pressure cooker recipes?

Fresh Vegetable Melange - This vegetable dish is great served hot or cold.

1 onion, chopped in large pieces

1/2 cup canola oil

1 clove garlic, chopped

1/4 cup parsley, diced in small pieces

1/4 cup fresh dill, diced in small pieces

1 cup chicken broth

3 large tomatoes, cut in small chunks,

seeds removed

2 zucchini, cut in large chunks

8 new potatoes, skinned, cut in1/2" slices

2 large carrots, cut in 1/2" slices

1 green pepper, seeds removed, cut in 1/4" slices

3 stalks celery cut in 1/4" slices

10oz. Frozen peas, thawed

salt and pepper to taste

Directions: Saute onion in hot oil in your pressure cooker for 2 minutes. Stir in garlic, parsley and dill and cook for 1 minute. Stir in broth, vegetables and salt and pepper. Close lid and bring to high pressure. Lower heat to medium and cook for 5 minutes. Release the pressure, remove the lid and stir vegetables. Drain any excess liquid.

Outrageous Artichokes

4 artichokes, medium size

1/4 cup butter, melted

Celery Salt

2 tablespoons lemon juice, concentrated

2 cups water

Directions: Wash, clean and trim artichokes. Pour melted butter n inside of artichoke leaves then sprinkle with celery salt. Mix lemon juice with water and pour inside pressure cooker. Place steamer basket inside pressure cooker and add artichokes. Close lid, bring to high pressure, lower heat on stove and pressure cook for 3 minutes. Use cold-water release method to release pressure according to manufacturer’s directions. Open lid and serve immediately while hot.

Stuffed Tomatoes and Peppers

6 medium green bell peppers

6 medium tomatoes

1 cup white rice

1/2 bunch chopped parsley

1 1/2lb. Ground beef

1 lb. Baby carrots

1 6 oz. can tomato paste

3 tablespoons lemon juice

Salt and pepper, to taste

For the Rice Mixture Filling: In bowl, rinse rice and ground beef together under water. Stir in chopped parsley, salt, pepper, lemon juice and tomato taste. Stuff peppers and tomatoes with rice mixture.

SAUCE:

3 cups water

1 tablespoon mashed garlic

2 tablespoons lemon juice

1 tablespoon dried mint (or 1/2 cup chopped fresh mint leaves)

Salt and pepper, to taste

For the Sauce: Wisk together garlic, salt, pepper, mint and water.

Directions: Using a sharp knife, slice off the tops of peppers and tomatoes. Scoop out the seeds and inner fleshy parts of the tomatoes. Add rice mixture filling.

Place baby carrots evenly on bottom of pressure cooker. Placed stuffed tomatoes and peppers on top of the carrots. Pour sauce over tomatoes and peppers. Add a plate on top as extra weight to keep stuffed tomatoes from floating. Close lid, bring to high pressure then lower heat on stove and cook for 5 minutes. Release pressure using cold-water release method or automatic pressure release (if available) according to manufacturer’s directions. Open lid, remove to serving platter and serve with pita bread and olives.

SOUPS

Butternut Squash Bisque

1 tablespoon olive oil

1 48 ounce can chicken broth

3 lb. Butternut squash, peeled, seeded, and cut into 1" chunks

2 large onions, peeled and cut into large pieces

3 large red delicious apples, peeled and cut into 1" pieces

3/4 cup long-grain rice

1 1/2 teaspoon ground cumin

2 teaspoon ground ginger

1 pint half&half (fat-free works well), or milk for thinner consistency

Salt, to taste

Directions: In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown. Add remaining ingredients, except half & half and salt, and place lid on cooker. Bring up to high pressure, then lower heat and cook for 10 minutes. Release pressure as directed by manufacturer. Open lid and allow to cool slightly. (6) Place ingredients into blender or food processor, along with half & half and salt, if desired. Puree until smooth. Serve medium hot.

Tortilla Soup - A Mexican favorite that you can now make in your own home!

1/3 cup oil

2 onions, diced

4 cloves garlic, peeled

1 can (15 oz.) tomatoes, drained

3 quarts chicken broth

Tortilla chips

cilantro, chopped

1 pound grated cheese

lime wedges (optional)

Directions: Heat oil in cooker, then add onions and garlic cloves. Saute until deep golden brown. Remove from cooker and puree with tomatoes in blender or food processor until smooth. Return to cooker and add broth. Heat to boiling. Bring up to high pressure, reduce heat and cook 10 minutes. Release pressure and remove the lid. Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup bowls and pour hot soup on top. Serve with lime wedges, if desired.

Spiced Italian Chicken Soup

1/2 pound Italian sausage, casing removed, crumbled

3/4 cup diced onion

1

My two favorite things to make in the pressure cooker....Corned Beef and Risotto. Not together of course!!! The corned beef, I simply pour in the cooker 1 can of beer, a cup of water and a chopped onion. I tie the spices that come with the beef in cheesecloth because if you let them float free, they could clog the breather hole and you'd get a big mess! Drop the beef in, bring up to high pressure, reduce heat to maintain pressure and cook for 1 hour. The beef is melt in your mouth tender and delicious. I will never prepare it any other way. Risotto is great in the pressure cooker because it is such a hassle on the stove top! Here's a simple recipe for that: 2 T sweet butter 1 T olive oil 1/3 c finely minced onions 1-1/2 c Arborio rice 3-1/2 to 4 c vegetable or chicken stock or bouillon 1 c grated Gruyere cheese (4 oz) 1/4 c grated Parmesan Salt to taste, if desired Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 min. Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock. Lock the lid in place and bring to high pressure. Adjust the heat to maintain high pressure and cook for 6 min. Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.