If you read pressure cooker reviews as much as I do, then you come to the realization that people are cooking a lot more than roasts and stews in their cookers. They are cooking a variety of different things in them. In fact, just about anything you can imagine can be cooked in a pressure cooker.
The one thing that I like to cook in my pressure cooker is potatoes. It seems like this kitchen device was made to cook this root vegetable. Not only does it speed the cooking time up considerably, but it also makes them perfectly every single time.
I love to make potatoes in my cooker so much, I have quite the collection of recipes saved that are devoted to nothing but potatoes. Recipes that I am going to show you today, so if you love potatoes as much as I do, then you might want to check out the following recipes.
Making mashed potatoes in your pressure cooker is as easy as pie. All you do is wash them, remove the eyes and any bad spots and then cut them into quarters. After that, add some water to them and cook them for 15 minutes at 15 psi. When they are done cooking, you can then mash them with some butter and milk. I told you it was easy.
After you have mastered mashed potatoes you can make all kinds of different dishes out them. Below are two of my favorite recipes using mashed potatoes. Champ and Colcannon.
Champ is basically just mashed potatoes with spring onions added. All you do is melt 4 tablespoons of butter in your pressure cooker; add 2 pounds of quartered potatoes; 4 diced green onions and ¾ of a cup of milk or cream. Then place the lid on the cooker, and cook it at high pressure for 6-7 minutes. Quick release the pressure and then remove the lid when the cooker is depressurized. Then you can mash them right in the cooker and season with salt and pepper to taste. The dish is now ready to be served.
Colcannon is pretty much the same as Champ except that it uses kale or cabbage in place of the green onions. Use a pound of kale or cabbage for each pound of potatoes. You can still add the diced green onions if you want as well. And just cook it like Champ is cooked.
All of these dishes are easy and prove that the best pressure cookers aren’t just for meats anymore. Potatoes are a great thing to cook in your cooker and as you can clearly see they can be used for a variety of different recipes. You’d be surprised how many recipes call for potatoes in all of its glorious forms. Try these out and I bet that in no time flat you will have your own potato recipes dreamed up.
One of the things that you probably don’t believe that you can make in your best pressure cooker is cheesecake, but it is entirely possible. In fact, one of the best cheesecakes I have ever made was in my cooker. It not only turned out moist and delicious, but was also a whole lot quicker than making it in an oven. If you don’t believe me, then check out this delicious cheesecake recipe that I am going to show you today.
The pressure cooker cheesecake that we are going to make today is one that is close to my heart. It is one called Samoa Cheesecake. It is basically a thick New York style cheesecake that contains a chocolate graham cracker crust and has a rich caramel and coconut topping. Sounds good doesn’t it? Let’s get to making it then.
Before you make this dish however, you are going to need a seven-inch spring-form cake pan. If you don’t have one, they can easily be purchased off of the Internet. You need this pan because a conventional nine-inch pan won’t fit in a regular pressure cooker.
Seven-inch Cake Pan
12-ounces cream cheese
1/2 cup sugar
1/4 cup heavy cream
1/4 cup sour cream
1-1/2 teaspoons vanilla extract
1 tablespoon all purpose white flour
1 egg yolk
1-1/2 cups sweetened shredded coconut
12 chewy caramels
3 tablespoons heavy cream
1/4 cup chopped semisweet baking chocolate
1/2 cup crushed chocolate graham cracker cookies
2 tablespoons melted, unsalted butter
Prepare your seven-inch cake pan by spraying it with cooking spray and setting it aside.
In a small bowl, mix together the chocolate graham cracker cookies and the unsalted melted butter. Coat the bottom of the pan with it and then place the pan in the freezer for a minimum of ten minutes. While it’s in the freezer prepare your filling.
Place the cream cheese and sugar into a mixing bowl and mix them at medium speed. After you have done that, you can then mix in the heavy cream, sour cream, vanilla, and white flour. Then add the eggs. Pour this mixture into the pan and cover with aluminum foil. Set it aside.
Add two cups to your pressure cooker, put in the trivet and place the cheesecake inside. Lock down the lid and cook on high for 30 minutes. When this time has elapsed, quick release the pressure and check the middle of the cheesecake. If it is still gooey in the middle, then cook for an additional 7-10 minutes.
When done, allow it to cool and then replace the foil with plastic wrap and place it in your refrigerator overnight.
After the cheesecake sat overnight, it is time to work on the topping. Preheat your oven and toast your coconut for 20 minutes. Allow it to cool completely. Place unwrapped caramels in a bowl with the heavy cream and microwave for two minutes. When done, stir in toasted coconut and apply the entire mixture to the top of the cheesecake. Voila!! A beautiful cheesecake that will make you want to post pictures of it in the comments section of any pressure cooker reviews site.
