Pressure Cooker Cookbook

TORI R ITCHIE

cookerpressureC O O K B O O K

T H E

homemade meals in minutes

contentspressure cookers for today 7

soups & stews 19

beans & grains 39

meat 53

vegetables 81

basic recipes 98

tips for pressure cooking 101

glossary 102

menu ideas 107

index 108

acknowledgments 112

Everyone seems to be looking for a new way to save time in the

kitchen, but the solution has been there all along: pressure cookers.

These ingenious devices, originally marketed in the early 1900s, were

designed to speed up cooking by using a simple principle: seal the

lid to create pressure, which causes the temperature in the pot to rise

past boiling, and food cooks faster. No invisible microwaves, no

food-altering science, just simple, clean steam.

Fast-forward to today and pressure cookers have many compelling

reasons for their renewed popularity. Many dishes that are too often

relegated to Sunday dinner or ordered in restaurants because they

take too long to prepare at home—pot roast, short ribs, baked

beans—can be prepared in one-half to two-thirds the time it takes

to cook them conventionally. You don’t even have to plan ahead. But

pressure cookers also help the home cook save money. The foods

cooked in a pressure cooker are generally tougher and less desirable

than more tender foods, and thus less expensive. Finally, pressure

cookers keep in foods’ nutrients. While these cooking vessels allow

you to make comforting meals on a weeknight schedule, pressure

cookers are also a perfect addition to a healthy lifestyle (see right).

Pressure cookers aren’t limited to just soups, stews, and sauces. Using

the recipes in these pages, you’ll learn how to make a shortcut risotto

as good as the original in just six minutes, or butternut squash purée,

orange-scented beets, braised artichokes, chicken thighs, and even

corned beef—all in a flash. Flavors vary widely from the chiles of

Mexico, to the soy glazes of Asia, to the creamy sauces of France.

pressure cookers for today

A HEALTHIER WAY

TO COOK

Because everything cooks faster in a pressure cooker, and only a small amount of liquid is needed, fewer nutrients are leached or evaporated away as they are in other types of cooking. Some people have a cooker on hand just to make high-fiber, protein-rich beans weekly or even daily, or to cook whole-grain brown rice or farro at the last minute, both of which contribute to a healthy lifestyle.

pressure cookers for today10

FOOD COOKING TIME LEVEL RELEASE METHOD

Black Beans 25 minutes high natural steam release

Chickpeas, dried 40 minutes high natural steam release

Lentils 8 minutes high natural steam release

Navy Beans, dried 25 minutes high natural steam release

Pinto Beans, dried 18–20 minutes high natural steam release

Barley 15–18 minutes high natural steam release

Risotto 6 minutes high quick steam release

Wild Rice 25 minutes high quick steam release

Chicken Breast 7–10 minutes high natural steam release

Chicken Thighs 8–12 minutes high natural steam release

Chicken, Whole 10 minutes high quick steam release

Turkey Breast 30 minutes high natural steam release

Bone-in Pork Shoulder 40–50 minutes high natural steam release

Boneless Pork Shoulder 15 minutes high natural steam release

Boneless Lamb Meat 15 minutes high natural steam release

Beef Brisket 50–60 minutes high quick steam release

Beef Round 18–20 minutes high quick steam release

Artichokes, quartered 4 minutes high quick steam release

Beets 20 minutes high quick steam release

Butternut squash, cut into 2-inch (5 cm) cubes

8 minutes high quick steam release

Cauliflower florets 2 minutes high quick steam release

Mustard Greens, 1-inch (2.5 cm) strips

6 minutes high quick steam release

Pearl Onions 3 minutes high quick steam release

Potatoes, 1⁄4 inch (6 mm) chunks 4 minutes high quick steam release

Red cabbage, cut into thin strips 5 minutes high quick steam release

average pressure cook times

pressure cookers for today 13

the right pressure cooker for you

With the various types of pressure cookers on the market today,

both stove top and electric models, cooking under pressure is just

a shopping trip away. Your decision on which model to choose will

probably be based on three factors: which size pot suits your household;

price; and the amount of storage space in your kitchen. Both types of

pressure cookers have advantages and either is a good choice. It’s a

matter of individual taste and preference.

Stove-top pressure cookers Stove-top models are generally available

in aluminum or stainless steel, the former being more inexpensive and

lightweight, the latter being of a heavier gauge and costing slightly

more. While the choice is individual, the recommendation is the same

as with all pots and pans: a heavy, durable metal with a sturdy base

will distribute heat evenly, yield good results, and last for a long time.

