Read Online 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. by Joel Brothers - Free Book Online
Authors: Joel Brothers
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sugar (or sucralose, or agave nectar)
■ 1/4 cup cream or evaporated milk
■ 1 tbsp butter, or margarine
■ 1/2 t salt
■ 1/2 teaspoon vanilla
Warm up the pressure cooker.
Melt butter in the cooker and add rice. Allow the rice to sauté for a few minutes, stirring a few times..
Add sugar, milk, water and salt.
Set the timer for 20 minutes.
While the rice is cooking, in a mixing bowl, beat the egg with the cream or evaporated milk, and the vanilla.
When the timer is done allow pressure to reduce naturally.
When pressure is released, open the lid, and set the timer for another 10 minutes.
Add the egg mixture, a little at a time, stirring vigorously until everything is all mixed together. Allow it to continue cooking until it is nice and bubbly.
Let cool slightly, serve it in small bowls, and dust with cinnamon or nutmeg. A dollop of whipped cream or Cool Whip is a nice touch.
Bon apetit.
Salisbury Steak
Delicious, tender, moist ground beef swimming in a rich gravy......
Salisbury Steak in a pressure cooker is much more flavorful and tender than when it is made in the oven. It is also much easier. This is a very basic version. Modify it as you wish, but remember, you don’t need a lot of spice in a pressure cooker, so go easy. Be sure to read the section on the two-stage cooking method so you will be familiar with the technique. This is a great recipe to practice it on.
■ 2 lbs. ground beef, chuck, ground round, or ground sirloin
■ 2 cups water
■ 1 egg, beaten
■ 1 packet (or 2 cups equivalent) brown gravy mix
■ 1 can mushroom slices or pieces ( or 2 oz. fresh, sautéed)
■ 1/4 onion, diced
■ 1 tsp. garlic powder
■ Salt and pepper to taste.
Warm up your pressure cooker and add 2 cups water. Allow to heat to simmering.
While the water is heating, in a mixing bowl, mix ground beef, egg, garlic, onion, salt and pepper until well mixed. Add a little water if needed.
Form the meat into palm-sized, egg-shaped ovals and set aside.
When the water begins to simmer, add gravy mix (or make brown gravy however you wish) and simmer until slightly thickened. You want it just a little thinner than normal. Add mushrooms and stir.
Gently, using a slotted spoon, place the meat ovals in the gravy. It’s OK to stack them if needed.
Lock on the lid, close the seal and set timer for 15 minutes. Allow pressure to reduce naturally.
Using a slotted wooden or plastic spoon, gently remove the meat ovals to plates, and ladle the gravy over the top. Serve with rice, or mashed potatoes, and peas.
Salmon Chowder
A delicious chowder with the great taste of mild salmon. This recipe works for almost any kind of fish, or chicken.
■ 1 pound salmon fillets, skin removed (or canned salmon)
■ 16 oz. of water
■ 4 potatoes, peeled and diced
■ 1 onion, diced
■ 1 can of evaporated milk
■ 1 can of corn
■ 1 pt. half and half
■ a splash of white wine
■ 3 tbsp. olive oil
■ Salt & Pepper to taste
Heat up the pressure cooker
Add the olive oil and allow it to heat up. Add the onions and sauté until they are translucent.
Add the salmon fillets and continue to sauté. When fish is done, break it up into chunks with a wooden, or plastic spoon
Splash a little white wine in the pot to de-glaze it, and allow it to evaporate.
Add potatoes, water, corn, salt and pepper.
Lock the lid, close the vent and set the timer for 10 minutes.
When timer is done, allow pressure to reduce naturally.
Remove lid, and reset timer for 10 minutes.
Add milk, half-and half, and allow to cook until chowder is slightly thickened.
Serve with coleslaw, or a side-salad, and crackers.
* If you want your chowder a little thicker and richer, you can add a little white roux at the final cooking stage.
Salmon en Papillote
This technique works with almost any kind of fish.
