Corned Beef

• 3 pounds corned beef
• 2 cups water
• 1 tablespoon garlic powder
• 1 bay leaf

Pour 2 cups water into Presto® pressure cooker. Position the cooking rack  in cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef on cooking rack or in steamer basket. Add bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook 60 minutes at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord.

Note: If seasoning packet is provided with corned beef, use packet and omit bay leaf.
Makes 6 servings

Variation: Corn Beef and Cabbage

Cook above recipe for 55 minutes at 15 pounds pressure, with pressure regulator rocking slowly. Cool pressure cooker at once. Add the following ingredients to corn beef: 5 small potatoes, 3 carrots, cut into 1-inch pieces, and 1 lb. cabbage, cut into wedges (do not fill pressure cooker over 2/3 full). Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes. Cool pressure cooker at once.

Chicken with Cracked Pepper

• 2 chicken breasts, boned, skinned, and cut in half
• 1 to 2 teaspoons cracked mixed peppercorns
• 1 to 2 tablespoons olive or vegetable oil
• 1/4 cup chopped chives or green onion tops
• 1 small garlic clove, minced
• 2 tablespoons brandy, optional
• 1 cup chicken broth
  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
• 1/4 cup packaged prepared bread crumbs
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon chopped parsley

Sprinkle chicken with pepper, pressing it into the flesh. Heat 4- or 6-quart Presto® pressure cooker, add oil and brown chicken. Remove chicken from pan. Add chives, garlic, brandy, and broth. Stir well. Place cooking rack  in cooker. Put chicken on cooking rack or in steamer basket. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Remove rack. Stir bread crumbs, lemon juice, Worcestershire, and parsley into sauce. Thicken, if desired.
Makes 4 servings

  Fall always means rich , hot soups at our house! 

Cabbage Soup

Makes 12 cups

1 medium onion, peeled and coarsely chopped.
1 1/2 pounds chuck, trimmed and cubed into 1 inch pieces.
1/3 cup barley
1 bay leaf
6 cups beef stock
3 large carrots, peeled and cut into 1/2 inches pieces
2 celery ribs, cut into 1/2 inch pieces
1/2 small cabbage, cored and coarsely chopped
1 large potato, peeled and cut into 1/2 inches pieces.

Put onion, meat, barley, bay leaf and 3 cups beef stock into PC.

Cover cooker, lock lid, and bring up to high pressure. Cook for 15
minutes.

Let pressure drop. Add remaining vegetables and stock to pan. Bring up
to pressure and cook for 4 minutes.

Let pressure drop. Season as needed.

Equivalent Measurements In Cooking

3 tsp. = 1 Tbsp.

4 Tbsp. = 1/4 cup

5 1/2 Tbsp. = 1/3 cup

8 Tbsp. = 1/2 cup

16 Tbsp. = 1 cup

2 Tbsp. = 1 oz.

1/2 cup = 4 oz.

1 cup =  8 oz.

1 cup =  1/2 lb. butter

1 cup =  1/4 lb. shredded cheddar cheese

1 cup = 4 eggs

1 cup  = 1/4 lb. flour

1/4 tsp. = pinch salt

Pressure Cooker Onion Soup

Some onion soups are short on onions and flavor, but not this one! Excluding
the bread and cheese, there are only six ingredients in this soup, but what
ingredients they are: flavorful olive oil, sweet onions, pungent garlic
(both onions and garlic are members of the allium family) enticing thyme,
mellow dry sherry, and rich beef broth stock! When combined, they make the
best onion soup, especially when topped with crisp bread croutons and melted
cheese.

Preparation Time: 15 Minutes
Cooking Time: 6 Minutes Under Pressure
Pressure Setting: High

Ingrediants
1 1/2 cups of 3/4 inch square French bread cubes
4 tablespoons olive oil
6 cups thinly sliced Spanish or Vidalia onions
4 cloves garlic, sliced very thin
1 tablespoon dried thyme
1/2 cup dry sherry or white vermouth
4 cups beef stock or broth
salt and pepper to taste
1 cup grated Gruyere or Swiss cheese

Serves 4 to 6
1. Preheat the oven to 350° F. Toss the bread cubes in a large bowl with 2
tablespoons of the olive oil. Place on a baking sheet and toast in the oven
for 15 minutes, or until crisp, shaking periodically. Set aside to cool.
2. Heat the remaining 2 tablespoons olive oil in the pressure cooker over
medium-high heat. Add the onions and garlic. Cook for 5 minutes. Add the
thyme, dry sherry, and 2 cups of stock.
3. Cover and bring to high pressure over high heat. Lower the heat to
stabilize the pressure. Cook for 6 minutes.
4. Remove from the heat. Let the pressure release by using the quick release
method.
5. Unlock and remove the pressure cooker cover.
6. Preheat the broiler. Add the remaining 2 cups of stock and bring to a
simmer. Season with salt and pepper.
7. Ladle the soup into heatproof bowls. Float some bread cubes on top and
sprinkle with the grated cheese. Place the soup bowls on a baking pan and
set under the broiler until the cheese melts and is bubbly, about 1 to 3
minutes, depending on your broiler.

