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Pressure cook

Explore 3 recipes, 2 articles, 2 videos, and more

Coq au Vin, Pressure Cooker Variation

Ingredients
  • 6 large cloves garlic, smashed
  • 4 whole black peppercorns
  • 2 sprigs fresh thyme, plus more for garnish
  • 1 bay leaf
  • 7 fresh sprigs flat-leaf parsley, stems and leaves separated
  • 2 whole boneless and skinless chicken breasts, cut into 1-inch strips
  • Coarse salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 12 ounces white button mushrooms, halved or quartered
  • 8 ounces pearl onions, peeled
  • 3 tablespoons cognac
  • 1 cup dry red wine
  • 3 1/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 tablespoon tomato paste
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
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Pressure-Cooked Basic Beans

Ingredients
  • 1 pound (2 1/2 cups) cranberry or any other type of dried bean
  • 2 sprigs fresh sage
  • 2 sprigs fresh rosemary
  • 1 head garlic, halved horizontally
  • 1 carrot, peeled and cut into 1-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • 1 onion, peeled and quartered
  • Extra-virgin olive oil, for cooking and for serving
  • 1 tablespoon coarse salt
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Veal Stew with Shallots and Wild Mushrooms, Pressure Cooker Variation

Ingredients
  • 1 1/2 pounds lean veal shoulder, cut into 1 1/2-inch cubes
  • Coarse salt and freshly ground pepper
  • 3 1/2 tablespoons olive oil
  • 4 ounces cremini or button mushrooms, thinly sliced
  • 4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced
  • 2 cloves garlic, minced
  • 2/3 cup dry white wine
  • 1 tablespoon all-purpose flour
  • 2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 fresh sage leaves, or 1 teaspoon dried
  • 2 fresh large sprigs thyme, or 1/8 teaspoon dried
  • 1 pound small shallots, peeled
  • 1 1/4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 2 tablespoons snipped fresh chives
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Chicken Stock in a Pressure Cooker

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