Index Pressure Cooker Chart

Pressure Cooker Settings: [Rice] [Vegetables] [Beans/Legumes]
- Meal'n Minutes Recipes - Meal'n Minutes Instructions - Rice - - Pressure Cooker Recipes - Settings - Reference - Equipment --- Lee's Recipes -

Pressure Release Methods

You use a pressure cooker to save lots of time and energy cooking delicious food. Only 15 psi (lb) pressure cookers cook at the fastest speed available. If your pressure cooker is less than 15 lb pressure, add more time to that shown in the detailed pressure-cooking time tables below.

  1. Quick Release Method (Cold-Water Release 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.
  2. Automatic Release Method
    Turn the pressure selector dial on the lid to the release position and the steam will release. On most Kuhn Rikon pressure cookers, lightly press the pressure indicator's stem.
  3. Natural Release Method.
    Remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.

Vegetables (Fresh and Frozen)

Instructions for Vegetable Pressure-Cooking

  1. Use the quick release method or the automatic release method when the cooking time is completed so vegetables remain crisp.
  2. To cook vegetables by themselves in a pressure cooker (i.e. not in a soup or stew), use a steamer basket and trivet. The trivet is the steamer basket's stand. Place the trivet in the bottom of the pressure cooker and then rest the steamer basket on top of the trivet. Pour a 1/2 cup (125 ml) of water in the bottom of the pressure cooker if the vegetable's cooking time is less than 5 minutes. If the cooking time of the vegetable is between 5 and 10 minutes, use 1 cup (250 ml) of water. If the cooking time is between 10 and 20 minutes, use 2 cups (500 ml) of water. Pressure cookers other than Fagor may require more water. Check your pressure cooker's instruction manual.
  3. Add an additional one to two minutes to the cooking time when using frozen vegetables except where noted otherwise in the time chart.

Time Table:  Vegetable Cooking Times for Pressure Cookers

Vegetable Approximate Cooking Time (minutes) Pressure Level
Artichoke, large whole, without leaves 9 to 11 High
Artichoke, medium whole, without leaves 6 to 8 High
Artichoke, small whole, without leaves 4 to 5 High
Artichoke, hearts 2 to 3 High
Asparagus, fine, whole 1 to 1 1/2 High
Asparagus, thick, whole 1 to 2 High
Beans, green, whole (fresh or frozen) 2 to 3 High
Beets, 1/4" (5 mm) slices 5 to 6 High
Beet greens 1 High
Beans, yellow, whole (fresh or frozen) 2 to 3 High
See our pressure cooker Vegetable Recipes
Broccoli, flowerets 2 High
Broccoli, stalks 5 to 6 High
Broccoli, stalks, 1/4" (5 mm) slices 3 to 4 High
Brussel sprouts, whole 4 High
Cabbage, red or green, in quarters 3 to 4 High
Cabbage, red or green, 1/4" (5 mm) slices 1 High
Carrots, 1/4" (5 mm) slices 1 High
Carrots, 1" (25 mm) chunks 4 High
Cauliflower flowerets 2 to 3 High
Celery, 1" (25 mm) chunks 3 High
Collard 5 High
Corn, kernels 1 High
Corn on the cob 3 High
Eggplant, 1/4" (5 mm) slices 3 High
Eggplant, 1/2" (10 mm) chunks 3 High
Endive, thickly cut 1 to 2 High
Escarole, coarsely chopped 1 to 2 High
Green beans, whole (fresh or frozen) 2 to 3 High
See our pressure cooker Vegetable Recipes
Kale, coarsely chopped 2 High
Leeks (white part) 2 to 4 High
Mixed vegetables, frozen 2 to 3 High
Okra, small pods 2 to 3 High
Onions, medium whole 2 to 3 High
Parsnips, 1/4" (5 mm) slices 1 High
Parsnips, 1" (25 mm) slices 2 to 4 High
Peas, in the pod 1 High
Peas, green 1 High
Potatoes, cut into 1" (25 mm) cubes 5 to 7 High
Potatoes, new, whole small 5 to 7 High
Potatoes, whole large 10 to 12 High
Pumpkin, 2" (50 mm) slices 3 to 4 High
Red beet, in 1/4" (5 mm) slices 4 High
Red beet, large, whole 20 High
Red beet, small, whole 12 High
Rutabaga, 1/2" (10 mm) slices 4 High
Rutabaga, 1" (25 mm) chunks 5 High
See our pressure cooker Vegetable Recipes
Spinach, fresh 1 Low
Spinach, frozen 4 High
Squash, acorn, halved 7 High
Squash, butternut, 1" (25 mm) slices 4 High
Sweet potato, 1 1/2" (40 mm) slices 5 High
Swede, 1" (25 mm) slices 7 High
Swiss chard 2 High
Tomatoes, in quarters 2 High
Tomatoes, whole 3 High
Turnip, small, in quarters 3 High
Turnip, in 1 1/2" (40 mm) slices 3 High
Yellow beans, whole (fresh or frozen) 2 to 3 High
Zucchini, 1/4" (5 mm) slices 2 High

