The Pressure Cooker Convert Poll

Since we have been going through a heatwave here for a couple weeks, my pressure cooker recipes have slowed down a bit, but I have been working behind the scenes (behind the scenes=at the beach!). I’ve been trying to think of ways to improve my site without straying too far from the theme of the blog.

Keeping that in mind, I just wanted to throw something out there to see what others might think. Lately I’ve been toying with the idea of posting some recipes for some of the side dishes that I have shown, side dishes that may not use the pressure cooker such as the Bacon Cole Slaw with Homemade Mayo that I showed in my recent post on Pressure Cooker Pulled Turkey. Now, I don’t want to go too far beyond the scope of this blog, which, of course, is pressure cooking. But is including side dishes that pair well with the pressure cooker recipes too far out of bounds?

Cole Slaw pictured here:


So I pose this question: Would you like to see some of these recipes included on this blog to accompany the pressure cooker recipes, or would you prefer that only pressure cooker recipes appear on this blog?

I would very much appreciate any and all comments you might have.

Whole “Roasted” Pressure Cooker Cauliflower

 An Easy Pressure Cooker Cauliflower RecipeCAULIFLOWER_SAUCE5 While leafing through a recent issue of Bon Appetit, I was intrigued by a picture and recipe for Whole Roasted Cauliflower with Whipped Goat Cheese, which apparently is a specialty of Domenica restaurant in New Orleans. CAULIFLOWER_INGREDIENTS Generally I am not a big fan of cauliflower, in fact when I order something in a restaurant that comes with "steamed vegetables", if one of those steamed vegetables is cauliflower, it always survives the meal, while the broccoli, carrots and various other vegetables disappear around it. Up until now, the only cauliflower dish that I usually eat is the Cauliflower Mash that I make at home, and that's only because I add various spices and dairy products so that it masks the cauliflower flavor. CAULIFLOWER_IN_PRESSURECOOKER But something about that photo of a majestic whole cauliflower, in all its charred goodness,  with a knife protruding from the top sent one thought running through my head: Challenge Accepted! The challenge in this case being how to take this recipe, which requires 15-20 minutes of boiling (after the liquid comes to a boil) and 35-40 minutes of roasting, and making it into a quick, easy pressure cooker dish. CAULIFLOWER_DRYING2 The method I came up with for getting the char on the cauliflower may not appeal to everyone, since some of you may not own a blowtorch, and some who do may not be interested in igniting it in your kitchen. But hey, I'm an urban apartment dweller and have nowhere to operate a grill, so I need to satisfy my inherent "quest for fire" in other ways. CAULIFLOWER_TORCH4 For those of you not wanting to buy or use a blowtorch, you can put it in the broiler, the only problem being that unless you have an unusually huge broiler a whole head of cauliflower will not fit in it. In this case, you can cut the cauliflower in smaller pieces and place in the broiler for 3-4 minutes. Sure, it will take away from the presentation a bit, but you are going to cut the cauliflower into portions eventually, so it won't make that much difference. For a good size head of Cauliflower (I'm guessing mine was a couple pounds), ten minutes turned out to be a good time. If you have a larger or smaller head, you will need to adjust the time in either direction. If it is larger, I would still try ten minutes, then test with a knife inserted into the center. If it feels too firm in the center, put back under pressure for another minute or so. CAULIFLOWER_BROWNED2 I also simplified the whipped goat cheese from the original recipe, and came up with more of a "goat cheese sauce". So again I rely on dairy products to make cauliflower tasty, but this is tasty indeed! I am including separate recipes for the cauliflower and goat cheese sauce below. The entire thing takes less than 30 minutes. I can't vouch for the similarity to the original since I have never had it, but I can say that this is pretty tasty, even if you aren't a big cauliflower fan.
Whole "Roasted" Pressure Cooker Cauliflower
Recipe type: Side Dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
Inspired by a recipe for Whole Roasted Cauliflower that I saw in a magazine, this quick and tasty pressure cooker version saves a lot of time and labor.
  • 1 head cauliflower (around 2-2.5 pounds)
  • 1 cup white wine
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Juice of ½ lemon
  • 2 teaspoons red pepper flakes
  • Salt to taste
  1. Place the cauliflower in the pressure cooker pot
  2. Add all other ingredients
  3. Turn burner to high and cover pressure cooker
  4. When high pressure is reached, lower heat to maintain high pressure and set timer for ten minutes
  5. While cauliflower is cooking, prepare the goat cheese sauce (recipe below)
  6. When time is up, release pressure immediately using cold water method
  7. Place whole cauliflower on a metal baking pan
  8. If you are using the blow torch (if using the broiler, skip to next step), turn it on and go over surface of the cauliflower with the flame until the surface is browned
  9. If using the broiler, cut cauliflower into pieces, place on baking pan or broiler pan and place in broiler. Check every couple minutes until nicely browned, turning if necessary to evenly brown.
  10. Serve topped with goat cheese sauce, drizzled with olive oil and sprinkled with kosher salt



