RAJAS TAMALES
For traditionally steamed foods like tamales, the pressure cooker really comes in handy. We absolutely love the way it produces incredibly tender, fluffy tamales in about 15 minutes. Strips of roasted poblano chiles, known as rajas, add a rich smokiness to many Mexican dishes—whether folded into tacos and tamales or served as a side with grilled meat. You can find dried corn husks and masa harina in the Latin aisle of many large grocery stores and specialty markets.
MAKES ABOUT 20 TAMALES
25 dried corn husks
2 large poblano chiles
2 sticks (1 cup) unsalted butter, softened
3 cups masa harina for tamales
Coarse salt
2 cups warm water, plus 3 cups for pressure cooker
2 cups shredded Monterey Jack cheese (8 ounces)
Fresh cilantro, for serving
Salsa, for serving
Place corn husks in a large bowl, cover with cold water, and weigh down with a plate to keep husks submerged. Soak until softened and pliable, about 30 minutes.
Heat broiler with rack 4 inches from heating element. Cut poblanos in half lengthwise and remove ribs and seeds. Place cut side down on a baking sheet, and broil, turning often, until charred on all sides, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut into thin strips.
With a mixer, beat butter until light and creamy, about 2 minutes. With your hands, mix masa harina, 1 teaspoon salt, and the warm water until it forms a dough. Add masa mixture to butter and continue to beat until light and fluffy, about 2 minutes.
Remove husks from water, letting excess drip off. Working in batches, lay husks on a work surface, long sides closest to you. Tear two to three husks into ¼-inch strips; reserve for tying. Spread about ¼ cup dough thinly on center of each husk into about a 3-by-4-inch rectangle. Place a few poblano strips and a rounded tablespoon cheese in the center of dough. Bring together two long sides, to encase dough. Fold in two shorter sides. Use a strip of husk to tie tamale loosely closed.
Place a 1-inch rack in 6- to 8-quart pressure cooker and fill with 3 cups water. Place the steamer insert on rack. Place tamales standing upright in steamer insert.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 15 minutes. Remove from heat, quickly release pressure, then remove lid. Let cool slightly.
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. Let cool slightly.
Serve with cilantro and salsa.
Try these variations on the basic masa dough by adding a few fresh ingredients at the end of Step 3. For HERB TAMALES, stir 1½ cups mixed chopped fresh herbs, such as basil, chives, tarragon, cilantro, and parsley, and ½ cup chopped scallions into dough and enclose in corn husks. To make CORN AND BASIL TAMALES, stir 1½ cups steamed fresh or thawed frozen corn kernels, ½ cup sliced scallions, and ¼ cup chopped basil into dough and enclose in corn husks. Serve either variation with salsa and scallions.
MEXICAN TORTILLA SOUP
Ancho, pasilla, and chipotle chiles turn up the heat in this Mexican chicken soup. Tucking chicken wings into a cheesecloth bundle and cooking them alongside the other ingredients produces a full-bodied broth with intense chicken flavor.
SERVES 8
1 large dried ancho chile, stemmed and seeded
1 large dried pasilla chile, stemmed and seeded
1 pound chicken wings
Coarse salt
1 medium onion, chopped
3 garlic cloves, smashed
1 can (14.5 ounces) crushed tomatoes
½ pound tomatillos, husked, rinsed, and quartered
½ cup chopped fresh cilantro, plus more for garnish
1 chipotle chile in adobo, plus 1 tablespoon adobo sauce
6 cups water
1 pound bone-in, skin-on chicken thighs
Vegetable oil, for frying
4 (7-inch) corn tortillas, cut into thin strips, for serving
Chopped avocados, diced queso fresco, lime wedges, for serving (optional)
Heat a flat griddle or dry skillet over medium-low. Add ancho and pasilla chiles; toast, pressing and turning with tongs, until fragrant, about 1 minute.
Place chicken on a 16-inch square of cheesecloth and season with salt; tie opposite corners of cloth together to form a bundle.