Beans/Lentils (chickpeas, dry peas, legumes and other pulses)

Instructions for Bean Pressure-Cooking:

For the most efficient cooking method, use the natural release method rather than the quick release method for pressure-cooking soaked beans.  (See Pressure Release Methods) As this method is not wasteful, it will lower your electricity or gas bills.  The natural release method of pressure-cooking soaked beans reduces the amount of time the stove is on and is using electricity or gas.  When the stove is on for less time, less heat is given off by the stove.  This will also give you the most comfortable room temperature in your kitchen as the room will not heat up as much.  If you use air conditioning, the natural release method will reduce how hard your air conditioner needs to work in order to remove the heat generated by your stove.  The cooking times for this method are shown in the natural release column in the table above.

Do not soak lentils or dried split peas.  Before pressure-cooking, soak dry beans in four times their volume of water for four to six hours (don't exceed 12 hours—beans that are soaked for long periods are best for soups or purées as they easily break up).  You can start soaking the beans before leaving for work so they will be conveniently ready for pressure-cooking in the evening.  Do not add salt to soaking water as it will cause the beans to toughen and inhibit hydration (water absorption).

Fissler pressure cooker cookbooks
Fissler Pressure Cooker

If you have forgotten to soak the beans, no problem.  The pressure cooker can still cook beans that have not been soaked!  The trade-off is that it is not as quick and increases the energy used (makes your kitchen hotter) due to the longer cooking times of unsoaked beans.  Speed-soaking (also know as quick-soaking) beans is a faster method than pressure-cooking unsoaked beans.  You can speed-soak beans by cooking them on high pressure for one minute and then reducing the pressure by the quick release method [2].  Compared to using the automatic release method [3], using the quick release method reduces the chance that the beans skins will separate from the beans.  Drain the water, rinse beans and soak in fresh water for one hour.  Then pressure-cook the beans normally using the standard “soaked” cooking times.

Place beans/legumes in the pressure cooker.  Add 3 cups (750 ml) of water for each 1 cup (250 ml) of beans/legumes.  If you have an old-fashion jiggler valve pressure cooker such as a Presto, add 1 to 2 tablespoons (15 to 30 ml) of vegetable oil to the water in the pressure cooker.  The oil reduces foaming and the possibility of clogging the vent tube on these old pressure cookers.  Do not add salt until after cooking.  Watch the cooking time of whole lentils carefully.  Whole lentils will turn to mush if cooked too long.

We have found that it is better to bring the pressure cooker to pressure by using medium heat rather than full heat.  This reduces the chances that the skins of beans will split and come off the beans.

Pressure-cooking times vary according to the quality and age of the beans, legumes or other pulses.  If the pulses are still hard after pressure-cooking for the recommended cooking time, return to high pressure over high heat and then immediately reduce the heat to the lowest possible level in order to maintain pressure.  Cook for a few more minutes.  Alternatively, you can continue cooking the pulses uncovered.  Add additional water, if necessary.

Time Table:  Bean/Legume Cooking Times for Pressure Cookers

 

Bean/Legume

Soaked
Natural Release
(minutes)
Soaked
Quick Release
(minutes)
Unsoaked
Quick Release
(minutes)
Pressure Level
Adzuki 2 to 3 5 to 9 14 to 20 High
Anasazi 1 to 2 4 to 7 20 to 22 High
Beans, black 3 to 6 5 to 9 8 to 25 High
Beans, garbanzo (chickpeas) 9 to 14 13 to 18 30 to 40 High
Beans, great northern 4 to 8 8 to 12 25 to 30 High
Beans, lima, baby 2 to 3 5 to 7 12 to 15 High
Beans, lima, large 1 to 3 4 to 7 12 to 16 High
Beans, navy or pea or white (haricot) 3 to 4 6 to 8 16 to 25 High
Beans, pinto 1 to 3 4 to 6 22 to 25 High
See our pressure cooker Bean and Chickpea Recipes
Beans, red kidney 5 to 8 10 to 12 20 to 25 High
Beans, soy (beige) 5 to 8 9 to 12 28 to 35 High
Beans, soy (black) 16 to 18 20 to 22 35 to 40 High
Beans, white kidney (cannellini) 6 to 8   30 to 40 High
Chickpeas (chick peas, garbanzo bean or kabuli) 9 to 14 13 to 18 30 to 40 High
Cranberry (romano or borlotti) 5 to 8 9 to 12 30 to 34 High
Gandules (pigeon peas) 2 to 5 6 to 9 20 to 25 High
Lentils, French green - - 10 to 12 High
Lentils, green, mini (brown) - - 8 to 10 High
Lentils, red, split - - 4 to 6 High
Lentils, yellow, split (moong dal) - - 4 to 6 High
Peas, split, green or yellow - - 6 to 10 High
Peas, dried, whole 4 to 6 8 to 10 16 to 18 High
Peas, black eyed - - 10 to 11 High
Scarlet runner 8 to 10 12 to 14 17 to 20 High

