William A.Campbell Jr - Easy Thanksgiving Pressure Cooker Recipes: Pressure Cooker Recipes to Free Up Your Time

By: William A. Campbell Jr

While every precaution has been taken in the preparation of this book, the publisher assumes no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein. For Entertainment Only

Copyright 2014 William A. Campbell Jr

All Rights Reserved: Creative Styles Media 2014

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Sweet Cornbread

(T his recipe is incredibly easy, and has been created to allow it to be tailored to fit your family. You can spice up your cornbread with bacon or sausage, but really you can add whatever you prefer to your cornbread.)

Dry Ingredients:

1 1/3 cup(s) cornmeal

2/3 cup flour

2/3 cup sugar

3 tsp baking powder

1 tsp salt

Wet Ingredients:

1/2 stick (4 tbsp) butter, melted but at room temperature

1 cup buttermilk

2 eggs

(Butter Milk Substitute)

Add 1 tbsp of lemon juice to 1 cup of milk

Let stand for 5 minutes then add into the mix.

1. Mix dry and wet ingredients into separate bowls.
2. Slowly mix the wet into the dry and mix just until incorporated.
3. Do not over mix; the batter should be slightly lumpy.
4. Pour the batter into a greased pan (use a 7 pan if you have an 8 qt pressure cooker).
5. Top the pan with a non-plastic tight fitting lid.
6. Place the pan with the lid inside the pressure cooker on top of a basket or metal stand. This is to have it elevated off the bottom of the cooker.
7. Add 2/3 cup of water to the bottom of the pressure cooker.
8. Lock the lid and bring to high pressure 15psi.
9. Once you reach max reduce to maintain pressure.
10. Cook for 22 minutes then use a natural release method.
11. Carefully open the lid and allow cornbread to cool.
12. Serve Warm.

Stuffing

lb sausage and/or giblets, casing removed and meat diced

3 tbsp butter

1 medium onion chopped

3 ribs celery chopped

5 - 6 cups crumbled bread or croutons

1 tsp salt

1 tsp pepper

tsp garlic powder

tsp onion powder

tsp oregano

tsp sage

1.5 - 2 cups broth (vegetable, chicken, or even turkey)

1. Add butter and melt.
2. Brown the meat in the butter.
3. Add chopped onions and celery, cook for 5 minutes.
4. Add in the crumbled bread along with the spices and mix well.
5. Add the broth 1 cup at a time, you want it to be wet enough to stick together when you squeeze but not mushy.
6. Add the mixture to a metal bowl and top with a tight fitting lid or you tin foil to cover tightly.
7. Add 1 cup of water to the bottom of the pressure cooker and place the bowl inside on a rack or stand so that it is elevated.
8. Bring to pressure (15 psi) and cook for 15 minutes, then use the natural release method.
9. Serve warm

Mashed Potatoes

(T his recipe is more about technique then it is a recipe. You can finish the potatoes anyway you would like. I usually finish mine with roasted garlic, butter, milk, and thyme)

1. Wash potatoes and cut into quarters.
2. Place the potatoes into a steamer basket.
3. Add 1 cup of water to the pressure cooker.
4. Cook for 6 minutes at high pressure.
5. Use the natural release method.
6. Add your favorite ingredients then mash to desired consistency.
7. Serve warm

Potato Salad

medium red potatoes , scrubbed

1 cup water

1/4 cup chopped onion

1 stalk celery, chopped

Salt and pepper to taste

3 hard-cooked eggs, chopped

1 tbsp chopped fresh dill

1/2 cup mayonnaise

1 tsp yellow mustard

1 tsp cider vinegar

1. Place potatoes in pressure cooker.
2. Add 1 cup of water.
3. Cook on high pressure for 3-4 minutes.
4. Steam release for another 3 minutes then quick release to open.
5. Cool potatoes then peel and dice into desired size.
6. Added chopped onions and celery and potatoes to a large bowl.
7. Season with salt and pepper.
8. Mix together the mayo, mustard, and vinegar in a small bowl.
9. Chop the eggs and dill, add to the mixture.
10. Gently fold the mayo mixture into the potatoes.
11. Chill for at least an hour, best would be 4 hours to overnight.