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

Tantalizing flavours that will captivate any lover of Chinese food. Unless the Cornish hens are very small, serve half a hen per person, and accompany with white rice.
2 Cornish hens, trussed
2 tablespoons (30 ml) olive oil 1/2 lb (225 g) snow peas (optional)
1/4 cup (60 ml) minced scallions (green part only)

The Sauce
5 tablespoons (75 ml) soy sauce
2 tablespoons (30 ml) honey
1 teaspoon (5 ml) Dijon mustard
1/2 cup (125 ml) minced onion
2 garlic cloves, minced 1 teaspoon (5 ml) grated fresh ginger
1 tablespoon (15 ml) dry or medium-dry sherry
Freshly ground pepper
1/2 cup (125 ml) chicken stock

In a small bowl, mix together all the sauce ingredients. Set aside.

In the pressure cooker, heat olive oil and brown Cornish hens on all sides. Pour in the sauce. Lock the lid in place and bring to pressure, then lower heat and cook for the 8 minutes. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Sprinkle in the snow peas. Lock the lid in place and bring to pressure again, then lower heat and cook for 1 minute. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Transfer the Cornish hens to a platter and cut each in half. Spoon on the sauce and arrange the snow peas, then sprinkle with the scallions.

Suggested time for fast 15 psi pressure cookers: Cook for 8+1 minutes on high pressure.



Cornish Hens Braised in White Wine
Serves 4

A stylish and flavourful dish, best accompanied by rice and a green salad.
2 tablespoons (30 ml) olive oil
2 Cornish hens, trussed
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) freshly ground black pepper
1/2 teaspoon (2 ml) thyme
1/2 teaspoon (2 ml) basil 1 tablespoon (15 ml) minced parsley
1 tablespoon (15 ml) flour
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) chicken stock
1/4 lb (100 g) mushrooms, cleaned and sliced

In the pressure cooker, heat the olive oil and brown the Cornish hens on all sides. Sprinkle them with salt and pepper, thyme, basil and parsley. Stir in the flour, then pour in the wine and 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. Add the mushrooms and simmer for 2 minutes, uncovered. Split the Cornish hens in half and serve, spooning on the sauce and mushrooms.

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

[Kitchen Witch]

German Potato Salad
Serves 4

This potato salad is flavoured with bacon and has no mayonnaise. It can be served warm or cold.
4 slices bacon
4 teaspoons (20 ml) sugar
3 tablespoons (45 ml) vinegar
1 teaspoon (5 ml) mustard 4 medium-large potatoes
in 1/4" (5 mm) slices
1 medium onion, thinly sliced
Salt and pepper to taste
1/2 teaspoon (2 ml) celery seed


Fry the bacon in the pressure cooker until crisp, then remove and drain on paper towels, and crumble. Reserve 1 tablespoon (15 ml) of the drippings, and wipe out the pressure cooker. Combine in a small bowl the sugar, vinegar, mustard and reserved bacon drippings. Pour 1 3/4 cups (425 ml) water into the pressure cooker. Arrange the potatoes and onions in layers in the pressure cooker basket, sprinkling each layer with salt, pepper, celery seed, reserved crumbled bacon, and the vinegar-mustard mixture. Lower the cooker basket into 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 quick release method [2] or automatic release method [3] and remove the lid. Lift out the cooker basket and serve.

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


Red Cabbage Salad
Serves 4

This tangy salad is of German origin and easy to make with a pressure cooker. Red cabbage is a good source of vitamin C, anti-oxidants and fiber.
2 cups (500 ml) red cabbage
(about half a head), shredded
1/4 cup (60 ml) onion, chopped
or thinly sliced 1 tablespoon (15 ml) canola oil
1-2 teaspoons (5-10 ml) red wine vinegar
1/2 teaspoon (2 ml) brown sugar
Salt and pepper, to taste



Place red cabbage in steamer basket. Lower the steamer basket into 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 quick release method [2] or automatic release method [3] and remove the lid. Cabbage should be al dente. Lift out the steamer basket and run cold water over the cabbage. Transfer cabbage to bowl, and add remaining ingredients. Toss and serve. Add more oil and vinegar, to taste.

Suggested time for fast 15 psi pressure cookers: Cook for 1-2 minutes on high pressure.




Tomato Pasta Sauce

Don't have time to allow your classic pasta sauce to simmer for an hour? With this recipe, the sauce is done fast in minutes. If you prefer a meat sauce, add 225 grams (1/2 lb) ground beef to the sautéed vegetables and cook until it loses its colour. Then add the tomatoes and all other ingredients.
3 tablespoons (45 ml) canola oil
1/2 cup (125 ml) onion, finely chopped
3/4 cup (175 ml) carrot, finely chopped
3/4 cup (175 ml) celery, finely chopped
2 garlic cloves, minced
1 large can (28 fl oz or 796 ml) crushed
canned tomatoes
1/4 cup (60 ml) tomato paste 3 teaspoons (15 ml) dried basil
2 teaspoons (10 ml) dried oregano
1 teaspoon (5 ml) dried parsley
1 or 2 bay leaves
1/4 cup (60 ml) dry red or white wine
1/2 cup (125 ml) water
Salt and freshly ground pepper, to taste


Heat the oil in the pressure cooker and sauté the onion, carrot, celery and garlic until they are softened. Add all the remaining 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] and remove the lid. Reduce the sauce if it is not thick enough.

Suggested time for fast 15 psi pressure cookers: Cook for 10 minutes on high pressure.




Fresh Vegetable Mélange
Serves 4

This vegetable dish is great served hot or cold.
1 medium onion, chopped
1/2 cup (125 ml) canola oil
3/4 cup (175 ml) red split lentils
1 garlic clove, chopped
1/4 cup (60 ml) parsley, diced in small pieces
1/4 cup (60 ml) fresh dill, diced in small
pieces or 1 teaspoon (5 ml) dried dill
1 teaspoon (5 ml) fresh chopped basil
1 cup (250 ml) chicken or vegetable stock
3 large tomatoes, cut in small chunks, seeds
removed 2 zucchini, cut in large chunks
4 medium potatoes, skinned, cut in 1/2" (10 mm)
slices
2 large carrots, cut in 1/2" (10 mm) slices
1 green pepper, seeds removed, cut in 1/4"
(5 mm) slices
3 stalks celery, cut in 1/4" (5 mm) slices
2 cups (500 ml) frozen peas, thawed
Salt and pepper to taste



Sauté onion in hot oil in pressure cooker for 2 minutes. Stir in garlic, parsley and dill and cook for 1 minute. Stir in stock, red split lentils, vegetables and salt and pepper. 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 vegetables and drain any excess liquid.

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




Ratatouille Vegetable Stew
Serves 6

A marvellous mixture of vegetables that is just as good hot or at room temperature.
4 tablespoons (60 ml) canola or olive oil
1 small eggplant peeled and cut in 1"
(25 mm) cubes
2 medium zucchini, in 1/2" (10 mm) slices
2 green peppers, seeded and cut in strips
1 medium potato, diced (optional) 1 large onion, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
2 tablespoons (30 ml) minced parsley
1/4 cup (60 ml) chicken or vegetable stock



Heat half of the oil in the pressure cooker and stir fry the eggplant, zucchini, peppers and potato briefly and in small batches. Remove to a warm platter. Add the remaining oil and the onion and garlic and sauté slowly until the onion is softened. Return the vegetables to the cooker along with the remaining ingredients. 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. If there is too much liquid, simmer for a few minutes, uncovered.

