Recipezaar: Pressure Cooker,Main Dish recipes

Vassolia

Fri, 16 Dec 2005 14:05:57 -0500

Thin Greek stew with lamb, tomato, runner beans, potato, red wine, almost a stewp if you like. Some like it thinner than others. Serve it with crusty bread. I cook it in a crockpot, but it can be done in a pressure cooker, in the oven, on the hob - very versatile. -- posted by Pscylo

Raspberry Chicken for the Pressure Cooker

Mon, 20 Mar 2006 19:43:20 -0500

This is going to be the first recipe I make in my pressure cooker. Looks like a good combination of ingredients. Hope you and I like it. From Joanna White "This is an absolutely delicious chicken recipe, but depending on the type of jam used, it can take on a very dark color. Enhance the appearance by garnishing with fine shreds of orange zest." -- posted by :)shirley(:

Rich and Creamy Tender Pork Chops (Pressure Cooked)

Mon, 24 Apr 2006 21:41:39 -0400

SPOON tender pork chops in a rich and creamy mushroom gravy. Quickly done in the pressure cooker! Great for summer when you don't want to heat up the house! -- posted by Wildflour

Roxi's Beef Stew

Sat, 20 May 2006 14:49:20 -0400

A hearty, satisfying meal you can serve up quickly after a hard day at work. Your house will smell heavenly and your belly will be happy. Note: Be sure to have all the ingredients prepped and ready. Chop the meat and veggies, measure out the liquids and spices. Once cooking begins it goes FAST! -- posted by Roxi

Pressure Cooker Hungarian Chicken

Mon, 29 May 2006 20:26:49 -0400

I adapted this recipe from "The Pressure Cooker Gourmet", by Victoria Wise. You can substitute any kind of chicken pieces, bone-in or boneless. You would just need to adjust cooking time based on your choice. I actually leave the skin on, I'm weird and kind of like the skin, even when its "soggy"! -- posted by Mrs Goodall

Canned Dried Beans (Kidney, Pinto, Navy, Etc.)

Tue, 30 May 2006 19:02:35 -0400

While it's not difficult to use dried beans from their natural state, I find that I don't tend to remember that I need to soak/pre-cook the beans until it's too late to use them for dinner. The convenience of being able to reach in the pantry and open up a jar of beans that I've home-canned (without added preservatives) is worth the extra time and work. If desired, you can also make these beans salt-free; you can also add onions or jalapenos to the jar if desired, amounts will vary according to taste. Yield is only for one jar; your actual yield will depend on how many jars you can. Time is approximate and does not include soaking time for beans. This recipe comes from the Ball Blue Book. -- posted by UnknownChef86

Red Beans & Rice (Pressure Cooker)

Fri, 09 Jun 2006 18:26:37 -0400

This is a flavorful, spicy recipe. Not sure how authentic it is, but it's delicious! I created this scaled down recipe because I live alone, and it's nice to not have to make 10 servings. I like it with less liquid like this, just enough to create a sort of spicy "gravy". You can use more depending on what consistency you like. Try serving it with a cool cucumber/onion salad. -- posted by dividend

Quick & Tender Country Ribs

Mon, 26 Jun 2006 19:07:28 -0400

Have you ever made country ribs in under an hour? Now you can! A pressure cooker cuts cooking time by more than half! -- posted by SuperSpike

Garlic Cheese Noodles

Fri, 30 Jun 2006 11:50:54 -0400

Noodles in garlic cheese sauce -- posted by Chef Alu

Puerto Rican Pot Roast

Tue, 11 Jul 2006 10:11:42 -0400

From the international cookbook. I prefer to use the stovetop the way this is written, but this recipe says that it can be made in a pressure cooker, reducing the cooking time by one-third. -- posted by Recipe Junkie

Chicken and Bean Curry (Ww 7 Points)

Thu, 13 Jul 2006 15:58:36 -0400

This Weight Watchers friendly recipe makes six large portions. It freezes well and is wonderful served over rice, couscous, or a baked potato. Soudaniya is a sweet-hot Moroccan paprika. Substitute any combination of paprika and hot chili powder to your taste. -- posted by Buckeye Karen

Canned Chicken With Broth

Fri, 04 Aug 2006 11:01:02 -0400

We used to raise chickens.I would freeze and can at least 75 to 100 per year for our personal use.Every one of our children know how to prepare food and live off the land. Some do not like it but some do. Living in the country has many advantages. One of them is knowing what you feed to animals and birds that you eat. Another is the pride you feel after seeing the fruits of your labor on the shelves in the canning room. -- posted by Montana Heart Song

African Beans and Potatoes

Wed, 30 Aug 2006 20:20:13 -0400

simple but filling dish thanks to the spuds and beans. Serve with Injeera to mop up the juices. If you have a pressure cooker this is a great recipe if not use canned beans for time otherwise prepare the beans according to the packet instructions before using -- posted by PinkCherryBlossom

Lentils With Mushrooms in a Pressure Cooker

Mon, 11 Sep 2006 19:54:24 -0400

Any mushrooms will do, but I recommend using criminis or portabellas for a hearty, simple yet sumptuous autumn stew. -- posted by Veggie LuvR