Goat Cheese Sauce For Whole "Roasted" Cauliflower
Recipe type: Side Dish
Cuisine: American
A creamy topping to be used for the Pressure Cooker Whole "Roasted" Cauliflower
  • 4 ounces goat cheese
  • 4 ounces ricotta cheese
  • ⅓ cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon nutmeg
  • salt and white pepper to taste
  1. Put all ingredients in bowl and blend with immersion blender (can also use blender or food processor). Spoon onto cauliflower portions


Pressure Cooker German Potato Salad

A Super Quick Pressure Cooker Version of Classic German Potato Salad


Classic? Maybe. Traditional? I’m not so sure.


The first time I set this dish in front of the S.O., who is from Germany, she asked me what it was. I replied, “Warm Potato Salad, like in Germany!”

“That’s news to me. I’ve never had warm potato salad in my life, and I used to have potato salad all the time in Germany!” was her reply.


Of course, it’s entirely possible that it is a regional thing, and she happens to be from the “Cold Potato Salad” area of Germany.

But, authentic or not, one thing for sure is that this is pretty dang tasty.


And also, a disclaimer: just because this is mayo-free, it is by no means “low-cal” or “healthy.” It is full of bacon-y goodness. If you are in the market for something a little lighter and healthier, give the “Italian Potato Salad” a try at It looks delicious as well.


The most time-consuming thing about this recipe is cooking the bacon. Once the bacon is cooked, everything else just takes a few minutes. If you plan ahead (I never can, but maybe you can), cook some extra bacon for breakfast one day, and save it (along with some of the grease), and this will go even quicker.


I used small red potatoes, and cut them into around 1/2″-3/4″ chunks. And try to get extra thick bacon, it works best with this dish.

After opening, adjust the salt and pepper to taste, making sure it has cooled enough to taste first. Or should I say: “Making thure it ith cool enough to tathte firtht (the tongue bandages come off next week). You may not need much salt depending on what bacon you use.

This goes great with sausage and sauerkraut (of course), but also could be a good alternative to fries, served with a corned beef sandwich or hot dog.

I usually serve this just a little warm, not “hot”, but I have also had it cold and it is good that way, too.


So give it a try for the true taste of the “Old Country” (if by “Old Country” you mean somewhere in Minnesota).

Pressure Cooker German Potato Salad
Recipe type: Side Dish
Cuisine: German
Prep time:
Cook time:
Total time:
Serves: 4
A speedy pressure cooker preparation of the classic warm German Potato Salad
  • 6 slices thick-cut bacon (about ½ lb.)
  • 2 lb. red potatoes, cut in ½"-3/4" chunks
  • 1 onion, finely chopped
  • ½ cup chicken broth
  • ½ cup apple cider vinegar
  • 1 splash worcestershire sauce
  • 1 tablespoon prepared mustard (grainy or Dijon both work fine)
  • ½ teaspoon celery seed
  • 1 tablespoon sugar
  • salt and pepper
  • 3 tablespoons finely chopped flat-leaf (italian) parsley
  1. Put pressure cooker pot over medium high heat
  2. Roughly chop the raw bacon (you can leave it whole if you have a large pot, but I do it this way because it fits better)
  3. Put bacon in pot and fry until crisp (around 15 min. total)
  4. Remove with a slotted spoon to a plate
  5. In the bacon fat, saute onions until translucent (do not brown)
  6. Chop the crisp bacon fine and add back to the pot
  7. Add potatoes to the pot
  8. Add in vinegar, broth, worcestershire sauce, mustard, celery seed, sugar and a little salt and pepper
  9. Turn heat to high, cover pressure cooker and bring to high pressure
  10. When high pressure is reached, lower heat to maintain high pressure and set timer for 5 minutes
  11. When timer sounds, remove from heat and let sit for two minutes then do a cold water release
  12. Adjust salt and pepper to taste
  13. Stir in the parsley, then let it cool (it can be served warm, or put in the refrigerator to be served later (I served it cold).