Posts tagged: Pressure Cook

Spicy Honey BBQ Wings

By , September 9, 2015

Submitted by Noel


Ingredients:

2 lb frozen wings

PRESSURE COOKER SAUCE:
2 lb wings
¾ cup honey BBQ sauce
½ cup apple juice
½ tsp cayenne
1 tsp black pepper
1 tsp crushed red pepper
2 tsp paprika
½ tsp basil
½ cup water
½ cup brown sugar

BASTING SAUCE:
¾ cup honey BBQ sauce
½ cup apple juice
½ tsp cayenne
1 tsp black pepper
1 tsp crushed red pepper
2 tsp paprika
½ tsp basil
½ cup brown sugar
½ tsp liquid smoke

Combine pressure cooker sauce and 2 lb frozen wings into pressure cooker. Cook on high pressure for 10 minutes. Natural pressure release or quick release. Put wings on baking sheet, baste with basting sauce, broil in oven for 7 minutes. Turn wings over to the other side with tongs, baste, broil for 7 minutes. Turn wings over, baste, broil for 1-2 minutes. Turn wings over, baste, broil for 1-2 minutes. That’s it!

I like to save the pressure cooker sauce in a container and reuse it the next time I make these wings.

Enjoy!

Thai Lime Chicken

By , September 9, 2015

Submitted by Christina P.
Inspired by Clean Eating magazine’s Thai Dipping Sauce recipe

Ingredients:

2 lbs. boneless skinless chicken thighs
1 c lime juice
1/2 c fish sauce
1/4 c olive oil
2 T coconut nectar
1 t grated fresh ginger
1 t chopped fresh mint
2 t chopped fresh cilantro

Instructions:

Rinse chicken breasts and trim excess fat. Place in bottom of instant pot. Combine all remaining ingredients in a mason jar and shake well. Pour over chicken. Select “poultry” Instant Pot setting and reduce time to 10 minutes. Use quick release lid setting when done. Drain excess liquid and enjoy!

Mama’s Polish Red Borscht Soup

By , September 9, 2013

mamas borscht 300x224 Mama’s Polish Red Borscht SoupSubmitted by Teresa B.G.

Of course when they made soup in Poland back in the 1930’s , they would always put some meat in it if it was available…perhaps a rabbit or pigeon.  After Mama came to Canada she started to cook it meatless.  So the borscht I am used to is a vegetable borscht and I am telling you, you will not miss the meat, however, if you are so inclined to throw a pigeon in there…..or sausage or beef, sautéed, it would be great. I make this borscht with fresh vegetables from the garden available in late August and September. I do not use canned vegetables at all, but you certainly can use canned tomatoes – 14 ounce can.

INGREDIENTS:

  • 3 large beets , cooked in pressure cooker, peeled and diced along with the tops if you have them.3 carrots, peeled and shredded
  • 3-4 red potatoes, cleaned and cubed.  I use the red because they do not ‘dissolve’ into the soup, they remain intact and firm.
  • 1 tablespoon of vegetable oil
  • 1 medium onion chopped
  • Fresh dill to taste
  • Water with beef bouillon powder dissolved in it
  • 2 cups of sauerkraut, drained and rinsed (small jar if you have to purchase one )or ½ fresh shredded cabbage and ½ sauerkraut.  Then you would use less sugar Fresh Tomatoes from your garden – about two cups cut up into ½ to 1 inch pieces.  No need to peel them, the pressure cooking dissolves the skin
  • 3 cloves of garlic, minced
  • Salt and pepper….however the powdered bouillon has lots of salt in it so I would not add salt
  • 1 tablespoon Red wine vinegar
  • 1 tablespoon or more sugar to taste
  • Squeeze of ketchup or half a can of tomatoe paste….ketchup is easier and not wasteful (1/4 cup) Sour cream for topping Fresh parsley for soup and for garnish

DIRECTIONS:

