Pressure cookers are a brilliant invention in the world of cooking. They are incredibly fast! Pressure cookers are great for quickly cooking food. At the same time, all the vitamins and minerals that are lost during cooking by other methods are preserved. To start using a pressure cooker, especially if you are using it for the first time, it is important to learn how to operate it and learn the basics. Knowing the basic working principle of a pressure cooker will help you determine whether it is working normally or in an unstable condition.
Steps
Part 1
Pressure Cooker Basics- Pressure cooker with pressure valve: A pressure cooker with a pressure valve must have at least one glass of water. Typically this amount of water is enough to cook for 20 minutes.
- Pressure cooker with spring valve: The minimum amount of liquid in this type of pressure cooker is half a glass.
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Basket and stand. Pressure cookers are sold complete with a basket for vegetables, seafood and fruits, which are suitable for cooking in a pressure cooker. A stand is included under the basket. The stand is located at the bottom of the pressure cooker. A basket is installed on it.
Part 2
Preparing food for cooking in a pressure cooker-
Prepare foods for cooking in a pressure cooker. The pressure cooker may come with instructions in the box for preparing various foods.
- Cooking meat and poultry: Before cooking in pressure cooker, you can season the meat with various spices. Brown the meat first for more flavor. You can use a little oil for this, such as canola oil. Fry the meat in a pressure cooker at medium temperature. Do not close the lid of the pressure cooker during frying. Place the meat in the pressure cooker and fry lightly. You can also brown the meat in a pan before cooking it in the pressure cooker.
- Cooking seafood: Rinse seafood. Place seafood in pressure cooker basket set on rack and add at least 3/4 cup liquid (175 ml). When cooking fish, apply a little vegetable oil to the pressure cooker basket to prevent the fish from sticking to the basket.
- Cooking beans and peas: Soak beans (peas) in water for 4-6 hours. Do not add salt to water. Drain the water and place the beans (peas) in the pressure cooker. Add one to two tablespoons (15-30 ml) of vegetable oil to the water if you are using an older model pressure cooker with a pressure valve.
- Cooking rice and grains: Soak wheat grains or pearl barley in lukewarm water for four hours. Rice and oatmeal do not need to be soaked.
- Cooking vegetables (fresh and frozen): Thaw frozen vegetables. Rinse fresh vegetables. Place the vegetables in the pressure cooker basket. Most vegetables require only half a cup (125 ml) of water in the pressure cooker, and the vegetables take about five minutes to cook. If the required cooking time is 5 to 10 minutes, you should use 1 glass of water (250 ml). If the required cooking time is 10-20 minutes, you need to take 2 glasses of water (500 ml).
- Preparing fruits: Before cooking in a pressure cooker, all fruits must be washed. Place the fruit in the pressure cooker basket. For fresh fruit, use half a glass of water (125 ml). For dried fruits you will need 1 cup (250 ml) of water.
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Determine the required amount of water. Check the instructions that came with your pressure cooker to determine the amount of water needed for specific foods. Also, instructions can be found on the Internet. A certain amount of food requires a certain amount of water.
Part 3
We use a pressure cooker- In older pressure cookers, cooking begins after the pressure valve begins to release steam. Install the safety valve on the pressure cooker nozzle as soon as you notice steam escaping.
- On newer models, there are marks at the base of the valve that indicate the pressure level in the pressure cooker. The marks become visible as the pressure increases.
Place the food item into the pressure cooker. Add enough water to properly cook the specific food in the pressure cooker.
Remove the safety valve or pressure valve and close the cap properly. Make sure that the lid is closed with a special mechanism. Place the pressure cooker on the large burner of your stove. Set the heat to maximum. The pressure cooker will begin to turn the water into steam.
Wait until the pressure cooker reaches the desired pressure. The pressure in the pressure cooker will increase. Once the pressure in the pressure cooker reaches a safe limit, steaming will begin.
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Reduce the heat so that the water in the pressure cooker continues to simmer without the pressure cooker making a whistling sound when releasing steam. After this, you can start counting down the time for cooking the product you have chosen. The idea is to maintain pressure throughout the cooking time. If the heat is not reduced, the pressure will continue to rise and the safety valve will open (a whistling sound will be heard). This will release the steam and the pressure will stop increasing. The safety valve is designed to prevent possible rupture of the pressure cooker. The activation of the safety valve does not mean the end of the cooking time.
What does a pressure cooker do? When the pressure cooker is turned on, steam is generated by heating, which cooks food faster due to the increased boiling point. There are two types of pressure cookers. The first type is an older model of pressure cooker with a pressure valve on the exhaust tube of the lid. The second type represents new models with a spring valve and a closed system.
Before use, make sure that the body of your pressure cooker is not chipped or cracked. Also, it is necessary to clean the pressure cooker from food residues. If there are cracks in the body of the pressure cooker, they may allow steam to escape, which can cause burns.
How to properly fill a pressure cooker. Before using the pressure cooker, make sure there is liquid in it. Most recipes use water. The liquid level in the pressure cooker should not exceed ⅔ of the total volume, as some space is needed for steam to form.
The process of preparing any dish proceeds in a pressure cooker approximately three to five times faster than in a regular saucepan.
In a pressure cooker you can boil, stew, or steam any food (a special grill is included for this; you can separately purchase a basket for steaming). Jellied meat, a favorite dish among Russians, requires at least an hour in a pressure cooker, while cooking in the usual way takes 3-4 hours.
Text: Natalya KONOPLEVA.
The chicken will be ready in 15 minutes
Any tough meat will be cooked in no more than an hour, and chicken, for example, can be cooked in a pressure cooker in just 15 minutes instead of 45 minutes in a regular pan.
You can cook almost all foods in a pressure cooker. You can cook soup, meat, fish, vegetables and dessert in it.
If you are using a pressure cooker to cook frozen foods, you do not need to defrost them first. The pressure cooker cooks and defrosts at the same time.
In short, the list of foods that can be cooked in a pressure cooker is very large. It’s easier to list a few products that, according to manufacturers, cannot be cooked in a pressure cooker. In this list they name apple and lingonberry compotes, pearl barley, oatmeal and other grains, crushed peas, pasta, noodles, spaghetti, rhubarb. These products have the ability to create foam and splashes when cooked, which can contaminate and clog the service valve from the inside.
If you want, the pressure cooker will turn into a steamer
The container of the device can be used as a regular large saucepan. Some manufacturers, for example Tefal, produce glass pan lids of the required size specifically for this purpose. In addition, baskets for steaming foods are available for sale.
Steaming food in a pressure cooker gives excellent results. For example, vegetables are obtained very well and quickly, and the vitamins and nutrients they contain are almost completely preserved.
What pressure cookers don't like
NOT Put the pressure cooker on fire if there is no water or any other liquid in it, it may seriously damage it. The volume of liquid should be at least 250 ml (2 cups).
NOT Use a pressure cooker to fry food in oil under pressure. It is suitable exclusively for cooking. True, you can preserve chopped onions, carrots and other vegetables in a small amount of oil or broth at the bottom of a pressure cooker without a lid, then put the rest of the products, add liquid, close it and continue cooking under pressure.
NOT fill the pressure cooker container to more than 2/3 of its capacity. When cooking foods that tend to swell in hot water (rice, dried vegetables) or produce foam, do not fill the pan more than half its capacity.
NOT Place the pressure cooker inside preheated ovens or electric ovens. Using a microwave oven and a pressure cooker together is out of the question.
NOT Do not leave food in the pressure cooker either before or after cooking. Otherwise, stubborn grease stains or difficult-to-remove stains from acids and salt will remain on the inner walls of the pan. Transfer the finished dish to a plastic container and place it in the refrigerator.
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APPROXIMATE COOKING TIME
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- How to release steam from a pressure cooker faster?
Modern pressure cookers have a pressure regulator. To release steam after cooking has finished, turn the control to the fast or slow decompression position.
To speed up the release of steam, place the pressure cooker under cold running water (make sure that water does not get into the automatic regulator valve).
- Is it always necessary to take care of the release of steam from the pressure cooker?
If you do not take care to release steam, the cooking process will continue as long as the food is under pressure. This may be quite a long time after you turn off the heat. And it’s not just that you won’t be able to open the lid all this time. Except as specified in the recipe, steam must be released, otherwise the food may become overcooked.
- At what point should you start counting the cooking time?
The time must be counted from the moment when the pressure regulator valve begins to freely release steam with a characteristic sound. This means that the required pressure has been reached and accelerated cooking has begun. Then you need to reduce the heat and start counting the time specified in the recipe for preparing this dish.
- At what point after cooking is completed can the pressure cooker be opened?
This can be done when the pressure in the pressure cooker drops. Signs: the walls of the pressure cooker are cooling, the lock indicator button or pressure indicator is in the lower position.
- How to use seasonings when cooking in a pressure cooker?
