Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. (11 page)

Beef Brisket

Ingredients

■
1 brisket 5 to 6 pounds

■
2 cups thinly sliced Spanish onion

■
1 cup peeled, coarsely chopped carrots

■
1 cup chopped celery

■
1 cup grain mustard

■
2 envelops Lipton’s onion soup mix

■
1/3 cup Worcestershire sauce

■
1/3 cup red or white wine

■
1/3 cup canola oil

■
¼ cup minced flat-leaf parsley leaves

■
5 cloves garlic, minced

■
2 bay leaves

■
Kosher salt

■
Freshly ground black pepper

Procedures

Heat oil in open cooker

Season brisket with salt and pepper

Sear brisket on all sides until brown

Remove brisket and add onions, carrots, celery, garlic, and bay leaves

Spread mustard on brisket

Sprinkle onion soup mix on each side

Place brisket fat side up on top of vegetables

Top with remaining vegetables

Pour wine and Worcestershire sauce over meat and vegetables

Close and lock lid

Set for 45 minutes

Release pressure naturally

Remove brisket and allow to cool

Slice against the grain

Remove sauce from cooker into foil tray

Place brisket back into sauce and vegetables in tray and cover with foil

Place in oven at 325 degrees for 10 minutes and serve hot

Carnitas

Ingredients

■
4 lbs. boneless pork shoulder/rump roast

■
2 tsp. salt

■
2 tsp garlic powder

■
2 tsp. gr cumin

■
1 tsp crumbled dried oregano

■
1 tsp gr coriander

■
1/2 tsp. ground cinnamon

■
2 bay leaves

■
2 Serrano Peppers, chopped

■
2 small chili peppers

■
2 cups chicken broth

Proceedure

Mix all the dry spice ingredients, except for the Chiles and bay leaves in a bowl

Rub the roast with the mixture

Pour chicken stock and bay leaves into cooker

Place chopped Serrano peppers in stock

Set roast on trivet in cooker

Close and lock lid

Set for 60 minutes

Release pressure

Remove roast and trivet, replace roast in liquid

Set for 30 additional minutes with lid locked

Release pressure and serve or divide into pieces for carnitas

Herbed L
amb

Ingredients

■
4 lbs. boneless lamb, cubed

■
Salt and pepper

■
2 Tbs. olive oil

■
4 cloves of garlic, minced

■
3 Tbs. flour

■
1 1/2 cups vegetable stock

■
4 pieces of fresh rosemary

■
1 cup thickly sliced carrots

Proceedure

Season lamb cubes with salt and pepper

Heat olive oil i open cooker

Add lamb and garlic

Brown on all sides

Stir in flour, mix well

Stir in stock

Add carrots and rosemary

Close and lock lid

Set for 20 minutes

Release pressure

Remove herb stems

Serve warm

Latin Po
rk Loin with Vegetables

Ingredients

■
2 lbs. boneless pork loin

■
4 to 6 small cloves garlic

■
Salt and freshly ground black pepper, to taste

■
2 Tbs. oil, olive or veg.

■
2 cups water

■
1 bay leaf

■
1 medium onion

■
3 carrots

■
3 stalks of celery

■
3 medium potatoes

■
3 Tbs. butter or olive oil

Procedure

With knife, cut 1/2” deep slits in pork about one inch apart

Insert garlic cloves and onion slivers alternating

Season with salt, pepper

Brown meat in open cooker using oil to brown on all sides

Carefully add water not to exceed 2/3 mark

Close and lock lid

Set for 30 minutes

Release steam and remove meat

Cut potatoes and onion in quarters - carrots and celery (about 2” pieces)

Place potatoes and vegetables on rack

Place meat on top of vegetables

Add oil close lid and lock, cook for another 5 minutes

Rest meat for 5 minutes before slicing

Juices can be used as sauce

Serves 4

Pork San
dwiches

Ingredients

■
3 lbs. boneless pork loin roast

■
1-1/2 Tbs. sugar

■
1-1/4 cups cider vinegar

■
3/4 cup barbecue sauce, plus extra if desired

■
6 hamburger buns, toasted

Procedure

Combine pork loin, sugar, and vinegar

Salt and pepper to taste

Close and lock lid

Set for 45 minutes

Release pressure

Place pork in bowl to cool

Shred meat by hand or with fork

Stir in BBQ sauce to moisten

Serve on buns

Delicious with or without sauce

Pot Roas
t

Ingredients

■
3lb chuck roast

■
3 Tbs. olive oil

■
1 cup onion, thinly sliced

■
1 cup carrots, peeled and diced small

■
1 cup celery, peeled and diced small

■
2 cups beef broth

■
2 Tbs. A1 sauce

■
2 Tbs.

