Pressure Cooker Recipes

Home , Garam masala

PRESSURE COOKER RECIPES ince 1956, Bon Appétit has published more than 30,000 recipes in the pages of our magazine and on bonappetit.com, in numerous best- Sselling cookbooks, and, more recently, in digital apps, tablets, and e-books.

Each item from the Bon Appétit Collection has been tested and approved by the professional chefs and recipe developers who work in the Bon Appétit Test Kitchen, to ensure the highest quality. We hope that you enjoy your purchase from the Bon Appétit Collection. Happy cooking!

1 2 BEEF BOURGUIGNONNE RAGÙ BOLOGNESE

6–8 SERVINGS 6–8 SERVINGS

3 sprigs thyme Press Warm; set timer for 25 minutes 2 Tbsp. olive oil 1 minute. Add tomato paste and red 3 sprigs flat-leaf parsley (add or subtract time as needed) and 6 oz. pancetta (Italian bacon), cut pepper flakes and cook, stirring often, 2 bay leaves press Start to heat the pressure cooker. into ⅛" cubes for 2 minutes. Add beef, pork, and veal. 20 whole black peppercorns Heat 2 Tbsp. oil in the pot. Working in 1 onion, finely chopped Cook, breaking into small pieces with ½ cup all-purpose flour batches, shake off excess flour from meat 1 carrot, peeled, finely chopped the back of a wooden spoon and stirring 2 lb. beef chuck, trimmed, cubed and cook, turning occasionally, until 1 celery stalk, finely chopped occasionally, until lightly browned, about 3 Tbsp. olive oil, divided browned, about 10 minutes. Transfer to 2 garlic cloves, crushed 10 minutes. Add wine and cook for 1 onion, chopped a plate and set aside. ¼ cup tomato paste 2 minutes; add milk and broth. Lock lid in 2 garlic cloves, crushed ¼ tsp. crushed red pepper flakes place, making sure vent is sealed. Press Add chopped onion and remaining 8 oz. crimini (baby bella) 8 oz. ground beef Warm; set timer for 15 minutes and press 1 Tbsp. oil to pot. Cook, stirring mushrooms 8 oz. ground pork Start again to cook. occasionally, for 2 minutes. Add garlic 2 Tbsp. tomato paste 8 oz. ground veal and cook for 1 minute. Add mushrooms Release pressure manually by opening 2 Tbsp. brandy ½ cup red wine and cook, stirring occasionally, until vent. Remove lid; add cream, if using. 2 cups low-salt beef broth 1 cup milk lightly golden, about 6 minutes. Add Press Warm; set timer for 10 minutes 1 cup red wine, preferably 1 cup low-salt chicken broth tomato paste and cook, stirring often, and press Start again. Continue cooking, Pinot Noir 2 Tbsp. heavy cream (optional) for 2 minutes. Add brandy and cook until uncovered, until thickened, 5–10 30 pearl onions, peeled Kosher salt liquid is absorbed, about 2 minutes. Add minutes. Press Cancel to stop cooking. 3 plum tomatoes, diced 1 lb. pasta (such as fettuccine or broth, wine, pearl onions, tomatoes, Season to taste with salt. 3 medium carrots, peeled, sliced pappardelle), cooked al dente carrots, 2 tsp. salt, the reserved bouquet into ¼"-thick rounds Add pasta to ragù and toss to coat. Divide garni, and beef with any juices from the 2 tsp. kosher salt plus more for among pasta bowls to serve. plate. Lock lid in place, making sure vent Press Warm; set timer for 30 minutes seasoning is sealed. Press Warm; set timer for (add or subtract time as needed) and 15 minutes and press Start again to cook. press Start to heat the pressure cooker. SPECIAL EQUIPMENT: Cheesecloth Heat oil in the pot. Add pancetta and Let pressure release naturally. Remove cook, stirring, until golden brown, about Place thyme, parsley, bay leaves, and lid. Press Warm; set timer for 15 minutes 5 minutes. Add onion, carrot, and celery peppercorns in center of a single layer and press Start again. Heat stew until and cook, stirring often, for 5 minutes. of cheesecloth. Gather up edges; tie thickened, about 15 minutes longer. Press Add garlic and cook, stirring often, for with kitchen twine to form a bundle for Cancel to stop cooking. Remove bouquet bouquet garni. Place flour in a medium garni and season to taste with salt. bowl; add beef and toss to coat.