In a closed pressure cooker, food retains its original flavor while absorbing the concentrated aromas of seasonings and other ingredients. Therefore, when cooking in a pressure cooker, you should use half as many aromatic ingredients as in the conventional cooking method.
- What burners can be used for a pressure cooker?
The pressure cooker works equally well on gas burners, on all types of electric burners, including glass ceramics, as well as on induction burners. Induction burners require cookware that is magnetic, and steel pressure cookers meet this requirement. Always select a burner that is equal to or smaller in diameter than the diameter of the pressure cooker base. On a gas stove, the flame should not extend beyond the bottom of the pressure cooker.
- How to properly wash a pressure cooker?
To wash all parts, warm water with dishwashing detergent is sufficient. If the pressure cooker is made of stainless steel, it is advisable to use special detergents and cleaners for this metal. They are on sale. The stainless steel container itself is dishwasher safe. The seal, pressure regulator valve and other accessories must be washed separately after each use of the pressure cooker. Then next time it will work normally and safely.
The lid of the pressure cooker should be washed carefully under running warm water. But never immerse it in water, even for a short time!
The lid of the pressure cooker cannot be washed in a dishwasher unless the lid is designed with a removable control panel. The manufacturer must indicate the possibility of washing the lid in the dishwasher in the attached instructions. In addition to the control panel, before washing such a cover in the machine, you must also remove the rubber seal.
Do not use abrasive cleaners or metal brushes or scourers to clean the pressure cooker.
There is some irony in the fact that people often think that the pressure cooker is a technology of yesteryear. Ironic, because it might be more appropriate for today's fast-paced world than a machine designed to dramatically reduce cooking time. We are all overscheduled these days, but everyone wants to consume delicious food made from good ingredients. And these airtight pans can do it like nothing else in the kitchen.
Principle of operation
A pressure cooker is similar to a regular saucepan, but has a modified lid that is secured with a rubber gasket to create a seal. The stove works by raising the temperature of boiling water, thereby speeding up the time required to boil, simmer, or steam.
You place the food in a pan with some liquid, water or broth, to create enough steam pressure. Once the lid is tightly closed and the stove is heated to a high temperature, steam will form in the pan and become trapped inside. This trapped steam increases the atmospheric pressure inside the pan. This increases the boiling point of water from 100° C to 121° C. This higher temperature is what cooks food faster.
Once the pressure cooker reaches maximum pressure, usually indicated by a gauge or pop-up rod on the lid, the release valve opens, releasing steam in a controlled stream to maintain a constant temperature inside the pot.
There are also electric devices. Many of these electrical devices can be automatically adjusted to different levels of pressure and temperature, and are programmed to range from low temperatures for soaking legumes and whole grains, to higher temperatures for cooking.
Advantages over other cooking methods.
- The pressure cooker cooks food 70 percent faster than conventional methods such as steaming, boiling or sautéing. It also uses 50 to 75 percent less energy due to shorter cooking times.
- Pressure-cooked foods contain more vitamins and minerals (as well as flavor) than cooked foods because less water is used in which the nutrients can dissolve.
- Such devices are especially useful for cooking at high altitudes when you live or travel in the mountains. As altitude increases, atmospheric pressure decreases, causing water to boil at lower temperatures, lengthening cooking time. But such a device ensures constant, precise atmospheric conditions inside the pan, reducing cooking time even at high altitudes.
Flaws
A pressure cooker takes some getting used to - it's not just a pot with a lid. For example, you'll need less liquid than usual to cook a typical stew or soup because there's virtually no evaporation. But too little liquid is also undesirable, as it can cause burning to the bottom.
In addition, monitoring the degree of doneness is not as easy as lifting the lid. For safety, while the pressure is at maximum, the lid is locked and you must release the pressure before you can lift it. This can increase the overall cooking time if you then have to put the lid back on and return the pressure. Finally, food can easily overcook if left in such a pan for a few minutes longer than intended.
What foods are best cooked in a pressure cooker and why?
Pressure heating is a method of cooking using moist heat, so foods that need to be boiled, simmered, or steamed work best here. These are dishes such as soups, stews and stews; dried beans, whole grains, risotto, polenta and cereals; hard vegetables such as beets and carrots.
The pressure applied to these foods during cooking causes the proteins in the foods to denature, the starches to gelatinize, and the fibers of the foods to soften in only about one-third the time they would if cooked under normal pressure. For example, hard dried beans such as chickpeas, which typically take more than an hour to cook, can be pressure cooked in about 20 minutes. The flavorful beef broth, which is usually simmered for most of the day, can be cooked in an hour, while the risotto cooks in about 10 minutes.
How you reduce pressure plays an important role in the cooking process.
There are three main methods of relieving pressure:
- A natural decrease that occurs as a result of turning off the heat and a natural drop in pressure.
- Cool the pan under cold water.
- Quick shutdown, which means manually opening the release valve on the lid.
The natural steam release takes between 5 and 20 minutes, depending on the quantity and density of the ingredients, and is best suited for foods such as stews and dried beans, which become tastier as they cool for a long time, and tend to fall apart during rapid depressurization.
Both the cold water and quick release method depressurize the unit quickly and are ideal for most vegetables and grains that can be digested in a few minutes.
Reliable recipes are key to proper cooking in such a pan, as precise timing is critical to preventing overcooking or undercooking. Consult the owner's manual and begin timing when the cooker reaches full pressure.
To be on the safe side, underestimate the total cooking time slightly. You can always increase the temperature and pressure to complete the cooking, but you cannot cancel the overcooking. If you release the pressure to check your food and find it needs more time, simply put the lid back on and cook for a few more minutes, or re-lock the lid and return the pressure to maximum.
What is the difference between the two types of pressure cookers - stove-top and free-standing electric?
While electric devices require little control to increase, maintain or decrease pressure, they take longer to reach the required level. But if you can leave the house while an electrical device is running, does the extra time it takes to increase or decrease the pressure matter? How to choose the type of pan? Which one best matches your culinary skill level and lifestyle?
ElectricThe pressure cooker has the following advantages:
- Heat settings are adjusted automatically, just set it and forget it.
- The device can replace a steamer, multicooker and yogurt maker.
- Busy people who need to make sure dinner is ready when they arrive will appreciate the cooking delay timer available on some models. They start cooking before anyone is home.
- An electric pressure cooker is a complete set of tools for pressure cooking various foods and keeping food warm.
- Elderly and disabled people will find it particularly attractive that they don't have to remember whether the appliance is on or off - it automatically turns off after cooking and can be placed at any height for easy access.
MechanicalA pressure cooker will be more preferable for:
- Those who want speed and power, as such devices reach higher temperatures and pressures faster than electric ones.
- For those for whom durability is more important than convenience, such devices can last for decades.
- Cooks who want to try advanced pressure cooking techniques - many require higher pressure and less evaporation than modern pressure cookers.
- Cooks who like to tinker and control their cooking because the pressure release is faster than electric ones.
A pressure cooker retains all the beneficial substances of food that are lost during the cooking process by other methods. Knowing the operating principle of a pressure cooker, you can cook many delicious, and most importantly healthy, dishes.
There are two types of devices - for cooking on gas and powered by electricity. They work like this: under the lid the pressure increases, thereby significantly reducing the cooking time.
An important design element is a sealed lid with a safety valve. Fixation between it and the container is ensured by special clamps from the outside and inside. They can be spring, screw or bayonet. The lid is equipped with a sealed elastic gasket.
Precautionary measures
Before you start using the pressure cooker, you should read the instructions for use and adhere to the following safety rules:
- Children should not be near during cooking to avoid burns from the steam.
- Cannot be used in oven or electric oven.
- Do not touch the surfaces of the device during operation because they are very hot.
- Before starting work, you need to make sure that the structure is hermetically sealed.
- Do not use excessive force to open the lid.
- You can open it only after steam has come out.
- Do not turn on with an empty bowl; you can only operate the pressure cooker if there is water or broth inside.
- Before starting cooking, check the condition of the valves each time. They can become clogged over time, so sometimes they need to be cleaned.
Before using for the first time, the pan must be thoroughly washed and dried. Immediately before starting work, you can boil milk in your new pressure cooker without needing to close the lid. This will prevent metal surfaces from tarnishing or darkening.
It is better not to leave cooked food inside the bowl. This will cause stains from fats, salts and acids. Once cooking is complete, transfer the food to another container.
Besides this, there are other rules.
Water level
While cooking, you should not fill the pan full of water because the steam requires extra space. The recommended volume is 2/3 of the total capacity of the tank. If you are preparing porridge that swells, then fill the container halfway.
Frying
The pressure cooker is not intended for frying with the lid closed, that is, under pressure. Leave the lid open when frying vegetables or meat. After sauteing, you need to add the remaining products and a certain amount of liquid. Only then can you close the lid and cook under pressure.
For example, to prepare pilaf, onions, carrots and meat are first fried in an open bowl, after which rice with spices and water are added, and then the lid is closed and the dish is finished.
