Submitted by Lindsey.
Ingredients:
- 3/4 cup Arborio Rice
- 1 1/2 cups water
- 1 can light coconut milk
- 1 tsp salt
- 1/3 cup brown sugar
- 1/2 cup half and half
- 1 tsp vanilla
- 1 mango, peeled and cubed
For garnish
- 1/4 cup shredded coconut, pulsed in food processor
- 1/4 cup almonds, pulsed in food processor
Instructions:
Add rice, water, coconut milk, sugar, and salt to the pressure cooker. Bring pressure to high, you will want the heat to stay pretty high for about 7 minutes. Unlock the lid and uncover rice. Add in half and half, vanilla, and chopped mango. Stir together. Serve in small bowls with toasted coconut and almonds over top.
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Dessert, Recipe, Rice
| 
Bowls, Coconut Milk, Coconut Rice, Cup Almonds, Cup Arborio Rice, Cup Brown Sugar, Food Processor, Mango Pudding, Milk Sugar, pressure cooker, Rice Milk, Rice Pudding, Rice Water, Shredded Coconut, Sugar And Salt, Toasted Coconut, Tsp, Vanilla
Submitted by Kellie F.
This is a simple route to a wonderful rich dish, but much healthier with a fraction of the time and energy use. I love Julia Child, but I also love making recipes that taste complex in the middle of the week. Now I can!
The recipe is based on a complicated dish, but is simplified to a weekday dinner because of the use of the pressure cooker. Normally a Beef Bourguinon takes all day and is comprised of about 50 steps. It’s so intimidating that most people will never try to make it. I’m a HUGE pressure cooker fan and have converted many of my friends. The idea of making a rich stock in 45 minutes or an all day beef stew in a 1/2 hour and still get tender juicy chunks of meat seems almost magical to me.
Ingredients:
- 1 1/2 lbs lean boneless beef chuck roast cut into chunks
- 5 medium carrots cut into chunks
- 8 oz mushrooms quarters
- 12 pearl onions peeled
- 2 garlic cloves, minced
- 1 bay leaf
- 3/4 teaspoon salt
- 2 TBS fresh thyme
- 1/4 teaspoon black pepper
- 2/3 cup beef stock
- 2/3 cup dry red wine
- 2 tablespoons tomato paste
- 2 tablespoons whole wheat flour
- 1/4 cup water
Instructions:
- Dry beef and saute in portions to give them room in the pressure cooker to brown until all done and set aside.
- Brown pearl onions
- Add back ALL ingredients (except flour and water) and set cooker on high for 12 with natural release Once complete mix water and flour in a cup and pour in. Let cook until thickened plus one minute.
- Serve!
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Beef, Recipe, Stew
| Bay Leaf, Beef Bourguinon, Beef Chuck, Black Pepper, Chuck Roast, Chunks, Chunks Of Meat, Cup Beef Stock, Cup Water, Energy Use, Garlic Cloves, Julia Child, Medium Carrots, Mix Water, Pearl Onions, pressure cooker, Red Wine, Rich Dish, Rich Stock, Salt 2, Teaspoon Salt, Tomato Paste, Weekday Dinner, Whole Wheat Flour
Submitted by Ron V.
Contents and Measurments:
- 1 Large head of green cabbage.
- 1 1/2 pounds Hamburger. Good grade.
- 2 tsp. salt
- Dash pepper
- 1 cup Minute Rice
- 1 tsp. Cinnamon
- 1 large can crushed tomatoes
Instructions:
- Dip cabbage in hot water to wilt. Separate into leaves for rolling.
- Combine ingredients, burger, salt, pepper, rice cinnemon. Mix well.
- Place about two tablespoons mixture onto leaf. Roll, tucking in the ends.
- Place into pressure cooker. When all are rolled, pour the canned tomato over all. Set at 15 pounds, and when pressure reached, cook for 13 minutes. Cool at once.
Very good! Family looks forward to this dish any time of the year!
