What can you cook in a pressure cooker? Pressure cooker dishes

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Nutrition

The pressure cooker is cooking soon

Cooking quickly is the dream of housewives of all times. A pressure cooker is better suited than many kitchen appliances to today's pace of life and health concerns, because it combines speed and high quality cooking. These qualities have made the pressure cooker an indispensable tool in the kitchen.

Useful properties and advantages of a pressure cooker

Cooking in a pressure cooker has many advantages over conventional cooking methods in a regular saucepan. Here are the main ones.

Wide range of applications. In a pressure cooker you can boil, stew and steam almost any food.

Rapidity. Pressure cookers can rival microwave ovens in terms of cooking speed, and they cook some foods even faster (see Appendix). For some products, cooking time is reduced by a quarter. Of course, cooking time depends on many factors: the quality of the food, the intensity of the heat, and most of all, personal taste. Larger products or pieces naturally take longer to cook, while smaller ones cook faster. Therefore, your best adviser in this regard will be personal experience.

Easy to use. The pressure cooker is very easy to use: once closed, no stirring is required. To control, just remove the pan from the heat, reduce the pressure and open the lid. The pressure cooker is equipped with a number of devices that ensure both safety and ease of use. Automatic safety valves maintain an optimal level of pressure inside the cookware throughout the entire cooking process.

Economy. Cooking in a pressure cooker requires less oil to use and less gas or electricity to cook. The increased temperature makes the pressure cooker a sterilizer, and shortening the cooking time saves the consumption of thermal energy.

Flexibility. The pan is suitable for preparing dishes that require long and slow cooking: boiled and stewed meat, goulash, legumes, as well as for dishes that require fast and intense cooking, such as risotto or steamed vegetables.

If you are using a pressure cooker to cook frozen foods, you do not need to defrost them first. The pressure cooker cooks and defrosts at the same time. The basket included with the pressure cooker is designed for preparing stewed meat and steamed vegetables. This cooking method should be used whenever several dishes are prepared at the same time.

Nutritional value. A pressure cooker allows you to preserve the nutritional value of each product, minimizing the evaporation of liquid and the loss of vitamins and mineral salts. Unlike a regular saucepan, there is very little oxygen in the sealed vessel of a pressure cooker, and it cannot cause noticeable oxidation of food. At the same time, the original smell, color and taste of the products are preserved.

By keeping the dish richer in flavor, you can use less salt. And most importantly, food cooked in a pressure cooker, especially steamed, is the most healthy - it is easily absorbed by the body. In addition, during cooking, the smell of food is retained inside the pressure cooker, which is necessary if, for example, you are preparing a particularly aromatic dish - with onions and garlic, for example. No need for a hood, very convenient!

Easy care. The pan can be washed both by hand and in the dishwasher. Particular attention should be paid to cleaning the valve from possible food residues.

A little history of the pressure cooker

The first prototype of a pressure cooker was invented by physicist and pharmacist Denis Papin in 1679.

The idea to speed up the cooking process came to the French scientist after a long observation of the operation of steam boilers and engines. In his invention, he used the scientific fact known at that time that the boiling point of a liquid depends on atmospheric pressure. For example, when it increases by only 10 mm, the boiling point of water increases by 0.3 °C. Simply put, in clear and sunny weather, when the pressure is higher, your potatoes will cook faster.

He created a hermetically sealed vessel in which, when heated, the pressure increased, and therefore the boiling point. The device was named after the inventor - “Papin’s Digester”, translated something like “Papin’s Cooker”. The device was widely used for sugar processing, or more precisely for moonshine brewing.

Later it turned out that the miracle device not only cooks quickly, but also preserves nutrients and vitamins (however, they learned about vitamins later). When they later learned to determine the content of vitamins in foods, laboratory studies showed: yes, when cooked in a sealed vessel under pressure, vitamins are preserved much better.

For more than two centuries, the Papen cooker was not widely used in the kitchen because it was unsafe. The thick-walled saucepan, equipped with a tightly screwed lid, then had no release valves, no fuses, no regulators, and threatened to explode at any moment under the influence of high pressure. Even if the accelerated cooking ended successfully, then after it you had to wait a long time until the pressure subsided, otherwise it was impossible to open the lid.

Interest in Papen's half-forgotten pressure cooker revived after World War II. Then they began to use stainless steel to make pans. The quality of the metal has improved, the design has changed.

In this form, it was possible to introduce it to the kitchen utensils market. Restaurateurs were the first to understand the benefits of a pressure cooker; they began to use it in Germany for quick cooking in large restaurants. A little later, the Americans started mass production of pressure cookers for the home.

Year after year, the device for quick cooking has changed and improved. Today, humanity has received a convenient and safe device.

In Russia, pressure cookers became quite widespread back in the 70s and 80s of the 20th century. They were produced by defense enterprises, and sometimes products from the so-called people's democracies were sold. Russians then eagerly bought up pressure cookers. Recently, when many electrical appliances for cooking food have appeared, interest in pressure cookers has fallen.

Device

A modern pressure cooker no longer creates such problems during use as its ancient prototype. Now this is not just a thick-walled pan made of high-quality steel with a multi-layer bottom made of stainless steel or more thermally conductive aluminum. It is equipped with an airtight lid with a rubber seal to maintain high pressure inside.

The lid itself is pressed against the pan with a spring bar that is secured with a lock. In order to relieve excess pressure during operation, two valves are provided on the cover. One is emergency (spare), triggered in an emergency, the other is working. Steam is released through it during cooking and before opening the lid of the pressure cooker.

Moreover, the design of a modern pressure cooker allows using a regulator to slowly or quickly reduce pressure (decompression).

How to choose a pressure cooker

There is a huge selection of pressure cookers, so you can always find the one that will be your ideal assistant. Here are the main criteria for choosing a pressure cooker.

Price. The price varies from 900 rubles to 7 thousand rubles, depending on the material from which it is made, the volume of the pan and the manufacturer.

Volume. When choosing a pressure cooker, you need to take into account the reserve volume of the pan, since, unlike ordinary pans, it cannot be filled to the brim. It is necessary to install a place for steam, this will increase the safety of work. From the point of view of a reasonable approach to choosing the required volume of a family pressure cooker, it is better to pay attention to pans with a capacity of 5–7 liters - this is a universal volume for any application.

Pressure cookers with a capacity of more than 9 liters may be required to feed a large family of 5-7 people or to cook three or more different dishes at the same time. Pots with a scale for measuring liquid filling are convenient.

Housing material. Pressure cookers are produced mainly from food-grade aluminum and stainless steel. The best grade of steel for a stainless steel pan is 18/10 (18% chromium and 10% nickel). Steel pressure cookers heat up worse and to eliminate this drawback they have a three-layer bottom, one of the layers of which is the same aluminum. And if you fry in this dish, then such a bottom is simply necessary.

Aluminum pressure cookers are cheaper and lighter than steel ones. They heat up faster and are great for steaming, but they have the disadvantages of aluminum cookware - it is not advisable to cook sour and salty food in them, which corrodes the inner surface protective film of the walls of the pan.

