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Need recipes for electric pressure cooker

Last post Apr 18, 2012 8:06 PM by lythauslvr . 19 replies.


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  • Need recipes for electric pressure cooker
    A couple of Christmas' ago my DH bought me a Farberware electric Pressure Cooker. He has been laid off for a while and saw it sitting in the cupboard and is now complaining that I have never used it. Well, my problem is ----- what are some good recipes for meals to cook in this thing. I did drag it out today and did a wonderful potroast in it, but pot roast isn't good every day of the week. Can somebody help me out???

    Thanks so much,
    Laurie
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  • RE: Need recipes for electric pressure cooker
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  • RE: Need recipes for electric pressure cooker
    Pressure Cooker Beef Short Ribs

    FromDebbiesKitchen.com



    Other cooking directions below.



    2 pound package of boneless beef short ribs

    1 small bag of fresh baby carrots

    1 onion, quartered or whole for flavor

    1 stalk of celery, cut in half

    4 potatoes, peeled and cut into chunks

    Season salt

    Garlic powder

    2 cups of water

    2 cans of beef gravy





    Rinse the beef short ribs, carrots, celery and onion under cold water and place into the pressure cooker.

    Add the 2 cups of water and then sprinkle the top with seasoning salt and garlic powder.

    Place the top on the pressure cooker and lock it in place.

    Add the gage or regulator and set it at 10 ponds of pressure.

    Turn the heat to almost high, approximately 8 on an electric stove.

    Wait for the pressure cooker to reach the 10 pounds of pressure by listening for the rattling noise of the gage.

    Once the gage begins to rock and rattle, turn the heat down to about medium-high or between 6 and 7 on the electric stove.

    Begin timing and cook for 45 minutes.

    Turn off the heat and allow the pressure cooker to cool down normally by just letting it sit undisturbed until the little rubber vent has seated back down tightly against the lid and there is absolutely no steam left escaping.

    While the pressure cooker is cooling down, peel the potatoes, rinse under cold water and cut the potatoes into large chunks.

    Boil the potatoes until they are tender and then drain the water off.

    Remove the lid on the pressure cooker and add the 2 cans of beef gravy. Turn the heat back on under the pressure cooker and heat the gravy in and around the beef and carrots.

    As soon as the gravy is well blended in and hot, turn off the heat and add the cooked potato chunks.

    Continue:
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    In loving memory of Suzy
  • RE: Need recipes for electric pressure cooker
    Mix all of the contents together in the gravy and serve.

    Note…the gravy can be thickened if necessary by making a thin paste of cornstarch and cold water or a mixture of flour and cold water.

    Also…this recipe can be made in your slow cooker, add all of the ingredients at the same time but use a can of beef broth instead of the water.

    Or this recipe can be made on top of the stove in a large pot or in the oven, but if using either of these methods cook slowly.



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    In loving memory of Suzy
  • RE: Need recipes for electric pressure cooker
    BBQ Pork Sandwiches

    FromDebbiesKitchen.com



    Pressure Cooker Recipe

    10 pound pressure setting



    3-4 pound pork shoulder

    4 cups of water

    Season salt

    Garlic powder

    Pepper
    ¾ bottle of your favorite BBQ sauce

    ¼ cup ketchup

    2 tablespoons of yellow mustard

    1 teaspoon of sugar



    Rinse pork shoulder under cold water and cut off excess fat.

    Cut the pork roast shoulder in half and place it into the pressure cooker.

    Add 4 cups of water and season with the above seasonings all across the top.

    Cover and set at 10-pounds of pressure.

    Cook on medium-high for 50 minutes, adjusting heat if necessary. (This can be determined by listening to the jingle of the pressure gage. If the heat is to low, it will NOT keep a steady jingle noise, if the heat is to high it will whistle with steam, have an uneven out of control jingle, which could explode the lid and cause harm!)

    At 50 minutes, shut off the heat and allow the pressure cooker to cool down before removing the lid! (This can be determined by looking at the pressure gage to see that it has stopped releasing steam and appears to be setting completely still and the small rubber vent has dropped even to the lid. This takes about 15 minutes. To be safe, after the waiting period, gently, GENTLY, move the pressure cooker to the sink and slowly run a little tap water into the sink around the bottom of the pressure cooker. If there is no steam sound, shut the water off and use a chicken turning fork with a long handle and gently stick it under the pressure gage, lifting the gage just slightly, keeping your face back away from the pressure cooker itself. If there is no steam, it should be safe to remove the gage, using caution at all times. Allow the pressure cooker to sit a few minutes without the gage before removing the lid. Use potholders to remove the lid to be on the safe side.)

