5 Meals to Make in your Pressure Cooker

5 Meals to Make in your Pressure Cooker
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5 Meals to Make in your Pressure Cooker

As the UK's number one brand in pressure cookers, we've learnt a thing or two about creating delicious recipes in our easy-to-use appliances. Cooking meals in significantly less time, our Tower pressure cookers are up to 70% faster than other methods whilst also locking in delicious flavours and nutrients. What's more, it's easy one-pot cooking design saves on the washing up afterwards! So whether you're wanting delicious, heart-warming soup, authentic Indian cuisine in the comfort of your own home or to satisfy your sweet-tooth craving for homemade desserts, we have just the thing for you! Below we've compiled 5 of our favourite recipes ideal for your pressure cooker, saving you the valuable time and energy in your kitchen with these quick and easy recipes, perfect for all the family to enjoy!  

Creamy Tomato, Basil and Parmesan Soup

soup

Servings: 8

Ingredients

  • 3 tbsp button
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 2 garlic cloves, minced or pressed
  • 2 14.5 fl oz can chicken broth
  • 3lbs tomatoes, cored, peeled and quartered
  • ¼ cup fresh basil
  • 1 tblsp tomato puree
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • ½ cup shredded Parmesan cheese
  • 1 cup half and half (half cream, half milk)

Method

  • Melt butter into the pre-heated pressure cooker
  • Saute onions, celery and carrots until tender
  • Add garlic and cook for 1 minute, stirring often
  • Add chicken stock, tomatoes, basil, tomato paste and salt and pepper
  • Select high pressure and cook for 5 minutes
  • Turn the pressure off once reached, wait 5 minutes and then use a natural release
  • Once the valve drops, carefully remove the lid and puree the mixture until very smooth
  • Select simmer/saute function and stir in parmesan and half and half

To Serve

Pour into large, pre-warmed bowls and and serve with fresh, warmed bread.  

Authentic Indian Chicken Curry

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Servings: 8

Ingredients

  • 2 tbsp olive oil
  • 8 skinless chicken quarter, cut up if preferred
  • 2 large onions
  • 4 garlic cloves
  • 2 tbsp curry powder
  • 1 green apple, diced
  • 1 chicken broth, roughly 14 oz or 1 cup of water
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tbsp flour
  • 1 cup yoghurt

Method

  • Add oil to a pre-heated pressure cooker
  • Brown the cut up chicken piece on all sides and remove
  • Add the onions and sauté until a light golden brown
  • Add garlic and sauté until the onions turn a darker golden brown
  • Add the curry powder and stir well
  • Add diced apple, water, salt and pepper
  • Return the browned chicken to the pot
  • Stir again, distributing evenly
  • Place lid on the pressure cooker and heat on a high flame until the weight begins to move
  • Immediately lower the heat and cooker for 12 minutes
  • Remove the pressure cooker from the heat and once the pressure is reduced, open the pot and gently stir the ingredients
  • Add the 2 tbsp flour and yoghurt
  • Finally, stir in some hot liquid from the pot into the yoghurt mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat

To Serve

To create that authentic Indian experience, serve with rice and naan bread.  

Succulent Pulled Pork Sandwiches

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Serves: 8

Ingredients

  • 3-4 lbs pork shoulder, cut into chunks
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • I cup of your favourite BBQ sauce
  • 1 cup of water
  • Garlic powder, onion powder and paprika to taste (roughly ½ teaspoon)
  • Warmed buns for sandwiches

Method

  • Once pork is cut into several pieces, add the spice
  • Add olive oil to a pre-heated pan and brown each side
  • Take out the pork and rest on a plate
  • Add onions and garlic directly onto the meat
  • Add 1 cup of BBQ sauce and 1 cup of water to the pan
  • Add the meat back to pressure cooker and unclock the lid
  • Bring to 15psi and reduce heat to the lowest possible settins
  • Set the timer for 40-60 minutes to suit your preference
  • When the time is up, remove the pressure cooker from heat and release using the natural release method
  • Remove the meat and cover with tin foil and leave to cool
  • Add back in the juices and use 2 forks to shred the meats

To Serve

Add some of the sauce and juices from the pot and place in a heaped portion onto warmed sandwich buns, perfect for enjoying with family and friends.

Spaghetti Bolognese

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Serves: 8

Ingredients

  • 400oz/100g pancetta
  • 1 medium onion, cubed
  • 1 medium carrot, chopped
  • 1 medium celery stalk, chopped
  • 110z/300g beef, ground
  • ½ cup/125ml dry red wine
  • tbsp tomato pasta, double or triple concentration
  • 1 cup/250ml beef stock
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 1/2 cups water, hot
  • 1 tbsp heavy cream

Method

  • In a cold pressure cooker, sprinkle the pancetta to a flat layer and turn on the lowest possible heat
  • Once beginning to sizzle, roughly after 5 minutes, add the onion, carrot and celery and raise to a medium-low heat and cook until well softened (roughly 10 minutes)
  • If things begin to stick, add a little butter or olive oil
  • Raise the heat to medium, add the ground beef and brown well, stirring occasionally for about 30 minutes
  • Add the dry red wine and scrape the bottom of the pan and evaporate it completely for about 7 minutes
  • In the meantine, mix the tomato paste with the beef stock and add the salt and pepper
  • Pour the stock mixture into the cooker and stir well
  • Close and lock the lid of the pressure cooker
  • For electric pressure cookers: Cook for 10 minutes at high pressure
  • For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 8 minutes pressure cooking time

To Serve

Stir in the cream and pour over soft spaghetti. Serve with garlic bread and a sprinkling of Parmesan cheese for the authentic tastes of Italy in the comfort of your own home.

Scrumptious Cheesecake Dessert

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Servings: 8

Ingredients

  • ¼ cup digestive biscuits, crumbed
  • 5 tbsp unsalted butter, melted and cooled
  • 1 lb cream cheese
  • ½ cup sugar
  • 2 eggs
  • ¼ cup sour cream
  • 1 ½ tbsp all purpose flour
  • 1 tbsp lemon juice
  • 2 tsp lemon zest, finely grated
  • ½ tsp vanilla extract

Method

  • Set a rack in your pressure cooker and add 2 cups of water
  • Mix the crumbs and melted butter until evenly moist
  • Butter the inside of your pan and add the crumb mixture, pressing the crumbs into the bottom of the pan
  • Process the cream cheese and sugar in your food process until smooth. We recommend using our 2-in-1 Food Processor and Blender
  • Whilst still mixing, gradually add the eggs, sour cream and flour, then process for 1 minute
  • Add lemon juice, zest and vanilla extract and process until creamy
  • Pour the mixture into the prepared pan
  • Fold a double thickness of foil and lower the pan in the pressure cooker and lock the lid
  • Heat high on a stove top until low pressure is reached and then lower the heat
  • Cook for 35 minutes
  • When time is up, take the pressure cooker off the heat and let it reduce normally, average taking up about 10 minutes
  • Cool for 1 hour on a rack
  • Refrigerate for 3 hours, unmold it and flop over onto a plate
  • Then further refrigerate for 6 hours before slicing

To Serve

Evenly cut into 8 slices and serve with ice cream or cream of your choice.   We hope this post has inspired you to dig out your pressure cooker and get cooking, or alternatively, browse through our leading collection of pressure cookers and find the perfect one for you today! For more information, top tips and advice, simply check out our other blog posts here. We love to see your delicious, home made dishes so feel free to share pictures, tips and advice across our Facebook, Twitter and Instagram, simply by using the hashtag #TowerKitchen.
17 October 2016
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