Free Easy Recipes - pressure cooker recipes

Chicken Curry

Chicken Curry - Fast and easy to make, this recipe will surely make your mouth water.

Chicken Curry Ingredients:

1 cup brown rice

1 Tablespoon canola oil

1 lb. boneless, skinless chicken breasts cut into ¾” pieces

4 large onions cut into wedges

1-1/4 cups water

4 garlic cloves, minced

1 Teaspoon peanut oil

1 Tablespoon. low sodium soy sauce

1 Teaspoon chili powder

1 Teaspoon curry powder

1/4 Teaspoon turmeric

1 tsp. ground ginger

2 Tablespoon fresh parsley, chopped

Preparation:

Cook rice using pot in pot method and set aside in a warm place.

In the pressure cooker, heat oil and sauté chicken and onions over medium-high heat until chicken is lightly browned.

Add water, garlic, oil, and soy sauce, then add chili powder, curry, turmeric and ground ginger and stir till well blended.

Lock the lid in place and bring to pressure.

Lower heat and cook for 4 minutes at 15psi.

Allow pressure to drop by the natural release method for 4 minutes, then release the remaining pressure using the quick release method or automatic release method and remove lid.

Stir in parsley and serve over warm rice.

Pot Roast Pressure Cooker

Pot Roast - A quick and easy recipe family favorite that serves 4.

Pot Roast - Ingredients:

3 Tablespoon Canola oil

1.5 lb. pot roast

Salt and pepper

1 chopped onion

1 bay leaf

1-1/2 cups water or beef stock

Pot Roast - Preparation:

Place canola oil and roast in pressure cooker and brown on all sides.

Place roast on trivet in cooker.

Season roast with salt and pepper, then add chopped onion, bay leaf and water or broth.

Lock the lid in place and bring cooker to pressure.

Lower heat and cook for 35 minutes at 15psi.

Beef Stroganoff

Beef Stroganoff - A family favorite, serves 4

Beef Stroganoff Ingredients:

2 lb beef stew meat or round steak cut into 1” cubes

3 Tablespoon vegetable oil

2 Tablespoon flour

1 large onion, chopped

1 teaspoon garlic

1 cup beef broth

1/4 lb. fresh mushrooms, sliced

2 Tablespoon tomato paste

1 Tablespoon Worcestershire sauce

1 cup sour cream

Salt and Pepper to taste

1 package egg noodles cooked

Beef Stroganoff - Preparation:

Brown meat in pressure cooker.

Add flour and mix well.

Stir in onion, garlic, beef broth, mushrooms, tomato paste and Worcestershire sauce, blend thoroughly.

Lock the lid and bring to pressure.

Lower heat and cook for 25 minutes on high pressure (15psi).

Allow pressure to drop by the natural release method and remove lid.

Stir in sour cream and blend well.

Serve over hot egg noodles, or you can stir the cooked noodles into the meat mixture.

Old Fashioned Meat Loaf

Prepare the meat in the morning and chill to firm for a nice evening supper.

Ingredients for Old Fashioned Meat Loaf:

1-1/2 lb. chopped or ground beef

1 teaspoon salt

Ground black pepper

2 slices bread, soaked in water and squeezed dry

2 Tablespoon parsley

1 med. Onion, minced

1 Garlic Clove

1 Egg

2 Tablespoon Chicken Stock

2 teaspoon Worcestershire Sauce

2 Tablespoon Olive Oil

1 cup Tomato Sauce

1 cup Water

How to make Old Fashioned Meat Loaf:

Using a bowl, combine the meat, salt, pepper, bread, parsley, onion, garlic, egg, chicken stock and Worcestershire sauce.

Shape into two small loaves.

Wrap each in wax paper and chill several hours to firm.

When ready to commence cooking, heat the oil in the pressure cooker and brown the loaves well on all sides.

Transfer to the cooker basket.

Discard the oil and combine the tomato sauce and water and season with salt and pepper and spread over the loaves. Lower the basket into the pressure cooker, lock lid and bring to pressure.

Lower heat and cook for 15 minutes on high pressure (15psi).

Allow pressure to drop by quick release method or automatic release method, slice and serve.

Serves 4

Stuffed Peppers with Apple Dessert

Ingredients to make Stuffed Peppers with Apple Dessert

4 green peppers

2 Cup ground chicken

1 Cup bread crumbs

1/4 Cup of onion, chopped

1 teaspoon mixed herbs

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/2 Cup of ketchup

1 teaspoon Worcestershire sauce

2 Cup of water

4 cooking apples

1/4 Cup of honey

1 teaspoon cinnamon

12 baby red potatoes

How to Make Stuffed Peppers with Apple Dessert:

Cut off the tops of the peppers and remove the seeds being careful not to cut through the pepper.

Place the chicken and bread crumbs into a mixing bowl.

Add the onion, herbs, salt and pepper to the mixture.

