102 Recipes for pressure cooker and more

Advantages of the device

Unlike other cooking methods, quick cooking has a number of advantages:

• The cooking time for dishes is reduced several times (for example, peas, which are cooked for at least an hour, are cooked in a pressure cooker in 10-20 minutes).
• When preparing soups, meat and other dishes, the need to add water is reduced to zero, since it does not evaporate. And this makes the housewife’s work much easier.
• Vegetables and fruits retain not only their beneficial substances, but also their natural color.
• Meat from a pressure cooker has a more delicate taste and softness.
• The odor of strong-smelling products (for example, fish) is almost completely neutralized.

And most importantly, pressure cooker dishes, especially those steamed, are considered the healthiest. Therefore, if you are following a healthy diet, a pressure cooker is a must have in your kitchen.

What foods can be cooked + temporary table

You can cook anything in a pressure cooker. More precisely, almost everything. The list of “prohibited” products includes those whose cooking is accompanied by a large amount of foam and splashes - this can clog the valve from the inside. These include pearl barley, oatmeal, semolina, millet, crushed peas, noodles, spaghetti, and compotes. However, even in this case, a pressure cooker can be used, namely, to use it as a standard saucepan.

What can you cook in a pressure cooker with a clear conscience? Soups, vegetables, rice, cereals, meat, fish, desserts and side dishes. And if specifically according to the recipes, then quick pilaf, cabbage rolls, roasts, spaghetti, jellied meat, stewed cabbage, vegetable stew, borscht, pies and puddings.

Below are the cooking times for certain products.

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time spent on cooking various foods in a pressure cooker

Larger products or pieces naturally take longer to cook, while smaller ones cook faster.
Time is counted from the moment
when a normal amount of steam begins to be released regularly and the internal pressure decreases slightly.
The figures below are approximate.
Depending on the size and quality of the food, as well as the intensity of heating, they may vary. These “Time costs” can be applied to the
MULTICOOK mode
for
cuckoo
, but taking into account that cuckoo in some cases cooks faster than conventional pressure cookers. Additionally, control yourself by looking at recipes for ready-made dishes on the forum, prepared in cuckoo. Having information on the time required for pressure cookers, you can choose the cooking time for yourself in cuckoo in the Multicooker mode Read more: https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=76459.0

MEAT, POULTRY, RABBIT

Chicken 15-20 minutes Medium chicken 20-30 Duck 20-25 minutes Frozen poultry 10-12 min. Meat roll 20-30 Pork in a piece 25-50 Beef in a piece 30-50 Veal in a piece 25-35 Lamb in a piece 30-40 Rabbit 25-35 Beef tongue 30-40 Pork tongue 30-40 Beef (pre-fried) 8-10 min. Lamb (pre-fried) 10-12 min. Pork or veal (pre-fried) 12-15 min. Liver 5 min. Kidneys soaked in cherry tomatoes - 5 Partridges in sauce - 10 Meat balls - 12 Lamb - 12 Giblets - 30 Pork shanks - 30 More details: https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=76459.0

FISH, SEAFOOD

River fish 6-15 minutes Hake 15 Octopus 30 Octopus 3-6 Octopus 9-10 Frozen fish 4-5 min. Fresh fish 4-6 min. Steamed oysters – 2 Cod – 4 Cuttlefish – 6 Snails – 16

SOUPS, MEAT DISHES, SECOND DISHES

Meatballs 10-12 Garlic soup – 4 Onion soup – 4 Ham soup – 5 Noodle soup – 5 Fish soup – 5 Vegetable soup – 6 Rice soup – 6 Chicken soup – 5 Tomato soup – 3 Bordeaux sauce – 4 Spanish sauce – 8 Stew - 15 Beef steak - 15 Beef stew - 20 Roast beef - 22 Rice with chicken - 7 Tuna steak in tomato sauce - 8-10 More details: https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic= 76459.0

