Pasta E Fagioli Soup

INGREDIENTS 1 tablespoon olive oil 1 teaspoon dried parsley 1 large yellow onion, chopped 1 can diced tomatoes (14.5 oz.) 4 carrots, diced I can tomato sauce (14.5 oz.) 2 stalks celery, chopped 5 cups stock (chicken or vegetable) 4 cloves garlic, minced 1 cup ditalini pasta (or elbow macaroni) 1 pound ground beef 1 can cannellini beans (15 oz.), 2 teaspoons chili powder rinsed and drained 1 teaspoon dried thyme 1 can dark red kidney beans 1 teaspoon dried basil (15 oz.), rinsed and drained 1 teaspoon dried oregano salt and pepper to taste

DIRECTIONS 1. With the pressure cooker on the sauté setting, cook the onion, carrots, celery, and garlic for five minutes. 2. Add the ground beef and cook until brown. 3. Add the spices and cook another minute. 4. Add the tomatoes and cook until the tomatoes are soft, about 7 minutes. 5. Add the tomato sauce, stock, pasta and beans. 6. Cook on high pressure for 4 minutes, and then 5 minutes more of natural release. Release the remaining pressure. 7. Add salt and pepper to taste.

* This recipe is for a large pressure cooker. You can half the recipe if you have a “mini” size pressure cooker.

YIELD 10 servings

INGREDIENTS 2 pounds spare ribs 1 teaspoon salt 2 teaspoons black pepper 1 cup beef stock or broth 4 tablespoons spicy brown mustard 4 tablespoons brown sugar, packed

DIRECTIONS 1. Cut ribs to fit the pressure cooker. Rub ribs on both sides with the salt and pepper. 2. Pour beef stock into pressure cooker and place steamer insert into the cooker. Place ribs on the steamer insert. 3. Cover and secure lid. Set the pot to manual high pressure for 20—30 minutes, depending on desired tenderness. When the timer sounds turn the pot off. Do not let it switch to the warm setting. 4. Naturally release pressure. Unlock and remove the lid. 5. Using tongs, place ribs bone side up on a foil lined baking sheet. 6. Let the cooking liquid in the pressure cooker rest for several minutes allowing the fat to rise to the surface. 7. Preheat broiler and place oven rack on the top or second position. 8. While the broiler heats, spoon off and discard the fat from the surface of the cooking liquid. 9. Turn the pressure cooker to sauté and bring the stock to a vigorous simmer. Reduce sauce to 1/₃ of the original volume, 8-10 minutes. 10. Stir mustard and brown sugar into the sauce. Continue simmering for about 6 minutes until the sauce becomes a thick glaze. 11. Baste the bone side of the ribs with half of the glaze. 12. Broil ribs until the glaze bubbles – about 4 minutes. 13. Remove, turn ribs over, and baste with the remaining glaze. 14. Continue broiling until warmed through, about 6 minutes. 15. Cut the ribs into sections and serve.

YIELD 4 servings

INGREDIENTS 1 ½ pounds small red-skinned ¼ teaspoon paprika potatoes, halved or quartered ½ teaspoon grated lemon zest plus 1 cup water wedges for serving 2 tablespoons olive oil 4 cloves garlic, minced Salt and pepper to taste 4 cups baby spinach 4 (five to six ounce) salmon fillets, skin on*

DIRECTIONS 1. Place potatoes in the bottom of pressure cooker pot. Add water, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper. Place the pot’s steam rack over the potatoes. 2. Rub the top and sides of the salmon with the paprika and lemon zest and season with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is set to the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. 3. Remove the salmon and rack and set the cooker to sauté at normal heat. When the potatoes sizzle, add the garlic and cook until softened, stirring about 1-2 minutes. Stir in the remaining oil. Smash the pota toes with a fork or wooden spoon until chunky. 4. Turn off the cooker. Add the greens to the potatoes and stir until wilted, 1-2 minutes. Season with salt and pepper. Plate the salmon and vegetables for four with lemon wedges.

*To avoid rubbery fish, always use fresh fish for this recipe.

YIELD 4 servings

INGREDIENTS 6 ½ cups apples, peeled and 3 tablespoons butter, melted chopped into chunks ¾ cup old fashioned rolled oats 4 teaspoons cinnamon ¼ cup flour ½ teaspoon nutmeg ¼ cup brown sugar, packed ½ cup water ½ teaspoon salt 1 tablespoon honey

DIRECTIONS 1. Place apples in the inner pot of pressure cooker. Sprinkle with cinnamon and nutmeg. Top with water and honey. 2. In a small bowl, mix together melted butter, oats, flour, brown sugar, and salt. Drop by spoonful on top of apples. 3. Secure the lid. Use the manual setting and cook on high pressure for 8 minutes. 4. Allow pressure to release naturally. Let sit for a few minutes to allow the sauce to thicken. 5. Serve warm and top with ice cream.

