A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes Pressure Cooker

We just got a new electric pressure cooker. So far all I have fixed is a pot roast with vegetables. The roast took one hour and was very tender and the vegetables took only five minutes! I also bought the accompanying cookbook but am wondering if anyone has any "tried and true" recipes for pressure cooker meals.

Well I haven't seen One ( an electric one) Until you lead me to a site,, But I'd sure like to have one.
I remember Mom had a pressure pot but I've never even had the kind Mom had, so I don't have any recipes, Wish I could help you!
I'm sure some others here have pressure pots, I recall reading about it a few years ago. maybe they would be so kind as to contribute and
help you compile some recipes.

glenda, i use mine mostly for pot roast and for something my family calls "beefy gravy". i should say ahead of time, i have 2. the one i'm using currently is not the old standard in that you can monitor how high the pressure is and adjust the temp accordingly. this one has only one pressure setting and an escape valve if it gets too high. it is much safer than the old ones. i really like it.

now, back to the recipes/uses.

it sounds like you have pot roast down. so i'll skip that.

the beefy gravy (which i make with all kinds of meat, including chicken) is fairly easy. what i like about it is the fact that i can put my meat in frozen and it still takes less time than cooking it regular. (sorry, side tracked again)

i put my meat (usually frozen) in the pot, 2 cans of mushrooms, salt and pepper to taste, a "splash" of soy sauce (usually about 1-2 table spoons), half a splash of worcestershire sauce, 1-3 bay leaves, some basil, a half a pinch of sage, a whole onion, and a sprinkle of garlic powder. i don't use garlic salt because of the soy sauce, worcestershire sauce, and salt. i add water to almost cover the meat and wash the seasonings off the meat into the pot. then i cook on not quite med-hi (about half way between med and med high) while i prepare my potatoes (either microwave baked, mashed, or sometimes hashbrowns, but not so often).

because i often start out with frozen meat, it usually takes about 20 minutes after the pressure is built up. the heavy weighted removable regulator we call the "boppy". once the boppy gets going, that is when i start "timing".

my cooker came with instructions on how to fast cool to be able to open it without waiting for the pressure to release. which involves setting the whole pan (mine is an on the stove variety) in the sink, and running cool (not cold, although here there is no "cold" water during the summer) over it until the safety lock releases.

once open, i take the meat out to cut up or remove bones if necessary. and i remove the bay leaves. put it back on the burner on medium heat. i thicken the broth with either flour or corn starch. if it is chicken, i usually use corn starch. for beef or pork, usually flour. put the meat back in if it has been removed (i don't always remove it).

once thickened, i serve it over my potatoes, or toast, by putting shredded cheese (the family prefers mozzarella, on the potatoes or toast, then ladling the gravy and meat over the top.


i use the same basic steps, but different ingredients to make cashew chicken. here are the ingredients.

chicken, 2 cans chicken broth, 2 drops yellow food coloring (as desired). 1/4 c cashews (and 1/4 c for later). 1 tbsp soy. 1/2 med onion (or onion flakes to equal). 1 clove garlic smashed then sliced with hull removed. enough water to make safe in cooker (to prevent scorching). once cooked (again, about 20 minutes of boppy time, maybe less if you don't start with frozen chicken). then thicken with 1/4 c. corn starch mixed into 1/2 c. COLD water. stir fast while adding the corn starch. once thicken serve over rice covered with shredded lettuce. garnish with remaining nuts and sliced green onions if desired. the heat of the chicken will wilt the lettuce but not "cook" it. giving it an almost crunchy taste and a nice compliment to the nuts.

if you need explanation on any of this, let me know. i'm writing this while i couldn't sleep and you know how that goes. i promise i'll answer, although depending on the fingers, it might take a few days.

Jiffy,
Thanks for the recipes, I'll have to try them soon.

Last night I made chicken enchilada casserole. It was pretty good but more like a very thick soup. It took about as long to do the prep work as it did to cook (that was 15 minutes).

Since mine is electric I don't have a "boppy" but a dial I turn to either seal or release.

Have you tried any dessert recipes?

i have not done desserts. in fact, the biggest thing i use mine for (sometimes several times in a week) is to cook meat that i forgot to thaw