Authors: Joel Brothers
Roasted
New Potatoes
Ingredients
■
5 Tbs. vegetable oil
■
2 lbs. baby or fingerling potatoes
■
1 sprig rosemary
■
3 garlic cloves unpeeled
■
1/2 cup stock
■
Salt and pepper
Preparation
Heat oil in open cooker
Add potatoes, garlic and rosemary
Brown outside of potatoes
Place small slit in each potato
Add stock
Close lid and lock
Set timer for 9 minutes
Release pressure manually
Peel garlic cloves, serve crushed or whole as you like
Salt and pepper to taste and serve
Stir F
ry Broccoli
Ingredients
■
2 Tbs. sesame, olive or peanut oil
■
1 large clove garlic lightly crushed and peeled
■
1 slice fresh ginger
■
1 bunch broccoli, trimmed, cut into flowerets
■
Salt to taste
■
½ cup of chicken stock or water
■
2 Tbs. soy sauce
Procedure
Place oil in open cooker, heat
Add broccoli and stir fry until bright green
Add salt, ginger, and garlic
Place in steamer basket
Add stock and soy sauce
Place steamer in cooker, close lid and lock
Set timer for 4 minutes
Release pressure manually
Serve as is or with liquid as sauce
Stuffed Cabbage Logs
Ingredients
■
8 cabbage leaves
■
1 lb. ground beef
■
1/2 cup uncooked rice
■
2 small cans of tomato sauce
■
3 tsp. of ground red pepper (chili powder)
■
2 cloves of chopped garlic
■
1/2 cup chopped onion
■
Salt and pepper to taste
■
2 10 oz. cans of diced tomatoes with chili peppers
Preparation
Soften cabbage leaves in boiling water
Mix ground beef, rice, tomato sauce, chili powder, garlic, onion, salt and black pepper in bowl,
Divide the meat mixture into 8 portions and place the meat on the softened cabbage leaves.
Roll the leaves up to form logs and tuck the edges under the logs
Place in cooker, close and lock lid, set timer for 25 minutes
Use quick release for pressure
Pour diced tomatoes and green chili peppers over rolls and serve immediately
Baked Sweet
Potato Stuffed With Beans & Greens
Ingredients
■
4 sweet potatoes
■
2 tablespoons olive oil
■
1 shallot, diced
■
1 garlic clove, minced
■
1 (4-inch) sprig fresh rosemary
■
1/4 teaspoon red pepper flakes
■
1 1/2 cups (or 1 can) cooked and drained white beans
■
6 cups kale, trimmed and sliced into ribbons
■
Juice of 1/4 lemon
■
Salt and freshly ground black pepper
Preparation
Scrub the sweet potatoes wrap in foil
Place them on a metal trivet in cooker
Place beans and greens in metal container in cooker
Add to beans and greens the shallots, garlic, rosemary and red pepper. Salt and pepper to taste
Set pressure cooker to 15 minutes and close and lock lid
Allow steam to dissipate naturally.
Add lemon and remove Rosemary
Slice potatoes and add beans and green mix. Serve and enjoy
Texas Style Cabbage
Ingredients
■
Small head of cabbage
■
6 slices of bacon
■
2 fresh jalapenos, sliced and seeded
■
5 tsp corn meal
■
1/2 onion chopped
■
1/4 tsp. Cheyenne
■
1 tsp. sweetener or sugar
■
Salt and Pepper to taste
Procedure
Chop bacon and brown in open cooker
Stir in onion and jalapeno
Add cabbage with sweetener, salt - pepper and Cheyenne
Close and lock lid, set timer for 15 minutes
Release pressure manually and serve
Orange Spiced Sweet Potatoes
SERVES 4
Ingredients
■
2lbs. sweet potatoes peeled and diced
■
½ cup of dark brown sugar (packed)
■
1 stick of butter cut into small pieces
■
1 tsp. ground cinnamon
■
½ teaspoon of ground nutmeg
■
½ tsp. grated orange peel
■
1 cup of orange juice
■
¼ tsp of salt
■
1 tsp. vanilla
Directions
Place the orange juice, vanilla, nutmeg, salt and peel into the pressure cooker.
