Friday, 5 February 2016

225 Best Pressure Cooker Recipes

225 Best Pressure Cooker Recipes
by Cinda Chavich
Paperback, 336 pages

For me, pressure cooking was one of the last areas of cooking that I attempted. Tales of grandmothers and flying lids and stained ceilings were enough to put me off for a while.

But much has changed over the years and pressure cooking is a fast, effective way to cook. Especially with tougher cuts of meats and with dried legumes.

I know that in my neighbourhood, the Indian community has embraced the pressure cooker whole heartedly, and they know a thing or two about cooking.

225 Best Pressure Cooker Recipes  This new edition has been redesigned and features a new cover and 25 all-new recipes.

The pressure cooker is indispensable for the busy home cook simply because most foods cook in one-third the time of conventional cooking methods, saving time and energy without compromising the quality of the food. Many food writers and other foodies have embraced it as the kitchen tool of the millennium.

Cinda Chavich provides an incredible variety of recipes that range from everyday meals to dishes for entertaining, and specifically include vegetarian options. For example there is one recipe for hands-free risotto cooked to creamy perfection in 6 minutes. Recipes for almost instant homemade stocks and broths are infused with the flavors usually available only from hours of slow cooking. A tender beef and red wine stew cooks in only half an hour with inexpensive cuts of meats that usually require long, slow cooking that takes hours. The pressure cooker truly shines when it comes to preparing beans and whole grains in these recipes for sumptuous Indian curries or black bean soup.

Here is a sampling of some of the vibrant and flavorful recipes that can be created in minutes:

    Wild Mushroom and Potato Bisque, Cajun Black Bean and Sausage Gumbo
    Beef Short Ribs in Barbecue Sauce, Perfect Pot Roast, Kansas City Pulled Pork Butt
    Wheat Berries Carbonara, Risotto with Mushrooms and Shrimp, Coq au Vin
    Orange Espresso Cheesecake, Sticky Toffee Pudding, Strawberry Jam.

In addition there are great tips throughout the book for pressure cooking essentials, preparing beans and making stocks. There is also a handy table of cooking times for vegetables, fruit, meat and poultry.

Barley with Mint and Root Vegetables, page 261

Barley is a healthy whole grain that makes a nice substitute for rice. Prepared in the pressure cooker, it’s fast, toothsome and never sticky. Adding grated Parmesan to this dish gives it a flavor that’s reminiscent of risotto. Be sure to caramelize the vegetables until they’re nice and brown — that’s what gives this savory root vegetable dish it a full, rich flavor.

1⁄4 cup    unsalted butter    60 mL
2    carrots, cut into small cubes    2
2    parsnips, cut into small cubes    2
1    sweet potato, peeled and cubed    1
1    onion, chopped    1
1 cup    pot or pearl barley    250 mL
3    cloves garlic, minced    3
3 cups    chicken or brown stock    750 mL
2 tbsp    chopped fresh mint    30 mL
2 tbsp    chopped fresh parsley (optional)    30 mL
1 cup    finely grated Parmesan or Asiago    250 mL
    cheese (optional)
    Salt and freshly ground black pepper

1.    In the pressure cooker, heat butter over medium heat.
Add carrots, parsnips, sweet potato and onion; sauté until
vegetables start to caramelize. Add barley and garlic; cook, stirring, for 5 minutes to toast the grains. Pour in stock.

2.    Lock the lid in place and bring the cooker up to full pressure over high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 20 minutes. Remove from heat and release pressure quickly. The barley should be tender. If not, cover (but do not lock) and simmer over low heat until tender.

3.    Stir in mint, parsley and Parmesan (if using). Season to taste with salt and pepper.
Courtesy of 225 Best Pressure Cooker Recipes by Cinda Chavich © 2013 www.robertrose.ca May not be reprinted with permission. Available where books are sold.


Pork Wraps with Green Tomatoes and Ancho Chilies, page 124

This is a traditional Mexican stew, made with tart, green tomatillos, a vegetable that resembles a small green tomato in a papery husk. You can substitute unripe, green tomatoes in the fall, or even use regular tomatoes with an added 1 tbsp (15 mL) lemon juice for tartness.

