Gingered Carrots

2 T unsalted butter

1 tsp grated fresh ginger

2 T light brown sugar

1/2 C Chicken broth

1 1/2 pounds carrots, peeled and cut into 1/2 inch rounds

1. Melt the butter in the pressure cooker over medium-high heat. Add the ginger and saute for 2 minutes, until fragrant. Add the sugar and stock, stirring to combine. Stir in the carrots. Lock the lid in place and cook at high pressure for 4 minutes.

2. Quick release the pressure and remove the lid. Serve immediately.

Toasted Coconut Rice Pudding

1 1/2 C arborio or another short grain rice

1 1/2 C whole milk

1 C half and half

one 14 oz can coconut milk

1 C sugar

2 C toasted shredded coconut

1/4 tsp. nutmeg

1. Coat the inside of the pressure cooker with nonstick cooking spray. Combine the rice, milk, half and half, coconut milk, sugar, 1 C of the toasted coconut, and the nutmeg in the pressure cooker, stirring to blend. Lock the lid in place and cook at low pressure for 15 minutes.

2. Quick release the pressure and remove the lid. Serve warm or cold with remaining toasted coconut.

Od-Fashioned Rice Pudding

1 1/2 C arborio or another short grain rice

2 C whole milk

2 C half and half

1 C sugar

1 T vanilla extract

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

1. Coat the inside of the pressure cooker with nonstick cooking spray. Combine all the ingredients in the cooker, stirring to blend. Lock the lid in place and cook at low pressure for 15 minutes.

2. Quick release the pressure and remove the lid. Transfer the pudding to a serving bowl. Serve warm or cold.

Pulled chicken for Barbecue

1 tsp garlic salt

2 T firmly packed light brown sugar

1 T sweet paprika

1/2 tsp cayenne pepper

2 tsp celery seeds

1 tsp onion salt

8 boneless, skinless chicken breast halves

1 1/2 C chicken broth

1. In a small bowl, combine the garlic salt, sugar, paprika, cayenne, celery seeds, and onion salt. Rub the mixture into the chicken. Pour the stock into the pressure cooker and stack the chicken to fit. Lock the lid in place and cook at high pressure for 10 minutes.

2. Release the pressure naturally and remove the lid. Remove the chicken from the pot and transfer to a cutting board. Strain the stock; it's terrific to add to barbecue sauce for extra flavor. Pull the chicken apart into shreds or cut into 1/2 inch dice. If not using the stock right away, refrigerate for up to 4 days or freeze for up to 6 months. Cool and refrigerate the chicken for up to 3 day or freeze up to 3 months.

Pulled chicken Sandwiches

3. In a Dutch oven, combine the cooked chicken with 1 recipe of ALABAMA-STYLE BBQ SAUCE and simmer over low heat for 1 hour. Serve the chicken on soft rolls with slaw or potato salad on the side.

Cooked Chicken in the Electric Pressure Cooker

1 1/2 C chicen broth

8 skinless, boneless chicken breast halves

1. Combine the stock and chicken in the pressure cooker, stacking the chicken to fit. Lock the lid in place and cook at high pressure for 10 minutes.

2. Release the pressure naturally and remove the lid. Remove the chicken to a cutting board. Strain the broth and reserve for a later use (refrigerate for up to 4 days or freeze for up to 6 months). If using the chicken for a salad, chop into 1/2 inch-dice. Or shread it for a Mexican dish. If not using right away cool and refrigerate for up to 3 days or freeze in airtight containers for up to 3 months.

Traditional Beef Stew

2 T extra-virgin olive oil

2 lb. beef stew meat, cut into 1 inch pieces

2 tsp. salt, plau more if needed

1 tsp pepper

3 garlic cloves, minced

1 large onion, chopped

1 tsp thyme

3 C beef broth

4 medium red potatoes, quartered

4 medium carrots, cut into 2 inch pieces or 2 C baby carrots

2 C defrosted frozen corn

1 1/2 C frozen petite peas

2 T butter, softened

2 T flour

1. Heat the oil in the pressure cooker over medium-high heat. Sprinkle the meat evenly with salt and pepper, add to the pressure cooker a few pieces at a time, and brown on all sides, removing the meat to a plate when done, Add the garlic, onion and thyme and saute for 2 minutes, or until the onion begins to soften. Return the meat to the pot and add the stock. Pile the potatoes and carrots on top of the meat. Lock the lid in place and cook at high pressure for 15 minutes.

2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Skim off any excess fat from the sauce and add the corn and peas to the pot. Bring the stew to a boil. In a small dish, stir together the butter and flour to from a paste and add it to the pot. Return the stew to a boil, reduce the heat, and simmer for 2 minutes. Add salt and pepper to taste.