Steam output
A valve is provided to remove steam. When the pressure cooker is closed, pressure builds up as it heats up. If it exceeds the permissible limit, the valve automatically opens and steam escapes. At the end of the work, you first need to open the valve to release all the steam and only then open the lid. This is the only way to protect yourself from burns.
Opening during cooking
During the cooking process, the pressure cooker cannot be opened, since the lid is equipped with a special mechanism that will not allow it to be opened until the pressure drops to a safe level.
Care
You can wash the device only after it has completely cooled down. In some models, the removable parts are dishwasher safe, but this needs to be clarified in the instructions. When the dish has cooled, place it in another container. After each cooking, the pan should be washed and left to dry or wipe it with a dry towel.
Do not store the pressure cooker with the lid closed to prevent deformation of the elastic sealing ring.
Preparing for work
To start cooking in a pressure cooker, you need to open the lid, place the food, add water, close the container tightly and set the cooking mode. How much liquid to pour inside depends on the specific recipe.
If you need to add some ingredients during cooking, you will have to release the steam first and only then can you open the lid.
Cooking times for different foods
Of all the dishes that require boiling, stewing and frying, you can cook a lot of things in a pressure cooker. In any case, before you start cooking, you need to read the instructions. Almost every model comes with a collection of recipes or general cooking tips.
Cooking time in a pressure cooker depends on the product:
- frozen vegetables - 1.5 minutes;
- legumes, chopped cabbage and carrots, small potatoes - 5 minutes;
- frozen fish - 4 minutes;
- liver, fresh fish - 6 min;
- slices of eggplant, capsicum, large tubers of new potatoes - 8 minutes;
- fried young beef - 10 minutes;
- whole vegetables - 10 min;
- pieces of chicken, pork, rice - 14 minutes;
- lamb, duck - 25 min.
- Potatoes, beets, carrots, and cutlets are best cooked on a grill. It comes complete with the device.
- First courses will be cooked in a pressure cooker much faster than in the classic way.
- Steam cutlets need to simmer on a wire rack for 15 minutes, pouring a little water into the pan.
- Meat, duck and chicken are stewed after frying in a frying pan with vegetables.
- Pea porridge should be cooked for at least 30 minutes.
- The jam is prepared for 7-10 minutes over low heat with standard proportions of berries and sugar. At the same time, the color will remain as bright, and the beneficial substances will be preserved.
Cooking healthy food is not difficult at all, especially if you have a pressure cooker on hand. In addition to a delicious lunch and dinner, you can save time on preparing it by paying attention to other household chores.
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Every housewife who has a pressure cooker has already appreciated its undoubted advantages over a regular saucepan. Foods cook in a pressure cooker much faster. Potatoes are cooked for 5-8 minutes instead of 20-30 minutes in a regular pan, peas for 10-15 minutes instead of 60-90 minutes, meat for 25-30 minutes instead of 60-80 minutes. In a pressure cooker you can boil, stew and steam food. In such food, vitamins, taste, aroma and even color of the food are better preserved.
But every housewife who has bought a pressure cooker initially faces certain difficulties due to the fact that she does not have a special recipe manual that allows her to start cooking for sure, without resorting to experimentation. We hope that the collection of our recipes will initially help those who have not yet fully mastered the techniques of cooking in a pressure cooker. Before you get acquainted with the suggested recipes, remember the following:
Our recipes are for four servings.
The time is counted from the beginning of the hissing; from that moment, reduce the heat.
The liquid should not exceed 2/3 of the volume of the pressure cooker.
If you want to cook a number of bowls of soup, pour the appropriate amount of water into the pressure cooker (evaporation is almost zero).
If you are preparing foods that tend to swell (rice, beans, etc.), pour water into the pan up to 1/2 full.
We do not give recipes for cooking fish, since, as a rule, there is only one pressure cooker in the house, and the smell from fish is difficult to remove, and besides, preparing fish dishes does not require much time. If you nevertheless decide to cook fish in a pressure cooker, then after cooking, immediately empty the pan and boil a little vinegar in it, and to remove the smell in the kitchen, burn a piece of sugar or a piece of lemon peel.
A few more tips:
Before you start using the pan, boil milk in it open so that the metal does not tarnish in the future.
If steam comes out from under the lid and not through the valve, remove the pan from the heat, cool the bottom in cold water, release the steam, replace the lid and tighten the handle properly. Do not forget to check the patency of the emergency valve.
If during the preparation of a dish you need to add food at different times (for example, potatoes 10 minutes before the end of the allotted time), then the pan must be removed from the heat, pour cold water into a basin (or sink), put the pan in it and release the steam through the working valve until stop boiling, then open the lid.
If the working valve does not hiss or drops do not appear in its slot, and when you lift it you do not hear a characteristic sound, then it is impassable and needs to be washed. But in cases where you cook dishes without adding liquid or with very little liquid, this condition is normal. In practice, when lifting the working valve in conditions of its passability, a hissing sound, although weak, is always heard.
If the rubber gasket becomes longer than its base or loses its elasticity, it is necessary to replace it with a spare one, first hold it in soapy warm water, then put it into the channel and press it in centimeter by centimeter using a wooden spoon. After each use, the pressure cooker must be emptied immediately; it is unacceptable to store the finished dish in it until another day, especially if it was cooked with mustard, sour cream, tomatoes or cabbage. Transfer the dish to an enamel pan if you want to leave it until the evening or overnight.
After each use, the valves of the pan are washed under a powerful water jet or iron wire. After washing, leave the pan to air dry.
The pressure cooker usually comes with a grid insert for steaming food, but it is only suitable for large products (potatoes, whole vegetables, meat in large pieces, cutlets, etc.). But for cooking rice, beans and other products, we recommend getting a colander of suitable diameter, the handle of which should be removed and another one attached instead - for ease of removal from the pan (you can make additional holes in the side walls). This colander is convenient to install on an existing grill. To count the exact time, get a clock in the kitchen (or better yet, set an alarm from the moment the operating valve begins to hiss).
"100 RECIPES OF FRENCH CUISINE"
VEGETABLES AND RICE FOR SALADS
RICE (6-7 min)
Before cooking rice, it must be washed in several waters, rubbing well between the palms to remove excess starch. Boiled rice can be prepared in two ways:
1st method. For a cup of rice, take 1.5 cups of water and cook for exactly 7 minutes, after which the pan is immediately opened.
2nd method (Creole rice). It is cooked in a much larger amount of salted boiling water compared to the volume of rice, having first been placed in a colander placed on a wire rack. Cook for 6 minutes and quickly discard so that it is crumbly.
Rice is an excellent side dish for meat, vegetables, chicken and fish; you can also make a salad from it.
SUMMER SALAD
Cook Creole rice in a pressure cooker. Cool. Prepare a sauce from a mixture of mustard, vinegar, vegetable oil, salt and pepper. Add rice to the prepared sauce. Place in a heap in a salad bowl. Chop onions and greens. Cut tomatoes and eggs into circles and garnish rice with them. Sprinkle with chopped herbs.
250 g rice
1 liter of water or broth
1 tbsp. spoon of strong mustard
1 tbsp. spoon of vinegar
3 tbsp. tablespoons sunflower (or olive, or corn) oil
2 tomatoes
2 hard-boiled eggs
1 onion
chopped parsley
salt
pepper
ARGENTINE SALAD
Place the vegetables in a colander, after chopping the carrots and potatoes. Pour a 2 cm layer of water into the pressure cooker. Add salt. Place a colander (without handle) with vegetables in the water. To boil water. Close the pan and cook the vegetables for 15 minutes. Serve mixed with mayonnaise. Place chopped eggs on top.
2 hard-boiled eggs
250 g young carrots
250 g green beans
250 g green peas
250 g potatoes
salt
1 jar of mayonnaise
SOUPS
MEAT BROTH (20 min)
Wash the meat and put it in a pressure cooker, filling it with water to no more than 2/3 of the pan. Boil uncovered and skim off the foam. Then add salt, peppercorns, herbs, the whole onion, removing the top layer of peel, and chopped carrots. Close the lid and cook the broth for 20-25 minutes.
CHICKEN BROTH (30 min)
Giblets from 1 or 2 chickens wings, legs, neck
1 carrot
1 bunch of greens
1 onion
2 cloves
1 branch of celery
0.5 liters of water salt pepper
Boil water with vegetables, add salt and pepper. Place the giblets and the listed parts of the chicken into boiling water. Cover and cook for 15-20 minutes. Then open and add vermicelli or noodles and cook for another 10 minutes, covered.
Cabbage soup or borscht (20 min)
Add cooked meat broth and cook in an open pan. Dressing for cabbage soup: cabbage, potatoes, tomatoes, cut into strips, bell peppers.
Dressing for borscht: chopped and pre-stewed vegetables in a frying pan - beets, tomatoes, carrots and chopped, but not stewed cabbage and potatoes. Cook until done.
You can add a little granulated sugar to the borscht for spiciness.
