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. (10 page)

Salmon en Papillote

This t
echnique works with almost any kind of fish.

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2-4 thawed salmon fillets, cut 4”-6” long, with skins removed

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1 cup water

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*Optional-8-10 drops Liquid Smoke

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For each fillet:

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1 tsp. olive oil, or melted butter

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1/2 tsp. lemon juice

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1/4 tsp. garlic powder

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1/4 tsp. dried dill

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Salt and pepper to taste

Warm up the cooker, and add the water. For a smoked salmon taste, add 8-10 drops of Liquid Smoke to the water.

While the water is heating, prepare the salmon according to the instructions in the “Cooking In Parchment Paper” section. Place a dollop of butter or olive oil, lemon juice, garlic, salt and pepper, and dill on each fillet before wrapping.

Place the trivet in the pot, and set the salmon packets on it. Lock the lid, close the vent and set them timer for 8 minutes.

When timer is done, release pressure manually. You can remove the fish from the packets, or leave them in...your choice.

Serve with just about anything.......

the liquid for use in other recipes. It can be frozen.

Simple Split Pea Soup

Anot
her great winter soup

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3 quarts vegetable stock

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3 cups split peas

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5 carrots, diced

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1 large onion, diced

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Salt and pepper to taste.

Add everything to the pressure cooker, close the lid, close the vent and set timer for 20 minutes. Allow the pressure to reduce naturally.

Tamales

Succulent spicy pork
wrapped in a tasty corn dough. Need I say more...?

For the filling:

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4 cups water

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2-3 lb. pork roast or tenderloin

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1/4 onion, course chopped

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3 tsp. Chili Powder

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2 tsp. cumin

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2 tsp. oregano

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2 whole fresh (not pickled) jalapeño peppers

For the tamales:

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2 dozen corn husks, soaked

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3 cups instant masa harina mix

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approx. 2 cups of the liquid you cooked the pork in

It’s best to cook the pork (called ‘Carnitas’) the day before you want to make the tamales. That way the meat, and liquid are cool enough to handle. Just stand guard over the carnitas (absolutely delicious by themselves...) to keep everyone out of it until you are ready to make tamales.

Start by heating up the pressure cooker. Add water, onions, garlic, chili powder, cumin, oregano, jalapeños, and the pork roast to the cooker. Close the lid, close the vent and set the timer for 45 minutes.

Ignore the incredible mouth-watering aromas coming from the kitchen. When timer is done, allow pressure to reduce naturally. Unplug the cooker, and allow the carnitas to set for an hour or so. Wash the cooker and set it back up.

Remove the meat from the cooker, and reserve the liquid in the refrigerator when it cools. Using two forks, pull the pork apart (it will literally fall apart on its own, with just a little coaxing). Remove the bone to cool (if there is one), and give it to some well-deserving dog. Chop the jalapeño and add it to the meat, or just eat it.

The next day, in the sink, soak the corn husks in cold water for 1 hour. Put 2 cups of water in the cooker, and heat it up. Place the trivet in the bottom.

In a mixing bowl, add 3 cups of the masa harnia. Add the 2 cups of the pork liquid, a little at a time, mixing until you get a medium-thick dough.

Get your pork from the refrigerator.

Gently unfold a corn husk and press a layer of masa dough onto it, covering most of the husk. Next, place a spoonful or two of the pork onto the dough. Roll the whole thing up and either fold or tie the ends shut. Place the tamale on end on the trivet in the cooker. You can lay it down on the trivet and stack them if you’d rather, but they cook better on end.

Continue with the other corn husks until you have the cooker packed, not too tightly, but enough to where the tamales stay standing up. Put the lid on, close the vent and set the timer for 20 minutes. Go ahead and make the rest of the tamales while these are cooking.

When the timer is done, release pressure manually, and carefully lever the tamales out of the cooker. Add a new batch, replace the lid, close the vent, and continue. Keep going until all the filling is used up.

The tamales can be eaten immediately, or frozen for future use.

Serve with lots of Mexican rice, refried beans and tostadas. Garnish with salsa, guacamole, and sour cream.

