The Pressure Cooker Cookbook Revised
This greatly expanded and revised edition of The Pressure Cooker Cookbook confirms the versatility and ease of using modern pressure cookers to prepare quick, healthy, and flavorful dishes.
From appetizers, soups and "cooked" salads to stews, roasts, side dishes, and desserts, Toula Patsalis offers more than 250 easy-to-prepare recipes for today's on-the-go lifestyle.
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2-inch pieces according to manufacturer's Add onion bay leaf beans bell pepper black pepper bouquet garni bowl bring pressure brown sugar canola oil carrots chopped fresh parsley coarsely chopped coarsely diced cold running water cook 8 minutes COOK'S NOTE cooker over medium cups chicken broth cups water cut into 2-inch dish finely diced flavor fresh lemon juice freshly ground black freshly ground white garlic and saute garlic cloves ground black pepper ground white pepper heat diffuser Heat oil heat to maintain heat to medium high heat large onion maintain pressure manufacturer's directions medium heat medium to maintain mixture olive oil oregano Parmesan cheese parsley pressure and cook pressure cooker pressure under cold red pepper flakes Reduce heat Release pressure according Remove lid rice salt Vs teaspoon saute 2 minutes Secure lid soup sour cream Stir tablespoons tablespoons olive oil tarragon teaspoon freshly ground teaspoon ground V2 cup vegetables white pepper