3 4 NORTH CAROLINA–STYLE BAKED BEANS PULLED PORK WITH VINEGAR SAUCE 6–8 SERVINGS 8–10 SERVINGS

PORK Press Warm; set timer for 30 minutes 5 whole cloves Let pressure release naturally. Remove 2 Tbsp. (packed) dark brown sugar (add or subtract time as needed) and 1 3"–4" cinnamon stick lid and strain beans, reserving 3½ cups 4 tsp. Hungarian sweet paprika press Start to heat the pressure cooker. 2½ cups dried navy beans cooking liquid, and set beans and 1 Tbsp. kosher salt Heat oil in the pot. Working in batches, 3 bay leaves liquid aside. Press Warm; set timer for 1 tsp. English mustard powder add pork and cook until browned; 3 Tbsp. vegetable oil, divided 10 minutes (add or subtract time as 1 tsp. freshly ground black pepper transfer to a plate. Add broth, beer, and 2 onions, chopped needed) and press Start again. Heat 1 tsp. onion powder browned pork, with any juices from the 4 garlic cloves, crushed remaining 2 Tbsp. oil in pot. Add onions 3 lb. boneless pork shoulder, cut plate, to pot. Lock lid in place, making 1 Tbsp. English mustard powder and cook, stirring occasionally, until into 1"-thick slices sure vent is sealed. Press Warm; set timer ¼ cup tomato paste soft and transparent, about 5 minutes. 2 Tbsp. olive oil for 42 minutes and press Start to cook. 3 Tbsp. molasses Add garlic and mustard powder and 2 cups low-salt chicken broth 3 Tbsp. (packed) dark brown sugar cook until fragrant, about 1 minute. Add Release pressure manually by opening 1 cup beer (such as lager, Pilsner, 2 Tbsp. yellow mustard tomato paste, molasses, brown sugar, vent. Remove lid. Transfer pork to a or amber) 2 Tbsp. ketchup yellow mustard, ketchup, and 2 tsp. salt platter and let cool. Discard cooking 2 tsp. kosher salt plus more for and cook, stirring often, for 2 minutes. VINEGAR SAUCE liquid. 1½ cups apple cider vinegar seasoning Add bacon and cook 2 minutes longer. ¾ cup ketchup VINEGAR SAUCE Combine all ingredients 5 slices thick-cut smoked bacon Add bouquet garni, cooked beans, and 1 Tbsp. Worcestershire sauce in the cleaned pot. Press Warm; set timer 4 Tbsp. apple cider vinegar reserved 3 ½ cups cooking liquid. Lock lid 4 tsp. (packed) dark brown sugar for 15 minutes and press Start. Bring to a in place, making sure vent is sealed. Press 2 tsp. kosher salt simmer; cook for 15 minutes. Meanwhile, SPECIAL EQUIPMENT: Cheesecloth Warm; set timer for 15 minutes and press ½ tsp. crushed red pepper flakes shred pork with your fingers. Serve with Start again to cook. INGREDIENT INFO: English mustard powder ½ tsp. Dijon mustard vinegar sauce. is available at many supermarkets and at Let pressure release naturally. Remove lid, specialty foods stores. add apple cider vinegar. Press Warm; set INGREDIENT INFO: English mustard powder timer for 10 minutes and press Start again. is available at many supermarkets and at Place cloves and cinnamon stick in center Cook, uncovered, stirring often, until specialty foods stores. of a single layer of cheesecloth. Gather sauce is thickened and beans are tender, up edges; tie with kitchen twine to form about 10 minutes. Press Cancel to stop PORK Mix first 6 ingredients in a medium a bundle for bouquet garni. Place beans, cooking. Remove bay leaves and bouquet bowl. Add pork and toss to coat. Cover bay leaves, 1 Tbsp. oil, and 8 cups water in garni. Season to taste with salt. and refrigerate overnight. the pot. (The liquid should not rise above the 3⁄5 mark.) Lock lid in place, making sure vent is sealed. Press Warm; set timer for 18 minutes and press Start to cook.