If you look over pressure cooker reviews, then you’ll notice a trend. It seems like the review always talks about how well the cooker makes stew. One reason for this is because it seems like most cookers were made for this very task. They just do the job so well.
Unfortunately, there aren’t a lot of good stew recipes designed for pressure cookers. That is why I am going to give you one today. I am going to tell you how to make a great stew that is not only quick and very easy, but also very nutritious. Just follow these steps and enjoy a great pressure cooker staple.
One thing that you need to realize however, before you begin is that stew has to be cooked in stages in the pressure cooker. If you try to just throw a bunch of ingredients into it and cook it all together, then you are going to end up with a stew that has under-cooked meat and over-cooked mushy vegetables. So the first thing you are going to need to cook is the meat.
We are going to begin cooking the meat outside the cooker. We are going to put some olive oil in a pan and then when it is heated, add our stew meat. Make sure that you brown the stew meat thoroughly. After you have done that, add some wine and scrap the sides of the pan to get all of the residue released and into the wine. Now add the meat and the wine to your pressure cooker.
Now you’ll need to make sure the cooker has adequate liquid in it and cook it for about 15 minutes. After it has finished cooking for this period of time, release the pressure from the cooker using a quick-release method. Now you can begin to add the vegetables.
Vegetables such as potatoes and green beans a decent amount of time to cook, so they should be added to the meat next. Throw them in and cook them (with the meat still in there) for about 8-10 minutes. Once again, you are going to release the pressure using the quick-release method.
Have you followed these steps so far? Good, you are just about done with your best pressure cooker stew. Now all you have to do is add the soft veggies that cook the fastest. Vegetables such as mushrooms and celery. Throw those in and cook the entire mixture for an additional minute.
After you have completed all of these steps, what you end up with is a stew that is hearty and delicious and only took about 25 minutes to make. Make yourself a plate and you will quickly see why so many talk about making stew in a pressure cooker. It turns out beautifully.
I am often asked what the best pressure cooker recipe for pork and my answer is always the same. A dish called Apple Pork Sirloin Roast. This is a super tender pork roast that has a slight apple sweetness to it and is perfect for just about any occasion. And what makes this dish even better is the fact that a pork sirloin roast is a pretty inexpensive cut of meat despite the fact that it contains the word sirloin in it. Try out this recipe and I think that you’ll like it as much as I do.
3 pound pork sirloin roast
½ cup of apple juice
1 cup water
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon coarse black pepper
½ teaspoon salt
¼ teaspoon chili powder
1 tablespoon vegetable oil
The first thing you will want to do is to mix all of your spices in a bowl and set that bowl aside. Now you want to take your pork sirloin roast and trim all of the fat off of it. Once that has been done, then take your hands and spread the spice mixture over the sirloin roast completely.
Place your roast in the cooker with the tablespoon of vegetable oil and brown it on all sides. Now you can begin to cook the roast. Add the apple juice and the water to the cooker and place the lid on tightly. If there is an option for high heat select it. If not, then raise the temperature of the cooker by placing it on a burner with high heat and bring the temperature up to high. Once it has reached this temperature, then lower the burner accordingly to keep the pressure cooker at a constant high pressure.
When the temperature has been reached, set your timer for 25 minutes. If your roast isn’t 3 pounds, then you’ll want to lower the temperature accordingly. Only cook the roast until the internal temperature of the meat can be verified with a meat thermometer to be around 145 degrees Fahrenheit.
After the pork roast has been cooked for the requisite amount of time, allow the cooker to cool off naturally. When the pressure has dropped, you can then plate the roast and allow it to rest for at least 5 minutes.
There are a variety of different side dishes you can make with this roast. You can pressure cook new potatoes, serve it with a garlic angel hair pasta or plate it with coconut rice. You can also check pressure cooker reviews to come up with other ideas for side items. Your only limit is your imagination, so find the perfect side dish for this recipe and create a true culinary masterpiece that will impress your friends, coworkers and family.
One of the best pressure cooker recipes I have ever made has to be Cottage Pie. This Irish dish is much like Shepard’s Pie except that it is made with ground beef in lieu of mutton. It cooks up so quickly and easily in your pressure cooker, you will want to make this comfort food everyday of the week.
The way I make cottage pie using my pressure cooker is to start the ingredients in the cooker, assemble it and then transfer it into an oven safe dish for 20 minutes of cooking at 350 degrees. Here is how I do it
Quarter 1-1/2 pounds of potatoes, wash them and set them aside.
