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. (14 page)

Cider Beef Pot Roast with Sweet Potatoes

Serves 4-6

Ingredients

■
1 beef shoulder roast or beef chuck pot roast, boneless (2.5 to 3.5 pounds)

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2 to 4 tablespoons olive oil

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1 teaspoon salt

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1/2 teaspoon pepper

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1 large white onion, chopped

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2 teaspoons thyme crushed thyme leaves

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2 cups ready-to-serve beef broth

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1 1/2 cup apple cider

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1 1/2 pound sweet potatoes, peeled, cut crosswise into 1- to 1-1/2-inch pieces

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5 cloves garlic, chopped finely

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1 tablespoon maple syrup

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1/3 cup chunky applesauce

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2 to 3 tablespoons cornstarch, dissolved in 2 to 3 tablespoons of water

Instructions

Chop onion into large chunks and place in the bottom of your pressure cooker.

Chop garlic, finely, and sprinkle over the onions in your PC.

Chop sweet potatoes and place over onion and garlic mixture in the PC.

In a large bowl, combine thyme, beef broth, apple cider, applesauce, and maple syrup. Stir thoroughly.

Pat raw beef cut dry with a paper towel and rub with salt and pepper mixture.

Heat a saucepan with olive oil and brown the beef cut in your saucepan until brown on both sides.

Place browned beef over onion, garlic, and sweet potatoes in the pressure cooker.

Pour your sauce mixture over the beef, potatoes, onion and garlic.

Close and lock the lid and set the timer for 60 minutes.

Release the pressure naturally and open the lid.

Remove the roast from your cooker and set aside. Pour in cornstarch mixture and stir the liquid gravy in the crock. Return the roast to the pressure cooker.

Continue cooking the roast uncovered for another half hour, until desired gravy thickness is reached. Add more cornstarch mixture as desired.

When roast is done cooking, carve into slices and serve. Pour gravy on top for serving.

Serve with sweet potatoes from the pressure cooker.

Ranch Pressure Pork Chops

Serves 4

Ingredients

■
4 pork chops, about 1/2” thick

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1 tablespoon oil for browning

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1 Tbsp. ranch dressing mix from a store bought packet)

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1 10-oz can cream of chicken soup

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¼ cup of water

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Cooked Mashed Potatoes

Direction

Quickly brown the pork chops on both sides in the pressure cooker in a little bit of oil, giving them a quick sear. Place them in your pressure cooker and sprinkle with the ranch dressing mix. Pour the soup mixed with the ¼ cup of water over the top. Close and lock the lid and set the timer for 20 minutes.

Release the pressure naturally and serve

Pressure cooked spaghetti and meat sauce

Serves 4

Ingredients

■
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 cup 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 beef, onion and garlic, stirring occasionally to separate meat. Add all remaining ingredients except cheese. Toss uncooked pasta in liquid so it separates (if spaghetti is to long break strands in half before adding). Close cover securely.

Set the timer for 8 minutes for well-done spaghetti, 6 minutes for al dente.

Cool cooker immediately. Stir cheese into mixture before serving.

Veal Chop PC

Serves 4

Ingredients

■
1 (4-5-pound) boned and rolled veal shoulder or rump (save bones for veal stock)

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2 tablespoons cooking oil

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2 large yellow onions, peeled and coarsely chopped

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1-2 cloves garlic, peeled and crushed

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1 carrot, peeled and chopped fine

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1 stalk celery, chopped fine

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1 bay leaf and 1 sprig each parsley and thyme, tied in cheesecloth (bouquet garni)

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2 teaspoons salt

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1/4 teaspoon pepper

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1/3 cup cold water

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1/4 cup unsifted flour

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3 cups veal stock or a 1/2 and 1/2 mixture of beef and chicken broths

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1-2 teaspoons liquid gravy browner (optional)

Directions

Brown veal and onion in oil in open pressure cooker. Add garlic, carrot, celery, bay leaf, parsley, thyme, salt, pepper, and water. Close and lock the lid, set the timer for 35 minutes. Reduce pressure naturally, open cooker, remove veal and keep warm.

Discard bouquet garni. Puree vegetables and any remaining liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade.

Blend flour with 1 cup of stock. Add remaining stock and puree into cooker and bring to a boil. Stir in flour paste and cook, stirring, until thickened. Cover and simmer 2 to 3 minutes. Taste for seasoning and adjust. Slice 1/4” thick pieces and top with gravy.

Pressure Cooker BBQ Ribs

Serves 4

Ingredients

■
3 lbs. spareribs, cut into serving pieces

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salt and pepper

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paprika

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3 teaspoons vegetable oil

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4 onions, sliced

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2 cups ketchup

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1 cup vinegar

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2 teaspoons Worcestershire sauce

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1 teaspoon chili powder

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1 teaspoon celery seed

Directions

Season ribs with salt, pepper and paprika.

Heat pressure cooker, add oil and brown ribs. Add onions.

Combine remaining ingredients and pour over ribs.

Close cover securely. Set the timer for 20 minute

Let pressure reduce naturally

Fast, Rich Pressure-Cooker Beef Stock

Ingredients

■
2 tablespoons tomato paste

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3 pounds meaty beef marrow bones

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2 1/2 pounds (1-inch-thick) beef shanks

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2 celery stalks, diagonally cut into 2-inch pieces

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1 large carrot, peeled and diagonally cut into 2-inch pieces

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1 large onion, peeled and cut into 8 wedges

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Cooking spray

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1 tablespoon black peppercorns

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2 bay leaves

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1/2 bunch fresh flat-leaf parsley

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8 cups cold water

Preparation

Preheat oven to 500°.

