Dill Shrimp and Egg Smorrebrod Recipe

makes 1 1 slice dark rye bread butter, at room temperature 1 cold hard-boiled egg, peeled and sliced 10 small cooked peeled shrimp (prawns) 1 tbsp mayonnaise a small sprig of fresh dill, finely chopped a squeeze of lemon juice sea salt and black pepper, to taste a little salmon roe, to serve (optional) Read More …

Simple Sesame Cookies Recipe

makes 3 dozen cookies ¾ cup vegan margarine, softened 1/2 cup sugar 1 teaspoon pure vanilla extract 2 tablespoons pure maple syrup 1/4 teaspoon salt 2 cups all-purpose flour ¾ cup sesame seeds, lightly toasted confectioners sugar Read More …

Simple Vegan Cornbread Recipe

makes 1 loaf 1 1/2 cups warm plain soy milk 1 tablespoon cider vinegar 1 1/2 cups yellow cornmeal ¾ cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup olive oil Read More …

Seitan Noodle Casserole Recipe

makes 4 servings 8 ounces fettuccine, broken into thirds 1 tablespoon olive oil 8 ounces white mushrooms, lightly rinsed, patted dry and cut into 1/4-inch slices 8 ounces seitan chopped 1 cup frozen baby peas, thawed 1/4 cup vegan margarine 1/4 cup all-purpose flour 2 cups vegetable broth 2 tablespoons minced fresh parsley ¾ teaspoon dried thyme 1/4 cup dry sherry salt and freshly ground black pepper 1/4 cup vegan parmesan or parmasio sweet paprika, for garnish Read More …

Beef Tenderloin with Picon Cheese Spanish Recipe

2 teaspoons spanish extra-virgin olive oil 1 pound beef tenderloin 3 garlic cloves, peeled ½ shallot, thinly sliced 2 fresh thyme sprigs ¼ cup sidra (spanish hard cider) or other high-quality hard cider ½ cup heavy cream 2 ounces picon (spanish blue cheese from cantabria) or other good-quality blue cheese sea salt to taste chopped chives Read More …

Galician-Style Chicken Turnover Spanish Recipe

for the filling 1 3-pound chicken sea salt and freshly cracked black pepper to taste ½ cup spanish extra-virgin olive oil 1 green bell pepper, seeded and thinly sliced 1 red bell pepper, seeded and thinly sliced 3 medium spanish onions, thinly sliced 4 garlic cloves, minced 8 ripe plum tomatoes 1 fresh thyme sprig 2 bay leaves ½ cup dry white wine, such as albarino 2 teaspoons sweet pimenton (spanish smoked paprika) for the dough 1½ teaspoons active dry yeast pinch of sugar 3 cups all-purpose flour, plus more for dusting 2 teaspoons salt ¼ teaspoon sweet pimenton (spanish smoked paprika) ? cup flat mineral or filtered water ½ teaspoon spanish extra-virgin olive oil, plus more for the baking sheet 1 large egg Read More …

Drunken Goat Cheese and Tomato Salad Spanish Recipe

4 ripe beefsteak tomatoes 4 tablespoons spanish extra-virgin olive oil sea salt to taste 4 ripe plum tomatoes 1 tablespoon pedro ximenez (px) vinegar, or spanish aged sherry vinegar 8 ounces murcia al vino (red wine-soaked spanish goat cheese), cut into ½-inch sticks ½ cup empeltre olives or other good-quality black olives, pitted fresh thyme sprigs fresh chervil sprigs Read More …

Patricias Gazpacho Spanish Recipe

for the soup 1 cucumber, peeled and chopped 1 green bell pepper, seeded and chopped 3 pounds ripe plum tomatoes, chopped 2 garlic cloves ¼ cup sherry vinegar ¼ cup oloroso sherry ¾ cup spanish extra-virgin olive oil for the garnish 2 1-inch-thick slices of rustic bread ¼ cup spanish extra-virgin olive oil ½ cucumber 12 cherry tomatoes, halved sea salt to taste Read More …

Lentil Salad with Blue Valdeon Cheese Spanish Recipe

for the salad 1 cup dried french green lentils ½ onion ½ head of garlic, papery outer skin removed 1 bay leaf 2 tablespoons spanish extra-virgin olive oil 1 teaspoon salt ½ cup diced green bell pepper ½ cup diced red bell pepper ½ cup diced, seeded plum tomatoes 1 shallot, diced for the dressing 3 tablespoons spanish extra-virgin olive oil 2 tablespoons sherry vinegar 2 teaspoons sea salt 2 tablespoons chopped chives 2 ounces valdeon (spanish blue cheese from castilla y leon), crumbled Read More …

Sweet-and-Sour Salad with Tomatoes and Afuegal Pitu Cheese Spanish Recipe

for the dressing 1 tablespoon spanish cider vinegar or a good-quality cider vinegar 3 tablespoons spanish extra-virgin olive oil leaves from 1 fresh thyme sprig 1 tablespoon honey salt to taste for the salad 8 plum tomatoes 2 heads of frisee lettuce, leaves separated 12 cherry tomatoes, halved 5 ounces afuega’l pitu (spanish cow’s-milk cheese from asturias) fresh chervil sprigs sea salt to taste Read More …

Crock Pot Grilled Chicken and Peaches Slow Cooker Recipe

1 whole chicken- 2-3 medium/large peaches, grilled 3 tbsp coconut oil 1 tbsp crushed red pepper ½ cup balsamic vinegar sea salt and black pepper, to taste. Read More …

Chicken Raghu Slow Cooker Recipe

1 + 1/2 cups chicken broth 1 can (14 oz ) petite diced tomatoes 8 artichoke hearts, cut in half 1 roasted red pepper, diced 3 fennel stalks, diced 1 yellow onion, diced 2 tbsps. capers 5 cloves garlic, minced 2 tsps. dried italian seasoning 1/4 cup fresh parsley, chopped 1 tsp sea salt 1/4 tsp black pepper 1 + 1/2 lbs. chicken breasts- or cutlets, boneless, skinless 8-12 oz. orecchiette pasta parmesan cheese, for serving Read More …

