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. (12 page)

Pressure Cooker Pork Chops with Golden Ranch Gravy

Ingredients

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4 center-cut rib pork chops (bone-in or boneless)

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1 can cream of chicken soup (10.75 oz.)

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1 envelope ranch dressing mix

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¼ cup water

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1 tbs. butter

Directions

Melt butter in the pressure cooker. Brown pork chops well on both sides, about 3 minutes per side.

Add the soup, water and ranch dressing together in a bowl and mix well.

Pour soup mixture over pork chops in pressure cooker. Cover and set the timer for 20 minutes.

Release the pressure manually. Serve over rice.

Serves 4

Pressure Cooker Lasagna Soup

Makes 8 Servings

Ingredients

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1 pound Italian sausage links, cut into bite-sized pieces

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2 large onions, diced

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5 garlic cloves, minced

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1 tablespoon dried oregano

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1/4 teaspoon red pepper flakes

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1-6 ounce can tomato paste

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1-28 ounce can fire-roasted tomatoes

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2 bay leaves

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6 cups chicken broth

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Salt and pepper, to taste

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10 ounces curly pasta (fusilli)

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Ricotta and mozzarella cheeses for topping

Directions

Combine all ingredients except pasta and cheeses. Add to pressure cooker.

Place on the lid and lock it. Turn the vent knob to seal.

Set the timer for 15 minutes.

When done release pressure manually. Open the lid carefully.

Add in pasta and cook on the heat or sauté mode, stirring the pasta till cooked.

When ready to serve, preheat broiler. Spoon soup into oven-proof bowls. Top each bowl with a spoon of ricotta and a sprinkling of mozzarella. Place under the broiler for 3-5 minutes or until cheese is hot and melted.

Chinese Barbeque Pork

Ingredients

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1/4 cup lower-sodium soy sauce

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1/4 cup hoisin sauce

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3 tablespoons ketchup

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3 tablespoons honey

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2 teaspoons minced garlic

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2 teaspoons grated peeled fresh ginger

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1 teaspoon dark sesame oil

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1/2 teaspoon five-spice powder

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1 (2-pound) boneless pork shoulder (Boston butt), trimmed

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1/2 cup fat-free, lower-sodium chicken broth

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric pressure cooker. Add broth. Cover and set timer for 30 minutes.

When done release pressure naturally.

If the sauce is not thick enough mix a tablespoon of corn starch with a tablespoon of water, add to cooker, mix and let heat till desired thickness.

PC Pork Roast with Potatoes and Carrots

Ingredients

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1 ½ pound boneless pork loin

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2 tablespoon olive oil

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4 potatoes, peeled and cut into cubes

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3 carrots, scraped and cut into small cubes

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1 clove crushed garlic

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Herbs to taste: thyme, rosemary, basil, marjoram, celery seed, nutmeg, parsley

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½ cup chicken broth

Directions

Heat oil in the pressure cooker then add cut up potatoes and carrots.

Cook till vegetables are browned. Remove and set aside.

Place the pork loin in the pressure cooker and sear.

Add garlic and continue cooking for one minute.

Add broth and herbs.

Close and lock the lid and set the timer for 20 minutes.

Release pressure manually. Open the lid and add the carrots and potatoes

Reseal the lid and set timer for 5 minutes.

Release pressure manually when time is up

Slice pork and serve pork hot with vegetables.

Meatballs with Marinara Sauce

Ingredients

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1 pound extra lean ground beef of turkey

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1/4 cup water

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1 tablespoon garlic, minced

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½ teaspoon salt

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¼ teaspoon pepper

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½ cup instant brown rice

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1 cup breadcrumbs

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1/2 cup milk

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2 tablespoons tomato paste

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1 (24-ounce) can marinara sauce

Instructions

Combine meat, garlic, salt, pepper, rice, bread crumbs, milk and tomato paste in a bowl.

Shape into meatballs with your hands or an ice cream scoop. Place in the bottom of a slow cooker, in a single layer. 3. Pour marinara sauce and water over the top of the meatballs.

Close and lock lid and set the timer for 15 minutes

Open lid and serve hot.

Low-Fat Meatballs with Mushroom Sauce

Ingredients

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1 pound extra lean ground beef or turkey

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1/4 cup water

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1 cup skim milk (divided)

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½ cup instant brown rice

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¼ cup chopped onion

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1 cup dry breadcrumbs

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½ teaspoon salt

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Dash of black pepper

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1 (10 ¾-ounce) can low-fat, low-sodium cream of mushroom soup

Instructions

Combine meat, 1/2 cup skim milk, rice, onion, bread crumbs, salt, and pepper in a bowl.

Shape into meatballs with your hands or an ice cream scoop. Place in the bottom of a slow cooker, in a single layer. 3. Mix together soup and ½ cup milk. Pour over the top of the meatballs. Pour in the 1/4 cup of water.

Cover and lock the lid and set the timer for 15 minutes.

Release pressure manually and serve the meatballs with the mushroom soup gravy.

Pressure Cooker Hawaiian Pork

Ingredients

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2 1/2 pounds pork, cut in 1” cubes

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4 tablespoons oil

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1 medium onion, sliced

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1 1/2 cup pineapple juice

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1/2 cup water

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1/2 cup vinegar

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1/2 cup brown sugar

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1 1/2 teaspoon salt

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1 cup green bell pepper, diced

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2 cans (1 lb 4 ounce size) pineapple chunks

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2 tablespoons soy sauce

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5 tablespoons corn starch

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1/2 cup water

Instructions

Brown pork cubes and onion slices in hot oil in cooker.

Add pineapple juice, water, vinegar, brown sugar and salt.

Cover, set timer for 12 minutes.