Suggested time for fast 15 psi pressure cookers: Cook for 3 minutes on high pressure.

[Kitchen Witch]

Potato and Green Bean Casserole
Serves 4

Both your vegetable and potato course are included in this very easy and flavourful casserole.
3 potatoes, peeled and cut in 1" (25 mm) cubes
3/4 lb (350 g) green beans
1 tablespoon (15 ml) olive oil
1 medium onion, minced
1 garlic clove, minced 1 green pepper, diced
1 tablespoon (15 ml) minced parsley
Salt and freshly ground pepper
1/2 cup (125 ml) chicken stock


In the pressure cooker, mix together all the ingredients. 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.

Suggested time for fast 15 psi pressure cookers: Cook for 3 minutes on high pressure.





Crunchy Topped Potatoes
Serves 4

A sprinkling of this well seasoned, crisp crumb mixture makes these potatoes exceptional.
4 medium potatoes, in 1/2" (10 mm) strips
Salt and freshly ground pepper, to taste
3/4 cup (175 ml) chicken stock or water



Topping:
2 tablespoons (30 ml) butter or olive oil
2 tablespoons (30 ml) minced onion
1 garlic clove, minced
1/2 cup (125 ml) dried bread crumbs 1/4 teaspoon (1 ml) basil
1/4 teaspoon (1 ml) thyme
1 tablespoon (15 ml) minced parsley
1/4 teaspoon (1 ml) paprika



To make the topping, heat the butter (or oil) in the pressure cooker and slowly sauté the onion and garlic until the onion is softened. Stir in the bread crumbs and all other topping ingredients, and season with salt and pepper. Cook over low heat until the bread crumbs are toasted and crunchy. Set aside and wipe out the pressure cooker. Arrange the potato strips in the pressure cooker steamer basket and sprikle with salt and pepper. Pour in the broth or water into the pressure cooker and lower the pressure cooker steamer basket.

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. Lift out the pressure cooker steamer basket. Sprinkle with the bread crumb mixture and serve.

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





Country Style Potatoes
Serves 4

An ideal accompaniment to any plain meat or chicken dish.
1 tablespoon (15 ml) olive oil
1/4 lb (125 g) fresh mushrooms,
stems trimmed, sliced
1/2 cup (125 ml) onion, finely chopped Salt and freshly ground pepper, to taste
1/2 cup (125 ml) chicken stock or water
4 cups (1 l) potatoes in 1/2" (10 mm) slices
2 tablespoons (30 ml) minced parsley




In the pressure cooker, heat the oil and sauté the mushrooms and onions until the onions are wilted. Mix in all the remaining ingredients.

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.

Suggested time for fast 15 psi pressure cookers: Cook for 3 minutes on high pressure.





Crumb-Topped Vegetables
Serves 4

This crunchy crumb topping is great on many vegetables, such as carrots, broccoli, cauliflower and green beans.
3 tablespoons (45 ml) butter or use veg oil
1/4 cup (60 ml) dry bread crumbs
1 teaspoon (5 ml) lemon juice
1 tablespoon (15 ml) minced parsley 1 pound (450 g) carrots, peeled and cut
into 2" (50 mm) sticks*
*Alternatively, use 1 lb (450 g) broccoli and/or
cauliflower flowerettes or green beans




Melt the butter (or heat oil) in the pressure cooker, add the bread crumbs and cook until they are golden and crunchy. Stir in the lemon juice and parsley and transfer to a small bowl. Reserve. Wipe out the pressure cooker. Pour 1 3/4 cups (400 ml) water into the pressure cooker. Arrange the carrots or other vegetables in the steamer basket, sprinkle with salt and lower into the cooker. 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. Lift out the steamer basket and let the water drain well. Spoon the crumb mixture over the carrots and serve.

Suggested time for fast 15 psi pressure cookers: Cook for 3 minutes on high pressure.





Stir-Fried Broccoli
Serves 4

Scented with ginger, garlic and soy sauce, this oriental style recipe works equally well with most vegetables--in particular green beans, snow peas, asparagus and red peppers.
2 tablespoons (30 ml) sesame, olive or
peanut oil
1 large clove garlic, lightly crushed and
peeled
1 slice of fresh ginger the size of a quarter,
peeled 1 bunch broccoli stems trimmed, cut
into flowerettes
6 tablespoons (90 ml) chicken or
vegetable stock or water
2 tablespoons (30 ml) soy sauce
Salt to taste




Heat the oil in the pressure cooker until very hot. Add the garlic and ginger and stir fry until the garlic is golden. Add the broccoli and stir fry until it turns a bright green. Sprinkle with salt and transfer the broccoli with the ginger and garlic to the pressure cooker steamer basket. Pour the stock and soy sauce into the bottom of the pressure cooker. Lower the steamer basket into the 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. Lift out the steamer basket and serve with or without some of the soy cooking liquid.

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

[Kitchen Witch]

Orange-Flavoured Candied Yams
Serves 4

Yams (sweet potatoes) are an all-time favourite, especially popular during the Holidays. Here they are given a wonderful fragrance of orange.
1 cup (250 ml) orange juice
2 large sweet potatoes
Salt, to taste 1/2 cup (125 ml) brown sugar
1 teaspoon (5 ml) grated orange zest
2 tablespoons (30 ml) butter


Pour the orange juice into the pressure cooker. Peel the sweet potatoes and cut them in half lengthwise. Arrange in the pressure cooker steamer basket and sprinkle with salt, brown sugar and orange zest. Dot with butter. 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. Lift out the sweet potatoes. Boil down the sauce until thickened and pour over the sweet potatoes.

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





Potato Leek Pea Soup
Serves 4


2 tablespoons (30 ml) canola or olive oil
1 medium onion, finely chopped
4 leeks, well washed and finely chopped
1 lb (500 g) potatoes, cubed
1 cup (250 ml) peas
2 tablespoons (30 ml) minced parsley 1 cup (250 ml) milk
4 cups (1 l) chicken or vegetable stock
or water
Salt and pepper to taste
Croutons (optional)


Sauté leeks and onions in oil in the pressure cooker until softened. Add the potatoes, peas and parsley. Stir in the milk and stock and season with salt and pepper. 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], remove the lid and allow to cool slightly. Place ingredients into blender or food processor. Puree until smooth. Serve hot or cold, sprinkled with croutons.

Suggested time for fast 15 psi pressure cookers: Cook for 10 minutes on high pressure.

Pressure-cooking recipes Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, T-fal, Lagostina pressure cookers




Chickpea and Spinach Soup
Serves 6

Normally takes up to 2 hours by boiling in a stock pot but with a Fagor new generation pressure cooker, only about 12 minutes. Using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas. You can freeze leaftovers of this chickpea and spinach soup for eating at a later time.
2 cups (500 ml) (about 450 g) dried chickpeas
(garbanzo beans)
2 medium potatoes, quartered
3 large cloves garlic
2 medium onions, quartered 8 oz (225 g) spinach
Water or chicken or vegetable stock
1/4 cup (60 ml) canola or olive oil
Salt and pepper to taste


Soak chickpeas in water for at least four hours (or start soaking before work in the morning so they are ready by the evening). After soaking, dispose the soaking water and rinse chickpeas. Place chickpeas in the pressure cooker. Add potatoes, garlic cloves and onions. Add water or 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. Scoop out about 1 1/2 cups (350 ml) of chickpeas and set aside. Using a blender or potato masher, blend the soup until you have a creamy puree. Add more liquid if necessary. Add the spinach and the oil. Lock the lid in place and bring to high pressure, lower heat and cook 1 minute.

