Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Try these three back to school pressure cooker recipes. When the back to school craziness leaves you in a time crunch, pull out your pressure cooker and let off some steam. Pressure cookers are a low energy, high-flavor, healthy way of cooking across cuisines that save you time and money.
Indian Vegetable Curry
1 pinch saffron threads
2 cups low sodium vegetable broth, very warm
1 cup quinoa
1, 15-ounce can chickpeas, drained, rinsed
1 cup raisins
2 cups diced eggplant
1 cup diced carrots
1 cup diced sweet potato
1 1/2 cups diced red onion, divided
1 yellow bell pepper, seeded, sliced
2 tablespoons ghee
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1, 5-ounce can coconut milk, shake well before opening
1/4 cup finely chopped fresh mint or cilantro
Place saffron threads in broth, and let soak for 5 minutes.
Place the quinoa, chickpeas, raisins, and saffron water in the bottom of a pressure cooker.
Place eggplant, carrots, sweet potatoes, 1 cup red onion, and bell pepper in a steamer basket on a trivet above the quinoa mixture; lock the lid in place and bring to pressure, then lower heat and cook for the time suggested in pressure cooker's instruction manual.
Meanwhile, heat ghee in a medium saucepan over medium heat; add remaining 1/2 cup onion and cook, stirring often, until softened; sprinkle with spices and stir to coat; add coconut milk and bring to a simmer, turning heat down to keep mixture under a boil; simmer for 10 minutes.
When vegetable mixture is cooked, follow pressure cooker's instruction manual to cool; release lid and transfer vegetables to a serving bowl; pour coconut curry sauce over top and stir to combine.
Check quinoa, it should be cooked through; if quinoa is still watery, continue to cook until ready to fluff. Spoon quinoa into individual serving bowls and top with vegetable curry.
6 skinless bone-in chicken breast halves
1 onion, chopped
3 tablespoons all-purpose flour
1 1/2 cups low sodium chicken broth
2 tablespoons tomato paste
2 cloves garlic, minced
1 1/2 tablespoons sweet paprika
1/2 teaspoon salt
1 teaspoon dried thyme
Hot pepper sauce to taste
1 1/2 cups sour cream
Place chicken in a pressure cooker and sprinkle with onion.
In a small bowl, whisk together flour and broth; whisk in the tomato paste, garlic, paprika, salt, thyme, and pepper sauce; pour over the chicken.
Place lid on pressure cooker and set pressure regulator on vent pipe; bring cooker to low pressure over high heat; reduce heat to medium-high and cook according to pressure cooker's instruction manual.
Cool pressure cooker according to pressure cooker's instruction manual. Release cover and transfer chicken to a serving platter; stir sour cream into juices in pressure cooker and serve over chicken.
Place the oil into a pressure cooker over medium-high heat; brown the pork, stirring often; add onion, bell pepper, poblano, jalapeñoes, onion, garlic, salt, pepper, coriander, cumin, and broth; lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
Cook according to pressure cooker's instruction manual. Cool and remove cover; serve over rice or as a filling for burritos or enchiladas.