5 6 HUMMUS FRENCH DIP SANDWICH

10–12 SERVINGS 8 SERVINGS

2 cups dried chickpeas 2 Tbsp. unsalted butter Let pressure release naturally. Remove 2 Tbsp. vegetable oil 2 onions, halved lengthwise and lid and transfer beef to a carving board; 3 tsp. kosher salt, divided thinly sliced let stand for 10 minutes. Slice beef very ½ cup tahini (sesame seed paste) 2 Tbsp. brandy thinly against the grain. Transfer onions 6 Tbsp. fresh lemon juice 2½ lb. beef eye round and jus to a bowl. Place bottom halves 5 garlic cloves, crushed 2½ cups low-salt beef broth of baguettes on a work surface. Dip beef 3 Tbsp. extra-virgin olive oil 1 cup beer (such as pale ale) slices into cooking liquid, then place on 1 Tbsp. kosher salt baguette slices, dividing equally. Top INGREDIENT INFO: Tahini can be found at 1 garlic clove, smashed each with remaining bread. Serve each some supermarkets and at natural foods 1 sprig rosemary sandwich with an individual bowl of stores and Middle Eastern markets. 1 sprig thyme onions and jus for dipping. 1 bay leaf Place chickpeas, vegetable oil, 1 tsp. salt, ½ tsp. freshly ground black pepper and 8 cups water in the pressure cooker 2 baguettes, halved lengthwise, pot. Lock lid in place, making sure vent is cut crosswise into 4 pieces sealed. Press Warm; set timer for each 35 minutes and press Start to cook. Let pressure release naturally. Remove Press Warm; set timer for 12 minutes (add lid and strain chickpeas, reserving ½ cup or subtract time as needed) and press cooking liquid. Transfer chickpeas to a Start to heat the pressure cooker. Melt food processor and pulse to purée. Add butter in the pot; add onions and cook, reserved cooking liquid, tahini, lemon stirring occasionally, until caramelized, juice, garlic, and remaining 2 tsp. salt. about 10 minutes. Add brandy and cook Process until smooth, about 8 minutes. until evaporated, about 2 minutes. Add Pulse in olive oil and serve, or chill for at beef, broth, beer, salt, garlic, rosemary, least 2 hours to let flavors meld. thyme, bay leaf, and pepper. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 15 minutes and press Start again to cook.

7 8 CHICKEN NOODLE INDIAN CHICKEN SOUP CURRY

6–8 SERVINGS 8 SERVINGS

1 Tbsp. kosher salt Let pressure release naturally. Remove lid CHICKEN CHICKEN Combine the first 11 ingredients 10 whole black peppercorns and transfer chicken to a platter to cool. 1 cup plain yogurt in a large bowl; add chicken and let stand 4 medium carrots, peeled, halved Strain broth into a large bowl. Remove 6 garlic cloves, crushed at room temperature for 30 minutes. crosswise carrots and let cool completely; discard 2 Tbsp. fresh lemon juice CURRY Press Warm; set timer for 2 celery stalks, cut into 3 pieces other solids from strainer. Slice carrots 1 Tbsp. grated peeled ginger 30 minutes (add or subtract time as 2 onions, cut into eighths into rounds. Remove skin from chicken 1 Tbsp. garam masala needed) and press Start to heat the 2 bay leaves and shred meat from the bones. Discard 1 Tbsp. kosher salt pressure cooker. Melt 3 Tbsp. butter 3 sprigs thyme skin and bones. 1 Tbsp. turmeric in the pot. Working in batches, add 3 sprigs flat-leaf parsley 1 tsp. ground cumin Return broth to the pot. Press Warm; set marinated chicken and sear until lightly 1 1" piece peeled fresh ginger, 1 tsp. ground coriander timer for 20 minutes (add or subtract golden. Transfer chicken to a plate. Add smashed ½ tsp. cayenne pepper time as needed) and press Start. Bring remaining 3 Tbsp. butter and onion to 1 4-lb. chicken ¼ tsp. ground cardamom to a boil; add shredded chicken, carrot pot. Cook, stirring often, until onion is 4 cups low-salt chicken broth 2 ½-lb. chicken breasts, cut into rounds, and noodles and cook until golden brown, about 8 minutes. Add 1 cup egg noodles 1½" cubes noodles are al dente, about 10 minutes, garlic and ginger and cook, stirring 3 Tbsp. finely chopped flat-leaf depending on thickness of noodles. Press CURRY often, for about 2 minutes. Add garam parsley Cancel to stop cooking. Ladle soup into 6 Tbsp. (¾ stick) unsalted butter, masala and cayenne and cook, stirring bowls and garnish with chopped parsley. divided often, until fragrant, about 1 minute. Combine salt, peppercorns, carrots, 1 large onion, finely chopped Add tomatoes and cream and cook for celery, onions, bay leaves, thyme 3 garlic cloves, crushed 2 minutes. Add reserved chicken and lock sprigs, parsley sprigs, and ginger in 1½ tsp. grated peeled ginger the lid in place, making sure vent the pressure cooker pot. Place chicken 1 Tbsp. garam masala is sealed. Press Warm; set timer for on top; add broth and 3 cups water. ½ tsp. cayenne pepper 18 minutes and press Start again to cook. (The liquid should not rise above the 1 28-oz. can crushed tomatoes ⅔ marker.) Lock lid in place, making sure 1 cup heavy cream Let pressure release naturally. Remove lid vent is sealed. Press Warm; set timer for 8 cups cooked rice and press Start again to cook until sauce 24 minutes and press Start to cook. reaches desired thickness. Press Cancel to stop cooking. Serve with rice. INGREDIENT INFO: Garam masala is an Indian spice mixture that can be found in the spice section of many supermarkets and at Indian markets.