Pour in the ketchup and Worcestershire sauce and mix the ingredients together.

Stuff the peppers 2/3 full with the chicken mixture leaving a 1/3 space at the top.

Pour the water into the pressure cooker and place the trivet into the water.

Core the apples leaving the bottoms intact.

Place the honey into a small mixing bowl and sprinkle in the cinnamon.

Stir until the mixture is blended together well.

Divide the honey mixture between the 4 apples spooning it into the cored area.

Place the apples into a large custard dish and cover tightly with aluminum foil.

Place the stuffed peppers on to the trivet being careful they don’t touch the sides.

Lay the potatoes around the outside of the peppers.

Place the apple packet on top.

Quickly bring the cooker to high pressure.

Cook 5 minutes then quickly release the pressure under cold water.

To tell when it is safe to remove the lid of the pressure cooker, watch the pressure regulator.

When it has stopped moving and hissing the air vent or lock cover will fall.

This ensures that all the steam has been released and it is safe to open the lid of the cooker.

Never open the lid until all the pressure has been completely released.

Makes 4 servings

Barbecue Steak Dinner with Yams

Ingredients:

2 Cup of water

1 (12 oz.) lean round steak

4 yams, scrubbed and sliced

8 Tablespoon of barbecue sauce

4 bananas, unpeeled

4 Tablespoon of honey

1 teaspoon cinnamon

How to Make Barbecue Steak Dinner with Yams:

Place the trivet into the bottom of the pressure cooker.

Pour the water over the trivet.

Trim the steak of any visible fat.

Place the steak onto the trivet in the pressure cooker.

Layer the yam slices over the top of the steak.

Bring the pressure cooker to high pressure and cook for 20 minutes.

Cut each of the bananas in half lengthwise.

Drizzle the honey over each banana slice then sprinkle each slice with the cinnamon.

Lay the bananas prepared side up onto a piece of aluminum foil.

Wrap the foil around the bananas and seal.

After the 20 minute cooking quick cool the pressure cooker under cold water.

Spread the barbecue sauce over the top of the yams and steak.

Lay the wrapped bananas on top of the barbecue sauce covered yams.

Recover the cooker and bring the pressure up to high.

Cook for 10 minutes.

Cool the cooker under cold water before removing the food.

The quick release under water is the safest, fastest and easiest method in releasing the pressure in your pressure cooker.

Leave the lid on the cooker and place in a cleared sink.

Run cold water over the top of the cooker to release the pressure.

It only takes a few seconds and when you open the cooker no odors or dangerous steam will escape.

Makes 4 servings

Easy Turkey and Sweet Potato Stew

Easy Turkey and Sweet Potato Stew - ingredients

Even though this recipe is quick and simple it still tastes as if it's been simmering all day long.

Leftovers are always a great stew enhancer.

If you have leftover turkey or boiled potatoes use them and save both money and time.

1 lb. turkey breast, cubed

1 onion, chopped

2 Cup of chicken broth

1 1/2 Cup dry white wine

1 bay leaf

1/2 teaspoon of basil

1/2 teaspoon of garlic powder

2 sweet potatoes, peeled and sliced

2 white potatoes, peeled and cut into cubes

1 Cup of celery, sliced

1/2 Cup of water

2 Tablespoon of arrowroot

1/2 teaspoon of salt

How to Make Easy Turkey and Sweet Potato Stew

Coat the cooker with a non stick cooking spray and place the turkey an onion into the cooker.

Brown the turkey and onions on medium heat for 8 minutes or until browned completely.

Pour the broth and wine into the cooker.

Add the bay leaf and sprinkle in the basil and garlic powder.

Bring the pressure cooker up to high pressure on medium heat and cook 6 minutes.

Quickly release the pressure under cold water.

Place the sweet potatoes, white potatoes and celery into the cooker.

Bring the cooker back up to high pressure and cook 3 minutes.

Quickly release the pressure again under cold water.

Place the arrowroot into the 1/2 Cup of water and stir until dissolved.

Remove the bay leaf and stir in the arrowroot mixture.

Heat on medium heat, stirring once or twice until the stew has thickened to your liking.

Sprinkle in the salt just before serving.

Makes 4 servings

Fiery Vegetable Stew

Fiery Vegetable Stew ingredients

2 yellow onions, chopped

1 Tablespoon of garlic, chopped

5 1/2 Cup of chicken broth

2 Cup Swiss chard, chopped

1 Cup dried chick peas soak overnight

1 Cup of dried cannellini beans, soak overnight

1/4 Cup tomato puree

2 carrots, chopped

2 white turnips, chopped

1 fresh red chili pepper, chopped

How to Make Fiery Vegetable Stew:

Spray the cooker lightly with a non stick cooking spray.

Place the onion and garlic into the cooker.

Cook until just beginning to brown.

Pour the chicken broth into the cooker.

Add the chard, soaked chick peas and soaked beans.

Stir in the tomato puree.