    Continue:
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    In loving memory of Suzy
  • RE: Need recipes for electric pressure cooker
    Once the lid has been removed, remove the meat from any remaining water and place the meat on a dish where you can then begin to shred the meat from any bone or fat.

    Place the shredded pork meat into saucepan over low heat and add the ¾ of a bottle of BBQ Sauce, ketchup, mustard and sugar.

    Stir and heat until the sauce is hot.

    Serve the shredded BBQ Pork on hamburger buns.

    Tater Tots and Coleslaw go great with these sandwiches.



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    In loving memory of Suzy
  • RE: Need recipes for electric pressure cooker
    Turkey Wings and Rice

    FromDebbiesKitchen.com





    2-3 large turkey wings

    1 onion, quartered

    1 cup of uncooked rice

    Season salt

    Garlic powder

    Pepper





    Rinse turkey wings under cold water and set them into your pressure cooker.

    Fill the pressure cooker with approximately 2 cups of water, enough water to just barely cover the top of the turkey wings.

    Add the quartered onion to the turkey wings and season generously with the season salt and garlic powder.

    Sprinkle lightly with pepper.



    DO NOT ADD THE RICE YET.



    Lock down the lid of the pressure cooker and attach your pressure gage /regulator on 10 pounds of pressure.

    Turn the heat on medium high until the pressure has been reached. You will hear a snap sound and the gage should begin to rock, making a chit, chit, chit sound.

    Reduce the heat gradually by just a little, but be sure you retain that even rocking noise.

    Cook for approximately 45 minutes, but be careful that the pressure cooker does not run out of liquid. You will know if it does because you may begin to smell it and the gage will stop rocking.

    Turn off the heat at the end of the cooking time and allow the pressure cooker to cool down gradually.

    Once cooled and safe to touch, remove the lid and lift the turkey wings out, leaving behind the broth.

    Add the 1 cup of uncooked rice to the pressure cooker and add water if needed to just above the top of the rice.

    Stir together and cook over medium heat, UNCOVERED, for 15-20 minutes or until the rice is ready. Taste the rice if you are not sure.

    You may need to add a little water here and there as the rice is cooking so that it does not stick or run completely out of water.

    Do not add to much water because the rice should be basically ready to eat once cooked and not floating in broth.

    When the rice is ready to eat, you can serve the rice and turkey wings as is or pull the meat off the turkey bones and serve just the meat with the rice.

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    In loving memory of Suzy
  • RE: Need recipes for electric pressure cooker
    Thanks so much Cubbybear! The short ribs and BBQ are right up our alley. I have never cooked in a pressure cooker before so this is going to be an experience.

    Thanks again for the time!

    Laurie
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  • RE: Need recipes for electric pressure cooker
    I just love my Fabeware Pressure cooker! The First I ever had! Does anyone know how to convert the ol'fashion stove top to the more modern electric? any help would be accepted. Send to sandim1@ivnet.com. I would appreciate it! I have done Turkey thighs, a Whole Rabbit, Ribs. They were all succulent! I just used my own judgement.. Turned out OK too! Was lucky I guess, I love the Brown & cook method also! Want to try Chicken, but haven't as of yet.... Hope we can get together on this!
    Respectfully,
    Sandi
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  • RE: Need recipes for electric pressure cooker
    That's a common misconception many people have, but there is no need to "convert" recipes between makes or models of pressure pots. As long as they adhere to the standard 15psi, they ALL operate with the same principle. As long as you know how to operate your particular brand you should have no problems using ANY pressure cooker recipe.

    The makers of electric pressure cookers do not adhere to any standard so instructions vary widely with all the various makes and models so it would be impractical to give detailed operating instructions one each and every one of them.

