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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
- Separate eggs. Beat egg yolks a light lemony color. In separate,
clean bowl, beat egg whites to a soft peak.
- Combine flour, sugar, salt and butter. Add lemon juice and rind,
beaten egg yolks, and milk. Mix.
- Fold in beaten egg whites. Pour into individual custard cups or
ramekins.
- Cover each with aluminum foil.
- 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).
- Combine meat, crumbs, egg, milk, minced onion, salt, pepper and nutmeg.
- Form into balls 1 1/2-inches in diameter, using as little pressure
as possible.
- Brown well in fat in cooker.
- Place meat balls on rack.
- Add water. Cover, set control and cook for 4 minutes after control
jiggles.
- Cool cooker normally for 5 minutes, then place under faucet.
- To serve, remove meat balls to hot platter and thicken gravy.
For gravy:
4 Qt. cooker:
- Blend 2 Tbs all-purpose flour into 1/3 cup cold water until smooth.
- 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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Pressure
Cooker Recipes