Wild Mushroom Risotto

8 oz. fresh mushrooms
2 cups arborio
4 cups broth
1/4 cup dry vermouth or cooking wine
2 tablespoons shallots
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste

Directions: Coarsely chop mushrooms and shallots; set aside. In a 6 quart pressure cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio and stir constantly for additional minute. Add broth and vermouth; stir. Close lid and bring up to high pressure. Once pressure has been attained, low heat and pressure cook for 7 minutes. Release pressure using automatic pressure release or cold-water release, according to manufacturer’s directions. Thoroughly stir, adding in grated Parmesan cheese and salt and pepper, if desired.

Risotto with Peas - This wonderful Mediterranean dish once took a long time to make. Now it is easy in a pressure cooker.

3 tablespoons butter
1 small onion, finely chopped
1 cup arborio or other short-grain rice
1 cup frozen peas
2 1/4 cups chicken broth
1/3 cup Parmesan cheese
1/8 teaspoon pepper

Directions: In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes, until soft Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock; stir well. Close lid and bring to high pressure. Lower heat and cook for 7 minutes. Release pressure and open the lid. Stir in additional one tablespoon of butter, parmesan and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.

Boston Baked Beans

2 cups dried white beans
1/3 lb. Salt port, diced (or slab bacon in 1" cubes)
3 Tablespons brown sugar
2 Tablespoons molasses
1/2 teaspoon mustard
1 onion, diced
2 Tablespoons ketchup
Water

Directions: Soak the beans in cold water and cover overnight. Drain. Heat the cooker and sear pork. Remove excess drippings. Add all ingredients to cooker and enough water to cover beans well. Close lid and bring to high pressure and cook for 40 minutes. Release pressure, open lid and serve.

Stuffed Tomatoes and Peppers

6 medium green bell peppers
6 medium tomatoes
1 cup white rice
1/2 bunch chopped parsley
1 1/2lb. Ground beef
1 lb. Baby carrots
1 6 oz. can tomato paste
3 tablespoons lemon juice
Salt and pepper, to taste

For the Rice Mixture Filling: In bowl, rinse rice and ground beef together under water. Stir in chopped parsley, salt, pepper, lemon juice and tomato taste. Stuff peppers and tomatoes with rice mixture.

SAUCE:
3 cups water
1 tablespoon mashed garlic
2 tablespoons lemon juice
1 tablespoon dried mint (or 1/2 cup chopped fresh mint leaves)
Salt and pepper, to taste

For the Sauce: Wisk together garlic, salt, pepper, mint and water.

Directions: Using a sharp knife, slice off the tops of peppers and tomatoes. Scoop out the seeds and inner fleshy parts of the tomatoes. Add rice mixture filling.

Place baby carrots evenly on bottom of pressure cooker. Placed stuffed tomatoes and peppers on top of the carrots. Pour sauce over tomatoes and peppers. Add a plate on top as extra weight to keep stuffed tomatoes from floating. Close lid, bring to high pressure then lower heat on stove and cook for 5 minutes. Release pressure using cold-water release method or automatic pressure release (if available) according to manufacturer’s directions. Open lid, remove to serving platter and serve with pita bread and olives.

Wild Mushroom Risotto

8 oz. fresh mushrooms
2 cups arborio
4 cups broth
1/4 cup dry vermouth or cooking wine
2 tablespoons shallots
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste

Directions: Coarsely chop mushrooms and shallots; set aside. In a 6 quart pressure cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio and stir constantly for additional minute. Add broth and vermouth; stir. Close lid and bring up to high pressure. Once pressure has been attained, low heat and pressure cook for 7 minutes. Release pressure using automatic pressure release or cold-water release, according to manufacturer’s directions. Thoroughly stir, adding in grated Parmesan cheese and salt and pepper, if desired.

Risotto with Peas - This wonderful Mediterranean dish once took a long time to make. Now it is easy in a pressure cooker.

3 tablespoons butter
1 small onion, finely chopped
1 cup arborio or other short-grain rice
1 cup frozen peas
2 1/4 cups chicken broth
1/3 cup Parmesan cheese
1/8 teaspoon pepper

Directions: In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes, until soft Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock; stir well. Close lid and bring to high pressure. Lower heat and cook for 7 minutes. Release pressure and open the lid. Stir in additional one tablespoon of butter, parmesan and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.

Boston Baked Beans

2 cups dried white beans
1/3 lb. Salt port, diced (or slab bacon in 1" cubes)
3 Tablespons brown sugar
2 Tablespoons molasses
1/2 teaspoon mustard
1 onion, diced
2 Tablespoons ketchup
Water

Directions: Soak the beans in cold water and cover overnight. Drain. Heat the cooker and sear pork. Remove excess drippings. Add all ingredients to cooker and enough water to cover beans well. Close lid and bring to high pressure and cook for 40 minutes. Release pressure, open lid and serve.

