Archive for the ‘Soups, Stews, Chili – Pressure Cooker’ Category
Creamy Ham & Beans
June 14, 2022 Lee
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Creamy Ham & Beans

Just a Pinch Recipe Club, Joey Wolf, United States.
This recipe comes from the Just a Pinch Recipe Club and sounds delicious! Original recipe was for stove top cooked beans, and I will also include instructions to make using stove top pressure cooker.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Passive Time 6 hours
Total Time 10 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker , if preparing the beans with that.
  • Stock Pot , if preparing the beans with that.

Ingredients
  

  • 2 quarts water
  • 500 grams dry Great Northern beans, (1 lb)
  • 2 tablespoons cooking oil, required only if using a pressure cooker
  • 1 onion, diced
  • 500 grams ham, cubed, (1 lb)
  • 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
  • 500 grams Cheddar cheese, shredded, (1 lb)

Instructions
 

  • Rinse the dry beans, removing any bad beans or debris, place in a large bowl and cover with water and set aside to soak for at least 6 hours or even overnight. This step applies to Stock Pot or Pressure Cooker methods.

To use a Stock Pot

  • Add the 2 quarts of water to a large stock pot and place on high heat. Drain and rinse the soaked beans and add to the water. Stir occasionally. Cook the beans until softened to where you can mash with a fork. Adding additional water as needed.
  • Add the ham and onion, reduce heat to a low boil, and continue cooking, stirring occasionally until the ham and onion are cooked.
  • Reduce the heat to medium or medium low, add the soup and cheese, and stir together. Stir often until the cheese is melted and mixed into the beans.
  • Ladle into bowls, serve and enjoy.

To use a Pressure Cooker

  • I use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
  • Drain and rinse the beans, add to you pressure cooker. Add the 2 quarts of water AND the 2 tablespoons cooking oil. The oil prevents the beans from foaming, DO NOT skip the oil.
  • Place the lid on the cooker and lock in place, add the weight, place on high heat. When the weight (jiggler) starts to move and vent pressure, reduce heat to low to just keep the jiggler moving. Start your timer for 8 minutes.
  • When 8 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner. Allow the cooker to do a natural pressure release, meaning just let it set there until you have indications of zero pressure inside, normally a lid lock will drop to indicate this, can take 15-20 minutes.
  • When you have indications of zero pressure, remove the weight from the lid and carefully open the cooker. Now you have cooked beans and bean broth.
  • Drain the beans, and keep the broth. Return just the beans back to the pressure cooker pot (now we are going to use the cooker as just a pot, no lid needed now). Add the bean broth to just cover the beans by ½ to 1 inch. Place on medium heat.
  • Add the ham and onion, simmer until the onion is good and tender, stirring occasionally. Add more broth as needed for the consistency you desire.
  • Add the soup and cheese and stir together. Stir often until the cheese and soup are fully mixed into the beans.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK,SOUPS, STEWS, CHILI,Soups, Stews, Chili - Pressure Cooker
Asian Chicken & Corn Soup (Pressure Cooker)
May 10, 2022 Lee
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Asian Chicken & Corn Soup

Just a Pinch Recipe Club, Lisa G., United States.
This recipe on comes from the Just a Pinch Recipe Club site and is slightly modified to use a pressure cooker for the chicken. and it delicious soup! I use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker. If you do not have a pressure cooker, just cook in a saucepan on the stove.
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Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 2 hours
Total Time 3 hours
Course Main Dish
Cuisine Asian
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

For the Chicken

  • 3 chicken breasts, boneless
  • 1 onion, peeled, quartered
  • 2 cloves garlic, peeled, cut in half
  • ½ tablespoon black peppercorns
  • 2 quarts water, (8 cups)