Pot Roast - Pressure Cooker

Wed, 27 Sep 2006 17:23:24 -0400

I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time. -- posted by Mrs Goodall

Cider and Molasses Pot Roast - Pressure Cooker - New England

Fri, 29 Sep 2006 21:36:08 -0400

This recipe comes from a little pressure cooker cookbook by Joanna White. I love the idea of the cider and molasses! This recipe does have to marinate 24 hours. I recommend chuck roast over bottom round or rump roast which can be dry. If your p.c. didn't come with a trivet, improvise with a small steamer rack or other object that will raise the roast off of the bottom of the pot and not restrict steam flow. If a 6 lb roast is too much, you can 1/2 the recipe and adjust the cooking time. A 3 lb roast will cook in 35 - 45 minutes. -- posted by Mrs Goodall

Mom's Beef Stew (Pressure Cooker)

Sat, 14 Oct 2006 17:23:21 -0400

I grew up with this recipe and now I make it for my family...my picky hubby and kids gobble it right up...and it can be made so quickly in the pressure cooker. To make an easy Beef soup, omit the potatoes, add more water and a few boullions and serve with egg noodles or rice. -- posted by Curlee827

Pressured Brat's

Sat, 14 Oct 2006 22:44:00 -0400

My Mom and Dad gave me a 6QT pressure cooker for a birthday gift! Alas, the booklet did not have a recipe for brat's, so I went with the timing for steaks. I did not have beer or wine so it's not any authentic recipe, but pretty much posted for the timing of the Pressure cooking. I will use posted recipe's from other 'Zaar cooks and rate the recipes with notes that I've used a Pressure Cooker. The brat's came out very tender and not overcooked, still time to sear on a grill! -- posted by KissaMew

Pressure Cooker Stew Meat With Sauce for Mexican Rice

Sun, 15 Oct 2006 22:37:12 -0400

Stew meat, wild game, or tough cuts of meat in small 2" or smaller chunks. When cooked, freeze the meat and sauce separately.OAMC if you wish. Simple recipe! If there is bones in the meat, cook for 20 minutes 15 pounds pressure. -- posted by Montana Heart Song

Pressure Cooker Meatballs

Tue, 24 Oct 2006 00:03:16 -0400

Beef and rice combine for fancy pressure cooked meatballs. From GetRecipe.com (Regulator Rocking Slowly while cooking, refer to your users manual) -- posted by KissaMew

Old-Fashioned Pot Roast

Tue, 24 Oct 2006 20:50:09 -0400

From Country Living. Producing a fork-tender, melt-in-the-mouth roast in less than an hour is still one of the pressure cooker's most dramatic feats. (Adapted from Cooking Under Pressure by Lorna J. Sass.) -- posted by KissaMew

Lamb Shanks With Garlic and Port Wine - Pressure Cooker

Tue, 31 Oct 2006 17:10:55 -0500

Lamb shanks are a great meat for novice pressure cookers. The lamb is a great cut of meat with a rich flavor. With traditional cooking, you are looking at a good 2 hours, with the Pressure Cooker just 30 minutes!! The recipe comes from "The New Pressure Cooker Cookbook by Pat Dailey, a great book. Honestly, I didn't taste the garlic that much, not sure whether to add more, or give the garlic cloves a chop or two. I did use port, but I imagine you could substitute a heavy red wine. I served with orzo pasta mixed with green peas. This recipe is for 2, but it would be easy to make for 4 or 6 depending on the size of your PC, just brown them in in a large frying/sauté pan. Enjoy! -- posted by Mrs Goodall

Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc

Wed, 15 Nov 2006 21:17:43 -0500

I have experimented with this until I'm finally happy with it... no, delighted with it. I use chicken breasts because it saves the hassle of picking out the bones, bonus time saver. It makes a great chicken basis for fillings such as: chicken pastry pies, chicken ragout, chicken pasta and chicken potato dishes, and if followed until Step 9, also for my Chicken lasagne recipe... I use this to get great healthy and hearty flavour without too much time and effort. It makes a lot, but it freezes well.. if it ever gets that far because it never takes long to disappear ! My not-so-fussed-on-chicken-DH actually likes this too. The recipe is so much easier and illogically, faster... if you start it the night before (I have this on while I'm cooking dinner, then let it cool, refrigerate the lot overnight and next day all you have to do is discard any fat and the rest is easyville) If you have spring onions or leeks or zucchini that need using then throw them in as well. The instructions are long, but mega easy. Cooking time includes overnight refrigeration time. ZWT REGION: The Netherlands. -- posted by kiwidutch

Pressure Cooker Chicken Lasagne

Wed, 15 Nov 2006 21:26:31 -0500

This recipe uses my Recipe #195716 "Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc" up to Step 9 as a basis for preparing the chicken. That means that you have before you a heap of yummy chicken, stock and mushy herby veggies and can now make your lasagna... This recipe contains no cans of "cream of..." soups, or milk or cream in the sauce and is one that whips up in next to no time because most of the work has been done while in the preparation of the chicken stage. No boil lasagne noodles here in The Netherlands come in (dry weight) packets of 250g (8.8 oz) and there are 30 small sheets to a package.. I use about 80% of a packet to make this. ZWT REGION: Italy. -- posted by kiwidutch