Chickpeas with a Pressure Cooker

Reduce chickpea cooking time substantially with a pressure cooker.. Well-soaked chickpeas will cook to perfection at 15psi in 9 minutes, plus about 10 minutes to depressurise. Dried chickpeas can also be cooked directly in a pressure cooker. Add approximately 3 times as much water as chickpeas, and add a small amount (~10-20ml) of oil to reduce foaming. Cooking time is 40 to 50 minutes.

 

Source: http://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php

Pressure-cooking time chart Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, Lagostina pressure cooker

NOTE:  For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost “no name” pressure cookers and other pressure cookers that are less than 15 pounds (psi) pressure, add additional time to the cooking times in the charts below (check the pressure of your pressure cooker).  For a 12 psi pressure cooker, add about 20% more time to the 15 psi pressure cooker cooking times.

 

 

Rice/Grains

Time Table:  Rice and Grain Cooking Times for Pressure Cookers

Grains
(1 cup/250 ml)
Approximate Water Quantity Approximate Cooking Time
(minutes)
Pressure Level
Barley, pearl4 cups (950 ml)15 to 20High
Barley, pot3 cups (750 ml)20High
Bulgur3 cups (750 ml)8 to 10High
Couscous2 cups (500 ml) 2 to 3High
Kamut, whole3 cups (750 ml)10 to 12High
Learn How to Cook Oatmeal in a Pressure Cooker
Oats, quick cooking1 2/3 cups (400 ml)6High
Oats, steel-cut1 2/3 cups (400 ml)11High
Quinoa, quick cooking2 cups (500 ml)6High
Rice, basmati1 1/2 cups (350 ml)5 to 7High
Rice, brown1 1/2 cups (350 ml)12 to 15High
Rice, white1 1/2 cups (350 ml)5 to 6High
Rice, wild3 cups (750 ml)22 to 25High
See our pressure cooker Rice Recipes
Spelt berries3 cups (750 ml)15High
Wheat berries3 cups (750 ml)30High

Rice and Grain Pressure-Cooking Instructions:

Use the natural release method when the cooking time is completed.

Before pressure-cooking, soak whole grain wheat berries and pearl barley in four times their volume of lukewarm water for at least four hours before cooking, or overnight.  Do not add salt to water since it will toughen the grains and inhibit hydration.


Do not soak rice or oats.

Rinse under lukewarm water (this also applies to rice).

Cook each 1 cup (250 ml) of grain in the amount of water specified.

Cooking Rice in the Pressure Cooker

The rice, water/stock and any flavorings go in the stainless steel pot.  The following table shows the quantities of rice and water/stock.  Using stock instead of water increases the flavour of the cooked plain rice.  You can also add various flavourings such as garlic, paprika, cayenne pepper, bay leaf, dried oregano, basil or thyme.

If you use chicken or beef stock instead of water for the brown rice, allow the rice to cook an extra 3 minutes.

Use the natural release method after the cooking time has elapsed.  To use the natural release method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally (just let the pressure cooker sit).  Once the pressure has dropped, let the rice stand for an additional 5 minutes in the pressure cooker.  Alternatively, you can remove the pot containing the rice, cover it with a plate or something similar and then let it stand for the additional 5 minutes.

 

Table:  Rice Cooking Times for 15 psi Pressure Cookers

Rice
 
Rice Quantity
 
Approximate Water/Stock Quantity
 
Approximate Cooking Time (minutes)
 
Basmati Rice 1 cup (250 ml) 1 1/2 cups (350 ml) 5-7
Brown Rice 1/4 cup (60 ml) 1/3 cup (75 ml) 12-15
  1 cup (250 ml) 1 1/2 cups (350 ml) 12-15
White Rice 1 cup (250 ml) 1 1/2 cups (350 ml) 5-6
  1/4 cup (60 ml) 1/3 cup (75 ml) 6
Wild Rice 1 cup (250 ml) 3 cups (750 ml) 22-25

Meat & Poultry

Time Table:  Beef, Pork, Lamb, Turkey and Chicken Cooking Times for Pressure Cookers

(Meat pressure-cooking instructions are below the time table.)

