10-12 apples (any variety or a combination)
1/2 cup water
Peel, slice and core apples and put in pot of pressure cooker. Add water. Put valve to sealing. Set manual time on high for 7 minutes. When timer goes off, natural pressure release for 10 minutes. Turn valve to release the rest of the pressure. Open lid and pour contents into blender. Pulse to get a smooth applesauce. Refrigerate up to 2 weeks or for canning, Pour into sterilized, hot jars. Wipe rims of jars. Plate hot lids and rings on finger tight. Process for 20 minutes. Applesauce can also be frozen.
Variation: I had a lot of Granny Smith apples this year and they are a little bit too tart for me unless I combine them with other varieties. But using 100 percent Granny Smith apples, I added
1/2 cup of packed brown sugar
1 T. Ground cinnamon in with my apples and water. It adds a few calories but still a great low calorie treat!
I have a power pressure cooker xl. It doesn’t have a manual button like the instant pot does. I use the fresh vegetables button and adjust the cook time to high and then use the time adjustment button to set it for 7 minutes. It takes 10-15 minutes to pressure up. Super easy and super delicious!!!
Showing posts with label pressure cooker. Show all posts
Showing posts with label pressure cooker. Show all posts
Friday, November 17, 2017
Wednesday, December 28, 2016
Creamy Sausage Tortellini Soup
1lb. Sausage browned
1 medium onion diced
3 large carrots diced
3 stalks celery diced
4 cloves garlic minced
1 Tbl Italian seasoning
7 chicken bouillon cubes
7 cups water
Cook in crock pot on high for 4-6 hours or until veggies are tender.
Add:
1 12 oz. pkg. 3 cheese tortellini (I had gnocchi so that is what I used and it was delicious!)
Cook about 30-45 minutes or until tortellini is cooked.
Add:
1/3-1/2 c cornstarch dissolved in
1 cup heavy whipping cream
4-5 cups fresh spinach
Cover and cook until soup thickens and spinach is wilted.
Serve with crusty bread.
This soup is delicious!
Pressure cooker instructions...
Cook first 8 ingredients in pressure cooker on high pressure for 5 minutes. Quick release. Turn cooker to sauté and add tortellini it gnocchi. Cook until they float to the top. Stir in cornstarch/whipping cream mixture and spinach. Cook until thickened and spinach is wilted.
1 medium onion diced
3 large carrots diced
3 stalks celery diced
4 cloves garlic minced
1 Tbl Italian seasoning
7 chicken bouillon cubes
7 cups water
Cook in crock pot on high for 4-6 hours or until veggies are tender.
Add:
1 12 oz. pkg. 3 cheese tortellini (I had gnocchi so that is what I used and it was delicious!)
Cook about 30-45 minutes or until tortellini is cooked.
Add:
1/3-1/2 c cornstarch dissolved in
1 cup heavy whipping cream
4-5 cups fresh spinach
Cover and cook until soup thickens and spinach is wilted.
Serve with crusty bread.
This soup is delicious!
Pressure cooker instructions...
Cook first 8 ingredients in pressure cooker on high pressure for 5 minutes. Quick release. Turn cooker to sauté and add tortellini it gnocchi. Cook until they float to the top. Stir in cornstarch/whipping cream mixture and spinach. Cook until thickened and spinach is wilted.
Monday, October 20, 2008
Potato Salad
Recipe from the kitchen of Grandma Leah
6 potatoes boiled, cooled & diced
6 eggs hard boiled & diced
1/2 onion grated or dried minced onion reconstituted
salt and pepper to taste
1 c. mayonnaise
2 Tbl. Miracle Whip
1 or 2 tsp. sugar
1 or 2 tsp. dill pickle juice
Mix last 4 ingredients together. Layer potatoes, eggs, onion, salt and pepper. Pour mayo mixture over all and gently mix. Mix more dressing if needed. Chill.
Note: I steam my potatoes in a steamer and when they are cool, I dice them with the peel on them. I like it just as much as I do without the peel and it is SO much easier:). I also use an egg slicer to dice the eggs. Just slice them once and turn them and slice again.
Pressure cooker: dice raw potatoes. Add eggs to pot on top of rack or steamer basket. Add potatoes and 1 1/2 cups of water. Cook on high (I use the fresh vegetables setting on mine) for 6 minutes (check to see if potatoes are tender... if not, cook for 2 minutes more). When timer goes off do a quick pressure release. Pour into strainer in sink. Put eggs in ice water. Let potatoes cool and proceed as normal for the salad.
6 potatoes boiled, cooled & diced
6 eggs hard boiled & diced
1/2 onion grated or dried minced onion reconstituted
salt and pepper to taste
1 c. mayonnaise
2 Tbl. Miracle Whip
1 or 2 tsp. sugar
1 or 2 tsp. dill pickle juice
Mix last 4 ingredients together. Layer potatoes, eggs, onion, salt and pepper. Pour mayo mixture over all and gently mix. Mix more dressing if needed. Chill.
Note: I steam my potatoes in a steamer and when they are cool, I dice them with the peel on them. I like it just as much as I do without the peel and it is SO much easier:). I also use an egg slicer to dice the eggs. Just slice them once and turn them and slice again.
Pressure cooker: dice raw potatoes. Add eggs to pot on top of rack or steamer basket. Add potatoes and 1 1/2 cups of water. Cook on high (I use the fresh vegetables setting on mine) for 6 minutes (check to see if potatoes are tender... if not, cook for 2 minutes more). When timer goes off do a quick pressure release. Pour into strainer in sink. Put eggs in ice water. Let potatoes cool and proceed as normal for the salad.
Thursday, August 28, 2008
Grandma's Corn Chowder
1/2 c. diced ham
4 medium potatoes peeled and diced
1 medium onion diced
2 c. water
2-3 chicken bouillon cubes
2 cans cream style corn
1/2 bag frozen corn (approx 1-1/2 cups)
black pepper to taste
2 c. half and half
1-2 c. shredded cheddar cheese
Put all ingredients into crock pot except for cheese and half & half. Cook on high for approx. 4 hours or on low for up to 8 hours until potatoes are tender. Stir in the half & half and the cheese. Stir a little to melt the cheese and serve.
Tips: I never peel my potatoes and I usually put a little drizzle of extra virgin olive oil in with the ham first. You can also use the southern style hash brown potatoes in place of the 4 med. potatoes and substitute dried minced onion for the medium diced onion. Enjoy!
Pressure cooker: add all ingredients to pot except for 1/2 & 1/2 and cheese. Cook on high for 5 minutes. Natural release for 5 more minutes then quick release. Add 1/2 & 1/2 and cheese.
4 medium potatoes peeled and diced
1 medium onion diced
2 c. water
2-3 chicken bouillon cubes
2 cans cream style corn
1/2 bag frozen corn (approx 1-1/2 cups)
black pepper to taste
2 c. half and half
1-2 c. shredded cheddar cheese
Put all ingredients into crock pot except for cheese and half & half. Cook on high for approx. 4 hours or on low for up to 8 hours until potatoes are tender. Stir in the half & half and the cheese. Stir a little to melt the cheese and serve.
Tips: I never peel my potatoes and I usually put a little drizzle of extra virgin olive oil in with the ham first. You can also use the southern style hash brown potatoes in place of the 4 med. potatoes and substitute dried minced onion for the medium diced onion. Enjoy!
Pressure cooker: add all ingredients to pot except for 1/2 & 1/2 and cheese. Cook on high for 5 minutes. Natural release for 5 more minutes then quick release. Add 1/2 & 1/2 and cheese.
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