Polenta Swiss Chard 2 Qt Pressure Cooker Recipes

BAKED CHEESE POLENTA WITH SWISS CHARD

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, then stir in the Swiss chard stems. Pour in a few tablespoons of water and cover the pan. Cook the stems 2 minutes. Remove the cover, the mix in the Swiss chard leaves. Cover the pan again and cook until the leaves wilt, about 3 minutes. Toss occasionally. Remove the pan from the heat and let cool, uncovered.
• To make the polenta preheat the oven to 400 degrees. Butter a 2 1/2quart shallow baking dish and set it nearby. Combine the milk, water, and salt in a mediumsize saucepan and bring to a boil. Reduce the heat to mediumlow and slowly drizzle in the cornmeal, whisking all the while with a wire whisk. Continue to cook and whisk the polenta until it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 minutes. Whisk in 2 tablespoons of the Parmesan cheese, the 1 tablespoon of butter, and the mozzarella cheese.
• Spread half the polenta in the baking dish. Spoon on the Swiss chard and distribute it evenly. Drop on small spoonfuls of the sour cream and spread it with the back of a spoon. Spoon on the remaining polenta and spread it out. Sprinkle on the remaining tablespoon of Parmesan cheese. (The casserole may be prepared to this point and refrigerated up to 24 hours in advance. Bring to room temperature before baking.)
• Bake the polenta for 20 to 25 minutes, or until golden on top and sizzling. Do not overcook it because you want to retain its creamy interior.

LIGHT "FRIED" DRUMSTICKS - 2-QT. PRESSURE COOKER

Steps:

• Combine flour or bread crumbs with salt and pepper in a plastic bag.
• (If desired, lightly coat chicken with mustard or creamy French dressing.) Add chicken and shake until well coated with mixture.
• In a 2-quart pressure frypan, heat oil over high heat.
• Add chicken pieces and cook until browned on one side (about 2 minutes). Use a splatter screen or conventional lid to cover chicken while browning.
• Turn chicken pieces.
• Secure lid and bring to 1st ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. (Use a heat diffuser if you need one to maintain low pressure.) Cook for 8 minutes.
• Remove from heat and follow the guidelines for your pressure cooker for semi-quick release. Kuhn Rikon recommends Touch Release (using a wooden spoon to depress the pressure valve) or the Automatic Release Method (for Duromatic Top cookers, in which the valve cap is lifted slightly and rotated 75 degrees until it engages for the first time for normal automatic pressure reduction).
• Place chicken on paper towels to absorb extra oil.
• Wash the gasket and lid immediately with soap and hot water.

BAKED POLENTA WITH SWISS CHARD AND CHEESE

Steps:

• Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.
• Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.
• Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

PULLED PORK SANDWICHES - PRESSURE COOKER

Steps:

• Place pork in the cooking pot and set to "Brown." Saute the pork, turning until the pork is browned on all sides.
• Add the beef broth, water, salt, pepper, and onions, and set to high pressure (80kpa). Cook for 45 minutes. Use quick-release method to release the pressure.
• Remove lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes.
• Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot.
• Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to "Brown." Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through.
• Spoon pork and sauce onto sandwich buns and serve.

GROUND BEEF WITH SWISS CHARD - PRESSURE COOKER

Steps:

• Brown ground beef on saute setting.
• Add onion and garlic - cook 2-3 more minutes.
• Add chicken stock, chard, tomatoes, salt, pepper, pepper flake, and orzo. Stir.
• Cook at high pressure for 12 minutes. Use quick release.
• Stir and serve- top with Parmesan cheese.

PUMPKIN CHEESECAKE (PRESSURE COOKER)

Steps:

