125 Best Pressure Cooker Recipes

Overview

One million pressure cookers are sold annually in North America.

In only thirty minutes a pressure cooker can prepare a tasty meal for the whole family.

Advances in pressure cooker design have made these small appliances safer and more convenient than ever before. Meals cook 75 percent faster, and they are significantly healthier, since the food retains more of its nutrient value while requiring less fat.

125 Best Pressure Cooker Recipes has recipes specially designed to take advantage of what pressure cookers do best. Pressure cookers are amazingly versatile:

Starters such as Braised Artichokes with Red Pepper Aioli and Winter Mushroom and Barley Soup
Delicious main course offerings include Chicken Stew with New Potatoes and Baby Carrots and Beef Shortribs in Barbecue Sauce
Cajun Seafood Gumbo is outstanding when prepared in a pressure cooker as are side dishes like Maple Pork and Beans with Apples and Roasted Garlic Risotto with Asiago
Orange Espresso Cheesecake and Cool Lemon Custards with Fresh Berry Compote are winners.

There is comprehensive information on all aspects of pressure cooking, including guidelines for adapting your own recipes, compensating for the effects of altitude on pressure cooking, as well as a comparison of the various styles and models of cookers on the market.

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Editorial Reviews

Paris Post-Intelligencer

There is also a comprehensive introduction to pressure-cooking, with guidelines for adapting your own recipes and compensating for the effects of altitude.
— Gay Francisco

Paris Post-Intelligencer - Gay Francisco

Stellar recipes that include Cajun Black Bean and Sausage Gumbo, Chunky Tex-Mex Chili over Crispy Rice Cake, Banana Bread Pudding and more. Chavic shares helpful tips and kitchen wisdom for each recipe. There is also a comprehensive introduction to pressure-cooking, with guidelines for adapting your own recipes and compensating for the effects of altitude.

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Product Details

ISBN-13: 9780778801061
Publisher: Rose, Robert Incorporated
Publication date: 10/2/2004
Pages: 192
Product dimensions: 6.98 (w) x 10.00 (h) x 0.50 (d)

Related Subjects

Meet the Author

Cinda Chavich is a food writer and editor whose work has appeared in newspapers and magazines throughout North America. She is the author of the Wild West Cookbook.

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Curried Cauliflower Soup
Mexican Pinto Bean Soup
Root Vegetable Soup
Scotch Broth
Thai Green Curry and Sweet Potato Soup
Ham and Split Pea Soup
Red Bean and Ukrainian Sausage Soup
Beet and Vegetable Borscht
Pumpkin Soup
Moroccan Harira Soup with Chickpeas
Cajun Black Bean and Sausage Gumbo
Spicy Mixed Bean and Barley Soup
Wild Mushroom and Potato Bisque
Pasta Fazool
Spicy Sweet Potato Soup
Winter Mushroom and Barley Soup

Poultry

Chicken Stew with New Potatoes and Baby Carrots
Chicken and Asian Noodles with Coconut Curry Sauce
Grandma's Sunday Chicken
Cajun Chicken and Beer Stew
Coq Au Vin
Chicken with Chorizo Sausage and Rice
Turkey with Prunes and Armagnac
Moroccan Lemon Chicken Tagine with Couscous
Jamaican Chicken Fricassee
Speedy Dijon Chicken
Whole 'Roasted' Chicken with Lemon, Garlic and Herbs
Chicken Thighs with Curry Sauce and Couscous
Chicken in Creamy Mushroom Sauce

Meat

Perfect Pot Roast
Barbecue Beef on a Bun
Spicy Beef and Beer Stew
Beef Shortribs in Barbecue Sauce
Bombay Beef
Ma Po Tofu
Pork Loin Chops with Red Cabbage and Apples
Pork Wraps with Green Tomatoes and Ancho Chilies
Kansas City Pulled Pork Butt
Lamb Rogan Josh
Creamy Pork Goulash with Porcini Mushrooms
Spanish Lamb Stew Braised in Rioja
Swedish Meatballs
Lamb Curry with Lentils
Saigon Braised Pork and Eggplant
Osso Buco
Round Steak Louisiana-Style
Pork Loin with Calvados and Dried Fruit
Mexican Pork Chops
Slow-Roasted Beef Brisket with Chipotle Chili Rub
Greek-Style Meat Sauce
Greek-Style Braised Lamb Shoulder

