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Recipes Involving Pressure Cooking

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Q: Cooking a bottom round roast in a pressure cooker?
Hi, I recently bought a pressure cooker and I want to cook a 3 1/2 pound bottom round beef roast (typically a tough piece of meat), medium rare preferably. All the beef recipes I have for pressure cooking call for huge amounts of meat and cooking time varies greatly. I thought I could use the larger cuts as a guideline for a so many minutes per pound solution, but it doesn’t seem to work. Can anyone help?

A: It should tell you in the instruction leaflet you got with it.

Q: Does anyone know any good pressure cooker recipes involving sausages?
Any recipes much appreciated. I love cooking in the pressure cooker, and love the way it tenderises everything including meat. Thanks :-)

A: Italian Chicken and Sausage with peppers….soooo good :)

Ingredients

* 1 tablespoon olive oil
* 4 Italian sausages (about 12 oz total)
* 1 frying chicken, skin removed cut into serving pieces
* 1 medium onion (about 4 oz)
* 2 medium green bell peppers (about 10 oz)
* 2 cloves garlic
* 2 tablespoons red wine vinegar

* 1 (16 ounce) can diced tomatoes
* 3/4 teaspoon dried basil
* 1/4 teaspoon fennel seed
* crushed red pepper flakes
* salt & freshly ground black pepper

Directions

Heat the oil in the pressure cooker.
Prick the skin of the sausages in several places with the tines of a fork.
Add the sausages and chicken to the oil and cook until well browned on all sides.
While the chicken is cooking, dice the onion.
Cut the green peppers into 3/4″ thick strips.
Mince the garlic.
When the chicken and sausages are browned, remove them from the pan and set aside.
Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.
Add the vinegar and stir up the browned bits from the bottom of the cooker.
Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.
Close pressure cooker and bring up to full pressure.
Reduce heat to stabilize pressure and cook for 10 minutes.
Release pressure and adjust the seasoning.

Q: how do i convert a pressure cooker recipe to regular stove top cooking?
i have a great recipe that calls for a pressure. I don’t own one and don’t have any intentions of buying one. But I would still love to try to make this recipe. how do you convert it to a regular stove cooking method?
I’m cooking a lentil lamb stew. I just want to use a regular pot. I do not want to buy any additional cooking apparatus.

A: You need a heavy pot with a lid ,keep your temperature on low after it has come to a slow boil , stir and check from time to time it will take some time but it will turn out great!

Q: Do you like cooking in a pressure cooker?
What is your favorite pressure cooker recipe?
I like to cook beef roast.I flour the roast and brown it and cut up some onions and brown them.Then cook it in the pressure cooker.SOOOO YUMMMMMY. What about you?

A: cooking tuff meat cuts or anything thats on a bone in a pressure cooker is the best. tender meat or meat falling off the bone, yummmmm

Q: I need a recipe for cooking chicken wings in pressure cooker?
I know that Kentucky fried chicken cooks their chicken wings in a pressure cooker. Do you know how I can get a recipe for chicken wings cooked in the pressure cooker?

A: Spicy Chicken Seasoning Ingredients:

* 1 tablespoon seasoning salt
* 1 tablespoon crushed red pepper flakes
* 2 teaspoons black pepper
* 2 teaspoons cayenne pepper
* 2 teaspoons poultry seasoning
* 1 teaspoon lemon-pepper
* 12 whole chicken wings, cut in 1/2 at the joint

Spicy Chicken Batter:

* 2 eggs
* 2 tablespoons hot sauce
* 1 tablespoon crushed red pepper flakes
* 1 teaspoon black pepper
* 1 teaspoon cayenne pepper
* 2 cups all-purpose flour
* Vegetable oil, to fry
* Dipping Sauce, recipe follows

Q: Any good recipes for the pressure cooker?
I would like recipes for anything you could possibly imagine cooking with a pressure cooker.