Add the carrots, turnips and chili pepper.

Bring the cooker to high pressure.

Cook for 25 minutes then let the pressure fall on its own.

Stews are a great place to hide vegetables.

Cut them into small pieces and they will never know they are there.

This stew can be made without the chili pepper if you prefer a not so spicy version.

Makes 10 servings

Wild Mushroom and Kielbasa Stew

Ingredients to make Wild Mushroom and Kielbasa Stew

6 Cup of beef broth

3/4 oz. dried shitake mushrooms

3/4 Cup of shallots, sliced

1 1/2 lb. white potatoes, chopped

1/2 lb. fully cooked Kielbasa, sliced

1 Cup lentils, rinsed and drained

1 teaspoon dried thyme

How to Make Wild Mushroom and Kielbasa Stew:

Pour the beef broth into a large bowl or pan.

Add the mushrooms and let them soak while preparing the ingredients.

Coat the cooker with a non stick cooking spray and add the shallots

Cook the shallots 3 minutes or until lightly browned.

Add the potatoes, Kielbasa and lentils.

Pour the beef broth and the mushrooms into the cooker.

Sprinkle in the thyme.

Bring the cooker to high pressure and cook on medium heat for 20 minutes.

Allow the pressure to release on its own.

Shitake mushrooms can be found in most grocery stores.

They can be purchased either dried or fresh.

They work well in soups and stews because of their strong garlic flavor.

They also have great nutritional value.

Makes 8 servings

Beef Barley and Cabbage Stew

Beef Barley and Cabbage Stew ingredients

1 lb. lean stew beef, cut into 1/2 inch cubes

1 onion, diced

1 carrot, sliced thin

5 Cup of water

1 leek, white part only, chopped

1 head of cabbage, cleaned and chopped

1/4 Cup of pearl barley

4 vegetable bouillon cubes

4 potatoes, peeled and boiled

How to Make Beef Barley and Cabbage Stew:

Spray the cooker with a non stick cooking spray.

Add the beef, onion and carrots and brown on medium heat until the meat is browned on all sides.

Pour the water over the meat and vegetables.

Add in the leek, cabbage, barley and bouillon cubes.

Bring the cooker to high pressure quickly.

Cook 15 minutes then allow the pressure to drop on its own.

Break up the potatoes in a large bowl.

Lade the stew over the potatoes just before serving

Three beef bouillon cubes may be used in the place of the vegetable bouillon if you prefer.

To save time you can brown frozen meat after defrosting for 30 minutes.

Makes 4 servings

Beef Bean and Chick Pea Soup

Beef Bean and Chick Pea Soup ingredients:

1 lb. very lean ground beef

1 onion, chopped fine

6 Cup of beef broth

1 Cup canned small white beans, drained

1 Cup of lentils

1 can chick peas, drained

1/4 Cup of tomato puree

1 teaspoon cloves

1 teaspoon hot red pepper flakes

1 teaspoon dried mint, crumbled

1 teaspoon salt

1 teaspoon pepper

How to Make Beef Bean and Chick Pea Soup:

Spray the pressure cooker well with a non stick cooking spray.

Add the ground beef and onion and cook until the beef is no longer pink.

Pour in the broth.

Add the beans, lentils and chick peas.

Stir in the tomato puree.

Add the cloves, red pepper flakes, mint, salt and pepper.

Bring the cooker to high pressure on medium heat.

Cook 20 minutes then allow the pressure to fall on its own.

There is no need to precook or soak the lentils.

They will soften and cook through during the pressure cooking time.

Be sure to use the leanest ground beef you can find to keep the fat down once the soup has cooled.

Makes 10 serving

Ham and Pea Soup with Ginger

Ham and Pea Soup with Ginger is perfect a soup for those cold winter days. Soups turn out delicious when made in a pressure cooker. The hot water, meat, vegetables, seasoning and broths mingle together to give a slow cooked taste in a matter of minutes.

Ingredients to make Ham and Pea Soup with Ginger

1 T of garlic, minced

1 small onion, chopped

1/4 lb smoked ham, chopped

3 1/2 C of chicken broth

2 T cilantro, chopped

1 carrot, chopped fine

1/4 lb. split peas

1/4 t fresh ginger, minced

How to Make Ham and Pea Soup with Ginger:

Spray the cooker with a non stick cooking spray then add the garlic, onion and ham.

Cook the mixture over medium heat for 8 minutes or until the ham is completely browned.

Pour the chicken broth into the cooker.

Add the cilantro, carrots, peas and ginger.

Bring the cooker up to high pressure.

Cook for 9 minutes then let the pressure fall on its own.

Makes 6 servings

Simply Yummy Chicken Soup

Ingredients to make a simply yummy Chicken Soup

1 lb. chicken thighs, boneless and skinless

2 Cup of chicken broth

1/2 Cup of wild rice

3 garlic cloves, minced

2 Cup carrots, shredded

2 Tablespoon of dry vegetable broth mix

4 Cup of water

4 shitake mushrooms, chopped

How to Make Simply Yummy Chicken Soup:

Place the chicken into the bottom of the pressure cooker.

