POT ROAST WITH DATES, OLIVES, AND ORANGE
With a pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours—without ever turning on your oven. We seasoned this one with North African ingredients, but remained loyal to the traditional American chuck roast, which, like other inexpensive cuts, braises well. If your chuck roast has enough fat on it, you can omit the oil for searing. Serve with potatoes (mashed or boiled and buttered), egg noodles, or couscous.
SERVES 6 TO 8
1 tablespoon extra-virgin olive oil
1 boneless beef chuck roast (about 3 pounds)
Coarse salt and freshly ground pepper
2 garlic cloves, smashed
2 tablespoons all-purpose flour
3 cups Chicken Stock, homemade (this page) or store-bought
1 pound carrots, cut into thick rounds
⅓ cup pitted oil-cured olives
10 dates, pitted and chopped
1 teaspoon fresh thyme leaves
1 dried bay leaf
½ teaspoon cumin seeds
Finely grated zest and juice of 1 large navel orange
Heat oil in a 6- to 8-quart pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Pat beef dry and season with 1 teaspoon salt and ½ teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Let beef stand in liquid for 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.
SLOPPY JOES
There are plenty of stories about how the sloppy joe got its name—from a Cuban bar, from a diner in Sioux City, Iowa—but one sure thing is that this sweet-tangy ground beef sandwich is an all-American favorite. Our version dispenses with the usual ketchup or chili sauce in favor of crushed tomatoes, chili powder, and maple syrup. Just don’t forget the napkins.
SERVES 6
2 tablespoons unsalted butter
½ pound ground beef (85 percent lean)
½ pound ground pork
½ pound ground veal
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
1 medium red bell pepper, ribs and seeds removed, chopped
1 celery stalk, finely chopped
1 garlic clove, minced
1 tablespoon chili powder
1 teaspoon ground coriander
1 can (14.5 ounces) crushed tomatoes
3 tablespoons pure maple syrup
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 dried bay leaves
2 thyme sprigs
Buns, for serving
Melt butter in a 6- to 8-quart stovetop pressure cooker over medium-high heat, or in an electric pressure cooker set to sauté. Add beef, pork, and veal, 1½ teaspoons salt, and ½ teaspoon pepper, and cook, breaking up with a wooden spoon, until meat is browned, about 6 minutes. Add onion, bell pepper, celery, and garlic, and cook, stirring occasionally, until onion is translucent, about 4 minutes. Add chili powder and coriander, and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, maple syrup, Worcestershire, tomato paste, bay leaves, and thyme.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 5 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 5 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Discard bay leaves and thyme sprigs. Divide meat among buns and serve.
Ask your butcher for a combination of beef, pork, and veal, commonly referred to as MEATLOAF MIX.
LAMB SHANKS WITH PRUNES AND APRICOTS
This Moroccan stew is typically braised slowly in a tagine, a clay or ceramic pot whose shallow base and distinctive conical top allow steam to rise and then condense. Here, steam is also at work, but the process is intensified to tenderize the lamb and fruit and concentrate the fragrant spices. Serve this dish with basmati rice, couscous, or flatbread.
SERVES 3 TO 4
4 garlic cloves
2 teaspoons ground cumin
½ teaspoon crumbled saffron threads
½ teaspoon ground cinnamon
Coarse salt and freshly ground pepper
3 large lamb shanks (about 3 pounds)
4 tablespoons unsalted butter
4 medium onions, halved lengthwise and thinly sliced crosswise
1 teaspoon cumin seeds
1 teaspoon aniseeds
1 (3-inch) cinnamon stick
2 cups water
1 cup pitted prunes or dried apricots or a mixture
Flatbread, basmati rice, or steamed couscous, for serving
With a mortar and pestle, grind garlic, cumin, saffron, cinnamon, 1 teaspoon salt, and ½ teaspoon pepper to a paste. Rub mixture all over lamb and let stand at room temperature for 1 hour, or refrigerate, covered, up to 8 hours.