Purée toasted chiles, onion, garlic, tomatoes, tomatillos, cilantro, chipotle and adobo sauce, and 2 cups water in a blender until smooth. Place chile mixture, chicken wing bundle, chicken thighs, remaining 1 quart water, and 2 teaspoons salt in a 6- to 8-quart pressure cooker.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 16 minutes. Remove from heat, quickly release pressure, then remove lid. Let chicken stand in liquid for 10 minutes.
ELECTRIC: Secure lid. Manually set cooker to 20 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. Let chicken stand in liquid for 10 minutes.
Meanwhile, in a large straight-sided skillet, pour oil to a depth of 2½ inches. Add tortilla strips and cook until golden, about 2 minutes. With a slotted spoon, transfer tortilla strips to a paper-towel–lined plate. Sprinkle lightly with salt.
Remove wing bundle and press to extract any liquid. Skim any fat from surface, and season with salt.
Divide chicken thighs among bowls. Add soup, and top with tortilla strips and cilantro. Serve with avocado, queso fresco, and lime wedges, if desired.
GARLIC-AND-BREAD SOUP
This classic Spanish soup known as sopa de ajo works especially well in the pressure cooker because the machine magically mellows the garlic. Bread and eggs are added at the end to transform this into an incredibly comforting dish.
SERVES 6
1½ pounds chicken wings
Coarse salt and freshly ground pepper
¼ cup extra-virgin olive oil
10 garlic cloves, thinly sliced
1½ teaspoons sweet smoked paprika
6 cups water
6 ounces good-quality white country bread (about 5 slices), toasted and torn into pieces
6 large eggs
Place chicken wings on a 16-inch square of cheesecloth and season with salt, then tie opposite corners of cloth together to form a bundle.
Heat oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Add garlic and cook, stirring, until golden, about 2 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Stir in the water, chicken wing bundle, 2 teaspoons salt, and ½ teaspoon pepper.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 20 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Remove chicken wing bundle (see tip below). Bring soup to a gentle simmer over medium heat or using the sauté function. Season soup with salt and stir in bread. Crack one egg into a ramekin, then gently slide egg into soup. Repeat with remaining eggs. Cook until whites are set and yolks are still runny, 3 to 4 minutes. Serve immediately.
Once you remove the CHICKEN WINGS from the soups on these pages and on this page, you can fry them up: Let cool, pat dry, and season with salt and pepper. In a skillet, heat an inch of oil over medium-high. Drop wings into skillet and cook until golden and crisp, about 10 minutes.
VIETNAMESE-STYLE CHICKEN SOUP
Fresh herbs are essential to Vietnamese cooking, and this soup is fragrant with ginger, cilantro, lemongrass, and mint. Mushrooms and fish sauce add a healthy dose of umami to the chicken. However, unlike the classic Vietnamese pho, noodles are not included, and we added bacon.
SERVES 6 TO 8
1½ pounds chicken wings
4 ounces bacon (about 4 slices), finely chopped
¼ cup finely chopped fresh lemongrass (about 4 stalks, bottom 3 inches only)
¼ cup finely chopped fresh cilantro
3 tablespoons minced peeled fresh ginger
3 garlic cloves, smashed
¼ cup fish sauce, such as nuoc nam or nam pla
3 quarts water
2 large bone-in, skin-on chicken thighs
8 ounces cremini mushrooms, sliced
2 teaspoons coarse salt
⅓ cup fresh lime juice, plus lime wedges, for serving
Fresh mint leaves and avocado slices, for garnish
Place chicken wings on a 16-inch square of cheesecloth; tie opposite corners of cloth together to form a bundle.
Heat a 6- to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to sauté. Add bacon and cook until some fat is rendered, about 6 minutes. Add lemongrass, cilantro, ginger, and garlic, and cook, stirring occasionally, until golden and fragrant, about 3 minutes. Stir in fish sauce, scraping up any browned bits with a wooden spoon. Stir in the water, chicken wing bundle, chicken thighs, mushrooms, and salt.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 20 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Let chicken stand in liquid for 10 minutes. Remove chicken wing bundle. Skim any fat from surface of soup, if desired.