Pour the broth over the chicken.

Add in the rice, garlic and carrots.

Sprinkle the dry broth mix over the top.

Pour the water into the cooker then add in the chopped mushrooms.

Bring the cooker to high pressure and cook 20 minutes.

Allow the pressure to fall on its own.

There is nothing like a hot cup of chicken soup when you're feeling a little under the weather.

This soup fits the bill because it's easy to throw together and takes very little time to cook.

Makes 4 servings

Quick Clam Appetizers

Quick Clam Appetizers Ingredients

1 Cup of water

1 Cup dry white wine

2 teaspoon of minced garlic

8 lbs. clams

4 Tablespoon of cream

How to Make Quick Clam Appetizers:

Stir together the water, wine and garlic in the cooker.

Add the clams and bring the cooker to high pressure on medium heat.

Cook 3 minutes then quickly reduce the pressure under cold water.

Remove the clams from the juice.

Boil the broth to reduce it by half.

Stir the cream into the broth well.

Pour the sauce into a bowl to be served over the clams.

Pressure cooking is not only time saving but are ideal for those concerned about nutrition.

Foods prepared in a pressure cooker will retain more vitamins than when cooked on the stove or in the oven.

This occurs because steam removes more of the oxygen from the food than most normal methods of cooking.

Makes 8 servings

Saucy Spiced Shrimp

Saucy Spiced Shrimps make a great appetizer for a dinner party.

Saucy Spiced Shrimp ingredients are:

1 and 1/2 lbs large shrimp, peeled and de-veined

1 1/2 Cup of orange juice

1 teaspoon lime juice

1 teaspoon orange zest, grated

1 teaspoon lime zest, grated

1 teaspoon ground cumin

1 teaspoon of salt

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

How to Make Saucy Spiced Shrimp:

Place the shrimp into the pressure cooker.

Add in the orange and lime juice and zest.

Sprinkle with the cumin, salt, cinnamon and cayenne pepper.

Bring to high pressure and cook 1 minute.

Remove from the heat and allow the pressure to fall by itself.

Remove the lid and cool at room temperature 30 minutes.

Cover the cooker and chill in the liquid for 30 minutes.

Transfer the shrimp to a bowl and place on ice.

Discard the liquid.

Lemon juice and lemon zest may be used in place of the lime if you prefer.

Makes 4 servings

Golden Vanilla Oatmeal

To make Golden Vanilla Oatmeal you will need the following ingredients:

2 Cup of orange juice

1 Cup rolled oats

1/4 Cup of golden raisins

1 Tablespoon almonds, sliced

1 teaspoon vanilla extract

1/2 teaspoon of cinnamon

1/4 teaspoon of nutmeg

How to Make Golden Vanilla Oatmeal:

Pour the juice into the pressure cooker.

Add the oats, raisins, almonds and vanilla.

Sprinkle in the cinnamon and nutmeg.

Bring the pressure cooker to high pressure and cook 1 minute.

Remove from the heat and let stand for 5 minutes before serving.

Serve this oatmeal on a cold winter morning to help remove that early morning chill.

Add milk, honey, sliced bananas or orange slices for a special treat.

Makes 4 servings

Rise and Shine Ham Hash

To make Rise and Shine Ham Hash you will need the following ingredients:

1 onion, chopped

1 (14 oz.) can kidney beans, drained well

2 Cup of tomatoes, chopped

2 Cup new potatoes, diced

2 Cup of frozen corn

8 oz. ham, cooked and diced

2 Tablespoon tomato paste

1 Tablespoon Worcestershire sauce

1 Tablespoon of soy sauce

1 dash of Tabasco sauce

1/2 teaspoon of salt

1/4 teaspoon of pepper

How to Make Rise and Shine Ham Hash:

Spray the cooker with a non stick cooking spray.

Place the onions, beans, tomatoes, potatoes and corn into the cooker.

Place the ham slices over the vegetables.

Stir in the tomato paste, Worcestershire, soy and Tabasco sauce.

Bring the cooker to high pressure and cook 15 minutes.

Slow release the pressure.

Season the hash with the salt and pepper before serving.

This makes a great breakfast has to serve on a cold morning.

The canned beans can be replaced with 2 Cup of quick soaked fresh kidney beans and the remaining vegetables can be replaced with a 14 1/2 oz. can that has been well drained if your prefer.

The Tabasco sauce is also optional.

Makes 4 servings

45 Minute Brown Bread

What You Need to make 45 Minute Brown Bread:

Pressure cookers make very moist and delicious breads. Whether it is breads, puddings or custards remember to add the required amount of water as noted in your cooker instructions to ensure you have the right amount of steam for your food.

