This book offers a collection of recipes and techniques for soul-satisfying meals using a stove-top or electric pressure cooker. The recipes all have the rich, layered flavor of slow-cooked meals, but take a fraction of the time to prepare.

The book begins with a primer on the types of pressure cookers available today and how to use them to achieve the best results. Next are four recipe chapters: Soups & Stews, Beans & Grains, Meats & Poultry, and Vegetables. The back matter offers a visual step-by-step guide on how to prepare pressure-cooked meals, and serving suggestions make it easy to pair the main course with tasty sides and other accompaniments.

Comfort food classics like barbecued brisket sandwiches, home-style pot roast with root vegetables, and Boston baked beans will make everyone feel at home. Cold weather favorites such as pork chile verde, beef stroganoff, and pasta with bolognese sauce are perfect for apr�s ski meals or busy winter weeknights. Vegetables, often thrown together as an afterthought, will become center stage with tasty dishes like winter squash pur�e with brown butter and sage, artichokes braised in white wine, and braised fennel with garlic.

This book will help you make delicious, hearty meals— that usually take hours to make—in very little time. Instead of watching the pot all day to make your favorite stew or braise, you can enjoy an all-day activity while your pressure cooker does all the work.

About the Author

Tori Ritchie lives in San Francisco and is a cookbook author, food writer, and TV host who has appeared regularly on CBS and Food network. Her other books include Braises & Stews: Everyday Slow-Cooked Recipes; Party Appetizers: Small Bites, Big Flavors; and Cabin Cooking. You can learn more about Tori on her website, tuesdayrecipe.com.

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