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. (16 page)

Saucy Sweet and Sour Chicken

I
ngredients

■
2 1/2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

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1/4 teaspoon salt

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1/2 12 ounce can (about 3/4 cup) frozen lemonade concentrate, thawed

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1/4 cup water

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3 tablespoons brown sugar

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3 tablespoons ketchup

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1 tablespoon vinegar

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2 tablespoons cornstarch

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2 tablespoons cold water

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Hot cooked rice or fried rice

Procedure

Place chicken pieces in the pressure cooker. Sprinkle with salt. In a medium bowl, combine lemonade concentrate, water, brown sugar, ketchup, and vinegar. Pour over chicken in cooker.

Cover and set timer for 12 minutes. Release pressure and transfer chicken to a serving platter; cover and keep warm.

For sauce, Skim off fat from the cooking liquid in the pressure cooker. Combine cornstarch and the cold water; stir into liquid in pressure cooker. Stir uncovered in heat or saute mode until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken.

Chicken Pot Pie

Serves 4

Ingredients

■
(1) 10 3/4 ounce can Cream of Chicken Soup

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(1) 10 3/4 ounce can Cream of Celery Soup

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(1) 10 3/4 ounce can Cream of Onion Soup

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(1) 10 3/4 ounce can Chicken Broth (near cream soups)

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1 Pound Boneless Skinless Chicken Breasts, cut into 1 inch cubes

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1/2 cup white onions, diced

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1 cup carrots, sliced

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2 medium sized baking potatoes, peeled and cubed

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1/2 teaspoon dried thyme

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1/2 teaspoon dried oregano

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2 dashes of black pepper

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1 cup frozen peas (add at end)

For Serving

■
1 Can Biscuits, baked in oven as per package directions

Instructions

In a big bowl mix together the soups, and chicken broth, whisk together until smooth,

Add onions, carrots, potatoes, thyme, oregano, and black pepper to the pressure cooker.

Add the chicken and stir.

Close and lock the lid and set the timer for 10 minutes.

Release the pressure manually and open the lid.

Add frozen peas, and stir. Set cooker to simmer until ready to serve.

Bake biscuits according to package directions.

Serve the chicken pot pie filling over the baked biscuits.

General Taos Chicken

Serves 4-6

Ingredients:

■
4 boneless skinless chicken breasts

■
1/2 cup water

■
3 T hoisin sauce

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2 T soy sauce

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1/2 cup brown sugar

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3 T ketchup

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1/4 tsp dry ginger

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1/2 tsp crushed red pepper (more or less to liking)

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1 T cornstarch

Instructions

In a mixing bowl, mix together water, hoisin sauce, soy sauce, brown sugar, ketchup, ginger and crushed red pepper.

Place the chicken in the pressure cooker and then pour the sauce mixture over the chicken.

Cover the pressure cooker and lock the lid.

Set the timer for 8 minutes. Release the pressure manually and open the lid.

Remove chicken and cut into chunks.

Whisk cornstarch in the sauce to thicken it up. If it isn’t quite to desired thickness, slowly add more cornstarch teaspoon by teaspoon. But be careful because it can thicken up fast.

Add chicken back to the pressure cooker and allow to simmer another 6 minutes.

Serve over hot rice and garnish with toasted sesame seeds if desired.

Pressure Cooker Cranberry Glazed Chicken

Serves 4

Ingredients

■
4 chicken breasts

■
1 small yellow onion, diced

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1 (14 ounce) can cranberry sauce

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1 cup barbecue sauce

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1 teaspoon salt

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½ teaspoon dried thyme

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¼ teaspoon ground ginger

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¼ teaspoon black pepper

■
instant mashed potatoes

Directions

Place the chicken and onion in the pressure cooker. Add all the remaining ingredients in a mixing bowl and stir to combine. Pour the sauce over the chicken.

Close and lock the lid and set the timer for 10 minutes. When time is up wait 5 minutes and then release the pressure manually.

Serve with instant mashed potatoes with some extra sauce on the side.

Chicken and Spinach Curry

A different twist on a very healthy curry flavored dish with spinach and organic pasta sauce adding to the curry flavor.