Pressure Cooker Chicken Potato Bake

Sat, 18 Nov 2006 20:15:12 -0500

This recipe uses my Recipe# 195716 "Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc" as a basis for preparing the chicken. I'm trying to eat a little healthier and like that this recipe contains no "cream of..." soups or milk or cream so the fat and calories are lower than some of my more decadent lasagnas. This whips up in next to no time because most of the work has been done while in the preparation of the chicken stage. I also like this because just adding peas makes a quick and simple weekday meal, and any preferred veggies can be either added to the mix before putting it into the oven or served alongside. Best of all, if you are on a budget or have people to feed that seemingly have hollow legs, the chicken mixture can easily be padded out with a heap of veggies and it still tastes great. Preparation time assumes that you have pre- made recipe Pressure Cooker Chicken Fillets. ZWT REGION: The Netherlands. -- posted by kiwidutch

Tamales Verdes De Pollo

Tue, 28 Nov 2006 17:20:58 -0500

Chicken tamales with green sauce. This version of the tamale is sold every morning and late afternoon at special puestos (tamale stands) in Mexico. For an online tamale making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum. -- posted by Karen From Colorado

Chop Suey Retro 60's Style

Mon, 04 Dec 2006 18:02:07 -0500

This is Mama's Mama's recipe from 'back in the day'! I remember eating this as a kid and loving it. When friends came over on Chop Suey night they looked at it and said- No way, I don't eat that! but then tried it and LOVED it too! This was a great way to get us to eat some veggies we otherwise would have turned our nose up at. Hope you enjoy this retro recipe! My mother got it from an old Woolworth's Cookbook. There are lots of items readily available in our times so substitutions and additions are endless! I would add some canned baby corn, and use straw mushrooms and maybe even some fresh bok choy in place of the bean sprouts- i never did care for those anyway! I am also gonna try this now with turkey or chicken bc I don't eat pork or beef anymore. Please zmail me if you remember eating this recipe back then and we can compare hula hoop stats! -- posted by mama's kitchen

Old-Fashioned Beef Stew

Sun, 10 Dec 2006 13:11:32 -0500

The original recipe comes from my Pressured Cook cookbook, however I've made modifications. It can be prepared in a pressure cooker, crock pot or on the stove top. The key is to use good quality beef and cook until it is 'meltingly' tender. Also don't take any shortcuts. . . follow the directions and brown the meat properly, it really does intensify the flavor. If you are planning to freeze a portion of this stew, cook only the amount of potatoes you need for immediate use, they don't freeze well. Passive work time is calculated using a pressure cooker. Additional time needed for crock pot or stove top preparation. UPDATE: Recently made in the crock-pot and instead of putting the potatoes and carrots in with the meat, I tossed them with about a tablespoon of olive oil and sprinkled with thyme and wrapped in aluminum foil; placed on top of the meat in the crock-pot. About an hour before serving, stirred the veggies into the stew. -- posted by Galley Wench

Mrs G's Pork Chops With Berry Sauce - Pressure Cooker

Thu, 14 Dec 2006 16:01:12 -0500

This is a fabulous recipe that I adapted from a great cookbook "Pressure Cooking for Everyone". It was originally Pork Chops with Cherry-Black Currant Sauce. I substituted some sweetened dried cranberries for the dried cherries and some lingonberry jam for the black currant preserves. I also substituted some champagne-pomegranate vinegar for the white wine vinegar, so feel encouraged to substitute different vinegars! I used boneless chops I get at Costco that are a little more than an inch thick. I made some minor adjustments to the instructions and made the recipe my own. There ends up being the perfect amount of sauce for 2 and you can stretch it to four chops, but no more than that without doubling the sauce. I think from now on I will just double the sauce it's so good. I think there is some room for different substitutions with this recipe, so feel free to get creative! One important note...there is almost no liquid in the pot when you bring the PC to high pressure, which seems very odd. But the cooking time is zero, so the meat does not have time to scorch. It seems weird, but it works fine! IT IS CRITICAL that you take the temp of the pork chops. Because of the varying thickness of chops and of PC's, you must ensure your chops are cooked to 145 degrees for food safety reasons. If they are under done, just stick them back in the PC, bring to high pressure again and either quick release or natural release depending on how much more they needed to cook. -- posted by Mrs Goodall

Erissery

Mon, 18 Dec 2006 17:36:06 -0500

A traditional dish from Kerala, India. It makes a nice autumn dish for extra holiday pumpkin. -- posted by tamarinda

Esau's Pottage

Fri, 22 Dec 2006 16:48:34 -0500

A very hearty soup with Lamb, Lentils and veggies. I've been making it for over 20 years and even though my PC can hold double the recipe, I never seem to make enough. I wish I could tell you what book it came from, but I've moved and many of my books are still packed. This is named after the stew that Esau made for his brother Jacob from the Bible -- posted by MaryAnne

Spicy Cornish Game Hens Pressure Cooker

Fri, 29 Dec 2006 15:58:17 -0500

You can use any other meat that has bones for this recipe. The meat should detach easily from the bone after cooking. -- posted by Chef Chino

