Index Pressure Cooker Recipes

[Meal'n Minutes Recipes] [Meal'n Minutes Instructions] [Rice] [Pressure Cooker Chart] [Lee's White Rice 3 Methods] [Reference] [Equipment] [Lee's Recipes]

  VEGETABLES top

Fresh Vegetable Melange - This vegetable dish is great served hot or cold.

1 onion, chopped in large pieces
1/2 cup canola oil
1 clove garlic, chopped
1/4 cup parsley, diced in small pieces
1/4 cup fresh dill, diced in small pieces
1 cup chicken broth
3 large tomatoes, cut in small chunks,
seeds removed
2 zucchini, cut in large chunks
8 new potatoes, skinned, cut in1/2" slices
2 large carrots, cut in 1/2" slices
1 green pepper, seeds removed, cut in 1/4" slices
3 stalks celery cut in 1/4" slices
10oz. Frozen peas, thawed
salt and pepper to taste

Directions: Saute onion in hot oil in your pressure cooker for 2 minutes. Stir in garlic, parsley and dill and cook for 1 minute. Stir in broth, vegetables and salt and pepper. Close lid and bring to high pressure. Lower heat to medium and cook for 5 minutes. Release the pressure, remove the lid and stir vegetables. Drain any excess liquid.

Artichokes

4 artichokes, medium size
1/4 cup butter, melted
Celery Salt
2 tablespoons lemon juice, concentrated
2 cups water

Directions: Wash, clean and trim artichokes. Pour melted butter n inside of artichoke leaves then sprinkle with celery salt. Mix lemon juice with water and pour inside pressure cooker. Place steamer basket inside pressure cooker and add artichokes. Close lid, bring to high pressure, lower heat on stove and pressure cook for 3 minutes. Use cold-water release method to release pressure according to manufacturer's directions. Open lid and serve immediately while hot.

Stuffed Tomatoes and Peppers

6 medium green bell peppers
6 medium tomatoes
1 cup white rice
1/2 bunch chopped parsley
1 1/2lb. Ground beef
1 lb. Baby carrots
1 6 oz. can tomato paste
3 tablespoons lemon juice
Salt and pepper, to taste

For the Rice Mixture Filling: In bowl, rinse rice and ground beef together under water. Stir in chopped parsley, salt, pepper, lemon juice and tomato taste. Stuff peppers and tomatoes with rice mixture.

SAUCE:
3 cups water
1 tablespoon mashed garlic
2 tablespoons lemon juice
1 tablespoon dried mint (or 1/2 cup chopped fresh mint leaves)
Salt and pepper, to taste

For the Sauce: Wisk together garlic, salt, pepper, mint and water.

Directions: Using a sharp knife, slice off the tops of peppers and tomatoes. Scoop out the seeds and inner fleshy parts of the tomatoes. Add rice mixture filling.

Place baby carrots evenly on bottom of pressure cooker. Placed stuffed tomatoes and peppers on top of the carrots. Pour sauce over tomatoes and peppers. Add a plate on top as extra weight to keep stuffed tomatoes from floating. Close lid, bring to high pressure then lower heat on stove and cook for 5 minutes. Release pressure using cold-water release method or automatic pressure release (if available) according to manufacturer’s directions. Open lid, remove to serving platter and serve with pita bread and olives.

SOUPS top

Butternut Squash Bisque

1 tablespoon olive oil
1 48 ounce can chicken broth
3 lb. Butternut squash, peeled, seeded, and cut into 1" chunks
2 large onions, peeled and cut into large pieces
3 large red delicious apples, peeled and cut into 1" pieces
3/4 cup long-grain rice
1 1/2 teaspoon ground cumin
2 teaspoon ground ginger
1 pint half&half (fat-free works well), or milk for thinner consistency
Salt, to taste

Directions: In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown. Add remaining ingredients, except half & half and salt, and place lid on cooker. Bring up to high pressure, then lower heat and cook for 10 minutes. Release pressure as directed by manufacturer. Open lid and allow to cool slightly. (6) Place ingredients into blender or food processor, along with half & half and salt, if desired. Puree until smooth. Serve medium hot.

Tortilla Soup - A Mexican favorite that you can now make in your own home!