Transfer chicken thighs to a cutting board. Remove skin from chicken thighs and pull meat from bones. Using two forks, shred chicken into pieces (discard bones and skin). Return chicken to soup. Stir in lime juice, top with mint leaves and avocado, and serve with lime wedges.
THREE-BEAN RIBOLLITA
Ribollita means “reboiled” in Italian. In Tuscany, this hearty soup was invented by frugal cooks who wanted to use up leftovers, such as a pot of minestrone and yesterday’s bread. Our ribollita uses day-old bread but we made the soup itself from scratch, and it is one soothing, satisfying meal.
SERVES 8
4 ounces bacon, cut into ½-inch pieces
1 onion, cut into ½-inch pieces
2 garlic cloves, minced
3 ounces dried cannellini beans (½ cup)
3 ounces dried Great Northern beans (½ cup)
3 ounces dried pinto beans (½ cup)
4 carrots, cut into ½-inch pieces
2 celery stalks, cut into ½-inch pieces
5½ cups Chicken Stock, homemade (this page) or store-bought
3½ cups water
Coarse salt and freshly ground pepper
½ savoy cabbage (about 12 ounces), thinly sliced
2 teaspoons chopped fresh rosemary
6 slices day-old country-style bread, torn into small pieces
Finely grated Parmigiano-Reggiano, for serving
Extra-virgin olive oil, for serving (optional)
Heat a 6- to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to sauté. Add bacon and cook, stirring occasionally, until crisp, about 6 minutes. With a slotted spoon, transfer bacon to a paper-towel–lined plate. Add onion and garlic to pressure cooker, and cook until softened, 6 to 8 minutes. Add beans, carrots, celery, stock, and the water. Season with salt and pepper.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 50 minutes. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Let stand 10 minutes. Bring to a simmer over medium heat.
ELECTRIC: Secure lid. Manually set cooker to 30 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 stand 10 minutes. Bring to a simmer using the sauté function.
Add cabbage and rosemary, and cook, stirring, until cabbage is tender, 5 to 10 minutes. Stir in bread and simmer until bread has softened and begins to break down, about 2 minutes. Stir in reserved bacon, and season with salt and pepper. Sprinkle with cheese and drizzle with oil, if desired, and serve immediately.
If you don’t have DAY-OLD BREAD, spread slices or cubes of fresh country-style bread on a rimmed baking sheet and toast in a 300°F oven for about 15 minutes.
BLACK BEAN SOUP WITH RADISH AND EGG
Cooking the beans with the aromatics from the start produces a full-bodied soup. A cured ham hock provides smoky depth; ham stock achieves that same flavor, if you have a batch frozen. For nutty warmth, we added sweet cream sherry, but you could also use dry sherry or Shaoxing.
SERVES 6 TO 8
1 pound dried black beans
2 or 2½ quarts water
1 smoked ham hock or shank (or substitute Ham Stock, this page, for 1 quart of the water)
2 tablespoons extra-virgin olive oil
2 medium onions, coarsely chopped
1 medium carrot, coarsely chopped
1 small green bell pepper, ribs and seeds removed, coarsely chopped
1 medium parsnip, coarsely chopped
3 garlic cloves, coarsely chopped
1 teaspoon ground cumin
Coarse salt and freshly ground pepper
½ cup cream sherry
2 hard-cooked eggs, peeled and sliced, for garnish
2 radishes, sliced into matchsticks, for garnish
In a 6- to 8-quart pressure cooker, combine beans, the water (2½ quarts for stovetop; 2 quarts for electric), ham hock, oil, onions, carrot, bell pepper, parsnip, garlic, cumin, and ½ teaspoon pepper.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 25 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 30 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.
Remove ham hock and reserve. Add sherry and 1 teaspoon salt, or to taste. Shred or coarsely chop meat from ham hock and return to soup. Serve soup topped with sliced egg and radish.
RED LENTIL AND GINGER DAL
Unlike brown or green lentils, red lentils cook quickly, breaking down to a creamy consistency. They are the foundation for many soups and stews (including the ubiquitous dal) in Indian and other Southeast Asian cuisines. This version features a generous amount of fresh ginger and is served with yogurt to counterbalance the heat of the soup. You can also finish the dish with lime pickle, an Indian condiment made with salted, fermented limes. It packs a bright, powerful punch, so if you’ve never tried it, start with a small amount and adjust to your liking.
