2 pounds beef stew meat or round steak, cut into 1″ cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
3 cloves garlic
1 cup beef broth
1/4 pound fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked

In pressure cooker, brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly.  Close the lid and bring to high pressure. Cook 20 minutes. Release the pressure and remove the lid.

Stir in sour cream and blend well. Serve over hot egg noodles.

6 chicken breast halves
1/2 cup all-purpose flour
1/4 cup olive oil
4 shallots
3 garlic cloves, crushed
3/4 cup chicken broth
1/3 cup fresh lemon juice
1 tablespoon white wine
1 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon dried basil
1 cup pimento stuffed olive, minced
1/4 cup sour cream
1 tablespoon potato starch or flour
1/4 cup fresh Parmesan cheese, grated (1 ounce) or fontinella cheese, grated
1 lemon, thinly sliced, to garnish

Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off).

In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside.

Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well.

Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer’s directions. Remove lid.

Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat.

Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly.

Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.

Makes 6 servings.

Puerto Rican Inspired Pork Roast

1 Pork Shoulder Roast 4-5 lbs.

1 Carrot Chopped coarsely

2 Onions Chopped very coarsely

6 cloves garlic

2 tablespoons dried Oregano

1 tablespoons ground Cumin

1 tablespoons Chili Powder

1 tablespoons Salt

1 tablespoons freshly ground black pepper

2 tablespoons Apple Cider Vinegar

Olive Oil as needed

2 cups Vegetable Stock (Adjust liquid based on your pressure cooker instructions.)

Trim any excess fat from the roast. Score the remaining fat.

In a blender or food processor add: carrots, half of the onions, garlic, oregano, cumin, chili powder, salt, black pepper and vinegar. Pulse to make a coarse paste adding olive oil as needed to assist in blending.

Coat the roast entirely with all the paste mixture.

Cover with plastic wrap and refrigerate for up to 12 hours.

Add stock to Pressure Cooker

Add roast and remaining onions

Cover and cook on meat setting (or high pressure) for 50 minutes. Use natural release. Note: For making pulled pork sandwiches add 20 minutes to cooking time.

Skim off fat from the juice.

Serve with rice or noodles.

I love my pressure cooker!  However, I only use it for cooking roasts and canning.  I’m doing research to add more pressure cooker recipes to My Country Kitchen.  I found a wonderful informational and recipe website called, “Miss Vickie’s Pressure Cooker Recipes”  http://www.missvickie.com She has lots of wonderful information and recipes to use your pressure cooker.  Please check out her website.

The following recipe is a great recipe to start learning how to use your pressure cooker.  Once you try this recipe, please come back and post a comment to this recipe and let me know how it turned out. The following recipe was found on http://www.recipezaar.com/

Enjoy,

Betty

 Use a pressure cooker to make this soup in less than an hour, even if you haven’t soaked the beans. A piece of Parmigiano-Reggiano rind adds flavor and richness to the broth.

Ingredients

2 cups dried cannellini beans or other white beans

4 quarts water, divided

2 tablespoons olive oil

2 cups cubed peeled baking potato

1 1/2 cups chopped onion

1 1/2 tablespoons minced fresh or 1 teaspoon dried crushed rosemary

2 garlic cloves, chopped

1/2 teaspoon freshly ground black pepper

1 (3-inch) piece Parmigiano-Reggiano cheese rind

2 cups uncooked whole wheat seashell pasta

2 1/2 teaspoons sea salt

1 (14.5-ounce) can diced tomatoes, undrained

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

2 tablespoons balsamic vinegar

4 teaspoons extravirgin olive oil

Preparation

Sort and wash beans. Combine beans and 2 quarts water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Drain beans. Place beans in a bowl; wipe pan dry with paper towels.

Heat 2 tablespoons oil in pan over medium-high heat. Add potato, onion, rosemary, and garlic; sauté 3 minutes. Add beans, 2 quarts water, pepper, and cheese rind to pan. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 40 minutes. Remove from heat; place pressure cooker under cold running water. Remove and discard cheese rind.

Cook pasta according to package directions, omitting the salt and fat. Add pasta, salt, and diced tomatoes to soup. Ladle 1 1/4 cups soup into each of 8 bowls, and top each serving with 1 tablespoon grated cheese, 3/4 teaspoon vinegar, and 1/2 teaspoon extra virgin olive oil. Yield: 8 servings.

Yield

8 servings

Nutritional Information

CALORIES 372(21% from fat); FAT 8.5g (sat 2.2g,mono 4.8g,poly 0.9g); PROTEIN 17.7g; CHOLESTEROL 5mg; CALCIUM 198mg; SODIUM 910mg; FIBER 13.3g; IRON 4mg; CARBOHYDRATE 59.4g