Pressure Cooker Potato Leek Soup

2 tablespoons unsalted butter
4 medium leeks, white and light green parts only, cleaned and chopped
1 small stalk celery, chopped
2 pounds russet potatoes, peeled and cut into 1-inch pieces
1/2 bay leaf
1 sprig fresh thyme
1 quart water
2 teaspoons salt
1/2 cup heavy cream
black pepper
minced chives for garnish

Select the sauce feature, medium heat, and preheat the cooking bowl. Heat the butter until just foaming, then add the leeks and celery. Sauce until softened but not browned, 5-7 minutes.

Add the remaining ingredients except cream and stir to combine.

Select pressure cook and adjust time to 10 minutes.

When cooking has completed, remove bay leaf and thyme and blend soup until smooth. Stir in cream and season to taste with salt and pepper.

Served garnished with chives.

Pressure Cooker Creamy Tomato Soup

2 tablespoons (60 grams) unsalted butter
1 large onion, chopped
1/2 carrot, chopped
1 clove garlic, crushed
3 pounds tomatoes, cored, roughly chopped
2 teaspoons salt
1/2 teaspoon black pepper
1 sprig fresh thyme
1/2 cup chicken stock
1/4 cup chopped basil
3/4 cup cream or milk

Select the sauce feature and high heat to preheat the cooking bowl. heat the butter until just foaming, then add the onion and carrot. Sauce until softened, about 5 minutes. Add the garlic and cook for 1 minute.

Add the tomatoes, salt, pepper, thyme, and stock. Stir to combine.

Select the pressure cook soup feature and adjust cooking time to 10 minutes.

When the cooking has completed, remove and discard the thyme. Add the basil and blend soup until smooth. Stir in cream and season to taste.

Pressure Cooker Basics: Stock

The Breville preset is 60 minutes, 12 psi, natural release.

To make a brown stock, use the sear setting to brown bone and vegetables prior to pressure or slow cooking.

Vegetables such as onions, carrots, and celery should be cut into large pieces. This will help keep the stock clear and make it easier to strain.

To shorten cooking time, add cold water to bowl while still in the sear mode and allow the water to come to a simmer before pressure cooking.

Beef Stock:

2 tablespoons olive oil
3 pounds beef bones
2 teaspoons tomato paste
1 large onion, unpeeled, quartered
1 carrot, roughly chopped
1 stalk celery, roughly chopped
2 cloves garlic, unpeeled
12 black peppercorns
1 bay leaf
2 sprigs fresh thyme
2.5 quarts cold water

Use the sear feature to preheat the cooking bowl. Heat olive oil until shimmering, the, working in batches, brown the bones on all sides, 3-4 minutes per side. Remove and set aside.

Add tomato paste, onions, carrots, and celery and stir to coat. Cook until browned, 5-7 minutes.

Return bones and any accumulated juices to the cooking bowl. Add remaining ingredients.

Use the pressure cook setting to cook. When cooking has completed, let stock cool, then strain. Refrigerate overnight, then defat and clarify.

Chicken Stock:

3 pounds chicken bones or pieces
1 large onion, peeled and quartered
2 carrots, roughly chopped
2 stalks celery, roughly chopped
2 cloves garlic, unpeeled
10 black peppercorns
1 bay leaf
2 sprigs fresh thyme
5 sprigs flat parsley
2.5 quarts cold water

Add all ingredients to cooking bowl.

Use the pressure cook setting to cook. When cooking has completed, let stock cook, then strain. Refrigerate overnight, then defat and clarify.

Vegetable Stock:

2 large onions, unpeeled, halved
4 stalks celery cut into 1-inch pieces
2 large carrots, peeled and cut into 1-inch pieces
8 ounces crimini or button mushrooms, halved
1 head garlic, halved crosswise
1 teaspoon whole black peppercorns
1 bay leaf
2 sprigs fresh thyme
6 sprigs flat parsley
2.5 quarts cold water

Add all ingredients to cooking bowl.

Use the pressure cook setting to cook. When cooking has completed, let stock cook, then strain. Refrigerate overnight, then defat and clarify.

Seafood Stock:

1 tablespoon olive oil
1.5 – 2 pounds fish heads, cones, shrimp shells, etc., rinsed
1/4 fennel stalks, chopped
1 small leek, white and light green parts, washed and chopped
2 sprigs fresh thyme
4 sprigs flat parsley
1/4 cup white wine
2.5 quarts cold water

Use the sear feature to heat the cooking bowl. Heat the olive oil until shimmering, then add the bones and cook until opaque but not brown, 2-4 minutes.

Select the pressure cook feature, then adjust the cooking time to 10 minutes. When cooking has completed, let stock cook, then strain. Refrigerate overnight, then defat and clarify.

Pressure Cooker Basics: Risotto

The Breville preset for risotto is 6 minutes, 6.0 psi, auto quick release.

Use the sauce setting soften aromatics and deglaze the bowl with wine.

The key to creamy risotto is tasting the rice grains before the liquid is added. Use the sauce setting to toast the rice, stirring frequently for 3-5 minutes or until the edges become transparent and turn white.

Since the liquid will not evaporate during cooking, keep the ratio to 1 part rice and 3 parts stock. If using a lot of vegetables, reduce stock by a third.

Risotto Milanese:

1 tablespoon olive oil
4 tablespoons butter, divided
1 medium shallot, finely chopped
2 cloves garlic, minced
2 cups Arborio rice
1/2 cup dry white wine
4 cups chicken stock
1 cup water
1/2 teaspoon saffron threads
1/2 cup finely grated parmesan cheese, plus extra for serving
salt and pepper to taste

Select the saute feature, medium heat, and preheat the cooking bowl. Add olive oil, 2 tablespoons of butter, and shallot, and cook until soft, 3-5 minutes.

Bring stock and water to boil in saucepan.

Add garlic and rice and cook, stirring constantly, for 2-3 minutes.

Stir in wine and cook until reduced by half.

Stir in 3 cups of hot stock mixture, 1 teaspoon of salt, and saffron threads.

Select the pressure cook risotto feature.

When cooking has completed, return remaining stock mixture to a boil. Stir through 1 cup of hot liquid, parmesan cheese, and 2 tablespoons butter. Adjust consistency as needed with stock, season with salt and pepper, and serve immediately with parmesan cheese.

Pressure Cooker Basics: Rice

The Breville preset for rice is 5 minutes, 7.5 psi, auto pulse release. Increase it to 20 minutes for brown rice.

Use a ratio of 1 part rice to 1.25 parts water for white rice and 1 part rice to 1.5 water for brown rice.

White:

2 cups rice: 2.5 cups water
3 cups rice: 3.75 cups water
4 cups rice: 5 cups water

Brown:

2 cups rice: 3 cups water
3 cups rice: 4.5 cups water
4 cups rice: 6 cups water

After cooking, allow rice to stand in bowl for 5 minutes before stirring and serving.