I remember my mom using one years ago - it had a little spinning thing on the top and we had to be very careful around it. I've always been leary of getting one... then saw someone on "Iron Chef America" using one and decided it was time.
I've made chicken and pork in it. Here's what I've learned so far:
- things cook very fast!
- safety is not an issue - lots of safety built in
- the meat I have cooked has come out incredibly tender and juicy
- chicken does too cook nicely in the pressure cooker! (I've read that it comes out rubbery)
The chicken cacciatore I made Sunday was delicious!
1 onion, chopped
3 garlic cloves, chopped
1 medium redbell pepper, diced
1/2 cup white wine (not cooking wine)
3 lbs boneless, skinless chicken breast halves or thighs
14 oz diced tomatoes
6 oz. tomato paste
1/2 cup hot italian ground sausage, cooked
10 ounces mushrooms, sliced
1/2 cup grated parmesan cheese or romano cheese
salt & freshly ground black pepper
1 Place first 6 ingredients in the pressure cooker.
2 Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
3 Turn off the heat.
4 Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
5 While pressure is released, sautee mushrooms until tender. Add sausage to mushrooms and heat through.
6 Remove chicken pieces from cooker and set aside.
7 Stir in the tomato paste, mushroom/sausage mixture, cheese, and salt and pepper, to taste.
8 Pour sauce over chicken and serve.