1/3 cup oil
2 onions, diced
4 cloves garlic, peeled
1 can (15 oz.) tomatoes, drained
3 quarts chicken broth
Tortilla chips
cilantro, chopped
1 pound grated cheese
lime wedges (optional)

Directions: Heat oil in cooker, then add onions and garlic cloves. Saute until deep golden brown. Remove from cooker and puree with tomatoes in blender or food processor until smooth. Return to cooker and add broth. Heat to boiling. Bring up to high pressure, reduce heat and cook 10 minutes. Release pressure and remove the lid. Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup bowls and pour hot soup on top. Serve with lime wedges, if desired.

Spiced Italian Chicken Soup

1/2 pound Italian sausage, casing removed, crumbled
3/4 cup diced onion
1/2 cup pearl barley *
3 cloves garlic
3 quarts chicken stock
1 cup lentils
1 chicken breast, split with bone, uncooked
1/2 cup parsley, chopped
1 can (15 oz.) garbanzo (chick peas) and juice
1/2 - 1 lb. fresh or frozen spinach
1 cup mild to medium salsa
2 tablespoons olive oil

Directions: Place 1 tablespoon olive oil in cooker. Cook sausage, drain, and set aside. Add one tablespoon olive oil to pressure cooker and sauté onion and garlic. Do not brown. Add barley and sauce one minute. Add browned sausage, lentils, uncooked chicken breast and parley to cooker then add enough chicken stock to cover ingredients in cooker. Close lid, bring to high pressure then lower heat on stove and cook for 9 minutes. Remove from heat and release pressure cooking cold-water release method according to manufacturer’s directions (or if time allows, pressure can be released naturally). Open cooker. Remove chicken, shred meat and return to cooker. Add remaining chicken stock, beans, spinach and salsa to soup mixture and heat thoroughly.

Potato-Carrot Soup

3 tablespoons cooking oil
1 large onion, chopped
4 large potatoes, sliced thinly
6 large carrots, sliced thinly
2 32oz. cans of chicken or vegetable broth
2 tsp. cumin
Salt and pepper, to taste
1 cup milk or half&half

Directions: In pressure cooker, sauté onion in cooking oil for 3 minutes. Add potatoes and carrots and continue to sauté 1 additional minute. Add broth and cumin. Close lid, bring to high pressure then lower heat on stove and cook for 12 minutes. Remove from heat and release using cold water or automatic pressure release according to manufacturer’s directions. Salt and pepper to taste. Let cool slightly. Puree in blender, mixing alternately with milk or half&half until smooth and creamy. Serve hot.

RICE AND DRIED LEGUMES top

Wild Mushroom Risotto

8 oz. fresh mushrooms
2 cups arborio
4 cups broth
1/4 cup dry vermouth or cooking wine
2 tablespoons shallots
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste

Directions: Coarsely chop mushrooms and shallots; set aside. In a 6 quart pressure cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio and stir constantly for additional minute. Add broth and vermouth; stir. Close lid and bring up to high pressure. Once pressure has been attained, low heat and pressure cook for 7 minutes. Release pressure using automatic pressure release or cold-water release, according to manufacturer’s directions. Thoroughly stir, adding in grated Parmesan cheese and salt and pepper, if desired.

Risotto with Peas -

This wonderful Mediterranean dish once took a long time to make. Now it is easy in a pressure cooker.

3 tablespoons butter
1 small onion, finely chopped
1 cup arborio or other short-grain rice
1 cup frozen peas
2 1/4 cups chicken broth
1/3 cup Parmesan cheese
1/8 teaspoon pepper

Directions: In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes, until soft Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock; stir well. Close lid and bring to high pressure. Lower heat and cook for 7 minutes. Release pressure and open the lid. Stir in additional one tablespoon of butter, parmesan and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.

Boston Baked Beans

2 cups dried white beans
1/3 lb. Salt port, diced (or slab bacon in 1" cubes)
3 Tablespons brown sugar
2 Tablespoons molasses
1/2 teaspoon mustard
1 onion, diced
2 Tablespoons ketchup
Water

Directions: Soak the beans in cold water and cover overnight. Drain. Heat the cooker and sear pork. Remove excess drippings. Add all ingredients to cooker and enough water to cover beans well. Close lid and bring to high pressure and cook for 40 minutes. Release pressure, open lid and serve.

