What You Need:

4 green peppers

2 C ground chicken

1 C bread crumbs

1/4 C of onion, chopped

1 t mixed herbs

1/2 t of salt

1/4 t of pepper

1/2 C of ketchup

1 t Worcestershire sauce

2 C of water

4 cooking apples

1/4 C of honey

1 t cinnamon

12 baby red potatoes

How to Make It:

Cut off the tops of the peppers and remove the seeds being careful not to cut through the pepper.

Place the chicken and bread crumbs into a mixing bowl.

Add the onion, herbs, salt and pepper to the mixture.

Pour in the ketchup and Worcestershire sauce and mix the ingredients together.

Stuff the peppers 2/3 full with the chicken mixture leaving a 1/3 space at the top.

Pour the water into the pressure cooker and place the trivet into the water.

Core the apples leaving the bottoms intact.

Place the honey into a small mixing bowl and sprinkle in the cinnamon.

Stir until the mixture is blended together well.

Divide the honey mixture between the 4 apples spooning it into the cored area.

Place the apples into a large custard dish and cover tightly with aluminum foil.

Place the stuffed peppers on to the trivet being careful they don’t touch the sides.

Lay the potatoes around the outside of the peppers.

Place the apple packet on top.

Quickly bring the cooker to high pressure.

Cook 5 minutes then quickly release the pressure under cold water.

To tell when it is safe to remove the lid of the pressure cooker, watch the pressure regulator.  When it has stopped moving and hissing the air vent or lock cover will fall.  This ensures that all the steam has been released and it is safe to open the lid of the cooker.  Never open the lid until all the pressure has been completely released.

Makes 4 servings

What You Need:

1 lb. turkey breast, cubed

1 onion, chopped

2 C of chicken broth

1 1/2 C dry white wine

1 bay leaf

1/2 t of basil

1/2 t of garlic powder

2 sweet potatoes, peeled and sliced

2 white potatoes, peeled and cut into cubes

1 C of celery, sliced

1/2 C of water

2 T of arrowroot

1/2 t of salt

How to Make It:

Coat the cooker with a non stick cooking spray and place the turkey an onion into the cooker.

Brown the turkey and onions on medium heat for 8 minutes or until browned completely.

Pour the broth and wine into the cooker. 

Add the bay leaf and sprinkle in the basil and garlic powder.

Bring the pressure cooker up to high pressure on medium heat and cook 6 minutes.

Quickly release the pressure under cold water.

Place the sweet potatoes, white potatoes and celery into the cooker.

Bring the cooker back up to high pressure and cook 3 minutes.

Quickly release the pressure again under cold water.

Place the arrowroot into the 1/2 C of water and stir until dissolved.

Remove the bay leaf and stir in the arrowroot mixture. 

Heat on medium heat, stirring once or twice until the stew has thickened to your liking.

Sprinkle in the salt just before serving.

Even though this recipe is quick and simple it still tastes as if it’s been simmering all day long.  Leftovers are always a great stew enhancer.  If you have leftover turkey or boiled potatoes use them and save both time and money. 

Makes 4 servings

What You Need:

1 lb. very lean ground beef

1 onion, chopped fine

6 C of beef broth

1 C canned small white beans, drained

1 C of lentils

1 can chick peas, drained

1/4 C of tomato puree

1 t cloves

1 t hot red pepper flakes

1 t dried mint, crumbled

1 t salt

1 t pepper

How to Make It:

Spray the pressure cooker well with a non stick cooking spray.

Add the ground beef and onion and cook until the beef is no longer pink.

Pour in the broth.

Add the beans, lentils and chick peas.

Stir in the tomato puree.

Add the cloves, red pepper flakes, mint, salt and pepper.

Bring the cooker to high pressure on medium heat.

Cook 20 minutes then allow the pressure to fall on its own.

There is no need to precook or soak the lentils.  They will soften and cook through during the pressure cooking time.  Be sure to use the leanest ground beef you can find to keep the fat down once the soup has cooled.

Makes 10 serving

What You Need:

1 1/2 lbs large shrimp, peeled and de-veined

1 1/2 C of orange juice

1 t lime juice

1 t orange zest, grated

1 t lime zest, grated

1 t ground cumin

1 t of salt

1 t ground cinnamon

1/4 t cayenne pepper

How to Make It:

Place the shrimp into the pressure cooker.

Add in the orange and lime juice and zest.

Sprinkle with the cumin, salt, cinnamon and cayenne pepper.

Bring to high pressure and cook 1 minute.

Remove from the heat and allow the pressure to fall by itself.

Remove the lid and cool at room temperature 30 minutes.

Cover the cooker and chill in the liquid for 30 minutes.

Transfer the shrimp to a bowl and place on ice.

Discard the liquid.

These shrimp make a great appetizer for a dinner party.  Lemon juice and lemon zest may be used in place of the lime if you prefer.

Makes 4 servings

What You Need:

1 onion, chopped

1 (14 1/2 oz.) can kidney beans, drained well

2 C of tomatoes, chopped

2 C new potatoes, diced

2 C of frozen corn

8 oz. ham, cooked and diced

2 T tomato paste

1 T Worcestershire sauce

1 T of soy sauce

1 dash of Tabasco sauce

1/2 t of salt

1/4 t of pepper

How to Make It:

Spray the cooker with a non stick cooking spray.

Place the onions, beans, tomatoes, potatoes and corn into the cooker.

Place the ham slices over the vegetables.

Stir in the tomato paste, Worcestershire, soy and Tabasco sauce.

Bring the cooker to high pressure and cook 15 minutes.

Slow release the pressure.

Season the hash with the salt and pepper before serving.

This makes a great breakfast has to serve on a cold morning.  The canned beans can be replaced with 2 C of quick soaked fresh kidney beans and the remaining vegetables can be replaced with a 14 1/2 oz. can that has been well drained if your prefer. The Tabasco sauce is also optional.

Makes 4 servings