A: try these. there are a bunch…..
good luck.

http://allrecipes.com/Search/Recipes.aspx?WithTerm=pressure+cooker

Q: family pressure cooker recipes?
I got a pressure cooker for Christmas and now need a few great recipes to cook in it! Any ideas of websites or recipes you love?
that is great how about a chicken recipe?

A: Oh, I love my pressure cooker. I use it at least twice a week. I cook all kinds of things in it. Some of my favorites are shanks (lamb or beef), pot roast, corn beef, chicken (roasters only, other chickens seem to cook way to fast in the pressure cooker), pork shoulder, etc.

The possibilities are endless. What kind of recipe are you looking for?

Here’s a good Beef Stew Recipe to start with

2 lbs chuck roast or whatever cut is on sale, cubed to 1/2″
small onion, chopped
2 cloves garlic, minced
1 Tbsp oil
2 large potatoes, cubed
1 bag baby carrots (16 oz)
1 cup frozen peas
water
2 Tbsp beef base
1/2 cup cold coffee
2 Tbsp cornstarch
1 Tbsp thyme

Brown beef in oil in small batches, adding onion and garlic to the last batch. Place in cooker. De-glaze saute pan with water put that into the cooker. Make sure meat is covered with liquid. Cover and bring to full pressure, after the first whistle cook for 10 min. Cool down cooker with cold water to release pressure. Layer in order potatoes, carrots, peas and thyme. Bring to full pressure and cook for 5-10 min.

Allow to cool for 5 min and then release pressure with cold water. Mix coffee, beef base and cornstarch.

Add to stew and bring to boil. Enjoy!

The beef base is important. I buy it in the spice section at Costco, make sure it is the paste (it adds a great flavor to the stew).

EDITED-Here are two wonderful chicken recipes. Remember most chickens cook rather quickly, be careful not to overcook the chicken.

~Chicken with Wine~

INGREDIENTS
3 pounds chicken pieces, without skin
2 tablespoons vegetable oil
salt and pepper
1 teaspoon (each) dried rosemary and thyme, crumbled
3 garlic cloves, sliced
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup fresh parsley, chopped
1/2 lemon, thinly sliced, optional

Preparation:
Heat pressure cooker; add oil and brown chicken pieces. Season chicken with salt, pepper, and rosemary. Place garlic on chicken. Combine white wine, chicken broth, and parsley; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once under running water faucet, pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Pressure is completely reduced when the air vent or cover lock has dropped. Thicken sauce with a little flour mixed with cold water, if desired. Garnish with lemon slices, if desired.

~Chicken Paprikash~

INGREDIENTS
8–10 pieces of chicken thighs and legs
1 pint of chicken stock
8 ounces marinara sauce (any good quality)
salt and pepper to taste
1 large onion chopped
1 large bell pepper chopped
2 Tbsp Hot Paprika–good quality–Hungarian
2 Tbsp olive oil
2 shallots–chopped
Sour Cream for plating

INSTRUCTIONS
Salt and pepper chicken to taste.
Heat olive oil in base of pressure cooker and brown chicken on both sides and remove to a dish.
Add onions, bell pepper and shallot to pan and saute for a few minutes.
Add the paprika over the vegetables. Stir. Add the chicken stock and marinara. Close the pressure cooker and bring up to pressure.
Cook under pressure for 15 minutes or check your own pressure cooker’s instruction book for the proper time for your cooker. Bring down pressure with cold water running from the tap. Serve over noodles with a dollop of sour cream.

Q: Anyone have any delicious and easy Pressure Cooker Recipes and tips for safety use?
I got a pressure cooker for Christmas and am eager to cook for my husband and 2 kids, but it came with very little instructions and no recipes. Please help!