Suggested time for fast 15 psi pressure cookers: Cook for 9-14 minutes on high pressure.




Risotto With Peas
Serves 4

This wonderful Mediterranean dish once took about 25 minutes and constant stirring. Now it is easy and fast with a new generation pressure cooker.
2 tablespoons (30 ml) canola oil
1 small onion, finely chopped
1 cup (250 ml) Arborio rice or other
short-grain rice 1 cup (250 ml) frozen peas
2 1/4 cups (525 ml) chicken or vegetable stock
1/3 cup (75 ml) Parmesan cheese
1/8 teaspoon (0.5 ml) pepper


In pressure cooker, heat 2 tablespoons (30 ml) of oil over medium heat. Sauté onion for 4-5 minutes, until soft. Stir frequently so onion does not brown. Add rice, and sauté until light brown. Add peas and chicken or vegetable stock; stir well. 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 parmesan cheese and pepper. Let sit until cheese melts. Stir thoroughly and serve.

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




Indian Curry
Serves 4

This is a low-fat flavourful Indian curry with coconut quinoa. It is super fast when made with a pressure cooker.
1 pinch saffron threads
2 cups (500 ml) warm water
1 cup (250 ml) quinoa
1 cup (250 ml) pressure-cooked chickpeas
(or from a can, drained)
1/2 cup (125 ml) raisins
1 teaspoon (5 ml) coconut extract
1 small eggplant, cubed
1 small squash (acorn or butternut), cubed
1 small sweet potato, cubed 1/2 cup (125 ml) green beans
1/2 cup (125 ml) onions, diced
1/2 hot pepper, sliced
1 - 5 oz can (150 ml) fat-free evaporated milk
1 teaspoon (5 ml) cumin seeds
1 tablespoon (15 ml) butter
2/3 teaspoon (3-4 ml) hot Madras curry powder
1/3 teaspoon (1-2 ml) curry powder
1/3 teaspoon (1-2 ml) garam masala


Place saffron threads in 2 cups (500 ml) warm water, and let soak. Place the quinoa, chickpeas, raisins, coconut extract, and saffron water into the bottom of your pressure cooker. Cut up all the vegetables and place them in a steamer basket above the quinoa mixture (place a trivet in the quinoa mixture and the steamer basket on the trivet). Place the squash and sweet potato into the basket first, then the pepper, eggplant and beans.

Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. While vegetables are cooking, melt butter in a medium-sized saucepan, and sauté cumin seeds for about 2 or 3 minutes. Add onions and sauté until soft. Add evaporated milk and remaining spices and simmer for about 10 minutes (until slightly thickened).

Once vegetables are cooked, allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Remove the vegetables from the steamer basket and place them in a large serving bowl. Pour the curry sauce over them and toss. Fluff quinoa in the bottom of the pressure cooker. If it is too watery, resume heating until desired consistency. Serve curry spooned over quinoa in bowls and enjoy with naan or pitas.

Suggested time for fast 15 psi pressure cookers: Cook for 5-6 minutes on high pressure.




Aaloo Mutter
Serves 4-6

Aaloo (aloo) mutter (peas and potatoes) is tasty and wholesome Indian dish. You can cook it quickly in a pan and even quicker in a pressure cooker.
5-6 large potatoes, peeled and cut
into 8-10 pieces each
1 cup (250 ml) frozen peas
2 tablespoons (30 ml) canola oil
1 teaspoon (5 ml) cumin seeds
2 green chilies, slit
1 large onion, diced
2 large tomatoes, diced
1 teaspoon (5 ml) garlic paste
1 teaspoon (5 ml) ginger paste 2 teaspoons (10 ml) coriander powder
1 teaspoon (5 ml) cumin powder
1 teaspoon (5 ml) red chili powder
1/2 teaspoon (2 ml) turmeric powder
1 teaspoon (5 ml) dry mango powder
Salt, to taste
1 teaspoon (5 ml) garam masala
2 tablespoons (30 ml) fresh coriander,
finely chopped
1/2 cup (125 ml) water


In a pressure cooker, heat the oil then add the cumin seeds. Add the green chilies, and then a minute or so later, add the onions. Sauté the onions until they turn soft. Add the ginger and garlic paste, and sauté for one minute. Add the tomatoes, coriander, cumin, turmeric, chili powder, mango powder, and sauté for one minute. Then add the potatoes, peas and half a cup of water. Add salt to taste.

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. Sprinkle the garam masala over the dish and cover for a few minutes. Garnish with coriander leaves and serve.

Suggested time for fast 15 psi pressure cookers: Cook for 5-7 minutes on high pressure.

[Kitchen Witch]

Hummus
(hommus, humus, hummos or hommos)
Serves 4

There are many variations on making hummus. Here is one. Using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas.
3/4 cup (175 ml) dried chickpeas
1/3 cup (75 ml) canola oil
1/3 cup (75 ml) extra virgin olive oil
1/3 cup (75 ml) tahini
1/3 cup (75 ml) water 4 tablespoons (60 ml) lemon juice
2 garlic cloves, minced
1/2 teaspoon (2.5 ml) cumin
Salt to taste


Soak chickpeas in water for at least four hours (or start soaking before work in the morning so they are ready by the evening). After soaking, dispose the soaking water and rinse chickpeas. Place the soaked chickpeas in the pressure cooker with 3 1/2 cups (825 ml) of water. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow the pressure to drop by the natural release method [1]. In a blender, mix cooked chickpeas and other ingredients. Blend until creamy.

Suggested time for fast 15 psi pressure cookers: Cook chickpeas for 9-14 minutes on high pressure.




Rice Pilaf
Serves 4

Pine nuts and raisins give this rice a distinctive Middle Eastern flavour.
2 tablespoons (30 ml) butter or canola oil
2 tablespoons (30 ml) minced onion
1 cup (250 ml) rice
2 cups (500 ml) chicken or vegetable stock
2 tablespoons (30 ml) pine nuts 2 tablespoons (30 ml) golden raisins
1 teaspoon (5 ml) thyme
1 tablespoon (15 ml) minced parsley (or 1 teaspoon (5 ml) dried)
Salt and freshly ground pepper to taste


Melt butter (or heat oil) in the pressure cooker and sauté the onion until softened. Add the rice and coat it with the butter. Add the remaining ingredients and bring to a boil.

Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow the pressure to drop by the quick release method [2] or automatic release method [3]. Open pressure cooker and drain off any excess liquid. Dry in oven before serving.

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




Risotto with Peas
Serves 4

This wonderful Mediterranean dish once took about 25 minutes and constant stirring. Now it is easy and fast with a new generation pressure cooker.
2 tablespoons (30 ml) canola oil
1 small onion, finely chopped
1 cup (250 ml) Arborio rice or other
short-grain rice
1 cup (250 ml) frozen peas (or other favourite
vegetables)* 2 1/4 cups (525 ml) chicken or vegetable stock
1/3 cup (75 ml) Parmesan cheese
1/8 teaspoon (0.5 ml) pepper


In pressure cooker, heat 2 tablespoons (30 ml) of oil over medium heat. Sauté onion for 4-5 minutes, until soft. Stir frequently so onion does not brown. Add rice, and sauté until light brown. Add peas and chicken or vegetable stock; stir well.

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 parmesan cheese and pepper. Let sit until cheese melts. Stir thoroughly and serve.

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

*Hint: We recommend cooking the vegetables separately and mixing them into the risotto at the end.




