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You don’t need to be a chef to use the pressure cooker. These recipes will help you cook delicious and healthy meals for your family in minutes with just one pot! You can make everything from soup, chicken, risotto, pasta dishes and more. The best part is that most of these items are made without any pre-preparation, so they’re perfect for busy weeknights when you get home late or on weekends where time is at a premium. This blog post will discuss Potato Soup, Chicken & Dumplings, Pasta e Fagioli (Pasta with Bean Soup) – Creamy Tomato Soup and more!
Potato Soup
- Place peeled and finely chopped potatoes in the pressure cooker with enough cold water just cover them
- Add salt, pepper and butter.
- Bring the vegetables to a boil over high heat, then reduce the heat setting immediately so that it’s bubbling gently for about 30 minutes, at which point most onion will be soft when pierced through with a knife or fork (add some boiling hot tap water during this process).
- Turn off the stovetop burner but do not remove the lid from the pot for 15 minutes before opening. After this time, you’ll need to have cooked chicken pieces cut into small cubes on your cutting board ready – place these in cold salted water and bring up to simmering point while preparing dough by mixing flour, salt and butter together until it becomes like coarse breadcrumbs.
- Then add some boiling hot tap water to the mixture as well (about half a cup) and mix all ingredients with your hands into a dough ball that is not too sticky but just slightly wetter than normal pastry dough – you might need more or less liquid depending on what type of flour you use.
Chicken & Dumplings
- Place your pressure cooker on high heat on any stovetop (or electric pressure cooker), then add water and seasonings to the pot.
- Season with salt, pepper, thyme or parsley for extra flavour. Add peeled whole chicken breasts into the pot of simmering broth.
- Put cover securely back onto pressure cooker so that no steam comes out while cooking time begins (about 15-20 minutes).
- After this period has elapsed, remove the lid carefully and check if the chicken is cooked through by pulling one piece off at a time and eating it – you will know when it’s done because there will be no pink centre-left.
- In a separate pot, make your dumplings by adding flour and salt to a bowl with milk.
- Mix in the egg if desired. Increase stovetop heat to high again and add water to the same pot from earlier (without pouring all of it out). Add butter or oil for flavour.
- Drop spoonfuls of dough into boiling liquid. Cook until bubbles form on top before removing them with a slotted spoon onto the paper towel-lined plate so they can drain off any excess moisture while the cooking process finishes up!
Pasta e Fagioli
- Place onions in the pressure cooker with enough cold water just cover them.
- Bring up to boil over high heat, then reduce the heat setting immediately so that it’s just bubbling gently for about 30 minutes, at which point most onion will be soft when pierced through with a knife or fork
- Add celery stalks, carrots, peeled garlic cloves, peeled tomatoes and bay leaf.
- Cook for another 15 minutes until celery is soft enough to be cut with a fork; add pasta (broken into small pieces) and dried red beans that have been soaked overnight.
Creamy Tomato Soup
- Place onions, carrots, peeled garlic cloves and bay leaf in the pressure cooker with enough water just cover them.
- Bring up to boil over high heat, then reduce the heat setting immediately so that it’s just bubbling gently for about 40 minutes, at which point most onion will be soft when pierced through with a knife or fork.
- Add celery stalks, tomatoes (blanched) and chopped fresh basil leaves.
- Cook for another 15 minutes until this mixture is thick, stirring occasionally.
- Cool soup but do not remove the lid from the pot before preparation as you’ll need to use a blender/food processor of some kind to blend all ingredients into an even consistency – this should take no more than 30 seconds; otherwise, you might end up making scrambled eggs instead!
Chicken Soup
- Cut up celery, onion, carrot, garlic cloves, green pepper if desired;
- Place in a large pressure cooker and add about three cups water or broth to cover vegetables on medium heat for 15 minutes
- Add skinless, boneless chicken breasts cut into pieces or shredded breast meat from rotisserie chickens available at the grocery store
- Cover with a heavy lid that locks on tight during cooking time, so you don’t lose any steam and continue heating until liquid comes to a full boil over high heat setting, then reduce heat to maintain simmering temperature for 20-25 minutes
- Add frozen corn, green beans and thawed peas if desired. Season to taste with salt, black pepper and a dash of Tabasco sauce for an extra kick.
- Add any other favourite fresh vegetables such as celery leaves, spinach or turnips (remove the skin before adding).
- Cook uncovered on medium heat until all liquid is evaporated about 15 minutes, then serve hot with crusty bread slices brushed with olive oil and garlic rubbed into loaf sides.
Key Takeaways
If you want to save time and energy in the kitchen, using a pressure cooker is an excellent idea. It’s easy to use, fast and can help make your favourite dishes even better than before! To start cooking with a pressure cooker today, head over to our blog for more other information related to the pressure cooker.