  • Place your beets on steaming rack into pressure cooker.  Do not cut the root off and cut tops near beet but not into beet Put in a cup and a half water into pressure cooker Close lid and pressure cook beets for about 30 minutes Remove from cooker, run beets under cold water and slip peels off and clean them up when not too hot to handle Dice the beets and cut fresh beet tops into one inch pieces..if you have beet leaves then shred them Place beets/tops/leaves into a bowl.
  • Clean pressure cooker pot…..put a tablespoon to two of oil and put on sauté.
  • When the oil is hot, sauté the onions, parsley, pepper (salt) and dill until onions translucent Now add into the pot the cut up beets /tops/leaves, carrots, potatoes , sauerkraut, tomatoes, garlic .
  • Add water/bouillon  to make as thin or thick a soup as you like. I do not like a runny soup in this case….you want the vegetables.    I add bouillon about 2/3rds …..not so vegetables are completely under water.
  • Put in the wine vinegar, sugar, and ketchup and stir.  Taste it to see if right sweet/sour consistency for you Pressure cook for 10 minutes.
  • Let pressure release naturally.
  • Scoop the wonderful vegetables into a bowl, top with sour cream and fresh parsley….so delicious.

This makes the maximum limit in the Instant Pot so good for a few servings or a large crowd.  Just delicious.

 

 

Wheat Berry Salad

By , August 14, 2013

Wheat berry salad 224x300 Wheat Berry Salad

By Teresa B. G.

I recently was invited to a luncheon at a friend’s house.  While having lunch, someone started a discussion on ‘wheat berries’.  I had never heard the term before and had no idea what that was.  I was thinking it was some sort of a fruit berry I had not heard of.  Well, much to my surprise it is the bran, the germ and the endosperm left intact when the husk of whole wheat grains is removed…..Wheat berries are a whole grain full of vitamins and fiber.  They are nutty and chewy and very good for you and can be used in a variety of ways. Believe it or not, I use it in a salad.  I make this salad frequently and love the flavours in it as do my family and guests.  Pressure cooking makes it quicker and gives it a better flavour and texture. Try it.  It is certain to become one of your favourites!

 

Wheat Berry Salad

 

Ingredients:

  • 2  cups   water
  • 1 cup wheat berries – found in natural food stores
  • ¼ cup raspberry vinegar   ( I do not purchase this, I soak raspberries in vinegar)
  • 1 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • ¾ tsp salt
  • ½ tsp pepper
  • 3 tbsp oil
  • ¾ cup thinly sliced green onions
  • ¾ cup dried blueberries
  • ½ cup slivered dried apricots
  • ½ cup  chopped toasted almonds
  • 2 tbsp chopped fresh parsley

Directions

The night before:

Rinse your wheat berries well with cold water and place them in a bowl filled with cold water.  Soak over night. Rinse them thoroughly and drain them.

Pressure Cooking:

Place the wheat berries in the Instant Pot with 2 cups of water and pressure cook for 15 – 20 minutes, manually release pressure when done. If you were doing this on a stove top it would take more water and about 60 minutes. Rinse with cold water and drain.

Dressing and Assembling:

Whisk together the raspberry vinegar, balsamic vinegar, mustard, ¾ tsp salt and pepper in a bowl.  Gradually whisk in the oil until blended.  Stir in the onions, blueberries, apricots, almonds and parsley.  Let it stand for 30 minutes.  Stir in the wheat berries.  Cover and refrigerate for at least 4 hours or up to 24 hours in the refrigerator so that all the flavours meld.  Garnish with fresh parsley and fresh basil.  It is so delicious and a great addition to summer pot lucks.  The salad keeps well in the refrigerator.

Enjoy!

 

 

 

 

Jamaican Pepper Pot Soup

By , December 30, 2012

Submitted by Kay G.

Ingredients:

  • 1/4 bacon, diced
  • 1 pound chicken breast/or beef chuck 1″ cubes
  • 1/2 lb shrimp
  • 1 can beef broth
  • 2 cups water
  • 1 large onion
  • 1 pkg 16oz frozen spinach
  • 1/4- 1/2 tsp thyme
  • 1 red or green pepper diced
  • 1 can of sliced tomatoes
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp hot sauce or to taste
  • 1 pkg frozen sliced okra (optional)
  • 3 TB butter
  • 1/2 cup heavy cream (optional)
  • paprika

Instructions:

  1. place bacon, chicken, onion, water and broth in pressure cooker.  Add spinach, thyme, green pepper, tomatoes, bay leaf, salt pepper and hot sauce.
  2. (optional) Saute the okra in the butter ovser the lowest heat for 5 minutes, then add to the soup.
  3. Pressure cook on manual for 9-10min
  4. Do a quick release – add shrimp to soup and let pink up about 3 minutes 4.(optional)I added some canned potatoes that I had canned (Russian banana fingerlings)that I just heated in the microwave to round it out for my taste.
  5. Serve with cornbread

Yield 6 servings – 16 grams of carbs and 5 grams of fiber, 33 grams of protein per serving.

