Mushroom and Pancetta Risotto

Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!

  • 4 oz diced Pancetta
  • 16 oz wild mushrooms, chopped
  • 2 cloves garlic minced
  • 3 1/2 c chicken stock
  • 1 1/2 c arborio rice
  • 1 tsp salt
  • 1/4 c white wine
  • 8 oz spinach
  • 1 tbsp lemon juice
  • Grated Parmesan cheese

Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.

Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.

Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.

Serves 6.

Pressure Cooker Spicy Peanut Sauce Pasta

His recipe sounds weird, but it is oh so good! 

Ingredients:
1/4 c natural peanut butter
2 tbsp soy sauce
2 tbsp sambel oelek
1 1/2 tbsp worcestershire sauce
1 1/2 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp peanut oil
1 lb ground pork
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 tbsp ginger, minced
4 cloves garlic, minced
8 oz dried pasta
2 c chicken stock
1/4 c cilantro, minced

Whisk together peanut butter, soy sauce, sambal oelek, Worcestershire, vinegar and brown sugar, set aside.

Heat oil on medium sauté. Add Pork, celery, onion and carrot and cook until meat is browned and veggies soft. Stir in ginger and garlic. Add sauce and pasta and stir to coat.

Cook on high pressure (9-11 psi) for 7 minutes. 

Serve with a little cilantro on top.

Serves 4 – 6.

Pressure Cooker Mustard Salmon

Fancy dinner in less than 30 minutes? You got it! I served it with some sautéed spinach and baked bread.

Ingredients:
16 oz 2 thick salmon filet
4 tbsp dijon
1/2 tsp dill
1/4 tsp black pepper
1/2 c white wine
1/2 c broth
1 onion, sliced thin
2 tbsp creme fraiche or heavy cream

Pour wine and brothe into multicooker, add onions. Place a vegetable steamer on top of the onions and line with parchment paper. Lay the filet on top, spread mustard on fillet, sprinkle on dill and pepper.

Cook on high pressure (9-11 psi) for 6 minutes.

Place the salmon on a platter and cover with foil. 

Set cooker on medium high, whisk in creme fraiche and bring to a boil whisking. Cool until thickened. Pour over fillet and serve.

Serves 2 – 4.

Salsa Chicken

This is a quick and easy recipe that is perfect for taco Tuesday! Just serve with slaw, tortillas and guac and you are done!

Ingredients:
2 lb skinless boneless chicken thighs
Salt
1 pack of taco seasoning (I use TJ’s)
12 oz salsa

In a pressure cooker, place chicken at the bottom, season with salt. Then sprinkle with taco season on both sides, add salasa and seal up the pressure cooker.

Cook at 9 PSI for 12 minutes. Use sharp forks to shred and viola – dinner in under 30 minutes!

Serves 4 – 6.

Butternut Squash Risotto

  
This risotto was made in the pressure cooker – it turned out perfect and so much less work!!

Ingredinets:
2 lb butternut squash, cubed
2 tbsp olive oil
4 tbsp butter
1 shallot, sliced thin
2 cloves garlic, minced
2 c arborio rice
1/2 c white wine
4 c chicken stock
1 c water
1/2 c grated pecorino
2 springs sage, minced
5 oz soft goat cheese
Salt and pepper

Preheat oven to 400.

Toss squash with olive oil and roast for 20 minutes until soft. 

Select sauté on your cooker, add 1 tbsp olive oil and 2 tbsp butter melt. Add shallot and cook until soft 3 – 5 minutes.

Bring stock and water to a boil in a saucepan.

Add garlic and rice to the cooker, stirring for 2 – 3 minutes to coat. Add wine and reduce by 1/2. Stir in 3 c stock, 1 tsp salt and sage. Seal up pressure cooker and select high or risotto and cook for 7 minutes. 

Once pressure has been released, return to sauté and l stir in pecorino, 2 tbsp butter and remaining stock. Crumble and stir in goat cheese, season with salt and pepper.

Serves 4 – 6.