Tag Archives: Pressure Cooker

Baby Back Ribs

Baby Back Ribs
Flavorful, tender and fast - no grill needed!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2-3 pounds baby back ribs
  2. 1 teaspoon salt
  3. 1 teaspoon black pepper
  4. 1 teaspoon cumin
  5. 1 teaspoon paprika
  6. ½ teaspoon cayenne pepper
  7. 1 teaspoon garlic powder
  8. ½ teaspoon Colman’s mustard
  9. 2 tablespoons vegetable oil
  10. 1 cup chicken broth
  11. 8 ounces of your favorite BBQ sauce
Instructions
  1. Mix all the spices together and rub into the ribs. Heat the oil in the Fagor pressure cooker and brown the ribs on both sides.
  2. Insert a cooking rack and place the ribs on the rack.
  3. Add the broth, close and lock. Bring to pressure on high heat, reduce heat to medium and cook for 30 minutes at high pressure.
  4. Release pressure. Serve with a little bit of its natural juices mixed with BBQ sauce.
Notes
  1. © Fagor America, 2017
Cooks Recipes http://recipe.cookswarehouse.com/

Hummus

Hummus
Forget about pre-made supermarket hummus - this version is so easy to make and has no added preservatives.
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Ingredients
  1. 1 cup dried chickpeas, soaked overnight and drained
  2. 4 cups water
  3. 4 TBSP extra virgin olive oil
  4. 3 TBSP freshly squeezed lemon juice
  5. 1 tsp salt
  6. 1 clove garlic
  7. ½ cup flat leaf parsley leaves, coarsely chopped
Instructions
  1. Add soaked chickpeas and water to the PC8-PRECISION pot. Close the PC8-PRECISION
  2. Program 18 minutes into the timer and select Prog 2. Turn the heat to high.
  3. After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
  4. Upon hearing the second audible signal, turn off the heat and move the program selector to Pressure Release.
  5. When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the PC8-PRECISION.
  6. Drain the chickpeas, retaining about ¼ cup of the cooking liquid.
  7. When cool, place the chickpeas along with the remaining ingredients into a food processor. Puree until smooth.
  8. If hummus appears too dry, add some of the reserved cooking liquid, a tablespoon ot two at a time and puree until desired consistency.
Notes
  1. Serve with pita bread triangles and/or vegetable sticks for dipping.
  2. Recipe courtesy of All Clad
Cooks Recipes http://recipe.cookswarehouse.com/

Autumn Stew

Autumn Stew
Serves 4
A hearty fall stew, perfect for a chilly night
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Ingredients
  1. 1 1/2 cups vegetable stock
  2. 1 tablespoon low-sodium soy sauce
  3. 1 onion, chopped
  4. 1 red bell pepper, diced
  5. 4 large garlic cloves, minced
  6. 1 15-ounce can chopped tomatoes
  7. 1 pound (about 4 cups) butternut squash
  8. 1/2 teaspoon oregano
  9. 1 1/2 teaspoons chili powder
  10. 1/2 teaspoon cumin
  11. 1/4 teaspoon black pepper
  12. 1 15 ounce can kidney beans
  13. 1 1/2 cups fresh or frozen corn
Instructions
  1. Heat 1/2 cup vegetable stock and soy sauce in pressure cooker. Add onion, bell pepper and garlic. Cook over medium heat until the onion is translucent and most of the vegetable stock has evaporated.
  2. Cut the squash in half and remove seeds. Peel and cut into 1/2-inch cubes.
  3. Add squash cubes, chopped tomatoes, remaining 1 cup water, oregano, chili powder, cumin and pepper to onion mixture.
  4. Close and lock, bring up to high pressure. Lower heat and cook for 4 minutes at high pressure. Release pressure using cold-water method.
  5. Add kidney beans in their liquid and the corn. Cook without lid on for 5 minutes.
Cooks Recipes http://recipe.cookswarehouse.com/