Easy Breezy Carrots Or Beets

By , November 17, 2012

Submitted by Teresa G.

Instructions:

Place butter, a tablespoon or two into your instant pot…..melt it somewhat, Peel and cut up your carrots, add a 1/4 tsp baking soda, stir.

Pressure cook for about 4 minutes

You end up with delicious caramelized carrots.

You can prepare beets the same way…..pressure cook them slightly (water in pressure cooker), run under cold water,  the peel then just slides off,   slice them and then proceed as with the carrots.

So nutritious and delicious.

Evaporation Rate of Pressure Cookers

By , November 16, 2012

Water evaporation 200x300 Evaporation Rate of Pressure CookersLaura Pazzaglia is the creator of the popular HipPressureCooking.com, dedicated to make pressure cooking hip. She is more than a prodigious cook, writer and educator.  Laura has also devised a simple but ingenious benchmark to measure one key aspect of pressure cooker performance.  She calls it evaporation measure. In her own words, this is done as:

“Starting with a “cold cooker” (not heated from a previous test) pour exactly 1000g of water into the liner and pressure cook for 10 minutes, with natural release. Then remove the lid and shake vigorously into the base and pour the contents into a zeroed-out bowl on digital scale. Record the weight of remaining water. “

Dividing the missing water amount over the total gives you evaporation rate.  It’s a straight forward measure of leakage of a pressure cooker, which works for both electric and stove-top pressure cookers, probably for stock pots too.

Why is evaporation rate important?  set 4 hires 250x250 Evaporation Rate of Pressure Cookers In “Modernist Cuisine” (so far the most comprehensive and authentic  book on the art and science of cooking), Nathan Myhrvold states that sealed cooking pots trap most aromatic volatiles which make stocks more flavourful (Volume II, pages 292). We also blogged about the astonishing discovery by Dave Arnold at the International Culinary Center that leaking steam means leaking flavour. Dave Arnold’s experiments showed that not all pressure cookers are equal in preserving flavour in stocks.  Leaky ones do a bad job, sometimes worse than a stock pot.

Hence, the evaporation rate is not just a simple leakage measure but an indicator of the quality of food the pressure cooker prepares.

What did Laura find out?

“Instant Pot only had an average 2% evaporation during ten minutes of pressure cooking (compared to Cuisinart 4% and most stove top pressure cookers 3.5%).”

In comparison, an uncovered pressure cooker at a vigorous boil for the same amount of time and same weight of water and the evaporation rate is 30%. You can read Laura’s meticulous review of the Instant Pot IP-LUX60 here.

Laura has very high standards. Instant Pot didn’t earn a perfect score. She gave IP-LUX60 a “Very Good” rating. We really appreciate Laura straight to-the-point approach and constructive criticism.  These give us something to strive to improve upon in our next model.

 

Barbacoa de Cordero (Lamb BBQ Mexican style)

By , November 6, 2012

Lamb BarbacoaSubmitted by Ezzie B.

Imagine sitting on a gently rocking boat under a warm sun in southern Mexico.  Your hostess brings out a big platter loaded with lamb slow cooked in a long simmered chili sauce, surrounded by small dishes of chopped cilantro, cut limes, refried beans, rice, and a stack of fresh warm corn tortillas.  Shots of tequila are passed around.  Everyone gives a  rousing cheer of “Salud!”  Then all dig in!  This was our introduction to one of our favorite Mexican dishes.

Making the chili sauce is a long process but I’ve found a great quick substitute…Old El Paso enchilada sauce!  You can buy it in mild to hot versions.  The Instant Pot on meat setting saves hours of slow cooking the lamb.

