Fruit and Beets

If you’ve never tried a beet recipe, this is one that you’ll find to be tasty and especially easy in the pressure cooker.

Cut off all but 2 inches of beet tops. Scrub beets thoroughly. Place beets and water in 6-quart pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 15 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Drain beets. Rinse under cold water and slip off skins. Cut beets into cubes or slices. Combine lemon juice, fruit spread, salt, and nutmeg in pressure cooker. Heat and stir to soften spread. Stir in beets and heat.

Makes 6 servings

Garlic Studded Pork Loin with Vegetables

A delicate essence of garlic with freshly ground black pepper make this one-pot meal a succulent show stopper. The pressure cooker reduces cooking time to an unbelievable 35 minutes.

Cut 1 1/2-inch-deep slits into the top of the loin with a paring knife. Cut one hole about every inch, depending on your preference for garlic. Insert a garlic clove into each hole and push completely into the meat. Season loin with salt and pepper, adding a little pinch in the garlic holes as well. In 6- or 8-quart pressure cooker, brown meat in vegetable oil over medium high heat. Brown on all sides. Drain off excess oil. Pour water in cooker (make sure cooker has cooled down and is not excessively hot). Add bay leaf. Place browned meat on cooking rack or in steamer basket. Be sure that the meat doesn’t exceed the 2/3 full marking in the cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 30 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Remove meat. Place the vegetables and potatoes on cooking rack or in steamer basket. Return meat on top of vegetables, making sure it does not extend beyond the 2/3 full marking. Add butter. Close cover securely. Place pressure regulator on vent pipe. COOK 5 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Remove meat and vegetables. Allow meat to rest for 5 minutes before slicing. The remaining cooking liquid makes a great sauce, either as is or lightly thickened.

Makes 4 servings

Southern Stuffed Ham Steaks

The delightful addition of spinach, collard greens, onions, and celery give ham steaks a great punch of flavor.

Mix together spinach, greens, onions, celery, red pepper, salt, and potato flakes. If necessary, trim ham steaks to fit into a 6-quart pressure cooker. Pour water into pressure cooker. Place one ham steak on cooking rack or in steamer basket in pressure cooker. Spread spinach mixture evenly over the ham steak. Place the other ham steak on top of the spinach mixture. Close cover securely. Place pressure regulator on vent pipe. COOK 5 MINUTES at 15 pounds pressure with regulator rocking slowly. Let pressure drop of its own accord. Remove ham to heated platter and slice.

**If using frozen products, defrost and press to remove excess water.

Makes 8 servings

Chicken and White Bean Chili

A twist on a old favorite!

Soak beans overnight in 2 tablespoons oil, 1 1/2 teaspoons salt and water to well cover beans; drain. Heat olive oil in 4- or 6-quart pressure cooker. Sauté chicken until no longer pink in the center, about 3 minutes. Add onion, carrot, garlic, chile, chili powder, oregano and allspice. Sauté 2 minutes. Stir in beans, chicken stock, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Season to taste with salt and pepper.

Makes 4 servings

Dried Beans and Peas

SOAKING BEANS AND PEAS. Soaking is strongly recommended for all beans and peas, except lentils and black-eyed peas, for even cooking and to remove water-soluble, gas-producing starches. Soaking can be done using the traditional or the quick-soak method.
TRADITIONAL METHOD: Clean and rinse beans; cover with three times as much water as beans. Soak 4 to 8 hours. Drain.
QUICK METHOD: Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for 2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
COOKING BEANS AND PEAS. After soaking, rinse beans and remove any loose skins. Place beans in pressure cooker. Add fresh water to just cover the beans and add 1 tablespoon of vegetable oil. Never fill the pressure cooker more than 1/2 full (this includes beans/peas, ingredients, and water). Close cover securely. Place pressure regulator on vent pipe and cook according to the times indicated in chart that follows. For more firm beans to use in salads and side dishes or when cooking less than 2 cups of beans or peas, use the shorter cooking time. For soups and stews, use the longer time. After cooking is complete, allow pressure to drop of its own accord.

Dried Beans and Peas Timetable

Soak beans and peas, except lentils and black-eyed peas, as directed above. Add 1 tablespoon of vegetable oil to cooking liquid. DO NOT COOK SPLIT PEAS.

FOR DRIED BEANS AND PEAS, DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL!

* cooking time is for unsoaked beans

+ add 1/2 to 1 teaspoon salt to soaking and cooking water to keep bean skins intact.

Chicken Soup

A heartwarming bowl of homemade chicken soup doesn’t have to be an all day event when you use a pressure cooker. Enjoy this classic comfort food anytime.

Place all ingredients in 4- or 6-quart pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 12 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove pieces of chicken from cooker and let cool. Remove meat from bones and return meat to cooker. Heat through.

Delicious Soups From Chicken Soup…
CHICKEN STOCK – Strain Chicken Soup to make stock.

CHICKEN NOODLE SOUP – Bring soup to a boil. Add fine noodles and simmer, uncovered, 10 to 15 minutes. Salt and pepper to taste.

CHICKEN DUMPLING SOUP – Mix together 1 beaten egg, 1/2 cup milk, and 1/2 teaspoon salt. Stir in 1 1/8 cups flour. Drop mixture from teaspoon into bubbling Chicken Soup in cooker. Simmer dumplings uncovered 6 minutes.

CHICKEN RICE SOUP – Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper to taste.

