Pressure Cooker Warm Oranges in Honey Sauce
October 6, 2009
What You Need:
3 1/2 C of water, divided
4 large oranges
1/2 C of honey
1/4 t of allspice
1 t of rum extract
Pressure Cooker Warm Oranges in Honey Sauce
How to Make It:
Pour 3 C of water into the pressure cooker.
Place the unpeeled oranges into the water.
Bring the cooker up to high pressure and poach the oranges for 3 minutes.
Quickly release the pressure under cold water, remove the oranges and drain the water.
Peel the oranges and place them back into the cooker.
Add the honey, allspice, rum extract and remaining water to the cooker.
Bring the cooker back up to high pressure and cook for 2 minutes.
Allow the pressure to be released on it own then remove the oranges.
Allow the sauce to heat over medium heat until it has thickened to your preference.
Pour the sauce over the oranges just before serving.
This dish is very versatile when it comes to how it’s served. It can be used as a side dish at dinner, as a dessert or even as a breakfast treat. Grapefruit can be substituted for the oranges if you prefer. Be sure when you pressure cook fruit that it doesn’t touch the side of the cooker and burn.
Makes 4 servings
Pressure Cooker Vegetable Steamed Rice
October 6, 2009
Pressure Cooker Vegetable Steamed Rice
What You Need:
1 C long grain brown rice
1 C of chicken broth
2 C of water, divided
1/4 C green onions, chopped
1/4 C red bell pepper, diced
1/4 C French style green beans
1/2 C frozen corn
How to Make It:
Place the rice into an ovenproof casserole dish.
Pour the chicken broth and 1/2 C of water over the rice.
Pour the remaining water into the cooker and place the trivet into the water.
Place the casserole dish onto the trivet.
Bring the pressure to high and cook 30 minutes.
Allow the pressure to fall on its own.
After the pressure has fallen add the bell pepper, green beans and corn to the casserole.
Replace the lid on the cooker but do not lock.
Allow the rice and vegetables to steam for 20 minutes or until the rice is tender.
Short grain rice can be used but it will take a little longer to cook. Add an additional 7 minutes to the cooking time if using short grain rice. When cooking rice always allow the pressure to fall on its own. This will ensure the rice has plenty of time to soften without overcooking.
Makes 4 servings
Pressure Cooker Tropical Chicken Flair
October 6, 2009
Pressure Cooker Tropical Chicken Flair
What You Need:
4 chicken breast halves
1 1/2 C dry cooking sherry
8 dehydrated pineapple rings
1 T of garlic, minced
1 T fresh ginger root, minced
1 T soy sauce
1 T of sesame seeds
2 T of cornstarch
1/4 C of water
How to Make It:
Place the chicken breasts into the bottom of the pressure cooker.
Pour the sherry over the chicken.
Place the pineapple rings on top the chicken breasts.
Add in the garlic, ginger root, soy sauce and sesame seeds.
Bring the cooker to high pressure and cook for 10 minutes.
Quickly release the pressure under cold water.
Remove the chicken and pineapple to a warm serving platter.
Place the cornstarch into the water and stir until dissolved.
Pour the mixture into the sauce in the cooker and heat until it reaches desired thickness.
Pour the sauce over the top of the chicken and pineapple before serving.
Serve this tropical dish over a bed of rice or noodles. One convenience of a pressure cooker is being able to walk way while the meal is cooking. Once the pressure you desire has been reached there is not need to stir, turn or even watch your meal. When the timer goes off just release the pressure and you have a great meal in a matter of no time.
Makes 4 servings