European Stuffed Peppers

6 medium sweet green peppers
8 oz. lean ground beef
8 oz. ground veal
8 oz. kielbasa, coarsely chopped
1/2 cup raw rice
2 small onions, chopped
3/4 tea. salt
1/2 tea. pepper
1 clove garlic, finely chopped
1 egg
1 can (6 oz) tomato paste
1 can (8 oz) tomato sauce
1 cup water
1 can (16 oz.) sauerkraut

1. Cut tops from peppers; seed and derib.

2. Combine beef, vegetables; half of kielbasa, the rice, onion, salt, pepper, garlic, egg and 3 tablespoons of the tomato paste in a medium size bowl; mix well. Divide mixture evenly into prepared peppers.

3.Combine remaining tomato paste, tomato sauce and 1 cup water in small bowl; stir to mix well.

4. Drain and rinse sauerkraut with cold water; Squeeze out excess
moisture.

5. Place cooking rack in pressure cooker. Pour half the tomato sauce mixture into cooker. Spread half the sauerkraut over rack. Place peppers on top of sauerkraut. Scatter remaining kielbasa between pepper. Sprinkle remaining sauerkraut over peppers; pour tomato sauce mixture over all. Check to make certain vent pipe in lid is clear. Place lid on cooker; close securely. Place pressure regulator firmly on vent pipe.

6.Heat cooker until pressure regulator attains gentle rocking motion. Adjust heat to maintain slow, steady rocking motion of regulator to prevent to much steam from escaping. Cook for 13 minutes.

7. Remove cooker from heat. Let cool until pressure is completely reduced. (Air vent cover will drop and no steam will escape when pressure regulator is tilted.) Remove lid and serve.

Note: You can also bake the peppers in a 350° F. oven for about 60 minutes or until peppers are tender.

Lemoned Broccoli

• 2 pounds broccoli
• 1/2 cup water
• Salt and pepper
• 4 thin slices lemon

Remove large leaves and tough part of broccoli stalks. Score ends. Place water, cooking rack or steamer basket, and broccoli in 6-quart Presto® pressure cooker. Sprinkle broccoli lightly with seasonings; add lemon slices. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 1 to 2 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once.
Makes 4 to 6 servings

Fruit and Beets
Beets are rich in complex carbohydrates -- natural starch and sugars, as well as some indigestible food fibers. That's why beets must be cooked. Cooking breaks down the stiff cell walls and makes the nutrients inside available. Normally, cooking fresh beets takes from one to two hours. In the pressure cooker, however, beets become tender, delicious, and nutritious in just 15 minutes!

• 4 whole fresh beets with tops (2 1/2-inch diameter)
• 1 1/2 cups water
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• 1/4 cup natural apricot or orange fruit spread
• 2 teaspoons lemon juice
• Dash salt
• Dash nutmeg

Cut beet tops leaving 2 inches attached to beets. Scrub beets thoroughly. Put beets in a 6-quart Presto® pressure cooker. Add 1 1/2 cups water. Close cover securely. Place pressure regulator on vent pipe. Cook for 15 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Remove beets and liquid. Cool beets under cold water and slip off skins. Cut into cubes or slices. Put fruit spread, lemon juice, and seasonings in pressure cooker; heat and stir to soften spread. Add beets, stirring to coat and heat.
Makes 6 servings

Brown Rice with Veggies

• 1 cup brown rice
• 2 cups chicken broth
• 1 (2-ounce) package sliced blanched almonds
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 1/2 cup sliced green onion
• 1 large tomato, peeled, seeded, and chopped
• 1 1/2 cups water
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• 1/4 cup chopped parsley

Combine brown rice and 2 cups chicken broth in a metal bowl which fits loosely in a 6-quart Presto® pressure cooker. Stir in almonds and vegetables. Place 1 1/2 cups water, cooking rack or steamer basket, and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 10 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes. Stir in parsley.
Makes 4 servings

Steamed Rice

• 1 cup long grain white rice
• 1 1/2 cups water
• 1 cup water

Combine rice and 1 1/2 cups water in metal bowl. (Use a 5-cup capacity bowl, 3 inches high or less, which will fit loosely into a 4- or 6-quart Presto^® pressure cooker.) Place 1 cup water, cooking rack or steamer basket, and bowl in Presto® pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open pressure cooker and allow rice to steam, uncovered, 5 minutes.
Makes 4 to 6 servings