can diced tomatoes in juice, undrained 2 tablespoons paprika 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground cinnamon ½ teaspoon ground allspice ½ teaspoon ground coriander pinch ground cloves. 1 tablespoon unsweetened cocoa powder 1 tablespoon cider vinegar sea salt and freshly ground black pepper. for serving 1 pound spaghetti, cooked 1 pound shredded cheddar cheese chopped onions. cooked kidney beans-. oyster crackers. bottled hot sauce. Read More …

Broccoli Cottage Cheese and Cheddar Cornbread Pressure Cooker Recipe

makes 1 (10-inch) round springform pan or 9 x 19-inch pan, serves 12 1 (8.5-ounce) box corn muffin mix ¼ teaspoon sea salt ½ cup (1 stick) unsalted butter ½ cup chopped white onion 1 (10-ounce) package frozen chopped broccoli-, thawed but not drained 1 (8-ounce) container small-curd cottage cheese 4 large eggs 1 cup coarsely shredded cheddar cheese Read More …

Whole-Grain Cornbread Pressure Cooker Recipe

makes one 8-inch round or square pan, serves 6 1¼ cups fine-grind yellow cornmeal, preferably stone-ground ¾ cup white whole wheat flour or whole wheat pastry flour ¾ cup frozen corn kernels, thawed 3 tablespoons sugar or honey 2 teaspoons baking powder ½ teaspoon sea salt 1 large egg, beaten ¾ cup sour cream thinned with ¼ cup buttermilk or half-and-half 3 tablespoons light olive oil Read More …

Pressure-Steamed Short-Grain Brown Rice Pressure Cooker Recipe

cooker: 5- to 8-quart – time: 22 minutes at high pressure.: for 2¼ cups cooked 1 cup short-grain brown rice 12/3 cups water 1 (1-finger) pinch sea salt or 1 postage stamp-size square kombu seaweed 1 tablespoon butter or light olive oil for 5 cups cooked 2 cups short-grain brown rice 22/3 cups water 1 (2-finger) pinch sea salt or 2 postage stamp-size squares kombu seaweed 2 tablespoons butter or light olive oil for 7 cups cooked 3 cups short-grain brown rice 4 cups water 1 (3-finger) pinch sea salt or 3 postage stamp-size squares kombu seaweed 3 tablespoons butter or light olive oil for 10 cups cooked 4½ cups short-grain brown rice 5 cups water 2 (2-finger) pinches sea salt or 4 postage stamp-size squares kombu seaweed ¼ cup butter or light olive oil Read More …

Perfect Yellow Rice Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 5 minutes at high pressure 2 cups white basmati rice 1 tablespoon butter 1 tablespoon olive oil 2 teaspoons turmeric 2 (3-finger) pinches sea salt 2½ cups chicken broth or spring or filtered water 2 to 3 tablespoons chopped fresh cilantro, for serving (optional) Read More …

Pressure-Steamed Wehani Rice Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 1 cup wehani rice 1 (3-finger) pinch sea salt 1 tablespoon oil or butter 1½ cups spring or filtered water or vegetable broth Read More …

Bhutanese Red Rice with Ginger and Cilantro Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 9 minutes at high pressure 1 tablespoon unsalted butter 2 teaspoons minced peeled fresh ginger ½ cup chopped green onions 1 cup bhutanese red rice, rinsed 1 (3-finger) pinch sea salt 1¼ cups low-sodium chicken or vegetable broth 1/3 cup chopped fresh cilantro juice of 1 lime. Read More …

Pressure-Steamed Long-Grain White Rice Pressure Cooker Recipe

cooker: 5- to 7-quart – time: 4 minutes at high pressure.: serve with tamari and butter for a great umami taste adventure. for 3 cups cooked 1 cup long-grain white rice 1 (1-finger) pinch sea salt 1 tablespoon oil or butter 1½ cups spring or filtered water for 4½ cups cooked 1½ cups long-grain white rice 1 (2-finger) pinch sea salt 1 tablespoon oil or butter 2¼ cups spring or filtered water for 6 cups cooked 2 cups long-grain white rice 1 (3-finger) pinch sea salt 2 tablespoons oil or butter 2¾ cups spring or filtered water Read More …

Best Cornbread Pressure Cooker Recipe

makes one 8-inch round or square pan, serves 6 1 cup fine-grind yellow cornmeal, preferably stone-ground 1 cup unbleached all-purpose flour or bob’s red mill gluten-free baking mix ¼ cup firmly packed light brown sugar 2½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon sea salt 2 large eggs ½ cup milk ½ cup sour cream 6 tablespoons (¾ stick) unsalted butter, melted, or 1/3 cup light olive oil Read More …

Navajo Lamb Chili with Black Beans and Yams Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 12 minutes at high pressure chili 2 pounds boneless leg of lamb, trimmed of fat and cut into ½-inch cubes 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 2 tablespoons olive oil 2 cups cubed (¾-inch) peeled yams (about 2 yams) 1 medium white onion, chopped 2 tablespoons ancho chile powder 1 tablespoon chopped garlic 1 teaspoon ground cumin 1 teaspoon dried oregano, preferably mexican 1 (14.5-ounce) can diced tomatoes in juice, undrained 1 (14-ounce) can reduced-sodium chicken broth 1 (15-ounce) can black beans-, rinsed and drained, or 1¾ cups freshly cooked black beans- toppings crumbled feta cheese. sliced green onions. Read More …

