Whole Chicken (Pressure Cooker)
Whole Chicken (Pressure Cooker)
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Think of boiling a whole chicken, very common in Asia, I am going to use my pressure cooker and will add some items to make broth for use in another recipe. The chicken can be thawed or frozen, just add more time if frozen. The time is based on a 2 kilo (4 lb) chicken, if your chicken is larger, increase the time slightly, if your chicken is smaller, decrease the time slightly. Follow your pressure cooker safety requirements.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Whole Chicken (Pressure Cooker)
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Rating: 5
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Think of boiling a whole chicken, very common in Asia, I am going to use my pressure cooker and will add some items to make broth for use in another recipe. The chicken can be thawed or frozen, just add more time if frozen. The time is based on a 2 kilo (4 lb) chicken, if your chicken is larger, increase the time slightly, if your chicken is smaller, decrease the time slightly. Follow your pressure cooker safety requirements.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Remove the giblets from the cavity, for those in Asia (for a local fresh chicken, remove the head and feet if you like but not required) and rinse the chicken inside and out, place in your slow cooker. (This chicken I used is 2.2 kilos, head and feet attached, feet are tucked into the cavity, I also use a 9 1/2 quart pressure cooker.)
  2. Add the water, onions, carrots, celery, and peppercorns.
  3. For variant and to add a western taste to this chicken, we also added about 5 or 6 stalks of lemongrass. For those that are unfamiliar with using lemongrass in cooking, the texture ranks right up there very coarse wood shavings, this is not an item that remains in a dish, so the best way to add this when a dish is cooked, is to beat the stalks flat (this releases the fragrant oils in it) and tie into an overhand knot (this prevents the stalks from separating). When you are done cooking, just spoon out the knotted bundle.
  4. Cover and lock the lid. Heat on high heat until the jiggler releases pressure and starts moving, reduce heat to low to keep the jiggler moving. Now start timing.
  5. For a FROZEN chicken, time for 30 minutes. (The chicken I used here was frozen and 2.2 kilos so I timed for 32 minutes.). When the time is complete, remove the cooker from heat and set on an unused burner to do a natural release, about 5 to 10 minutes.
  6. For a THAWED chicken, time for 20 minutes. When the time is complete, remove the cooker from heat and set on an unused burner to do a natural release, about 5 to 10 minutes.
  7. After the natural pressure release, open lid on the cooker. Check out that clear broth, perfect!
  8. Very carefully lift the chicken out, I used two large wide spoons to do this, one wing disintegrated into the broth, the legs fell off after I set on a plate.
  9. Serve with a dipping sauce.
Recipe Notes

The chicken I used was 2.2 kilo and we paid 143 Baht. For 4 servings, this is $1.08 per serving. The bonus is you get 2 quarts of broth to use in other recipes.

Variants: 1. Add lemongrass, ginger, or vegetables as you desire.

Adapted from using pressure cooker times on the internet.

BBQ Chicken (Pressure Cooker)
BBQ Chicken (Pressure Cooker)
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Sounds like a very good recipe, I will be making this soon. This applies to a stove top pressure cooker, follow all your pressure cooker safety instructions. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
BBQ Chicken (Pressure Cooker)
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Sounds like a very good recipe, I will be making this soon. This applies to a stove top pressure cooker, follow all your pressure cooker safety instructions. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your pressure cooker on medium heat with a splash of cooking oil, no lid for this. When hot, brown the chicken pieces for a few minutes on each side, season as you desire with salt, pepper, and paprika and brown the pieces, you are browning not trying to cook the chicken through, that comes later, work in batches as needed. Return all the browned chicken to the pressure cooker and remove the cooker from the heat.
  2. In a bowl, mix together the BBQ sauce, water, onion, and vinegar. Pour sauce over the chicken. (I used the variant and went with Sriracha sauce.)
  3. Place the cooker back on the heat and secure the lid to the cooker. Turn heat to high to lock up the cooker and get the jiggler moving and releasing pressure. Start timing for 12 minutes and reduce the heat to maintain the jiggler movement and pressure release.
  4. At 12 minutes, turn off the heat and move the cooker to an unused burner to do a natural release of pressure, about 5 to 10 minutes.
  5. Open pressure cooker carefully, plate with a side or two, serve. (Now out of fear of loosing a hand or arm during the feeding frenzy, no photos this time of a plated dish. This photo also shows 3 thighs have been removed.)
  6. This photo was leftovers on the day after and just nuked to reheat 🙂
Recipe Notes