Stainless steel pots provide all these qualities. Plus, they often have

the advantage over aluminum pots of being dishwasher safe.

Electric pressure cookers Electric models offer unique features.

They don’t take up space on the stove top, which leaves your range

free for other purposes. They have built-in timers that are very precise,

eliminating the margin of error in cooking times. Electric pressure

cookers also ensure consistent heat; with a stove top model, you need

to adjust the gas or electric burner to maintain the cooking pressure

at the optimum level, while an electric cooker does this automatically

(see Adjusting Pressure, page 15). In short, you can walk away from an

electric model while it cooks, but it is better to keep an occasional eye

on a stove top model. The downsides to owning an electric pressure

cooker include storage constraints (not everyone has space on his or

her counter or in the cupboard for another appliance) and that these

models generally cost more than stove top pressure cookers.

ABOUT THE RECIPES

The recipes in this book were developed for a six-quart pot, which is the perfect size for family meals of four to six servings, plus the occasional recipe for larger crowds or when you want leftovers, such as with soups, stews, beans, or brisket.

soups & stewsmoroccan-style tomato-rice soup 21

easy beef & barley soup 22

potato-leek soup two ways 25

curried cauliflower soup with spicy croutons 26

tuscan farro & lentil soup 29

smoky split pea soup 30

texas-style chili 31

pork chile verde 32

black bean chili 35

springtime irish stew 36

soups & stews 21

minutes

· PR

ESSURE COOK TIME ·

QU

ICK STEAM RELEAS

E

In the pressure cooker pot, sauté the onion in the oil until golden, about

3 minutes. Stir in the cumin, ginger, coriander, paprika, 1⁄2 teaspoon salt,

and the cayenne. Cook for 30 seconds. Stir in the tomatoes, then add the

broth, tomato paste, and sugar and stir until blended. Add the rice and

bay leaf. If using an electric pressure cooker, switch off the sauté function.

Lock the lid into place and cook on high pressure for 9 minutes. Quick-

release the steam (see page 17). When the pressure valve drops, remove

the lid, tilting it away from your face to allow residual steam to escape.

Let the soup stand for 5 minutes to cool down, then discard the bay leaf.

Ladle into bowls, garnish with cilantro, and serve right away.

small yellow onion, 1, finely chopped

olive oil, 3 tbsp

ground cumin, ground ginger, and ground coriander, 11⁄2 tsp each

paprika, 11⁄2 tsp

salt

cayenne pepper, 1⁄4 tsp

ripe red tomatoes, 2 lb (1 kg), peeled, seeded, and crushed (about 3 cups)

low-sodium vegetable broth, 4 cups (32 fl oz/1 l)

tomato paste, 1⁄4 cup (2 oz/60 g)

sugar, 1 tbsp

short-grain white rice, 1⁄3 cup (21⁄2 oz/75 g)

bay leaf, 1

chopped fresh cilantro for garnish

MAKES 4 SERVINGS

moroccan-style tomato-rice soup

A Moroccan spice mix called ras al hanout traditionally gives

this soup extra warmth. Here, you can blend your own for a rich

vegetarian soup that is ready in only 9 minutes instead of the

usual half hour. Arborio rice works well in this recipe.

9

soups & stews 25

minutes

Cut the roots and green tops off the leeks. Slice the white parts of the leeks

in half lengthwise, then thinly slice crosswise. Put the sliced leeks in a bowl

of cold water and swish vigorously to rinse them of grit. Lift out the rinsed

leeks with a sieve and set aside. Discard the water. Peel the potatoes and

cut them into 1-inch (2.5-cm) cubes.

In the pressure cooker pot, sauté the leeks in the butter until soft, about

4 minutes. Sprinkle lightly with salt, then add the broth and the potatoes.

If using an electric pressure cooker, switch off the sauté function.




Let the soup stand until it has slightly cooled and is no longer steaming,

then purée it in batches in a blender (or with an immersion blender

directly in the pot) until smooth.

To serve the soup hot, pour the puréed soup into a clean saucepan. Add

the half-and-half and corn and cook over medium heat, stirring often, until

hot, about 5 minutes. Stir in the ham. If you like a thinner soup, add more

broth. Season with salt, ladle into bowls, and sprinkle with the chives.

To serve the soup cold, cool the puréed soup to room temperature,

transfer it to a large container and refrigerate, covered, until chilled.

