Any good pressure cooker recipes???

SIMPLE YET DELICIOUS!!

This is a great comfort food. I make this quick after work and the pressure cooker makes it taste like it was cooking all day.

1/2 cup flour

salt & pepper

2 lbs lean stew meat

1 diced onion

1 (14 1/2 ounce) can beef broth

1 teaspoon worcestershire sauce

8 ounces tomato sauce

1/4 cup water

3 tablespoons flour

1 lb noodles

4 servings

25 minutes 5 mins prep

BON APPETIT !!

More Pressure Cooker Recipes:

http://www.dvo.com/pressure-cooker-recipes.html

http://www.recipezaar.com/r/16/229

http://missvickie.com/

Prosecco and Parmesan Risotto

Ingredients:

Prosecco and Parmesan Risotto1 1/2 tbsp butter

1/2 tsp grated lemon rind

3 cups chicken broth

2/3 cup shallots (finely chopped)

3 garlic cloves (minced)

1 tsp fresh thyme leaves

1 1/3 cups uncooked Carnaroli/medium-grain rice

1 cup prosecco/sparkling white wine (divided)

2 ounces fresh Parmigiano-Reggiano cheese (divided)

1/4 tsp black pepper

METHOD:

Heat your pressure cooker over medium-high heat.

Start melting the butter into the cooker; start sauteing the shallots (2 minutes); garlic (30 secs) and make sure the stirring is constant.

When the garlic starts to reach the light brownish color, start adding rice, half cup prosecco and cook for a minute or until the liquid is completely absorbed. Keep stirring and add the remaining half cup prosecco and chicken broth.

Make sure to securely close the lid of the pressure cooker (Bring to high pressure) cook for about 8 minutes – Adjust the heat when needed.

Remove from heat and release the pressure using the steam vent or using the running cold water from the faucet.

Grate cheese and combine it with the remaining ingredients. Let is sit for 4 minutes or so just until the mixture is thickened.

you can make tasty pop corns in just two minutes

first you remove the pressure cooker whistle and add a very little amount of oil say 1 teaspoon and the spices of your choice .the add dried corns to it so that they are well mixed with oil . then put the cooker on flames with constant shaking .when the popping sounds fade then open the cooker and enjoy the spicy pop corns .

I found a treasure-trove of pressure cooker recipes here - I counted 17:

http://www.hippressurecooking.com/tag/manual-recip...

You can download the recipe booklets from pressure cooker manufacturers - and essentially get lots and lots of new recipes!

put oil let it get heat put tomatoes and potatoes.heat on high flame for 5 min mix red chillie ,turmeric pav bhaji masala,salt,corriander leaves,den put 1 cup rice in it and 5 glasses of water and whistle for 5 min and it is ready

check out www.allrecipes.com they have loads. they have ratings and reviews by people who actually make the recipes, with advice and suggestions on doing it differently and getting the right taste. there are also pics so you know what it looks like.

Mmm, these all sound delicious, hope one of them *or two!* works out for ya!

Chicken and Dumpling Casserole

8 chicken thighs, boneless and skinless

2 cups chicken broth

1 cup dry wine

2 tsp minced garlic (about 4 cloves)

2 cups whole grain biscuit mix

2/3 cup skim milk

1 tablespoon dried dill

Add chicken thighs, broth, wine and garlic to cooker and cook for 6 minutes under high pressure. Reduce pressure quickly under cold water. Combine biscuit mix, milk, and dill and drop large spoonfuls into boiling chicken broth. Cook uncovered for 6 minutes.

Serves 4.

Chicken Curry

3 pound Chicken, cut into serving size pieces

2 tablespoon Shortening

2 teaspoon Curry powder

2 1/2 teaspoon Salt, or to taste

2 Onions, chopped

1 teaspoon Vinegar

1 cup Water

2 tablespoon Cornstarch

1/4 cup Water

Heat pressure cooker. Add shortening; brown chichen. Season with combined curry powder and salt. Add onions, vinegar, and water. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES. Cool pressure cooker at once. Place chicken on a heated platter. Combine cornstarch and water. Stir into liquid in pressure cooker at once. Cook until thickened stirring constantly. Ladle sauce over chicken. Serve over hot cooked rice.

4 - 6 servings.

Far East Pepper Steak

1 tablespoon Sesame oil

2 tablespoons Olive oil

1 large Onion, sliced

2 cloves Garlic, sliced

1 pound Beef round steak, cut into

-3 x 1/2" strips

1/2 cup Beef broth

1 tablespoon Sherry

1 teaspoon Light brown sugar

1/2 teaspoon Salt

1 teaspoon Ginger root, grated

1/2 teaspoon Red pepper flakes

2 Tomatoes, cut into 8ths

1 Green bell pepper, sliced

4 Green onions, coarsely chopped

1/4 cup Soy sauce

2 tablespoons -Water

2 tablespoons Potato starch or cornstarch

Basmati rice, cooked

Heat oils in pressure cooker. Add onion and garlic and sauté 2 minutes Add beef strips, stir well, and cook over high heat 1 minute Stir in broth, sherry, brown sugar, salt, ginger root, and pepper flakes. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 mins. Release pressure according to manufacturer's directions. Remove lid.

Stir in tomatoes, bell pepper, and green onions. Secure lid. Over high heat, develop steam to medium-high pressure. Reduce heat to maintain pressure and cook 2 minutes Release pressure according to manufacturer's directions. Remove lid.

Combine soy sauce, water, and potato starch in a small bowl. Blend until smooth. Gradually add to beef and vegetables, stirring gently until thickened and creamy.

Maple Pecan Sweet Potatoes

1 cup Water

1 1" piece lemon peel

1/2 cup Brown sugar, firmly packed

1/4 teaspoon Salt

3 medium Sweet potatoes; peeled, sliced 1/2-inch thick

1/4 cup Butter

1 cup Pecans, coarsely chopped

1/4 cup Maple syrup

1 tablespoon Cornstarch

a few Whole pecans for garnish, if desired

Pour water into pressure cooker and add lemon peel, brown sugar, and salt. Stir in sweet potatoes. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 4 minutes. Release pressure according to manufacturer's instructions. Remove lid. Transfer sweet potatoes to a serving dish with a slotted spoon. In a skillet, melt butter; heat until bubbly. Stir in pecans. Add syrup and cornstarch, stirring to blend. Add to liquid in cooker and cook over med. heat until thickened. Spoon over sweet potatoes. Garnish with whole pecans.