Saute 1 large sweet onion in 1 tablespoon of butter. When the onion is soft, add 1-1/2 pounds of ground beef and cook it for 3 minutes. Next you add in 2 diced carrots, 1 cup of peas, 1 cup corn (optional), 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 cup beef stock, 1 teaspoon thyme, ½ teaspoon salt and ½ teaspoon of pepper. Mix the ingredients together well.
Place your quartered potatoes in your pressure cookers steamer basket onto the meat mixture. Place the lid securely on the cooker and cook it at high pressure for about 13-14 minutes. Quick release the pressure and remove the lid.
Heat your oven to 400 hundred degrees.
Place your potatoes into a mixing bowl and remove the skins, if desired. Then add ½ cup of milk and 1 teaspoon of butter and mash. Sprinkle with ½ teaspoon of salt. If you want you can spice these mashed potatoes up a bit more by adding 3 chopped green onions and making Champ, or by turning them into Colcannon by adding a pound of chopped kale or cabbage.
Set the mashed potatoes aside.
Pour the meat mixture from your pressure cooker into a 10”x13” oven-safe dish. Use a fork and add an even layer of mashed potatoes across the entire surface of the meat mixture. Make sure that you mash down the corners of the potatoes where it meets the edges of the pan to form a complete seal. Sprinkle the top with shredded cheese of your choosing (I prefer to use cheddar) and toss into the oven uncovered. Allow to bake for approximately 20 minutes or until the cheese has melted and the mashed potatoes are brown.
Set the dish aside and allow it to cool for approximately 5-6 minutes. Cut and serve.
And that is all there is to making Cottage Pie in your pressure cooker. Hopefully, you will enjoy making this dish as much as I did. It is certainly unique and one you won’t find in most pressure cooker reviews.
When people think about cooking in their pressure cooker, they often think about preparing dishes such as stews, gravies or roasts. Dishes that I refer to as standard fare. However, some of the best pressure cooker recipes I have seen includes dishes that are a little bit out of the ordinary, or what I would call non-standard fare. I am going to be sharing with you one of these unusual recipes today, so that you can start using your cooker for a wider array of different cooking projects.
The recipe that I am about to share with you is a recipe for bread. I know that it might seem a little strange to cook bread in your cooker, but it is not only possible but creates a bread that is unlike any other bread you are likely to eat. It creates a bread that is soft and delicious.
When you cook bread in your pressure cooker, what you are actually doing is steaming the bread. This results in a light, airy loaf that is soft and delicious. And it doesn’t take as much time as you think it would either. Give this recipe a shot and I think that you’ll be pleasantly surprised.
The first thing you’ll need to procure before you start cooking bread however, is some kind of container that the bread can rise in while it is pressure cooker. You can use a 1 pound coffee can or some other comparable heat proof tin such as measuring cups, cookie tins or even storage containers. You can also check pressure cooker reviews and see if there is some kind of bread container for your particular brand. It is up to you. It just has to be resistant to heat and capable of fitting into your cooker. Once you have obtained the tin, you can then go on to follow the recipe below.
Pressure Cooker Sweet Bread
Yields: 1 small loaf of bread (approximately 6-8 slices)
1 teaspoon oil (preferably olive oil but any vegetable oil will do)
1 teaspoon salt
½ teaspoon bicarbonate baking soda
2 cups flour
1¼ cup plain yogurt
Place your steamer basket in your pressure cooker. Take your container, oil it and set it aside.
Take a medium mixing bowl and combine the baking soda, flour and salt. Mix these ingredients together thoroughly and then add your yogurt. Mix into it turns into dough.
Place into your can, add a little oil to the top of it and then cover it with foil.
Take the can, place it on the steamer rack and then fill the cooker half way up with water.
Close the cooker up tightly and turn it on high. When it achieves pressure, cook for 20 minutes.
Using the natural release method, depressurize your cooker and then remove the loaf can.
Take the loaf from the can and set it aside to cool for 10 minutes.
Slice the bread and butter it. It is now ready to be served. Enjoy.
I have to admit that one of the best pressure cooker recipes I have ever come across was a little recipe called pressure cooker beer can chicken. It produces a steamed chicken that is not only beautiful and delicious but is sure to delight your guests. Give it a try and see if you like it as much as I did. I’m sure you will if you follow my simple recipe.
Placing a beer can into a chicken and cooking it is not something new. It is done in countless American homes all of the time. This practice started out in the South when innovative BBQ cooks decided to try inserting a beer can into the chicken while it was on the grill. However, it quickly spread to the rest of the country when people realized that cooking chicken in this fashion resulted in a tender and very good bird. Not long after that, cooks started adapting the recipe for their pressure cookers and an instant classic was born.