Meat/Poultry Approximate Cooking Time
(minutes)
Pressure Level
Beef, 1" (25 mm) cubes, 1 1/2 lb (700 g) 10 to 15 High
Beef, dressed, 2 lb (900 g) 10 to 15 High
Beef, frozen not advisable -
Beef, heart, 3 to 4 lb (1.4 to 1.8 kg) 50 to 75 High
Beef, kidney 8 to 10 High
Beef, liver 5 High
Beef, meatballs, 1 to 2 lb (450 to 900 g) 4 to 9 High
Beef, meatloaf, 2 lb (900 g) 10 to 15 High
Beef, oxtail 40 to 45 High
Beef, pot roast, rump, round, chuck, blade or brisket, 1 1/2 lb to 2 lb (700 to 900 g) 35 to 40 High
Beef, ribs, short, grilling 15 High
Beef, ribs, short, stewing 20 High
Beef, shanks, 1 1/2" (40 mm) wide 25 to 30 High
Beef, steak, rump, round, chuck or blade, 1 to 2" (25 to 50 mm) 20 to 25 High
Beef, stew meat, 1 1/2" (40 mm) cubes 15 High
See our pressure cooker Beef Recipes
Chicken, breasts, with bone in, 2 to 3 lb (900 to 1400 g) 8 to 10 High
Chicken, cubes 5  [Notes:  2, 3] High
Chicken, drumsticks (legs) or thighs 5 to 7  [Notes:  2, 3] High
Chicken, ground 4  [Notes:  2, 3] High
Chicken, frozen, breasts or thighs, boneless 7 to 10 High
Chicken, liver 2  [Notes:  2, 3] High
Chicken, strips, boneless 5 to 6  [Notes:  2, 3] High
Chicken, whole, 2 to 3 lb (900 to 1400 g) 12 to 18 High
Chicken, whole, 3 to 4 lb (1.4 to 1.8 kg) 18 to 25 High
Chicken, whole, frozen not advisable -
See our pressure cooker Chicken Recipes
Cornish Hen, whole 8 to 10 High
Duck, pieces 8 to 10 High
Duck, whole 3 to 4 lb (1.4 to 1.8 kg) 25 to 30 High
Lamb, 1" (25 mm) cubes, 1 1/2 lb (700 g) 10 to 18 High
Lamb, chops, 1" (25 mm) thick 10  [Notes:  2, 3] High
Lamb, leg 35 to 40 High
Lamb, stew meat 12 to 15 High
Pheasant 15 to 20 High
Pork, frozen not advisable -
Pork, ham shank, 2 lb (900 g) 20 to 25 High
Pork, ham, pieces 20 to 25 High
Pork, hocks, smoked (cover completely w/liquid) 40 to 50 High
Pork, ribs, 2 lb (900 g) 15 High
Pork, roast 40 to 45 High
See our pressure cooker Pork Recipes
Turkey, breast, boneless 20 High
Turkey, breast, whole, with bone in 20 to 30 High
Turkey, drumsticks (leg) 12 High

 

Meat Pressure-Cooking Instructions:

Unless indicated in the notes in brackets, use the natural release method [4] when the cooking time is completed.

Always pressure-cook meat or poultry with at least 1/2 cup (125 ml) of liquid (water, stock, etc.) in the bottom of the pressure cooker.  Pressure cookers other than Fagor may require more than 1/2 cup (125 ml).  Check your pressure cooker's instruction manual.  If cooking time is between 5 and 10 minutes, use 1 cup (250 ml) of liquid.  If cooking time is between 10 and 45 minutes, use 2 cups (500 ml) of liquid.  Preserved or salted meats should be completely immersed in water.


Unless indicated, the cooking times given below are for 3 lb (1.4 kg) of meat or poultry.  Exact cooking times for meat and poultry vary according to the quality and quantity of meat or poultry being cooked.  The denser the cut, the longer the cooking time should be.  If pressure-cooked chicken is stringy or chewy, you have pressure-cooked it too long.

To produce maximum flavour, the Maillard reaction needs to occur.  Brown the meat or poultry on all sides in the pressure cooker using a vegetable oil such as canola oil before locking the lid and pressure-cooking.  Heat the vegetable oil in a high-walled pressure cooker over medium high heat before inserting the meat or poultry to brown it.  A pressure cooker with high walls will contain oil spatter during browning.

