Cooking Method:

1. In a large bowl,combine chunked beef,all-purpose flour,1 teaspoon salt and black pepper.
2. Toss well to coat meat evenly.
3. In a pressure cooker,heat 1 tablespoon olive oil over medium-high heat.
4. Add enough of beef chunks in the pot to form single layer.
5. Working in a batches,brown meat on all sides,for 5-6 minutes total.
6. Transfer browned meat to a large bowl.
7. Add 1 bottle of beer to the pot.
8. Scrape up any browned bits from the bottom.
9. Pour the ale over beef,return empty pot to medium-high heat.Add remaining olive oil to the pot.
10. Add onion and remaining salt.Cook,stirring,for 2 minutes.
11. Partially cover pressure cooker,then reduce heat to low.Cook,stirring occasionally,until onion has a golden color,for about 10 minutes.
12. Stir in garlic,potatoes,carrots and celery.Cook,stirring,for 2 minutes.
13. Return chunked beef to pressure cooker with a beer.
14. Add beef broth,Worcestershire sauce and bay leaf.
15. Close pressure cooker and lock the lid.
16. Set the burner heat to high pressure.
17. When pressure cooker reaches high pressure,reduce burner heat to low.
18. Set timer to cook for 20 minutes.
19. Remove pot from the heat.
20. Carefully open pressure cooker.Skim fat and discard bay leaf.
21. Season to taste with salt and black pepper.

Cooking Method:

1. In a pressure cooker,heat olive oil over medium-high heat.
2. Add chopped onion,celery,garlic and herb blend.Cook,stirring often,until onion is softened,for about 3 minutes.
3. Add barley,potatoes,carrots,turnip and vegetable broth.Top with a dollop of tomato pasta (do not stir in!).
4. Close pressure cooker and lock the lid.
5. Set burner heat ho high.When pressure cooker reaches high pressure,reduce heat to low.
6. Set timer to cook for 10 minutes.
7. Remove pressure cooker from the heat and carefully open the lid.
8. Stir in cannellini beans and their liquid and pasta.
9. Bring soup to boil over high heat,then reduce heat to low and boil gently,covering partially(without any pressure) for 8-10 minutes.
10. Add the cabbage and cook over low-heat ,uncovered, until cabbage is tender,for a further 4-5 minutes.
11. Season with salt and black pepper to taste.
12. Serve with grated Monterey Jack cheese (optional).

Cooking Method:

1. In pressure cooker,heat the butter and olive oil over medium heat.
2. Add leek,carrot, and celery.Cook,stirring occasionally, until vegetables are softened (for about 5 minutes).
3. Stir in minced garlic,potato and herbs.Cook for a further 2 minutes ,stirring to coat potatoes with fat.
4. Sprinkle in all-purpose flour and cook,stirring,for a few minutes.
5. Pour in dry white wine and fish stock.It will just cover vegetables.Bring to a boil and simmer for 1 minute.
6. Close pressure cooker and lock the lid.
7. Set the burner heat to high pressure.When pressure cooker reaches high pressure,reduce heat to low.
8. Set a timer to cook for 6 minutes.
9. Remove pot from the heat.Carefully open the pressure cooker.The potato and carrot should bee soft and tender.
10. Stir in milk and sliced salmon.Bring to a low simmer,uncovered.
11. Stir in heavy cream and heat through without  boiling.
12. Season with salt and black pepper to taste.
13. Serve smoked salmon chowder hot.

Pressure Cooker Creamy Roasted Red Pepper Soup

Pressure cooker creamy roasted red pepper soup. Delicious vegetable soup cooked in pressure cooker.An excellent soup recipe for vegetarians!

• 1/4 cup (60 g) unsalted butter
• 1 large white onion,peeled and chopped
• 16 oz (480 ml) jar roasted red pepper,drained
• 2 large russet potatoes,peeled and cubed
• 1 jalapeno pepper,seeded
• 1 teaspoon Worcestershire sauce
• 4 cups (1 L) chicken or (for vegetarians)vegetable broth
• 2 cups (500 ml) heavy (double) cream
• salt to taste

1. Melt unsalted butter in pressure cooker over medium-high heat.
2. Add chopped onion,reduce heat to low,and cook,stirring,for 2-3 minutes or until it begins soften.
3. Add peppers,cubed potatoes, jalapeno,Worcestershire sauce and broth.
4. Close pressure cooker and set burner heat to high.
5. When pressure cooker reaches high pressure,reduce heat to low and set timer to cook for 6 minutes.
6. Remove pot form the heat and open pressure cooker with quick release method.
7. Puree soup in pressure cooker,using immersion blender.
8. Season to taste with salt.
9. Stir in heavy cream and simmer over low heat for 5-10 minutes.Do not boil.
10. Serve pressure cooker roasted red pepper soup immediately.

Ingredients:

• 2 pounds (960 g) beef tenderloin,cut into cubes
• 3 tablespoons vegetable oil
• 4 small yellow onions,peeled and chopped
• 1 clove garlic,peeled and minced
• 2 tablespoons paprika
• 1 teaspoon caraway seeds
• 3 tablespoons tomato paste
• 1 bay leaf
• 3 cups (750 ml) water
• 2 cups (500 ml) beef broth
• 1/2 cup (125 ml) dry red wine
• 4 potatoes,peeled and cubed
• salt and freshly ground black pepper to taste

Ingredients: 

• 6-7 small potatoes,unpeeled
• 1 cup (250 g) freshly grated cheddar cheese
• 1/4 cup (60 g) unsalted butter,melted
• 3/4 cup (180 g) bacon,fried and chopped
• 1/2 cup sliced green onion
• sour cream to garnish

1. Preheat oven to 400 F (200 C).
2. Bake potatoes in preheated oven for 40-50 minutes or until done.Remove from the oven,set aside and allow to cool.
3. Slice baked potatoes lengthwise and scoop out the middles, leaving about an ⅛ inch of potato to help it keep it's shape.
4. Brush both sides of potato skins with melted butter and lightly season with salt.
5. Return potatoes to the oven and bake for a further 5 minutes.
6. Remove potatoes from the oven and evenly sprinkle grated cheese and bacon over top.
7. Return to the oven and bake for additional 2 minutes or until cheese is melted.
8. Garnish with sour cream and green onion.
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Ingredients:

• 1 large leek, chopped
• 1 1/2 tablespoons unsalted butter
• 1 cup (250 g) sweet onion,chopped
• 2 cups (500 g) carrot,peeled and chopped
• 4 cups (1 kg) sweet potatoes,peeled and chopped
• 5 cups (1.25 L) low-sodium vegetable broth
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon salt
• freshly squeezed juice of 1 lemon
• dash of cayenne pepper
• sea salt and freshly ground black pepper,to taste

Ingredients:

• 1 1/2 pounds (720 g) fingering potatoes,washed and cut in half lengthwise
• 2 tablespoons unsalted butter,melted
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1/2 teaspoon crushed rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried dill
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (125 g) heavy cream
• 1/2 cup (125 g) shredded cheddar cheese

Ingredients:

• 4 large russet potatoes,scrubbed and dried
• vegetable oil
• salt and freshly ground black pepper
• 2 Bratwurst sausages , sliced 
• 2 large yellow onions,peeled,quartered and sliced thinly
• 1/2 cup (125 ml) lager beer
• 2 tablespoons unsalted melted butter
• 1/2 cup (125 g) mixed grated Gruyere and cheddar cheese
• 1/2 cup (125) sauerkraut
• freshly cracked black pepper