Sprinkle the brown sugar and nutmeg evenly over all the bananas.
Cover the dish tightly with aluminum foil.
Pour the water into the cooker and place the trivet into the cooker.
Place the casserole dish onto the trivet.
Bring the pressure to high and cook for 6 minutes.
Slow release the pressure and serve warm.
This warm dish is a perfect comfort dish to serve as a side or a dessert with any meal.Kids really love this dish making an easy way to incorporate fruit into their diet.Fresh fruit will cook very quickly in a pressure cooker making a timer a must.
Add the trivet and layer the sweet potatoes onto the trivet.
Bring to high pressure quickly and cook 8 minutes.
Quickly reduce the pressure under cold water and remove the potatoes.
Place the potatoes into a serving bowl and mash well.
Pour the milk and vinegar into the potatoes and stir to combine.
Season the potatoes with the cinnamon and nutmeg before serving.
If your family loves mashed potatoes but would like to try something a little different this recipe may be just what you need.When adding the water, be sure to check the manufactures direction for your brand and size of pressure cooker.It may require a little less water than what the recipe calls for.
Pour the chicken broth and 1/2 C of water over the rice.
Pour the remaining water into the cooker and place the trivet into the water.
Place the casserole dish onto the trivet.
Bring the pressure to high and cook 30 minutes.
Allow the pressure to fall on its own.
After the pressure has fallen add the bell pepper, green beans and corn to the casserole.
Replace the lid on the cooker but do not lock.
Allow the rice and vegetables to steam for 20 minutes or until the rice is tender.
Short grain rice can be used but it will take a little longer to cook.Add an additional 7 minutes to the cooking time if using short grain rice.When cooking rice always allow the pressure to fall on its own.This will ensure the rice has plenty of time to soften without overcooking.
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.