Quick Sauerbraten

The moist, flavor infusing heat of the pressure cooker is ideally suited to this classic recipe. What would normally take days to make traditionally is prepared to perfection in under an hour.

Heat oil in 4- or 6-quart pressure cooker over medium heat. Brown roast on all sides. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe. COOK 35 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord.

Makes 8 servings

Beef Pot Roast

This classic comfort food will never go out of style, especially when you can cook it to perfection in under an hour with a pressure cooker.

Pour oil into 4- or 6-quart pressure cooker. Turn heat selector to medium and brown roast well on all sides; remove roast. Pour water into cooker. Place roast on cooking rack or in steamer basket in cooker. Season roast with salt, pepper, onion, and bay leaf. Close cover securely. Place pressure regulator on vent pipe. COOK 45 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Thicken gravy, if desired.

Makes 6 servings

Spareribs with Barbecue Sauce

A great recipe for a quick weeknight meal.

Place ribs and water in 4- or 6-quart pressure cooker. 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. Drain off liquid. Mix remaining ingredients; pour over ribs in cooker. Stir to coat ribs. 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. Remove ribs. Simmer sauce, uncovered, to desired thickness.

Makes 6 servings

Chicken Stock

A rich, full-bodied stock usually takes 4 or more hours of simmering. With his pressure cooker, Chef Paul Miller makes a delicious chicken stock in under 30 minutes.

Combine all ingredients 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. Let pressure drop of its own accord. Strain stock, discarding solids. Skim off fat. Cool and refrigerate or freeze.

Makes 1 quart

Shrimp and Asparagus Risotto

This wonderfully creamy Italian rice dish is cooked to perfection in minutes. A far cry from the hours of stirring it takes the old-fashioned way.

Sauté onion and garlic in butter over medium heat for 5 minutes. Add rice and stir to coat with butter. Transfer rice to a 1-quart glass or metal dish that will fit loosely into a 6-quart pressure cooker. Add 1 cup water and clam juice to rice mixture. Cover dish tightly with aluminum foil. Add 2 cups water to pressure cooker. Place 1-quart dish on cooking rack or in steamer basket in pressure cooker. Close pressure cooker cover securely. Place regulator on vent pipe. COOK 10 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. While rice is cooking, sauté shrimp and asparagus in olive oil over high heat. Don’t cook completely; just enough to give the shrimp some color.

Open pressure cooker and carefully remove dish, Add shrimp and asparagus to rice mixture. Stir well, cover tightly with aluminum foil and return to pressure cooker. Close pressure cooker cover securely. Place regulator on vent pipe. COOK 4 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Remove foil, stir and serve with freshly grated Parmesan cheese. Season to taste with salt and pepper.

Makes 2 to 3 servings

Grains

Grains are an important part of a healthy, low-fat diet. They contribute complex carbohydrates, soluble and insoluble fiber, and other nutrients. Usually grains require several hours of soaking and simmering, but with a pressure cooker, they can be prepared easily in a fraction of the time.

During cooking, many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked. Therefore, to contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered with aluminum foil in the pressure cooker. Preparing grains in a bowl also minimizes cleanup which can be difficult if the grains stick to the bottom of the cooker. The bowl can be metal, such as stainless steel, or oven-safe glass. If using glass, increase cooking time by 1 to 5 minutes depending on the length of the recommended cooking time.

Combine the desired grain and the amount of water or broth indicated in the table below in a bowl that fits loosely in a 4- or 6-quart pressure cooker. Cover bowl securely with aluminum foil. Pour two cups water into cooker. Place bowl on cooking rack or in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe. Cook for the time indicated in the table below. After pressure cooking, allow pressure to drop of its own accord. Using tongs or hot pads, carefully remove bowl from cooker. Remove foil. Before serving, separate the grains by lifting gently with a fork while steaming. With some grains, it may be necessary to allow excess moisture to evaporate. If excessive moisture remains, drain before using grains.

FOR GRAINS, DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL!

Fish Stock

The rich, full-bodied taste of homemade fish stock is well worth the extra effort of making it from scratch. The pressure cooker makes it even easier by reducing the cooking time to about 30 minutes. Fresh is best!

Combine all ingredients in 4- or 6-quart pressure cooker. 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. Strain stock, discarding solids. Cool and refrigerate or freeze.

Makes 5 cups

Red Beans and Rice with Ham Hocks and Andouille Sausage

A New Orleans tradition!

Cover the beans with water 2 inches above beans. Soak beans overnight. Drain.

Place the drained beans, ham hocks, 1 1/2 cups water, celery, onion, peppers, bay leaves, white pepper, thyme, garlic powder, oregano, red pepper, black pepper, Tabasco sauce and sausage in 6-quart pressure cooker. Be sure pressure cooker is no more than 1/2 full. 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. Mash some of the beans against the side of the cooker with a spoon to thicken the cooking liquid, if desired.

For each serving, mound 3/4 cup rice in the middle of a large heated serving plate. Place a ham hock on one end of the plate and about 2 pieces of andouille sausage on the other end. Spoon a generous 1 1/4 cups of the red beans around the rice.

Makes 3 servings

Chicken Breasts Tarragon

This simple recipe turns boneless, skinless chicken breasts into a quick and satisfying weekday meal.

Pour oil in 4-or 6-quart pressure cooker. Turn heat selector to medium and brown chicken. Add remaining ingredients except cornstarch and water. Close cover securely. Place pressure regulator on vent pipe. COOK 4 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Combine water and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.

Makes 4 servings

Vanilla Custard

A wonderfully creamy custard prepared quickly in the pressure cooker.

Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on custards. Cover each cup firmly with aluminum foil. Pour water into 4- or 6-quart pressure cooker. Place custard cups on cooking rack or in steamer basket in pressure cooker. 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. Chill.

Makes 4 servings