Orchard.DisplayManagement.Shapes.Shape

Pressure Cookers, Part 2

January 15, 2013

Special Thanks: Thank you to Cuisinart (history & recipes), Fagor (technical information & video), and Deni (cooking times & recipes) for helping with these posts and the delicious recipes.

First, let’s start with a quick video. It’s only just over a minute, but it encapsulates cooking with a Pressure Cooker well.



Okay, so now to the meat of the matter (pardon the pun). How do you make the most of your pressure cooker for recipes you already have? To a large extent, a successful pressure cooker meal is going to come down to flavor and cooking time. You can add flavoring through seasoning and cooking liquids. Cooking time becomes specific to what you are preparing but there are a few good rules to follow.

One of the blogs I go to that specializes in pressure cooker recipes is missvickie.com.  I use her in my own pressure cooking adventures, plus she has a lot of great recipes.

Seasoning

Food doesn’t spend much time in a pressure cooker. That means that flavors that are typically developed over time are at a disadvantage. So what can you do to make sure that your recipes taste their best?

  • Add extra herbs: There isn’t a lot of time in a pressure cooker to build flavor. Add a little extra of the flavors you want to stand out.
  • Cut back on more pungent herbs and spices: Many pungent spices mellow slightly over cooking time; starting with less for the pressure cooker helps ensure that the flavor doesn’t take over
  • Wait to salt: Waiting until the end when you can taste to judge how much salt is really needed is best when using the pressure cooker.

Cooking Liquids

Cooking with a pressure cooker, you need less liquids because there is less evaporation during cooking time. A good rule of thumb is to use at least 1-1/2 cups of cooking liquid. Read your user manual, it should detail the minimum amount of liquid you should use.
When choosing your cooking liquid, choose liquids that will help add flavor:

  • Juice
  • Soy sauce
  • Vinegars
  • Beer/Wine
  • Stock
  • Broth

Thicker liquids (e.g., barbecue sauce, tomatoes sauces, etc.) should be thinned out before using. Add at least 1/4 cup of water for every 2 cups of thick sauce used. If you are going to add dairy, do so after cooking when the pressure is released for best results.

Cooking Time
In general, if you are converting a regular recipe to be used in a pressure cooker, you cooking time is going to be 1/3 of the stovetop method. Cooking time should begin once pressure is reached.

Here are cooking times for a few common foods. Size and variety will affect the cooking times. Cooking times based on High Pressure:

Want some more complete tables that can be printed? Try these, I have them in my own cookbooks.

Fruits & Vegetables
Apples, chunks (low pressure) 2 mins
Artichokes, whole 8-10 mins
Asparagus, whole 1-2 mins
Beans

  • fresh green or wax 2-3 mins
  • shelled lima 2-3 mins

Beets

  • 1/4” slices 3-4 mins
  • whole, peeled 12-15 mins

Broccoli, florets or spears 2-3 mins
Brussel sprouts, whole 3-4 mins
Cabbage, quartered 3-4 mins
Carrots, 1/4” slices 1-2 mins
Cauliflower, florets 2-4 mins
Corn on the cob 3-5 mins
Eggplant, 11/4” 2-3 mins
Peas, shelled 1-11/2 mins
Potatoes

  • Pieces, slices 5-8 mins
  • Whole, small 5-8 mins
  • Whole, medium 10-12 mins

Rice

  • Brown 15-20 mins
  • White 5-7 mins

Spinach, fresh 2-3 mins
Squash

  • Fall, 1” chunks 4-6 mins
  • Summer, sliced 1-2 mins

Meat and Poultry
Beef, Pork, Lamb (1-2” cubes) 15-20 mins
Beef/Veal

  • Roast, brisket 50-60 mins
  • Shank 11/2” thick 25-35 mins
  • Meatballs, browned 8-10 mins
  • Lamb, boneless roast 45-55 mins

