Minestrone Soup (Pressure Cooker)
Minestrone Soup (Pressure Cooker)
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Sounds very tasty, and will be since the beans are cooked in the pressure cooker, meaning more flavor. I made this on 8 July 2018, nothing short of excellent! I used my 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Minestrone Soup (Pressure Cooker)
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Sounds very tasty, and will be since the beans are cooked in the pressure cooker, meaning more flavor. I made this on 8 July 2018, nothing short of excellent! I used my 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Ingredients
For USE AFTER Pressure Cooking
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker with the lid off, then add the onion, carrot, and celery. Cook to just soften them. Add the rosemary, sage, and bay leaf. Cook for about 1 minute.
  2. Add the soaked and drained chickpeas, water, and tomato paste. Place the top on the cooker and lock the lid, place the weight (jiggler) on top. Turn the heat up to high until the jigglar starts moving and venting pressure, start timing for 13 minutes. (For those using electric pressure cookers, set your time for 18 minutes on high pressure.)
  3. When the time is up, turn off the heat and move the pressure cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes. (For those with electric models, turn off the keep warm setting or unplug the cooker, pressure should be released in about 20-30 minutes.)
  4. When indications show you the pressure is released, open the pressure cooker. Remove the stems of the herbs if using fresh, and remove the bay leaf. Pour in the 3 cups of water, dry pasta, salt, and pepper as desired.
  5. Bring the cooker to a boil, without the lid, then add the pasta, and cook, without the lid, until the pasta is tender.
  6. Serve.
Recipe Notes

Low cost.

Shortcut: Quick Chicken Broth.

Variant: 1. Use chicken broth in place of the water when cooking the pasta.

This recipe for Pressure Cooked Minestrone Soup is inspired by Hip Pressure Cooking.

Basic Shrimp Stock
Basic Shrimp Stock
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Taking only a few minutes on the stove, this is a great stock to use in recipes calling for clam juice or to and more depth of flavor to seafood soups and stews. The amount of stock is based on how many shrimp heads, shells, and tail you have on hand.
Prep Time
1 minute
Cook Time
15 minutes
Prep Time
1 minute
Cook Time
15 minutes
Basic Shrimp Stock
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Taking only a few minutes on the stove, this is a great stock to use in recipes calling for clam juice or to and more depth of flavor to seafood soups and stews. The amount of stock is based on how many shrimp heads, shells, and tail you have on hand.
Prep Time
1 minute
Cook Time
15 minutes
Prep Time
1 minute
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Place everything in a pot and add water to just cover the shrimp parts.
  2. Simmer for about 15 minutes, you are looking for a light orange color.
  3. Pour the stock through a fine mesh strainer and it is ready to use, or you can freeze for later use.
Recipe Notes

Low cost.

Variants: 1. Toast the shells in the oven prior to putting in the pot of water. 2. Lobster and crab shells also make a nice stock, with or without the shrimp shells.

Adapted from an internet recipe.

Pasta Fagioli Kidney Bean
Pasta Fagioli Kidney Bean
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Another Italian recipe, and I like the use of the kidney beans, and I will prepare those from dry beans in my pressure cooker. I will adjust the prep and cook times after I make this. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Pasta Fagioli Kidney Bean
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Another Italian recipe, and I like the use of the kidney beans, and I will prepare those from dry beans in my pressure cooker. I will adjust the prep and cook times after I make this. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. First, prepare the beans, you can certainly use canned beans or make from dry. I will use my pressure cooker for these.
  2. Place the fresh thyme, rosemary, and bay leaf in a a herb bag, or just use some cheesecloth tied with some kitchen twine. Set aside.
  3. In a thick walled pot, heat the oil on medium heat. When hot, add the onion, pancetta, and garlic. Saute until the onion is softened, then add the broth, beans, and herb bag. Cover and bring to a boil then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, then remove and discard the herb bag.
  4. Remove 1 cup of beans and let cool for about 5 minutes, then mash with a potato masher or place in a blender and puree them. Set aside. These are used to thicken the soup.
  5. Add the dry pasta to the soup and bring to a boil and place the lid on, cook for about 10 minutes or until the pasta is tender, then reduce heat to a simmer.
  6. Add the mashed beans back to the pot and stir in, season the soup with black pepper to taste, and red pepper flakes if desired. Simmer for about 5 minutes.
  7. Serve with grated Parmesan for individuals to sprinkle on their own bowls. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Arroz Con Pollo (Pressure Cooker)
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chicken with salt, pepper, and paprika as desired. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Then add the onion and garlic to the cooker, saute until the onion is softened.
  3. Add the chicken back to the cooker, sprinkle with the chili powder, saffron, and add the bay leaf and chicken broth.
  4. Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
  5. When 12 minutes have passed, turn off the heat and move to an unused burner and allow a natural pressure release. When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a serving tray.
  6. Add the rice, peas, tomato, and olives to the cooker and stir together to heat through, can simmer on low heat for a few minutes if needed.
  7. Serve the chicken with rice on the side. Enjoy.
Recipe Notes

Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.