Mediterranean Crock Pot Chicken Tomato Soup Slow Cooker Recipe

1 tbsp extra virgin olive oil 1 1/2 lbs. boneless, skinless chicken breasts- 7 fresh roma (aka plum) tomatoes, chopped 4 fresh garlic cloves, peeled and diced 1/2 tsp crushed red pepper pinch or two of sea salt. 2 tsp dried oregano 2 cups all-natural chicken broth 1/2 cup water 1/2 cup red wine- 2 cups fresh baby spinach leaves 1 1/2 cups whole grain penne pasta 20 kalamata olives, pitted and chopped Read More …

Salmon Fettuccine Seafood Recipe

1 can salmon – (7 1/2 oz.) 2 tablespoons margarine 1/4 cup flour 2 1/2 cups low-fat milk – heated 2 tablespoons sherry 2 tablespoons sliced green onions 3/4 teaspoon dijon mustard 3/4 teaspoon dill weed black pepper – to taste 8 ounces fettuccine noodles 1 tablespoon chopped parsley Read More …

Salmon Fettuccine with Capers Artichokes Seafood Recipe

1 can salmon – (14-3/4 oz.) – drained and flaked 8 ounces fettucine – uncooked – or spinach fettucine 2 tablespoons fresh lemon juice 1/2 cup nonfat sour cream 1/2 cup milk 1 6.5 oz jar marinated artichoke hearts – drained 2 tablespoons drained capers 1 tablespoon fresh dill – chopped – or 1 tsp. dried 1 tablespoon fresh tarragon – chopped – or 1 tsp. dried 1/2 cup freshly grated parmesan cheese freshly ground black pepper Read More …

Salmon Fettuccine with Capers and Artichokes Seafood Recipe

1 14 3/4-ounce salmon – drained and flaked 8 ounces fettucine – uncooked or: 8 ounces spinach fettucine 2 tablespoons fresh lemon juice 1/2 cup nonfat sour cream 1/2 cup milk 1 6 1/2-ounce jar marinated artichoke hearts – drained 2 tablespoons drained capers 1 tablespoon fresh dill, chopped or: 1 teaspoon dried dill 1 tablespoon fresh tarragon, chopped or: 1 teaspoon dried tarragon 1/2 cup freshly grated parmesan cheese freshly ground black pepper. Read More …

Fettuccine with Surimi Seafood Recipe

8 ounces uncooked fettuccine 2 tablespoons olive oil 2 tablespoons pine nuts 1 clove garlic – minced 1/4 pound asparagus – trimmed, sliced in 2″ pieces 2 cups surimi seafood 1/4 cup sun-dried tomatoes – drained and sliced 1/4 cup ripe olives – sliced 1/2 teaspoon oregano 3/4 cup mascarpone (fresh italian cheese)* freshly grated parmesan cheese. Read More …

King Crab Fettuccine Seafood Recipe

6 ounces king crab meat (6 to 8 ounces) – thawed if necessary 1 clove garlic – minced 1/2 cup butter or margarine 3/4 cup heavy cream 1/2 cup grated parmesan cheese 1/2 teaspoon pepper 12 ounces fettuccine noodles – cooked and drained salt. 1 tablespoon chopped parsley 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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 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 …

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 …

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 …

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 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 …

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 …

Lamb Korma Pressure Cooker Recipe

serves 4 – cooker: 6- to 8-quart – time: 15 minutes at high pressure 2 pounds lamb stew meat or lamb shoulder, trimmed of excess fat and cut into 2-inch chunks 1 tablespoon olive oil 1 teaspoon ground coriander 1 teaspoon chili powder 4 green cardamom pods, crushed with the back of a knife ½ cup (1 stick) butter 1 large white onion, chopped 1 (1½-inch) piece fresh ginger, peeled and grated 4 cloves garlic, chopped ¾ cup low-sodium chicken or vegetable broth sea salt and freshly ground black or white pepper 1 cup thick plain whole-milk yogurt, whisked with a pinch of saffron Read More …

Chuck Williamss Lamb Stew with Couscous Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 15 minutes at high pressure 3 pounds lamb shoulder, trimmed of excess fat and cut into 2-inch chunks olive oil, for coating ½ teaspoon each ground ginger, turmeric, and allspice, mixed together ½ cup (1 stick) unsalted butter 2 tablespoons light olive oil 1 cup dry white or red wine- 1 large white onion, coarsely chopped 5 large carrots, cut into 1-inch chunks 4 small to medium turnips or parsnips, peeled and cut into 1-inch chunks 1 (16-ounce) can tomato sauce 5 cups water, or to just reach the top of the vegetables sea salt and freshly ground black pepper 1½ (10-ounce) boxes instant couscous (2¼ cups) 2½ cups boiling water ½ pound green beans, trimmed and cut into 1-inch lengths 3 medium zucchini, cut into 1-inch chunks hot pepper sauce, such as tabasco. Read More …

Kofte in Cinnamon Tomato Sauce Pressure Cooker Recipe

makes 18 mini meatballs; serves about 4 – cooker: 5- to 8-quart – time: 5 minutes at high pressure kofte 1 cup uncooked bulgur 2 cups water 1¼ pounds lean ground lamb 3 tablespoons chopped fresh flatleaf parsley 1 tablespoon snipped fresh dill or 1 teaspoon dried ¼ teaspoon dried oregano ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 2 cloves garlic, minced 1 large egg cinnamon tomato sauce 2 tablespoons olive oil 1 cup finely chopped white onion 1 clove garlic, minced ½ cup dry red wine- ½ cup water ¼ teaspoon ground cinnamon 1/8 teaspoon ground cumin 1 cinnamon stick 1 (8-ounce) can tomato sauce 1 (28-ounce) can diced tomatoes in juice, undrained 1 cup grated kefalograviera (a firm greek cheese made from sheep’s milk or a mixture of sheep’s and goat’s milk), parmesan, or asiago, for serving Read More …