MEAT top

REVERE PULL APART PORK

1  2-3 lb. Boneless Pork Shoulder
  Grape jelly
  Hoisin sauce
  Salt
  Pepper
1  tsp. Fennel seed
2  cups Ginger ale  (could be 1 cup to not go above rack)
2  cups Your favorite barbecue sauce
 
Preparation
Rub pork with grape jelly and hoisin sauce. Sprinkle liberally with salt, pepper and the fennel seeds. Place on rack and put in pressure cooker. Add two cups of ginger ale (or other favorite liquids). Put the lid on and lock. Set for high pressure. Set timer for 60 minutes. Press start.
 
(Should pressure drop on its own??) When done, remove pork rack from cooker and place on plate. Cut away any fat .
 
(Should we defat juices??)
Add barbecue sauce to juices in the cooker. Pull apart pork into bite sized pieces. Place back in cooker with barbecue sauce & juice and set for warm. Let simmer for a while to absorb juices. Serve when ready. 

OUT OF THIS WORLD CHILI

Posted by BETTYBOOP50 at recipegoldmine.com - May 2, 2001
Serves 12

4 to 5 lb. stew beef, cut into 1/2" to 1" cubes
2 large green bell peppers, diced
5 to 6 stalks celery, sliced in chunks
2 large onions (or Spanish) coarsely chopped
3 T. fresh cilantro minced
4 chipotle peppers, minced
4 large mild chile peppers, skinned,
    seeded and chopped
2 (28 oz.) cans diced tomatoes, drained
8 garlic cloves minced, or to your taste,    the more the better
 
Seasoning Mix
1 (15 oz.) can tomato sauce
1 can beef broth
2 T. Worcestershire sauce
6 to 8 T. chili powder
1 T. salt
1 tsp. pepper
1 T. sugar
2 T. ground cumin
1 tsp. dried marjoram
1 T. dried oregano leaves ( or    Mexican if you can find)
2 T. Masa Harina®
3 T. tapioca thickener
Preheat oven to 250°F.

Place beef, peppers and other vegetables in a large Dutch oven or large stock pot, mix well to combine, (do not brown meat). (If you have a slow cooker or crockpot use that and cook on low 6 to 8 hours) in a blender or food processor, add seasoning ingredients together and blend. Pour over ingredients and mix well.

Beef Stroganoff

2 lbs. 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 lb. 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 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.

Beef Bourguignon - Also known as French beef stew, serve this dish over egg noodles or rice.

2 tablespoons olive oil
4 pounds beef stew meat, cubed
1 tablespoon sugar
1 tablespoons red wine vinegar
3/4 cup dry red wine
1 1/4 cups beef broth
1 1/2 tsp. salt
Pepper to taste
2 large onions, diced
12 small pearl onions, peeled
1/4 cup butter
2 pounds mushrooms, quartered
1 teaspoons lemon juice

Directions: In a separate skillet, saute onions until translucent. Then in your pressure cooker, heat oil and brown meat. Move beef to one side and add sugar. When it begins to carmelize, add vinegar and stir. Add wine, beef broth, salt and pepper. Add onions to beef mixture, close lid and bring to high pressure. Cook for 40 minutes. In a saucepan, placed peeled pearl onions in water until tender. In skillet where onion were sauted, heat butter and saute mushrooms. Add pearl onions and saute until onions are glazed. When meat is done cooking, release pressure and remove lid. Add mushroom/onion mixture. Close lid again, bring to high pressure and cook an additional 5 minutes. Release pressure, remove lid, and serve.

Spareribs and Sauerkraut

2 lbs. Spareribs
1 tablespoon oil or bacon fat
1 dash each salt and pepper
2 tablespoons water
1 quart sauerkraut
1 tablespoon brown sugar
1 onion, sliced

Directions: Cut spareribs into serving pieces. In 6 quart or larger pressure cooker, add the oil or fat. Brown ribs on both sides then season with salt and pepper. Rinse 1 quart sauerkraut in colander and drain. In cooker, place sauerkraut over the ribs and then sprinkle with brown sugar. Place the sliced onion over the brown sugar. Please sure cooker is not filled over 2/3rds full.

Close pressure cooker lid, bring up to high pressure, then lower heat on stove and cook for 15 minutes. Turn off heat and release pressure using cold-water release method according to manufacturer’s directions. Serve immediately.