Meanwhile, peel, seed, and finely dice the cucumber; set aside. Whisk

in the half-and-half and sour cream until smooth. If you like a thinner

soup, add more broth. Stir in the cucumber, season with salt, and ladle

into bowls. Sprinkle with the chives.

leeks, 2 lb (1 kg)

russet potatoes, 11⁄2 lb (750 g)

butter, 2 tbsp

salt

low-sodium chicken broth, 5 cups (40 fl oz/1.25 l)

chives, snipped

for the hot soup

half-and-half, 11⁄2 cups (12 fl oz/375 ml)

frozen corn kernels, 1 cup (6 oz/185 g), thawed

cooked ham, chopped, 1 cup (6 oz/185 g)

for the cold soup

cucumber, 1

half-and-half, 1 cup (8 fl oz/250 ml)

sour cream, 1 cup (8 oz/250 g)

MAKES 6–8 SERVINGS

potato-leek soup two ways

This classic duo of potatoes and leeks can be served cold, as

vichyssoise, or sipped warm. The mild base cooks for a fraction

of the usual 30 minutes. Add enrichments such as cooked ham

and garnish with chives after puréeing to make the flavors pop.

· PR

ESSURE COOK TIME ·

QU

ICK STEAM RELEAS

E

4

beans & grainschickpeas with lemon, oregano & olives 41

maple baked beans 42

brown rice & bean casserole 43

parmesan risotto 44

mexican-style pot beans 47

barley risotto with wild mushrooms 48

confetti wild rice salad 51

beans & grains 41

minutes

· PRESSURE COOK TIM

E ·

NA

TU

RAL STEAM RELEAS

E

Rinse the chickpeas in a sieve under cold water. Pick over and remove any

stones or misshapen chickpeas. In the pressure cooker pot, combine the

chickpeas, 6 cups (48 fl oz/1.5 l) water, 2 of the garlic cloves, the bay leaf,

and 1⁄2 teaspoon salt. Drizzle 1 tablespoon of the oil over the liquid.

Lock the lid into place and cook on high pressure for 40 minutes. Let

the steam release naturally (see page 17). When the pressure valve drops,

remove the lid, tilting it away from your face to allow residual steam to

escape. Test a chickpea for doneness: it should be cooked through, but

not soft. If it is too firm, lock the lid into place again and cook on high

pressure for 5 minutes more; quick-release the steam (see page 17).

Drain the chickpeas in a colander, reserving the cooking liquid. Discard

the bay leaf. Clean and dry the pressure cooker pot. (At this point, the

chickpeas and liquid can be cooled, covered, and refrigerated separately

for up to 1 day. To continue, let them come to room temperature before

proceeding with the recipe.)

On a cutting board, mince together the parsley, oregano, remaining

2 garlic cloves, and lemon zest. In the pressure cooker pot (or a sauté pan

on the stove, if chickpeas were made ahead), sauté the herb-garlic mixture

in the remaining 4 tablespoons (2 fl oz/60 ml) oil until fragrant, about

1 minute. Add the cooked chickpeas, lemon juice, 1 cup (8 fl oz/250 ml)

reserved cooking liquid, and the olives; stir for a few minutes until the

flavors are blended, adding more cooking liquid if the mixture seems dry.

Season to taste with salt and more lemon juice to taste, then serve.

dried chickpeas, 11⁄2 cups (9 oz/280 g)

garlic, 4 cloves, peeled

bay leaf, 1

salt

olive oil, 5 tbsp (3 fl oz/80 ml)

fresh flat-leaf parsley leaves, 11⁄2 cups packed (11⁄2 oz/45 g)

fresh oregano leaves, 2 tbsp chopped

fresh lemon zest, 1 tbsp coarsely grated

freshly squeezed lemon juice, about 2 tbsp

pitted good-quality green olives, 1⁄2 cup (21⁄2 oz/75 g), roughly chopped

MAKES 6 SERVINGS

chickpeas with lemon, oregano & olives

Like most beans, chickpeas can take 2 hours to cook. Here, they

quickly emerge with a meaty texture and flavor that’s more

satisfying than canned. Serve with grilled lamb, chicken, or fish,

or alone as a vegetarian entrée.