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| Cabbage Rolls, Canned Tomato, Combine, Crushed Tomatoes, Dash Pepper, Dish, Hamburger, Hot Water, Leaf Roll, Leaves, Minute Rice, Mixture, pressure cooker, Salt Pepper, Tsp Cinnamon
Submitted by Teresa G.
This is an Indian vegetarian dish so full of flavour. A meal on its own. We enjoy it over rice but most of all I enjoy it as a side dish accompanying beef stroganoff that I also cook in the pressure cooker.
The pressure cooker is a wonderful cooking tool which I try to use DAILY. I think I am eating a lot healthier because of it and learning so many ways to use it. Pressure cooking has opened my eyes as to the different ethnic dishes that can be made and enjoyed…and shopping in the various ethnic stores is a treat!
Chholey
Ingredients:
- 2 cups of dry chickpeas – washed and soaked overnight in boiling water covering the chick peas
- (Sometimes I want to make it and had not soaked the chickpeas overnight so then I soak them during the day for several hours)
- 1 large diced onion
- 1 can of diced tomatoes ( 796 ml) with the liquid ½ – tsp of Garam Masala – which can be bought in any Indian grocery store – inexpensive
- 2 tablespoons heaping of Chholey Masala, MDH brand also purchased in any Indian grocery store
- 1 tbsp garlic paste – I mash and chop up 3-4 cloves of garlic if I do not have the paste on hand
- 1 tbsp ginger paste – again if I do not have ginger on hand I will use ginger powder to taste (1-2 tbsp)
- 4 – 6 tablespoons of cooking oil
- 1 tsp Turmeric
- Salt to taste – I only add a little as I am trying to eliminate it from my diet
- 2-4 tablespoons lemon juice. Adjust it according to taste.
- Coriander leaves – washed and minced or again just use coriander powder – a tsp or so.
Method:
- After soaking the chickpeas overnight put your pressure cooker to heat (sauté function) boil the chick peas in about 2 cups of water for about 10 minutes. Skim off the frothing otherwise the pressure cooker vent may get blocked. Pour the chick peas and water into another container and put aside.
- Heat the oil in the pressure cooker – you may add more oil if need to, becareful not to burn the spices.
- Heat the garam masala in the oil to bring out the flavour.
- Add diced onion and when it is transparent add the turmeric. Cook it a bit.
- Add the ginger and garlic, stir it a bit to cook.
- Add the tomatoes and cook a bit.
- Now add the 2 heaping tablespoons of chholey masala Add the presoaked chickpeas with about 2 cups of water Add salt to taste Pressure cook for about 20 – 25 minutes Let the pressure release naturally Then add the coriander leaves or powder and the lemon juice to taste.
Enjoy as a dish on its own over rice or noodles or as a side dish.
I eat it on its own for lunch.
I also have to say that when I pressure cook, I like to do the rice at the same time….I have a metal container that seals (or use another heat proof type that you can wrap with aluminum foil).
I put one cup rice and two cups water in it, seal it and place it gently on top of the chick peas in the pressure cooker, then it cooks along with the Chholey. 25 minutes is long for rice but the rice comes out the way I like it….very sticky and thick. Perfect for the chholey. If you like fluffy rice then cook separately or pressure cook for much shorter time. I use brown rice mixed with white.
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Submitted by Laura.
Ingredients:
- 3 pounds chicken parts (backs, necks wings, etc.)
- 1-1 quart zip bag full of vegetable trimmings.
- As I chop veges, I keep the trimmings in a zip bag in the freezer until I’m ready to make broth. I use things like:
- Onion skins
- Shallot skins
- Garlic skins
- Celery trimmings
- Carrot trimmings and peels
- Herb scraps like parsley stems
- Salt and pepper to taste
- 1 bay leaf
- Water
Directions:
Fill pot with chicken, vegetables, salt and pepper, and bay leaf. Add water to cover plus 2 inches. Do not overfill pot!
Place lid on pot and set pressure cooker for 30 minutes on high pressure. Let steam release naturally when time is up. After lid is unlocked, take out contents of pot and stain in colander.
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