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Chicken Rice and Carrot Soup

November 5, 2009 By The Recipe Mom Leave a Comment
soup_stock

soup_stockWhat You Need:

1 lb. chicken thighs, boneless and skinless
2 C of chicken broth
1/2 C of wild rice
3 garlic cloves, minced
2 C carrots, shredded
2 T of dry vegetable broth mix
4 shitake mushrooms, chopped
4 C of water

How to Make It:

Layer the chicken into the bottom of the pressure cooker.
Pour the broth over the top of the chicken.
Add the rice, garlic and the carrots.
Sprinkle in the vegetable broth mix.
Add the mushrooms then pour the water of the top.
Cook on high pressure for 20 minutes then allow the pressure to drop on its own.

When you’re under the weather nothing tastes as good as a cup of hot chicken soup. The soup is easy to fix and takes very little time to cook.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Soups and Salads Tagged With: , , , , , , , ,

Juicy Chicken From a Pressure Cooker

November 5, 2009 By The Recipe Mom Leave a Comment
roasted-chix

roasted-chixWhen cooking chicken in a pressure cooker you will find that those recipes turn out more tender and juicy not to mention it takes less time. These chicken recipes will not only taste great but they will be a joy to cook.

Down Home Chicken Casserole

Makes 4 servings

Ingredients:
• 3 medium potatoes
• 3 to 3-1/2 lbs. boneless skinless chicken breasts
• Salt to taste
• 2 slices of bacon, cut into 1” pieces
• 1/4 lb. fresh mushrooms
• 12 very small pearl onions, peeled
• 1 tsp. flour
• 1/4 cup chicken stock

Preparation:

Peel the potatoes. Create small balls using a melon scoop. Sprinkle the chicken with salt. Place bacon in pressure cooker and sauté until it has rendered its fat. Remove the bacon and set aside, leaving the fat in the pressure cooker. Add the potatoes to the fat and quickly sauté until lightly brown. Remove the potatoes and set aside. Add chicken pieces and brown on all sides, remove. Add onions and mushrooms and sauté for one minute. Sprinkle in the flour, then add the stock and return the chicken, bacon and potatoes to the pressure cooker. Lock the lid in place, bring to pressure. Then lower heat and cook for 8 minutes at 15 psi. Allow pressure to drop by quick release or auto release and remove the lid.

Chicken and Vegetables with Rice

Makes 6 servings

Ingredients:

• 3 lb. boneless, skinless chicken breast or thighs
• 3 tbsp. olive oil
• 1 chorizo sausage thinly sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, cored, seeded and diced
• 1 large ripe tomato peeled
• 1 cup uncooked long grain white rice
• 1/2 cup frozen peas
• 3 cups chicken stock or broth
• 1 tsp. salt

Preparation:

Salt and pepper the chicken and heat olive oil in pressure cooker. Add onion, garlic, red bell pepper and tomato and cook until the onion is soft. Add rice and cook for 1 minute. Add peas, stock, salt chicken and chorizo with any accumulated juices. Stir well. Lock the lid, bring to pressure, then lower heat and cook for 7 minutes at 15 psi. Allow pressure to drop by quick release or auto release, then remove lid.

Curry Chicken

Ingredients:

• 1 cup brown rice
• 1 tbsp. canola oil
• 1 lb. boneless, skinless chicken breasts cut into 3/4” pieces
• 4 large onions cut into wedges
• 1-1/4 cups water
• 4 garlic cloves, minced
• 1 tsp. sesame oil
• 1 tbsp. low sodium soy sauce
• 1 tsp. chili powder
• 1 tsp. curry powder
• 1/4 tsp. turmeric
• 1 tsp. ground ginger
• 2 tbsp. fresh parsley, chopped

Preparation:

Cook rice using pot in pot method and set aside in a warm place. Heat the oil in the pressure cooker and sauté the chicken and onions over medium-high heat until the chicken starts to lightly brown. Add water, garlic, oil, and soy sauce. Sprinkle in the chili powder, curry, turmeric and ground ginger and stir till well blended.

Lock the lid in place and bring to pressure. Lower heat and cook for 4 minutes at 15 psi. Allow pressure to drop by the natural release method for 4 minutes. Release the remaining pressure using the quick release method or automatic release method and remove lid. Stir in parsley and serve over the warm rice.

