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Turn up the pressure
Fast cook BBQ garlic beef
Cooking Recipes
Turn up the pressure
Turn up the pressure
            ----Save time in the kitchen and embrace this old-fashioned style of cooking
History of pressure cooker
In 1679, French mathematician and physicist Denis Papin invented the first pressure cooker or “steam digester”, a large cast-iron vessel with a tightly fitted lid. He promoted it as “a new digester or engine, for softening bones, the description of its makes and use in cookery, voyages at sea, confectionary, making of drinks, chemistry, and dying, etc.” The story goes that while presenting his new steam digester to the Royal Society in London, It exploded. That’s when he invented the safety valve.
Three years later, He again presented his digester to the Royal Society and this time his cooker kept its lid on.
The pressure cooker emerged from the commercial canning industry and was adapted for the domestic market in the 19th century. The words “Pressure cooker” were first used in print in1915 and the first pressure cookers were sold in Germany in 1927. The world’s first commercial pressure cooker was exhibited at the New York World’s Fair in 1939

Helen G. (2009) Turn up the pressire. Good living. 7/Apr/2009, pp 8-9
Fast cook BBQ garlic beef


  • 6-8 pieces fillet steak (2.5cm thick)
  • 2 tbsp worcestershire sauce
  • 60g margarine
  • Juice of 2 lemons
  • Salt and pepper
  • 1 clove crushed garlic


  1. Slice steaks almost through and open cut.
  2. Pound steaks with mallet until approximately 1cm thick. Mix melted butter with garlic and coat each steak with butter mixture.
  3. Sear steaks on preheated grill according to taste. Turn meat and brush with garlic butter. Close roasting hood and cook for 4-6 minutes medium, or 6-8 minutes for well done steaks.
  4. Mix lemon juice, worcestershire sauce, salt and pepper together and add to remaining garlic butter, combine well and pour over steaks before serving.


Fresh Vegetable Melange

This vegetable dish is great served hot or cold

1 onion, chopped in large pieces
1/2 cup canola oil
1 clove garlic, chopped
1/4 cup parsley, diced in small pieces
1/4 cup fresh dill, diced in small pieces
1 cup chicken broth
3 large tomatoes, cut in small chunks,
seeds removed
2 zucchini, cut in large chunks
8 new potatoes, skinned, cut in1/2" slices
2 large carrots, cut in 1/2" slices
1 green pepper, seeds removed, cut in 1/4" slices
3 stalks celery cut in 1/4" slices
10oz. Frozen peas, thawed
salt and pepper to taste

Directions: Saute onion in hot oil in your pressure cooker for 2 minutes. Stir in garlic, parsley and dill and cook for 1 minute. Stir in broth, vegetables and salt and pepper. Close lid and bring to high pressure. Lower heat to medium and cook for 5 minutes. Release the pressure, remove the lid and stir vegetables. Drain any excess liquid

Outrageous Artichokes

4 artichokes, medium size
1/4 cup butter, melted
Celery Salt
2 tablespoons lemon juice, concentrated
2 cups water

Directions: Wash, clean and trim artichokes. Pour melted butter n inside of artichoke leaves then sprinkle with celery salt. Mix lemon juice with water and pour inside pressure cooker. Place steamer basket inside pressure cooker and add artichokes. Close lid, bring to high pressure, lower heat on stove and pressure cook for 3 minutes. Use cold-water release method to release pressure according to manufacturer’s directions. Open lid and serve immediately while hot

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.

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.


Butternut Squash Bisque

1 tablespoon olive oil
1 48 ounce can chicken broth
3 lb. Butternut squash, peeled, seeded, and cut into 1" chunks
2 large onions, peeled and cut into large pieces
3 large red delicious apples, peeled and cut into 1" pieces
3/4 cup long-grain rice
1 1/2 teaspoon ground cumin
2 teaspoon ground ginger
1 pint half&half (fat-free works well), or milk for thinner consistency
Salt, to taste

Directions: In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown. Add remaining ingredients, except half & half and salt, and place lid on cooker. Bring up to high pressure, then lower heat and cook for 10 minutes. Release pressure as directed by manufacturer. Open lid and allow to cool slightly. (6) Place ingredients into blender or food processor, along with half & half and salt, if desired. Puree until smooth. Serve medium hot.

Tortilla Soup

A Mexican favorite that you can now make in your own home!

