Pressure cooker smoky chipotle tomato sauce. An excellent spicy sauce cooked in pressure cooker. This sauce is very delicious with with cheese enchiladas or served over cooked fettuccine.
Makes 4 cups

Ingredients:

• 3 tablespoons olive oil
• 2/3 cup diced white onion
• 2 cloves garlic, peeled
• 28 oz (840 ml) can whole plum tomatoes in juice, undrained
• 1/2 cup (125 ml) vegetable broth
• 1 1/4 teaspoons dried oregano
• 2-4 canned chipotle chiles in adobo sauce, finely chopped
• pinch of sugar
• sea salt

Cooking Method:

1. In a pressure cooker, heat olive oil over medium-high heat.
2. Add diced white onion and cook, stirring occasionally, until soften,for about 3 minutes.
3. Add garlic cloves and cook, stirring, until they soften, then crush them against the side of the pot and stir into cooked onion.
4. Stir in tomatoes and their juice, vegetable broth, oregano and chopped chiles. Mix well.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high pressure.
7. When cooker reaches high pressure, reduce heat to low.
8. Set timer to cook for 6 minutes.
9. Open pressure cooker with Natural Release method.Set aside for 15 minutes.
10. Add sugar and taste for salt.
11. Cool completely before use.

Pressure cooker salsa Domato. Salsa Domato means Greek tomato sauce. this delicious and easy to make tomato sauce cooked in pressure cooker.
Makes 4 cups

Ingredients:

• 1 28 oz (840 ml) can whole plum tomatoes in their juice,undrained
• 1 large white onion,peeled and chopped
• 2-4 large cloves garlic,peeled
• 1 medium green bell pepper,seeded and diced
• 1 medium red bell pepper,seeded and diced
• 8 oz (240 g) mushrooms,sliced
• 1/2 cup (125 ml) water
• 1/2 cup (125 ml) dry white wine
• 1/2 cup (125 ml) extra virgin olive oil
• 1  8 oz (240 ml) can tomato sauce
• 2 teaspoons dried Greek oregano
• 1 bay leaf
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Cooking Method:

1. In a pressure cooker,combine tomatoes in their juices, onion and garlic.
2. Using immersion blender,puree tomato mixture.
3. Add remaining ingredients,except salt and black pepper. Stir well.
4. Bring mixture to a boil over medium-high heat.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
7. Set timer to cook for7 minutes.
8. Remove pot from the heat.
9. Open pressure cooker,using Quick release mode.
10. Discard bay leaf.
11. Season sauce with salt and black pepper.
12. Set aside for 10 minutes.Allow to cool completely.

Pressure cooker tomato-basil marinara sauce. This is basic marinara sauce cooked in pressure cooker. The best choice for any pasta recipes.
Makes 6 cups

Ingredients:

• 1/3 cup (80 ml) extra-virgin olive oil
• 2-4 cloves garlic,peeled and chopped
• 2 28 oz ((840 ml) each) cans plum tomatoes in juice,undrained
• 1/2 cup (125 ml) dry white wine
• 15 fresh basil leaves,torn
• sea salt and freshly ground black pepper,to taste

Cooking Method:

1. Heat olive oil in pressure cooker over medium-high heat.
2. Add chopped garlic and cook,stirring,until golden,for 1 minute or less.
3. Add tomatoes (crushing them in your hands) and their juice,dry white wine and half of basil leaves.
4. Bring tomato mixture to a boil and boil for a further 15 seconds.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
7. Set timer to cook for 4 minutes.
8. Turn off pressure cooker.
9. Open cooker,using Quick Release method.
10. Stir in remaining basil leaves.
11. Taste sauce for salt and black pepper.
12. Set aside and allow to cool completely.

Pressure cooker coconut-curry mussels. Mussels in curried coconut sauce cooked in pressure cooker.Very delicious Thai recipe.Use dry white wine as a pare for pressure cooker coconut-curry mussels.
Makes 2-4 servings

Ingredients:

• 2 tablespoons peanut oil
• 1 large yellow onion,peeled and chopped
• 2 tablespoons minced fresh ginger
• 1 tablespoon light brown sugar
• 2 teaspoons Thai yellow curry paste
• 1 cup (250 ml) canned coconut milk
• 1/2 cup (125 ml) non-fat chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons freshly squeezed lime juice
• 2 pounds (960 g) mussels,scrubbed and debearded

Cooking Method:

1. In a pressure cooker,heat peanut oil over medium heat.
2. Add onion and ground ginger and cook,stirring,until translucent (for about 4 minuts).
3. Stir in brown sugar and curry paste.Cook until aromatic,for a further 30 seconds.
4. Pour in coconut milk,chicken broth,fish sauce and lime juice.Mix well.
5. Bring to a full simmer,stirring.
6. Pour in mussels and stir well.
7. Close pressure cooker and lock the lid.
8. Set burner heat to high pressure.
9. When cooker reaches high pressure,reduce heat to low.
10. Set timer to cook for 2 minutes.
11. Open pressure cooker,using a Quick Release method.
12. Stir gently before serving in bowls.
13. Discard any unopened mussels.
14. Serve pressure cooker coconut-curry mussels with your favorite wine.

Cooking Method:

1. In a slow cooker,combine chicken,potatoes,onion,poblano peppers,jalapeno pepper and garlic.
2. Mix well.
3. In a large mixing bowl,combine chicken broth,undrained tomato with their juice,chili powder and oregano.Mix well.
4. Pour tomato mixture over chicken mixture.Stir well.
5. Cover slow cooker and cook on low-heat setting for 8-9 hours.

Slow cooker Italian sausage soup. Sausage meatballs with pasta and vegetables cooked in slow cooker. Use mini pasta shell or other tiny pasta,such as ditalini (mini tubes),fatalini (mini bowties).
For this delicious soup I used mini tubes pasta.
Makes 6-8 servings

For Sausage Meatballs:

• 1 pound (480 g) mild Italian sausage,casing removed
• 1/2 cup dried bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup (60 ml) milk
• 1 egg,beaten
• 1/2 teaspoon dried basil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt

For Soup:

• 4 cups (2 L) hot chicken broth 
• 1 tablespoon tomato paste
• 1 carrot,coarsely chopped
• 1 clove garlic,peeled and minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup pasta,uncooked
• 10 oz (300 g) bag baby spinach leaves
• grated Parmesan cheese
• chopped fresh parsley

Cooking Method:

1. In a slow cooker,combine bell pepper strips and onion wedges.
2. In a zip-top bag,combine chicken strips,ground cumin,chili powder,garlic powder,paprika,black pepper,cayenne pepper,and 1/4 cup (60 ml) lime juice.
3. Shake well.
4. Pour chicken mixture into slow cooker,scraping any remaining seasonings from the bag over chicken..
5. Cover slow cooker and cook on low-heat setting for 2 hours.
6. Open slow cooker;stir mixture well.
7. Cover slow cooker and cook  for a further 1 hour.
8. Stir in remaining lime juice and heat through.
9. Preheat oven to 300 F (150 C).
10. Wrap tortillas in aluminum foil and warm in preheated oven until heated through.
11. Fill warmed tortillas with chicken mixture.
12. Garnish with fresh tomatoes,lettuce,cheese,sour cream and salsa.