Ingredients:

■
Step 1:
2 lb boneless chicken breasts, skinned and chopped into 1” chunks.

■
Step 2:
2 (10 oz each) packages frozen spinach, thawed

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Step 3:
2 tbsp. organic sugar free apple sauce

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½ cup chicken broth

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1 tbsp. mild curry powder

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1 ½ cups organic sugar free pasta sauce

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Salt and freshly ground black pepper to taste

■
Chopped fresh cilantro, for garnishing

Directions:

Step 1:
Set cooker to heat or sauté, add Olive Oil to the pressure cooker and brown chicken lightly.

Step 2:
Leave the chicken pieces in the pressure cooker and pour in the broth

Step 3:
Scatter the spinach leaves on top.

Step 4:
Whisk the curry powder into the pasta sauce until well mixed and drizzle it over the spinach.

Step 5:
Don’t stir and secure the lid.

Step 6:
Set the timer for 5 minutes.

Step 7:
Release the pressure by fast release method and unlock the cooker.

Step 8:
Spoon in the applesauce and stir all together to mix well.

Step 8:
Simmer the sauce, uncovered, for about 5 minutes or until the sauce thickens slightly and adjust the seasonings.

Step 9:
Sprinkle the chopped cilantro over each serving and serve warm.

Step 10:
Serve with sautéed vegetables.
Serves:
6

Mushroom Chicken

A combination of shiitake, button, crimini, and oyster. Make sure clean the mushrooms well.

Ingredients

■
3 pounds chicken thighs or drumsticks (with bone), skinned

■
5 cups sliced mixed fresh mushrooms

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1 medium onion, chopped

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½ cup chopped carrot

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1/4 cup dried tomato pieces

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3/4 cup chicken broth

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1/4 cup dry white wine or water

■
3 tablespoons quick-cooking tapioca

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1 teaspoon dried thyme, crushed

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½ teaspoon dried basil, crushed

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½ teaspoon garlic salt

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½ teaspoon pepper

■
4 cups cooked spinach

Directions:

Step 1:
Place the mushrooms, onion, carrot, dried tomato, chicken broth, wine, tapioca, thyme, basil, garlic salt, and pepper into the pressure cooker and then top with the chicken.

Step 2:
Cover the cooker and set timer for 10 minutes

Step 3:
Serve the chicken over the spinach. Serves 4

Chicken Korma

Serves 4

Ingredients

US

■
4 boneless skinless chicken breasts, cut into bite-sized pieces, seasoned with salt and pepper

■
2 cups chopped onion

■
2 tablespoons peeled minced fresh ginger

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1 teaspoon whole coriander seeds

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2 teaspoons curry powder

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1 teaspoon ground coriander

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1/2 teaspoon cumin

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1/2 teaspoon crushed red pepper flakes

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8 garlic cloves, minced

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2 cups peeled diced potatoes (about 4 large potatoes)

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1 teaspoon salt

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1 (14.5 oz.) can of diced tomatoes, undrained

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2 bay leaves

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1 3-inch cinnamon stick

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1/2 cup whole milk plain yogurt

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4 cups long-grain brown rice, cooked

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1/4 cup chopped cilantro, for garnish

■
Olive or coconut oil.

Directions

Set pressure cooker on sauté setting, and heat about 1 tablespoon of oil until hot. Brown chicken in batches until golden. Remove and set aside.

Add onions and whole coriander, and sauté until onions are translucent.

Add remaining ingredients, except yogurt, rice, and cilantro.

Cover and set pressure cooker timer for 35 minutes.

Allow pressure to come down on its own naturally. When ready to serve, stir in yogurt. Serve over rice, and garnish with cilantro.