YIELD 4 servings

INGREDIENTS ½ teaspoon salt ¾ teaspoon cumin 1 teaspoon black pepper 1/8 teaspoon oregano 1/8 teaspoon cilantro 1 pound boneless, skinless chicken breasts 1 cup chunky salsa

DIRECTIONS 1. Mix together seasonings in a small bowl. 2. Sprinkle seasoning mixture on both sides of chicken breasts. 3. Place chicken in the pressure cooker and cover with salsa. 4. Secure lid and set to high pressure for 20 minutes. 5. Once cooking program is complete, allow pressure to release naturally. 6. Transfer chicken to a plate and shred.

YIELD 4 servings

INGREDIENTS 1 ½ pounds fresh green beans, ends removed, snapped in half and washed 3 slices of bacon, cut into 1 inch pieces 1/3 cup onion, diced ½ cup water or chicken broth ½ teaspoon salt Pressure cooking 1 teaspoon pepper and pressure ¼ teaspoon garlic powder canning are DIRECTIONS not the same. A 1. Select sauté function and cook bacon in pressure cooker. pressure cooker 2. As bacon begins to brown, add onions and sauté for another minute. 3. Add green beans and toss with the bacon so that the beans are lightly should never be coated with bacon grease. 4. Add water. used for canning. 5. Cook beans for 5 minutes on manual pressure. 6. Quick release pressure. 7. Toss with seasonings and serve.

YIELD 6 servings

INGREDIENTS 1 pound lean ground beef 1 tablespoon fresh basil ½ cup onion, diced (1 teaspoon dried) 3 cloves garlic, crushed 1 bay leaf 1 teaspoon salt 1 large (4 lb.) spaghetti squash black pepper, to taste grated cheese for topping 1 (28 ounces) can crushed tomatoes Pressure cooking 1 tablespoon fresh oregano and pressure (1 teaspoon dried) canning are DIRECTIONS not the same. A 1. With the pressure cooker on the sauté setting, cook the onion, carrots, celery, and garlic for five minutes. pressure cooker 2. Add crushed tomatoes, oregano, basil and bay leaf. Stir. should never be 3. Thoroughly wash the squash and pierce skin all over with a knife. Place on top of sauce. used for canning. 4. Cook at high pressure for 15 minutes or until the skin of the squash easily gives when pressed 5. Quick release pressure, discard bay leaf and transfer the squash to a bowl to cool. 6. When squash is cool enough to handle, cut in half with a large knife. Discard the seeds and scoop the strands out with a fork. Place in a colander to drain well (use paper towels as well to soak up any excess moisture). 7. Serve sauce over squash with grated cheese.

*This recipe is for a large pressure cooker. You can half the recipe if you have a “minisize pressure cooker.

YIELD 6 servings

Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability. QUICK AND EASY POTATO SOUP INGREDIENTS 5 pounds potatoes, peeled Optional Toppings and cubed real bacon bits 2 garlic cloves, minced cheddar cheese, shredded 5-6 cups of chicken broth green onion, chopped ½ teaspoon pepper ½ teaspoon salt 3 tablespoons butter 1/3 cup reduced fat cream cheese, softened 1/3 cup reduced fat sour cream 1-2 cups milk Salt and pepper to taste

DIRECTIONS 1. Add the garlic and potatoes to the pressure cooker. 2. Pour enough chicken broth in the pot to cover the potatoes. Seal the lid and cook on manual or soup setting for 10 minutes. 3. Once the timer goes off, turn the valve from sealing to venting to quick release the pressure. 4. Remove the lid and mash the potatoes. Use a potato masher for chunky soup or an electric hand mixer for chowder style soup. 5. Add butter, sour cream, cream cheese, salt and pepper, and blend. 6. Add milk to the soup to thin if needed. 7. Serve with the toppings of your choice.

YIELD 10 servings

INGREDIENTS 3 cloves garlic, minced ½ cup reduced fat sour cream ½ cup chicken broth ½ cup light mayonnaise 14 ounce can artichoke hearts, 1 teaspoon onion powder drained 4 cups parmesan cheese, shredded 10 ounce box frozen spinach 2 cups mozzarella cheese, shredded 8 ounces reduced fat cream cheese Pressure cooking and pressure DIRECTIONS canning are 1. Place garlic in pressure cooker pot with chicken broth. 2. Add artichokes, spinach, sour cream, cream cheese, mayonnaise and not the same. A onion powder. Stir to combine. pressure cooker 3. Set to manual high pressure for 4 minutes. 4. Quick release pressure and immediately stir in cheeses. should never be 5. Transfer to a bowl and serve with corn chips or bread. The dip will used for canning. thicken as it cools.

YIELD 24 servings

INGREDIENTS 1 pound elbow macaroni ½ cup parmesan cheese, shredded 4 cups chicken broth ½ cup reduced fat sour cream 2 tablespoons unsalted butter 2 teaspoons yellow mustard 2 cups extra sharp cheddar 1/8 teaspoon cayenne pepper cheese, shredded (optional)

DIRECTIONS 1. Combine macaroni, broth and butter in the pressure cooker 2. Cover and seal. Select the manual setting at high pressure for 6 minutes. 3. When cooking program is finished, quick release pressure. 4. Open the pot and stir in cheeses*, sour cream, mustard, and cayenne pepper, if desired. 5. Let sit for 5 minutes to thicken, then stir again and serve.

