4 Qt Pressure Cooker Recipes

SAVORY BLACK BEANS - 4-QT. PRESSURE COOKER

Steps:

• Sort through dried black beans and remove broken or discolored beans. Rinse, then soak beans in water with salt for 8-10 hours or overnight, in a cool location.
• Drain beans and rinse again. Allow to drain until Step 5.
• In a 4-quart or larger pressure cooker, heat bacon over medium-high heat.
• After bacon has released some oil, stir in onion, garlic and jalapeno pepper. Cook until onion softens.
• Add 1 3/4 cups water and rinsed and drained beans.
• Increase to high heat. Stir in cilantro, ground oregano and black pepper.
• Secure lid and bring to high pressure over high heat. Adjust heat to stabilize pressure at 2nd red ring or high pressure. (If p.c. whistles, it is too hot.) From the moment high pressure was reached, cook for 10-12 minutes.
• Remove from heat and allow to lose pressure naturally.
• Cooked black beans taste the best the next day. If you can wait, please refrigerate and reheat when ready to serve.
• When ready to serve, heat up black beans and stir in chopped tomato, lime juice and salt.

SIMPLE GARLIC MASHED POTATOES - 4-QT. PRESSURE COOKER

Steps:

• Place a trivet in the bottom of a 4-quart or larger pressure cooker. Add water and potatoes.
• Secure lid and over high heat reach high pressure. Adjust heat to stabilize pressure. Time from moment high pressure has been reached, cooking for 8-10 minutes. (Check at 8 minutes; if not done, recover and bring up to pressure for additional time.).
• Remove from heat and allow pressure to drop naturally, per your p.c. manual.
• Drain potatoes into a colander and let stand for a minute to dry excess moisture.
• Put potatoes through a potato ricer, food mill, or mash with a potato masher and transfer to a warmed serving dish.
• Add warmed milk, 1/4 cup at a time, while beating, until the potatoes are creamy.
• Add garlic and butter and beat until blended.
• Season with salt and pepper to taste.

LEMON DRIZZLE PUDDING - 4-QT. PRESSURE COOKER

Steps:

• Lightly oil a 6-1/2 cup ovenproof dish.
• Cream butter with 1/4 cup of the superfine sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding 2 teaspoons of flour with each addition.
• Stir in 1 tablespoon lemon zest with the remaining flour, the ground almonds and baking powder. Spoon into the prepared dish.
• In a small bowl, mix the remaining sugar, 1 tablespoon lemon zest and 4 tablespoons lemon juice with 1 1/4 cups boiling water. Pour into prepared dish.
• Cover prepared dish with aluminum foil and secure around dish. Also make 2 long aluminum foil "handles" by folding aluminum foil into long strips.
• Place the trivet in the pressure cooker so the prepared dish will not sit on the bottom, allowing room for liquid to heat underneath. Add the 2 tablespoons lemon juice to the pot. Set the aluminum foil handles in place on top of the trivet, crossing each other at a 90-degree angle (as if about to wrap a present with ribbon).
• Set prepared dish on top of the middle of the "handles" in the cooker, on top of the trivet. For each handle, complete the loop, pressing together the ends of the aluminum foil.
• Pour the remaining 4 cups boiling water between the side of the prepared pan and the edge of the cooker wall.
• Secure the lid. DO NOT TURN ON HEAT YET. Allow to presteam for 15 minutes from the boiling water in the pot.
• Bring pot up to 10 psi or low pressure, and adjust heat to maintain low pressure. From moment that low pressure was reached, cook for 10 minutes.
• Remove from heat. Allow to depressurize naturally until steam vent has sunk.
• Remove lid. Serve pudding in bowls and sprinkle with confectioners sugar.