Stephen Rushmore Jr.
Shoot! Can’t find the book that came with my cooker. It had a pretty simple beef stew recipe, what I consider the "traditional" technique of flouring and browning the meat first so the flour becomes the thickener.
This one, slightly adapted from Cooking Under Pressure (Lorna Sass, 1989), is good. It is unusual in that chopped potatoes disintegrated in the cooking become the thickener. That and the mix of veggies gives it a real fresh flavor. It may give you ideas of how you could adapt your own recipe. Note that if the meat and veggies were cut smaller, the cooking time would be reduced. Also note the technique of adding tender, quicker-cooking items after pressure cooking.
2 lb. (about 16) medium new potatoes, scrubbed (you may peel, your choice)
2-1/2 lb. beef, trimmed and cut in 1-1/2 inch cubes
3/4 lb. (about 9) white boiler onions, peeled
3 large carrots, peeled and cut in 3-4 chunks
3/4 lb. parsnips, peeled and cut in thirds (if they are large, cut large ends in half or thirds)
1 – 2 large cloves garlic, minced
3/4 lb. mushrooms, quartered (halved if small)
One fourteen oz. can tomatoes, coarsely chopped, with juice
1/2 cup stock or red wine (I like my stew soupier and use both)
1 tbs. Worcestershire
2 bay leaves
1-1/2 tsp. dried thyme
1 tsp. dried mustard
1/8 tsp. ground allspice
1 cup frozen peas, defrosted
1/4 cup chopped fresh parsley
Salt and ground black pepper to taste
Finely chop about 1/4 of the potatoes. If they are larger than called for above, cut the rest in large chunks. Place everything on the list through the allspice in the cooker and stir to mix and make sure some liquid has seeped to the bottom. Lock the lid in place and bring to high pressure over high heat. Reduse heat just to maintain pressure (just so some steam is spitting out of the valve) and cook for 16 minutes. Remove from heat and let pressure drop at least 10 minutes (I have a stainless cooker which takes much longer than aluminum). When the pressure is released, remove lid, tilting it away from you to deflect steam.
Test meat for doneness. If it’s not sufficiently done you may re-pressure for a few more minutes and let the pressure drop naturally again, or just cook without pressure until done.
Add peas and parsley, simmer for a couple of minutes to just cook. Season to taste.
And here’s a pretty basic Risotto with Gruyere and Parmesan. It may not be exactly like the real thing, but it also doesn’t require 35-40 minutes of constant stirring.
2 tbs. unsalted butter
1 tbs. olive oil
1/3 cup finely minced onion
1-1/2 cup Arborio rice
3-1/2 – 4 cups vegetable or chicken stock
1 cup grated Gruyere (4 oz.)
1/4 cup grated Parmesan
Heat butter and oil in cooker. Saute onion until soft. Stir in rice and coat thoroughly with fat. Stir in 3-1/2 cups stock.
Lock lid in place and bring to high pressure over high heat. Adjust heat to maintain pressure and cook for 6 minutes. Reduce pressure with a quick release method (run cold water over cooker in sink if your cooker doesn’t have a specified quick-release mechanism, don’t just pull off the regulator). Remove lid, tilting it away from you.
Taste rice, and if not sufficiently tender (has never happened to me) add a bit more stock and cook, stirring, until done. Add cheeses, salt if you wish, and serve immediately.
And our favorite, Seafood Risotto
1 lb. mussels, scrubbed (Note: we usually buy a 2 lb. bag of the farm-raised mussels which require a lot less scrubbing and de-bearding and omit the shrimp, but that’s our taste)
1 cup dry white wine
3/4 cup water
1 clove garlic, peeled and halved
1/2 pound small shrimp, peeled and deveined
1/2 pound bay scallops (or sea scallops, halved)
One 8 oz. bottle clam juice
1 tbs. olive oil
1 tbs. unsalted butter
1 leek, washed, white and pale green part finely chopped (we use the leaves to make vegetable broth, you may substitute onion for leek)
1/2 tsp. d,22,247227.005,1,29660,184.108.40.206
247231,247227,247227,2006-11-03 18:06:57,RE: Pressure cooker help needed.”