1/3 cup oil
2 onions, diced
4 cloves garlic, peeled
1 can (15 oz.) tomatoes, drained
3 quarts chicken broth
Tortilla chips
cilantro, chopped
1 pound grated cheese
lime wedges (optional)

Directions: Heat oil in cooker, then add onions and garlic cloves. Saute until deep golden brown. Remove from cooker and puree with tomatoes in blender or food processor until smooth. Return to cooker and add broth. Heat to boiling. Bring up to high pressure, reduce heat and cook 10 minutes. Release pressure and remove the lid. Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup bowls and pour hot soup on top. Serve with lime wedges, if desired.

Spiced Italian Chicken Soup

1/2 pound Italian sausage, casing removed, crumbled
3/4 cup diced onion
1/2 cup pearl barley *
3 cloves garlic
3 quarts chicken stock
1 cup lentils
1 chicken breast, split with bone, uncooked
1/2 cup parsley, chopped
1 can (15 oz.) garbanzo (chick peas) and juice
1/2 - 1 lb. fresh or frozen spinach
1 cup mild to medium salsa
2 tablespoons olive oil

Directions: Place 1 tablespoon olive oil in cooker. Cook sausage, drain, and set aside. Add one tablespoon olive oil to pressure cooker and sauté onion and garlic. Do not brown. Add barley and sauce one minute. Add browned sausage, lentils, uncooked chicken breast and parley to cooker then add enough chicken stock to cover ingredients in cooker. Close lid, bring to high pressure then lower heat on stove and cook for 9 minutes. Remove from heat and release pressure cooking cold-water release method according to manufacturer’s directions (or if time allows, pressure can be released naturally). Open cooker. Remove chicken, shred meat and return to cooker. Add remaining chicken stock, beans, spinach and salsa to soup mixture and heat thoroughly.

Potato-Carrot Soup

3 tablespoons cooking oil
1 large onion, chopped
4 large potatoes, sliced thinly
6 large carrots, sliced thinly
2 32oz. cans of chicken or vegetable broth
2 tsp. cumin
Salt and pepper, to taste
1 cup milk or half&half

Directions: In pressure cooker, sauté onion in cooking oil for 3 minutes. Add potatoes and carrots and continue to sauté 1 additional minute. Add broth and cumin. Close lid, bring to high pressure then lower heat on stove and cook for 12 minutes. Remove from heat and release using cold water or automatic pressure release according to manufacturer’s directions. Salt and pepper to taste. Let cool slightly. Puree in blender, mixing alternately with milk or half&half until smooth and creamy. Serve hot.


Cooking Rice

The rice, water/stock and any flavourings go in the stainless steel pot.  The following table shows the quantities of rice and water/stock.  Using stock instead of water increases the flavour of the cooked plain rice.  You can also add various flavourings such as garlic, paprika, cayenne pepper, bay leaf, dried oregano, basil or thyme.

Rice Quantity
Approximate Water/Stock Quantity
Approximate Cooking Time
Basmati Rice 1 cup (250 ml) 1 1/2 cups (350 ml) 5-7
Brown Rice 1/4 cup (60 ml) 1/3 cup (75 ml) 12-15
  1 cup (250 ml) 1 1/2 cups (350 ml) 12-15
White Rice 1 cup (250 ml) 1 1/2 cups (350 ml) 5-6
  1/4 cup (60 ml) 1/3 cup (75 ml) 6
Wild Rice 1 cup (250 ml) 3 cups (750 ml) 22-25
If you use chicken or beef stock instead of water for the brown rice, allow the rice to cook an extra 3 minutes.
Use the natural release method after the cooking time has elapsed.  To use the natural release method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally (just let the pressure cooker sit).  Once the pressure has dropped, let the rice stand for an additional 5 minutes in the pressure cooker.  Alternatively, you can remove the pot containing the rice, cover it with a plate or something similar and then let it stand for the additional 5 minutes.


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

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.


Beef Stroganoff

2 lbs. beef stew meat or round steak,
cut into 1" cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
1 teaspoon garlic
1 cup beef broth
1/4 lb. fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked

Directions: In cooker, brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly. Close the lid and bring to high pressure. Cook 20 minutes. Release the pressure and remove the lid. Stir in sour cream and blend well. Serve over hot egg noodles.

Beef Bourguignon

Also known as French beef stew, serve this dish over egg noodles or rice.

