Return to site

Best Summer Recipes for the Power Pressure Cooker

Using the Power Pressure Cooker can help you prepare delicious, home-style meals in a timely fashion every night for your family. With summer bringing countless other activities that will fill a person’s calendar, the Power Pressure Cooker is a must-have appliance for making some of the best meals the season has to offer.

 

Here are some mouthwatering summer recipes that can be made with the Power Pressure Cooker:

 

Corn on the Cob

INGREDIENTS: 8 ears corn, 2 cups water

INSTRUCTIONS:

  • Husk the corns, cut off the bottom "stub" and wash well.
  • To the pressure cooker base add the water, and arrange the corn vertically, with the larger end in the water and the smaller end up - if the ear is too tall lay it diagonally or snap it in half and put the wider end onto the base of the pressure cooker. Do not crowd the corn cobs - leave space around ears for steam to get there and cook the kernels evenly.
  • Close and lock the lid of the pressure cooker.
  • Electric pressure cookers: Cook for 2 minutes at high pressure. Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 1 minute pressure cooking time.
  • When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
  • Serve with lots of butter and salt.

Pork Ribs

INGREDIENTS: 2 pounds (1kilo) Pork Short-Ribs (also called Baby Back Ribs); 2 bay leaves, 1" (3cm) ginger, roughly chopped; 5 garlic cloves; 4 tablespoons Tandoori Spice Mix (or your favorite dry rub); 3 cups water, or as needed; 1½ teaspoons salt; ½ cup BBQ Sauce (your favorite kind)

INSTRUCTIONS:

  • Slice rib slabs to fit in the pressure cooker and position them in the cooker as flat as possible (this means you'll use the least amount of water- it will pressure cook faster and concentrate the flavors).
  • Add bay leaves, ginger, garlic, salt and two tablespoons of the spice mix.
  • Pour-in enough water to cover the meat (about 4 cups).
  • Close and lock the lid of the pressure cooker.
  • For electric pressure cookers: Cook for 18-22 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 15 minutes pressure cooking time.
  • When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
  • Carefully lift the tender ribs out of the pressure cooker and lay them on a cutting board. Cover with foil and let them cool down further for another 5 minutes.
  • Pat dry and paint on the BBQ Sauce (or spice paste). Make ahead: Stop here and wrap the meat tightly - refrigerate for up to three days.
  • Grill, broil or barbecue for about 5 minutes per side.
  • Serve immediately.

Italian Style Potato Salad

INGREDIENTS: 3 pounds (1.5k) red or new Potatoes, large dice; 1 bunch parsley, finely chopped (stems and leaves); ¼ medium white or ½ medium red onion, finely chopped (about ⅓ of a cup); 3-4 tablespoons white wine vinegar; 4-5 tablespoons Extra Virgin Olive Oil; 1 teaspoon salt - or to taste; a dash of freshly ground pepper

INSTRUCTIONS:

  • Prepare the pressure cooker with 1½ cups (375ml) of water, and trivet.
  • Scrub and wash the potatoes well and cut into about 1" (2.5cm) cubes. Place them in the steamer basket.
  • Close and lock the lid of the pressure cooker.
  • Electric pressure cookers: Cook for 5 minutes at high pressure. Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
  • Meanwhile, chop the onion finely and set in a small bowl with the vinegar salt and pepper to macerate. Finely chop the parsley stems and leaves.
  • When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
  • When cooking is finished, transfer potatoes into the bowl with the onions and pour-on the olive oil and mix with the vinegar and onion.
  • When the potatoes have cooled to room temperature (about 10 minutes) parsley. Serve immediately or chill overnight in the refrigerator.
All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly