Chicken Divan

Ingredients:
3 cups water
3 teaspoons chicken bouillon
2 to 3 large chicken breasts
2 large bunches of broccoli
1 can cream of chicken soup
1/2 cup mayonnaise (regular or low fat)
1/2 cup chicken broth
1 teaspoon curry
Cheese for garnish

Directions:
1.  Place water, bouillon and chicken in PC. Cook on high pressure for 25 minutes. Release pressure. Remove chicken and cut up into chunks. Place in bowl and add the chicken broth into the chicken.
2.  In bowl, mix together soup, mayonnaise, 1/2 cup of the chicken broth (take out of the bowl of chicken), and curry.
3.  Cut up broccoli into spears and place them in the PC. Add soup mixture on top. Cook on high pressure for 3 minutes. Release pressure. Place broccoli mix into a casserole dish.
4.  Place chicken chunks on top of broccoli mixture. Sprinkle with cheese.
5.  Broil until cheese is melted.

I serve this over the rice pilaf. When the cheese is melting, this is when I use the leftover chicken broth and cook the rice pilaf. It is YUMMY!! The recipe for rice pilaf is found at http://pressurecookermama.blogspot.com/2011/03/rice-pilaf.html

Serves 4 to 6 people.

Rice Pilaf

Ingredients:
2 1/8 cups water
2 teaspoon chicken bouillon
1 cup converted rice
1/4 cup orzo pasta
1/2 medium onion, finely diced
1/2 teaspoon dried parsley

Directions:
1.  Mix water and chicken bouillon together in PC. Add rice, orzo and onion. Cook on high pressure for 7 minutes.
2.  Release pressure. (If you want to let pressure release naturally, only cook 6 minutes.) Place in bowl and garnish with parsley.

Makes four servings.

Roast with Vegetables

Ingredients
Ingredients:
Chuck roast
4 cups water
1 white onion
2 tablespoons beef bouillon 
Beef bouillon
Baby carrots

Directions for roast:
1.  I have chosen a 3 lb roast to use for this recipe. Brown all sides of the chuck roast in a pan on the stove. This can also be done in the pressure cooker on the browning cycle but it takes longer.
2.  Place roast in the PC with water, white onion, and 2 tablespoons beef bouillon. Cook on high pressure for 50 minutes. If this is not tender enough for your likely, put the roast back in and cook for a little bit longer!
3.  Remove roast from the PC.  Leave approximately 3 cups broth for cooking carrots or other vegetables.

 Directions for vegetables:
1.  Add baby carrots (however many you would like) to the PC. For carrots, cook on high pressure for 3 minutes.
2.  For mashed potatoes and gravy, see recipe at http://pressurecookermama.blogspot.com/search?q=mashed

Servings are dependent on how big of roast you have cooked!

Mashed Potatoes and Gravy

Ingredients for mashed potatoes:
10 medium sized golden potatoes
4 cups water
1 tsp salt
1/4 cup butter
1/2 cup milk
Salt & pepper

Directions for mashed potatoes:
1.  Peel and dice potatoes. To keep from turning brown while dicing, place potatoes into a bowl of water until ready to use.
2.  Add potatoes, water, and salt to PC. Cook on high pressure for 4 minutes.
3.  Remove potatoes from PC and place in large bowl. Add butter and milk. Add salt and pepper to taste.

Makes six servings.

Ingredients for gravy:
4 cups beef broth
1/4 cup flour
1/2 cup water

Directions for gravy:
1.  Get beef broth to a rolling boil. If you have a made a roast, use the left over broth to make your gravy. If not, make beef broth according to the directions on your beef bouillon.
2.  Mix flour and water in a separate bowl. Once beef broth is boiling, add flour and water mixture while stirring broth vigorously. Add flour and water mixture until gravy is as thick as you want it.

Suggestions:
I like my gravy to be opaque which is why I use the flour and water mixture. If you would like the gravy to be more translucent, add a cornstarch and water mixture instead.

Potato Salad

Ingredients:
1 cup water                                
6 cups golden potatoes                 
1-2 green onions                      
3 hard boiled eggs*
1 rib celery                      
1 cup mayonnaise
1/4 cup dill relish
Salt & pepper to taste
Paprika
Crumbled bacon

Directions:
1.  Add water to PC.  Put potatoes into a colander and place inside. Turn on high pressure for 2 minutes.