Fish and Seafood

Steamed Salmon with Red Wine Glaze
Halibut Steaks with Peppers
Braised Sea Bass Provençal
Spanish Cod and Mussel Stew with Tomatoes and Green Olives
Braised Baby Squid (or Calamari)
East-West Curried Seafood Stew
Cajun Seafood Gumbo
Steamed Rock Cod with Fermented Black Beans and Miso

Vegetarian and Salads

Warm Lemon Lentil Salad
Braised Greens
Chickpea Salad with Roasted Onions and Bell Peppers
Barley Risotto Primavera
Chestnuts with Red Cabbage and Apples
Chickpeas and Mixed Vegetable Stew
Vegetable Couscous
Warm Gigandes Bean Salad
Biryani
Caribbean Red Bean and Barley
Creamy Lentils and Cheddar
Boston 'Baked' Beans
Vegetarian Barley, Lentils and Black Bean Chili
Curried Lentils with Spinach
Spanish Potatoes and Chickpeas

Beans and Grains

Tips for Preparing Beans

Great Northern Beans Navarre-Style
Beans with Shortribs Chuckwagon Style
Black Bean Chili
Pork and Beef Chili with Ancho Sauce
Braised Lima Beans and Bacon
Campfire Beans with Cheese
Mushroom, Italian Sausage and Braised Lentil Stew
Wheat Berries Carbonara
Basic Risotto
Risotto with Mushroom and Shrimp
Risotto with Grilled Vegetables and Beet Greens
Roasted Garlic Risotto with Asiago
Barley with Mint and Root Vegetables
Indian Rice Pilau
Wild Rice Casserole with Mixed Mushrooms and Chestnuts

Desserts

Lemon-Lime Cheesecake
Layered White and Dark Chocolate Cheesecake
Orange Espresso Cheesecake
Coconut Crème Caramel
Classic Christmas Plum Pudding
Apricot Bread-and-Butter Pudding with Brandy Cream
Poached Winter Fruit Compote
Creamy Rice Pudding with Sun-Dried Cranberries
Steamy Chocolate Pudding with Vanilla Crème Anglaise
Cool Lemon Custard with Fresh Berry Compote
Steamed Lemon Poppyseed Cake
Poached Pears in Spiced Red Wine

Stocks, Sauces and Condiments

Tips for Making Stocks

Vegetable Stock
Brown Stock
Chicken or Turkey Stock
Fish Fumet
Basic Tomato and Vegetable Sauce for Pasta
My Favorite Barbecue Sauce
Cowboy Ranchero Sauce
Italian Sausage and Tomato Ragu Sauce

Tips for Making Jams and Chutneys

Strawberry Jam
Fresh Apricot Jam
Spiced Dried Apricot Jam
Mixed Berry and Red Fruit Jam
Pear Mincemeat

Index

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Preface

Introduction

When it comes to naming the kitchen tool of the millennium, my vote goes to the new generation of safe and foolproof pressure cookers.

I am a kitchen gadget junkie, but few of my new acquisitions frilly deliver on their promises, and many are relegated to the culinary scrapheap. So when the best kitchen stores began carrying a reportedly foolproof new generation of the old 1950s wonder the pressure cooker, I was skeptical. I'd heard the horror stories -- erupting pots of pea soup and rocketing valves. Who needs to risk life and limb to cook dinner?

But professional curiosity got the better of me. The new pressure cookers are lovely, sleek and shiny stainless steel pots with heavy bottoms and loads of safety devices. Gone is the hissing pressure regulator, bouncing precariously on a jet of steam. In its place, most modern machines have a new regulator and quick release valve that lets you release the steam instantly, without hauling the hot and heavy monster over to the cold-water tap to cool it down. They have more backup safety mechanisms, so you can't build pressure if the lid isn't properly affixed, or inadvertently clog the main pressure vent and end up with lima beans all over the ceiling.

There really is nothing to fear from this new generation of safe pressure cookers. But that wasn't what hooked me. It was the food. Hands-free risotto, cooked to creamy perfection in six minutes. The house filled with the heady aromas of tender beef and red wine stew in half an hour. Almost instant homemade stocks and broths, with all of the infused flavor you'd expect from hours of slow cooking.

