Mushroom Jus 2 Qt Pressure Cooker Recipes

PRESSURE-COOKER MARINATED MUSHROOMS

Steps:

• Place mushrooms, onions and garlic in a 6-qt. electric pressure cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure.

PRESSURE-COOKER MUSHROOM PORK RAGOUT

Steps:

• Rub with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with sliced mushrooms, tomatoes, 1/2 cup broth, the onion, sun-dried tomatoes and savory., Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. (A thermometer inserted in the pork should read at least 145°.) Remove pork; keep warm. , In a small bowl, mix cornstarch and remaining broth until smooth; stir into the pressure cooker. Select the saute setting , and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.

PRESSURE-COOKER MUSHROOM POT ROAST

Steps:

• Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. 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 mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

PRESSURE-COOKER BEEF TIPS

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. , Add wine to cooker, stirring to loosen browned bits. Press cancel. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. , Select saute setting and adjust for low heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes.

MUSHROOM JUS - 2-QT. PRESSURE COOKER

Steps:

• Over high heat, melt clarified butter or neutral oil in pressure cooker. Sauté mushrooms and shallots (and optional porcini mushrooms or bacon) until the mushrooms and shallots turn golden, about 12 minutes.
• Add the water, sherry, and port or Chardonnay. Combine with mushroom mixture.
• Secure lid, and pressure-cook at 1 bar (low pressure) for 25 minutes. (Start timing as soon as full pressure has been reached. (If your stovetop runs hot and you have difficulty maintaining only 1 bar of pressure, either double stack burner grates or use a heat diffuser.).
• Remove from heat. Let cooker depressurize naturally.
• Strain the stock through a fine sieve. Discard the solids.
• Measure 2 cups of the mushroom stock (500 mL or 500 g).
• Into the measured 2 cups stock, blend white miso and soy sauce. Allow to infuse for 4 minutes.
• Strain.
• Season the jus with salt to taste and/or sherry vinegar to taste.
• Serve the jus warm.

PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST

Steps:

• In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.

RISOTTO AI FUNGHI (MUSHROOMS) - 2-QT PRESSURE COOKER

Steps:

• In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent.
• Add rice, stirring often, until lightly golden.
• Add mushrooms. Stir to mix.
• Add wine. Stir to mix.
• Add tomatoes and broth. Stir to mix.
• Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
• Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
• Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer).
• Stir in Parmesan cheese.