Sambhar

Tue, 16 Jan 2007 13:45:31 -0500

This is an amazing authentic dish. Very easy to make. I got this recipe once again from my cooking guru, Rupali. Everything she touches turns to gold, and this recipe is certainly gold. After the amazing flavor, the thing I love most about her recipe is that it's so easy to make. Very quick. All of these ingredients are available at any indian grocery store. -- posted by alice Dave

Pressure Cooker Italian Beef Stew

Fri, 19 Jan 2007 11:37:14 -0500

Adapted for a pressure cooker. (Based on my recipe #23294). Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day. NOTE: I used my Fagor dual (high/low pressure) 6 quart pressure cooker when I prepared this. Everyones pressure cooker cooks a little different, so the cooking times are based on my experience with my PC. You may need to adjust the times for your PC and/or your personal tastes. **The 24 minute cooking time is the ACTUAL TOTAL cooking time under pressure. It does not include "natural release" time or the time it takes to bring your PC up to correct pressure. -- posted by Dee514

Quick Indian Curry With Coconut Quinoa (Pressure Cooker)

Sun, 21 Jan 2007 13:06:01 -0500

I love Indian flavors, but all the cream based sauces make it tough for me to eat it as often as I would like! I had a craving for some Indian curry, a fridge full of good vegetables to use and some ideas to cut a lot of the fat. It came out pretty well, though I think I will increase a sharp spice next time, I think ginger would be a good call. I did the sauce at the same time as the vegetables which lessened the total time. -- posted by lunaorion

Quinoa Upma Pilaf

Sat, 27 Jan 2007 16:33:34 -0500

From the Sakthi Foundation ayurvedic recipes: http://www.sakthifoundation.org/kitchen_dinner-2.htm This recipe is different from most Upma recipes in the use of quinoa and a pressure cooker. You can substitute 1-1/4 cup semolina (more traditional) for the quinoa and your choice of chopped seasonal vegetables for the peas. -- posted by tamarinda

Chicken Noodles - Pressure Cooker

Thu, 15 Feb 2007 15:09:20 -0500

This is a great recipe for getting a meal on the table fast. It also works great without a pressure cooker....just simmer about 20 minutes longer until the chicken starts to fall apart. I also feel strongly about not using chicken stock w/MSG in it - buy the all-natural kind! Its so much better! -- posted by Black Radish

Good Ol' Southern Soup Beans for Pressure Cooker

Tue, 20 Feb 2007 23:17:21 -0500

Up here, in the mountains of the south, we know that soup beans and bean soup are not the same thing. Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring. Soup beans are usually served with cornbread and considered a main course, but can also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food. I grew up on soup beans and every southern cook has a different way of making it. This is my version which is a combination of the way my Grandmother, Granny, and Mom made it. I like to use a pressure cooker to speed up the process, but you can use a regular pot, just keep an eye on the water level so it doesn't boil down. You have to crumble cornbread in it when you serve it for that down home authenticity. -- posted by Sccuddlers

Pressure Cooked Pork Chops

Fri, 20 Apr 2007 15:29:11 -0400

Got from another user. LOVED IT so so easy yet so so delicious. -- posted by Serena #485247

Pressure Cooker Irish Stew

Tue, 01 May 2007 11:40:20 -0400

Rich stew made in the pc in less than an hour with that cooked all day taste. -- posted by Greg: Barrow, Alaska

Chicken and Tortellini With Parmesan Cream Sauce

Mon, 28 May 2007 22:13:12 -0400

Pressure cooker recipe -- posted by wackopatty

Traditional North African Couscous (The Real Way!)

Tue, 05 Jun 2007 21:38:00 -0400

This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra. -- posted by Um Safia

Traditional Algerian Rechta (Noodles) - Family Recipe!

Fri, 08 Jun 2007 21:27:50 -0400

Rechta (pronunced rish-ta) is a dish comprising of flat noodles and a chicken sauce (Marga bil djedj). Many people buy rechta noodles from the market already made - as many women add to their income by selling them. Rechta noodles keep very well in the freezer. You'll need a pasta machine for this recipe... -- posted by Um Safia

Pressure Cooker Risotto With Vegetables Du Jour

Tue, 17 Jul 2007 15:16:09 -0400

This is a good recipe to use up those extra vegetables you have in your fridge at the end of a long week. It's super fast and always gives good results. The long way is better (isn't it always?), but this method will work in a pinch. One word of caution: I have tried being super lazy and putting raw veggies in the cooker with the rice initially but the results are pretty mushy. It's definitely worth the extra effort to steam the veggies in the microwave or steamer and add them when the rice is done. -- posted by Eat Your Vegetables!