Melt butter in a 6- to 8-quart stovetop pressure cooker over medium heat, or in an electric pressure cooker set to sauté. Cook onions, stirring occasionally, until softened, about 8 minutes. Add cumin seeds, aniseeds, cinnamon stick, and 1 teaspoon salt, and cook, stirring, 1 minute. Add the water and dried fruit. Arrange lamb shanks on top.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 30 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 30 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Discard cinnamon stick. Serve lamb with flatbread.
LAMB AND ROOT-VEGETABLE SOUP
Traditionally called Scotch broth, this soup, with lamb shanks as its mainstay, is heartier than its name implies. We love turnips, but you can swap in rutabaga, parsnips, or potatoes, if you like; just keep the pieces the same size so they cook evenly.
SERVES 6
1 tablespoon extra-virgin olive oil
2 large lamb shanks (about 2 pounds)
Coarse salt and freshly ground pepper
1 large onion, finely chopped
3 garlic cloves, smashed
3 medium carrots, finely chopped
1 turnip, finely chopped
1 celery stalk, finely chopped
½ head green cabbage, cored and cut into 1-inch pieces
1 quart Chicken Stock, homemade (this page) or store-bought
1 quart water
½ cup pearl barley
¼ cup Worcestershire sauce
4 whole cloves
2 dried bay leaves
Chopped fresh flat-leaf parsley (optional)
Heat oil in a 6- to 8-quart stovetop pressure cooker over high, or in an electric pressure cooker set to sauté. Pat lamb dry and season with ¾ teaspoon salt and ½ teaspoon pepper. Cook lamb until browned on all sides, about 10 minutes; transfer lamb to a plate. Cook onion and garlic, stirring, until softened and golden, about 6 minutes. Stir in carrots, turnip, celery, cabbage, stock, the water, barley, Worcestershire, cloves, bay leaves, and 1 teaspoon salt. Return lamb to pressure cooker along with any accumulated juices.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 45 minutes. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 45 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
Let lamb stand in cooking liquid for 10 minutes. Transfer lamb to a cutting board and pull meat from bones. Using two forks, shred meat. Return lamb to pressure cooker, and season with salt and pepper. (Discard bay leaves.) Serve soup in bowls, topped with parsley, if desired.
LAMB AND POTATO CURRY
Curries are the perfect dishes for the pressure cooker, as the intense spices are quickly absorbed by the meat and potatoes. Serve this lamb shoulder curry with an array of condiments—chutneys, pickles, whole-milk yogurt—and some toasted Indian naan or pappadams.
SERVES 6 TO 8
3 tablespoons vegetable oil
2 medium onions, diced
3 tablespoons grated peeled fresh ginger
6 garlic cloves, minced
Coarse salt
1 (3-inch) cinnamon stick
2¼ teaspoons cumin seeds
1½ teaspoons coriander seeds, crushed
¾ teaspoon ground turmeric
2 cardamom pods, crushed
2 teaspoons tomato paste
2½ pounds boneless lamb shoulder, cut into 1-inch pieces
12 ounces baby fingerling potatoes
2 cups Chicken Stock, homemade (this page) or store-bought
1 bunch spinach, trimmed (about 4 cups packed leaves)
Mint sprigs, for serving
Thinly sliced cucumbers, for serving
Heat oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Add onions, ginger, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Add cinnamon stick, cumin and coriander seeds, turmeric, and cardamom. Cook, stirring, until spices are fragrant, about 30 seconds. Add tomato paste and cook, stirring to combine, 15 seconds more. Add lamb, potatoes, and stock; season with salt.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 24 minutes. Remove from heat and let pressure decrease naturally for 10 minutes. Release remaining pressure, if necessary, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 29 minutes and let it come to pressure. Once time is complete, turn off and let pressure decrease naturally for 10 minutes. Release remaining pressure, if necessary, then remove lid.
Stir in spinach. Season with salt. Top with mint and cucumber slices, and serve.
