I remember my Mom cooking with a pressure cooker all the time. Scared me as one time the top blew off, and I think that scarred me for life..
Well, until today. LOL. I bought one and figured they have to be more efficient and reliable and SAFE by now, right?? (I was RIGHT!)
Here is my first foray into pressure cooker cooking! (Mine is a 4 quart..)
1 Tbs vegetable oil
4 boneless, skinless chicken breast halves
1/2 cup white wine
splash of Worcestershire sauce
3 cloves garlic
1/2 cup chopped celery
1/2 – 3/4 cup small baby carrots
1 tsp rosemary
1 tsp salt
1/4 tsp fresh ground black pepper
1/4 cup cold water
1 Tbs cornstarch
Pour oil into cooker. Turn heat to medium and brown chicken. Add remaining ingredients except water and cornstarch.
Close cover securely.
Place pressure regulator on vent pipe and cook 4 minutes with the pressure regulator (my Mom called it a pressure rocker) rocking slowly.
When removing from heat, do not just slide it over as it can hurt your stove top (if electric). Cool cooker at once. I put a rack in the bottom of the sink, and filled sink about 1/3 with cold water. I put the cooker in the water and within 90 seconds the pressure went down. I then took the top off (venting away from my face).
Remove chicken when pressure is down, and keep warm.
Combine water and cornstarch. Stir into sauce left in cooker. Heat until sauce thickens, stirring constantly.
Serve chicken with sauce ladled over the top.
As always, ENJOY!
It was FABULOUS! Note – my chicken was almost frozen solid so I cooked it about 4.5 minutes. Yes FOUR and a HALF minutes! Can you believe it?!? I can see this is SOOO going to be a favorite toy for slapping great food together fast. I think I’m going to try soup next.