 

Barbacoa de Cordero (Lamb BBQ Mexican style)

Ingredients:

  • 3 # lamb shoulder
  • 1 Spanish onion
  • 3 garlic cloves, minced
  • 1 19 oz can Old El Paso Enchilada sauce
  • 2 Tbsp. oil
  • Salt to taste

For serving:

  • Cilantro, chopped without the stems
  • Corn tortillas (3-4 per person)
  • Limes cut into 8ths
  • Black beans or refried beans
  • Chipotle style rice (see my recipe for it on the Instant Pot recipe site)

Instructions:

  • Marinate lamb overnight in Old El Paso Enchilada sauce (mild, medium or hot).
  • Set Instant Pot to sauté setting and put in oil.  Let the oil heat up for a minute or two.  Put in the onions and cook until soft, add garlic and cook for just a minute being careful not to burn.
  • Add the lamb and marinade.  Let the marinade heat up and reach a boil.
  • Put Instant Pot on stew and pressure cook for 35- 45 min.  I did mine for 45 minutes because I like to pull it into shreads for the tacos.  Note: If you cube the lamb it will cook in about 20 minutes.  Let the Instant Pot return to normal by itself.
  • Meanwhile heat the beans, cut the limes, put the hot rice into a serving bowl.
  • Shred the cooked lamb with two forks (as you would for pulled pork) and put in a serving bowl.  Ladle generous amount of sauce over it.  Heat up 3-4 corn tortillas per person.  I put mine on a saucer, then put another saucer over them and microwave for approximately 2 minutes (if serving 3-4 people) at 70%, or until the tortillas are all warm.
  • To serve: spoon the lamb mixture onto a soft warm corn tortilla, sprinkle on cilantro, then squeeze on lime juice.  Or you can do like my husband does: spoon rice and beans onto the warm corn tortilla, sprinkle on cilantro, add lamb, and squeeze lime juice over all of it.  Delicioso!

My heartfelt thanks to our friend and fellow cruiser, Blanc, a for serving this wonderful dish to us and sharing her recipe!

One Pot Sweet and Sour Spareribs

By , November 1, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1 Tb oil
  • 1 medium onion sliced
  • 1/4 cup ketchup
  • 1/4 soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup rice wine (or cider) vinegar
  • 1 20 oz can of pineapple
  • 2 cloves garlic chopped
  • 1 tsp. finely chopped ginger
  • 1 tsp. fish sauce (optional)
  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • Pinch of smoked paprika
  • Salt and pepper to taste
  • 4 lbs of ribs, trimmed and cut for serving.
  • Corn starch slurry

Instructions:

Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Add oil, sauté onions until just translucent.
  • Add the rest of the ingredients except cornstarch slurry. Make sure spareribs are submerged in sauce. You can marinate refrigerated in the pot for several hours.
  • Pressure cook on “Stew” for 12 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes.
  • When meat is done, remove meat to bowl and adjust seasoning (if needed). Set to sauté, when sauce starts to boil, add cornstarch slurry to thicken to desired taste and stir for one minute.
  • Serve with rice and veggies of your choice.
  • Variation, brown meat in oil on sauté before cooking. Alternately, “char” firmer meat on bbq or under broiler after pressure cooking, basting with strained sauce. Either of these are preferable if you aren’t using fish sauce.

One Pot Chinese Beef Stew

By , October 31, 2012

Submitted by Glenn R.

Prep time 12 minutes

Cook time 30 minutes

Ingredients: Serves 4-6

  • 1-2 T oil
  • 2 medium onions sliced
  • ½ tsp sugar
  • 2 tsps rice wine or sherry
  • 1 Tb soy sauce
  • 1 kg beef round, cubed into one inch pieces
  • 2 tsps cornstarch
  • Pinch of smoked Paprika
  • 1-2 tsp (to taste) garlic powder
  • Salt and pepper
  • ½ cup broth, preferably beef
  • 1 Tb Worcestershire sauce
  • 1 can of mushrooms (optional)
  • 1-2 tsps (to taste) fresh ginger chopped finely
  • 1-2 tsps cornstarch slurry if needed

Instructions.

Directions are for Instant Pot 6-in-1 Pressure Cooker (IP-LUX).

  • Add oil, sauté onions until just translucent.
  • Add sugar, rice wine and soy sauce and stir fry for 30 seconds.
  • Toss beef in dry ingredients, stir into pot and stir fry for 30 seconds.
  • Add beef broth and Worcestershire sauce, stir and set cover for pressure cooking.
  • Pressure cook on “Soup” for 30 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes making sure there is enough broth.
  • When meat is done, add chopped ginger, mushrooms (optional) and more salt and pepper (if needed). Add cornstarch slurry to thicken to desired taste (if needed).
  • Sauté for another minute. Serve with rice and stir fried greens or fresh cut veggies.
  • Variation, cook your favorite steamed greens along with the meat by setting a bowl on top of the steamer stand after interrupting the cooking time.

