Robin McKenzie is the Vice President of the Kuhn Rikon Corporation in America, an expert on the use of pressure cookers, and an accomplished cook who develops recipes for the Kuhn Rikon.

     I first started using a pressure cooker 13 years ago.  Like most people, I had heard the horror stories of beans on the ceiling, but being adventurous, I went ahead and tried.  What I found changed my life in the kitchen so much that I went to work for the company!  If you love great-tasting food, but don't have the time to cook, this product is for you.  Risotto in 7 minutes, garlic mashed potatoes in 10 minutes, artichokes in 10-12 minutes, beef stew in 20 minutes - why wasn't everyone cooking like this?  It is so easy to use that you will get perfect results from the very first use.  Safety is no longer an issue with the unique spring-loaded valve that Kuhn Rikon uses.  And, there are so many different sizes, your most difficult decision will be which ones to purchase for your second and third pressure cooker!

Basic Home Cooking Recipes

     Whether you are using the pressure cooker for the first time or becoming reacquainted with the concept of pressure cooking, you'll welcome these .  We find it fills a very real need for good, home-cooked food that is both fast and easy to prepare.  The dishes have been developed for the home cook who wants to serve a hot meal to the family instead of fat-laden pizza or expensive takeout.  From the Garlic Mashed Potatoes to the Apple Sauce, these recipes are as delicious as they are easy to make.  So, next time you are tempted to stop at that fast-food restaurant, think of making some of these easy, quick, and delicious home-cooked dishes in your Kuhn Rikon pressure cooker.  Your family will thank you for it.

Recipes:
    Italian Chicken with Peppers
    Garlic Mashed Potatoes
    Pork with Rosemary and Apples
    Creamy Rice with Vegetables
    Cuban Black Beans and Rice
    Coconut Rice Pudding
    Apple Topping

Italian Chicken with Peppers

The vegetables and sauce are delicious served over polenta or rice for a complete Italian meal.  Prego!

1 tablespoon olive oil
1 frying chicken, skin removed, cut into serving pieces
1 medium onion, peeled and chopped
1 medium green or red bell pepper, stemmed, cored and cut into strips
2 cloves garlic, peeled and minced
2 tablespoons red wine vinegar
1 can (16-ounce) diced tomatoes, drained
3/4 teaspoon dried basil
Crushed red pepper flakes to taste
Salt and freshly ground pepper to taste

In a 2 1/2-quart Pressure Frypan or larger Kuhn Rikon pressure cooker, heat oil over high heat.  Add chicken and cook until browned on all sides.  Remove from pan and set aside.  Add onion, bell pepper and garlic.   Cook until softened.  Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking.  Add chicken, tomatoes, basil, red pepper flakes, salt and pepper.

Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring.  Cook for 10 minutes.

Remove from heat and use Natural Release Method. Arrange chicken on a warm platter and cover with vegetables and sauce.  Serves 4.

Recipe courtesy of Bobbie Corwick

Garlic Mashed Potatoes

I prefer not to peel red potatoes as the skins lend an attractive color and flavor to the dish..

3/4 cup water
4 pounds small red potatoes, quartered
1/2 - 3/4 cup milk, warmed
2 cloves garlic, peeled and crushed
1/4 cup butter, melted
Salt and freshly ground pepper to taste

Place a steaming trivet or collapsible steamer in the bottom of a 4 quart or larger Duromatic pressure cooker.  Add water, garlic and potatoes. Close lid and bring pressure to second red ring over high heat.  Adjust heat to stabilize at the second red ring.  Cook for 6 to 10 minutes, depending on the size and age of the potatoes.  Remove from heat and use Natural Release Method (remove from heat and allow pressure to subside naturally).  Drain potatoes and garlic and let stand a minute to drain excess moisture.  Put potatoes and garlic through a potato ricer or mash with a potato masher and transfer to a warmed serving dish.   Add milk, 1/4 cup at a time while beating, until the potatoes are creamy. Beat until blended.  Season with salt and pepper to taste.

*Note: It may take extra time for the cooker to come to pressure due to the large volume of cold potatoes used in this recipe.  For better results, make sure the potatoes are room temperature.  You may substitute 1 tablespoon of infused garlic oil for the garlic and reduce the butter to 1 tablespoon.   Serves 6 - 8.

Pork with Rosemary and Apples

3 1/2 lb. pork shoulder roast, room temperature
2 tart apples, peeled and quartered
1/2 cup dry white wine
5 cloves garlic, peeled
3 sprigs of fresh rosemary
3 tablespoons Dijon mustard
1 tablespoons olive oil
Salt and pepper

Spread the pork roast with the mustard and brown the roast in the bottom of a 5 liter or larger Duromatic pressure cooker over medium high heat. Remove the meat and pour out excess fat.  Deglaze the pan with the wine, scraping up the brown bits. Add the apple, garlic, salt and pepper.  Replace the roast on top of the apples and scatter the rosemary and close the lid.  Bring pressure to first red ring over high heat and adjust heat to stabilize at the first red ring.

