Pork Chops (Pressure Cooker)
Pork Chops (Pressure Cooker)
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This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker, if using an electric, add a minute or two to the time due to electric pressure cookers operate at a lower pressure. Follow you pressure cooker safety instructions at all times.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Pork Chops (Pressure Cooker)
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Votes: 1
Rating: 5
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This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker, if using an electric, add a minute or two to the time due to electric pressure cookers operate at a lower pressure. Follow you pressure cooker safety instructions at all times.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Add the butter to your pressure cooker, keeping lid off for this part, and heat. when melted, add two pork chops to the cooker and season with salt and pepper as desired and brown the chops for about 2 minutes. (I was snap happy with the camera and took the photo before the salt and pepper.)
  2. Turn the chops over and brown the other side, season with salt and pepper as desired. Remove to a bowl and add more butter if needed. repeat with the two remaining chops.
  3. Add the vegetable stock and the first two chops to the cooker, place the lid on, add the weight (the jiggler) and turn heat to high. When the jiggler starts to vent pressure and starts moving, set your timer for 10 minutes and reduce heat to low or medium to keep the jiggler moving and venting pressure.
  4. When 10 minutes have passed, turn off heat and move the cooker to an unused burn and allow the cooker to release pressure naturally.
  5. When you have indication that the pressure cooker had no pressure inside, open the pressure cooker.
  6. Ready to plate. While the pressure cooking is working, or cooling down, make your side dishes. The 3 pots on the counter, left to right, chicken gravy, daikon, and mashed potatoes, which I cooked the potatoes in the pressure cooker right before making the chops, and mashed while the cooker was working.
  7. Served.
Recipe Notes

And like an idiot, I forget to get the price on the pork chops at Tesco, will update this once I go back up to the city.

Adapted from an internet recipe.

Pork Chops & Cabbage (Pressure Cooker)
Pork Chops & Cabbage (Pressure Cooker)
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This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Pork Chops & Cabbage (Pressure Cooker)
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This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chops on one side with the salt, pepper, and fennel. Set aside.
  2. Slice the cabbage in half from the top down through the core, make a cut to form a V and remove the core. Lay each piece cut side down and cut into 3/4 inch slices and separating some of the leaves. Set these aside.
  3. Heat the cooking oil in your pressure cooker, without the lid and when hot, brown the chops, two at a time, seasoned side down, until nicely browned. Remove chops from the cooker to a plate.
  4. Place the cabbage into the cooker, then place the chops on top, browned side up, overlapping as needed to get them all into the cooker. Any juices on the plate the chops were on, pour that into the cooker along with the chicken stock.
  5. Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.
  6. When the jiggler starts moving and venting pressure, indicating full pressure, reduce heat to low or medium low to maintain pressure release, and start timing for 6 minutes.
  7. When 6 minutes have passed, remove from heat and allow a natural release of pressure. Once the cooker is no longer pressurized and safe to open, remove the weight first, then the lid.
  8. Remove the chops and cabbage to a serving dish, slotted spoon or tongs, leaving the liquid in the pan and cover with foil.
  9. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil and whisk in the flour, scraping up any bits on the bottom, reduce heat and continue whisking until the gravy is thickened to your liking.
  10. Pour the gravy over the chops and cabbage, serve and enjoy.
Recipe Notes

I will price this next time I go to the city and pick up fresh pork chops at Tesco. For now I will say Fair cost per serving.

Adapted from an internet recipe.

Mashed Potatoes (Pressure Cooker)
Mashed Potatoes (Pressure Cooker)
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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!
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Mashed Potatoes (Pressure Cooker)
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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!
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and scrub your potatoes for unpeeled, or wash and peel, totally your preference. Quarter the potatoes.
  2. Add the water to your pressure cooker, insert the steamer tray or basket, add the potatoes and garlic to the tray or basket.
  3. 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.
  4. 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.
  5. When the pressure is fully released, open the lid.
  6. 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.
  7. Serve as side dish.
Recipe Notes

Low cost, and an energy and time saver as a bonus.

Inspired by the recipe Mashed Potatoes from Pressure Cooker Diaries.

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.

Coq au Vin (Pressure Cooker)
Coq au Vin (Pressure Cooker)
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This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). 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
Coq au Vin (Pressure Cooker)
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This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). 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. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Add the bacon and onion to the cooker, browning the bacon, stir often to get a nice brown, then add the garlic and cook until just fragrant.
  3. Add the chicken back to the cooker and sprinkle on the flour and mix everything together.
  4. Add the wine then season as desired with salt and pepper and add the bay leaves.
  5. 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.
  6. While the chicken is cooking, add water to a saucepan and fit it with a steamer basket (or as I will do, use a rice cooker with a steamer basket). When you have good steam, add the potatoes and steam until fork tender. Skin on or off potatoes is up to you. Keep an eye on the time for the chicken.
  7. While the chicken is cooking, and potatoes steaming, heat a non stick skillet with a splash of olive oil and a tablespoon of butter if you like, when hot, add the mushrooms and saute until they have released their moisture and starting to brown. Keep an eye on the time for the chicken.
  8. When 12 minutes are up for the chicken, turn off the heat and move to an unused burner and allow a natural pressure release, about 10 to 15 minutes.
  9. When the potatoes are fork tender, remove from the steamer. When the mushrooms are starting to brown, remove the skillet from heat.
  10. 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 large serving tray, arrange potatoes and mushrooms around the chicken, sprinkle with chopped parsley and serve.
Recipe Notes

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

Adapted from an internet recipe.