A: Pressure Cooker Pork Roast

Apples and caraway seed are traditional flavorings for a pork shoulder roast that cooks to perfection in your pressure cooker.
INGREDIENTS:
2-1/2 to 3-lb. pork shoulder roast
1 tsp. caraway seed, crushed
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil
1 onion, cut into wedges
1 cup water
3/4 cup apple cider OR apple juice
3 medium cooking apples, cut into wedges
PREPARATION:
Trim any visible fat from the meat and pat dry with paper towels. Set aside. In a small mixing bowl combine caraway seed, salt, and pepper; rub this mixture over roast.
In a 4- or 6-quart pressure cooker heat 1 Tbsp. oil over medium heat or use brown function. Cook meat until brown on all sides, adding more oil, if necessary. Remove the meat from the pressure cooker and set aside. Drain off fat.

Place the trivet or an oven-proof rack in the pressure cooker. Return the meat to the pressure cooker and add the onion, water, and apple cider. Lock lid in place and bring cooker up to high pressure; cook for 45 minutes.

Allow pressure to come down naturally, then carefully remove lid. Transfer meat and onion to a serving platter; keep warm by covering with foil.

Add apples to pressure cooker and bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or until apples are crisp-tender. With a slotted spoon, remove apples to serving platter with pork roast and onions. Serves 8

http://busycooks.about.com/od/porkentreerecipes/r/pcporkroast.htm

Pressure Cooker Chicken with Duck Sauce

INGREDIENTS
1 tablespoon olive oil
1 (3 pound) whole chicken, cut into pieces
salt and pepper to taste
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/4 cup white wine
1/4 cup chicken broth

DUCK SAUCE:
1/4 cup apricot preserves
2 tablespoons white vinegar
1 1/2 teaspoons minced fresh ginger root
2 tablespoons honey

DIRECTIONS
Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker, and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken broth, scraping any bits of food that are stuck to the bottom.
Return chicken to the cooker over medium-high heat, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid. The internal temperature of the chicken meat should be at 180 degrees F (82 degrees C).
Remove chicken to a serving dish, and add the apricot preserves, vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.

http://allrecipes.com/Recipe/Pressure-Cooker-Chicken-with-Duck-Sauce/Detail.aspx

Pressure Cooker Sauerbraten

This delicious quick pressure cooker recipe tastes just like authentic Sauerbraten, which traditionally takes days of marinating the chuck roast and hours to cook.

INGREDIENTS:

4-5 lb. chuck roast
salt and pepper to taste
3 Tbsp. vegetable oil
1 cup water
1/2 cup red wine vinegar
1/2 cup dry red wine OR beef stock
1/2 cup brown sugar
1/2 tsp. ground cloves
1 tsp. salt
2 bay leaves
4 carrots, chopped
2 ribs celery, chopped
2 onions, chopped
4 cloves garlic, minced
1 cup finely crushed gingersnap cookies

PREPARATION:

Trim excess fat from roast and pat dry with paper towel. Rub with salt and pepper to taste. Place oil in pressure cooker and brown the roast on all sides using the brown function or using an old-fashioned cooker without the lid.

In small bowl, combine water, vinegar, wine, sugar, cloves, salt, and bay leaves.
When roast is browned, place the chopped vegetables and gingersnaps around the meat and pour the vinegar mixture over all.

Cover cooker, raise pressure to high and cook for 80 minutes. Release pressure using natural pressure release (just let the pressure cooker cool down) – about 30 minutes. When the pressure drops, remove the cover, remove the meat to a platter and cover with foil. Remove bay leaves. Pour sauce and cooked vegetables into a blender or food processor and process until smooth. Serve with the sliced beef. 8-10 servings

http://busycooks.about.com/od/beefroastrecipes/r/pcsauerbraten.htm

Pressure Cooker Beef Stew

This wonderful stew recipe has true depth of flavor, even though it cooks in just 20 minutes in your pressure cooker.

INGREDIENTS:

1-1/2 lbs. beef stew meat, cut into cubes
1/4 cup flour
2 Tbsp. oil
6 cups hot beef broth
1 onion, cut into 8 wedges
8 carrots, cut into 1″ pieces
4 potatoes, unpeeled, cut into 1″ chunks
3 stalks celery, cut into 1″ pieces
2 (20 oz.) cans tomatoes, undrained
1 tsp. Lawry’s seasoned salt
1/4 tsp. pepper

PREPARATION:

Coat meat with flour. Heat oil in pressure cooker over medium heat or using brown function. Add the meat and cook uncovered until well browned, stirring occasionally. (The longer you brown the meat, the darker the sauce will be.) Add hot beef broth and the onion and stir.