    In general, you can use the BROWN setting to do any initial cooking. Program the cooker for HIGH PRESSURE and set the timer for the same amount of time recommended in the recipe. If the recipe calls for a cold water release by putting the cooker under cold running water, ignore this instruction. Instead, press the pressure release button in very short spurts, taking care to keep your hand and head away from the escaping steam. If liquid is ejected from the valve, wait a minute longer before proceeding. Use the Quick release mechanism if this is called for in the recipe. Natural release means to wait until the pressure drops on its own. Use the BROWN setting to do any finish cooking after pressure is released.

    There are far more recipes for stovetop model because they are much more versitile. Here's a good sourse for recipes and all kinds of instructions that are especially good for beginners:
    http://missvickie.com/recipes/recipeframe.html

    If you do need to convert a regular recipe you can either use the cooking directions for a similar p-cooker recipe or refer to the Cooking Time Charts here:
    http://missvickie.com/howto/times/time.html
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    "Wit is educated insolence." Aristotle

  • RE: Need recipes for electric pressure cooker
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  • Re: Need recipes for electric pressure cooker

    Beef Stew 

    Note: The ingredients measurements are for any 6 quart pressure cooker, but if smaller, please adjust the ingredients so that the total amount of ingredients do not go over 3/4 full, or filled up 3/4 total,  inside your cooking pan.

    INGREDIENTS:

    3 pounds lean beef stew meat, cut in 1" pieces

    2 tablespoons fat (or vegetable oil)

    2 teaspoons salt

    1/4 teaspoon pepper

    1/2 teaspoon paprika

    2 cups water

    1 cup onions

    8 carrots,whole

    8 potatoes, medium, cut in halves

    Instructions:

    1. Place removable Cooking Pot in Cooker.

    2. Add fat or oil. Plug cooker into standard outlet.

    3. Press "Brown" button on Control Panel. The light will start flashing and display will show "0.0". Leave lid off while browning.

    4. Press 'START.STOP' button to begin heating. Indicator light will stop flashing. Preheat 1 minute.

    5. Add meat and begin browning. When meat is browned, season with salt, pepper and paprika. Add water.

    6. Place lid on cooker and turn counter-clockwise until it locks into place and Locking Pin 'clicks' into place.

    7. Turn Pressure Regulator Knob to "Pressure" or "Seal" [see note below].

    8. The set Pressure Button on Control Panel on "LOW" pressure setting. Set desired cooking time by pressing the 'LOW' button once for each minute or hold down continuously until desired time is reached (10 minutes).

    9. Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and Floating Valve will rise after appropriate cooking pressure has been reached.

    10. When time control reaches zero, cooker will beep 3 times and switch to the WARM setting automatically.

    11. Press START/STOP button to make sure unit is completely off. Turn Pressure Regulator Knob to "STEAM" or "VENT" [see note below] in short bursts and allow pressure to release.

    12. Remove lid and add remaining ingredients.   

    Follow same instructions stated above and cook another 10 minutes on "LOW". After cooker beeps indicating cooking time has been reached, turn off, unplug cooker from outlet and follow Step 11. GRAVY 2 cups Broth (liquid from cooked meat) 1/4 cup Flour 1/2 cup Cold Water 1. Skim excess fat (oil) from broth. Add enough water to broth to measure 2 cups. 2. Mix flour and cold water until smooth. Gradually stir into broth. 3. Cook over medium heat, stirring constantly, until gravy is smooth and thickened. Season with salt and pepper.

    Serves 8-12.

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  • Re: Need recipes for electric pressure cooker

    Pea Soup-Electric Pressure Cooker

    Excellent pea soup done in 20 minutes made with dry split peas! Make it vegetarian or add meat! I used a 5 qt electric pressure cooker for this soup, but any electric pressure cooker should do.

    Preparation Time: 5

    Cooking Time: 20

    Serves: 8

    Ingredients/Directions

    1 one lb pkg dry split peas ( rinsed and drained )

    8 cups of liquid: chicken stock, or vegetable broth or water( with added bouillion if desired )

    2 carrots cut into circles

    2 stalks of celery diced

    1 large garlic clove sliced

    1 tsp dried thyme or savory salt and pepper to taste

    1 dried chipotle pepper ( optional ) but it adds some heat

    1. rinse and drain peas

    2. place everything into the cooker making sure it does not fill over half full

    3. Set the time for 20 minutes using HIGH setting.

    4. let the pressure reduce naturally

    5. soup will thicken more as it cools

    6. optional ingrdients to add ( some cut up sausage, or hot dogs,or chicken etc, other diced vegetes etc )

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  • Re: Need recipes for electric pressure cooker

    Lemon Cheesecake for 6Qt Electric Pressure Cooker-

    Note: Recipe based on my Nesco 6 qt digital pressure cooker, but any size will do, as long as a 7" springform pan will slide inside of it for cooking the cheesecake. 

