The Best Pressure Cooker Recipes on the Planet: 200 Triple-Tested, Family-Approved, Fast & Easy Recipes

The Best Pressure Cooker Recipes on the Planet: 200 Triple-Tested, Family-Approved, Fast & Easy Recipes

by Debra Murray

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Overview

The "Prophet of Pressure Cooking" Debra Murray brings you 200 incredible pressure cooking recipes for your family table. Preparing delicious suppers and magnificent desserts doesn't have to be work - with the magic of a pressure cooker and this book of easy-to-follow recipes, you can have soon-to-be family favorites ready in a fraction of the time!

*Perfect to use with the Instant Pot or any other pressure cooker brand!

*Make mealtime easy with 200 incredible recipes!

*Includes 75 full-color photos throughout

*Wow your family and guests with hearty stews, healthy vegetables, nourishing one-pot-wonders, and sumptuous desserts - all from a pressure cooker!

*Finally, spend more time enjoying delicious meals than it took to prepare them.

These triple-tested recipes are the saving grace of busy families. With The Best Pressure Cooker Recipes on the Planet, you can savor incredible meals without the pressure!

Product Details

ISBN-13: 9781250096135
Publisher: St. Martin's Press
Publication date: 10/18/2016
Pages: 272
Sales rank: 521,250
Product dimensions: 7.90(w) x 9.90(h) x 0.70(d)

About the Author

Debra Murray is the sweetheart of on-air food demonstration. With more than 20 years of experience as an accomplished cookbook author, food stylist, and Evine personality, perfecting cooking is more than just a job - it's what makes her tick. Debra Murray resides in Tampa, Florida.

Read an Excerpt

The Best Pressure Cooker Recipes on the Planet

200 Triple-Tested, Family-Approved, Fast & Easy Recipes


By Debra Murray

St. Martin's Press

Copyright © 2016 St. Martin's Press
All rights reserved.
ISBN: 978-1-250-15931-1



CHAPTER 1

Soups and Stews


Southwest Beef Vegetable Soup

30 min.

Who doesn't adore this soup!? It's like a taco in a spoon — yummy and nutritious! A great game day treat.


Serves 6 to 8

1 tablespoon extra-virgin olive oil
1 pounds beef stew meat, cut into 1-inch pieces
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon ground cumin
1 beef bone with marrow (optional)
1 medium onion, chopped
2 celery stalks, chopped
3 carrots, peeled and chopped
1 cup corn
1 cup cooked black beans
4 cups beef stock
1 green Serrano chili, seeded and chopped
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh cilantro
One 16-ounce can petite diced tomatoes
½ cup crumbled corn tortillas
Chopped green onions and lime wedges for garnish


1 Preheat the pressure cooker for 2 minutes, add the oil, and heat for an additional 2 minutes.

2 Season the beef stew meat with the kosher salt, pepper and cumin.

3 Place the beef chunks and the bone into the pressure cooker and brown for 3 minutes on each side.

4 Add the onion, celery, and carrots and cook for 5 minutes longer.

5 Add the corn, black beans, stock, chili, Worcestershire sauce, cilantro, and tomatoes to the pressure cooker; secure the lid.

6 When pressure is achieved, set a timer for 30 minutes.

7 When the cook time is complete and pressure is fully released, remove the lid with caution.

8 Stir in the tortillas, top with green onions and lime wedges, and serve.


Lamb and Vegetable Soup

30 min.

You don't need to wait for St. Patrick's Day to prepare this simple but hearty lamb stew. Your family will love it any day of the year.


Serves 4

2 teaspoons extra-virgin olive oil
1 pound lamb shoulder, cut into ¾-inch cubes
14 ounces beef stock
1¼ cups dry red wine
2 garlic cloves, minced
1 sprig fresh thyme
1 bay leaf
2 cups peeled and diced butternut squash
1 cup peeled and diced parsnips
1 cup peeled and diced sweet potato
1 cup diced celery
1 medium onion, diced
½ cup Greek-style yogurt
3 tablespoons all-purpose flour


1 Heat the oil in the pressure cooker and brown the lamb in batches; drain the fat.

2 Add the stock, wine, garlic, thyme, and bay leaf to the pressure cooker; secure the lid.

3 When pressure is achieved, set a timer for 25 minutes.

4 When the cook time is complete and pressure is fully released, remove the lid with caution.

5 Add the squash, parsnips, sweet potato, celery, and onion; secure lid.

6 When the pressure is achieved, set a timer for 5 minutes.

7 When the cook time is complete and pressure is fully released, remove the lid with caution.

8 Remove and discard the thyme and bay leaf.

9 In a small mixing bowl, combine the yogurt and flour. Stir in ½ cup hot liquid from the stew into the yogurt mixture.

10 Pour the mixture into the pressure cooker and, with the lid off, stir until thickened.

11 Serve immediately.


Lentils with Italian Sausage

20 min.

