Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. by Joel Brothers Page A
Authors: Joel Brothers
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can of mushrooms, juice and all
■ 1 onion, diced
■ 4 tbsp. olive oil
■ 4 tbsp. butter or margarine, divided
■ 2 cloves garlic, minced
■ Salt and pepper to taste
Heat up the pressure cooker and add the olive oil, and 2 tbsp. of the butter. Allow it to heat for a few minutes.
Add the garlic and onions and sauté until the onions are translucent.
Add the rice and stir until it is well coated with oil.
Add mushrooms, stock, salt and pepper. Close the lid and seal the vent. Set the timer for 10 minutes.
When timer is done, release pressure manually. Open the lid when pressure is gone.
Stir in the remaining butter and Parmesan cheese.
Serve with chicken, or fish.
Enjoy!
Navy BeanSoup
Wonderful Navy Bean soup that only takes 45 minutes to cook. No need to soak the beans. Just load, and forget. The natural goodness of the beans really comes through.
■ 4 cups water (or chicken broth)
■ 2 pounds dry navy beans, unsoaked
■ 2 ribs celery, diced fine
■ 1 carrot, diced fine
■ 1/2 cup onion, diced fine
■ 1/4 cup green pepper, diced
■ 1 clove garlic, diced fine
■ 1 tsp. basil
■ 2 slices salt pork, or ham hock, diced fine
■ 2 or 3 bay leaves
■ Salt and pepper to taste
Rinse your beans well, and examine them for any bad ones, rocks, or anything that doesn’t look right. Discard anything that doesn’t look like a good navy bean.
Plug in the pressure cooker, set the timer for 30 minutes, and add the salt pork to the pot.
Allow to cook until it makes a little oil, then add the garlic, onions, peppers, celery, and carrot.
Sauté until everything is tender.
Add water, beans, basil, bay leaves, and salt and pepper.
Place lid on cooker and lock. Seal the pressure valve/ then go watch TV, or whatever.
When the light goes to ‘Warm’, allow the pressure to reduce on its own.
Serve with cornbread, or a nice sandwich.
New EnglandFisherman’s Dinner
Incredibly succulent fish fillets with delicious tender potatoes, and a silky-smooth white sauce. The fish is actually poaching in its own juices. Food doesn’t get much better than this. You’ll need some parchment paper (see technique in Pressure Cooking 101 section).
■ 2 cups water
■ 4 nice, large fish fillets, preferably something with white, flaky meat. I use carp, striped bass, salt cod (baccalao), and haddock, but just about any fish will work.
■ 10-12 whole red potatoes, or 4-6 small whole Yukon Golds
■ 2 tbsp. melted butter, margarine, or olive oil
■ approx. 1 tbsp. garlic powder
■ 2-3 tbsp. of your favorite spices, like Old Bay, basil, parsley or anything mild.
■ 1 tsp. onion powder
■ A few drops of lemon juice on each fillet
■ Salt and pepper to taste
■ Sauce
■ 3 tbsp. butter, margarine or oil
■ 1/4 cup flour
■ 2 cups milk
■ Salt and pepper to taste
Cut 4 squares of parchment paper large enough to wrap fillets in.
Set a fillet on each piece of pepper and drizzle with butter, lemon juice and spices. Flip the fillets over and repeat for the other side.
Wrap the fillets (burrito-style) and set aside, seam-side down.
Plug in the pressure cooker, line the bottom with potatoes and add water. Place steamer rack on top of potatoes.
Arrange fillet packets on rack, seam-side down.
Close and lock the lid, close the vent and set timer for 10 minutes.
While fish a potatoes are cooking, place a large skillet on the stove on medium-high heat.
To the skillet, add butter, or oil. Allow to melt/heat for a few minutes.
Using a whisk, add flour a tbsp. at a time, and whisk until smooth. Allow to cook for about 2 minutes, whisking constantly. You do not want the flour to brown at all. If it starts to change color, add milk immediately.
Add the milk to the flour mixture and continue to whisk until a medium thick, silky texture is achieved. Add more milk if it gets too thick. You want it about the thickness of thin pancake batter. When it’s done, remove from heat.
