Pigeon Pressure Cooker Recipes
INSTANT POT PIGEON PEAS (NO SOAK, VEGAN)
Nutty in flavor, pigeon peas are a staple in Caribbean, Indian and African cuisine. Learn how to quickly make dried pigeon peas in your Instant Pot, no soaking required.
Provided by Abi Cowell
Categories Instant Pot
Time 45m
Number Of Ingredients 4
Steps:
- Sort through dried pigeon peas and discard any debris or bad peas. Add remaining peas to Instant Pot removeable insert.
- Add water and swish/agitate the peas with your hands to wash them. Drain as much water as you can into the sink. Repeat.
- Add 5 cups of fresh water and one bay leaf to the peas.
- Place insert in the Instant Pot. Cover with lid and close the valve to "Sealing".
- Press the "Beans" or "Manual" setting and increase time to 40 minutes. The Instant Pot will beep several times to tell you it's working.
- When they're done (the Instant Pot will beep several times and switch to the "Keep Warm" setting), carefully quick release the pressure, using a long wooden spoon. Be careful not to burned by the escaping steam.
- Remove lid and add salt, to taste.
- Be sure to reserve the flavorful broth, so you can use it in making Jamaican pigeon peas and rice.
Nutrition Facts : ServingSize 1 portion, Calories 234 kcal, Carbohydrate 43 g, Protein 15 g, Sodium 409 mg, Fiber 10 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g
PRESSURE COOKER RIGATONI WITH SAUSAGE & PEAS
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. -Lizzie Munro, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 4-6 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until meat is coated, 1-2 minutes. Stir in next 5 ingredients; pour in water. , Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 6 minutes. Quick-release pressure. Press cancel. Stir in cream; heat through. Top with cheese and, if desired, fresh basil.
Nutrition Facts : Calories 563 calories, Fat 28g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 802mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 23g protein.
PIGEON PEA PASTE (AKA ARHAR DAL OR TOOVAR DAL)
Entered for ZWT. This is a staple of South Indian cuisine, found in Madhur Jaffrey's "World Vegetarian", used as a launching pad for other recipes. This recipe describes the basic preparation of these round, dull yellow peas with an earthy, dark flavor in their hulled and split forms. The plants in the northern part of India produce Arhar Dal; in the southern part of India: Toovar Dal. Every day a different stew is made with these. If using "oily toovar", wash it very thoroughly before cooking to remove the castor oil coating. Note that dried peas double in size after cooking. This paste will last 1 week tightly covered in the refrigerator; in Indian households, it is used everyday. If the next recipe requires draining of the peas, save the cooking liquid for soup. Preparation time is soaking time. Cooking time is estimated total time once in pressure cooker to come up to pressure and cook, but does not include natural release time.
Provided by KateL
Categories Lentil
Time 8h35m
Yield 6 cups, 24 serving(s)
Number Of Ingredients 3
Steps:
- Pick over the peas and wash them well. Drain. Soak the peas overnight in water to cover by 5 inches. Drain, discard soaking liquid.
- PRESSURE COOKER METHOD:.
- Put the drained peas in a pressure cooker and cover with water by 1/2 inch. Add a few drops of cooking oil to prevent foaming. Put the lid on and bring up to pressure. Cook for 15 minutes. Allow the pressure to drop by itself.
- NON-PRESSURE COOK METHOD:.
- Put the drained peas in a medium pan along with water to cover them by 2 inches and bring it to a boil. Cover partially, turn the heat down to low, and simmer gently until the beans are tender, 1-1/4 to 1-1/2 hours.
Nutrition Facts : Calories 97.4, Fat 0.4, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 17.8, Fiber 4.3, Protein 6.2
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