SALMON CHOWDER
Seafood cooks so quickly on the stovetop that you might question why you would even bother to use a pressure cooker. But the key here is using the high heat and intensity of the machine to build the flavor base, and then adding the fish at the very end, once the vegetables have cooked and the pressure has been released. We use a combination of bottled clam juice and water, but you can substitute a quart of homemade stock if you have it, or a high-quality stock from the fish market.
SERVES 8
4 slices bacon, cut crosswise into ¼-inch pieces
1 tablespoon unsalted butter
1 medium onion, finely chopped
1 cup dry white wine
1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
2 cups bottled clam juice
2 cups water
1 cup heavy cream
Coarse salt and freshly ground pepper
1 pound skinless salmon fillet, cut into 1-inch pieces
¼ cup snipped fresh chives or finely chopped fresh dill, for garnish
Heat a 6- to 8-quart stovetop pressure cooker over medium, or set an electric pressure cooker to sauté. Cook bacon, stirring occasionally, until browned but not crisp, about 5 minutes. Add butter and onion, and cook, stirring, until onion is softened, about 6 minutes. Add wine and boil until most of liquid is evaporated, about 5 minutes. Add potatoes, clam juice, the water, cream, and 1 teaspoon each salt and pepper.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 5 minutes. Remove from heat, quickly release pressure, then remove lid. Return cooker to medium heat.
ELECTRIC: Secure lid. Manually set cooker to 5 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. Set cooker to sauté.
Season salmon with ½ teaspoon salt, then add to chowder. Cook until salmon is opaque and just cooked through, about 3 minutes. Season with salt and pepper, top with chives, and serve immediately.
SHELLFISH AND SAUSAGE STEW
Mixed seafood stews can be prepared in many, many ways—think bouillabaisse, cioppino, and all kinds of fish and shellfish chowders; it all depends on the day’s catch. We found that heartier shellfish such as lobster and clams stood up to the pressure cooker’s intense heat better than more delicate varieties, which cook quickly and may get rubbery. All you need on the side is some grilled bread, preferably brushed with oil and rubbed with garlic.
SERVES 6 TO 8
¼ cup extra-virgin olive oil
8 ounces smoked sausage, such as kielbasa, sliced into ¼-inch rounds
1 medium onion, chopped
3 garlic cloves, smashed
½ cup dry white or rosé wine
1 can (28 ounces) whole tomatoes
2 cups clam juice
2 pounds littleneck clams, scrubbed well
1 (1-pound) live lobster (optional), rubber bands removed from claws
8 ounces escarole
1 dried bay leaf
½ teaspoon red-pepper flakes
2 oregano or marjoram sprigs
Coarse salt and freshly ground black pepper
½ cup chopped fresh flat-leaf parsley, for garnish
Heat oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Add sausage, onion, and garlic, and cook, stirring occasionally, until onion is golden, about 6 minutes. Add wine and tomatoes (with their juices), breaking up tomatoes with a wooden spoon. Add clam juice, clams, lobster (if desired), escarole, bay leaf, red-pepper flakes, and oregano.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 3 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 3 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Transfer lobster to a plate. When cool enough to handle, snip tips off claws and let liquid drain out. Pull claws from bodies, completely separating. Twist tail from joint where it meets body. Use kitchen shears to slice down center of tail. Open sides of tail and use your fingers to pull out meat. Separate knuckles from claws. Crack knuckles open and remove meat with a small fork. Grasp “thumbs” from claws, and bend back to snap off. Place claws on their sides on a work surface. Holding with one hand, and using back of a chef’s knife, whack several times to crack shells without cutting into meat. Twist to open and then pull out the meat with your fingers. Return meat to pressure cooker. (Discard bay leaf and oregano.)
Season stew with salt and black pepper, top with chopped parsley, and serve.
SHRIMP BISQUE
Bisque is a somewhat old-fashioned dish that deserves a comeback. Customarily, the shells of the shrimp are puréed into the broth to thicken and flavor the soup. In the pressure cooker, they are reserved to create a stock that gives the creamy soup a more intense taste of the sea. Paprika contributes to its pale pink hue. Serve the bisque as a first course at a dinner party, or as a main course with a toasted baguette and a crisp green salad.