BORSHCH-FIVE MINUTES
Cut all the ingredients for the borscht, put them in a pressure cooker, add as much water as necessary, and cook for 5 minutes after boiling. When ready, add a little butter and freshly chopped garlic, leave for another 5-10 minutes. Serve as usual - with sour cream and herbs.
By the way, this is vegetarian borscht. But it’s also possible to use broth, although I don’t recommend it - you can first cook the meat in a pressure cooker, then cook borscht in this broth.
Cabbage soup made from sauerkraut.
Cut the roots and onions into slices and lightly fry. Wash the sauerkraut and squeeze it out. Cut the meat into pieces, put everything in a pressure cooker, add tomato puree. To fill with water. Add spices to taste. Close the lid and cook for 25 minutes. Cool the pressure cooker slowly.
500g meat,
500g sauerkraut,
100g roots and onions,
2 tbsp. tomato puree,
2 tbsp. oils,
2 potatoes,
salt,
1.8 liters of water.
PEA PUREE SOUP WITH BACON.
Soak a glass of dry peas in boiling water for half an hour. In a pressure cooker, fry bacon slices (as many as you like), chopped onion and half of grated carrots in vegetable oil. Then pour the peas into the pressure cooker (drain the water first), pour in 1.2 liters of water (You can boil water - it will boil faster, you can add a bouillon cube - then do not add salt), add salt, pepper, put two bay leaves, and you also need to put one mint leaf. Close the pressure cooker, put it on the fire, wait until it sizzles, reduce the heat and remove after 15 minutes.
BEAN SOUP WITH BACON
Everything is the same as in the previous recipe, only instead of peas, beans, 1.5 liters of water, and cut two medium potatoes.
ITALIAN SOUP (40 min)
To boil water. Peel and finely chop the vegetables. Place in water, salt and pepper. Close the pan and cook the soup for 30 minutes. Remove from heat. Wait to open for another 10 minutes. Then add the broken pasta and butter. Boil for another 10 minutes. Remove from heat. Before serving, season the soup with finely chopped garlic, tomato paste and grated cheese.
125 g green beans
125 g carrots
125 g leeks
125 g turnips
125 g celery root
2 tbsp. spoons of tomato paste
2 cloves garlic
50 g butter
50 g thin pasta
2 liters of water salt pepper
RADISH LEAF SOUP (15 min)
Coarsely chop the washed greens and onions, simmer in an open pressure cooker in oil for 5 minutes. Boil 1.5 liters of salted water separately and pour it over the vegetables in the pan. Close the pan and cook the soup for 10 minutes.
Green radish bunch with stems
2 onions
30 g butter
0.5 liters of water salt
JULIEN SOUP (20 min)
Grate or finely chop turnips, thinly slice leeks and cabbage. Lightly simmer in a saucepan with oil. Close the pan and simmer for another 5 minutes. Open the pan, pour in water, add potatoes, cut into small cubes. Add salt, cover and cook for another 15 minutes.
200 g turnip white part from 2 pcs. leek
5 cabbage leaves
250 g potatoes
50 g butter
1.5 liters of water salt
ONION SOUP (10 min)
Fry the chopped onion in a frying pan with 30 g of oil until pink, sprinkle with flour and stir with a wooden spoon until the mixture turns brown. Pour cold water over it, close the lid and cook the soup for 10 minutes. Fry thin slices of white bread in a frying pan. Place croutons on each plate, pour over the prepared soup, and sprinkle with cheese.
125 g onion
80 g butter
1 tbsp. spoon of flour
50 g grated Swiss cheese
1.5 liters of water salt leek croutons
SORREL SOUP (10 min)
Prepare meat broth as indicated above. Sort out the sorrel, rinse, pour boiling water over it, and place in a colander to drain. Place chopped sorrel and potatoes in hot broth, add salt and cook for 10 minutes. Place an egg cut in half into each plate, pour in the soup and season with sour cream.
Meat broth (see above)
400-500 g sorrel
500 g potatoes
4 hard-boiled eggs
sour cream for dressing salt
BEEF DISHES
ROAST BEARNAISE (50 min)
Cut the meat into 5cm cubes and marinate overnight. Slice the ham and place it on the bottom of the pressure cooker; place the meat drained from the marinade on top. Flour. Lightly moisten with marinade. Add salt. Add a bunch of greenery. Close the pan and simmer the meat for 50 minutes.
800 g meat pulp
200 g raw ham
2 tbsp. spoons of flour a bunch of greens
salt pepper
For the marinade:
0.5 liters of dry red wine
2 tbsp. spoons of vegetable oil
1 onion
1 clove garlic bay leaf
pepper, cloves
HUNGARIAN GOULASH (45 min)
Cut the meat and brisket into pieces. Finely chop the onion. Melt butter in a pressure cooker. Place meat and onions in it, add salt and sprinkle with red pepper. Pour in some water. Cover and simmer the meat for 35 minutes. Open and place a wire rack on top. Place peeled potatoes on it. Cover and simmer for another 10 minutes. Serve, topping the dish with sour cream.
700 g beef stew
150 g raw brisket
500 g onion
30 g butter
1 or 2 coffee spoons ground red pepper
1 cup sour cream
1 kg potatoes salt
BOILED MEAT (60 min)
In a pressure cooker, boil 2 liters of water with the above vegetables (stick the cloves into the onion). When the water boils, put the whole meat into it. Cover and cook for 40 minutes. Then put the potatoes in the pan and cook for another 10 minutes. Remove the meat, place on a plate and cover with vegetables.
The broth can be seasoned with vermicelli, which can be cooked in an open pan for another 5 minutes.
800 g beef thigh with marrow bone
3 pcs. leek
4 carrots
2 turnips
1 branch of celery
1 onion
1-2 cloves
1 clove of garlic
1 kg potatoes
bunch of greenery
salt pepper
BEEF RAGU (30 min)
Melt the butter in a frying pan and fry the meat in it. Place the onion cut into 4 pieces. Scald the tomatoes with boiling water, immediately peel them and cut into 8 pieces. Remove the seeds from the cream. Sprinkle the meat with flour. Stir. Add tomatoes, garlic, herbs, bay leaf, cloves, cream, pepper. Add salt. Close the pan and simmer the stew for up to 20 minutes. Peel and wash the potatoes, cut into 4 parts. Place on top of the meat. Cover the pan again and cook the stew for another 10 minutes.
800 g beef stew
50 g butter
1 tbsp. spoon of flour
100 g cream
1 onion
800 g tomatoes
1 kg potatoes
2 cloves of garlic
Bay leaf
carnation
parsley
salt pepper
BEEF CARBONATE (60 min)
Cut the meat into thin slices. Brown 50 g of butter in a pressure cooker. Place chopped onion, 25 g of butter in a pressure cooker, place browned meat on top. Pour beer, salt, pepper, add herbs. Cover and simmer for 50 minutes. Then open and put the potatoes cut into halves. Cover again and cook for another 10 minutes.
600 g meat pulp
75 g butter
300 g onion
0.5 liters of beer
bunch of greenery
salt pepper
1 kg potatoes
Roast (10 min per 1 kg)
Heat oil in a pressure cooker and fry the meat on all sides. Place the onion there, cut into 4 parts, salt and pepper. If the meat has fat on one side, put the fat on the bottom. Close the pan. Simmer for exactly 10 minutes. You can simultaneously place potatoes on the grill over the meat, add salt, or pre-fry the potatoes and place them around the meat.
1 kg tenderloin
30 g butter
1 small onion
salt pepper
STEW (35 min)
Melt the butter in a saucepan and fry the meat on all sides. Then take it out and put chopped onions and carrots in its place. When the vegetables are well fried, put sour cream and meat on top, salt, pepper and sprinkle with herbs. Close the pan and simmer the meat for 35 minutes. Can be served with steamed potatoes as described in the previous recipe.
4 pieces of meat (entrecote)
50 g butter
4 carrots
2 large onions
1 cup sour cream
bunch of greenery
salt pepper
BEEF KIDNEYS (20 min+ 10 min)
The mushrooms should be small so that they can be placed whole by cutting off the lower part of the stems. Cut the kidneys into large pieces. Melt the butter in a pressure cooker and brown the chopped kidneys on all sides. Add chopped onion and flour. Stir with a wooden spoon. Pour in sour cream, salt and pepper. Stir again. Add mushrooms and add water. Close the pan and simmer the kidneys for 20 minutes. Then remove from heat and do not open the pan for another 10 minutes.
500 g kidneys
30 g butter
250 g fresh mushrooms
1 coffee spoon flour
1 onion
0.5 cups sour cream
0.5 glasses of water
salt pepper
BEEF MEDALLIONS IN MUSTARD (5 min)
Season the medallion with salt and pepper and spread with mustard. Fry in oil in a pressure cooker, add mushrooms, pour in sour cream, cover with a lid and simmer for 5 minutes.
4 flat pieces of meat
6 mustard spoons mustard
70 g butter
250 g fresh mushrooms
0.5 cups sour cream
BOILED TONGUE (BEEF, LAMB, PORK) (60 min)
Wash your tongue thoroughly. Boil water in a pressure cooker and put the tongues in it. Close the lid and cook for 10 minutes. Remove tongues and remove skin. Clean the pressure cooker, put chopped lard in it along with carrots and onions, cut into slices. Place tongues on top. Add salt. Pour in 2 cups of water. Cover and cook; 60 min. When serving, you can top it with tomato sauce.
1 large tongue or 2-4 small ones
100 g brisket
2 carrots
2 onions
salt
BEEF JELLY
Place the legs and meat into the pressure cooker. Add water and boil. Skim off the foam, add salt, pepper and bay leaves. Cover and cook for 2 hours. Open. Cool. Separate the pulp from the bones and chop together with the meat. Place meat and chopped garlic on the bottom of the dish, pour in the broth, after straining it. Place in a cool place. Serve the jelly with horseradish. Well, this is a purely French dish...
1 beef or 2 pork legs
700-800 g beef pulp
salt peppercorns
garlic
1 onion
Bay leaf.
VEAL DISHES
ESCALOPES IN LUKULLIAN STYLE
Melt the butter in a pressure cooker, put the escalopes in it, add salt, and put a piece of bacon and cheese on each. Spice up. Fry in an open pan for 5 minutes. Then close and fry for another 5 minutes. Serve with the resulting sauce.
4 veal escalopes,
40 g butter,
4 slices bacon
4 slices Swiss cheese
pepper,
salt.
VEAL WITH PRUNES
Soak raisins and prunes in cold water for several hours. In a pressure cooker, brown the veal in butter, then add the onions and carrots, cut into slices. Sprinkle with flour, stir and add water. Boil, salt, pepper, add herbs. Cover and simmer for 25 minutes. Open and add raisins and prunes. Close again and simmer for another 10 minutes.
1 kg veal
50 g butter
250 g prunes
50 g raisins
1 tbsp. flour
1 kg carrots
100 grams of onion
1/4 l water
bunch of greenery
salt
pepper
ROAST TURENSIAN STYLE
Cut the meat into 8 - 10 pieces. Brown the meat and onion, cut into 4 parts, in a pressure cooker with 50 grams of butter. Then add wine, half a glass of boiling water, herbs, salt, pepper. Bring to a boil in an open pan, then cover and simmer for 30 minutes. Remove the meat and place on a warm plate. Mix the remaining 25 grams of butter with the flour with a fork. Whisk into roast sauce. Mix well. Boil for a few seconds. Pour the resulting gravy over the meat.
800 g brisket or shoulder
75 g butter
250 grams of onion
1 glass dry white wine
1 coffee spoon flour
salt
pepper
bunch of greenery
ROAST WITH RED GROUND PEPPER
Melt the butter in a pressure cooker, fry the meat cut into pieces along with the chopped onion. Sprinkle with flour and pepper. Stir with a wooden spoon. Fry for a few minutes. Pour in wine and 0.5 cups of water. Add bay leaf, tomato paste, garlic, salt, pepper. Cover and simmer for 15 minutes.
800 g veal;
50 g butter;
1 glass of dry white wine;
1 onion;
1 clove of garlic;
1 coffee spoon of ground red pepper;
1 tbsp. spoon of tomato paste;
1 tbsp. spoon of flour;
salt;
pepper;
Bay leaf.
VEAL ROLL
Season the chops with pepper, but do not add salt. Place a piece of ham on each, roll it up and tie it with thread. Melt the butter in a pressure cooker and fry the rolls in it along with the onion, cut into 4 parts. Sprinkle with flour, stir, pour over sour cream. Cover and simmer for 15 minutes. Before serving, remove the strings, remove the greens and garnish the rolls with rice or fried potatoes.
10 thin veal chops;
120 g butter;
10 thin slices of smoked ham;
2 onions; a bunch of greenery;
1 glass of sour cream;
2 tbsp. spoon of flour;
salt;
pepper.
LAMB DISHES
BLANKET
Boil 1 liter of water in a pressure cooker with the onion, herbs, garlic, salt and peppercorns. Add the meat, close the pan and cook the contents for 15 minutes. Remove the meat. Pour the broth into a large cup. Release the pan. Fry the meat in a pressure cooker in butter, sprinkle with flour, stir. Pour over the remaining broth. Put the potatoes. Salt and pepper. Cover and simmer for 10 minutes. During this time, prepare the sauce: beat the yolk into a cup of broth. Serve the meat with the sauce.
800g lamb shoulder or ribs
50 g butter
1 carrot
1 clove of garlic
1 kg potatoes
1 bunch of greens
1 tbsp. flour
1 yolk
salt
peppercorns and crushed
LAMB SHOULDER OR PULP
Prepare marinade from 1 tbsp. vinegar, 3 tbsp. vegetable oil, wine, chopped onion, bay leaf, parsley, 3-4 slices of lemon, cloves, several peppercorns, salt. Place the meat in the marinade for a day.
In a pressure cooker, fry the meat removed from the marinade in 20 grams of butter. Pour marinade over it, removing the cloves. Cover and simmer for 30 minutes. Remove the meat and try to keep it hot. Strain the remaining liquid in the pan. Pour into a saucepan, add 30 grams of butter, flour diluted in 0.5 cups of water, 2 tbsp. vinegar, a bunch of herbs. Cover and cook for 5 minutes. Open, remove the greens, pepper the sauce, pour into a gravy boat and serve with meat.
1 kg lamb
50 g butter
3 tbsp. flour
3 tbsp. vinegar
3 tbsp. vegetable oil
2 onions
0.5 tbsp. dry red wine
Bay leaf
parsley
lemon
garlic
carnation
ROAST LAMB
Brown the meat in a pressure cooker in oil. Sprinkle it with flour and stir. Add a little water, carrots, turnips, sliced onions, a bunch of herbs, salt, pepper. Cover and simmer for 25 minutes. During this time, peel the potatoes and cut them into halves. Open the pan and add the potatoes along with the celery. Close again and simmer for 15 minutes. You can brown the potatoes in a frying pan first.
800 g lamb cutlets
250 g potatoes
250 g carrots
250 g turnip or rutabaga
1 branch of celery
2 onions
1 bunch of greens
50 g butter
1 tbsp. flour
salt
pepper
LAMB HUNGARIAN STYLE
Cut the meat into cubes. Lightly fry it in oil along with chopped onion. Sprinkle with flour and stir. Add garlic, tomato paste, a quarter glass of water, herbs, salt, black pepper. Cover and simmer for 20 minutes. Boil salted water in a regular saucepan, put well-washed rice in it and cook for 15-17 minutes. (or 6 minutes in a pressure cooker). Remove the meat. Remove the greens. Add sour cream to the remaining juice. Boil for 1 minute. Serve with rice.
1 kg lamb
30 g butter
2 onions
1 tbsp. flour
1 dessert spoon of tomato paste
1 clove of garlic
1-2 tbsp. sour cream
1 coffee spoon ground red pepper
bunch of greenery
salt
black pepper
250 grams of rice
IRISH STEW
Peel the potatoes and cut into slices. Chop onion, garlic, parsley. Place a layer of meat on the bottom of the pan, a layer of onion on it, a layer of potatoes on the onion, then again meat, onions and potatoes. Place garlic and parsley on top. Salt, pepper, sprinkle with water. Cover and simmer for 45 minutes.
1 kg lamb, chopped for stew
2 cloves garlic
250 grams of onion
1 kg potatoes
parsley
salt
pepper
(Well, I can’t help but add on my own – “And Montmorency brought a dead rat” :)
ROAST WITH RED PEPPER
Finely chop the onion and brown it together with the chopped meat in oil in a pressure cooker. Sprinkle with red pepper and salt. Cover and simmer for 20 minutes. Mix tomato paste with 0.5 cups of water, pour the mixture into the pan with meat, close again and simmer for another 10 minutes. Serve with either rice or potatoes placed along with the tomato paste in the same pressure cooker.
800 g lamb
75 g butter
2 onions
0.5 coffee spoon red pepper
75 g tomato paste
salt
LEG OF LAMB IN ENGLISH
Fill the pressure cooker halfway with water. Add vegetables, salt, pepper. Boil. Immerse a leg of lamb in boiling water. Close the lid. Cook for 5 minutes. for 400 grams of meat. Set the pan aside, release the steam, open the pan and remove the leg. Place on a plate and garnish with vegetables.
While cooking, prepare the sauce: boil the vinegar until its volume sharply reduces, after adding chopped onion. Cool. Add 1 tbsp. cold water and yolks. Place over low heat and stir until foamy. Remove from heat and, while whisking, add 100 grams of butter little by little. Salt and pepper. Serve the sauce over the leg of lamb.