*If crispy topping is preferred, reserve parmesan cheese. After macaroni and sauce is well combined, transfer to a baking dish and sprinkle with parmesan cheese. Broil until crispy (about 3 minutes).

YIELD 8 servings

INGREDIENTS 1 tablespoon chili powder 1 poblano pepper, halved, seeded 2 teaspoons ground cumin and thinly sliced 1 teaspoon ground coriander 4 cloves garlic, smashed ½ teaspoon paprika ¾ cup water ¼ teaspoon ground cinnamon 1 can (15 oz.) diced tomatoes w/chilies 2 pounds beef stew meat, cubed ¾ cup corn chips, finely crushed 1 teaspoon salt 1 tablespoon apple cider vinegar 2 teaspoons pepper ½ cup plus 2 tablespoons fresh 1 tablespoon olive oil cilantro, roughly chopped 1 small onion, chopped Cooked white rice, for serving Shredded cheese, for serving

DIRECTIONS 1. Mix the chili powder, cumin, coriander, paprika, and cinnamon in a small bowl. 2. In a medium bowl, mix the beef with 4 teaspoons of the spice mixture, salt and pepper; toss until coated. Set aside. 3. Set the pressure cooker to sauté at normal heat. When the display indicates “hot”, add the olive oil, then add onion, poblano pepper, garlic. 4. Cook, stirring often, until tender and lightly browned, about 5 minutes. 5. Add remaining spice mixture and cook, stirring, until lightly toasted, about 1 more minute. 6. Cancel the sauté setting and stir in water and tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. 7. Add the beef, stirring into liquid. Cover and seal, making sure thesteam valve is in the sealing position. Set the cooker to high pressure for 30 minutes. 8. When cooking program is complete, naturally release pressure for 10-15 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure. 9. Turn off the cooker. Remove the lid and stir in ½ cup crushed corn chips. Let cook a few minutes and spoon off any excess fat. 10. Stir in vinegar and ½ cup cilantro. Season with salt and pepper, if needed. 11. Serve over rice; top with cheese and remaining corn chips and cilantro.

YIELD 6 servings

INGREDIENTS 1 cup white rice, uncooked pinch of salt 1 cup water ½ cup fresh herb of choice, roughly chopped 2 tablespoons citrus juice of choice, fresh squeezed zest of citrus fruit of choice

Pressure cooking DIRECTIONS 1. Place the uncooked rice in a mesh strainer and run under water until and pressure the water runs clear, lightly shaking the rice to remove excess water. Place in the inner pot of the pressure cooker with a pinch of salt. Add canning are water and stir to combine. Cover and seal the pressure cooker. Select not the same. A the rice program. 2. While rice is cooking, zest and juice your fruit and chop your herb. pressure cooker 3. Once cooked, naturally release pressure, opening the lid only when the should never be float valve drops down. 4. Stir in the herb, juice, and season to taste with salt. used for canning. TASTY CITRUS AND HERB PAIRINGS Lemon, lime and orange pair well with a variety of herbs. Experiment with mixing and matching to find your favorite pairing.

Suggested pairs: lemon/thyme lime/cilantro orange/marjoram

YIELD 6 servings

INGREDIENTS 1 teaspoon cayenne 4 tablespoons minced garlic 2 tablespoons thyme 1 teaspoon pepper 2 tablespoons basil pinch of salt 1 tablespoon oregano 5 cups chicken or vegetable stock 2 tablespoon butter 1 ¾ cups baking mix 2 lbs chicken breasts, boneless 2/₃ cup milk and skinless, cubed ¼ cup parmesan cheese 5 celery stalks, diced pinch of salt Pressure cooking 5 medium carrots. diced pinch of pepper and pressure 1 onion, diced ¼ cup heavy cream canning are DIRECTIONS not the same. A 1. In small bowl mix together spices to make seasoning mixture. pressure cooker 2. Toss chicken in seasoning mixture. 3. Set pressure cooker to sauté. Add butter and chicken cubes to brown. should never be 4. Add in the celery, carrots, onion, garlic, pepper and a pinch of salt. Stir. used for canning. 5. Pour stock over chicken and vegetables. 6. Cover and seal pressure cooker. Set manual pressure to high for 8 minutes. 7. While chicken is cooking, make dumplings mixture: Whisk together baking mix, milk, and parmesan cheese. Add a pinch of salt and pepper. 8. Perform a quick release to release steam. Remove lid. 9. Set the pressure cooker back to high. Let simmer with lid off. 10. When broth is boiling, drop dumplings by spoon into the pressure cooker until entire batter is in pot. Simmer with lid off for 8-10 minutes. 11. Turn off pressure cooker. Stir in cream and add salt and pep per to taste. Serve immediately.

YIELD 6 servings