For the Soup

  • 1 can whole kernel corn, drained, (425 g/15 oz can)
  • 2 cans creamed corn, (410 or 565 g/15 or 20 oz each)
  • 4 cups chicken broth
  • 2 tablespoons sesame oil, divided
  • 1 teaspoon ground ginger, or 1 tablespoon grated fresh ginger
  • salt and white pepper, as desired

Instructions
 

For the Chicken

  • Place all the Chicken ingredients in your pressure cooker, place the lid on and lock and place the weight on. Turn on heat to high, when the weight starts to move, venting pressure, reduce heat to low or medium low to just keep the weight moving and venting. Start your timer at this point for 2 minutes.
  • After 2 minutes have passed, turn off heat and carefully move cooker to an unused burner and allow a natural pressure release, meaning just let it sit and cool until you have indications of zero pressure in the cooker, takes about 15-20 minutes.
  • When you have indications of zero pressure, remove the weight then remove the lid. Allow the chicken and broth to cool to room temperature, this ensures juicy chicken.
  • Remove the chicken to a cutting board. Remove skin, and cut each breast into thirds, then shred each part and place in a dish, set aside.
  • Pour the broth through cheesecloth and pour into quart jars, cover and place 1 jar in the fridge for use in another recipe. There, you just cooked the chicken for this recipe as well as the broth, and you have another quart of broth for use in another recipe.

For the Soup

  • In a pot, add all the cans of corn, 1 tablespoon of sesame oil, and 1 quart of your broth you made. Cook on low heat for 20 minutes, stirring occasionally.
  • Heat another tablespoon of sesame oil in a non stick pan, when hot add the chicken and sprinkle with the ground ginger, toss chicken to mix in the ginger. Cook for 2-3 minutes, stirring often.
  • Add the chicken to the soup, taste, and season with salt and white pepper as desired. Continue cooking the soup for another 20 minutes, stirring occasionally.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Serve with hot cooked rice or noodles.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Soups, Stews, Chili - Pressure Cooker
Speedy Vegetable Beef Stew (Pressure Cooker)
August 20, 2021 Lee
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Speedy Vegetable Beef Stew (Pressure Cooker)

Adapted from a recipe in the Casserole Cook Book, page 123.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. The cook time applies to both a 13-15 psi (100 kpa) and 11-12 psi (80 kpa) pressure cookers. Follow all safety precautions for your model pressure cooker.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 kilo beef roast, fat trimmed, cut into 1 inch cubes, (2 lb)
  • 2 tablespoons cooking oil
  • 2 teaspoons salt
  • ¾ teaspoon paprika
  • ¼ teaspoon dried basil
  • dash black pepper
  • 1 cup onion, sliced
  • 6 medium carrots, whole, peeled
  • 6 medium potatoes, whole, peeled
  • 1½ cups V8 vegetable juice
  • 2 tablespoons all-purpose flour
  • ¼ cup cold water

Instructions
 

  • Heat the oil in your pressure cooker, when hot, brown the beef cubes on all sides.
  • Add the rest of the ingredients except the flour and cold water. Stir together.
  • Place the lid on the pressure cooker, lock in place, add the weight, and place on high heat until the weight starts to move and vent, reduce heat to low or medium low, and keep the weight moving and venting. Start your timer for 12 minutes. At 12 minutes, turn off the heat and move the pressure cooker to an unused burner, allow to vent all pressure.
  • When you have no indication of pressure, remove the weight, open the lid. Give the stew a stir.
  • In a bowl, mix together the flour and cold water until smooth. Stir into the stew, simmer for 5-10 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on where you source the beef from and what the cut of beef is.
* Fair Value $1.01 to $1.50 per Serving,Beef - Pressure Cooker,Soups, Stews, Chili - Pressure Cooker
Tuna Bean Soup (Pressure Cooker)
June 8, 2019 Lee
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Tuna Bean Soup (Pressure Cooker)