Tightness. This is usually provided by a gasket between the lid and the pan. They come in rubber and silicone, the latter being more reliable and durable. A pressure cooker with a gasket-insulated lid has another small advantage - the “clean lid effect”. Since the temperature of the lid is slightly lower than the temperature of the walls of the pan, heated by the heat source, the process of steam condensation occurs on it and the lid seems to self-clean. The service life of the gasket is several years.

Valve. When choosing a pressure cooker, pay attention to the valve. The stream of hot air should come out to the sides, not up. Then you will avoid burns.

Lid and opening mechanism. New models usually have convenient and easy-to-use covers with handles - levers for fixation. Some older models had screws for fixation, which made it extremely difficult to open a pan that was still hot. Another important detail is that the opening mechanism must be convenient and safe. Many large companies have their own patented quick opening and closing mechanisms. This can be done in a couple of movements. It is advisable to choose a pressure cooker with protection so that it cannot be opened under pressure.

Adaptations. The presence of accessories (various meshes, baskets and grates) creates additional convenience for preparing dishes. Many modern pressure cookers have cooking and cooking modes - also a convenient tool that makes working with these kitchen utensils easier.

With proper care and operation, the service life of the pressure cooker itself is, in principle, unlimited. Some companies provide a 10-year warranty on the pressure cooker body.

Safety

A pressure cooker is a household item of increased danger and requires appropriate treatment. In fact, if you strictly follow the recommendations for use, there is nothing wrong with it, only the pressure cooker really does not like fuss and inattention to its person.

Tests have shown that steam can escape from the operating valve of the pressure cooker very abruptly and be accompanied by a splash of liquid. This is especially true for models with a lever steam release mechanism.

High-quality pressure cookers are equipped with several safety levels: a spare valve and a valve system around the circumference of the lid, a system for locking and unlocking the lid. Unpleasant surprises are excluded. Now there is no need to wait for hours until the pan cools down, the steam pressure decreases and it can be opened.

Pressure cooker cooking time

Cooking time in a pressure cooker is spent in three stages: preheating, main cooking and additional cooking. The initial countdown begins after the lid is closed and the pressure cooker is installed on a gas burner (or the heating surface of an electric stove) and the maximum heating mode is turned on. During this time, the working steam pressure necessary for cooking food is created inside the pressure cooker. Depending on various factors, the duration of this stage can reach several tens of minutes. The signal about its completion is the active hissing from the working valve of the pressure cooker.

At this point, it is necessary to reduce the heat by two to three times, leaving it sufficient to maintain the achieved pressure level inside the pressure cooker. From this moment the countdown begins for the next stage - the main preparation. Its duration can be from several minutes to several hours and depends on the recipe for a particular dish. After this time, the heating is turned off, followed by the additional cooking stage. Depending on the recipe, the release of steam pressure in a pressure cooker can be fast or slow. Accordingly, the duration of additional preparation time can vary from several seconds to several tens of minutes.

What foods can be cooked in a pressure cooker?

It’s easier to list a few products that, according to manufacturers, cannot be cooked in a pressure cooker. In this list they name apple and lingonberry compotes, pearl barley, oatmeal and other grains, split peas, pasta, noodles, spaghetti, rhubarb. These products have the ability to create foam and splashes when cooked, which can contaminate and clog the service valve from the inside.

It is advisable to cook in a pressure cooker those foods that would take a lot of time to cook in a regular saucepan; the same foods that are already cooked quickly (fish, frozen vegetables) can be overcooked in a pressure cooker.

Can traditional recipes be used in a pressure cooker?

Recipes designed to be cooked in a regular saucepan can be successfully used in a pressure cooker with a few modifications. Need to:

Reduce cooking time. Since the pressure effect increases the temperature inside the pressure cooker, therefore reduce the time by at least a quarter of normal.

Use less liquid. Reducing the cooking time automatically reduces the evaporation of liquid.

Reduce filling. Reduce the dose of salt, oil, vinegar, and aromatic herbs, as they are not lost during cooking. The natural mineral salts of meat, fish, and vegetables are also preserved.

It is advisable to control the cooking time using a kitchen timer, otherwise deviations of a few minutes less or more, especially at the stages of the main and additional cooking time, can lead to undercooking or overcooking of food, respectively.

Secrets of using a pressure cooker

Before you start using the pan, boil milk in it open so that the metal does not tarnish in the future. The most successful dishes in a pressure cooker are those where all the ingredients are cooked for approximately the same period of time. This can be adjusted by the size of the cut components of the dish.

If during the cooking process you need to add food at different times (for example, potatoes 10 minutes before the end of the allotted time), then the pan must be removed from the heat and the steam must be released through the operating valve until the boil stops, then open the lid.

Evaporation from a pressure cooker is very small, so for soup there should be as much liquid in it as you expect to get in the finished product, for porridge - one and a half to two times less than when cooking in a regular saucepan. You should stop heating the pressure cooker if steam stops coming out of the valve altogether: this means there is no liquid left in the pan. In this case, it is better to finish cooking the dish using the residual heat on the switched off stove.

To prevent the dish from overcooking, the pressure cooker must be opened immediately after cooking. You can speed up this process by placing the pressure cooker under running cold water.

If the working valve does not hiss or drops do not appear in its slot, and when you lift it you do not hear a characteristic sound, it means that it is clogged and needs to be washed. When the food is ready, clean the valve well with a wire and rinse under running water. In practice, when lifting the working valve in conditions of its passability, a hissing sound, although weak, is always heard. But in cases where you cook dishes without adding liquid or with very little liquid, this condition is normal.

Steam during cooking should escape through the valve, not the lid. If steam comes out from under the lid and not through the valve, remove the pan from the heat, place it in cold water, release the steam, put the lid back on and screw the handle tightly. Do not forget to check the patency of the emergency valve.

5 "No"

Not Put the pressure cooker on fire if there is no water or any other liquid in it, it may seriously damage it. The volume of liquid must be at least 250 ml.

NOT Use a pressure cooker to fry food in oil under pressure. It is suitable exclusively for cooking. True, you can saute chopped onions, carrots and other vegetables in a small amount of oil or broth at the bottom of a pressure cooker without a lid, then put the rest of the products, add liquid, close it and continue cooking under pressure.

NOT Fill the pressure cooker container to more than 2/3 of its capacity. When cooking foods that tend to swell in hot water (rice, dried vegetables) or produce foam, do not fill the pan more than half its capacity.

NOT Place the pressure cooker inside preheated ovens or electric ovens. Using a microwave oven and a pressure cooker together is out of the question.

NOT Do not leave food in the pressure cooker either before or after cooking. Otherwise, stubborn grease stains or difficult-to-remove stains from acids and salt will remain on the inner walls of the pan. Transfer the finished dish to a plastic container and place it in the refrigerator.

NOT Use rapid steam release for liquid and foaming dishes, as there is a risk of liquid escaping through the valve.

Pressure cooker care

When the dish is ready, it should be immediately transferred to another container, the pressure cooker should be washed and dried open, without wiping.

After each use, the valves of the pan are washed under a powerful water jet or iron wire.

When the rubber cover gasket stretches (becomes longer than its seat) or loses its elasticity, it must be replaced. First, the spare gasket is pre-soaked in warm soapy water, then, having been inserted into the channel, centimeter by centimeter is pressed into place using a wooden spoon.