2.  When done, release pressure. Place potatoes in a bowl.
3.  Add finely chopped green onions, chopped boiled eggs, and finely chopped celery.
4.  In a separate bowl, add mayonnaise, dill relish, salt, and pepper. Mix together.
5.  Add dressing to pototoes and mix.
6.  Sprinkle with paprika and crumbled bacon.

Makes eight servings.

*To make boiled eggs:
1.  Put eggs into water and add 1 tablespoon salt (it makes it easier to peel the eggs after). Bring water to a boil and leave boiling for 3 minutes.
2.  Turn to low for 8 minutes. Remove pan from heat and let sit until cool.

White Chicken Chili

Ingredients:
3 cups water
2 tablespoon chicken bouillon
2 large chicken breasts
1 medium onion
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 jar salsa verde (whole jar is 16.8 oz.)
3 cans Great Northern white beans

Toppings:
Sour cream
Cilantro
Monterey Jack cheese
Green onions
Lime wedge

Directions:
1.  Add water, chicken bouillon (I use Knorr brand), chicken breasts, diced onion, cumin, garlic powder, and oregano. Set on high pressure for 25 minutes.
2.  Release pressure. This will keep the pressure cooker on a warming setting. Remove chicken breast and cut in bite size pieces. Return chicken to pressure cooker.
3.  Add salsa verde (I use Rosarita brand) and beans.
4.  For a thicker broth, change setting to "browning" and mix together 2 tablespoons cornstarch and 1 tablespoon water. Pour into chili and stir. Bring to a boil (takes about 5 minutes). Return to "keep warm" setting until ready to eat.
5. The toppings above make a great addition to this hearty soup! Add just before eating.

Makes six servings.

Meatballs

Ingredients:
Meatballs (I use Costco's)
Some kind of sauce

Directions:
1. Take meatballs straight from the freezer and add your favorite sauce. Cook on high pressure for 6 minutes!

Suggestions:
You can use any kind of sauce you would like. I've cooked them with red sauce, bbq sauce, teriyaki sauce, orange chicken glaze sauce, cream sauce, etc. You can serve it over rice, noodles, or potatoes!

White Rice

Ingredients:
1 cup converted white rice
1 3/4 cups water
1/2 teaspoon salt

Directions:
1. Add white rice, water, and salt in the PC on high pressure for six minutes.

Makes three cups rice.

Artichokes

Ingredients:
2 cups water
Artichokes
Salt

Directions:
1.  Trim artichokes by cutting stem down to 1 1/2" long. Cut back the top end (with leaves) about 1 1/2" as well. If you are worried about browning, you can rub lemons to the ends of the leaves and stem.
2.  Add water to PC. Place artichokes on rack and sprinkle with salt. Cook on high pressure for 20 minutes.

How to Eat an Artichoke:
There are a few different ways to eat artichokes. Our family always takes the leaves off one by one and dip them in mayonnaise. We scrape off the artichoke flesh with our teeth. Once the leaves are down to nothing, remove the remainder of the leaves and scrape off the choke (hairy stuff). You can eat the remainder of the heart. Don't eat the stalk because it's gross. Other people dip the artichoke leaves in garlic butter. You can choose to eat them however you would like! It used to take us around two hours to cook these so it's refreshing that it's so fast!

By the way, I can get in three jumbo or four large artichokes in my PC at once. It's okay if they fit tightly together!

Cilantro Lime Rice

Ingredients:

1 cup white rice

1 3/4 cups water

2 tablespoons chicken bouillon 

1/2 white onion
3 tablespoons lime juice
1/4 cup cilantro

Directions:
1.  Add diced onion, chicken boullion, white rice, and  water to the PC.  Set to high pressure for six minutes. 2.  After time is finished, release pressure and add lime juice to taste and 1/4 cup chopped cilantro.

Suggestions:
There is a recipe for taco chicken and sweet pork. The cilantro lime rice is a great addition as a side dish or in the middle of burrito. Take your pick!