White Bean Gazpacho Pressure Cooked Recipes

PRESSURE COOKER WHITE BEAN CHICKEN CHILI

Steps:

• Sprinkle both sides of the chicken with a pinch of salt and several grinds of pepper. Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chicken. Cook until both sides are golden brown, about 5 minutes per side. Remove to a plate. Add the poblano and red onion. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until just tender, about 4 minutes. Add the cilantro, cumin, coriander, oregano, garlic, chipotle pepper and adobo sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is tender and fragrant, 1 to 2 minutes more. Return the chicken to the pot, then stir in the chicken broth, white beans and their liquid, green chiles and tortillas until combined. Cancel the high saute function.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 3 minutes). Being careful of any remaining steam, unlock and remove the lid. Using tongs, remove the chicken to a plate, then shred with 2 forks. Stir the shredded chicken back into the pot, then taste and adjust the seasoning with salt and pepper. Ladle into serving bowls and top with cilantro, sour cream, cheese, avocado and/or lime wedges for squeezing.

SLIGHTLY COOKED GAZPACHO

Steps:

• In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. When hot, add the garlic and saute until light brown. Add the carrots and continue to saute for 1 minute. Add the tomato juice and bring up to a boil. Pull mixture off the heat and cool over an ice bath or refrigerate for 1 hour.
• In a medium bowl, combine the cooled tomato mixture, lemon juice, fennel, cucumber, onion, zucchini, 1 teaspoon salt, and 1 teaspoon pepper. Stir in 1 tablespoon olive oil. Place the bowl in the refrigerator to chill until cold.
• Just before serving, add the tomatoes, parsley, basil, and vinegar. Serve with a drizzle of olive oil over top.

WHITE BEAN GAZPACHO - PRESSURE COOKED

Steps:

• rain and rinse the beans. Place them in the cooker with water, oil (if needed), garlic, onions, bay leaves, paprika, and red pepper flakes. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 8 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. The beans should be quite soft. If they are not, return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until beans are done. Remove the bay leaves and puree the soup in two to three batches in a blender (preferred) or food processor. Add salt. Transfer to large storage container, cover, and chill. Just before serving stir in tomatoes, cucumbers, green pepper, onion, olive oil, and vinegar to taste. (The soup should have a slight piquant edge.)

PRESSURE COOKER GARLICKY BEANS WITH BROCCOLI RABE

Steps:

• In the pressure cooker, combine the beans, 7 cups of water, the 4 smashed garlic cloves, 2 tablespoons of the oil, and 2 teaspoons of the salt. Tie the rosemary, bay leaf, and carrot together with kitchen twine, and then drop the bundle into the pressure cooker. Cover, and cook on high pressure for 25 minutes. Allow the pressure to release naturally. If the beans aren't done, cook on high pressure for another 5 minutes, then manually release the pressure.
• While the beans are cooking, heat 1/2 cup oil in a large skillet over medium-low heat. Stir in the sliced garlic and a pinch of salt, and sauté until the garlic is just starting to turn golden, 2 to 3 minutes. Transfer the garlic oil to a small bowl and reserve for the garnish.
• Return the skillet to the stove, raise the heat to medium-high, and add the remaining 2 tablespoons oil. Stir in the onion and cook until golden, about 5 minutes. Raise the heat to high and stir in the broccoli rabe, remaining 1/2 teaspoon salt, and the red pepper flakes, tossing to coat with the oil. Add 1/2 cup of water to the skillet, and cook until the water has been absorbed and the broccoli rabe is softened and browned, about 10 minutes (drizzle in more oil as necessary to prevent sticking).
• To serve, remove the herb bundle from the bean pot and then drain the beans, reserving the liquid if you like (use it like stock). Place the beans in a shallow bowl or on a platter. Drizzle the beans with the garlic oil, and top with the broccoli rabe.

INSTANT POT® WHITE BEANS

Steps:

• Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

PRESSURE-COOKER SMOKY WHITE BEANS AND HAM

Steps:

• Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks. Stir in broth, water, onion and seasonings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , When cool enough to handle, remove meat from bones; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon. Sprinkle with green onions if desired.

PRESSURE COOKER WHITE BEAN-PARMESAN SOUP

Steps:

• Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
• Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
• Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
• Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.

WHITE BEAN DIP - PRESSURE COOKER

Steps:

• Soak beans overnight in water to cover or use the quick pressure-soaking method.
• Drain In a pressure cooker, cover beans with at least 1" water.
• Lock the lid in place and bring cooker up to full pressure over high heat.
• Reduce heat to medium low just to maintain even pressure, and cook for 12-13 minutes for Great Northern beans or 8-9 for navy beans.
• Remove from heat and allow pressure to drop naturally.
• Drain beans and rinse under cold running water to cool them quickly.
• In a food processor, drop cloves of garlic through feed tube with machine running to chop.
• Add beans, lemon juice, olive oil, cumin, chili powder and red pepper flakes; puree until smooth.
• Fold in cilantro and season to taste with salt and pepper.
• Serve with tortilla chips or fresh vegies.

LIMA BEAN GAZPACHO

Steps:

• Cover lima beans with water by 1 inch in a saucepan and bring just to a boil (if using fresh limas, boil 5 minutes). Reserve 2/3 cup cooking water, then drain in a sieve and rinse under cold water to stop cooking.
• Soak bread in 1/2 cup water 1 minute, then squeeze bread dry, discarding soaking water.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and lima beans in a food processor until beans are very finely chopped. Blend in egg and 2 tablespoons plus 2 teaspoons vinegar, then add oil in a slow stream with motor running, blending until thick and smooth. Gradually add reserved cooking water and ice water with motor still running, blending until as smooth as possible, about 1 minute.
• Force gazpacho through sieve into a bowl, pressing firmly on solids. Discard solids.
• Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

PRESSURE-COOKER SMOKED SAUSAGE AND WHITE BEANS

Steps:

• Place water, beans, sausage, ham hock, onion, garlic, salt, sugar and seasonings in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 22 minutes., Quick-release pressure. Press cancel. Remove ham hock. Serve bean mixture with rice, parsley and desired amount of cooking liquid. If desired, serve with chili sauce.