Every housewife who has bought a pressure cooker initially faces certain difficulties due to the fact that she does not have a special recipe manual that allows her to start cooking for sure, without resorting to experimentation. We hope that the collection of our recipes will initially help those who have not yet fully mastered the techniques of cooking in a pressure cooker.

Salads and snacks

Snacks designed to whet the appetite are found in almost all world cuisines. Where did this tradition come from - to stimulate the appetite before eating?

In the old days, the food of the common people was, as a rule, monotonous and bland. Our ancestors compensated for this lack of diet with snacks; at the same time, they strictly observed the composition of the snack table. The first place on it was occupied by vegetable, sour or salty foods. Next, fish appetizers were served, the variety of which would certainly surprise our contemporaries. Cooks have achieved such amazing diversity by using not only different fish, but also different ways of processing them.

Finally, guests were offered cold and hot meat appetizers: salted pork lard, ham, beef jelly, pig jellied meat (or pork), cold aspic pig, pork head, boiled pork (beef) tongue, cold aspic veal, boiled corned beef... Along with all these appetizers Mustard and horseradish were always served: they enhanced the already excellent taste of the appetizers.

Salads and appetizers have long ceased to be festive foods. They have become an everyday part of the modern person's lunch menu. And not only at lunch... Some people have a snack for breakfast, while for others a vegetable salad is enough for dinner. The great advantage of salads is that it is served as an appetizer or main course, and for dessert.

Modern salads and appetizers are mostly quick and easy to prepare dishes. With a pressure cooker, salads are prepared even faster. The products included in their composition are practically not subjected to heat treatment, which means they keep vitamins and nutrients intact.

Today, hot snacks have become a rarity not only in home but also in restaurant cuisine. The best of them migrated to the category of second courses. Nowadays, high-calorie snack table dishes have greatly replaced vegetable salads. It is believed that the first salad was prepared by the ancient Greeks from pomegranate seeds, garlic, dill, cilantro and green onions. It was called "avartana". The pomegranate in this dish made up half of all the ingredients. This salad was not seasoned with sauces.

In the summer, when fresh vegetables are in season, you can use a pressure cooker to quickly cook corn on the cob, artichokes, asparagus, potatoes and more for salads. You can make a quick potato salad by simply boiling the potatoes whole and then peeling them. Potatoes, in general, are extremely versatile; it’s enough to boil them until half cooked in a pressure cooker, and then bake them until ready on the grill or in the oven for a whole company in just 15 minutes, and then serve them with your favorite sauce as an appetizer.

Of course, at the beginning of the last century, Escoffier did not use a pressure cooker, but it is safe to say that these days he would prepare his broths in one.

Part 1.
Operating principle and types.

A pressure cooker is an amazing work tool for any cook. The traditionally long and labor-intensive cooking process is reduced several times - a pressure cooker needs much less time to reveal the magical aromas and transform the textures of food than a regular saucepan. Risotto takes 7 minutes instead of 25, strong chicken broth takes 90 minutes instead of 2-3 hours. You can put canning jars, ovenproof bags, or vacuum bags (those designed for high temperatures) in the pressure cooker—the polenta no longer needs to be constantly stirred to prevent it from sticking to the bottom of the pan. And the high temperature inside the pressure cooker promotes caramelization and browning until golden brown—a reaction that adds subtle flavors to your dish that can't be achieved in a humid environment like braising. If you're still not a fan of the pressure cooker, try our caramelized carrot soup (recipe in the appendix).

A pressure cooker is essentially just a saucepan with a sealed lid and a valve to control internal pressure. The principle of its operation is that the lid does not release steam, which, as it forms, increases the pressure inside the pan. Increasing the pressure gives an increase in the boiling point of water, which is usually limited to 100 C (at sea level, since in higher places the boiling point is slightly lower due to lower atmospheric pressure). And since the useful temperature in a pressure cooker is higher, about 120 C, the cooking time is significantly reduced.

Fast, and therefore energy-saving, cooking is, of course, great, but what really makes a difference is the quality of the dishes prepared. During normal cooking, the wonderful smells wafting through the kitchen warm the heart, but at the same time the fundamental components of taste disappear into the air without a trace. The sealed environment inside the pressure cooker traps most of these escaping flavors. The finished dish retains the fullest range of flavors, since the evaporating elements condense on the lid and then flow back down into the pan.

Too many people avoid pressure cookers simply because they are too lazy to follow safety rules. Relax, in the production technology of modern pressure cookers, safety comes first. We recommend using pressure cookers with a built-in spring valve, such as those from Kuhn Rikon or Fagor, or pressure cookers with a moving valve. Electric pressure cookers are even simpler - you just need to set the time, and it does the rest itself. Older models of pressure cookers or autoclaves (devices for home canning) can also be used, but they will definitely be louder and will not retain the flavors as well.
Consumer grade pressure cookers come in a variety of sizes, ranging from 4 to 10 quarts. Choose a three-layer pressure cooker made of stainless steel (aluminum with a stainless steel layer) - this is guaranteed to save you from burns. Also make sure that the pressure cooker has an indicator indicating the level of absolute internal pressure. Typically, recipes specify a pressure of 1 bar (or 1 technical atmosphere) or 15 psi (pounds per square inch).

BUYER'S GUIDE.

Pressure cooker with spring valve.
Pressure cookers with a built-in spring valve are best for preparing broths and sauces. The valve seals the pan tightly, allowing all the volatile flavor components to be trapped before they evaporate into the air. Fagor pressure cookers deliberately release a little steam when internal pressure needs to be regulated, but they still lose much less flavor than open pans.
When the internal pressure reaches 1 bar, the indicator shows 1 red stripe.

Price: $80 for Fagor and $200 for Kuhn Rikon

Electric pressure cooker.
There is hardly anything easier to use than an electric pressure cooker: plug it in, press the button and set the timer. The only downside is that food cannot be cooked on the stove, and you will have to find a separate place in the kitchen for this unit - after all, in fact, this is a device with only one function.
Where to buy: in kitchen equipment stores, in hypermarkets
Price: $100-$135

Pressure cookers with a movable valve.
Our grandmothers used such pressure cookers: a rattling, steam-spewing machine, the behavior of which is not so easy to determine the level of pressure. Moreover, it is not so safe in comparison with its modern counterparts. But if used strictly according to the factory instructions, pressure cookers with a movable valve are quite safe and cope with the assigned tasks.
Where to buy: in kitchen equipment stores, at flea markets
Price: $35-$50

Autoclave.
This hefty unit is the closest relative of the pressure cooker and is intended for preservation. You can also use it for cooking, but then you will have to deal with countless clamps on the lid, which is not very convenient to use. Also, autoclaves are usually made of aluminum, and therefore the food in them burns. Before canning, it is customary to vent the air from the autoclave, but do not try to do this before cooking in it - again, the delicious aromas will be lost. Autoclaves often have a movable valve installed, but it does not always work.
Where to buy: Kitchen equipment stores
Price: $80-$200

Part 2. HOW IT WORKS.

So, what is so great about a pressure cooker? Yes, because when the pressure in it reaches the set value of 1 bar, it heats up very much inside - up to 121C. Whether you are preparing broth, simmering goulash, or simply boiling legumes, the temperature of these water-containing dishes, as a rule, cannot exceed the boiling point of water - 100 C, and then the water will boil away, which is also undesirable for the cooking process. But in order to quickly extract important flavor-forming reactions from products or quickly destroy the cell membranes of plant products, this temperature is simply not enough. Increasing the pressure helps overcome this difficulty.