One Pot Chicken in Tomatillo Sauce

By , October 13, 2012

Submitted by Glenn R.


Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1-2 T olive oil
  • 1 large onion sliced
  • 1 clove garlic crushed (or 1 tsp garlic powder)
  • 1 Kg of boneless/skinless chicken thighs
  • 1 can green chiles (127 ml)
  • 1 handful fresh cilantro or 1 tsp ground coriander
  • 400 gms of tomatillos or salsa verde
  • Salt and Pepper
  • 200 gms Garbanzo beans
  • 400 gms leftover rice
  • 400 gms cheddar cheese
  • 200 ml chopped tomatoes
  • 100 ml black olives

Instructions:

Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Sauté onions until translucent in  oil.
  • When onions are translucent, sauté garlic for 15 seconds. Add chicken, chiles, cilantro (or coriander), tomatillos (or salsa verde), salt and pepper to taste.
  • Pressure cook on “Poultry” for 8 minutes, leave on keep warm for 3 minutes.
  • Release pressure. Remove chicken and break it up with forks.
  • Add garbanzo beans and rice, sautéing for 1 minute.
  • Return meat to reheat and stir in cheese.
  • Serve as meat course, with refried beans salad, and tortillas. Also can be used as a burrito filling. Garnish at the table with chopped tomatoes and black olives.

This is mild but savory.

Quinoa Salad

By , September 7, 2012

Quinoa Salad Submitted by Teresa B.G.

I love cooking grains and beans in the Instant Pot electric pressure cooker as they come out so quick and so great.  Here is a very fresh salad that I make quite often and everyone just loves, especially with the fresh ingredients from the gardens.  It is so very good for you and so refreshing.

 

Ingredients and method:  serves 4 – 6 people

  • ½ cup white quinoa – rinsed for 30 seconds in cold water (using strainer)
  • 1 cup water

Place rinsed quinoa and water in pressure cooker pot, set manually for two minutes.  When ready release pressure manually, remove from pot, fluff up and set aside.

If I want to make a larger salad I use 1 cup of quinoa with 1 1/4 cups of water

  • ½ cup black beans
  • 3 cups water

If you think about it, you can soak your beans in the morning before you use them, but truly, I never do.

Place beans and water into pressure cooker pot and pressure cook for 20 minutes….let pressure release naturally.  Drain and set aside.

In the meantime, place in your salad bowl:

(The amounts of the following ingredients can be as much or little as you like.)

Small tomatoes cut in half, or use regular tomatoes cut into bite sized pieces – about 1 cup

  • 4 of the mini cucumbers sliced or diced
  • 1 hot pepper seeded and diced
  • 1/2 green pepper diced – optional or use red pepper Feta cheese – cubed, as much or little as you like Purple onion – ¼ diced or use a couple of green onions cut up
  • 1 can of cooked corn

Add the cooked quinoa and the beans

Dressing:

I process all the ingredients for the dressing in a blender/food processor until it looks creamy.  Or you can whisk the oil, juice and cumin and just cut up the parsley, mint and basil and add to the salad.

  • Equal amounts of oil and lemon or lime juice – ½ cup oil, ½ cup lemon juice – adjust the oil and juice as you like.  Some like more oil and less of the juice.
  • Teaspoon of cumin
  • Parsley – I like lots – 4-5 sprigs
  • Mint – a few leaves so not overpowering taste Basil (optional) Salt and pepper

 

Irena’s Peasant Cabbage Soup – made easy with electric pressure cooker!

By , August 17, 2012

Submitted by Teresa B. Gcabbagesoup1 300x175 Irena’s Peasant Cabbage Soup – made easy with electric pressure cooker!.

My parents came to Canada in 1948 from a war torn, impoverished country where they only cooked with the vegetables they grew and ingredients they bartered from neighbours. They made a wonderful life for my brother and I in Canada and Cabbage Soup was our weekly staple food.  Much of anything can go in it but I will present it the way we had it. They wasted nothing.  It was always served with mashed potatoes (if potatoes not cooked in it) or with rye bread from the local bakery!  My mother is now 94 and unable to cook for herself.  I now provide her with meals and thanks to the electric Instant Pot, I manage to cook a wholesome cabbage soup and many other soups for her in a very short time.  It took Mom hours to make it.

