MOMMY HOMEWORK: Pressure Cooking!
December 12, 2009
Wondering what Mommy Homework is??? Each week you will have an “assignment” here to share in our comments here on this site. You will love this-both sharing AND enjoying answers by others. Some of them, I compile into an ebook (contributors can resell as a product of their own–be sure to submit your email and full name when you register so I can credit you appropriately!).
The result is AWESOME!
We get to know each other…we are encouraged in our journey…and we glean super ideas from other great moms!
Ready for this week’s MH? This is going to be a good one!
If you guys follow me on Facebook, you probably noticed that last week, I went to a WONDERFUL class last week taught by Sue Becker with the The Bread Beckers. Talk about an awesome and VERY NEEDED class! 
Well, I am home with a brand new pressure cooker and TONS of inspiration. Now, I NEED some good recipes and tips for making the most of my pressure cookers. Sooooo, guess what our Mommy Homework is this week?
You have got it!
Yep! This week, I would love, love, love to peek into YOUR pressure cookers and let you teach me how to use my new treasures to the max! So, for this week, share:
Your best recipes–tell me how you do it.
Your EASY recipes–I DO need for it to be fast and easy!
Your best tips and secrets that have helped you.
NOW! Note! I am in need here, so pour it all out–this week, I am giving DOUBLE Mommy Homework credit. AND, I already grade on the curve–if you give lots, I give even more credit. So, double THAT! Jump in!
I can’t wait to dig into this with you!
This will be super! Have fun! 
DIG IN!
Love ya!
Cindy
PS! Please remember to use your real name if you want credit for your Mommy Homework Credit. 
PPS! You CAN just share and not participate in Mommy Homework, BUT I would LOVE for you to get some goodies along the way!
PPSS! Want to check your credit? Here is the newest update: http://www.talk-a-latte.com/ebooks/MommyHomeworkCredits.pdf
PPPSS! If you are new, all you do to share your MH is first register (see the link on the bottom of the page–scroll all the way to the very bottom), then log in with your name and password that you select. Share away!
PPPSSS! Want to redeem your credit? Read our instructions here: http://www.cindysdesktop.com/?cat=81
Deadline–Friday at midnight CST.
Ok, I don’t have a pressure cooker, and have never used one, SO, I cheated. LOL
I went online to find some good recipes for you. Ok, now, I am wanting a pressure cooker. It cooks so fast! LOL These recipes look so good and it seems as if a pressure cooker sould be a huge time saver.
I hope it will help save you a litle time searching for recipes, even if they are not my own.
**Beef Stroganoff**
Ingredients:
2 pounds beef stew meat or round steak, cut into 1″ cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
1 teaspoon garlic
1 cup beef broth
1/4 pound fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked
Directions:
In pressure cooker, brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly.
Close the lid and bring to high pressure. Cook 20 minutes. Release the pressure and remove the lid.
Stir in sour cream and blend well. Serve over hot egg noodles
**Brown Rice With Fresh Vegetables**
Ingredients:
1/4 cup olive oil
1/2 medium onion, diced
2 cloves garlic, crushed
1/4 cup minced parsley
1 large carrot, cut into bite-size pieces
1 1/2 cup long-grain brown rice
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon dried leaf thyme
1 bay leaf
3 1/2 cups vegetable broth
2 tablespoons fresh lemon juice
1/2 pound broccoli stems peeled & trimmed, cut into bite-size pieces
Directions:
In a pressure cooker, heat oil. Add onion, garlic, parsley, and carrot and saute in hot oil 3 minutes.
Add rice, salt, pepper, thyme, and bay leaf. Stir and cook 1 minute. Add broth and lemon juice. Secure lid.
Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 15 minutes. Release pressure according to manufacturer’s directions. Remove lid.
Add broccoli to rice mixture. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 1 minute. Quickly release steam according to manufacturer’s directions. Remove lid.
Discard bay leaf. Using 2 large forks, toss broccoli and rice mixture and spoon into a serving dish.
