Cookoff 2.0 #25 - Pressure Cooker Recipes

[Charlene]

I'm going to go out on a limb here and ask for the next cookoff to be about "Pressure Cooker Recipes"!

I got a new pressure cooker and I love it, and I'm looking for more ideas.

Good Luck!

Charlene

[Charlene]

Bump.

Can someone sticky this please?

C

[carla]

paging Leo... ???

[Debbie Ann]

Miss Vickie has a pressure cooker web page. Lots of recipes. She even made a book last year.

[Slamdunkpro]

Pressure cooker Short Ribs

4 lbs short ribs
3 cups strong beef/demi stock
1 bottle red Boudreaux
1 smal can tomato paste
1 onion chopped
4 stalks celery chopped
1 carrot - chopped
4 cloves garlic - mashed
1 -2 shallots chopped
1 TBSP pepper
1 tsp thyme
1 TBSP chili powder
1 tsp DeArbo chili powder
2 tsp cumin
1 tsp Mexican oregano
1 tsp dried parsley OR 2 TBSP fresh
1 parmesan rind
2 TBSP woschtshire

Brown meat w S&P: deglaze with red wine, reduce ½ and set aside. Saute veg in butter until soft and a little color. Add meat and liquid. Pressure cook @ high pressure for 40-50 minutes depending on rib size. Release, de-fat, strain sauce and reduce nape. Mount and serve

[Slamdunkpro]

Tex Mex Pork - This makes great pork tacos

6-7 lb pork butt (bone in)
Grovite's Cumin based Tex Mex Seasoning
Salt & Pepper
Juice from 2 limes
1/2 (or so) cup chicken stock
1/4 cup tequila
Garlic
1 small onion

Remove the fat cap(discard), debone and cut the pork butt into chunks
Dice the onion and garlic
Sear off the chunks
Deglaze the pan with the tequila and boil/burn off the alcohol (this is important - never put raw liquor into a pressure cooker)
Saute the onion in the tequila & rendered pork fat (add a little oil if needed) until soft and just starting to brown, then add the garlic and give it a quick stir.
Liberally season the pork chunks with Grovite's seasoning and Salt & Pepper to taste
Put the seasoned pork, pork bone(you did save it, right?) lime juice, chicken stock, onions, garlic and deglazing liquid in the Pressure cooker
Bring to a boil and put the lid on
Pressure cook at high pressure for 1 hour then slow release
Remove the pork, and place in a bowl
Discard the bone and defat the cooking liquid
Shred the pork and add a little of the cooking liquid back until the pork is moist
Add more Grovite's seasoning to the shredded pork

Nom nom nom

[Leo]

Pressure Cooker Risotto

2 tbsp butter
1 tbsp olive oil
1/3 c chopped onion
1 1/2 c Arboro rice
4 c vegetable stock
1/2 c white wine
3/4 c ground parmesan

Place olive oil, butter, onion into the pressure cookerand place over medium heat. Cook until soft but not brown, 4 or 5 minutes. Add rice and stir over medium heat for 2 minutes, until rice becomes almost opaque. Add wine and cook until almost dry. Add stock to the pot and close the lid. Bring up to pressure and cook for 6 minutes.

Quick release the pressure and test the rice. Add more stock if needed and cook while stirring for two minutes to absorb the liquid and make the rice creamy. Stir with a big spoon to beat the rice and cause it to release starch and thicken the broth.

Add parmesan and serve garnished with olive oil.

Variations to add at the end:

Add fresh sweet corn off the cobb.
frozen peas and shrimp
dollop of pesto on top
Asparagus tips
Pumpkin

[eye4got]

Chicken in Orange Sauce

A most attractive dish, worth of a special guest. The OJ acts as both tenderizer and glamorizer.

3 lbs. Chicken, cut into serving pieces
Paprika
2 Tbsp butter or margarine
2 tsp salt
1/8 tsp cinnamon
1/8 tsp ground ginger
1/2 cup white raisins
1/2 cup slivered almonds
1 1/2 cups OJ
Cornstarch
1 cup water
1 orange, peeled and sectioned*

Sprinkle chicken lightly with paprika
Heat pressure cooker
Add margarine, brown chicken
Season with combined salt/cinnamon/ginger
Add raisins, almonds, OJ
Close cover securely and attach pressure regulator or vent pipe
Cook 10 minutes
Cool pressure cooker at once
Remove chicken to serving platter and set aside
Combine cornstarch with water, add to liquid in pressure cooker
Heat, stirring constantly, until sauce has thickened
Pour sauce over chicken and garnish with orange sections

*For best results, peel the orange with a paring knife. getting as close to the flesh as possible. Then take the knife and release fruit section by section. This will remove all the pith and membranes between the sections.

[ajkdvm]

Slam, that's a beautiful pic...

Not a "recipe" per se, but making dulce de leche is a splendid use for your pressure cooker:

Put 3-4 cans sweetened condensed milk (labels removed and the cans well scrubbed) into your pressure cooker - there should be some space between each can as well as the walls of the vessel - and cover with an inch of water. Close the lid, bring up to full pressure and let cook for at least 30-40 minutes; if you want a spreadable rather than pourable dulce, let it cook longer.

Release the pressure and remove the lid. Let the cans and water come to room temperature, then remove the cans to a rack to cool COMPLETELY before opening.

You may have to do several test runs until you figure out exactly how dark you want it, though eating the results of your experiments is not exactly a hardship. Try it with goat's milk to make cajeta, a lovely, slightly less sweet variation.

[Charlene]

Thanks to you guys for posting these! I had a lot of fun! The winner is Slamdunkpro for his Pressure Cooker Short Ribs. So tender and delicious!!

Charlene

[Slamdunkpro]

I just noticed that I won this
Will pick something forthwith