 


Top

Seafood & Fish

Time Table:  Seafood and Fish Cooking Times for Pressure Cookers

Seafood and Fish
Approximate Cooking Time
(minutes)
Pressure Level
Crab 2 to 3 Low
Fish fillet 2 to 3 Low
Fish steak 3 to 4 High
Fish, whole, gutted 5 to 6 Low
Fish soup or stock 5 to 6 High
Lobster, 1 1/2 to 2 lb (700 to 900 g) 2 to 3 Low
Mussels 2 to 3 Low
Prawns (shrimp) 1 to 2 Low

 

Seafood Pressure-Cooking Instructions:

Use the quick release method [2] when the cooking time is completed.

Cook seafood in the pressure cooker steamer basket on the support trivet with at least 175 ml (3/4 cup) of liquid.  Apply a fine layer of vegetable oil to the steamer basket when you cook fish.



 


Top

Fruit (Fresh & Dried)

Time Table:  Fruit Cooking Times for Pressure Cookers

(Fruit pressure-cooking instructions are below the time table.)

Fruit
Approximate Cooking Time
(minutes)
Pressure Level
Apples, dried 3 High
Apples, fresh in slices or pieces 2 to 3 Low
Apricots, dried 4 High
Apricots, fresh, whole or in halves 2 to 3 Low
Peaches, dried 4 to 5 High
Peaches, fresh in halves 3 Low
Pears, dried 4 to 5 High
Pears, fresh in halves 3 to 4 Low
Prunes 4 to 5 High
Raisins 4 to 5 High

Fruit Pressure-Cooking Instructions:

Use the quick release method [2] or the automatic release method [3] when the cooking time is completed so the fruit is not overcooked.

Cook fresh fruit in the pressure cooker steamer basket, using 1/2 cup (125 ml) of water in the bottom of the pressure cooker.  Pressure cookers other than Fagor may require more water.  Check your pressure cooker's manual.  Use 1 cup (250 ml) of water or fruit juice for each cup of dried fruit.

 


Top

 

Vegetable Recipes

 

VEGETABLES top

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.

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.

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.

SOUPS top

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.

RICE AND DRIED LEGUMES top

Wild Mushroom Risotto

8 oz. fresh mushrooms
2 cups arborio
4 cups broth
1/4 cup dry vermouth or cooking wine
2 tablespoons shallots
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste

Directions: Coarsely chop mushrooms and shallots; set aside. In a 6 quart pressure cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio and stir constantly for additional minute. Add broth and vermouth; stir. Close lid and bring up to high pressure. Once pressure has been attained, low heat and pressure cook for 7 minutes. Release pressure using automatic pressure release or cold-water release, according to manufacturer’s directions. Thoroughly stir, adding in grated Parmesan cheese and salt and pepper, if desired.

Risotto with Peas -

This wonderful Mediterranean dish once took a long time to make. Now it is easy in a pressure cooker.

3 tablespoons butter
1 small onion, finely chopped
1 cup arborio or other short-grain rice
1 cup frozen peas
2 1/4 cups chicken broth
1/3 cup Parmesan cheese
1/8 teaspoon pepper

Directions: In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes, until soft Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock; stir well. Close lid and bring to high pressure. Lower heat and cook for 7 minutes. Release pressure and open the lid. Stir in additional one tablespoon of butter, parmesan and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.

Boston Baked Beans

2 cups dried white beans
1/3 lb. Salt port, diced (or slab bacon in 1" cubes)
3 Tablespons brown sugar
2 Tablespoons molasses
1/2 teaspoon mustard
1 onion, diced
2 Tablespoons ketchup
Water

Directions: Soak the beans in cold water and cover overnight. Drain. Heat the cooker and sear pork. Remove excess drippings. Add all ingredients to cooker and enough water to cover beans well. Close lid and bring to high pressure and cook for 40 minutes. Release pressure, open lid and serve.

MEAT top

REVERE PULL APART PORK

1  2-3 lb. Boneless Pork Shoulder
  Grape jelly
  Hoisin sauce
  Salt
  Pepper
1  tsp. Fennel seed
2  cups Ginger ale  (could be 1 cup to not go above rack)
2  cups Your favorite barbecue sauce
 
Preparation
Rub pork with grape jelly and hoisin sauce. Sprinkle liberally with salt, pepper and the fennel seeds. Place on rack and put in pressure cooker. Add two cups of ginger ale (or other favorite liquids). Put the lid on and lock. Set for high pressure. Set timer for 60 minutes. Press start.
 
(Should pressure drop on its own??) When done, remove pork rack from cooker and place on plate. Cut away any fat .
 