Spanish Style Paella
Serves 4


8 small mussels or clams
2 tablespoons (30 ml) olive oil
1/2 lb (227 g) firm white fish, such as monkfish
or halibut, cut in 1" (25 mm) pieces
1/2 lb (227 g) shrimp, shelled
1 medium onion, chopped
3 garlic cloves, minced
1 pimiento, chopped 1 tablespoon (15 ml) parsley, minced
1/4 teaspoon (1 ml) paprika
1 small tomato, skinned, seeded and chopped
2 cups (500 ml) rice - short or long grain
4 cups (1 l) fish stock, clam juice, or chicken broth
1/2 cup (125 ml) peas
1/4 teaspoon (1 ml) saffron


Place 1 cup (250 ml) water in the pressure cooker and bring to a boil. Add the mussels and cook until they open. Discard half of the shell and reserve the mussels on a warm platter. Dry the pressure cooker thoroughly. Heat the oil in the pressure cooker until very hot, and sauté the fish and the shrimp until they are just cooked. Remove to the platter and cover tightly with foil.

Add the onion and garlic to the pressure cooker and sauté the onion until the onion is wilted. Stir in the pimiento, parsley, paprika and then the tomato. Cook 3 minutes. Stir in the rice and coat well. Pour in the stock, then add the peas and saffron, and bring to a boil.

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]. Let sit, with lid closed for another 4 minutes, then remove the lid. Stir in the reserved mussels, fish and shrimp.

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




Wild Mushroom Risotto
Serves 4-6


8 oz (225 g) fresh mushrooms
2 cups (500 ml) Arborio rice
4 cups (1 l) chicken or vegetable stock
1/4 cup (60 ml) dry vermouth or cooking wine 2 tablespoons (30 ml) shallots
1/4 cup (60 ml) grated Parmesan cheese
3 tablespoons (45 ml) olive oil
Salt and pepper to taste


Coarsely chop mushrooms and shallots; set aside. In cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio rice, and stir constantly for an additional minute. Add stock and cooking wine; stir. 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. Thoroughly stir, adding grated Parmesan cheese and salt and pepper, if desired.

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

[Kitchen Witch]

Rice with Veggies
Serves 4


1 cup (250 ml) brown or white rice
2 cups (500 ml) chicken or vegetable stock
1 - 2 oz (60 g) package sliced blanched
almonds
1/2 cup (125 ml) diced carrots
1/2 cup (125 ml) diced celery 1/2 cup (125 ml) diced green pepper
1/2 cup (125 ml) sliced green onion
1 large tomato, peeled, seeded, and chopped
1 1/2 cups (350 ml) water
1/4 cup (60 ml) chopped parsley


Combine rice and 2 cups (500 ml) chicken or vegetable stock in a metal bowl which fits loosely in the pressure cooker. Stir in almonds and vegetables. Place 1 1/2 cups (350 ml) water, steamer basket and bowl in the pressure cooker. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow the pressure to drop by the natural release method [1]. Steam the rice with lid in place for an additional 5 minutes. Stir in parsley.

Suggested time for fast 15 psi pressure cookers: Cook for 6 minutes on high pressure if using white rice or 12 minutes on high pressure if using brown rice.

Note: For a meatless meal, after cooking, stir in 225 g (1/2 lb) tofu cut into cubes. Pass hot sauce such as tabasco.




Barley Casserole
Serves 4


1 cup (250 ml) uncooked pearl barley
1 1/2 cups (350 ml) eight vegetable juice
1/8 teaspoon (1 ml) pepper
2 celery stalks, chopped
1 large carrot, chopped
1 onion, chopped 1 green or red bell pepper, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
1 - 1 1/2 cups (250-350 ml) chicken or
vegetable stock
1/4 cup (60 ml) toasted pine nuts or chopped walnuts


Combine all the ingredients except nuts in your pressure cooker. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow the pressure to drop by the natural release method [1]. Sprinkle with nuts just before serving.

In a slow cooker, this would take 6-8 hours to cook.

Suggested time for fast 15 psi pressure cookers: Cook for 20 minutes on high pressure.




Old-Fashion Baked Beans
Serves 4

Old-fashioned baked beans were a traditional weekend dish on the east coast of Canada and the U.S. Sometimes called Boston baked beans with the addition of pork. In recent years due to people's active lifestyles, it has fallen out of favour because of the traditionally long baking time (about 7 hours). Fagor new generation pressure cookers now make it easy and fast, cutting the cooking time down to 40 minutes.
2 cups (500 ml) dry navy beans
(also called white beans or pea beans)
3 tablespoons (45 ml) canola oil
1 large onion, diced
1 clove garlic, minced
1 3/4 cups (400 ml) water 2 fl oz (80 ml or 1/2 small can) tomato paste
3 tablespoons (45 ml) brown sugar
2 tablespoons (30 ml) molasses
1/2 teaspoon (2.5 ml) prepared mustard
1/4 teaspoon (1 ml) cumin
1/8 teaspoon (0.5 ml) chili powder


Rinse and then soak the beans in water for about 8 hours. You can start soaking them in the morning before work so they will be ready to cook at suppertime. Drain the soaking water after the beans are hydrated. Add all ingredients except the beans to the new generation pressure cooker. Stir. Then add the beans. Bring beans to a boil. Stir and then lock the lid on the new generation pressure cooker. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve with whole wheat bread.

Suggested time for fast 15 psi pressure cookers: Cook for 40 minutes on high pressure.


Red Beans with Cabbage
Serves 4

The word is out?beans are among the most nutritious foods you can eat, and now you make them in record time. Here is an appealing, hearty and healthy winter bean stew, beautifully complimented by sautéed cabbage. You can use the same basic recipe for white beans and chickpeas.
2 tablespoons (30 ml) olive oil
1 cup (250 ml) finely chopped onion
6 garlic cloves, minced
2 teaspoons (10 ml) paprika
1 lb (450 g) dried red beans, such as
red kidney beans
6 cups (1.4 l) cold water
1 medium onion, peeled and cut in half 1 large carrot, peeled and cut in half
1 small leek, very well washed
1/4 lb (110 g) piece slab bacon or salt pork,
cut in 4" cubes
1/4 lb (110 g) sausages (breakfast, Italian
or chorizo) (optional)
Salt, to taste

Cabbage
3 tablespoons (45 ml) olive oil
1/4 cup (60 ml) chopped onion
2 garlic cloves, minced 1 small head cabbage, coarsely chopped
Salt and freshly ground pepper


Rinse and then soak the beans in water overnight. Drain.

Heat the oil in the pressure cooker and sauté the onion and garlic slowly until the onion is wilted. Stir in the paprika. Remove from the pressure cooker and set aside.

Combine the beans in the pressure cooker with 6 cups (1.4 l) water, onion halves, carrot, leek, bacon and sausage. Lock the lid in place and bring to pressure, then lower heat and cook for 15 minutes. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Add the reserved sautéed onion and garlic, salt to taste. Lock the lid in place and bring to pressure again, then lower heat and cook for 20 minutes.

While beans finish cooking, prepare the cabbage in a skillet. Heat the oil, add the onion and garlic and sauté until the onion is wilted. Add the cabbage, salt and pepper to taste and stir fry about 10 minutes. Cover and continue cooking to taste.

Once the cooking time for the beans has elapsed, allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Serve the beans in soup bowls with a generous dollop of the cabbage in each bowl and accompanied by crusty bread.

