Recipes

Maple Glazed Sweet Potatoes

Maple syrup compliments the sweet potatoes in this superb side dish.

Place sweet potatoes in 4- or 6-quart pressure cooker. Combine remaining ingredients and pour over potatoes. 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.

Makes 6 servings

Helpful hints when using a pressure cooker…

How to know when the regulator has achieved a “slow, gentle rocking motion.” Water boils at 212 degrees and creates steam. In a pressure cooker, this steam is safely locked inside, allowing the temperature to increase higher than the boiling point and resulting in faster than normal cooking. On a basic weighted valve pressure cooker, when the pressure regulator begins to rock, 15 pounds pressure (250 degrees) is reached inside the pot. On ALL kinds of pressure cookers, it’s important to reduce the heat on the stovetop once pressure is reached. If the heat isn’t reduced, too much liquid will be released while the cooker is trying to maintain 15 pounds pressure. On a weighted valve pressure cooker, the regulator should be rocking gently and slowly. Just enough so you can hear that it is doing its job.

Watch the video clip* to get a feel for what a slow, gentle rock should look and sound like. You can easily go about your other cooking tasks while listening to the progress of your pressure-cooked meal. In the unlikely event, it becomes quiet, you will know — before it is too late — that it needs your attention. It may be an indication that the heat is too low and the pressure has reduced or it could mean that the pressure cooker did not have enough liquid and it will soon burn on the bottom. It is best to remove the pressure cooker from the heat and cool it at once to troubleshoot.

The difference between cooling the cooker at once and letting pressure drop naturally is determined by the food being cooked. Delicate foods such as custards and fresh vegetables usually require a quick cooling method. To cool a pressure cooker at once, simply place the cooker under cold running water or in a pan of cold water until pressure is released from the cooker. For other foods, like roasts and ribs, it is usually recommended that you let the pressure cooker cool of its own accord by setting it aside until the pressure drops naturally.

If a recipe states to cook “0” minutes, cook food only until the pressure cooker reaches 15 pounds pressure, or until the regulator BEGINS to rock or a steady flow of steam is released, then cool pressure cooker according to recipe directions.

Oven-tempered glass and metal bowls or pans can be used in a pressure cooker. Beautiful desserts and side dishes can be prepared in a pressure cooker by using individual molds, glass custard cups, metal bowls, pans, soufflé dishes, and springform pans, all of which must be oven safe. Fill no more than 2/3 full to allow for expansion of food. All bowls or pans must fit loosely in the pressure cooker on the cooking rack.

Use aluminum foil to make a “lifter”. To aid in placing and removing bowls or pans in a pressure cooker, try this easy tip for making a “lifter”. Pull out a piece of aluminum foil that will fit all the way around the bowl plus about 8 inches more. It should be long enough to fit under the bottom of the bowl and to give you handles on each side for lifting. Fold the foil lengthwise until it is about 3 inches wide. The “lifter” will enable you to lower the filled bowl into the pressure cooker with ease. Gently fold down the handles during cooking. Lifting out a hot bowl will be a practically effortless.

When pressure cooking at high altitudes, the cooking time should be increased. Increase cooking times 5% for every 1000 feet above 2000 feet. Time increases as follows:

Foods cook quickly in the pressure cooker, so precise timing is important to avoid overcooking. The cooking time is measured from the point at which the correct level of pressure is reached. Use a timer! Use high heat to bring the pressure cooker up to pressure then reduce the heat to maintain a slow, steady level. When the specified cooking time is complete, reduce pressure in the cooker according to the directions in the recipe.

Never overfill the pressure cooker. Plugging or blocking of the vent pipe can occur if the cooker is overfilled. Many foods expand when cooked so if the cooker is overfilled, expansion of the food may prevent the pressure relief devices from functioning properly. Therefore, never fill the pressure cooker over 2/3 full. There are a few foods like rice, grains, dry beans and peas, and soups that expand so much when cooking that the cooker should not be more than 1/2 full. Most pressure cookers have markings on the inside of the pot for guidance. It is important to always follow manufacturer’s instructions when cooking these foods.

Special cooking considerations for grains, dry beans and peas.

Grains: Grains can be prepared quickly and conveniently in a pressure cooker, allowing for more frequent inclusion in meals. Unlike conventional cooking methods, it is not necessary to soak or simmer grains for several hours. Pressure cooking reduces the cooking time considerably. For example, wheat berries can be cooked to perfection in 30 minutes rather than 2 hours.

