Pressure Cooker Recipe

[SierraPoppers]

Hi there,
I don't camp without my pressure cooker anymore, and I cook with it a lot.  I bought a Cooks Essential programmable one from QVC based on my research on them several years ago.  It is fine.  I like the non-stick surface and the ability to saute and brown right in the same pot before pressuring.
 
So, without a doubt, the best recipe book out there is "The New Pressure Cooker Cookbook" by Pat Dailey.  Pick one up locally or through Amazon.com.  I've tried most the recipes, and YUMMMMM!  The soups are outstanding, but my favorite recipe is the Rasberry-Glazed Chicken.  Here it is:
 
RASBERRY-GLAZED CHICKEN
"A triple dose of a hearty raspberry-and-red-wine sauce gives chicken a marvelously robust flavor."  Yield 3 -4 servings.
 
1/2 cup light, fruity red wine
1/2 cup rasberry vinegar (worth getting some!!!)
1/2 cup dark soy sauce (my favorite brand is Kimlan)
2 tbsp honey (or brown sugar or maple syrup)
1 tsp Dijon mustard
1 medium clove garlic, minced
1 frying chicken, cut into serving pieces
 
Combine wine, vinegar, soy suace, honey, mustard, and garlic in a large plastic food bag.  Remove the skin and fat from chicken.  Add chicken to marinade, seal the bag, and turn it over several times.  Refer 4 hours or overnight.
 
Transfer chicken and marinade to the cooker.  Cover cooker and bring to full pressure (15 pounds).  Maintain pressure and cook for 12 minutes.  Release pressure.  Remove chicken and set aside, leaving the marinade in the pot.  Skim any fat form surface of liquid, then boil vigorously, uncovered, until thick and syrupy, 10 - 12 minutes.  Return chicken to the pot, turn over until coated with glaze, cook 2 minutes.  Serve immediately.
 
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And here is the easiest recipe in the book for camping out...  and YUM!
 
 
One-Step, One-Pot Pasta with Tomato Sauce
 
"There is no mistake here.  The pasta isn't cooked first.  ...  it ends up likebaked pasta, thick, rich, and tomatoey."
 
1 lg clove garlic
1 med onion
3 tbsp olive oil
8 oz rigatoni or mostaccioli pasta
2 cups favorite prepared spaghetti sauce or bolgnese sauce
1 1/2 cups beef stock or broth
1 tbsp balsamic or red wine vinegar
Crushed red pepper flakes
Salt & Pepper to taste
1/2 tsp dried basil, or 2 tbsp fresh
1/2 tsp dried oregano, or 2 tbsp fresh
Garlic & Onion Powder, generously shakes each
Grated Parmesan or Romao Cheese, about 1/4 cup
 
Mince garlic & chop onion.  Heat oil in the pressure cooker.  When hot, add garlic and onion and cook until softened, 3 - 4 minutes.  Stir in pasta, spaghetti sauce, stock, vinegar, red pepper flakes, and salt & pepper.  If used DRIED herbs, add them now.
 
Cover pressure cooker and bring to full pressure (15 lbs).  Reduce heat to stabilize and cook for 12 minutes.  Release pressure.  Add fresh basil & oregano if using, and serve with grated cheese.
 
Delicious!

[carolincarolina]

I tried your glazed chicken recipe last night and it was great      
I'm not a great cook, so I usually don't get many cheers about my dinners from my family----I did last night :p  :p  :p
I will make this next time I'm camping--fast and easy.

Thanks for the recipe!  I can't wait to try the other one.