Lancaster Soup 'n Dumplings

 
1 13 3/4-ounce chicken broth
OR
1 3/4 cups chicken broth
2 pounds pork shoulder with excess fat removed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound cabbage -- shredded
1 cup chopped onion
1/2 cup chopped fresh tomato
2 teaspoons paprika
1 4-ounce can sliced mushrooms -- including liquid
4 cups water

DUMPLINGS
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon caraway seeds
1 tablespoon shortening
2 tablespoons chopped fresh parsley
1 egg -- beaten
1 8-ounce cart plain yogurt

Place chicken broth, salt, pepper, and cooking rack in a 6-quart Presto pressure cooker. Place pork on rack. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 30 minutes, at 15 pounds pressure, with regulator rocking slowly. (Meanwhile, prepare DUMPLINGS.) Cool pressure cooker at once. Remove pork and cooking rack and set aside, reserving liquid. When meat is cool, remove from bones and add to reserved liquid. (This may be done a day ahead.) When ready to prepare soup, put meat and reserved broth in pressure cooker. Add cabbage, onion, tomato, paprika, mushrooms, and water to meat mixture. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds pressure. Let pressure drop of its own accord. Add dumplings and cook as directed in dumpling recipe.

Dumplings: Mix flour, baking powder, baking soda, salt, and caraway seeds in mixing bowl; cut in shortening. Add chopped parsley. Mix together egg and yogurt; add to flour mixture and mix until just moistened. When soup is finished, drop mixture by rounded tablespoonful onto top of simmering soup. Do not use pressure cooker cover. Steam, uncovered, for 25 minutes over medium heat. Serve 1 dumpling in each bowl of soup. Accompany with extra yogurt, if desired.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"

Colonial Boiled Dinner

3 pounds beef brisket
1/2 cup teriyaki sauce
2 cups water -- reserve 1 cup
3 small red potatoes (3 to 4 potatoes) -- unpeeled
3 carrots (3 to 4 carrots) -- peeled and quartered
2 cups turnips -- peeled and sliced
2 large onions -- quartered
1 pound cabbage -- cut into 6 to 8 wedg


Place beef brisket and teriyaki sauce in a large plastic bag or a glass dish. Refrigerate, turning two or three times, for 1 to 2 days. Place 1 cup water and cooking rack in a 4- or 6-quart Presto pressure cooker. Remove brisket from sauce and put on rack. Discard sauce. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 40 minutes, at 15 pounds pressure, with regulator rocking slowly. Let pressure drop of its own accord. Remove meat and keep warm. Add reserved 1 cup water to pressure cooker. Put vegetables on rack. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 3 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Serve brisket thinly sliced, surrounded by vegetables.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"

Quick Pot Roast

Ingredients:

vegetable oil

5 lb.boneless chuck roast

1onion, wedged

3carrots, sliced 1" thick

1 stalkcelery, sliced ½" thick

3 cupsbeef stock

4potatoes, quartered

2 cupsmushrooms, quartered stock

Directions:

Heat the vegetable oil in the pressure cooker. Brown and sear the roast on all sides.

When the roast is brown, add the onions, carrots, and celery, and continue to cook on high heat for a few minutes.

Add the stock. Lock the lid on the pressure cooker, and cook under

high pressure for 70 minutes.

Release pressure manually, and add potatoes and mushrooms. Cook under high pressure for an additional 10 minutes.

You can serve this as is, or remove all the vegetables and the meat, and

thicken the sauce with a little cornstarch if desired.

Pressure Cooker Bread Pudding

4 cups dry bread
4 cups hot milk
1/2 tsp salt
1 cup brown sugar
1 tsp cinnamon
2 tbl butter
1 cup raisins
1 cup chopped nuts
4 eggs
1 teaspoon vanilla
1 quart water

Combine bread, hot milk, salt, brown sugar, cinnamon, butter,
raisins,nuts, eggs, and vanilla. Turn into a buttered bowl that may be
set loosely in the cooker. Cover bowl firmly with aluminum foil. Place
water, cooking rack and bowl in cooker. Close cover securely. Place
pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Makes 12 servings.