Bring to a boil, stirring occasionally. Close cover and bring to high pressure, then pressure cook for 15 minutes. Remove from heat, reduce pressure, and remove cover.
Add the remaining vegetables, seasoned salt, and pepper. Close cover and return to high pressure, then cook 5 more minutes. Remove from heat, reduce pressure, and remove cover. Check seasonings and serve. Serves 4-6

http://busycooks.about.com/od/hotsouprecipes/r/pcbeefstew.htm

Savory Pressure Cooker Pot Roast

This simple recipe lets you serve homestyle tender, savory pot roast in just about an hour!
INGREDIENTS:
3-4 lb. beef chuck roast
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. smoked paprika
1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
PREPARATION:
Trim excess fat from roast. In a small bowl, combine salt, seasoned salt, pepper, and paprika. Rub this mixture into all sides of the meat.
In pressure cooker, combine seasoned beef with onion, garlic, and beef stock.

Place lid on pressure cooker, lock down and cook under 15 pounds pressure (high) for 50-60 minutes. Bring down pressure and open the cooker; test the meat to see if it is tender and at least 140 degrees F in the center on an instant meat thermometer. If not, you can put the cooker back together and pressure cook for another 5-10 minutes. Serves 6-8

http://busycooks.about.com/od/beefroastrecipes/r/pcpotroast.htm

(*-*)

Q: Which are the best crock pot and pressure recipe cook books?

A: Here is a link for some crockpot recipes

Q: Good value pressure cooker recipes?
I’ve just got a Pressure cooker but need some recipe ideas (preferably in UK measurments and for a budget). I remember my gran making stews and cooking roasts(?) such as brisket in hers. Thanks
Hi, some good answers so far – what i need is simple basic instructions for things like a pot roast etc in a pressure cooker. thanks

A: My pressure cooker went to heaven years ago but a cheap joint of beef, some herbs, onions and garlic, get it up to pressure and it’s cooked in 30 minutes! Amazing.

Warning – go easy on the seasoning in pressure cooker – especially pepper.

Q: What are the easiest easiest recipes to control blood pressure?
My dad’s doctor just recommended the DASH diet to control his blood pressure. He lives alone most of the time seeing i go to college out of state. I think the extent of his cooking skills are cereal and ham sandwiches which are not on the diet plan. What are some healthy cheap recipes to try to try out?

A: If your Dad doesn’t like to cook much, the best thing you can offer him regarding recipes that will promote lower blood pressure is simplicity. In this vein, let’s focus on the basics regarding diet and blood pressure.

Too much sodium is responsible for a great deal of high blood pressure problems. Most Americans get way too much of it in their diets, and most of it isn’t due to sprinkling more table salt on food either. Processed food is loaded with it. Why not do grocery shopping for your father, or get somebody else to do it for you? Read the labels, and reject anything with a lot of sodium.

Avoid foods with LDL cholesterol as well. This is the “bad” cholesterol, and can be a big contributor to blood pressure problems. The Mayo Clinic recommends eating oatmeal and oat bran, nuts, especially walnuts and almonds, and fish high in omega 3 oils — salmon, mackerel, tuna, lake trout, sardines, herring.

Focus on the simple recipes for your father. How much cooking does a bowl of oat bran with skim milk take? If that’s too bland for him, sprinkle a few blueberries on top. Skim milk is an ideal food for high blood pressure too, since it contains calcium and vitamin D, and the two have a synergistic effect.

Potassium helps lower blood pressure too. Foods rich in potassium include bananas, baked potatoes and soybeans. As bad a cook as your Dad may be, peeling a banana a few times a day is something I’m sure he can handle. I hope you see what I’m driving at here — simple ways he can lower his blood pressure. Don’t try to turn him into Julia Child here.