2 tablespoons olive oil
4 pounds beef stew meat, cubed
1 tablespoon sugar
1 tablespoons red wine vinegar
3/4 cup dry red wine
1 1/4 cups beef broth
1 1/2 tsp. salt
Pepper to taste
2 large onions, diced
12 small pearl onions, peeled
1/4 cup butter
2 pounds mushrooms, quartered
1 teaspoons lemon juice

Directions: In a separate skillet, saute onions until translucent. Then in your pressure cooker, heat oil and brown meat. Move beef to one side and add sugar. When it begins to carmelize, add vinegar and stir. Add wine, beef broth, salt and pepper. Add onions to beef mixture, close lid and bring to high pressure. Cook for 40 minutes. In a saucepan, placed peeled pearl onions in water until tender. In skillet where onion were sauted, heat butter and saute mushrooms. Add pearl onions and saute until onions are glazed. When meat is done cooking, release pressure and remove lid. Add mushroom/onion mixture. Close lid again, bring to high pressure and cook an additional 5 minutes. Release pressure, remove lid, and serve.

Spareribs and Sauerkraut

2 lbs. Spareribs
1 tablespoon oil or bacon fat
1 dash each salt and pepper
2 tablespoons water
1 quart sauerkraut
1 tablespoon brown sugar
1 onion, sliced

Directions: Cut spareribs into serving pieces. In 6 quart or larger pressure cooker, add the oil or fat. Brown ribs on both sides then season with salt and pepper. Rinse 1 quart sauerkraut in colander and drain. In cooker, place sauerkraut over the ribs and then sprinkle with brown sugar. Place the sliced onion over the brown sugar. Please sure cooker is not filled over 2/3rds full.

Close pressure cooker lid, bring up to high pressure, then lower heat on stove and cook for 15 minutes. Turn off heat and release pressure using cold-water release method according to manufacturer’s directions. Serve immediately.



An effortless dish, outstanding for a company gathering. You may vary the seafood as you wish.

3 tablespons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 can tomatoes, drained and chopped
1 bay leaf
1 teaspoon thyme
1/4 teaspoon saffron, crushed (optional)
4 cups water
1 pound hearty fish fillets, cut in chunks
1 pound lobster tail, cut in chunks
12 oz. Scallops
1/4 lb. Shrimp, shelled
6 clams in shells
Salt and pepper

Directions: Heat oil in pressure cooker pot and sauté onion. Add garlic, parsley, tomatoes, bay leaf, thyme, water, salt and pepper to taste. Close lid and bring to high pressure and cook for 5 minutes. Release pressure and open lid. Add fish and seafood, then stir. Close lid and bring back up to high pressure and cook for 3 minutes. Release pressure, open lid and serve.

Grouper New Orleans

2 tablespoons oil
1 small onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 16-ounce can tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
Pinch of Basil
1/2 teaspoon chili powder
4 Grouper Fillets, cubed
Salt and pepper, to taste

Directions: Heat oil in open pressure cooker and sauté the onion, garlic, celery and green pepper for 2-3 minutes. Stir in tomatoes, including the juice with water (added to make up 1 cups). Add the tomato paste, sugar, basil, chili powder, salt, pepper, and grouper pieces. Close lid, bring to high pressure then lower heat on stove and cook for 4 minutes. Remove from heat and release using cold-water release method according to manufacturer’s directions.

Oriental Sweet & Sour Shrimp

1 pound small shrimp, peeled
1/4 lb. snow peas
3 tablespoons soy sauce
2 tablespoons white vinegar
1/2 cup pineapple juice
2 tablespoons sugar
1 cup chicken broth

Directions: In a pressure cooker, combine all ingredients. Close lid, bring to high pressure and lower heat. Cook 3 minutes. Remove cooker from heat and release pressure. If sauce needs to be thickened, place back on stove and turn heat on low and stir constantly for a few minutes. Serve hot over rice.


Spiced Apple Crunch

Serve this warm with whipped cream or a la mode. Instead of apples you might try peaches.

1 cup dry bread crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
1 lemon (juice and rind)
3 apples, sliced
1/4 cup butter, melted
2 cups water

Directions: Butter a Fagor baking dish or 6" baking dish. Combine bread crumbs, sugar, cinnamon, juice and rind of lemon. Place alternate layers of apples and crumbs in baking dish. Pour melted butter over ingredients and cover bowl firmly with aluminum foil. Place water, cooking rack and bowl in cooker. Close lid and bring to high pressure and cook for 15 minutes. Release pressure, remove the lid and the steamer basket with dish or baking tray. Loosen the foil and cool. If you wish to add more color and crunch, run the dish quickly under the broiler (watch carefully to prevent burning).