Beef Stew with Turnips Pearl Onions and Mushrooms Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 15 minutes for stew, 5 minutes for vegetables at high pressure 2 tablespoons olive oil 1½ pounds boneless beef chuck roast, cut into 1½-inch cubes 2 cloves garlic, chopped 1½ cups sliced (½-inch-thick) celery, widest slices halved crosswise ½ pound small white or cremini mushrooms, halved or quartered 2½ cups water 1 teaspoon sea salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 2 cups peeled turnip wedges (about 2 medium turnips) 4 medium carrots, cut into ½- to ¾-inch rounds 1 (16-ounce) bag frozen whole pearl onions, thawed 2 large russet potatoes, peeled and cut into 1-inch cubes turnips 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 …

Red Wine-Braised Beef Cheeks with Fennel and Sherry Pressure Cooker Recipe

serves 4 – cooker: 5- to 8-quart – time: 90 minutes at high pressure 3 tablespoons olive oil or avocado oil 1 large white onion, finely chopped 1 clove garlic, chopped 2 medium carrots, finely chopped 1 rib celery, finely chopped 1 cup finely chopped fennel bulb 4 (12-ounce) beef cheeks, trimmed of excess fat and gristle sea salt and freshly ground black pepper 1 cup unbleached all-purpose flour, spelt flour, or potato starch, on a plate for dredging 1½ cups dry red wine- 1 (28- to 32-ounce) can whole tomatoes in juice, crushed with your hands (3 cups) 3 tablespoons pedro ximenez sherry or port 1 tablespoon unsweetened cocoa powder 2 tablespoons tomato paste 1 bay leaf 4 strips orange zest Read More …

Traditional Oxtail Stew with Cheddar Oven Drop Biscuits Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 45 minutes at high pressure oxtails 2 pounds oxtail pieces ¼ cup all-purpose flour 2 tablespoons vegetable oil 1 medium onion, thinly sliced 1 large carrot, diced 1 (14.5-ounce) can chopped tomatoes in juice 1 cup reduced-sodium beef broth ½ teaspoon freshly ground black pepper 1 small or ½ large bay leaf cheddar oven drop biscuits 1 cup all-purpose flour ¼ cup white or brown rice flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon sea salt 1 cup shredded mild or sharp cheddar cheese 3 tablespoons organic solid vegetable shortening or cold butter 1/3 to ½ cup buttermilk, as needed to finish 2 tablespoons dry or medium-dry sherry, or more to taste sea salt, if needed 2 tablespoons unsalted butter (optional) 2 tablespoons all-purpose flour (optional) 1 tablespoon minced fresh flatleaf parsley Read More …

Bison Meatloaf with Mushrooms and Herbs Pressure Cooker Recipe

serves 6 – cooker: 5- to 8-quart – time: 20 minutes at high pressure meatloaf 2 tablespoons olive oil ½ cup finely chopped white onion 2 cloves garlic, minced 8 ounces fresh white or brown mushrooms, chopped 2 pounds ground bison 1 cup panko breadcrumbs- or crushed saltine crackers 2 large eggs, beaten ½ cup milk 1/3 cup tomato paste whisked with 2 tablespoons balsamic vinegar ¼ cup thick, smoky bbq sauce, mild or spicy 3 tablespoons chopped fresh oregano or 1 tablespoon dried 3 tablespoons chopped fresh basil or 1 tablespoon dried sea salt and freshly ground black pepper tomato-brown sugar topping ¾ cup ketchup 1 tablespoon dijon mustard ¼ cup firmly packed brown sugar 1½ teaspoons worcestershire sauce 1½ cups water Read More …

Bison Stew with Red Wine and Rosemary Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 20 minutes at high pressure 6 ounces sliced bacon, chopped 1½ pounds well-marbled chuck bison stew meat, cut into 1-inch cubes ¼ cup potato starch (not potato flour) or rice flour sea salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 large yellow or white onion, finely chopped 2 sprigs fresh thyme 1 sprig fresh rosemary 2 bay leaves 2 cups dry red wine- 3 medium carrots, cut into ½-inch-thick slices on the diagonal (if using baby carrots, trim and add whole) 3 ribs celery, sliced ½ inch thick ½ pound new red or white potatoes, cut into 1-inch chunks (small potatoes can be halved or quartered; don’t peel them) ½ cup tomato paste 2 cups beef broth Read More …

Quail Stuffed with Wild Rice Pancetta and Fruit Pressure Cooker Recipe

serves 2 as a main or 4 as a first course – cooker: 6- to 8-quart – time: 7 minutes at high pressure 4 (6- to 8-ounce) quail, thawed sea salt and freshly ground black pepper ¼ cup cooked brown rice or wild rice 1 teaspoon grated peeled fresh ginger 1 teaspoon grated orange zest 4 dried apricots, chopped ½ cup seedless green grapes 1 tablespoon olive oil 4 ounces sliced pancetta, chopped 2 large shallots, finely chopped 2 ribs celery, finely chopped ¾ cup prosecco, asti spumanti, or other sweet sparkling wine ½ cup low-sodium chicken broth 1 tablespoon balsamic vinegar Read More …

Braised Duck for Tacos Pressure Cooker Recipe

serves 4 or makes 2½ to 3 cups shredded meat – cooker: 5- to 7-quart – time: 35 minutes at high pressure 4 duck- leg-thigh sections 4 duck- wings (optional) sea salt and freshly ground black pepper to taste 1 large white onion, halved and thinly sliced 1 teaspoon dried oregano, preferably mexican ¼ teaspoon crumbled dried thyme or epazote 1 (14.5-ounce) can diced tomatoes in juice, undrained 1 cup low-sodium chicken broth 2 tablespoons red wine vinegar Read More …

Indian-Style Game Hens Marinated in Yogurt and Spices Pressure Cooker Recipe

serves 4 – cooker: 6- to 7-quart – time: 7 minutes at high pressure 2 (1½-pound) cornish game hens, rinsed and dried 2 cups plain yogurt ¼ cup plain greek yogurt ¼ cup fresh lemon juice or lime juice 2 tablespoons olive oil 2 cloves garlic, pressed 2 teaspoons ground cumin 1 teaspoon sea salt ½ teaspoon chili powder or paprika pinch ground coriander pinch ground cardamom 3 tablespoons canola or grapeseed oil ¾ cup low-sodium chicken broth 2 limes, quartered, for serving Read More …