1 leg of lamb
250 g carrots
250 g turnips
1 large onion, into which stick 2 cloves
1 bunch of greens
2 cloves garlic
salt
pepper
For the sauce:
2 tbsp. vinegar
2 tbsp. chopped onion
2 yolks
100 g butter
ROAST WITH VEGETABLES
Fry the pieces of meat well in a pressure cooker in oil on all sides along with the onion cut into 4 pieces. Flour. Stir. Pour in a lot of water (up to 0.5 cups). Salt, pepper, add herbs. Cover and simmer for 10 minutes. Prepare vegetables by cutting into slices. Add vegetables to meat, cover and simmer for another 20 minutes.
800 grams of lamb (preferably neck)
50 g butter
1 kg turnips
2 carrots
100 grams of onion
2 tbsp. flour
bunch of greenery
salt
pepper
LAMB WITH BEANS
Sort and rinse the beans. Place in a pressure cooker and add cold water until it covers the beans. Cover with a lid and cook for 2 minutes. Drain the beans in a colander and wash the pan. Peel the onion. Melt the butter in a pressure cooker and fry the meat along with the chopped onion. Sprinkle with flour and stir. Pour in 3-4 cups of cold water. Add herbs, garlic, salt and pepper. Cover and cook for 10 minutes. Open, add beans, close and cook for another 15 minutes. Serve sprinkled with parsley.
800 g lamb
50 g butter
500 g dry beans
2 tbsp. flour
3 onions
1 clove of garlic
greenery
salt
pepper
chopped parsley
PORK DISHES
Flemish PORK CUTLES
4 pork cutlets
50 g butter
500 g potatoes
salt
pepper
Melt 30 grams of butter in a pressure cooker and brown the cutlets in it. Cut the peeled potatoes into wedges. Remove the cutlets. Place potatoes, then cutlets on top, salt and pepper. Add remaining oil. Cover and simmer for 10 minutes.
STEAM PORK CUTLETS
4 pork cutlets
50 g butter
8 potatoes
4 cloves garlic
salt pepper
Peel and cut the potatoes in half. Heat oil in a pressure cooker and place potatoes on the bottom. Place half a clove of garlic on each half, put pork on top, salt and pepper. Cover and simmer for 14 minutes. Serve with the sauce from the pan on top (remove the garlic from the sauce)
PORK CUTLETS ON RIBS
Melt the butter in a pressure cooker and fry the cutlets along with the chopped onion. Add chopped garlic and herbs. Dilute tomato paste in 0.5 tbsp. water, salt and pepper, pour into the pan. Close. Simmer for 8 minutes. Place the cutlets on a heated plate. Remove greens. Put the pan back on the fire along with the sauce, add sour cream. Bring the sauce to a boil, stirring continuously, then pour it over the cutlets.
4 pork cutlets
40 g butter
2 onions
3 tbsp. tomato paste
4 tbsp. sour cream
1 clove of garlic
greenery
salt
pepper
PORK STEW.
Rub the pork with garlic, salt and pepper. Melt 50 grams of butter in a pressure cooker and fry the meat on all sides in pieces over high heat. Place onion cut into 4 parts. Cover and simmer for 30 minutes.
1 kg pork fillet
50 g butter
1 clove of garlic
1 onion
salt
pepper
SWEDISH Roast
1 kg pork
40 g butter
12 pcs. prunes
1 kg potatoes
bunch of greenery
salt
pepper
Soak prunes in warm water for an hour. Drain in a colander. Remove the seeds. Stuff the meat with prunes. Melt the butter in a pressure cooker and brown the meat on all sides. Pour in half a glass of water, add herbs, salt and pepper. Cover and simmer for 30 minutes. Peel the potatoes, cut large ones into halves, and leave small ones whole. Open the pan and put the potatoes in it. Simmer for another 10 minutes.
ROAST IN MILK
1 kg pork pulp
80 g butter
0.5 l milk
1 large onion
1 tbsp. flour
1 bay leaf
salt pepper
Melt 40 grams of butter in a pressure cooker and fry the meat with the onion cut into 4 parts. When the meat is browned on all sides, pour in boiling milk. Salt, pepper, add bay leaf. Cover and simmer for 30 minutes. Over low heat, melt 40 grams of butter with flour in a saucepan, pour in a little sauce from the roast. Cook for a few minutes. Place the meat and pour over the sauce.
ROAST WITH POTATOES
1 kg pork (piece)
50 g butter
800 g potatoes
10 small onions
bunch of greenery
chopped parsley
salt
pepper
In a pressure cooker, fry the pork on all sides in oil. Add coarsely chopped potatoes (and whole small ones) and onions. Mix and fry. Salt and pepper. Add greens. Cover and simmer for 30 minutes. Serve sprinkled with parsley.
ROAST WITH ORANGES
1 kg pork pulp
3 oranges
50 g butter
25 grams of granulated sugar
40 g flour
salt
pepper
Peel the oranges and cut the zest into thin slices, which cook for 10 minutes. In 1 glass of boiling water. In a pressure cooker, brown the pork in oil, add salt and pepper. Cover and simmer for 20 minutes. Quarter the oranges and remove the white skin. Remove the zest from the pan, cool the broth and mix with flour. Open the pressure cooker, place orange quarters around the meat, sprinkle with sugar, pour over the mixture of flour and broth. Cover and simmer for 10 minutes. Place the meat, cover with oranges and pour over the sauce.
POULTRY DISHES
GOOSE RAGU
Try to thoroughly degrease the goose. Divide it into parts, fry in oil on all sides along with the onion, cut into 4 parts. When everything is browned, sprinkle with flour. Salt, pepper, sprinkle with cognac and set the goose on fire. Add wine, carrots, a bunch of herbs. Close the pan and simmer for 20 minutes. Potatoes, cut in half, salt, place over the meat on a wire rack after 20 minutes. After starting to stew the goose and closing the pan again, simmer the stew for another 10 minutes. Serve sprinkled with chopped parsley.
800 g – 1 kg goose
40 g butter
1 tbsp. flour
1 tbsp. dry white or red wine
1 carrot
1 onion
1 bunch of greens
salt
pepper
chopped parsley
DUCK STEW
Duck weighing 1.5-2 kg
100 g smoked brisket
40 g butter
1 onion
1 carrot
0.5 tbsp. dry white wine
salt
pepper
Brown the duck in oil in a frying pan and place in a pressure cooker. Add the brisket cut into pieces and the onions and carrots cut into slices. Fry for another 10-12 minutes. Salt and pepper. Pour in the wine and boil without covering the pan. Add half a glass of water. Close the pan and simmer the duck for 15-18 minutes. In 5 min. Before the end of stewing, you can add green peas, carrots, and turnips.
DUCK WITH OLIVES
Duck weighing 1.5-2 kg
200 grams of olives (which ones are not written!!!)
50 g butter
1 coffee spoon flour
salt
pepper
Place the olives in cold unsalted water, boil and drain in a colander. Melt some of the butter in a pressure cooker and brown the duck in it. Salt and pepper. Close the pan and simmer the duck for 10 minutes. Mix flour and remaining butter. Open the pan and add the mixture and olives. Close again and simmer for another 5-8 minutes.
BASQUE CHICKEN
Chicken weighing 1 kg
150 g butter
1 kg fresh tomatoes
100 grams of onion
250 g bell pepper
250 grams of rice
2 cloves garlic
parsley
salt
pepper
Pour boiling water over the tomatoes and immediately peel and cut. Remove seeds from pepper and chop coarsely. Chop the onion. Melt 50 grams of butter in a pressure cooker and lightly fry the onion in it. Mix with tomatoes, pepper, chopped garlic, salt. Close the pan and simmer the vegetables for 15 minutes. Empty the contents of the pan and wash it. Cut the chicken into 6 pieces. Fry in 50 grams of oil, add salt and pepper, close the pan and simmer the chicken for 15 minutes. Then lay it out, pour the sauce over it and keep it hot. Place well-washed rice in the remaining sauce in a pressure cooker, add 50 grams of oil and fry for a few minutes over low heat in an open pan. Pour in water (one and a half times more volume than rice). Salt and pepper. Close the pan and cook the rice for 6 minutes. Place vegetables on the bottom of the dish, place chicken pieces on top, sprinkle with chopped parsley. Serve with rice.
CHICKEN IN SOUR CREAM
Chicken weighing 1 kg
30 g butter
125 g sour cream
2 eggs
salt
pepper
Cut the chicken into 6 pieces. Fry in a pressure cooker in oil (but do not brown), add salt and pepper. Close the pan and simmer the chicken for 15 minutes. Open the pan and leave it uncovered over low heat. Beat the eggs well and mix with sour cream. Pour in the mixture of sour cream and eggs and stir continuously, without bringing to a boil, until the sour cream turns into an oily mass. Place the chicken and pour the sauce over it.
