Pressure Cooker Recipes

[Kitchen Witch]

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.

[Kitchen Witch]

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.

[Kitchen Witch]

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
1/2 cup pearl barley *
3 cloves garlic
3 quarts chicken stock
1 cup lentils
1 chicken breast, split with bone, uncooked
1/2 cup parsley, chopped
1 can (15 oz.) garbanzo (chick peas) and juice
1/2 - 1 lb. fresh or frozen spinach
1 cup mild to medium salsa
2 tablespoons olive oil

Directions: Place 1 tablespoon olive oil in cooker. Cook sausage, drain, and set aside. Add one tablespoon olive oil to pressure cooker and sauté onion and garlic. Do not brown. Add barley and sauce one minute. Add browned sausage, lentils, uncooked chicken breast and parley to cooker then add enough chicken stock to cover ingredients in cooker. Close lid, bring to high pressure then lower heat on stove and cook for 9 minutes. Remove from heat and release pressure cooking cold-water release method according to manufacturer?s directions (or if time allows, pressure can be released naturally). Open cooker. Remove chicken, shred meat and return to cooker. Add remaining chicken stock, beans, spinach and salsa to soup mixture and heat thoroughly.

Potato-Carrot Soup

3 tablespoons cooking oil
1 large onion, chopped
4 large potatoes, sliced thinly
6 large carrots, sliced thinly
2 32oz. cans of chicken or vegetable broth
2 tsp. cumin
Salt and pepper, to taste
1 cup milk or half&half

Directions: In pressure cooker, sauté onion in cooking oil for 3 minutes. Add potatoes and carrots and continue to sauté 1 additional minute. Add broth and cumin. Close lid, bring to high pressure then lower heat on stove and cook for 12 minutes. Remove from heat and release using cold water or automatic pressure release according to manufacturer?s directions. Salt and pepper to taste. Let cool slightly. Puree in blender, mixing alternately with milk or half&half until smooth and creamy. Serve hot.

[Kitchen Witch]

Spicy South of the Border Chili
Serves 6
Chili is a nutritionally sound and complete meal. You can make it more or less fiery by adjusting the amount of chili powder used.
2 tablespoons (30 ml) olive oil
2 medium onions, chopped
3 garlic cloves, minced
1 1/2 lb (700 g) ground beef
2 teaspoons (10 ml) ground cumin
2 tablespoons (30 ml) chili powder, or to taste
1 1/2 teaspoons (7.5 ml) oregano
1 bay leaf 2 teaspoons (10 ml) celery seed
Salt to taste
1 tablespoon (15 ml) flour
1 1/2 cups (375 ml) crushed tomato
1 cup (250 ml) beef stock
1 1/2 cups (375 ml) cooked pinto or red
kidney beans

Garnishes
Grated cheddar or Monterey Jack cheese
Finely chopped onion
Shredded lettuce


Heat the oil in the pressure cooker and sauté the onion and garlic until the onion is wilted. Add the beef and cook until it is browned. Mix the cumin, chili powder, oregano, bay leaf, celery seed, salt and flour. Stir in the crushed tomato and beef stock.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Remove the lid and add the beans. Cook uncovered for 5 minutes. Serve in bowls, passing the garnishes separately.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.




Old Fashioned Meat Loaf
Serves 4

A traditional meat loaf, coated with a layer of ketchup and cooked in a tomato sauce. If you wish, add cubed potatoes during the last 5 minutes of cooking time.
1 1/2 lb (700 g) mixture of chopped or ground
lean beef, pork and veal
1 teaspoon (5 ml) salt
Freshly ground pepper
2 slices bread, soaked in water and squeezed dry
2 tablespoons (30 ml) parsley
1 medium onion, minced 1 garlic clove
1 egg
2 tablespoons (30 ml) chicken stock
2 teaspoons (10 ml) Worchestershire sauce
2 tablespoons (30 ml) olive oil
1 cup (250 ml) tomato sauce
1 cup (250 ml) water


In a bowl, combine the chopped meat, salt, pepper, bread, parsley, onion, garlic, egg, chicken stock and Worcestershire sauce. Shape into two small loaves. Wrap each in wax paper and chill several hours to firm. Heat the oil in the pressure cooker and brown the loaves well on all sides. Transfer to the cooker basket. Pour off the oil and combine the tomato sauce and water, and season with salt and pepper. Spread the ketchup over the meat loaves and lower the basket into the pressure cooker.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Slice and serve.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.


Sweet-Sour Beef Spareribs
Serves 4

As good or better than any you are likely to find in a Chinese restaurant.
3 tablespoons (45 ml) vegetable oil
3 lb (1.4 kg) lean short spareribs cut into serving pieces

Sweet-Sour Sauce
3 tablespoons (45 ml) soy sauce
2 tablespoons (30 ml) brown sugar
3 tablespoons (45 ml) honey
3 cloves garlic, minced
1/4 cup (60 ml) ketchup 2 tablespoons (30 ml) onion, minced
2 tablespoons (30 ml) apricot marmalade
2 tablespoons (30 ml) cider vinegar
2 tablespoons (30 ml) dry sherry
1 teaspoon (5 ml) hot pepper sauce, or to taste

In a small bowl combine all the sauce ingredients. Heat the oil in the pressure cooker until very hot, then add as many ribs at a time as will comfortably fit, and brown well. Pour off all fat, then stir in the sauce.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] and remove the lid.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure for grilling ribs or 20 minutes for stewing ribs.



