How To Use My PIP Recipes

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PIP - Pan In Pot Cooking Technique

PIP, my exclusive "Pan In Pot" cooking method, is a simple way to cook a wider variety of dishes in your pressure cooker by adding another pan, pot or packet inside your pressure cooker. PIP is not new to pressure cooking. Molded desserts like puddings and Christmas cakes have long used this method, but I've expanded on that idea to include a much wider variety of recipes that you might not have thought possible for a pressure cooker.

PIP Cooking Examples

Gourmet Stuffed Burgers cooker via my PIP method.

This recipe is found in my cookbook. Gourmet Stuffed Burgers cooked in a stainless steel steamer tray that allows the grease to drain away.

This Meatloaf recipe is from my cookbook. It uses the PIP cooking technique to cook the meatloaf in a silcone pan. I'm using foil helper handles to lift and remove it from the cooker.

Scalloped Potatoes, another recipe from my cookbook, shows how to use the stainless steel insert pans that are included with modern pressure cookers.

Several insert pans can be stacked to cook a multi-course meal in a large pressure cooker. The menu here is Stuffed Pinwheel Chicken Breasts, Steamed Rice and Carrots with a dessert of Chocolate Flan. This entire meal cooked in just 6 minutes.

You'll find all these recipes and about 400 other pressure cooker recipes in my cookbook:

With a PIP recipe you can cook all kinds of dishes without scorching foods, so it is especially useful for owners of older or inexpensive cookers that lack the convenient features of today's modern pressure cookers. There are many benefits to using PIP recipes:

  • Easy, quick and economical for singles, students and couples to cook nutritious

  • More variety, try cooking several different foods at the same time for a whole meal 'n one.

  • If you have picky eaters, or someone with special dietary needs, it's easy to prepare separate PIP meals for everyone in your family. 

  • PIP makes it easy to cook fast, and delicious one dish and casserole style meals with less mess and cleanup time.

  • Some like it hot and spicy, and others do not - So prepare separate PIP meals to order and please everyone's culinary tastes.

  • Even if you don't have the right size pan or bowl to fit inside your pressure cooker you can still use PIP. Make your own packets, pouches, bowls and bags from heavy duty aluminum foil. 

 

Many pressure cookers already come with an assortment of inserts such as steamer baskets and trays. Even if your pressure cooker didn't come with any accessory pans, you may already have acceptable substitutions right in your kitchen.

Accessory items can be ordered from any manufacturer as long as the diameter will fit loosely inside your pressure cooker. A rack is necessary with the PIP cooking method, and there are possible substitutes in your kitchen if you don't have one.

If you're looking to expand your collection of accessory items check out some of the unique items in the Pressure Cooker Store. I've added a lot of useful pieces that will become indispensable if you want to get the most out of your pressure cooker investment.

A PIP recipe calls for placing food in a separate pan and then inserting that pan into the pressure cooker, leaving sufficient space between the insert and the side of the cooker to allow steam to move freely. This method has the added benefit of eliminating any accidentally burned or scorched foods. This method is an excellent way to prepare casseroles, one-pot meals, a perfect bowl of rice, or even a scrumptious cheesecake. Foil Helper Handles make it easier to position the insert, and remove the pan from the cooker.

Chicken Cacciatore - a PIP Recipe

1 can (14.5 oz.) Italian-flavored diced tomatoes, undrained
2 cups sliced fresh mushrooms
1 can (2.25 oz.) sliced ripe olives, drained
1 cup assorted peppers (red, green, yellow)
1/2 cup chopped onion
1 tablespoon flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts
1 teaspoon Italian seasoning

Use a regular size foil cooking bag (like the ones from Reynolds). Combine tomatoes, peppers, mushrooms, olives, onion, flour, garlic salt and pepper. Open foil bag. Spread tomato mixture in foil bag in an even layer. Arrange chicken on top; sprinkle with Italian seasoning. To seal, double fold open end of foil bag. Place foil bag on the rack inside the pressure cooker. Add water to reach just to the top of the rack. Be sure to leave enough space around the packet for steam to move freely. Position the lid and lock in place. Raise the heat to high and bring to pressure. Adjust the heat to stabilize the pressure and cook 12 minutes. Remove from the heat and use the quick release method to open the pressure cooker. Use oven mitts to remove the foil bag to a serving bowl. Open the bag with scissors or a sharp knife. Carefully fold back top of foil bag, allowing steam to escape and empty into bowl. Serve with pasta and garlic toast. Number of servings: 4

 

Related Articles

Phased Cooking Method

Infusion Cooking Method

Tiered Cooking Method

Pre-Cooker Method

 

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