Wild Rice (Pressure Cooker)

Wild Rice (Pressure Cooker)

Hip Pressure Cooking, Laura Pazzaglia, United States.
I have not used this recipe yet but will be making this in the next 1-2 months and will come back with a report on how that goes. I will use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 12 psi (80 kPa), so this will work with a electric pressure cooker as well. Follow all safety precautions for your model of pressure cooker.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 3 cups cooked rice

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 cup dry, wild rice
  • 3 cups water

Instructions
 

  • Rinse the wild rice and place in the pressure cooker. Add the water.
  • Place the lid on the pressure cooker and lock in place, add the weight to the lid. Place on high heat.
  • When the weight (jiggler) starts to vent pressure and move a little, reduce heat to low or medium low, but maintain the pressure venting and movement on the jiggler. Set your timer for 25 minutes.
  • When 25 minutes have passed, turn off the heat to the pressure cooker and move the cooker to an unused burner. Allow a natural pressure release, meaning you don't need to do anything, just let the pressure cooker cool until all pressure has vented, and the lid lock device indicates that zero pressure remains inside the cooker.
  • When no pressure is in the cooker, keep your face pointed generally away from the cooker and open the lid.
  • Drain any water. Fluff the rice, use as is as a side dish, add to soups, or even freeze for later use. Enjoy.

Notes

I will determine cost per serving after I make a batch and see how many cups dry I can get from a 1 lb bag. I will be bringing some wild rice from the US when I return to Thailand. Wild rice is available through Lazada for those in Thailand, at 650 Baht/500g. I will say high cost per serving for now and will revise that after I make it and determine cooked amounts.
Variant: 1. Use broth, or a mix of broth and water, as long as the amount is 3 cups total.
Great Northern Beans & Tomatoes (Pressure Cooker)

Great Northern Beans & Tomatoes (Pressure Cooker)

Adapted from an internet recipe.
Excellent bean dish, either as a side or main dish. There is two steps to this, first we are going to cook the beans in a pressure cooker, then we will add the tomatoes when not on pressure. I use a stove top 9 liter (9½ quart) pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker. This is a 2 for 1 recipe, beans for this dish plus bean broth for a soup or noodles another day.
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 6 hours 25 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry Great Northern beans, (1 lb)
  • water, as needed
  • 2 tablespoons cooking oil
  • 250 grams bacon, chopped, (8 oz)
  • 1 teaspoon dried rosemary, or 2 sprigs fresh
  • 2 cups fresh tomatoes, diced
  • ½ teaspoon Worcestershire sauce

Instructions
 

  • Rinse the beans and remove any bad ones and any debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for at least 6 hours. If you are going to soak these overnight, place in the fridge, this will reduce the chance of the beans fermenting.
  • After 6 hours, drain and rinse the beans and add to your pressure cooker. Add 8 cups of water, bacon, and the 2 tablespoons of cooking oil, the oil keeps the beans from foaming so do not skip the oil.
  • Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, indicating full pressure, start timing this for 6 minutes, and turn the heat down to low or medium low to maintain the jiggler moving and releasing pressure.
  • At 6 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open and remove the lid, you won't need the lid for the rest of the cooking. Pour the contents into a large strainer that is on top of a large pot. Now you have beans for this recipe and bean broth, 2 for 1.
  • Return the beans to the pressure cooker along with 1½ cups of the bean broth. Add the tomatoes, rosemary, salt, and Worcestershire sauce. Stir to mix together and put low heat to simmer.
  • Take the remainder of the bean broth and pour that into a jar and let it cool, then place in the fridge. Use as a base for a soup or noodles, use within 2-3 days. I got just under 1 quart of broth.
  • Simmer for 15-20 minutes to cook down the tomatoes and the liquid reduced some.
  • Serve as a side dish or main dish, enjoy.

Notes

Low cost per serving for sure.
Black-eyed Peas (Pressure Cooker)

Black-eyed Peas (Pressure Cooker)

Hip Pressure Cooking, Laura Pazzaglia, United States.
I made these on 16 Jan 2019 and I will say these are good beans! I used my 9 liter (9½ quart) stove top pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker.
Prep Time 2 minutes
Cook Time 5 minutes
Passive Time 6 hours
Total Time 6 hours 7 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry black-eyed peas, soaked at least 6 hours, (1 lb)
  • 2 tablespoons cooking oil, very important
  • 8 cups water
  • salt and pepper, to taste