Rajma – Kidney Bean Curry (Pressure Cooker)
Rajma - Kidney Bean Curry (Pressure Cooker)
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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.
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Rajma - Kidney Bean Curry (Pressure Cooker)
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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.
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
8 minutes
Ingredients
Servings: 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. Cover the bowl and let that sit for 6 to 8 hours.
  2. After 6 to 8 hours, drain and rinse the beans, just leave in the strainer for now.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve as a side dish or a main dish over rice.
Recipe 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.

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.

Lentils in Tomato Sauce (Pressure Cooker)
Lentils in Tomato Sauce (Pressure Cooker)
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Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Lentils in Tomato Sauce (Pressure Cooker)
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Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your pressure cooker with a splash of oil and when hot, add the onion, celery, and bell pepper, cook until softened, stirring often.
  2. Add the tomatoes and mix well, then add the salt, pepper, and curry powder and mix together.
  3. Add the water and lentils, mix and scrape the bottom of the pot to loosen any cooked on bits.
  4. Now add the lid and lock into place, add the weight (jiggler), turn heat up to high and when the jiggler starts venting pressure and turning (hence the name jiggler, as it jiggles while doing this), start your timer for 10 minutes and reduce the heat to low or medium to maintain the venting of pressure.
  5. When 10 minutes have passed, turn off the heat and move the cooker to an unused burn and allow the pressure to vent naturally.
  6. When the cooker gives you indication that zero pressure inside the vessel, remove the weight, then open and remove the lid.
  7. This can be served as a side dish or as main, and as I understand it, a common way is served on top of polenta.
Recipe Notes

I will price this when I can locate lentils. I have lentils on hand that was sent to me from the states, so I will be trying this recipe. I will say Fair price for now.

Variant: 1. Add 500 grams (1 lb) of sliced smoked sausage, like Kielbasa, cook and brown that when you cook the onion and bell pepper, then follow the rest of the instructions, the cook time on pressure does not change.

Adapted from an internet recipe.

Fresh Beets (Pressure Cooker)
Fresh Beets (Pressure Cooker)
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I really like beets but they can take some time just boiling on the stove top, so here is a way to reduce time, have more flavorful and nutritious beets, and reduce the amount of energy used, which for me is propane. I use a large 9 quart stove top pressure cooker and will use the steamer tray as well. Follow all safety precautions for your pressure cooker.
Prep Time
5 minutes
Cook Time
8-15 minutes
Prep Time
5 minutes
Cook Time
8-15 minutes
Fresh Beets (Pressure Cooker)
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I really like beets but they can take some time just boiling on the stove top, so here is a way to reduce time, have more flavorful and nutritious beets, and reduce the amount of energy used, which for me is propane. I use a large 9 quart stove top pressure cooker and will use the steamer tray as well. Follow all safety precautions for your pressure cooker.
Prep Time
5 minutes
Cook Time
8-15 minutes
Prep Time
5 minutes
Cook Time
8-15 minutes
Ingredients
Servings:
Instructions
  1. The amount of water used is not increased with more beets, the main thing to keep in mind is do not fill the cooker more than 2/3 full.
  2. Wash the beets but do not peel them, if they have greens attached, cut them off about an inch from the beet. I buy beets at Tesco and have weighed them at 145 to 250 grams (5 to 9 ounces) each. These would be considered medium to large.
  3. Place the steamer tray in the cooker, add the water, and add the beets.
  4. Add the cover and lock in place, place weight on top. Bring up the pot on high heat until the jiggler (the weight) starts to move and vent pressure, then lower the temp to low or medium low to maintain the jiggler movement and pressure venting. Now start timing for 12 minutes. If using small beets, time for 8 minutes.
  5. When the time has passed, turn off the heat and move the pot to an unused burner and allow the pressure to release naturally.
  6. Open, remove beets (the beets should be able to be easily pierced with a fork).
  7. Allow to cool, then peel and slice or dice as desired for what ever dish you are adding them to or for a simple side dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Ingredients
For the Chicken and Broth
To Serve
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker, until just starting to smoke, place the onions cut side down along with the ginger. Leave the top off the pressure cooker for this. Cook without moving for 5 minutes or until charred.
  2. To the pot, now add the water, and remaining Chicken and Broth ingredients. Stir, then cover and lock the lid, bring to pressure on high heat, when the jiggler is moving and venting pressure, turn heat down to maintain jiggler movement and start timing for 8 minutes.
  3. When the 8 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally. This can take 10 to 20 minutes.
  4. When it is safe and no pressure remains in the cooker, open and using tongs or a slotted spoon, remove the chicken legs to a plate.
  5. Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and ladle off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  6. While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  7. To serve, place a serving of cooked rice noodles in a serving bowl, add a chicken leg or two then some sliced onion and spring onion. Ladle the hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.
Recipe Notes

I will price this when I get chicken legs again, for now I will say low cost.

Adapted from an internet recipe.