VEGETABLES

Whole young beets 10-15 Old large beets 20-35 Young carrots 3-5 Old carrots 6-9.
Sliced ​​carrots 3-4 Small young potatoes 5-7. Young potatoes medium 8-10. Potatoes, cut into 4-5 quarters. Potatoes, cut into halves 10-12. Jacket potatoes 15 min. Corn on the cob 15-20 Tomatoes 10-12 Tomatoes 6-10 White cabbage 10-20 Cauliflower 5-20 Spinach 4 Eggplant 8-10 Turnips 10-12 Capsicum 8-10 Frozen vegetables 1 min. Broccoli – 1 Brussels sprouts – 4 Artichokes – 6 Asparagus – 7 More details: https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=76459.0 GREATS Beans
2-4 minutes Green beans 6-8 Red beans 5-6 White beans - 15 Baby beans 15-30 Green beans 10-15 Rice 10 Peas 10-15 Whole chickpeas (chickpeas) 30-40 Split peas and chana dal 25-30 Lentils - 12

PASTA

Spaghetti – 7 Pasta – 7

DESSERT

Plums in wine – 2 minutes Banana pie – 2 Apples in apple wine – 3 Caramel cream – 5 Apple compote – 7

"Tips" Post Series:
Part 1 - Cooking Times in a Pressure Cooker Part 2 - Tips for Using a Slow Cooker Part 3 - What to Cook in a Slow Cooker - Slow Cooker Tips and Recipes... Part 8 - How to Make Baking Powder Part 9 - Cooking with the "Pot in a Pot" Method Part 10 - How to make baking powder

Cooking secrets

In order for dishes from a pressure cooker to turn out to be of the highest order, you need to know some technical secrets:

• Since the water in the pressure cooker practically does not evaporate, you need to add as much liquid to the soup as you expect to see in the finished recipe. If it is porridge, then the water in it should be almost half as much as when cooking in the usual way.
• Water in the appliance should occupy no more than 2/3 of its volume, and if these are products that swell greatly during cooking, then no more than half.
• A complex dish will be a great success if all its ingredients are prepared in equal time. There is a little trick here: this is the size of the food cut, which can be used to equalize the cooking time.
• You should stop heating the pressure cooker if steam stops flowing from its valve. This means that there is no water left in the pan. In this case, the dish can be brought to readiness using the residual heat of the appliance and stove.

Many foods can be cooked without oil and water - in their own juice. This will significantly increase their beneficial properties.

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To prepare a dish correctly, you need to know not only how to use a pressure cooker, but also how different foods are cooked in it. If you need to pre-fry something, do it directly in the pressure cooker with the lid open. Then place all the other ingredients of the dish. If your recipe requires you to add ingredients gradually at regular intervals, you will have to run the pressure cooker under water and release steam each time to open the lid.

Approximate cooking times for some foods in a pressure cooker:

Due to the pressure and lack of exposure to oxygen, the flavor of foods cooked in a pressure cooker is much more intense than in a saucepan. Therefore, you need to put half as much aromatic additives and spices into the pressure cooker as with the usual cooking method.

How to cook properly

It is not recommended to cook fish in a pressure cooker, as removing its smell will require some effort. If you did cook the fish, boil the pan with vinegar or lemon zest.

It is advisable to put food in the pressure cooker at the same time, but if there is a need to add them, first remove the device from the stove, release the steam through the valve or pour cold water over the pan, and only then open the lid.

Frozen foods, whether vegetables, meat or fish, can be cooked without first defrosting. But at the same time, they need to be washed, peeled, gutted, etc. in advance, that is, even before freezing.

To steam dishes, stock up on a special basket or insert that is placed on the pan. The peculiarity of steam cooking in a pressure cooker is that it is not necessary to chop the meat - large pieces are acceptable, and vegetables can even be added whole.

Spices and other flavor enhancers can be added to dishes immediately and in much smaller quantities than when cooking using the traditional method. The hermetically sealed lid of the pressure cooker facilitates their rapid absorption; in addition, the food’s own aroma comes into effect and remains almost unchanged.

At the end of cooking, you should immediately release the steam, otherwise your dishes may become overcooked.

The thing is that even after removing the pan from the heat, the cooking process will continue until the device cools down. Many newer pressure cookers come with a pressure regulator that can be set to low or high compression. Or, as an option, just put the pan under cold water - this way your dishes will definitely not boil over.

Cooking in a pressure cooker does not require super skills or an outstanding culinary background. All you need to do is put the food in the pan and close it with a lid. The pressure cooker will do the rest for you.