does anyone have a favorite receipe they make in a pressure cooker? Thanks!?

Answer 1

The secret to pressure cooking is to keep it simple. I don't have a recipe per se because I rarely measure. I use a 6 quart pressure cooker so here goes:

3 to 4 lb. Chuck roast
1-1/2 cups water
1 pkg, McCormics brown gravy mix
1 medium onion,sliced and quartered
3 bouillon cubes
1- 4 ounce can sliced mushrooms
About 10 new potatos

1) Pour water in cooker with bouillon cubes (use a trivet)
2) Pat dry the roast with paper towels
3) Hand rub the gravy mix into the roast and place in cooker (pour leftover mix into cooker)
4) Dump in the onion
5) Bring up to 15 lbs. pressure and cook for 1-1/2 hours
6) Remove from heat and drop pressure by running tap water over the lid (away from safety valve)
7) Add mushrooms and new potatos and bring back to 15 lbs.pressure
8) Cook for another 30 minutes
9) Drop pressure as before and enjoy.

This also works extremely well for venison.

Answer 2

Here's a family favorite:

Basic Classic Risotto (from The Pressure Cooker Gourmet by Victoria Wise)

2 tablespoons butter
1 tablespoon olive oil
1/4 c. finely chopped shallots (regular onion is OK, too)
1 1/2 c. Arborio rice
4 cups chicken broth
Pinch of saffron threads (optional)
1/3 c. freshly grated parmesan cheese (Kraft in a shaker is OK, too)
White truffle shavings or white truffle oil for garnish (optional)

Heat the butter and olive oil together in the pressure cooker over medium-high heat until the butter melts. Stir in the shallots and then the rice. Continue sitrring until the rice begins to turn translucent, 1-2 minutes.

Stir in the broth and saffron, if using. Lock on the lid and bring to pressure over high heat, 3-4 minutes. Reduce the heat to medium and cook for five minutes. Remove from heat and let sit 8 minutes to finish cooking.

With the steam vent pointed away from your face, gently release any remaining pressure. Stir in the cheese and serve right away, topped with the white truffle shavings or a drizzle of white truffle oil is used.

My family really loves this dish, and it goes with just about everything! Enjoy cooking under pressure!

Answer 3

I usually get chuck steak and make either a stew or curry in the pressure cooker. Google recipe and be sure to check it after every 10 or so mins. Depending on what you're making.

Answer 4

EASY KFC SOUP (For the crock pot)

left over KFC orignal recipe chicken pieces (ie: wing, leg)
1 beef bone or pieces of beef
1 potato cut up, peeled if desired
1 carrot cut up, peeled if desired
1 celery cut up
1/2 onion cut up
1/2 bell pepper cut up
1/4 cup long grain rice

add the ingredients above.
Add 4 cups of water.
For crock pots I cook all day. Not sure on pressure cookers.

After 6 hours, Remove the KFC chicken pieces, remove the meat and put back into pot. Discard bones. Same with the beef. Break down the meat and put back into pot. Mix soup.
Turn off heat and let sit for 10 minutes, serve hot

Answer 5

I love Chili and here is a link to a good pressure cooker chili recipe:
http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_28231,00.html

Answer 6

no