2 tbsp    extra virgin olive oil    30 mL
11⁄2 lbs    pork shoulder, fat removed,     750 g
    cut into chunks
4    cloves garlic, minced    4
1 tsp    salt    5 mL
1    large onion, chopped    1
1 cup    chopped green tomatoes or     250 mL
    tomatillos or one 10-oz (284 mL) can tomatillos
1 cup    chopped ripe tomatoes    250 mL
1 cup    dark beer    250 mL
1⁄2 cup    orange juice    125 mL
1    jalapeño pepper, seeded and     1
    chopped
2    dried ancho or pasilla peppers,     2
    seeded and crumbled
1 tsp    ground cumin    5 mL
2 tbsp    all-purpose flour, whisked     30 mL
    with 2 tbsp (30 mL) cold water
11⁄2 cups    frozen corn kernels, thawed    375 mL
1⁄2 cup    chopped fresh cilantro     125 mL
    (about 1⁄2 bunch)   
12    large whole wheat tortillas     or hot cooked brown rice 12
    Garnishes: sliced avocado, shredded Cheddar cheese and sour cream

1.    In the pressure cooker, heat oil over medium-high heat. Add pork in batches and cook until browned. Transfer to a bowl. Set aside.

2.    Reduce heat to medium. Add garlic and sauté until
fragrant. Add salt. Add onions and sauté for about 10 minutes or until they start to brown. Return pork to cooker; add green tomatoes, ripe tomatoes, beer, orange juice, jalapeño pepper, dried chiles and cumin.

3.    Lock the lid in place and bring the cooker up to full pressure over high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 20 minutes. Remove from heat and release pressure quickly.

4.    Whisk in flour mixture and cook, stirring, for 5 minutes or until thickened. Add corn and cook for 2 minutes longer. Stir in cilantro and serve immediately, wrapped in tortillas with garnishes, or over rice.

Tip: Ancho or pasilla chiles are medium-hot dried chiles; fresh banana or Hungarian hot peppers are the closest substitute.
Courtesy of 225 Best Pressure Cooker Recipes by Cinda Chavich © 2013 www.robertrose.ca May not be reprinted with permission. Available where books are sold.

Perfect Pot Roast, page 78

Use beef rump or round roast in this flavorful pot roast recipe, a classic comfort food. You can also substitute bison, a popular new red meat that is ultra-lean and raised without growth hormones and antibiotics. The braising makes it tender, and the puréed vegetables add richness to the gravy without extra fat. And it’s done in less than an hour!


1⁄4 cup    all-purpose flour    60 mL
1⁄2 tsp    salt     2 mL
1⁄4 tsp    freshly ground black pepper    1 mL
1    31⁄2-lb (1.75 kg) beef braising roast    1
3 tbsp    vegetable oil or extra virgin olive oil    45 mL
1    large tomato, chopped    1
1 cup    diced onions    250 mL
1 cup    diced carrots    250 mL
1⁄2 cup    diced celery    125 mL
1 cup    beef stock    250 mL
1 cup    dry red wine    250 mL
2 tbsp    all-purpose flour, whisked     30 mL
    with 2 tbsp (30 mL) cold water
1 lb    wide egg noodles, cooked and     500 g
    tossed with unsalted butter
    Minced fresh thyme or oregano

1.    In a plastic bag, combine 1⁄4 cup (60 mL) flour with salt and pepper. Add roast and shake to coat all sides with flour. Discard excess flour mixture.

2.    In the pressure cooker, heat oil over medium-high heat and brown roast well on all sides. Transfer to plate. Set aside.

3.    Add tomato, onions, carrots and celery to pan; sauté until lightly browned. Place roast on top of vegetables. Pour in stock and wine.

4.    Lock the lid in place and bring the cooker up to full pressure over high heat. Reduce heat to medium-low, just
to maintain even pressure, and cook for 45 minutes. Remove from heat and release pressure quickly.

5.    Transfer roast to a platter and tent with foil to keep warm.
In a blender or food processor, purée vegetables and stock. Return to pot and slowly whisk in flour mixture. Bring to a boil; reduce heat and simmer, stirring, until gravy is thickened, about 5 minutes. Season gravy with salt and pepper to taste. Season to taste with thyme or oregano. Arrange egg noodles around roast on platter and drizzle with gravy.

Tip: Try serving this with steamed new potatoes instead of the egg noodles.
Courtesy of 225 Best Pressure Cooker Recipes by Cinda Chavich © 2013 www.robertrose.ca May not be reprinted with permission. Available where books are sold.