Duck Leg Chasseur Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 35 minutes at high pressure 1 tablespoon olive oil 4 duck- leg-thigh sections, excess fat trimmed, skin scored all over, and pricked with a needle through the skin to release the fat 1 medium white onion, halved and thinly sliced 2/3 cup dry white wine ½ cup chopped carrot 1 rib celery, chopped 8 ounces white or brown mushrooms, quartered 2 tablespoons nonpareil capers, drained ½ teaspoon dried italian herb blend or 1 tablespoon chopped fresh oregano or marjoram pinch red pepper flakes 1/3 cup low-sodium chicken broth 2 cups tomato sauce 2 tablespoons chopped fresh flatleaf parsley sea salt and freshly ground black pepper Read More …

Spaghetti with Herbed Parmesan Turkey Meatballs Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 15 minutes for sauce, 5 minutes for meatballs on high pressure meatballs 1½ pounds ground lean dark meat turkey ½ cup plain dry bread crumbs (can be gluten free) or panko- ½ cup grated parmesan cheese 2 teaspoons onion powder ½ teaspoon dried italian herb blend or 1 tablespoon grated peeled fresh ginger ¼ cup milk 2 tablespoons ketchup 1 large egg, beaten ¼ teaspoon freshly ground black pepper 2 pounds fresh or dried pasta, such as penne or spaghetti (can be gluten free) sauce ¼ cup olive oil 2 large shallots, finely chopped, or ¾ cup chopped onion 1 rib celery, chopped 1 large carrot, chopped 2 cloves garlic, chopped 1 (28-ounce) can crushed tomatoes 1 (14-ounce) can diced tomatoes in juice, undrained 1 (3-ounce) package sundried tomatoes 1 cup dry red or white wine 1 cup water ¼ teaspoon crushed aleppo pepper or red pepper flakes ¼ cup finely chopped fresh basil 3 tablespoons finely chopped fresh flatleaf parsley sea salt Read More …

Braised Duck with Sweet Cherry Sauce Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 35 minutes at high pressure 4 duck- leg-thigh sections, fat removed, excess skin trimmed away, skin scored all over, and pricked with a needle through the skin to release the fat 2 large shallots, sliced ¼ cup dry white wine, such as pinot grigio ¼ cup white balsamic vinegar 2 sprigs fresh thyme 1 small sprig fresh rosemary 1 cup low-sodium chicken broth 2 cups fresh or thawed frozen pitted bing cherries (about 1 pound unpitted fresh) ½ cup dried tart or sweet cherries 1 tablespoon mild honey 2 tablespoons tawny or ruby port (or cherry marnier if you happen to have it) 1 tablespoon ice-cold unsalted butter sea salt and freshly ground black pepper duck- Read More …

Pinot Noir-Braised Rabbit and Dried Fruit Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 14 minutes at high pressure 1 cup pitted large prunes, cut in half ½ cup mixed golden raisins and tart cherries 2½ cups pinot noir 1 (2½- to 3½-pound) rabbit, cut into 6 or 8 pieces 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 2 tablespoons olive oil 2 large shallots, finely chopped 2 (4- x 1-inch) strips orange zest 1 teaspoon chopped fresh thyme 1 bay leaf ½ cup chicken broth 3 tablespoons red wine vinegar 12 ounces whole-grain ribbon pasta like pappardelle, tagliatelle, or fettuccine rabbit Read More …

Sweet and Sour Stuffed Savoy Cabbage Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 20 minutes at high pressure filling 1 medium head savoy cabbage 1 pound lean ground beef- ½ medium onion, finely chopped 3 tablespoons white long-grain rice 5 tablespoons dark raisins 1 teaspoon sea salt ¼ teaspoon freshly ground black pepper ¼ teaspoon ground ginger sweet and sour sauce 1 (28-ounce) can no-salt-added diced or whole tomatoes in juice juice of 1½ to 2 medium lemons, to taste 1½ to 2 tablespoons light brown sugar, to taste sea salt and freshly ground black pepper (optional) Read More …

Porcupine Meatballs Pressure Cooker Recipe

serves 4 to 5 – cooker: 5- to 8-quart – time: 5 minutes at high pressure lemon-tomato sauce 3 cups plain tomato sauce (such as muir glen) 1 tablespoon olive oil pinch chili powder 2 tablespoons tomato paste ½ teaspoon sea salt grated zest of 1 lemon. juice of 1 large or 2 medium lemons meatballs 1½ pounds ground beef-, or a combination of 1 pound ground beef- and ½ pound ground pork, veal, or venison ½ cup raw long-grain white rice (don’t try this with any other kind of rice) ½ cup finely chopped white onion or white part of green onions ¼ cup finely chopped fresh flatleaf parsley 10 grinds black pepper ½ teaspoon sea salt, or to taste 1 cup water to finish 1 tablespoon cornstarch (optional) 1 tablespoon water (optional) grated parmesan cheese, for garnish (optional). Read More …

Roast Beef with Madeira Butter Sauce French Style Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 20 minutes at high pressure 1 (3-pound) sirloin beef roast sea salt and freshly ground black pepper 3 tablespoons olive oil 1 large white onion, finely chopped 4 ounces white mushrooms, sliced 2 medium carrots, cut into 1-inch pieces on the diagonal 2 tablespoons tomato paste 1¼ cups dry white wine ½ cup low-sodium chicken broth bouquet garni of 1 sprig fresh thyme, 1 bay leaf, and a few sprigs fresh parsley including stems sandwiched between 2 (2-inch) pieces celery and tied with kitchen twine. 2 to 3 tablespoons madeira, to taste 2 tablespoons cold unsalted butter Read More …

Duck with Tangerines and Turnips Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 35 minutes at high pressure 4 duck- leg-thigh sections, fat removed, excess skin trimmed, skin scored all over, and pricked with a needle all the way through to release the fat 2 medium leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and chopped 1 cup chopped peeled turnips 2 ribs celery, chopped grated zest of 1 orange. ¾ cup dry white wine, such as pinot grigio ¾ cup low-sodium chicken broth sea salt and freshly ground black pepper 1/3 cup fresh tangerine juice or orange liqueur, such as grand marnier or cointreau, mixed with 1 tablespoon cornstarch ½ cup orange marmalade 3 tablespoons champagne vinegar 2 small tangerines (cuties or clementines), peeled and sectioned Read More …