STUFFED CHICKEN
Chicken weighing 1 kg
200 grams of stale bread
200 g boiled ham
1 clove of garlic
chopped parsley
2 eggs
1 small head of cabbage
2 carrots
2 turnips
2 potatoes
1 sprig of celery
1 onion, into which stick 2 cloves
salt
pepper
Thinly slice the liver (liver, heart, stomach) and ham. Pound the bun. Chop the parsley and garlic. Mix everything together with chopped eggs. Salt and pepper. Stuff the chicken with this mixture. Sew up. In a pressure cooker, boil salted water along with the vegetables, celery and onion. Put the chicken in there. Cover the pan and cook the chicken for 25 minutes. Serve on a platter, surrounded by vegetables.
First remove the minced meat and place it on plates separately.
MORE STUFFED CHICKEN
Chicken weighing 1 kg
100 g butter
50 g bacon
1 large onion
20 small onions
50 grams of white bread
150 g sausages (or sausage mince)
50 g potatoes
half a glass of cognac
salt
pepper
parsley
Chop the liver (liver, heart, lungs, stomach) along with parsley. Fry a large finely chopped onion in a pressure cooker with 50 grams of oil, add sausages, crumble the bread pulp, liver mixture, add cognac, salt, pepper. Simmer for 10 minutes. Place the minced meat inside the chicken. Sew up. Brown the chicken in 50 grams of oil with pieces of bacon and small onions. Add chopped potatoes. Mix, salt and pepper. Close the pan and simmer its contents for 8 minutes.
TURKEY RAGU
Peel carrots, turnips, onions. Cut them into slices. Fry the turkey cut into pieces well in oil on all sides and remove from the pan. Put vegetables in their place. When they are well fried, add the turkey, pour in the liqueur and set it on fire. Pour in 2 cups of water, add garlic, herbs, pepper, salt. Close the pan and cook the contents for 10 minutes. Open, add peeled and chopped potatoes. Close and cook for another 10-15 minutes. Place on a plate and sprinkle with parsley.
Piece of turkey weighing 1 kg
300 g butter
250 g carrots
250 g turnips
400 g potatoes
1 onion
half a glass of cognac liqueur
1 clove of garlic
bunch of greenery
parsley
pepper salt
What do a hare, a rabbit, a partridge and a wild boar have in common? That's right, pressure cooker!
RABBIT RAGU
Cut the rabbit into pieces and lightly fry in oil in a pressure cooker. Pour water to cover the meat, add parsley, onion, thyme, salt and pepper. Place peeled potatoes on top of the rack. Close the pan and cook the rabbit for 15 minutes.
Prepare the sauce: fry 30 grams of flour in 40 grams of butter, mix with 0.5 liters of the resulting broth, add salt and pepper. Boil. Remove from heat and mix with yolk, sour cream and lemon pulp. Serve the rabbit with the sauce.
Rabbit weighing 1 kg
50 g butter
parsley
1 onion, into which stick 1 clove
salt
pepper
thyme (if available)
For the sauce:
40 g butter
30 g flour
1 yolk
1 lemon
sour cream
RABBIT RAGU IN SPANISH.
Pour boiling water over the tomatoes and immediately peel them, cut into 4 parts. Squeeze the juice from the tomatoes into a separate bowl. Melt the butter in a frying pan, add chopped garlic, the remaining parts of the tomatoes, peppers, peeled and chopped, and herbs. Salt and pepper. Fry everything over high heat. Fry the rabbit pieces well in a pressure cooker with 50 grams of oil, sprinkle with flour, add the onion cut into 4 parts. Fry together for a while, add salt and pepper, pour in wine or sour cream, add fried vegetables. Close the pan and simmer the rabbit for 20 minutes.
Wash the rice well (until the water becomes clear), immerse it for 3 minutes. Into boiling, highly salted water. Drain in a colander and place in a regular saucepan, covering with a sheet of paper and a plate. The rice will steam on its own. In 5 min. Before serving the dish, add the rice to the tomatoes and simmer together. Pour rabbit sauce over the finished dish and sprinkle with parsley.
Rabbit weighing 1000-1200 g
80 g butter
1 glass of dry white wine (or sour cream)
1 tbsp. flour
1 kg tomatoes
2 pcs. bell pepper
250 grams of rice
1 bunch of greens
chopped parsley
1 onion
1 clove of garlic
salt
pepper
HARE IN MUSTARD
Soak the bread in milk. Fry the onion and liver in some butter. Chop everything together and stuff the hare with this mixture, having first mixed the minced meat with the yolks. Salt and pepper. Sew up the hare. Spread with mustard. Fry well in oil, put in a pressure cooker, add bay leaf and simmer for 45 minutes. Serve with sour cream.
1200 g hare
hare liver
1 slice of white bread
6 mustard (?) spoons of mustard
150 g butter
100 g sour cream
2 yolks
salt
pepper
Bay leaf
Partridge with carousa
Cut the head of cabbage into pieces, removing the stalk and thick ribs, and let sit for 2 minutes. into boiling salt water. Then rinse with cold water and let drain well in a colander. Brown the partridge in a frying pan in oil, add salt and pepper. Place chopped cabbage and carrots, 2 onions, and greens into the pressure cooker. Pour in half a cup of boiling water, salt and pepper. Boil. Add fried pieces of partridge, chopped sausage and brisket. Close the pan and simmer the contents for 30 minutes.
2 partridges
1 kg cabbage
200 grams of garlic (tea) sausage (from myself - I’ve already started to forget what it is)
150 g smoked brisket
50 g butter
2 carrots
2 onions, into which stick 2 cloves
greenery
salt
pepper
ROAST BOAR
Place the meat in the marinade for 2 days. Then squeeze and fry in a pressure cooker in butter over high heat. Sprinkle with flour, stirring well, add part of the marinade, tomato paste, peeled and chopped tomatoes, salt and pepper. Boil, add a quarter liter of hot water. Cover and simmer for 30 minutes. (if the boar is old, then 40-50 minutes.) You can serve with potatoes.
1 kg chopped boar shoulder
30 g butter
1 tbsp. flour
1 coffee spoon vol. pastes
2 fresh tomatoes
salt
pepper
For the marinade:
0.5 l dry white or red wine
0.5 cups sunflower oil
1 carrot
1 onion, cut into circles
2 cloves garlic
greenery
pepper
VEGETABLE DISHES
CARROTS IN SOUR CREAM
Cut the peeled carrots into cubes. Coarsely chop the onion and fry it lightly in a pan with oil (do not brown). Add carrots, garlic, cloves, salt, pepper, sprinkle with flour. Stir. Close the pan and simmer for 10 minutes. (if the carrots are winter, then 15 minutes). Remove the pan from the heat and keep it covered for another 5 minutes. When serving, add sour cream. This dish can be served on its own or as a side dish.
1 kg carrots
30 g butter
1 onion
1 clove of garlic
1 coffee spoon of flour
1 tbsp. sour cream
salt
pepper
carnation
COLD CARROT
Peel and wash the carrots. Leave the young carrots whole, cut the old ones into slices. Place in pressure cooker. Cover with water. Add butter, salt, pepper, sugar. Close the pan and simmer the carrots for 20 minutes. Serve chilled carrots as a side dish for meat.
500 g carrots
60 g butter
0.5 tbsp. water
1 tbsp. Sahara
0.5 coff.l. salt
pepper
CELERY ROOT
CELERY ROOT PUREE
Peel the celery root and cut into slices. Place in a pressure cooker and cover lightly with cold water. Add salt. Cover the pan and cook the celery for 10 minutes. Prepare the sauce: 1 tbsp. fry flour until pink in 40 grams of butter, then pour in 0.5 liters of milk, stirring, bring the mixture to a boil, then add salt, pepper and boil for 10 minutes. When serving, add a piece of butter to the celery and pour over the sauce. You can also place the celery in a frying pan, sprinkle with grated Swiss cheese, add a knob of butter and cook for 5 minutes. put in the oven. When serving, pour over the sauce.
700 g celery root
200 g potatoes
50 g butter
50 g grated cheese
salt
pepper
Peel the celery and potatoes. Cut the potatoes into quarters. Cook vegetables in a pressure cooker in salted water for 10 minutes. Drain in a colander. Grind into puree. Add salt and pepper to taste. Then add butter and sprinkle with cheese. You can place it in a hot oven for a few minutes until a soft crust forms. Cut the bread into thin slices and fry in a frying pan. Serve the puree along with croutons.
BOILED CABBAGE
This recipe can be used to cook any cabbage: white, red, Brussels sprouts.
Boil water in a pressure cooker. Place cabbage cut into squares in boiling water. Close the pan and cook the cabbage for 5 minutes. Drain in a colander and rinse with cold water. Fill the pressure cooker with cold water again and add the cabbage. Add salt. Boil and cook for another 5 minutes. Place in a colander again and rinse with cold water. Then put under a press, then transfer to a frying pan, sprinkle with grated cheese, add butter and place in a hot oven for a few minutes. You can stew it with meat juice, adding a little garlic.
