TIP: Selecting a wine for cooking

Always use a good quality wine when cooking and not "cooking wine". Be sure to taste some of the wine before you use it. If it's not fit to drink, it's not fit to cook with, either.

Cooking wine is usually a poor quality wine, with a lot of salt added to it, to prevent anyone from being able to drink it. It's the reason why most supermarkets can sell it, without a liquor license, even to children, without violating any laws. It's that horrible! Don't buy it!

If you decide you would rather not use wine in a recipe that calls for it, or you just don't have any on hand, you can usually substitute a fruit juice in its place. Just remember to use a bit less, since it won't evaporate as much as wine, due to not having any alcohol in it. A good rule of thumb is to replace red wines with cranberry juice and white wines with apple juice.

Pressure Cooker Thai Chicken Breasts

  • 5 boneless chicken breast halves
  • 1 1/2 cups unsalted chicken broth
  • 1/2 cup reduced fat peanut butter
  • 1/2 cup Liquid Aminos (or low sodium soy sauce)
  • 2 TBS jarred cilantro
  • 1/4 cup lime juice
  • 1/4 to 1/2 tsp red pepper flakes
  • 2 tsp ground ginger
  • 2 TBS corn starch
  • 1/4 cup cold water
  • Enough cooked rice for 5 people. (use main course instructions, found here)

  1. Combine chicken broth, peanut butter, Liquid Aminos, cilantro, lime juice, red pepper flakes, and ginger in the bottom of your pressure cooker pot and heat with the lid off, stirring constantly, till peanut butter has melted and all ingredients are well combined. Add additional chicken broth if sauce is too thick.
  2. Place chicken breast pieces into the sauce.
  3. Lock lid on pressure cooker and cook on high pressure for 25 minutes.
  4. Turn pressure cooker off and let pressure release, naturally.
  5. Carefully open lid and remove chicken. Set chicken aside.
  6. Combine corn starch and cold water, stir well.
  7. Add to the sauce in the pot and cook uncovered, stirring constantly, until sauce is thickened and bubbling.
  8. Turn off pressure cooker.
  9. Place chicken pieces over rice.
  10. Pour sauce over chicken and serve, with your choice of vegetable on the side.

Pressure Cooker Beef Stroganoff

  • 1 large package beef cubes (about 2.5 lbs), fat trimmed off
  • 1 large Spanish onion, cut up
  • 4 cloves garlic, chopped fine
  • 2 small cans mushrooms, stems & pieces, undrained (no salt added)
  • 1 32oz container Swanson unsalted beef stock
  • 1 cup dry white wine (Pinot Grigio works well)
  • 4-6 TBS corn starch
  • 1/2 - 3/4 cup cold water
  • 16 oz fat free sour cream
  • 1-2 bag(s) frozen vegetables, your choice (I prefer green beans), cooked according to package instructions.
  • 2 lbs whole wheat noodles or linguine, cooked al dente (I prefer Luigi Vitelli whole wheat linguine)

  1. Place first 6 ingredients into the inner pot of your pressure cooker, including any juices from the mushrooms, and cook on soup/stew setting for 40 minutes.
  2. Use quick release method to depressurize your cooker, and carefully remove the lid. 
  3. Turn your pressure cooker on high, without the lid.
  4. Add the corn starch to the water and mix well.
  5. Add to pressure cooker, slowly, stirring constantly, till contents of pressure cooker is thickened and bubbly.
  6. Turn off and unplug pressure cooker.
  7. Stir in sour cream till well blended.
  8. Serve over noodles or linguine, add vegetables, and fresh ground black pepper, as desired.

Serves at least 6 hungry people.

NOTES: I chose not to add salt to this recipe, to make it healthier. Same with my choice to use fat free sour cream and whole wheat noodles or linguine. I would suggest following the recipe, the first time, then making any desired adjustments, next time. You might find it's perfect as is, and there is no good reason to kill yourself sooner with excessive amounts of fat, sodium, and refined white flour pastas, if you don't have to.

Also, see my tips on cooking with wine.