Meatballs in San Marzano Tomato Basil Sauce Neapolitan Style Pressure Cooker Recipe

makes 16 meatballs; serves about 4 – cooker: 5- to 8-quart – time: 5 minutes at high pressure san marzano tomato basil sauce ¼ cup extra virgin olive oil 2 cloves garlic, smashed 2 (28-ounce) cans san marzano plum tomatoes in juice, crushed by hand ½ cup low-sodium chicken broth ¼ cup dry red wine- or vermouth 3 sprigs fresh basil 2 pinches dried italian seasoning blend sea salt and freshly ground black pepper meatballs 2 cups cubed dried crustless bread (4 slices, can be gluten-free) about ¼ cup water or milk. 1½ pounds ground beef-, or half ground beef- and half ground pork 2 cloves garlic, minced 2 large eggs, beaten ½ cup grated pecorino romano cheese 3 tablespoons finely minced fresh flatleaf parsley 2/3 cup raisins or currants soaked in 1/3 cup marsala Read More …

Gypsy Rabbit Stew with Yellow Peppers and Oven Polenta Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 14 minutes at high pressure oven polenta 1 cup coarse-grain yellow polenta or stoneground yellow or white cornmeal 3½ cups warm water or vegetable or chicken broth ¾ teaspoon sea salt 3 tablespoons unsalted butter ½ cup grated parmesan cheese (optional) rabbit 1 (2½- to 3½-pound) rabbit, cut into 6 or 8 pieces ½ cup all-purpose flour or potato starch flour 1 teaspoon sea salt 4 tablespoons olive oil 4 large yellow bell peppers, or 2 yellow and 2 red, seeded and sliced into rings 1 cup chicken broth or vegetable broth 1/3 cup dry white wine 1 tablespoon tomato paste 2 tablespoons minced fresh flatleaf parsley 2 tablespoons minced fresh chives 1 teaspoon minced fresh sage pinch minced fresh marjoram salt and freshly ground black pepper Read More …

Ropa Vieja Shredded Flank Steak Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 30 minutes at high pressure 1 (2-pound) flank steak, 1 to 2 inches thick sea salt 1 medium white onion, sliced 1 large green bell pepper, seeded and chopped 2 cloves garlic, minced ¼ teaspoon dried oregano, preferably mexican ¼ teaspoon ground cumin 1 bay leaf ¼ teaspoon freshly ground black pepper 1 (10-ounce) can tomatoes and green chiles (rotel brand), undrained 1 cup low-sodium chicken broth 3 tablespoons tomato paste 2 to 3 tablespoons fresh lime juice, to taste 2 to 4 teaspoons hot sauce (such as cholula), to taste fried plantains canola or vegetable oil. 1 ripe (black) plantain per person, peeled and cut across or on the diagonal into ¼-inch-thick slices sea salt (optional) Read More …

Julies Beef Stew Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 15 minutes for meat, onions and 5 minutes for vegetables at high pressure 1½ pounds boneless beef chuck roast, cut into 1½-inch cubes ¼ cup all-purpose or whole-wheat pastry flour, lightly seasoned with salt and pepper 2 tablespoons olive oil 1 large yellow or white onion, chopped into ½-inch pieces 2 cloves garlic, chopped ¼ cup dry red wine- 2½ cups low-sodium beef broth 1 teaspoon sea salt ½ teaspoon freshly ground black pepper ¼ teaspoon dried thyme ¼ teaspoon dried rosemary 1 bay leaf 1½ cups sliced (½-inch-thick) celery, widest slices halved crosswise 4 medium carrots, cut into ½- to ¾-inch-thick rounds 2 large russet potatoes, peeled and cut into 1-inch cubes chopped fresh flatleaf parsley, for serving. Read More …

Beef Stew with Asian Flavors Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 25 minutes for stew, 5 minutes for carrots at high pressure ½ cup chinese rice wine (shaoxing) ¼ cup reduced-sodium soy sauce 3½ pounds boneless beef chuck roast, cut into 1½-inch cubes 2 tablespoons all-purpose or rice flour ½ teaspoon freshly ground white pepper 2 tablespoons olive oil 2 large white onions, chopped 1 teaspoon sea salt 6 cloves garlic, minced 1½ cups sliced (½-inch-thick) celery, widest slices halved crosswise 1/3 cup finely chopped peeled fresh ginger ¼ teaspoon red pepper flakes 1 stalk lemongrass, trimmed of lower bulb and tough outer leaves removed; leave green stem intact and bruise by bending stalk in a few places to release its flavor 3 star anise pods 1 (3-inch) cinnamon stick 1 cup water 1 cup low-sodium chicken broth 4 large carrots, cut on a diagonal into ½-inch-thick slices (about 2 cups) 6 green onions (whites and plenty of the green portion), thinly sliced ½ cup chopped fresh cilantro, for garnish 1 cup diced firm or extra-firm tofu, for garnish Read More …

Braised Turkey Wings with Pantry Mexican Mole Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 15 minutes at high pressure 1 (8-ounce) jar prepared mole poblano paste (we like the dona maria brand) 1 tablespoon olive oil (optional) 4 turkey wings (2 to 3 pounds), separated at the joints, second and third joints only (reserve the wing tips for making stock or discard) sea salt and freshly ground black or white pepper ½ large white onion, chopped 2 cloves garlic, pressed 1 (14-ounce) can low-sodium chicken broth 1 cup hot water 2 tablespoons dark raisins 2 tablespoons dried cranberries ½ teaspoon chili powder ½ teaspoon unsweetened cocoa powder ¼ teaspoon dried oregano, preferably mexican ½ cup bottled favorite salsa 2 tablespoons chopped fresh cilantro 2 tablespoons green pepitas (pumpkin seeds) or 2 teaspoons sesame seeds, toasted lightly in a dry skillet, for serving 1 or 2 limes, quartered, for serving Read More …

