Best 5 4 Qt Pressure Cooker Recipes
Cooking with a 4-quart pressure cooker can be an exciting and efficient way to prepare delicious meals. Whether you're a seasoned cook or just starting, this versatile kitchen appliance can help you create mouthwatering dishes in a fraction of the time it would take using traditional cooking methods. From hearty stews and savory roasts to fluffy rice and perfectly steamed vegetables, the possibilities are endless with a 4-quart pressure cooker. In this article, we'll guide you through some of the best recipes that highlight the unique capabilities of this convenient cooking tool, ensuring that your culinary adventures are both enjoyable and successful.
Here are our top 5 tried and tested recipes!
SIMPLE WHIPPED JEWEL YAMS - 4-QT. PRESSURE COOKER
Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine." Simplicity! No need to peel the yams/sweet potatoes. When cooked in the pressure cooker, the yams slip out of their skins, eliminating the need to peel them before cooking. K-R says the smallest p.c. to use is 4 quarts. Check cooking time in your p.c. manual. The last bag of "yams" I bought had an essay by the producer saying that all "yams" sold in the U.S. were actually sweet potatoes, because true yams are only grown in West Africa and Asia. In the U.S. "soft" sweet potatoes are called yams and "hard" sweet potatoes are called "sweet potatoes", but the USDA now requires that U.S. "yams" also be accompanied by the label "sweet potato". Actually a true yam is part of the lily family while a sweet potato is part of the morning glory family, so they are unrelated. In the U.S. you might find a true yam in an international market, but both taste sweet to me. Ready for this? A jewel yam is actually a sweet potato, not a yam. Jewel yams are ovate and cylindric in shape, tapering at the ends. LOL, the recipe is much simpler than my explanation above, but think what this knowledge will add to your dinner table conversation!
Provided by KateL
Categories Mashed Potatoes
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place trivet in bottom of a 4-quart or larger pressure cooker. Add yams and water.
- Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring (high pressure). Cook for 15 minutes.
- Remove from heat and allow pressure to drop naturally.
- Slip the yams out of their skins and mash with butter, nutmeg and salt.
- Place in a decorative, warmed serving dish.
Nutrition Facts : Calories 330.9, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 20.4, Carbohydrate 62.3, Fiber 8.8, Sugar 1.1, Protein 3.5
LEMON DRIZZLE PUDDING - 4-QT. PRESSURE COOKER
Entered for safe-keeping, adapted from Gina Steer's "The Pressure Cooker Cookbook. Superfine sugar is not the same as powdered sugar or confectioners sugar. If you can't find superfine sugar, you can process granulated sugar for 1 minute in a food processor to get fine sugar crystals.
Provided by KateL
Categories Dessert
Time 23m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly oil a 6-1/2 cup ovenproof dish.
- Cream butter with 1/4 cup of the superfine sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding 2 teaspoons of flour with each addition.
- Stir in 1 tablespoon lemon zest with the remaining flour, the ground almonds and baking powder. Spoon into the prepared dish.
- In a small bowl, mix the remaining sugar, 1 tablespoon lemon zest and 4 tablespoons lemon juice with 1 1/4 cups boiling water. Pour into prepared dish.
- Cover prepared dish with aluminum foil and secure around dish. Also make 2 long aluminum foil "handles" by folding aluminum foil into long strips.
- Place the trivet in the pressure cooker so the prepared dish will not sit on the bottom, allowing room for liquid to heat underneath. Add the 2 tablespoons lemon juice to the pot. Set the aluminum foil handles in place on top of the trivet, crossing each other at a 90-degree angle (as if about to wrap a present with ribbon).
- Set prepared dish on top of the middle of the "handles" in the cooker, on top of the trivet. For each handle, complete the loop, pressing together the ends of the aluminum foil.
- Pour the remaining 4 cups boiling water between the side of the prepared pan and the edge of the cooker wall.
- Secure the lid. DO NOT TURN ON HEAT YET. Allow to presteam for 15 minutes from the boiling water in the pot.
- Bring pot up to 10 psi or low pressure, and adjust heat to maintain low pressure. From moment that low pressure was reached, cook for 10 minutes.
- Remove from heat. Allow to depressurize naturally until steam vent has sunk.
- Remove lid. Serve pudding in bowls and sprinkle with confectioners sugar.