Beef and Barley Soup

Sun, 29 Jul 2007 20:55:16 -0400

I created this soup as a result of a pantry and freezer clean-out/organization. My family loved it, and not only had seconds, but also ate it for breakfast the next morning! I make it in my 7 quart Hawkins Futura Pressure Cooker, but this could also be made using conventional means, just use less water and cook longer. The use of the steak may seem unconventional, but it adds great flavor and texture. To extend the servings or change the texture, use additional broth, onion, barley, potatoes or any combination of these. -- posted by PhoenixReborn

Cowboy Chili With Homemade Chile Powder

Mon, 06 Aug 2007 16:03:16 -0400

You don't have to make this recipe in a pressure cooker, brown meat as it say's, but just finish cooking it in a crock pot. Although the pressure cooker is nice for camping and cooking over the fire. Be careful, its very easy to make this chili way to hot. Also I found that blue corn tortilla chips are better for this recipe. Add chili beans if you like. Chili Powder: Difficulty: Easy Prep Time: 10 minutes Cook Time: 5 minutes Yield: approximately 3/4 cup Chili: Difficulty: Medium Prep Time: 15 minutes Cook Time: 35 minutes Yield: 4 servings -- posted by sage, rosemary, and tyme

Canned Meatballs

Wed, 15 Aug 2007 22:56:35 -0400

Sweet 'n' Sour Meatballs w/Rice; Spaghetti 'n' Meatballs; BBQ Meatballs--you name it! When you have them canned, you're only minutes away from a meal! (I'll post those recipes later-for now, we'll concentrate on meatballs. You don't need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I've laid out below! They're delicious and handy! -- posted by Wilmom

BBQ Beef Tips

Tue, 11 Sep 2007 21:06:06 -0400

Yummy BBQ tips in the pressure cooker -- posted by SuperSpike

Pressure Cooker Double Dhal

Sat, 29 Sep 2007 12:32:50 -0400

I call this double dhal because it has two different types of pulses and both sweet and regular potatoes. The method and seasoning are based on Moong-Chole Ki Dal, by Usha Rana which can be seen in its original form here: http://www.boloji.com/recipes/05.htm The main change was to include the potatoes because I wanted a whole meal in a pot. I also trebled the recipe so I could freeze it off in batches. I have a fairly big pressure and this lot barely fit so if you have a small one, maybe halve the recipe. -- posted by veggieGwen

Butternut, Chard & White Bean Soup Pressure Cooker

Wed, 10 Oct 2007 23:32:09 -0400

This amazing soup wins my personal chef clients over every time!! Nutritious, and loaded with fiber, this is great winter food! -- posted by Black Radish

Ginger Chicken With Chickpeas (Moroccan Tagine)

Mon, 22 Oct 2007 18:42:22 -0400

I found this recipe in Paula Wolfert's cookbook. After playing around with it a little, I came up with this version. Even if you don't love chickpeas this recipe is worth trying. -- posted by Nasseh

Moroccan Beef & Cauliflower

Wed, 24 Oct 2007 23:02:34 -0400

Since marrying my Moroccan husband I have made it my passion to cook dishes from his country. This is one of his favorites. -- posted by Nasseh

Pressure Cooker - Chili Con Carne

Wed, 31 Oct 2007 23:59:22 -0400

This recipe originates from the booklet that came with my Futura pressure cooker. I love substituted low sodium ingredients because I am watching my sodium intake. I hope you like this. -- posted by Chef #601135

Chicken Cacciatore (Pressure Cooker)

Wed, 14 Nov 2007 23:42:22 -0500

Modified from "Pressure Perfect" by Lorna Sass. I got a pressure cooker last Christmas and until yesterday, it was still sitting in the box. I vowed to use it before this Christmas, and this was the first thing I made in it. I made a few substitutions based on what I had on hand, and I was so happy with the results. Serve with rice, pasta or potatoes. -- posted by BxChick

Dave's Newly Famous Pickapeppa Crock Pot Roast

Wed, 28 Nov 2007 01:43:47 -0500

This was my 1st attempt at THIS roast and fell in love with it! Some guy at the grocery store gave me the tip for PickaPeppa sauce that I'd never used and it was AWESOME! -- posted by Flavor Dave!

Easy Pressure Cooker Roast With Gravy

Tue, 15 Jan 2008 02:05:54 -0500

It makes its own gravy while cooking! You can add other vegetables if you want, they just come out with gravy all over them. You won't need to add salt, it is in the gravy mix. -- posted by yaya78006

Grannydragon's Pot Roast in Peach Juice

Tue, 15 Jan 2008 17:52:18 -0500

This is a Pressure cooker recipe that I have been making for several decades. Try not to swoon when tasting the gravy. I never have measured, but I will make a guess. -- posted by Grannydragon

Rolled Chicken N Dumplins

Mon, 11 Feb 2008 02:32:30 -0500

This recipes calls for bacon grease as the fat in the dumplins, and are the best I've ever had. They are not doughy or sticky. It was passed to me by my mom and she got it from a friend. I use split chicken breasts, just because I prefer white meat. Roll out dumplings while the chicken is cooking. I use a 6 qt pressure cooker. -- posted by godsvip

Algerian Adess - Traditional Lentil Soup / Stew - Family Recipe!