(Should we defat juices??)
Add barbecue sauce to juices in the cooker. Pull apart pork into bite sized pieces. Place back in cooker with barbecue sauce & juice and set for warm. Let simmer for a while to absorb juices. Serve when ready. 

OUT OF THIS WORLD CHILI

Posted by BETTYBOOP50 at recipegoldmine.com - May 2, 2001
Serves 12

4 to 5 lb. stew beef, cut into 1/2" to 1" cubes
2 large green bell peppers, diced
5 to 6 stalks celery, sliced in chunks
2 large onions (or Spanish) coarsely chopped
3 T. fresh cilantro minced
4 chipotle peppers, minced
4 large mild chile peppers, skinned,
    seeded and chopped
2 (28 oz.) cans diced tomatoes, drained
8 garlic cloves minced, or to your taste,    the more the better
 
Seasoning Mix
1 (15 oz.) can tomato sauce
1 can beef broth
2 T. Worcestershire sauce
6 to 8 T. chili powder
1 T. salt
1 tsp. pepper
1 T. sugar
2 T. ground cumin
1 tsp. dried marjoram
1 T. dried oregano leaves ( or    Mexican if you can find)
2 T. Masa Harina®
3 T. tapioca thickener
Preheat oven to 250°F.

Place beef, peppers and other vegetables in a large Dutch oven or large stock pot, mix well to combine, (do not brown meat). (If you have a slow cooker or crockpot use that and cook on low 6 to 8 hours) in a blender or food processor, add seasoning ingredients together and blend. Pour over ingredients and mix well.

Cover and place in oven. Cook for 5 to 6 hours or until beef is tender and sauce has thickened.
Ps: I have a Revere electronic pressure cooker which I would use which would take no time at all to make.

Beef Stroganoff

2 lbs. beef stew meat or round steak, cut into 1" cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
1 teaspoon garlic
1 cup beef broth
1/4 lb. fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked

Directions: In cooker, brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly. Close the lid and bring to high pressure. Cook 20 minutes. Release the pressure and remove the lid. Stir in sour cream and blend well. Serve over hot egg noodles.

Beef Bourguignon - Also known as French beef stew, serve this dish over egg noodles or rice.

2 tablespoons olive oil
4 pounds beef stew meat, cubed
1 tablespoon sugar
1 tablespoons red wine vinegar
3/4 cup dry red wine
1 1/4 cups beef broth
1 1/2 tsp. salt
Pepper to taste
2 large onions, diced
12 small pearl onions, peeled
1/4 cup butter
2 pounds mushrooms, quartered
1 teaspoons lemon juice

Directions: In a separate skillet, saute onions until translucent. Then in your pressure cooker, heat oil and brown meat. Move beef to one side and add sugar. When it begins to carmelize, add vinegar and stir. Add wine, beef broth, salt and pepper. Add onions to beef mixture, close lid and bring to high pressure. Cook for 40 minutes. In a saucepan, placed peeled pearl onions in water until tender. In skillet where onion were sauted, heat butter and saute mushrooms. Add pearl onions and saute until onions are glazed. When meat is done cooking, release pressure and remove lid. Add mushroom/onion mixture. Close lid again, bring to high pressure and cook an additional 5 minutes. Release pressure, remove lid, and serve.

Spareribs and Sauerkraut

2 lbs. Spareribs
1 tablespoon oil or bacon fat
1 dash each salt and pepper
2 tablespoons water
1 quart sauerkraut
1 tablespoon brown sugar
1 onion, sliced

Directions: Cut spareribs into serving pieces. In 6 quart or larger pressure cooker, add the oil or fat. Brown ribs on both sides then season with salt and pepper. Rinse 1 quart sauerkraut in colander and drain. In cooker, place sauerkraut over the ribs and then sprinkle with brown sugar. Place the sliced onion over the brown sugar. Please sure cooker is not filled over 2/3rds full.

Close pressure cooker lid, bring up to high pressure, then lower heat on stove and cook for 15 minutes. Turn off heat and release pressure using cold-water release method according to manufacturer’s directions. Serve immediately.

CHICKEN top

Acapulco Chicken

3 thick whole boneless breasts
1/4 cup olive oil
4 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated ginger
1 1/2cups orange juice
1 cup rice
1/2 cup raisins
1/2 cup of bitter orange marmalade
1/2 cup flaked coconut
Salt and pepper to taste

Directions: In saucepan, heat orange juice, raisins and marmalade until marmalade melts. Remove from heat and set aside. Cut up chicken into 1" chunks. Heat olive oil in pressure cooker and add chicken chunks. Lightly brown. Add the orange juice mixture plus the brown sugar, cinnamon, ginger and rice. Close lid, bring to high pressure then lower heat on stove and cook for 10 minutes. Remove from heat and release using cold water release method according to manufacturer’s directions. Open, stir, taste and add salt and pepper to taste.

