Quick Arborio Short Grained Rice 2 Qt Pressure Cooker Recipes
POT ROAST - PRESSURE COOKER
I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.
Provided by Mrs Goodall
Categories Roast Beef
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Rub the meat well with the crushed garlic, using one clove for each side.
- In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
- Add oil and onion and cook until softened.
- Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
- Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
- Return roast to pressure cooker and turn to coat with sauce.
- Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
- Cook for 1 hour.
- Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
- Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.
QUICK ARBORIO (SHORT-GRAINED) RICE - 2-QT. PRESSURE COOKER
Entered for safe-keeping. From Kuhn-Rikon's instruction manual (15 psi cooker). K-R specifies a different cooking time and rice:water ratio for different types of rice. This recipe includes none of the additional seasonings associated with risotto, it simply describes how to cook this type of rice by itself. Note: add rice only after water has come to a rolling boil. This recipe steams the rice on LOW pressure. If making larger amounts, be mindful of the max fill level (for grains: 1/2 full). Per Wikipedia, "the principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties like Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish. These varieties are considered better for soups and other non-risotto rice dishes and for making sweet rice desserts. Rice designations of Superfino, Semifino and Fino refer to the size and shape (specifically the length and the narrowness) of the grains, and not the quality." Don't use any larger cooker pot than you need, or it will take much longer to come up to pressure.
Provided by KateL
Categories Short Grain Rice
Time 12m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well. (Note: for grains, do not exceed the 1/2 full marker.).
- Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (You may want to use a heat diffuser between the heat and your pot to make it easier to maintain LOW pressure. Sometimes I stack a 2nd burner grate on top of one burner grate. If I forget, I press the steam valve of my Kuhn Rikon p.c. lid to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 5 minutes and cook for 5 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid and serve.
Nutrition Facts : Calories 119.3, Fat 0.2, SaturatedFat 0.1, Sodium 2.7, Carbohydrate 26.4, Fiber 0.9, Protein 2.2
SPICY SPROUTS PILAF (PRESSURE COOKER)
This spicy rice delicacy is a perfect main dish for when you have lots of other last minute preparations, since rice cooks perfectly in a pressure cooker. Sprouts are easier to digest and abound in protein, calcium, iron as well as vitamin C. Serve with a chilled 'raita' or plain yogurt. This recipe is from www.tarladalal.com.
Provided by Anu_N
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Clean, wash and soak the rice for 10 minutes.
- Drain and keep aside.
- Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
- When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent.
- Add the rice and sprouts and sauté for 2 minutes.
- Add the turmeric powder, chilli powder, ground coriander seeds and salt with 2 1/2 cups of hot water.
- Pressure cook for 2 whistles (15 minutes).
- Serve hot, garnished with the coriander.
Nutrition Facts : Calories 205.4, Fat 2.8, SaturatedFat 0.5, Sodium 16, Carbohydrate 40.9, Fiber 3, Sugar 2.7, Protein 4.9
BEEF SHORT RIBS-PRESSURE COOKER
Make and share this Beef Short Ribs-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 50m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Heat canner, add oil and brown ribs.
- Add remaining ingredients.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 40 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
Nutrition Facts : Calories 1197.4, Fat 110.6, SaturatedFat 47.8, Cholesterol 229.8, Sodium 466.9, Carbohydrate 3.6, Fiber 0.9, Sugar 1.9, Protein 44.1
MEDITERRANEAN RISOTTO - 2-QT. PRESSURE COOKER
Entered for safe-keeping, from Fagor recipe library. Fagor is a 15 psi pressure cooker. Please review the recommended cooking times for your pressure cooker, as it might required longer cooking time.
Provided by KateL
Categories Short Grain Rice
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In pressure cooker over medium-high heat, heat 2 tablespoons of artichoke liquid or oil. add garlic and saute for 30 seconds.
- Add rice and saute, stirring often, until lightly golden.
- Pour in stock. Stir well.
- Secure lid. Bring to high pressure, then reduce heat to lowest setting that will stabilize at high pressure. From the moment high pressure has been reached, cook for 7 minutes.
- While risotto is cooking, slice the olives and roasted red peppers.
- Remove risotto from heat. Release pressure using automatic or cold-water release method (follow the recommendation of your pressure cooker manual).
- Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese and 1 tablespoon of reserved artichoke liquid.
- Let risotto sit in cooker until cheese has melted.
- Stir one more time and sprinkle with Italian parsley and pepper to taste.
- Serve at once.
Nutrition Facts : Calories 341.1, Fat 10.6, SaturatedFat 5.6, Cholesterol 31.2, Sodium 147.5, Carbohydrate 47.9, Fiber 6.1, Sugar 0.7, Protein 13.8
QUICK PARBOILED RICE - 2-QT. PRESSURE COOKER
Works better than my Aroma rice cooker (no burnt rice), and done in 10 minutes. Following recommended time from Kuhn Rikon, this worked perfectly for me. It will keep my dog happy, as she thinks plain rice with "chicken broth gravy" makes her dry dog food gourmet. It will also serve us anytime we need "cooked rice."
Provided by KateL
Categories White Rice
Time 13m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- In pressure cooker, pour in water and bring it to a rolling boil.
- Pour in well-drained rice, stir well.
- Secure lid, and bring to low pressure (8 psi). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so I press the steam valve of my Kuhn Rikon p.c. lid to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 6 minutes and cook for 6 minutes.
- Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
- Remove lid, and serve.
Nutrition Facts : Calories 40.3, Fat 0.1, Sodium 1.8, Carbohydrate 8.9, Fiber 0.1, Protein 0.7
MANDARIN CHICKEN - 2.5-QT. PRESSURE COOKER
Entered for safe-keeping, adapted from fastcooking.ca (which promotes Fagor pressure cookers). The pressure cooking time is for a fast 15 psi pressure cooker. For a 12 psi cooker, add about 20% more time. For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost "no name" pressure cookers and other pressure cookers that are less than 15 pounds (psi) pressure, add additional time per your pressure cooker manual. I estimate that a 2.5-quart pressure cooker would be large enough to cook this.
Provided by KateL
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In the pressure cooker, combine chicken, vinegar, stock and onions.
- Secure the lid and bring to high pressure and cook for 5 minutes (begin timing once up to pressure), reducing heat to maintain high pressure.
- Allow pressure to reduce naturally for 10 minutes, then release pressure with quick release method or automatic release method recommended by your pressure cooker manual.
- Remove the lid. Transfer the chicken to a platter and keep warm.
- Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce.
- Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.
- Serve the chicken over cooked noodles. Add pepper to taste.
Nutrition Facts : Calories 241.8, Fat 3.8, SaturatedFat 0.9, Cholesterol 55.7, Sodium 1019.8, Carbohydrate 26.8, Fiber 2, Sugar 14.8, Protein 24.9
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