More recipes from

Presto

Sample Pressure Cooker Recipes

from Presto and WAFCO (All-American & Chef's Design) 

Each of these companies provides recipe and instruction books with both their pressure cookers and their pressure cookers/pressure canners.  Here are a couple of samples to tempt you and to provide you with a general idea as to what delicacies might be produced in your new pressure cooker.

From Presto

Lemon Herbed Chicken

• 1 (3-pound) chicken, cut up
• Salt and pepper
• 2 to 4 tablespoons vegetable or olive oil
• 1 onion, chopped
• 1 tablespoon chopped garlic
• 1 cup chicken broth
• 1/4 cup lemon juice
• 1 cup chopped parsley
• 1/2 cup chopped celery leaves
• 2 teaspoons chopped fresh oregano OR 1 teaspoon dry oregano
• 1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil
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• 1 cup pitted black olives
• 2 tablespoons flour
• 2 tablespoons cold water

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto® pressure cooker. Sauté onion and garlic until tender; remove. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker with onion and garlic. Add remaining ingredients except black olives, flour, and cold water. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Blend together flour and cold water; add to hot broth. Cook and stir liquid until thickened. Pour sauce over chicken.
Makes 4 to 6 servings

If desired, do not thicken sauce and prepare the Greek pasta (Orzo) in the remaining liquid

From All-American/Chef's Design

New York Clam Chowder

• 4 tbsp. butter or margarine
• 4 slices bacon, cut in pieces
• 1 Spanish onion, minced
• 2 potatoes, peeled and diced
• 2 green peppers, seeded and chopped
• 4 stalks celery, chopped
• 2 cloves garlic, minced
• 1 qt. clam broth or fish stock
• 1/2 cup dry red wine
• 2 cups canned peeled tomatoes, chopped
• 1 tsp. oregano
• 1/2 tsp thyme
• 2 cups minced clams, fresh or canned

Melt butter in cooker.  Add bacon, onion, potatoes, peppers, celery and garlic; cook, stirring until the onion is transluscent.  Add clam broth, wine, tomatoes, oregano and thyme.  Cover, cook 7 minutes at 15 lbs. pressure.  Turn off the heat source and wait for the steam gauge to reach zero, then release pressure.  Stir in clams and heat through.  Season to taste with salt and pepper.  Serve with oyster crackers if desired.

Serves 6.

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