During cooking, many grains tend to froth, foam, and sputter. This can cause the vent pipe to become blocked. Therefore, to contain frothing and foaming, grains must be prepared in a bowl covered with aluminum foil. Preparing grains in a bowl also minimizes cleanup that can be difficult if the grains stick to the bottom of the pan. Bowls suitable for pressure cooking should be made of metal, such as stainless steel, or oven-safe glass. The bowl should not extend above the 2/3 full mark on the cooker. See the recipe section for directions on cooking specific grains.

Dry Beans and Peas: The pressure cooker is ideal for preparing dry beans and peas quickly. However, they have a tendency to froth and foam during cooking which can cause the vent pipe to become blocked. Therefore, it is necessary to use the following precautions when pressure cooking dry beans and peas:

• Never fill the pressure cooker over the 1/2 full line (this includes beans/peas, ingredients and water). • Add 1 tablespoon of vegetable oil for cooking.

• Allow pressure to drop of its own accord.

See the recipe section for instructions on soaking and cooking specific beans and peas.

A few foods to avoid. Foods such as applesauce, cranberries, rhubarb, cereals, pastas, and dried soup mixes are not recommended for the pressure cooker. These foods expand so much as a result of foaming and frothing that they should never be cooked under pressure.

Replace pressure cooker parts regularly. A pressure cooker has parts that must be replaced regularly to ensure it will work properly for many years to come. On average, parts such as the sealing ring, overpressure plug, and rubber gasket from the air vent/cover lock should be replaced about every two years or sooner if the part is not functioning properly. Occasionally, a handle will break or a pressure regulator will be lost. If this happens, these and other pressure cooker parts can be purchased from the manufacturer or from a retailer that carries parts for your specific pressure cooker. Remember, pressure cooker parts are not interchangeable. Use only the parts made for your cooker. Refer to your manufacturer’s instruction manual.

Store your pressure cooker in a dry place with the cover inverted on the body. If the cover is locked in place during storage, unpleasant odors may form inside the unit and the sealing ring could become damaged.

*NOTE: The “Adobe Flash Player” plug-in is required to view this video.

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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.

Click here to learn more.

Paul Miller is Executive Chef of K-Paul’s Louisiana Kitchen in New Orleans’ historic French Quarter. A native of Opelousas, Louisiana, he hails from the same hometown as Chef Paul Prudhomme. He met Chef Paul during his tenure with Brennan’s in Atlanta Georgia, transferred to Commander’s Palace in New Orleans in 1977, and in 1981 joined the staff of K-Paul’s Louisiana Kitchen. In addition to his many responsibilities at K-Paul’s, Paul Miller works closely with Chef Paul Prudhomme as a consultant for food manufacturers exploring new innovations in the culinary arena. Miller also supervises and trains visiting chefs desiring to perfect their knowledge of Louisiana foods and dishes. And he initiated the smoked meat facility established by K-Paul’s to make sausage products, which are distributed throughout the United States.

Marty Cosgrove is Sales Director at K-Paul’s Catering Expedition in New Orleans, a Paul Prudhomme company. He travels with Chef Paul to many special culinary events around the world. Chef Marty previously served as Corporate Chef at Chef Paul Prudhomme’s Magic Seasoning Blends, Inc. He is a graduate of Baltimore’s Culinary College and has also studied at the renowned La Varenne Ecole de Cuisine in Paris and at the famed Maison du Chocolat. He, too, hails from Chef Paul Prudhomme’s hometown of Opelousas, Louisiana.

Merle and Neva Ellis are a husband and wife team whose combined professional experience makes them well qualified to “dish out” cooking information. Merle has been called “America’s Best Known Butcher” by the Wall Street Journal. Neva is a working mom who has perfected the art of putting great meals together in a remarkably short amount of time. They served as host and hostess of the television series “Cut Up and Cook.”

PRESSURE COOKER BUYER’S GUIDE

How to select the right model…

If you plan to purchase a pressure cooker for the first time, or if you are considering upgrading to a newer model, you’ll be faced with a variety of choices when you begin shopping for a pressure cooker. To help with your decision, we’ve prepared this buyer’s guide so you’ll be able to determine the model that is best suited to your needs.

What is the difference between aluminum and stainless steel pressure cookers?
Aluminum pressure cookers are lightweight, low cost, and provide uniform heating performance due to the excellent heat conduction of aluminum. With heavy use, however, aluminum cookware will stain and pit and, although this doesn’t affect how it cooks, it’s important to note aluminum’s intrinsic weakness. Economy is the main reason to choose an aluminum pressure cooker.

