Wild Rice Pre Soaked 2 Qt Pressure Cooker Food

PRESSURE-COOKER VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

WILD RICE IN THE PRESSURE COOKER

Steps:

• Place water and rice in a pressure cooker and secure lid.
• Heat to high pressure over high heat; reduce heat to medium, but maintain pressure.
• Cook 30 minutes; remove from heat, release pressure, then remove lid and drain.

WILD RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER

Steps:

• In pressure cooker, pour in water and bring it to a rolling boil.
• Pour in well-drained wild rice, stir well.
• Secure lid and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar. Once low pressure has been reached, begin timing for 15 minutes and cook for 12 minutes.
• Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
• Remove lid. If rice has cooked completely, but water remains, drain off excess water.
• Serve.

INSTANT POT WILD RICE

Steps:

• Rinse Wild Rice: Gently rinse wild rice under cold water. Drain well.
• Pressure Cook Wild Rice: Place 1 cup (185g) wild rice, 1.5 cup (375ml) cold water, a pinch of salt, and 1 tsp olive oil in Instant Pot Pressure Cooker. Close lid and pressure cook at High Pressure using Manual/Pressure Cook button for 15 minutes (Please see experiment chart for preferred texture). Turn off heat and Full Natural Release (~10 mins). Open the lid carefully.
• Fluff & Serve: Fluff wild rice with rice spatula or fork, then serve with your main dish.

BEEF TIPS ON RICE - PRESSURE COOKER

Steps:

• Place first five ingredients in a zip top bag and shake well to distribute. Add the beef cubes to the bag and shake until all are well covered. In a pressure cooker, brown the meat in the vegetable oil over medium heat.
• Once the meat is browned, add the onions and the garlic to the the cooker and saute the onions while deglazing the pan. Once the onions turn translucent add the can of beef consommé and stir to combine.
• Place the lid on the cooker and bring to pressure over medium heat. Cook 25 minutes and remove from heat. Once the pressure subsides open the lid and simmer until the proper consistency.
• Serve over rice.

BROWN RICE - UNSOAKED - 2-QT. PRESSURE COOKER

Steps:

• In the pressure cooker, pour in water and bring it to a rolling boil.
• Pour in well-drained rice, stir well.
• Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 18 minutes and cook for 18 minutes.
• Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any). If brown rice is fluffy but there is excess water, drain off the excess water.
• Remove lid and serve.

PRESSURE COOKER WILD RICE AND BARLEY CASSEROLE

Steps:

• Mince the shallots.
• Melt 2 Tbs butter in the pressure cooker.
• Add the shallots and cook over high heat until soft, about 2 minutes.
• Add the rice and barley and stir well.
• Pour in the sherry.
• When the mixture has stopped sputtering, add the beef stock or broth and water.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 23 minutes.
• Release pressure.
• Most of the rice should be split open and tender but not mushy.
• Return the cover and cook longer if necessary.
• If there is liquid remaining after the rice is cooked, pour it off.
• The mushrooms can be cooked in the pressure cooker by removing the rice and after it is cooked, or they can be cooked in a skillet while the rice is cooking.
• Melt the remaining 2 Tbs butter in the pressure cooker or a skillet.
• Add the mushrooms and cook over high heat until they are soft and most of the liquid has been cooked away.
• Fold the mushrooms into the rice mixture and add salt to taste.
• This dish can be made several days in advance and refrigerated.
• Reheat on the stove or in the microwave oven before serving.

BROWN RICE - PRE-SOAKED - 2-QT. PRESSURE COOKER

Steps:

• In pressure cooker, pour in water and bring it to a rolling boil.
• Pour in well-drained rice, stir well.
• Secure lid, and bring to LOW pressure (actually "MEDIUM" 10 psi per Miss Vickie, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 12 minutes and cook for 12 minutes.
• Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
• Remove lid and serve.

WILD RICE - UNSOAKED - 2-QT. PRESSURE COOKER

Steps:

• In pressure cooker, pour in water and bring it to a rolling boil.
• Pour in well-drained rice, stir well.
• Secure lid, and bring to LOW pressure (8 psi, 1 bar). Once pot has reached low pressure, adjust heat to stabilize at low pressure. (My stove runs hot for a simmer, so sometimes I stack an extra burner grate or I press the steam valve of my Kuhn Rikon p.c. lid with a wooden spoon to keep the pressure at 1 bar.) Once low pressure has been reached, begin timing for 25 minutes and cook for 25 minutes.
• Remove from heat. Let pressure reduce naturally (this will absorb some of the excess water, if any).
• Remove lid and serve.

SL ROAST WITH ONION AND MUSHROOM GRAVY - 6-QT. PRESSURE COOKER

Steps:

• Sprinkle roast evenly with pepper. Place in 6-quart or larger pressure cooker.
• Add mushroom soup, onion soup mix, beef bouillon cubes and 2 cups water.
• Secure lid. Over medium-high heat, bring to HIGH pressure (2nd bar,15 psi). Adjust heat to stabilize just at high pressure. From moment high pressure was reached, cook 20 minutes. (Check recommended cooking time in your manufacturer's manual.).
• Remove from heat and use quick pressure reduction method recommended by your manual. The recipe recommended running cold water over the lower edge of the cooker.
• Remove lid, directing steam away from you.
• Remove roast, and keep warm.
• Stir together cornstarch and 2 tablespoons water. Add to liquid in pressure cooker. Bring to a boil, then cook for 1 minute.
• Serve gravy with roast.
• -- MODIFICATIONS FOR USING ELECTRIC PRESSURE COOKER, added May 11, 2018 --.
• DO NOT ADD canned condensed Cream of Mushroom Soup during Step 2. The safety sensors of the new electric pressure cookers will give a "Burn" error if you do. (We'll add the condensed soup after pressure cooking.).
• For an electric pressure cooker, cook at High pressure for 40 minutes.
• DO NOT RUN COLD WATER OVER THE LID of an electric pressure cooker for quick release! Allow pressure to reduce naturally for 12 minutes, then you can do a quick release of remaining pressure.
• Add the Cream of Mushroom soup after pressure cooking, before the cornstarch step. If you want to make your own condensed cream of mushroom soup, "This Old Gal" recommends: 1) in a liquid measuring cup, whisk 1 cup cold milk with 2 Tablespoons cornstarch until well blended. 2) Add to pressure cooker pot, press SAUTE button. 3) Stir in 1 1/2 tablespoons butter, 1 teaspoon beef bouillon granules (or Better than Bouillon), 1/2 teaspoon of sea salt, and a dash of pepper. Oh, and add a (drained) small can of mushrooms or 1/4 cup of sauteed mushrooms to make it "mushroom" soup. (Or, if you are a Mushroom Lover, saute 8 ounces of mushrooms on the stove, and add them to the pressure cooker pot at this point.) 4) Heat to a boil, stirring frequently. 5) Simmer on low for one minute more to thicken.
• After incorporating the cream of mushroom soup ingredient(s), decide if you still need to add the additional 2 tablespoons of cornstarch and 2 tablespoons of cold water to reach desired consistency.