Suddenly, I could make healthy meals reminiscent of my grandmother's kitchen in less time than I could sauté a chicken breast.

This is what really makes the pressure cooker indispensable. It's not for all kinds of cooking, but it's a tool that can save you time and energy without compromising quality.

We are eating more beans and whole grains -- ethnic dishes like Indian curries and Mexican black bean soup on Wednesdays or daube of lamb with niçoise olives and succulent short ribs for dinner parties. This kind of old-fashioned peasant food is back in style, and that's where the pressure cooker shines. So think about savory stew, coq au vin, or rogan josh tonight. Have a healthy grain pilaf with your grilled fish, or simmer a big pot of bean soup for lunch in less than 15 minutes.

Screw up your courage and crank up your pressure cooker. Once you've served a perfect pot roast after work, you'll be hooked. And you'll never get tired of your new toy. In fact, you won't know what you did without it.

Read More Show Less

Introduction

When it comes to naming the kitchen tool of the millennium, my vote goes to the new generation of safe and foolproof pressure cookers.

I am a kitchen gadget junkie, but few of my new acquisitions frilly deliver on their promises, and many are relegated to the culinary scrapheap. So when the best kitchen stores began carrying a reportedly foolproof new generation of the old 1950s wonder the pressure cooker, I was skeptical. I'd heard the horror stories -- erupting pots of pea soup and rocketing valves. Who needs to risk life and limb to cook dinner?

But professional curiosity got the better of me. The new pressure cookers are lovely, sleek and shiny stainless steel pots with heavy bottoms and loads of safety devices. Gone is the hissing pressure regulator, bouncing precariously on a jet of steam. In its place, most modern machines have a new regulator and quick release valve that lets you release the steam instantly, without hauling the hot and heavy monster over to the cold-water tap to cool it down. They have more backup safety mechanisms, so you can't build pressure if the lid isn't properly affixed, or inadvertently clog the main pressure vent and end up with lima beans all over the ceiling.

There really is nothing to fear from this new generation of safe pressure cookers. But that wasn't what hooked me. It was the food. Hands-free risotto, cooked to creamy perfection in six minutes. The house filled with the heady aromas of tender beef and red wine stew in half an hour. Almost instant homemade stocks and broths, with all of the infused flavor you'd expect from hours of slow cooking.

Suddenly, I could make healthy meals reminiscent of mygrandmother's kitchen in less time than I could sauté a chicken breast.

This is what really makes the pressure cooker indispensable. It's not for all kinds of cooking, but it's a tool that can save you time and energy without compromising quality.

We are eating more beans and whole grains -- ethnic dishes like Indian curries and Mexican black bean soup on Wednesdays or daube of lamb with niçoise olives and succulent short ribs for dinner parties. This kind of old-fashioned peasant food is back in style, and that's where the pressure cooker shines. So think about savory stew, coq au vin, or rogan josh tonight. Have a healthy grain pilaf with your grilled fish, or simmer a big pot of bean soup for lunch in less than 15 minutes.

Screw up your courage and crank up your pressure cooker. Once you've served a perfect pot roast after work, you'll be hooked. And you'll never get tired of your new toy. In fact, you won't know what you did without it.

Read More Show Less

Overview

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Overview

Editorial Reviews

Paris Post-Intelligencer

Paris Post-Intelligencer - Gay Francisco

Product Details

Meet the Author

Table of Contents

Preface

Introduction

Introduction

Introduction

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125 Best Pressure Cooker Recipes

Overview

Pick Up In Store Near You

Customers Who Bought This Also Bought

More About This Book

Overview

Editorial Reviews

Paris Post-Intelligencer

Paris Post-Intelligencer - Gay Francisco

Product Details

Related Subjects

Meet the Author

Table of Contents

Preface

Introduction

Introduction

Introduction

Customer Reviews

5 Star

4 Star

3 Star

2 Star

1 Star

Your Rating:

Your Recommendations:

Barnes & Noble.com Review Rules

Reviews by Our Customers Under the Age of 13

What to exclude from your review:

Reviews should not contain any of the following:

Reminder:

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