Before we start though, I would like to offer a word of advice. Don’t try to follow this recipe in a conventional 4 quart pressure cooker. It’s not going to fit unless you have an extremely small chicken. You will want to procure at least a 6 quart model; 8 quart if at all possible. You can find these size cookers by looking through pressure cooker reviews if you don’t already have access to one.
1 4lb chicken
1 can of beer
2 tablespoons lemon juice
2 bay leaves
2 tablespoons rosemary
2 tablespoons sage
2 tablespoons thyme
2 tablespoons olive or canola oil
½ teaspoon kosher salt
½ teaspoon lemon pepper
Prepare the chicken by removing the neck and the giblets, running the bird under cold water and drying it with a clean towel. Set the chicken aside.
Mix all of the herbs, the oil and the lemon juice in a bowl. After mixing, apply it to the outside of the chicken.
Brown the chicken in your pressure cooker (with the lid off) until it’s skin has the desired golden brown color. Remove the chicken from the cooker and set aside.
Deglaze the pressure cooker with approximately 1/3 of the beer from your beer can. Place a 1 bay leaf into the beer in the pressure cooker and then place the second bay leaf into the beer can itself. Place the beer can in the middle of the cooker.
Place your chicken into the pressure cooker; slowly lowering it down on the can. When that has been done, close and lock the pressure cooker.
Turn the cooker on high and allow it to come to temperature. When it does, cook the chicken for approximately 22-25 minutes.
After cooking, release the pressure valve on the cooker and allow it to cool down and depressurize.
Remove the chicken. Be sure you remove it by the neck cavity and not by the wings. If you try to lift it by the wings, then they may come off because of the tenderness of the chicken. Allow the chicken to rest five minutes. Your beer can pressure cooker chicken is now ready to be served.
I am here today to give you the recipe for the best pressure cooker chili. A chili that is not only delicious but will most certainly stick to your ribs. Of course, this recipe may cause a little bit of a controversy. That’s because certain areas of the United States have their own unique ideas about how chili should be made, and this particular recipe may go against that idea.
I’ll give you some examples. In Texas, the type of chili that is most often made is chili con carne. This is a chili that is made without tomatoes or beans and is usually heavy with beef and chili peppers. This stands in stark contrast to the chili that is most often made in Ohio: the chili five-way. This chili is made with chili, beans, onions, cheese and spaghetti. And this chili, in turn, contrasts with Illinois chili. A chili that is made with ground beef, beans and suet.
My chili goes against all of these archetypal chili recipes. The recipe I am doing today is a hybrid between Missouri chili (made with tomato sauce, kidney beans and ground beef) and Texas chili. In my estimation, it is the best chili out there.
For this recipe, I used a pressure cooker that is placed on a burner. If you don’t have one of these, then you can check pressure cooker reviews to find one. However, you can also use an electric cooker if you want; just be sure to modify the directions accordingly.
2 pounds beef chuck (cubed)
1/2 pound of ground beef
3 cloves chopped garlic
1 diced onion (yellow or sweet preferably)
1 tablespoon vegetable oil
2 tablespoons chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon chipotle chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
14 teaspoon thyme
10 ounce can of diced tomatoes with green chili peppers
16 ounce can of tomato sauce
salt and pepper (to taste)
Bring a frying pan to medium-high heat and place your ground beef in. Cook until it is fully cooked. Remove the beef and put it aside, but leave the grease in the pan. Now salt and pepper your cubed beef chuck and place it in the grease. Brown it thoroughly on all sides. Set the cubed beef aside and remove the pan from the heat.
Place 1 tablespoon vegetable oil into your cooker and turn it on medium-low. Toss in the garlic and the onions. Cook them until they are soft and almost translucent. Now stir in your paprika, chili powder, cumin, chipotle chili powder, oregano, thyme and cayenne pepper. Cook about 1-1/2 to 2 minutes. Add your diced tomatoes, tomato sauce, the cubed beef and the ground beef. Mix it together well.
Close and secure your cooker’s lid. Raise the heat to high until it reaches pressure, then reduce heat to maintain this pressure. Cook for 15-20 minutes. Remove from heat and let the cooker cool down using the natural method. When the cooker is depressurized, remove the lid.
Top with cilantro and sour cream and serve with crackers. You can now congratulate yourself on making the best hybrid chili in the world.