CHICKEN top

[Pressure Cooker Recipes] [MealnMinutes] [Chicken]

Acapulco Chicken

See also [Ainsley Harriot's Acapulco Chicken]

3 thick whole boneless breasts
1/4 cup olive oil
4 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated ginger
1 1/2cups orange juice
1 cup rice
1/2 cup raisins
1/2 cup of bitter orange marmalade
1/2 cup flaked coconut
Salt and pepper to taste

Directions: In saucepan, heat orange juice, raisins and marmalade until marmalade melts. Remove from heat and set aside. Cut up chicken into 1" chunks. Heat olive oil in pressure cooker and add chicken chunks. Lightly brown. Add the orange juice mixture plus the brown sugar, cinnamon, ginger and rice. Close lid, bring to high pressure then lower heat on stove and cook for 10 minutes. Remove from heat and release using cold water release method according to manufacturer's directions. Open, stir, taste and add salt and pepper to taste.

Herb "Roasted" Chicken - Quick cooking and a minimal amount of liquid produces this juicy, tender and flavorful chicken dish. If possible, use fresh herbs for a more assertive fragrance.

3 lb. Chicken, cut into serving pieces
3 medium tomatoes, sliced
1/4 cup parsley, chopped
1 1/4 cup chicken broth or stock
1 Tablespoon fresh rosemary
1 Tablespoon fresh sage, chopped
Hot, cooked brown or white rice
Parsley, chopped
Salt and pepper to taste

Directions: Heat pressure cooker, add butter and brown chicken. Remove chicken and sauté onions until golden brown. Add tomatoes, parsley, chicken stock, salt and pepper. Add chicken and herbs. Close lid and bring to high pressure, then cook for 15 minutes. Release pressure, remove lid and serve with either brown or rice white.

Chicken Cacciatore

3 tablespoons olive oil
2 pounds boneless chicken breast, cut into 2" cubes
1/4 cups chicken broth
1 cup white cooking wine
14 oz. sliced mushrooms
1 large onion, minced
2 teaspoons garlic powder
1 small bunch fresh basil
1 small can tomato paste
1/2 teaspoon thyme

Directions: In cooker, add olive oil and brown chicken breast for approximately 5 minutes, then add rest of ingredients. Close the lid and bring to high pressure; lower heat and cook for 12 minutes. Release the pressure and remove the lid. Serve with pasta, preferably spaghetti.

ORIGINAL FRIED CHICKEN RECIPE

Debra Murray represents a number of cookware companies, including Wolfgang Puck, Revere and Rival. She’s an expert on cookware and has an abundance of recipes. This is one that comes highly by request. Many people have always wondered how to get their fried chicken crispy and delicious. Here Debra lets you in on the secret Original Fried Chicken Recipe so you can enjoy at the home the same great tasting fried chicken at home you might get from your favorite fast food restaurant.
 
1  cup Crisco lard
1  tbsp. Butter
1  Whole Chicken, cut into 8 pieces (I only cook 4 pieces at a time, but you can reuse oil Crisco about 4 times)
3  cups Flour
1-1/2  tbsp. Salt
1-1/2  tbsp. Pepper
2  tbsp. Lawry’s seasoning salt (Original recipe calls for MSG, but I use this instead.)
as needed  Eggs (to help flour stick to chicken parts)
 
Preparation
Clean chicken parts (you can remove the skin). Place Crisco in pressure cooker with butter. Press Browning button, then Start. I put egg in a large ziplock bag, then I put flour and seasonings in another. Put chicken in flour mixture. Then dip in egg, then in flour again. Shake off extra flour. When oil is hot, approx. 300°F, add 3 to 4 pieces of chicken depending on size. Brown pieces. When they are brown, secure lid. Slide safety lock into position. Cook for 10 minutes. After 10 minutes, hold Start button until you hear a beep. Let chicken rest up to 5 minutes. Then press the steam-release valve until pressure is gone. When orange button goes down, open cooker. Drain chicken on paper towels. Sprinkle with more salt and pepper.

FISH AND SHELLFISH top

Bouillabaisse
An effortless dish, outstanding for a company gathering. You may vary the seafood as you wish.

3 tablespons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 can tomatoes, drained and chopped
1 bay leaf
1 teaspoon thyme
1/4 teaspoon saffron, crushed (optional)
4 cups water
1 pound hearty fish fillets, cut in chunks
1 pound lobster tail, cut in chunks
12 oz. Scallops
1/4 lb. Shrimp, shelled
6 clams in shells
Salt and pepper

Directions: Heat oil in pressure cooker pot and sauté onion. Add garlic, parsley, tomatoes, bay leaf, thyme, water, salt and pepper to taste. Close lid and bring to high pressure and cook for 5 minutes. Release pressure and open lid. Add fish and seafood, then stir. Close lid and bring back up to high pressure and cook for 3 minutes. Release pressure, open lid and serve.