Beef Stroganoff
Serves 4


2 lb (900 g) beef stew meat or round steak,
cut into 1" (25 mm) cubes
3 tablespoons (45 ml) vegetable oil
2 tablespoons (30 ml) flour
1 large onion, chopped
1 teaspoon (5 ml) garlic
1 cup (250 ml) beef broth 1/4 lb (125 g) fresh mushrooms, sliced
2 tablespoons (30 ml) tomato paste
1 tablespoon (15 ml) Worcestershire sauce
1 cup (250 ml) sour cream
Salt and pepper to taste
1 package egg noodles, cooked

Brown meat in pressure cooker. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] and remove the lid. Stir in sour cream and blend well. Serve over hot egg noodles.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 25 minutes on high pressure.




Hungarian Goulash
Serves 4


1/2 lb (225 g) lean beef,
cut into small pieces
1/2 cup (140 g) bacon, finely diced
1 1/2 cups (255 g) onion, chopped
2 potatoes, chopped 1/2 teaspoon (2 ml) paprika
2 garlic cloves, minced (optional)
1/4 teaspoon (1 ml) marjoram
1/4 teaspoon (1 ml) crushed caraway seeds
Salt, to taste
1 package egg noodles, cooked

Sauté bacon and onion in the pressure cooker. Add garlic, if desired. Stir in paprika and 1 1/4 cup (300 ml) water. Add beef, potatoes, salt, marjoram and crushed caraway seeds.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve over hot egg noodles.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.


Stuffed Cabbage Hungarian Style
Serves 4

Sauerkraut and a dollop or two of yogurt or sour cream make this stuffed cabbage distinctive and delicious.
1 head cabbage, separated into leaves
1 cup (250 ml) tomato sauce
1 cup (250 ml) water
Salt and freshly ground pepper
8 oz can sauerkraut, rinsed and well drained
1 lb (450 g) chopped beef, or a mixture of
beef, veal and pork 1 onion, finely chopped
1/4 cup (60 ml) rice
1 tablespoon (15 ml) minced parsley
2 tablespoons (30 ml) chicken stock
Sour cream or yogurt (optional)

Fill the pressure cooker halfway with water and bring to a boil. Add several cabbage leaves at a time and cook briefly until they are softened. Drain on paper towels. Dry the pressure cooker, then add the tomato sauce, water, salt, pepper and sauerkraut, and mix well.

In a bowl, combine the chopped meat, onion, rice, parsley, and chicken stock, and season with salt and pepper. Place about 2 tablespoons (30 ml) of this mixture in each cabbage leaf, fold the sides, then roll. Arrange the cabbage rolls in the pressure cooker, over the sauerkraut mixture.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] and remove the lid. Serve with sour cream or yogurt on the side.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 35 minutes on high pressure.



Easy Beef Pot Roast
Serves 2-3


3 tablespoons (45 ml) canola oil
1.5 lb (700 g) pot roast
Salt and pepper 1 onion, chopped
1 bay leaf
1 1/2 cups (375 ml) water or beef stock


Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper. Add chopped onion, bay leaf, and water.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] and remove the lid.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 35 minutes on high pressure.

If not sufficiently tender, lock the lid back in place and heat to high pressure for another 5 minutes.


Pot Roast with Vegetables
Serves 6


3 1/4 lb (1.5 kg) chuck or round roast,
trimmed of excess fat
4 tablespoons (60 ml) vegetable oil
Salt and pepper
1 cup (250 ml) onion, finely chopped
1/2 cup (125 ml) carrot, finely chopped
1/2 cup (125 ml) celery, finely chopped
1/2 cup (125 ml) parsnip or turnip, finely
chopped
2 1/2 cups (625 ml) beef stock 2 bay leaves
1 teaspoon (5 ml) dried thyme
-------------
1 lb (450 g) medium-size red potatoes,
scrubbed and quartered
3 large-size carrots, peeled and cut into
5 or 6 chunks
3 large-size parsnips, peeled and cut into
5 or 6 chunks

Roast: Heat 3 tablespoons oil in pressure cooker over high heat. Add meat and brown well on all sides lifting meat frequently with long wooden spoon to prevent sticking?about 2 to 3 minutes per side. Add extra oil as needed. Season each side with salt and pepper (use less if using canned stock or bouillon). Remove meat to platter and set aside.

In blackened oil remaining in pressure cooker, sauté the chopped onion, carrot, celery, and parsnip for 3 minutes, stirring occasionally. Scrape any browned bits from bottom of cooker. Add beef stock, bay leaves, and dried thyme. Set trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] for 15 minutes.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 60 minutes on high pressure.

When pot roast is done, it should be easy to pierce with a fork. If it is not sufficiently tender, lock lid back in place and heat to high pressure for another 5 minutes, then let pressure drop naturally [1]. Transfer to platter and set aside in warm place. Remove trivet from cooker.

