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 Page B
Authors: Joel Brothers
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beans and tostadas. Garnish with salsa, guacamole, and sour cream.
Ole!
The Ultimate Vegetarian Chili
This tastes even better than normal chili with meat. You can make it as hot, or as mild as you like simply by adjusting the amount of peppers you put in. This recipes makes a Texas-Medium hot chili.
■ 1 qt. water
■ 2-30oz. cans of Chili Beans (or equivalent of cooked beans, black, pinto, red or pink)
■ 2-14.5 oz. cans crushed tomatoes (or equivalent of fresh tomatoes)
■ 1-14.5 oz. can of corn (or frozen)
■ 1-8 oz. can of mushrooms (or fresh ones, sautéed), diced fine
■ 1 cup raw bulgar wheat
■ 1 cup raw TVP
■ 1/2 of a large onion, chopped
■ 1/4 cup Soy Sauce
■ 8 large fresh Jalepeño peppers (canned are OK, too), diced fine (you can cut back on them for milder chili, or add more for hotter. You can also cut back on the heat some by removing the seeds and veins from the peppers)
■ 5 cloves of garlic, crushed
■ 8 tbsp. chili powder
■ 2 tbsp. ground cumin
■ 1 tbsp. oregano
■ 1 tbsp. olive oil
■ Salt and pepper to taste
Plug in the pressure cooker, and set to heat or sauté mode. Place the olive oil in the pot and let it heat up a bit. Then add the onions, garlic and peppers, and sauté them until the onions begin to caramelize.
Add the soy sauce and allow it to simmer for 3 or 4 minutes, stirring constantly.
Add all the canned ingredients, juice and all (including the mushroom juice, and corn juice). Stir well.
Add all the spices, and stir well.
Add the Bulgar Wheat and TVP, and stir well. Add salt and pepper if desired.
Add the water, up to around 3/4 full in the pot. Don’t go much over this. Stir well.
Put on the lid, lock it down, and seal the pressure valve. Set the timer for 25 minutes.
Allow to pot to reduce pressure naturally.
Serve with lots of salsa and tortillas, or tostada chips.
Whole Steamed Chicken
People are so used to spices these days, they have forgotten how delicious just plain chicken can be, all on its own.
You’ll need to use a trivet with handles, or make handles out of folded foil, to be able to lift the bird out of the cooker. It will fall apart very easily
■ 1 whole chicken, internal parts removed (you know, the bag inside that everyone forgets sometimes....). Perdue chickens are the best, if you can find one. Cornish hens also work.
■ 2 cups water
■ *Optional-8-12 drops of Pecan or Mesquite Liquid Smoke
■ Salt and pepper to taste
■ Paprika for sprinkle
Warm up the cooker.
Add water. Place the trivet in the cooker. Add Liquid Smoke to the water, if desired.
Place chicken on trivet
Lock the lid, close the seal and set timer for 30 minutes for a 5 lb. bird. A bit more for a larger bird, a bit less for a smaller one.
When timer is done, allow pressure to reduce naturally.
Carefully ease the trivet, with the bird on it, out of the cooker. Slide the whole bird onto a carving platter.
Save the liquid for use in other recipes.
Serve with cranberry sauce, rice, and green peas.
Appendix II Extra Recipes
Meat
Apple Pork Loin Chops
Ingredients
■ 4 thick pork loin chops
■ 2 lbs. sauerkraut, rinsed, drained, and squeezed dry
■ 2 Tbs. vegetable oil
■ 1/2 teaspoon salt
■ 1/4 teaspoon black pepper
■ 3 medium-sized sweet potatoes peeled and cut into 2-inch chunks
■ 3 red delicious apples, peeled, cored, and cut in half
■ 1/2 cup apple juice
■ 1/2 cup packed light brown sugar
■ 2 tsp. ground cinnamon
Procedure
Heat oil in open cooker
Season chops with salt and pepper
Add 2 chops to cooker and brown
Remove to plate
Continue until all chops are brown
Place sweet potatoes in bottom of cooker
Layer pork chops and apples over them
In bowl combine apple juice, brown sugar, and cinnamon
Mix well and pour over chops
Top with sauerkraut
Do not fill cooker more than 2/3
Close and lock lid
Set for 12 minutes
Release pressure manually
Serve on platter, ladle sauce over all
Beef
Ole!
