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    The Pressure Cooker Cookbook: How to Cook Quickly, Efficiently, Healthily, and Deliciously
    The Pressure Cooker Cookbook: How to Cook Quickly, Efficiently, Healthily, and Deliciously
    The Pressure Cooker Cookbook: How to Cook Quickly, Efficiently, Healthily, and Deliciously
    Ebook253 pages3 hours

    The Pressure Cooker Cookbook: How to Cook Quickly, Efficiently, Healthily, and Deliciously

    By Kate Rowinski

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    About this ebook

    Bring the pressure cooker back into the kitchen and learn to make delicious, nutritious family meals in half the time!

    No longer is the pressure cooker a relic of your grandmother’s kitchen. Today, this powerful pot has become one of the most essential cooking tools in America. In this hectic, fast-paced life, with many hungry mouths to feed, a fridge of hodgepodge ingredients, and too many rules on how to cook one’s food, the pressure cooker emerges as the answer to all unnecessary problems.

    With her expertise on practical living, Kate Rowinski puts together an indispensable cookbook with an introduction to the fundamentals of pressure cookingthe best equipment, how to use your tools, safety practices, and cooking time charts for different ingredientsfollowed by more than eighty recipes that feature the pressure cooker for breakfast, lunch, dinner, and even all-day snacks. Learn to cook beloved meals in one-third to one-half the normal cooking time, such as:

    Southern-style grits and eggplant-amole
    Mini meatballs and risotto cakes
    Beer-b-que” pork and the perfect pot roast
    Pineapple bread pudding
    And much more!

    Reduce cooking time, retain more nutrients, maximize flavors, and minimize your electricity bill with your pressure cooker, the shortcut” and convenient one-pot method that will solve all your kitchen headaches. Who knew cooking could relieve so much pressure?

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
    LanguageEnglish
    PublisherGood Books
    Release dateJan 5, 2016
    ISBN9781680991192
    The Pressure Cooker Cookbook: How to Cook Quickly, Efficiently, Healthily, and Deliciously
    Author

    Kate Rowinski

    Kate Rowinski is the author of a number of books, including The Wilderness Guide to Dutch Oven Cooking, The Ultimate Guide to Making Chili, and The Quotable Cook. She co-owns the Horse and Hound Gastropub in Charlottesville, Virginia with her husband Jim, her daughter Brooke, and her son-in-law Luther Fedora.

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      Book preview

      The Pressure Cooker Cookbook - Kate Rowinski

      Cover Page of Pressure Cooker CookbookHalf Title of Pressure Cooker CookbookTitle Page of Pressure Cooker Cookbook

      Copyright © 2015 by Kate Rowinski

      All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018.

      Good Books books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018 or info@skyhorsepublishing.com.

      Good Books is an imprint of Skyhorse Publishing, Inc.®, a Delaware corporation.

      Visit our website at www.goodbooks.com.

      10 9 8 7 6 5 4 3 2 1

      Library of Congress Cataloging-in-Publication Data is available on file.