Vegetables: Place potatoes, carrot chunks, and parsnip chunks in cooker. Lock lid into place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3].

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 5 minutes on high pressure.

Gravy: Mash 2 tablespoons all-purpose flour into 2 tablespoons softened unsalted butter. Over high heat, gradually whisk flour-butter mixture into liquid in cooker. Cook, stirring constantly, until mixture thickens - 3 to 4 minutes. Remove bay leaves and season to taste.


Beef Pot Roast With Tomato and Pearl Onions
Serves 2-3


2 tablespoons (30 ml) olive oil
1.5 lb (700 g) pot roast such as chuck
1 medium onion, chopped
3 tablespoons (45 ml) vinegar
1 can tomato paste
1 1/2 cups (375 ml) water 16-24 very small pearl onions, peeled
1 clove garlic, unpeeled
A potpourri bag of 2 bay leaves, 8 allspice and
1 teaspoon (5 ml) cumin seed
1/4 teaspoon (1 ml) sugar
Salt and pepper, to taste

Heat the oil in the pressure cooker until very hot. Add the pot roast and brown well on all sides. Transfer to the steamer basket. Add the onion to the pressure cooker and sauté until wilted. Stir in the vinegar, tomato paste, water, salt and pepper. Lower the steamer basket into the pressure cooker.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.

Add the pearl onions, garlic, potpourri bag, sugar and more vinegar, if necessary. Adjust seasoning. Lock the lid in place and bring to pressure again, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Slice the meat and serve with the sauce and the pearl onions.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for an additional 15 minutes on high pressure.


Jambalaya
Serves 4-6

This delicious recipe for jambalaya is a great one pot meal.
1 tablespoon (15 ml) vegetable oil
1/2 lb (225 g) boneless skinless chicken breasts,
cut into 1" pieces
1/2 lb (225 g) fully cooked andouille or italian
sausage, sliced
1/2 lb (225 g) uncooked shrimp, peeled
and deveined
2 teaspoons (10 ml) Creole seasoning
1 teaspoon (5 ml) dried thyme leavesr
1/8 teaspoon (0.5 ml) cayenne pepper 1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 stalks celery, sliced
1 cup (250 ml) long grain rice
16 oz (475 ml) canned chopped tomatoes, undrained
1 cup (250 ml) chicken stock
3 tablespoons (45 ml) fresh parsley, minced


Heat oil in the pressure cooker over medium high heat. Add chicken, sausage and shrimp. Sprinkle meats with half of the Creole seasoning, half the thyme and half the cayenne. Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set aside.

Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to pressure cooker. Cook for 4-5 minutes, stirring frequently. Add rice, tomatoes with their juice and stock. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand for 5 minutes before serving.

Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.

[Kitchen Witch]

Beef Bourguignon
Serves 8-10


2 tablespoons (30 ml) olive oil
4 lb (1.8 kg) beef stew meat, cubed
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) red wine vinegar
3/4 cup (175 ml) dry red wine
1 1/4 cups (300 ml) beef broth
1 1/2 teaspoon (7.5 ml) salt Pepper, to taste
2 large onions, diced
12 small pearl onions, peeled
1/4 cup (60 ml) butter
2 lb (900 g) mushrooms, quartered
1 teaspoon (5 ml) lemon juice

In a separate skillet, sauté the onion until translucent. Then in your pressure cooker, heat oil and brown meat. Move the beef to one side and add sugar. When it begins to carmelize, add vinegar and stir. Add the wine, beef broth, salt and pepper. Add onions to beef mixture. Lock lid into place and bring to pressure, then lower heat and cook for 40 minutes.

In a saucepan, place peeled pearl onions in water until tender. In the skillet where onions were sautéed, heat butter and sauté mushrooms. Add pearl onions and sauté until onions are glazed. When meat is done cooking, allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Add mushroom/onion mixture. Lock lid into place and bring to pressure again, then lower heat and cook for an additional 5 minutes. Allow pressure to drop again by the quick release method [2] or automatic release method [3] and remove the lid. Serve over egg noodles or rice.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 40+5 minutes on high pressure.


Beef Stew (Sweet)
Serves 2-3

Compare the 30 minutes for pressure-cooked beef stew to the 8 hours for beef stew in a slow cooker. The addition of sweet potatoes and parsnips makes this a sweet beef stew. For less sweetness, substitute turnip or rutabaga for the parsnip.
1 lb (450 g) stewing beef
cut into 1" (25 mm) cubes
2 tablespoons (30 ml) canola oil
1 large onion, minced
2 cloves garlic, minced
5 medium carrots, 1/2" (15 mm) pieces
1 large potato, 1/2" (15 mm) cubed
1 large parsnip, 1" (25 mm) pieces
2 cups (500 ml) frozen peas 1 sweet potato, 1" (25 mm) pieces
1/2 cup (125 ml) tomato sauce
1/2 cup (125 ml) dry red or white wine
2 bay leaves
1 teaspoon (5 ml) dried thyme
1 teaspoon (5 ml) Worchestershire sauce
1/2 cup (125 ml) water
Salt and pepper to taste


Heat the oil in pressure cooker and sauté the onion and garlic. Add meat and brown well on all sides lifting meat frequently with a long wooden spoon to prevent sticking?about 2 to 3 minutes per side. Add extra oil as needed. Add the rest of ingredients and stir.