Brush tomato paste evenly over bones and shanks; place in a large roasting pan. Add celery, carrot, and onion to pan; lightly coat with cooking spray. Bake at 500° for 30 minutes.

Transfer bone mixture to a 6- or 8-quart pressure cooker; add pepper corns, bay leaves, and parsley.

Pour 8 cups water over mixture. Close lid securely, and set the timer for 45 minutes.

Reduce the pressure manually, remove lid, and let stand for 20 minutes. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids. Cover and chill overnight.

Skim solidified fat from surface; discard.

Note: Refrigerate stock for up to 1 week or freeze for up to 3 months.

Coconut Beef

Ingredients

■
1-2 lbs. stew meat

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1 yellow onion, cut in chunks

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1 can coconut milk

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1 juice from one lime

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2 Teaspoons of butter

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2 cloves chopped garlic

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2 tsp brown sugar

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1 tsp curry powder

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1/2 tsp ground coriander

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1 tsp cumin

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1 1/2 T chili paste (or 1-2 tsp red chili flakes)

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1 inch piece of ginger, peeled and grated

Directions

Put butter into
the pressure cooker
and heat till it begins to melt. Add meat, brown for 5 minutes, then add lime juice, and coconut milk. Follow with the onion and garlic. Add the brown sugar and all the spices. Grate the ginger. Toss meat a bit in the liquid and spices to coat.

Cover lock the lid and set the timer for 25 minutes.

Release the pressure naturally.

The coconut milk will be yellow from the curry, and will separate a bit. Giving it a quick stir will make it all creamy again.

Serve over white or brown rice.

Easy Fajita Beef

Ingredients

■
2 lbs. of thin cut stir fry beef

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1 packets of fajita seasoning mix

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1 onion

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2 bell peppers (I used 1 orange, 1 yellow)

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1/2 cup of water

Directions

Dump your meat into the pressure cooker.

Cut the onion and the peppers in strips, and add to the cooker.

Add the seasoning and water and mix.

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

Release the pressure naturally.

Serve with your favorite fajita fixens’. Try squeezing some fresh lime over the top of the meat before doctoring it up.

Beer Braised Pork Roast

Serves 4

Ingredients

■
2 tablespoons Dark Brown Sugar

■
1 tbsp. smoked paprika

■
1 tbsp. ground black pepper

■
1 tbsp. dried oregano

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1 tbsp. seasoned salt

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3 pounds pork butt roast

■
2 tbsp. olive oil

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1 medium onion, cut into quarters, roots and skin removed

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4 cloves of garlic, finely chopped

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1 medium carrot, cut into big chunks

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8 ounces sliced mushrooms

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2 bottles (12 ounces) brown ale beer or other dark beer

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1 can (4.5 ounces) low sodium beef broth

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3 tablespoons cornstarch

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¼ cup water

Instructions

Combine the brown sugar, paprika, black pepper, salt and oregano in a small bowl and set aside.

Cut pork roast into large 3-4 inch chunks and place in a bowl. Refrigerate from 4-6 hours.

Rub the dry spice mixture over the pork pieces until they are well coated.

Heat the oil in the pressure cooker in the heat brown or sauté mode. Sear meat on each side.

Stir in all of the ingredients close and lock the lid. Set the timer for 20 minutes.

Reduce the pressure naturally.

When ready to serve, ladle about 3-4 cups of beer broth out of the pressure cooker into a sauce pan over medium heat and bring to a boil.

While broth is coming to a boil, mix cornstarch with water. Pour into boiling mixture, stir till smooth and thickened.

To serve spoon over pork and vegetables.

K
orean Beef

Serves 4-6

Ingredients

■
1 cup beef broth

■
3 pound boneless beef chuck roast, cut into 1-inch cubes

■
1/2 cup reduced sodium soy sauce

■
1/2 cup brown sugar, packed

■
4 cloves garlic, minced

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1 tablespoon sesame oil

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1 tablespoon rice wine vinegar

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1 tablespoons freshly grated ginger

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1 teaspoon Sriracha, or more, to taste

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1/2 teaspoon onion powder

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1/2 teaspoon white pepper

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2 tablespoons cornstarch

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1 teaspoon sesame seeds

■
2 green onions, thinly sliced

Instructions

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

Place chuck roast into the pressure cooker. Stir in beef broth mixture until well combined.

Cover and set the timer for 40 minutes.

Release the pressure naturally when done. Open the lid.

In a small bowl, whisk together corn starch and 1/4 cup water. Stir in mixture into the pressure cooker. Simmer in the heat mode for additional 10 minutes, or until the sauce has thickened.

Serve immediately, garnished with green onions and sesame seeds, if desired

Cashew Beef with Broccoli

Serves 2

Ingredients

■
1 lb. boneless, beef chuck roast, sliced into thin strips

■
1 cup beef broth

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½ cup low sodium soy sauce

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⅓ Cup dark brown sugar

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1 tbsp. sesame oil

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3 garlic cloves minced

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2 tbsp. cornstarch

■
3 cups Frozen Broccoli Florets

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1 cup cashews

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1 cup frozen carrots

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White or brown rice, cooked

Directions

In a mixing bowl, whisk together the beef broth, soy sauce, dark brown sugar, sesame oil and garlic.

Lay the beef strips in the pressure cooker, add the carrots and pour the sauce over, tossing the strips to coat.

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

Release the pressure manually. Open the lid.

Take 4 Tbsp. of the sauce and whisk it in a small bowl with the corn starch.

Slowly stir this into the pressure cooker.

Add the broccoli and cashews and stir. Simmer for an additional 5-10 minutes in the heat mode with the lid off.

Cook until the sauce can thicken and the broccoli is cooked.

Serve over rice.