Tue, 12 Feb 2008 01:05:36 -0500

This is my family recipe for adess. I often cook it in the pressure cooker as it saves a lot of time! This recipe freezes well & is simple to make. -- posted by Um Safia

Boneless/Skinless Chicken Thighs - Pressure Cooker

Sun, 02 Mar 2008 16:48:45 -0500

I buy boneless skinless chicken thighs from Costco in bulk. I like to cook them in my pressure cooker and then freeze them. Whenever I need a quick meal, I just pull out a cooked thigh and add to pasta, make a sandwich etc. etc. Recipe is for 4 chicken thighs, but the timing should be fine for 10 - 12 thighs, just check after original 10 minutes and cook more if needed. (Timing for bone IN chicken is much different). -- posted by Mrs Goodall

2-Step Honey Mustard Drumsticks

Wed, 12 Mar 2008 23:22:31 -0400

Spicy-sweet chicken that melts in your mouth. I have included both pressure cooker and traditional cooking instructions. -- posted by SuperSpike

Pressure Cooker Tuscan Lamb Shanks

Tue, 25 Mar 2008 02:19:30 -0400

This recipe is from Cooking Light and was one of the first I made in my new pressure cooker. It turned out great, Enjoy!! -- posted by Love to Eat!!

Spareribs

Sun, 06 Apr 2008 19:22:40 -0400

My grandmother's melt in your mouth recipe. Cook time is for the pressure cooker option. -- posted by Sam #3

Chef Char Char's Chili

Fri, 11 Apr 2008 00:01:29 -0400

As far as I am concerned this is still a work in progress, I have been prefecting this for about 15 to 20 years. I try to do something different everytime I make this, its a work in progress. If it doesn't work out, I'll scratch that and go back to the original recipe. For a short time I had a bunch of friends that paid me to make them a pot of this every Sunday for a whole Football season. Each time they made me make it hotter. They loved it! I heard a rumor that one of the guys was selling it by the bowl at the Stadium when they were tailgating. But that was never confirmed, but also never denied either? My girlfriend never ever ate chilli, she hated it. Until I "made" her try mine out of guilt. Sometimes guilt can work in your advantage. Well, she raves about this to all of her friends, she has comissioned my chilli services to parties and I have had to say no. Sorry! Anyway, I want you to try this, Play with it yourself. I believe that you will love it. There is not one person that has tried my chilli that did not like it. I promise you will love this! -- posted by Chef Char Char

Pressure Cooker Chili

Tue, 29 Apr 2008 15:57:34 -0400

From Alton Brown. This is the first dish I made in my pressure cooker. It couldn't have been easier. -- posted by StreetChef

Ron-Trey Entree Sandwich

Sun, 11 May 2008 20:38:42 -0400

This was the winner of Oprah's Sandwich Showdown. Tyler Florence developed this recipe. -- posted by cookiedog

Chicken With Bell Peppers & Noodles for Pressure Cooker

Mon, 02 Jun 2008 23:31:50 -0400

DH can't get enough of this; I can't believe that the noodles cook in the same pot! Toula Patsalis hits a home run in "The Pressure Cooker Cookbook." -- posted by KateL

Chicken Adobo

Sun, 06 Jul 2008 02:07:43 -0400

An authentic Filipino recipe, delicious! -- posted by JenSteele23

Leek & Asparagus Risotto in a Pressure Cooker

Tue, 15 Jul 2008 18:06:34 -0400

Using a pressure cooker makes risotto a quick and easy meal that looks and tastes like it took hours! This is a delightful recipe - for something a little different, try adding fresh spinach with the asparagus, or mushrooms with the leeks. -- posted by Spinning Ninny

Chicken Piccata for Pressure Cooker

Sun, 27 Jul 2008 03:12:14 -0400

Italian chicken with full lemon flavor. It is important to use fresh lemons. When I follow Toula Patsalis in "The Pressure Cooker Cookbook", I never go wrong! Serve with sauteed green beans topped with toasted slivered almonds. -- posted by KateL

Beef in Pepper Sauce

Wed, 30 Jul 2008 19:19:26 -0400

This dish can be as spicy or mild as you like. Serve over white rice. -- posted by Nasseh

Spicy Stuffed Cabbage

Thu, 31 Jul 2008 00:18:47 -0400

Asian influenced stuffed cabbage. The result of an experiment I did with leftover pot sticker meat filling. -- posted by Ben M

Roulades

Fri, 03 Oct 2008 14:28:14 -0400

beef roulade with filling easy to prepare, recipe came from my mother who got it from a Czech cookbook -- posted by Chef vera in West coast of Canada

Chicken and Olive Tajine

Tue, 07 Oct 2008 22:10:00 -0400

This is a favorite in our house. I make it almost every week. -- posted by Moroccan Mama

Lironah's Beef Stew

Mon, 13 Oct 2008 19:13:39 -0400

This is a modification of a recipe I learned from my parents. It's one of my family's favorites; we cook it about every other month. This is the onion lovers'/onion haters' version: it pleases both. For an onion hater only version, simply use 1 tbsp onion powder in place of the small onion. Onion lovers may dice the entire onion in step 1, if they desire. I've used all kinds of potatoes for this recipe, and they all taste good. We prefer to leave the skins on, especially when using red potatoes, though our favorite are the Russets. The cabbage is the biggest change from my parents' recipe, and my sister claims that mine is the better version. It boils down so much that my cabbage-hating friend didn't even notice it. -- posted by Lironah

Pork Ragu (Pressure Cooker)