Ole!

The Ultimate Vegetarian Chili

This tastes even better than normal chili with meat. You can make it as hot, or as mild as you like simply by adjusting the amount of peppers you put in. This recipes makes a Texas-Medium hot chili.

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1 qt. water

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2-30oz. cans of Chili Beans (or equivalent of cooked beans, black, pinto, red or pink)

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2-14.5 oz. cans crushed tomatoes (or equivalent of fresh tomatoes)

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1-14.5 oz. can of corn (or frozen)

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1-8 oz. can of mushrooms (or fresh ones, sautéed), diced fine

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1 cup raw bulgar wheat

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1 cup raw TVP

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1/2 of a large onion, chopped

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1/4 cup Soy Sauce

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8 large fresh Jalepeño peppers (canned are OK, too), diced fine (you can cut back on them for milder chili, or add more for hotter. You can also cut back on the heat some by removing the seeds and veins from the peppers)

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5 cloves of garlic, crushed

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8 tbsp. chili powder

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2 tbsp. ground cumin

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1 tbsp. oregano

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1 tbsp. olive oil

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Salt and pepper to taste

Plug in the pressure cooker, and set to heat or sauté mode. Place the olive oil in the pot and let it heat up a bit. Then add the onions, garlic and peppers, and sauté them until the onions begin to caramelize.

Add the soy sauce and allow it to simmer for 3 or 4 minutes, stirring constantly.

Add all the canned ingredients, juice and all (including the mushroom juice, and corn juice). Stir well.

Add all the spices, and stir well.

Add the Bulgar Wheat and TVP, and stir well. Add salt and pepper if desired.

Add the water, up to around 3/4 full in the pot. Don’t go much over this. Stir well.

Put on the lid, lock it down, and seal the pressure valve. Set the timer for 25 minutes.

Allow to pot to reduce pressure naturally.

Serve with lots of salsa and tortillas, or tostada chips.

Whole S
teamed Chicken

People are so used to spices these days, they have forgotten how delicious just plain chicken can be, all on its own.

You’ll need to use a trivet with handles, or make handles out of folded foil, to be able to lift the bird out of the cooker. It will fall apart very easily

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1 whole chicken, internal parts removed (you know, the bag inside that everyone forgets sometimes....). Perdue chickens are the best, if you can find one. Cornish hens also work.

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2 cups water

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*Optional-8-12 drops of Pecan or Mesquite Liquid Smoke

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Salt and pepper to taste

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Paprika for sprinkle

Warm up the cooker.

Add water. Place the trivet in the cooker. Add Liquid Smoke to the water, if desired.

Place chicken on trivet

Lock the lid, close the seal and set timer for 30 minutes for a 5 lb. bird. A bit more for a larger bird, a bit less for a smaller one.

When timer is done, allow pressure to reduce naturally.

Carefully ease the trivet, with the bird on it, out of the cooker. Slide the whole bird onto a carving platter.

Save the liquid for use in other recipes.

Serve with cranberry sauce, rice, and green peas.

Appendix II Extra Recipes

Meat

Apple Pork Loin Chops

Ingredients

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4 thick pork loin chops

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2 lbs. sauerkraut, rinsed, drained, and squeezed dry

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2 Tbs. vegetable oil

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1/2 teaspoon salt

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1/4 teaspoon black pepper

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3 medium-sized sweet potatoes peeled and cut into 2-inch chunks

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3 red delicious apples, peeled, cored, and cut in half

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1/2 cup apple juice

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1/2 cup packed light brown sugar

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2 tsp. ground cinnamon

Procedure

Heat oil in open cooker

Season chops with salt and pepper

Add 2 chops to cooker and brown

Remove to plate

Continue until all chops are brown

Place sweet potatoes in bottom of cooker

Layer pork chops and apples over them

In bowl combine apple juice, brown sugar, and cinnamon

Mix well and pour over chops

Top with sauerkraut

Do not fill cooker more than 2/3

Close and lock lid

Set for 12 minutes

Release pressure manually

Serve on platter, ladle sauce over all