Vegan Cornbread Pressure Cooker Recipe

makes one 8-inch round or square pan, serves 6 1 cup unbleached all-purpose flour or whole wheat flour ½ cup fine-grind yellow cornmeal, preferably stone-ground ½ cup white grits or masarepa (fine white cornmeal) 3 tablespoons granulated or brown sugar 1 tablespoon baking powder 1 teaspoon sea salt 1 cup water or plain nondairy milk, such as almond milk, soy milk, or rice milk ¼ cup light olive oil Read More …

Two-Tone Maple Cornmeal Muffins Pressure Cooker Recipe

makes 12 muffins blue cornmeal batter ¾ cup whole wheat pastry flour ¾ cup fine-to medium-grind blue cornmeal (harina de maiz azul para tortillas) 2 teaspoons baking powder ¼ teaspoon sea salt 3 tablespoons light olive oil 3 tablespoons maple syrup 1 cup buttermilk yellow cornmeal batter ¾ cup unbleached all-purpose flour ¾ cup fine-grind yellow cornmeal, preferably stone-ground 2 teaspoons baking powder ¼ teaspoon sea salt 3 tablespoons light olive oil 3 tablespoons maple syrup 1 cup buttermilk Read More …

Cheese and Double Corn Muffins Pressure Cooker Recipe

makes 12 large muffins 1 (15-ounce) can cream-style corn ½ cup (1 stick) unsalted butter, melted 2 large eggs, beaten 1 cup buttermilk 1¾ cups fine-grind yellow cornmeal, preferably stone-ground 1 cup unbleached all-purpose flour 1¼ cups coarsely shredded monterey jack cheese 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon sea salt ½ teaspoon baking soda Read More …

Black Friday Turkey Chili Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 8 minutes at high pressure chili 1 tablespoon vegetable oil 1 large white onion, coarsely chopped 3 cloves garlic, minced 1 teaspoon chili powder 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon dried oregano, preferably mexican pinch ground cloves. 1 (28-ounce) can chopped tomatoes in juice, undrained 1 cup dried pinto beans-, soaked, drained, and rinsed in cold water 2 cups turkey or chicken stock or 1 cup turkey gravy and 1 cup water 1 to 2 teaspoons chopped chipotle chiles canned in adobo sauce, to taste 3 cups shredded cooked turkey salt and freshly ground black pepper. toppings sour cream or plain greek yogurt. chopped sweet onion. 1 avocado, pitted, peeled, and chopped fresh salsa. Read More …

Black Bean Turkey Chili Pressure Cooker Recipe

serves 8 – cooker: 5- to 8-quart – time: 10 minutes for beans-, 10 minutes for chili at high pressure chili 1 cup dried black beans-, soaked overnight, drained, and rinsed in cold water 4 cups water 1 medium white onion, cut in half 2 cloves garlic, peeled 2 tablespoons olive oil 1 medium white onion, finely chopped 2 medium red bell peppers, preferably roasted, skinned, seeded, and cut into medium dice 1 to 2 jalapeno peppers, to taste, seeds and membranes removed and cut into fine dice 2 pounds dark ground turkey 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano, preferably mexican 1 (14.5-ounce) can chopped tomatoes in juice, undrained 1 (15-ounce) can tomato sauce 2 teaspoons sea salt, or to taste toppings shredded monterey jack cheese or jack and cheddar blend. sour cream. chopped sweet onion. fresh salsa. tortilla chips. Read More …

Turkey Tomatillo Chili Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 10 minutes for chili, 1 minute for tomatillos at high pressure chili 2 tablespoons olive oil 1 pound ground turkey breast 1 large onion, finely chopped 2 medium bell peppers, preferably 1 red and 1 yellow, seeded and chopped 4 cloves garlic, minced 1 cup dried small white beans- such as great northern or navy, soaked, drained, and rinsed with cold water 2 cups water 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon dried oregano, preferably mexican 1 or 2 jalapeno peppers, to taste, seeded and diced 2 cups chopped fresh tomatillos or 1 can tomatillos, drained and chopped 3 cups chicken broth salt and freshly ground black pepper. toppings shredded monterey jack cheese. sour cream or plain greek yogurt. chopped fresh cilantro. sliced green onions. lime wedges. Read More …

Beer and Coffee Beef Chili Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 8 minutes at high pressure chili 1 tablespoon olive oil 2 pounds extra-lean ground beef- 2 medium white onions, chopped 2 medium red bell peppers, or 1 red and 1 green 4 cloves garlic, minced 1 (28-ounce) can diced tomatoes in juice, undrained 1 (8-ounce) can tomato sauce 1 cup strong brewed coffee 1 (12-ounce) bottle dark beer 1 cup dried red kidney beans-, soaked, drained, and rinsed in cold water 2 small wedges mexican drinking chocolate (abuelita is one brand) or 1 tablespoon unsweetened cocoa powder and 2 teaspoons brown sugar 3 tablespoons chili powder 2 tablespoons ground cumin 2 teaspoons dried oregano, preferably mexican sea salt and freshly ground black pepper. toppings shredded cheddar cheese. sour cream. chopped onions. sliced black olives. Read More …

