Mashed Potatoes (Pressure Cooker)
Mashed Potatoes (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print 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!
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)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print 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!
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.

Russian Beet Salad
Russian Beet Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, and several shortcuts to make sure you have flavorful vegetables. This can be dressed two different ways as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Russian Beet Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, and several shortcuts to make sure you have flavorful vegetables. This can be dressed two different ways as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Dressings, pick one
Servings: servings
Instructions
  1. In a large mixing bowl, add the pickles, carrots, beets, and potatoes and toss together.
  2. Add ONE of the dressings, starting with 4 tablespoons and adjusting as needed, season with salt and pepper to taste.
  3. Chill for a few hours, then when serving, garnish with the fresh dill.
Recipe Notes

Low cost.

Shortcuts: Pressure Cooked Beets, Pressure Cooked Carrots, Fridge Pickles.

Adapted from an internet recipe.

Rajma – Kidney Bean Curry (Pressure Cooker)
Rajma - Kidney Bean Curry (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print 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.
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)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print 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.
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.

Kidney Bean Salad
Kidney Bean Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, on my to make list soon!
Servings Prep Time
4 servings as a side 10 minutes
Servings Prep Time
4 servings as a side 10 minutes
Kidney Bean Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, on my to make list soon!
Servings Prep Time
4 servings as a side 10 minutes
Servings Prep Time
4 servings as a side 10 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings as a side
Instructions
  1. Add all the salad ingredients to a large mixing bowl and toss together.
  2. In a small bowl, add the dressing ingredients and whisk, taste and adjust as needed.
  3. Pour dressing over the salad and toss to coat. Place in the fridge for a few hours, serve as a side dish. This can be stored in the fridge for up to 5 days.
Recipe Notes

Low cost.

Shortcut: Kidney Beans (Pressure Cooker).

Variants: 1. Add halved cherry tomatoes. 2. Use black beans in place of red kidney beans.

Adapted from an internet recipe.

Olive Salad
Olive Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a new one for me, I have never heard of this but it sounds really good. I made this on 6 April 2018, very good combination of flavors.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Olive Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a new one for me, I have never heard of this but it sounds really good. I made this on 6 April 2018, very good combination of flavors.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Add all the items to a large mixing bowl, toss to coat everything.
  2. I also added some crumbled Feta cheese.
  3. Cover and place in the fridge for 2-3 hours to chill and allow the flavors to blend.
  4. Will keep for up to a week in the fridge. This is great as a side dish, a topping on burgers, etc.
Recipe Notes

One can of black olives will cost 78 Baht, 1 jar or green olives 74 Baht, and one can of mushrooms will cost 70 Baht. For 8 servings this is about 87 cents per serving.

Variant: 1. Add Feta cheese.

Adapted from an internet recipe. 

Deviled Egg Salad
Deviled Egg Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds absolutely wonderful, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Deviled Egg Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds absolutely wonderful, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Place the prepared eggs, spring onion, celery, and bell pepper in a large mixing bowl and toss together.
  2. In a small bowl, mix together the mayo, mustard, Tabasco sauce, and the vinegar.
  3. Stir the dressing into the egg and veggies and season with paprika, salt, and pepper to taste. Refrigerate for several hours to chill it fully before serving.
Recipe Notes

Low cost.

This recipe for Deviled Egg Salad is from Simply Recipes.

Spinach Rice
Spinach Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is from a friend and sounds wonderful. I am not a fan of plain white rice, I like seasoned type rice dishes and this one seems to fit the bill perfectly. On my to cook list and I will give more information on quantities used.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Spinach Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is from a friend and sounds wonderful. I am not a fan of plain white rice, I like seasoned type rice dishes and this one seems to fit the bill perfectly. On my to cook list and I will give more information on quantities used.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Place everything in a non stick pan and mix to combine, cook the egg, and heat everything through. Serve as a side.
Recipe Notes

Low cost.

Variant: 1. Use yellow rice in place of plain white rice.

Recipe and variant provided by a friend, Kela Daigre Gray, and her recipe is here.
United States.

Spaghetti Salad
Spaghetti Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and sounds very nice, I love a good pasta salad and this seems to be on par with that. This is a make with what you want, think left overs or cleaning out the fridge, no measurements are given for the ingredients. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
10 minutes
Passive Time
2-3 hours
Prep Time
10 minutes
Passive Time
2-3 hours
Spaghetti Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and sounds very nice, I love a good pasta salad and this seems to be on par with that. This is a make with what you want, think left overs or cleaning out the fridge, no measurements are given for the ingredients. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
10 minutes
Passive Time
2-3 hours
Prep Time
10 minutes
Passive Time
2-3 hours
Ingredients
Servings:
Instructions
  1. Mix everything together in a mixing bowl, use amounts of items based on how much spaghetti you are using, and dress with the Italian dressing and Ranch mix to taste, add cheese, and seasonings to taste.
  2. Cover and place in the fridge for 2-3 hours before serving as a side with any dish.
Recipe Notes

Low cost.

Shortcuts: Italian Dressing, Ranch Dressing Mix.

Recipe and photo provided by a friend, Joeann Lafferty, and her recipe is here.
United States.

Coleslaw
Coleslaw
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds excellent. This is from a good American friend, Brian, who lives in northeastern Thailand.
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Coleslaw
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds excellent. This is from a good American friend, Brian, who lives in northeastern Thailand.
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Ingredients
Servings: servings
Instructions
  1. Finely chop the cabbage and dice the onion. Shred the carrot then chop as well.
  2. In a large mixing bowl, mix together the mayo, sugar, vinegar, and oil. Season with black pepper to taste.
  3. Add the vegetables and mix well. Cover with plastic wrap and place in the fridge for at least two hours before serving, or even overnight, as this will allow the flavors to blend.
  4. Serve as a side dish with any meal.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Cilantro Lime Shrimp Salad
Cilantro Lime Shrimp Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really nice, and low cost overall. On my to prepare list for sure.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Cilantro Lime Shrimp Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really nice, and low cost overall. On my to prepare list for sure.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. All of the Salad ingredient to a large bowl and toss together. Feel free to use a lettuce of your choice.
  2. In a smaller mixing bowl, whisk together the Dressing ingredients. Season to taste with salt and pepper. You can use 1/2 teaspoon of garlic powder in place of the clove of garlic.
  3. Add the dressing to the salad and toss to coat everything. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.