Suggested time for fast 15 psi pressure cookers: Cook for 15+20 minutes on high pressure.

[Kitchen Witch]

Greek Style Lentil Soup
Serves 4

A hearty soup for a cold winter's night.
2 tablespoons (30 ml) olive oil
2 medium onions, chopped
3/4 lb (340 g) lentils, washed
6 cups (1.4 l) water
1 lb (450 g) can whole tomatoes
4 garlic cloves, unpeeled 1 bay leaf
1/2 teaspoon (2 ml) crushed allspice
6 tablespoons (90 ml) vinegar
4 pre-cooked breakfast or Italian sausage (optional) Salt and freshly ground pepper
4 small whole red potatoes, peeled

Heat the oil in the pressure cooker and sauté the onion until wilted. Stir in the lentils and sauté 10 minutes more, then add the water. Lock the lid in place and bring to pressure, then lower heat and cook for 8 minutes. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Add the tomato, garlic, bay leaf, allspice, vinegar, sausage, salt, pepper and potatoes. Lock the lid in place and bring to high pressure again, then lower heat and cook for additional 7 minutes. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Discard the bay leaf and serve.

Suggested time for fast 15 psi pressure cookers: Cook for 8+7 minutes on high pressure.




Chickpea and Spinach Soup
Serves 6

Normally takes up to 2 hours by boiling in a stock pot but with a Fagor new generation pressure cooker, only about 12 minutes. Using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas. You can freeze leaftovers of this chickpea and spinach soup for eating at a later time.
2 cups (500 ml) (about 450 g) dried chickpeas
(garbanzo beans)
2 medium potatoes, quartered
3 large cloves garlic
2 medium onions, quartered 8 oz (225 g) spinach
Water or chicken or vegetable stock
1/4 cup (60 ml) canola or olive oil
Salt and pepper to taste


Soak chickpeas in water for at least four hours (or start soaking before work in the morning so they are ready by the evening). After soaking, dispose the soaking water and rinse chickpeas. Place chickpeas in the pressure cooker. Add potatoes, garlic cloves and onions. Add water or stock to cover the chickpeas. 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. Scoop out about 1 1/2 cups (350 ml) of chick peas and set aside. Using a blender, blend the soup until you have a creamy puree. Add more liquid if necessary. Add the spinach and the oil. Lock the lid in place and bring to high pressure, lower heat and cook 1 minute.

Suggested time for fast 15 psi pressure cookers: Cook for 9-14 minutes on high pressure.




French-Canadian Split Pea Soup
Serves 4-6

You can also use whole peas for this soup. Split peas do not need to be soaked but the cooking time is lower if you soak whole peas. You can start soaking the whole peas in the morning before work so they will be ready to cook at suppertime. Drain the soaking water after the beans are hydrated. Increase cooking time slightly if using whole peas.
1 lb (450 g) yellow split peas
8 oz (225 g) smoked pork hock
3 medium carrots, diced
1 large potato, peeled and diced
1 stalk celery, finely chopped 1/4 teaspoon (1 ml) thyme
1/4 teaspoon (1 ml) basil
1/4 teaspoon (1 ml) oregano
Salt and pepper to taste
6 cups (1.4 l) water

Place all the ingredients (except the salt and pepper) and 6 cups (1.4 l) of water 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 [1 ] release method, then remove the lid. Remove pork hock from the soup. Remove the meat from the bone, cut into chunks and return the meat to the soup. Remove the bay leaf. Season with salt and pepper.

Suggested time for fast 15 psi pressure cookers: Cook for 40 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.




Indian Curry
Serves 4

This is a low-fat flavourful Indian curry with coconut quinoa. It is super fast when made with a pressure cooker.
1 pinch saffron threads
2 cups (500 ml) warm water
1 cup (250 ml) quinoa
1 cup (250 ml) pressure-cooked chickpeas
(or from a can, drained)
1/2 cup (125 ml) raisins
1 teaspoon (5 ml) coconut extract
1 small eggplant, cubed
1 small squash (acorn or butternut), cubed
1 small sweet potato, cubed 1/2 cup (125 ml) green beans
1/2 cup (125 ml) onions, diced
1/2 hot pepper, sliced
1 - 5 oz can (150 ml) fat-free evaporated milk
1 teaspoon (5 ml) cumin seeds
1 tablespoon (15 ml) butter
2/3 teaspoon (3-4 ml) hot Madras curry powder
1/3 teaspoon (1-2 ml) curry powder
1/3 teaspoon (1-2 ml) garam masala


Place saffron threads in 2 cups (500 ml) warm water, and let soak. Place the quinoa, chickpeas, raisins, coconut extract, and saffron water into the bottom of your pressure cooker. Cut up all the vegetables and place them in a steamer basket above the quinoa mixture (place a trivet in the quinoa mixture and the steamer basket on the trivet). Place the squash and sweet potato into the basket first, then the pepper, eggplant and beans.

Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. While vegetables are cooking, melt butter in a medium-sized saucepan, and sauté cumin seeds for about 2 or 3 minutes. Add onions and sauté until soft. Add evaporated milk and remaining spices and simmer for about 10 minutes (until slightly thickened).

Once vegetables are cooked, allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Remove the vegetables from the steamer basket and place them in a large serving bowl. Pour the curry sauce over them and toss. Fluff quinoa in the bottom of the pressure cooker. If it is too watery, resume heating until desired consistency. Serve curry spooned over quinoa in bowls and enjoy with naan or pitas.

Suggested time for fast 15 psi pressure cookers: Cook for 5-6 minutes on high pressure.

[Kitchen Witch]

Applesauce
Makes about 4 1/2 cups


3 lb (1.4 kg) apples, peeled, cored, and
quartered
3/4 teaspoon (4 ml) ground cinnamon
1 cup (250 ml) water or apple juice Optional: Grated lemon zest
Optional: Fresh lemon juice
Optional: Honey


Place the apples, cinnamon, and water (or juice) in pressure cooker. Lock the lid in place and bring to pressure, then turn off heat. Allow pressure to drop by the natural release method [1].

You can serve the applesauce chunky, or puree it in a food processor.

Prior to serving, if desired, stir in the lemon zest, lemon juice, and honey to taste.

Serving Suggestion: Top warm applesauce topped with some raisins and chopped, toasted walnuts.




Spiced Apple Crunch
Serves 3

Serve this warm with whipped cream or a la mode. Instead of apples you might try peaches.
1 cup (250 ml) dry bread crumbs
1/4 cup (60 ml) sugar
1/2 teaspoon (2 ml) cinnamon
1 lemon (juice and rind) 3 apples, sliced
1/4 cup (60 ml) butter, melted
2 cups (500 ml) water


Butter a 15 cm (6") baking dish. Combine bread crumbs (or graham wafer crumbs), sugar, cinnamon, juice and lemon rind. Place alternate layers of apples and crumbs in baking dish. Pour melted butter over ingredients and cover baking dish firmly with aluminum foil.

Place water, trivet, then baking dish in pressure cooker. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the natural release method [1] and remove the lid. Remove the baking dish, loosen the foil and cool.

If you wish to add more color and crunch, run the dish quickly under the broiler. Be sure to watch carefully to prevent burning.

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




Pumpkin Pie
Serves 6

A basic, but tasty pumpkin pie recipe. Pressure-cooked pumpkin can't be matched with pumpkin from a can. Cooking the pumpkin with a pressure cooker makes the recipe fast and easy. The pumpkin is basically pureed in the pressure cooker; you just need to mash it a bit. There is no need to use a sieve. The steam pressure breaks down the pumpkin fibres (in about 4 minutes) so it is not "thready". It would normally take 30-45 minutes to cook by conventional steaming without using a pressure cooker. The pumpkin is moist when cooked in a pressure cooker?quite a bit different than a dry baked pumpkin.
1 1/2 cups (350 ml) pressure-cooked
pie pumpkin, mashed
1 cup (250 ml) sugar
2 1/2 teaspoons (12 ml) pumpkin pie spice
(or 1 1/2 teaspoons cinnamon, 1/2 teaspoon
ground ginger and 1/2 teaspoon ground
cloves) 1/2 teaspoon (2 ml) salt
1 1/2 cups (350 ml) evaporated milk
1/2 cup (125 ml) milk
2 eggs


Cut the pumpkin into (25-50 mm) 1-2 inch slices. Place water, trivet, then steamer basket in pressure cooker. Place the pumpkin on steamer basket. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the quick release method [2] or the automatic release method [3] and remove the lid. Mash cooked pumpkin.

Preheat the oven to 225 C (425 F). Combine all of the above ingredients in a large bowl and beat until smooth. Pour into a lined 9-inch pie pan (use a ready-made frozen pie shell or line pie pan with your favourite homemade pastry dough). Bake for 10 minutes, then lower the heat to 150 C (300 F) and bake for about 45 minutes or until the filling is firm.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for about 4 minutes on high pressure.




Cinnamon Apple Flan with Maple Syrup
Serves 6

As simple as it is appealing. You could substitute other fresh fruits, like peaches or pears, if you wish.
5 tablespoons (75 ml) maple syrup
1/4 teaspoon (1 ml) cinnamon
2 apples, peeled and cut in 1/4" (5 mm) slices
3 whole eggs 3 egg yolks
1/4 teaspoon (1 ml) vanilla
6 tablespoons (90 ml) sugar
2 1/2 cups (625 ml) milk


In a small saucepan, combine the maple syrup and the cinnamon. Add the apple slices and slowly simmer until the apples are tender. Divide the mixture into 6 greased custard cups. In a large bowl, whisk the eggs and egg yolks. Stir in the vanilla, sugar and milk. Pour this mixture slowly into the custard cups. Cover tightly with foil.

Fill the pressure cooker with 625 ml (2 1/2 cups) water. Place as many custard cups as will fit in the pressure cooker steamer basket and lower into the pressure cooker. Lock the lid and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the natural release method [1] and then let stand with closed lid for 10 minutes. Remove the lid, take out the basket, loosen the foil and cool the custard.

Refrigerate. To serve, loosen the custard from the molds with a knife and invert onto dessert dishes.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 6 minutes on high pressure.




Lemon Cheesecake
Makes one 7-inch cheesecake


2-3 tablespoons (30-45 ml) butter
1 cup (250 ml) graham wafer crumbs*
12 oz (340 g) cream cheese, at room
temperature
1/2 cup (125 ml) sour cream
1/2 cup (125 ml) sugar
2 large eggs 1 teaspoon (5 ml) lemon juice
1 teaspoon (5 ml) grated lemon zest
1/2 teaspoon (2 ml) vanilla extract

* alternatively, chocolate wafer crumbs or animal cracker crumbs


Set a trivet in the pressure cooker and pour in 500 ml (2 cups) of water.

Crush the wafers and combine with butter. Press the mixture across the bottom of a 7-inch springform pan. Set aside.

Combine the cream cheese, sour cream and sugar in a medium-sized bowl. Mix until smooth. Add the eggs, lemon juice, lemon zest and vanilla extract. Pour the mixture over the crust in the springform pan.

Center the uncovered pan on 60-cm (24-inch) long piece of aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Scrunch up the ends of the length of foil and bring them together over the pan to create a handle. Set the foil-wrapped pan it onto the trivet. Lock the lid of the pressure cooker in place and bring to pressure, then lower heat and cook for the suggested time. Remove from heat and allow the pressure to release using the natural release method [1] for 10 minutes. Then, gently release any remaining pressure and remove the lid, tilting it away from you to allow steam to escape.

Remove the pan from the pressure cooker using the foil handle. Untwist the hand and lift off the foil top with kitchen tongs. If there is a small pool of condensed water in the middle of the cake, blot it up with a paper towel. Cool to room temperature, cover and refrigerate for at least 4 hours or overnight. Before serving, spread fruit pie filling in a thin layer over the cheesecake (alternatively, serve it plain or with fresh fruit). Release and remove the rim of the springform pan.

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




Creamy Cheesecake with Fruit Glaze
Makes one 7-inch cheesecake

A first rate cheesecake with a lemon essence?so quick to put together.
1 tablespoon (15 ml) butter
4 tablespoons (60 ml) bread crumbs or cookie
crumbs
Two 8-oz (225 g) packages of cream cheese
3/4 cup (175 ml) sugar
1/4 cup (60 ml) heavy cream
2 teaspoons (10 ml) vanilla 2 teaspoons (10 ml) grated lemon zest
2 tablespoons (30 ml) flour
6 tablespoons (90 ml) sour cream
2 eggs
2 egg yolks
2 cups (500 ml) water


Butter a 7 inch springform mold or other suitable baking dish. Sprinkle with bread or cookie crumbs and set aside. Blend the cream cheese, sugar, cream, vanilla, lemon zest, flour, and sour cream. Beat in the eggs and egg yolks, and pour the entire mixture into the mold.

Center the uncovered pan on a 24" (60 cm) long piece of aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Scrunch up the ends of the length of foil and bring them together over the pan to create a handle. Set the trivet in the pressure cooker and pour in the water. Lower the foil-covered mold into the pressure cooker and place on the trivet.

Lock the lid of the pressure cooker in place and bring to pressure, then lower heat and cook for the suggested time. Remove from heat and allow the pressure to release using the natural release method [1].

Remove the pan from the pressure cooker using the foil handle. Loosen the foil, cool, then chill for at least 4 hours or overnight. Before serving, arrange fruit or spread fruit preserves in a think layer over the cheesecake. Release and remove the rim of the springform pan.

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

[Kitchen Witch]

Rice Pudding
Serves 4

Creamy and comforting. It's preferable to eat it the same day or the rice may become chewy.
1 tablespoon (15 ml) butter
1/4 cup (60 ml) long grain rice
2 cups (500 ml) milk
1 cup (250 ml) water
1/3 (75 ml) sugar 1/2 teaspoon (2 ml) salt
1 egg
1/4 cup (60 ml) evaporated milk
1/2 teaspoon (2 ml) vanilla
Cinnamon


Melt the butter in the pressure cooker and stir in the rice, coating it with the butter. Pour in the fresh milk and water, then stir in the sugar and salt. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the natural release method [1] and remove the lid.

In a small bowl mix together the egg, evaporated milk and vanilla. Stir in a little of the hot liquid from the pressure cooker, then add the mixture to the pressure cooker. Cook, uncovered, over medium heat, stirring constantly with a wooden spoon until the rice pudding just barely begins to bubble. Remove immediately from the heat. Cool 10 minutes, stirring occasionally.

Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with cinnamon.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 12 minutes on high pressure.




Quick-Cooking Custard
Serves 4

Now you can prepare a simple-to-make dessert in no time at all. For a lower-fat version, use skim milk.
2 cups (500 ml) milk
2 eggs
1/3 cup (75 ml) sugar
1/2 teaspoon (2 ml) vanilla
1 cup (250 ml) water


Scald milk and allow to slightly cool. Add eggs and sugar, then add milk slowly, stirring constantly. Add vanilla extract. Pour into individual custard cups and cover cups with aluminum foil. Add water to pressure cooker, then place trivet and steamer basket into the pressure cooker. Place foil-covered custard cups in the steamer basket.

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

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 3 minutes on high pressure.




Bread Pudding
Serves 6

Your bread must be at least a day old and thoroughly dry to make a successful bread pudding.
1 tablespoon (15 ml) butter
4 slices day-old French or Italian bread, crusts
trimmed, cut in cubes
1/2 cup (125 ml) golden raisins
1/2 cup (125 ml) chopped walnuts
Zest of 1/2 orange, in very thin julienne strips
1/2 cup (75 ml) packed light brown sugar 1/4 teaspoon (1 ml) salt
1/2 teaspoon (2 ml) cinnamon
2 cups (500 ml) warm milk
2 eggs, lightly beaten
1/2 teaspoon (2 ml) vanilla
3 cups (750 ml) water
Cinnamon


Butter a 1.5 litre (5-6 cup) soufflé dish or bowl that fits loosely into the pressure cooker. In another bowl combine the bread, rasins, walnuts and orange zest. And in another bowl mix the brown sugar, salt, cinnamon, milk, eggs and vanilla. Pour the milk mixture into the bread mixture and then transfer to the buttered soufflé dish. Cover soufflé dish tightly with foil. Pour the water into the pressure cooker. Place the soufflé dish in the pressure cooker steamer basket and lower into the pressure cooker.

Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop using the quick release method [2] or automatic release method [3] and then keep the pressure cooker closed for 20 minutes. Remove the lid and take out the soufflé dish. Loosen the foil and cool.

For more colour, run under the broiler. Sprinkle with cinnamon and serve warm with whipped cream.

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




Pears Stewed in Red Wine
Serves 4

A most elegant dessert when served with raspberry sauce. A fine ending to a special dinner.
2 cups (500 ml) water
1/2 cup (125 ml) sugar
2 slices lemon
2 cinnamon sticks
1/4 teaspoon (1 ml) mace 4 firm pears, peeled but not cored, stems on
3/4 cup (175 ml) red wine
1 cup (250 ml) frozen raspberries
4 tablespoons (60 ml) heavy cream


In the pressure cooker, combine the water, sugar, lemon, cinnamon sticks and mace. Simmer until the sugar is dissolved.

Place the pears in the pressure cooker steamer basket, trimming bottoms if necessary so they stand upright. Lower the basket into the pressure cooker. Lock the lid in place and bring to pressure, then lower heat and cook for 2 minutes. Allow pressure to drop using the quick release method [2] or automatic release method [3], and remove the lid. Add the red wine.

Lock the lid in place and bring to pressure again, then lower heat and cook for an additional 2 minutes. Allow pressure to drop using the quick release method [2] or automatic release method [3], and remove the lid. Carefully lift out the steamer basket and transfer the pears to a deep container. Boil down the sauce until it is syrupy. Cool, then pour over the pears and keep at room temperature overnight. To serve, defrost and purée the raspberries in a processor until smooth. Spoon 4 tablespoons (60 ml) of the purée on four dessert dishes or shallow bowls. Place a pear upright in the center or each dish. Spoon some syrup over the pears. Dribble 1 tablespoon of cream in a circle over the sauce. With the aid of a knife, swirl the cream into the sauce in an attractive design.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 2+2 minutes on high pressure.




Cinnamon-Flavoured Stewed Fruits
Serves 6

A healthy mixture of dried fruits that is elegant enough to serve to guests.
1 cup (250 ml) red wine
1 cup (250 ml) water
3/4 cup (175 ml) packed brown sugar
1 cinnamon stick 2 lemon slices
1 lb (450 g) mixed dried fruits, such as
prunes, figs, apples, etc.



In the pressure cooker, mix together the wine, water, sugar, cinnamon stick and lemon slices. Bring to a boil, then simmer until the sugar dissolves. Add the fruits. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Serve warm or at room temperature, with, if you wish, liquid or whipped heavy cream.

Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 4 minutes on high pressure.

[Kitchen Witch]

Chicken Stock
Makes about 6 cups


Beef Stock
Makes about 6 cups

You no longer need to spend hours on end in the kitchen to make a good beef stock. With a new generation pressure cooker, you can make a fine beef stock in 1 hour. Regrigerate it or freeze it to have it on hand for a quick soup or sauce base. 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.
1 tablespoon (15 ml) olive oil
2 lb (900 g) stewing beef, such as shanks,
cut in 1 inch (25 mm) cubes
1 lb (450 g) beef bones
8 cups (1.9 l) water
1 medium onion, coarsely chopped
1 large carrot, scraped and coarsely chopped 1 bay leaf
Salt to taste
6 peppercorns or 1/4 teaspoon (1 ml) ground
black pepper
1 celery stalk, coarsely chopped
2 sprigs parsley
1/2 teaspoon (2.5 ml) thyme


Heat the oil in the pressure cooker until very hot, then add the beef and the bones?as much as comfortably fits at one time?and cook until well browned. Remove and place on platter. Drain off any excess fat.

Add the remaining ingredients. 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. 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 60 minutes on high pressure.




Fish Stock
Makes about 6 cups

This stock will be the base for fish soups or for sauces that accompany fish dishes. Whenever you prepare fish or shellfish, keep the bones, scraps and shells. From your fish market, try to obtain fish heads and other scraps, but otherwise buy a very inexpensive mild flavoured whole fish, like whiting (head on, but gills removed to prevent a bitter taste).
2 lb (900 g) fish and shellfish meat,
bones, heads and shells
1 celery stalk, cut in several pieces
1 carrot, scraped and cut in several
pieces
1 bay leaf 1 teaspoon (5 ml) thyme
4 peppercorns
2 sprigs parsley
1 onion, peeled and sliced
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. Cool, then strain, and refrigerate or freeze until ready to use.

Suggested time for fast 15 psi pressure cookers: Cook for 25 minutes on high pressure.




Vegetable Stock
Makes about 6 cups

There is no strict recipe for vegetable stock. You may use almost any vegetables and get a great stock quickly and easily, using your pressure cooker.
8 cups (1.9 l) water
8 cups (1.9 l) miscellaneous vegetables
(see below), washed and coarsely chopped
2 medium onions, peeled and quartered
1 to 2 garlic cloves, chopped
3 carrots, cut into chunks
4 celery ribs, cut into chunks 1 to 2 parsnips, cut into chunks
2 bay leaves
3 to 4 sprigs parsley
2 sprigs of fresh thyme or oregano,
or 1/2 teaspoon (2 ml) dried
Salt, to taste


Place water in the pressure cooker and bring to boil. Add all the ingredients, except salt.

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. Allow the stock to cool slightly, then strain, pressing the vegetables against the sides of the strainer to extract all of the liquid. Add salt, if desired. Cool and refrigerate for up to 3 days, or freeze for up to 3 months.

Suggested time for fast 15 psi pressure cookers: Cook for 10 minutes on high pressure.

Suggested vegetables for stock: asparagus stalks, broccoli stalks, zucchini, corn cobs, celery, parsnip, carrot, leek greens, peeled winter squash, peeled turnips, potatoes, sweet potatoes. Note: Skins of potatoes, parsnip, carrots, onion, garlic may be included. Avoid turnip skins, waxed squash peels, cabbage, brussel sprouts, green peppers, eggplant, collards.

