pasta e fagioli soup - grayson county9. turn the pressure cooker to sauté and bring the stock to a...

PASTA E FAGIOLI SOUP

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DIRECTIONS1. With the pressure cooker on the sauté setting, cook the onion, carrots, celery, and garlic for five minutes.

2. Add the ground beef and cook until brown.

3. Add the spices and cook another minute.

4. Add the tomatoes and cook until the tomatoes are soft, about 7 minutes.

5. Add the tomato sauce, stock, pasta and beans.

6. Cook on high pressure for 4 minutes, and then 5 minutes more of natural release. Release the remaining pressure.7. Add salt and pepper to taste.

* This recipe is for a large pressure cooker. You can half the recipe if you have a “mini” size pressure cooker.

YIELD10 servings

1 tablespoon olive oil

1 large yellow onion, chopped

4 carrots, diced

2 stalks celery, chopped

4 cloves garlic, minced

1 pound ground beef

2 teaspoons chili powder

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley1 can diced tomatoes (14.5 oz.)I can tomato sauce (14.5 oz.)

5 cups stock (chicken or vegetable)

1 cup ditalini pasta (or elbow macaroni)

1 can cannellini beans (15 oz.), rinsed and drained

1 can dark red kidney beans (15 oz.), rinsed and drained

salt and pepper to taste

INGREDIENTS

SWEET & SAVORY RIBS


DIRECTIONS1. Cut ribs to fit the pressure cooker. Rub ribs on both sides with the salt and pepper.

2. Pour beef stock into pressure cooker and place steamer insert into the cooker. Place ribs on the steamer insert.

3. Cover and secure lid. Set the pot to manual high pressure for 20—30 minutes, depending on desired tenderness. When the timer sounds turn the pot off. Do not let it switch to the warm setting.

4. Naturally release pressure. Unlock and remove the lid.

5. Using tongs, place ribs bone side up on a foil lined baking sheet.

6. Let the cooking liquid in the pressure cooker rest for several minutes allowing the fat to rise to the surface.

7. Preheat broiler and place oven rack on the top or second position.

8. While the broiler heats, spoon off and discard the fat from the surface of the cooking liquid.

9. Turn the pressure cooker to sauté and bring the stock to a vigorous simmer. Reduce sauce to 1/₃ of the original volume, 8-10 minutes.

10. Stir mustard and brown sugar into the sauce. Continue simmering for about 6 minutes until the sauce becomes a thick glaze.

11. Baste the bone side of the ribs with half of the glaze.

12. Broil ribs until the glaze bubbles – about 4 minutes.

13. Remove, turn ribs over, and baste with the remaining glaze.

14. Continue broiling until warmed through, about 6 minutes.

15. Cut the ribs into sections and serve.

YIELD4 servings

2 pounds spare ribs

1 teaspoon salt

2 teaspoons black pepper

1 cup beef stock or broth

4 tablespoons spicy brown mustard

4 tablespoons brown sugar, packed

INGREDIENTS

SPRING VEGETABLES WITH SALMON


DIRECTIONS1. Place potatoes in the bottom of pressure cooker pot. Add water, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper. Place the pot’s steam rack over the potatoes.

2. Rub the top and sides of the salmon with the paprika and lemon zest and season with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is set to the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.

3. Remove the salmon and rack and set the cooker to sauté at normal heat. When the potatoes sizzle, add the garlic and cook until softened, stirring about 1-2 minutes. Stir in the remaining oil. Smash the pota toes with a fork or wooden spoon until chunky.

4. Turn off the cooker. Add the greens to the potatoes and stir until wilted, 1-2 minutes. Season with salt and pepper. Plate the salmon and vegetables for four with lemon wedges.

*To avoid rubbery fish, always use fresh fish for this recipe.

YIELD4 servings

1 ½ pounds small red-skinned potatoes, halved or quartered

1 cup water

2 tablespoons olive oil

Salt and pepper to taste

4 (five to six ounce) salmon fillets, skin on*

¼ teaspoon paprika

½ teaspoon grated lemon zest plus

wedges for serving


4 cups baby spinach

INGREDIENTS

QUICK AND EASY APPLE CRISP


DIRECTIONS1. Place apples in the inner pot of pressure cooker. Sprinkle with cinnamon and nutmeg. Top with water and honey.

2. In a small bowl, mix together melted butter, oats, flour, brown sugar, and salt. Drop by spoonful on top of apples.

3. Secure the lid. Use the manual setting and cook on high pressure for 8 minutes.

4. Allow pressure to release naturally. Let sit for a few minutes to allow the sauce to thicken.

5. Serve warm and top with ice cream.

YIELD4 servings

6 ½ cups apples, peeled and

chopped into chunks

4 teaspoons cinnamon

½ teaspoon nutmeg

½ cup water

1 tablespoon honey

3 tablespoons butter, melted

¾ cup old fashioned rolled oats

¼ cup flour

¼ cup brown sugar, packed

½ teaspoon salt

INGREDIENTS

SHREDDED SALSA CHICKEN


DIRECTIONS1. Mix together seasonings in a small bowl.