SERVES 6
3 tablespoons extra-virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
3 tablespoons minced peeled fresh ginger
1 teaspoon ground cumin
½ teaspoon curry powder
4 or 6 cups water, plus more as needed
2 plum tomatoes, finely chopped
2 cups red lentils, picked over and rinsed
1 bay leaf
Coarse salt and freshly ground pepper
Plain whole-milk yogurt, for serving
Lime pickle, finely chopped, for serving (optional)
Heat oil in a 6- to 8-quart pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Add onion, garlic, and ginger, and cook, stirring, until softened, about 6 minutes. Add cumin and curry powder, and cook, stirring to combine, 1 minute. Add water (6 cups for stovetop; 4 cups for electric), tomatoes, red lentils, bay leaf, 2 teaspoons salt, and 1 teaspoon pepper.
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 (loosely cover vent with a clean kitchen towel), 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 (loosely cover vent with a clean kitchen towel), then remove lid.
If stew is too thick, add up to 1 cup water, a few tablespoons at a time. (Discard bay leaf.) Season with salt and pepper. Serve with yogurt and lime pickle, if desired.
RAMEN WITH SHIITAKE MUSHROOMS
Of all the different stocks we made in the pressure cooker, ham stock was the most surprising—in a delightful way. It’s hugely versatile, and we especially love it as the base for ramen. To begin building the soup, the garlic, ginger, diced ham, and shiitakes are sautéed together before the stock and water are added. For this recipe, fresh ramen noodles, which are more springy and chewy, are preferable to dried. Serve this comforting soup as is or topped with a soft-cooked egg and a drizzle of chili oil.
SERVES 6
3 tablespoons unsalted butter
7 ounces shiitake mushrooms, destemmed and thinly sliced
1 garlic clove, smashed
1 tablespoon minced peeled fresh ginger
1 quart Ham Stock, plus 4 ounces (¾ cup) cooked diced ham (this page)
1 quart water
Coarse salt and freshly ground pepper
12 ounces fresh ramen noodles
4 ounces mustard greens, such as mizuna
Thinly sliced scallions, for garnish
Lime wedges, for serving (optional)
Melt butter in a 6- to 8-quart pressure cooker over medium-high heat, or in an electric pressure cooker set to sauté. Add mushrooms, garlic, and ginger, and cook, stirring occasionally, until golden, about 4 minutes. Add ham and cook, stirring, until browned, about 2 minutes. Add stock, the water, 1 teaspoon salt, and ½ teaspoon pepper.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 1 minute. Remove from heat, quickly release pressure, then remove lid. Return cooker to medium-high heat.
ELECTRIC: Secure lid. Manually set cooker to 1 minute and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. Set cooker to sauté.
Bring broth to a boil. Add noodles and cook, stirring occasionally, until tender, 2 to 3 minutes.
Divide noodles among bowls. Ladle broth over noodles. Stir in greens and top with sliced scallions. Serve with lime wedges, if desired.
FRESH RAMEN NOODLES can be found in the refrigerated section of Asian grocers and large supermarkets.
MINESTRONE
There are countless versions of minestrone—some with beans, some with potatoes, some with pasta, some with all three. This one features potatoes, tomatoes, homemade vegetable stock, and fresh herbs. If you have a parmesan cheese rind in your refrigerator, do what many an Italian grandmother does and add it to the soup with the tomatoes. As the rind softens, it adds richness. You can finish with good-quality olive oil and a hefty pinch of red-pepper flakes. Grilled bread and a crisp green salad turn this dish into a meal.
SERVES 6
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
Coarse salt and freshly ground pepper
2 medium carrots, finely chopped
1 large celery stalk, finely chopped
1 medium red bell pepper, ribs and seeds removed, finely chopped
1 large potato, finely chopped
1 quart Vegetable Stock, homemade (this page) or store-bought
1 can (28 ounces) plum tomatoes
Shaved Parmigiano-Reggiano cheese and herb sprigs, such as oregano or basil, 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 onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add carrots, celery, bell pepper, potato, stock, tomatoes (with their juices), and ½ teaspoon pepper.