Pressurized steam quickly transfers heat to the surface of food that is not immersed in liquid.
The lid is closed with a pin that tightens the walls of the pan. Frequent overloading can damage the mechanism and render the pressure cooker useless. There are pressure cookers that use bolts that clamp the walls from the outside.

In mountainous areas, atmospheric pressure is lower, and water boils at a lower temperature. In Denver (elevation 1.6 km above sea level) water boils at 95 C, in Chamonix (France; rise 1 km) it boils at 97 C, in the city of Cusco (Peru; rise 3.4 km) - at 89 C. On At this height, both pressure cookers and open pots take longer to cook food, but even at the top of the pressure cooker it is still more efficient.

There is also a lock on the handle - it holds the lid so that it does not open while the contents are under pressure.
Add enough water to the pan - around the food or under the food insert - to create a lot of steam.

The spring valve is initially open to allow air to escape. When the contents begin to heat up, the increasing vapor pushes the valve up and it closes (if there is excess pressure, it rises even higher and opens again, releasing excess steam). The valve regulates the pressure inside the pressure cooker according to specified values: usually 0.7 or 1 bar (10 or 15 atmospheres), this value is called absolute pressure. At this pressure, water boils at 114 C or 121 C. Once the pressure cooker reaches the set pressure level, reduce the heat to avoid overloading.

Sealing ring. As a rule, this is a dense rubber gasket that prevents the resulting steam and air from escaping from the pan. As the temperature inside rises, the steam pressure increases - it is this process that increases the pressure. Any food particles stuck in the gasket can cause leakage, so wash and check the rubber carefully before each use.

There is too much liquid in this pressure cooker. In short, the pan should be filled no more than two-thirds.
The water becomes steam, increasing the pressure inside the pressure cooker as it heats up. The boiling point also rises because it is directly related to pressure, and just enough to keep the temperature of the water and steam at its boiling point so that the pressure can in turn rise. The pressure continues to increase until the release valve operates.

Spoiler: They are much more functional than you think.

Part 3. COOKING IN A PRESSURE COOKER

Cooks new to pressure cookers often cook at too high temperatures, which overloads the unit. It is very important to understand that excess pressure inside the pan does not increase the temperature, but only provokes the emergency valve to release steam, causing the water inside the pan to boil. Constant overloads can damage both the sides and the sealing rubber on the lid. Check the manufacturer's instructions to know exactly when the pressure cooker is at absolute pressure, when it is overloaded, or when it is depressurized.

1. Prepare the ingredients. If you want to brown onions or any other herbs before cooking them in the pressure cooker, save the extra frying pan; you can fry them directly in the pan and then close the lid.
2. Add all ingredients, stir, and close the lid. Stirring is a must—distributing liquid or fat evenly throughout the pan will help prevent burning. Remember that once you close the lid, you will no longer have the opportunity to stir the dish.
3. Heat a saucepan on the stove over medium heat. Watch and listen - the pressure cooker will beep when it reaches the absolute pressure level, and then reduce the heat to low. Increase the heat to maintain absolute pressure in the pressure cooker.
4. Timing can begin when the pressure inside the pressure cooker reaches the level specified in the recipe. If your pressure cooker has a spring valve, it should pop up to the red line, no higher. The pressure cooker should not hiss loudly. If you have a pressure cooker with a moving valve, it should move 3-5 times per minute, it should not shake continuously and wildly.
Most pressure cookers with a spring valve have 2 lines drawn on them indicating the pressure - low and high. We recommend cooking at 1 bar absolute pressure or 15 psi.
A jet of steam from a popped valve means that the pressure cooker is overloaded and the valve is releasing excess pressure for safety reasons. Overloading can dent the sides that hold the lid tightly against the pan, and if they don't seal tightly, the pressure cooker will be of little use.
5. Once cooked, remove the pressure cooker from the heat and cool it down. You can simply leave the pan alone for a few minutes if the dish allows it (for example, broth). And for dishes that are more sensitive in terms of cooking time (for example, risotto), run a stream of cool water (26-36C) along the edge of the lid - this will depressurize the pan faster (be careful and do not let water get inside the valve). Some pressure cookers have a quick pressure release button or wheel, make sure you read the instructions and know how to use this feature safely. Never try to open a pan under pressure. The dish will instantly lose its aromas, not to mention the fact that all the contents will be splashed around the kitchen.
6. Place the pan in the sink and open the lid. If the lid does not budge, do not strain - let it cool a little more until it opens with less resistance.
7. If the dish is not ready, simply place the pan on the stove and complete the process without closing the lid. Alternatively, close the lid, bring the pan back to absolute pressure, and continue cooking.

SAFETY REGULATIONS
Be sure to read and follow the factory instructions for using your pressure cookers.
Opening the lid of the pressure cooker before it cools down will cause boiling water to splash all over the kitchen or even on you. Before opening the pressure cooker, use the quick pressure release button, or cool the pressure cooker under running water, or simply let it sit. The pressure valve will drop when the pan is completely depressurized.
Before you start cooking, check the rubber gasket on the lid to see if it is dry or cracked. These gaskets do not last forever - change them according to the manufacturers' recommendations.
Also make sure the cap rim and gasket are clean. Any food particles stuck there can break the seal.
Do not fill the pan more than two-thirds full. For legumes and grains, which tend to expand in volume, fill the pressure cooker only halfway.
Avoid cooking foamy foods (such as oatmeal or pasta). Foam can block the valve and prevent pressure from being released when needed.
Open the lid away from you to avoid being scalded by the hot air from the pressure cooker.
Use canning tongs to handle hot jars and be sure to let the contents cool slightly before opening them.

AUTOCLAVE (HOME PRESERVATION)
Several recipes in this book reflect the benefits of cooking in glass jars. We use them for preparing ingredients that require intense, constant stirring such as polenta, for making small batches of rendered fat, for garlic confit, or for extracting flavors. Always leave at least 1.3 cm of lid space when filling the jar. Also, the jars should not touch the bottom of the pressure cooker: place them on a metal grate or on a hot rack or, in extreme cases, on crumpled aluminum foil. Add enough water to cover the grate so that the pressure cooker can create steam. Once the jars are fully screwed on, loosen the lids a quarter turn, otherwise the pressure may crack the glass or rip the lid off during cooking. After using a jar in a pressure cooker, be sure to check the glass for cracks.