The Ultimate Vegetarian Chili
This tastes even better than normal chili with meat. You can make it as hot, or as mild as you like simply by adjusting the amount of peppers you put in. This recipes makes a Texas-Medium hot chili.
■ 1 qt. water
■ 2-30oz. cans of Chili Beans (or equivalent of cooked beans, black, pinto, red or pink)
■ 2-14.5 oz. cans crushed tomatoes (or equivalent of fresh tomatoes)
■ 1-14.5 oz. can of corn (or frozen)
■ 1-8 oz. can of mushrooms (or fresh ones, sautéed), diced fine
■ 1 cup raw bulgar wheat
■ 1 cup raw TVP
■ 1/2 of a large onion, chopped
■ 1/4 cup Soy Sauce
■ 8 large fresh Jalepeño peppers (canned are OK, too), diced fine (you can cut back on them for milder chili, or add more for hotter. You can also cut back on the heat some by removing the seeds and veins from the peppers)
■ 5 cloves of garlic, crushed
■ 8 tbsp. chili powder
■ 2 tbsp. ground cumin
■ 1 tbsp. oregano
■ 1 tbsp. olive oil
■ Salt and pepper to taste
Plug in the pressure cooker, and set to heat or sauté mode. Place the olive oil in the pot and let it heat up a bit. Then add the onions, garlic and peppers, and sauté them until the onions begin to caramelize.
Add the soy sauce and allow it to simmer for 3 or 4 minutes, stirring constantly.
Add all the canned ingredients, juice and all (including the mushroom juice, and corn juice). Stir well.
Add all the spices, and stir well.
Add the Bulgar Wheat and TVP, and stir well. Add salt and pepper if desired.
Add the water, up to around 3/4 full in the pot. Don’t go much over this. Stir well.
Put on the lid, lock it down, and seal the pressure valve. Set the timer for 25 minutes.
Allow to pot to reduce pressure naturally.
Serve with lots of salsa and tortillas, or tostada chips.
Whole Steamed Chicken
People are so used to spices these days, they have forgotten how delicious just plain chicken can be, all on its own.
You’ll need to use a trivet with handles, or make handles out of folded foil, to be able to lift the bird out of the cooker. It will fall apart very easily
■ 1 whole chicken, internal parts removed (you know, the bag inside that everyone forgets sometimes....). Perdue chickens are the best, if you can find one. Cornish hens also work.
■ 2 cups water
■ *Optional-8-12 drops of Pecan or Mesquite Liquid Smoke
■ Salt and pepper to taste
■ Paprika for sprinkle
Warm up the cooker.
Add water. Place the trivet in the cooker. Add Liquid Smoke to the water, if desired.
Place chicken on trivet
Lock the lid, close the seal and set timer for 30 minutes for a 5 lb. bird. A bit more for a larger bird, a bit less for a smaller one.
When timer is done, allow pressure to reduce naturally.
Carefully ease the trivet, with the bird on it, out of the cooker. Slide the whole bird onto a carving platter.
Save the liquid for use in other recipes.
Serve with cranberry sauce, rice, and green peas.
Appendix II Extra Recipes
Meat
Apple Pork Loin Chops
Ingredients
■ 4 thick pork loin chops
■ 2 lbs. sauerkraut, rinsed, drained, and squeezed dry
■ 2 Tbs. vegetable oil
■ 1/2 teaspoon salt
■ 1/4 teaspoon black pepper
■ 3 medium-sized sweet potatoes peeled and cut into 2-inch chunks
■ 3 red delicious apples, peeled, cored, and cut in half
■ 1/2 cup apple juice
■ 1/2 cup packed light brown sugar
■ 2 tsp. ground cinnamon
Procedure
Heat oil in open cooker
Season chops with salt and pepper
Add 2 chops to cooker and brown
Remove to plate
Continue until all chops are brown
Place sweet potatoes in bottom of cooker
Layer pork chops and apples over them
In bowl combine apple juice, brown sugar, and cinnamon
Mix well and pour over chops
Top with sauerkraut
Do not fill cooker more than 2/3
Close and lock lid
Set for 12 minutes
Release pressure manually
Serve on platter, ladle sauce over all
Beef
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