8 QUART TO LBS RECIPES
8-QT PRESSURE COOKER - RECIPES, FOOD IDEAS AND VIDEOS
When pressure cooking a pot roast, it is best to check the manual and recipes that came with your pressure cooker. This is a Tried And True recipe from the Cook's Essentials 8-quart Electric Pressure Cooker manual. (If you have a 15 psi pressure cooker, like Kuhn Rikon, the pressure cooking time would be 60 minutes, per "Quick Cuisine.") Note that a 5-liter pressure cooker can handle up to a 4-pound roast, and a 2-liter p.c. can handle up to a 2-pound roast. I always keep a can of condensed French onion soup in my pantry for emergencies. Cooking time includes 15 minutes to reach pressure and 15 minutes to reduce pressure, and 80 minutes at pressure for Cook's Essentials pressure cooker.
Total Time 2 hours 15 minutes
Prep Time 20 minutes
Cook Time 1 hours 55 minutes
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season roast well with salt and pepper (or seasoning mix of your choice).
- Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
- Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
- Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
- Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
- For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
- For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
- For stovetop pressure cooker, allow pressure to fall naturally.
- Unlock pressure cooker and remove lid.
- Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
- Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
- Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.
Nutrition Facts : Calories 721.5, FatContent 18.4, SaturatedFatContent 7.1, CholesterolContent 194.7, SodiumContent 278.9, CarbohydrateContent 72, FiberContent 9.6, SugarContent 5.6, ProteinContent 69.9
INSTANT POT PINTO BEANS - MELANIE COOKS – EASY RECIPES ...
These Instant Pot pinto beans are amazing! No soaking needed! Super easy! Once you try cooking pinto beans in the Instant Pot, you'll never want to have the canned ones!
Provided by MelanieCooks.com
Categories Side Dish
Total Time 60 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Put all ingredients in the Instant Pot. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 60 minutes on High pressure.
- When the Instant Pot is done cooking, quick release (QR) the steam.
Nutrition Facts : Calories 196 kcal, CarbohydrateContent 35 g, ProteinContent 12 g, SodiumContent 597 mg, FiberContent 8 g, SugarContent 1 g, ServingSize 1 serving
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- Add the potatoes to a 6- or 8-quart Instant Pot. Add 1 1/2 cups water and 1 teaspoon kosher salt. Secure the lid and set the pressure valve to sealing. Using the pressure-cooking mode, set to 10 minutes. (Note that it will take some time for the pressure to build up; from there, the automatic 10-minute clock begins!) When the cook time is up, with a wooden spoon, carefully turn the valve to venting to let the pressure release quickly. After the pressure has been fully released (you’ll see the button pop down), remove the lid. There may be some water on the bottom of the pot; if there is any, remove the insert and drain the water off. Mash the potatoes, letting as much steam escape as possible. Add the butter, cream cheese, half-and-half, heavy cream, seasoned salt, remaining 1 1/2 teaspoons kosher salt and the pepper to the potatoes. Stir until everything is melted and combined. Taste and adjust the seasonings as needed. Transfer the potatoes to a serving dish, sprinkle with extra pepper and top with a pat of butter.
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QUARTS TO POUNDS & OUNCES CONVERTER - (QT TO LB)
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QUARTS TO POUNDS [WATER] CONVERSION | NINJAUNITS
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