Nutrition Facts : Calories 343.2, Fat 17.8, SaturatedFat 10.3, Cholesterol 95.2, Sodium 192.3, Carbohydrate 44.4, Fiber 0.8, Sugar 35.2, Protein 3.5
SIMPLE GARLIC MASHED POTATOES - 4-QT. PRESSURE COOKER
Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine. If you want a more robust garlic flavor, roast one head of garlic, drizzled with olive oil and wrapped with foil, in a 350-degree-F oven for 45 minutes. Use a potato ricer, food mill or potato masher, or even a fork to mash, but do not use a food processor, as the potatoes will become "gluey". The smallest size pressure cooker K-R recommends for this recipe is 4-quarts. The benefit of the p.c. is getting steamed potatoes, keeping more of the nutrients than if you boiled or microwaved the potatoes. Of course, you can gussy up these mashed potatoes to your heart's content. Yukon Gold, or other waxy potatoes recommended for boiling, do not absorb as much water and result in a more flavorful end product, but can be difficult to obtain a really smooth texture without turning them to glue (but they're great for "lumpy" mashed potatoes). Idaho and russet potatoes have a mealier texture that lends to a smoother texture, if that is desired. (It's a waste of money to use new potatoes for this recipe.) This recipe was developed for a 15 psi p.c. As always, check your p.c. manual for its suggested cooking time. Do not use a quick release method for potatoes.
Provided by KateL
Categories Mashed Potatoes
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place a trivet in the bottom of a 4-quart or larger pressure cooker. Add water and potatoes.
- Secure lid and over high heat reach high pressure. Adjust heat to stabilize pressure. Time from moment high pressure has been reached, cooking for 8-10 minutes. (Check at 8 minutes; if not done, recover and bring up to pressure for additional time.).
- Remove from heat and allow pressure to drop naturally, per your p.c. manual.
- Drain potatoes into a colander and let stand for a minute to dry excess moisture.
- Put potatoes through a potato ricer, food mill, or mash with a potato masher and transfer to a warmed serving dish.
- Add warmed milk, 1/4 cup at a time, while beating, until the potatoes are creamy.
- Add garlic and butter and beat until blended.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 315.4, Fat 8.7, SaturatedFat 5.4, Cholesterol 23.2, Sodium 96.7, Carbohydrate 54.2, Fiber 6.7, Sugar 2.4, Protein 6.9
SAVORY BLACK BEANS - 4-QT. PRESSURE COOKER
Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine". K-R recommends at least a 4-quart pressure cooker for this recipe. For maximum flavor, use a Long Soak (8 hours or overnight) before cooking the beans AND pressure cook one day prior to serving; add the chopped tomato, lime juice and salt just before serving. (The long soak and the salt help to reduce gassiness.) (It is best to add acids after black beans have fully cooked.) This dish goes well with enchiladas. Or you can preheat an oven to 350 degrees F, transfer the beans to an ovenproof dish, and sprinkle with shredded Monterey Jack cheese; then bake for 15 minutes or until cheese melts.
Provided by KateL
Categories Black Beans
Time 8h21m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sort through dried black beans and remove broken or discolored beans. Rinse, then soak beans in water with salt for 8-10 hours or overnight, in a cool location.
- Drain beans and rinse again. Allow to drain until Step 5.
- In a 4-quart or larger pressure cooker, heat bacon over medium-high heat.
- After bacon has released some oil, stir in onion, garlic and jalapeno pepper. Cook until onion softens.
- Add 1 3/4 cups water and rinsed and drained beans.
- Increase to high heat. Stir in cilantro, ground oregano and black pepper.
- Secure lid and bring to high pressure over high heat. Adjust heat to stabilize pressure at 2nd red ring or high pressure. (If p.c. whistles, it is too hot.) From the moment high pressure was reached, cook for 10-12 minutes.
- Remove from heat and allow to lose pressure naturally.
- Cooked black beans taste the best the next day. If you can wait, please refrigerate and reheat when ready to serve.
- When ready to serve, heat up black beans and stir in chopped tomato, lime juice and salt.
Nutrition Facts : Calories 159, Fat 1.9, SaturatedFat 0.6, Cholesterol 1.8, Sodium 420.3, Carbohydrate 27.8, Fiber 6.7, Sugar 2.5, Protein 9.1
PERFECT PRESSURE COOKER POT ROAST
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
Provided by MamaShea
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
- Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g
Tips:
- Use the right amount of liquid: Too much liquid can result in bland, watery dishes, while too little can cause food to burn or stick to the pot.
- Don't overfill the pot: The pressure cooker should be no more than two-thirds full, to allow for the necessary steam to build up.
- Use the right cooking time: Overcooking can make food tough and dry, so it's important to follow the recommended cooking times in the recipe.
- Quick-release vs. natural-release: Some recipes call for a quick release of pressure, while others call for a natural release. Quick-release is best for foods that you want to stay crisp, such as vegetables. Natural release is best for foods that you want to be more tender, such as meats.
- Be careful when opening the pot: After cooking, allow the pressure to release completely before opening the pot. Opening the pot too soon can result in a dangerous steam explosion.
Conclusion:
The 4-quart pressure cooker is a versatile and convenient appliance that can help you create delicious and healthy meals in a fraction of the time it takes to cook them using traditional methods. With a little practice, you'll be able to master the art of pressure cooking and enjoy all the benefits that this amazing appliance has to offer.
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