1 Cup of yellow cornmeal

1 Cup of whole wheat flour

1 Cup rye flour

1 teaspoon of salt

4 teaspoon of baking powder

1/4 teaspoon of baking soda

1 3/4 Cup of milk

3/4 Cup of molasses

1 Cup of raisins

How to Make 45 Minute Brown Bread:

Place the cornmeal, wheat and rye flour, salt, baking powder and baking soda into a mixing bowl.

Toss the dry ingredients together until well combined.

Stir together the milk and molasses in a separate bowl.

Alternating back and forth between the milk mixture and raisins add them to the flour mixture.

Stir after each addition.

Grease the bottom and sides of 2 bread pans well.

Fill both pans 2/3 full of the batter and cover tightly with foil.

Place both pans, if the cooker is large enough or one pan if not into the pressure cooker.

Remove the pressure regular and place the lid on the cooker.

Cook 15 minutes on low heat without using any pressure.

Replace the regular and bring the cooker up to 15 pounds of pressure on high heat.

Cook 30 minutes then allow the pressure to fall on its own.

Makes 2 loaves

Creamy Dill Lamb Chops with Bread Pudding

To make Creamy Dill Lamb Chops with Bread Pudding the following ingredients are required:

4 lamb chops

2 carrots cut into 1/2 inch slices

10 small new potatoes

1 Cup of uncut green beans

2 Cup of chicken broth

4 slices of bread

4 teaspoon of strawberry preserves

2 eggs, lightly beaten

1 Cup of milk

1/4 Cup of honey

1 teaspoon of vanilla

2 Tablespoon of raisins

1/4 teaspoon of ground cinnamon

2 Cup of yogurt

1/2 Cup of fresh dill

How to Make Creamy Dill Lamb Chops with Bread Pudding:

Lightly spray the bottom of the cooker with a non stick cooking spray.

Trim away any visible fat from the lamb chops and place them in the pressure cooker.

Spread the carrots, potatoes and green beans over the top of the chops.

Pour the chicken broth into the pressure cooker.

Place the trivet over the top of the meat and vegetables.

Spread each slice of bread with 1 teaspoon of the preserves.

Cut the prepared bread slices into 8 cubes each.

Pour the milk into a bowl with the eggs.

Whisk the honey and vanilla into the milk mixture well.

Spray a custard dish with a non stick cooking spray.

Place half of the bread cubes into the prepared custard dish.

Sprinkle with half of the raisins.

Pour half of the milk mixture over the bread and raisins.

Repeat the layers with the remaining bread, raisins and milk.

Sprinkle the cinnamon evenly over the top.

Wrap the custard dish securely with aluminum foil.

Place the bread pudding on top of the trivet.

Bring the pressure cooker up to high pressure and cook 10 minutes.

Quickly cool the pressure cooker under cold water.

Place the yogurt into a small dish.

Stir in the dill until well combined.

Pour the dill sauce over the chops just before serving.

The lamb chops can be browned in the pressure cooker before adding the other ingredients if you prefer.

Browning does improve the appearance of your dish and can increase the flavor.

It is not necessary to brown your meats if you prefer not too.

Makes 4 servings

Italian Tomato Pot Roast

To make Italian Tomato Pot Roast you require the following ingredients:

1 (3 lb.) pot roast

1 C of baby carrots

1 C onion, sliced

1/2 C of water

1 C dry red wine

4 potatoes

1 (16 oz.) can of whole tomatoes, including the juice

1 t salt

2 T of vegetable bouillon

2 t of Italian seasoning

2 garlic cloves, minced

1 bay leaf

How to Make Italian Tomato Pot Roast:

Coat the cooker with a non stick cooking spray.

Place the roast, carrots and onions into the cooker.

Cook until the roast is browned on all sides.

Pour the water and wine into the cooker.

Lay the potatoes around the roast.

Pour the tomatoes with the juice into the cooker.

Sprinkle evenly with the salt, bouillon and Italian seasoning.

Add the garlic and bay leaf.

Bring the pressure to high and cook for 45 minutes.

Let the pressure fall on its own.

For something a little different substitute sweet potatoes for the regular potatoes and add 2 C of chicken broth instead of the water and wine.

When browning meats in the pressure cooker place the cooker on medium heat and gently brown.

After the meat has browned add the liquid and proceed as described in the recipe.

Makes 6 servings

Tropical Chicken Flair

Tropical Chicken Flair is served over a bed of rice or noodles.

One convenience of using a pressure cooker is the ablity to walk way while the meal is cooking.

To make TropicalChicken Flair you need the following ingredients:

4 chicken breast halves

1 1/2 C dry cooking sherry

8 dehydrated pineapple rings

1 T of garlic, minced

1 T fresh ginger root, minced

1 T soy sauce

1 T of sesame seeds

2 T of cornstarch

1/4 C of water

How to Make Tropical Chicken Flair:

Place the chicken breasts into the bottom of the pressure cooker.