2. Sprinkle seasoning mixture on both sides of chicken breasts.

3. Place chicken in the pressure cooker and cover with salsa.

4. Secure lid and set to high pressure for 20 minutes.

5. Once cooking program is complete, allow pressure to release naturally.

6. Transfer chicken to a plate and shred.

YIELD4 servings

½ teaspoon salt

¾ teaspoon cumin

1 teaspoon black pepper

1/8 teaspoon oregano

1/8 teaspoon cilantro

1 pound boneless, skinless chicken breasts

1 cup chunky salsa

INGREDIENTS


DIRECTIONS1. Select sauté function and cook bacon in pressure cooker.

2. As bacon begins to brown, add onions and sauté for another minute.

3. Add green beans and toss with the bacon so that the beans are lightly coated with bacon grease.

4. Add water.

5. Cook beans for 5 minutes on manual pressure.

6. Quick release pressure.

7. Toss with seasonings and serve.

YIELD6 servings

1 ½ pounds fresh green beans, ends removed, snapped in half and washed

3 slices of bacon, cut into 1 inch pieces

1/3 cup onion, diced

½ cup water or chicken broth

½ teaspoon salt

1 teaspoon pepper

¼ teaspoon garlic powder

Pressure cooking and pressure canning are not the same. A pressure cooker should never be used for canning.

INGREDIENTS

SOUTHERN STYLE GREEN BEANS


DIRECTIONS1. With the pressure cooker on the sauté setting, cook the onion, carrots, celery, and garlic for five minutes.

2. Add crushed tomatoes, oregano, basil and bay leaf. Stir.

3. Thoroughly wash the squash and pierce skin all over with a knife. Place on top of sauce.

4. Cook at high pressure for 15 minutes or until the skin of the squash easily gives when pressed

5. Quick release pressure, discard bay leaf and transfer the squash to a bowl to cool.

6. When squash is cool enough to handle, cut in half with a large knife. Discard the seeds and scoop the strands out with a fork. Place in a colander to drain well (use paper towels as well to soak up any excess moisture).

7. Serve sauce over squash with grated cheese.

*This recipe is for a large pressure cooker. You can half the recipe if you have a “minisize pressure cooker.

YIELD6 servings

1 pound lean ground beef

½ cup onion, diced

3 cloves garlic, crushed

1 teaspoon salt

black pepper, to taste

1 (28 ounces) can crushed tomatoes

1 tablespoon fresh oregano (1 teaspoon dried)

1 tablespoon fresh basil (1 teaspoon dried)

1 bay leaf

1 large (4 lb.) spaghetti squash

grated cheese for topping


INGREDIENTS

ONE POT SPAGHETTI SQUASH WITH MEAT SAUCE


DIRECTIONS1. Add the garlic and potatoes to the pressure cooker.

2. Pour enough chicken broth in the pot to cover the potatoes. Seal the lid and cook on manual or soup setting for 10 minutes.

3. Once the timer goes off, turn the valve from sealing to venting to quick release the pressure.

4. Remove the lid and mash the potatoes. Use a potato masher for chunky soup or an electric hand mixer for chowder style soup.

5. Add butter, sour cream, cream cheese, salt and pepper, and blend.

6. Add milk to the soup to thin if needed.

7. Serve with the toppings of your choice.

YIELD10 servings

5 pounds potatoes, peeled and cubed

2 garlic cloves, minced

5-6 cups of chicken broth

½ teaspoon pepper

½ teaspoon salt

3 tablespoons butter

1/3 cup reduced fat cream cheese, softened

1/3 cup reduced fat sour cream

1-2 cups milk

Salt and pepper to taste

Optional Toppingsreal bacon bits

cheddar cheese, shredded

green onion, chopped

INGREDIENTS

QUICK AND EASY POTATO SOUP


DIRECTIONS1. Place garlic in pressure cooker pot with chicken broth.

2. Add artichokes, spinach, sour cream, cream cheese, mayonnaise and onion powder. Stir to combine.

3. Set to manual high pressure for 4 minutes.

4. Quick release pressure and immediately stir in cheeses.

5. Transfer to a bowl and serve with corn chips or bread. The dip will thicken as it cools.

YIELD24 servings


½ cup chicken broth

14 ounce can artichoke hearts, drained

10 ounce box frozen spinach

8 ounces reduced fat cream cheese

½ cup reduced fat sour cream

½ cup light mayonnaise

1 teaspoon onion powder

4 cups parmesan cheese, shredded

2 cups mozzarella cheese, shredded


INGREDIENTS

LIGHTER SPINACH AND ARTICHOKE DIP


DIRECTIONS1. Combine macaroni, broth and butter in the pressure cooker

2. Cover and seal. Select the manual setting at high pressure for 6 minutes.

3. When cooking program is finished, quick release pressure.

4. Open the pot and stir in cheeses*, sour cream, mustard, and cayenne pepper, if desired.

5. Let sit for 5 minutes to thicken, then stir again and serve.

*If crispy topping is preferred, reserve parmesan cheese. After macaroni and sauce is well combined, transfer to a baking dish and sprinkle with parmesan cheese. Broil until crispy (about 3 minutes).

