4 Essential Recipes Every Pressure Cooker Should Come With
BY NICK KINDELSPERGER, EPICURIOUS
Getting to know your new electric pressure cooker? Here are four simple, delicious places to start.
PHOTO BY CHARLES MASTERS, PROP STYLING BY SARAH CAVE, FOOD STYLING BY CHELSEA ZIMMER
PRESSURE COOKER REFRIED BLACK BEANS
Yield: about 5 cups Total time: 1 hour 15 minutes
In an electric pressure cooker, combine 1 pound dried black beans (about 2 cups), 6 cups water, 2 tablespoons lard or vegetable oil, 1 peeled and halved white onion, 1 fresh cilantro sprig, and 1 1/2 teaspoons salt. Close lid, set pressure to high, and set timer for 22 minutes. (It will take about 12 minutes for pressure to build before cooking automatically begins.) When done, let pressure release naturally (it will take about 23 minutes). Remove lid and turn the heat to medium or sauté. Bring to a strong simmer, and mash beans with a potato masher or large wooden spoon. Continue cooking, stirring occasionally, until liquid thickens, about 15 minutes. Taste, and season with more salt if necessary. Serve topped with grated cotija cheese, fresh cilantro, and other garnishes of your choice such as radishes and limes.
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PHOTO BY CHARLES MASTERS, PROP STYLING BY SARAH CAVE, FOOD STYLING BY CHELSEA ZIMMER
PRESSURE COOKER MUSHROOM RISOTTO
Yield: about 5 1/2 cups Total time: 45 minutes
In an electric pressure cooker set to medium heat or sauté, warm 2 tablespoons olive oil. Add 1 pound trimmed and sliced mushrooms and cook until any extra moisture they’ve released has evaporated and they start to brown, about 10 minutes. Season with salt and pepper to taste. Add 1 chopped medium onion, stir well, and cook until translucent, about 8 minutes. Add 2 cups carnaroli or arborio rice and stir until rice turns chalky white, about 3 minutes. Pour in 1/2 cup white wine and cook until mostly evaporated, about 3 minutes. Stir in 4 1/2 cups vegetable or chicken stock. Close lid, set pressure to high, and set timer for 5 minutes (it will take about 10 minutes for the pressure to build before cooking automatically begins). When done, immediately release the pressure. Remove the lid and stir well with a wooden spoon. Season with more salt and pepper to taste and garnish with chopped parsley and grated Parmesan cheese and serve immediately.
PHOTO BY CHARLES MASTERS, PROP STYLING BY SARAH CAVE, FOOD STYLING BY CHELSEA ZIMMER
PRESSURE COOKER CHICKEN STOCK
Yield: about 4 cups Total Time: 2 hours
In an electric pressure cooker, combine 2 pounds chicken parts, 1 pound ground chicken,1 chopped medium onion, 1 peeled and chopped medium carrot, 1 chopped celery stalk,1 sprig fresh parsley, and 4 cups water. Close lid, set pressure to high, and set timer for 1 hour (it will take about 20 minutes for the pressure to build before cooking automatically begins). Let pressure release naturally (30 minutes). Strain stock through a sieve, let cool, and skim fat off top before using.
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PHOTO BY CHARLES MASTERS, PROP STYLING BY SARAH CAVE, FOOD STYLING BY CHELSEA ZIMMER
PRESSURE COOKER BOLOGNESE
Yield: about 4 1/2 cups Total Time: 1 hour 25 minutes
In an electric pressure cooker set to medium heat or sauté, warm 1 tablespoon olive oil and 1 tablespoon butter. Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes. Add 1 diced onion, 1 peeled and diced carrot, 1 diced celery stalk, and 2 minced garlic cloves and cook until onion is soft, 8 to 10 minutes. Add 3/4 pound ground beef and 3/4 pound ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes. Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl. Return meat mixture to pressure cooker insert and discard fat. Season with salt and pepper to taste. Stir in 1/4 cup tomato paste and let cook about 2 minutes. Pour in 1/2 cup red wine and cook until reduced by half. Stir in 1 1/2 cups chicken stock, 1 cup milk, and 2 bay leaves. Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins). Let pressure release naturally (about 15 minutes). Stir in 2 tablespoons heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more. Season to taste with salt and pepper. Serve with 1 pound cooked pappardelle pasta. Garnish with grated Parmesan.
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