Pressure Cooker Sausage Pasta

I love the sausage and basil flavor of this easy pasta recipe.  The brown rice pasta cooked perfectly in the pressure cooker!  5 minutes was the perfect amount of time for the pasta to cook.  This is a kid friendly recipe that adults will enjoy too!  I got the recipe from the recipe book Pressure Cooker Perfection and adjusted it to be gluten free!  This recipe is so versatile.  You could change up the spices, or use beef instead of sausage!

1 tablespoon olive oil
1 lb Italian sausage
1 onion, diced
1 green pepper, diced
16 oz bag brown rice macaroni noodles
1 29-ounce can tomato sauce
3 1/2 cups water
2 teaspoons dried basil or 2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in pressure cooker until hot.  Add sausage, onion and green pepper.  Brown until sausage is no longer pink.  Add tomato sauce, water and pasta.  Cook on high pressure for 5 minutes.  Use the quick pressure release, then take the lid off.  Stir in basil and salt and pepper, to taste.  Serve!

Pressure Cooker Mongolian Beef

I can't say enough about how much fun I'm having with my electric pressure cooker.  This recipe is definitely becoming a "regular".  The meat is so tender and delicious!  When I made this the other day, my son walked in and asked, "what smells so good?"  He said, "it smells like a fancy restaurant!"  Woo hoo!  It makes me happy when my kids love dinner!  I got this recipe from Pressure Cooking today, and made it gluten free.  Here's the link.

2 pounds flank steak, cut into 1/4 inch strips
1 tablespoon canola oil
4 cloves garlic, minced
1/2 cup gluten free soy sauce
1/2 cup water
2/3 cup brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoons cornstarch
3 tablespoons water
3-4 green onions, sliced

Season beef with salt and pepper.  Put oil in the pressure cooker and select browning.  When oil is hot, brown the meat in batches until all meat is browned.  Transfer meat to a plate when browned.

Add the garlic and saute for 1 minute.  Add soy sauce, 1/2 cup water, brown sugar and ginger.  Stir.  Add browned beef.  Select high pressure, cook for 12 minutes, then use the quick pressure release.

In a small bowl combine the cornstarch and 3 tablespoons water and stir until smooth.  Add cornstarch mixture to the beef and stir.  Select simmer and bring to a boil, stirring constantly until the sauce thickens.

Stir in green onions and serve with rice.

Pressure Cooker Indian Butter Chicken

My sister-in-law first introduced me to Indian Butter Chicken several years ago.  It's incredibly flavorful and delicious!  I recently came across a recipe from Pressure Cooking Today and thought I'd give it a try.  I changed a couple things to fit my family, but mostly followed their recipe.  My 4 year old daughter had 3 servings, and the boys gobbled it up!  It will definitely become a regular!

The pressure cooker made it super easy.  It is much faster than the recipe I made several years ago, but even though it only cooks for 5 minutes you still need to plan 35 - 40 minutes .  It's about 10-15 minutes prep, about 10 minutes to get to pressure, 5 minutes to cook, 10 minutes to release pressure, and few minutes to bring it back to a boil.  It's soooo worth it!  It easily served 8 of us and we have leftovers.

10 boneless skinless chicken thighs
1 29 ounce can tomato sauce
1 medium/large jalapeno, seeded and chopped
2 tablespoons fresh ginger root, peeled and grated (about a 3 inch piece)
1/2 cup (1 stick) butter
2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon salt
3/4 cup heavy cream
3/4 cup Greek yogurt
2 teaspoons garam masala
2 teaspoons ground roasted cumin seeds (roast in a pan on the stovetop for a few minutes)
2 tablespoons cornstarch
2 tablespoons water
1/3 - 1/2 bunch cilantro, minced

1.  Cut the chicken thighs into quarters.

2.  Put tomato sauce, jalapeno and ginger in a blender and blend to a fine puree.

3.  Add butter to pressure cooking pot, select Browning.  When butter is melted and foam begins to subside, add 1/2 the chicken pieces and sear until they are nicely browned all over (about 2-3 minutes).  Remove them with a slotted spoon into a bowl and put aside.  Brown the other 1/2 of the chicken, then place in the bowl also.

4.  Add the ground cumin and paprika to the butter in the pot.  Stir and cook for 10 -15 seconds.  Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot.  Stir together.

5.  Cook on High for 5 minutes.  When timer beeps, turn off and use natural pressure release for 10 minutes, then use the quick pressure release.

6.  Stir in the garam masala and roasted cumin.  Whisk together cornstarch and water in a small bowl.  Stir into the sauce.  Select saute and bring to a boil.  Turn off pressure cooker and stir in cilantro.

Serve with rice.