Reduce pressure manually and open the lid.

Add diced green pepper, pineapple chunks and soy sauce. Add corn starch mixed with water and cook until thickened, stirring constantly. Serve over rice.

Best Pressure Cooker Pork Chops

Ingredients

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8 pork chops, cut 1/2 inch thick

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2 tablespoons oil

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2 cups rice, uncooked

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4 cups tomatoes, canned

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2 teaspoons salt

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1/2 teaspoon black pepper

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1/2 teaspoon chili powder

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4 tablespoons onion, chopped

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6 tablespoons green bell pepper, chopped

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2 cups water

Directions

Brown both sides of pork chops in hot oil in pressure cooker. Remove from cooker.

Place rice in hot oil. Stir until browned.

Add the tomatoes, seasonings, chopped onion and green pepper. Stir well.

Add pork chops and water to the pressure cooker.

Cover and lock the lid and set the timer for 12 minutes.

Release the pressure manually and remove the pork chops.

Stir the rice mixture till done to your liking and serve with the pork chops.

Pressure Cooker Pot Roast with Vegetables

Ingredients

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3 pounds boneless beef sirloin tip roast

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2 tablespoons vegetable oil

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4 large potatoes, peeled and quartered

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4 large carrots, cut into 2-inch pieces

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1 large onion, cut into wedges

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2 cups water

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1 teaspoon beef bouillon granules

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1/2 teaspoon salt

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1/4 teaspoon black pepper

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3 tablespoons corn starch

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3 tablespoons cold water

Directions

Brown the roast in oil on all sides in the pressure cooker.

Add potatoes, carrots, onion and water.

Close and lock the lid and set the timer for 50 minutes.

Release pressure naturally. Open lid.

Remove meat and vegetables; keep warm.

Set cooker to sauté, or heat mode and bring the juices in the cooker to a slow boil.

Add bouillon, salt and pepper. Combine corn starch and cold water until smooth; stir into juices.

Cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Pressure Cooker One Pot Spaghetti and meat sauce

Ingredients

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2 tablespoons olive oil

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1 pound ground beef

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1 cup chopped onion

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1 clove garlic, mashed

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2 cans (8 ounce size) tomato sauce

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2 cups dry red wine

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1 1/2 cups water

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1 pound spaghetti pasta, uncooked

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1 1/2 teaspoon chili powder

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1 1/2 teaspoon salt

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1/4 cup grated Parmesan cheese

Directions

Heat pressure cooker and add oil.

Lightly brown ground beef, onion and garlic, stirring occasionally to separate meat.

Add all remaining ingredients except cheese.

Add uncooked pasta into liquid so it separates add is just covered (if spaghetti is to long break strands in half before adding).

Close and lock cover and set the timer for 8 minutes.

Release pressure manually and remove lid.

Stir cheese into mixture before serving.

Pressure Cooker Cola Braised Short Ribs

Ingredients

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2 teaspoons kosher salt

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2 teaspoons paprika

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1 1/2 teaspoons freshly ground black pepper

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1 1/2 teaspoons cayenne pepper

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1/2 teaspoon ground cumin

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4 to 5 pounds English-cut beef short ribs, cut crosswise into 2-1/2-inch-long pieces

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2 tablespoons olive oil

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6 medium garlic cloves, peeled and smashed

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1/2 medium yellow onion, small dice

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2 cups cola (not diet), such as Coca-Cola

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2 tablespoons soy sauce

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2 tablespoons Worcestershire sauce

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2 tablespoons corn starch

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2 tablespoons water

Instructions

Combine the salt, paprika, black pepper, cayenne, and cumin in a small bowl. Evenly rub the spice mix on all sides of the ribs; set aside.

Heat the oil in the electric pressure cooker in the heat or sauté mode. Add enough short ribs to cover the bottom of the cooker without crowding them. Sear, turning occasionally, until the ribs are browned on all sides, about 6 minutes. Transfer to a large plate and repeat with the remaining ribs.

Add the garlic and onion and cook, stirring occasionally, until softened, about 4 minutes. Add the cola, soy sauce, and Worcestershire and, using large spoon, scrape up the browned bits from the bottom of the pressure cooker.

Return the ribs to the pressure cooker, turn to coat them in the sauce, and lock the lid in place. Set the timer for 30 minutes. Meanwhile, set a strainer over a large bowl; set aside.

Let the pressure release naturally.

Transfer the ribs to a large plate and set aside. Pour the liquid through the strainer and return the contents of the strainer to the pressure cooker. Using a large spoon, skim off and discard the fat from the strained liquid and return the liquid to the pressure cooker (alternatively you can use a fat separator).

Return the pressure cooker to the heat mode and bring the mixture to a boil. Place the corn starch and water in a small bowl, whisk to combine, and add half of the mixture to the pressure cooker. Cook, whisking constantly, until the sauce is glossy and thickened, about 30 seconds (add more corn starch mixture as necessary if you want a thicker sauce). Turn off the heat, add the reserved ribs, and turn to coat them in the sauce. Serve immediately.

Pressure Cooker Hamburger Casserole

Ingredients

■
1 1/2 pounds ground beef

■
2 large potatoes, sliced

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2 or 3 medium carrots, sliced

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1 can peas

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2 medium onion, sliced

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Salt & pepper to taste

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2 stalks celery, sliced

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1 can tomato soup

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1/2 can water

Directions:

Add potatoes, carrots, onion, celery and peas to pressure cooker

Cover with water and tomato soup.

Add the beef and spices and mix together.

Close and lock the lid and make sure pressure valve is sealed.

Set the timer for 18 minutes.

When the time is up, release the pressure manually.

Remove the lid and sprinkle top with cheddar cheese.