Pressure cookers usually come with some recipes in their instruction books.

Granola-Stuffed Acorn Squash

Ingredients:
1 cup granola
1/4 to 1/2 teaspoon ground ginger
1/2 cup apple juice or water
1 acorn squash (about 1-3/4 pounds), well washed and halved horizontally
1 to 2 tablespoons honey
cinnamon
salt to taste, if desired
1 tablespoon sweet butter, cut in two
Garnish: 4 to 6 carrot slices or cranberries (optional)

Instructions
In a small bowl, stir together the granola and 1/4 teaspoon of the ginger.

Stir in the juice and set aside to soften slightly.

Meanwhile, prepare the squash halves by scraping out the seeds. Cut the stem and bottom ends so that each half will sit flat. Brush or drizzle honey on the fleshy surface of the squash halves and dust liberally with cinnamon and salt (if desired). Set a small piece of butter into each cavity.

Taste the granola mixture and if needed, add more ginger. Place half the mixture into each cavity, and arrange the carrot slices (or cranberries) decoratively on top. Place the steaming rack in the cooker and pour in 1-2 cups of water (depending on manufacturer's recommended minimum). Set the stuffed squash halves on the rack. You may need to wedge one so that it rests on the edge of the other, leaning against one side of the cooker.

Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure, and cook for 6 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Lift the squash from cooker and serve as is, or carefully divide each half in two, pressing the filling into place with the back of a fork or spoon.

Yield: 2 large or 4 small portions

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Fresh Vegetable Melange

This vegetable dish is great served hot or cold.

1 onion, chopped in large pieces
1/2 cup canola oil
1 clove garlic, chopped
1/4 cup parsley, diced in small pieces
1/4 cup fresh dill, diced in small pieces
1 cup chicken broth
3 large tomatoes, cut in small chunks,
seeds removed
2 zucchini, cut in large chunks
8 new potatoes, skinned, cut in1/2" slices
2 large carrots, cut in 1/2" slices
1 green pepper, seeds removed, cut in 1/4" slices
3 stalks celery cut in 1/4" slices
10oz. Frozen peas, thawed
salt and pepper to taste

Directions: Sauté onion in hot oil in your pressure cooker for 2 minutes. Stir in garlic, parsley and dill and cook for 1 minute. Stir in broth, vegetables and salt and pepper. Close lid and bring to high pressure. Lower heat to medium and cook for 5 minutes. Release the pressure, remove the lid and stir vegetables. Drain any excess liquid.

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Stuffed Tomatoes and Peppers

6 medium green bell peppers
6 medium tomatoes
1 cup white rice
1/2 bunch chopped parsley
1 1/2lb. Ground beef
1 lb. Baby carrots
1 6 oz. can tomato paste
3 tablespoons lemon juice
Salt and pepper, to taste

For the Rice Mixture Filling: In bowl, rinse rice and ground beef together under water. Stir in chopped parsley, salt, pepper, lemon juice and tomato taste. Stuff peppers and tomatoes with rice mixture.

SAUCE:
3 cups water
1 tablespoon mashed garlic
2 tablespoons lemon juice
1 tablespoon dried mint (or 1/2 cup chopped fresh mint leaves)
Salt and pepper, to taste

For the Sauce: Wisk together garlic, salt, pepper, mint and water.

Directions: Using a sharp knife, slice off the tops of peppers and tomatoes. Scoop out the seeds and inner fleshy parts of the tomatoes. Add rice mixture filling.

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Wild Mushroom Risotto

8 oz. fresh mushrooms
2 cups arborio
4 cups broth
1/4 cup dry vermouth or cooking wine
2 tablespoons shallots
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste

Directions: Coarsely chop mushrooms and shallots; set aside. In a 6 quart pressure cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio and stir constantly for additional minute. Add broth and vermouth; stir. Close lid and bring up to high pressure. Once pressure has been attained, low heat and pressure cook for 7 minutes. Release pressure using automatic pressure release or cold-water release, according to manufacturer’s directions. Thoroughly stir, adding in grated Parmesan cheese and salt and pepper, if desired.

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Beef Stroganoff

2 lbs. beef stew meat or round steak,
cut into 1" cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
1 teaspoon garlic
1 cup beef broth
1/4 lb. fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked

Directions: In cooker, brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly. Close the lid and bring to high pressure. Cook 20 minutes. Release the pressure and remove the lid. Stir in sour cream and blend well. Serve over hot egg noodles.

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Beef Bourguignon - Also known as French beef stew, serve this dish over egg noodles or rice.

2 tablespoons olive oil
4 pounds beef stew meat, cubed
1 tablespoon sugar
1 tablespoons red wine vinegar
3/4 cup dry red wine
1 1/4 cups beef broth
1 1/2 tsp. salt
Pepper to taste
2 large onions, diced
12 small pearl onions, peeled
1/4 cup butter
2 pounds mushrooms, quartered
1 teaspoons lemon juice

Directions: In a separate skillet, sauté onions until translucent. Then in your pressure cooker, heat oil and brown meat. Move beef to one side and add sugar. When it begins to caramelize, add vinegar and stir. Add wine, beef broth, salt and pepper. Add onions to beef mixture, close lid and bring to high pressure. Cook for 40 minutes. In a saucepan, placed peeled pearl onions in water until tender. In skillet where onion were sautéed, heat butter and sauté mushrooms. Add pearl onions and sauté until onions are glazed. When meat is done cooking, release pressure and remove lid. Add mushroom/onion mixture. Close lid again, bring to high pressure and cook an additional 5 minutes. Release pressure, remove lid, and serve.

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Herb "Roasted" Chicken

Quick cooking and a minimal amount of liquid produces this juicy, tender and flavorful chicken dish. If possible, use fresh herbs for a more assertive fragrance.

3 lb. Chicken, cut into serving pieces
3 medium tomatoes, sliced
1/4 cup parsley, chopped
1 1/4 cup chicken broth or stock
1 Tablespoon fresh rosemary
1 Tablespoon fresh sage, chopped
Hot, cooked brown or white rice
Parsley, chopped
Salt and pepper to taste

Directions: Heat pressure cooker, add butter and brown chicken. Remove chicken and sauté onions until golden brown. Add tomatoes, parsley, chicken stock, salt and pepper. Add chicken and herbs. Close lid and bring to high pressure, then cook for 15 minutes. Release pressure, remove lid and serve with either brown or rice white.

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Chicken Cacciatore

3 tablespoons olive oil
2 pounds boneless chicken breast, cut into 2" cubes
1/4 cups chicken broth
1 cup white cooking wine
14 oz. sliced mushrooms
1 large onion, minced
2 teaspoons garlic powder
1 small bunch fresh basil
1 small can tomato paste
1/2 teaspoon thyme

Directions: In cooker, add olive oil and brown chicken breast for approximately 5 minutes, then add rest of ingredients. Close the lid and bring to high pressure; lower heat and cook for 12 minutes. Release the pressure and remove the lid. Serve with pasta, preferably spaghetti.

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Oriental Sweet & Sour Shrimp

1 pound small shrimp, peeled
1/4 lb. snow peas
3 tablespoons soy sauce
2 tablespoons white vinegar
1/2 cup pineapple juice
2 tablespoons sugar
1 cup chicken broth

Directions: In a pressure cooker, combine all ingredients. Close lid, bring to high pressure and lower heat. Cook 3 minutes. Remove cooker from heat and release pressure. If sauce needs to be thickened, place back on stove and turn heat on low and stir constantly for a few minutes. Serve hot over rice.

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