Stainless steel pressure cookers are nonporous, slightly heavier, and more expensive than aluminum models. The extremely durable nature of stainless steel will provide years of use with a beautiful high luster finish. However, by itself, stainless steel is not a good conductor of heat, so it’s best to select a model with a layered base, usually a disc of aluminum bonded to the outside bottom of the pan. This will greatly improve the heating characteristics and performance of a stainless steel pressure cooker by eliminating “hot spots” that would otherwise be common in stainless steel cookware.

What size pressure cooker is best? Most pressure cookers are sold by the size of their total liquid capacity even though the actual usable capacity of a pressure cooker is one half to two thirds of its liquid capacity, depending upon the food being cooked. The extra space left in the cooker is necessary to allow steam to build inside the unit. Although, there are many sizes of pressure cookers in the marketplace, the most popular sizes are 4-, 6-, and 8-quart liquid capacities. We’ll explore the advantages of these popular sizes to help you determine the best size for your needs.

4-quart: A good size for singles or couples or for making one course for a family, such as potatoes or vegetables. Whole meal recipes for one or two people can usually be accommodated in a 4-quart pressure cooker.

6-quart: The most popular size for many families of two or more. It can accommodate most foods and most pressure cooking recipes are developed for a 6-quart pressure cooker.

8-quart: This size is good for larger families and is also an excellent capacity for making large batches of stock.

NOTE: Large-size pressure cooker/canners (16-, 18-, and 23-quart models, for example) are also available and used generally for pressure canning meats, vegetables, and other low-acid foods in pint and quart jars. For pressure cooking use, these large size canners are usually suitable only if you are cooking for a very large group.

What is the best brand of pressure cooker?

Over the course of time, many different companies have manufactured pressure cookers. Because the pressure cooker you purchase today should be expected to provide many years of service, it is important to select a brand that will allow you to get the most from your investment. Therefore, the following guidelines should be considered when making your selection.

Choose a brand from a company that has been in business for a number of years and has a stable financial track record. To keep your pressure cooker operating properly and safely for many years, you will have to periodically replace a few inexpensive parts (just as you would replace spark plugs and fan belts on your car). You need to be confident that the brand you purchase today will be from a company that will be in business for years to come in order to assure a supply of the proper parts. Parts are not interchangeable from one brand to another, so don’t select a “brand X ” model simply because it is less expensive. Buy a brand handled by a reputable retailer. This could be a local store of a national chain, a department store, a well-established kitchen store, your local hardware dealer, or a respectable web retailer. You may want to select a retailer that also stocks the replacement parts you will eventually need.

Select a brand that has been listed or approved by an independent testing organization. This will ensure that your pressure cooker meets or exceeds certain quality and performance standards that have been independently verified. Underwriters Laboratories (UL) is the testing organization familiar to most Americans.

Which pressure cooker features should you look for?

NOTE: If you have not done so already, it is best to review the How To Select The Right Model For Your Needs section to determine the type and size of pressure cooker you want before studying these specific features. If you are not familiar with pressure cooking, you may also want to check out the How To Use section which provides a detailed explanation of how a pressure cooker works.

PRESSURE REGULATOR: Every pressure cooker must have a means of indicating and controlling the cooking pressure inside the pot. Over the years, many types of pressure regulators have been designed to perform this function. There are basically three styles of pressure regulators. They are all somewhat different from each other, but will, ultimately, provide the same results with your recipe. The first is a weighted valve pressure regulator (sometimes called a jiggle top), the second is a modified weighted valve pressure regulator, and the third is a spring valve pressure regulator. Regardless of which one you choose, always select a regulator with a maximum operating pressure of 15 psi (pounds per square inch). This is the standard pressure used in pressure cooking. Virtually all recipes are written for a pressure of 15 psi and if the operating pressure on your cooker is lower than 15 pounds, you will not realize the maximum time savings.

Weighted Valve: The weighted valve pressure regulator is placed on top of the vent pipe, which is a small opening in the cover of the pressure cooker designed to allow excess steam to escape during cooking. Always select a pressure cooker that has a removable pressure regulator. This is important because you will want to examine the vent pipe before each use to be sure it is clear, and clean it if necessary. Weighted valve pressure cookers regulate the pressure inside the unit with a rocking motion. When you hear and see the pressure regulator begin to rock, the cooking time begins. Adjust your heat setting to a lower temperature to maintain a slow, gentle rock. This type of regulator will automatically release steam from the cooker in order to maintain 15 psi (pounds per square inch), the pressure needed on most pressure cooking recipes. Maintaining a slow and gentle rock, however, is important because it keeps the steam release to a minimum. The rocking motion also provides a continuous audible and visual indicator that the pressure cooker is operating properly and maintaining the proper cooking pressure. If your cooker becomes completely quiet, you will know — before it’s too late — that your recipe needs attention. Pressure cookers with this type of regulator are modestly priced.