Pour the sherry over the chicken.

Place the pineapple rings on top the chicken breasts.

Add in the garlic, ginger root, soy sauce and sesame seeds. Bring the cooker to high pressure and cook for 10 minutes.

Quickly release the pressure under cold water.

Remove the chicken and pineapple to a warm serving platter.

Place the cornstarch into the water and stir until dissolved.

Pour the mixture into the sauce in the cooker and heat until it reaches desired thickness.

Pour the sauce over the top of the chicken and pineapple before serving.

Once the pressure you desire has been reached there is not need to stir, turn or even watch your meal.

When the timer goes off just release the pressure and you have a great meal in a matter of no time.

Makes 4 servings

Red Curry Fish with Eggplant

To make Red Curry Fish with Eggplant you need the following ingredients:

1 tablespoon dried lime leaves

2 T red curry paste

4 white fish fillets, chopped

2 T fish sauce

1 eggplant, chopped

2 t of dried basil leaves

1 C skim milk

1 C coconut milk

How to Make It:

Soak the lime leaves in water for 10 minutes.

Remove, pat dry and slice the lime leaves and place them into the pressure cooker.

Add the curry paste to the cooker.

Spread the chopped fish over the top of the curry paste.

Add the fish sauce and eggplant to the cooker.

Sprinkle in the basil.

Pour the skim milk over the top.

Bring the cooker to high pressure and cook for 5 minutes.

Reduce the pressure then add the coconut milk and stir to combine.

Any type of white fish will taste great in this recipe.

It's the curry and lime that make the dish so delicious.

Always be sure when cooking fish in a pressure cooker to use the timer.

WARNING

Over cooking fish for even a few seconds can cause the fish to become rubbery.

Makes 4 servings

Parmesan and Sage Stuffed Onion

To make Parmesan and Sage Stuffed Onion you require the following ingredients:

4 large sweet onions

1 C of bread crumbs

4 egg whites

1 t dried sage

1/2 t salt

1/4 t pepper

4 t Parmesan cheese, grated

2 C of water

How to Make Parmesan and Sage Stuffed Onion:

Scoop the center out of each of the onions leaving 2 layers of onion and being careful not to perforate the onion walls.

Place the bread crumbs into a mixing bowl.

Add the egg whites.

Sprinkle in the sage, salt and pepper and mix until blended together well.

Stuff the onions 2/3 full of the mixture.

Sprinkle each onion with 1 t of the Parmesan cheese.

Pour the water into the pressure cooker.

Place the trivet into the cooker.

Lay the stuffed onions on the trivet making sure the onions do not touch the sides of the cooker.

Bring the cooker to high pressure quickly and cook 5 minutes.

Quickly release the pressure under cold water.

Pressure cookers are a major time saver.

They are at least three times faster than normal cooking and almost twice as fast as the microwave.

If your food is not done after the recommended cooking time, recover the cooker and bring it back up to pressure.

Continue cooking for 3 minutes and then quickly release the pressure again.

Makes 4 servings

All in One Veggie Casserole

To make our All in One Veggie Casserole you need the following ingredients:

2 C of water

1/2 C of fresh cauliflower florets

1/2 C of fresh carrots

1/2 C frozen peas

1/2 C of onion

1/4 C of red pepper, sliced

1/4 t of pepper

1/2 t of salt

2 T fresh parsley, chopped

How to Make an All in One Veggie Casserole:

Place a trivet inside the pressure cooker then add the water. Generously grease a casserole dish.

Layer the cauliflower, carrots, peas, onion and red pepper slices into the dish.

Sprinkle with the salt and pepper.

Tightly cover the dish with foil.

Place the dish on the trivet in the cooker.

Quickly bring the cooker to high pressure and cook for 2 minutes.

Use the quick release method under cold water to release the pressure.

Remove the casserole and sprinkle evenly with the parsley just before serving.

Want to make this recipe from frozen vegetables?

It's easy just substitute frozen corn for the cauliflower, frozen pearl onions for the regular onions, frozen carrots for the fresh carrots and frozen French style green beans for the red pepper.

Fresh broccoli may be substituted for the cauliflower if you prefer.

Makes 4 servings

Vegetable Enhanced Steamed Rice

To make vegetable enhanced steamed rice you need the following ingredients:

1 C long grain brown rice

1 C of chicken broth

2 C of water, divided

1/4 C green onions, chopped

1/4 C red bell pepper, diced

1/4 C French style green beans

1/2 C frozen corn

How to Make Vegetable Enhanced Steamed Rice:

Place the rice into an ovenproof casserole dish.

Pour the chicken broth and 1/2 C of water over the rice.

Pour the remaining water into the cooker and place the trivet into the water.

Place the casserole dish onto the trivet.

Bring the pressure to high and cook 30 minutes.

Allow the pressure to fall on its own.

After the pressure has fallen add the bell pepper, green beans and corn to the casserole.