      Cover design by Owen Corrigan

      Cover photo credit by Kate Rowinski

      Print ISBN: 978-1-68099-063-8

      Ebook ISBN: 978-1-68099-119-2

      Printed in China

      Table of Contents

      An Introduction to Pressure Cooking

      Essential Tools of the Trade

      Pressure Cooking Times for Different Ingredients

      Breakfast

      Steel Cut Oatmeal

      Quinoa Breakfast Porridge

      Eggs En Cocotte

      Soft-Boiled Eggs

      Breakfast Casserole

      Southern-Style Grits

      Appetizers and Dips

      Deviled Eggs

      Garlic Spread

      Hummus

      Mini Meatballs

      Classic Steamed Mussels

      Apricot Barbecue Chicken Wings

      Eggplant-amole

      Soups and Chili

      Beef Stock

      Chicken Stock

      Vegetable Stock

      Ham Stock

      Carrot and Apple Soup with Ginger

      Navy Bean and Kielbasa Soup

      Chicken Noodle Soup

      Classic Home-style Chili

      Chilled Borscht

      Lentils and Vegetable Soup

      Cauliflower Leek Soup

      French Onion Soup

      Garden Fresh Tomato Soup

      Vegetable Beef Soup

      Vichyssoise

      White Chili

      Beef and Pork

      Asian Barbecue Short Ribs

      Beef Stroganoff

      Beer-B-Que Pork

      St. Patrick’s Day Corned Beef Dinner

      Flemish Beef Stew

      Hometown Meatloaf

      Italian Oxtails

      Perfect Pot Roast

      Pork Roast with Onions and Sauerkraut

      Sausage and Sauerkraut

      Rosemary Pork Tenderloin

      Shredded Beef Sandwiches

      Swiss Steak

      Spaghetti and Meatballs

      Poultry

      Barbecued Chicken Breasts

      Cajun Chicken

      Chicken in Red Wine Sauce

      Cornish Game Hens

      Forty-Clove Garlic Chicken

      Italian Chicken

      Peachy Chicken

      Jambalaya

      Cajun Seasoning

      Old-fashioned Roasted Chicken

      Poultry Seasoning

      Weeknight Chicken Mediterranean

      Simple Summertime Chicken Salad

      Sweet and Sour Chicken Thighs

      Side Dishes

      Baked Beans

      Applesauce

      Garden Fresh Ratatouille

      Hoppin’ John

      Mushroom Risotto

      Risotto Cakes

      Spanish Rice

      Perfect Long-Grain Rice Pilaf

      Savory Bread Pudding

      Soybean Salad

      Tex-Mex Pinto Beans

      Vegetables

      Harvard Beets

      Brandied Carrots

      Mashed Cauliflower

      Whole Cauliflower with Cheese Sauce

      Hot Pepper Vinegar

      Collard Greens with Brown Sugar

      Corn on the Cob with Basil-Garlic Butter

      Lemon-Chive New Potatoes

      Glazed Sweet Potatoes

      Steamed Artichokes

      Sweet and Sour Red Cabbage

      Desserts

      Rice Pudding

      Pineapple Bread Pudding

      Classic Cheesecake

      Index

      An Introduction to Pressure Cooking

      Did you think that pressure cookers belong to the era of your grandmother? Well, think again. Sure, grandma may have produced some pretty spectacular pot roasts in that rickety pot of hers. Back in her day, the pressure cooker was the ultimate convenience cookware. That’s because it harnessed the power of steam to make slaving over a hot stove something that other people did.

      How Pressure Cooking Works

      When you cook with steam, the internal temperature of the pot is controlled by how much heat you apply to it. Pressure cooking follows three basic steps.

      Step One:

      Bring cooker to pressure. You do this by applying heat to the pot by increasing or reducing your stove’s burner temperature. (If you have an electric pressure cooker, this step is accomplished by simply choosing the setting.)

      Step Two:

      Start counting your cooking time when the desired pressure is reached. Pressure cooking is a little different than other cooking methods in one fundamental way. The cooking time does not begin when you close the lid. Instead, you start counting when the cooker reaches its desired pressure.

      Step Three:

      Release pressure. This is an important step, because it dictates how fast your food will stop cooking. There are three different ways to release pressure. Use Natural Release when you want to allow food to continue to simmer for a little longer. Simply remove the cooker from its heat source and allow the pressure to drop on its own. It takes 15 minutes or so for the pressure to drop enough to remove the lid. Stocks and stews can be done this way. Quick Release of steam allows you to reduce pressure quickly so you can stop the cooking cycle. This helps to prevent overcooking, and also lets you interrupt cooking so that you can add other ingredients. Cold Water Release is the fastest but the least common method. Run cold water over the pot to stop the cooking process as quickly as possible. This works well for delicate foods.

      The Benefits of Cooking with Pressure

      Saving Time

      This is the feature that generally first attracts people to pressure cooking. Pressure cooking cuts cooking time drastically; sometimes by as much as 90 percent. Any recipe that calls for a wet environment, like steaming, boiling, or stewing, is perfect for the pressure cooker. Because of the cooker’s ability to maintain a hot internal environment, energy usage is drastically

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