Modified Weighted Valve: The modified weighted valve pressure regulator is attached to the cooker. It does not rock, but, instead, intermittently releases steam in short bursts letting steam escape when needed to maintain 15 psi. Cooking time begins when steam begins to escape from the regulator. It is sometimes difficult to tell when steam begins to escape, so you must watch carefully. You will need to adjust your heat setting to a lower temperature to maintain a slow release of steam. Pressure cookers with this style of regulator are modestly priced, sometimes slightly higher than the weighted valve regulator.

Spring Valve: The spring valve pressure regulator features a short pop-up valve (about 1”) that indicates the level of pressure inside the cooker. It usually offers two cooking pressures, most likely 10 and 15 psi, although the one used most often will be 15 psi. This type of regulator is not audible, so you will need to watch the pressure cooker carefully to see when is has reached the appropriate pressure and adjust the temperature on your stovetop to maintain the level of pressure needed. Pressure cookers with this type of regulator are more expensive than those with the other regulators.

NOTE: Pressure cookers with any of the above regulators are completely safe to use. Although they maintain pressure by using different types of regulators, you won’t notice a significant difference in how they perform with your recipes. Although less liquid may be required when using a pressure cooker with a spring valve regulator.

COVER INTERLOCK: Always choose a pressure cooker with a cover locking system. This important device will prevent pressure from building until the cover is properly locked and locks the cover until pressure is safely reduced. Not all pressure cookers offer a visual pressure indicator, but for those that do, it serves as an additional safety device to signal if there is pressure inside the cooker. In addition to the aforementioned safety features, always look for secondary pressure relief mechanisms that are designed to release pressure in the unlikely event that the vent pipe should become blocked.

COOKING RACK: Select a pressure cooker that comes with a cooking rack or basket. This will allow you to cook foods above the cooking liquid. In addition, when pressure cooking several foods at once, the rack or basket will enable you to keep foods separated so flavors will not intermingle.

PRESSURE RELEASE: Recipes will call for either the “cool cooker at once” pressure release method or the “natural pressure drop” method depending on the food being cooked. Cookbooks refer to these methods in slightly different terminology, so it’s important to understand the meaning of each phrase. Always follow the directions in the recipe for the cooling technique recommended. With the “cool cooker at once” method, place the cooker under cold running water or in a pan of cold water to quickly and easily release the pressure in the unit. The cold water releases the pressure inside the unit quickly and neatly. Some cookers feature a Quick Pressure Release Knob. With this, the cooker is moved off the heat source and the Quick Pressure Release Knob is activated sending a considerable spray of hot steam into the kitchen. If this method causes sputtering, it will be necessary to run cold water over the cooker to release the pressure.

For a “natural pressure release”, you simply remove the cooker from the heat source and let the pressure drop naturally, or of its own accord.

HANDLES: Pick up any pressure cooker you are considering and handle it as you would at home. Make sure the handles feel comfortable and secure. Better models of pressure cookers have ergonomically designed handles for comfort and ease of handling. A 6-quart or larger pressure cooker should have handles on both sides of the body to aid in lifting the unit. Many times one side will have a smaller “assist” or “helper” handle for this purpose.

BASE: If you purchase a stainless steel pressure cooker, be sure to look for a model that has a bimetal or trimetal base, typically an aluminum-clad bottom. This feature virtually eliminates scorching and provides excellent heat conduction and easy cleaning.

INSTRUCTION/RECIPE BOOK: It’s vital to have a comprehensive instruction and recipe book packaged with your pressure cooker. It should have both clear, detailed operating instructions and a good selection of basic pressure cooking recipes. Unlike other instruction manuals, your pressure cooker manual will be referenced often.

WARRANTY: Look for a pressure cooker that offers an extended warranty. Reputable companies offer at least a 10-year warranty.

COST: Prices will vary widely depending on the “bells and whistles” on the various models you review. Although we are not mentioning brands, all of the types of pressure cookers described on this web site are completely safe to use, and if they have met the criteria in this Buyer’s Guide, they will cover your cooking needs nicely.

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How to prepare a whole meal in one pot…

One of the handiest advantages of pressure cooking is being able to prepare an entire meal at one time, in only one pot! By using a cooking rack to keep certain foods out of the cooking liquid, each food — whether it’s an entree, side dish or dessert — retains its own delicious, individual flavor.