Filed Under: Today's Kitchen Tagged With: , , , , , ,

Steak Dinner with Banana and Yams

November 4, 2009 By The Recipe Mom Leave a Comment
steak

steakWhat You Need:

2 C of water
1 (12 oz.) lean round steak
4 yams, scrubbed and sliced
8 T of barbecue sauce
4 bananas, unpeeled
4 T of honey
1 t cinnamon

How to Make It:

In the bottom of a pressure cooker put the trivet.
The water is poured over the trivet.
Trim any visible fat off the steak.
On the trivet in the cooker put the steak.
The yam slices are layered over the steak.
The cooker is brought to high pressure and cooked for 20 minutes.
Slice the bananas in half lengthwise.
Pour the honey over the banana slices and then sprinkle evenly with the cinnamon.
Place the bananas prepared side up on a piece of heavy duty foil.
Wrap the bananas in the foil and seal tightly.
Quickly cool the pressure cooker under cold water after the 20 minutes.
Spread the barbecue sauce over the yams and steak.
Lay the sealed bananas on top of the steak and yams.
Bring the cooker to high pressure and cook 10 minutes then quickly release the pressure under cold water.

The safest, fastest and easiest method of releasing the pressure in your cooker is by running cold water over it. This method takes only a few seconds and when you open the cooker no odors or dangerous steam will escape.

Makes 4 servings

Filed Under: Beef, Dinner Ideas, Pressure Cooking, Recipe Cards Tagged With: , , , , , , ,

Healthy Beef Cabbage Stew

November 3, 2009 By The Recipe Mom Leave a Comment
beef-stew

beef-stewWhat You Need:

1 lb. lean stew beef, cut into 1/2 inch cubes
1 onion, diced
1 carrot, sliced thin
5 C of water
1 leek, white part only, chopped
1 head of cabbage, cleaned and chopped
1/4 C of pearl barley
4 vegetable bouillon cubes
4 potatoes, peeled and boiled

How to Make It:

Spray the cooker
with cooking spray.
Add the beef, onion and carrots and bring the cooker to medium heat.
Cook until the beef is evenly browned.
Add the water to the cooker.
Stir in the leek, cabbage, barley and bouillon cubes.
Quickly bring the cooker to high pressure and cook 15 minutes.
Allow the pressure to drop naturally.
Place the potatoes into a large bowl and break them up with a fork.
Ladle the stew over the potatoes and serve.

Beef bouillon cubes may be used in place of the vegetable cubes to give you a hearty beef flavor.

Makes 4 servings

Filed Under: Beef, Dinner Ideas, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , , , , ,

Pressure Cooking Tender, Juicy and Delicious Beef

November 3, 2009 By The Recipe Mom Leave a Comment
roast_potatoe_carrots

roast_potatoe_carrotsPressure cooking doesn’t mean using just beans. Using a pressure cooker saves time and money over slow cooked methods or baking. A pressure cooker will make any beef entree juicy and tender. Here are some quick and easy recipes you can use with beef. The recipe times are based using a 15 psi pressure cooker. Add 12 to 15 percent more time if using a pressure cooker with a lower psi.

Yummy Pot Roast – Serves 4

Ingredients:
• 3 tbsp. canola oil
• 1.5 lb. pot roast
• Salt and pepper
• 1 chopped onion
• 1 bay leaf
• 1-1/2 cups water or beef stock

Preparation:

Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper, then add chopped onion, bay leaf and water or broth. Lock the lid in place and bring cooker to pressure. Lower heat and cook for 35 minutes at 15 psi. Release the pressure naturally.

An Old Favorite Meat Loaf – Serves 4

Ingredients:
• 1-1/2 lb. chopped or ground beef
• 1 tsp. salt
• Ground black pepper
• 2 slices bread, soaked in water and squeezed dry
• 2 tbsp. parsley
• 1 med. onion, minced
• 1 garlic clove
• 1 egg
• 2 tbsp. chicken stock
• 2 tsp. Worcestershire sauce
• 2 tbsp. olive oil
• 1 cup tomato sauce
• 1 cup water

Preparation:

In a bowl, combine the meat, salt, pepper, bread, parsley, onion, garlic, egg, chicken stock and Worcestershire sauce. Shape into two small loaves. Wrap each in wax paper and chill several hours to firm. Heat the oil in the pressure cooker and brown the loaves well on all sides. Transfer to the cooker basket. Discard the oil and combine the tomato sauce and water and season with salt and pepper and spread over the loaves. Lower the basket into the pressure cooker, lock lid and bring to pressure. Lower heat and cook for 15 minutes on high pressure or 15 psi. Allow the pressure to drop by quick release method or automatic release method, slice and serve.