Instructions
 

  • Rinse the beans and place in a large container, cover with 1-2 inches of water. Leave on the counter to soak for at least 6 hours. If soaking overnight, place in the fridge to prevent the beans from fermenting.
  • When you are ready to start cooking, drain and rinse the soaked beans. Place the beans, water, cooking oil, and salt and pepper as desired to your pressure cooker.
  • Place the lid on the pressure cooker, add the weight (jiggler). Turn the heat up to high. When the weight starts to move and release pressure, turn the heat to low or medium in order to maintain the jiggler moving and venting pressure (indicating you have full pressure.) Set your timer for 5 minutes.
  • When 5 minutes have passed, turn off the heat, and carefully move the pressure cooker to an unused burner and allow a natural release of pressure, basically, just let the pot sit there until you have indication of zero pressure, 15-20 minutes.
  • When the indication is zero pressure, pull off the weight (jiggler), then remove the lid. Drain the beans and use in any recipe calling for cooked beans. Or serve as is as a side dish. These beans are very tender. This bean broth is NOT recommended to save and use, I have tasted this broth, not what I would say is usable.

Notes

Used in Recipes Listed on this Site:
Pumpkin (Pressure Cooker)

Pumpkin (Pressure Cooker)

Adapted from an internet recipe.
Pumpkins in Thailand are what I called winter squash growing up in Michigan. A orange pumpkin is a winter squash as well. I have used these to make pumpkin pies and got rave reviews for them. So this is a base recipe if you need pumpkin for a pie or simply as a side dish, which is what these photos will show. I use a 9 liter (9½ quart) stove top pressure cooker, follow your pressure cooker safety instructions at all times.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 kilo fresh pumpkin, (2 lb)
  • cups water

Instructions
 

  • Our pumpkins here are a bit larger than large pressure cookers. This one I bought weighed in at about 3 kilos or about 6 lb, so obviously it is not going to fit. A note about that bad spot, think of a potato, if there is a bad spot, simple cut it off, same applies to squash.
  • First thing to do is cut the pumpkin in half, then you have something to work with.
  • I wanted to the keep the pieces in the largest size I could to minimize the cutting through a hard pumpkin. These 3 pieces weighed about 1 kilo (2 lb). Place the pieces on a steamer rack if your pressure cooker has one or on a trivet.
  • Add the water, place the lid on the cooker and lock, add the weight and bring up to high heat. When the weight (jiggler) starts to move and vent pressure (indicating full pressure), turn the heat to low or medium low to just maintain the jiggler moving and venting. Start your timer for 5 minutes.
  • When 5 minutes have passed, turn off the heat and move the pressure cooker to an unused burner. Leave the cooker alone and let it drop pressure naturally on its own, about 10-15 minutes.
  • When you have indications of zero pressure in the vessel, remove the weight then the lid.
  • Use a large flat spatula or large tongs, or both and remove a piece of pumpkin to a plate. Use a knife to simple slice off the skin. Here is the first one done. Plate that in a separate smaller pot. Repeat with the other pieces.
  • Grab your potato masher and mash the pumpkin. I like to add a bit of butter as well when mashing if using as a side dish, no butter if mashing to use in pies.
  • Serve as a side dish, and of course, with butter on top.
  • Or use as an ingredient for pumpkin pies.
Seasoned Black-eyed Peas (Pressure Cooker)

Seasoned Black-eyed Peas (Pressure Cooker)

Adapted from an internet recipe.
I made these on 23 Sep 2018 and I must say, these are good beans! I used my 9 liter (9½ quart) stove top pressure cooker for these. Follow all safety precautions for your model of pressure cooker.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry black-eyed peas, soaked 6-8 hours, (1 lb)
  • 250 grams bacon, chopped, (8 oz)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell peppper, diced
  • 8 cups chicken stock, fresh or from powder
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcerstershire sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon celery seed
  • 2 teaspoons dried oregano
  • ¼ teaspoon cayenne pepper
  • salt and pepper, to taste

For Plain Black-eyed Peas

  • 500 grams dry black-eyed peas, soaked 6-8 hours, (1 lb)
  • 2 tablespoons olive oil, very important
  • 8 cups water
  • salt and pepper, to taste

Instructions
 

  • Rinse the beans and place in a large container, cover with 1-2 inches of water. Leave on the counter to soak for 6 to 8 hours. If soaking overnight, place in the fridge to prevent the beans from fermenting.
  • When you are ready to start cooking, drain and rinse the soaked beans. Set the beans aside.
  • Heat the oil and butter in your pressure cooker with the lid off, when hot, add the onion and saute for a few minutes.
  • Add the garlic and bell peppers, saute to just soften them, a minute is fine.
  • Add the apple cider vinegar, Worcestershire sauce, cumin, chili powder, oregano, stir together.
  • Add the chopped bacon and stir in.
  • Add the chicken stock and beans, and stir together.
  • Place the lid on the pressure cooker, add the weight (jiggler). Turn the heat up to high. When the weight starts to move and release pressure, turn the heat to low or medium in order to maintain the jiggler moving and venting pressure (indicating you have full pressure.) Set your timer for 5 minutes.
  • When 5 minutes have passed, turn off the heat, and carefully move the pressure cooker to an unused burner and allow a natural release of pressure, basically, just let the pot sit there until you have indication of zero pressure, 15-20 minutes.
  • When the indication is zero pressure, pull off the weight (jiggler), then remove the lid. Taste the beans and adjust seasoning with salt and pepper as desired.
  • Serve as a side dish.

