I realized recently that when many boaters get pressure cookers
for the galley
, the first thing they learn how to cook in them is beans. That- and 12 minute brown rice (mmmmmm) are definitely one of the great benefits of using a pressure cooker, but there is so much more! It's taken me a little time to get the hang of it, but after two years of cruising (and another year using the PC back at our home port) I've got some favorites down. I thought I'd share them here.
What are some of YOUR favorite pressure cooker recipes
S/V Totem Family
- Use to cook a whole chicken down to fork tenderness in a fraction of the time. It’s about 5 min per pound... this is an easy crowd/crew pleaser on Totem.
- “hunks of meat.” Doesn’t that sound appetizing? OK, seriously, it’s one of the things we used to do most, when we were stateside, and bought a side of beef annually. This worked well in Mexico
too, where beef isn’t aged so tends to be tough. Start with a larger piece of a less tender
cut. Have a bunch of sliced onions and a little water
underneath. Season season season.Two favorites:
1) Pork shoulder makes great carnitas or shredded pork, we add achiote paste for lots of flavor.
2) Beef (stew meat, or almost anything really) with a chopped onion, some garlic, chili powder and a can of diced tomatoes. excellent for tacos, enchiladas, or comfort food
- Curries: we made a DELICIOUS (if I do say so myself) curry for a crowd at the Bora Bora
Yacht Club this week, in our PC. Saute onions, add chopped veggies (we used sweet potatoes, carrots and green papaya- which cooks up *exactly* like squash, BTW) add coconut milk and green curry paste (get the good stuff before you leave home... we haven't seen any since San Diego). AFTER this is cooked (4-5 min under pressure), add the sliced fish
, then just close the top and let it sit for a few minutes. Al dente veggies, perfectly-not-overdone fish
, curry awesomeness.
- for Indian style curry: toast CURRY spices first in the dry PC, then add some oil
, then sauté onions in that… once they’ve softened, add whatever you want in the curry (favorites for us: carrots, diced potatoes, sweet potatoes, plantain… good as a veggie dish, you could chicken). The kids
love dressing up their servings with dollops of plain yogurt, sprinkle of unsweetened shredded coconut, chopped peanuts, raisins, etc.
- Teriyaki: sauté chopped onion… add some garlic, diced carrots, grated ginger (I cheat a lot on this count, powder is OK to sub)... put in thin sliced beef, add teriyaki sauce and any heat you want. we like a little sriricha. Our friends make this and put a can of beer
in, but he’s also cooking
that w/o a PC and so it reduces down, it might be too thin to cook in the PC that way. After it’s cooked, I thicken it up with cornstarch or a buerre manie (sp? Mush butter into flour, roughly equal parts
, this helps it smoothly dissolve into the sauce and then the flour will cook & thicken it). Serve over rice. Kids
love this with pineapple chunks cooked in… could probably do it with chicken as well.
- Bangers & Mash: pan fry sausages while you make mashed potatoes in the PC: use a trivet, add potatoes (quartered) and a little water
underneath. Cook 8 or 10 min, depressurize, then put through a ricer. add milk and butter as desired (I seem to desire a lot of butter).
- The PC is fantastic for easy stock. Not as rich as the stuff I would simmer stovetop for hours, but good and gets it done.
- Make a faster sauce for pasta… saute onions, ground meat if you want, add veggies and tomato sauce, then cook it up while a 2nd pot boils water for noodles.
- Chicken soup: sauté onions/celery/carrots, add uncooked chicken parts
, brown them then add stock, herbs, and cook under pressure
- pull out chicken to dice up and return to the pot, while you’re doing that, put noodles in and they should cook in the residual heat of the soup.
- Another chicken recipe: brown chicken parts, set aside. Sauté onion, add garlic, add bell peppers and celery
- add some white wine, large can of diced tomatoes, some tomato paste, sliced mushrooms (if you want) and herbs (oregano, fennel seeds, thyme, pinch of red pepper flakes… secret awesome addition: grated orange zest)
- return chicken, then cook under pressure til it’s done. Great with pasta.
- I’ve heard that pressure cookers
are the best way to make risotto- and by a friend from Italy
, so I believe it! We’ve not tried that though… we haven’t seen much besides long grain white rice since we left the US anyway.
- Beans: OK, OK... they had to come up eventually, right? Just to share my most favorite, though. Our family
has been on a garbanzo kick lately. Lightly salted, the kids eat em like popcorn. You really can't beat that for a healthy snack!