Preparing Meals In Your Pressure Cooker. Pressure cooking and it's recipes have existed for many many years, centuries even! But, the benefits of using this amazing cookware have never been as vitally important as they are now. The time and energy savings alone are invaluable. Add to that the vast possiblities of creating nutrient packed, healthy and flavourful meals and pretty soon the pressure cooker becomes the number one 'can't live without' machine in your kitchen!
Cooking With Chicken  Is chicken the most popular meat on the planet? If not, it should be! Cooking chicken whole or in parts in a pressure cooker will give you the tenderest, most flavourful chicken you have ever tasted.
Chicken Legs with Scallions and Carrots - Heat 3 tbsp of olive oil in the pressure cooker; add 2 minced shallots and sauté until they are transparent. Add some sage leaves and 4 chicken legs. Mix, allow chicken to brown and season; next spray a glass of dry white wine. Add 16 scallions and 4 peeled and sliced carrots. Close the pot and cook it all for 8 minutes from the ringing. Cooking With Lamb Certain cuts of lamb are notorious for being a tough meat if they are not cooked perfectly. Enter the pressure cooker and VOILA! you have a tender, moist and nutrient loaded lamb dish. Braised Lamb Ingredients: 3 tablespoons olive oil
1 1/2 pounds boneless leg of lamb, trimmed of all visible fat, cut into 1-inch cubes
1 large onion, finely chopped
1 medium-sized green pepper, cut in half, cored, seeded, and finely chopped
1 cup canned crushed tomatoes
1/4 cup water
1/4 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced parsley Directions: 1. Heat the olive oil in a 2 1/2 quart or larger pressure cooker over high heat. 2. Brown the lamb in two batches on all sides. Remove and set aside. 3. Reduce the heat to low and sauté the onion and green pepper 4 to 5 minutes, or until soft. Stir frequently so the onion does not brown. 4. Add the crushed tomatoes, water, allspice, salt, and black pepper. Sauté 2 minutes, stirring frequently. 5. Add the browned lamb along with any collected juices. Stir well. 6. Position the lid and lock in place. Raise the heat to high and bring to high pressure (second red ring). Adjust the heat to stabilize the pressure and cook 20 minutes. 7. Remove from the heat and lower the pressure using the Cold Water Release Method. Open the pressure cooker. 8. Taste and adjust for salt and pepper. Sprinkle with the minced parsley before serving. Cooking With Pork  I have to confess, I've always hated cooking ribs (pork or beef). I've boiled them, broiled them, slow cooked them and bbq'd them. No matter what I've tried, I have never been able to get the fall off the bone, melt in your mouth, tender tasty yummy dish that my mother-in-law has effortlessly churned out for decades. Until (drum roll please) I met my new besty...a 6 Qt Kuhn Rikon Pressure Cooker. Simple, simple and simple. I cut the ribs into pieces, browned them on both sides (in the pressure cooker with a tablespoon of oil), added some bbq sauce, cooked them under pressure for 10 minutes and ta da! Tender, tender morsels of meat that had no chance of staying on the bone. He may no longer think I hung the moon, but my 14 yr old definately has a new found respect for my 'mad' rib cooking skills!
Cooking With Vegetables Nutritionally speaking, vegetable dishes are brimming with healthy goodness. However, for most of us, they are an afterthought (or do we deliberately ignore them?). The time and effort involved in preparing and cooking them conflict heavily with our efforts to save time. And hey, aren't they just a little bit boring too? Well, bring on the pressure cooker and you've got quick, effortless and tasty, goodlooking veggies. Cook them on their own, add fish or meat and hey presto you have the most delicious, nutritious fast food...making you look like a michelin chef, when in reality you hardly lifted a finger! Vegetable Chilli Ingredients: 2 cups cooked pinto beans
2 cups cooked kidney beans
2 tablespoons olive oil
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 medium green bell pepper, stemmed, cored and diced
2 small zucchini, quartered lengthwise and sliced
1 package (10 ounces) frozen corn, or 11/2 cups fresh corn
1 can (28 ounces) peeled crushed tomatoes in puree
2 cups vegetable or chicken broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 pound Monterey Jack cheese, shredded Directions: 1. Prepare beans, see Bean Tips. 2. In a 5-quart or larger pressure cooker, heat olive oil over medium heat. 3. Add onion and cook until softened. 4. Add garlic, green pepper, zucchini and corn, stir until mixed. 5. Add tomatoes, broth, chili powder, cumin, oregano, black pepper and cayenne pepper, stir well. 6. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 5 minutes. 7. Remove from heat and use Natural Release Method. 8. Stir in cooked beans and let stand until beans are heated. 9. Serve in bowls. Top each with 1/4 to 1/2 cup cheese. Cooking Soups and Stews  OK, I may have limited culinary experience...but even I know that soups and stews are the international comfort foods of life. Of course, they would be...the idea of someone slaving away over a hot stove all day just to make you feel better is a sure fire way to lift the blues! Now, here's your chance to be revered like Caroline Ingalls on 'Little House on the Prairie' without all the sweaty emoting and brow wiping hardship! Using a pressure cooker you can rustle up a delicious homestyle soup in as little as 25 minutes...leaving barely a wrinkle in your bonnet!
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Pressure cooking and it's recipes have existed for many many years, centuries even! But, the benefits of using this amazing cookware have never been as vitally important as they are now. The time and energy savings alone are invaluable. Add to that the vast possiblities of creating nutrient packed, healthy and flavourful meals and pretty soon the pressure cooker becomes the number one 'can't live without' machine in your kitchen!
Is chicken the most popular meat on the planet? If not, it should be! Cooking chicken whole or in parts in a pressure cooker will give you the tenderest, most flavourful chicken you have ever tasted.
VOILA! you have a tender, moist and nutrient loaded lamb dish.
I have to confess, I've always hated cooking ribs (pork or beef). I've boiled them, broiled them, slow cooked them and bbq'd them. No matter what I've tried, I have never been able to get the fall off the bone, melt in your mouth, tender tasty yummy dish that my mother-in-law has effortlessly churned out for decades. Until (drum roll please) I met my new besty...a 
afterthought (or do we deliberately ignore them?). The time and effort involved in preparing and cooking them conflict heavily with our efforts to save time. And hey, aren't they just a little bit boring too? Well, bring on the pressure cooker and you've got quick, effortless and tasty, goodlooking veggies. Cook them on their own, add fish or meat and hey presto you have the most delicious, nutritious fast food...making you look like a michelin chef, when in reality you hardly lifted a finger!
OK, I may have limited culinary experience...but even I know that soups and stews are the international comfort foods of life. Of course, they would be...the idea of someone slaving away over a hot stove all day just to make you feel better is a sure fire way to lift the blues! Now, here's your chance to be revered like Caroline Ingalls on 'Little House on the Prairie' without all the sweaty emoting and brow wiping hardship! Using a pressure cooker you can rustle up a delicious homestyle soup in as little as 25 minutes...leaving barely a wrinkle in your bonnet!
