Archive for the ‘Ingredients – Pressure Cooker’ Category
Quick Chicken Broth (Pressure Cooker)
Many recipes call for boiled chicken; shredded, cubed, or diced, here is a way to make both the chicken, and as a bonus, chicken broth. I call this Quick Chicken Broth as we are only going to cook the chicken needed for another dish, but with the celery, carrot, onion, and peppercorns = quick broth = juicy and flavorful chicken, win win. And if the other added items are not available, this still makes excellent broth. Times for cooking are different for bone in and boneless pieces. I use my stovetop 9 liter (9½ quart) 80 kPa (12 psi) pressure cooker, follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 1-2 kilos chicken pieces, (2-4 lb)
- 1 carrot, chopped
- 1 onion, quartered, or 2 small onions
- 1 stalk celery, plus the top, chopped, Thai celery use one bunch
- palmful black peppercorns
- 2 quarts water, (8 cups)
Instructions
- If using bone in chicken quarters, separate them into legs and thighs. Add the chicken to your pressure cooker. If using boneless chicken breasts, leave the skin on and add to your pressure.
- Chop the vegetables and add to the pot.
- Add the water to the pot.
- Place the lid on the pressure cooker and lock that, add the weight (jiggler) to the top, and turn on the heat to high. (Keep in mind, with a lot of water, it takes longer to come up to pressure, and the same in reverse, it takes longer to cool as well.)
- When the jiggler starts to move and venting pressure, indicating full pressure, reduce the heat to low or medium low to maintain the jiggler movement and venting. Start timing for 10 minutes for bone in pieces and 2 minutes for boneless breasts.
- When the 10 or 2 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner, and allow a natural release of pressure.
- When you have indications of no pressure in the cooker, remove the weight, and unlock the lid and remove.
- Now this step is optional but highly recommend, leave the lid off the cooker and leave the chicken in the broth and allow to cool to room temperature, this can take an hour or so but the result is juicier chicken.
- Remove the chicken with a slotted spoon to a bowl and use as you need.
- Pour the contents of the pot through a cheesecloth lined strainer. Pour the strained broth into mason jars or container of your choice (then taste it, it is delicious) and place in the fridge. Any fat in the broth will float and harden in the fridge, simply remove that before use.
Notes
Used in Recipe Listed on this Site:
- Chicken Piccata.
- Homemade Stove Top Stuffing, made it, GO-TO recipe.
- Sinfully Delicious Chicken Casserole, made it, GO-TO recipe.
- Hoppin John (Slow Cooker), made it, GO-TO recipe.
- Little Ribs in Paprika Sauce.
- Hearty Soup.
- Unwrapped Wonton Soup.
- Chicken Sausage.
- Italian Chicken Bean Soup (Slow Cooker).
- Mediterranean Rice (Rice Cooker).
- Beer Cheese Soup.
- Chili Verde Chicken Stew.
- Beer & Cheese Soup (Slow Cooker).
- Rice A Roni (Rice Cooker), made it, GO-TO recipe.
- 11 Bean Soup I (Slow Cooker).
- Homemade Country Gravy.
- Slow Cooker Chicken & Gravy II, made it, GO-TO recipe.
- Ham, Peas, & Creamy Noodles, made it, GO-TO recipe.
- One Pot Pasta with Chicken.
- Caesar Chicken Sandwich (Slow Cooker).
- Creamy Lemon Chicken Piccata Meatballs, made it, GO-TO recipe.
- Chicken & Mushrooms (Slow Cooker).
- Saffron Curry Rice, made it, GO-TO recipe.
- Creamy Skillet Noodles with Peas.
- Lemon Thyme Rice (Rice Cooker).
- Onion Rice (Rice Cooker).
- Chicken in Dill Sauce & Broccoli.
- Chicken Piccata.
- One Pot Chickpeas & Pasta (Pasta e Ceci).
- Chicken Ritz Casserole.
- Hot & Sour Soup.
- Leftover Turkey in Creamy Mushroom Sauce.
- Chicken & White Bean Stuffed Peppers.
- Creamy Hamburger Vegetable Soup (Slow Cooker).
- Slow Cooker Cabbage & Mushrooms, made it, GO-TO recipe.
- White Beans & Sausage, made it, GO-TO recipe.
- Baked Chinese Chicken & Rice, made it.
- Crock Pot Chicken Noodle Soup.
- Crock Pot Chicken & Noodles II, made it, GO-TO recipe.
- Minestrone Soup (Pressure Cooker), made it, GO-TO recipe.
- Chicken Paprikash.
- Pasta Fagioli Kidney Bean.
- Chicken Macaroni Salad, made it, GO-TO recipe.
- Chicken & Rice Casserole.
- Crockpot Turkey Breast.
- Fancy Chicken Salad, made it, GO-TO recipe.
- Chicken Salad with White Wine Dressing.
Chicken Stock (Pressure Cooker)
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.
Equipment
- Pressure Cooker
Ingredients
- 2 kilos chicken carcasses, see Step 1, (4-4½ lb)
- 2 large onions, diced
- 2 large carrots, diced
- 4-6 stalks import celery, chopped
- 4 cloves garlic, smashed
- 1 tablespoon black peppercorns
- 4 sprigs flat leaf parsley, optional
- 3 sprigs thyme, optional
- 1 bay leaf, optional
Instructions
- 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.