By this time, the fish should
■ 1 onion, diced
■ 4 tbsp. olive oil
■ 4 tbsp. butter or margarine, divided
■ 2 cloves garlic, minced
■ Salt and pepper to taste
Heat up the pressure cooker and add the olive oil, and 2 tbsp. of the butter. Allow it to heat for a few minutes.
Add the garlic and onions and sauté until the onions are translucent.
Add the rice and stir until it is well coated with oil.
Add mushrooms, stock, salt and pepper. Close the lid and seal the vent. Set the timer for 10 minutes.
When timer is done, release pressure manually. Open the lid when pressure is gone.
Stir in the remaining butter and Parmesan cheese.
Serve with chicken, or fish.
Enjoy!
Navy BeanSoup
Wonderful Navy Bean soup that only takes 45 minutes to cook. No need to soak the beans. Just load, and forget. The natural goodness of the beans really comes through.
■ 4 cups water (or chicken broth)
■ 2 pounds dry navy beans, unsoaked
■ 2 ribs celery, diced fine
■ 1 carrot, diced fine
■ 1/2 cup onion, diced fine
■ 1/4 cup green pepper, diced
■ 1 clove garlic, diced fine
■ 1 tsp. basil
■ 2 slices salt pork, or ham hock, diced fine
■ 2 or 3 bay leaves
■ Salt and pepper to taste
Rinse your beans well, and examine them for any bad ones, rocks, or anything that doesn’t look right. Discard anything that doesn’t look like a good navy bean.
Plug in the pressure cooker, set the timer for 30 minutes, and add the salt pork to the pot.
Allow to cook until it makes a little oil, then add the garlic, onions, peppers, celery, and carrot.
Sauté until everything is tender.
Add water, beans, basil, bay leaves, and salt and pepper.
Place lid on cooker and lock. Seal the pressure valve/ then go watch TV, or whatever.
When the light goes to ‘Warm’, allow the pressure to reduce on its own.
Serve with cornbread, or a nice sandwich.
New EnglandFisherman’s Dinner
Incredibly succulent fish fillets with delicious tender potatoes, and a silky-smooth white sauce. The fish is actually poaching in its own juices. Food doesn’t get much better than this. You’ll need some parchment paper (see technique in Pressure Cooking 101 section).
■ 2 cups water
■ 4 nice, large fish fillets, preferably something with white, flaky meat. I use carp, striped bass, salt cod (baccalao), and haddock, but just about any fish will work.
■ 10-12 whole red potatoes, or 4-6 small whole Yukon Golds
■ 2 tbsp. melted butter, margarine, or olive oil
■ approx. 1 tbsp. garlic powder
■ 2-3 tbsp. of your favorite spices, like Old Bay, basil, parsley or anything mild.
■ 1 tsp. onion powder
■ A few drops of lemon juice on each fillet
■ Salt and pepper to taste
■ Sauce
■ 3 tbsp. butter, margarine or oil
■ 1/4 cup flour
■ 2 cups milk
■ Salt and pepper to taste
Cut 4 squares of parchment paper large enough to wrap fillets in.
Set a fillet on each piece of pepper and drizzle with butter, lemon juice and spices. Flip the fillets over and repeat for the other side.
Wrap the fillets (burrito-style) and set aside, seam-side down.
Plug in the pressure cooker, line the bottom with potatoes and add water. Place steamer rack on top of potatoes.
Arrange fillet packets on rack, seam-side down.
Close and lock the lid, close the vent and set timer for 10 minutes.
While fish a potatoes are cooking, place a large skillet on the stove on medium-high heat.
To the skillet, add butter, or oil. Allow to melt/heat for a few minutes.
Using a whisk, add flour a tbsp. at a time, and whisk until smooth. Allow to cook for about 2 minutes, whisking constantly. You do not want the flour to brown at all. If it starts to change color, add milk immediately.
Add the milk to the flour mixture and continue to whisk until a medium thick, silky texture is achieved. Add more milk if it gets too thick. You want it about the thickness of thin pancake batter. When it’s done, remove from heat.
By this time, the fish should
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