Guru Goddess

Preparing desserts has never been easier or less time consuming than with a pressure cooker! Not only are they easy and take less time than they would if you baked them, pressure cooked desserts also taste better and are healthier. Here are some favorite dessert recipes you and your family will love.

Rice Pudding - A favorite especially on those chilly fall or winter days!

Ingredients:

·         1 tbsp. butter

·         1/4 cup long grain rice

·         2 cups milk

·         1 cup water

·         1/3 cup sugar

·         1/2 tsp. salt

·         1 egg

·         1/4 cup evaporated milk

·         1/2 tsp. vanilla

·         Cinnamon to taste

Preparation:

Melt the butter in the pressure cooker and add the rice coating it with butter. Pour in the fresh milk and water and then stir in the sugar and salt.

Lock the lid in place and bring to pressure. Lower heat and cook for 12 minutes at 15 psi. Release pressure using natural release method and remove lid.

In a small bowl, combine egg, evaporated milk and vanilla. Stir in a little of the hot liquid from the pressure cooker then add the mixture to the pressure cooker. Cook uncovered over medium heat with a wooden spoon, stirring constantly until the rice pudding begins to barely bubble. Immediately remove from heat and allow to cool 10 minutes while stirring occasionally.

Transfer to individual dessert bowls, and refrigerate to continue cooling. Sprinkle with cinnamon when serving.

Makes 4 servings

Preparing desserts has never been easier or less time consuming than with a pressure cooker! Not only are they easy and take less time than they would if you baked them, pressure cooked desserts also taste better and are healthier. Here are some favorite dessert recipes you and your family will love.

Creamy Cheesecake with Fruit Glaze - Delicious and quick to put together!

Ingredients:

·         1 tbsp. butter

·         4 tbsp. bread crumbs

·         2-8 oz. pkgs. Cream cheese

·         3/4 cup sugar

·         1/4 cup heavy cream

·         2 tsp. vanilla

·         2 tsp. grated lemon zest

·         2 tbsp. flour

·         6 tbsp. sour cream

·         2 eggs

·         2 egg yolks

·         2 cups water

Preparation:

Butter a 7 inch spring form mold or other baking dish. Sprinkle with bread crumbs and set aside. In a bowl, blend the cream cheese, sugar, cream, vanilla, lemon zest, flour and sour cream. Beat in the eggs and egg yolks and pour mixture into the baking dish.

Center the uncovered pan on a piece of 24” long aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Create a handle by scrunching up the ends of the foil over the top of the pan. Set the trivet in the pressure cooker and pour in the water. Lower the foil covered pan into the pressure cooker and place on the trivet.

Lock the lid into place and bring to pressure. Lower the heat and cook for 30 minutes at 15psi. Remove from heat and release pressure using the natural release method.

Remove the pan from the pressure cooker using the foil handle. Loosen the foil and chill for at least 4 hours or overnight. Before serving, arrange fruit topping or fruit preserves in thick layer over the cheesecake. If using a spring form pan, release and remove the rim of the spring form pan.

Beef Stroganoff - A family favorite, serves 4

Ingredients:

·         2 lb beef stew meat or round steak cut into 1” cubes

·         3 tbsp. vegetable oil

·         2 tbsp. flour

·         1 large onion, chopped

·         1 tsp. garlic

·         1 cup beef broth

·         1/4 lb. fresh mushrooms, sliced

·         2 tbsp. tomato paste

·         1 tbsp. Worcestershire sauce

·         1 cup sour cream

·         Salt and Pepper to taste

·         1 pkg. egg noodles cooked

Preparation:

Brown meat in pressure cooker. Add flour and mix well. Stir in onion, garlic, beef broth, mushrooms, tomato paste and Worcestershire sauce, blend thoroughly.

Lock the lid and bring to pressure. Lower heat and cook for 25 minutes on high pressure (15psi). Allow pressure to drop by the natural release method and remove lid. Stir in sour cream and blend well. Serve over hot egg noodles, or you can stir the cooked noodles into the meat mixture.

Pot Roast - A quick and easy recipe family favorite that serves 4.

Ingredients:

·         3 tbsp. Canola oil

·         1.5 lb. pot roast

·         Salt and pepper

·         1 chopped onion

·         1 bay leaf

·         1-1/2 cups water or beef stock

Preparation:

Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper, then add chopped onion, bay leaf and water or broth.

Lock the lid in place and bring cooker to pressure. Lower heat and cook for 35 minutes at 15psi.

Pressure Cookers aren’t just for beans! Using a pressure cooker saves time and money over baking in the oven or using a crock pot. In addition to that the meat is juicier and much tenderer. Below are some quick and easy recipes you can use with beef. The recipes times are based using a 15psi pressure cooker. For a lower psi pressure cooker, add 12% to 15% more time.

Old Fashioned Meat Loaf - Prepare the meat in the morning and chill to firm for a nice evening supper.

Ingredients:

·         1-1/2 lb. chopped or ground beef

·         1 tsp. salt

·         Ground black pepper

·         2 slices bread, soaked in water and squeezed dry

·         2 tbsp. parsley

·         1 med. Onion, minced

·         1 Garlic Clove

·         1 Egg

·         2 tbsp. Chicken Stock

·         2 tsp. Worcestershire Sauce

·         2 tbsp. Olive Oil

·         1 cup Tomato Sauce

·         1 cup Water

Preparation:

In a bowl, combine the meat, salt, pepper, bread, parsley, onion, garlic, egg, chicken stock and Worcestershire sauce. Shape into two small loaves. Wrap each in wax paper and chill several hours to firm.

When ready to commence cooking, heat the oil in the pressure cooker and brown the loaves well on all sides. Transfer to the cooker basket. Discard the oil and combine the tomato sauce and water and season with salt and pepper and spread over the loaves. Lower the basket into the pressure cooker, lock lid and bring to pressure. Lower heat and cook for 15 minutes on high pressure (15psi). Allow pressure to drop by quick release method or automatic release method, slice and serve.

Serves 4

Higher Pressure = Shorter Cooking Time

Pressure cookers come in a variety of pressures, so be sure to use the right amount of cooking time for the amount of pressure for your cooker. The highest pressure is 15psi, so if your cooker’s pressure is lower than that, you may have to increase the cooking time by 12 or 15 percent, depending on the recipe. Most recipes for pressure cookers indicate the amount of cooking time at 15 psi.

When the pressure selector dial on a modern pressure cooker is set to high (15psi) it is safely under a pressure of 15 pounds per square inch. 15 pounds of pressure is less than half of the pressure in a normal car tire, so it’s not very much, but it’s enough to greatly reduce the cooking time of food. The temperature inside the pressure cooker is increased above what is possible in a normal stovetop cooking pot.

The steam pressure inside the pressure cooker cooks food much more rapidly than just boiling or baking. And while microwaves cook fast, often the food is dried out, rubbery or soggy. Using a pressure cooker, while the cooking time is greatly reduced, the quality of the food is preserved. Meats are juicy and tender, vegetables melt in your mouth and desserts come out more delicious than ever. Pressure cooked foods also retain their vitamins and nutrients unlike boiled or baked foods.

So, as you can see, using a pressure cooker is not only safe, but it saves you time and makes your foods taste much better!