Pressure Cooking Part I: 2 quick fall recipes that will put your Pressure Cooker to work

butternut squash in the pressure cooker

If you’re reading this, then you probably love to cook. At Cook Culture, we love to cook too. But sometimes, after a long day of work, cooking a full meal isn’t really on the table. That’s where the Pressure Cooker comes in. It allows us to make full, healthy meals that go a long way without having to plan ahead, and all with minimal effort.

Over the next couple of weeks, we’re going to share a few of our favourite Pressure Cooker recipes, and we hope that you will do the same on our Facebook page!

Today we’ve got two recipes to share with you. First off, we’ve got an amazing Butternut Squash Risotto recipe that even we were apprehensive about at first. We honestly only tried this recipe out to test the risotto setting on the Breville Pressure Cooker. Might as well right? So we tested it in the kitchen, and the risotto turned out wonderfully. This risotto is a very squash heavy risotto with very bold flavours. If you’re a squash lover, you’ll love it!

And the second recipe we want to share with you is our Simple Veggie Stock. It’s simple. It’s delicious. It’s healthy. We love making our own veggie stock because it means we get to control the ingredients that are put into it–meaning less salt. Plus it tastes better too!

With a pressure cooker, you can make stock and risotto all from scratch on a weeknight with minimal effort. Interested in seeing how it’s possible? Read on!

pressure cooker

butternut squash

risotto in the pressure cooker

1. Butternut Squash Risotto

This recipe works best with this Breville Pressure Cooker as there is a risotto setting on it that works wonderfully. This may not be like your Italian Grandma’s risotto, but it sure is delicious. The butternut squash is what makes this dish shine.

  • 1 medium to large butternut squash
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 medium cloves garlic, crushed
  • 1/2 of a Golden Delicious apple, diced
  • Pinch red pepper flakes
  • Fresh sage
  • Salt
  • 2 tablespoons maple syrup
  • 1 teaspoon white or yellow miso
  • 4 1/2 cups of vegetable broth (pressure cooker recipe below this recipe)
  • 1 medium yellow onion, minced
  • 2 cups of risotto rice
  • 4 tablespoons unsalted butter
  • Parmesan for grating

Directions:

  1. Preheat oven to 400°F
  2. Cut the squash and apple into 1-inch chunks and toss with some olive oil, maple syrup, garlic, some sage sprigs, red pepper flakes, and salt until evenly coated. Place in a baking dish, and roast in the oven until the butternut squash chunks are tender (about 45 min).
  3. Once cooked, transfer your squash mixture into your Vitamix, add in your miso and 1/4 – 1/2 cup of broth and blend until smooth.
  4. Now that your butternut squash puree is ready, you can start the risotto. Heat 2 tablespoons of olive oil in your pressure cooker on medium-high heat. Add in your minced onion and cook until browned.
  5. Add in your risotto rice, stir and cook until rice is evenly coated in oil and slightly toasted (3-4 minutes)
  6. Stir in remaining 4 cups of broth, scrape any remaining onions or rice from the side of the pressure cooker and then close the lid.
  7. If you’re using the Breville Pressure Cooker then this is where you would set it to the risotto setting, otherwise, you can bring your pressure cooker to low pressure, and then cook at low pressure for 5 minutes. Then depressurize.
  8. While that’s happening, in a small saucepan you can melt your butter over medium-high heat until foaming subsides (2-3 minutes) and add 8 sage leaves and fry until the leaves are browned. Remove from heat.
  9. Open your pressure cooker, and stir your rice as the rice and cooking liquid will be separated. It should be pretty creamy.
  10. Stir in your squash puree, and then your brown butter.
  11. If the risotto is too soupy, you can cook it for a few minutes longer, stirring while doing so.
  12. Once ready, stir in a generous helping of parmesan and season with salt.
  13. Serve in bowls with a fried sage leaf and more parmesan as a garnish.

pressure cooker

2. Quick Pressure Cooker Veggie Stock

Stock in 20 minutes? Yes, really.

 Ingredients:

  • 1 large onions, peeled and halved
  • 2 medium carrots, peeled and cut into large pieces
  • 3 stalks celery, cut in half
  • 10 peppercorns
  • 1 bay leaf
  • 4 1/2 cups water

Directions:

  1. Add all ingredients to your pressure cooker.
  2. Close and lock the lid.
  3. Select high pressure, with a 15 minute cooking time.
  4. Once finished cooking, use the natural release.
  5. Strain through a fine mesh strainer.

stove top pressure cooker

As you can tell, we’ve had a lot of fun in the kitchen with our pressure cookers! And we can’t wait to share more of our adventures.

Have your own favourite recipes to share? Head on over to our Facebook page to share!

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