40

meatbeer-braised chicken thighs with onions 54

braised chicken in lemon-basil sauce 57

beef stroganoff 58

turkey breast with cranberry-ginger relish 61

barbecue-style brisket sandwiches 62

classic pot roast with root vegetables 65

quick bolognese sauce 66

greek-style lamb shanks with white beans 68

soy-glazed chicken thighs 69

traditional corned beef & cabbage 71

pork tacos with cilantro slaw 72

spanish-style pork chops with vinegar 75

sticky asian-style short ribs 76

hungarian-style cabbage rolls 79

meat54

minutes

large bone-in chicken thighs, 6, about 6 oz (185 g) each, skin removed

salt

olive oil, 2 tbsp

butter, 1 tbsp

yellow onions, 2, thinly sliced

brown sugar, 1 tbsp

all-purpose flour, 1 tbsp

lager beer, 1 bottle (12 fl oz/375 ml)

coarse-grain mustard, 2 tbsp

tomato paste, 1 tbsp

bay leaf, 1

freshly ground pepper

cooked egg noodles for serving (optional)

MAKES 6 SERVINGS

Season the chicken lightly all over with salt. In the pressure cooker pot,

brown the chicken in the oil in batches, turning with tongs as necessary;

transfer each batch to a plate as it is browned. After removing the final

batch, add the butter to the pot. When it melts, add the onions and sugar.

Cook, stirring, until the onions are soft and golden, about 7 minutes,

turning down the heat as necessary to keep them from scorching. Sprinkle

the flour over the onions, then cook, stirring, for 1 minute. Pour in the beer

and let it come to a boil. Stir in the mustard, tomato paste, and bay leaf.

Return the chicken to the pot and turn with tongs to coat with the sauce.

If using an electric pressure cooker, switch off the browning function.




Remove the bay leaf and discard. Let the chicken stand for a few minutes

to settle the flavors, then season to taste with salt and pepper. Serve right

away over egg noodles, if desired.

beer-braised chicken thighs with onions

This recipe evolved from carbonnade—a classic Belgian beef stew,

which is also delicious with meaty chicken thighs. Normally

braised for 45 minutes, pressure cooking cuts the time by more

than one-third. Serve the chicken and sauce over wide egg noodles.

· PR

ESSURE COOK TIME ·

QU

ICK STEAM RELEAS

E

11

meat72

minutes

· PRESSURE COOK TIM

E ·

NA

TU

RAL STEAM RELEAS

E

for the pork

bone-in pork shoulder roast (pork butt or Boston butt), 21⁄2 lb (1.25 kg)

salt

yellow onion, 1, quartered

chili powder, 1 tbsp

dried oregano leaves, 1 tbsp

garlic, 3 cloves, minced

for the tacos

flour tortillas, 12

Cilantro Slaw (page 99)

purchased salsa, 1 cup (8 fl oz/250 ml)

jack cheese, 1 cup (4 oz/125 g) shredded

Lime wedges for garnish (optional)

MAKES 6 SERVINGS

Cut the pork into 2 large chunks and pat dry with paper towels. Sprinkle

with 1 teaspoon salt. In the pressure cooker pot, combine the onion, chili

powder, oregano, garlic, and 2 cups (16 fl oz/500 ml) water. Add the pork

pieces. Lock the lid into place and cook on high pressure for 50 minutes.

Let the steam release naturally (see page 17). When the pressure valve

drops, remove the lid, tilting it away from your face to allow residual steam

to escape. Test the meat for doneness by prodding it with a fork; it should

be easy to pull apart. If not, lock the lid into place again and cook on high

pressure for 10 more minutes; quick-release the steam.

Transfer the meat to a cutting board and let it stand until cool enough

to handle. While the meat is cooling, preheat the oven to 425°F (220°C).

Line a baking sheet with foil.

Using 2 forks, pull the meat into shreds, discarding any bones and fat.

Spread the shredded meat on the lined baking sheet and spoon enough

juices from the pot over the meat to just moisten. Place the baking sheet

in the oven and roast until the meat begins to sizzle and brown at the

edges, about 10 minutes. Meanwhile, wrap the tortillas in foil and warm

them in the oven.

To assemble the tacos, have diners put some shredded pork in a warm

tortilla, top with a little of the slaw, and garnish with salsa, cheese, and

lime wedges as desired.

pork tacos with cilantro slaw

Authentic Mexican-style pork tacos are made with carnitas,

chunks of tender meat that have been braised for about 3 hours,

then browned. Cooking them in the pressure cooker allows you

to enjoy this traditional Mexican treat any day of the week.

