Featured Recipes

Wild Rice Pilaf Recipe

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Wild rice takes longer to cook than standard white rices. Cut your rice-cooking time in half by using a pressure cooker. This recipe makes enough for a crowd.

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

  • 1-1/2 cups wild rice
  • 6-1/2 cups chicken stock or water
  • 1-1/2 cups white rice
  • 1 pound bacon
  • 2 onions, chopped
  • 2 cups minced celery
  • 3/4 cup parsley
  • Salt and pepper to taste
  • 3/4 cup toasted pine nuts

Preparation:

Place wild rice and 3-1/4 cups of chicken stock (or water) in the pressure cooker. Bring to a boil, seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 15 minutes. Remove from heat, depressurize and remove lid. Remove cooked wild rice and replace with white rice and remaining 3-1/4 cups chicken stock or water. Bring to a boil, seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6 minutes. Remove from heat, depressurize and remove lid. Mix rices together in cooker.

Meanwhile, cut bacon into small pieces, fry until crisp and drain on paper towels. Remove majority of bacon grease from skillet, leaving a small amount to fry onions and celery until tender. Add cooked onion-celery mixture, bacon, parsley, salt, and pepper to taste to the rices. Just before serving, add toasted pine nuts.

Yield: 12 servings

Source: Recipes for the Pressure Cooker by Joanna White (Bristol Publishing Enterprises)
Reprinted with permission.

 

San Francisco Chicken

  • 3 pound chicken, cut into serving pieces
  • 1 cup water
  • 1 green pepper, cut into thin strips
  • 1 onion, cut into thin strips
  • 1/2 teaspoon grated orange rind
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  • 1/2 cup orange juice
  • 2 tablespoons sherry
  • 2 tablespoons soy sauce
  • 1/8 teaspoon ginger
  • 1 tablespoon brown sugar
  • 2 teaspoons margarine
  • 1 tablespoon cornstarch
  • 1/4 cup slivered almonds

Place chicken on cooking rack or in steamer basket in a 4- or 6-quart Presto® pressure cooker. Add water. Cover with green pepper, onion, and grated orange rind. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Meanwhile, prepare orange sauce by mixing together orange juice, sherry, soy sauce, ginger, brown sugar, margarine, and cornstarch. Cook over medium heat until thickened, while stirring constantly. Remove chicken and vegetables to heated platter. Spoon orange sauce over chicken and sprinkle with slivered almonds. May be garnished with orange slices.
Makes 6 servings

 

 

Source: Pressure Cooking Recipes by PRESTO (National Presto Industries, Inc.)

 

Chicken with Raspberry Vinegar

  • 2 chicken breasts, skinned, boned, and cut in half
  • Salt and pepper
  • 2 to 3 tablespoons olive oil or vegetable oil
  • 1/2 pound shallots or small boiling onions
  • 1 cup chicken broth
  • 3 tablespoons raspberry or red wine vinegar
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  • 3/4 cup quick cooking rice
  • 1/2 cup fresh raspberries

Lightly sprinkle chicken with salt and pepper. Heat a 4- or 6-quart Presto® pressure cooker; add oil and brown chicken breasts. Add shallots, chicken broth, and vinegar. Close cover securely. Place pressure regulator on vent pipe. Cook for 3 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Return pan to heat and bring liquid to a boil. Stir in rice; remove pan from heat. Let stand 5 minutes. Gently stir in raspberries. Serve with chicken.
Makes 4 servings

 

Source: Pressure Cooking Recipes by PRESTO (National Presto Industries, Inc.)

   

Sweet 'n Sour Chicken

  • 1 (3-pound) chicken, cut up
  • 1 tablespoon vegetable or olive oil
  • 1/2 cup sliced celery
  • 1 green or red pepper, cut into chunks
  • 1 (20-ounce) can pineapple chunks, drained and juice reserved
  • 1 cup reserved pineapple juice (add water if necessary)
  • 1/4 cup brown sugar
  • 1/2 cup vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon catsup
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground ginger
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  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Heat oil in a 4- or 6-quart Presto® pressure cooker. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker; add celery and green pepper. Combine pineapple juice, brown sugar, vinegar, soy sauce, catsup, Worcestershire sauce, and ginger; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken. Serve with rice.
Makes 4 to 6 servings

 

Source: Pressure Cooking Recipes by PRESTO (National Presto Industries, Inc.)

 

Chicken with Cracked Pepper

  • 2 chicken breasts, boned, skinned, and cut in half
  • 1 to 2 teaspoons cracked mixed peppercorns
  • 1 to 2 tablespoons olive or vegetable oil
  • 1/4 cup chopped chives or green onion tops
  • 1 small garlic clove, minced
  • 2 tablespoons brandy, optional
  • 1 cup chicken broth
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  • 1/4 cup packaged prepared bread crumbs
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped parsley

Sprinkle chicken with pepper, pressing it into the flesh. Heat 4- or 6-quart Presto® pressure cooker, add oil and brown chicken. Remove chicken from pan. Add chives, garlic, brandy, and broth. Stir well. Place cooking rack or steamer basket in cooker. Put chicken on cooking rack or in steamer basket. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Remove rack. Stir bread crumbs, lemon juice, Worcestershire, and parsley into sauce. Thicken, if desired.
Makes 4 servings

 

Source: Pressure Cooking Recipes by PRESTO (National Presto Industries, Inc.)

   

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