Half an ounce of dark chocolate per day has also been shown to lower blood pressure. The higher percentage of cacao in it, the better. For more tips, please read the resources in the source box.

God bless your Dad, and you for helping him.

Q: How much longer does it take to cook soup at 7.5 psi in a pressure cooker compared with 15 psi?
I have a Kuhn Rikon pressure cooker.

Most soup recipes say to cook at full pressure but if I cook at half pressure I can prevent foaming without having to add oil – which is healthier.

So how do I adjust the time it takes to cook the soup recipe if I want to cook at half pressure?

Also if I double or treble the recipe does that also affect cooking times?

A: Doubling or tripling the ingredients does not add any time to a pressure cooked food. Remember though, if a pressure cooker is full of liquid, never fill it more than half full.

To eliminate the foaming, let the soup cook for the first 20 minutes or so without any pressure. The foam will go down on it’s own – without adding any oil. Then cook as usual. I like doing it this way because it allows me to check the seasoning again just before closing it up for cooking.

7.5 ps is going to take about 3 times as long. Personally, I wouldn’t go there.

Q: Do you HAVE to pressure cook Green Beans (for canning) if you are pickling them?
A friend and I are going to can some pickles, peppers and green beans tonight. I have read a lot of recipes that require pressure cooking the Green Beans, however, I have found some recipes that say you dont need to pressure cook them if you are pickling them…. so Do you HAVE to pressure cook them? or is a water bath fine?

A: You do not have to pressure cook them. You DO have to seal the lids in a water bath, though… 15-20 min. I would not cook the green beans before jarring them, just wash well. They will cook in the water bath.

Q: Pressure cooking conch?
Is using a pressure cooker the best way to cook conch – especially when the conch is not minced or cut into small pieces?

How long do you cook it for? Do you have a recipe as an example? I am curious, among other things, as to how long you would cook it.

A: Here is one recipe. It recommends pounding the meat with a meat mallet, then cooking about 40 minutes…

Fiesta Conch
SUBMITTED BY: Judy

“This recipe is a result of my intro to conch while spending several years sailing off the coast of Florida and in the Caribbean. Hope you enjoy. Serve immediately over white rice or fine noodles along with a green veggie such as peas or whole green beans and warm French baguettes. White wine really sets it off. Note: The sauce may be prepared ahead and refrigerated 3-4 days or frozen until ready to use. Simply reheat, add conch, and serve.”

Original recipe yield:
6 servings

PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 10 Min

INGREDIENTS
8 fresh conch, shells removed
1/2 lemon, juiced
2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 cup diced celery
1 1/2 cups chopped mushrooms
1 (28 ounce) can stewed tomatoes
1 tablespoon Worcestershire sauce
1/3 cup ketchup
1/4 teaspoon white sugar
1 teaspoon red pepper flakes, or to taste
salt and pepper to taste
DIRECTIONS
Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.
Read about CONCH in our handy encyclopedia!

Bert

Q: Good websites for dog food recipes (using pressure cooker for soft bones)?
I am trying to find a good website for recipes for dog food. I want to cook a chicken in my pressure cooker so my dog can eat the bones. (for those that don’t know much about this, the pressure cooker turns the bones to mush. The dogs can’t choke of them because the are no longer hard). Anyways, I also have some fish that I want to cook too. I’d like to be able to make the bones in that soft too so I don’t have to pick through it and she can have the benefits of the calcium in the bones.

So, does anyone know a good website/recipe for cooking for your dogs? Primarily with recipes for chicken and fish?

A: Try the forums at Dog Food Analysis:

http://www.boxerworld.com/forums/forumdisplay.php?f=47

That is for recipes. A lot of people there use pressure cookers with the bones, so you could start a thread, and would definitely get responses.

Here is the section for general home cooking:

http://www.boxerworld.com/forums/forumdisplay.php?f=97

There are quite a bit of threads there about pressure cooking.

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