Quarters (leg and thighs attached, just separate yourself in a few seconds), is about 55 Baht. Considering 6 servings, this is about 30 cents per meal, excluding sides.

Variants: 1. Swap out BBQ sauce for a chili sauce, think Sriracha (chili and garlic sauce) and this will be the first way I test this recipe. 2. Increase the chicken to 1.5 kilo (3 lbs), permitting on your pressure cooker.

Adapted from an internet recipe.

Basic Chili II
Basic Chili II
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This is a revision to my basic, yet delicious chili, that I have been making for 40+ years. I received a chili mix packet from a good friend in Texas, and I used that spice mix to make a pot of chili yesterday, 2 Feb 2018. The taste is nearly spot on with my basic chili but some of the steps are a bit different so I decided to post a second Basic Chili. I also used red kidney beans I cooked in a pressure cooker to reduce the time. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Basic Chili II
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Rating: 5
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This is a revision to my basic, yet delicious chili, that I have been making for 40+ years. I received a chili mix packet from a good friend in Texas, and I used that spice mix to make a pot of chili yesterday, 2 Feb 2018. The taste is nearly spot on with my basic chili but some of the steps are a bit different so I decided to post a second Basic Chili. I also used red kidney beans I cooked in a pressure cooker to reduce the time. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. For the beans, you can use canned (drained), make from dry by soaking and simmering, or by soaking and using a pressure cooker. If using dry, use 500 grams dry.
  2. In a large pot, add the minced pork or ground beef and chop up with a spatula and brown. Drain off most, not all of the fat, the fat adds flavoring. Pork is just starting to cook at this point.
  3. Add the beans, these were right out of the pressure cooker and drained.
  4. Add the tomatoes and juice, tomato paste, water, spices and mix. Let chili simmer for about 30 minutes.
  5. Serve.
Recipe Notes

Pork mince is about 85 Baht/kilo. For 6 servings, this is about 42 cents per serving.

Shortcut: Kidney Beans (Pressure Cooker).

Inspired by a packaged chili mix.

Kidney Beans (Pressure Cooker)
Kidney Beans (Pressure Cooker)
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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. And since I recently bought a stove top pressure cooker, I decided to cook my kidney beans in that and this is a guide for me regarding the time needed. Follow your pressure cooker safety instructions at all times.
Prep Time
6 hours
Cook Time
8 minutes
Prep Time
6 hours
Cook Time
8 minutes
Kidney Beans (Pressure Cooker)
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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. And since I recently bought a stove top pressure cooker, I decided to cook my kidney beans in that and this is a guide for me regarding the time needed. Follow your pressure cooker safety instructions at all times.
Prep Time
6 hours
Cook Time
8 minutes
Prep Time
6 hours
Cook Time
8 minutes
Ingredients
Servings:
Instructions
  1. Rinse the kidney beans and remove and 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 6 to 8 hours. (These look a bit wrinkly, as I took the photo about an hour after I put them in the water.)
  2. After 6 to 8 hours, drain and rinse the beans and place in your pressure cooker. Add 9 cups of water and 1 teaspoon of salt. Add the 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip this step.
  3. Place the lid on the pot and bring the heat up to high. When the jiggler starts moving and releasing steam, start timing this and turn the heat down to just maintain the jiggler moving and steam releasing.
  4. The time to cook these is 8 minutes. 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.
  5. Drained and ready for use in a recipe. (I will be making a pot of chili with these.)
Recipe Notes

Low cost.