Cook for 35-40 minutes.  Take the pressure cooker off the heat and release with natural release method.  Open the cooker and test for internal temperature (150o-160o) with a meat thermometer.  If the roast is not yet done, close the cooker and cook an additional 3-5 minutes until the meat tests at 160 degrees. 
*Note: If the roast is not room temperature when you are ready to cook, cut it in half so that it will cook in 30 minutes and the inside and outside will attain the same cooking all the way through.

Remove the roast and de-grease the sauce.  Puree the apples and garlic with a hand blender or transfer solids to a blender or food processor and puree.  Nap the sauce onto a plate, place a slice of the roast on the sauce and garnish with some clean, fresh rosemary.

Creamy Rice with Vegetables

This easy version of a classic Italian risotto was inspired by my sister and her 3 adorable little boys.  She is always thinking of cleaver ways to disguise vegetables in order to get them to eat what's good for them.   The vegetables are added to the mixture at the beginning so that they literally become part of the sauce - a clever ruse!

1 - 2 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 cup short grain CalRose or Arborio rice
1 - 14 1/2 oz. can chicken or vegetable broth
2 small carrots, chopped
1/2 pound broccoli flowerets
1 teaspoon dried Italian herbs
1/4 cup freshly grated Parmesan cheese

In a 2.5 liter or larger Duromatic pressure cooker, heat olive oil over medium high heat.  Add onion and sauté until transparent.  Add rice, stirring often, until lightly golden.  Add the vegetables and broth.  Stir to mix.  Increase heat to high.  Stir in herbs.  Continue to stir until mixture comes to the boil to prevent sticking.

Close lid and bring pressure to the first red ring.   Immediately adjust heat to stabilize pressure at the first red ring.  Cook for 7 minutes. Remove from heat and use Cold Water Release Method.  Stir in Parmesan cheese and serve.  Serves 4 to 6.

Cuban Black Beans & Rice

The New York Times food reviewer said this recipe "sets a new standard for the dish."  It's a delicious and healthy alternative to meat.

1/2 pound (1 cup) dried black beans
3 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
3/4 cup medium or long grain white rice
2 cups water
1 teaspoon ground cumin (optional)
1/4 teaspoon cayenne (optional)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Wash, sort and soak beans, see page 31 and 32 of Quick Cuisine for soaking methods.  In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium high heat.  Add onion and garlic.   Cook until onion softens.  Add rice over high heat, stirring often, until lightly golden.   Add water and soaked, drained beans.  Stir in cumin, cayenne, salt and pepper.   Close lid and bring pressure to first ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 15 to 18 minutes.  Remove from heat and use Natural Release Method.

Coconut Rice Pudding

This rice dessert is also terrific served as a side dish with Asian or Middle Eastern food.  We have tried to make it using "Lite" coconut milk and found that the flavor suffers significantly.  For a creamier consistency, cook a few minutes longer, and add a bit more liquid at the beginning.

1 cup Basmati, Jasmine, or Arborio rice
1/4 cup water for side dish, or 1/2 cup water for dessert
1 can Thai coconut milk
2 teaspoons ground cinnamon
2 tablespoons sugar

Wash rice to remove excess starch.  Drain rice. In a 2-quart or larger pressure cooker over high heat, add rice, water, coconut milk, sugar and cinnamon.  Stir constantly until the mixture begins to boil to prevent the mixture from scorching.  Cover pressure cooker and bring pressure to the first red ring over high heat. Immediately adjust heat to stabilize at the first red ring.  Cook for 7 minutes for a side dish, 8-9 minutes for a dessert.  Use cold water release method (take the cooker to the sink and run cold water over the top, being careful to avoid the valve).  Top with fresh fruit if you desire.  Serves 2 -4.

Apple Topping

The following apples are the best for making this topping or apple sauce: Granny Smith, Northern Spy, Jonathan, Winesap, McIntosh and Gravenstein.   Try adding a bit of butter to warmed apple sauce, and stir in raisins or walnuts.

8 Granny Smith apples, peeled, cored and sliced
1 package (8 ounces) dried apricots, chopped
1 cup orange juice
1/2 cup sugar
1/4 cup lemon juice
2 cinnamon , sticks

In a 5-quart or larger pressure cooker, add all ingredients. Allow liquid to begin simmering.  Close lid and bring pressure to second red ring over high heat.  Adjust heat to stabilize pressure at second red ring. Cook for 1 minute.  Remove from heat and use Natural Release Method.  Remove cinnamon sticks and serve over ice cream or as a filling for crepes.