Makes 6 servings

Short Ribs with Louisiana Barbecue Sauce

This terrific southern specialty teams sweet with spicy for a satisfying meal you must experience.

Season both sides of the short ribs evenly with Meat Magic^® seasoning blend*. Cook bacon in 4- or 6-quart pressure cooker at medium heat until crisp. Remove bacon with slotted spoon; set aside. Add onion to pressure cooker; saute until onion is brown on the edges. Remove onion; set aside. Brown short ribs, a few at a time, in the pan drippings and set aside. Place rack in cooker, then add short ribs and water to cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 25 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord.

Remove ribs and discard all but 1/2 cup of liquid in cooker. Add reserved bacon and onion and remaining ingredients. Be sure to spread the remaining ingredients evenly. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Remove ribs and sauce to serving platter, discarding orange and lemon slices.

* If you prefer, substitute the following for Chef Paul Prudhomme’s Meat Magic^® seasoning blend: 1/4 teaspoon salt, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder.

** If you prefer, substitute the following for Chef Paul Prudhomme’s Magic Pepper Sauce^®: 1/2 teaspoon black pepper, 1/4 teaspoon Tabasco sauce, 1/8 teaspoon white pepper, and 1/8 teaspoon ground cayenne pepper.

Makes 6 servings

Presto Spareribs

These barbecued spareribs will taste like they’ve been cooked for hours, but you’ll know that the whole process took only about 30 minutes.

Trim excess fat from ribs. Combine dry mustard, chili powder, and cayenne pepper. Sprinkle over ribs. Rub seasoning into ribs using cut surface of garlic clove. Heat oil in 4- or 6-quart pressure cooker over medium heat. Brown ribs and remove. Pour off excess fat. Place water and cooking rack or steamer basket in pressure cooker. Combine remaining ingredients. Spread mixture on meaty side of ribs. Place ribs on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 15 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. If crisping is desired, place ribs under broiler 1 to 3 minutes.

Makes 6 servings

Q. Can I convert my favorite conventional recipes for use in a pressure cooker?

Q. Can cooking liquids other than water be used in a pressure cooker?

Q. Will flavors blend together if I cook several foods at the same time in the pressure cooker?

Q. Can I use my pressure cooker on all types of ranges?

Q. What do I do if the food is not completely done after the recommended cooking time?

Q. Is it necessary to brown meat and poultry before pressure cooking?

Q. Can I convert my favorite conventional recipes for use in a pressure cooker?
A. Yes. The easiest way to convert a recipe is to find a pressure cooker recipe that is similar. If that is not possible, a good rule of thumb to follow is to decrease the cooking time of your recipe by two thirds. For example, if your ordinary cooking method requires 45 minutes, the pressure cooker cooking time will be approximately 15 minutes. Remember to document your results so you can perfect your timing. Because there is very little evaporation in a pressure cooker, the amount of liquid should also be reduced. Generally, use about 1 cup more than you’ll desire in the finished dish. Remember, however, that there must always be some liquid in the pressure cooker to form the necessary steam.

Q. Can cooking liquids other than water be used in a pressure cooker?
A. Yes. Wine, beer, bouillon, and fruit or vegetable juices all make excellent cooking liquids in a pressure cooker. You’re only limited by your imagination!

Q. Will flavors blend together if I cook several foods at the same time in the pressure cooker?
A. Not if you use the cooking rack properly. Flavors of foods are blended when they are cooked in the same liquid. The cooking rack allows you to separate the foods and hold them out of the cooking liquid so you can cook an entrée, side dish, and dessert all in the same pan without having the flavors intermingle. Of course, for recipes where you want the flavors to blend, simply remove the cooking rack.

Q. Can I use my pressure cooker on all types of ranges?
A. Most stainless steel and aluminum pressure cookers will work on gas, electric coil, and ceramic glass (smooth-top) ranges. However, because pressure cookers are typically not magnetic, most will not work on induction type ranges. Check your manufacturer’s instruction manual. Each time you clean or use your pressure cooker, check to be sure the bottom has not been damaged. Nicks and scratches may leave sharp edges that can damage ceramic stovetops or other smooth surfaces. Always lift your pressure cooker to remove it from the burner. Sliding any type of cookware can leave scratches on stovetops.

Q. What do I do if the food is not completely done after the recommended cooking time?
A. Simply bring the pressure cooker back up to pressure and cook the food for a minute or two longer.

Q. Is it necessary to brown meat and poultry before pressure cooking?
A. No, however, browning adds a rich, robust flavor to a recipe. It is recommended in many instances to enhance the flavor, but it is not necessary if time is short.

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The Official Presto^® Pressure Cooker Cookbook

Over 200 delicious recipes: appetizers, soups, entrees, vegetables, desserts and more. Developed by the makers of Presto Pressure Cookers. Beautiful full-color photographs. “How to” instructions and pressure cooking tips. Each recipe includes vital nutritional information.

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Minestrone

Minestrone is Italian for “big soup.” This hearty Italian classic truly is a meal all by itself!

Place beef, water, tomatoes, onion, carrots, celery, garlic, parsley flakes, basil, salt, bay leaf, and pepper in a 4- or 6-quart pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Add Great Northern beans, green beans, Polish sausage, and noodles. Simmer uncovered for 10 minutes. Garnish with Parmesan cheese, if desired.

Makes 10 servings