Chicken Thighs with Artichokes and Black Olives Pressure Cooker Recipe

serves 4 to 6 – cooker: 5- to 7-quart – time: 6 minutes at high pressure 2 tablespoons olive oil 8 boneless, skinless chicken thighs (about 2 pounds total) sea salt and freshly ground black or white pepper 2 medium shallots, minced 1 teaspoon dried mixed herbs, such as an italian or greek blend 1 (14.5-ounce) can diced tomatoes in juice (with basil and garlic if you can find it), undrained 1/3 cup chicken broth 1 (10-ounce) package frozen artichoke hearts, thawed and patted dry juice of 1 lemon 18 pitted kalamata or other favorite black olive 1 cup crumbled feta cheese, for serving Read More …

Chicken Thighs with Shallots and Herbs Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 5 minutes at high pressure 2 tablespoons olive oil 8 boneless, skinless chicken thighs (about 2 pounds total) sea salt and freshly ground black or white pepper 2 medium shallots, minced ½ teaspoon dried mixed herbs, such as an italian blend or herbes de provence ½ cup chicken broth ½ cup dry white wine, red wine-, or prosecco sparkling wine left to go flat 2 tablespoons cold unsalted butter, cut into pieces Read More …

Chicken Piccata with Lemon and Capers Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 8 minutes at high pressure 4 tablespoons olive oil ½ cup fresh lemon juice sea salt and freshly ground black pepper 8 boneless, skinless chicken thighs 2 tablespoons unsalted butter 2 tablespoons minced shallot ¾ cup chicken broth 3 tablespoons nonpareil capers, rinsed grated zest of 1 lemon. Read More …

Peggys Chicken Black Beans and Brown Rice Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 15 minutes at high pressure 2/3 cup dried black beans- green bell pepper slices (optional). 4 boneless skinless chicken thighs (about 1 pound), cut into 1-inch pieces sea salt and freshly ground black pepper 2½ cups low-sodium chicken or vegetable broth 1 medium red or white onion, coarsely chopped 2 ribs celery, chopped 3 cloves garlic, minced 2/3 cup converted long-grain brown rice 1 (10-ounce) can tomatoes with green chiles, undrained 2 tablespoons olive oil 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped green onions hot sauce, for serving. ¾ cup sour cream, for serving Read More …

French Chicken Wing Stew Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 24 minutes at high pressure 3 tablespoons olive oil (or rendered duck fat if you have it) 2½ pounds chicken wings (about 25), with bony wing tips cut off (you can reserve for stock or discard) sea salt and freshly ground black or white pepper 1 medium white onion, chopped 2 small leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across 2 cloves garlic, chopped 1 tablespoon all-purpose or rice flour 1 (14-ounce) can low-sodium chicken broth 1 (14.5-ounce) can diced tomatoes in juice, drained 1 medium fennel bulb, trimmed of stalks and cut into 1-inch chunks; or 3 carrots, peeled and cut into 1-inch chunks; or 2 medium turnips, peeled and chopped 1 teaspoon dried fines herbes 2 tablespoons chopped fresh flatleaf parsley Read More …

Indian Butter Chicken Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 5 minutes at high pressure ½ cup plain greek yogurt 2 tablespoons grated peeled fresh ginger 2 teaspoons sweet curry powder ½ teaspoon chili powder ½ teaspoon ground fenugreek (optional) 4 tablespoons (½ stick) butter 1½ pounds boneless skinless chicken breasts-, cut into 1- to 1½-inch chunks salt and freshly ground black pepper 1 large white onion, finely chopped 1 jalapeno pepper, seeded and finely chopped 2 teaspoons garam masala 1 (6-ounce) can tomato paste 1½ cups low-sodium chicken broth 1 teaspoon sea salt ½ cup heavy cream ¼ cup finely chopped fresh cilantro, for garnish Read More …

Bone-in Chicken Breasts in Creamy Marinara Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 12 minutes at high pressure 2 tablespoons olive oil 4 cloves garlic, sliced 2 big pinches red pepper flakes pinch chili powder 2 cups jarred marinara sauce of your choice 3 tablespoons chopped fresh basil 2½ to 3 pounds (about 4) bone-in skin-on split chicken breasts-, trimmed of fat sea salt 1½ cups grated parmesan cheese ½ cup creme fraiche Read More …

Mexican Soft Tacos with Shredded Chicken Pressure Cooker Recipe

serves 6 – cooker: 5- to 7-quart – time: 6 minutes at high pressure filling 2 tablespoons olive oil 1 large white onion, chopped 1 tablespoon chili powder 4 cloves garlic, minced ½ cup chicken broth 1/3 cup packed chopped fresh cilantro 6 boneless, skinless chicken breast- halves 1½ teaspoons sea salt 10 grinds black pepper juice of 3 limes tacos 12 taco-size flour tortillas, warmed shredded iceberg lettuce. diced roma tomato. sliced ripe avocado. chopped fresh cilantro. chopped red onion. shredded combination cheddar and monterey jack cheeses or crumbled feta (an unconventional touch!). sour cream and medium or hot salsa (optional). Read More …

Braised Chicken with Mushrooms and Almonds Pressure Cooker Recipe

serves 6 to 8 – cooker: 6- to 8-quart – time: 8 minutes at high pressure ½ cup blanched whole almonds 4 tablespoons olive oil 8 (about 2½ pounds) bone-in skin-on chicken thighs, patted dry sea salt and freshly ground black or white pepper 1/3 pound pancetta or bacon, cut into ½-inch dice 1 large white onion, cut into julienne pinch red pepper flakes 2 to 3 cloves garlic, to taste, pressed 1½ pounds mushrooms, such as cremini or domestic white, trimmed and sliced 1 cup dry white wine 1 to 2 cups low-sodium chicken broth 4 sprigs fresh thyme, tied in a bundle chopped fresh chives, for garnish. toasting nuts in the microwave Read More …