Pinto beans are a southeern staple.  I grew up on them and still love them!

Pressure Cooker Country Pinto Beans and Sausage

1/2 cup dried pinto beans
water to cover
cooking spray
1 medium onion, halved and sliced
1 clove garlic, crushed
8 ounces reduced fat fully-cooked smoked sausage, sliced diagonally
2 tbsps. tomato paste
2 tablespoons dry white wine, optional
2 teaspoons brown sugar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
minced parsley
1/2 cup reserved bean water

Soak pinto beans in water overnight. Drain and rinse. Cook at 15
lbs. pressure for 15 minutes. Cool under running water and drain,
reserving about 1/2 cup bean water to add back if needed. Spray
a large saucepan or Dutch oven with vegetable cooking spray. Add
onion and garlic. Cook and stir until tender, about 3 minutes. Add
smoked sausage and cook for 3 to 5 minutes until browned. Stir
beans, tomato sauce, wine (if desired), brown sugar, rosemary,
oregano and thyme. Gently mix. If it is too dry, add back some
reserved bean water to desired thickness. Cook over medium-low
heat for 5 to 10 minutes to blend flavors. Garnish with minced parsley.

PAPRIKA CHICKEN (pressure cooker)

2 Tbsp cooking Oil 2 c Water 4 Tbsp Paprika
1 Fryer, cut-up 2 Tbsp Flour
1 pkg Lipton's dry Onion Soup Mix 1 8-oz ctn Sour Cream
Put 2 Tbsp oil into a very hot pressure cooker pot.

Brown cut-up chicken pieces on all sides. Add the dry onion soup mix, paprika, and water. Stir once to distrubute ingredients venly in pot. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes.
Remove pot from heat and cool. Mix 2 Tbsp flour into an 8 oz. container of sour cream. Stir some of the hot liquid from the pot into the sour cream mixture then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat. Serve over cooked, drained egg noodles or bow-tie pasta with green beans on the side.

Pressure Cooker Irish Lamb Stew

2 pounds boneless lamb, cut in 1 inch cubes
3 cups boiling water
1-1/2 teaspoons salt
pepper to taste
1-1/4 cups carrots, cut 1 inch
4 medium onions, quartered
4 medium potatoes, sliced thick
3 tablespoons flour
3 tablespoons cold water

Put the lamb, boiling water and seasonings in the pressure cooker. Bring to  15# pressure and process 12 mins. Cool immediately. Add vegetables. Bring to  15# pressure again and process 5 mins. Cool immediately. Return cooker to stove. Mix the flour and cold water together until smooth. Add to stew and simmer (uncovered) for 2-3 mins. until thickened. If you like you stew a little darker, you can add some Kitchen Bouquet to the flour mixture.
Serves 4

Pressure Cooker Hoppin  John

Traditionally served on New Year's Day, this Southern combination of
black-eyed peas and rice is said to bring good luck. The rice and beans
are
cooked separately and stirred together just before serving. For a more
dramatic flavor, cook the peas with a smoked ham hock.

2 T. bacon drippings or olive oil
1 large onion, coarsely chopped
1 large clove garlic, minced
1 small green bell pepper, seeded and chopped
1 C. uncooked extra long-grain white rice
2 C. water
1 bay leaf
2 T. tomato paste
3/4 t. salt, or to taste
2 C. cooked black-eyed peas, warm
Freshly gound black pepper and Tabasco sauce to taste

Heat the bacon drippings or oil in the cooker. Sauté the onion, garlic and green pepper until the onion is soft, about 3 minutes. Stir in the rice
and coat it well with the oil. Add the water, bay leaf, tomato paste and salt.

Lock the lid in place and over high heat bring to high pressure. Adjust
the heat to maintain high pressure and cook for 5 minutes. Let the pressure drop naturally for 5 minutes, then quick-release any pressure remaining in the cooker. Remove the lid, tilting it away from you to allow any excess steam to escape.

Remove the bay leaf and stir in the warm peas, pepper and Tabasco sauce to taste. Adjust seasonings and serve.

