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    Pressure Cooker: 50 Essential Recipes for Today's Busy Cook
    Pressure Cooker: 50 Essential Recipes for Today's Busy Cook
    Pressure Cooker: 50 Essential Recipes for Today's Busy Cook
    Ebook106 pages2 hours

    Pressure Cooker: 50 Essential Recipes for Today's Busy Cook

    By Adams Media

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    About this ebook

    Everything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. And now we’ve collected 50 of the best recipes to help you get slow-cooked taste in no time at all. Here’s all you need to get started making mouthwatering dishes like Chicken Paprikash and Miso Red Snapper quickly, safely, and easily.
    LanguageEnglish
    PublisherSimon & Schuster
    Release dateFeb 15, 2012
    ISBN9781440540868
    Pressure Cooker: 50 Essential Recipes for Today's Busy Cook
    Author

    Adams Media

    At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.

    Read more from Adams Media

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      Book preview

      Pressure Cooker - Adams Media

      The Best of Everything

      Pressure Cooker

      50 Essential Recipes for Today’s Busy Cook

      Adams Media, an imprint of Simon & Schuster, Inc.

      Avon, Massachusetts

      Contents

      Introduction

      Steel-Cut Oats

      Hash Browns with Smoked Sausage and Apples

      Taco Chips Dip

      Baba Ghanoush

      Marinara Sauce

      Bolognese Sauce

      Country Barbeque Sauce

      Chicken Paprikash

      Chicken Masala

      Satay-Flavored Chicken

      Turkey Gumbo

      Turkey Thighs in Fig Sauce

      Shredded Beef Burrito Filling

      Grandma’s Pot Roast

      Pork Roast with Root Beer Gravy

      Sweet and Sour Pork

      Jambalaya

      Tomato-Stewed Calamari

      Miso Red Snapper

      Red Wine-Poached Salmon

      Vietnamese-Style Seafood Stew

      Cuban Black Beans and Rice

      Swedish Meatballs

      Borscht

      Vietnamese Pork Curry

      Sauerbraten

      Split Pea Soup

      Vietnamese Beef Noodle Soup

      Greek Meatball Soup

      Tex-Mex Stew

      Chicken Chili

      Vegetable Chili

      Mushroom and Barley Soup

      Italian Pasta and Bean Soup

      Red Beans and Rice

      Barley Risotto

      Spanish Chicken and Rice

      Peppery Brown Rice Risotto

      Coconut Rice

      Brown Rice with Dried Fruit

      Tie-Dyed Baby Carrots

      German Red Cabbage

      Thai Sweet Potatoes

      Swiss Chard and Vegetables in Parmesan Sauce

      Bavarian Kale

      Special Occasion Chunky Applesauce

      Dried Fruit Compote

      Pears Poached in Wine

      Plum Pudding with Brandy Sauce

      Piña Colada Bread Pudding

      Also Available

      Copyright Page

      Introduction

      Sometimes a little pressure can be a good thing! The pressure cooker makes it possible for you to prepare great-tasting food in ways that save you time and effort.

      Pressure cookers aren’t new phenomena. In fact, pressure cookers were especially popular in the 1950s. Back in those days, the typical pressure cooker had a noisy rocking pressure valve on the lid. But because a pressure cooker didn’t have an emergency mechanism in place to prevent the cooker from building up too much pressure, it had the tendency to have accidents. Those accidents forced the food inside the pressure cooker out. In other words, that sizzling hot food became sloppy, hot, airborne projectiles. Happily, today’s new generation of pressure cookers are much safer and easier to use.

      While every effort was made to create foolproof recipes, it’s impossible to anticipate every factor that can affect cooking times. For example, a pressure cooker filled with cold, dense food is going to take longer to come to pressure than one that has room temperature or warm food. Regardless of the cooking method, ingredients at room temperature will cook faster than those just out of the refrigerator, and even faster than those fresh from the freezer. So, while each recipe will explain how long the food should remain at pressure, it won’t state how long it will take that food to come to pressure, because it’s impossible to predict.

      Pressure cookers are perfect for those occasions when you need to do other chores around or away from the house, and the stovetop certainly isn’t practical even for the most organized master at multitasking. At these times, an electric programmable countertop pressure cooker is the more practical solution. Different methods will suit your needs at different times — even when it comes to pressure cooker practicality.

      Just as when you fix something using any other cooking method, adapting a recipe for the pressure cooker doesn’t mean that there is only one correct way to fix each dish. For that reason, feel free to alter, experiment, and play with the 50 recipes presented here. No pressure, though!

      If you’d like to explore pressure cooking in more detail, check out The Everything® Pressure Cooker Cookbook, available in both print (ISBN: 978-1-4405-0017-6) and eBook (ISBN: 978-1-4405-0018-3) formats.

      Steel-Cut Oats

      Steel-cut oats, whole grain groats that have been cut into only two or three pieces, are sometimes referred to as Irish oatmeal. They are high in B-vitamins, calcium, protein, and fiber.

      Serves 2

      Ingredients

      4 cups water

      1 cup steel-cut oats, toasted

      1 tablespoon butter

      Pinch salt

      Place the rack in the pressure cooker; pour ¹⁄2 cup water over the rack.

      In a metal bowl that will fit inside the pressure cooker and rest on the rack, add the oats, butter, salt, and 3¹⁄2 cups water. Lock the lid into place.

      Bring to low

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