Adapted from an internet recipe.
For clarification, this is tuna AND bean soup, no tuna beans were harmed in the making of this soup. There is two steps to this, first we are going to cook the beans in a pressure cooker, then we will add tomatoes and tuna when not on pressure. I use a stove top 9 liter (9½ quart) pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker. This is a 2 for 1 recipe, beans for this dish plus bean broth for a soup or noodles another day.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 6 hours 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry Great Northern beans, (1 lb)
  • water, as needed
  • 2 tablespoons cooking oil, and as needed
  • 1 onion, diced
  • 150 grams fresh mushrooms, sliced, (5 oz)
  • 1 teaspoon dried rosemary, or 2 sprigs fresh
  • 2 cups fresh tomatoes, diced
  • ½ teaspoon Worcestershire sauce
  • 1 can tuna in brine, drained
  • salt and pepper, as desired
  • fresh spring onions, sliced, for garnish

Instructions
 

  • Rinse the beans and remove any 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 at least 6 hours. If you are going to soak these overnight, place in the fridge, this will reduce the chance of the beans fermenting.
  • After 6 hours, drain and rinse the beans and add to your pressure cooker. Add 8 cups of water, bacon, and the 2 tablespoons of cooking oil, the oil 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, indicating full pressure, start timing this for 8 minutes, and turn the heat down to low or medium low to 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, this takes 10-15 minutes.
  • While the pressure cooker is cooling, heat a non stick pan with 1 tablespoon of cooking oil, when hot, add the onion and mushrooms. Saute until the onion is softened and the mushrooms have released their water, cook for another minute or two evaporate the water off. Transfer the onion and mushrooms to a dish and set aside.
  • When the pressure is released, open and remove the lid and set that aside, you won't need the lid for the rest of the cooking. Pour the contents into a large strainer that is on top of a large pot. Now you have beans for this recipe and bean broth for another recipe, see, 2 for 1.
  • Return the beans to the pressure cooker pot along with 1½ cups of the bean broth. Add the tomatoes, sautéed mushrooms and onion, rosemary, salt, and Worcestershire sauce. Stir to mix together and put on low heat to simmer for 15-20 minutes to cook down the tomatoes and the liquid will reduced some. Taste and season with salt and pepper as desired.
  • Stir in the drained tuna, simmer for another 5-10 minutes to heat the tuna through.
  • Ladle into bowls and garnish with sliced spring onion. Serve and enjoy.
  • Take the remainder of the bean broth and pour that into a jar and let it cool, then place in the fridge. Use as a base for a soup or noodles, use within 2-3 days.

Notes

Low cost per serving for sure.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna,Soups, Stews, Chili - Pressure Cooker
Split Pea Soup (Pressure Cooker)
October 24, 2018 Lee
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Split Pea Soup (Pressure Cooker)

Ryan Guo, Thailand.
This recipe was suggested to me by a good friend in Bangkok, who has in fact made this, with excellent results. He made this using a 9 liter (9½ quart) stove top pressure cooker. Follow the safety precautions at all times for your model of pressure cooker.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry green split peas, rinsed and drained, (1 lb)
  • 1 onion, diced
  • 3 medium carrots, sliced
  • 3 ribs celery, sliced
  • 2 cloves garlic, smashed and minced
  • 2 tablespoons cooking oil
  • 1 bay leaf
  • ½ tablespoon paprika, smoked paprika if you have that
  • ¼ teaspoon dried thyme
  • 6 cups vegetable broth, fresh or from powder
  • black pepper, as desired

Instructions
 

  • Add everything to your pressure, season with black pepper as desired.
  • Add the lid and lock, add the weight (jiggler) and place on high heat until the jiggler begins to move and venting pressure, indicating full pressure. Set your time for 5 minutes, and reduce the heat to low or medium low to just keep the jiggle moving and venting pressure.
  • When 5 minutes have passed, turn off the heat and move the cooker to an unused burner and allow to release pressure naturally, meaning just let the pot sit until you have indications of zero pressure inside the vessel, about 15-20 minutes.
  • When zero pressure is inside the vessel, pull off the weight and remove the lid. Stir the soup, taste, and adjust with salt and pepper as desired.
  • Serve with thick bread. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Pressure Cooker
Minestrone Soup (Pressure Cooker)
June 23, 2018 Lee
1 Comment

