Prosecco And Parmesan Risotto 6 Qt Pressure Cooker Recipes

PROSECCO AND PARMESAN RISOTTO - 6-QT PRESSURE COOKER

Steps:

• Heat a 6-quart pressure cooker over medium-high heat.
• Add butter to cooker, swirl until butter melts. Add shallots; sauté 2 minutes.
• Add garlic; sauté 30 seconds; stirring constantly.
• Add rice; cook 1 minute, stirring constantly.
• Add 1/2 cup Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly.
• Add another 1/2 cup Prosecco, and add broth.
• Close lid securely; bring to high pressure over high heat. Adjust heat to medium or to level needed to maintain high pressure; cook 8 minutes.
• Remove from heat. Use quick-release method recommended by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• Remove lid, holding it to keep steam away from you.
• Stir in 1 3/4 ounces grated Parmigiano-Reggiano cheese. Add thyme and black pepper and stir.
• Let stand 4 minutes to thicken.
• Top risotto with shaved Parmigiano-Reggiano cheese.
• Serve immediately in 3/4-cup servings.

SL ROAST WITH ONION AND MUSHROOM GRAVY - 6-QT. PRESSURE COOKER

Steps:

• Sprinkle roast evenly with pepper. Place in 6-quart or larger pressure cooker.
• Add mushroom soup, onion soup mix, beef bouillon cubes and 2 cups water.
• Secure lid. Over medium-high heat, bring to HIGH pressure (2nd bar,15 psi). Adjust heat to stabilize just at high pressure. From moment high pressure was reached, cook 20 minutes. (Check recommended cooking time in your manufacturer's manual.).
• Remove from heat and use quick pressure reduction method recommended by your manual. The recipe recommended running cold water over the lower edge of the cooker.
• Remove lid, directing steam away from you.
• Remove roast, and keep warm.
• Stir together cornstarch and 2 tablespoons water. Add to liquid in pressure cooker. Bring to a boil, then cook for 1 minute.
• Serve gravy with roast.
• -- MODIFICATIONS FOR USING ELECTRIC PRESSURE COOKER, added May 11, 2018 --.
• DO NOT ADD canned condensed Cream of Mushroom Soup during Step 2. The safety sensors of the new electric pressure cookers will give a "Burn" error if you do. (We'll add the condensed soup after pressure cooking.).
• For an electric pressure cooker, cook at High pressure for 40 minutes.
• DO NOT RUN COLD WATER OVER THE LID of an electric pressure cooker for quick release! Allow pressure to reduce naturally for 12 minutes, then you can do a quick release of remaining pressure.
• Add the Cream of Mushroom soup after pressure cooking, before the cornstarch step. If you want to make your own condensed cream of mushroom soup, "This Old Gal" recommends: 1) in a liquid measuring cup, whisk 1 cup cold milk with 2 Tablespoons cornstarch until well blended. 2) Add to pressure cooker pot, press SAUTE button. 3) Stir in 1 1/2 tablespoons butter, 1 teaspoon beef bouillon granules (or Better than Bouillon), 1/2 teaspoon of sea salt, and a dash of pepper. Oh, and add a (drained) small can of mushrooms or 1/4 cup of sauteed mushrooms to make it "mushroom" soup. (Or, if you are a Mushroom Lover, saute 8 ounces of mushrooms on the stove, and add them to the pressure cooker pot at this point.) 4) Heat to a boil, stirring frequently. 5) Simmer on low for one minute more to thicken.
• After incorporating the cream of mushroom soup ingredient(s), decide if you still need to add the additional 2 tablespoons of cornstarch and 2 tablespoons of cold water to reach desired consistency.

BASIC RISOTTO (PRESSURE COOKER)

Steps:

• Warm the chicken stock in a small saucepan.
• Finely chop the shallots, celery, and garlic.
• Add the olive oil to the pressure cooker, and place over medium heat.
• Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
• Add the garlic and cook for about 2 minutes (don't let the garlic brown).
• Turn the heat up to high, and add the rice with another pinch of salt. Fry the rice for 2 - 3 minutes, keeping it moving so it doesn't burn.
• When the rice is translucent, add the vermouth (be careful, it will steam). Stir until the alcohol is cooked off and the liquid is absorbed.
• Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
• Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
• Meanwhile, cut the butter into small cubes, and grate the parmesan.
• Carefully release any remaining pressure.
• Stir in the butter, cheese, and pepper to taste.
• Serve immediately.

SHANNON'S MUSHROOM RISOTTO - PRESSURE COOKER

Steps:

• In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
• Add mushrooms and Arborio and stir constantly for additional minute.
• Add broth and wine; stir.
• Close lid and bring up to high pressure and cook for 7 minutes.
• Release pressure using cold-water release.
• Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.

CL BEEF POT ROAST AND GRAVY - 6-QT PRESSURE COOKER

Steps:

• Sprinkle roast evenly with salt and pepper.
• Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
• Add roast to cooker. Sauté 5 minutes, browning on all sides.
• Stir in 3 cups rich beef stock and wine.
• Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
• Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
• Close lid securely. Return to high pressure, cook 1 minute.
• Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes.
• Remove roast. Slice roast thinly, and place on a platter.
• Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
• Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
• Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes).
• Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
• Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
• Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.