I first of all make the broth:

Ingredients:

  •  Chicken Carcass and or chicken bouillon or chicken broth

Weekly I purchase a rotisserie chicken from Costco.  We use the meat for fresh sandwiches.  When the carcass looks like it has had it, I break up the carcass, still have the wings and place it into a pot I have that goes into the pressure cooker – looks like a sieve but in pot form. I use this pot so I do not have to strain it when done.  If you do not have this pot (used to come with the stove top pressure cookers) you can just put everything into the interior pot of the pressure cooker and cover with water.

Pressure cook the carcass for 60 minutes.  When done just strain through a sieve.   You now have your broth.  Throw out the cooked carcass and bits.

If you do not have a chicken carcass to make the broth, you can use broth from a can or powdered chicken bouillon mixed in water.  At any rate I have about 8 – 10 cups as I make a large amount for our family.   I use both the carcass, covered with water and also add powdered bouillon because it has salt in it….therefore I do not add any extra salt.  It is not an exact science.  Use as much or as little broth as you like.

If you are using premade broth or bouillon in water , of course you would not be pressure cooking it at this time….no need, only if you are actually using a chicken to home make the broth with.

Rest of Ingredients:

  •  ½ of large onion diced
  • 2 stalks of celery, diced
  • 4 cloves garlic smashed and diced
  • 2 large baking potatoes, peeled (some like to leave the peel on), quartered lengthwise and sliced into ¼ inch slices.  If you do not eat potatoes, just leave them out….still delicious
  • 1 clean tomato from the garden – cut up
  • 1 bay leaf
  • Around 3- 4 cups Fresh cabbage – shredded – depends on size of your cabbage
  • 2 – 3 cups of drained and rinsed sauerkraut.  I use my own that I make, but I know you can purchase it anywhere in jars.  If you want the soup more or less ‘sour’ you would adjust the sauerkraut accordingly.
  • Ham or garlic sausage, or a smokie, or leftover cooked pork/chicken cut in small pieces….or no meat if you are a vegetarian.  Still tastes good.  Sometimes mom diced bacon, fried it and put it in.  Like I said, they used what they had and wasted little.
  • Carrots diced – as many as you like.

Method:

  • Put a couple of tablespoons of oil into the pressure cooker pot.
  • Press sauté function
  • When heated up, put in the onion and celery and sauté until onion is translucent and soft – to bring out the flavour.  It takes just a few minutes.
  • Then add in the garlic and sauté, but careful not to burn as it will be bitter then.
  • Put broth back into pot with the onions/celery and garlic and add all the rest of the ingredients.
  • Choose the soup cycle on the pressure cooker and cook.  When done, serve with parsley garnished on top!

Absolutely delicious, full of fibre and flavour and very easy and economical to make.  Takes no time at all!

Enjoy!

 

French Lentil Cassoulet with Pancetta and Chicken

By , June 23, 2012

Submitted by Lily J.

French Cassoulet French Lentil Cassoulet with Pancetta and Chicken Ingredients: Makes 8 servings

  • 5 tablespoons extra-virgin olive oil
  • Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice
  • 1 medium onion, cut into 1/2-inch dice
  • 1 pound French green lentils
  • 4 fresh thyme sprigs
  • 2 quarts water
  • 1 quart chicken broth
  • 1 large head of garlic, separated into cloves and peeled * Kosher salt to taste
  • 1 lemon-pepper  rotisserie chicken, skin discarded, cut into 8 pieces
  • 3/4 pound garlic salami, sliced crosswise 1/2 inch thick
  • 4 ounces lean slab bacon, cut into 1-inch cubes
  • 4 tablespoons chopped parsley

Instructions:

In the inner pot, use Saute function to heat 3 tablespoons of the olive oil. Add the pancetta and onion and cook until the fat has been rendered, about 5 minutes. Add the lentils, thyme, water, chicken broth, garlic, chicken, salami, and bacon.

Put cover on cooker. Use Manual mode to cook for 15 minutes.  Wait 10 minutes. Ensure that pressure is fully released and remove the lid.

Discard thyme and add salt to taste. Run the Saute function to thicken the sauce. Stir in parsley and serve.

* Peel garlic cloves quickly by immersing them in boiling water for a few seconds.

Fudgy, Chocolate Chip Cheesecake

By , April 26, 2012

Submitted by Teresa B. G.