■
Worcestershire

■
8 red potatoes

■
1 bay leaf

■
Salt and pepper

Procedure

In open cooker sear roast on all sides in olive oil

Season well with salt and pepper

Add all ingredients to cooker

Close and lock lid

Set for 60 minutes

Release pressure

Serve with juices

Steak R
oll-Ups

Ingredients

■
2 1/2 pounds round steak

■
1 cup flour

■
1 tsp salt

■
1/2 tsp pepper

■
1 cup fresh bread crumbs

■
1 small chopped onion

■
2 cups chopped butter nut squash

■
1/4 cup green pepper

■
1/4 cup chopped celery

■
1 egg

■
2 Tbs melted butter or margarine

■
1/4 cup margarine or butter

Procedure

Cut steaks into 8 pieces 1/2-inch thick

Pound until 1/4 inch thick.

Combine flour, 1 teaspoon salt, and pepper.

Dredge seasoned flour on each piece of meat. Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, beaten egg, and 2 tablespoons melted margarine.

Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick.

Brown meat rolls on all sides in 1/4 cup margarine in cooker.

Remove rolls and place 1 cup water and cooking rack in cooker.

Place rolls on rack

Close and lock lid and cook for 15 minutes

Remove beef rolls and drizzle with pan juice or use to make sauce

Sherried Beef Manhattan

Ingredients

■
3 lbs. Beef Round Steak Cubes or Stew Meat

■
8 oz. Slice Mushrooms

■
2 Cans Golden Mushroom Soup

■
1 Cup Sherry (can substitute beef broth)

■
1 Envelope Onion Soup Mix

■
1 Loaf French Bread- Sliced and Toasted

■
1 Tub Mashed Potatoes

Instructions

Mix all ingredients (except bread and mashed potatoes) in the pressure cooker.

Set the timer for 25 minutes, when done wait 5 minutes, then release the pressure manually

Top toasted bread with mashed potatoes and spoon beef and gravy over top

Serves 6

Barbacoa Beef

Serves 6

Ingredients

■
1/3 cup apple cider vinegar

■
4 teaspoons minced garlic cloves

■
4 teaspoons cumin

■
2 teaspoons oregano

■
1 teaspoon ground black pepper

■
1 teaspoon salt

■
1/2 teaspoon ground cloves

■
3/4 cup chicken broth

■
3 tablespoons lime juice

■
3 -4 chipotle chilies in adobo

■
2 tablespoons vegetable oil

■
3 bay leaves

■
4 -5 lbs. chuck roast

Directions

Combine vinegar, garlic, cumin, oregano, pepper, salt, cloves, lime juice, and chipotle chilies in a blender and blend until well blended.

Cut off most of the fat from the roast and then cut into big chunks (approximately 6).

Heat oil in the pressure cooker in the heat or sauté mode. Once hot, add chunks of meat and sear on all sides.

Pour the blended sauce onto the beef.

Pour in the chicken broth and add bay leaves.

Close and lock the lid and set the timer for 75 minutes.

When cooking time is up let sit for 10 minutes and then release the remaining pressure naturally. Open the lid.

Remove meat and shred. Return to the cooker and mix, keep warm.

Serve as desired.

Ginger Beef with Mandarin Oranges

Serves 4-6

Ingredients

■
2 lbs. boneless beef chuck roast

■
1 can (8 oz.) sliced water chestnuts, drained

■
1 can (11 oz.) mandarin orange sections (reserve juice)

■
1 cup thickly sliced mushrooms

■
1 small onion, sliced

■
1 cup beef stock

■
1/3 cup soy sauce

■
1 tbs. sherry or mirin

■
2 tbs. vegetable oil

■
1 tbs. grated fresh ginger -OR- 1 tsp ground ginger

■
2 tbs. cornstarch

■
3 green onions, chopped

Directions

Trim the beef of visible fat. Cut in 1/4-inch slices.