CARAMELIZED CARROTS SOUP
Quantity: 6 servings (1.3 kg)
Time: 40 minutes (20 minutes prep and 20 minutes cooking)
Difficulty: Medium
Special Requirements: Pressure Cooker, Ghee Carrot Butter (optional, recipe on page 121)
The quality of this soup depends entirely on the quality of the carrots, so try to find the best ones. Calcium-rich carrot stems can add a bit of bitterness and ruin the texture of a smooth, creamy soup, so it's best to get rid of them straight away. But it’s up to you, one way or another, you can try making soup with or without rods and compare. Serve the soup with a dollop of coconut cream and a sprig of tarragon to bring out the carrots' inherent sweetness. You can also use fresh coconut shavings and cumin seeds.
Ingredients:
500 g peeled carrots
113 g unsalted butter
30 grams of water
5 g salt
2.5 g soda
635 g freshly squeezed carrot juice
40 g melted carrot oil
Salt to taste
1. Cut all carrots lengthwise into quarters and remove the rough fibrous core. Then cut into 5 cm pieces.
2. Melt the butter in a pressure cooker pan (to prevent the carrots from sticking to the bottom).
3. Dissolve salt and soda in water. Add this mixture and chopped carrots to the melted butter and stir well.
4. Cook at absolute pressure (1 bar) for 20 minutes. The countdown begins only when the pressure cooker reaches the specified pressure level. To prevent anything from burning inside, you can shake the pan slightly. After 20 minutes the carrots will be completely caramelized.
5. Cool the pressure cooker under running cool water.
6. It’s good to puree the finished carrots in a blender.
7. Pass the puree through the shinoa.
8. Boil carrot juice in a separate container. Strain through a fine sieve.
9. Mix the juice with carrot puree and bring to a boil. Add water if needed to bring the soup to the desired consistency.
10. Stir the cooled carrot oil into the soup. It is necessary to use an immersion blender - this is very important to give the soup a velvety texture.
11. Add salt to taste and serve warm.

original text and photographs - Modernist Cuisine at home.
translation - Anya Chapterova

Cooking quickly and tasty is the dream of many housewives. This is especially true for first courses (soups, borscht, solyanka) - you often have to give them up in favor of less “troublesome” ones. Caring wives and mothers who, no matter what, want to feed their family delicious soups, can benefit from a pressure cooker - a convenient miracle pan in which food is cooked under pressure. In recent years, under the onslaught of steamers, multicookers and microwave ovens, they have somehow forgotten about it, but in vain. A pressure cooker is one of the most economical appliances.

Cooking soup in a pressure cooker does not require any special knowledge. Remember a few simple recommendations and cook rich and tasty first courses 3-4 times faster than in ordinary pans!

The liquid should fill no more than two-thirds of the pressure cooker volume.
If the dish contains swelling foods (rice, beans, peas), the pressure cooker is filled no more than halfway.
All products for soups are usually added simultaneously or in stages according to the cooking time. If you need to pre-sauté vegetables in a small amount of oil, do this without closing the lid.
Refrain from preparing fish soup and any dishes that contain fish. It will be very difficult to remove the fish smell from the pressure cooker.
Foods that cook faster need to be cut larger than those that cook more slowly.

That's all. Very simple, isn't it? It's time to move from theory to practice. We offer two proven recipes for making soup in a pressure cooker.

Pickle soup in a pressure cooker
A classic recipe for pickle in bone broth with pearl barley. It's very easy to prepare.

Ingredients:

several beef bones, can be with meat
2 tbsp. pearl barley
2 potatoes
1 carrot
1 onion
2 pickles (not gherkins)
1 parsley root
1 tbsp. vegetable oil
3 tbsp. cucumber pickle
how much water is needed
salt and spices to taste (you can add bay leaf).

How to cook:

Peel the onion and chop finely. Place in pressure cooker. Add chopped parsley root and vegetable oil, fry lightly with the lid open, remove from the pan and place washed pearl barley, bones with meat, and water (half the volume of the pressure cooker). Cover with a lid and place on high heat.

As soon as the valve sizzles, reduce the heat and cook for 15 minutes. During this time, you need to have time to prepare the vegetables: peel the potatoes and carrots and cut them into small cubes, chop the cucumbers into strips.
Open the lid, add chopped vegetables, salt, spices and cucumber brine, add the required amount of water, close the pressure cooker with a lid and cook under pressure for another 5-7 minutes. The soup is ready!

Tomato bean soup in a pressure cooker
A very thick and satisfying first course with beans, meat and vegetables.

Ingredients:

300-400 g (small piece) pork on the bone
3 potatoes
1 large carrot
1 cup white beans
1 large onion
1 small celery tuber
4 tomatoes
3 cloves garlic
salt and ground black pepper to taste
as much water as needed.

How to cook:
Place a piece of meat and washed beans in a pressure cooker, fill half the pan with water, cover with a lid and cook under pressure. Once the valve sizzles, reduce heat and simmer for 30 minutes.
While the meat and beans are cooking, prepare the vegetables: peel and cut into cubes. Chop the garlic with a knife or crusher. Open the lid, remove the meat, cut it into pieces and return it to the pan. Add chopped vegetables, chopped garlic, salt and ground pepper. Add water. Close the pressure cooker with a lid and cook under pressure (15-20 minutes from the start of the valve hissing). The soup is ready and can be served with herbs and sour cream.

And one more tip: be sure to transfer finished soups to another container. Cooked foods cannot be stored in a pressure cooker.
Bon appetit!

Catalog menu

INTRODUCTION

Every housewife who has a pressure cooker has already appreciated its undoubted advantages over a regular saucepan. Foods cook in a pressure cooker much faster. Potatoes are cooked for 5-8 minutes instead of 20-30 minutes in a regular pan, peas for 10-15 minutes instead of 60-90 minutes, meat for 25-30 minutes instead of 60-80 minutes. In a pressure cooker you can boil, stew and steam food. In such food, vitamins, taste, aroma and even color of the food are better preserved.

But every housewife who has bought a pressure cooker initially faces certain difficulties due to the fact that she does not have a special recipe manual that allows her to start cooking for sure, without resorting to experimentation. We hope that the collection of our recipes will initially help those who have not yet fully mastered the techniques of cooking in a pressure cooker. Before you get acquainted with the suggested recipes, remember the following:

Our recipes are for four servings.

The time is counted from the beginning of the hissing; from that moment, reduce the heat.

The liquid should not exceed 2/3 of the volume of the pressure cooker.

If you want to cook a few bowls of soup, pour the appropriate amount of water into the pressure cooker (evaporation is almost zero).

If you are preparing foods that tend to swell (rice, beans, etc.), pour water into the pan up to 1/2 full.

VEGETABLES AND RICE FOR SALADSRICE(6-7 min)

Before cooking rice, it must be washed in several waters, rubbing well between the palms to remove excess starch. Boiled rice can be prepared in two ways:

1st method. For a cup of rice, take 1.5 cups of water and cook for exactly 7 minutes, after which the pan is immediately opened.

2nd method (Creole rice). It is cooked in a much larger amount of salted boiling water compared to the volume of rice, having first been placed in a colander placed on a wire rack. Cook for 6 minutes and quickly discard so that it is crumbly. Rice is an excellent side dish for meat, vegetables, chicken and fish; you can also make a salad from it.

SUMMER SALAD

Cooking method: Cook Creole rice in a pressure cooker. Cool. Prepare a sauce from a mixture of mustard, vinegar, vegetable oil, salt and pepper. Add rice to the prepared sauce. Place in a heap in a salad bowl. Chop onions and greens. Cut tomatoes and eggs into circles and garnish rice with them. Sprinkle with chopped herbs.

Compound: 250 g rice; 1 liter of water or broth; 1 tbsp. a spoonful of strong mustard; 1 tbsp. spoon of vinegar; 3 tbsp. tablespoons of sunflower (or olive, or corn) oil; 2 tomatoes; 2 hard-boiled eggs; 1 onion; chopped parsley; salt; pepper.