Herb "Roasted" Chicken - Quick cooking and a minimal amount of liquid produces this juicy, tender and flavorful chicken dish. If possible, use fresh herbs for a more assertive fragrance.

3 lb. Chicken, cut into serving pieces
3 medium tomatoes, sliced
1/4 cup parsley, chopped
1 1/4 cup chicken broth or stock
1 Tablespoon fresh rosemary
1 Tablespoon fresh sage, chopped
Hot, cooked brown or white rice
Parsley, chopped
Salt and pepper to taste

Directions: Heat pressure cooker, add butter and brown chicken. Remove chicken and sauté onions until golden brown. Add tomatoes, parsley, chicken stock, salt and pepper. Add chicken and herbs. Close lid and bring to high pressure, then cook for 15 minutes. Release pressure, remove lid and serve with either brown or rice white.

Chicken Cacciatore

3 tablespoons olive oil
2 pounds boneless chicken breast, cut into 2" cubes
1/4 cups chicken broth
1 cup white cooking wine
14 oz. sliced mushrooms
1 large onion, minced
2 teaspoons garlic powder
1 small bunch fresh basil
1 small can tomato paste
1/2 teaspoon thyme

Directions: In cooker, add olive oil and brown chicken breast for approximately 5 minutes, then add rest of ingredients. Close the lid and bring to high pressure; lower heat and cook for 12 minutes. Release the pressure and remove the lid. Serve with pasta, preferably spaghetti.

ORIGINAL FRIED CHICKEN RECIPE

Debra Murray represents a number of cookware companies, including Wolfgang Puck, Revere and Rival. She’s an expert on cookware and has an abundance of recipes. This is one that comes highly by request. Many people have always wondered how to get their fried chicken crispy and delicious. Here Debra lets you in on the secret Original Fried Chicken Recipe so you can enjoy at the home the same great tasting fried chicken at home you might get from your favorite fast food restaurant.
 
1  cup Crisco lard
1  tbsp. Butter
1  Whole Chicken, cut into 8 pieces (I only cook 4 pieces at a time, but you can reuse oil Crisco about 4 times)
3  cups Flour
1-1/2  tbsp. Salt
1-1/2  tbsp. Pepper
2  tbsp. Lawry’s seasoning salt (Original recipe calls for MSG, but I use this instead.)
as needed  Eggs (to help flour stick to chicken parts)
 
Preparation
Clean chicken parts (you can remove the skin). Place Crisco in pressure cooker with butter. Press Browning button, then Start. I put egg in a large ziplock bag, then I put flour and seasonings in another. Put chicken in flour mixture. Then dip in egg, then in flour again. Shake off extra flour. When oil is hot, approx. 300°F, add 3 to 4 pieces of chicken depending on size. Brown pieces. When they are brown, secure lid. Slide safety lock into position. Cook for 10 minutes. After 10 minutes, hold Start button until you hear a beep. Let chicken rest up to 5 minutes. Then press the steam-release valve until pressure is gone. When orange button goes down, open cooker. Drain chicken on paper towels. Sprinkle with more salt and pepper.

FISH AND SHELLFISH top

Bouillabaisse
An effortless dish, outstanding for a company gathering. You may vary the seafood as you wish.

3 tablespons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 can tomatoes, drained and chopped
1 bay leaf
1 teaspoon thyme
1/4 teaspoon saffron, crushed (optional)
4 cups water
1 pound hearty fish fillets, cut in chunks
1 pound lobster tail, cut in chunks
12 oz. Scallops
1/4 lb. Shrimp, shelled
6 clams in shells
Salt and pepper

Directions: Heat oil in pressure cooker pot and sauté onion. Add garlic, parsley, tomatoes, bay leaf, thyme, water, salt and pepper to taste. Close lid and bring to high pressure and cook for 5 minutes. Release pressure and open lid. Add fish and seafood, then stir. Close lid and bring back up to high pressure and cook for 3 minutes. Release pressure, open lid and serve.

Grouper New Orleans

2 tablespoons oil
1 small onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 16-ounce can tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
Pinch of Basil
1/2 teaspoon chili powder
4 Grouper Fillets, cubed
Salt and pepper, to taste

Directions: Heat oil in open pressure cooker and sauté the onion, garlic, celery and green pepper for 2-3 minutes. Stir in tomatoes, including the juice with water (added to make up 1 cups). Add the tomato paste, sugar, basil, chili powder, salt, pepper, and grouper pieces. Close lid, bring to high pressure then lower heat on stove and cook for 4 minutes. Remove from heat and release using cold-water release method according to manufacturer’s directions.