Lock lid into place and bring to pressure over medium heat, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Stir and add the frozen peas.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 30 minutes on high pressure.

Meatball Stew
Serves 4

An excellent meal-in-a-pot.
1 1/2 lb (700 g) chopped meat - either all beef
or a mixture of beef, pork and veal
1 egg, lightly beaten
2 slices white bread, soaked in water and
squeezed dry
2 tablespoons (30 ml) minced parsley
1/2 teaspoon (2.5 ml) nutmeg
1 teaspoon (5 ml) Worcestershire sauce
2 cloves garlic, minced
1 tablespoon (15 ml) chicken or beef stock Flour for dusting
2 tablespoons (30 ml) olive oil
3/4 cup (175 ml) fresh or frozen peas
2 carrots, cubed or cut into sticks
2 medium potatoes, peeled and cut into
1" (25 mm) cubes
1/2 cup (125 ml) chicken or beef stock
(or a mixture of both)
1/4 cup (60 ml) dry white wine
1 bay leaf

In a large bowl, combine the chopped meat with the egg, bread, parsley, nutmeg, Worcesrstershire sauce, garlic and 1 tablespoon (15 ml) of stock. Form into 2" (50 mm) meatballs and dust lightly with flour. Heat the oil in the pressure cooker, add the meatballs and brown well on all sides. Add the peas, carrots, potatoes, stock, wine and bay leaf.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Discard the bay leaf. Serve with a good crusty bread.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 5 minutes on high pressure.



Veal Roast
Serves 6

Flavoured with salt and pepper, thyme and an onion, this veal roast is flavourful and fast.
3 lb (1.4 kg) shoulder veal roast
1 large onion, quartered
1 large sprig fresh thyme, oregano or
rosemary (1/4 teaspoon or 1 ml dried) 1 tablespoon (15 ml) butter
1/2 teaspoon (2 ml) salt
1 teaspoon (5 ml) pepper
2 cups (500 ml) water


Heat the butter in the pressure cooker. Salt and pepper the roast and place it in the hot butter with the quartered onion. Brown the roast over medium to high heat for about 10 minutes, turning occasionally, until browned on all sides. Add the herb sprig and 2 cups (500 ml) water.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Let the roast rest a few minutes before carving. Serve with the juices and onion quarters.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 30 minutes on high pressure.



Herbed Pork Roast
Serves 4

Simple, with herbs.
1 1/2 lb (700 g) boneless pork loin
1 tablespoon (15 ml) olive oil
3 medium potatoes, peeled and cut into
1" (25 mm) cubes
1 clove garlic, lightly crushed and peeled
1 teaspoon (5 ml) thyme 1 teaspoon (5 ml) crushed rosemary
1/2 teaspoon (2.5 ml) basil
1/2 teaspoon (2.5 ml) marjoram
1/2 cup (125 ml) chicken stock or water
Salt and pepper


Sprinkle the pork with salt and pepper and hit with the heel of your hand so that it adheres. Heat the oil in the pressure cooker and brown the potatoes over high heat until golden. Remove and reserve. Place the pork roast in the pressure cooker (add a little more oil if necessary) and brown well on all sides. Add the crushed garlic and cook a minute, then sprinkle all the herbs over the pork. Pour the broth in around the meat.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Add the potatoes, lock lid into place and bring to pressure again. Continue pressure-cooking another 5 minutes.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 14+5 minutes on high pressure.


Pork Chop and Potato Casserole
Serves 4

Simple, with herbs.
2 tablespoons (30 ml) olive oil
4 pork chops, 1" (25 mm) thick
Salt and freshly ground pepper
1/4 cup (60 ml) chicken stock
3 medium potatoes, peeled and in 1/8" (3 mm) slices 1 medium onion
3/4 cup (175 ml) dry white wine
3 bay leaves
1/2 teaspoon (2.5 ml) nutmeg

Heat the oil in the pressure cooker, sprinkle the chops with salt and pepper and brown as many chops as will comfortably fit at one time. Remove to a warm platter. Add the stock to the pressure cooker, scraping up any stuck particles. Layer half of the potato and onion slices in the pressure cooker, sprinkling with salt, pepper and nutmeg. Place a bay leaf on top.&npsp; Arrange the chops over the potatoes and onions and add another bay leaf. Cover the chops with another layer of potato and onion, again season with salt, pepper and nutmeg. Pour in the wine and add the remaining bay leaf.

Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Discard the bay leaves.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 14+5 minutes on high pressure.




Lemony Garlic Lamb Stew
Serves 4

A simple sauce of lemon and garlic makes this meltingly tender lamb stew irresistible.
2 tablespoons (30 ml) olive oil
3 lb (1.4 kg) lamb stew meat,
with some bone, in 2" (50 mm) slices
Salt and freshly ground pepper 3 garlic cloves
6 tablespoons (90 ml) freshly squeezed lemon juice
6 tablespoons (90 ml) chicken stock


Heat the oil in the pressure cooker, add the meat?as much will comfortably fit at one time?and brown well. Season with salt and pepper, and stir in the garlic. Add the lemon juice and stock.