I will verify the amount of chicken and procedures for sure with this recipe.

Adapted from an internet recipe.

Beef Stew (Pressure Cooker)
Beef Stew (Pressure Cooker)
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This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Beef Stew (Pressure Cooker)
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This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Ingredients
Servings: servings
Instructions
  1. Place the flour in a zip lock bag, working in batches, coat the beef with flour and shake off excess.
  2. Without using the lid, heat the oil in pressure cooker on medium heat, when hot add the onion and beef, season with salt and pepper to your liking. Brown the beef, and when the onion is translucent, about 5 minutes or so, remove the beef from the cooker.
  3. Now add the beef stock, garlic, bay leaf, parsley, and basil, stir to mix.
  4. Place the steamer rack if your cooker has one (it is not required), then layer the potatoes, carrots, and finally the beef, season again with salt and pepper to taste.
  5. Place the lid on the cooker and lock in place, add the weight on top and bring the heat up to high. Once the weight (jiggler) is moving and venting pressure, you are at full pressure, reduce the heat to low or medium low to maintain pressure venting and the jiggler moving. Start your timer for 8 minutes.
  6. When 8 minutes have passed, turn off the heat and place the cooker on an unused burner to release pressure naturally, about 10-15 minutes.
  7. When safe to open the cooker, remove the meat and vegetables to a serving bowl and pour the liquid from the pot over the meat and vegetables.
  8. Serve and enjoy.
Recipe Notes

I will price this when I get some more beef. For now I will say fair cost as it depends where you source the beef from.

Adapted from an internet recipe.

Chicken Giblets
Chicken Giblets
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Chicken Giblets
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat a splash of olive oil then add the hearts and or gizzards and fry until just browned. If using liver in addition to hearts and or gizzards, add them just when the other items are browning up, this is because the liver cooks faster, and you do not want to over cook the liver.
  2. When everything is browned, stir in the cumin, clove, paprika, bay leaf, and salt and pepper to taste.
  3. Add the onion and garlic, stir that in and fry for 5 minutes.
  4. Reduce to heat to low and stir in the wine or stock and simmer on low until the giblets are cooked through.
  5. Serve with rice, pasta, or potatoes.
Recipe Notes

Low cost.

Variant: 1. In place of the white wine or chicken stock, use an equal amount of heavy cream.

Adapted from an internet recipe.

Crab & Shrimp Soup
Crab & Shrimp Soup
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Crab & Shrimp Soup
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the stock and water to a large pot and add the potatoes and bay leaf, bring to a boil then reduce to a simmer for about 15 minutes or so until the potatoes are nearly fork tender.
  2. While the potatoes are cooking, heat a non stick pan with a splash of olive oil and when hot, add the onion and diced celery. Stir often, you are not trying to brown this, just softening up onion and celery.
  3. When the onion and celery is softened, add that to the pot with the potatoes.
  4. When the potatoes are just about fork tender, add the chopped up crab sticks to the pot and just let the soup simmer on low heat. Add the broken spaghetti. Season with pepper to taste.
  5. While the soup is simmering and the spaghetti cooking, clean the shrimp. When the spaghetti is cooked, add the shrimp and the chopped celery tops.
  6. Turn off the heat and cover and the hot soup will cook the shrimp in a few minutes.
  7. When the shrimp are pink, remove the bay leaf, ladle into bowls and enjoy.
Recipe Notes

I will price this next time I get the imitation crab, for now, with 6 to 8 servings, this is low cost.

Shortcut: Chicken Stock (Pressure Cooker).

Variants: 1. Add bite size pieces of whitefish. 2. Add diced carrots, daikon, or mushrooms.

Just a soup I threw together, worked out great, Lee Thayer.
Thailand.