Tasty Beef Stroganoff – Serves 4

Ingredients:
• 2 lb beef stew meat or round steak cut into 1” cubes
• 3 tbsp. vegetable oil
• 2 tbsp. flour
• 1 large onion, chopped
• 1 tsp. garlic
• 1 cup beef broth
• 1/4 lb. fresh mushrooms, sliced
• 2 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 1 cup sour cream
• Salt and pepper to taste
• 1 pkg. egg noodles cooked

Preparation:

Brown the meat in a little in the pressure cooker. Add flour and mix well. Stir in onion, garlic, beef broth, mushrooms, tomato paste and Worcestershire sauce, blend thoroughly. Lock the lid and bring to pressure. Lower heat and cook for 25 minutes on high pressure or 15 psi. Allow the pressure to drop naturally then remove lid. Stir in the sour cream blending well. Serve over hot egg noodles or stir the cooked noodles into the meat mixture before serving.

Filed Under: Today's Kitchen Tagged With: , , , , , ,

Allspice Oranges with Honey

November 2, 2009 By The Recipe Mom Leave a Comment
oranges

orangesWhat You Need:

3 1/2 C of water, divided
4 large oranges
1/2 C of honey
1/4 t of allspice
1 t of rum extract

How to Make It:

Pour 3 C of the water into the bottom of the pressure cooker.
Place the unpeeled oranges into the water.
Bring the pressure to high and poach the oranges for 3 minutes.
Release the pressure quickly under cold water then remove the oranges and drain off the water.
Peel the oranges and place them back into the pressure cooker.
Add the remaining water, honey, allspice and extract to the pressure cooker.
Bring the pressure back up to high and cook for 2 minutes.
Allow the pressure to release on its own then remove the oranges to a serving bowl.
Heat the sauce over medium heat, stirring occasionally, until the sauce is thick.
Pour the sauce over the oranges just before serving.

This is a very versatile dish it can be used as a side dish or dessert or even for breakfast. If you prefer you may use grapefruit instead of the oranges. When cooking fruit make sure it doesn’t touch the sides of the cooker or it will burn.

Makes 4 servings

Filed Under: Breakfast Ideas, Desserts, Healthy Eating, Kid Friendly, Pressure Cooking, Recipe Cards, Side Dishes, Soups and Salads, Summer Cooking Tagged With: , , , , , , ,

Brown Rice with Green Beans and Corn

November 1, 2009 By The Recipe Mom 2 Comments
brown-rice

brown-riceWhat You Need:

1 C long grain brown rice
1 C of chicken broth
2 C of water, divided
1/4 C green onions, chopped
1/4 C red bell pepper, diced
1/4 C French style green beans
1/2 C frozen corn

How to Make It:

Place the rice into an ovenproof casserole dish.
Pour the chicken broth and 1/2 C of the water over the rice
Place a trivet into the pressure cooker then pour in the remaining water.
Place the casserole dish on top of the trivet.
Bring the cooker pressure to high and cook 30 minutes then allow the pressure to fall on its own.
Add the green onions, bell pepper, green beans and corn to the casserole.
Place the lid on the cooker and leave it unlocked.
Allow the casserole to steam for an additional 20 minutes or until the rice is tender and fluffy.

If you use short grain rice it will take a little longer to cook. Allow an additional 7 minutes of cooking time. Always allow the pressure to fall on its own when cooking rice. This way the rice will be soft but not overcooked.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Side Dishes Tagged With: , , , , , , , , ,

Brown Sugar Bananas for Kids

October 31, 2009 By The Recipe Mom Leave a Comment
bananas

bananasWhat You Need:

4 large ripe bananas, peeled
2 T of brown sugar
1/8 t of nutmeg
1 C of water

How to Make It:

Lay the bananas in a single layer into a casserole dish.
Sprinkle the brown sugar evenly over the bananas then add the nutmeg.
Tightly seal the dish with heavy duty aluminum foil.
Place the trivet into the bottom of the cooker.
Pour the water over the trivet.
Set the casserole dish onto the trivet.
Bring the pressure up to high and cook the bananas for 6 minutes.
Slowly release the pressure.