Thu, 06 Nov 2008 23:53:20 -0500

The idea for this recipe came from the cooking blog "A Year in the Kitchen," but I made some modifications, and converted it to a pressure cooker recipe. The pressure cooker shaved over 2 hours off of the cooking time, and the pork was so tender! The original recipe was inspired by a dish from Chef Michael Symon's restaurant, Lolita, in Cleveland. -- posted by BxChick

Nicks Pressure Cooker bowl of Red - Traditional Texas Chili

Fri, 21 Nov 2008 01:39:07 -0500

This is DYN-O-MITE Chili. Chili has a colorful history and is not a Mexican dish at all. It has roots in Spain and Portugal where a meat stew with peppers was made. Variations on this eventually made it to San Antonio, TX which many boast as having the best chili and is the home to the beginning of the Chili cookoff craze. Tradition has it that true Texas chili does not have beans. So this recipe does not include beans. You can vary the recipe by adding chopped tomato for a chunky rather than smooth stew. Serve with chopped jalapeno, cheddar cheese, and sliced green onion for garnish. This recipe originated from a discussion with a friend and customer about chili. -- posted by Chef Nick #2

Lentils With Chorizo Sausage

Tue, 09 Dec 2008 01:45:52 -0500

I love lentils! I like this recipe more than the other lentils and chorizo recipe I submitted, because the flavors are blended much better. Translated from "Atrévete a cocinar" by Karlos Arguiñano. NOTES: (1) Original measurements are 1 tumber-glass full (or two deciliters) for the lentils, and a tsp is literally a teaspoon, like what you use to stir your coffee. This author doesn't split hairs when it comes to measurement and doesn't recommend graduated containers or scales to cook. (2) As always, if you find the lentils are getting thick, add more water. If you don't have a pressure-cooker, the amount of water needed will increase from 6 dL to 1 L (or 3 tumblers to 5 tumblers), and the cooking time increases from 6-8 minutes to 40-45 minutes. -- posted by Valeria

Pressure Cooker Sweet 'n Sour Chicken

Tue, 06 Jan 2009 02:48:39 -0500

Not sure where I got this recipe. It may have come from one of my cookbooks, or I might have found it on line somewhere (possibly Fagor's or Presto's website). Note: 8 minute cooking time does not include the browning time. -- posted by Dee514

Lentil Barley Soup

Thu, 08 Jan 2009 18:58:09 -0500

From fatfreevegan.com, adapted from NewCenturyNutrition.com Based on a recipe by J. Raymond Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a thinner soup. Pearl barley is the variety most commonly sold in supermarkets. Natural food stores offer hulled barley, which is slightly less refined and cooks in about the same amount of time. -- posted by Chef #1109421

Pulled Pork Sandwiches - Pressure Cooker

Wed, 21 Jan 2009 14:44:43 -0500

I adapted this slightly from a recipe in "Pressure Cooking!" by Connie Neckels. The instructions are written for use with an electric pressure cooker. -- posted by lilchris

Grandma's Beef Stew With Lentils

Sat, 07 Feb 2009 13:06:50 -0500

My Mother has made this stew for as long as I can remember. The lentils do a great job of making a nice thick gravy! Enjoy! -- posted by PJH

Lentil Soup in 10 Minutes (Pressure Cooker)

Mon, 16 Feb 2009 01:33:46 -0500

This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look". -- posted by blucoat

Baked Beans I Pressure Cooker

Wed, 04 Mar 2009 14:46:39 -0500

Of all the recipes there are for baked beans, this is one of the simpler ones to make. If you're not into pressure cooking you should try it, try it with baby steps at first, and I know that you will enjoy immensely, starting with this recipe!! -- posted by Chef mariajane

Pressure Cooker Spaghetti Sauce

Mon, 27 Apr 2009 11:56:08 -0400

This has been a recipe in my husbands family for 3 generations. He loved it so much my mother-in-law bought me a pressure cooker for Christmas so I could make it for him when we moved out of state. I was amazed at how delicious it is. -- posted by THE BOSS

Elmslea Lamb Shanks With Dates and Pumpkin (Pressure Cooker)

Mon, 27 Apr 2009 12:23:04 -0400

A dish with a twist and lovely taste. Long term favorite of our family, with rave reviews from our dinner party guests. This was the first recipe we used in our pressure cooker, and we have loved it ever since. -- posted by quiettype

Pressure Cooker Whole Chicken

Sat, 02 May 2009 16:27:09 -0400

I've fallen in love with my pressure cooker and was anxious to try this. It's now my new favorite way to prepare a whole chicken. This recipe is a combination of ideas I found online, and you certainly could use any seasonings you want. The chicken turns out somewhere between roasted & stewed, and is delicous, tasty & moist. I served it with brown rice tossed with some dried basil & moistened with some of the juice from the chicken. You can have a real feast in 45 mins. tops! -- posted by LitaLou

Fabada Austurianas

Fri, 12 Jun 2009 02:23:25 -0400

an authentic recipe of the spanish dish, fabada. i enjoy the dish for it's rich, meaty flavor which comes from the broth that contains saffron and juices from the meats. fabada beans are a special white bean that is grown ONLY in Austurias, Spain so it's very hard to obtain which makes it a little expensive. -- posted by Louis Pujol

