Kathy's Recipe Korner
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Pressure Cooker Recipes

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Pupu Recipes

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Side Recipes

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Entree Recipes

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spacerjarOrange Beef Ribs

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Dessert Recipes

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Orange Beef Ribs

1 C. barbecue Sauce
1/4 C. orange juice
1 tsp. grated orange peel
1 tbsp parsley
1/2 to 1 tsp. crushed red pepper
3 lb. pork spareribs or backribs
Salt and pepper to taste

Mix barbecue sauce, juice, peel and pepper. Place ribs, bone sides down, on greased grill over low coals. Grill, uncovered, 30 minutes on each side. Brush with barbecue sauce mixture. Place in your pressure cooker. Cook on high and cook for 25-35 minutes.

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Cheesy Turkey Sausage and Pea Pasta

16 oz. pasta
1 Tbs. olive oil
1 lb. ground turkey sausage
1 onion chopped
2 cloves garlic, crushed
28 oz.jar of three cheese sauce
1 tsp. basil
1/4 tsp. red pepper flakes
1/2 C. peas, drained
1/4 tsp. salt
3 1/2 C. water
3/4 C. parmesan cheese

Put olive oil in the pot and select sauté. When oil begins to sizzle, sauté turkey sausage, onion and garlic until meat is no longer pink and onion is tender. Add remaining ingredients and stir to combine. Select high pressure. Set timer for 5 minutes. After 5 minutes, turn the pressure cooker off and use a quick pressure release. When valve drops, remove the lid. Stir mixture. Select simmer and cook until pasta is tender, 2 to 5 minutes. Season with additional salt and pepper.

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Eggplant, Zucchini and Tomato

1 tsp. ground oregano
1 tsp thyme
1 tsp. table salt
3 tbsp. olive oil
2 tbsp fresh lemon juice
3 tomatoes, sliced into 1 inch pieces
3 zucchini, sliced into 1 inch pieces
1 eggplant, chopped into 1 inch pieces

Prepare all the veggies and place them in the pressure cooker. Combine oil, oregano, thyme, lemon juice, garlic, salt, and pepper. Drizzle over veggies; toss to coat. Heat pressure cooker on high and cook for about 5-7 minutes or until the veggies are tender.

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Pressure Cooker Sweet and Spicy Ham

4 lbs. ham
1 lg. sprig fresh thyme
4 stalks parsley
1 tsp. dry mustard
2 tsp. allspice
1 qt. apple cider
1 10-oz. bag frozen pearl onions
2 Tbs. parsley, chopped
1 tsp chili powder

Tie the thyme to the stalks of parsley and set aside. Put the ham into the pressure cooker with the seasoning packet, mustard powder, chili powder, allspice, and herbs. Cover with apple cider. Lock the lid and cook on high pressure for 45 minutes. Quick release the pressure and remove the lid. Add onions. Cook on high pressure for an additional 15 minutes. Quick release the pressure and remove the lid. Remove the tied herbs and discard. Stir in the chopped parsley. Serve up and enjoy.

 

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Mashed Sweet Potatoes

2 lbs. sweet potatoes, peeled and sliced
1 C. water
1/2 tsp. salt
4 Tbs. butter
2 Tbs. heavy cream
1 tsp. sugar
1 pinch salt
1 pinch pepper

Add the sweet potatoes, water and salt to thepot and lock the lid.
Put the pressure cooker on the stove over medium-high heat on the high pressure setting. When the pot reaches high pressure, reduce the heat to medium-low and cook for 15 minutes.
Remove the pot from heat and quick release the pressure.
Drain the water from the potatoes. Add the sweet potatoes back to the pot.
Add butter, cream, and sugar. Mash with a potato masher. Season with salt and pepper.
Serve with extras of butter and pepper on top. 10 Servings. Source: Recipe 4 Living

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Pressure Cooker Beef Stew

1 Tbs. vegetable oil
1 onion, diced
2 lbs. chuck roast, cubed
6 carrots, peeled and sliced
8 potatoes, peeled and cubed
1/3 C. red wine
1 C. beef stock
2 cubes beef bouillon
1 C. water
2 tsp. cornstarch
2 bay leaves

Heat the oil in the pressure cooker over medium-high heat. When the oil is shimmering, add the onion and beef. Cook until the onion is transluscent and beef has browned.
Stir in the beef stock, wine, water, bouillon cubes, bay leaves, and carrots. Lock the lid. Heat the contents until it begins to sizzle, then reduce to medium heat. Set the timer for 20 minutes.
Place the potatoes in a large pot and cover with water. Boil, and cook until tender. Drain.
When the 20 minutes have elapsed, quick release the pressure and remove the lid. Place the pot back under medium heat and bring to a boil. When fragrant, add the cornstarch and mix until no lumps remain. Add the potatoes and reduce heat to low. Remove the bay leaves and stir to combine. Ladle into serving bowls and serve immediately.

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John's Savory Short Ribs

1 pkg. boneless short ribs
1 pkg. McCormick hearty beef stew crock pot mix
1 cup beef stock
1 can beer
1 glug wine
1 onion, chopped
1 clove garlic, chopped

Turn pressurer cooker to "Brown". Brown short ribs in olive oil to sear. Add onions and garlic.
Add beef stew mix to beef stock and blend. Pour over short ribs, along with all other liquid ingredients.
Pressure cook for 45 minutes, then let stand without releasing the pressure for 30 min.
Meat should be tender.

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Beef Stew with Mushrooms

1 teaspoon vegetable oil
3 pounds of beef chuck, trimmed and cut into 1 1/4 inch cubes
2 teaspoons kosher salt
2 medium onions, diced
1 stalk celery, diced
1 carrot, peeled and diced
3 cloves garlic, minced or pressed through a garlic press
2 tablespoons tomato paste
8 ounces sliced mushrooms
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon kosher salt
1/2 cup red wine
1 cup chicken stock (preferably homemade)
15 oz can diced tomatoes

Sear the beef in two batches
Season the beef with 2 teaspoons salt. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering.
Add half the beef and sear for 3 minutes per side, or until well browned. Remove the browned beef to a bowl. Add the second half of the beef to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Pour off all but 1 tablespoon of the oil and fat in the cooker.
*If you have a large enough pressure cooker, you can sear in one batch.

Saute the aromatics:
Add the onion, celery, carrot, garlic, tomato paste, mushrooms, and thyme to the pot. Sprinkle with 1 teaspoon salt.
Saute for five minutes, or until the onions are softened. Add the red wine to the pot, bring to a simmer, and scrape the bottom of the pot to loosen any browned bits from the bottom.
Stir in the chicken stock and the beef, including any liquid in the bowl where the beef was waiting. Pour the tomatoes on top, but don't stir.

Pressure cook the stew.
Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 15 minutes
(45 minutes for an electric pressure cooker). Remove from the heat, allow the pressure to come down naturally for 15 minutes,
then quick release any pressure left in the pot. Taste for seasoning, and add more salt to the stew if necessary. Serve.

Notes:
You might want to thicken the broth with some flour after releasing the pressure. Use the browning mode.
Serve the stew with a starch to soak up the juices - I went with risotto, but use your favorite.
Don't have a pressure cooker? No worries. Use a heavy bottomed dutch oven with a lid, and increase the amount of chicken stock to 2 cups. Follow the instructions right up until "lock the lid". Then, instead of pressure cooking, bring the pot to a boil, and cover with the lid. Move the pot to a preheated 350°F oven and bake for 2 hours, until the beef is tender.

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