Adapted from an internet recipe / pressure cooker guidelines.

Lentil & Potato Stew
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot with the oil, then add the onion cook until softened, the add the potatoes and carrots and cook for 5 minutes to just brown them.
  2. Add the garlic and rosemary until fragrant then the salt, pepper, cayenne, and paprika and stir to combine the flavors for 30 seconds to a minute.
  3. Add the vinegar and water and stir, bring to a boil and add the lentils and reduce to a simmer, simmer for 25 to 30 minutes, or until the potatoes and carrot is tender and the lentils are tender.
  4. Remove from heat and stir in the honey, mustard, thyme, and greens. When the greens are wilted and hot, serve.
Recipe Notes

I will price this when I can find dried lentils here, for now I will say low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Kow Piek Sen (ເຂົ້າ ປຽກ)
Kow Piek Sen (ເຂົ້າ ປຽກ)
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Rating: 5
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Kow Piek Sen (ເຂົ້າ ປຽກ)
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Rating: 5
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
For Seasonings
For Garnish
Servings: servings
Instructions
  1. You can go with a whole chicken (in Asia, remove the head and feet first), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
  2. In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
  3. Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth). Chicken cooking on the left, quail eggs cooking on the right.
  4. While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
  5. When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
  6. While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog 😉
  7. When the macaroni is tender, add the chicken, eggs, pork balls, spring onion, and cilantro to the pot, reduce heat to a simmer and use the Seasonings as listed to taste. Let this simmer for about 10 minutes.
  8. Ladle soup into bowls and use the Garnishes listed as you desire to taste. Serve.
Recipe Notes

I will price this when I gather up all the ingredients. I will say Low cost for now.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.

Recipe inspired by good friend, Khanthary Singnhoth, and her recipe is here.
United States.

Easy Taco Pie
Easy Taco Pie
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This comes from a friend and sounds very good, certainly on my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Easy Taco Pie
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This comes from a friend and sounds very good, certainly on my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Optional Toppings
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and grease glass pie dish with butter and set aside.
  2. Heat a large non stick pan and brown the beef until no longer any pink is visible. Break up the beef as it cooks with the spatula.
  3. Add the taco seasoning and water and reduce heat, cook for a few minutes to reduce the liquid and makes a thick sauce.
  4. Add the beef to the prepared pie dish and spread to make an even layer.
  5. In a mixing bowl, add the eggs, cream, garlic, salt, and pepper, mix together then pour over the beef.
  6. Top with the cheese.
  7. Bake for 30 minutes or until the egg is set and the cheese starting to brown. Let rest for 5 minutes before slicing.
  8. Serve with toppings of sour cream, chopped tomatoes, chopped avocado, or toppings of your choice. Enjoy.
Recipe Notes

Figure about 125 Baht for the beef and about 90 Baht for the cheese. For 6 servings, this is about $1.05 per serving.

Shortcuts: Taco Seasoning Mix, Sour Cream.

Variant: 1. Use ground pork in place of beef.

Recipe provided by good friend, Patty J. Fike, and the original recipe is here.
United States.