- Add the rinsed carcasses to your pressure cooker. Carcasses at Tesco are legs and wings removed, neck attached, plenty of fat attached, perfect.
- 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.
- 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.
- 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.
- 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.
- This was after a few days in the fridge, the fat solidifies on top, and was skimmed off, ready for use.
Notes
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.
Used in Recipes Listed on this Site:
- Lemon Rice (Rice Cooker), made it, GO-TO recipe.
- Rice with Herbes de Provence (Rice Cooker).
- One Pot Chickpeas & Pasta (Pasta e Ceci).
Red Kidney Beans (Pressure Cooker)
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. I use a 9 liter (9½ quart) 80 kPa (12 psi) stovetop pressure cooker. I have edited the recipe for cooking with soaked beans and dry beans .
Equipment
- Pressure Cooker
Ingredients
- 500 grams dry kidney beans, (1 lb)
- salt, as needed
- water, as needed
- 2 tablespoons cooking oil, very important
Instructions
For Soaked Beans
- Rinse the kidney beans and remove any bad ones and 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 hours. (These look a bit wrinkly, as I took the photo about an hour after I put them in the water.)
- After 6 hours, drain and rinse the beans and place in your pressure cooker. Add 9 cups of water, 1 teaspoon of salt, 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 (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 just 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.
- Drained and ready for use in a recipe. (I will be making a pot of chili with these.)
For Dry Beans
- Rinse the dry beans and remove any bad ones and debris, and place in your pressure cooker. Add 12 cups of water, 1 teaspoon of salt, and 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, and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing this for 27 minutes, and turn the heat down to just maintain the jiggler moving and releasing pressure.
- At 27 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, taste, drain, and use beans as needed in other recipes.
Notes
Used in Recipes Listed on this Site:
- Deluxe Kidney Bean Salad.
- Marinated Bean Relish.
- Calico Bean Bake.
- Lentil Chili.
- Best-Ever Beans & Sausage, made it, GO-TO recipe.
- Easy Taco Soup (Slow Cooker).
- Slow Simmered Kidney Beans (Slow Cooker).
- Three Bean Salad.
- Pasta Fagioli Kidney Bean.
- Taco Soup.
- Kidney Bean Salad, made it, GO-TO recipe.
- Slow Cooker Cowboy Casserole.
Pinto Beans (Pressure Cooker)
This recipe is for soaked as well as unsoaked beans. I used a stove top pressure cooker to make these on 28 Dec 2017, and I must say, the most flavorful pinto beans, I have ever eaten! No seasonings added, just beans, cooking oil, and water. I cooked the soaked beans on 20 Mar 2022, time is verified and delicious beans! Plus I took some photos. Follow all safety precautions for your pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 1 cup dry Pinto beans
- 4 cups water
- 1 tablespoon cooking oil
Instructions
- Rinse and drain the beans, remove any bad beans or debris.
For UNSOAKED Beans
- Add beans, water, and oil to your pressure cooker. Depending on the size of your pressure cooker, do not fill more than the halfway mark. Cover and lock the lid and turn on heat to high.
- When the jiggler starts making noise, indicating full pressure, reduce heat to maintain full pressure, start timing. 25 minutes if you like firm beans, and as long as 27 minutes for softer beans.
- Turn off the heat and move the cooker to an unused burner and do a natural release of pressure, just let the cooker sit until the lid lock drops indication no pressure. Carefully remove the jiggler keeping the top of the lid pointed away from you. When satisfied there is no pressure inside the cooker, unlock and remove the lid.
- Drain the beans and serve as a side dish or as an ingredient in another recipe.
For SOAKED Beans
- Add rinsed beans to a bowl and cover with 2 inches or so of water, let sit for at least 6 hours or overnight. For those readers in the tropics (myself included), place the beans in the fridge if soaking overnight or they may ferment on the counter top. I normally soak beans 6 hours then carry on with the recipe.
- Drain and rinse the beans. Add the beans, water, and oil to your pressure cooker. Depending on the size of your pressure cooker, do not fill more than the halfway mark. Cover and lock the lid and turn on heat to high.
- When the jiggler starts making noise, indicating full pressure, reduce heat to maintain full pressure, start timing. 25 minutes if you like firm beans, and as long as 27 minutes for softer beans.
- Turn off the heat and move the cooker to an unused burner and do a natural release of pressure, just let the cooker sit until the lid lock drops indication no pressure. Carefully remove the jiggler keeping the top of the lid pointed away from you. When satisfied there is no pressure inside the cooker, unlock and remove the lid.
- Drain the beans and serve as a side dish or as an ingredient in another recipe.
Notes
For a recipes that call can(s) (15 oz size) of beans, use a heaping half cup of dry beans for each can.
Used in Recipes Listed on this Site:
- Durango Chili.
- Beer-braised Chili.
- Bock BBQ Bean Salad.
- Pinto Bean Salsa Salad.
- Pinto Bean Salad.
- Best-Ever Beans & Sausage, made it, GO-TO recipe.
- Salmon & Three Bean Salad.
- Dorito Taco Salad, made it, GO-TO recipe.
- Cowboy Soup.
- Cajun Pinto Beans, made it, GO-TO recipe.
- Taco Soup.
- Beef & Bean Casserole.
