Electric Pressure Cooker Fantasticness!

I have had about 3 Electric Pressure cookers in the past 5 or 6 years.  I love mine and I use it ALL the time.  My newest favorite is the Instant Pot.  It is a multiple use appliance that allows you to make yogurt, slow cook, and pressure cook.  Here are a few tips for using your EPC and some recipes that are just plain good!

Using your Electric Pressure Cooker

1.     Read your instruction manual!  There are lots of EPC’s and there may be different requirements for use.

2.     Follow all safety guidelines. Always check that your vent is clear. Always add oil or butter to starchy foods.

3.     Always put at least 1 cup of liquid in your EPC.

4.     Never overfill your EPC.

5.     Don’t leave your EPC unattended…i.e. don’t go out of the house to the store.

6.     DO NOT CAN in your EPC…even if the instructions say it’s okay!

7.     Practice, Practice, Practice using your EPC! 

EPC uses high/low pressure to cook your food faster.  They are 100% safe when used correctly. 

PC Mac and Cheese

1 pound pasta
4 c. water
2 T. butter
1 t. salt
Cook on high pressure for 4 minutes. Use Quick Release (QR) . When pressure is all gone add :
1 12 oz. can evaporated milk
2 c. shredded sharp cheddar
2 c. shredded Monterey Jack

Mix until melted. Let sit for about 5 minutes to thicken and serve.

You can use whatever cheese your family loves.

Chicken Taco Meat

Chicken breasts or thighs
1 cup salsa
½ cup water
½ pkg. taco seasoning  or your own taco spices
Cook on high pressure for 25 minutes….35 minutes if using frozen chicken. Use NPR (natural pressure release). When pressure is gone there will be lots of liquid in the PC. Drain out most of the liquid.  Shred the chicken with 2 forks. Add the rest of the taco seasoning, more salsa if desired, and serve.

Mexican Beans

3 cups soaked pinto beans. You can use un-soaked beans..it just takes longer.
6 c. water
2 or 3 dried chilies. I use chili de arbol
2 bay leaves
¼ c. chicken broth powder. I use the Caldo from Knorr. It’s in the Mexican section.
1 T. garlic
Chopped cilantro, if desired.
Cook on high pressure for 45-50 minutes.  Use NPR. Adjust seasoning, take out the bay leaves and chilies.  Serve.

Hard-cooked Eggs Perfecto!

Put a rack in the EPC.  Place as many eggs in the PC as you desire.
Cook on high pressure for 8 minutes.  As soon as the time is up use the Quick Release. When pressure is gone, take eggs out and put into cold water.  Let sit for a few minutes and peel.  Perfecto infinity!  This works for my FRESH eggs!

Brown Rice

2 c. brown rice
2 ½ c. water
1 T. butter or oil
1 t. salt
Cook on high pressure for15 minutes. Use NPR.

Pulled Pork

Boneless country-style pork ribs
1 c. water
Garlic
Salt
Pepper
½ cup BBQ sauce

Cook on high pressure for about 40 minutes.  Drain excess liquid and shred the meat.  Add your favorite BBQ sauce and eat on a bun.

Chicken Taco Meat

I taught our Food Storage Fun class the other night and made this Taco meat in my electric pressure cooker! They are fast, economical and they taste super! I have a Cuisinart Electric pressure cooker and I use it all the time! It's not scary and works perfectly!

Chicken Taco Meat

1 family pack boneless,skinless chicken thighs

1 c. salsa

1/4 c. taco seasoning mix

1 small can diced green chilis

1/2 small onion chopped**

1/2 green pepper**

1/2 red pepper**

salt and pepper

garlic powder to taste

Put everything in the pressure cooker. Cook on high pressure for 15 minutes. Wait until you can open the lid...aka natural pressure release. Shred and use for tacos, burritos, taco salad.

*** I used freeze-dried onions, red and green peppers.

Under Pressure !!!

The pressure cooker and I have never been friends. I was raised by a Mom that was afraid that the pressure cooker would blow us all up if we used it! Now, back in the old days of pressure cooking that was a true worry! I remember my Mom using her pressure canner one time! She canned green beans back in 1977 or 1978! We lived in Weston, Oregon and I was in high school. She had a really nice, new Presto Harvest Gold pressure canner. It worked great! She put it in the box and we moved to Juneau, Alaska, Vancouver, Washington...I got married...the pressure canner continued to move to Montana, Utah, Northern Washington, Olympia, Washington and finally back to Vancouver. When my parents decided to move to Idaho.....I was gifted the Presto Harvest Gold pressure canner. It sat in the box until my friend, Diana Wooldridge taught me how to can grape juice. She cans all the time and is NOT afraid. She is fearless! I am jealous. I did some green beans last summer in the Presto. What a LOT of work....for a few bottles of beans!

My Mother-in-law, Colleen, showed me the wonders of pressure cooking on the stove. She makes roasts, chicken and other good stuff. It is such a timesaver! So....I decided it was time for me to be brave and try! I got a Presto pressure cooker....an older one...and started to use it! I learned to like the swish-swish of the regulator. I could do stew meat in a flash. Chicken, rice, potatoes for mashed in minutes! Awesome!

I graduated to a Kuhn-Rikon pressure cooker and left behind the swish! I lost the the regulator...but gained a modern, safe pressure cooker! I still had to monitor it on the stove, but it worked great!

Until....I met....the Cuisinart ELECTRIC countertop Pressure cooker! TaDa! Can I have a little Heavenly choir music! I LOVE IT! I can set it and walk away! I can cook beans right out of the #10 can without soaking them! (Because, let's face it...who remembers to soak the beans until it's too late) I can do stew meat, chicken, pork taco meat, rice, potatoes! It has a timer, shuts itself off, and keeps the food warm! Could there be a more perfect convenience? I bought it at Costco for $69.99! It saves up to 70% in time and because you cook the food so quickly, you keep the nutrition. And you save energy! What more could you ask for?