Oriental Sweet & Sour Shrimp

1 pound small shrimp, peeled
1/4 lb. snow peas
3 tablespoons soy sauce
2 tablespoons white vinegar
1/2 cup pineapple juice
2 tablespoons sugar
1 cup chicken broth

Directions: In a pressure cooker, combine all ingredients. Close lid, bring to high pressure and lower heat. Cook 3 minutes. Remove cooker from heat and release pressure. If sauce needs to be thickened, place back on stove and turn heat on low and stir constantly for a few minutes. Serve hot over rice.

DESSERTS top

Spiced Apple Crunch - Serve this warm with whipped cream or a la mode. Instead of apples you might try peaches.

1 cup dry bread crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
1 lemon (juice and rind)
3 apples, sliced
1/4 cup butter, melted
2 cups water

Directions: Butter a Fagor baking dish or 6" baking dish. Combine bread crumbs, sugar, cinnamon, juice and rind of lemon. Place alternate layers of apples and crumbs in baking dish. Pour melted butter over ingredients and cover bowl firmly with aluminum foil. Place water, cooking rack and bowl in cooker. Close lid and bring to high pressure and cook for 15 minutes. Release pressure, remove the lid and the steamer basket with dish or baking tray. Loosen the foil and cool. If you wish to add more color and crunch, run the dish quickly under the broiler (watch carefully to prevent burning).

Quick-Cooking Custard

2 cups milk (for a lower-fat version, use skim milk.)
2 eggs, slightly beaten
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup water

Directions: Scald milk and allow to slightly cool. Add eggs and sugar, then add milk slowly, stirring continually. Add vanilla extract. Pour into individual custard cups and cover with aluminum foil. Add water to cooker, then add trivet and steamer basket. Place custard cups in steamer basket. Close cooker lid, bring to high pressure then lower heat. Cook for 3 minutes. Release the pressure and remove the lid. Chill custard.

Pressure Cooker Lemon Pudding - top - Lemons

Ingredients

1/2 cup sugar
2 T flour
1/8 tsp salt
1 T butter
3 T lemon juice
Rind of 1 lemon, grated
2 egg yolks, beaten
2 egg whites, beaten
2/3 cup milk
2 cups water

Directions

  1. Separate eggs. Beat egg yolks a light lemony color. In separate, clean bowl, beat egg whites to a soft peak.
  2. Combine flour, sugar, salt and butter. Add lemon juice and rind, beaten egg yolks, and milk. Mix.
  3. Fold in beaten egg whites. Pour into individual custard cups or ramekins.
  4. Cover each with aluminum foil.
  5. Pour water into pressure cooker. Place cups on rack inside cooker. Close cooker and bring up to pressure.

Cook 10 minutes - begin timing when cooker begins to vent. Use lowest pressure setting (2-5 lbs depending on your cooker).

Follow manufacturers directions to reduce heat and cool immediately. Serve warm or cold with whipped cream.

Source: Cooks.com submitted by: CM
url: http://www.cooks.com/rec/view/0,1840,133187-247195,00.html accessed December 18, 2007

Creamy Honey Rice Pudding

1 cup long-grain rice
1/2 teaspoon olive oil
2 1/4 cups water
1/3 cup honey
1/2 cup sugar
3/4 cup evaporated milk (fat-free can be used)
/4 cup 1% or skim milk
3 egg yolks
1/3 cup raisins (optional)
1 teaspoon vanilla extract
cinnamon, to taste

Directions: In cooker, combine rice, olive oil and water. Close lid, bring to high pressure then lower heat on stove and cook for 8 minutes. Release pressure (cold water or automatic, according to manufacturer’s directions), open lid and add honey and sugar to rice mixture. Stir in evaporated milk, milk and egg yolks. Cook over medium heat for 3 minutes or until mixture thickens. Stir constantly. Add raisins and vanilla extract. Spoon into dishes and sprinkle with cinnamon. Serve hot or cold.

Pineapple Tidbits

3 cups pineapple tidbits, frozen and thawed or can (reserve juice)
3 tablespoons butter
4 tablespoons brown sugar
3 tablespoons dark rum (or more if desired)
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger

Directions: In pressure cooker melt butter then add sugar. Stir. Add the pineapple, all the juice from the pineapple tidbits and the rum. Close pressure cooker lid, bring to high pressure then lower heat on stove and cook for 3 minutes. Release pressures (cold water or automatic, according to manufacturer’s directions), open lid and stir. Excellent served over pound cake, angel food cake, ice cream or by itself, served with whipped cream.