Fagor America

4 Minute Pressure Cooker Chili

2 pounds ground beef (ideally grass-fed)
2 medium onions chopped
3 stalks celery chopped
1 small green bell pepper chopped
1 Tablespoon Chili Powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt (1 and ½ teaspoons if not using canned beans)
1/2 teaspoon ground black pepper...
1/2 teaspoon dried oregano
pinch cayenne pepper
1½ Tablespoons of unsweetened Coco Powder
1 (36 fluid ounce) can vegetable juice (I like RW Knudesen Very Veggie)
1 (29 ounce) strained tomatoes or 1 (29 ounce) can of crushed tomatoes, pureed
1½ cups of dried red beans prepared in your pressure cooker, drained & rinsed OR 2 cans canned red beans, drained and rinsed.


1. Start browning the beef, onions, celery and pepper in the pan until the beef is sufficiently broken up, but still a little pink.
2. Mix all your spices together in a small bowl. Add them to the beef mixture and stir, making sure to coat the entire beef mixture with the spices.
3. Dump in the vegetable juice and tomato puree
4. Cover and bring to high pressure. Cook over high pressure for 4 minutes. Let the pressure come down naturally.
5. Top and Eat Your Chili! Even more Delicious when served with warm cornbread.Read More

(Pressure Cooker Pot Roast)
1 pot roast, rump, sirloin tip, etc., about 4 pounds
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
1 pack lipton onion soup mix
1 1/2 cups beef broth
1/2 cup water
2 carrots, coarsely chopped
8 small potatoes, halved
2 tablespoons flour
2 tablespoons c...old water.
Directions
Brown meat in oil in the pressure cooker. Add the salt, pepper, lipton onion soup mix, onion,
broth, and 1/2 cup water. Cover and bring to full pressure. When steam
appears, reduce heat to low and
cook for 25 minutes. Reduce pressure completely and add the carrots and
potatoes. Cover and simmer (not under pressure) for 20 minutes, until
tender. Remove meat and
vegtables with a slotted spoon and skim off excess fat.
Combine flour and 2 tablespoons cold water until smooth; stir into the
simmering broth. Continue simmering, stirring, until broth is
thickened.

Serves 6 to 8.Read More

The recipe I use my pressure cooker for most in cold weather is a variation of baked beans. Sometimes I use one type of dry bean, but usually I mix them up. Either way is tastes good, and using the pressure cooker saves hours of oven time and fuel.

2 c. dry beans (I use a mix of yellow eye, Jacob's cattle and navy)
1/4... c. olive oil
3 Tbsp brown sugar
3 Tbsp maple syrup
3 Tbsp ketchup or chili sauce
1 tsp salt
1 tsp dry mustard powder
1/4 tsp dried savory
1 onion, chopped (opt)

Soak beans overnight in cold water. Drain. Put in pressure cooker with remaining ingredients. Add hot water to cover by about 1/2 inch. Put lid on cooker and heat to high pressure setting. Cook for 25 minutes and let pressure drop of its own accord. That's it!! Here in Maine we serve the beans on Saturday night with hot dogs, cole slaw, and biscuits.Read More