YIELD8 servings

1 pound elbow macaroni

4 cups chicken broth

2 tablespoons unsalted butter

2 cups extra sharp cheddar cheese, shredded

½ cup parmesan cheese, shredded

½ cup reduced fat sour cream

2 teaspoons yellow mustard

1/8 teaspoon cayenne pepper (optional)

INGREDIENTS

ONE POT MACARONI AND CHEESE

SPICY BEEF STEW


DIRECTIONS1. Mix the chili powder, cumin, coriander, paprika, and cinnamon in a small bowl. 2. In a medium bowl, mix the beef with 4 teaspoons of the spice mixture, salt and pepper; toss until coated. Set aside.3. Set the pressure cooker to sauté at normal heat. When the display indicates “hot”, add the olive oil, then add onion, poblano pepper, garlic. 4. Cook, stirring often, until tender and lightly browned, about 5 minutes. 5. Add remaining spice mixture and cook, stirring, until lightly toasted, about 1 more minute. 6. Cancel the sauté setting and stir in water and tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. 7. Add the beef, stirring into liquid. Cover and seal, making sure thesteam valve is in the sealing position. Set the cooker to high pressure for 30 minutes. 8. When cooking program is complete, naturally release pressure for 10-15 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure. 9. Turn off the cooker. Remove the lid and stir in ½ cup crushed corn chips. Let cook a few minutes and spoon off any excess fat.10. Stir in vinegar and ½ cup cilantro. Season with salt and pepper, if needed.11. Serve over rice; top with cheese and remaining corn chips and cilantro.

YIELD6 servings

1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon ground coriander½ teaspoon paprika¼ teaspoon ground cinnamon2 pounds beef stew meat, cubed1 teaspoon salt2 teaspoons pepper1 tablespoon olive oil1 small onion, chopped

1 poblano pepper, halved, seeded and thinly sliced4 cloves garlic, smashed¾ cup water1 can (15 oz.) diced tomatoes w/chilies¾ cup corn chips, finely crushed1 tablespoon apple cider vinegar½ cup plus 2 tablespoons fresh cilantro, roughly choppedCooked white rice, for servingShredded cheese, for serving

INGREDIENTS

CITRUS HERB RICE


DIRECTIONS1. Place the uncooked rice in a mesh strainer and run under water until the water runs clear, lightly shaking the rice to remove excess water. Place in the inner pot of the pressure cooker with a pinch of salt. Add water and stir to combine. Cover and seal the pressure cooker. Select the rice program.

2. While rice is cooking, zest and juice your fruit and chop your herb.

3. Once cooked, naturally release pressure, opening the lid only when the float valve drops down.

4. Stir in the herb, juice, and season to taste with salt.

TASTY CITRUS AND HERB PAIRINGSLemon, lime and orange pair well with a variety of herbs. Experiment with mixing and matching to find your favorite pairing.

Suggested pairs:lemon/thyme

lime/cilantro

orange/marjoram

YIELD6 servings

1 cup white rice, uncooked pinch of salt1 cup water½ cup fresh herb of choice, roughly chopped2 tablespoons citrus juice of choice, fresh squeezedzest of citrus fruit of choice


INGREDIENTS

CHICKEN AND DUMPLINGS


DIRECTIONS1. In small bowl mix together spices to make seasoning mixture.

2. Toss chicken in seasoning mixture.

3. Set pressure cooker to sauté. Add butter and chicken cubes to brown.

4. Add in the celery, carrots, onion, garlic, pepper and a pinch of salt. Stir.

5. Pour stock over chicken and vegetables.

6. Cover and seal pressure cooker. Set manual pressure to high for 8 minutes.

7. While chicken is cooking, make dumplings mixture: Whisk together baking mix, milk, and parmesan cheese. Add a pinch of salt and pepper.

8. Perform a quick release to release steam. Remove lid.

9. Set the pressure cooker back to high. Let simmer with lid off.

10. When broth is boiling, drop dumplings by spoon into the pressure cooker until entire batter is in pot. Simmer with lid off for 8-10 minutes.

11. Turn off pressure cooker. Stir in cream and add salt and pep per to taste. Serve immediately.

YIELD6 servings

1 teaspoon cayenne2 tablespoons thyme2 tablespoons basil1 tablespoon oregano2 tablespoon butter2 lbs chicken breasts, boneless and skinless, cubed5 celery stalks, diced5 medium carrots. diced1 onion, diced

4 tablespoons minced garlic1 teaspoon pepperpinch of salt5 cups chicken or vegetable stock1 ¾ cups baking mix2/₃ cup milk¼ cup parmesan cheesepinch of saltpinch of pepper¼ cup heavy cream


INGREDIENTS

pasta e fagioli soup - grayson county9. turn the pressure cooker to sauté and bring the stock to a...

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