Seafood

Shrimp in Herb
s

Ingredients

■
2 Tbs olive oil

■
1 ½ lbs large shrimp shelled and de-veined

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1 cup minced onion

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2 Tbs minced parsley

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4 cloves garlic minced

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2 tsp paprika

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¼ cup dry white wine

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½ cup fish stock or clam juice

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1 cup tomato sauce

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Pinch of sugar

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Pinch of saffron

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1 tsp crushed red pepper

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1 bay leaf

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¼ tsp thyme

■
Salt, freshly ground pepper to taste

Procedure

In open cooker heat olive oil and shrimp

Remove shrimp to plate

Add onion and saute until soft

Stir in parsley, garlic, paprika and wine

Cook until wine is reduced by 1/2

Add fish stock, tomato sauce, sugar, saffron, red pepper, bay leaf, thyme, salt and pepper

Close and lock lid

Set time for 7 minutes

Release pressure

Add shrimp close and lock, set for 2 minutes

Remove bay leaf

Serve with rice

Pressure Cooker Maple Salmon

Ingredients:

■
4 Salmon fillets

■
4 10” x 12” aluminum foil

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1/2 cup maple syrup

■
1/8 cup lime juice

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1/4 cup soy sauce

■
2 tsp crushed garlic

■
1 tsp minced ginger root

■
1 cup water

Directions:

In a mixing bowl mix together the maple syrup, lime juice, soy sauce and garlic.

Place each salmon filet on the center of a piece of foil and spoon on the mixture until completely covered. Fold foil around the salmon to form a sealed packet.

Make sure the ends are sealed tightly.

Add the water to the pressure cooker and add a rack or trivet.

Place the packets on the rack and close and lock the lid.

Set the timer as follows

6 minutes for rare

8 minute for medium

10 minutes for cooked through.

If you are not sure, cook for 6 minutes, release the pressure manually, remove and check doneness.

If necessary put back in cooker and set the timer for an additional 3-5 minutes then release the pressure.

Serves 4

Salmon Garlic Cilantro

Ingredients

■
1 pound salmon fillet (3 to 4 fillets)

■
3/4 cup cilantro, stems removed, chopped

■
2 cloves garlic, finely chopped or pressed

■
2 to 3 tablespoons lime juice (juice from whole limes)

■
1 tablespoon olive oil

■
1/4 teaspoon kosher salt (or any salt available)

■
4 12” x 12” aluminum foil sheets

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1 cup water

Directions

Grease middle of each foil with olive oil.

Place fillets, skin side down, in center of foil, over the olive oil.

Combine cilantro, garlic, lime juice, olive oil, and salt in a small bowl.

Pour 1/4 of the mixture over each salmon filet.

Make packets around the filets and seal all edges tightly.

Add the water to the cooker then add a rack or trivet.

Place the packets on the trivet. If you do not have a trivet or rack place them directly in.

Make sure they are sealed tightly so no water gets through

Set the timer for 8 minutes, release the pressure manually.

Carefully remove the hot packets. Cut open and serve.

Serves 3-4

Salmon with Pineapple, Strawberry, Mango Salas And Orange Lentals

Ingredients:

■
1¼ cup low-sodium chicken broth

■
1 cup orange juice

■
¾ cup green lentils

■
½ cup carrot, finely diced

■
¼ cup red onion, finely diced

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¼ cup celery, finely diced

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1 tbsps. honey

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6 4- to 5-oz salmon fillets, scaled and pin bones removed

■
1 tsp lemon juice

Salsa:

■
3/4 cup finely diced pineapple

■
3/4 cup finely diced mango

■
1/2 cup finely diced strawberries

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1/4 cup finely diced red onion

■
2 Tbsp. chopped fresh mint (2 tsp dried)

■
2 Tbsp. orange juice

■
1 Tbsp. lime juice

■
1/4 tsp salt

Directions

ONE: Combine everything except the salmon and lemon juice together in the PRESSURE COOKER and stir. Cover and LOCK THE LID AND SET THE TIMER FOR 10 MINUTES. Release the pressure manually.

TWO: Place 1 sheet of parchment paper over the lentils in the pressure cooker Season salmon lightly with salt and pepper and place it on the parchment (skin-side down if you have not removed the skin). Replace the lid and set the timer for 8 minutes.

THREE: While the salmon is cooking, combine all of the salsa ingredients and set aside to give the flavors a chance to combine.

FOUR: Once the salmon is done, release pressure manually and remove it by lifting out parchment. Stir the lemon juice into the lentils and season with salt and pepper to taste. Serve with about ½ a cup of lentils on a plate and top with a salmon fillet and 1/3 cup of salsa.

Serves 4-6