Cooking the PC Way

The new trend in food preparation is PC - not 'politically correct' or 'personal computer' - but Pressure Cooking, specifically with an Electric Pressure Cooker. I bought one of these new appliances last winter but hadn't been too adventurous with it. After a couple of classes with Chef Alli, I'm trying lots of new recipes beyond my weekly prep of steel cut oats.
The electric pressure cooker is not your grandmother's pressure cooker! No need to clear the kitchen for fear of an explosion or to do guess work for the time and pressure. The electric pressure cooker does cook with pressure and steam within a sealed pot which allows the food to get hotter than the normal boiling point and to cook faster. Most foods cook three to ten times faster than conventional cooking.
That said, the time factor can be misleading. Times given in instructions and recipes may not allow for the time it takes for the cooker to build pressure before cooking time starts, or for the time to allow for a natural release of pressure (if used instead of a quick release).
It is safe and easy to use. The simplest have high and low pressure selections. Others may have selections for various types of food. The timing is preset but can be adjusted.

Here's the soup I served with sandwiches for the family after a long day of travel and moving work. I had prepared the ingredients ahead of time so it all went into the pressure cooker pot and cooked very quickly.

SPICED BUTTERNUT SQUASH SOUP

 1 Tbs. curry powder

¼ tsp. five spice powder*

¼ tsp. cinnamon

2 ½ - 3 lbs. butternut squash, peeled, cut in half, seeds removed, and flesh cut into chunks**

1 yellow onion, diced

2 Granny Smith apples, cored, seeded, and diced

3 carrots, chunked

2 Tbs. packed dark brown sugar

1 Tbs. kosher salt

1 tsp. black pepper

1 bay leaf (optional – I left this out so I didn’t have to fish it out later!)

1-2 tsp. freshly grated ginger root

3 garlic cloves, smashed and minced

zest and juice of 1 orange

1 ½ cups chicken or vegetable broth

sour cream, for garnish

pepitas (or sunflower seeds), for garnish

*Don’t have 5-Spice powder in your cupboard? I didn’t either. Here’s a substitution recipe: 3 Tbs. cinnamon, 6 star anise or 2 tsp. anise seeds, 1 ½ tsp. fennel seeds, 1 ½ tsp. whole black peppercorns, ¾ tsp. ground cloves. Combine in a coffee or spice grinder.

**Choose a butternut squash with a long neck. The seeds are in the bowl of the squash and the neck will be all usable vegetable. Cut off the ends of the squash and prick all over with a fork. Microwave for 3 minutes 30 seconds to soften it for easier peeling and cutting. Peel, cut open and remove seeds from large part at bottom with a spoon. 

Place all ingredients except garnishes into pressure cooker pot; lock lid into place and choose high setting for 20 minutes. When times goes off, perform a quick release to remove all pressure from pressure cooker; remove lid and let soup cool slightly. Use immersion blender to puree soup; or process soup, working in batches, in food processor until smooth. Garnish and serve. 

Slow Cooker Method:

Place all ingredients except garnishes into greased slow cooker; cook on the lowest heat setting for 6-7 hours or on high heat setting for 3-4 hours. (Vegetables are done when they are very fork-tender.) Use immersion blender to puree soup; or process soup, working in batches, in food processor until smooth. Serve soup garnished with sour cream and pepitas or sunflower seeds.

And about those Steel Cut Oats - I make a week's work on Monday and stack the bowls in the refrigerator for a quick breakfast. Into the pressure cooker pot (I spray the pot with oil first), put 1 cup dry steel cut oats and add 3 1/2 cups liquid. Most PC recipes call for water, I think oats made with water are not too tasty. Because dairy products tend to be 'iffy' in the PC, I use about 3 parts milk and 1 part water. That seems to keep the milk from overheating too much but still has a rich flavor. Stir to combine the liquid and oats a little, seal the lid and set the timer for 6 minutes on high. I let the pressure release naturally after cooking and this allows more time for absorbing the liquid and softening the oats. For my breakfasts, I divide the oats between 5-6 bowls, sprinkle with brown sugar, dried cranberries and sliced almonds. Cover with plastic wrap and refrigerate. Easy breakfast!