Notes

Low cost.
Used in Recipes Listed on this Site:
Classic Seasoned Black Beans (Pressure Cooker)

Classic Seasoned Black Beans (Pressure Cooker)

Adapted from an internet recipe.
Excellent beans for a side dish or for use in other recipes. I used my large 9 liter (9½ quart) stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker at all times.
5 from 4 votes
Prep Time 10 minutes
Cook Time 6 minutes
Passive Time 6 hours
Total Time 6 hours 16 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry black beans, (1 lb)
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon salt, plus more to taste
  • 8 cups chicken broth, fresh or from powder
  • 1-2 Bird's Eye Chilis, seeded diced, optional
  • 2 tablespoons cooking oil, very important, do not skip this

Instructions
 

  • Rinse the black beans then place in a large bowl and cover with at least two inches of water. Let the beans soak on the counter top for 6-8 hours, or if soaking overnight, place in the refrigerator to prevent fermentation. This is after soaking for 8 hours on the counter, the water will be discolored so you really need to rinse these well.
  • When you are ready to cook the beans, drain then rinse the soaked beans. Add the beans to your pressure cooker. Add in all the remaining ingredients, except the broth.
  • Add the broth and give it a good stir, then add the oil, do not forget to add the oil, which prevents foaming.
  • Place the lid on the pressure cooker and lock, add the weight (jiggler) and turn on the heat to high. When the jiggler starts to move and vent pressure, indicating full pressure, reduce heat to low or medium low, to keep the pressure venting and the jiggler moving. Start timing for 6 minutes.
  • When 6 minutes have passed, turn off the heat and move the pressure cooker to an unused burner. Allow a natural pressure release, meaning just let the pressure drop to zero without any actions from you. Takes about 10-20 minutes.
  • When you have indications that pressure is zero, normally a lid lock will drop, remove the weight then the lid. Scoop out beans with a large slotted spoon (don't forget to taste a few). Then they are ready to use in recipes of your choice calling for canned or cooked black beans or simply serve as is as a side dish.
  • Served as a side dish here, the remaining beans, and this makes a lot, are destined for a chili.

Notes

Used in Recipes Listed on this Site:
Great Northern Beans (Pressure Cooker)

Great Northern Beans (Pressure Cooker)

Hip Pressure Cooking, Laura Pazzaglia, United States.
I use a lot of dry beans as canned is just expensive compared to what you get. 500 grams of dry beans cooked, makes a lot of canned beans for sure. And dry beans are so cheap. I use my 9 liter (9½ quart) 80 kPa (12 psi) stove top pressure cooker. Follow your pressure cooker safety instructions at all times. This is for using soaked beans.
5 from 1 vote
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 6 hours
Total Time 6 hours 13 minutes
Course Side

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry Great Northern beans, (1 lb)
  • salt, as needed
  • water, as needed
  • 2 tablespoons cooking oil, very important

Instructions
 

  • Rinse the beans and remove any bad ones and any debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for at least 6 hours.
  • After 6 hours, drain and rinse the beans. You can see how much the beans swelled.
  • Place the beans in your pressure cooker. Add 8 cups of water, 1 teaspoon of salt, and the 2 tablespoons of cooking oil, the oil keeps the beans from foaming so do not skip the oil.
  • Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing this for 8 minutes, and turn the heat down to low or medium low to maintain the jiggler moving and releasing pressure.
  • At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, use beans as needed in other recipes.

Notes

Used in Recipes Listed on this Site:
Chickpeas (Pressure Cooker)

Chickpeas (Pressure Cooker)

Hip Pressure Cooking, Laura Pazzaglia, United States.
These came out 100% perfect. This is a quick way to cook chickpeas that have been soaked for at least 6 hours. Use in soups, salads, pasta salads, etc. I use my large 9 liter (9½ quart) 80 kPa (12 psi) stove top pressure cooker. Follow all safety precautions for your type of pressure cooker at all times. This will make about 2¾ cups cooked chickpeas and 1½ quarts of broth.
5 from 1 vote
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 6 hours 18 minutes
Course Side

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 cup dry chickpeas
  • water, as needed
  • salt, as desired
  • 2 tablespoons cooking oil, very important

Instructions
 

  • Rinse the dry chickpeas then place in a container. Add water to cover by an inch or two. Cover and place on the counter for at least 6 hours. If soaking overnight, then place in the fridge.
  • When ready to cook, drain and rinse the beans and place in your pressure cooker.
  • Add 8 cups of water, salt as desired, and the 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip the oil.
  • Place the lid on the pot, add the weight (the jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing for 13 minutes, and turn the heat down to low or medium low to just maintain the jiggler moving and releasing pressure.
  • At 13 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, drain and use the chickpeas as needed in other recipes.

