Any Good Pressure Cooker Recipes?

[whitequeen96]

I just bought a Farberware 4 qt programable electronic pressure cooker, thanks to Yorkielover's advice on the DOD testing central thread. (Thanks, Yorkielover! [She actually suggested the 8 qt. size, but I couldn't find it at a price within my budget, and I'm only cooking for two.])

Now I need good, simple, and preferably FREE recipes. I did a quick search and didn't come up with more than a couple of sites that have recipes on-line. I'm sure someone here once mentioned a fabulous recipe website that was (perhaps) related to the government or a university or something like that.

I just got my pressurea cooker today, and I want to make something in it! Old family recipes are welcomed!

TIA!


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[YorkieLover]

I'm sure you'll love your new toy. Four quarts sounds small after having an 8 quart ... but then I'm cooking for more, plus we like leftovers for the next day ... but DD gets angry if I try to leave it out on the counter, because it's quite large and heavy. I'm having fun with mine. It doesn't seem right that things should cook so fast and trouble-free! (Although you have to allow for prep time and steam heat up time.) Did you get one with an oval shape and removeable teflon pot? I LOVE those two features - lots easier to fit foods in and clean up.

I am so disappointed in the joke of a 'recipe book' that came with mine, but I went online to get a few recipes. When I find the most useful pressure cooker recipe book, I'll look to buy it. (I'll also have to check and see if Costco has a nice book.) Here's one site I found last night ... and the second link has a time chart for meats and one for veggies that is handy.

[Only registered and activated users can see links. Either login above or Register Now]

[Only registered and activated users can see links. Either login above or Register Now] on the left, click on 'Cooking Time Charts' ... then at the top of the next page, click on 'Meats, Poulty and Seafood Cooking Times' and/or 'Vegetable Cooking Time Charts'.

And don't forget your local library for books you can try out. Our library is online, so I was able to search by title "Pressure Cooker" ... then I chose only the very newest books (2002 or 2003) because these programmable pressure cookers are fairly new.

Oh, and btw, I've read that you're not supposed to 'pressure fry' with these pressure cookers, although some people say they have done it with success. (This is for trying to make like the KFC chicken recipe, using oil to fry under pressure.)

I do have some older pressure cooker recipes (Word document) that you can convert to your pressure cooker using common sense. (For instance, if the recipe says 'use cold water release', you wouldn't do that ... you would simply do the quick release by pushing the button to release the steam in order to get it to unlock.) If you're interested, p.m. me with your email address and I can send it to you.




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[cata5]

Thanks for bringing this up! We have an older pressure cooker that DH has used a couple of times for a roast. I have never known much about them and never bothered with it. I am big on the slow cooker, but this gives me the nudge to try some different things.

My 5th is going to school all day this year and people keep asking me what I am going to do and if I'm going to work. I decided I have lots to do at home !!!!! and the first is to work on our meals! I have really let it slip with the hectic schedule this last year. So this is another avenue to explore!

I will check out the sites, but post any good stuff in frugal living so it stays on the first page.


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[whitequeen96]

I wrote this long post on here 2 days ago to thank you for the sites AND for telling me about the pressure cooker. But I think DOD's server went down, because it suddenly disappeared, and I couldn't get back to DOD.

Anyway, the first site looks great! Some nice, normal recipes.

I got the 4 qt. pc; I couldn't find the one you have at a price that fit my budget. But a 4 qt one should be big enough for the two of us at home. And I don't need the oval shape for the kind of cooking I do. (I cook ears of corn in the microwave, etc.)

I paid $90 + 6/95 S&H, which is about 47% off regular price. NOBODY can beat the price you got on your big one!

Anyway, I just went grocery shopping, and I'm going to make beef/barley stew tomorrow night. (What's with the cookbook saying not to cook things that foam, such as barley and beans, but then giving you recipes for them?!)

Cata5, I'm like you. I've let meals become "catch as catch-can" and now I intend to start cooking again. Ahhh, stews and soup on a cold (50 degrees here in Calif.) winter night!


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[YorkieLover]

Yeah, I thought the same thing about the foaming beans, but haven't tried making any yet because the weather is too hot. I think the idea is to not overfill the pot (if anything foams or expands) so that there will be enough air space for the needed pressure. Also, I would think if the foam goes up into the pressure relief valve, it might clog it up some.

I made fresh corn on the cob after I first got it, and it was very easy and fuss free and quick. The whole ears were very tasty. I think I set the time for five minutes because I didn't believe they would cook in 2 or 3 minutes, but I believe it now. At five minutes they were slightly overcooked, but the taste and appearance was very good. You'll have to try fresh corn on the cob at least once this way, and you'll probably have to break them in half to fit them.

I made a roasted whole turkey breast in it the other night (a little over 7 pounds that I got on a special). Since I didn't think it would brown on it's own, I just put a bit of oil in the pot, turned on the browner, and browned the top of the breast ... then turned it over, added a little over a cup of water, then cooked on high for 1 hour ... released pressure, added large potato halves ... cooked on high another 12 minutes ... released pressure and it was done. That only took 1/3 of the cooking time of the regular roasting method ... and it was sooooo tender! I made gravy out of the liquid in the pot, too (although it wasn't very flavorful because it was just the breast/little fat). The turkey sandwiches the next day were a treat, too.