Provencal Seafood and Vegetable Stew with Garlic Toasts Pressure Cooker Recipe

serves 6 – cooker: 6- to 8-quart – time: 5 minutes at high pressure garlic toasts 4 (¾-inch-thick) slices crusty bread cut from a 9-inch round loaf ½ cup mayonnaise 1 heaping tablespoon minced fresh chives 2 teaspoons fresh lemon juice 2 teaspoons sweet hungarian paprika 2 cloves garlic, halved lengthwise stew 6 tablespoons light olive oil 1 large white onion, chopped 3 cloves garlic, minced 1 pound boiling potatoes, cut into ½-inch cubes 2 medium carrots, cut into ¼-inch-thick rounds 1 fennel bulb, trimmed of stalks, sliced, and coarsely chopped 1 cup chopped green bell pepper 1 cup dry white wine 1 (28-ounce) can plum tomatoes in juice, undrained, cut into pieces with a knife in the can 2 cups bottled clam juice pinch sea salt 1 pound mussels, rinsed and debearded if necessary 1 pound non-oily firm white-flesh fish fillets, such as monkfish, cod, halibut, red snapper, or sea bass, cut into 1-inch pieces 8 ounces medium (31-40 count) shrimp, peeled and deveined, with tails left on 1 tablespoon finely chopped fresh tarragon 2 to 3 tablespoons pernod or other anise-flavored liqueur, to taste Read More …

Chinese Cioppino Pressure Cooker Recipe

serves 4 – cooker: 6- to 8-quart – time: 10 minutes at high pressure 2 tablespoons light olive oil or vegetable oil 1 medium white onion, chopped 1 cup chopped green bell pepper 2 ribs celery, chopped 2 cloves garlic, minced 2 teaspoons minced peeled fresh ginger ½ cup chinese rice wine (shaoxing) or dry sherry 2 cups chicken broth or fish stock, or 1 cup bottled clam juice plus 1 cup water 1 (28-ounce) can plum tomatoes, undrained, cut into small pieces with a knife in the can 1 or 2 stalks lemongrass, to taste, tough outer leaves removed, trimmed to make a 5-inch stalk, and split lengthwise halfway up, or 1 tablespoon prepared lemongrass paste ¼ teaspoon sea salt 3 tablespoons tomato paste 8 small hard-shell clams, scrubbed 12 ounces skinless cod, halibut, red snapper, sea bass, monkfish, or other non-oily firm white fish fillets, cut into about l-inch pieces 8 ounces large (21-25 count) shrimp, peeled and deveined, with tails left on 8 ounces flaked dungeness or lump blue crabmeat, picked over for cartilage 1/3 cup white miso ½ teaspoon chili garlic sauce (chinese or vietnamese tuong ot toi) 3 tablespoons chopped fresh cilantro, for garnish Read More …

Salade Nicoise with Fresh Tuna Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 3 minutes at high pressure court bouillon poaching liquid 2 cups water 1/3 cup cider vinegar 1 slice onion 4 black peppercorns 1 bay leaf fresh parsley stems (optional) sea salt and freshly ground black pepper salad ¾ to 1 pound fresh tuna steaks 2 to 3 tablespoons olive oil 1 cup nicoise vinaigrette (recipe follows) assorted salad greens, such as butter lettuce, leaf lettuces, watercress, endive. assorted seasonal vegetables, such as sliced beets, cauliflower and/or broccoli florets, or asparagus, blanched or steamed until crisp-tender. 1 pound fresh green beans, trimmed, blanched until crisp-tender, refreshed in cold water, and drained 3 ripe roma tomatoes, quartered 8 small red new potatoes, steamed or boiled just until tender marinated artichoke hearts or roasted red bell peppers. 4 oil-packed anchovy fillets, drained just before serving and split in half lengthwise 2 hard-boiled eggs, quartered ¼ cup nicoise black olives 1 tablespoon nonpareil capers, rinsed freshly ground black pepper Read More …

Bollito of Whole Chicken with Two Sauces Pressure Cooker Recipe

serves 4 to 5 – cooker: 6- to 8-quart – time: 20 minutes at high pressure chicken 1 (3½- to 4-pound) chicken ½ teaspoon dried italian herb blend sea salt and freshly ground black pepper 3 tablespoons olive oil 6 ribs celery, strings peeled away and cut into chunks 2 leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and cut into 1-inch pieces 1 medium carrot, cut into 1-inch chunks 1 parsnip, peeled and cut into 1-inch chunks 3 sprigs fresh thyme 2 sprigs fresh flatleaf parsley 1 lemon, cut in half 1 cup chicken broth ¾ cup dry white wine gorgonzola sauce 2 cups mayonnaise or vegenaise soy mayonnaise 4 ounces gorgonzola cheese, crumbled 1 tablespoon dijon mustard few grinds black pepper. salsa verde leaves from 1 bunch fresh flatleaf parsley. 2 small shallots, peeled 2 tablespoons nonpareil capers, rinsed 5 cornichon pickle- 1 teaspoon hot sauce, or to taste 1 tablespoon sherry vinegar ½ cup extra virgin olive oil Read More …

Fabulous Fish Tacos with Lime Mayonnaise Pressure Cooker Recipe

serves 4, 2 tacos per serving lime mayonnaise ¼ cup pasteurized liquid egg product (such as eggbeaters) 1 clove garlic, peeled 2 tablespoons fresh lime juice 1 teaspoon grated lime zest 1½ teaspoons dijon mustard ¼ teaspoon salt pinch chili powder 1 cup light olive oil or combination half olive oil and half vegetable oil tacos 8 fresh corn tortillas 1 pound warm or cold cooked salmon, halibut, cod, tuna, or sea bass fillets, crumbled ½ red onion, thinly sliced 2 jarred whole roasted red peppers or whole roasted green chiles, rinsed, patted dry, and cut into strips 3 cups coleslaw mix 1/3 cup fresh cilantro leaves 1 ripe avocado, peeled, pitted, and thinly sliced 2/3 cup crumbled queso fresco 1 lime, quartered sea salt Read More …

