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"Wit is educated insolence." — Aristotle
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.
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 potatoes, medium, cut in halves
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.
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
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 )
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.
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
Berries, cherries, or sliced fresh fruit or any flavor canned pie filling
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.
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.
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)
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.
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.
© RDA Enthusiast Brands, 2013