Grouper New Orleans

2 tablespoons oil
1 small onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 16-ounce can tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
Pinch of Basil
1/2 teaspoon chili powder
4 Grouper Fillets, cubed
Salt and pepper, to taste

Directions: Heat oil in open pressure cooker and sauté the onion, garlic, celery and green pepper for 2-3 minutes. Stir in tomatoes, including the juice with water (added to make up 1 cups). Add the tomato paste, sugar, basil, chili powder, salt, pepper, and grouper pieces. Close lid, bring to high pressure then lower heat on stove and cook for 4 minutes. Remove from heat and release using cold-water release method according to manufacturer’s directions.

Oriental Sweet & Sour Shrimp

1 pound small shrimp, peeled
1/4 lb. snow peas
3 tablespoons soy sauce
2 tablespoons white vinegar
1/2 cup pineapple juice
2 tablespoons sugar
1 cup chicken broth

Directions: In a pressure cooker, combine all ingredients. Close lid, bring to high pressure and lower heat. Cook 3 minutes. Remove cooker from heat and release pressure. If sauce needs to be thickened, place back on stove and turn heat on low and stir constantly for a few minutes. Serve hot over rice.

DESSERTS top

Spiced Apple Crunch - Serve this warm with whipped cream or a la mode. Instead of apples you might try peaches.

1 cup dry bread crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
1 lemon (juice and rind)
3 apples, sliced
1/4 cup butter, melted
2 cups water

Directions: Butter a Fagor baking dish or 6" baking dish. Combine bread crumbs, sugar, cinnamon, juice and rind of lemon. Place alternate layers of apples and crumbs in baking dish. Pour melted butter over ingredients and cover bowl firmly with aluminum foil. Place water, cooking rack and bowl in cooker. Close lid and bring to high pressure and cook for 15 minutes. Release pressure, remove the lid and the steamer basket with dish or baking tray. Loosen the foil and cool. If you wish to add more color and crunch, run the dish quickly under the broiler (watch carefully to prevent burning).

Quick-Cooking Custard

2 cups milk (for a lower-fat version, use skim milk.)
2 eggs, slightly beaten
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup water

Directions: Scald milk and allow to slightly cool. Add eggs and sugar, then add milk slowly, stirring continually. Add vanilla extract. Pour into individual custard cups and cover with aluminum foil. Add water to cooker, then add trivet and steamer basket. Place custard cups in steamer basket. Close cooker lid, bring to high pressure then lower heat. Cook for 3 minutes. Release the pressure and remove the lid. Chill custard.

Pressure Cooker Lemon Pudding - top - Lemons

Ingredients

1/2 cup sugar
2 T flour
1/8 tsp salt
1 T butter
3 T lemon juice
Rind of 1 lemon, grated
2 egg yolks, beaten
2 egg whites, beaten
2/3 cup milk
2 cups water

Directions

  1. Separate eggs. Beat egg yolks a light lemony color. In separate, clean bowl, beat egg whites to a soft peak.
  2. Combine flour, sugar, salt and butter. Add lemon juice and rind, beaten egg yolks, and milk. Mix.
  3. Fold in beaten egg whites. Pour into individual custard cups or ramekins.
  4. Cover each with aluminum foil.
  5. Pour water into pressure cooker. Place cups on rack inside cooker. Close cooker and bring up to pressure.

Cook 10 minutes - begin timing when cooker begins to vent. Use lowest pressure setting (2-5 lbs depending on your cooker).

Follow manufacturers directions to reduce heat and cool immediately. Serve warm or cold with whipped cream.

Source: Cooks.com submitted by: CM
url: http://www.cooks.com/rec/view/0,1840,133187-247195,00.html accessed December 18, 2007

Creamy Honey Rice Pudding

1 cup long-grain rice
1/2 teaspoon olive oil
2 1/4 cups water
1/3 cup honey
1/2 cup sugar
3/4 cup evaporated milk (fat-free can be used)
/4 cup 1% or skim milk
3 egg yolks
1/3 cup raisins (optional)
1 teaspoon vanilla extract
cinnamon, to taste

Directions: In cooker, combine rice, olive oil and water. Close lid, bring to high pressure then lower heat on stove and cook for 8 minutes. Release pressure (cold water or automatic, according to manufacturer’s directions), open lid and add honey and sugar to rice mixture. Stir in evaporated milk, milk and egg yolks. Cook over medium heat for 3 minutes or until mixture thickens. Stir constantly. Add raisins and vanilla extract. Spoon into dishes and sprinkle with cinnamon. Serve hot or cold.