Beef and Chorizo Chili Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 4 minutes at high pressure chili 1 pound ground beef- chuck 1 pound fresh chorizo sausage, casings removed 1 tablespoon olive oil 2 large white onions, coarsley chopped 3 cloves garlic, crushed 2 tablespoons new mexico chile powder 1 tablespoon mild paprika 1 teaspoon ground cumin 1 cup beef broth 1 (28-ounce) can crushed tomatoes salt taco shells (optional), for serving. toppings saltine crackers or oyster crackers. sour cream. chopped fresh cilantro. shredded sharp cheddar cheese. chopped red onions. Read More …

Almost Instant Chili Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 5 minutes at high pressure chili 2 tablespoons olive oil 1 large white onion, chopped 1 medium green bell pepper, seeded and chopped 2 pounds coarse-ground beef- round or ground venison 1 (8-ounce) can tomato sauce 1 cup water or beer 1 tablespoon your favorite chili powder 1 teaspoon ground cumin ½ teaspoon dried oregano, preferably mexican 1/8 teaspoon cayenne pepper 1/8 teaspoon freshly ground black pepper 2 cloves garlic, finely chopped 1 teaspoon salt, or to taste 1 or 2 (16-ounce) cans kidney beans-, drained and rinsed, or 2 cups fresh cooked beans- toppings saltine crackers. shredded sharp cheddar cheese. chopped fresh tomatoes. chopped green onions. sliced avocado. Read More …

Bison Bean Chili with Corn Salsa Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 12 minutes at high pressure chili 2 tablespoons olive oil 1½ pounds ground bison 1 large white onion, chopped 1 (28-ounce) can diced tomatoes in juice, undrained 3 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon ground coriander ½ teaspoon paprika ½ teaspoon ground allspice 1¼ cups dried black beans-, soaked, drained, and rinsed in cold water ¾ cup dried pinto beans- or kidney beans-, soaked, drained, and rinsed in cold water 4 cups beef broth 2 canned chipotle peppers in adobo sauce, chopped 1 poblano pepper, seeded and chopped toppings corn salsa. sour cream. shredded cheddar cheese. corn chips. Read More …

Pork and White Bean Chili Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 20 minutes for chili, 4 minutes for squash at high pressure serve with cornbread-. chili 2½ pounds pork shoulder (pork butt), patted dry and cut into 2-inch pieces 2 teaspoons sea salt, plus more to taste ¾ teaspoon freshly ground black pepper, plus more to taste ½ teaspoon ground allspice ¼ teaspoon ground cloves 2 tablespoons olive oil 1 large white onion, diced 4 cloves garlic, minced 1 teaspoon cumin seeds or ¼ teaspoon ground cumin 1 (28-ounce) can diced tomatoes in juice, undrained 2 (4-ounce) cans roasted green chiles, drained and diced 1½ cups dried navy or baby white beans-, soaked, drained, and rinsed in cold water 3 cups reduced-sodium chicken broth 1 medium butternut squash (about 2 pounds), peeled and cut into ½-inch cubes (about 1 pound flesh) 2 cups frozen corn kernels hot sauce. toppings 2 cups crumbled feta or grated monterey jack cheese 1 cup packed fresh cilantro leaves, chopped Read More …

Buffalo-Style Cincinnati Chicken Chili Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 10 minutes for beans-, 10 minutes for chili at high pressure chili 1 cup dried white cannellini beans-, soaked, drained, and rinsed with cold water 3 cups water 3 tablespoons vegetable oil 1 medium onion, chopped 1 cup chopped celery 1 cup chopped carrots 2 cloves garlic, chopped 1 pound ground chicken breast- 1 (14.5-ounce) can diced tomatoes in juice, undrained 1 cup light-tasting beer 1 cup chicken broth 1 teaspoon paprika 1 tablespoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin salt and freshly ground black pepper. for serving 1 pound spaghetti, cooked 1 cup crumbled blue cheese chopped onions. cooked white kidney beans-. oyster crackers. hot sauce of your choice. celery sticks Read More …

Posole con Pollo Pressure Cooker Recipe

serves 10 to 12 – cooker: 5- to 8-quart – time: 60 minutes at high pressure chili 2 or 3 dried new mexican red chiles (each about 4 inches long), to taste, rinsed, stems removed, and most of the seeds shaken out and discarded, or 3 tablespoons pure new mexico red chile powder 1 cup hottest possible tap water 1½ cups dried posole see page 382, soaked, drained, and rinsed with cold water, or 3 cups frozen posole, or 2 cans hominy, rinsed and drained 6 cups chicken broth 4 bone-in chicken thighs, skin removed 4 cloves garlic, peeled 1½ teaspoons dried oregano juice of 1 lime. sea salt and freshly ground black pepper. toppings shredded lettuce. diced fresh tomato. cubed ripe avocado. lime wedges. chopped radishes. crumbled dried oregano. pure chile powder of your choice for sprinkling. diced peeled jicama. diced peeled cucumber. Read More …