Lock lid into place and bring to pressure over medium heat, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve with noodles or other pasta sprinkled with grated cheese and a green vegetable.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 20 minutes on high pressure.



Lamb and White Bean Stew
Serves 6


4 shoulder lamb chops (about 2 lbs or 900 g),
trimmed of fat
1 1/2 cups (about 1/2 lb or 225 g) dry white
beans, washed and picked over
2 cups (500 ml) canned diced tomatoes
1 cup (250 ml) onion, diced
1 cup (250 ml) leek, diced 2 tablespoons garlic, coarsely chopped
1 sprig fresh thyme and 1 sprig fresh sage, or
1 teaspoon (5 ml) herbes de Provence
1 1/2 teaspoons (7 ml) salt
1 teaspoon (5 ml) pepper
2 teaspoons (10 ml) Worcestershire sauce
3 cups (750 ml) cold water

Place all ingredients into the pressure cooker. Lock lid into place and bring to pressure, then lower heat and cook for the suggested time.

Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Let the stew rest for a few minutes until the fat rises to the surface. Spoon off and discard as much fat as possible. Add more salt and pepper as needed.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 40 minutes on high pressure.




Notes:

1Natural Release Method. To use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.

2Quick Release Method. Also called the cold-water release method, is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold tap water gently over the lid until steam dissipates and the pressure indicator is lowered. When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you.

3Automatic Release Method. Turn the pressure selector dial on the lid to the release position and the steam will release.

[Kitchen Witch]

Chicken Stock
Makes about 6 cups

Using an ordinary stock pot, making a stock takes hours. But a stock only take 30 minutes to make when using a pressure cooker. There is no canned or packaged chicken broth that can compare to this all natural and flavourful stock. You can serve it simply as a broth, liven it up with rice or noodles, carrots, and celery, and it can be used in dozens of recipes that call for broth or stock (stock, to be sure, produces a much tastier dish than plain water).

You can freeze the stock in a variety of amounts for use at a later time: one-third cup (80 ml), one cup (250 ml) or other sizes.

You can have an incomparable chicken stock at a cost of next to nothing. Chicken parts can be bought for as low as $2.18/kg.
2 lb (900 g) chicken parts, primarily backs,
but also including gizzards, necks, hearts
and wings
1 medium onion, peeled and halved
1 celery stalk, cut in several pieces
1 large carrot, scraped and cut in several
pieces 2 sprigs parsley
6 peppercorns or 1/4 teaspoon (1 ml) ground
black pepper
1 teaspoon (5 ml) thyme
2 bay leaves
Salt to taste
6 cups (1.4 l) water


Combine all ingredients in the pressure cooker. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the natural release method [1], remove the lid and strain by pouring it through a strainer which has been lined with a couple of layers of damp cheesecloth, damp kitchen towel or damp paper towels. Press with the back of a wooden spoon to extract as much liquid as possible. Cool, then refrigerate overnight and remove any congealed fat that has collected on the surface.

Suggested time for fast 15 psi pressure cookers: Cook for 30 minutes on high pressure.



Chicken Bouillabaisse
Serves 4-6

This tasty chicken stew made with the traditional ingredients of a French bouillabaisse (saffron, fennel and lemon or orange zest) can be prepared quickly and easily in a pressure cooker.
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) garlic, coarsely chopped
1/2 teaspoon (2 ml) saffron threads
1 teaspoon (5 ml) grated lemon or orange zest
3/4 teaspoon (4 ml) salt
1/2 teaspoon (2 ml) pepper
1/4 teaspoon (1 ml) fennel seeds
1/4 teaspoon (1 ml) herbes de Provence
1/2 cup (125 ml) onion, chopped
1/4 cup (60 ml) celery, chopped
1/4 cup (60 ml) carrot, peeled and chopped 4 chicken thighs (about 1 3/4 lb or 800 g),
skin and fat removed
1 cup (250 ml) diced tomatoes
(about half of a 14.5 oz can)
1/2 cup (125 ml) dry white wine
3/4 cup (175 ml) water
5 red or Yukon Gold potatoes,
peeled and quartered
10 oz (300 g) kolbassa sausage,
cut into 1 inch (25 mm) chunks


In a large bowl, mix the olive oil, garlic, saffron, lemon zest, salt, pepper, fennel seeds, herbes de Provence, onion, celery and carrot. Add the chicken to the bowl and coat with oil mixture. Note: the chicken can be combined with the oil mixture and allowed to sit the bowl, covered and in the refrigerator for up to 8 hours in advance.

Transfer ingredients in the bowl to the pressure cooker. Add tomatoes, wine, water and potatoes. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Add the sausage to the pressure cooker. Lock the lid in place again and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Suggested time for fast 15 psi pressure cookers: Cook for 7+2 minutes on high pressure.