NOTE: Stirring rice into oil will retard the foamy starch in the cooker during cooking.
**California Chicken**
Ingredients:
3 pounds chicken, skinned and cut into pieces
2 tablespoons vegetable oil
Salt and pepper
1 teaspoon rosemary
3 cloves garlic, peeled/sliced
1/2 cup white cooking wine
1/2 cupchicken broth
1/4 cup parsley, chopped
1/2 lemon thinly sliced
Directions:
Heat pressure cooker, add oil and brown chicken.
Season chicken with salt and pepper and rosemary. Place garlic on chicken. Combine remaining ingredients, except lemon and pour over chicken.
Close cover securely.
Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly.
Cool cooker at once under running water faucet, pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Pressure is completely reduced when the air vent/cover lock has dropped.
Thicken sauce, if desired.
Garnish with lemon slices.
**Chicken In A Pressure Cooker**
Ingredients:
1 whole fryer, cut up and browned
4 unpeeled potatoes, quartered
3 peeled carrots, in sticks
1 green pepper, in chunks
1 small onion, cut in wedges
1 small bottle Catalina dressing
2 tablespoons soy sauce
1 cup water
salt to taste
Directions:
Place all ingredients in pressure cooker and cook according to chicken cooking time and cooker directions.
**Pressured Beef Pot Roast**
Ingredients:
3 pounds beef pot roast
Vegetable oil
4 cups water
Salt and pepper
1 onion chopped
1 bay leaf
Directions:
Heat cooker, add oil and brown meat on all sides
Place roast on rack in pressure cooker and add all other ingredients. Close cover securely, cook 45 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord, thicken gravy if desired
Shredded Beef Sloppy Joes**
Ingredients:
6 pounds boneless chuck — cut in 1″ cubes
1 tablespoon garlic — minced
1/2 cup red chili sauce
1/2 cup water
1 cup BBQ sauce
2 tablespoons olive oil
1 onion — chopped
Directions:
Heat garlic and oil in pressure cooker.
Brown meat very well. Add red chili sauce, water, bbq sauce and onion to pot and cook in pressure cooker for 1 hr.
Use fast release and pour meat into a serving bowl and shred meat. You can add more bbq sauce to taste if desired.
Serve on buns.
I thought you might enjoy this one, since its on the lighter side. I found this recipe one time when I was in search of a good pressure cooker recipe and its really tasty if you like veggies and something on the lighter side. Great for the summer when the garden is coming in and you can always add your own twist on it with whatever your favorite veggies are as well as some of the dried fruits, you’d be amazed at the difference in flavor a little change from say raisins to cranberries, etc can make. Have fun with it.
Moroccan Summer Vegetable
and Sausage Stew
2 teaspoons olive oil
2 cups chopped onions
1 lb hot Italian turkey sausage
5 cups cubed eggplants (3/4 inch cubes)
4 cups coarsely chopped yellow onions
1 cup fat-free chicken broth
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1/3 cup golden raisin (this can also be experimented with cranberries,dried cherries, etc.)
3 tablespoons chopped fresh thyme
6 cups hot cooked couscous
1 cup crumbled feta cheese, (this is a place you can experiment with another preference if you like,.
Directions:
Heat the oil in a 6-quart pressure cooker over medium-high heat.
Add in the onion; stir/saute for 2 minutes.
Add in the sausage; stir/saute for 2 minutes (stir to crumble).
Add in eggplant and next 9 ingredients; stir to combine.
Close lid securely; bring to high pressure over high heat.
Adjust heat to medium or level needed to maintain high pressure; cook for 4 minutes.
Remove cooker from heat and place under cold running water.
Remove lid and stir in raisins and thyme.
Serve stew over couscous and top with crumbled cheese.
This recipe serves about 8 depending on serving size. It is also a fairly healthier recipe on the scale.
Carrie Clark, Louisiana
I am in the same boat as you are Cindy, I don’t know how to use a pressure cooker. My mom had one when I was little and it exploded or something when we were out. There was a huge mess to clean up. I have always been afraid of them since that time.
