This pressure cooker risotto coaxes flavor from butternut squash without the laborious step of pre-roasting it in the oven,… Read More »
Split peas are the pressure cooker’s forbidden food – too thick and foamy to be cooked without a care. Here’s… Read More »
This chili is light on the fat but heavy on the flavor and satisfaction because although we use a very lean meat it’s paired with flavorful beans.
This recipe gets a concentrated mushroom flavor from the addition of dried mushrooms – try different types to completely change the… Read More »
The pressure cooker keeps the turkey meat moist, juicy and perfectly seasoned with our traditional-style stuffing.
Make pumpkin pie filling, or crust-less pumpkin cutie pies, from scratch- starting with a fresh “pumpkin” and ending up with dessert in under an hour. The process is simple with our easy-cooking tips
The pressure cooker is used to quickly re-hydrate the cranberries with a squeeze of lemon to bring them back to life- the result is thick, tart, and lightly firm cranberry sauce.
Beets pack a nutritional punch with high concentration of beta carotene, folic acid and more but cooking them from fresh… Read More »
Millet is a high-protein grain that will pressure cook in a flash to tender perfection. The mild, delicately nutty and lightly sweet-tasting millet can replace rice, couscous or quinoa in any recipe.
Kamut has a long, varied and mostly forgotten past. Theories of its origins boil down to two: an Egyptian staple… Read More »
However you think these three ingredients will taste together, this dish will taste even better. I sometimes put my tasteination… Read More »
This fluffy and spicy quinoa pilaf is pressure cooked in just 1 minute. It continues cooking using the cooker’s own… Read More »
This Mexican flan is three layers of delicious excitement. A husky caramel, a sweet flan and fluffy chocolate cake. Two… Read More »
Poultry wings don’t get much respect – they are small, bony and often chucked into stock. Turkey wings, because of… Read More »
This pressure cooker recipe marks the end of all other tomato soups! Although tomato soup is American, I made a… Read More »
The fruits of autumn are a bright spot of what would ordinarily be a dull, gray season. Chestnuts, in particular,… Read More »
When I first started pressure cooking I kept trying to make this potato salad but the potatoes kept falling apart… Read More »
This side dish will brighten up your winter table. When my husband tasted it his eye-brows hit the ceiling. The… Read More »
Our last soup for Soup Month is another easy recipe. Just peel, brown, boil and puree’ for instant, creamy sophistication!… Read More »
OK, if you use fresh clams it’s 5 more minutes but who wouldn’t want a chowder from scratch in under half… Read More »
Sweet and tart at the same time, no dessert stuns more with it’s beauty than wine stewed pears! Just peel,… Read More »