Tupperware Pressure Cooker Recipes

A few weeks ago I purchased one of Tupperware’s latest items: The Pressure Cooker for the Microwave. This was the first time I had heard of a pressure cooker for the microwave, although it appears they have been on the market for awhile as I found a few other brands for sale on the Internet.
When I was growing up my mother would use a pressure cooker to cook some of our meals as well as “put food up” in the fall, but she put the fear of God in us about how it could blow up, so I would always hide under the kitchen table when she put that thing on the stove-top. The Tupperware pressure cooker is on the same principle as the “old-fashioned” one that goes on the stove-top but I love the fact that it goes in the microwave and you can just set the timer and walk away. After the pressure has dropped you have a wonderful meal that would have taken quite a bit longer the conventional way.
I have used the Tupperware pressure cooker to cook a roast, beef and broccoli, chicken orzo soup, chicken and noodles, red beans and rice and steak with mushroom sauce and would definitely give it two thumbs up. If you are interested in purchasing one Christina Long, in Hysham, sells Tupperware and I’m sure she would also be happy to answer any questions you might have about the Microwave Pressure Cooker.
The recipes that I have published this week would also work in a crockpot or on top of the stove over low heat by adjusting the recipe accordingly. Some I have made, while others I intend to make.

Country Spare Ribs

2 lbs country-style pork ribs, separated
salt
pepper
1 T. vegetable oil
1 c. apple cider
2 c. sauerkraut
1 apple, sliced
1 c. beer
1/2 t. celery seed
1/2 c. BBQ sauce
Season the ribs with salt and pepper.
Pre-heat a skillet over medium-high heat. Brown the ribs in the skillet with the vegetable oil. Transfer the ribs to the microwave pressure cooker.
Place all of the ingredients into the Microwave pressure cooker. Place the lid on top and seal. Place the cooker into the microwave and cook on HIGH for 20 minutes.
Remove the cooker from the microwave and allow the pressure to drop. When the pressure has dropped, remove the lid, and serve.

Beef and Broccoli

1 1/2–2 lb. flank steak, cut into 4 quarters
1 t. Seasoning
4 garlic cloves, peeled and minced
1 3/4 cups beef stock, divided
1/2 cup low-sodium soy sauce
1 tbsp. sesame oil
1/4 cup brown sugar
3 tbsp. corn starch
14-oz.bag frozen broccoli florets
Season steak with seasoning and place in base of Microwave Pressure Cooker.
In a medium bowl, combine garlic, 1 1/2 cups beef stock, soy sauce, sesame oil and brown sugar. Pour over steak. Add extra stock if meat is not fully submerged. Seal and microwave on high power 30 minutes.
Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10–15 minutes. Remove steak to a cutting board and pull apart using 2 forks.
In small bowl, whisk together corn starch and remaining ¼ cup beef stock. Whisk into warm liquid in base of Pressure Cooker.
Stir frozen broccoli into liquid in Pressure Cooker. Seal and microwave on high power 5 minutes. Serve warm and over rice, if desired.

Salmon with Dill and Capers

4 (4 oz.) fillets salmon
1/4 c. onions, chopped
1/4 c. mushrooms, chopped
1/2 c. white wine
1 T. lemon juice
1 t. chopped garlic
1 T. chopped dill
2 T. capers
2 T. butter
salt
pepper
Place salmon on the bottom of the microwave pressure cooker. Distribute all ingredients evenly on to of salmon. Place the lid on top and seal.
Place the cooker into the microwave and cook on HIGH for 9 minutes.
Remove the cooker from the microwave and allow the pressure to drop. When the pressure has dropped, remove the lid and serve.

Chicken Orzo Soup

3 lb. whole chicken
4 cups water, divided
2 carrots
2 celery stalks
1 medium onion, peeled and quartered
2 garlic cloves, peeled
1 c. orzo pasta
1 1/2 t. coarse kosher salt
1/2 t. black pepper
1/2 lemon, juiced
Place chicken breast side up in base of Microwave Pressure Cooker and add 3 cups water. Chicken should be submerged in water and contents should not be above the max fill line. (I butterflied the chicken by cutting the back-bone out of it and pushing the chicken down on the bottom of the cooker, breast side up.) Seal and microwave on high power 20 minutes. 20–25 minutes for a 3-lb. chicken While chicken cooks, chop carrots, celery, onion and garlic.
Remove Pressure Cooker from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10 minutes. Check to ensure internal temperature of chicken has reached 165° F. Remove chicken from base. Add remaining cup of water, chopped vegetables and remaining ingredients to base of Pressure Cooker. Seal and microwave on high power 10 minutes.
While pasta and vegetables are cooking, remove chicken meat from bones, discarding skin. Shred larger pieces using 2 forks.
Remove Pressure Cooker from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 2 minutes.
Stir shredded chicken into soup and serve.

Smashed Parsley Red Potatoes

1 lb. baby red potatoes, quartered
1 c. chicken stock
1 c. milk
2 T. butter
1/8 c. chopped fresh rosemary
1/2 t. dried thyme
slat
pepper
1/2 c. sour cream (optional)
1/4 c. chopped fresh parsley
Place all ingredients except optional sour cream and parsley into the microwave pressure cooker. Place the lid on top and seal.
Place the cooker into the microwave and cook for 13 minutes on HIGH. Remove the cooker from the microwave and allow the pressure to drop. When the pressure has dropped, remove the lid, smash the ingredients with a potato masher until well blended, incorporating sour cream, parsley, salt and pepper at the end. Print this post