Ideally, you should select foods which require the same cooking time when planning a pressure cooker meal-in-one. To achieve this, it works best to simply adjust the size of the pieces of food you’re cooking. For instance, 1/2-inch slices of potato cook in 3 minutes, while 3/4-inch slices take 5 minutes. So, you can adjust cooking times by cutting your foods into larger or smaller pieces. Refer to your instruction manual to find cooking times for each food.

If the foods you select for your meal-in-one require widely different cooking times, you can easily adapt your cooking sequence to make this work. For example, when your menu features barbecued chicken (8 minutes) with corn-on-the-cob (2 minutes) and green beans (2 minutes), follow this common sense cooking schedule:

1. Place chicken in pressure cooker with desired amount of cooking liquid. Close cover securely. Bring cooker to 15 pounds pressure and cook for 6 minutes.

2. Cool cooker at once under cold water until pressure is completely reduced. Remove the pressure regulator and then the cover. Place corn and green beans on cooking rack in pressure cooker.

3. Close cover securely. Bring pressure cooker back to 15 pounds pressure and cook 2 minutes.

4. Cool cooker at once until pressure is completely reduced, remove the regulator and cover and dinner is served!

You can adapt this easy cooking method to dozens of delicious meal-in-one recipes with your pressure cooker.

Be sure to visit our Videos page where Chef Paul Miller shows you how to cook a whole meal in one pot.

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PRESSURE COOKING RECIPE INDEX

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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.

Click here to learn more.

Chicken with Almonds and Raisins

The pressure cooker not only reduces the cooking time in this recipe, but also unifies the flavors and textures for a lovely chicken dish.

Heat oil in 4- or 6-quart pressure cooker over medium heat. Brown chicken, a few pieces at a time, and remove. Stir onion, pepper, curry powder, thyme and garlic into pan drippings. Stir in tomatoes, water and raisins. Return chicken to pressure cooker. 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. Season to taste with salt and pepper. Sprinkle chicken with almonds. Serve with rice.

Makes 4 servings

East Indian Chicken

This superb chicken dish provides an essence of Indian cooking with the addition of curry, turmeric, paprika, and yogurt.

Place chicken in single layer in shallow glass casserole. Mix 1 cup water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper. Pour over chicken. Marinate for at least 6 hours in refrigerator. Remove chicken from marinade, brushing off and reserving as much marinade as possible. Heat oil in 4- or 6-quart pressure cooker over medium heat. Brown chicken, a few pieces at a time. Return all chicken to pressure cooker. Pour reserved marinade over chicken. Close cover securely. Place pressure regulator on vent pipe. COOK 8 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove chicken. Keep warm. Mix cornstarch with 2 teaspoons cold water. Stir into cooking liquid. Cook and stir until sauce boils and thickens. Pour sauce over chicken.

Makes 6 servings

Cinnamon Raisin Bread Pudding with Vanilla Rum Sauce

This succulent bread pudding is the perfect remedy for a hard day. Plump, moist raisins and vanilla rum sauce will melt away your worries.

Fill a 1 1/2-quart glass or metal baking dish that will fit inside a 6-quart pressure cooker with bread, then carefully work the raisins throughout. In a separate mixing bowl, combine evaporated milk, milk, eggs, sugar and spices. Whip mixture with a whisk until frothy. Pour custard mixture over bread. Using a whisk, push down on the bread in a few places to make sure the custard mixes well with the bread. On the foil, rub butter in a circle large enough to cover the top of the baking dish.

Cover dish with foil, butter side down, and wrap tightly. Add water to pressure cooker. Place baking dish on cooking rack or in steamer basket in pressure cooker. Close pressure cooker cover securely. Place regulator on vent pipe. COOK 15 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove foil, stir and serve warm with Vanilla Rum Sauce.

Vanilla Rum Sauce

Whip egg yolks and sugar together until light and fluffy, set aside. In a medium saucepan, scald cream and vanilla. Once the cream begins to boil along the sides of the pan, scrape the yolk mixture into the cream. Cook over high heat for 2 minutes whipping constantly with whisk. Remove from heat and strain through a fine strainer, if necessary. Mix in rum. Serve warm or at room temperature over bread pudding.

Makes 6 to 8 servings

Steamed Rice

An easy staple cooked to perfection!

Combine rice and 1 1/2 cups water in metal bowl that fits loosely on cooking rack or in steamer basket in 4- or 6-quart pressure cooker. Cover bowl securely with aluminum foil. Place rack and 2 cups water in pressure cooker. Place bowl on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 5 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Open pressure cooker and let rice steam, uncovered, 5 minutes.

Makes 4 servings