Miss Vickie's PIP Cooking
Technique
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| PIP,
my "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. 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 a suitable substitute in your
kitchen. Check out some of the items in the Pressure
Cooker Store for items that will become indispensable
if you want to get the most out of your investment.
Try a PIP recipe
example, or check out the recipe booklet featuring
my popular PIP cooking method.
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Using the PIP Cooking Technique
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PIP
it 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. 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.
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Suggested Uses
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- I often hear single people say they would
not get enough use out of a pressure cooker.
My PIP cooking method makes it very economical
for singles, students and couples to cook easy, quick
and nutritious meals.
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- For 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.
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Chicken Cacciatore
- a PIP Recipe
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| 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
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