[Kitchen Witch]

Moroccan Lentil Soup
Serves 4

This pressure cooker soup is very healthy, delicious and easy to make. It is loaded with fiber and veggies, and makes a complete meal. Have it with a good, whole grain bread.
2/3 cup (150 ml) brown lentils, washed
2 teaspoons (10 ml) olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 bell pepper, chopped
1 tomato, chopped
2 carrots, chopped
1 teaspoon (5 ml) ginger 1/2 teaspoon (2 ml) ground cumin
1/2 teaspoon (2 ml) ground coriander
1/2 teaspoon (2 ml) pepper
1/2 teaspoon (2 ml) cinnamon
1/2 teaspoon (2 ml) pepper flakes or chili powder
salt and pepper, to taste
lime juice


Heat the oil in the pressure cooker and sauté the onion and garlic for a minute (onion should be soft but not brown). Add the spices and sauté for another minute. Add the bell pepper, carrot, tomato and lentils. Add enough water to completely cover the lentils.

Lock the lid in place and bring to pressure under medium heat, 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 salt as neccessary. Serve in bowls, with a squeeze of lime juice on top, and bread on the side.

Suggested time for fast 15 psi pressure cookers: Cook for 8-10 minutes on high pressure.




Moroccan Red Lentil Soup
Serves 4

This pressure cooker soup is also delicious and wholesome, and contains lots of veggies. Serve it with pita or a good, whole grain bread.
1 tablespoon (15 ml) olive oil
2 medium onions, chopped
4 garlic cloves, minced
4 stalks celery, washed and sliced
2 teaspoons (10 ml) salt
1 teaspoon (5 ml) pepper
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) cumin
1/4 teaspoon (1 ml) ground ginger
1 teaspoon (5 ml) cinnamon 1 pinch saffron
1 bay leaf
1 tablespoon (15 ml) tomato paste
2 medium potatoes, peeled and diced
1 lb (450 g) red lentils
2 quarts (1.9 l) water
1 cup (250 ml) pressure-cooked wheat berries
6 plum tomatoes, cored and diced
cilantro as garnish


Heat the oil in the pressure cooker and sauté the onion and garlic for a minute (onion should be soft but not brown). Add the celery and cook for a few minutes until softened. Add 1 teaspoon of salt and the other spices, and sauté for another minute. Add tomato paste, potatoes, lentils and water.

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 other teaspoon of salt, wheat berries and tomatoes, and heat through. Garnish with cilantro.

Suggested time for fast 15 psi pressure cookers: Cook for 5-7 minutes on high pressure.




Greek Tomato Soup
Serves 4

A wonderful winter meal, presented in two parts: the soup with very fine noodles and grated cheese, then meat and vegetables served with mustard.
2 lb (900 g) piece of beef suitable for
soup, such as chuck
2 beef knuckle bones
4 cups (1 l) water
Salt and freshly ground pepper, to taste
3 cups (750 ml) crushed tomatoes
1 celery stalk
2 large carrots, peeled 1 leek, very well washed
2 sprigs parsley
4 very small red waxy poatoes,
well-scrubbed, skin on
2 cups (about 1/4 lb) very fine noodles
Grated parmesan cheese


Place the beef (in one piece) and the bones in the pressure cooker. Pour in the water, season, salt and pepper. Lock the lid in place and bring to pressure, then lower heat and cook for 10 minutes. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Add all the remaining ingredients except the noodles and cheese (remove the bones if the pressure cooker is too full). Lock the lid in place and bring to high pressure again, then lower heat and cook for an additional 10 minutes. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid.

Meanwhile, bring salted water to a boil in a saucepan and add the noodles. Cook briefly until just done. Drain and reserve.

Transfer the meat, potatoes, carrots, leek and celery from the pressure cooker onto a warm platter. Discard the bones. Strain the remaining liquid, pressing with the back of a wooden spoon to extract as much liquid as possible. Discard what remains in the sieve.

Mix the noodles into the soup and served with grated cheese. In individual dishes, arrange portions of the meat and vegetables, and serve at the same time as the soup. A hearty mustard is excellent for the meat and vegetables.

Suggested time for fast 15 psi pressure cookers: Cook for 10+10 minutes on high pressure.




French Onion Soup
Makes about 6 cups


5 medium onions, thinly sliced
4 tablespoons (60 ml) butter
6 cups (1.4 l) beef or chicken stock,
or a mixture of both
1/4 teaspoons (1 ml) freshly ground pepper 2 tablespoons (30 ml) dry white wine
or 1 tablespoon (15 ml) dry sherry
6 slices French or Italian bread, lightly toasted
1/2 cup (125 ml) grated parmesan cheese


Melt the butter in the pressure cooker, add the onion slices and cook very slowly for about 20 minutes until golden. Add the stock, pepper and wine. 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. Serve in soup bowls with a slice of toasted bread on top and sprinkled with the cheese.

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

[Kitchen Witch]

French-Canadian Split Pea Soup
Serves 4-6

You can also use whole peas for this soup. Split peas do not need to be soaked but the cooking time is lower if you soak whole peas. You can start soaking the whole peas in the morning before work so they will be ready to cook at suppertime. Drain the soaking water after the beans are hydrated. Increase cooking time slightly if using whole peas.
1 lb (450 g) yellow split peas
8 oz (225 g) smoked pork hock
3 medium carrots, diced
1 large potato, peeled and diced
1 stalk celery, finely chopped 1/4 teaspoon (1 ml) thyme
1/4 teaspoon (1 ml) basil
1/4 teaspoon (1 ml) oregano
Salt and pepper to taste
6 cups (1.4 l) water


Place all the ingredients (except the salt and pepper) and 6 cups (1.4 l) of water 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 [1 ] release method, then remove the lid. Remove pork hock from the soup. Remove the meat from the bone, cut into chunks and return the meat to the soup. Remove the bay leaf. Season with salt and pepper.

Suggested time for fast 15 psi pressure cookers: Cook for 40 minutes on high pressure.




Summer Yogurt and Barley Soup
Serves 6

Serve this mint scented soup well chilled on a hot summer's day for a refreshing meal.
2 tablespoons (30 ml) butter
1/2 cup (125 ml) finely chopped onion
4 tablespoons (60 ml) pearl barley, rinsed
5 cups (1.2 l) chicken stock
3 cups (750 ml) plain yogurt, lightly beaten 3 tablespoons (45 ml) chopped fresh mint
(or a combination of 2 tablespoons dried mint
and 1 tablespoon minced fresh parsley)
Salt and freshly ground pepper, to taste

Heat the butter in the pressure cooker and sauté the onion until it is wilted. Stir in the barley and the chicken stock. 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.

Cool, then transfer to a container and refrigerate until well chilled. Stir in the yogurt and 2 tablespoons of the chopped mint. Season with salt and pepper, garnish with the remaining mint and serve very cold.

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

[Kitchen Witch]

Cincinnati Chili


2 pounds ground round
2 cups water
2 (6-ounce) cans no-salt-added tomato paste
1 large onion, finely chopped
1 clove garlic, minced
2 large bay leaves
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground red pepper
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
Hot cooked spaghetti
Shredded cheddar cheese
Chopped onion

Combine ground round and water in a 4-quart pressure cooker; stir with a fork until thoroughly blended. Stir in tomato paste and next 12 ingredients.

Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occasionally; cook 15 minutes.

Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid.

Remove and discard bay leaves, stirring well. Serve chili over hot spaghetti, and top with cheese and onion. Serve with oyster crackers.