Serves 6

Pressure cooker time for black-eyed peas: unsoaked, 9-11 minutes)

Pressure Cooker Beef, Barley and Vegetable Soup

1-1/4 pounds lean ground beef
1 28oz can crushed tomatoes
2-1/2 cups water
1/2 cup barley
3 large carrots, about 8 ounces total
2 medium stalks celery
1 large Idaho potato, about 10 ounces
1 medium onion, about 6 ounces
1 small clove garlic
1/2 teaspoon dried basil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
3/4teaspoon salt
black pepper to taste

Note: A cross between a soup and stew, this is a perfect supper for
midwinter warm-ups. Serve it with a salad or cole slaw and warm rolls with butter.

Brown beef in pressure cooker. Drain off any fat. Add the tomatoes, water,  and barley. Cover pressure cooker and bring up to full pressure (15 pounds). Reduce heat to stabilize and cook for 10 minutes.

While the soup is cooking, split the carrots in half lengthwise, then cut
into 1/4" thick slices. Cut the celery into 1/4" thick slices. Peel and dice the potato. Dice the  onion and mince the garlic.
When the soup has cooked for 10 minutes, release pressure and add the
vegetables, spices, salt and pepper. Cover pressure cooker and bring up to full pressure (15 pounds).
Reduce the heat until pressure is stabilized and cook 10 minutes longer. Release the pressure.
The soup can be refrigerated for up to 4 days or frozen.

Recipe from "The New Pressure Cooker Cookbook" by Pat Dailey (Contemporary
Books)

Carnitas

EAST INDIAN CHICKEN IN THE PRESSURE COOKER

3 pound chicken cut up
1 cup water
1/2 cup plain yogurt
1 tablespoon lemon juice
2 cloves garlic minced
2 teaspoons grated fresh ginger
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon paprika
1 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 teaspoons cornstarch
2 teaspoons cold water
Place chicken in single layer in glass dish. Combine water, yogurt,
lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder
and pepper then pour over chicken and marinate at room temperature
for 1 hour. Remove chicken from marinade brushing off as much of
marinade as possible reserving marinade. Heat oil in a pressure
cooker then brown chicken a few pieces at a time and set aside.
Return all chicken to pressure cooker then pour marinade over
chicken. Close pressure cooker cover securely. Place pressure
regulator on vent pipe. Cook for 8 minutes at 15 pounds pressure
with regulator rocking slowly. Cool pressure cooker at once. Remove
chicken pieces to a warm platter. Mix cornstarch with cold water
blend into hot liquid. Cook and stir until mixture boils and
thickens. Pour sauce over chicken

Pressure Cooker Jambalaya

Prep: 20 min, Cook: 25 min.

 1 Tbs. vegetable oil
 10 ounces boneless, skinless chicken breasts, cut into 3/4 inch strips
1/2 lb. andouille sausage, or other spicy sausage, sliced
 6 ounces shrimp, peeled and deveined
 2 tsp. Creole seasoning
1 tsp. dried thyme
 1/8 tsp. cayenne
 1 onion, chopped
1 green bell pepper, seeded and chopped
3 celery ribs, sliced
 1 cup long grain white rice
1 lb. crushed tomatoes, undrained
1 cup chicken stock
 3 Tbs. fresh parsley, minced

Heat oil in a pressure cooker over medium high heat. Add chicken, sausage and shrimp. Season with half the Creole seasoning, half the thyme and half the cayenne. Cook 3-4 minutes uncovered, stirring frequently, until chicken is cooked throughout. Remove chicken, sausage and shrimp with a slotted spoon  and set aside.

Add onion, bell pepper, celery and remaining Creole seasoning,
thyme and cayenne. Cook 4-5 minutes, stirring frequently until vegetables soften.
Addrice, tomatoes with their juice and stock. Secure cover and bring to highpressure. Reduce heat and cook 8 minutes at stabilized pressure. Releasepressure stir in chicken, sausage, shrimp and parsley. Cover tightly and letstand 5 minutes. Season with salt and cayenne to taste.

Pressure Cooker 5 Minute Vegetable Soup

Ingredients
1 c diced carrots
1/2 c diced onions
1 stalk celery chopped
1 clove garlic chopped
1 tb flour
2 c stewed tomatoes
1/2 c tomato puree
3 beef bouillon cubes
1 qt plus 1 c water
1 c cleaned and cut up fresh string beans
1 tb barley
1 pinch dried basil
1 tb worcestershire sauce

Instructions
In a 6 qt. pressure cooker sprayed with Pam, saute the carrots, onions
and celery till limp. Dust with the flour. Add all remaining ingredients
and cook under high pressure for 5 minutes. Remove from heat, let
pressure