RED CABBAGE WITH APPLES
1 head of red cabbage weighing 1 kg
30 g butter
200 g fresh lard
250 g apples
3-4 onions
0.5 cups dry white wine
0.5 tbsp. water
salt
pepper
Boil water in a pressure cooker. Remove the stalk from the head of cabbage and cut off the thick ribs. Cut the head of cabbage into strips. Place cabbage and lard in boiling water. As soon as the water boils again, drain everything in a colander. Cut lard, onions and apples into pieces. Empty the pan, heat it, add oil, lard, and onion. Lightly brown them and add cabbage, apples, wine, water, salt and pepper. Cover and simmer for 25 minutes.
BRAISED CABBAGE.
Head of cabbage weighing 1 kg
100 g smoked brisket
1 carrot
1 onion
1 small glass of water
salt
pepper
bunch Remove the top leaves from the head of cabbage. Boil water in a pressure cooker and place the head of cabbage in it. Close. Cook for 5 minutes. Drain the cabbage in a colander. In an empty pressure cooker, place chopped brisket, carrots, onions, cabbage and herbs on the bottom. Season with salt, pepper and water. Cover and simmer for 45 minutes. greenery
BRUSSELS SPROUTS
Place Brussels sprouts in boiling water in a pressure cooker. Cover and cook for 2 minutes. Open the pan and drain the cabbage in a colander. Boil the water in the pressure cooker again and put the cabbage in it again. Cover and cook for another 3 minutes, then set aside and cool. For the sauce, melt butter in a frying pan, add salt and pepper, sprinkle with crushed garlic. Serve cabbage with hot sauce and sour cream.
CAULIFLOWER
1 kg cauliflower
2 tbsp. water
salt
Divide the cabbage into florets. Wash and place in a colander without a handle. Pour water into the pressure cooker and place a crust of bread in it to eliminate the smell of cabbage. Salt the water and boil. Place the colander with the cabbage on the stand so that it does not touch the water. Close the pan and cook the cabbage for 4 minutes. Cool and open the pan. You can fry the cabbage in a frying pan, turning frequently. Pepper and sprinkle with chopped parsley.
PUMPKIN MONACCO STYLE
1 kg pumpkin
50 g butter
salt
pepper
Cut the pumpkin into 2 squares. see. Fill the pressure cooker 1/3 with water, boil it and add salt. Place the pumpkin. Cover and cook for 5 minutes. Drain in a colander and rinse with cold water. Melt the butter in a pressure cooker and fry the pumpkin in it, turning carefully with a knife or spoon.
PUMPKIN PUREE
1 kg pumpkin
250 g potatoes
50 g butter
2 eggs
2 glasses of milk
salt
pepper
Peel the pumpkin and potatoes. Cut into pieces. Place in a pressure cooker and add milk. Add salt, pepper and cook for 10 minutes. puree the vegetables. Mix with butter and two beaten eggs.
SPINACH IN JUICE
Wash the spinach. Scald it with boiling water and drain in a colander. Place under a press to squeeze out as much water as possible. Melt butter in a pressure cooker, add flour, mix, add broth, stir, add spinach and chopped garlic, salt and pepper. Cover and simmer for 20 minutes.
2 kg spinach
50 g butter
1 tbsp. flour
2 cloves garlic
2 cups meat broth
salt
pepper
BEANS
Wash and place the beans in the pressure cooker. Cover with cold unsalted water. Cover and cook for 5 minutes. Drain in a colander. Put the beans back into the pan and pour boiling water over them, add salt, onion, garlic, and herbs. Cover and cook for another 40 minutes. (or 3 minutes if the beans are young).
500 g dry or young beans
1 onion, into which stick 2 cloves
1 bouquet of greenery
1 clove of garlic
salt
STEAMED GREEN BEANS
Pour 2-3 cups of salted cold water into the pressure cooker. Peel the beans and place in a colander without a handle, on a wire rack previously placed on the bottom of the pressure cooker. Cover and cook for 10 minutes.
GREEN BEANS ITALIAN STYLE
1 kg beans
500 g tomatoes
80 g butter
1 onion
1 clove of garlic
bunch of greenery
chopped parsley
salt
pepper
From the bean pods, separate the thread connecting the halves of the pods. Peel the tomatoes and chop. Chop garlic and onion. Quickly fry tomatoes and onions in a pressure cooker with 60 grams of butter, then add beans, herbs, garlic, close the pan and simmer for 10 minutes. When serving, sprinkle with parsley and add the rest of the butter.
PEA CATALONIA
The day before, soak the peas in water at room temperature. Drain in a colander before cooking. Then put it in the pressure cooker along with the garlic. Fill with salted water. Cover and cook for 45 minutes. Open the pan and add chopped brisket, tomato paste, butter, salt and pepper. Cover and cook for another half hour.
250 g dry peas
40 g butter
100 g smoked brisket
2 tbsp. tomato paste
1-2 cloves of garlic
salt
pepper
PEASANT STYLE
2 kg peas (ripe, freed from pods)
4 carrots
10 small onions
1 tbsp. flour
1 coffee l. Sahara
50 g butter
parsley sprig
salt
pepper
Melt butter in a pressure cooker, add peas, carrots, cut into pieces, and onions. Salt, pepper, mix with flour and sugar. Add parsley and cover with water. Boil. Cover the pan and cook the peas for 10 minutes.
GREEN PEAS PARISIAN STYLE
2 kg peas
30 g butter
2 carrots
1 onion with a clove inserted into it
1 chopped onion
1 clove of garlic
parsley
salt
pepper
Melt the butter in a pressure cooker, add the onion with cloves, sliced onion, sliced carrots, peas, garlic and a sprig of parsley. Salt, pepper, stir. As soon as the peas change color, close the pan. Simmer for 12-15 minutes.
POTATOES IN SOUR CREAM
1 kg potatoes
60 g butter
125 g sour cream
chervil
Peel the potatoes and cut into 4 parts. Cook for 8 minutes. steam (on a wire rack) in a pressure cooker. Clean the pan. Melt the butter in a pressure cooker, place the potatoes from the grill into it, lightly salt, and pour in sour cream. Cover again and simmer for another 2 minutes.
POTATOES WITH LARD
1 kg potatoes
100 g bacon
50 g butter
2 onions
20 g flour
chopped parsley
salt
pepper
Cut the lard into small pieces. Peel the onion. Fry the onion in lard in a pressure cooker, adding oil. Peel and wash the potatoes. Cut into quarters. Place in a pressure cooker along with the onion and lard. Salt and pepper. Sprinkle with flour and stir. Pour in 1 glass of water or meat broth. Cover the pan and cook the potatoes for 10 minutes. Serve sprinkled with parsley.
POTATOES WITH TOMATOES
1 kg potatoes
50 g butter
300 g tomatoes
3 bell peppers
100 grams of onion
bunch of greenery
salt
pepper
garlic
Scald the tomatoes with boiling water and immediately remove the skin. Remove seeds from pepper. Peel the onions and potatoes. Cut all vegetables into large pieces. Melt butter in a pressure cooker, add vegetables, herbs, garlic, salt and pepper. Cover and simmer for 15 minutes.
STUFFED POTATOES
1 kg potatoes
50 g butter
250 g sausages
parsley
salt
pepper
Peel the potatoes and remove the centers. Remove the skin from the sausages and stuff the potatoes with them. Melt the butter in a pressure cooker and brown the potatoes in it. Salt and pepper. Close the pan and simmer the potatoes for 15 minutes. Serve sprinkled with parsley or with cold carrots.
PROVENCAL TOMATOES
4 ripe tomatoes
4 cloves garlic
parsley
50 g butter
salt
pepper
1 coffee spoon of crushed nuts (hereinafter in the recipe they are called breadcrumbs, which is actually a mystery, shrouded in darkness. Can you tell me :)?)
Chop parsley and garlic. Melt the butter in a pressure cooker and place the halved tomatoes, cut side down, in it. Fry for 1 minute, then turn over and sprinkle each half with garlic, breadcrumbs and parsley. Salt and pepper. Close the pan and simmer the tomatoes for 5 minutes.
LEEK WITH HAM
800 g leek
60 g butter
4 slices ham
75 g grated cheese
40 g flour
0.5 liters of milk
salt
pepper
Separate the leek leaves and rinse well under the tap. Then tie it into a bun. Boil salted water (0.5 pan) in a pressure cooker. Place a bunch of leeks in it. Cover and cook for 8 minutes. Then undo the bun. Fold each onion in half. Roll in grated cheese and wrap with slices of ham. Place in a frying pan greased with butter and pour in the sauce. Pre-prepare the sauce in the following way: fry the flour and butter in a frying pan until golden brown, pour in 0.5 liters of milk, bring to a boil, add salt and pepper and cook for 10 minutes. Remove from heat, beat 1 yolk into the sauce and add the remaining cheese. Place the leek covered in sauce in a hot oven for 15 minutes.
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