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 B
Authors: Joel Brothers
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be ready. Release the pressure manually (if it hasn’t reduced on its own by now), open the lid and carefully remove the rack with the fish. Gently unwrap the fish fillets and turn them out onto the plates. Arrange the potatoes around the fillets.
Drizzle the white sauce over the fish, and the potatoes. Serve with tomato slices, or a side salad.
Variations: You can also serve this with steamed veggies, like carrots, and broccoli. Cole Slaw makes a really nice side-dish, as well.
Perfect PintoBeans
Pressure cooked beans are the best! No need to pre-soak them. And you don’t need a lot of spice. Just simple, hearty beans with their own natural flavor. This recipe works with any dried beans. Just adjust the cooking times for the type of bean you are cooking.
■ 3 cups dried pinto beans
■ 1 tsp. salt
■ 1 tsp. black pepper
Water, enough to cover the beans with 2”
Go over your beans and discard any that are off-color. Remove any rocks or debris.
Rinse them under cold water to remove any dirt, and/or insecticides.
Place the beans in the cooker, cover with water and add salt and pepper to taste.
Set the timer for 30 minute, lock the lid and seal the vent.
When timer is done, allow the pressure to reduce naturally.
Enjoy!
Pork and Beans
You’ll never go back to the canned stuff again.......
■ 6 cups water
■ 2 cup white beans
■ 1 cup tomato sauce
■ 1 pork neck bone, or 3 slices salt pork, cubed
■ 1 tbsp. garlic powder, or 4 cloves garlic, crushed
■ 1 tbsp. onion powder, or 1 onion, diced
■ 4 bay leaves
■ 3 tsp. mustard
■ 2 tbsp. sugar or molasses (or Splenda)
■ Salt and pepper to taste
Heat up the cooker and drop in the salt pork. Let it fry until it makes some grease.
If using onions and garlic, add it to the pot and let fry in the pork fat until the onions are translucent.
Add the rest of the ingredients, put on the lid, seal the vent and set timer for 40 minutes.
When the timer is done, allow pressure to reduce naturally.
Serve with hot dogs, barbecue and/or potato salad.
Potato Salad
I t just wouldn’t be a picnic or barbecue without potato salad. Long a staple in American Cuisine, there are as many variations of Potato Salad as there are people. This is just a generic recipe that you can tailor to your own tastes. It’s as easy as Potato Salad gets.
A couple of pounds of potatoes, washed. You can peel and cube them if you want, or cook them whole. They can be any kind of potato, red, white, Russet, or whatever.
■ 2 cups water
■ 1 tsp. of salt, in the water.
■ 1 tsp. of oil (I prefer Olive Oil) in the water, to prevent foaming.
■ 2 stalks celery, diced
■ 1/2 onion, diced
■ *optional-green peppers, jalapeños, boiled eggs, spices, bacon bits, etc...
■ 1/3 cup mayonnaise, mustard, or any combination
■ Salt and pepper to taste
Place water, potatoes, salt and oil in the cooker. Lock the lid on, seal the valve, and set the timer for about 6 minutes or so.
While the potatoes (taters, where I live...) are cooking, dice the vegetables.
When the timer is done, you can release the pressure manually, or let it go down on its own. However you decide, when the pressure is gone, open the lid and pour the potatoes in a colander (you can reserve the liquid if you want. potato water has wonderful medicinal properties...).
You can let the potatoes cool, or rinse them in cold water until you can handle them. When you can handle them, cut them in chunks for chunky salad, or mash them for country-style. You can peel them, or not. I personally like the peeling on, and mash half, and leave half chunky.
Add celery, onions, and all the other ingredients you want, and mix well. Chill for a least 3 hours before serving.
Enjoy!
Pressure CookerRice Pudding
The most delicious, creamy, old-fashioned rice pudding you’ve ever eaten.
■ 2 cups milk (evaporated is OK)
■ 1 cup long grain white rice
■ 1 cup water
■ 1 egg, beaten
■ 1/3 cup tablespoons
Drizzle the white sauce over the fish, and the potatoes. Serve with tomato slices, or a side salad.
Variations: You can also serve this with steamed veggies, like carrots, and broccoli. Cole Slaw makes a really nice side-dish, as well.
Perfect PintoBeans
Pressure cooked beans are the best! No need to pre-soak them. And you don’t need a lot of spice. Just simple, hearty beans with their own natural flavor. This recipe works with any dried beans. Just adjust the cooking times for the type of bean you are cooking.
■ 3 cups dried pinto beans
■ 1 tsp. salt
■ 1 tsp. black pepper
Water, enough to cover the beans with 2”
Go over your beans and discard any that are off-color. Remove any rocks or debris.
Rinse them under cold water to remove any dirt, and/or insecticides.
Place the beans in the cooker, cover with water and add salt and pepper to taste.
Set the timer for 30 minute, lock the lid and seal the vent.
When timer is done, allow the pressure to reduce naturally.
Enjoy!
Pork and Beans
You’ll never go back to the canned stuff again.......
■ 6 cups water
■ 2 cup white beans
■ 1 cup tomato sauce
■ 1 pork neck bone, or 3 slices salt pork, cubed
■ 1 tbsp. garlic powder, or 4 cloves garlic, crushed
■ 1 tbsp. onion powder, or 1 onion, diced
■ 4 bay leaves
■ 3 tsp. mustard
■ 2 tbsp. sugar or molasses (or Splenda)
■ Salt and pepper to taste
Heat up the cooker and drop in the salt pork. Let it fry until it makes some grease.
If using onions and garlic, add it to the pot and let fry in the pork fat until the onions are translucent.
Add the rest of the ingredients, put on the lid, seal the vent and set timer for 40 minutes.
When the timer is done, allow pressure to reduce naturally.
Serve with hot dogs, barbecue and/or potato salad.
Potato Salad
I t just wouldn’t be a picnic or barbecue without potato salad. Long a staple in American Cuisine, there are as many variations of Potato Salad as there are people. This is just a generic recipe that you can tailor to your own tastes. It’s as easy as Potato Salad gets.
A couple of pounds of potatoes, washed. You can peel and cube them if you want, or cook them whole. They can be any kind of potato, red, white, Russet, or whatever.
■ 2 cups water
■ 1 tsp. of salt, in the water.
■ 1 tsp. of oil (I prefer Olive Oil) in the water, to prevent foaming.
■ 2 stalks celery, diced
■ 1/2 onion, diced
■ *optional-green peppers, jalapeños, boiled eggs, spices, bacon bits, etc...
■ 1/3 cup mayonnaise, mustard, or any combination
■ Salt and pepper to taste
Place water, potatoes, salt and oil in the cooker. Lock the lid on, seal the valve, and set the timer for about 6 minutes or so.
While the potatoes (taters, where I live...) are cooking, dice the vegetables.
When the timer is done, you can release the pressure manually, or let it go down on its own. However you decide, when the pressure is gone, open the lid and pour the potatoes in a colander (you can reserve the liquid if you want. potato water has wonderful medicinal properties...).
You can let the potatoes cool, or rinse them in cold water until you can handle them. When you can handle them, cut them in chunks for chunky salad, or mash them for country-style. You can peel them, or not. I personally like the peeling on, and mash half, and leave half chunky.
Add celery, onions, and all the other ingredients you want, and mix well. Chill for a least 3 hours before serving.
Enjoy!
Pressure CookerRice Pudding
The most delicious, creamy, old-fashioned rice pudding you’ve ever eaten.
■ 2 cups milk (evaporated is OK)
■ 1 cup long grain white rice
■ 1 cup water
■ 1 egg, beaten
■ 1/3 cup tablespoons
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