Fresh Long Beans (Pressure Cooker)
Fresh Long Beans (Pressure Cooker)
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Rating: 5
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When I say long beans, I mean green beans, taste the same, can be a bit tough depending how old/long they are, and can be 1 to 3 feet long. Highly recommended by a good friend to cook these in a pressure cooker for some amazing beans, and they are! I made these on 7 Feb 2018, and this will be the only way I prepare them from now on Follow all safety requirements for your pressure cooker.
Servings Prep Time
6 servings as a side 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings as a side 5 minutes
Cook Time
20 minutes
Fresh Long Beans (Pressure Cooker)
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Rating: 5
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When I say long beans, I mean green beans, taste the same, can be a bit tough depending how old/long they are, and can be 1 to 3 feet long. Highly recommended by a good friend to cook these in a pressure cooker for some amazing beans, and they are! I made these on 7 Feb 2018, and this will be the only way I prepare them from now on Follow all safety requirements for your pressure cooker.
Servings Prep Time
6 servings as a side 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings as a side 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings as a side
Instructions
  1. For viewers in Asia, these are common in stores and markets, for viewers in the US and Canada, you may be able to find these at Asian markets. The longest beans in these two bundles is 21 inches. I only used 12 beans in this recipe, so 12 is a good number for 4 to 6 servings as a side dish.
  2. Place everything into your slow cooker and give it a stir to mix everything up.
  3. Place on and lock the lid, heat over high heat to bring cooker up to pressure, then reduce heat to maintain full pressure. Once at full pressure and the jiggler is making noise and moving, start counting for 3 to 4 minutes (even 5 minutes if you like really soft green beans).
  4. When the time is up, turn off and move the cooker to an unused burner to cool for a natural release of pressure, about 10-15 minutes.
  5. When it is safe with your pressure indicating zero pressure, remove the lid, drain the beans, put beans in a serving bowl, serve as a side dish.
  6. Served as a side dish with fish.
Recipe Notes

Low cost.

Variant: 1. Add some pork, beef, or chicken broth powder to the beans, about 1/2 tablespoon, excellent flavor.

Adapted from an internet recipe.

Variant provided by good friend, Mike Neck.
Thailand.

C. W. Steamed Shrimp
C. W. Steamed Shrimp
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This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
C. W. Steamed Shrimp
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This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Ingredients
Servings: hungry people
Instructions
  1. In a large steamer pot, add all of the ingredients as stated and mix together. Place a steamer rack or basket over the liquid.
  2. Add the shrimp to the steamer basket in layers, sprinkling with Old Bay and black pepper between the layers.
  3. Cover the steamer pot and bring to a boil.
For Frozen Shrimp
  1. Once the liquid is boiling, set a timer, 15 to 18 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the basket once in a while. Larger shrimp will be more time.
For Fresh Shrimp
  1. Once the liquid is boiling, set a timer, 10 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the bask once in a while. Larger shrimp will be more time.
When the Shrimp are Done
  1. Dump the shrimp to a large tray, serve with cocktail sauce, tartar sauce, an adult beverage (for adults), and enjoy!
Recipe Notes

I will price this when I get shrimp again. I will say fair cost for now.

Recipe provided by good friend, C. W. Elliot, and the original recipe is here.
United States.

Cinnamon Roll Bread
Cinnamon Roll Bread
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Rating: 5
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Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Cinnamon Roll Bread
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Rating: 5
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Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Ingredients
For the Bread
For the Topping
For the Glaze
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 F) and lightly butter a bread pan.
  2. In a large mixing bowl, mix together the Bread dry ingredients. In a small bowl, mix together the Bread wet ingredients.
  3. Pour the wet into the dry and mix with a heavy spoon, no need for an electric mixer, easily done with a spoon.
  4. Pour the batter into the prepared bread pan.
  5. In a small bowl, mix together the Topping ingredients. Use a spoon to sprinkle the mixture over the bread batter.
  6. Use a knife to make swirls through the batter to mix it in, about 1/3 deep into the batter.
  7. Bake for 45 to 50 minutes, use the toothpick method to check for done. Insert a toothpick in the center and when it comes out clean, the bread is done.
  8. When the bread is done, remove from the oven, let cool for 15 minutes, then roll out of the pan to a rack to cool completely.
  9. While the bread is cooling, make the glaze using the powdered sugar and adding just a teaspoon of milk at a time to obtain the consistency you prefer.
  10. When the bread is completely cooled, pour the glaze over the top.
  11. Slice, serve, and enjoy.
Recipe Notes

Low cost.

Variant: 1. Add chopped walnuts and or raisins to taste to the batter before pouring into the bread pan, maybe some chopped walnuts on the top after you swirl in the topping.

Adapted from an internet recipe.

Variant provided by Sheila Olson.
United States.