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By
10/31/2011
Most people never mention pressure-cooking meat. I used to live in northern MN and we would can an entire deer. The meat itself provides most of the seasoning but additional spices can be found online. What an easy, tasty lunch, or other meal, when one has only to open a quart or pint jar and heat the contents. Beef and pork are wonderful cooked that way too.
Chazz from Canton OH
By amurphy (Guest Post)
11/11/2005
Potato, Rice and Spinach Soup
Full-bodied, almost like a stew, This Italian soup is robust and a meal by itself.
1/4 cup olive oil
6 leeks (white part only) sliced (if you don't have, use onions)
3 garlic cloves, crushed
2 carrots, coarsely Italian diced
1/2 cup Arborio Rice
3 potatoes, cut into large bite-size cubes
5 cups chicken stock
1/2 cup fresh parsley, chopped
1/2 cup chopped celery
1 bay leaf
1 tsp salt
1/4 tsp pepper
2 tsp dried basil
2 TBSP fresh lemon juice
3 TBSP tomato paste
1 TBSP light brown sugar
1 (10 oz) package of fresh spinach, rinsed, cut into large pieces
1/4 cup grated Parmesan cheese **
1/4 cup grated Fontinella cheese **
In a pressure cooker, heat oil. Add leeks, garlic, and carrots and sauté in hot oil 2 minutes. Add rice and potatoes. Stir well and cook 1 minute. Add broth, parsley, celery, bay leaf, salt and pepper, basil, lemon juice, tomato paste and brown sugar. Stir well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 8 minutes. Release pressure according to manufacturer's directions. Remove lid.
Stir soup. Lay spinach over soup. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure, slide a heat defuser over burner, and cook 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
Stir soup well. Ladle into bowls. Combine cheese and sprinkle over soup. Serve with hunks of Italian bread. Makes 6 to 8 servings.
Notes: Freeze soup in individual containers up to 3 months. Thaw in refrigerator or microwave.
** I used only 1/2 cup Parm cheese
By
01/28/2001
Here is a place you can go to get lots of pressure cooker recipes: type in google.com and when you get to their site, type in pressure cooker recipes and you will get lots of sites that offer recipes, probably more than you can use. The pressure cooker is really a time-saver if you are pressed for time. You can prepare a meal so quick. I don't use mine as much as I once did. Anita
I need recipes for a 7 quart, pressure cooker. Can I cook turkey breast in a pressure cooker?
By CarolJane from Bismarck, ND
By Pat437
10/31/2011
Of course you can. Cook it just like you would in the oven. Use butter, seasonings, and cook as the cook book tells. If you don't have a book, just go by what you would do in cooking a chicken breast only cook about 10 minutes longer. If not tender, just put it back on and cook until tender.
I would love some tried and true healthy pressure cooker recipes. I have a 6 quart cooker. Thanks in advanced!
By Judy
By fuzzytufts
06/30/2011
I cook the same way I cooked before I got the cookers it just takes less time. Pot roast, brown and season same way you always did. Then, put about 3 cups water and I put mine on 15 pounds pressure when it giggles I turn it down about 15 minutes then take pressure off instantly by running cold water over the top. Keep checking the pressure guage by tilting it sideways a little if steam excapes run more cold water, if not, take guage off. Then take the lid off pot and add veggies and potatoes or whatever you want. Dry lid, gasket and pot rim. Put lid back on and cook for about 15 more minutes or about l0 minutes on 15 pounds after it starts to giggle. Rember when it starts to giggle turn fire down so it giggles 3 or 4 times a minute and it won't explode on you. After you get used to it you will love it just use it.
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