SERVES 4
1 pound medium shrimp (26 to 30 count), peeled, deveined, and halved lengthwise (reserving shells)
Coarse salt and freshly ground pepper
2 tablespoons cornstarch
3¼ cups water
1 cup dry white wine
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped carrot
1 teaspoon paprika
1 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon unsalted butter
Watercress or fresh dill, for garnish
Toasted baguette, for serving
Toss shrimp with ½ teaspoon salt in a small bowl. In another small bowl, stir cornstarch and ¼ cup water until smooth.
In a 6- to 8-quart pressure cooker, combine shrimp shells, remaining 3 cups water, the wine, onion, celery, carrot, ½ teaspoon salt, and ¼ teaspoon pepper.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 8 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 10 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Strain stock through a medium-mesh sieve set over a large bowl, pressing on solids (discard solids). Return stock to cooker, add paprika and cream, and bring to a boil in a stovetop cooker over medium heat or in an electric cooker set to sauté. Whisk cornstarch-water mixture into soup to thicken slightly, 1 to 2 minutes. Add shrimp and cook, stirring, until just cooked through, about 3 minutes.
Season with salt and pepper, then stir in dill and butter. Top with watercress and serve immediately with a toasted baguette.
SAFFRON RISOTTO WITH CLAMS
The proper risotto consistency is easily achieved using the pressure cooker, without the need to ladle in warm stock and stir (and stir) until it is absorbed. On the next few pages, you have three opportunities to master risotto, starting with the Milanese version, which gets its golden color from saffron. We added clams, steaming them separately to avoid overcooking and to use their briny liquid as a stock for the dish.
SERVES 8
3 pounds littleneck or Manila clams, scrubbed well
2 cups water
6 tablespoons unsalted butter
½ cup minced shallots
2 large garlic cloves, minced
½ teaspoon crumbled saffron threads
3 cups Arborio rice
1 cup dry white wine
¼ cup coarsely chopped fresh flat-leaf parsley or dill, plus sprigs for garnish
Coarse salt and freshly ground pepper
Combine clams and the water in a medium pot. Cover, bring to a boil, and cook until clams begin to open, about 4 minutes. Uncover and continue to cook, stirring occasionally, until all clams open (discard any unopened clams); transfer clams to a bowl. Pour cooking liquid through a fine-mesh sieve set over a large heatproof bowl; add enough water to make 7 cups. Once cool, remove clams from their shells; transfer to a bowl.
Melt butter in a 6- to 8-quart stovetop pressure cooker over medium heat, or in an electric pressure cooker set to sauté. Add shallots, garlic, and saffron, and cook, stirring, until softened, about 3 minutes. Add rice and stir to coat, about 1 minute. Add wine and cook, stirring, until almost absorbed, about 1 minute. Add clam cooking liquid.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes for al dente, 6 minutes for fully cooked rice. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 6 minutes for al dente, 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
Stir in reserved clams and the chopped parsley, and season with salt and pepper. Top with parsley sprigs and serve.
If the RISOTTO is too soupy, add a minute or two to the cooking time; if it is too dry, add more liquid.
CORN RISOTTO WITH BASIL AND TOMATOES
Save this risotto for the summertime, to make the most of the season’s peak ingredients. To create a broth that infuses the risotto with incomparable corn flavor, first remove the corn kernels from the cobs, then add the cobs to the pressure cooker while the rice cooks. Fresh basil, another highlight of summer, provides the perfect finishing touch.