I have made cheesecakes for years….some have turned out and some have not.  Doing a lot of reading I discovered that the best way to bake a cheesecake is to use a water bath method.  This was very time consuming and I just did not want to do it…..it still dropped in the middle etc.  When I began experimenting with the electric pressure cooker I realized that the pressure cooker IS a water bath…..perfect.  A recipe my daughter and I always used was one that we kind of threw together , having made so many cheesecakes.  Traditionally in the oven, this recipe would work, then not…too undercooked, too overcooked…it was good tasting but never came out right.  So, we thought, let us try it in the pressure cooker as others have tried their recipes.

Fudgy Chocolate Chip Cheesecake 300x225 Fudgy, Chocolate Chip CheesecakeWe did it and FIRST TIME out of the pressure cooker it was utter perfection.  Here it is:

Brownie bottom Ingredients:

  • ½ cup butter
  • ¼ cup Fry’s Cocoa Powder
  • ½ cup sugar
  • ¾ cup white flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp Honey
  • 2 eggs
  • 2 cups water

Method:

Melt the butter in the microwave or stove top, mix in the cocoa powder.  Let cool.

In a large bowl mix together the sugar, flour, baking powder and salt.  Then add the honey, slightly beaten eggs and the cooled butter/cocoa mixture.  Mix together well.

Grease an 8 inch springform pan.   Pour the brownie mix into the pan, cover with aluminum foil all round.  Pour the water into the pressure cooker, place  a trivet or steamer so it sits above the water level and lower your pan levelly on top of the trivet using the aluminum ‘handle’ to lower in and to take out after cooking.  This handle is simply made with a two foot piece of aluminum foil, folded into thirds lengthwise. Place your pan centered on the foil strip and lower using the ‘aluminum’ handles, then just fold the handles over the top.  This method is shown on many pressure cooking web sites.

Lock the lid in place and pressure cook for 35 minutes.

While this is pressure cooking, make your filling.

Cheesecake filling Ingredients:

  • 3 (8 ounce) packages of cream cheese softened and at room temperature
  • 1 (14 oz.) can of Eagle Brand Sweetened Condensed Milk
  • 3 large eggs
  • 2 tsp. vanilla extract
  • ½ cup chocolate chips

Method:

In a large mixing bowl beat the cream cheese until fluffy but DO NOT OVERBEAT….just enough to make it smooth.  Gradually beat in sweetened condensed milk – again minimum beating.  Add the eggs and vanilla and mix well.  Remember to mix as little as possible….you do not want a bunch of air in the cheesecake.

Stir in the chocolate chips.

When the brownie bottom finishes cooking, release the pressure by quick release, remove the pan from the pressure cooker using the arms to lift it out and pour the filling into the pan on top of the brownie bottom.  The filling will push the brownie bottom around but that is what it is supposed to do…..does not matter.  It may even look like the bottom is not cooked but it does not matter.

Lower the pan into the pressure cooker again….do not bother covering it with aluminum.

Make sure nothing interferes with the lid.

Lock the lid in place and time cook for 15 minutes.

Then let it naturally release and leave it in the pressure cooker on the ‘keep warm’ (it automatically does that) for about 6 hours. Do NOT open it up to look at it.  It will be just fine. This is what a water bath is.

After six hours, remove it and let it cool.  If there is a bit of water on top, just blot it off.

Topping Ingredients:

  • 1 cup cream heated to boiling
  • 9 ounces chocolate chips
  • Whipping cream and strawberries optional

Method:

While the cheesecake is in the pressure cooker for 6 hours, heat 8 ounces of cream to boiling in a measuring cup in the microwave, then put 9 ounces of chocolate chips into the cream and stir until all the chips have melted .  Let stand in kitchen until ready to use.

After 6 hours in the pressure cooker, remove the cheesecake/pan, blot the bit of water that may be on the top and pour the melted chocolate topping over top – it will look beautifully smooth. There is a lot of chocolate sauce, so you will not use it all on the top.  The rest can be refrigerated and then heated a bit to pour over the cake when serving individual slices…if you want .  Or puddle it on each plate and place slice of cheesecake on top!  Or only make half the amount of melted chocolate.  Up to you.

When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish.

It really is very easy to do and is absolutely stunning….at least 2 inches tall, does not drop in the middle, textured beautifully and to die for!

Coconut Curry Butternut Squash Soup

By , March 29, 2012

Submitted by Donna B.

