The Healthy Pressure Cooker Cookbook

Introduction

CHAPTER ONE

HEARTY, HEALTHY MEALS IN A FLASH

CHAPTER TWO

MEAT

SHORT RIBS WITH PORTER AND ONIONS

BEEF BARBACOA TACOS

GOULASH

TOMATO-GLAZED MEATLOAF

BEEF BOURGUIGNON

MUSTARD-GLAZED SPARERIBS

BEEF STROGANOFF

CORNED BEEF AND CABBAGE

POT ROAST WITH ROOT VEGETABLES

GARLIC-ROSEMARY BABY BACK RIBS

PULLED PORK WITH MUSTARDY BARBECUE SAUCE

ASIAN PORK SLIDERS

PORK TENDERLOIN WITH BRAISED APPLES AND ONIONS

CHILI VERDE

PORK RAGU

ITALIAN STUFFED PEPPERS

PORK TENDERLOIN WITH RICE PILAF

LAMB CURRY

LAMB AND BULGUR-STUFFED ACORN SQUASH

LAMB SHANKS PROVENÇAL

CHAPTER THREE

POULTRY

BRAISED TURKEY IN RED WINE

ONION-THYME SMOTHERED CHICKEN

CHICKEN WITH ARTICHOKE HEARTS AND MUSHROOMS

HONEY-CHIPOTLE CHICKEN WINGS

TURKEY TENDERLOIN WITH SUN-DRIED-TOMATO PESTO

CHICKEN THIGHS IN SHERRY VINEGAR SAUCE

COQ AU VIN

CHICKEN AND DUMPLINGS

PENNE WITH CHICKEN, PEPPERS, AND ARUGULA

CURRIED CHICKEN SALAD

TURKEY SLOPPY JOES

INDIAN-STYLE CHICKEN IN YOGURT SAUCE

CHICKEN, RICE, AND MUSHROOM CASSEROLE

DUCK QUARTERS WITH APRICOTS AND PRUNES

CHAPTER FOUR

FISH AND SEAFOOD

CIOPPINO

HALIBUT AND BOK CHOY WITH GINGER BROTH

STEAMED MUSSELS IN PORTER CREAM SAUCE

CLAMS STEAMED IN LEMON-GARLIC BROTH

SNAPPER VERACRUZ

FISH AND VEGETABLE “TAGINE” WITH CHERMOULA

SALMON AND VEGETABLES “EN PAPILLOTE”

SMOKED SALMON CHOWDER

POACHED SALMON WITH DILL SAUCE

SUCCOTASH WITH SHRIMP

CHAPTER FIVE

SOUPS, STEWS, AND CHILIES

FRENCH ONION SOUP

MUSHROOM SOUP WITH SNOW PEAS AND SCALLIONS

BORSCHT

ROASTED TOMATO SOUP

CARROT SOUP

CREOLE WHITE BEAN SOUP

SPLIT PEA AND HAM SOUP

BUTTERNUT SQUASH SOUP

CHILI CON CARNE

SAUSAGE, BEAN, AND KALE SOUP

BROCCOLI-PARMIGIANO-REGGIANO SOUP

CHICKEN AND SAUSAGE GUMBO

POTATO-LEEK SOUP

ROASTED RED PEPPER AND ONION SOUP

CHICKEN NOODLE SOUP

BEEF AND BARLEY SOUP

CHAPTER SIX

BEANS AND GRAINS

RISOTTO WITH PEAS AND SHRIMP

MASOOR DAL

RED BEANS AND RICE

SPICY CITRUS BLACK BEANS

“BAKED” BEANS

FRIJOLES REFRITOS (REFRIED BEANS)

POLENTA WITH ROASTED RED PEPPERS AND ONION JAM

THREE-BEAN VEGETARIAN CHILI

QUINOA “RISOTTO” WITH PROSCIUTTO AND ASPARAGUS

ARROZ VERDE

WILD AND BROWN RICE PILAF

MEDITERRANEAN CHICKPEA SALAD

WHITE BEANS WITH ROSEMARY AND PROSCIUTTO

WILD RICE SALAD WITH WALNUTS, CELERY, AND APPLES

HUMMUS

SPANISH RICE

SHRIMP AND SAUSAGE JAMBALAYA

BLACK BEAN AND SWEET POTATO TACOS

CHAPTER SEVEN

VEGETABLES AND SIDES

SPICY VEGETARIAN STUFFED PEPPERS

BOW TIE PASTA WITH MUSHROOM SAUCE

THAI SWEET POTATO AND SNAP PEA CURRY

“SAUTÉED” MUSHROOMS

TANGY GARLIC MASHED POTATOES

MASHED SWEET POTATOES WITH ROSEMARY AND PARMESAN

STEAMED ARTICHOKES WITH TWO DIPPING SAUCES

RATATOUILLE

BALSAMIC-BRAISED BRUSSELS SPROUTS

BEETS AND GREENS WITH HORSERADISH SAUCE

BEET SALAD WITH MINT AND FETA CHEESE

BRAISED CELERY AND TOMATOES

CURRIED CAULIFLOWER

BRAISED RED CABBAGE AND APPLES

GLAZED ONIONS

CARROTS ESCABECHE

WARM FRENCH POTATO SALAD

CHAPTER EIGHT

BREAKFAST AND DESSERT

“SOFTBOILED” EGGS

EGG AND CHEESE BREAKFAST SANDWICHES

BREAKFAST GRITS WITH CRANBERRIES AND ALMONDS

STEEL-CUT OATMEAL WITH APPLES AND CINNAMON

CRUSTLESS QUICHE CUPS WITH BACON AND ONIONS

INDIVIDUAL SPINACH AND FETA STRATAS

CINNAMON FRENCH TOAST BREAD PUDDING

BLUEBERRY AND PEACH COMPOTE

COCONUT RICE PUDDING WITH DATES

VANILLA-GINGER CUSTARD

LEMON CUSTARD

POACHED PEARS IN PORT

BRANDY-SPICED APPLES

CHOCOLATE BROWNIE CAKE

BOURBON-MAPLE BREAD PUDDING

BLUEBERRY CLAFOUTI

MOLTEN GINGERBREAD CAKE

CREAMY ORANGE CHEESECAKES

CHAPTER NINE

STOCKS AND SAUCES

CHICKEN STOCK

BEEF STOCK

BONE BROTH

MUSHROOM STOCK

ONION JAM

QUICK MARINARA SAUCE

RED TABLE SALSA

APPLESAUCE

CRANBERRY-APPLE CHUTNEY

TOMATO RELISH

Pressure Cooking Time Charts

Measurement Conversion Charts

The Dirty Dozen & the Clean Fifteen

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