Free The Everything Pressure Cooker Cookbook by Pamela Rice Hahn Page B

water
    ½ cup plain yogurt
    1 tablespoon lemon juice
    2 cloves garlic, peeled and minced
    2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
    1 teaspoon turmeric
    ¼ teaspoon salt
    1 teaspoon paprika
    1 teaspoon curry powder
    ¼ teaspoon freshly ground black pepper
    6 boneless, skinless chicken breasts
    2 teaspoons cornstarch
    2 teaspoons cold water
Mix water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper in a bowl; add the chicken and marinate at room temperature for 1 hour.
Pour the chicken and marinade into the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes.
Remove the pressure cooker from the heat and quick-release the pressure. Transfer the chicken to a serving platter and keep warm.
Mix the cornstarch with the cold water. Stir into the yogurt mixture in the pressure cooker.
Return the pressure cooker to heat and bring to a boil over medium-high heat. Boil for 3 minutes or until mixture thickens. Pour sauce over the chicken. Serve immediately.

7
Turkey
    Turkey Broth
    Mock Bratwurst in Beer
    Turkey Chili
    Turkey Drumsticks and Vegetable Soup
    Pot Pie — Style Turkey Dinner
    Turkey Thighs in Fig Sauce
    Turkey Breast in Yogurt Sauce
    Herbed Turkey Breast with Mushroom Gravy
    Braised Turkey Breast with Cranberry Chutney
    Turkey Breast Romano
    Turkey Gumbo
    Turkey à la King
    Turkey in Creamy Tarragon Sauce
    Mini Turkey Loaves
    Turkey Ratatouille
Turkey Broth
    This method will result in a highly concentrated turkey broth. In most cases, for a cup of regular turkey broth you can mix ½ cup of this broth with ½ cup water.
    INGREDIENTS | YIELDS ABOUT 3 CUPS
    3 pounds bone-in turkey pieces
    1 large onion, peeled and quartered
    2 large carrots, scrubbed
    1 stalk celery
    Salt and freshly ground black pepper, to taste
    4 cups water
Add the turkey and onion to the pressure cooker. Cut the carrot and celery each into several pieces; add them. Add the salt, pepper, and water.
Lock the lid into place and bring to low pressure; maintain pressure for 20 minutes. Remove from the heat and allow pressure to release naturally.
Strain, discarding the cooked vegetables. Remove any meat from the bones and save for another use; discard the skin. Cool the broth and refrigerate overnight. Remove and discard the hardened fat.
Mock Bratwurst in Beer
    Bavarian seasoning is a blend of Bavarian-style crushed brown mustard seeds, French rosemary, garlic, Dalmatian sage, French thyme, and bay leaves. The Spice House ( www.thespicehouse.com ) has a salt-free Bavarian Seasoning Blend.
    INGREDIENTS | SERVES 6
    1 stalk celery, finely chopped
    1 1-pound bag baby carrots
    1 large onion, peeled and diced
    2 cloves garlic, peeled and minced
    4 slices bacon, cut into small pieces
    1 2½-pound boneless turkey breast
    1 2-pound bag sauerkraut, rinsed and drained
    1 12-ounce can beer
    1 tablespoon Bavarian seasoning
    Salt and freshly ground pepper, to taste
    6 medium red potatoes, washed and pierced
Add the ingredients to the pressure cooker in the order given. Lock the lid in place. Bring to low pressure; maintain pressure for 15 minutes.
Remove from the heat and allow pressure to release naturally. Taste for seasoning and adjust if necessary. Serve hot.
    Bavarian Seasoning Substitution
    You can substitute a tablespoon of stone-ground mustard along with ¼ teaspoon each of rosemary, garlic powder, sage, and thyme. Add a bay leaf (but remember to remove it before you serve the meal). Just before serving, taste for seasoning and adjust if necessary.
Turkey Chili
    This dish is perfect for using up your Thanksgiving leftovers. Serve with cornbread or as a topper for baked potatoes and a tossed salad.
    INGREDIENTS | SERVES 8
    2 tablespoons extra virgin olive oil
    3 pounds lean ground turkey
    2 large sweet onions, peeled and diced
    1 large red bell pepper, seeded and diced
    4 cloves garlic, peeled and minced
    3 tablespoons chili powder
    1½ teaspoons ground cumin
    1