Notes

Variant: 1. If cooking more than 1 cup of dry but soaked chickpeas, you need water to cover the beans by 1-2 inches, keeping in mind you do not go over half full on the cooker, and DO NOT forget the oil!
Used in Recipes Listed on this Site:
Mashed Potatoes (Pressure Cooker)

Mashed Potatoes (Pressure Cooker)

Timing adapted from an internet recipe.
This will use either the steamer tray or basket that came with your pressure cooker or any steamer basket or trivet that will keep the potatoes above the water. This process cooks the potatoes with pressure and heat, they cannot get waterlogged or soggy like boiled potatoes. Only takes 6 minutes on high pressure and a natural release. Follow the safety precautions for your model of pressure cooker. I made this on 17 May 2018, and this is what mashed potatoes are supposed to taste like! These are outstanding!
5 from 3 votes
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 2-6 potatoes
  • 2 cloves garlic, peeled
  • 2 cups water
  • butter
  • milk, as needed

Instructions
 

  • Wash and scrub your potatoes for unpeeled, or wash and peel, totally your preference. Quarter the potatoes.
  • Add the water to your pressure cooker, insert the steamer tray or basket, add the potatoes and garlic to the tray or basket.
  • Place the lid on and lock, add the weight (the jiggler), turn on the heat to high. when the jiggler starts to move and vent pressure, indication full pressure, start your timer for 6 minutes and reduce the heat to low or medium low to maintain full pressure.
  • When 6 minutes have passed, turn off the heat and move the pressure cooker to an unused burner to cool and release the pressure naturally, about 10-15 minutes.
  • When the pressure is fully released, open the lid.
  • Transfer the potatoes to a medium sized pot (you can use a sturdy mixing bowl but I feel that a pot is much easier to work with) and using a potato masher, mash up the potatoes. Add a splash of milk and 2-4 tablespoons of butter and mash that in.
  • Serve as side dish.

Notes

Low cost, and an energy and time saver as a bonus.
Used in Recipes Listed on this Site:
Rajma – Kidney Bean Curry (Pressure Cooker)

Rajma - Kidney Bean Curry (Pressure Cooker)

Adapted from an internet recipe.
This is a great main or side dish, I made this on 30 April 2018 was truly surprised, excellent flavor! This originates in Northern India and Nepal. This is a modified recipe and not authentic.
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Dish, Side
Cuisine Indian, Vegetarian
Servings 8 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 cups dry red kidney beans
  • 2 tablespoons vegetable oil
  • 2 teaspoons butter
  • 1 large onion, minced
  • 4 cloves garlic, smashed and finely minced
  • ¼ teaspoon ground ginger
  • ¼ teaspoon Thai chili powder
  • ½ teaspoon ground cloves
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 plum tomatoes, chopped
  • 1 teaspoon sugar
  • salt, to taste
  • water, as needed
  • 2 teaspoons garam masala, optional
  • 1 teaspoon ground red pepper, optional
  • ¼ cup fresh cilantro leaves, chopped, for garnish

Instructions
 

  • Rinse the kidney beans and remove and bad ones and any debris, place in a large bowl and cover with 2 inches of water. Cover the bowl and let that sit for 6 hours.
  • After 6 hours, drain and rinse the beans, just leave in the strainer for now.
  • In your pressure cooking, without using the lid, heat the oil and butter on medium heat. Add the onion and garlic and saute until fragrant, then add in the ginger, cloves, chili powder, turmeric, cumin, and coriander. Cook for a few minutes then add the tomatoes and cook for about 1 minute.
  • Add the drained beans and water to just cover the beans then add 1 more cup of water. Stir in the sugar and salt to to taste.
  • Place the lid on the pot and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing for 8 minutes and turn the heat down to low or medium low to just maintain the jiggler moving and pressure releasing.
  • At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid.
  • Serve as a side dish or a main dish over rice.

Notes

Low cost.
Variants: 1. For a non-vegetarian, add in sliced sausage at Step 4 (this is what I do). 2. Add a spoon or two of lime juice and mix that in before serving.