Minestrone Soup (Pressure Cooker)

Hip Pressure Cooking, Laura Pazzaglia, United States.
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 (9½ quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk import celery, chopped
  • 1 clove garlic, smashed and finely minced
  • 1 sprig fresh rosemary, or 1 teaspoon dried
  • 1 sprig fresh sage, or ½ teaspoon dried
  • 1 bay leaf
  • 1 cup dry chickpeas, soaked overnight, and drained
  • 4 cups water
  • 1 tablespoon tomato paste

For USE AFTER Pressure Cooking

  • 1 cup dry small pasta, small shells, macaroni, spirals, etc.
  • 3 cups water
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper

Instructions
 

  • 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.
  • 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.)
  • 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.)
  • 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.
  • Bring the cooker to a boil, without the lid, then add the pasta, and cook, without the lid, until the pasta is tender.
  • Serve.

Notes

Low cost.
Shortcut: Quick Chicken Broth.
Variant: 1. Use chicken broth in place of the water when cooking the pasta.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Soups, Stews, Chili - Pressure Cooker
Beef Stew (Pressure Cooker)
April 28, 2018 Lee
6 Comments

Beef Stew (Pressure Cooker)

Adapted from an internet recipe.
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 9½ quart stove top pressure cooker for this. On my to cook list. Kitchen tested and variants provided by Brian Colligan, Thailand.
5 from 3 votes
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 48 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 tablespoons vegetable oil
  • ½ cup all purpose flour
  • 750 grams beef stew meat, cut into bite size pieces, (1½ lb)
  • salt and black pepper, to taste
  • 1 large onion, chopped
  • 2 tablespoons sugar
  • 2 cups beef stock, fresh or from powder
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 4 medium potatoes, peeled, cut into 2 inch pieces
  • 2 cups carrots, peeled and chopped

Instructions
 

  • Place the flour in a zip lock bag, working in batches, coat the beef with flour and shake off excess.
  • 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.
  • Now add the beef stock, garlic, bay leaf, parsley, and basil, stir to mix.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve and enjoy.

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.
Variants: 1. Add some red wine. 2. Add some chopped celery. 3. Add a sprig or two of fresh rosemary and thyme.
* Fair Value $1.01 to $1.50 per Serving,Soups, Stews, Chili - Pressure Cooker
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
April 17, 2018 Lee
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Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)

Adapted from an internet recipe.
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.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

For the Chicken and Broth

  • 2 tablespoons cooking oil
  • 2 medium onions, cut in half
  • 1 inch fresh ginger, sliced
  • 2 liters water, (2 quarts)
  • 6-8 chicken legs, drumsticks, not quarters
  • 1 bunch cilantro
  • 3 whole star anise
  • 1 stick cinnamon
  • 4 cloves garlic, smashed and peeled
  • 1 teaspoon fennel seeds
  • 1 teaspoon corriander seeds
  • 2 tablespoons sugar
  • ¼ cup fish sauce

To Serve

  • 4-6 servings rice noodles, cooked
  • 1 small onion, thinly sliced, think mandolin
  • ½ cup spring onion, thinly sliced, white and green
  • 2 cups mixed herbs, think chopped cilantro, mint, and basil
  • 2 cups bean sprouts, trimmed
  • Bird's Eye Chilis, thinly sliced
  • limes, cut into 4 wedges each
  • Sriracha Chili Garlic sauce
  • hoisin sauce

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and skim off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  • While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  • 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 hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.

Notes

I will price this when I get chicken legs again, for now I will say low cost.
* Best Value $1 or Less per Serving,: VIETNAMESE,Soups, Stews, Chili - Pressure Cooker