Pressure Cooker Spaghetti Sauce

  • ½ pound ground beef
  • ½ pound bulk Italian sausage or bulk pork sausage
  • 2 cups sliced fresh mushrooms (6 ounces)
  • ½ cup chopped onion (1 medium)
  • ½ cup sliced celery (1 stalk)
  • 2 cloves garlic, minced
  • ⅓ cup snipped fresh parsley
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon crushed red pepper
  • 2 bay leaves
  • 1 28-ounce can stewed tomatoes
  • 1 6-ounce can tomato paste
  • 6 cups hot cooked spaghetti or fettuccine (12 ounces uncooked)
  1. In a 4- or 6-quart pressure cooker cook beef and sausage until brown. Remove meat. Drain off fat.
  2. Return meat to the cooker and add the mushrooms, onion, celery, garlic, parsley, sugar, oregano, crushed red pepper, bay leaves, stewed tomatoes, and tomato paste.
  3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 10 minutes.
  4. Quick-release the pressure. Carefully remove lid.
  5. Remove bay leaves. Serve over spaghetti.

Makes 6 main-dish servings (6 cups sauce).

Make-Ahead Tip: Prepare sauce. Cool, cover, and chill up to 24 hours. Reheat on rangetop before serving. Or, transfer to 1-1/2- to 2-quart freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator and reheat.


Emeril’s Best Beef Stew

  • 1 tablespoon Essence, recipe follows
  • 1 tablespoon all-purpose flour
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut into medium dice
  • 2 stalks celery, cut into medium dice
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup button mushrooms, quartered
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 cup dry red wine
  • 2½ cups beef broth
  • 3 parsnips, peeled and cubed
  • 2 turnips, peeled and cut into ½-inch cubes
  • 2 cups chopped collard greens
  • 2 tablespoons chopped fresh parsley leaves
  • Rice, for serving
  1. Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well.
  2. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes.
  3. Transfer the meat to a plate and set aside.
  4. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes.
  5. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.
  6. Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  1. Combine all ingredients thoroughly.

Yield: ⅔ cup

The Ultimate Cuban Sandwich

You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker.

Cuban Pork:

  • 1 pound boneless pork shoulder
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled and gently smashed with the side of your knife
  • ¼ teaspoon dried red chili flakes
  • 1 medium onion, sliced
  • 1 cup fresh orange juice
  • 1 lime, juiced
  • 1 cup low-sodium chicken broth
  • 2 bay leaves
  • 1 long Cuban bread roll
  • 3 tablespoons Dijon mustard
  • 8 thin slices Swiss cheese
  • 1 cup bread and butter pickles
  • 8 thin slices deli ham
  • Kosher salt and freshly ground black pepper
  • Olive oil
  1. Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
  2. Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
  3. Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
  4. To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
  5. To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

4 to 6 servings

Corned Beef and Cabbage

  • 1 3-pound corned beef brisket
  • ½ cup sliced onion (1 small)
  • 1 bay leaf
  • ½ teaspoon whole black peppercorns
  • 3 cups water
  • 1 1½ -pound cabbage, cut into 6 wedges
  1. Trim any visible fat from the meat. Set aside.
  2. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.
  3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.
  4. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.
  5. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.
  6. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions.

Makes 6 main-dish servings.

Texas Barbecue Pot Roast

  • ½ cup catsup
  • ½ cup apricot preserves
  • ¼ cup dark brown sugar
  • ¼ cup white vinegar
  • ½ cup teriyaki or soy sauce
  • 1 teaspoon crushed dry red pepper
  • 1 teaspoon dry mustard
  • ¼ teaspoon pepper
  • 4 to 4½ pound eye of round, bottom round, boneless chuck roast or pork loin roast
  • 1½ cups water for beef OR 2 cups water for pork
  • 1 large onion, sliced
  1. Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper.
  2. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight.
  3. Place water and cooking rack or steamer basket in a 6-quart Presto® pressure cooker. Cover rack or steamer basket with half of the sliced onions. Remove roast from sauce (reserve sauce). Put roast on onions and cover with remaining onions. Close pressure cooker cover securely.
  4. Place pressure regulator on vent pipe. Cook at 15 pounds pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat. Cook pork 15 minutes per pound until well done. Let pressure drop of its own accord.
  5. Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally.
  6. Remove roast and keep warm. Discard cooking water or use for making soup.
  7. Puree onions in a blender or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast.

Makes 8 to 10 servings

Bread and Butter Pudding

  • 2 tablespoons butter, softened
  • 5 slices French bread, ½-inch thick
  • Ground nutmeg
  • 2 eggs
  • 1 egg yolk
  • ⅓ cup sugar
  • ½ teaspoon vanilla
  • 2 cups milk, heated
  • 4 cups water
  • Raspberry Sauce or Chocolate Sauce (recipes below)
  1. Butter one side of bread slices. Sprinkle lightly with nutmeg. Cut into quarters. Arrange in 1-quart buttered casserole that fits loosely in a 6-quart Presto® pressure cooker.
  2. Beat eggs, egg yolk, sugar, and vanilla. Slowly add milk to egg mixture. Pour over bread. Cover casserole securely with aluminum foil. Place cooking rack or steamer basket and 4 cups water in 6-quart pressure cooker.
  3. Place casserole on rack or in basket. Close cover securely. Do not place pressure regulator on vent pipe. Heat until steam flows gently through vent pipe. Cook 5 minutes.
  4. Place pressure regulator on vent pipe. Cook 10 minutes, at 15 pounds pressure. Cool cooker at once. Serve warm, or at room temperature with Raspberry Sauce or Chocolate Sauce.

Raspberry Sauce

  • 1 10-ounce package frozen (thawed) raspberries
  • ½ cup red currant jelly
  • 1 tablespoon corn starch
  1. Combine raspberries, jelly, and cornstarch in saucepan.
  2. Cook and stir until sauce boils and thickens.
  3. Strain sauce.
  4. Let cool.

Chocolate Sauce

  • ½ cup milk
  • ¼ cup sugar
  • 5 squares semisweet chocolate
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum, kirsch or any other liqueur (optional)
  1. Combine milk and sugar in heavy-bottom saucepan. Cook, stirring constantly until sugar dissolves.
  2. Add small pieces of chocolate, stirring constantly for about 5 minutes, until sauce is smooth.
  3. Remove from heat and add butter, stir until melted, add vanilla extract. Liqueur may be added if desired.
  4. Serve warm over bread pudding.

Corned Beef and Cabbage

  • 1 (4-pound) corned beef brisket
  • 3 tablespoons pickling spice
  • 2 cups water
  • 6 small red potatoes (about 2 pounds)
  • 1 head cabbage, cut into 6 wedges
  • ¾ cup sour cream
  • 2 tablespoons prepared horseradish
  1. Combine first 3 ingredients in a 6-quart pressure cooker.
  2. Cover with lid, and seal securely; place pressure control over vent tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occasionally; cook 50 minutes.
  3. Remove from heat, run cold water over cooker to reduce pressure. Carefully remove lid.
  4. Remove corned beef; keep warm. Add potatoes and cabbage to cooker. Cook as previously directed 5 minutes. Arrange potatoes and cabbage around corned beef.
  5. Combine sour cream and horseradish; serve with corned beef, potatoes, and cabbage.

Yield: 6 servings