Pork

  • Loin roast 40-50 mins
  • Smoked butt 20-25 mins
  • Ham shank 30-40 mins

Chicken

  • Boneless breast, thigh 8-10 mins
  • Pieces 10-12 mins
  • Whole 15-20 mins

Turkey breast, whole 30-40 mins
Fish: Steaks, fillets

  • 3/4” - 1” 4-5 mins
  • 11/4” - 11/2” 6-7 mins

Steamed Lemon Artichokes, Pressure CookerSteamed Lemon Artichokes | CHEFS Mix
Serves: 4 | Prep Time: 15 minutes | Cooking Time: 7 minutes under pressure

Ingredients:
1 cup water
2 large lemons, juiced and rinds reserved
1 teaspoons salt
1 bay leaf
4 large artichokes, trimmed
1 cup mayonnaise
1 clove garlic, peeled and minced
dash Tabasco sauce, or to taste
2 tablespoons minced flat-leaf Italian parsley or snipped dill

Directions:
Add water to the pressure cooker. Add all but 3 tablespoons of lemon juice, salt, and bay leaf. Mix until the salt dissolves. Place reserved lemon rinds in water. Trim the artichokes: Cut off the stems. Tear off and discard top 2-3 layers of tough leaves. From the top of the artichoke, cut off 1-1 1/2 inches. Carefully expose inner leaves and choke. Pull out and discard any thorny leaves. Scoop out any fuzzy matter from center of choke. Dampen whole surface of artichoke in the lemon water and place artichokes upside down in the pressure cooker. Cover and set to high pressure for 7 minutes. Release the pressure using the quick-release method. Unlock and remove lid. Carefully remove artichokes from pressure cooker using a slotted spoon. Cool to room temperature. Mix mayonnaise, the rest of the lemon juice, garlic, and Tabasco to taste. Carefully open the center of each artichoke. Fill with 1/4 of lemon mayonnaise. Sprinkle top with parsley or dill.

Recipe courtesy of Deni, Reprinted with permission.

Golden Turkey Breast, Pressure CookerGolden Turkey Breast | CHEFS Mix
Servings: 8-10 | Prep Time: 15 minutes | Cooking Time: 40 minutes under pressure

Ingredients:
Salt and pepper, to taste
7 pounds whole turkey breast, wings removed, rinsed under cold water and patted dry
3 tablespoons vegetable oil
1-1/2 cups onion, thinly sliced
2 cloves garlic, crushed
2 cups carrots, peeled and thinly sliced
2 cups celery, sliced thin
1 cup chicken broth
1 cup dry white wine
2 teaspoons dried thyme
2 bay leaves
2 tablespoons cornstarch
2 tablespoons water

Directions:
Liberally salt and pepper the turkey breast. Heat oil in the pressure cooker using the BROWN setting. Insert the turkey breast and brown on all sides. Remove and set aside. Add onion, garlic, carrots, and celery. Brown until the onion is soft. Add broth, wine, thyme, and bay leaf, cooking for 2 minutes. Place the turkey breast back in the pressure cooker. Cover and set to high pressure. Cook for 40 minutes. Release the pressure using the quick-release method. Unlock and remove lid. Carefully remove turkey and place on large plate. Cover with foil. Strain the cooking liquid. Pour it back into the pressure cooker with the cornstarch and water, bring to simmer. Whisk to mix. Season to taste with salt and pepper. Slice the turkey. Serve with gravy.

Recipe courtesy of Deni, Reprinted with permission.

