Use pre-packed taco seasoning or the following mix:
1 Tablespoon minced onion
1½ teaspoons instant chicken broth mix (or 2 bouillon cubes)
1 teaspoon chili powder
¼ teaspoon salt
1/8 teaspoon instant minced garlic
½ teaspoon ground cumin
(this makes a very mild seasoning, double or triple it to your taste)
Add mix with 2 cups water & bring to boil in pressure cooker.
Place 5 chicken boneless, skinless chicken breasts, cut in quarters in liquid, spacing evenly. (It is double layer in my cooker)
Put on lid & rocker. When rocker starts even rocking (adjust up or down to make it rock evenly. Let it rock for 12 minutes & then remove from heat & let pressure drop on it's own. When pressure is down, remove lid & chicken should be tender enough to shred.
1½ pounds lean ground beef
½ cup uncooked rice
1 teaspoon salt
½ teaspoon pepper
1 tablespoon instant minced onion
1 can tomato soup
1 cup water
Combine meat, rice, salt, pepper, and onion. Shape into balls about the size of a golf ball. Heat soup and water in cooker. Add balls. Close cover and put on rocker. When rocker begins rocking motion start timer and adjust burner to keep steady rocking motion. Cook 10 minutes and then remove from burner and let pressure drop on it's own.
Soak beans overnight or use this quick soak method (preferred)--Heat beans and water (2 cups water for every 1 cup beans) to boiling; boil 2 minutes. Remove from heat, cover and let stand one hour. Drain water.
To cook beans: Add 2 cups fresh water for every one cup beans. Add 1 tablespoon cooking oil to help prevent frothing. DO NOT ADD SALT. Bring up to 10 lbs. pressure over medium heat. Reduce heat gradually in order to maintain 10 lbs. pressure. Cook for specified length of time (see below). Remove from heat and allow to cool for 5 minutes, then place under faucet to relieve pressure. Note: never fill pressure cooker more than 1/2 full of liquid. Always allow at least 2-1/2 inches of space between top of liquid and rim of pan.
Black eyed peas, 10 min.
Black beans, 20 min.
Great Northern beans, 20 min.
Kidney beans, 30 min.
Lentils, 10 min.
Lima beans, large, 30 min.
Lima beans, small, 25 min.
Navy beans, 30 min.
Pea beans, 20 min.
Pinto beans, 10 min.
Soybeans, 35 min.
Small White beans, 10 min.
Rinse corned beef brisket in water and place on rack in pressure cooker. Sprinkle spice packet over meat. Pour 1 to 2 cups water over meat. Cover cooker and bring to a boil. Allow cooker to vent steam for 2-3 minutes, place petcock on top and bring to 10 lbs. pressure. Cook about 1 hour and 10 minutes, gradually reducing heat during the first few minutes while maintaining pressure. Finish cooking on medium-low to low heat. Remove from heat. Cool pan quickly by running cold water over the lid, remove petcock, exhaust steam and open cooker. Test for tenderness. Depending on size and cut of brisket, you may need to cook longer. If so, return to 10 lbs. pressure and cook for 10-20 minutes longer, or until tender. Note: Point cuts take longer to cook than flat cuts. When done, discard spices, scrape off all fat and slice meat.
For New England Boiled Dinner, remove meat from liquid and add chunks of carrots, potatoes, onions and celery (plus cabbage, if desired) to pot likker. Start the carrots first since they take longest to cook. Cook just until veggies are tender. Not necessary to cook under pressure.
This message has been edited by MaxineS on Jul 3, 2010 9:42 PM