White Bean Chicken Chili Pressure Cooker Recipe

serves 8 – cooker: 5- to 8-quart – time: 10 minutes for beans-, 2 minutes for chili at high pressure chili 1 package dried large white beans-, such as great northern or cannellini, soaked, drained, and rinsed with cold water 6 cups chicken broth 2 cloves garlic, minced 2 medium white onions, chopped 2 tablespoons olive oil 2 (4-ounce) cans chopped roasted green chiles, drained 2 teaspoons ground cumin 1½ teaspoons dried oregano, preferably mexican ¼ teaspoon cayenne pepper leaves and tender stems from ½ bunch fresh cilantro, chopped. about 4 cups shredded cooked chicken breasts-. toppings 3 cups coarsely grated monterey jack cheese ½ cup chopped fresh cilantro chopped fresh tomatoes or salsa. hot sauce of your choice. ¼ cup chopped green onions 1 ripe avocado, peeled, pitted, and chopped, or guacamole Read More …

Pressure Cooker Spareribs with Smoky Tomato BBQ Sauce Recipe

serves 6 – cooker: 6- to 8-quart – time: 15 minutes at high pressure smoky tomato bbq sauce 1 clove garlic, pressed 1 cup ketchup 3 tablespoons tomato paste ¼ cup apricot or peach preserves ¼ cup cider vinegar or balsamic vinegar 2 tablespoons dry red wine- 2 tablespoons light olive oil 2 tablespoons reduced-sodium soy sauce 1 tablespoon dry mustard (like colman’s) 1 tablespoon onion powder (not onion salt) 2 teaspoons smoked paprika ribs 3 pounds pork spareribs, cut into serving pieces of 3- to 4-rib sections sea salt and freshly ground black pepper 1 tablespoon olive oil 1 large white onion, thickly sliced 1 cup water Read More …

Greengrocer Chili with Pinto Beans Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 10 minutes at high pressure chili 2 tablespoons olive oil 1 medium sweet yellow onion (such as walla walla or maui), chopped into ¾-inch pieces 2 large carrots, diced 2 ribs celery, diced 1 pound mushrooms, trimmed and sliced ½ inch thick 1 large zucchini, chopped 1 medium or 2 small yellow squash, chopped 1 tablespoon chili powder, or more to taste 2 tablespoons chopped fresh basil or 1 teaspoon dried basil ½ teaspoon freshly ground black pepper 1 (8-ounce) can tomato sauce 2 cups tomato juice 1 (28-ounce) can diced tomatoes in juice, undrained 2 cups water 1 package dried pinto beans-, soaked, drained, and rinsed in cold water 1 cup fresh or frozen corn kernels salt. Read More …

Rainbow Chili with Black-Eyed Peas and Bulgur Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 10 minutes at high pressure chili 2 tablespoons olive oil 2 medium red onions, chopped 2 medium or large red, yellow, or orange bell peppers, or a combination, seeded and chopped 2 to 3 cloves garlic, to taste, minced 1 (28-ounce) can diced tomatoes in juice, undrained 1 (15-ounce) can tomato puree 1 cup water 1/3 cup bulgur wheat, medium- or coarse-grind 2 (12-ounce) packages frozen black-eyed peas, thawed 2 anaheim or poblano peppers, seeded and chopped 1 to 2 teaspoons minced canned chipotle chile in adobo sauce, to taste 1 tablespoon chili powder 2 teaspoons sweet paprika 1 tablespoon dried oregano, crumbled 2 teaspoons ground cumin ½ teaspoon ground coriander salt. Read More …

Ham with Honey Mustard Glaze Pressure Cooker Recipe

serves 4 to 10, depending on size of ham and side dishes – cooker: 6- to 8-quart – time: depending on size, 11 or 15 minutes at high pressure 1 to 1½ cups ginger ale, beer, or sparkling apple cider, as needed 1/3 cup sweet-hot honey mustard or honey dijon mustard (we like the pommery brand) ¼ cup firmly packed brown sugar pinch ground cloves. 1 (2½- to 4-pound) boneless fully cooked ham Read More …

Lentil Chili with Lime Crema Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 10 minutes at high pressure chili 2 tablespoons olive oil 1 medium yellow or white onion, chopped 1 large red bell pepper, seeded and chopped 2 ribs celery, sliced ¼ inch thick 4 cloves garlic, finely chopped 5 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano, preferably mexican 1 (16-ounce) package brown lentils, rinsed and picked over 7 cups vegetable broth 2 (14.5-ounce) cans diced tomatoes in juice, undrained sea salt. ½ cup chopped fresh cilantro lime crema ½ cup sour cream ½ cup plain greek yogurt Read More …

Chicken Chili with Chayote and Sweet Potato Pressure Cooker Recipe

serves 6 to 8 – cooker: 5- to 8-quart – time: 10 minutes for beans-, 5 minutes for chili at high pressure 1 cup dried pinto beans-, soaked, drained, and rinsed with cold water 1 tablespoon dried epazote ½ cup white wine 1 pound ground chicken 1 medium red onion, chopped into ½-inch pieces 2 cloves garlic, chopped 2 large ribs celery, strings scraped off and chopped into ½-inch pieces 3 medium carrots, sliced ½ inch thick, the largest slices halved 1 medium or large red bell pepper, seeded and chopped into ½-inch pieces 1 medium sweet potato, peeled and chopped into ½-inch pieces 1 medium chayote, peeled, any seeds discarded, and chopped into ½-inch pieces 1½ cups frozen corn kernels 1 (14.5-ounce) can diced tomatoes in juice, undrained 3 to 4 teaspoons chili powder, to taste 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 2 to 4 tablespoons masa harina, as needed Read More …

