Pressed for time on busy weeknights? Pressure cooking takes the pressure off of you and puts it right where it belongs - on your stovetop.
July 18, 2012
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1 of 8Photo: Lee Harrelson; Styling: Jan Gautro
The Pressure's On!
Pressure cookers, which drastically reduce traditional cooking times, are enjoying a newfound popularity among modern cooks. This should come as no surprise to anyone who's ever needed to get dinner on the table after a full day on the job!
From rich homemade meat stocks to elegant parmesan risotto, the pressure cooker knows a thing or two about coming through in a pinch. So whether your pressure cooker is your mom's retro model or still waiting for you to order it off Amazon, don't be scared to work this nifty appliance into your weeknight cooking routine.
2 of 8Photo: Jamie Chung; Styling: Ariana Salvato
One-Hour Spanish Chickpea Soup
One-Hour Spanish Chickpea Soup Recipe Sure, dried peas and beans are far more economical and lower in sodium than their canned cousins, but who has time to soak them overnight and then simmer for hours? With a pressure cooker, this satisfying chickpea-and-chorizo soup starts with dried chickpeas and is ready in just 60 minutes.
3 of 8Chicken Fricassee
Chicken Fricassee Recipe This elegant, ready-in-a-jiffy chicken dinner calls for earthy cremini mushrooms, pearl onions, baby carrots, and plenty of fresh herbs. It's perfect for a cozy meal on chilly fall evenings.
4 of 8Photo: Jamie Chung; Styling: Ariana Salvato
Fast, Rich Pressure-Cooker Beef Stock
Fast, Rich Pressure-Cooker Beef Stock Recipe While traditional meat stocks can take up to 8 hours of careful stovetop simmering to develop their deep flavor, the pressure cooker cuts this time down to just 35 minutes. The stock can be refrigerated for up to 1 week or frozen for up to 3 months.
5 of 8Photo: Jamie Chung; Styling: Ariana Salvato
Prosecco and Parmesan Risotto
Prosecco and Parmesan Risotto Recipe Classic risotto recipes require constant stirring for half an hour, so save yourself some time (and a sore wrist) by turning to the pressure cooker instead. It's a wonderful way to turn out restaurant-quality risotto every time in less than 15 minutes.
6 of 8Photo: J. Savage Gibson; Styling: Alicia Frazier
Cincinnati Chili Recipe Need weeknight chili in a hurry? Try this hearty beef-and-onion chili served over hot cooked spaghetti and topped with cheddar cheese and chopped onion. After combining all the ingredients in your pressure cooker, simply cook over high heat until the pressure control rocks back and forth quickly, then reduce heat and cook 15 more minutes.
7 of 8Photo: Jamie Chung; Styling: Ariana Salvato
Beets with Dill and Walnuts
Beets with Dill and Walnuts Recipe Never tried beets? Time to start. This easy recipe is ready is less than half an hour, and most of that time is hands-off to let the beets marinate in a homemade vinaigrette dressing. Top with chopped fresh dill and walnuts for delicious crunch and flavor.
8 of 8Photography: Randy Mayor; Styling: Melanie J. Clarke
Refried Beans Recipe You'll be able to taste the difference between these homemade refried beans and the canned variety in the Mexican foods section of your local grocery. Dried pinto beans, some salt pork, fresh garlic cloves, water, and a little salt are all you need. Sprinkle with shredded sharp cheddar cheese for an extra flavor punch.
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