SERVES 6 TO 8
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 garlic clove, smashed
Coarse salt and freshly ground pepper
1½ cups Arborio rice
½ cup dry white wine
1 quart water
3 ears corn, kernels removed (about 2¼ cups) and cobs reserved
1 pint cherry tomatoes, halved or quartered if large
½ cup finely grated Parmigiano-Reggiano cheese (2 ounces), plus shaved for garnish
Fresh basil, for garnish
Melt butter in a 6- to 8-quart stovetop pressure cooker over medium-high heat, or in an electric pressure cooker set to sauté. Add onion, garlic, and 1 teaspoon salt, and cook, stirring occasionally, until golden and softened, about 6 minutes. Add rice and stir to coat, about 1 minute. Add wine and cook, stirring, until almost absorbed, about 1 minute. Add the water and reserved corncobs.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes for al dente, 6 minutes for fully cooked rice. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 6 minutes for al dente, 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
Remove corncobs from pressure cooker and discard. Stir in corn kernels, tomatoes, and grated cheese; season with salt and pepper. Top with shaved cheese and basil, and serve immediately.
MUSHROOM RISOTTO
A fresh-mushroom risotto already has a healthy umami factor, but adding even a small amount of dried porcini or oyster mushrooms gives it a huge boost. Dried shiitakes, which are equally meaty and have a slightly less pronounced taste, are another delicious option. There’s no need to soak the dried mushrooms, as the pressure cooker takes care of hydrating them and allowing them to infuse the rice with their earthy flavor.
SERVES 6 TO 8
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, smashed
Coarse salt and freshly ground pepper
1 pound fresh mushrooms, such as porcini or oyster, torn if large
1½ cups Arborio rice
½ cup dry white wine
1 quart water
½ ounce dried mushrooms, such as porcini or oyster
½ cup finely grated Parmigiano-Reggiano cheese (2 ounces)
Snipped fresh chives, for garnish
Heat oil in a 6- to 8-quart stovetop pressure cooker over medium, or in an electric pressure cooker set to sauté. Add onion, garlic, and 1 teaspoon salt, and cook, stirring occasionally, until golden and softened, about 6 minutes. Stir in fresh mushrooms and cook until their liquid is released, 3 to 6 minutes. Add rice and stir to coat, about 1 minute. Add wine and cook, stirring, until almost absorbed, about 1 minute. Add the water and dried mushrooms.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes for al dente, 6 minutes for fully cooked rice. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 6 minutes for al dente, 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
Stir in cheese, and season with salt and pepper. Top with chives and serve immediately.
DRIED MUSHROOMS usually need to be rehydrated by soaking in water, but you can skip this step in the pressure cooker. If you’re worried about grit, simply soak the mushrooms for 30 minutes, strain to remove grit, and rinse. Replace some of the water with mushroom stock to retain every ounce of umami flavor.
THAI RED CURRY WITH BUTTERNUT SQUASH
Cooked in the pressure cooker in under an hour, winter squash takes on a velvety texture, which blends well with the ingredients of a Thai curry. You can substitute just about any winter squash that looks good at the market—such as acorn, kabocha, or pumpkin. The noodles don’t get added until the end, after the pressure is vented; it takes a quick five minutes to reach tender perfection.
Serves 4 to 6
3 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
4 garlic cloves, smashed
4 ounces shiitake mushrooms, stemmed and sliced
1½ tablespoons Thai red curry paste
2 tablespoons fish sauce, such as nuoc nam or nam pla
1 butternut squash (3 pounds), peeled, seeded, and cut into 2-inch pieces
1 can (14 ounces) unsweetened coconut milk
1½ cups water
Coarse salt and freshly ground pepper
2 ounces dried rice stick noodles, preferably brown
2 tablespoons fresh lime juice
Roasted peanuts and fresh cilantro, for serving
Heat oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Add shallots, garlic, and mushrooms, and cook, stirring, until shallots are golden, 6 to 8 minutes. Add curry paste and fish sauce, and cook, stirring, until fragrant, about 1 minute. Add squash, coconut milk, the water, and ½ teaspoon each salt and pepper.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 12 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Stir in rice noodles and let stand until tender, about 5 minutes. Add lime juice and stir to combine. Transfer curry to bowls, and top with peanuts and cilantro before serving.
RED CURRY PASTE usually combines dried red chiles with garlic, lemongrass, shallots, cilantro, kaffir lime leaves, and galangal, along with shrimp or fish paste.
