For quick mid-week dinners, savoury soups, or moist desserts, consider picking up a stove top pressure cooker if you don’t already have one. Commonly used for sterilizing and canning, they’re also a faster alternative for boiling water, speed up the cooking time of meats, lock in soup flavours, and won’t strip veggies of all those vitamins. We’ve rounded up six recipes from two cookbooks: The Easy Pressure Cooker Cookbook (2011 Chronicle Books) and 80 Recipes For Your Pressure Cooker (2011 Kyle Books). Serve up brisket for dinner, a side of sesame eggplant (pictured above) with your favourite Asian dish, or a blueberry pudding for a dinner party dessert (also pictured above).
See food editor Amy Rosen’s reviews of various pressure cookers in our October 2011 issue.