I’m looking forward to hearing what the other ladies have to say, It just might cure my fear.
I don’t have a pressure cooker, but my mom does… I have been using it this year to process chicken and turkey brooth as well as jars of roasted turkey for later use. It is healthier as I don’t use salt and cheaper as I can reuse the jars. I figured out that each pint of turkey meat costs me 2.60 where a 12 oz can is 2.75 at the grocery store (less turkey for more money).
This summer I found a brand new $300 pressure cooker at a rummage for $10! I was super excited!! The thing I use it for most is cooking dried beans quickly. First, right in the pressure cooker rinse and soak the dried bean overnight (or a couple of hours). Drain off the water and add new water about 2 inches higher than the level of the beans. Add about a tablespoon of olive oil. Turn on the cooker and when it reaches pressure, turn down the heat to low and cook it for 12 minutes and then release the pressure. Open it up and enjoy the beans for a LOT less money than buying a can. It is best to add salt to the beans if needed after cooking them. Last week I used some dried Great Northern Beans made this way for a huge pot of White Chicken Chili (after cooking beans just add broth, cooked chicken, onions, garlic, a small can of chilis and cumin). It was delicious and it made so much that we had 2 meals and more to freeze. You could also use the beans to make your own refried beans. I’m looking forward to hearing more ideas from others because I’d like to try some more with my pressure cooker!
I’m somewhat new to pressure cooking, but so far my favorite uses are for soups and stews. And the fact that I can put frozen meats and even whole chickens in and get cooked, moist, delicious food in less time than it takes to thaw them out normally! I LOVE throwing in chicken or turkey bones and leftovers to make broth - the resulting broth is much more flavorful than the typical stovetop method. Oh, and beans! We live at 5000+ ft. and the pressure cooker is the only way to cook dried beans! The pressure cooker just makes all these things faster! Do be careful with the veggies though. If you put them in with the meat, they may be no more than puree when it’s done. ;D
I’ve never used a pressure cooker and don’t think I’ve even SEEN one used so this is all brand new to me. I don’t really even know the benefits of using a pressure cooker - or why it’s better than a slow cooker (which I don’t even use very often…) I’m always interested in EASIER cooking, so this is fun!
I didn’t think I had anything to add as I don’t have a pressure cooker. Then I read the comments on one of my favorite recipes. The comment mentioned making it in a pressure cooker. Of course this wont be good for your diet, but it is *really* good.
Dulce De Leche
Its like caramel pudding. The pictures and recipe ideas in the comments here- http://www.notderbypie.com/dulce-de-leche/ are incredible.
Here are the exact directions I found (http://www.wikihow.com/Make-Dulce-De-Leche)
1 Put a liter of water in the pressure cooker with a can of sweetened condensed milk. Don’t punch any holes in the can, but remove the label.
2 Bring the cooker to boil and wait for between 40 and 50 minutes after it begins to steam. Shorter time = lighter/softer doce. Longer time = darker/firmer doce.
3 Turn off the heat and wait until it cools down completely. While the cooker is pressurized by the steam, its pressure will counter balance the pressure build up inside the can, and prevent it from exploding. Let everything cool down before opening the pressure cooker. If you attempt to open a hot, or even warm can, an extremely hot jet of doce may explode out and result in severe burns. Wait until it is cool; then it will be perfectly safe to open the can and enjoy this great dessert.)
I’m in the same boat as most of the rest of you. I have several old pressure cookers, but they don’t have seals and I’ve always used them just like any other pan. I have been training myself to use my slow cooker this year and do a lot of water bath canning, but I’ve never used the pressure cooker. My mother-in-law does all of her canning with a pressure cooker. I will say that rhubarb canned in a pressure cooker is a puree and makes wonderful sauces.
Linda Sprague
I just wanted to say that I don’t have a pressure cooker either. I hope it is a wonderful tool for your kitchen.