175 Best Multifunction Electric Pressure Cooker Recipes. Apple and Maple Glazed Pork Chops recipe included in post.
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Author: Marilyn Haugen
Paperback: 224 pages
Publisher: Robert Rose (September 1, 2017)
Cover price $19.95
Purchase on Amazon
Delicious meals in a fraction of the time that stovetop or roasting methods take.
With their many function features (some have as many as 7), electric pressure cookers help make delicious and healthy foods that are not only easy and quick to prepare, but use much less energy. Clean up is minimal, too.
Bestselling small appliance cookbook author Marilyn Haugen uses her expertise to create rewarding recipes for this ingenious small appliance. There are recipes for every meal of the day. In a hurry? Done. Low and slow? Got it. The perfect stew or roast? No problem. Entertaining? How about Coq au Vin with Creamy Mashed Potatoes?
Haugen has created super time-friendly recipes for those frantic mornings like Sausage, Hash Browns and Pepper Casserole or Quinoa, Millet and Almond Bowls. And even on the busiest of work weeks, Beef Barbacoa Tacos with Chiles can be on the table in no time flat. Butternut Squash, Quinoa and Pomegranate Casserole made the night before can just be reheated.
These inviting recipes are sure to become family favorites that will be requested time and time again. The home chef can impress family and friends with the wide variety of satisfying dishes effortlessly created in an electric pressure cooker.
The first chapter in this book cnotains multicooker cooking basics and cooking tips, as well as tip on ingredients and recommended accessories. Then come the recipes.
Remaining chapters in this cookbook include:
- Soups, Stews, and Chilis
- Main Courses
- Side Dishes
- Paleo Dishes
- Vegetarian and Vegan Dishes
- Bonus Recipes: Stocks and Sauces
The recipes are all straightforward, calling for ingredients you have on hand or can get at a nearby grocery store. Most recipes are not accompanied by a food photo. You should know that you will need to read through each recipe to determine what prep and cooking time is if you want to know if you have time to make a dish. This cookbook would be great for someone who already has a multifunction electric pressure cooker and wants to expand the amount of dishes they can make with it.
Here’s a recipe from the cookbook.
Courtesy of 175 Best Multifunction Electric Pressure Cooker Recipes by Marilyn Haugen © 2017 www.robertrose.ca Available where books are sold. Photo credit for images: Tango Photography
Apple and Maple Glazed Pork Chops
Pressure cooking pork chops renders them moist and tender, a clear winner over the often-dry pan-fried chops. Finishing them with a rich glaze makes them an easy weeknight favorite.
Makes 4 servings
To prevent your chops from curling up at the edges, before browning make a few tiny cuts in the fat and skin around the edges, without cutting into the meat.
Add more stock in step 2 if required by your cooker to reach pressure. In step 3, you may need to increase the simmering time to thicken your glaze.
- 4 boneless pork loin chops, about 1 inch (2.5 cm) thick
- Kosher salt and freshly ground black pepper
- 1 tbsp vegetable oil (15 mL)
- 1⁄2 cup ready-to-use chicken broth (125 mL)
- 1⁄2 cup apple cider vinegar (125 mL)
- 1⁄2 tsp onion powder (2 mL)
- 1⁄2 cup apple jelly (125 mL)
- 3 tbsp pure maple syrup (45 mL)
- 2 tbsp Dijon mustard (30 mL)
- 1 tbsp soy sauce (15 mL)
1. Season pork with salt and pepper. Heat the pressure cooker on High/Sauté/Brown. Add oil and heat until shimmering. Add pork and cook, turning once, for 5 to 7 minutes or until browned. Using tongs, transfer pork to a plate. Cancel cooking and discard any remaining oil in cooker.
2. Add stock, vinegar and onion powder to the cooker, stirring well. Return pork and any accumulated juices to the cooker. Close and lock the lid. Cook on high pressure for 7 to 8 minutes. Quickly release the pressure. Check to make sure an instant-read thermometer inserted in the thickest part of a pork chop registers at least 160°F (71°C) for medium; if more cooking time is needed, reset to high pressure for 1 minute. Using tongs, transfer chops to a clean plate. Discard cooking liquid.
3. Add apple jelly, maple syrup, mustard and soy sauce to the cooker, stirring well. Heat the cooker on High/Sauté/Brown. Cook, stirring, for 3 to 5 minutes or until glaze is just bubbling and is a medium caramel color, and a rubber spatula just starts to make trails on the bottom of the pot.
4. Return chops and any accumulated juices to the cooker and turn to coat in glaze.
5. Transfer chops to a serving platter and pour the remaining glaze over top. Serve immediately.