ARGENTINE SALAD

Cooking method: Place the vegetables in a colander, having previously chopped the carrots and potatoes. Pour a 2 cm layer of water into the pressure cooker. Add salt. Place a colander (without handle) with vegetables in the water. To boil water. Close the pan and cook the vegetables for 15 minutes. Serve mixed with mayonnaise. Place chopped eggs on top.

Compound: 2 hard-boiled eggs; 250 g young carrots; 250 g green beans; 250 g green peas; 250 g potatoes; salt; 1 jar of mayonnaise.

SOUPS

MEAT BROTH (20 min)

Wash the meat and put it in a pressure cooker, filling it with water to no more than 2/3 of the pan. Boil uncovered and skim off the foam. Then add salt, peppercorns, herbs, the whole onion, removing the top layer of peel, and chopped carrots. Close the lid and cook the broth for 20-25 minutes.

CHICKEN BROTH (30 min)

Cooking method: Boil water with vegetables, add salt and pepper. Place the giblets and the listed parts of the chicken into boiling water. Cover and cook for 15-20 minutes. Then open and add vermicelli or noodles and cook for another 10 minutes covered.

Ingredients: Giblets from 1 or 2 chickens wings, legs, neck; 1 carrot; 1 bunch of greens; 1 onion; 2 cloves; 1 branch of celery; 0.5 liters of water, salt, pepper.

Cabbage soup or borscht (20 min)

Method of preparation, composition: Add cooked meat broth and cook in an open pan. Dressing for cabbage soup: cabbage, potatoes, tomatoes, cut into strips, bell peppers. Dressing for borscht: chopped and pre-stewed vegetables in a frying pan - beets, tomatoes, carrots and chopped, but not stewed cabbage and potatoes. Cook until done. You can add a little granulated sugar to the borscht for spiciness.

BORSHCH-FIVE MINUTES

Method of preparation, composition: Cut all the ingredients for borscht, put them in a pressure cooker, add as much water as needed, cook for 5 minutes after boiling. When ready, add a little butter and freshly chopped garlic, leave for another 5-10 minutes. Serve as usual - with sour cream and herbs. By the way, this is vegetarian borscht. But it’s also possible to use broth, although I don’t recommend it - you can first cook the meat in a pressure cooker, then cook borscht in this broth.

Cabbage soup from sauerkraut

Cooking method: Cut the roots and onions into slices and lightly fry. Wash the sauerkraut and squeeze it out. Cut the meat into pieces, put everything in a pressure cooker, add tomato puree. To fill with water. Add spices to taste. Close the lid and cook for 25 minutes. Cool the pressure cooker slowly

Compound: 500g meat, 500g sauerkraut, 100g roots and onions, 2 tbsp. tomato puree, 2 tbsp. butter, 2 potatoes, salt, 1.8 liters of water.

PEA PUREE SOUP WITH BACON.

Method of preparation, composition: Soak a glass of dry peas in boiling water for half an hour. In a pressure cooker, fry bacon slices (as many as you like), chopped onion and half of grated carrots in vegetable oil. Then pour the peas into the pressure cooker (drain the water first), pour in 1.2 liters of water (You can boil water - it will boil faster, you can add a bouillon cube - then do not add salt), add salt, pepper, put two bay leaves, and you also need to put one mint leaf. Close the pressure cooker, put it on the fire, wait until it sizzles, reduce the heat and remove after 15 minutes.

BEAN SOUP WITH BACON

Method of preparation, composition Everything is the same as in the previous recipe, only instead of peas, beans, 1.5 liters of water, and cut two medium potatoes.

ITALIAN SOUP (40 min)

Cooking method: To boil water. Peel and finely chop the vegetables. Place in water, salt and pepper. Close the pan and cook the soup for 30 minutes. Remove from heat. Wait to open for another 10 minutes. Then add the broken pasta and butter. Boil for another 10 minutes. Remove from heat. Before serving, season the soup with finely chopped garlic, tomato paste and grated cheese.

Compound: 125 g green beans; 125 g carrots; 125 g leeks; 125 g turnips; 125 g celery root; 2 tbsp. spoons of tomato paste; 2 cloves of garlic; 50 g butter; 50 g thin pasta; 50 g grated Swiss cheese; 2 liters of water salt pepper.

RADISH LEAF SOUP (15 min)

Cooking method: Coarsely chop the washed greens and onions, simmer in an open pressure cooker in oil for 5 minutes. Boil 1.5 liters of salted water separately and pour it over the vegetables in the pan. Close the pan and cook the soup for 10 minutes.

Compound: Green bunch of radishes with stems; 2 onions; 30 g butter; 0.5 liters of water salt

JULIEN SOUP (20 min)

Cooking method: Grate or finely chop turnips, thinly slice leeks and cabbage. Lightly simmer in a saucepan with oil. Close the pan and simmer for another 5 minutes. Open the pan, pour in water, add potatoes, cut into small cubes. Add salt, cover and cook for another 15 minutes.

Compound: 200 g turnip white part from 2 pcs. leeks; 5 cabbage leaves; 250 g potatoes; 50 g butter; 1.5 liters of water salt

ONION SOUP (10 min)

Cooking method: Fry the chopped onion in a frying pan with 30 g of oil until pink, sprinkle with flour and stir with a wooden spoon until the mixture turns brown. Pour cold water over it, close the lid and cook the soup for 10 minutes. Fry thin slices of white bread in a frying pan. Place croutons on each plate, pour over the prepared soup, and sprinkle with cheese.

Compound: 125 g onion; 80 g butter; 1 tbsp. spoon of flour; 50 g grated Swiss cheese; 1.5 liters of water salt leek croutons

SORREL SOUP (10 min)

Cooking method: Prepare meat broth as indicated above. Sort out the sorrel, rinse, pour boiling water over it, and place in a colander to drain. Place chopped sorrel and potatoes in hot broth, add salt and cook for 10 minutes. Place an egg cut in half into each plate, pour in the soup and season with sour cream.

Compound: Meat broth (see above); 400-500 g sorrel; 500 g potatoes; 4 hard-boiled eggs; sour cream for dressing salt.

HUNGARIAN GOULASH (45 min)

Cooking method: Cut the meat and brisket into pieces. Finely chop the onion. Melt butter in a pressure cooker. Place meat and onions in it, add salt and sprinkle with red pepper. Pour in some water. Cover and simmer the meat for 35 minutes. Open and place a wire rack on top. Place peeled potatoes on it. Cover and simmer for another 10 minutes. Serve topped with sour cream

Compound: 700 g beef stew; 150 g raw brisket; 500 g onions; 30 g butter; 1 or 2 coffee spoons of ground red pepper; 1 cup sour cream; 1 kg of potatoes; salt

BEEF DISHES

ROAST BEARNAISE (50 min)

Cooking method: Cut the meat into 5cm cubes and marinate overnight. Slice the ham and place it on the bottom of the pressure cooker; place the meat drained from the marinade on top. Flour. Lightly moisten with marinade. Add salt. Add a bunch of greenery. Close the pan and simmer the meat for 50 minutes.

