Remove, pat dry and slice the lime leaves and place them into the pressure cooker.
Add the curry paste to the cooker.
Spread the chopped fish over the top of the curry paste.
Add the fish sauce and eggplant to the cooker.
Sprinkle in the basil.
Pour the skim milk over the top.
Bring the cooker to high pressure and cook for 5 minutes.
Reduce the pressure then add the coconut milk and stir to combine.
Any type of white fish will taste great in this recipe. It’s the curry and lime that make the dish so delicious.Always be sure when cooking fish in a pressure cooker to use the timer.Over cooking fish for even a few seconds can cause the fish to become rubbery.
Lightly spray the bottom of the cooker with a non stick cooking spray.
Trim away any visible fat from the lamb chops and place them in the pressure cooker.
Spread the carrots, potatoes and green beans over the top of the chops.
Pour the chicken broth into the pressure cooker.
Place the trivet over the top of the meat and vegetables.
Spread each slice of bread with 1 t of the preserves.
Cut the prepared bread slices into 8 cubes each.
Pour the milk into a bowl with the eggs.
Whisk the honey and vanilla into the milk mixture well.
Spray a custard dish with a non stick cooking spray.
Place half of the bread cubes into the prepared custard dish.
Sprinkle with half of the raisins.
Pour half of the milk mixture over the bread and raisins.
Repeat the layers with the remaining bread, raisins and milk.
Sprinkle the cinnamon evenly over the top.
Wrap the custard dish securely with aluminum foil.
Place the bread pudding on top of the trivet.
Bring the pressure cooker up to high pressure and cook 10 minutes.
Quickly cool the pressure cooker under cold water.
Place the yogurt into a small dish.
Stir in the dill until well combined.
Pour the dill sauce over the chops just before serving.
These chops can be browned in the pressure cooker before adding the other ingredients if you prefer.Browning does improve the appearance of your dish and can increase the flavor.It is not necessary to brown your meats if you prefer not too.
Spray the cooker lightly with a non stick cooking spray.
Place the onion and garlic into the cooker.
Cook until just beginning to brown.
Pour the chicken broth into the cooker.
Add the chard, soaked chick peas and soaked beans.
Stir in the tomato puree.
Add the carrots, turnips and chili pepper.
Bring the cooker to high pressure.
Cook for 25 minutes then let the pressure fall on its own.
Stews are a great place to hide vegetables.Cut them into small pieces and they will never know they are there.This stew can be made without the chili pepper if you prefer a not so spicy version.
Add the beef, onion and carrots and brown on medium heat until the meat is browned on all sides.
Pour the water over the meat and vegetables.
Add in the leek, cabbage, barley and bouillon cubes.
Bring the cooker to high pressure quickly.
Cook 15 minutes then allow the pressure to drop on its own.
Break up the potatoes in a large bowl.
Lade the stew over the potatoes just before serving.
Three beef bouillon cubes may be used in the place of the vegetable bouillon if you prefer.To save time you can brown frozen meat after defrosting for 30 minutes.
Place the chicken into the bottom of the pressure cooker.
Pour the broth over the chicken.
Add in the rice, garlic and carrots.
Sprinkle the dry broth mix over the top.
Pour the water into the cooker then add in the chopped mushrooms.
Bring the cooker to high pressure and cook 20 minutes.
Allow the pressure to fall on its own.
There is nothing like a hot cup of chicken soup when you’re feeling a little under the weather.This soup fits the bill because it’s easy to throw together and takes very little time to cook.
Stir together the water, wine and garlic in the cooker.
Add the clams and bring the cooker to high pressure on medium heat.
Cook 3 minutes then quickly reduce the pressure under cold water.
Remove the clams from the juice.
Boil the broth to reduce it by half.
Stir the cream into the broth well.
Pour the sauce into a bowl to be served over the clams.
Pressure cooking is not only time saving but are ideal for those concerned about nutrition.Foods prepared in a pressure cooker will retain more vitamins than when cooked on the stove or in the oven.This occurs because steam removes more of the oxygen from the food than most normal methods of cooking.
Bring the pressure cooker to high pressure and cook 1 minute.
Remove from the heat and let stand for 5 minutes before serving.
Serve this oatmeal on a cold winter morning to help remove that early morning chill.Add milk, honey, sliced bananas or orange slices for a special treat.
Chicken and Spanish Rice – This will quickly become a family favorite once you give it a try.
Ingredients:
·3 lb. boneless, skinless chicken breast or thighs
·3 tbsp. olive oil
·1 chorizo sausage thinly sliced (optional, but it really adds a nice flavor!)