Add the sweet potato pieces and mix.
Close and lock the lid and set the timer for 20 minutes.
Release the pressure manually and remove the lid.
Mash the sweet potato with a hand mixer, potato masher, or electric mixer.
Add ¼ cup of milk or whipping cream for smooth mixture.
Sprinkle with a mixture of the brown sugar and cinnamon
Deserts
App
le Brown
Betty
Ingredients
■
1 cup graham cracker crumbs
■
1/4 cup butter, melted
■
3/4 cup brown sugar
■
1 tsp. cinnamon
■
1/4 tsp. nutmeg
■
1 tsp. vanilla
■
3 apples chopped
■
1/2 cup raisins
Procedure
Mix cracker crumbs and melted butter and set aside
Combine brown sugar, cinnamon, nutmeg and vanilla and set aside
Combine chopped apples and raisins; set aside
Grease a bowl that fits into the cooker
Layer with 1/3 of the crumb mixture and 1/2 of the apple mixture
Top with sugar mixture
Repeat layers ending with crumbs on top
Cover bowl with aluminum foil
Pour 2/3 cup of water into cooker
Place rack in cooker and set bowl on top
Close and lock lid
Set timer for 15 minutes
Release pressure manually
Cool and serve chilled. Top with whipped cream
Apple Sauce
Ingredients
■
3 lbs. apples, peeled, cored, and quartered
■
3/4 tsp. ground cinnamon
■
1 cup water or apple juice
■
Lemon juice
■
Lemon zest
■
Honey
Procedure
Place the apples, cinnamon, and water (or juice) in cooker
Lock the lid in place
Set timer for 5 minutes
Release pressure
Puree in blender or food processor
Stir in lemon zest, honey and or lemon juice to taste
Serve warm or chill
Caramel Puddi
ng, Flan, Dip
Ingredient
■
1 can Sweet Condensed Milk
Procedure
Place trivet in cooker
Place can of condensed milk in steamer basket
Cover can completely with water
Close and lock lid
Set for 20 min
Unplug cooker to release pressure slowly
Allow to cool over night
Once cool you may open and use or store can as is
Once open you can freeze left over for up to 3 months
Cinnamon Rais
in Bread Pudding
Ingredients
■
4 cups cubed French bread
■
1 cup raisins
■
1 cup milk
■
1 cup evaporated milk
■
2 large eggs
■
1 egg yolk
■
1/4 cup sugar
■
1/8 tsp. gr. cinnamon
■
1/8 tsp. gr nutmeg
■
1/2 Tbs. butter
■
2 1/2 cups water
Procedure
Place bread in insert pan
Mix raisins through out
Combine evaporated milk, milk, eggs, sugar, and spices in mixing bowl
Whip until frothy with whisk or fork
Pour mixture over bread
Make sure bread is submerged
On a piece of foil, large enough to cover the baking insert, rub butter in circle
Cover with butter side down and wrap tightly
Place insert in cooker
Close and lock lid
Set timer for 15 minutes
Release pressure naturally
Remove foil and stir, serve warm with Rum sauce
Custard
Ingredients
■
2 cups milk
■
2 eggs
■
1/3 cup sugar
■
1/2 tsp. vanilla
■
1 cup water
Procedure
Scald milk in sauce pan and allow to cool
Add eggs and sugar
Add milk slowly stirring constantly
Add vanilla extract
Pour into individual custard cups
Cover cups with aluminum foil
Add water to pressure cooker
Place trivet and steamer basket into cooker
Place foil-covered custard cups in steamer basket.