This delicious soup is so hearty that it is a meal on its own. I substitute turkey sausage to lighten it up on occasion.


Serves 4

1 pound sweet Italian sausage, cut into 1-inch pieces
1 medium onion, diced
2 garlic cloves, sliced
1 large carrot, peeled and thinly sliced
1 celery stalk, thinly sliced
1 cup lentils
2 cups chicken stock
One 14.5-ounce can diced tomatoes with garlic and olive oil
1 bay leaf
½ teaspoon crushed red pepper flakes (optional)


1 Place all of the ingredients into the pressure cooker; secure the lid.

2 When pressure is achieved, set a timer for 20 minutes.

3 When the cook time is complete and pressure is fully released, remove the lid with caution.

4 Remove and discard the bay leaf and serve immediately.


Creamy Cauliflower Soup

10 min.

Low in calories and fat, but high in vitamin C, the cauliflower in this creamy soup will fill you up on a winter day and help you fight against colds.


Serves 6

2 large heads cauliflower, stem and leaves removed
1 medium sweet onion, chopped
3 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 cups chicken stock
¼ cup white wine
1 sprig fresh thyme
1 cup heavy cream
¼ cup shredded Cheddar cheese
Chopped fresh chives for garnish


1 Place the cauliflower, onion, garlic, kosher salt, pepper, and stock into the pressure cooker.

2 Pour in the wine and sprig of fresh thyme.

3 Secure the pressure cooker lid.

4 When pressure is achieved, set a timer for 10 minutes.

5 When the cook time is complete and pressure is fully released, remove the lid with caution.

6 Remove and discard the thyme.

7 Scoop out half the cauliflower and transfer to the carafe of a blender, along with the cream and cheese.

8 Process until smooth.

9 Pour the blender contents back into the pressure cooker and stir.

10 Garnish with the chives and serve immediately.


Tortilla Soup

25 min.

The cilantro is what makes this dish so flavorful. Start your fiesta with Tortilla Soup, or eat it as your main course. This soup tastes great alongside a taco salad or before beef enchiladas.

Serves 6

2 ears fresh corn, husked
4 garlic cloves, sliced
1 large onion, diced
2 teaspoons ground cumin
Two 10-ounce cans diced tomatoes and green chilis
12 corn tortilla chips, plus more for serving
1 boneless, skinless chicken breast, diced
6 cups chicken stock
1 cup refried beans
2 tablespoons chopped fresh cilantro, for serving
1 teaspoon Parmesan cheese, for serving


1 Cut the corn kernels off the cob using a sharp knife and place the cobs and kernels in the pressure cooker.

2 Add the garlic, onion, cumin, tomatoes, tortilla chips, chicken, and stock to the pressure cooker; secure the lid.

3 When pressure is achieved, set a timer for 25 minutes.

4 When the cook time is complete and pressure is fully released, remove the lid with caution.

5 Discard the corncobs and stir in the refried beans.

6 Top with the cilantro and Parmesan cheese and serve with more corn tortilla chips, if desired.


Bursting with Beans Soup

30 min.

Beans, beans, beans ... a great family favorite. There is nothing better than having a hot pot of bean soup ready in minutes after a long day. Fill your favorite oversize mug and add some cornbread, and you can cozy up on the couch with this easy dinner.


Serves 4 to 6

1 pound fifteen-bean soup mix
1 large onion, diced
One 28-ounce can crushed tomatoes
3 celery stalks, chopped
1 ham hock
1 pound pork shoulder, diced into 1-inch cubes
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 bay leaf
1 teaspoon dried rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 cups chicken stock


1 Place all of the ingredients into the pressure cooker; secure the lid.

2 When pressure is achieved, set a timer for 30 minutes.

3 When the cook time is complete and pressure is fully released, remove the lid with caution.

4 Remove and discard the ham hock and bay leaf.


Beef Bourguignon

20 min.

Beef Bourguignon is a hearty dish for any season. Serve with buttered noodles or mashed potatoes to satisfy bigger appetites. Buttered, crusty, and warm bread always adds to this meal.

Serves 4 to 6

1 tablespoon all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ pounds sirloin, cut into 1-inch pieces
2 garlic cloves, minced
1 cup Burgundy wine
1½ cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1 cup frozen pearl onions
1 cup small mushrooms
3 carrots, peeled and sliced diagonally into 2-inch pieces
3 parsnips, peeled and cut into 2-inch pieces


1 In a bowl, combine the flour, kosher salt, and pepper; mix well.

2 Roll the beef pieces in the flour mixture; shake off excess.

3 Place the beef, garlic, wine, stock, tomato paste, thyme, onions, mushrooms, carrots, and parsnips into the pressure cooker; secure the lid.

