Tag Archives: pressure cooker

French onion soup (pressure cooker)

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Ingredients

  • 3lb sweet onions
  • 3 large shallots
  • 1 small head garlic, minced
  • 6 tablespoon unsalted butter
  • ½ teaspoon baking soda
  • Salt
  • Pepper
  • Worcestershire sauce
  • Soy sauce
  • Fish sauce
  • Dijon mustard
  • Bay leaf
  • Thyme
  • Oregano
  • Ground allspice
  • Celery
  • Cider vinegar
  • Dry sherry or cognac
  • Beef broth or bone broth
  • Baguette or crostini
  • Gruyere, Swiss or Provolone cheese (or a blend)

Directions

Saute onions and shallots in butter until sweatted out, about 1 hour. Add baking soda and saute until caramelized, about 20 minutes.

Add bouquet ganache of bay leaf, fresh thyme, celery stalks with remaining ingredients.

Pressure cooker cook on high 20 minutes, 15 minutes natural release.

Italian Ricotta Cheesecake

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This recipe requires a pressure cooker, or special baking technique. Accommodates at 10 inch spring form. Decrease recipe by ⅓ for a 7 inch spring form.

Italian Ricotta Cheesecake
Italian Ricotta Cheesecake

Ingredients

Cheesecake Batter

  • 12 ounces cream cheese, at room temperature
  • 24 ounces whole-milk ricotta cheese, drained
  • 1½ cup sugar
  • 1 teaspoon cornstarch
  • ⅛ teaspoon salt (a pinch)
  • 1 teaspoon vanilla extract (or ½ tsp vanilla + ½ tsp amaretto liqueur)
  • Zest of 1 lemon or orange
  • 3 large eggs

Graham Cracker crust (Optional)

  • 1 sleeve graham crackers, finely crushed
  • 4 tablespoons butter, melted

Directions

Drain the ricotta cheese in a fine mesh sieve or in a piece of cheesecloth for at least one hour. Extract about ⅔ to ¾ cup of whey.

Prepare a 10 inch spring form pan. Coat the inside liberally with neutral oil or butter. Optionally line the bottom of the pan with a circle of parchment. Prepare the pressure cooker with 1 to 2 cups of water in the bottom, and set a trivet. Prepare a tinfoil sling for the spring form pan by folding a long sheet of foil (twice the diameter of the pan) in thirds lengthwise.

Prepare the graham cracker crust, if using. Finely crush one sleeve of graham crackers in a plastic bag, or blitz to a fine meal in a food processor. Combine graham cracker crumbs with 4 tablespoons of melted butter, tossing to thoroughly distribute. Pour the mixture into the bottom of the spring form pan, and press into an even layer about ¼ inch thick, pulling the crumb mixture about ½ inch up the side of the pan.

In a stand mixer, beat the cream cheese, ricotta, sugar, salt, and cornstarch until well blended, about 3 minutes. Add the vanilla and lemon zest, and stir until combined. Add eggs one at a time and stir on low until incorporated, not overworking the batter.

Transfer the batter to the spring form pan, gently pouring to not disturb the graham cracker crust. Tent the pan loosely with foil, then carefully lower the pan into the pressure cooker with the sling, resting on the trivet. Make sure all of the foil is tucked neatly inside the cook pot, then set the lid and seal the pressure cooker.

For a 10 inch spring form cake, set the pressure cooker to high for for 55 minutes. Allow to cycle and fully release, total time 2 hours. Opening the valve before the pressure cooker is fully release may make the cake crack or heave.

Allow the cake to cool, then refrigerate 4 hours to overnight before serving.

Adapted from Dad Cooks Dinner – Instant Pot Italian Ricotta Cheesecake

German pot roast

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This pressure cooker based take on pot roast adopts savor and aromatic German flavors.

This recipe would work without a pressure cooker. Instead braise 6-8 hours in a slow cooker or Dutch oven.

Ingredients

  • 3 lb beef roast (chuck, rump, bottom round or eye round)
  • 1 large onion, diced
  • 1 large shallot, diced
  • 4 cloves garlic, crushed and minced
  • 2 carrot, diced
  • 2 ribs celery, diced
  • 6-12 radishes, cleaned, destemmed and halved
  • 1″ ginger root, peeled and minced (about 1½ tbsp)
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 tablespoon prepared horseradish
  • 1¼ cup beef broth
  • ½ cup red wine vinegar
  • ½ cup dry red wine
  • ¼ cup brandy
  • 2 tablespoon brown sugar
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon yellow mustard powder
  • ½ teaspoon cinnamon
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground mace
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground clove

Instructions

Sear, set aside

Deglaze cooker with root vegetables. Add garlic and ginger when onions begin to turn translucent. 1 minute, add vinegar, wine and brandy.

Whisk spices into broth, add.

Return meat

55 minutes on high, 10 minute natural release.

Thicken broth with a roux of ⅓ cup flour and ⅓ cup cold water.

Serve over egg noodles or spatzle.

Baked beans

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​Ingredients

  •     1 lb of dry Navy Beans, soak overnight
  •     1 lb of Ground Beef, 80/20, cooked and drained
  •     ½ lb of Bacon, diced, lightly cooked
  •     1 cup Onion, diced
  •     1 cup Bell Peppers, diced (optional)
  •     2 cup Beef Broth
  •     1 ½ cups Brown Sugar
  •     1 15oz can Tomato Sauce
  •     ½ cup Grandmas Molasses
  •     2 Tablespoon Worcestershire Sauce
  •     1 Tablespoon Texas Pete Hot Sauce
  •     1 teaspoon Garlic Powder
  •     1 teaspoon Liquid Smoke
  •     ¼ cup Yellow Mustard
  •     ¼ cup Ketchup
  •     ½ teaspoon Salt
  •     ½ teaspoon Black Pepper

 Baking 

Sort beans an soak 8 hours, overnight. Crisp bacon and sauté onion in rendered fat. Place beans, onions and other ingredients and bake covered at 300°F for 3 hours. Add salt & pepper to taste and bake one hour uncovered at 250°F.

Pressure cooker

Prepare ingredients as above. Place ingredients in pressure cooker and raise heat to 15psi. Hold pressure 30 to 40 minutes, use natural pressure release 20 minutes. Add salt & pepper to taste.

Variations

Some recipe variations call for mustard seed & ground mustard, tomato paste in place of ketchup or tomato sauce, or did not use ground beef.  Also mentions of vinegar, smoked paprika and Cayenne pepper.