This casserole is best served warm. This may be served as a side dish or as a dessert with any meal. This is a great way to get kids to eat fruit as they love this dish. Fresh fruit cooks very quickly in a pressure cooker so be sure to keep a timer handy.

Makes 4 servings

Filed Under: Desserts, Kid Friendly, Lunch Ideas, Pressure Cooking, Recipe Cards, Side Dishes, Snacks Tagged With: , , , , , , , , ,

Pressure Cook Old Favorites

October 31, 2009 By The Recipe Mom Leave a Comment
potato_salad

potato_saladFamily favorites are hard to put by the way side even when trying new styles of cooking. These old favorites taste just as great when cooked in a pressure cooker and it takes a fraction of the time.

Country Potatoes

Ingredients:
• 1 tbsp. olive oil
• 1/4 lb. fresh mushrooms, sliced, stems trimmed
• 1/2 cup finely chopped onion
• Salt and pepper to taste
• 1/2 cup chicken stock or water
• 4 cups potatoes in 1/2” slices
• 2 tbsp. minced parsley

Preparation:

In the pressure cooker, heat the oil and sauté the mushrooms and onions until the onions are wilted. Mix in all the remaining ingredients. Lock the lid and bring to pressure. Lower the heat and cook for 3 minutes at 15psi. Allow pressure to drop by quick release or auto release method and remove lid.

Serves 4

Potato Salad

Ingredients:
• 4 slices of bacon
• 4 tsp. sugar
• 3 tbsp. vinegar
• 1 tsp. mustard
• 4 med.-large potatoes, cut in 1/4” slices
• 1 med. Onion thinly sliced
• Salt and pepper to taste
• 1/2 tsp. celery seed

Preparation:

Fry bacon in the pressure cooker until crisp, then remove and drain on paper towel and crumble. Reserve 1 tbsp. of the drippings and wipe out the pressure cooker. In a small bowl, combine the sugar, vinegar, mustard and bacon drippings. Pour 1-3/4 cups water into the pressure cooker. Layer the potatoes, onions, all of the seasonings above, the sugar and vinegar mixture, and the crumbled bacon in the pressure cooker basket. Lower the basket into the pressure cooker. Lock the lid into place and cook for 2 minutes at 15psi. Release pressure using the natural release method or the auto release method, remove the lid and serve.

Serves 4

Sesame Broccoli

Ingredients:
• 2 tbsp. sesame oil
• 1 large garlic clove peeled and crushed
• 1 slice of fresh ginger, quarter size and peeled
• 1 bunch of broccoli, cut into flowerets
• 6 tbsp. chicken or vegetable stock or water
• 2 tbsp. soy sauce
• Salt and pepper to taste

Preparation:

In the pressure cooker, heat the oil until very hot. Stir fry the garlic and ginger until the garlic is golden. Add the broccoli and stir fry until it’s bright green. Sprinkle with salt and transfer the broccoli to the pressure cooker steamer basket. Pour the stock and soy sauce into the bottom of the pressure cooker and lower the basket into it. Lock the lid in place, bring to pressure, then lower the heat and cook for 2 minutes. Release pressure using the quick release method or the auto release method and remove lid. Remove the basket and serve using some of the soy sauce liquid.

Serves 4

Other vegetables such as green beans, asparagus and bell peppers can be used in place of or added to the broccoli.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , ,

Mixed Herb Vegetable Casserole

October 30, 2009 By The Recipe Mom Leave a Comment
mixed-veggies

mixed-veggiesWhat You Need:

2 C of water
1 C frozen corn
1/2 C frozen peas
1/2 C red bell pepper, chopped
1/4 C frozen pearl onions
1 t of mixed herbs

How to Make It:

Place the trivet into the cooker then add the water.
Spray a casserole dish with a non stick cooking spray.
Layer the corn, peas, bell pepper and onion into the casserole dish.
Evenly sprinkle the herbs over the vegetables and stir to combine.
Tightly cover and place on the trivet.
Bring the pressure to high and cook the casserole for 5 minutes.
Quickly reduce the pressure by running under cold water.

This dish is great tasting and pretty to place on your table. Use this as a complimenting side dish for any meal. You may substitute frozen vegetables for the fresh is you prefer.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , ,
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