Pressure Cooker Recipes

Years ago, when they were giving out Gold Bond Stamps with everything you bought, a large purchase was made and I received enough stamps to get a pressure cooker; not for canning, but for cooking food faster on the stove-top. Over the years I have used that pan for making candy, popping corn… and cooking a variety of things. The latest was Chicken Cacciatore. I found the recipe online and it looked so good I thought I would try it; so I dug out the pressure cooker, which I had to dust off, and prepared it for Saturday night’s dinner along with some fresh corn-on-the cob (cooked in the microwave!).

Chicken Cacciatore
Source: food.com

1 tablespoon olive oil
3 shallots - chopped
2 garlic cloves - chopped
1 medium green bell pepper - seeded and finely diced (I used 2 T. dried red bell pepper)
1/2 cup white wine - (not cooking wine)
10 ounces mushrooms - sliced
3 lbs bone-in skinless chicken breast halves
2 cups canned whole tomatoes - drained
2 tablespoons tomato paste
1 (6 ounce) can pitted black olives - drained
2 tablespoons dried parsley
1/8-1/4 teaspoon crushed red pepper flakes - (optional)
1/2 cup grated Parmesan cheese
salt
freshly ground black pepper
Heat the oil in a 4-quart or larger cooker. Add the shallots and bell pepper and cook over medium-high heat, stirring frequently, until the shallots soften slightly, about 2 minutes.
Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker.
Stir in the mushrooms and garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top.
Lock the lid in place.
Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
Turn off the heat.
Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste. Serve over spaghetti.

Bean Soup

2 c. (1 lb.) dry kidney beans - washed and sorted
3-4 qts water
1 1/2 lb. country cured ham
1 t. dried onion flakes
1/2 t. dried parsley flakes
1 large carrots - peeled and halved
2 stalks celery
1/2 t. pepper
1 (10 oz.) can condensed tomato soup
Place all the above in a pressure pan. Cook at 10 lb. pressure for 1 1/ hours. Remove from heat. Allow to stand 5 minutes before reducing pressure. Open cooker. Remove ham and cut in chunks. Remove fat and skin. Return ham to soup and add condensed tomato soup.

Swiss Steak Recipe

1-1/2 pounds boneless beef round steak (1/2 inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 medium carrots, chopped
1 medium onion, chopped
1 cup chopped green pepper
3/4 cup chopped celery
1 teaspoon cornstarch
1/2 cup cold water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon prepared horseradish
Cut steak into serving-size pieces. Combine the flour, salt and pepper; sprinkle over both sides of steak. In a pressure cooker, brown steak on both sides in oil; drain. Add carrots, onion, green pepper and celery.
In a bowl, combine cornstarch and water until smooth; add soup and horseradish. Pour over vegetables.
Close cover securely; place pressure regulator on vent pipe. Bring cooker to fully pressure over high heat. Reduce heat to medium and cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer’s directions until pressure is completely reduced.

The following recipe has nothing to do with pressure cooking, but I just had to include it. I made it Sunday and gave away a lot of it or I would have eaten the whole thing in nothing flat!

Brownies Covered in Cookie Dough

BROWNIE LAYER:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter - softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 cup chopped walnuts
COOKIE DOUGH LAYER:
1/2 cup butter - softened
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips
In a microwave, melt chocolate chips; stir until smooth. Cool slightly. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in melted chocolate. Combine flour and baking soda; gradually add to batter. Stir in walnuts.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 16-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator. Print this post