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Fast, Healthy, Gluten-Free Meals Under Pressure

4/5/2011 11:16:13 AM

Tags: gluten-free, pressure cooker, gluten-free recipes, gluten-free dinner, Wendy Gregory Kaho

I conquered my fear of the pressure cooker two years ago. Since then I've used it to cook a lot of beans that I used in soups, stews and even baking. I asked Linda Etherton, The Gluten-Free Homemaker, to share some of her favorite recipes. Linda is one of my favorite gluten-free bloggers and her site is full of family-friendly, gluten-free recipes. Her Gluten-Free Wednesdays are a great place to find new gluten-free recipes from some of the best food blogs. Here's what Linda has to say:

These days every cook is interested in making a fast meal, at least at times.  We’re also interested in eating healthy food, but fast food is usually not healthy food.  Usually.  Using a pressure cooker is one exception.

Fast: Pressure cooking takes approximately 1/3 the amount of traditional cooking time, but it really varies according to the food you are cooking.  I cook quartered large potatoes for 10 minutes under pressure.  White rice only takes 5 minutes and brown rice takes 22 minutes.  Split pea soup also cooks in 22 minutes, and I can cook a roast in 45 minutes.  Compared to a conventional oven or normal stove top cooking, pressure cooking is always faster.

Healthy: Pressure cooking uses only a small amount of water for foods that do not need to absorb water such as potatoes, meat, and vegetables.  Therefore, fewer nutrients are lost to cooking liquid.  The lid of a pressure cooker is well sealed which means nutrients are not lost to the air either.

Pressure Cookers: As with any cooking equipment, there are differences in the quality of pressure cookers.  I have only used Kuhn Rikon which is a high quality brand.  It has two pressure settings which allows me to cook things like rice that foam at a higher pressure.  You can view which Kuhn Rikon cooker I have at this pressure cooking post on my blog.

You can find pressure cookers at different places online, including Amazon.  I even bought a second Kuhn Rikon pressure cooker from eBay.  It was a slightly older model, but had not been used and the savings made buying a second one feasible.

Split Pea SoupHoneyed BeetsRice and Quinoa PilafRecipes:  I found that after following recipes for a while, I got the hang of how to cook with a pressure cooker and started adapting my own recipes.  A new pressure cooker should come with a small recipe book. There are also great cookbooks such as Lorna Sass’ Pressure Perfect, and there are recipes to be found online.  Here are a few of mine: 

Split Pea SoupChicken, Vegetable, and Wild Rice SoupHoneyed BeetsRice and Quinoa Pilaf 

Linda Etherton began her gluten-free journey in 2000 when she was diagnosed with celiac disease. She shares recipes and information about living gluten free on her blog, The Gluten-Free Homemaker. Linda believes that gluten free can and should be delicious and never apologizes for serving gluten-free food. 

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Shirley @ gfe
4/6/2011 10:35:13 AM
Okay, I have to confess that I'm still in the fear of pressure cooking phase of my life! I think we need a video from Linda, but until then, this post is very helpful! Cooking brown rice in that short amount of time alone would be worth having a pressure cooker. Must revisit Linda's article and get on board with pressure cooking! I know I'd like to use one for green beans. Great post! Thanks Linda and Wendy! Shirley

Cheryl Harris
4/6/2011 8:15:41 AM
I absolutely have a mental block on pressure cookers from when I was a little kid. but maybe when we have a bigger kitchen I'll be able to have more toys and try it out! It WOULD be fantastic for beans.

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