9 10 GINGER-LIME CHOCOLATE BREAD CHEESECAKE PUDDING

6–8 SERVINGS 6–8 SERVINGS

¾ cup crushed gingersnap cookies Let pressure release naturally. Remove lid ½ cup dried cherries press Cancel. Add chocolate and 2 Tbsp. 3 Tbsp. unsalted butter, melted and using oven mitts, carefully remove ¼ cup brandy sugar. Stir until chocolate is melted; 8 oz. cream cheese, room pan from pot. Cover and refrigerate Unsalted butter (for pan) let cool. Whisk egg, egg yolks, and temperature cheesecake in the springform pan for at 1½ cups whole milk remaining 3 Tbsp. plus 1 tsp. sugar in a 8 oz. sour cream least 4 hours before serving. ¾ cup heavy cream large bowl until pale and fluffy. Whisk in ¾ cup sugar 1 vanilla bean, halved lengthwise cooled chocolate mixture and salt; add Zest and juice of 1 lime 6 oz. semisweet or bittersweet cherries with brandy. Add brioche and 2 large eggs chocolate mix gently to combine. Transfer brioche ½ tsp. vanilla extract 5 Tbsp. plus 1 tsp. sugar, divided mixture to prepared cake pan. Place rack Pinch kosher salt 1 large egg plus 3 large egg yolks in bottom of the pot; add 2 cups water, Pinch of kosher salt then place cake pan on rack. Lock lid in SPECIAL EQUIPMENT: A 6½"-diameter 1 loaf brioche, cubed (about place, making sure vent is sealed. Press springform pan 6 cups) Warm; set timer for 20 minutes and press Whipped cream (optional) Start to cook. Mix cookie crumbs and butter in a small bowl and press into the bottom Let pressure release naturally. Remove SPECIAL EQUIPMENT: A 6½"-diameter of springform pan. Mix remaining lid; carefully remove pan from pot. Serve cake pan 7 ingredients in a medium bowl until bread pudding warm with whipped smooth and well combined. Pour over Combine cherries and brandy in a small cream, if desired. gingersnap crust; smooth top. bowl, cover, and let stand at room temperature overnight. Arrange rack in bottom of the pressure cooker pot. Pour 3 cups water into pot Butter cake pan; set aside. Press Warm; and place springform pan on rack. Lock set timer for 10 minutes and press Start the lid in place, making sure vent is to heat the pressure cooker. Place milk sealed. Press Warm; set timer for and cream in the pot; scrape in vanilla 15 minutes and press Start to cook. seeds and add bean. Bring just to a boil. Remove pot from pressure cooker and

For more recipes from the Bon Appétit archives, visit bonappetit.com 11 12 NOTES