[Kitchen Witch]

Chicken Salad
Serves 6

A wonderful way to prepare chicken that is both colourful and very tasty.
2 lb (900 g) boneless chicken breast, cubed
2 cups (500 ml) chicken broth
1 bay leaf
1 onion, quartered
1 lb (450 g) celery, diced
1 carrot, diced into 1/4" (10 mm) pieces
1/4 cup (60 ml) chopped parsley 1 bunch scallions, diced
1 cup (250 ml) toasted slivered almonds
1 cup (250 ml) pineapple chunks, chopped in 1/2
2 cups (500 ml) mayonnaise
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) curry


Place chicken, water, onion, 1/2 cup (125 ml) celery, carrot and parsley into the pressure cooker. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Take the chicken out of the pressure cooker and discard the liquid. Cool the chicken and add remaining diced celery, scallions, almonds and pineapple. In a separate bowl, mix together mayonnaise, lemon juice, and curry. Add dressing to chicken mixture, enough just to moisten.

Suggested time for fast 15 psi pressure cookers: Cook for 16 minutes on high pressure.



Serves 4-6

This chicken and rice is a Spanish classic enjoyed with many variations.
3 lb (1.3 kg) chicken, skin removed and cut,
into 8 pieces
3 tablespoons (45 ml) olive oil
1 chorizo sausage, thinly sliced
(optional)
1/2 cup (125 ml) white wine
1 small onion, diced
2 garlic cloves, minced 1 red bell pepper, cored, seeded and diced
1 large ripe tomatom peeled, or 2 canned
plum tomatoes, seeded and chopped
1 cup (250 ml) uncooked long-grain white rice
1/2 cup (125 ml) frozen peas
3 cups (750 ml) chicken stock or broth
1 teaspoon (5 ml) salt


Salt and pepper the chicken pieces. Heat 2 tablespoons of olive oil in the pressure cooker. Add the onion, garlic, red bell pepper and tomato. Cook until the onion is soft. Add the rice and cook for 1 minute. Add the peas, stock, salt, chicken pieces, and chorizo sausage, with any accumulated juices. Stir well.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Suggested time for fast 15 psi pressure cookers: Cook for 7 minutes on high pressure.

[Kitchen Witch]

Chicken Curry
Serves 4


1 cup (250 ml) brown rice
1 tablespoon (15 ml) canola oil
1 lb (450 g) boneless, skinless chicken breasts,
cut into 3/4" (20 mm) pieces
4 large onions, cut into thin wedges
1 1/4 cups (300 ml) water
4 garlic cloves, minced 1 teaspoon (5 ml) peanut oil
1 tablespoon (15 ml) low-sodium soy sauce
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) curry powder
1/4 teaspoon (1 ml) turmeric
1 teaspoon (5 ml) ground ginger
2 tablespoons (30 ml) fresh parsley, chopped


Cook rice using pot-in-pot method and set aside in warm place.

In the pressure cooker, heat oil and sauté chicken and onions over medium-high heat until chicken is lightly browned. Add in the water, garlic, oil and soy sauce, then stir in the chili powder, curry powder, turmeric and ginger.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] for 4 minutes, then release remaining pressure using the quick release method [2] or automatic release method [3] and remove the lid.

Stir in parsley and serve over warm rice.

Suggested time for fast 15 psi pressure cookers: Cook for 4 minutes on high pressure.



Lemon Chicken
Serves 4

So simple, yet this is one of the most delectable sauces you can find for chicken. Be sure to allow a few hours to marinate the chicken.
3 1/2 lb (1.6 kg) chicken,
cut in serving pieces
1/4 cup (60 ml) plus 2 tablespoons (30 ml)
olive oil 1/4 cup (60 ml) lemon juice
2 teaspoons (10 ml) oregano
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chicken stock


In a small bowl, mix together 1/4 cup (60 ml) oil, lemon juice, oregano, salt and pepper. Pour over the chicken and marinate for several hours, or overnight. Dry the chicken well on paper towels and sprinkle with salt and pepper. Reserve the marinade.

Heat the remaining 2 tablespoons (30 ml) oil in the pressure cooker and brown the chicken pieces on all sides. Reserve chicken pieces on warm platter. Pour off the fat and add to the pressure cooker the reserved marinade and the chicken stock.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve the chicken with the sauce spooned over it.

Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.

[Kitchen Witch]

Chicken Cacciatore (Boneless)
Serves 4

Chicken cacciatore ordinarily takes about 60 minutes of simmering to get the rich flavours, but with a 15 psi pressure cooker only 9 minutes.
2 lb (900 g) boneless chicken breast,
cut into 2" (50 mm) cubes
3 tablespoons (45 ml) canola oil
1/4 cup (60 ml) chicken stock
1 cup (250 ml) white cooking wine
14 oz (400 g) sliced mushrooms 1 large onion, minced
2 teaspoons (10 ml) garlic powder
1 small bunch fresh basil
1 small can (5.5 oz or 156 ml) tomato paste
1/2 teaspoon (2 ml) thyme


In the pressure cooker, add canola oil and brown chicken breast for approximately 5 minutes, then add rest of the ingredients. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve with pasta, preferably spaghetti.

Suggested time for fast 15 psi pressure cookers: Cook for 9 minutes on high pressure.