Braised Pork Belly and Kimchi Stew Pressure Cooker Recipe

serves 4 – cooker: 6- to 8-quart – time: 40 minutes at high pressure 1½ pounds slab pork belly, skin removed sea salt and freshly ground black pepper 1 large white onion, sliced 2 cups kimchi cut into pieces 2 inches long 2 medium carrots, cut into 1-inch chunks 8 ounces white mushrooms, sliced (at least 2 cups) 3 medium white or red new potatoes, cut into 1-inch chunks or quartered 3 tablespoons mirin ½ cup kimchi juice 1½ cups low-sodium chicken broth sliced green onions (white part and some of the green), for garnish. kimchi Read More …

Three-Bean Chili with Cilantro Cream Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 10 minutes for beans-, 6 minutes for vegetables at high pressure chili ¾ cup dried white cannellini beans-, rinsed and picked over ¾ cup dried black beans-, rinsed and picked over ¾ cup dried cranberry beans- (borlotti), rinsed and picked over 8 cups water 2 tablespoons olive oil 1 large white onion, chopped 2 cloves garlic, minced 1 medium carrot, chopped 2 ribs celery, chopped 1 medium sweet potato, peeled and cut into ½-inch dice 2 cups frozen baby corn kernels, thawed 1 (4-ounce) can chopped roasted green chiles, drained 2 (14.5-ounce) cans diced tomatoes in juice, fire-roasted if possible, undrained 3 tablespoons sherry vinegar 2 tablespoons packed light brown sugar 4 teaspoons chili powder 1 tablespoon smoked paprika 2 teaspoons unsweetened cocoa powder ¼ teaspoon cayenne pepper 2 teaspoons sea salt, or to taste ½ teaspoon ground white pepper or freshly ground black pepper cilantro cream 1 cup sour cream 1/3 cup minced fresh cilantro 3 tablespoons fresh lime juice Read More …

Southwestern Black Bean Chili Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 8-quart – time: 10 minutes at high pressure chili ¼ cup olive oil 2 medium white or yellow onions, chopped 2 medium or large bell peppers, preferably 1 red and 1 green or yellow, seeded and chopped 3 cloves garlic, finely chopped 1 package dried black beans-, soaked, drained, and rinsed in cold water 2 cups water 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano, preferably mexican 1 tablespoon chili powder 2 (10-ounce) cans diced tomatoes and green chiles, such as rotel brand 2 teaspoons ground cumin 1 teaspoon salt, plus more to taste 1/8 teaspoon cayenne pepper toppings shredded monterey jack or cheddar cheese. sliced green onions. sliced pickle- jalapeno peppers. sour cream. sprigs fresh cilantro. salsa and/or hot sauce. lime wedges. Read More …

Braised Lamb Shoulder with Fennel and Peas Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 25 minutes at high pressure 2 tablespoons olive oil 4 lamb round-bone shoulder chops (about 2 pounds), trimmed of fat and cut into thirds sea salt and freshly ground black pepper 1 medium leek or 2 baby leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across 4 cloves garlic, thinly sliced ½ cup dry white wine or dry vermouth 1 tablespoon minced fresh thyme 1 large fennel bulb, trimmed of stalks and cut into 12 wedges 1 cup chicken or vegetable broth 1½ cups frozen petite peas, thawed 2 tablespoons chopped fresh flatleaf parsley shaved pecorino romano cheese, for serving. Read More …

Irish Pub Lamb Stew with Butternut Squash Pressure Cooker Recipe

serves 4 – cooker: 6- to 8-quart – time: 22 minutes at high pressure 2 tablespoons olive oil 1 large yellow or white onion, sliced ½ inch thick 2 medium leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across 3 yukon gold or new white potatoes, cut into 1-inch-thick slices 3 tablespoons chopped fresh flatleaf parsley 4 lamb round-bone shoulder chops (about 2 pounds), trimmed of fat and cut into thirds (one section will have the flavorful round bone) 3 cups cubed (1-inch) peeled butternut squash sea salt and freshly ground black pepper 2 cloves garlic, sliced 6 whole cloves 1 bay leaf, broken in half 1½ cups chicken or vegetable broth Read More …

Braised Lamb Shanks with Lemon and Fresh Tomatoes Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 25 minutes at high pressure 4 plum tomatoes, cored 4 (1¼-pound) lamb shanks, trimmed of as much fat and connective tissue as possible 1 teaspoon sea salt, plus more to taste freshly ground black pepper 1/3 cup all-purpose or rice flour 3 tablespoons olive oil 1 large white onion, chopped 3 medium carrots, thickly sliced 1 clove garlic, crushed 1 tablespoon chopped fresh oregano or 1 teaspoon dried finely grated zest of 1 lemon. 4 long strips lemon zest 1 cup dry red wine- ¼ cup beef or vegetable broth Read More …

Jamaican Curry Goat Pressure Cooker Recipe

serves 8 – cooker: 5- to 8-quart – time: 40 minutes at high pressure ¼ cup olive oil ¼ cup jamaican hot curry powder, or to taste (if using regular curry powder, mix it with 2 teaspoons ground allspice) 3 pounds boneless goat shoulder, trimmed of excess fat sea salt 2 large white onions, chopped 1 to 2 habanero or scotch bonnet peppers, to taste, seeded and chopped 1 (2-inch) piece fresh ginger, peeled and minced 1 head garlic, broken into cloves, peeled, and chopped 2 (15-ounce) cans unsweetened coconut milk 1 (15-ounce) can tomato sauce 1 tablespoon dried thyme 3 cups water 5 yukon gold potatoes, peeled and cut into 1-inch chunks, or 3 cups cooked garbanzo beans- Read More …