I have a recipe for those of you who like to celebrate St. Patrick’s Day with a nice Irish dish but are tired of making corned beef and cabbage. That is why I decided to present to you a recipe that my grandmother made for our family for years. A dish called Dublin Coddle.
However, I decided to make it differently than my grandmother did. She cooked it in a big dutch oven, but I have decided to cook it in a pressure cooker. Something that you probably didn’t even know could be done. I didn’t. After all, I have never read that it could be done in all of the pressure cooker reviews I have read over the years, so I decided to give it a shot.
What happened, you ask? Well, my Dublin Coddle turned out perfectly. It would appear that these cookers can make this dish exactly the way it is supposed to be made. If you want to know how, then read on and I will give you the recipe I used. Try it, you’ll love it. I love it so much I not only make it on St. Patrick’s Day, but any day that I need a thick, hearty meal. It is literally one of the best comfort foods out there.
1 Pound Irish Bacon, American Bacon Or Ham – I stray a little from my grandmother’s recipe because I use American bacon because I like it. Traditionally, Irish bacon is used or ham if you can’t find it at your local grocery store.
1 Pound Polish Sausage-This is another deviation from the traditional method. I use Polish sausage, but just about any kind of pork sausage can be used.
2 Large Onions
4 Minced Garlic Cloves
2 Pounds of Potatoes
1 Tablespoon Olive Oil
1 Cup Chicken Broth Or Stock
1 Teaspoon Thyme
1 Teaspoon Rosemary
2 Tablespoons Parsley
½ teaspoon salt
½ teaspoon pepper
Quarter the Potatoes and slice up the onions and carrots. Set them aside.
Brown the bacon and sausage and set them aside. I brown the meat but it isn’t necessary. Many people skip this step because they want their coddle to have a plainer appearance. I personally love the brown meat.
Place the potatoes in the cooker followed by the onions, carrots, bacon and sausage. Add in all of the spices (except for salt, pepper and parsley) and the chicken broth.
Cover the cooker and then bring it up to pressure. When it has reached pressure, lower heat to maintain the pressure and cook for 13-15 minutes. When the time has elapsed, remove the cooker from heat and allow it to slowly depressurize. Remove the lid and salt and pepper the dish. After you’ve done that, sprinkle parsley on top and serve.
And that is all there is to it folks. Without a few minutes of your time, you can have the best pressure cooker coddle in the entire neighborhood. Perfect for St. Patrick’s day or any other day of the week.
Making pressure cooker pulled pork is easy and can be used to make a variety of dishes. After cooking, you can use this flaky pork in a number of different BBQ or Mexican recipes. This not only makes it on of the best pressure cooker recipes but also makes it one of the most versatile.
Today, we are going to use the pressure cooker to make pulled pork carnitas. A food that was invented in Michoacán de Ocampo, and literally means “tiny meats.” Traditionally, this food is made by cooking the pork in oil for four hours or until the pork becomes tender. This recipe tries to adhere to this original recipe as much as possible, but there has been a few changes made to it to not only adapt it to pressure cooking but to make it more palatable to American tastes. If you want to keep it more traditional, then skip the spices and only use an onion, a bay leaf, salt and pepper.
The pressure cooker I use in this recipe is the standard model that you place on your burner. If you don’t have one of these models, then you can browse pressure cooker reviews to find one. However, if you want you can also use an electric model pressure cooker. You’ll just have to adjust some of the directions.
1 3-4 pound pork roast
2 tablespoons corn oil
2 grated carrots
2 limes (quartered)
1 head of lettuce (washed)
1 large onion (diced)
3 cups water
1 Tablespoon chili powder
1 teaspoon red pepper flakes
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon cumin
1 tablespoon salt
1 teaspoon black pepper
⅛ teaspoon coriander
⅛ teaspoon cayenne pepper
Preparation (24 hours before): Mix all of your spices in a bowl and cutting your pork into large pieces. Now take the spices and the diced onions and rub them all over the pork pieces. Wrap them up in plastic and leave them in the refrigerator overnight.
Preheat your pressure cooker, add oil and brown your pork. After it has been thoroughly browned, add 3 cups of water and close the pressure cooker.
Bring the cooker to high pressure and set it so it maintains this pressure. Start your timer and cook for approximately 1 hour.
Using the natural release method, allow the cooker to cool down. Once the cooker has cooled, remove the pork from it and plate it. After you’ve done that, use a fork to break it into tiny pieces.
Place the pork into a frying pan and pour some of the liquid from the pressure cooker into it. Fry it until it is browned.
Take your lettuce and make little cups out of them. Then spoon your shredded pork into them and sprinkle shredded carrots over them. Serve them with your lime wedges.