family pressure cooker recipes?

Oh, I love my pressure cooker. I use it at least twice a week. I cook all kinds of things in it. Some of my favorites are shanks (lamb or beef), pot roast, corn beef, chicken (roasters only, other chickens seem to cook way to fast in the pressure cooker), pork shoulder, etc.

The possibilities are endless. What kind of recipe are you looking for?

Here's a good Beef Stew Recipe to start with

2 lbs chuck roast or whatever cut is on sale, cubed to 1/2"

small onion, chopped

2 cloves garlic, minced

1 Tbsp oil

2 large potatoes, cubed

1 bag baby carrots (16 oz)

1 cup frozen peas

water

2 Tbsp beef base

1/2 cup cold coffee

2 Tbsp cornstarch

1 Tbsp thyme

Brown beef in oil in small batches, adding onion and garlic to the last batch. Place in cooker. De-glaze saute pan with water put that into the cooker. Make sure meat is covered with liquid. Cover and bring to full pressure, after the first whistle cook for 10 min. Cool down cooker with cold water to release pressure. Layer in order potatoes, carrots, peas and thyme. Bring to full pressure and cook for 5-10 min.

Allow to cool for 5 min and then release pressure with cold water. Mix coffee, beef base and cornstarch.

Add to stew and bring to boil. Enjoy!

The beef base is important. I buy it in the spice section at Costco, make sure it is the paste (it adds a great flavor to the stew).

EDITED-Here are two wonderful chicken recipes. Remember most chickens cook rather quickly, be careful not to overcook the chicken.

~Chicken with Wine~

INGREDIENTS

3 pounds chicken pieces, without skin

2 tablespoons vegetable oil

salt and pepper

1 teaspoon (each) dried rosemary and thyme, crumbled

3 garlic cloves, sliced

1/2 cup dry white wine

1/2 cup chicken broth

1/4 cup fresh parsley, chopped

1/2 lemon, thinly sliced, optional

Preparation:

Heat pressure cooker; add oil and brown chicken pieces. Season chicken with salt, pepper, and rosemary. Place garlic on chicken. Combine white wine, chicken broth, and parsley; pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once under running water faucet, pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Pressure is completely reduced when the air vent or cover lock has dropped. Thicken sauce with a little flour mixed with cold water, if desired. Garnish with lemon slices, if desired.

~Chicken Paprikash~

INGREDIENTS

8–10 pieces of chicken thighs and legs

1 pint of chicken stock

8 ounces marinara sauce (any good quality)

salt and pepper to taste

1 large onion chopped

1 large bell pepper chopped

2 Tbsp Hot Paprika–good quality–Hungarian

2 Tbsp olive oil

2 shallots–chopped

Sour Cream for plating

INSTRUCTIONS

Salt and pepper chicken to taste.

Heat olive oil in base of pressure cooker and brown chicken on both sides and remove to a dish.

Add onions, bell pepper and shallot to pan and saute for a few minutes.

Add the paprika over the vegetables. Stir. Add the chicken stock and marinara. Close the pressure cooker and bring up to pressure.

Cook under pressure for 15 minutes or check your own pressure cooker’s instruction book for the proper time for your cooker. Bring down pressure with cold water running from the tap. Serve over noodles with a dollop of sour cream.

I make nice veal in tomato and wine sauce,or beef the same way and I serve with mashed potato,simply delicious. You will need: Beef for stew 2- 2 1/2 pounds 1/4 cup olive oil 1 onion sliced 2 cloves garlic chopped 1 Cup prepared tomato sauce 1/2 cup red wine (good quality) salt & pepper to taste and 1/2 tsp sugar 1 Cinnamon stick water In your presser cooker put your oil,onion and garlic,saute for a few min. and add the meat,continue the proses for a few more min.stirring the meat so it can brown on all sides. Deglaze with the wine,add the rest of the ingredients and add water to cover the meat. Close your cooker and adjust heat to med. cook for 20-25 min.

Texas-Style Chile Con Carne Pressure Cooker Recipe

INGREDIENTS:

3 whole sweet fresh dried chilies

2 tbsp vegetable oil

2 whole Chipotle dried chilies canned in adobo sauce

1 1/2 quarts homemade chicken stock

1/4 teaspoon ground allspice

4 pounds whole beef chuck

2 tbsp Asian fish sauce

2 small hot dried chilies

1 large onion, finely diced

4 medium cloves garlic, minced

1/2 tsp powdered cinnamon

1 tbsp ground cumin

3 whole rich fruity dried chilies

2 tsp dried oregano

Salt and pepper to taste

2 tbsp apple cider vinegar

Hot sauce

DIRECTIONS:

Put in the dried chiles into the pressure cooker and stir gently on a medium-high heat; until slightly darkened (2 to 5 minutes). When done, remove chiles and set aside.

Meanwhile, season the chuck steaks generously with salt and pepper. Heat oil in a pressure cooker over high heat. Add half of the beef chuck and cook until deeply browned (6 minutes). Set aside.

Saute onions until translucent and softened, (2 minutes). Add allspice, garlic, cumin, cinnamon, oregano and allspice. Stir constantly (1 minute). Add the chilies and chicken broth and bring to a simmer.

When done, transfer the mixture to a blender. Blend in “low” setting and gradually increasing speed. Blend until smooth (1 minute). When you get that right consistency, put back the purée to the pressure cooker.

Cut the steaks into chunks and transfer to the pressure cooker. Bring to a simmer, season with salt and pepper. Securely close the lid and cook on high pressure (30 minutes).

Release pressure using quick release valve (electric cooker) or running under cold water (stovetop cooker). Remove the lid, add and stir in fish sauce and vinegar. Add hot sauce to taste. Wait until thickened (5 minutes). Season with salt.

Here's a link with a whole bunch of recipes. Hope this helps!

http://www.recipezaar.com/recipes.php?categ=229%2C...