Chicken Cacciatore (Bone-in)
Serves 4

This is a slight variation on the above chicken cacciatore recipe, and uses chicken pieces instead of boneless chicken breast. Chicken cacciatore ordinarily takes about 60 minutes of simmering to get the rich flavours, but cooked in a 15 psi pressure cooker only 9 minutes.
3 to 3 1/2 lb (1.4 to 1.6 kg) chicken pieces,
skinless
1/3 cup (80 ml) flour
1/4 to 1/3 cup (60 to 80 ml) olive oil
2 cloves garlic, minced
1 large onion, chopped
2 stalks celery, sliced
2/3 cup (160 ml) white wine
1 large can (28 fl oz or 796 ml) diced
tomatoes, undrained
1 small can (5.5 oz or 156 ml) tomato paste 10 mushrooms, sliced
2 bay leaves
2 teaspoons (10 ml) grated orange zest
Pinch crushed red pepper flakes
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) fennel seeds
1/2 teaspoon (2 ml) thyme
1/2 teaspoon (2 ml) salt
Black pepper, to taste
1/2 cup (125 ml) fresh parsley, minced
or 1 teaspoon (5 ml) dried parsley

Rinse the chicken pieces, pat dry, and coat with flour. In the pressure cooker, heat olive oil on medium heat and brown chicken pieces on both sides in batches, adding oil if needed. Set chicken aside.

In the oil that remains in the pressure cooker, sauté the onion and garlic until onion is soft. Add the green pepper and celery, then the wine, stirring. Stir in the rest of the ingredients, except only half of the parsley. Add the chicken and stir to coat the chicken with the sauce. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Remove the bay leaves, stir in the rest of the parsley, and serve with pasta, preferably spaghetti.

Suggested time for fast 15 psi pressure cookers: Cook for 9 minutes on high pressure.

[Kitchen Witch]

Chicken a la Lee
Serves 4

This tasty chicken cooks with white whine and is coated with duck sauce. White rice and stir fried broccoli are ideal accompaniments. You can easily make a great duck sauce by combining apricot preserves, white vinegar, honey and crushed hot red pepper to taste.
1 tablespoon (15 ml) olive oil
3-3 1/2 lb (1.3-1.6 kg) chicken,
cut in serving pieces
Salt and freshly ground pepper
1/2 teaspoon (2 ml) paprika 1/2 teaspoon (2 ml) marjoram
1/2 cup (125 ml) duck sauce
1/4 cup (60 ml) white wine
1/4 cup (60 ml) chicken stock



In the pressure cooker, add oil and brown on all sides as many chicken pieces as will fit at one time. Remove chicken and reserve on a warm platter, and sprinkle with salt, pepper, paprika and marjoram. Pour off the fat from the pressure cooker and mix in the wine and stock. Arrange the chicken on top. Brush with the duck sauce.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Remove the chicken to a warm platter and boil down the sauce until it is thick and syrupy. Serve, spooning sauce over the chicken.

Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.



Chicken in Casserole
Serves 4

Quite an elegant company dish.
3 medium potatoes
3-3 1/2 lb (1.3-1.6 kg) chicken,
cut in serving pieces
Salt to taste
2 slices of bacon, cut in
1" (25 mm) pieces
1/4 lb (100 g) fresh mushrooms 12 very small pearl onions, peeled
1 teaspoon (5 ml) flour
1 tablespoon (15 ml) brandy
1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) chicken stock
Truffle bits or slices for garnish (optional)

Peel the potatoes and cut them with a melon scoop into small balls. Sprinkle the pieces of chicken with salt. Place bacon in the pressure cooker and slowly sauté until it has rendered its fat. Remove the bacon and reserve, leaving the fat in the pressure cooker. Add the potatoes and quickly sauté until they are lightly golden. Remove the potatoes and reserve. Add the chicken pieces - as many at a time as fit comfortably - and brown on all sides. Remove. Add the mushrooms and onions to the pressure cooker and sauté for a minute. Sprinkle in the flour, then stir in the brandy, wine and stock. Return the chicken bacon and potatoes to the pressure cooker.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve the chicken garnished with truffle pieces.

Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.

[Kitchen Witch]

Herb "Roasted" Chicken
Serves 4

Quick cooking and a minimal amount of liquid produces this juicy, tender and flavourful chicken dish. If possible, use fresh herbs for a more assertive fragrance.
3 tablespoons (45 ml) canola oil
3 lb (1.4 kg) chicken, cut into pieces
3 medium tomatoes, sliced
1/4 cup (60 ml) parsley, chopped
1 1/4 cup (300 ml) chicken stock 1 tablespoon (15 ml) fresh rosemary
1 tablespoon (15 ml) fresh sage, chopped
Cooked brown or rice white, hot
Parsley, chopped
Salt and pepper to taste


In the pressure cooker, add canola oil and brown chicken on all sides. Remove chicken and sauté onions until golden brown. Add tomatoes, parsley, chicken stock, salt and pepper. Add chicken and herbs. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve with either brown or rice white.

Suggested time for fast 15 psi pressure cookers: Cook for 15 minutes on high pressure.