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.
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.
Season with salt and pepper. Serve topped with shaved cheese and an herb sprig.
Always have supper at the ready by dividing a batch of minestrone into smaller portions and FREEZING, in resealable bags, for up to 3 months. Then simply thaw, reheat, and serve—topped with fresh herbs and cheese.
SPRING VEGETABLE SOUP
The appeal of this soup—in addition to its striking green color—is its versatility: You can use any combination of delicate herbs and green vegetables you wish. Blending the herbs and garlic into the cooked vegetable base adds brightness, providing a nice balance for the butter and cream. This is prepared as a warm soup, but for those days when cold soup would hit the spot, simply use olive oil in place of the butter so the fat remains a liquid.
SERVES 6
5 cups Vegetable Stock, homemade (this page) or store-bought, or water
5 cups chopped mixed green vegetables (about 12 ounces), such as lettuce, sorrel, green beans, asparagus, peas, spinach, and scallion greens
1 large shallot, coarsely chopped
1 medium potato, cut into 1-inch pieces
1 medium tomato, quartered
1 cup mixed coarsely chopped fresh herbs, such as chives, chervil, parsley, dill, and basil
1 garlic clove
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
Heavy cream, at room temperature, for serving
Place stock, green vegetables, shallot, potato, and tomato in a 6- to 8-quart pressure cooker.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 6 minutes. Remove from heat, quickly release pressure, then remove lid. Let cool slightly.
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. Let cool slightly.
Working in batches, purée vegetable mixture, fresh herbs, garlic, 1 teaspoon salt, and ½ teaspoon pepper in a blender, or with an immersion blender, until smooth. Bring to a simmer over medium heat, if using stovetop, or using the sauté function, if using electric. Add butter and stir until melted. Season with salt and pepper, and serve drizzled with cream.
CORN CHOWDER
Corncobs, as well as kernels, are used in the broth for this chowder, drawing on the pressure cooker’s ability to concentrate flavors. The result is a soup that tastes like the essence of summer. A bit of curry powder accentuates the sweetness of the corn without offsetting the balance.
SERVES 6
6 ears corn, shucked
4 tablespoons unsalted butter
2 medium onions, finely chopped
2 garlic cloves, smashed
Coarse salt and freshly ground pepper
1½ teaspoons curry powder
1 quart water
3 fresh bay leaves
2 cups whole milk
Fresh bread, for serving
Cut kernels from corncobs and halve cobs; reserve both corncobs and kernels.
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 onions, garlic, 2 teaspoons salt, and ¾ teaspoon pepper, and cook, stirring frequently, until onions are translucent, about 5 minutes. Add curry powder and cook, stirring, until fragrant, about 30 seconds. Add the water, reserved corn kernels and cobs, and bay leaves.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 15 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 15 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.
Discard corncobs and bay leaves. Stir in milk. Working in batches, purée corn mixture in a blender or with an immersion blender until smooth. Serve immediately, or reheat over medium, if using stovetop, or using the sauté function, if using electric, before serving with bread.
BUTTERY LEEKS WITH CHIVES
The pressure cooker flawlessly replicates the long, slow braising technique of French favorite les poireaux. The inherent earthy flavor of the leeks combines beautifully with the sweet braising liquid. Try it served alongside steak with a delicious béarnaise sauce, tossed with pasta and parmesan, or as a mouthwatering filling for a quiche or savory tart.
SERVES 6
6 large leeks (white and pale-green parts only), cut lengthwise and rinsed well, then cut crosswise into ½-inch pieces
6 tablespoons unsalted butter
⅓ cup dry white wine
Coarse salt
¼ cup water (for stovetop pressure cooker only)
Snipped fresh chives, for garnish
Place leeks, butter, wine, and 1 teaspoon salt in a 6- to 8-quart stovetop or electric pressure cooker. If using stovetop, add the water.
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 2 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Transfer to a serving dish, top with chives, and serve.