Roasted Eggplant and Garlic Tomato Sauce with Mushrooms Pressure Cooker Recipe

makes 5 cups, enough for 1½ pounds pasta – cooker: 5- to 7-quart – time: 8 minutes at high pressure 1 (1½-pound) eggplant, cut in half, sprinkled with salt, and drained on paper towels 30 minutes, then rinsed 3 cloves garlic, peeled ½ cup olive oil 2 large white or yellow onions, finely chopped 12 ounces white mushrooms, sliced 1 (6-ounce) can tomato paste 1 (28-ounce) can whole plum tomatoes in juice, crushed, undrained ½ cup dry red wine- 1½ teaspoons crumbled dried oregano or marjoram, or 1 tablespoon chopped fresh ¼ cup minced fresh flatleaf parsley sea salt and freshly grated black pepper Read More …

Nicoise Vinaigrette Pressure Cooker Recipe

makes about 1¼ cups ¼ cup red wine vinegar ¼ cup rice vinegar 1 tablespoon dijon mustard 2 tablespoons fresh lemon juice 2 tablespoons minced shallot 1/3 cup grapeseed oil 1/3 cup olive oil sea salt and freshly ground black pepper. Read More …

Italian Lentil Marinara Pressure Cooker Recipe

makes 8 cups, enough for 2 pounds pasta – cooker: 5- to 7-quart – time: 8 minutes at high pressure 3 tablespoons olive oil 1 large white or yellow onion or 3 shallots, chopped ½ cup diced carrot 1 rib celery, chopped 4 cloves garlic, minced 2 bay leaves 2 pinches chili powder or red pepper flakes 2 (28-ounce) cans whole tomatoes in juice, crushed with your hands or pureed with an immersion blender inserted into the can 1¼ cups small green or brown lentils (lentils du puy or di castelluccio di norcia), rinsed and picked over 2 cups water or vegetable broth 3 tablespoons tomato paste sea salt 3 tablespoons minced fresh flatleaf parsley 3 tablespoons minced fresh basil Read More …

Roasted Red Pepper and Tomato Sauce Pressure Cooker Recipe

makes 3½ cups, enough for 1 pound pasta – cooker: 5- to 7-quart – time: 10 minutes at high pressure 3 tablespoons olive oil 1 cup finely chopped white or yellow onions 1 cup finely chopped carrots 1 cup finely chopped celery 2 cloves garlic, minced 2 tablespoons tomato paste 2 whole roasted red bell peppers, chopped 2 (14.5-ounce) cans diced tomatoes in juice, undrained 1 teaspoon dried basil ½ cup water 1/3 cup dry vermouth or dry white wine freshly ground black pepper sea salt Read More …

Mexican Spaghetti Sauce Pressure Cooker Recipe

makes 5 cups, enough for 1½ pounds pasta – cooker: 5- to 7-quart – time: 7 minutes at high pressure 2 tablespoons olive oil 1 large white or yellow onion, finely chopped 1 cup finely chopped celery 1 cup finely chopped green bell pepper 2 cloves garlic, minced 1 (28-ounce) can mild red enchilada sauce (we like the las palmas brand) 2 (14.5-ounce) cans diced tomatoes in juice, undrained ½ cup water 1½ teaspoons dried oregano, preferably mexican ¾ cup chopped fresh cilantro sea salt and freshly ground black pepper cotija cheese Read More …

Sweet-and-Sour Tomato Pasta Sauce Pressure Cooker Recipe

makes 6 cups, enough for 1½ to 2 pounds pasta – cooker: 5- to 7-quart – time: 7 minutes at high pressure ¼ cup extra virgin olive oil 2 tablespoons butter 1 medium shallot, minced 1 medium green bell pepper, seeded and cut into strips 2 (28-ounce) cans diced tomatoes in juice, undrained ¼ cup red wine vinegar 2 tablespoons light brown sugar 2 tablespoons honey 1 cup hot water 3 tablespoons chopped fresh cilantro sea salt and freshly ground black pepper Read More …

Shrimp Boil in Beer with Remoulade Sauce Pressure Cooker Recipe

serves 4 to 6 – cooker: 6- to 8-quart – time: 3 minutes at high pressure our own remoulade sauce ½ cup creole or other whole-grain mustard ½ cup champagne vinegar or rice wine vinegar 2 teaspoons sweet paprika 1/8 teaspoon cayenne pepper, or to taste few pinches sea salt. 1¼ cups light olive oil ¾ cup chopped green onions (white and part of green) ¾ cup finely chopped celery ½ cup finely chopped fresh flatleaf parsley shrimp 2 (12-ounce) bottles beer, at room temperature 1 cup water 1 bay leaf 1 lemon, sliced, and 1 lemon, cut into thick wedges, for serving 2 pounds large (21-30) or extra-large prawns (16-20 count), unpeeled Read More …

Healing Chicken Soup for the Busy Soul Pressure Cooker Recipe

serves 4 to 5 – cooker: 6- to 8-quart – time: 30 minutes at high pressure 1 (3½- to 4-pound) chicken 1 medium onion, halved lengthwise 1 medium carrot, halved crosswise 1 rib celery, halved crosswise 2 sprigs fresh flatleaf parsley ½ bay leaf ¼ to ½ teaspoon peppercorns (use ¼ teaspoon if you have only black pepper; ½ teaspoon if you have a blend of different colored peppercorns) 6 to 6½ cups water, or as needed sea salt 1 cup cooked rice or a small soup pasta such as orzo, for serving minced fresh flatleaf parsley, for serving (optional). Read More …

Escarole White Bean Sausage Soup Pressure Cooker Recipe

serves 4 – cooker: 5- to 7-quart – time: 15 minutes for beans-, 10 minutes for soup at high pressure soup 1¼ cups dried cannellini beans-, soaked and drained 2 tablespoons olive oil 1 pound mild or hot italian sausage (pork or turkey), casings removed 1 large yellow or white onion, chopped 2 cloves garlic, chopped 4 cups chicken broth 1 (14.5-ounce) can diced tomatoes in juice, undrained 1 large head escarole (1 pound), cored and leaves chopped 1 rib celery, finely chopped 1 bay leaf 2 tablespoons chopped fresh flatleaf parsley ¼ teaspoon dried oregano ¼ teaspoon red pepper flakes sea salt and freshly ground black pepper ciabatta toasts 2 to 3 tablespoons olive oil 8 (½-inch-thick) slices ciabatta (can be day old) 2 cloves garlic, cut in half grated or shredded parmesan or asiago cheese, for serving. Read More …