I have a couple.
Simple Chicken Soup
You can add more sautéed vegetables as desired.
Simple Beef Stew
The riser is helpful in this one because of the lower volume of liquid; the solids will have a tendency to burn at the higher temperatures with the lower liquid to solid ratio. If this was simply beef and stock, a higher starting temperature could be used.
There are only a few things I use my pressure cooker for: the rare occasions I cook up some dried beans, making chicken stock, and making quick comfort food with chicken parts and chicken stock right out of the freezer (put frozen blocks of stock in cooker, chicken on top of that, plus any veggies, put on high heat, bring to full pressure and cook for 15 minutes.)
If you google a recipe + key words pressure cooker, you can find pressure cooker versions for almost any recipe! Slow cooker recipes can be adapted to the pressure cooker. If you see a slow cooker recipe type in the name like chili and again keywords like pressure cooker into Google (or whatever search you use).
Tip: In any stew/broth replace the water with broth/stock and it will be a super-nutritious and tasty!
1) stews and curries with lamb, bison, goat, beef, chicken, or shrimp and various combos of veggies you can chosose from: kale, spinach, carrots, peas, green beans, collards, mustard greens, potatoes etc. with Indian, Thai, or Tex-Mex spices etc.
2) BBQ pulled chicken, beef, or pork with cilantro
3) lamb shanks in red wine stew
4) rosemary chicken stew
When doing seafood like shrimp I cook the veggies in the stew first for about 8-12 min then use the fast method of cooling the pressure cooker. Then I add the shrimp to the hot vegetable stew and in the steamy hot water, it will cook in 5 min even with the burner turned off. I don't cook the shrimp during the 8-12 min with the veggies because it will overcook the shrimp.
Seafood cooks so fat in the pressure cooker that typically 5 min is all you need, but I've found veggies typically take 8-12 min so that's why I add seafood at the end.
Growing up my mother would pretty much take out her pressure cooker for one dish: Afghan korma. I remember feeling so excited when she would tell us we'd be having it for dinner. These days when I make it I eat it with Afghan spinach (korme sabzi). It's probably the most comforting and savory food I know how to cook.
I just found a recipe:
I don't normally use ginger or yogurt in mine but the recipe is pretty spot on. Also, if you decide to make it with lamb (recommend against it... it comes out too oily) add a pinch of cinnamon when cooking the other spices to offset that gamey smell.
I hope you try it. You will not be disappointed.
3 pounds cubed butter nut squash.
1.5 cups of water. Bring to pressure (about 10 minutes). Reduce to medium heat and cook 9 more minutes. It's fully cooked and mushy (the way I like it).
Cook less if you want it more firm.
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