■ 2-4 thawed salmon fillets, cut 4”-6” long, with skins removed
■ 1 cup water
■ *Optional-8-10 drops Liquid Smoke
■ For each
■ 1/4 cup cream or evaporated milk
■ 1 tbsp butter, or margarine
■ 1/2 t salt
■ 1/2 teaspoon vanilla
Warm up the pressure cooker.
Melt butter in the cooker and add rice. Allow the rice to sauté for a few minutes, stirring a few times..
Add sugar, milk, water and salt.
Set the timer for 20 minutes.
While the rice is cooking, in a mixing bowl, beat the egg with the cream or evaporated milk, and the vanilla.
When the timer is done allow pressure to reduce naturally.
When pressure is released, open the lid, and set the timer for another 10 minutes.
Add the egg mixture, a little at a time, stirring vigorously until everything is all mixed together. Allow it to continue cooking until it is nice and bubbly.
Let cool slightly, serve it in small bowls, and dust with cinnamon or nutmeg. A dollop of whipped cream or Cool Whip is a nice touch.
Bon apetit.
Salisbury Steak
Delicious, tender, moist ground beef swimming in a rich gravy......
Salisbury Steak in a pressure cooker is much more flavorful and tender than when it is made in the oven. It is also much easier. This is a very basic version. Modify it as you wish, but remember, you don’t need a lot of spice in a pressure cooker, so go easy. Be sure to read the section on the two-stage cooking method so you will be familiar with the technique. This is a great recipe to practice it on.
■ 2 lbs. ground beef, chuck, ground round, or ground sirloin
■ 2 cups water
■ 1 egg, beaten
■ 1 packet (or 2 cups equivalent) brown gravy mix
■ 1 can mushroom slices or pieces ( or 2 oz. fresh, sautéed)
■ 1/4 onion, diced
■ 1 tsp. garlic powder
■ Salt and pepper to taste.
Warm up your pressure cooker and add 2 cups water. Allow to heat to simmering.
While the water is heating, in a mixing bowl, mix ground beef, egg, garlic, onion, salt and pepper until well mixed. Add a little water if needed.
Form the meat into palm-sized, egg-shaped ovals and set aside.
When the water begins to simmer, add gravy mix (or make brown gravy however you wish) and simmer until slightly thickened. You want it just a little thinner than normal. Add mushrooms and stir.
Gently, using a slotted spoon, place the meat ovals in the gravy. It’s OK to stack them if needed.
Lock on the lid, close the seal and set timer for 15 minutes. Allow pressure to reduce naturally.
Using a slotted wooden or plastic spoon, gently remove the meat ovals to plates, and ladle the gravy over the top. Serve with rice, or mashed potatoes, and peas.
Salmon Chowder
A delicious chowder with the great taste of mild salmon. This recipe works for almost any kind of fish, or chicken.
■ 1 pound salmon fillets, skin removed (or canned salmon)
■ 16 oz. of water
■ 4 potatoes, peeled and diced
■ 1 onion, diced
■ 1 can of evaporated milk
■ 1 can of corn
■ 1 pt. half and half
■ a splash of white wine
■ 3 tbsp. olive oil
■ Salt & Pepper to taste
Heat up the pressure cooker
Add the olive oil and allow it to heat up. Add the onions and sauté until they are translucent.
Add the salmon fillets and continue to sauté. When fish is done, break it up into chunks with a wooden, or plastic spoon
Splash a little white wine in the pot to de-glaze it, and allow it to evaporate.
Add potatoes, water, corn, salt and pepper.
Lock the lid, close the vent and set the timer for 10 minutes.
When timer is done, allow pressure to reduce naturally.
Remove lid, and reset timer for 10 minutes.
Add milk, half-and half, and allow to cook until chowder is slightly thickened.
Serve with coleslaw, or a side-salad, and crackers.
* If you want your chowder a little thicker and richer, you can add a little white roux at the final cooking stage.
Salmon en Papillote
This technique works with almost any kind of fish.
■ 2-4 thawed salmon fillets, cut 4”-6” long, with skins removed
■ 1 cup water
■ *Optional-8-10 drops Liquid Smoke
■ For each
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