50

vegetablesscalloped potatoes with cheddar 82

creamy mashed potatoes 84

sweet & sour red cabbage 85

squash purée with brown butter & sage 87

braised artichoke hearts with peas & mint 88

orange-glazed beets with fresh herbs 91

southern-style braised greens with ham 92

creamed pearl onions with peas 95

fennel niçoise 96

vegetables88

minutes

lemon, 1

large artichokes, 4, about 10 oz (315 g) each

leek, 1, roots and green top removed

olive oil, 2 tbsp

dried thyme leaves, 1⁄4 tsp

kosher salt

low-sodium vegetable broth or water, 1 cup (8 fl oz/250 ml)

fresh or frozen peas, 1 cup (5 oz/155 g), not thawed

butter, 1 tbsp

fresh mint leaves, 2 tbsp minced, plus whole leaves for garnish

MAKES 4 SERVINGS

Grate the zest from the lemon and set it aside. Fill a bowl with water

and squeeze the juice from the lemon into it. Working with 1 artichoke

at a time, snap off the dark green leaves until you reach the tender yellow

inner leaves. With a small sharp knife, pare away any tough green leaf

patches from the bottom of the artichoke, then trim the leaves 1 inch

(2.5 cm) from the top. Cut each artichoke into quarters and, with a paring

knife, trim away the fuzzy choke. Drop each quarter into the bowl of

lemon water to prevent discoloring.

Slice the white part of the leek in half lengthwise, then thinly slice crosswise.

Put the sliced leek in a bowl of cold water and swish to rinse it of grit. Lift

out the leek with a sieve and set aside. Discard the water.

In the pressure cooker pot, sauté the leek in the oil until softened, about

3 minutes; stir in the thyme. With a slotted spoon, lift the artichokes out

of the lemon water and add them to the pot; add a pinch of salt and pour

in the broth. If using an electric pressure cooker, switch off the sauté

function. Lock the lid into place and cook on high pressure for 4 minutes.

Quick-release the steam (see page 17). When the pressure valve drops,

remove the lid, tilting it away from your face to allow steam to escape.

With a slotted spoon, transfer the artichokes to a bowl; set aside. Add

the peas and butter to the pot and bring to a boil over medium-high heat

(or use the sauté function on an electric cooker). Cook, stirring, until the

peas are just tender and the liquid in the pot has reduced, about 3 minutes.

Stir in the minced mint and reserved lemon zest. Pour the peas, leeks, and

juices over the artichokes and stir. Garnish with the whole mint leaves.

braised artichoke hearts with peas & mint

You can make an impressive dish in minutes by using just the

artichoke hearts. They’ll be ready in one-sixth the usual cooking

time. Pair them with Parmesan Risotto (page 44) for a vegetarian

meal (cook the artichokes first).

· PR

ESSURE COOK TIME ·

QU

ICK STEAM RELEAS

E

4

WELDON OWEN INC.

CEO and President Terry Newell

VP, Sales and Marketing Amy Kaneko

Director of Finance Mark Perrigo

VP and Publisher Hannah Rahill

Executive Editor Jennifer Newens

Editor Donita Boles

Editorial Assistant Becky Duffett

Associate Creative Director Emma Boys

Art Directors Alexandra Zeigler and Kara Church

Senior Designer Ashley Lima

Junior Designer Anna Grace

Production Director Chris Hemesath

Production Manager Michelle Duggan

Color Manager Teri Bell

Photographer Sheri Giblin

Food Stylist Karen Shinto

Prop Stylist Christine Wolheim

THE PRESSURE COOKER COOKBOOK

Conceived and produced by Weldon Owen Inc.

Copyright © 2010 Weldon Owen Inc.

All rights reserved, including the right of reproduction

in whole or in part in any form.

Color separations by Embassy Graphics in Canada

Printed and bound by 1010 Printing, Ltd. in China

First printed in 2010

10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication

data is available.

ISBN-13: 978-1-74089-983-3

ISBN-10: 1-74089-983-0

ACKNOWLEDGMENTS

Weldon Owen wishes to thank the following people for their generous support in producing this book:

Linda Bouchard, Ken Della Penta, Shay Harrington, Cathy Lee, Fanny Pan, and Ann Rolke.

415 Jackson Street, Suite 200, San Francisco, CA 94111

Telephone: 415 291 0100 Fax: 415 291 8841

www.weldonowen.com

Weldon Owen is a division of

Pressure Cooker Cookbook

Documents