Coq Au Vin
Serves 4

The classic French dish of chicken and red wine?always a winner and even better when cooked with a new generation pressure cooker.
3-3 1/2 lb (1.4-1.6 kg) chicken, cut into
serving pieces
Flour for dusting
2 tablespoons (30 ml) canola oil
3 slices bacon, minced
1 large onion, chopped
2 cloves garlic, minced
1 carrot, scraped and diced 1 tablespoon (15 ml) flour
1 cup (250 ml) dry red wine
1/2 teaspoon (2 ml) thyme
2 tablespoons (30 ml) parsley, minced
1 bay leaf
1/4 lb (100 g) fresh mushrooms, cleaned and
sliced
Salt and pepper to taste


Dust the chicken parts with flour. In the pressure cooker, add canola oil and heat the oil until very hot and brown the chicken pieces. Remove the chicken to a warm platter. Add to the pressure cooker the bacon, onion, garlic and carrot, and sauté until the onion is wilted. Stir in the 15 ml (1 tablespoon) of flour, then gradually add the wine and stir until thickened and smooth. Add the thyme, parsley, bay leaf, salt and pepper, then return the chicken to the pressure cooker.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Add the mushrooms and simmer, uncovered, 3 minutes. Discard the bay leaf.

Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.



Mandarin Chicken
Serves 4


3/4 lb (350 g) boneless, skinless chicken breasts
1 tablespoon (15 ml) balsamic vinegar
500 ml (2 cups) chicken stock or broth
1 onion, cut into thin wedges
1 teaspoon (5 ml) dried tarragon
1 can (11 oz) mandarin oranges, drained 1 tablespoon (15 ml) honey
1 tablespoon (15 ml) low-sodium soy sauce
4 tablespoons (60 ml) cornstarch
8 oz (225 g) Chinese wheat noodles
1/4 cup (60 ml) water
Freshly ground pepper, to taste


In the pressure cooker, combine chicken, vinegar, stock and onions. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] for 10 minutes, and then release remaining pressure by the quick release method [2] or automatic release method [3] and remove the lid.

Transfer chicken to a platter and keep warm. Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce. Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.

Serve the chicken over cooked noodles. Add freshly ground pepper to taste.

Suggested time for fast 15 psi pressure cookers: Cook for 5 minutes on high pressure.

[Kitchen Witch]

Ginger Chicken
Serves 4


3 lb (1.4 kg) chicken, cut into pieces
3 tablespoons (45 ml) canola oil
1 large piece of ginger, finely grated
1/4 cup (60 ml) dry sherry 1/4 cup (60 ml) low-sodium soya sauce
1/4 cup (60 ml) water
Salt and pepper to taste

In the pressure cooker, add canola oil and brown chicken on all sides. Remove chicken and sauté onions until golden brown. Sprinkle the chicken with the onion and the ginger. Mix well, then add sherry, soya sauce and water. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Add salt and pepper to taste.

Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.



Spicy Chicken with Noodles
Serves 4


1 lb (450 g) boneless, skinless chicken breasts,
cut into 3/4" (20 mm) pieces
1 cup (250 ml) chicken stock or broth
4 garlic cloves, minced
1 sweet red pepper, cut into thin strips
1 1/2 cups (375 ml) scallions
1 tablespoon (15 ml) minced ginger
1/2 teaspoon (2 ml) crushed red pepper flakes 2 tablespoons (30 ml) peanut butter
4 tablespoons (60 ml) cornstarch
1 tablespoon (15 ml) low-sodium soy sauce
10 oz (280 g) angel-hair pasta, vermicelli
or spaghettini
2 tablespoons (30 ml) unsalted peanuts, chopped
2 tablespoons (30 ml) fresh parsley, chopped

In the pressure cooker, combine chicken, chicken stock and garlic. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Stir in red pepper, scallions, ginger and red pepper flakes. Loosely cover the pressure cooker and cook for 5 more minutes (do not lock lid). Combine the peanut butter and soy sauce in a bowl, then stir into the chicken mixture. Heat, uncovered for 3 minutes.

Serve the chicken over cooked noodles, and top with the peanuts and parsley.

Suggested time for fast 15 psi pressure cookers: Cook for 6 minutes on high pressure.



Chicken Fajitas with a Spanish Twist
Serves 4


1 tablespoon (15 ml) canola oil
1 lb (450 g) boneless, skinless chicken breasts,
cut into 1 cm (1/2 inch) pieces
2 large onions, chopped
8 garlic cloves, minced
1 sweet red pepper, cut into thin strips
1 - 15 oz (440 ml) can diced tomatoes 1/2 cup (125 ml) raisins
1 sweet red pepper, finely chopped
1 mild chili pepper, seeded and finely chopped
1 stick cinnamon
1/4 teaspoon (1 ml) crushed red pepper flakes
6 black olives, sliced (optional)
8 corn tortillas, warmed


In the pressure cooker, heat oil and sauté chicken, onions and garlic over medium-high heat until chicken is lightly browned. Stir in the tomatoes, raisins, sweet peppers, chili pepper, and cinnamon.

Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method [1] for 5 minutes, then release remaining pressure using the quick release method [2] or automatic release method [3] and remove the lid.

Discard the cinnamon. Stir in the flour, red pepper flakes, and olives (if using). Heat the mixture until thickened (2-5 minutes).

Spoon chicken mixture onto warm tortillas, roll and serve.

Suggested time for fast 15 psi pressure cookers: Cook for 5 minutes on high pressure.



Oriental-Style Cornish Hen
Serves 4