Compound: 800 g meat pulp; 200 g raw ham; 2 tbsp. spoons of flour a bunch of greens; salt pepper; For the marinade: 0.5 liters of dry red wine; 2 tbsp. spoons of vegetable oil; 1 onion; 1 clove of garlic bay leaf; pepper, cloves

HUNGARIAN GOULASH (45 min)

Compound: 700 g beef stew; 150 g raw brisket; 500 g onions; 30 g butter; 1 or 2 coffee spoons of ground red pepper; 1 cup sour cream; 1 kg potatoes salt.

BOILED MEAT (60 min)

Cooking method: In a pressure cooker, boil 2 liters of water with the above vegetables (stick the cloves into the onion). When the water boils, put the whole meat into it. Cover and cook for 40 minutes. Then put the potatoes in the pan and cook for another 10 minutes. Remove the meat, place on a plate and cover with vegetables.
The broth can be seasoned with vermicelli, which can be cooked in an open pan for another 5 minutes.

Compound: 800 g beef thigh with marrow bone; 3 pcs. leeks; 4 carrots; 2 turnips; 1 branch of celery; 1 onion; 1-2 cloves; 1 clove of garlic; 1 kg of potatoes; a bunch of greenery; salt pepper

BEEF RAGU (30 min)

Cooking method: Melt the butter in a frying pan and fry the meat in it. Place the onion cut into 4 parts. Scald the tomatoes with boiling water, immediately peel them and cut into 8 pieces. Remove the seeds from the cream. Sprinkle meat with flour. Stir. Add tomatoes, garlic, herbs, bay leaf, cloves, cream, pepper. Add salt. Close the pan and simmer the stew for up to 20 minutes. Peel and wash the potatoes, cut into 4 parts. Place on top of the meat. Cover the pan again and cook the stew for another 10 minutes.

Compound: 800 g beef stew; 50 g butter; 1 tbsp. spoon of flour; 100 g cream; 1 onion; 800 g tomatoes; 1 kg of potatoes; 2 cloves of garlic; Bay leaf; carnation; parsley; salt pepper.

BEEF CARBONATE (60 min)

Cooking method: Cut the meat into thin slices. Brown 50 g of butter in a pressure cooker. Place chopped onion, 25 g of butter in a pressure cooker, place browned meat on top. Pour beer, salt, pepper, add herbs. Cover and simmer for 50 minutes. Then open and place the potatoes cut into halves. Cover again and cook for another 10 minutes.

Compound: 600 g meat pulp; 75 g butter; 300 g onions; 0.5 liters of beer; a bunch of greenery; salt pepper; 1 kg potatoes

Roast (10 min per 1 kg)

Cooking method: Heat oil in a pressure cooker and fry the meat on all sides. Place the onion there, cut into 4 parts, salt and pepper. If the meat has fat on one side, put the fat on the bottom. Close the pan. Simmer for exactly 10 minutes. You can simultaneously place potatoes on the grill over the meat, add salt, or pre-fry the potatoes and place them around the meat.

Compound: 1 kg tenderloin; 30 g butter; 1 small onion; salt pepper

STEW (35 min)

Cooking method: Melt the butter in a saucepan and fry the meat on all sides. Then take it out and put chopped onions and carrots in its place. When the vegetables are well fried, put sour cream and meat on top, salt, pepper and sprinkle with herbs. Close the pan and simmer the meat for 35 minutes. Can be served with steamed potatoes as described in the previous recipe.

Compound: 4 pieces of meat (entrecote); 50 g butter; 4 carrots; 2 large onions; 1 glass of sour cream; a bunch of greenery; salt pepper

BEEF KIDNEYS (20 min+ 10 min)

Cooking method: The mushrooms should be small so that they can be placed whole by cutting off the lower part of the stems. Cut the kidneys into large pieces. Melt the butter in a pressure cooker and brown the chopped kidneys on all sides. Add chopped onion and flour. Stir with a wooden spoon. Pour in sour cream, salt and pepper. Stir again. Add mushrooms and add water. Close the pan and simmer the kidneys for 20 minutes. Then remove from heat and do not open the pan for another 10 minutes.

Compound: 500 g kidneys; 30 g butter; 250 g fresh mushrooms; 1 coffee spoon of flour; 1 onion; 0.5 cups sour cream; ;0.5 cups of water; salt pepper

BEEF MEDALLIONS IN MUSTARD (5 min)

Cooking method: Season the medallion with salt and pepper and spread with mustard. Fry in oil in a pressure cooker, add mushrooms, pour sour cream, close the lid and simmer for 5 minutes.

Compound: 4 flat pieces of meat; 6 mustard spoons of mustard; 70 g butter; 250 g fresh mushrooms; 0.5 cups sour cream

BOILED TONGUE (BEEF, LAMB, PORK) (60 min)

Cooking method: Wash your tongue thoroughly. Boil water in a pressure cooker and put the tongues in it. Close the lid and cook for 10 minutes. Remove tongues and remove skin. Clean the pressure cooker, put chopped lard in it along with carrots and onions, cut into slices. Place tongues on top. Add salt. Pour in 2 cups of water. Cover and cook; 60 min. When serving, you can top it with tomato sauce.

Compound: 1 large tongue or 2-4 small ones; 100 g brisket; 2 carrots; 2 onions; salt

BEEF JELLY

Cooking method: Place the legs and meat into the pressure cooker. Add water and boil. Skim off the foam, add salt, pepper and bay leaves. Cover and cook for 2 hours. Open. Cool. Separate the pulp from the bones and chop together with the meat. Place meat and chopped garlic on the bottom of the dish, pour in the broth, after straining it. Place in a cool place. Serve the jelly with horseradish. Well... yes, it’s a purely French dish.

Compound: 1 beef or 2 pork legs; 700-800 g beef pulp; salt peppercorns; garlic; 1 onion; Bay leaf.

VEAL DISHES

ESCALOPE IN LUKULLIAN STYLE

Cooking method: Melt the butter in a pressure cooker, put the escalopes in it, add salt, and put a piece of bacon and cheese on each. Spice up. Fry in an open pan for 5 minutes. Then close and fry for another 5 minutes. Serve with the resulting sauce.

Compound: 4 veal escalopes, 40 grams of butter, 4 slices of bacon, 4 slices of Swiss cheese, pepper, salt.

VEAL WITH PRUNES

Cooking method: Soak raisins and prunes in cold water for several hours. In a pressure cooker, brown the veal in butter, then add the onions and carrots, cut into slices. Sprinkle with flour, stir and pour in water. Boil, salt, pepper, add herbs. Cover and simmer for 25 minutes. Open and add raisins and prunes. Close again and simmer for another 10 minutes.

Compound: 1 kg of veal; 50 g butter; 250 g prunes; 50 g raisins; 1 tbsp. flour; 1 kg carrots; 100 grams of onion; 1/4 liter of water; a bunch of greenery; salt; pepper

ROAST TURENSIAN STYLE

Cooking method: Cut the meat into 8 - 10 pieces. Brown the meat and onion, cut into 4 parts, in a pressure cooker with 50 grams of butter. Then add wine, half a glass of boiling water, herbs, salt, pepper. Bring to a boil in an open pan, then cover and simmer for 30 minutes. Remove the meat and place on a warm plate. Mix the remaining 25 grams of butter with the flour with a fork. Whisk into roast sauce. Mix well. Boil for a few seconds. Pour the resulting gravy over the meat

Compound: 800 g brisket or shoulder; 75 g butter; 250 grams of onion; 1 glass of dry white wine; 1 coffee spoon of flour; salt; pepper; bunch of greenery

ROAST WITH RED GROUND PEPPER

Cooking method: Melt the butter in a pressure cooker, fry the meat cut into pieces along with the chopped onion. Sprinkle with flour and pepper. Stir with a wooden spoon. Fry for a few minutes. Pour in wine and 0.5 cups of water. Add bay leaf, tomato paste, garlic, salt, pepper. Cover and simmer for 15 minutes.