Quick-Cooking Custard

Now you can prepare a simple-to-make dessert in no time at all. For a lower-fat version, use skim milk.

2 cups milk
2 eggs, slightly beaten
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup water

Directions: Scald milk and allow to slightly cool. Add eggs and sugar, then add milk slowly, stirring continually. Add vanilla extract. Pour into individual custard cups and cover with aluminum foil. Add water to cooker, then add trivet and steamer basket. Place custard cups in steamer basket. Close cooker lid, bring to high pressure then lower heat. Cook for 3 minutes. Release the pressure and remove the lid. Chill custard.

Creamy Honey Rice Pudding

1 cup long-grain rice
1/2 teaspoon olive oil
2 1/4 cups water
1/3 cup honey
1/2 cup sugar
3/4 cup evaporated milk (fat-free can be used)
/4 cup 1% or skim milk
3 egg yolks
1/3 cup raisins (optional)
1 teaspoon vanilla extract
cinnamon, to taste

Directions: In cooker, combine rice, olive oil and water. Close lid, bring to high pressure then lower heat on stove and cook for 8 minutes. Release pressure (cold water or automatic, according to manufacturer’s directions), open lid and add honey and sugar to rice mixture. Stir in evaporated milk, milk and egg yolks. Cook over medium heat for 3 minutes or until mixture thickens. Stir constantly. Add raisins and vanilla extract. Spoon into dishes and sprinkle with cinnamon. Serve hot or cold.

Pineapple Tidbits

3 cups pineapple tidbits, frozen and thawed or can (reserve juice)
3 tablespoons butter
4 tablespoons brown sugar
3 tablespoons dark rum (or more if desired)
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger

Directions: In pressure cooker melt butter then add sugar. Stir. Add the pineapple, all the juice from the pineapple tidbits and the rum. Close pressure cooker lid, bring to high pressure then lower heat on stove and cook for 3 minutes. Release pressures (cold water or automatic, according to manufacturer’s directions), open lid and stir. Excellent served over pound cake, angel food cake, ice cream or by itself, served with whipped cream.

Lemon Cheese cake

Simplicity is the secret of a good cheesecake. Apart from the luscious cream cheese and the gentle nuttiness of the almond meal, all you need to flavour this is a refreshing hint of lemon.

160g Granita biscuit, crushed
2 tbsp almond meal
80g butter, melted
250 cream cheese, at room temperature
½ cup caster sugar
3 eggs, beaten
1-cup sour cream
Finely grated rind and juice of 1 lemon mixed berries dusted with sugar, to serve
Grease a 20-22cm-spring form cake tin and cover the outside tightly with a large sheet of foil so no water can seep in. Combine the biscuits, almond meal and butter in a mixing bowl. Press this crumb mixture into the base of the prepared cake tin. Refrigerate while you prepare the filling.
Using an electric mixer or hand-held beaters, beat the cream cheese and sugar together until smooth, then mix in the remaining ingredients until smooth and creamy.
Spoon this mixture into the prepared tin and cover tightly with foil (being sure not to let the foil touch the filling). Put a trivet in the pressure cooker and add 1 and half cup of water. Place the cake tin on a folded tea towel or piece of muslin. Pick up the ends of the cloth, lift the tin then carefully lower it onto the trivet. Fold the ends of the cloth over the tin and leave as it cooks. Close the lid, lock it, and then bring the cooker to low pressure over high heat. Once low pressure has been reached, reduce the heat to stabilise pressure and cook for 30 Mins.
Release the pressure using the natural-release method and remove the lid. Use tongs to pull out the ends of the cloth over the sides of the cooker to cool. After a few seconds, pick up the cloth ends and carefully use them to lift the cake tin from the cooker. Remove all the foil and let the cake cool to room temperature. Refrigerate for 4 hours or overnight. Slide a small metal spatula around the sides to ease the cheesecake away from the tin. Transfer cheesecake to a serving plate, top with mixed berries dusted with sugar and serve.

Helen G. (2009) Turn up the pressire. Good living. 7/Apr/2009, pp 8-9

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