Notes about Recipes in this book

• Spanish rice with chicken and sausage

  • cathykeller on January 26, 2011

    I zipped it up with hot paprika instead of sweet, a little Cajun seasoning, and some crushed red pepper...also added peas. Excellent weeknight dinner.

• Beans with sausage and greens

  • mr.paul on January 19, 2019

    Calls for cooked sausage, i.e. the kind that is purchased cooked in the refrigerated section.

• Southern split pea soup with ham

  • abrownb1 on December 16, 2020

    I've made this so many times and it's one of the rare recipes that I don't feel the need to tweak! Super quick to throw together (I always use a ham steak) and freezes well. It does thicken up a lot upon refrigerating so you may need to thin out with some water when reheating. The optional bit of thyme adds a nice flavor so recommend adding. No need to adjust time if using an IP.

  • chawkins on November 09, 2019

    Use the instant pot and the same timing. Added couple of carrots to the mix and an extra 2 cups of water because I used a large meaty ham bone. Put on sauté to thicken and meld in the flavor of the thyme which was added after natural release and while I pulled the meat off the ham bone. The soup ended up with a nice consistency and was very satisfying on a wintry day.

  • rionafaith on February 10, 2019

    Simple and classic split pea soup with ham, made easy in the pressure cooker (I used my Instant Pot). The consistency of this was slightly thinner than some versions I've had but it didn't bother me. Very easy.

• Goulash with potatoes

  • apattin on January 13, 2019

    Skipped the potatoes. Lovely easy recipe

• Pot roast with mushroom gravy

  • apattin on April 18, 2022

    used chuck. degreased liquid after overnight in fridge. needed 3tb cornstarch to get gravy consitency. A yummy dish in 60 minutes!

• Chicken paprikash with potatoes

  • florador on February 26, 2015

    Really tasty sauce! But chicken was dry-tasting. The flavors didn't penetrate the large breast pieces. Next time instead of having chicken breasts whole, perhaps cut into 1-1.5 inch pieces? Also needed a bit more salt than 1 teaspoon. Went together easily. Liked the potatoes (rather than the usual noodles often served with Paprikash). We didn't use the dill. The caraway flavor was a lovely low-note to the flavors -- not overpowering at all.

• Cabbage and potatoes with kielbasa

  • chawkins on June 17, 2020

    Great taste for minimal effort. I made half of the recipe and used the instant pot instead of the stove top pressure cooker. Because the IP only goes to 11 psi when under pressure and the recipe was written for stove top cooker that goes to 13 psi,I upped the cook time by a minute and it worked out fine.

• Un-stuffed cabbage in sweet-and-sour sauce

  • chawkins on November 13, 2015

    Absolutely delicious and it only took 3 minutes after coming up to pressure. I did not add any of the optional sugar or honey at the end. The one third cup of raisins was enough to balance the acidity. I did not have lemon, so I just used the juice of half a lime.

  • Rinshin on August 25, 2018

    Excellent sauce for making cabbage rolls with a balanced acidity from lemon juice and vinegar with sweetness coming from raisins. Used it to make regular cabbage rolls with savoy cabbage. I did not use this recipe’s filling ingredients. But this is the sauce I have been searching.

• Corned beef with cabbage and potatoes

  • chawkins on March 17, 2016

    My corned beef weighed 3.5 lb trimmed, as I was using an electric pressure cooker, I used the time the time specified for a 4 lb roast. Then I removed the meat and added 5 quartered red potatoes and cabbage wedges, went for 4 minutes on high pressure. The beef and cabbage were perfectly cooked but the potatoes were a little bit overdone. The beef was moist and tender and yet still held its shaped when sliced.

• Sauerkraut with smoked pork chops, sausage, potatoes, and dill-sour cream sauce

  • chawkins on April 11, 2024

    I made the variation with all kielbasa, no smoked pork chops and no bratwurst on the stove top instead of using the pressure cooker. Used home fermented sauerkraut that already had caraway seeds in it, Fuji apples, double smoked kielbasa from the Polish deli and added the optional tablespoon juniper berries. It was very good. ETA: I also used a whole 12 oz bottle of beer instead of just a cup to allow for evaporation because I cooked it on the stove top.

• Risotto with butternut squash

  • redrocks on January 11, 2017

    Is there anything my beloved Instant Pot cannot do?! A great variation on the basic recipe. The butternut squash added a subtle sweetness that nicely complemented the creaminess.

• Hearty beef borscht with sour cream-dill topping

  • mzgourmand on May 25, 2017

    Pressure cooker or instant pot.

• Pasta with meat sauce

  • riley on August 13, 2018

    This is a great recipe. You do not pre-cook the pasta. I've also used the variations of spice and mild Italian sausages and the the addition of ricotta. All delicious and a regular for me.

• Curry in a hurry

  • arl8058 on March 16, 2023

    Very good, and will make again. Using an instant pot, I put in three tablespoons of yellow curry paste, onions and six skinned thighs in the bottom of the pot, using vegetable stock instead of water (next time, I will substitute with a can of coconut milk). I then put in the trivet and did pot in pot jasmine rice (one cup of rinsed rice with one cup of water in a stainless bowl on top of the trivet). Both the chicken and rice were perfectly cooked after 8 minutes of pressure and the natural release specified in the recipe.

• Artichokes with vinaigrette

  • gvdl on December 13, 2022

    Page 275

• Hip Pressure Cooking

  Variations and transformations are really something that make this book stand out. Although the official recipe count is 85, add in the variations this book contains over 270 recipes.

  Full review