Easy Corn Chowder, Pressure CookerEasy Corn Chowder | CHEFS Mix
Servings: 8-10 | Prep Time: 10 minutes | Cooking Time: 8 minutes under pressure

Ingredients:
3 tablespoons vegetable oil
1-1/2 cups onion, chopped
1-1/2 cups red bell pepper, cored, seeded and diced
1-1/2 cups carrots, peeled and cut into 1/4 inch rounds
1-1/2 cups celery, cut into 1/4 inch slices
2-1/2 cups potatoes, peeled and diced
3-1/2 cups frozen corn kernels
1-1/2 cups frozen green peas
6 cups chicken or vegetable broth or stock
Salt and pepper, to taste
3 cups wide egg noodles, cooked al dente
3 tablespoons chopped fresh parsley or snipped dill
3 cups cooked diced chicken (optional)

Directions:
Heat oil in pressure cooker, using the BROWN setting. Add onions, peppers, carrots, celery, and potatoes. Brown until soft. Add corn and peas. Cover, set to high pressure, set time for 8 minutes. Let the pressure drop using the quick-release method. Unlock and remove lid. Season with salt and pepper. Heat the chowder until it boils, using the STEAM setting. Stir in noodles, parsley and chicken. Serve hot.

Recipe courtesy of Deni, Reprinted with permission.

Rich Cauliflower Soup, Pressure CookerRich Cauliflower Soup | CHEFS Mix
Servings: 8-10 | Prep Time: 15 minutes | Cooking Time: 10 minutes under pressure

Ingredients:
3 tablespoons olive oil
2 cups onion, chopped
3 large heads cauliflower, trimmed, broken into small florets (about 10 cups)
3 cups half and half
5 cups chicken or vegetable broth or stock (additional to thin if necessary)
Salt and pepper, to taste
3 tablespoons fresh parsley, chopped
1 teaspoons fresh mint

Directions:
Heat olive oil in the pressure cooker, using the BROWN setting. Add onion and brown until soft. Add cauliflower, stock, and half and half. Cover, set to high pressure, and set timer for 10 minutes. Let the pressure drop using the quick-release method. Unlock and remove lid. The cauliflower should be very soft. If it’s still hard, cook under pressure for an additional 2-3 minutes, or until tender. Puree the soup in batches in a blender until smooth. Pour back in the pressure cooker. Season with salt and pepper. Stir in parsley and mint.

Recipe courtesy of Deni, Reprinted with permission.


Dijon Pork Stew, Pressure CookerDijon Pork Stew | CHEFS Mix
Servings: 8-10 | Prep Time: 20 minutes | Cooking Time: 28 minutes

Ingredients:
Salt and pepper, to taste
4-5 pound pork shoulder, cut into 1? Cubes
4 tablespoons olive oil
2-1/2 cups onion, chopped
2 cloves garlic, chopped
3/4 cup dry red wine
3/4 cup chicken or beef broth
5 leaves fresh sage, chopped
12 small red potatoes, scrubbed, peeled, quartered
1 large carrot, thinly sliced
2 tablespoons Dijon or whole-seed mustard
3 tablespoons minced flat-leaf Italian parsley

Directions:
Liberally salt and pepper the pork shoulder. Set aside. Heat olive oil in the pressure cooker, using the BROWN setting. Add onions and garlic, browning until onion is soft. Add the pork and cook until golden brown. Dust with flour. Stir well. Add red wine, broth, and sage. Cover and set to high pressure for 20 minutes. Let the pressure drop using the quick-release method. Unlock and remove lid. Add potatoes and carrots. Cover and set to high pressure for 8 minutes. Let the pressure drop using the quick-release method. Unlock and remove cover. Season to taste with salt and pepper. Stir in Dijon/mustard and parsley before serving.

Recipe courtesy of Deni, Reprinted with permission.

Ratatouille (Vegetable Stew), Pressure CookerRatatouille | CHEFS Mix
Servings: 8-10 | Prep Time: 20 minutes | Cooking Time: 5 minutes under pressure

Ingredients:
4 tablespoons olive oil
1-1/2 cups onions, chopped
2 cloves garlic, peeled and thinly sliced
2 cups green bell pepper, cored, seeded, diced
2 cups red bell pepper, cored, seeded, diced
3 cups zucchini, trimmed, quartered lengthwise, diced
2 cups eggplant, peeled and cut into 1/2 inch cubes
14-1/2 ounce diced tomatoes in puree
1/4 cup water
1/2 teaspoons dried thyme
1-1/2 teaspoons salt
1/4 teaspoons black pepper
3 tablespoons shredded basil
3 tablespoons minced flat-leaf Italian parsley
Salt and pepper, to taste
3 tablespoons balsamic vinegar

