I was just recently given a pressure cooker. I’ve heard great things about them, but I need some recipes or tips on how to use it.
Thanks in advance!
Pressure Cooker Recipes
From The Hillbilly Housewife: Freezer Cooking Made Simple
Are you still eating out, ordering pizza or stopping at the Drive-Thru window on your way home to get dinner? Let me show you how simple it is to put delicious, homecooked meals on the dinner table in less time than it takes you to order takeout. It's healthier and a lot less expensive and best of all, it won't take much time at all to prepare these homemade freezer meals.
Order your copy of Freezer Cooking Made Simple Today!
Are you still eating out, ordering pizza or stopping at the Drive-Thru window on your way home to get dinner? Let me show you how simple it is to put delicious, homecooked meals on the dinner table in less time than it takes you to order takeout. It's healthier and a lot less expensive and best of all, it won't take much time at all to prepare these homemade freezer meals. Order your copy of Freezer Cooking Made Simple Today!
Boston Baked Beans
2 cups navy beans
3 cups water
⅛ cup catsup
¼ cup molasses
5 ounces bacon slices, diced
1 each onion, diced
3 tablespoons brown sugar
½ teaspoon dry mustard
1 ½ teaspoons salt
1. Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for 2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain.
2. Add drained navy beans, onions, uncooked bacon and all other ingredients except salt to cooker. Close cover securely. Place pressure regulator on vent pipe and cook 45 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
4. Add salt and stir well.
I’ve used a pressure cooker for years, and the best recipe I make is pot roast (boneless chuck roast works best). Just brown the meat on all sides in some butter in the pressure cooker uncovered. Remove meat and add lots of sliced onions (2 large) to the pot and cook for about 5 minutes. Replace the meat in pot with the onions. Add salt and pepper and one can or bottle of beer. Put on lid and bring pressure up to gently rocking for 45 minutes to 1 hour (depending on size of roast). The meat should be very tender and break apart easily. Then cool pot and remove lid. Remove meat and keep warm, while you thicken the delicious sauce that’s in the pot with a little cornstarch or flour. Serve with mashed potatoes and lots of gravy. Delicious!
My advice would be to try your local public library! I found a terrific book (printed just a couple of years ago!). There are a couple more that I will soon be “scoping out” from interlibrary loans. Otherwise, I would go to the manufacturer’s website – they are sure to have recipes and proper care usage instructions (VERY IMPORTANT!) available at the very least!
I received a small pressure cooker as a wedding gift some 40 years ago, and I used it until it was too small for our needs. My mom gave me a very large one “family sized” one after that, and I also have my mother-in-law’s large one. To me, they can never be “too big” – LOL!! Just make a good amount and freeze the rest for another day (or gift someone a dinner!)
NOTE: Many of today’s newer models do NOT have valves that”rock back and forth,” as well as having different types of cooling down techniques, etc.