Read The Everything Pressure Cooker Cookbook for Free Online Page A

slices bacon, diced
    2 tablespoons olive oil
    1 medium white onion, peeled and diced
    3 cloves garlic, peeled and minced
    ½ cup fresh cilantro, minced
    ½ cup salsa
    ¼ cup ketchup
    ½ cup chicken broth
    1 teaspoon chili powder
    1 pound chicken breast tenders, finely diced
    Optional: 1 tablespoon all-purpose flour
    1 cup Monterey jack cheese, grated
    ½ cup sour cream
    Salt and freshly ground black pepper, to taste
Add the bacon and oil to the pressure cooker; bring to temperature and add the onion, garlic, and cilantro. Sauté for 3 minutes or until the onion is soft. Stir in the salsa, ketchup, broth, chili powder, and diced chicken. Lock the lid into place and bring to low pressure; maintain pressure for 6 minutes.
Remove the lid and simmer over medium heat to thicken the sauce. If needed, whisk the flour into the dip, bring to a boil, and then simmer for 2 minutes or until the flour taste is cooked out. Lower the heat and add the cheese, stirring constantly until it is melted into the dip. Fold in the sour cream. Taste for seasoning and add salt and pepper if desired. Serve warm with baked corn or flour tortilla chips.

4
Sauces
    Quick Demi-Glace
    Bolognese Sauce
    Chicken and Spinach Curry Sauce
    Country Barbeque Sauce
    Plum Sauce
    Kansas City — Style Barbeque Sauce
    Memphis-Style Barbeque Sauce
    Cranberry-Applesauce
    Fresh Tomato Sauce
    Spaghetti Meat Sauce
    Marinara Sauce
    Sausage and Mushroom Sauce
Quick Demi-Glace
    Quick is a relative term in this case. This demi-glace version takes several hours to make rather than more than an entire day of simmering sauces on the stovetop. This version omits the tomatoes, leaving you with the option of whisking in some sautéed tomato paste when a tomato back note is needed.
    INGREDIENTS | YIELD: 1 CUP
    1½ pounds veal bones
    1½ pounds beef bones
    1 pound chicken backs
    Water
    1 tablespoon vegetable oil
    1 medium white onion, peeled and diced
    1 large carrot, peeled and diced
    1 celery stalk with leaves, diced
    1 tablespoon dried parsley
    ½ teaspoon dried thyme
    ½ teaspoon whole black peppercorns
    1 bay leaf
    Defining Demi-Glace
    Traditionally, the highly concentrated, rich half-glaze sauce known as demi-glace is created by reducing equal amounts of veal stock and brown sauce, the latter being one of the French mother sauces made by simmering brown roux, brown stock, bacon, aromatics (onions, celery, carrots), a bouquet garni (bay leaf, thyme, parsley, celery stalk, and peppercorns wrapped inside leek greens), and tomatoes.
Trim the bones of any fat, but leave some meat attached to them. Discard any chicken skin and chop the backs into 3-inch pieces.
Preheat the broiler. Arrange the bones in a roasting pan; place the pan in the oven about 6 inches away from the source of heat. Broil for 15 minutes on both sides. Add the chopped chicken backs to the pan and return the pan to the oven. Broil for another 15 minutes.
Discard the fat from the roasting pan. Place the pan over two burners on medium-high heat until the pan sizzles. Pour in 2 cups of water and stir it into the bones, scraping up the browned bits on the bottom of the roasting pan. Remove from heat.
Add the oil to the pressure cooker and bring to temperature. Add onion, carrot, celery, parsley, thyme, and peppercorns; sauté for 3 minutes. Add the bay leaf. Transfer the bones and water to the pressure cooker. Add additional hot water so that the water level is an inch above the bones. (Note: The bones and water should not fill the pressure cooker beyond two-thirds full.)
5. Lock the lid into place and bring to high pressure; maintain for 1½ hours. Remove from heat and allow pressure to release naturally. Strain the stock into a stockpot. Let rest for 10 minutes and then skim off and discard any fat. Place the stockpot over high heat and bring to a boil. Reduce the heat, but maintain and boil for an hour or until the liquid is dark brown and thick. Chilled demi-glace can be cut into cubes, wrapped in plastic, and stored