Pressure Cooker Recipes
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.
- 2 tablespoons canola oil
- 1 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 1 onion, chopped
- 1 green bell pepper, cored, chopped
- 2 poblanos, chopped
- 2 jalapeños, chopped (seeded, if desired)
- 4 cloves garlic, roughly chopped
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 cup chicken or vegetable broth
- 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.
More pressure cooker recipes and tips