When they first asked I only really every made 3 things in my pressure cooker.
Chicken Bacon Tortellini, Hawaiian Delight, and Porcupine Meatballs. They are all SO good everyone wanted a class. I for sure can't do a 30 minute class on 3 things. So I've been trying out some things. I checked a couple books from the Library. One called Pressure Cookers for Dummies and Pressure Cooking for Everyone. Anyway I flipped through these and found the section on beans and decided I would try that out. Beans can be pre-soaked in a pressure cooker for only 2 minutes under pressure then rinsed and then cooked at pressure again. So I decided to try black beans.
1 lb black beans then cover with water plus 2 inches above and then pressure for 2 minutes then rinse and you are ready to start the actual cooking.
I did a basic Bean recipe to cook them.
1 cup beans
3 cups water or chicken stock
1 tbsp olive oil
salt to taste
Since I did a whole pound I added 6 cups water for the 2 cups of beans.
Place all in 5-7 quart cooker then pressure for 7 minutes. Remove from the heat and quick release method meaning running cold water over it for a few seconds until pressure has been released. Then Open lid and check beans for doneness. In necessary return to pot to medium low year and bring to a simmer and cook as needed. If possible cool beans in cooking liquid. Drain beans saving the liquid to use in soups if desired.
Mine I pressured for 10 minutes and I think it could have cooked a little longer but with what I made with them it was fine. I then used them to make Churro beans a recipe I got from another RS meeting from Mary Anne Morriberon.
1 lb black beans cooked according to pkg. directions - do not drain
1 med onion diced
1 pkg bacon, cooked and crumbled
1 large tomato
1-2 jalapenos, minced
1 large Garlic clove minced
1 cube chicken bouillon
1/2 bunch cilantro finely chopped
1/4 tsp cumin
up to 1/2 tsp of salt to taste
Saute Onion, Garlic, and Jalapeno in a pan until soft. Add to beans. Add remaining ingredients to beans. Serve warm over rice. Grate Cheese over top.
Can also be served as a warm dip, with tortilla chips. Garnish with Sour Cream, Salsa and cheese.
This turned out way yummy and Kathryn LOVES it. it didn't turn out the same as Mary Anne's but it still worked out great.
Next I wanted to try some Quinoa. I friend on Facebook mentioned that she was excited to actually use her quinoa for dinner with a recipe she found on Allrecipes.com. I thought I'd adapt that recipe to a pressure cooker recipe and it turned out great well in my taste anyway. The girls didn't think it was that great. Anyway here's what I did.
Just a basic quinoa recipe for Pressure cooker
1 1/2 cups quinoa rinsed and drained
3 cups water
1 tbsp of oil
Combine all in pressure cooker
Cover and bring to high pressure lower the heat to stabilize the pressure cooker. Cook for 7 minutes.
Remove and less pressure drop using the quick release method.
Unlock and remove cover quinoa should be slightly chewy. If hard return to cooker and pressure another 2-3 minutes
Drain any excess liquid
it was ready to use when I was done at 8 minutes. I then added a cup of the Churro beans to it and added a bit more seasonings. That below is what I got. Yummy healthy meal to add to my pressure cooker meals.
If anyone as their favorite pressure cooker meal or thing you make all the time let me know. I want to try some new things. My next thing will be sticky rice and chickpeas to make hummus. Then to big things like roast. Oh and hard boiled eggs. done in 3 minutes then let it release naturally. That will be way easier for Easter eggs then boiling for 10 minutes...
Oh and below is the pressure cooker I would recommend. It's $88 on amazon right now. This is definitely on my wish list. Anyways enjoy