FENNEL WITH OLIVES AND LEMON
Slow-cooking vegetables in olive oil is a classic technique in Mediterranean cuisine—in the pressure cooker, these braised vegetables are ready in under 10 minutes. They’re a great make-ahead dish, as they are typically served at room temperature, and are a perfect side for a roasted cut of meat or fish.
SERVES 6
⅔ cup extra-virgin olive oil
2 medium onions, halved lengthwise and thinly sliced
3 large fennel bulbs, tops trimmed and halved lengthwise
⅔ or 1 cup dry white wine
½ cup mixed olives, pitted
6 to 8 mixed herb sprigs, such as rosemary, marjoram, oregano, and savory
Zest of 1 lemon, removed in wide strips with a vegetable peeler
Coarse salt and freshly ground pepper
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 and cook, stirring, until translucent, about 5 minutes. Add fennel, wine (1 cup for stovetop; ⅔ cup for electric), olives, herb sprigs, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 6 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 8 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Transfer to a serving dish and serve warm or at room temperature.
SICILIAN SWISS CHARD WITH TOMATOES
Leafy greens cook in minutes in the machine—about 2 minutes for tender Swiss chard and spinach, 5 or so for sturdier greens such as kale and collards. Just make sure not to overpack them in the cooker (see following).
SERVES 6
¼ cup extra-virgin olive oil
6 large garlic cloves, coarsely chopped
2 bunches (1 pound total) Swiss chard, trimmed and sliced into 1-inch pieces
1 can (14.5 ounces) diced tomatoes
½ cup raisins
¼ teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
Heat oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Cook garlic, stirring, until golden, about 2 minutes. Add chard, tomatoes (with their juices), raisins, red-pepper flakes, 1 teaspoon salt, and ½ teaspoon pepper.
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 2 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Transfer to a serving dish and serve warm or at room temperature.
When dealing with LEAFY GREENS in the pressure cooker, take care that the volume does not exceed your cooker’s maximum capacity. Fortunately, greens can be easily compressed: Simply use a metal spatula or pot lid to push them down. If they spring back, use a metal insert, steamer basket, or silicone lid to keep them tamed during the cooking process.
ARTICHOKES WITH PROVENÇAL STUFFING
On the stovetop, whole artichokes cook to tender perfection in an hour; in the pressure cooker, the same process takes half the time. Feel free to vary the stuffing (by adding up to ⅓ cup finely grated Parmigiano-Reggiano or Pecorino Romano cheese) and cooking liquids (by using chicken or vegetable stock).
SERVES 4
FOR THE STUFFING
2 cups coarse fresh white breadcrumbs
½ cup chopped fresh flat-leaf parsley
¼ cup finely chopped olives, preferably Niçoise
3 tablespoons minced garlic
¼ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
FOR THE ARTICHOKES
1 lemon, halved
4 globe artichokes
1 cup water
1 cup dry white wine
1 cup puréed tomatoes
¼ cup extra-virgin olive oil
½ tablespoon minced garlic
Coarse salt and freshly ground pepper
MAKE THE STUFFING: Preheat oven to 350°F. Spread breadcrumbs in an even layer on a rimmed baking sheet and toast, stirring once or twice, until pale golden, about 10 minutes. In a bowl, toss breadcrumbs with parsley, olives, garlic, oil, and 1 teaspoon each salt and pepper.
MAKE THE ARTICHOKES: Squeeze 1 lemon half into a large bowl of cold water. Strip away tough outer leaves from artichokes. Trim stems and top inch of globe. As each one is trimmed, transfer to lemon water to prevent discoloration.
Working with one artichoke at a time, loosen leaves and spread away from center. Pull out purple leaves and enough yellow ones to expose fuzzy choke. Scoop out choke with a small spoon, and squeeze juice from remaining lemon half into cavity.
Spoon about 2 tablespoons stuffing into cavity of each artichoke. Starting with bottom leaves and spreading leaves open, spoon stuffing between each leaf.
In a 6- to 8-quart pressure cooker, combine the water, wine, tomatoes, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Stand 3 artichokes in liquid, nestling remaining one on top.
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.
Using tongs, transfer artichokes to shallow bowls. Spoon cooking liquid around them and serve.