Directions:
Heat olive oil in the pressure cooker, using the BROWN setting. Add onions, garlic, green and red bell peppers, browning until onion is soft. Add zucchini, tomatoes, eggplant, water, thyme, 1-1/2 teaspoons salt and 1/4 teaspoons pepper. Brown for 4 minutes. Cover and set to high pressure for 5 minutes. Release the pressure using the quick-release method. Unlock and remove lid. Add basil and parsley. Season with salt and pepper. Add the vinegar. Serve hot.

Recipe courtesy of Deni, Reprinted with permission.

Sweet & Sour Chicken, Pressure Cooker
Servings: 8-10 | Prep Time: 15 minutes | Cooking Time: 10 minutes unSweet & Sour Chickender pressure

Ingredients:
2 tablespoons vegetable oil
2 cups onion, chopped
2 cups green bell pepper, cored, seeded, diced
2 cups red bell pepper, cored, seeded, diced
4 pounds boneless chicken thighs, trimmed of fat, cut into 1? pieces
3 tablespoons soy sauce
4 cups prepared sweet-n-sour or duck sauce
2 tablespoons apple-cider vinegar
3 tablespoons water
1 teaspoons garlic powder
4 scallions white and green parts, thinly sliced
1-1/2 tablespoons fresh ginger, finely minced
2 tablespoons cornstarch
2 cups cooked white rice

Directions:
Heat oil in the pressure cooker using the BROWN setting. Add onions, red and green bell peppers, browning for 2 minutes. Add chicken and soy sauce, cooking for 3 more minutes. Add sweet-n-sour sauce, vinegar, water, corn starch and garlic powder. Stir well. Cover and set to high pressure for 10 minutes. Let the pressure drop using the quick-release method. Unlock and remove lid. Place on a serving dish. Garnish with scallions, serving over rice.

Recipe courtesy of Deni, Reprinted with permission.

Stadium Chili, Pressure CookerStadium Chili
Servings: 10-12 | Prep Time: 25 minutes, plus bean presoaking time | Cooking Time: 15 minutes under pressure

Ingredients:
3 cups dried pinto beans, picked over and cleaned
4 tablespoons olive oil
1-1/2 cups onion, chopped
2 cloves garlic, minced
2 cups green bell pepper, cored, seeded and chopped
2 cups red bell pepper, cored, seeded and chopped
1 jalapeno pepper, cored, seeded and chopped (adjust as needed)
1-1/2 cups carrots, peeled and chopped
1-1/2 cup celery, chopped
2-1/2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons ground oregano
2-1/2 pounds lean ground beef
28 ounces crushed tomatoes
3 tablespoons tomato paste
2 large bay leaves
1-3/4 cups water
salt, to taste
4 cups cooked white rice for serving
Shredded cheddar cheese for serving

Directions:
Under cold water, rinse beans in a colander. Soak them overnight. Heat olive oil in pressure cooker using the BROWN setting. Add onion; garlic; green, red and jalapeno peppers; carrots; and celery. Brown until onion is soft. Stir in chili powder, cumin, and oregano. Mix and brown for 1 minute. Add ground beef and brown until no longer pink. Add tomatoes, beans, bay leaves, and water. Mix to combine. Cover and set to high pressure for 15 minutes. Release the pressure using the quick-release method. Unlock and remove lid. Sample the beans. If still hard, cook under pressure for an additional 2-3 minutes. Season with salt, serving over white rice. Garnish with cheddar cheese on top. Recipe courtesy of Deni, Reprinted with permission.


No Comments

Add a Comment

Tags: Pressure Cooker, Chili, Artichokes, Soup, Stew

Categories: Food & Recipes, Product Place