Red Wine Goat Ragu with Carrots and Shiitake Mushrooms Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 40 minutes at high pressure 1½ pounds boneless goat shoulder, trimmed of excess fat and cut into 1½-inch pieces 2 tablespoons olive oil 1 large red or white onion, finely chopped 2 sprigs fresh thyme 2 sprigs fresh marjoram 3 bay leaves 1½ cups dry red wine- 1 bunch carrots, tops removed, peeled, and sliced ½ inch thick on the diagonal 8 ounces fresh shiitake mushrooms, stems discarded and quartered, or white mushrooms, quartered 1 (6-ounce) can tomato paste 1 teaspoon cornstarch 1 (10.5-ounce) can beef broth sea salt and freshly ground black pepper Read More …

Rosemary and Garlic Lamb Shanks Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 30 minutes at high pressure 4 (1¼-pound) lamb shanks, trimmed of as much fat and connective tissue as possible 1 teaspoon sea salt, plus more to taste freshly ground black pepper 3 tablespoons olive oil 4 leeks (white part with a little of the green), trimmed, cut in half lengthwise, rinsed well, and thickly sliced across 6 cloves garlic, sliced 1 cup chicken broth ½ cup dry red wine- ¼ cup balsamic vinegar 1 teaspoon dried basil 1 teaspoon crumbled dried rosemary 2 tablespoons cold unsalted butter, cut into pieces Read More …

Spiced Lamb Shanks with Yogurt Sauce Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 30 minutes at high pressure ¼ cup plus 1 tablespoon all-purpose flour ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper ¼ teaspoon ground cinnamon ¼ teaspoon ground coriander 4 (1¼-pound) lamb shanks, trimmed of as much fat and connective tissue as possible 2 tablespoons olive or vegetable oil 1 large white onion, cut in half, then into ½-inch-thick half moons 2 large cloves garlic, chopped 1 cup dry white wine 1 cup water 1 bay leaf ¾ cup plain greek yogurt (nonfat or lowfat works fine) ¼ cup chopped fresh mint, for serving Read More …

Venison Osso Bucco Pressure Cooker Recipe

serves 6 – cooker: 4- to 8-quart – time: 20 minutes at high pressure 1 lemon 2 navel oranges 6 (8- to 10-ounce) venison shanks, cut from the hind shanks, tied with kitchen twine to prevent them from falling apart during cooking ½ cup all-purpose flour 4 tablespoons olive oil sea salt and freshly ground black pepper 2 large white onions, chopped 1 medium carrot, shredded 2 ribs celery, chopped 1 cup fruity red wine-, such as chianti 1 cup fresh carrot juice 1 (28-ounce can) san marzano plum tomatoes in juice, drained and crushed with your hands 2 cups reduced-sodium chicken broth 2 bay leaves 4 whole cloves 1 sprig fresh rosemary 10 juniper berries 1 tablespoon tomato paste Read More …

Venison Stew with Artichokes and Sundried Tomatoes Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7- quart – time: 18 minutes at high pressure 4 tablespoons olive oil 2 pounds boneless venison stew meat, cut into 1½-inch cubes 1 large white onion, chopped into ½-inch pieces 1 leek (white and light green parts), trimmed, cut in half lengthwise, rinsed well, and chopped 1 medium carrot, chopped 2 cups dry red wine- 1 cup reduced-sodium beef broth 1 teaspoon sea salt ½ teaspoon freshly ground black pepper bouquet garni of 1 rib celery, cut to make 2 pieces, 1 bay leaf, 1 sprig fresh thyme, 2 sprigs fresh parsley, tied together with kitchen twine. ½ cup chopped drained oil-packed sundried tomatoes 2 (14-ounce) packages frozen artichoke hearts, thawed 1 tablespoon cornstarch mixed with 2 tablespoons water, for thickening ¼ cup (½ stick) cold unsalted butter, cut into pieces grated zest of 1 lemon. 1 clove garlic, minced 2 tablespoons finely chopped fresh flatleaf parsley Read More …

Pork Tenderloin and Sauerkraut with Goat Cheese Mashed Potatoes Pressure Cooker Recipe

serves 4 to 6 – cooker: 6- to 8-quart – time: 20 minutes for tenderloin, 6 minutes for potatoes at high pressure goat cheese mashed potatoes 2 pounds (8 or 9) medium red or yukon gold potatoes, left unpeeled, halved 1 teaspoon salt ½ cup hot half-and-half 2 tablespoons butter 1 (6-ounce) log fresh goat cheese, crumbled few grinds freshly ground black or white pepper. pork tenderloin 2 tablespoons olive oil 2 (12- to 16-ounce) pork tenderloins, trimmed of silverskin and patted dry with paper towel 1 cup low-sodium chicken broth ¼ cup dry or sweet white wine, such as gewurztraminer 1½ teaspoons fennel seeds or caraway seeds 1 (16-ounce) package sauerkraut, drained and rinsed in a colander Read More …