Compound: 800 g veal; 50 g butter; 1 glass of dry white wine; 1 onion; 1 clove of garlic; 1 coffee spoon of ground red pepper; 1 tbsp. spoon of tomato paste; 1 tbsp. spoon of flour; salt; pepper; Bay leaf.

VEAL ROLL

Cooking method: Season the chops with pepper, but do not add salt. Place a piece of ham on each, roll it up and tie it with thread. Melt the butter in a pressure cooker and fry the rolls in it along with the onion, cut into 4 parts. Sprinkle with flour, stir, pour over sour cream. Cover and simmer for 15 minutes. Before serving, remove the strings, remove the greens and garnish the rolls with rice or fried potatoes.

Compound: 10 thin veal chops; 120 g butter; 10 thin slices of smoked ham; 2 onions; a bunch of greenery; 1 glass of sour cream; 2 tbsp. spoon of flour; salt; pepper.

ROAST BEARNAISE (50 min)

Cooking method: Cut the meat into 5cm cubes and marinate overnight. Slice the ham and place it on the bottom of the pressure cooker; place the meat drained from the marinade on top. Flour. Lightly moisten with marinade. Season with salt and add a bunch of herbs. Close the pan and simmer the meat for 50 minutes.

Compound: 800 g meat pulp; 200 g raw ham; 2 tbsp. spoons of flour; a bunch of greenery; salt pepper
For the marinade: 0.5 liters of dry red wine; 2 tbsp. spoons of vegetable oil; 1 onion; 1 clove of garlic; Bay leaf; pepper, cloves.

Thematic products:

The pressure cooker is a unique discovery for quick cooking and more. The first pressure cookers appeared in France, invented by the French physicist Denis Papin in 1679 for processing sugar. It was a hermetically sealed vessel in which, when heated, the pressure increased, and, consequently, boiling took place at a higher temperature and cooking went faster.

In a modern pressure cooker, valves are installed on the lid to regulate the operating pressure and to release steam at the end of cooking. As well as a spare valve and a lid locking and unlocking system. Now there is no need to wait for hours until the pan cools down, the steam pressure decreases and it can be opened.

— The cooking process occurs at increased pressure and temperature, due to which it reduces cooking time several times.(Peas cook in 10-15 minutes instead of 60-90 minutes).

— When cooking meat, soup or other hot dishes, there is practically no need to add water, since it does not evaporate. Which greatly simplifies the cooking process.

— When preparing strong-smelling foods (for example, some types of fish) the smell hardly spreads.

— Meat cooked in a pressure cooker becomes softer. (Country chicken or shank for jellied meat can be cooked in 25-30 minutes instead of the usual 2-3 hours)

— In vegetables and fruits it is preserved by an order of magnitude more vitamins and other useful substances, as well as natural color.

— The most important thing is that food cooked in a pressure cooker, especially steamed, is the most useful - it is easily absorbed by the body. The delicious aroma of dishes cooked in a pressure cooker will definitely surprise you and your loved ones.

Rules for using a pressure cooker

A pressure cooker requires a little more attention than a regular saucepan.
. So, you shouldn’t put it on fire without water. The minimum amount of liquid for safe operation is 2 glasses.
. The maximum filling volume of the pressure cooker should not exceed ⅔ of its volume, and when cooking products that have the ability to swell during cooking (dry vegetables), half the volume.
. It’s also not worth frying in oil under pressure (it’s a pressure cooker, not a fryer). But you can first fry vegetables or meat in an open pan, add the rest of the ingredients and water, close the lid and cook under pressure.
. You can simmer food in a small amount of liquid in a pressure cooker, or steam it. For this purpose, the pressure cooker comes with a special stand.
. The pressure cooker should not be placed in the oven or microwave. There are special dishes for them.

Table of time required to cook various foods in a pressure cooker.

Beans 2-4 min.
Cabbage 3-4 min.
Young carrots 3-5 min.
Old carrots 6-9 min.
Sliced carrots 3-4 min.
Red beans 5-6 min.
Eggplants 8-10 min.
Cauliflower 5-7 min.
Turnips 10-12 min.
Onion (stewed) 8-10 min.
Capsicum 8-10 min.
Whole young beets 10-15 min.
Old large beets 20-35 min.
Small young potatoes 5-7 min.
Medium young potatoes 8-10 min.
Potatoes, cut into quarters 4-5 min.
Potatoes, cut into halves 10-12 min.
Jacket potatoes 15 min.
Corn on the cob 15-20 min.
Frozen vegetables 1 min.
Frozen fish 4-5 min.
Frozen poultry 10-12 min.
Beef (pre-fried) 8-10 min.
Lamb (pre-fried) 10-12 min.
Pork or veal (pre-fried) 12-15 min.
Liver 5 min.
Fresh fish 4-6 min.
Medium chicken 20-30 min.
Duck 20-25 min.
Boiled (steamed) chicken 30-45 min.
Rice 10 min.

To cook in pressure cookers no special skills or abilities are required. All you need to do is put the necessary ingredients into the pressure cooker. The pressure cooker will do the rest itself.

And now - don’t waste precious time, read, try, boldly create culinary masterpieces, and most importantly - enjoy the art of preparing tasty and healthy food!

In general, any housewife can feel like an “artist” of cooking. You just need to buy the products and press a combination of buttons on the control panel of the pressure cooker.

Delicious recipes:

FISH STEW
600 g fish fillet, 120 g small mushrooms, 1 can of canned peeled tomatoes, 120 g bacon with a layer of fat, fat, garlic, salt, pepper, bay leaf, 120 g water, 8 zucchini. Heat a pressure cooker and lightly fry the chopped bacon. Add oil and fry finely chopped zucchini. Add fish, mushrooms, tomatoes, chopped garlic, spices and water. Mix well. Close the pressure cooker and cook for 3-4 minutes.

SOUP JULIEN (20 min)

200 g turnip white part from 2 pcs. leek
5 cabbage leaves
250 g potatoes
50 g butter
1.5 liters of water salt
Grate or finely chop turnips, thinly slice leeks and cabbage. Lightly simmer in a saucepan with oil. Close the pan and simmer for another 5 minutes. Open the pan, pour in water, add potatoes, cut into small cubes. Add salt, cover and cook for another 15 minutes.

PUMPKIN MONACCO STYLE

1 kg pumpkin
50 g butter
salt
pepper
Cut the pumpkin into 2 squares. see. Fill the pressure cooker 1/3 with water, boil it and add salt. Place the pumpkin. Cover and cook for 5 minutes. Drain in a colander and rinse with cold water. Melt the butter in a pressure cooker and fry the pumpkin in it, turning carefully with a knife or spoon

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