Pressure Cooker: 50 Essential Recipes for Today's Busy Cook
By Adams Media
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Pressure Cooker - Adams Media
The Best of Everything
Pressure Cooker
50 Essential Recipes for Today’s Busy Cook
Adams Media, an imprint of Simon & Schuster, Inc.
Avon, Massachusetts
Contents
Introduction
Steel-Cut Oats
Hash Browns with Smoked Sausage and Apples
Taco Chips Dip
Baba Ghanoush
Marinara Sauce
Bolognese Sauce
Country Barbeque Sauce
Chicken Paprikash
Chicken Masala
Satay-Flavored Chicken
Turkey Gumbo
Turkey Thighs in Fig Sauce
Shredded Beef Burrito Filling
Grandma’s Pot Roast
Pork Roast with Root Beer Gravy
Sweet and Sour Pork
Jambalaya
Tomato-Stewed Calamari
Miso Red Snapper
Red Wine-Poached Salmon
Vietnamese-Style Seafood Stew
Cuban Black Beans and Rice
Swedish Meatballs
Borscht
Vietnamese Pork Curry
Sauerbraten
Split Pea Soup
Vietnamese Beef Noodle Soup
Greek Meatball Soup
Tex-Mex Stew
Chicken Chili
Vegetable Chili
Mushroom and Barley Soup
Italian Pasta and Bean Soup
Red Beans and Rice
Barley Risotto
Spanish Chicken and Rice
Peppery Brown Rice Risotto
Coconut Rice
Brown Rice with Dried Fruit
Tie-Dyed Baby Carrots
German Red Cabbage
Thai Sweet Potatoes
Swiss Chard and Vegetables in Parmesan Sauce
Bavarian Kale
Special Occasion Chunky Applesauce
Dried Fruit Compote
Pears Poached in Wine
Plum Pudding with Brandy Sauce
Piña Colada Bread Pudding
Also Available
Copyright Page
Introduction
Sometimes a little pressure can be a good thing! The pressure cooker makes it possible for you to prepare great-tasting food in ways that save you time and effort.
Pressure cookers aren’t new phenomena. In fact, pressure cookers were especially popular in the 1950s. Back in those days, the typical pressure cooker had a noisy rocking pressure valve on the lid. But because a pressure cooker didn’t have an emergency mechanism in place to prevent the cooker from building up too much pressure, it had the tendency to have accidents. Those accidents forced the food inside the pressure cooker out. In other words, that sizzling hot food became sloppy, hot, airborne projectiles. Happily, today’s new generation of pressure cookers are much safer and easier to use.
While every effort was made to create foolproof recipes, it’s impossible to anticipate every factor that can affect cooking times. For example, a pressure cooker filled with cold, dense food is going to take longer to come to pressure than one that has room temperature or warm food. Regardless of the cooking method, ingredients at room temperature will cook faster than those just out of the refrigerator, and even faster than those fresh from the freezer. So, while each recipe will explain how long the food should remain at pressure, it won’t state how long it will take that food to come to pressure, because it’s impossible to predict.
Pressure cookers are perfect for those occasions when you need to do other chores around or away from the house, and the stovetop certainly isn’t practical even for the most organized master at multitasking. At these times, an electric programmable countertop pressure cooker is the more practical solution. Different methods will suit your needs at different times — even when it comes to pressure cooker practicality.
Just as when you fix something using any other cooking method, adapting a recipe for the pressure cooker doesn’t mean that there is only one correct way to fix each dish. For that reason, feel free to alter, experiment, and play with the 50 recipes presented here. No pressure, though!
If you’d like to explore pressure cooking in more detail, check out The Everything® Pressure Cooker Cookbook, available in both print (ISBN: 978-1-4405-0017-6) and eBook (ISBN: 978-1-4405-0018-3) formats.
Steel-Cut Oats
Steel-cut oats, whole grain groats that have been cut into only two or three pieces, are sometimes referred to as Irish oatmeal. They are high in B-vitamins, calcium, protein, and fiber.
Serves 2
Ingredients
4 cups water
1 cup steel-cut oats, toasted
1 tablespoon butter
Pinch salt
Place the rack in the pressure cooker; pour ¹⁄2 cup water over the rack.
In a metal bowl that will fit inside the pressure cooker and rest on the rack, add the oats, butter, salt, and 3¹⁄2 cups water. Lock the lid into place.
Bring to low