Replace the lid on the cooker but do not lock.

Allow the rice and vegetables to steam for 20 minutes or until the rice is tender.

Short grain rice can be used but it will take a little longer to cook.

Add an additional 7 minutes to the cooking time if using short grain rice.

When cooking rice always allow the pressure to fall on its own.

This will ensure the rice has plenty of time to soften without overcooking.

Makes 4 servings

Pepper and Mushroom Millet

Pepper and Mushroom Millet is a colorful side dish with an almost creamy texture and goes great with any type of meat. Millet is a soft grain that can be found in most grocery stores.

To Make Pepper and Mushroom Millet you need the following ingredients:

10 button mushrooms, cut in half

2 T of mild chili pepper, chopped

2 T shallots, chopped

2 C of chicken broth

1 C of millet grain

3 Roma tomatoes, chopped

1 C cilantro, chopped

1/2 t of salt

How to Make Pepper and Mushroom Millet:

Spray the pressure cooker well with a non stick cooking spray.

Place the mushrooms, chili pepper and shallots into the cooker.

On medium heat, brown the ingredients for 5 minutes.

Pour the chicken broth into the cooker.

Add the grain and bring the cooker to high pressure.

Cook for 10 minutes then allow the pressure to fall on it's own for 10 minutes.

Add the tomatoes and cilantro and stir to combine.

Sprinkle with the salt just before serving.

Makes 4 servings

Balsamic Seasoned Mashed Sweet Potatoes

To make Balsamic Seasoned Mashed Sweet Potatoes you need the following ingredients:

2 C of water

5 large sweet potatoes, peeled and sliced

1 C of milk

2 t of balsamic vinegar

1 t cinnamon

1/2 t of nutmeg

How to Make Balsamic Seasoned Mashed Sweet Potatoes:

Pour the water into the pressure cooker.

Add the trivet and layer the sweet potatoes onto the trivet.

Bring to high pressure quickly and cook 8 minutes.

Quickly reduce the pressure under cold water and remove the potatoes.

Place the potatoes into a serving bowl and mash well.

Pour the milk and vinegar into the potatoes and stir to combine.

Season the potatoes with the cinnamon and nutmeg before serving.

If your family loves mashed potatoes would like to try something a little different this recipe may be just what you need.

When adding the water, be sure to check the manufactures direction for your brand and size of pressure cooker.

It may require a little less water than what the recipe calls for.

Makes 4 servings

Colorful Corn Confetti Casserole

To make Colorful Corn Confetti Casserole you require the following ingredients:

2 C of water

1 C frozen corn

1/2 C frozen peas

1/2 C red bell pepper, chopped

1/4 C frozen pearl onions

1 t of mixed herbs

How to Make It:

Pour the water into the cooker and place the trivet into the cooker.

Generously grease a casserole dish.

Place the corn, peas, bell pepper and onions into the dish.

Sprinkle with the mixed herbs.

Cover tightly and place on the trivet.

Bring the pressure to high and cook 5 minutes.

Reduce the pressure quickly under cold water.

This casserole is not only great tasting but pretty when placed on your table.

It makes a great side dish for any meal.

Fresh vegetables may be substituted for frozen vegetables if you prefer.

Makes 4 servings

Warm Oranges in Honey Sauce

To make Warm Oranges in Honey Sauce you ingredients:

3 1/2 C of water, divided

4 large oranges

1/2 C of honey

1/4 t of allspice

1 t of rum extract

How to Make Warm Oranges in Honey Sauce:

Pour 3 C of water into the pressure cooker.

Place the unpeeled oranges into the water.

Bring the cooker up to high pressure and poach the oranges for 3 minutes.

Quickly release the pressure under cold water, remove the oranges and drain the water.

Peel the oranges and place them back into the cooker.

Add the honey, allspice, rum extract and remaining water to the cooker.

Bring the cooker back up to high pressure and cook for 2 minutes.

Allow the pressure to be released on it own then remove the oranges.

Allow the sauce to heat over medium heat until it has thickened to your preference.

Pour the sauce over the oranges just before serving.

This dish is very versatile when it comes to how it's served.

It can be used as a side dish at dinner, as a dessert or even as a breakfast treat.

Grapefruit can be substituted for the oranges if you prefer.

Be sure when you pressure cook fruit that it doesn't touch the side of the cooker and burn.

Makes 4 servings

Nutmeg Sprinkled Bananas

To make Nutmeg Sprinkled Bananas you require the following ingredients:

4 large ripe bananas, peeled

2 T of brown sugar

1/8 t of nutmeg

1 C of water

How to Make Nutmeg Sprinkled Bananas:

Place the bananas into a casserole dish.

Sprinkle the brown sugar and nutmeg evenly over all the bananas.

Cover the dish tightly with aluminum foil.

Pour the water into the cooker and place the trivet into the cooker.

Place the casserole dish onto the trivet.

Bring the pressure to high and cook for 6 minutes.

