Lewis - Pressure Cooker Recipes: 101 Mouthwatering, Delicious, Easy and Healthy Pressure Cooker Recipes for Breakfast, Lunch, Dinner in 30 Minutes or Less!

Where it may take you an hour and a half to prepare a meal the traditional way, it could take you less than 30 minutes using a pressure cooker. Stop wasting your time and learn how to use a pressure cooker! Start by experimenting with these delicious recipes. It's so easy to cook in these pressure cookers that instead of giving you an individual recipe for each thing, I can just tell you the technique, and you can create your own culinary masterpieces. You can cook any meat or vegetables in your cooker. This recipe will work for pork, turkey, lamb, chicken, beef, or game meats. Just consult the Cooking Time Chart to set the timer.

If you want to mix things, try to use meats that have similar cooking times if possible. Otherwise, use the cooking time for the longest cooking ingredient. For game meats, use the closest thing on the timer, i.e.; Beef for deer, elk, moose, antelope, etc... Chicken for squirrel, rabbit, opossum, doves, quail, etc... This recipe also works with fish, but you need to wrap the fish in parchment paper so that it won't fall apart. Carp is especially delicious prepared like this.

Just season each piece like you want, and add a veggie or two, or a slice of lemon, or lime, if desired, wrap the pieces individually and stack them on the rack, which you set on the vegetables, or other ingredients. When you open the packets (I just slit the paper across the top and serve it in the packet, to hold in the juices), you will be amazed at the tender, moist fish, just full of flavor! Large pieces of meat, or any roast that will fit in the cooker. Your favorite vegetables (potatoes, broccoli, carrots, celery, etc...) Salt, pepper, spices to taste. 2 cups of water Add water to the cooker. Add vegetables to the bottom. Rub meat with your favorite spices.

Place rack on top of veggies (you can omit this step, It really doesn't matter much. It just makes it a little easier to remove the meat after cooking), or set the meat directly on top of veggies. Set the timer for whatever meat you are cooking. If you are not sure, beef and pork will absolutely cook all the way in 45 minutes to an hour (45 for thawed, 1 hour for frozen), usually a lot less. But 45 minutes will almost always work. Chicken goes about 10-20 minutes, maybe 30 is frozen solid.

Turkey roast, about 1 hour, or 90 minutes if frozen. Fish, 5 minutes, or 10 if frozen. You really don't have to worry much about over-cooking in these cookers. They are very forgiving. When the time is up, either let the pressure reduce on its own, or vent it manually. Remove the lid, place food on plates, and chow down.....

That's really all there is to it. Another tip: Brown ur meat in bit of oil bfr pressure cooking and this n be done right in the pot in whh u apply the pressure. h steam will soften the fibers but it wont brown, so if you're lkng for more appetizing presentation, brown first. There are many different types of Electric Pressure Cookers. Many of them have different settings and buttons. Some have Meat, Poultry, and Vegetable modes.

These recipes were cooked in a Wolfgang Puck Pressure Cooker that has only 3 options. Heat, Cook and Warm. I used the Heat mode to saut and brown, and when everything was ready to cook I just set the timer to the required time. If you have a different model you can experiment with the different cooking modes. It should be very easy!

1. beef steak 2 onions, chopped 4 garlic cloves 2 quart beef stock 3 carrots, diced 3 celery stalks, roughly chopped 1 can diced tomatoes with juice tsp. celery seeds 2 bay leaves 2 tsp. marjoram tsp. dried thyme, crushed 1 tsp. cornstarch cup water Salt and pepper to taste

Method:

1. cornstarch cup water Salt and pepper to taste

Method:

1.

Pressure cooker to heat mode. 2. Add the onions and garlic into the cooker, followed by the meat. 3. Pour the beef stock over the meat and simmer the mixture for a couple of minutes. 4.

Put the lid on and set the timer to 45 minutes (on meat function if possible) 5. When the cooker reaches the end of cooking time, release the pressure manually and unlock it. 6. Transfer the beef onto a chopping board and chop it into fine strips. 7. 8. 8.

Stir in seasonings as well as herbs and drop a couple of bay leaves into it; stir well to mix. 9. Set to heat mode. 10. Dissolve the cornstarch in water until the mixture is free of lumps and stir it into the sauce. 11.

Simmer the sauce for about 5 minutes, uncovered, until the sauce thickens. 12. Divide the beef strips into serving plates and top them up with sauce and veggies. 13. Serve immediately.

2.

Golden mushroom pork chops

Ingredients:

2 lb. pork chops 3 cans golden mushrooms 1 lb. baby carrots 2 cups water 1 14 oz. can mushrooms Egg noodles, cooked and buttered Salt and pepper to taste

Method:

1. Empty the can of mushrooms into the pressure cooker along with those of the golden mushrooms. 2.

Add water and stir well to mix. 3. Stir in the carrots and place the pork chops into the cooker. 4. Sprinkle a dash of seasonings over it, give the mixture a nice stir and secure lid. 5.

Set the timer to 20 minutes (in meat mode if possible). 6. Release the pressure naturally and open the lid. 7. Skim off the fat floating on the surface and place the pork chops onto the serving plates. 8.

Top it up with the carrots and spoon the gravy over them. 9. Serve right away.

3. Braised beef shanks

Ingredients:

4 thick beef shanks 6 white button mushrooms, trimmed and quartered 1 onion, sliced 1 garlic clove, sliced horizontally 2 celery ribs, diced 1 carrot, peeled and diced 1 cup red wine 2 tbsp tomato paste 2 tbsp barbeque sauce 2 cups chicken broth 1 bay leaf 2 sprigs fresh thyme 1 sprig fresh rosemary 1 tsp whole black pepper corns 2 tbsp EVOO Salt and pepper to taste