4 When pressure is achieved, set a timer for 20 minutes.

5 When the cook time is complete and pressure is fully released, remove the lid with caution.

6 Remove and discard the thyme and serve immediately.


Butternut Squash Soup

10 min.

I love to serve this soup in a demitasse. Top it with a dab of crème fraîche and serve it as the first course of a dinner party!

Serves 4

6 cups peeled and diced butternut squash
3 cups chicken stock
1 cup apple cider
2 medium apples, peeled and seeded
2 teaspoons curry powder
1 medium onion, diced
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
Sprinkle of pumpkin seeds or sage for garnish, if desired

1 Place all of the ingredients into the pressure cooker; secure the lid.

2 When pressure is achieved, set a timer for 10 minutes.

3 When the cook time is complete and pressure is fully released, remove the lid with caution.

4 Purée the soup in a blender, garnish, and serve.


Chicken Soup

50 min.

Not only will this delicious soup soothe the soul, but the high amount of collagen in the broth will be great for the body too!

Serves 4

1 whole chicken (about 4 pounds)
1 medium onion, quartered
6 cups water
1 tablespoon kosher salt
6 whole black peppercorns
2 celery stalks, diced
2 carrots, peeled and sliced
1 parsnip, peeled and sliced
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon chopped fresh parsley


1 Place the chicken, onion, water, kosher salt, and peppercorns into the pressure cooker; secure the lid.

2 When pressure is achieved, set a timer for 45 minutes.

3 When the cook time is complete and pressure is fully released, remove the lid with caution.

4 Strain the stock, and set aside.

5 Remove the chicken meat from the bones and place the meat back into the pressure cooker.

6 Add the strained stock, celery, carrots, parsnips, rosemary, and thyme to the pressure cooker; secure lid.

7 When pressure is achieved, set a timer for 5 minutes.

8 When the cook time is complete and pressure is fully released, remove the lid with caution.

9 Remove and discard the rosemary and thyme.

10 Sprinkle the soup with parsley and serve.


Chili Verde

40 min.

Mild to medium, this green chili will warm your taste buds. The tomatillos add not only their flavor, but also the green color. Top this Chili Verde off with some tortilla chips and lime wedges.

Serves 4 to 6

2 pounds boneless pork loin, cut into 2-inch cubes
1 cup chicken stock
One 4-ounce can green chilis, chopped
4 tomatillos, husks removed, chopped
1 tablespoon fresh lime juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 garlic cloves, minced
1 small onion, chopped
3 tablespoons chopped fresh cilantro
Sour cream for garnish


1 Place the pork, stock, green chilis, tomatillos, lime juice, kosher salt, pepper, cumin, coriander, garlic, and onion into the pressure cooker; secure the lid.

2 When pressure is achieved, set a timer for 40 minutes.

3 When the cook time is complete and pressure is fully released, remove the lid with caution.

4 Sprinkle with cilantro.

5 Serve in bowls topped with sour cream.


Fish Stock

25 min.

I like to use a small amount of this stock anytime I am preparing a fish or seafood dish. To make this fast and super easy, I pour the stock into ice cube trays and freeze. Once frozen, the cubes can be stored in a freezer bag for up to 6 months.

Makes 4 cups

2 pounds fish heads from white fish, such as snapper or grouper
1 medium onion, quartered
1 celery stalk
1 carrot
2 sprigs fresh thyme
6 whole black peppercorns
½ teaspoon kosher salt
4 cups water


1 Place all of the ingredients into the pressure cooker; secure the lid.

2 When pressure is achieved, set a timer for 25 minutes.

3 When the cook time is complete and pressure is fully released, remove the lid with caution.

4 Strain using a cheesecloth-lined colander or sieve.

5 Cover and refrigerate for up to 7 days.


French Onion Soup

20 min.

Whether as an appetizer or a main course, French Onion Soup is a crowd pleaser. It's the perfect appetizer to start off a steak dinner. When eating it as a main course, just add a green salad and a crispy baguette.

Serves 4 to 6

4 large sweet onions, sliced
2 cups beef stock
1 tablespoon balsamic vinegar
¼ cup red wine
2 sprigs fresh thyme
1 bay leaf
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces Gruyère cheese, sliced
6 crostini, optional


1 Place the onions, stock, vinegar, wine, thyme, bay leaf, kosher salt, and pepper into the pressure cooker; secure the lid.

