Read The Everything Pressure Cooker Cookbook for Free Online Page B

in the refrigerator for 2 weeks, and can be frozen indefinitely in freezer bags.
Bolognese Sauce
    This rich meat sauce is the perfect topping for fettuccine. Serve with a tossed salad and crusty, warm garlic bread.
    INGREDIENTS | YIELD: 4 CUPS
    1 tablespoon unsalted butter
    1 medium sweet onion, peeled and diced
    1 medium carrot, peeled and diced
    1 stalk celery with leaves, diced
    1 clove garlic, peeled and minced
    8 ounces ground round
    8 ounces ground pork
    8 ounces ground veal
    2 tablespoons tomato paste
    ½ cup dry white wine
    1 14½-ounce can diced tomatoes
    1 bay leaf
    ½ cup heavy cream
    Salt and freshly ground black pepper, to taste
    A Less Expensive Alternative
    Omit the ground veal and instead use 12 ounces each of ground round and ground pork. Stir ¾ teaspoon of Minor's Veal Base ( www.soupbase.com ) into the meat when you add the canned tomatoes. The veal base will add some sodium, so taste the sauce before you add any salt, or consider using no-salt-added canned tomatoes.
Melt the butter in the pressure cooker over medium-high heat. Add the onion, carrot, and celery; sauté for 3 minutes or until the vegetables begin to soften. Add the garlic and ground meat. Fry for about 5 minutes or until the meat loses its pink color, breaking the meat apart as you do so. Drain and discard any rendered fat. Stir in the tomato paste and sauté for 1 minute. Stir in the white wine and boil for about 2 minutes.
Stir in the undrained tomatoes. Add the bay leaf. Lock the lid into place and bring to high pressure; maintain pressure for 15 minutes.
Remove from heat and quick-release the pressure. Remove the lid. Return the pan to medium-high heat and bring to a boil. Stir in the cream, continuing to cook for about 5 minutes. Taste for seasoning and add salt and pepper as needed.
Chicken and Spinach Curry Sauce
    The chicken and spinach create a layer in the pressure cooker that keeps the pasta sauce from burning on the bottom of the pan.
    INGREDIENTS | SERVES 6
    ½ cup chicken broth or water
    1 pound boneless, skinless chicken, cut into 1-inch pieces
    2 10-ounce packages frozen spinach, rinsed of any ice crystals
    1½ cups pasta sauce
    1 tablespoon mild curry powder
    2 tablespoons applesauce
    Salt and freshly ground black pepper, to taste
    6 cups cooked rice
    Optional: Fresh cilantro
Add the broth and chicken to the pressure cooker and place the frozen spinach on top. Mix the pasta sauce with the curry powder and pour it over the spinach. Do not mix the sauce into the other ingredients.
Lock the lid in place. Bring to high pressure over medium heat; maintain the pressure for 5 minutes. Quick-release the pressure. Carefully remove the lid, add the applesauce, and stir well. If the moisture from the spinach thinned the sauce too much, simmer uncovered for 5 minutes or until the sauce is the desired consistency. Taste the sauce and add more curry powder, salt, and pepper if needed. Serve over cooked rice. Garnish with cilantro if desired.
Country Barbeque Sauce
    You can use this barbeque sauce as a serving sauce served on the side, a dipping sauce, or a grilling wet-mop sauce.
    INGREDIENTS | YIELD: ABOUT 5 CUPS
    4 cups ketchup
    ½ cup apple cider vinegar
    ½ cup Worcestershire sauce
    ½ cup light brown sugar, firmly packed
    ¼ cup molasses
    ¼ cup prepared mustard
    2 tablespoons barbeque seasoning
    1 teaspoon freshly ground black pepper
    Optional: 1 tablespoon liquid smoke
    Optional: 2 tablespoons hot sauce, or to taste
    Optional: Salt, to taste
    Add all ingredients to the pressure cooker. Stir to mix. Lock the lid into place. Bring to low pressure; maintain for 20 minutes. Remove from heat and quick-release the pressure. Taste for seasoning and add the desired amount of optional seasoning. Ladle into sterilized glass jars; cover and store in the refrigerator for up to 3 months.
Plum Sauce
    Plum sauce is often served with egg rolls. It's also delicious if you brush it on chicken or pork ribs; doing so near the end of the grilling time