Close and lock lid
Set timer for 8 minutes
Release pressure and cool
Serve chilled
Lemon Pudding
Ingredients
■
1/2 cup sugar
■
2 Tbs. flour
■
1/8 tsp. salt
■
1 Tbs. butter
■
3 Tbs. lemon juice
■
Rind of 1 lemon, grated
■
2 egg yolks, beaten
■
2 egg whites, beaten
■
2/3 cup milk
■
2 cups water
Procedure
Separate eggs
Beat egg yolks to a light lemony color
In separate bowl, beat egg whites to a soft peak.
Combine flour, sugar, salt and butter
Add lemon juice and rind, beaten egg yolks, and milk. Mix
Fold in beaten egg whites
Pour into individual custard cups
Cover each with aluminum foil.
Pour water into pressure cooker
Place cups on rack inside cooker
Close and lock lid
Set timer for 10 minutes
Release pressure
Serve warm or cold with whipped cream.
Pears in Wine
Ingredients
■
4 large pears, peeled
■
1 bottle (26-ounce) Beaujolais wine or grape juice
■
1 (12-ounce) jar currant jelly
■
1 lemon
■
2 sprigs rosemary
■
1/2 vanilla bean
■
4 whole cloves
■
4 whole black peppercorns
Procedure
Core the pears from bottom leaving stems in tact
Place wine and jelly in open cooker to melt
Peel strips of lemon and add to wine
Add juice of lemon to cooker
Cut foil in 12 inch squares (4)
Dip pears in liquid and place on foil
Wrap pears and secure at top
Add remaining ingredients
Arrange pears on rack in cooker
Close and lock lid, set timer for 8 minutes
Release pressure manually, remove pears and pour hot liquid over pears.
Chill for 24 hours before serving
Pumpkin Pie
Ingredients
■
1 1/2 cups cooked pumpkin, mashed
■
1 cup sugar or Splenda
■
1/2 tsp. cinnamon
■
1/2 tsp. ground ginger
■
1/2 tsp. ground cloves
■
1/2 tsp. salt
■
1 1/2 cups evaporated milk
■
1/2 cup milk
■
2 eggs
Procedure
Cut the pumpkin into 1-2 inch slices
Place water, trivet, and then steamer basket in pressure cooker
Place pumpkin in steamer basket
Close and lock lid
Set timer for 10 minutes
Release pressure manually
Mash cooked pumpkin
Combine all remaining ingredients in a bowl with pumpkin
Whip until smooth
Pour into 9” baking dish lined with pastry (homemade or frozen)
Bake at 425F for 10 minutes
Lower heat to 300 and bake another 45 minutes until filling is firm
Rum Sauce
Ingredients
■
2 egg yolks
■
1/4 cup sugar
■
1 cup heavy whipping cream
■
1/4 tsp. vanilla extract
■
2 Tbs. dark rum, or brandy
Procedure
Whip egg yolks and sugar together until light and fluffy; set aside.
In a medium saucepan, scald cream and vanilla.
Once the cream begins to boil, scrape the yolk mixture into the cream.
Cook over high heat for 2 minutes, whipping constantly with whisk.
Remove from heat and strain through a fine strainer, if necessary.
Mix in rum.
Serve warm or at room temperature over bread pudding.
Stuffed Apples
I
ngredients
■
4 apples, cored
■
1 cup water
■
1/2 cup red wine
■
1/4 raisins
■
1/4 cup chopped nuts
■
2 Tbsp. sugar
■
1 Tbsp. butter-colored
■
1/2 tsp. grated orange peel
■
1/2 tsp. cinnamon
■
foil
Procedure
Soak raisins in wine for 30 minutes. Drain raisins, and reserve the wine.
Combine raisins, nuts, sugar, cinnamon, and orange rind in the pressure cooker.
Peel the top 1/3 of each apple.
Place each apple on a square of foil large enough to completely wrap the apple.
Add 1/4 Tbsp. butter to the top of each apple
Wrap stuffed apples tightly in foil.
Place apples on the trivet, place in cooker, close lid and vent, and set timer for 10 minutes.
When time is up, release pressure manually.
Remove apples, unwrap and enjoy.