• Crust: Combine graham cracker crumbs, sugar, pecans, cinnamon, and 1/4 cup melted butter in a small bowl. Press crumbs into bottom of 7-inch springform pan. (I use an 8-inch springform pan).
• Cheesecake: Beat together cream cheese, sugar, and orange zest until smooth (I use food processor). Beat in eggs, one at a time, beating thoroughly after each addition. Beat in pumpkin, 2T butter, cornstarch, cinnamon, nutmeg, and ginger just until smooth. Pour batter over crust.
• Recipe says to cover with 2 layers of paper towels, top with foil, and crimp along edge of pan to seal. I have made other cheesecakes in the pressure cooker without covering them. If you do not cover the cheesecake, after cooking you'll need to carefully dab the top of the cheesecake with a paper towel to absorb any pools of excess water.
• Pour 2 cups water into 6-quart or larger pressure cooker. Insert trivet. Make a long foil strip with a 1 1/2 foot piece of aluminum foil. Double it lengthwise, twice, to create a long strip. Center the springform pan on this strip and use it to lower the cheesecake into the pressure cooker. Fold down the ends so they don't interfere with closing the pressure cooker lid. Secure lid. Bring to high pressure (15 psi), reduce heat to maintain pressure, and cook for 25 minutes. (At 25 minutes, my covered 8-inch cheesecake was completely raw in the middle, so I returned to the pressure cooker, brought back to pressure, and cooked uncovered for 10 more minutes. I would suggest 35 minutes cooking time).
• Remove pressure cooker from heat, let pressure come down naturally. Remove lid. Using foil handles, carefully remove cheesecake to cooling rack. Remove covering and check for doneness. The cheesecake should look set. Cover and refrigerate at least four hours or overnight.
• Before serving, release and remove outside ring of springform pan. Garnish or serve with plain whipped cream or Spiced Whipped Cream.
• Spiced Whipped Cream: using an electric mixer, beat cream in a medium bowl until thickened. Add powdered sugar and cinnamon and whip until thickened.

BAKED CHEESE POLENTA WITH SWISS CHARD

Steps:

• Heat the oil in a large skillet over medium heat; Add the garlic and cook 30 seconds, then stir in Swiss chard stems; pour in a couple tablespoons water and cover pan; cook the stems 2 minutes; Remove the cover and mix in the Swiss chard leaves; Cover the pan again and cook until the leaves wilt, about 3 minutes; Remove pan from heat and let cool, uncovered.
• Preheat the oven to 400°F; spray a 2 1/2-quart shallow baking dish with cooking spray and set aside.
• Combine the chicken broth, water and salt in a medium size saucepan and bring to a boil; reduce the heat to medium-low and SLOWLY drizzle in the cornmeal, WHISKING all the while with a wire whisk.
• Continue to cook and whisk the polenta until it is the consistency mashed potatoes, about 5 minutes; whisk in 2 tablespoons of Parmesan cheese, the 1 tablespoon butter, and the Mozzarella cheese.
• Spread HALF of the polenta into the baking dish; Spoon on Swiss chard and distribute it evenly on top of polenta; Drop on small spoonfuls of the sour cream over Swiss chard; spread it out with back of spoon.
• Spoon on the remaining polenta and spread it out; Sprinkle on the remaining tablespoon of Parmesan cheese (the casserole may be prepared to this point and refrigerated up to 24 hours in advance, bring to room temperature before baking).
• Bake the polenta for 20 to 25 minutes, or until golden on top and sizzling, DO NOT overcook it because you want to retain its creamy interior.

SAUTEED SCALLOPS AND SWISS CHARD (FOR TWO)

Steps:

• In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chard and season lightly with salt and pepper. Sauté until just softened, about 3 minutes. Transfer to a bowl and cover to keep warm.
• Season the scallops lightly with salt and pepper and dredge in flour to coat. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the scallops and cook, turning once, until springy to the touch and no longer translucent in the center, about 3 minutes per side. Using tongs, transfer the scallops to a plate.
• Add the remaining 1 Tbs. olive oil to the pan and then add the shallot. Sauté until it begins to soften, about 1 minute. Add the wine and boil until almost evaporated, stirring to scrape up any browned bits, about 2 minutes. Add the broth, lemon juice, mustard and the 1/2 teaspoons tarragon and boil until slightly thickened, about 2 minutes. Remove from the heat, add the butter and stir until melted. Season the sauce with salt and pepper.
• Spoon the rice into the center of 2 warmed plates and top with the chard. Arrange the scallops on top of the chard and spoon the sauce over all. Garnish with the remaining minced tarragon and the pecans and serve immediately.

POLENTA & SWISS CHARD - 2-QT. PRESSURE COOKER

Steps:

• Preheat oven to 375 degrees F.
• In a 2-quart Pressure Frypan, heat butter over medium-high heat and saute onion until transparent.
• Add water and salt. Bring to a boil.
• Add polenta, stir well.
• Add Swiss chard, stirring continuously.
• When contents boil, close lid and reduce heat. If pressure does not immediately begin to rise, uncover and try again.
• Bring pressure to first red ring (low pressure) over medium heat. Adjust heat to stabilize pressure at first red ring. Cook for 9 minutes.
• Remove from heat and use Cold Water Release Method (or quick release method favored by your manufacturer).
• Transfer polenta to an ovenproof serving dish.
• Stir in grated Parmesan cheese.
• Evenly spread tomato paste over the top of the cooked polenta.
• Sprinkle with Gruyere cheese and bake in a 375 degree oven until cheese is melted.
• Let stand 2 minutes before serving.