Ingredients:

  • 1 large butternut squash, peeled, seeded, cubed
  • 1 small-medium onion diced very finely
  • 1 inch ginger finely chopped
  • 2 cloves garlic finely chopped
  • 3 cups chicken broth
  • 1 can coconut milk
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 1 ½ tsp curry powder
  • ½ tsp turmeric
  • 2 T olive oil

Instructions:

Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on “Saute” until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.

Curry Meatballs

By , February 21, 2012

Submitted by Teresa G.

Meatballs– ( Gluten free if you like):

For One pound lean ground beef

  • ¼ cup medium unsweetened coconut
  • 1 large egg, beaten
  • 2 tsp chopped fresh ginger or ginger powder to taste
  • 1 garlic clove, finely chopped
  • 1 tbsp (15 ml) soy sauce (I use VH Soy Sauce as it is wheat free)
  • ¼ tsp black pepper Mix altogether and form into meatballs – about a tablespoon size or little bigger.

Store covered in refrigerator until needed.

Curry:

  • 2 – 4 tbsp curry powder or paste
  • ½ onion thinly sliced
  • 2 cloves of garlic crushed
  • (Fresh basil – optional)
  • 1 (14.5 ounce ) can stewed, diced tomatoes
  • 1 (14 ounce) can coconut milk
  • 1 (8 ounce) can tomato sauce
  • (1 tbsp powdered chicken bouillon – optional)
  • 3 tbsp sugar
  • Pepper to taste
  • (1 cup Whipping Cream – optional)

Heat about two tablespoons of olive or vegetable oil in the pressure cooker that has sautéing feature with AT LEAST two tablespoons of curry powder or paste.(or use a pan). I use almost double as I really like the strong curry taste. If you use more curry powder, you would need more oil. Stir constantly.

Saute for about 2 – 5 minutes.

Stir in a half onion that has been thinly sliced and two cloves of garlic crushed and saute until onion is translucent, stirring (up to 10 mins.) Be careful not to burn the garlic. If you burn the garlic it will be very bitter. I also often add lots of fresh basil as I love basil. If you need more oil then add more oil.

Stir in a 14.5 ounce can of stewed diced tomatoes. I also add about a tablespoon of powdered chicken bouillon. Remember the bouillon is salty so do not add more salt.

Now add an eight ounce can of tomato sauce, the 14 ounce can of coconut milk and 3 tablespoons of sugar. Stir together.

Now take out your meatballs from the fridge and drop them into the sauce…..do not brown or cook them before hand. Put them raw into the sauce. Do not start stirring vigorously as you may inadvertently chop up the meatballs you have so carefully made!

Put lid on the pressure cooker and pressure cook for 10 – 12 minutes. If you have a soup or stew setting on an electric pressure cooker you can use that setting.

Let the pressure naturally release.

Often I add a cup of whipping cream to the sauce after pressure cooking…yummy. I do it after because to tell you the truth I do not know if it should be in the pot while pressure cooking.
If your sauce turns out too runny for your taste, you can cook it with lid off until it cooks off, but I have not had that problem.

A great option is to put one cup of rice with two cups of water in a metal bowl…cover with aluminum foil or lid and carefully place on top of the curry sauce….pressure cook it with the curry. Instant meal! Cooking the rice at the same time in the pressure cooker was someone else’s idea…a great one!

I also play with this recipe lots….sometimes I will add peanut butter to the curry sauce or mango chutney is a great addition. Very tasty.

Instead of meatballs I often use chicken breasts cut into pieces….marinate the chicken in the oil and curry power/paste first. Then sauté it before putting in the onion and garlic.

Sometimes I will use shrimp. I clean the shrimp and sauté it in butter then add it to the pressure cooked sauce at the very end. I only sauté the shrimp enough to change it to pink in the pan. If you sauté longer than that you will make the shrimp very tough.

Great Tasting curry!

Baked Beans

By , February 19, 2012

Submitted by Deborah P.

Ingredients:

  • 1 lb. small white beans (sometimes called Navy beans, or Northern white beans)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1 tablespoon mustard powder
  • 1/8 cup balsamic vinegar
  • ground pepper
  • 4 cups of water or more as needed to cover beans
  • 2 tsp. salt (optional)

Instructions:

Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Cook the beans with the “Bean/Chili” at high pressure for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes. The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes.

I like the way the Instant Pot does the Baked Beans better than any other method. I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently… terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well. :-)