Sweet & Sour Sprouted Mung Beans

Sat, 20 Jun 2009 01:52:57 -0400

This is an Indian hearty dhal (lentil soup) from the state of Gujarat, that was taught to me by mother-in-law. The preparation requires some planning, but the results are excellent. Two notes: 1) the original dish was meant to be 'Saatvic' (a type of Hindu food considered pure), which usually means no onions or garlic, but it is tasty both ways and; 2) the recipe calls for jaggery, which can be bought in a local Indian grocer, but sugar works almost as well. -- posted by Meera

Pressure Cooker Pot Roast With Mushroom Gravy - Easy

Fri, 03 Jul 2009 02:51:27 -0400

This is a super easy recipe and SO good! Makes it's own gravy. I adapted this from my favorite crock pot recipe for pot roast. Just cook and serve with steamed rice. I'm new to pressure cooking and I just LOVE it! -- posted by Shelley Lee

Beef Bourguignon Ala Pressure Cooker

Fri, 24 Jul 2009 12:39:54 -0400

This is a French country beef stew cooked using a pressure cooker. I found it in the Better Homes and Gardens Pressure Cooker Cookbook. I did make a few changes to clarify some steps. I have not tried it myself yet, so let me know if you try it! -- posted by Bug'sMom

Pressure Cooker Saucy Baby Back Ribs - Fast & Easy

Wed, 12 Aug 2009 10:29:30 -0400

These ribs cook up fast and the meat melts in your mouth! I've only used beef ribs, my husband's preference, but you certainly could substitute pork ribs. The nutritional values would change. I adapted this recipe from a favorite slow cooker recipe. These are very saucy ribs, messy and delicious! My husband calls them AWESOME! -- posted by Shelley Lee

Vegan Lentil Soup in 20 Minutes

Wed, 23 Sep 2009 14:25:45 -0400

I admit, the first time I used a pressure cooker I was a little afraid. I left my studio and stood on the other side of the door to avoid severe burning and disfigurement if my pot of legumes exploded. I called a friend to ask her if I was doing it right. But now I see the pressure cooker like a trusted friend who only wants to save me some valued time. So when I saw this lentil recipe in Veganomicon by Isa Chandra Moskowitz and the preparation time of 1 hour, I was so glad I had a pressure cooker to cut the time by nearly two-thirds, borrowing a technique from the Spanish and the Lentils with Chorizo Sausage Recipe (Recipe #342592). The first thing I did was skip the step where you sauté the onion and carrots for 10 minutes. It's unnecessary, and you'll find that my method makes a soup with a smoother, more pleasant consistency by cooking the vegetables whole or halved, then removing and pureeing them afterwards. My kitchen has a surplus of brown lentils, so those are what I used. I'm going to keep the brown lentils in the recipe because I don't know if French lentils require more liquid. One thing I want to try for next time, since I used bouillon cubes, is to break them up and try to dissolve them in step 2 rather than prepare the stock ahead of time, and I plan to cut down the salt next time. I find the best way to seed plum tomatoes is to cut them in half and sweep out the seedy parts with your index finger. The soup you'll get from this is addictively delicious and filling, and you'll feel like a genius for owning a pressure cooker. -- posted by Valeria

Grandma's Pressure Cooker Pot Roast

Fri, 02 Oct 2009 16:39:17 -0400

This makes the best gravy and the most tender roast. My grandmother makes this all the time for company. Everyone always loves it and it makes the house smell wonderful. My favorite part has always been the tender, gravy flavored vegetables. -- posted by 49flavours

Beef Tips on Rice - Pressure Cooker

Tue, 01 Dec 2009 21:04:50 -0500

A pressure cooker makes this much faster. -- posted by Chefwmatt

Pressure Cooker Corned Beef

Thu, 03 Dec 2009 15:45:05 -0500

Easy way to do your corned beef year round. -- posted by Secret Agent

Pressure Cooker Vietnamese Pho Bo

Fri, 11 Dec 2009 17:47:47 -0500

Vietnamese has to be my favourite cuisine -- and I am always looking for great Pho, this wonderful beef broth eaten with rice noodles. I had searched and searched for an easy at home recipe but it should really brew for hours!! One day, I was watching Alton Brown make beef stock on TV using a pressure cooker - and voila! This recipe was born - and believe me it tastes just like the real thing! -- posted by Sunshine_Celine

Pressure Cooker Jambalaya (With Peppers & Celery)

Tue, 15 Dec 2009 11:36:03 -0500

I replaced my electronic pressure cooker so I'm on the hunt for a variety of good recipes for it. I found this one on a few different web sites but don't see it on Zaar. If you are using a regular stove top pressure cooker it should be fairly easy to adjust accordingly. -- posted by Mustang Sally 54269

Chicken Vegetable Soup

Tue, 12 Jan 2010 18:36:36 -0500

This recipe is designed for use with a pressure cooker, but can also be done on the stove for 35 minutes. -- posted by Chef #1517857

Guinness Stew (Pressure Cooker)

Tue, 09 Feb 2010 14:52:42 -0500

This is a variation of my boyfriend's mom's recipe, done in the pressure cooker. Ready in about an hour, delicious and makes great leftovers for lunch the next day, or can be frozen for a quick and comforting supper on a chilly day. -- posted by Jodi4200