Slow release the pressure and serve warm.

This warm dish is a perfect comfort dish to serve as a side or a dessert with any meal.

Kids really love this dish making an easy way to incorporate fruit into their diet.

Fresh fruit will cook very quickly in a pressure cooker making a time a must.

Makes 4 servings

Raisin Topped Mixed Fruit

To make Raisin Topped Mixed Fruit you need the following ingredients:

1 C dried mixed fruit

1/2 C of raisins

2 C apple juice

1 cinnamon stick

1/4 t of allspice

1 t rum extract

1 T of honey

1 1/2 slices of lemon, peeled

How to Make It:

Pour the apple juice into the pressure cooker.

Add in the mixed fruit and raisins.

Place the cinnamon stick into the cooker.

Add the allspice, extract and honey.

Lay the lemon slices into the mixture.

Bring the cooker to high pressure and cook 3 minutes.

Quickly release the pressure under cold water and return the cooker to low heat.

Heat the mixture until as thick as you like.

This dish can be eaten just like it is or used as a topping for ice cream, yogurt or even vanilla pudding.

A 1/2 C of cranberries, blueberries, cherries can be used in place of the mixed fruit if you prefer.

When cooking with dried fruit in a pressure cooker, only fill the cooker about half full.

Dried fruit will swell during the cooking process and if overfilled can block the vent pipe.

Makes 4 servings

Rich Chocolate Nutmeg Custard

To make Rich Chocolate Nutmeg Custard you will need the following ingredients:

2 C of low fat milk

3 eggs, lightly beaten

1/2 C premium sweet cocoa

1 t of vanilla

1/8 t of salt

1 t of nutmeg

How to Make Rich Chocolate Nutmeg Custard:

Spray 4 custard cups with a non stick cooking spray.

Place the milk and eggs into a mixing bowl and blend together well.

Add the cocoa, vanilla and salt.

Beat with an electric mixer until combined well.

Divide the mixture into the custard cups filling them 2/3 full.

Place the trivet into the cooker.

Cover each cup tightly with aluminium foil and place on the trivet.

Bring the pressure up quickly and cook for 4 minutes.

Release the pressure quickly under cold water.

Remove the custard cups and sprinkle the top of each with the nutmeg.

There are many variations to this custard.

To make a basic egg custard, leave out the cocoa and add 2 T of sugar.

For caramel custard use the basic egg custard recipe and place 1 1/2 T of brown sugar into the bottom of each custard cup before adding the custard.

After cooking turn the custard upside down and the brown sugar will form a caramel sauce that oozes down the side of the custard.

Makes 4 servings

Light and Creamy Strawberry Pudding

To make a Light and Creamy Strawberry Pudding you will need the following ingredients:

1/3 C of sugar

2 T of flour

1/8 t of salt

1 T of butter

1/4 C fresh strawberries, pureed

2 egg yolks, beaten

2/3C milk

2 egg whites, beaten

How to Make Light and Creamy Strawberry Pudding:

Place the sugar, flour, salt and butter into a mixing bowl.

Beat the mixture until well combined.

Add in strawberry puree, egg yolks and milk and beat until incorporated together well.

Fold in the egg whites until well combined.

Spray 4 custard cups with a non stick cooking spray.

Divide the strawberry pudding between the 4 prepared custard cups filling them 2/3 full.

Securely cover each cup with foil and place on a trivet in the cooker.

Bring the cooker to high pressure and cook 10 minutes.

Release the pressure quickly under cool water.

Covering the custard cups tightly with foil will keep condensation from forming and ruining your pudding.

If you check your pudding by inserting a knife into the center and the pudding hasn't cooked through you can continue cooking at high pressure for 1 to 2 minutes or until done.

Makes 4 servings

Cinnamon Butter Bread Pudding

To make Cinnamon Butter Bread Pudding you will need:

8 t of butter, softened

1 t of ground cinnamon

8 slices of stale bread

4 eggs lightly beaten

2 C of milk

2 t of vanilla extract

1/2 C of honey

1/4 C of dried apricots, chopped

How to Make Cinnamon Butter Bread Pudding:

Place the butter into a small mixing bowl.

Sprinkle the cinnamon into the butter and stir until well combined. Spread each slice of the bread with the prepared butter.

Break the bread into 1 inch cubes.

Mix together the eggs, milk, vanilla and honey in a separate bowl.

Light grease a casserole dish. Place half of the bread into the bottom of the prepared dish.

Sprinkle the bread with half of the dried apricots.

Pour half of the milk mixture over the bread.

Repeat the layers again ending with the remaining milk.

Place a trivet into your pressure cooker.

Cover the casserole dish with foil and place on the trivet.

Bring the pressure to high and cook 15 minutes.

Let the pressure fall on its own.

Stale bread does have its place when you cook up this delicious pudding.

Any type of bread will work including wheat. Fresh bread can also be used if you're in a pinch

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