    For cooking

    2 cups water

    7” Springform pan-(or depending on width of press cooker)

    Aluminum Foil For the Crust

    ½ cup chocolate wafer or graham cracker crumbs

    1 teaspoon softened butter for greasing the springform pan

    For the Filling

    16oz regular cream cheese, room temp (do not substitute reduced fat)

    ½ cup sugar

    2 large eggs

    1 Tablespoon freshly squeezed lemon juice

    1 to 2 teaspoons grated lemon zest

    ½ teaspoon vanilla

    Optional Garnish

    Berries, cherries, or sliced fresh fruit or any flavor canned pie filling

    Instructions:

    Tear off a 6” piece of aluminum foil & fold in half, lengthwise. Set aside. This helps to remove the pan after cooking cycle is complete.

    Crust: Mix crumbs & butter together. Press on bottom of a 7” springform pan.

    Filling: Blend the cream cheese & sugar until smooth with electric mixer. Blend in the eggs, lemon juice, zest & vanilla. Do not overwork batter.

    Pour batter into the prepared springform pan.

    Electric Pressure Cooker: Pour 2 cups water into the Pressure Cooker and set a trivet or wire rack on the bottom of the cooker to raise the cheesecake above the water.

    Center uncovered pan on the foil strip & lower onto the trivet. Fold down the ends of the strip so they don’t interfere with closing the cooker.

    Cover & lock the lid in place. Turn regulator knob to SEAL. Program for high pressure & cook for 20 minutes.

    After 20 minutes and it is finished: Release pressure by using the quick release method. Unlock & remove lid.

    Remove cheesecake by lifting up at the ends of the foil.

    Let cool to room temp before refrigerating.

    For best results, refrigerate overnight.

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  • Re: Need recipes for electric pressure cooker

    Swiss Steak with Pickled Onions-Electric Pressure Cooker

    Note: This recipe is for my 6 quart Nesco Electric Pressure Cooker, but if you are using a smaller size electric pressure cooker, please do not allow the total amount of ingredients to fill up more than 3/4 (total ingredients) of your cooking pot.

    Ingredients:

    1/3 cup flour

    2 tsp. salt

    1/4 tsp. pepper

    3 lbs. round steak, 1/2" thick

    3 tbsp. fat or vegetable oil

    2 10-oz. jars pickled onions, drained (reserve liquid)

    Instructions:

    1. Preheat Digital Electric Pressure Cooker on WARM.

    2. Mix flour, salt and pepper. Cut steak into individual servings. Coat with flour mixture. Brown in hot fat in cooker.

    3. Add enough water to onion liquid to measure 1-1/2 cups. Add onions and onion-water mixture to cooker.

    4. Place lid on cooker and turn counter-clockwise to lock in place.

    5. Turn Pressure Regulator Knob to "Pressure" or "Seal" [see note below].

    6 Then set Pressure Button on control panel on "LOW". Set desired cooking time [30 minutes] by pressing "HIGH" button once for each minute or hold down continuously until desired time is reached.

    7. Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and Floating Valve will rise after appropriate cooking pressure has been reached.

    8. When time control reaches zero, cooker will beep and switch to the WARM setting automatically. At least mine does, but not all of them do. 

    9. Press START/STOP button to make sure unit is completely off. Let unit stand to allow pressure to drop down naturally for 10 minutes. Then turn Pressure Regulator Knob to "STEAM" or "VENT" [see note below] in short bursts to make sure all pressure has been released.

    Serves 8 to 12.

    GRAVY

    2 cups broth (liquid from cooked meat)

    1/4 cup flour

    1/2 cup cold water

    Skim excess fat from broth. Add enough water to broth to measure 2 cups. Mix flour and cold water until smooth. Gradually stir into broth. Cook over medium heat, stirring constantly, until gravy is smooth and thickened. Season with salt and pepper. Pour gravy over meat. 

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