VEGETABLES PRESSURE COOKER RECIPES
PRESSURE-COOKER SHORT RIBS RECIPE: HOW TO MAKE IT
These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .—Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.
Nutrition Facts : Calories 265 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 412mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 20g protein.
56 EASY PRESSURE COOKER RECIPES FOR BEGINNERS - BRIT + CO
Save on time without skimping on flavor.
Provided by Justina Huddleston
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 to 4
Number Of Ingredients 8
Steps:
Nutrition Facts : Calories 250-500
More about "vegetables pressure cooker recipes"
PRESSURE-COOKER SHORT RIBS RECIPE: HOW TO MAKE IT
These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .—Rebekah Beyer, Sabetha, Kansas
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 20 minutes
Category Dinner
Calories 265 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 20 minutes
Category Dinner
Calories 265 calories per serving
- Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.
See details
PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI RECIPE: HOW TO ...
This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 241 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 241 calories per serving
- Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently. Add broth or water if necessary.
See details
56 EASY PRESSURE COOKER RECIPES FOR BEGINNERS - BRIT + …
Save on time without skimping on flavor.
From brit.co
Reviews 5.0
Cuisine Pressure Cooker Meals
Calories 250-500 per serving
From brit.co
Reviews 5.0
Cuisine Pressure Cooker Meals
Calories 250-500 per serving
See details
PRESSURE COOKER POT ROAST RECIPE - NYT COOKING
This is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called for here; the roast is braised to tenderness in a fraction of the time it would take in the oven. The trick to this perfectly cooked meal is timing: Pop the vegetables into the pressure cooker just for the last few minutes of cooking, so they are tender but not overly softened. The optional quick-pickled onions give the mellow beef and sweet vegetables an appealing tangy pop. If you’re short on time, you don’t need to thicken the cooking liquid to make a gravy; just drizzle some pan juice over the top and call it a day.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 45 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 45 minutes
Cuisine american
- If you’d prefer a thicker gravy, strain the cooking liquid and return it to the pot. Using the sauté function, bring it to a boil. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with drained, pickled onions. Serve extra gravy on the side.
See details
PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI RECIPE: HOW TO ...
This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 241 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 241 calories per serving
- Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently. Add broth or water if necessary.
See details
56 EASY PRESSURE COOKER RECIPES FOR BEGINNERS - BRIT + CO
Save on time without skimping on flavor.
From brit.co
Reviews 5.0
Cuisine Pressure Cooker Meals
Calories 250-500 per serving
From brit.co
Reviews 5.0
Cuisine Pressure Cooker Meals
Calories 250-500 per serving
See details
PRESSURE COOKER POT ROAST RECIPE - NYT COOKING
This is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called for here; the roast is braised to tenderness in a fraction of the time it would take in the oven. The trick to this perfectly cooked meal is timing: Pop the vegetables into the pressure cooker just for the last few minutes of cooking, so they are tender but not overly softened. The optional quick-pickled onions give the mellow beef and sweet vegetables an appealing tangy pop. If you’re short on time, you don’t need to thicken the cooking liquid to make a gravy; just drizzle some pan juice over the top and call it a day.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 45 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 45 minutes
Cuisine american
- If you’d prefer a thicker gravy, strain the cooking liquid and return it to the pot. Using the sauté function, bring it to a boil. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with drained, pickled onions. Serve extra gravy on the side.
See details
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Jan 11, 2022 · Pressure cooker recipes don't require as much liquid as standard recipes, and that's why this recipe calls for only 1/2 cup of wine plus the mushroom juices. You can always add more liquid if you like—it won't hurt anything—but never use less than 1 cup. You need enough to build up trapped steam inside the cooker.
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