Pressure-Cooker Mango Chutney Recipe

makes about 5 cups – cooker: 5- to 7-quart – time: 14 minutes at high pressure 2¼ pounds ripe mangos, peeled, pitted, and finely chopped 1 large white onion, finely chopped 1 cup cider vinegar 1 cup granulated sugar ¾ cup firmly packed light brown sugar ½ cup raisins ½ cup dried currants ¼ cup finely chopped peeled fresh ginger 3 tablespoons fresh lime juice 2 teaspoons chili powder 1 teaspoon ground cinnamon 1 teaspoon sea salt ½ teaspoon ground cloves Read More …

Carnitas Buffet Pressure Cooker Recipe

serves 8 1 recipe pork carnitas rapido 2 to 3 dozen warm corn and/or flour tortillas 1 recipe frijoles de olla 2 cups chopped white onions leaves from 1 bunch fresh cilantro, chopped. 2 bunches radishes, stems removed and chopped 1 recipe avocado-cilantro sauce (recipe follows) 1 recipe blender tomato-lime salsa (recipe follows) 1 recipe tomatillo salsa verde (recipe follows) place all the ingredients on the buffet table on platters and in separate bowls. avocado-cilantro sauce. makes 2 cups avocado sauce is a staple of the baja taco stands. it can be made up to 24 hours ahead. ¼ cup fresh cilantro leaves 2 ripe avocados, peeled and pitted ¾ to 1 cup milk or half-and-half 1½ teaspoons garlic salt blender tomato-lime salsa. makes about 2 cups 2 large ripe tomatoes or 4 ripe roma tomatoes, seeded and chopped, or 1 (14-ounce) can chopped tomatoes with juice leaves from 1/3 bunch fresh cilantro. ¼ large white onion, cut into chunks juice of 2 limes 2 tablespoons olive oil ½ to 1 fresh jalapeno, to taste, seeded and minced sea salt and freshly ground black pepper Read More …

Pork Tamales Pressure Cooker Recipe

makes 24 to 30 tamales, serves 8 to 16 – cooker: 6- to 8-quart – time: 20 minutes at high pressure 1 recipe pork carnitas rapido 3 (8-ounce) packages wide corn husks (hojas de maiz) tamale dough 2½ cups masa para tamales/tamale-grind masa harina (we like the maseca brand) 2 cups plus 3 to 6 tablespoons reserved cooking broth from the carnitas or chicken broth, simmering ¾ cup vegetable shortening 1 teaspoon salt 1½ teaspoons baking powder 2 cups water, for steaming Read More …

Red-Cooked Pork Shoulder Pressure Cooker Recipe

serves 6 to 8 – cooker: 6- to 8-quart – time: 55 minutes at high pressure 1 (3- to 3½-pound) piece boneless pork shoulder, skin discarded, trimmed of excess fat, and cut into a few large chunks freshly ground black pepper red-cooking liquid 1½ cups water 1½ cups dry red wine- 1 cup light soy sauce (such as kikkoman) 1 cup dark or double soy sauce (such as koon chun brand) ¾ cup balsamic vinegar 1¼ cups firmly packed dark brown sugar 6 green onions (white and light green parts), trimmed and cut into 3-inch lengths 3 small dried red thai chiles 1 (4-inch) piece fresh ginger, thinly sliced 4 cloves garlic, peeled 1 medium orange or tangerine, quartered 2 star anise pods, lightly crushed 1 (4-inch) cinnamon stick Read More …

Pork Vindaloo with Pickled Raisins Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 25 minutes at high pressure pickle- raisins 1 cup water ½ cup cider vinegar ½ cup granulated cane or turbinado sugar 2 teaspoons brown mustard seeds 1½ cups golden raisins pork vindaloo 2½ to 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes 1 teaspoon sea salt ¼ cup light olive oil 1 large white onion, finely chopped 4 cloves garlic, minced 1 (2-inch) piece fresh ginger, peeled and grated 2 tablespoons vindaloo seasoning or madras curry 1 teaspoon sweet or hot paprika ½ teaspoon ground turmeric 3 tablespoons all-purpose or rice flour 1/3 cup champagne vinegar or white wine vinegar 1 (14.5-ounce) can diced tomatoes in juice, undrained 1 cup low-sodium chicken broth steamed basmati white or basmati brown rice, for serving. 1/3 cup loosely packed chopped fresh cilantro, plus more for serving Read More …

Pork Stew with Sherry and Red Wine Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 25 minutes at high pressure 3 tablespoons olive oil 2 to 2½ pounds boneless pork shoulder, trimmed of fat and cut into 2-inch chunks 1 (16-ounce) bag frozen pearl onions, thawed 2 ribs celery, chopped 3 medium carrots, cut into 1-inch chunks 1 bay leaf 4 stems fresh parsley 1 or 2 sprigs fresh thyme sea salt and freshly ground black pepper 1 cup dry red wine- ¾ cup amontillado dry sherry ¾ cup low-sodium chicken broth 2 tablespoons butter mashed with 2 tablespoons all-purpose flour or rice flour juice of 1 lemon sherry Read More …

Pork Ragout with Cider and Root Vegetables Pressure Cooker Recipe

serves 6 to 8 – cooker: 6- to 8-quart – time: 25 minutes at high pressure 2½ to 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 1 large white onion, cut in half and thinly sliced into half moons 2 cloves garlic, minced 3 tablespoons all-purpose flour or potato starch 1 cup hard apple cider 1 cup dark beer 2 tablespoons dijon mustard 1 teaspoon ground coriander 1 teaspoon dried italian herb blend 1 large sweet potato, peeled and cut into 2-inch chunks 4 parsnips, peeled and cut into 2-inch chunks 1 medium turnip, peeled and cubed, or 1 bunch baby turnips, trimmed (no need to peel babies) Read More …

