• robm on November 27, 2011

  Modern pressure cookers are easy to use and give you slow-cooked results and flavors in a fraction of the time! They're also indispensable for high-altitude cooking! Lots of good recipes in this compendium. Also look for books by Lorna Sass, who's more or less the queen of pressure-cooking!

Notes about Recipes in this book

• Pepper bellies

  • Sarah_C on January 25, 2016

    WINNER! All around. This was my first time using EYB as a search of My Recipes - pantry friendly: I didn't have chiles or chips or guacamole, so I used jalapeno slices, rice, and skipped the guacamole. Also I used white kidney beans.

• Good and plenty beef stew

  • sarahawker on December 13, 2017

    Very tender, nice interrupt method between the meat and vegetables. I added a spoonful of red miso paste to amp up the umami. Would make again.

• Italian beef simmered in tomato-garlic sauce (Braciole alla pizzaiola)

  • Rita on July 24, 2012

    Accompaniments: Rotini pasta (spirals or twists), mashed potatoes, polenta, and a simple antipasto salad.

• Brisket of beef steamed in Irish stout

  • IowanCorn on October 21, 2023

    Made this in the electric pressure cooker. While the brisket itself was alright - it was tender and was tasty, if a little boring, the broth was wonderful! I ate the leftover broth as onion soup, and it itself is worth making the recipe.

• Corned beef brisket in Irish stout with traditional vegetables

  • IowanCorn on March 21, 2024

    Made this for St. Patrick's and ended up not as thrilled as I thought it might be. First thing I'd do would be to cut the brown sugar by half, as I thought this was way too sweet. The beer made a good base, and since I ignored her instructions to toss the pickling spice away but rather put the contents of the packet into the beer in the pot, it came out a sweet-hot sauce rather than just a sweet one. Also, put the rack in the electric pressure cooker and cooked the potatoes (whole not cut up) and the carrots with the meat, rather than separate so the vegetables were flavored by the beer spice liquid as well - to me it's the whole point of corned beef and veg. With the changes, it was decent, but I think there are better ones out there.

• Beef tagine

  • Rita on July 24, 2012

    Accompaniments: Cooked rice, orzo, noodles, or the traditional couscous.

  • Rella on April 18, 2016

    Since I love bison, I substituted bison for the beef. This is a Middle Eastern dish and there are loads of spices and ingredients which will take time to mise en place. I tried the honey and almonds at the end, but would recommend that they not be stirred into all of the dish.

• Beef ragout

  • Rita on July 24, 2012

    Accompaniments: Any variety of pasta - penne, rotini, and even spinach linguine and include lots of garlic toast.

• Three-meat Bolognese sauce

  • lmoon on February 26, 2014

    Ground pork and red wine missing from ingredient list

  • IsaSim on April 09, 2014

    Excellent! I saw no need to rinse the meat under cold water to remove grease - just drained the excess juices before turning it back into the cooker. I also kind of cheated on the quick pressure cooking since I let it on very low fire for a couple of hours to keep it warm until dinner...

• Chicken with lemon herb sauce

  • IowanCorn on October 28, 2022

    A very quick, simple recipe which is flavorful, especially the sauce which I used with egg noodles and vegetables to great effect.

• Salsa chicken and potatoes

  • IowanCorn on November 06, 2023

    Very tasty! the salsa gives it a zing, and this is an extremely quick and easy dinner for the weeknight.

• Chicken and dumplings from scratch

  • IowanCorn on November 06, 2023

    Easy to make, delicious to eat. The only change I would make is to cut back the amount of salt, at least by half, in the dumplings. I thought they were too salty, although not uneatable so.

• Best bean broth with smoked meat

  • bloncosky on January 28, 2013

    This is a great basic bean recipe that can be used for just beans or turned into a soup. For soup, remove the beans with slotted spoon and use an emulsion blender on the broth.

• Mexican steak and red rice

  • Rita on July 24, 2012

    Accompaniments: A side of refried beans and some warm flour tortillas. Recipe also doubles as a filling for a Mexican tortilla wrap, rolled into warmed flour tortillas with the addition of shredded lettuce, chopped tomatoes, and grated cheese.

• Cream of chicken and rice soup

  • IsaSim on April 04, 2014

    Delicious; I used basmati rice which disintegrated, more than converted would have I suspect. Needs a good sprinkle of salt and pepper.

• Savory country grits

  • Karen_S. on December 12, 2017

    Excellent!