2 When pressure is achieved, set a timer for 20 minutes.

3 When the cook time is complete and pressure is fully released, remove the lid with caution.

4 Remove and discard the thyme and bay leaf.

5 Turn the oven on to broil.

6 Ladle the soup into ovenproof bowls, and top each one with 2 slices of the cheese.

7 Place the bowls under the broiler for two minutes, or until the cheese is melted.

8 Serve immediately, with crostini on the side if desired.


Avgolemono Soup

20 min.

This classic Greek dish is a creamy soup that doesn't use cream. The eggs are the secret to the soup's silky texture! Dip your favorite bread and savor the flavor.

Serves 4 to 6

6 cups chicken stock
2 boneless, skinless chicken breasts
1 teaspoon freshly ground black pepper
1 teaspoon turmeric powder
1 teaspoon kosher salt
1 bay leaf
1 teaspoon lemon zest
1 medium onion, chopped
1 celery stalk, sliced
1 carrot, peeled and sliced
¼ cup dry orzo, rinsed
½ cup fresh lemon juice
2 large eggs, beaten
1 egg yolk, beaten
3 fresh mint leaves, chopped


1 Place the stock, chicken breasts, pepper, turmeric, kosher salt, bay leaf, lemon zest, onion, celery, and carrot into the pressure cooker; secure the lid.

2 When pressure is achieved, set a timer for 20 minutes.

3 When the cook time is complete and pressure is fully released, remove the lid with caution.

4 Pour the pressure cooker contents through a strainer, separating the stock from the chicken and vegetables.

5 Pour the stock back into the pressure cooker.

6 Discard all of the vegetables and chop the chicken; set aside.

7 Turn pressure on and cook with the lid off for 3 minutes.

8 Stir in the orzo and cook for 5 more minutes.

9 When cooking is complete, combine the lemon juice, eggs, and yolk in a bowl; whisk well.

10 Ladle ¼ cup of hot stock into the egg mixture; whisk well.

11 Drizzle the egg mixture into the pressure cooker while continuously whisking.

12 Add the chicken and mint to the pressure cooker.

13 Cook for an additional 3 minutes before serving.

14 Serve immediately.


Barley Beef Soup

30 min.

A satisfying one-dish meal that will delight you and your family. Reheat the leftovers for a filling lunch on a cold winter's day to warm your soul.

Serves 4 to 6

1 tablespoon extra-virgin olive oil
¾ pound beef chuck, cut into 1-inch cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 cups beef stock
One 14.5-ounce can crushed tomatoes
1 cup chopped onion
½ cup chopped celery
2 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1 bay leaf
1 cup peeled and diced potatoes
¼ cup dry quick-cooking barley
1 cup frozen mixed vegetables


1 Heat the oil in the pressure cooker, add the meat, sprinkle with kosher salt and pepper, and cook until browned; drain the fat.

2 Stir in the stock, scraping up all the little bits from the bottom of the pan.

3 Add the tomatoes, onion, celery, garlic, oregano, red pepper flakes, and bay leaf to the pressure cooker; secure the lid.

4 When pressure is achieved, set a timer for 25 minutes.

5 When the cook time is complete and pressure is fully released, remove the lid with caution.

6 Add the barley and mixed vegetables; secure lid.

7 When pressure is achieved, set the timer for 5 minutes.

8 When the cook time is complete and pressure is fully released, remove the lid with caution.

9 Remove and discard the bay leaf and serve.


Ginger-Carrot Soup

5 min.

This Ginger-Carrot Soup is creamy, smooth, and nourishing. Want some crunch? Add a handful of toasted pumpkin or sunflower seeds. And for the little ones, add a grilled peanut butter sandwich — they won't say no.

Serves 4 to 6

6 carrots, peeled and chopped
1 medium onion, diced
2 tablespoons minced fresh ginger
2 cups chicken stock
½ cup orange juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper


1 Place all of the ingredients into the pressure cooker; secure the lid.

2 When pressure is achieved, set a timer for 5 minutes.

3 When the cook time is complete and pressure is fully released, remove the lid with caution.

4 Remove and discard the bay leaf and serve immediately.


(Continues...)

Excerpted from The Best Pressure Cooker Recipes on the Planet by Debra Murray. Copyright © 2016 St. Martin's Press. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

Title Page,
Copyright Notice,
Dedication,
Introduction,
Pressure Cooker Tips,
CHAPTER ONE * Soups & Stews,
CHAPTER TWO * Poultry,
CHAPTER THREE * Beef & Lamb,
CHAPTER FOUR * Pork,
CHAPTER FIVE * One-Pot Wonders,
CHAPTER SIX * Side Dishes,
CHAPTER SEVEN * Grains & Pastas,
CHAPTER EIGHT * Desserts,
Pressure Cooker Measurement Chart,
Index,
Author Bio,
Copyright,

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