I also made chicken and dumplings ... so easy ... the chicken just fell off the bones ... but at the end, I suggest you turn it off, then turn on the browning feature, then drop the dumpling dough as soon as it starts bubbling (which is really fast), then just cook it that way until the dumplings are done.

I can't wait to try tougher cuts of meat, like venison and elk, as I've never been good at figuring out a way to cook those to a tender state, but maybe now ...

Fifty degree winter nights are cold? That's kind of balmy. We get between 10 and 35 degrees in the winter where we are in OR, so 'comfort food' recipes will be nice to have pretty soon. DH loves navy bean soup, so that'll be the first bean recipe I'll try.


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[YorkieLover]

I am still LOVING my digital pressure cooker, and having fun trying out different recipes. I subscribed to a Yahoo cooking group, and every time someone posts a new recipe, I get a copy of it, then if I decide if it looks good, I'll print it and try it when I get the ingredients. I've found some yummy and fast recipes that way, and haven't had to buy a recipe book because of it.

This is how you can find it: go to yahoo.com, then click on connect 'groups', then on cultures & community, click on 'cooking', then click on 'cooking and recipes groups'. There are LOTS of groups you can join, but if you're into pressure cooking, look for that.

I'm making a Soy Chicken recipe tonight that I modified by adding a bunch of fresh minced ginger, and using boneless chicken thighs instead of breast, and it was so easy to prepare, and it smells so good!

[lookn4deals]

Could you post that chicken Recipe. I love Ginger chicken (yum yum) I have a pressure cooker and the only thing I have ever cooked in it was beef for a stir fry. I am always nervous that I wont cook it long enough.
TIA

[YorkieLover]

Okay, here's my modified recipe. I am going to use less water and more soy sauce in this modified recipe because I think it will taste better. The original recipe called for two boneless skinless chicken breasts, but I used about 3# of boneless skinless chicken thighs from Costco, and I've got enough for another meal. It turned out very tender and good. If you don't have soy sauce, I don't know why you couldn't use something like Korean BBQ sauce or Yoshida's Gourmet Sauce. BTW, I believe fresh ginger root has a more intense flavor if you finely shred it, but it is messier to handle than just mincing. (Don't forget that if you don't use the ginger root up, you can put it in two baggies or in a freezer bag, and freeze it for many months. When you need more fresh ginger, use it from the freezer - I shred or mince it frozen and it defrosts so fast.)

_______________________________________________

Ginger Soy Chicken

Chicken pieces (boneless, skinless) (I used about 3# boneless thighs)
1/2 cup sliced mushrooms
1/2 onion, sliced
1/2 cup sliced celery
1/2 cup low sodium soy sauce (I used regular)
3/4 cup water
3 tablespoons brown sugar
couple dashes hot pepper flakes (if desired)
shredded or minced peeled FRESH ginger to taste/smell (I used about 3 tablespoons minced)

Place all ingredients in cooker. Close securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

FYI ... however much chicken you use, just make sure most of the pieces are covered with the liquid. With my digital pressure cooker, I cooked on High for 10 minutes because of the large amount of thighs I put in, and then let it depressurize by itself. It was very tender and cooked through.

Serve over 'sticky' rice, and sprinkle on more soy sauce and some toasted sesame seeds, if desired.

_______________________________________________

(I highly recommend getting an automatic rice cooker if you like the oriental 'sticky' rice. It makes it so easy. Costco has an inexpensive one for $30 that works just fine. If you ever do this, make sure you buy Calrose rice or Pearl rice to cook in it, or else you won't get the rice you want. Costco also carries a large bag of that, and it lasts forever.)

BTW, I don't know why this 'recipe' wouldn't work with sliced beef or pork, and my philosophy is the more ginger, the better!!!

I would highly recommend subscribing to that Yahoo pressure cooker group to get new recipes. When I joined, it was free, and I'm pretty sure it still is. I find I remember to use the pressure cooker more when I'm getting those recipes. One thing I love about pressure cooking is that mostly you dump the ingredients in ... then when it's coming to pressure and cooking, I clean up the rest of the kitchen.

[lookn4deals]

thanks so much. I cant wait to try it for some reason I have been crazy for ginger lately

[YorkieLover]

Here are two more websites I stumbled on with a few pressure cooker recipes:

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[Helen84]

Here is the best and easiest Ginger Chicken recipe I have ever found (you have to really like ginger though). I found it at a pressure cooker specialist website in Australia, the [Only registered and activated users can see links. Either login above or Register Now].

For those interested, they also have a huge range of [Only registered and activated users can see links. Either login above or Register Now].

So here is their Ginger Chicken recipe:

GINGER CHICKEN
Serves 4

1 chicken cut into pieces
1 large onion - finely diced
1 good piece of fresh ginger - finely grated
¼ cup dry sherry
¼ cup soya sauce
¼ cup water

Method:
Heat pressure cooker (lid off) with some oil. Brown pieces of chicken. Sprinkle the chicken with the onion and the ginger. Mix well, then add sherry, soya sauce and water. Close the lid, when full pressure is reached, reduce the heat and cook for 8 minutes (10psi) or about 6 minutes for higher pressure (15psi) cookers.
Add pepper and salt to taste.

"You can walk through the front door and be sitting down to a delicious meal in less than 25 minutes.
Simple and delicious served with plain rice, or mashed or steamed potatoes."

Love it
Helen