Andouille and Chicken Red Jambalaya Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 7 minutes at high pressure 2 tablespoons olive oil ½ pound smoked andouille sausage, sliced into ½-inch-thick rounds 1 pound (about 5) boneless skinless chicken thighs, cut into 1- to 1½-inch pieces 1 large white onion (you want a sweet onion here), chopped 2 cloves garlic, chopped 1 green bell pepper, seeded and chopped 3 ribs celery, sliced ½ inch thick 2 teaspoons creole seasoning 1 teaspoon dried thyme 1/8 teaspoon cayenne pepper 1 cup converted long-grain white rice, such as uncle ben’s 1 (14.5-ounce) can diced tomatoes in juice, undrained 1 cup low-sodium chicken broth 1 bay leaf 3 tablespoons minced fresh flatleaf parsley, for garnish 6 green onions, trimmed and chopped, for garnish Read More …

Pork Stew with Kabocha Japanese Squash Pressure Cooker Recipe

serves 4 to 5 – cooker: 6- to 8-quart – time: 20 minutes for stew, 3 minutes for squash at high pressure 2 to 2½ pounds boneless pork shoulder, trimmed of fat and cut into 2-inch pieces 2 tablespoons all-purpose flour or rice flour 1 tablespoon paprika sea salt and freshly ground black pepper 3 tablespoons olive oil 1 large yellow or white onion, cut in half and thinly sliced into half moons (about 2 cups) 2 cloves garlic, minced 1½ cups low-sodium chicken broth ¾ cup dry red wine- 1 (14.5-ounce) can diced tomatoes in juice, undrained 1 bay leaf 1 (3- to 4-pound) kabocha squash or about 2 pounds butternut squash pieces 2 cups frozen edamame or baby lima beans-, thawed 3 tablespoons cider vinegar Read More …

Pork Carnitas Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 45 minutes at high pressure 2½ pounds boneless pork butt or shoulder, trimmed of excess fat and sliced ¾ inch thick 2 medium onions, coarsely chopped 2 cups reduced-sodium chicken broth 1 canned chipotle chile in adobo sauce, finely chopped 1 tablespoon olive oil 1 tablespoon chopped fresh oregano or 1 teaspoon dried 4 cloves garlic, finely chopped 1½ teaspoons salt 1½ teaspoons chili powder 1 teaspoon ground cumin 1 to 2 tablespoons fresh lime juice, to taste lime wedges, for serving. Read More …

Zinfandel-Braised Short Ribs with Salsa Verde Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 30 minutes at high pressure short ribs 2½ to 3 pounds bone-in beef short ribs (6 to 8 ribs), trimmed of excess fat and silverskin 2 teaspoons salt 12 grinds freshly ground black pepper ¼ cup all-purpose flour 3 tablespoons olive oil 2 medium onions, halved and cut into ½-inch-thick half moons 2 medium carrots, cut into 1-inch chunks 2 ribs celery, chopped 1 tablespoon tomato paste 1½ cups beef or chicken broth 1 cup zinfandel or other dry red wine- 1 tablespoon chopped fresh thyme 1 bay leaf salsa verde 1 clove garlic, smashed with the flat side of a knife, peel removed 1 oil-packed anchovy fillet pinch salt, plus more to taste 1 cup packed fresh flatleaf parsley leaves ½ cup packed fresh mint leaves ½ cup packed fresh basil leaves 1 tablespoon capers, drained 1 teaspoon chopped fresh rosemary, marjoram, or oregano ½ cup extra-virgin olive oil (or more, if needed) 1 tablespoon fresh lemon juice freshly ground black pepper Read More …

Guinness Beef Stew Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 8-quart – time: 20 minutes at high pressure 2½ pounds beef chuck, fat trimmed and cut into 1½-inch chunks 3 tablespoons all-purpose flour 3 teaspoons sea salt, plus more to taste if needed freshly ground black pepper 2 tablespoons olive oil 1 (18-ounce) bottle guinness beer, at room temperature 1 large white onion, chopped 4 medium cloves garlic, minced 3 large carrots, cut into 1-inch chunks 4 ribs celery, diced 1½ cups beef broth 2 teaspoons worcestershire sauce 1 bay leaf Read More …

Beef Curry with Apples and Bananas Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 2 tablespoons olive oil 2 pounds boneless stewing beef or chuck roast, cut into 2-inch cubes 1 large yellow or white onion, chopped 2 cloves garlic, minced 1 tablespoon grated peeled fresh ginger 2 teaspoons madras curry powder, mild or hot ½ teaspoon ground cumin 2 cooking apples (such as mcintosh), cored and diced (don’t peel) 1 firm ripe banana, peeled and cut into 1-inch-thick slices 1 (15.5-ounce) can diced tomatoes in juice 1 cup beef broth 2 tablespoons tomato paste 1 cup coconut cream (extra-thick coconut milk) or full-fat unsweetened coconut milk, can unshaken, and top poured off to measure sea salt and freshly ground black pepper Read More …