Debra Murray - The Best Pressure Cooker Recipes on the Planet: 200 Triple-Tested, Family-Approved, Fast & Easy Recipes

Ive been enchanted by pressure cooking since my first experience with a pressure cooker over fifteen years ago. One bite of pot roast and I became a loyal fan. It reminded me of the beautiful food my grandmother lovingly fed us when I was growing up. Now, with a pressure cooker, you can have Sunday dinners seven nights a week, in a snap! When pressure-cooking, the cooking liquid comes to a boil when it reaches 212F. At that point, the liquid is converted to vapor (or steam). When the steam is prevented from escaping, it raises the temperature of the liquid by 40F.

That alone would help cut back on the normal cooking time, but the steam molecules break down the surface tension of whatever you are cooking and infuse the food with the rich flavors of the stock or sauce in minutes. Another attribute of pressure-cooking is that each steam molecule is a water molecule expanded enormously, so you need less sodium when cookinga perfect way to reduce your salt intake. Lean pieces of meat like London broil can be as tender as butter in under an hour. This lowers your fat servings without sacrificing flavor. When cooking with a pressure cooker, you will find time-savings of up to 70 percent. In some cases, food cooks faster in a pressure cooker than in a microwave, but with much better texture and nutrient retention.

I make everything quick and easyone-pot pasta from dry noodles and frozen protein to rice and beans and meats. However, my hands-down favorites are the stocks and soups. I have shared two hundred recipes here to start you down the road to pressure-cooking. If you dont already love pressure-cooking, you obviously have never tried it! This book will play Cupid in your new affair with pressure-cooking. I have written this book so you can cook with either an electric pressure cooker or with a stovetop pressure cooker. If you are using an electric pressure cooker, you will just set the pressure cooker for the specific amount of time indicated in the recipe.

You will not have to wait for it to come to pressure. Most electric pressure cookers, even though many have lots of buttons, maintain the same temperature. So do not worry about which function to press; you need only make sure that the function will allow for the length of time I have specified. For stovetop pressure-cooking, you can set the stove temperature to medium-high to bring it to temperature, but once pressure is achieved, you will want to maintain pressure. So when pressure has been achieved, drop the burner back to medium for the duration of the cooking time. Some recipes say: When pressure is released naturally.

Those recipes need that time to complete the cooking process. Please follow the instructions for the best texture and flavor. Ive tested and perfected these tried and true recipes, but if you need further assistance, feel free to leave a message for me through my website, www.debramurraycooking.com.

Here is a list of tips to help you get the most from your pressure cooker: * It is very important to have a liquid, such as water, stock, juice, or wine, in the pressure cooker in order to create steam. Thicker sauces, such as barbecue or tomato sauce, will not create steam.
At least 1 to 2 cups are necessary to create adequate steam. * When cooking a rice, bean, or pasta dish, do not fill the pressure cooker more than halfway.

When cooking soup or stocks, do not exceed the mark. * You should carefully wash the lid and remove the regulator for cleaning. The valves and regulator need to be cleaned for the pressure cooker to operate properly. Remove the gasket, hand wash, and properly fit back on the lid, as it prevents the steam from escaping. If it is not properly installed, steam will escape under the lid and pressure will not be achieved. * I do not recommend using the quick-release method for letting out pressure unless the recipe calls for adding additional ingredients.

Some recipeslike rice, for instanceneed the extra time from allowing pressure to slowly release on its own to absorb and finish the cooking process. Also, remember never to attempt to open the lid while pressure-cooking is in progress. Wait until the pressure is fully vented before opening the lid. * If you live in higher altitudes, you may need to increase the cooking times slightly. I suggest extending the cooking time by 5 percent for every 1,000 feet above sea level. * All the recipes were tested by weight, so if you wish to cook a larger piece of meat, you will need to increase the cooking time.

Add 10 minutes to the suggested cooking time for every additional pound of meat. * If your meat is not as tender as you would like it, simply add cup of liquid and increase the cook time by 10 minutes. * If you ever complete a recipe and the cooking liquid is thinner than you would like, simply reduce with the lid off until the desired consistency is achieved.

30 min. Who doesnt adore this soup!? Its like a taco in a spoonyummy and nutritious! A great game day treat. Serves 6 to 8 1 tablespoon extra-virgin olive oil 1 pounds beef stew meat, cut into 1-inch pieces 1 teaspoon kosher salt teaspoon ground black pepper teaspoon ground cumin 1 beef bone with marrow (optional) 1 medium onion, chopped 2 celery stalks, chopped 3 carrots, peeled and chopped 1 cup corn 1 cup cooked black beans 4 cups beef stock 1 green Serrano chili, seeded and chopped 2 tablespoons Worcestershire sauce 2 tablespoons chopped fresh cilantro One 16-ounce can petite diced tomatoes cup crumbled corn tortillas Chopped green onions and lime wedges for garnish Preheat the pressure cooker for 2 minutes, add the oil, and heat for an additional 2 minutes.

Season the beef stew meat with the kosher salt, pepper and cumin. Place the beef chunks and the bone into the pressure cooker and brown for 3 minutes on each side. Add the onion, celery, and carrots and cook for 5 minutes longer. Add the corn, black beans, stock, chili, Worcestershire sauce, cilantro, and tomatoes to the pressure cooker; secure the lid. When pressure is achieved, set a timer for 30 minutes. When the cook time is complete and pressure is fully released, remove the lid with caution.

Stir in the tortillas, top with green onions and lime wedges, and serve.

30 min. You dont need to wait for St. Patricks Day to prepare this simple but hearty lamb stew. Your family will love it any day of the year. Serves 4 2 teaspoons extra-virgin olive oil 1 pound lamb shoulder, cut into -inch cubes 14 ounces beef stock 1 cups dry red wine 2 garlic cloves, minced 1 sprig fresh thyme 1 bay leaf 2 cups peeled and diced butternut squash 1 cup peeled and diced parsnips 1 cup peeled and diced sweet potato 1 cup diced celery 1 medium onion, diced cup Greek-style yogurt 3 tablespoons all-purpose flour Heat the oil in the pressure cooker and brown the lamb in batches; drain the fat.