Learn to cook with a pressure cooker

It is not difficult to learn how to cook in a pressure cooker. The pressure cooker was invented by a Frenchman, Denis Papin, at the end of the 17th century. It was in the middle of the 20th century when it began to be used by the public. Anyone who pressure cooks is environmentally conscious because it uses about 1/3 as much energy due to it is 3 times faster compared to normal cooking. You put in  meat, poultry or vegetables. Add water until about half of the ingredients are covered. When it starts to boil, the pressure rises due to the steam can't go anywhere. A pot that would boil for 1.5 hours is now ready in about 30 minutes. An advantage is that if you strain off the liquid after pressure cooking, you get the finest broth that you can make a sauce out of. There is a small pressure relief valve on all good pressure cookers. It releases the steam if the pressure becomes too high if you e.g. would forget the kettle on the hob for too long. After boiling, you can cool down the pressure cooker by pour cold water on the container, then the pressure drops quickly and you don't have to release the pressure through the valve as you risk burning yourself.

Pressure cooking-times on different food items.

Potatoes whole 5-12 min

Beetroot sliced ​​10-14 min

Asparagus 1-3 min

Leeks 1-4 min

Golden onion 5-7 min

Kohlrabi 5-7 min

Kale 3-8 min

Spinach 2-4 min

Cauliflower 4-8 min

Tomato 2-6 min

Carrot 2-6 min

Parsnip 8-10 min

Pumpkin 8-10 min

Green beans 1-4 min

Green peas 2 min

Zucchini 2 min

Eggplants 1-3 min

Sliced ​​mushrooms 2-4 min

Large mushroom 5-8 min

Beans dried 18-25 min

Veal / lamb 18-20 min

Beef 20-25 min

Sliced ​​lamb and

Veal 10-12 min

Sliced ​​nut 13-15 min

Pork leg 30-40 min

Pork in pieces 20-25 min

Tongue (beef) 40-50 min

Heavy calves 20-25 min

Fish 6-8 min

Hen 20-30 min

Chicken 14-17 min

Chicken fillet 15 min

Turkey 23-26 min

Lentils 13 min

Rice 5-7 min

apple 1-3 min

Pear 5-10 min

Plum 4-5 min

Rhubarb 2-3 min

Corn on the cob 12 min

Kalop's recipe, for a pressure cooker to about 5 people.

Ingredients

1. 4 pcs. bay leaf.

2. 2-3 pcs. large onions.

3. 1 dl. cream.

4. 1-2 tsp. salt.

5. 5 dl. water.

6. 1 kg of beef e.g. top rib, inner thigh or French.

7. 3-4 pcs. peeled and sliced ​​carrots.

8. 10 pcs. allspice.

9. 6 pcs. coarsely chopped mushrooms.

10. 3 tbsp. wheat flour for the rescue.

11. Possibly about 1 dl red wine that is dry, note not sweet.

Do this

1. Cut the meat into 3 cm pieces.

2. Put meat and spices in the pressure cooker together with the liquid.

3. Let this pressure cook for 20-25 min.

4. Cool the pressure cooker in running water and then open the lid. Then add the vegetables and any mushrooms.

5. Let this boil under pressure for another 6 min.

6. Cool the cooker, then add the contents of the pot together with approx. 3 tablespoons of wheat flour mixed in 1 dl of water. The red wine is poured in towards the end of the cooking time (let it boil for 5 min without the lid).

Serve with potatoes, rice or pasta and pickled beetroot or a cabbage salad.

Hen with curry sauce, for pressure cooker to approx. 5 people.

Ingredients

1. 1 whole chicken or hen bird.

2. 2 pcs. large onions chopped into cm-sized pieces.

3 Possibly. a few cloves of garlic.

4. 2-3 carrots in pieces.

5. 8 pcs. white peppercorns.

6. About 6 dl Water.

7. 3-4 pcs. bay leaf.

8. approx. 1/2 dl. chopped parsley.

9. 1-2 tsp. salt.

10. 2 pcs. cloves or 1 spice measure ground cloves.

Do this

1. Place the chicken with ingredients in a pressure cooker, fill with water so that half the chicken is covered.

2. Pressure cook for approx. 20-30 min.

3. Cool the pressure cooker in cold running water. Pick up the pressure cooked chicken.

4. Clean the chicken meat from bones and skin and save the fine pieces of meat.

5. Strain the broth from vegetables etc. and let the broth cool (possibly cool the shovel)

so that the fat can be skimmed and removed on the surface.

Note! The hen can have a cooking time of 45 minutes, they are quite tough and you have to have good teeth. Better to pressure cook a chicken for about 30 min, has softer meat. 

The curry sauce.

1. 5 dl. broth from the pressure cooker.

2. 3 tbsp. wheat flour for rescue.

3. approx. 1 dl water for rescue.

4. 1/2-1 dl. cream.

5. 3 tbsp. butter or margarine.

6. approx. 2 tsp. Curry.

7. Fry the curry together with the fat for about 30 seconds.

8. Pour in the broth and the cream and let it boil.

9. Then make the sauce so that it is thick enough with 3 tablespoons of flour mixed with about 1 dl of water, which is poured in from above in a topped rescue.

Serve with boiled rice or potatoes and maybe grated carrots.

Goulash recipe for pressure cooker for about 5 people.

Ingredients:

1. 1 kg of beef e.g. prime rib, inner thigh or French cut into pieces.

2. 2 pcs. large onions.

3. about 0,5-1 tsp. salt.

4. approx. 2 seasoning measures of white pepper.

5. 7 dl. water.

6. 3 pcs. peppers cut into pieces.

7. 0.5 dl. sweet paprika powder (available to buy in the shop).

8. 1 can of crushed tomatoes (about 2 dl).

9. 1 meat bouillon cube. If you want. Cook your own broth according to the broth recipes.

Do this:

1. Cut the meat into 3 cm pieces.

2. Put meat and spices and vegetables in the pressure cooker together with the liquids. Chop the onion into cm-sized pieces.

3. Let this pressure cook at maximum pressure for 25 min.

Serve with potatoes, rice or pasta.

Download the Pdf manual with information about pressure cookers below.