BRAISED VEGETABLES WITH COUSCOUS
This version of couscous, a signature of Moroccan cooking, features an array of colorful vegetables fragrant with saffron and cinnamon and a harissa-spiked broth. It’s best served in the traditional way—on a large platter that allows everyone to help themselves.
SERVES 8
FOR THE VEGETABLES
4 tablespoons unsalted butter
Pinch saffron threads
1 or 2 cups water
2 (3-inch) cinnamon sticks
Coarse salt and freshly ground pepper
1 small butternut squash, peeled and seeded
2 small onions, halved
2 medium turnips, peeled
2 medium summer squash, 1 green and 1 yellow
½ head cauliflower
3 medium carrots
1 cup cooked chickpeas (this page), drained
1 to 2 tablespoons harissa
FOR THE COUSCOUS
2 cups couscous
2¼ cups water
2 tablespoons unsalted butter
Pinch saffron threads, crumbled
1 (3-inch) cinnamon stick
Coarse salt
MAKE THE VEGETABLES: Melt butter with saffron in a 6- to 8-quart stovetop pressure cooker over medium heat, or in an electric pressure cooker set to sauté. Add water (2 cups for stovetop; 1 cup for electric), cinnamon sticks, and 2 teaspoons each salt and pepper. Cut butternut squash, onions, turnips, and summer squash into 1-inch pieces. Cut cauliflower into 2-inch florets. Cut carrots into ½-inch slices. Add vegetables and chickpeas to cooker.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 2 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 3 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
MAKE THE COUSCOUS: Place couscous in a large heatproof bowl. In a small pot, bring water to a boil with butter, saffron, cinnamon stick, and 1 teaspoon salt, stirring until butter is melted. Pour mixture over couscous. Tightly cover bowl with a lid, and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with a fork (discard cinnamon).
Drain liquid from vegetables into a small bowl and whisk in harissa to taste. Transfer couscous to a large platter, top with vegetables, and drizzle with harissa broth. Serve immediately.
TEMPEH WITH TERIYAKI GREENS AND CILANTRO YOGURT
Protein-packed tofu and tempeh take especially kindly to the pressure cooker. When these soy-based ingredients are combined with vegetables and spices, they acquire a deliciously complex flavor, as they absorb the essence of everything that accompanies them in the pot. Here, the tempeh is browned first, then paired with aromatics and hardy greens, and finished with a refreshing cilantro yogurt.
SERVES 4
5 tablespoons extra-virgin olive oil
2 packages (8 ounces each) plain tempeh, cut into 8 pieces total
1 large shallot, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon minced peeled fresh ginger
4 ounces shiitake mushrooms, stemmed and thinly sliced
¾ or 1¼ cups water
¼ cup soy sauce
3 tablespoons sugar
2 tablespoons apple cider vinegar
Coarse salt and freshly ground pepper
1 pound spinach or Swiss chard, trimmed and coarsely chopped, including stems
1 bunch fresh cilantro
1 cup Greek whole-milk yogurt
Heat 2 tablespoons oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Add half the tempeh and cook, turning once, until golden brown, about 5 minutes; transfer to a plate. Repeat with 2 tablespoons oil and remaining tempeh; transfer to plate.
Add remaining tablespoon oil, the shallot, garlic, ginger, and mushrooms, and cook, stirring, until shallots are golden, 6 to 8 minutes. Add water (1¼ cups for stovetop; ¾ cup for electric), soy sauce, sugar, vinegar, and ½ teaspoon each salt and pepper. Return tempeh to cooker.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 10 minutes. Remove from heat, quickly release pressure, then remove lid. Add spinach. Secure lid and bring to high pressure over medium-high heat, then quickly release pressure and remove lid.
ELECTRIC: Secure lid. Manually set cooker to 12 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. Add spinach. Secure lid. Manually set pressure to 1 minute and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Meanwhile, purée cilantro, yogurt, and ½ teaspoon salt in a blender or food processor until smooth. Serve tempeh and spinach with cilantro yogurt.