America's Test Kitchen Special Issue: Pressure Cooker Favorites (2014) : 91 Foolproof Recipes That Will Change the Way You Cook

  • Farmhouse chicken noodle soup (page 14)

    from America's Test Kitchen Special Issue: Pressure Cooker Favorites (2014) : 91 Foolproof Recipes That Will Change the Way You Cook America's Test Kitchen Special Issue

    • Categories: Soups
    • Ingredients: onions; thyme; carrots; celery; soy sauce; whole chicken; wide egg noodles; parsley
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Notes about Recipes in this book

  • 15-bean soup with sausage

    • jenmacgregor18 on February 04, 2019

      You must pre-soak your beans at least 8 hours. I didn't know. And as I didn't have another day to work with., I tried it without soaking. they weren't done in the time frame. I added 10 more minutes. mush. The flavor was pretty bland. Maybe hot sausage would have helped. but it pretty much was awful. I pitched it.

  • Pork vindaloo

    • pastaplease on March 14, 2026

      Very tasty and easy. Did not use cilantro (I always forget), but didn't miss it. Makes good leftovers, too.

  • Creamy mushroom sauce

    • jenmacgregor18 on January 17, 2019

      I made this in Instant Pot. I browned 2 x 1" pork chops first, removed then proceeded with recipe. I pulled pork out (after quick release) after 20 minutes & then brought up to pressure for 5 more for the mushrooms. Reduced heavy cream by 2T and added 2 tsp of cornstarch slurry when simmering cream to thicken. I subbed white wine for sherry, oregano for thyme; and used only white button mushrooms. I also added Jane's Krazy Greek seasoning to pork chops & sauce. Very, very good. Pork was tender and the sauce was delicious. I served over potatoes. But it would be great as a pasta sauce. This is a repeat for sure. Makes a lot of sauce. I may freeze some to use with chicken or meatballs.

  • Chicken curry with chickpeas and cauliflower

    • jenmacgregor18 on February 05, 2019

      It comes together quickly and turns out great. I used skinless, boneless chx thighs-what I had on hand. I added 1/4 tsp cayenne; which is still fairly mild. It made enough that I froze 1/2 for later. The house smells amazing. I am really looking forward to this for dinner..

  • Shredded pork soft tacos

    • pastaplease on February 18, 2026

      Surprisingly bland. Can dress up pork with accompaniments. Meat was tender but pretty blah.

  • Cuban-style beef with onions and bell peppers

    • jenmacgregor18 on January 30, 2019

      This is a keeper for us. It's really good. simple; but has great flavor. I was short on olives & added some capers to make up the difference. I also added a packet of Goya Sazon and 1/2 tsp of Goya Sazonador Total; and omitted the other salt called for in recipe. I cut back on sugar by 1/2 tsp; but it would be fine with the 1 tsp. served with rice & green cholula.

  • Italian meatloaf

    • jenmacgregor18 on January 30, 2019

      Pay attention to adjustments for IP. Have to add water or it you'll get the marinara scorching. This was good. It's pretty much turns out tasting like a standard Italian meatballs recipe. But I liked the addition of provolone. And the marinara turns out more like a meat sauce in flavor.

    • pastaplease on February 10, 2026

      I was surprised how well this turned out -- meatloaf in a pressure cooker ? Used 1lb Wagu ground beef and 1/2 lb pork. Added about 2TB extra sauce to meat mixture, doubled the amount of fresh basil and added 2 minced garlic cloves. Did not put 2 Cups of sauce into the pot, but I did take jenmacgregor18's advice about the water (thank you!). Turned out moist and quite tasty -- leftovers even better. Will make again.

  • Boeuf Bourguignon

    • jenmacgregor18 on March 15, 2019

      subbed button for cremini, chuck for short rib, mild harissa for tomato paste. cooked an extra 5 minutes under pressure for the chuck. Excellent. B loved it.

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  • Published Apr 01 2014
  • Format Magazine
  • Page Count 144
  • Language English
  • Countries United States

Publishers Text

91 foolproof recipes that will change the way you cook.

A pressure cooker is capable of delivering perfectly cooked food with deep, slow-cooked flavor within a fast-food time frame—but when you lock on that lid, you want a recipe you know you can count on. We ran hundreds of tests in 15 pressure cookers to find out what works and what doesn’t. We show you the essential techniques that are key to success, and we provide troubleshooting tips with every recipe. Don’t own a pressure cooker? We rate a dozen best-selling models. With this go-to guide for cooking under pressure from the editors of Cook’s Illustrated, every home cook with be guaranteed success.

Barbecue indoors with our recipes for Smoky Brisket, Barbecued Baby Back Ribs, and Pulled Pork; make one-pot meals with recipes for Everyday Pot Roast, Whole Chicken with Rosemary and Lemon Sauce, and Easy Weeknight Chili; and cook surefire sides like Parmesan Risotto, Braised Kale with Chorizo, and Creamy Polenta.

Additional recipes include: Rigatoni with Weeknight Meat Sauce, Artichokes with Lemon-Garlic Butter, Easy Spanish-Style Chicken and Rice, 15-Bean Soup with Sausage, Italian Meatloaf, Mashed Sweet Potatoes with Cinnamon and Sugar, Turkey Breast with Gravy, and Asian-Style Boneless Beef Short Ribs with Shitakes.