Pressure Cooker Recipes

Imagine cooking a lip-smacking, yummy dish in a jiffy, say in less than 10 minutes. Well, it is quite possible with the use of pressure cookers. Oftentimes, the hurried routines do not leave us with enough time to cook course meals. In such situations, pressure cooker recipes are our rescue team for sure!

With the pressure cooker recipes here, you won't need to sacrifice the taste of food, even though you cook them in less time.

Procedure

Heat the canola oil in the pressure cooker over medium flame. Add the chicken pieces in it and fry for about 5 minutes. Remove the chicken pieces from the cooker. After this, fry the onion till it turns golden brown and then add the ground ginger and garlic.

Stir well and add the partly-cooked chicken pieces back to the cooker. Toss to mix well, and add in the soy sauce and water. Close the pressure cooker lid and cook for about 8-10 minutes. Once the pressure is released, open the lid and add salt and pepper to taste. Stir well for 2 minutes. Garnish and serve hot.

Ingredients

• 2½ cups kidney beans (soaked overnight)
• 2 medium-sized onions (finely chopped)
• 1 medium-sized onion (ground)
• 2 green chili peppers (ground)
• 2 red chili peppers (ground)
• 1 tablespoon ginger paste

• 1 tablespoon ground coriander seed
• ½ teaspoon ground cumin seed
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• 2 tablespoons cooking oil
• Salt and black pepper to taste

Procedure

First, preheat the pressure cooker. Pour the vegetable oil in it and heat it for about 2 minutes. Add the chopped onion and fry until it turns golden brown, and then add the ginger and onion paste. Reduce the heat to medium and stir well; add the grounded coriander seed, chili peppers, turmeric, cumin seeds, and cinnamon.

Allow the ingredients to mix together by stirring for about 2 minutes. Add  soaked kidney beans and salt; stir. Pour 2½ cups of water and secure pressure cooker lid and cook for about 8 minutes. Release the pressure and see if the beans have turned tender. Crushing the beans would make curry more tasty. Garnish with chopped fresh coriander and serve hot.

Ingredients

• 1 pound mushrooms (cut into ½-inch slices)
• 1½ cups brown rice (rinsed and drained)
• 1½ cups leeks (cut into small pieces)
• 1 carrot (diced)
• 1 teaspoon garlic (minced)
• 1 teaspoon fennel seeds
• 2 tablespoons fresh parsley (minced)
• 2 cups boiling water
• Salt and pepper to taste

Procedure

Preheat the pressure cooker and sauté the leek and garlic for 2 minutes. Add all the ingredients―mushroom, brown rice, carrot, fennel seeds, salt, and pepper―to the cooker. Toss the mixture and pour the boiling water in the pressure cooker. Close the lid and leave it for about 20 minutes.

Wait for an additional 5 minutes till the pressure is released. Open the lid and garnish the dish with the minced parsley. Stir and serve hot.

These food recipes taste good if you follow the instructions well like adding sufficient amount of water and cooking for an appropriate amount of time.