Heat 1 tbs. of the oil in the pressure cooker. When oil just begins to smoke, at the beef slices, making sure not to overcrowd the pan. Brown well on both sides. Repeat if you had meat that you couldn’t fit the first time.

Heat the rest of the oil.

Add the mushrooms, water chestnuts and onion. Sauté until onion begins to get soft. Add the soy sauce, ginger and the sherry, scraping up all the browned bits at the bottom of the pan. Put the mushroom mixture on top of the meat in the pressure cooker.

Drain the mandarin orange slices. Set the drained sections aside. Mix reserved mandarin orange syrup with the cornstarch, mixing well. Add the beef stock to the orange/cornstarch mixture; stir well. Pour over meat and vegetables in the pressure cooker.

Cover and set the timer for 25 minutes. Wait 5 minutes then release the pressure manually

Mix in the reserved mandarin orange sections immediately before serving. Top with chopped green onion.

Serve over rice (I used jasmine rice).

Creamed Herbed Pork Chops

Serves 4

Ingredients

■
2 pounds pork loin chops

■
1 tablespoon olive oil

■
1 tablespoon butter

■
½ small yellow onion, diced (or about ¼ cup)

■
2-3 cloves garlic, minced

■
1 teaspoon dried thyme

■
½ teaspoon salt

■
½ teaspoon dried mustard powder

■
⅛ (or up to ¼) teaspoon pepper, to taste

■
1½ cup chicken broth

■
¾ cup heavy cream

■
1 tablespoon cornstarch

■
1 teaspoon freeze dried parsley

■
1 teaspoon freeze dried basil

Instructions

Sprinkle each side of pork chops with thyme, salt, pepper and mustard

Melt butter with olive oil in the pressure cooker in the brown or heat mode

Add onion and garlic and sauté for about 2 minutes

Move onions and garlic to side of pressure cooker pan and add seasoned pork chops

Sauté for about 2 minutes on each side until lightly browned

Add chicken broth

Cover and set the timer for 20 minutes.

Release the pressure manually and open the lid. Remove pork chops and cover to keep warm

Add cream to the pressure cooker and whisk

To thicken sauce whisk in 1 tablespoon cornstarch. Bring to a boil on heat or simmer mode for 2-3 minutes until thickened as desired

Pour sauce over pork chops and garnish with freeze dried herbs

Pressure Cooker Country Pork Roast

Serves 6

Ingredients

■
1 (2-3 pound) pork roast

■
½ cup all-purpose flour

■
1 teaspoon seasoned salt

■
1 teaspoon onion powder

■
1 teaspoon garlic powder

■
1 teaspoon ground mustard

■
½ teaspoon dried oregano

■
2 tablespoons olive oil

■
1 can (14.5 ounce) chicken broth

■
1 pound baby carrots (or sliced carrots- whatever you prefer)

■
¼ cup cornstarch

■
¼ cup cold water

Directions

Pour the olive oil in the pressure cooker.

Cut the roast in half. Place flour, seasoned salt, onion powder, garlic powder, ground mustard, and oregano in a gallon-sized Ziploc bag.

Add one half the roast to the bag, seal the bag, and shake it until the roast is entirely coated. Repeat with the other half of the roast.

Heat olive oil in the pressure cooker and brown both pieces of the roast on all sides

Dump in the carrots and pour the chicken broth on top of the roast, close and lock the lid.

Set the timer for 20 minutes. When cooking time is done, wait 5 minutes then release pressure manually. Open lid.

Remove roast from pressure cooker to cutting board and slice. Using a slotted spoon, remove the carrots.

To thicken sauce, mix together cornstarch and water, add to the pressure cooker and bring to a boil.

Cook for 2-3 minutes or until gravy thickens up. Serve with mashed potatoes and pour gravy on top.