·1 small onion, diced
·2 garlic cloves, minced
·1 red bell pepper, cored, seeded and diced
·1 large ripe tomato peeled
·1 cup uncooked long grain white rice
·1/2 cup frozen peas
·3 cups chicken stock or broth
·1 tsp. salt
Preparation:
Salt and pepper the chicken and heat olive oil in pressure cooker. Add onion, garlic, red bell pepper and tomato and cook until the onion is soft. Add rice and cook for 1 minute. Add peas, stock, salt chicken and chorizo with any accumulated juices. Stir well.
Lock the lid, bring to pressure, then lower heat and cook for 7 minutes at 15psi. Allow pressure to drop by quick release or auto release, then remove lid. Serve and enjoy!
Makes 4 to 6, family size servings.
Chicken Casserole – Casseroles are great for company and the kids love them too!
Ingredients:
·3 medium potatoes
·3 to 3-1/2 lbs. boneless skinless chicken breasts
·Salt to taste
·2 slices of bacon, cut into 1” pieces
·1/4 lb. fresh mushrooms
·12 very small pearl onions, peeled
·1 tsp. flour
·1/4 cup chicken stock
Preparation:
Peel the potatoes. Create small balls using a melon scoop. Sprinkle the chicken with salt. Place bacon in pressure cooker and sauté until it has rendered its fat. Remove the bacon and set aside, leaving the fat in the pressure cooker. Add the potatoes to the fat and quickly sauté until lightly brown. Remove the potatoes and set aside. Add chicken pieces and brown on all sides, then remove. Add onions and mushrooms and sauté for one minute. Sprinkle in the flour, then add the stock and return the chicken, bacon and potatoes to the pressure cooker.
Lock the lid in place, bring to pressure. Then lower heat and cook for 8 minutes at 15 psi. Allow pressure to drop by quick release or auto release and remove the lid. A family of 4 will enjoy this yummy casserole as will your guests!
Cooking chicken in a pressure cooker makes the chicken much more tender and juicy than baking it or even cooking it in a slow cooker, not to mention the time you save using a pressure cooker. Here are some favorite chicken recipes you’ll enjoy making and your family will surely enjoy eating.
Chicken Curry – Fast and easy to make, this recipe will surely make your mouth water.
Ingredients:
·1 cup brown rice
·1 tbsp. canola oil
·1 lb. boneless, skinless chicken breasts cut into 3/4” pieces
·4 large onions cut into wedges
·1-1/4 cups water
·4 garlic cloves, minced
·1 tsp. peanut oil
·1 tbsp. low sodium soy sauce
·1 tsp. chili powder
·1 tsp. curry powder
·1/4 tsp. turmeric
·1 tsp. ground ginger
·2 tbsp. fresh parsley, chopped
Preparation:
Cook rice using pot in pot method and set aside in a warm place.
In the pressure cooker, heat oil and sauté chicken and onions over medium-high heat until chicken is lightly browned. Add water, garlic, oil, and soy sauce, then add chili powder, curry, turmeric and ground ginger and stir till well blended.
Lock the lid in place and bring to pressure. Lower heat and cook for 4 minutes at 15psi. Allow pressure to drop by the natural release method for 4 minutes, then release the remaining pressure using the quick release method or automatic release method and remove lid. Stir in parsley and serve over warm rice.
Pressure cooked dry beans and lentils are so much better than canned beans. Here’s why: dry beans cost much less than canned beans; dry beans taste better than canned beans and contain no preservatives; dry beans are healthier than canned beans and more environmentally safe because they don’t require any metal packaging or salt water and preservatives that canned beans are soaked in; and using a new generation pressure cooker is the fastest way to cook beans and rice.
Old Fashioned Baked Beans – Perfect for a family barbeque or Thanksgiving Dinner!
Ingredients:
·2 cups dry navy beans (aka white beans)
·3 tbsp. Canola oil
·1 large onion diced
·1 garlic clove, minced
·1-3/4 cups water
·1 can (2 fl. Oz) tomato paste
·3 tbsp. brown sugar
·2 tbsp. molasses
·1/2 tsp. prepared mustard
·1/4 tsp. cumin
·1/8 tsp. chili powder
Preparation:
Rinse and soak navy beans for at least 8 hours. Drain and rinse the beans. Add all ingredients except the beans to the pressure cooker and stir thoroughly. Then add the beans. Bring to a boil, then stir and lock the lid in place and bring to pressure. Lower heat and cook for 40 minutes at 15 psi. Release pressure using the quick release method or auto release and remove lid.
Makes 4 servings.
As you can see, making your family favorites is quick and easy using a new generation pressure cooker! Now you can have low-cost, healthy meals in the fraction of the time it would take you to bake, boil or use a slow cooker!