Pineapple Tidbits

3 cups pineapple tidbits, frozen and thawed or can (reserve juice)
3 tablespoons butter
4 tablespoons brown sugar
3 tablespoons dark rum (or more if desired)
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger

Directions: In pressure cooker melt butter then add sugar. Stir. Add the pineapple, all the juice from the pineapple tidbits and the rum. Close pressure cooker lid, bring to high pressure then lower heat on stove and cook for 3 minutes. Release pressures (cold water or automatic, according to manufacturer’s directions), open lid and stir. Excellent served over pound cake, angel food cake, ice cream or by itself, served with whipped cream.

http://www.healthgoods.com/Shopping/Appliances/Pressure_Cooking_Recipes.htm

Swedish Meat Balls (Pressure Cooker)

- Meal'n Minutes Recipes - Meal'n Minutes Instructions - Rice - Pressure Cooker Chart - Reference - Equipment -- Scandanavian - Lee's Recipes -

Servings: 4 -8 srvings

1 lb (2 lb) Ground beef, finely
1 c (2 cup) Bread crumbs, fine
1 (2) Eggs
1/2 c (1 cup) Milk
2 tb (1/4 cup) Onion, minced
1 ts (2 tsp) Salt
ds (1/4 tsp) Black Pepper
1/8 ts (1/4 tsp) Nutmeg
2 tb (4 TBS) Fat
3/4 c (1 1/2 cups) Water

Preparation

NOTE: amounts given are for 4 servings (4 Qt. cooker). Those in parenthesis () are for 8 servings (6 Qt cooker).

  1. Combine meat, crumbs, egg, milk, minced onion, salt, pepper and nutmeg.
  2. Form into balls 1 1/2-inches in diameter, using as little pressure as possible.
  3. Brown well in fat in cooker.
  4. Place meat balls on rack.
  5. Add water. Cover, set control and cook for 4 minutes after control jiggles.
  6. Cool cooker normally for 5 minutes, then place under faucet.
  7. To serve, remove meat balls to hot platter and thicken gravy.

For gravy:

4 Qt. cooker:

  1. Blend 2 Tbs all-purpose flour into 1/3 cup cold water until smooth.
  2. Stir into 1 cup boiling stock, stirring constantly. Cook over medium heat, stirring until gravy is smooth and thickened.

6 Qt. cooker:

6 Tbs all-purpose flour,

1 cup cold water, 3 cups stock.

NOTE: Different pressure cooker controls react differently when pressure is achieved. On the Mirromatic the control jiggles or rocks, on another it might give off with an intermittent hiss. You must know how your control should react when pressure is achieved in order to time your recipe correctly.

Source: The Mirromatic Speed Pressure Cooker Cookbook, copyright 1972.
Posted to MM-Recipes Digest by "Robert Ellis" on Nov 17, 1998;
accessed on Big Oven http://www.bigoven.com/126413-Swedish-Meat-Balls-%28Pressure-Cooker%29-recipe.html

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Lee's White Rice 3 Methods

Make perfect plain white rice fast and simple in a rice cooker, or the Fissler pressure cooker or in the Revere Meal'nMinutes cooker.

  1. Rice Cooker: With the rice cooker all you do is fill the supplied measuring cup (3/4 cup) rice; wash it, and put in the cooker. Add water to the 1 cup mark, then plug in and switch lever to Cook Mode. When it is done wait about 10 minutes. It should be on Keep Warm mode.
  2. Fissler Pressure Cooker: Wash a cup of rice. Put it in the cooker with 1 3/4 cups water. Set pressure dial on high. When pressure is reached, cook for 7 minutes. Wait a few minutes and release pressure.
  3. Revere Meal'nMinutes: Wash a cup of rice. Put it in the cooker with 1 3/4 cups water. Set pressure dial on high and time to 7 minutes. Press Start. When bell rings, wait a few minutes and release pressure. Open cooker. You can let rice sit for a while with lid loosely on top.