Beef Stock
Beef Stock
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This is from a good American friend, Brian, who lives in northeastern Thailand. When I order beef next time in the village I will have to order some cut leg bones to try this out, sounds like excellent stock.
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Beef Stock
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This is from a good American friend, Brian, who lives in northeastern Thailand. When I order beef next time in the village I will have to order some cut leg bones to try this out, sounds like excellent stock.
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Ingredients
Servings: quarts
Instructions
  1. Preheat your oven to 230 C (450 F). Oil a roasting pan and add the marrow bones, onions, carrots, and celery. Roast for 20-30 minutes or until the vegetables are browned, turn the veggies occasionally.
  2. When the veggies are roasted, transfer the bones and veggies to a large stock pot add the water. All the contents should be covered with water.
  3. Now with the roasting pan, pour out any fat and discard that. Add 1/2 cup hot water to the pan and scrape up any bits stuck to the pan, then pour that water into the stock pot.
  4. To the stock pot, now add the tomato paste, peppercorns, and bay leaf. Bring the pot to a simmer and maintain a simmer for 4 to 6 hours. Check the pot once in a while and skim off any foam and fat. Add water as needed to keep the contents covered.
  5. Once simmered, turn off the heat and allow the pot to cool. Remove the bones and discard or for a treat for your dog. Strain the stock and discard what you strained out.
  6. Can be used immediately or stored in the fridge for several days, or even frozen.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Chicken Stock (Pressure Cooker)
Chicken Stock (Pressure Cooker)
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Instead of taking 3-4 hours to make a chicken stock simmering on the stove top, I am going to use my stove top pressure cooker, only about an hour and makes a more flavorful stock due to the high pressure and temp. If you can get some chicken feet, add those as they are collagen rich. Follow all safety precautions for your pressure cooker.
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Chicken Stock (Pressure Cooker)
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Instead of taking 3-4 hours to make a chicken stock simmering on the stove top, I am going to use my stove top pressure cooker, only about an hour and makes a more flavorful stock due to the high pressure and temp. If you can get some chicken feet, add those as they are collagen rich. Follow all safety precautions for your pressure cooker.
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Ingredients
Servings: quarts
Instructions
  1. For the carcasses, feel free to chop them down in size a bit to layer them into the pressure cooker. You can use wings, backs, breasts, raw bones, cooked bones, really up to you. Rinsed.
  2. Add the rinsed carcasses to your pressure cooker. Carcasses at Tesco are legs and wings removed, neck attached, plenty of fat attached, perfect.
  3. Add all other ingredients and pour in 2 quarts (8 cups) of water to the cooker BUT make sure you do not go above the max fill for your size of cooker, it is ok if a few chicken parts poke above the water.
  4. Place cooker on high heat until the jiggler is making noise and spinning then reduce the heat to maintain the jiggler moving and making noise. Start your timer now and cook for 30 minutes.
  5. At the 30 minute mark, turn off the heat and move to an unused burner and let the pressure release naturally, about 10 to 15 minutes.
  6. Once the pressure has released, open the lid, skim off any fat, strain the stock. Use in a recipe after or you can refrigerate the stock for several days.
  7. This was after a few days in the fridge, the fat solidifies on top, and was skimmed off, ready for use.
Recipe Notes

Low cost.

Note about the bones: If using cooked bones, (save cooked bones in a bag in the freezer) give the bones a good hit with a large cleaver to break the bones. If using fresh chicken carcasses from Tesco or a local butcher, simply chop them with a large cleaver into 2-3 pieces.

Adapted from an internet recipe.

Fish Chowder II
Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil and butter in a large pot on medium heat, when hot, add onions and saute until softened, not browned, about 3 to 5 minutes. Then add the wine and increase heat and reduce the liquid by half.
  2. Add the clam juice, potatoes, Old Bay seasoning, bay leaf, thyme. Season with salt and pepper to taste. If the potatoes are not quite covered with liquid, add just enough water so they are covered. Bring to just a boil then reduce heat to a low simmer, cover, and cook until the potatoes are just fork tender, about 10 to 15 minutes.
  3. In another small pot, heat the cream until steamy but do not boil it. Stir in the fish then the cream into the large pot, and cook uncovered until the fish is cooked through and flakes easily with a fork, maybe 10 minutes or so, stir occasionally.
  4. When the fish is cooked through, remove from heat and stir in the parsley.
  5. Can serve at this point but if you let this sit for 30 minutes or so, covered, then heat to just steaming over low heat, the flavors will blend much more for a more flavorful chowder.
  6. Serve with bread or oyster crackers (which I am going to make as well soon).
Recipe Notes

For the fish, if you went with Pangasius, this is about 128 Baht/1 kilo. For 6 servings, this is about 63 cents per serving.

Variants: This recipe screams of variants. 1. Add shrimp, oyster meat, scallops. Remember to adjust cooking times to account for add ins. 2. Add mushrooms. 3. In place of Old Bay Seasoning, add a pinch of paprika and cayenne pepper.

This recipe for Fish Chowder is from Simply Recipes.