Pressure Cooker Store

The Ultimate Pressure-Cooker Cookbook

Nobody knows more about pressure cookers than Vickie Smith, creator of the leading pressure-cooker Web site, MissVickie.com. Now, at last, Miss Vickie has gathered all of her pressure-cooker wisdom into a book. Whether you're a pressure-cooker newcomer or a longtime fan, you'll find all the recipes, techniques, and tips you need for a lifetime of great pressure-cooker meals.

Miss Vickie's Big Book of Pressure Cooker Recipes is jam-packed with nearly 400 fast, tasty, foolproof recipes, ranging from one-pot meals like Chicken and Rice with Mushrooms to Sweet and Sour Pork, Navy Bean Soup, and Chocolate Malt Cheesecake. Miss Vickie's detailed recipe instructions and special techniques, such as "pan in pot" pressure cooking, guarantee that each dish comes out perfectly cooked--and perfectly delicious.

But Miss Vickie gives you more than just great recipes. Her book also provides in-depth guidance on every aspect of choosing and using a pressure cooker, including:
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A buyers' guide to modern pressure cookers
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Step-by-step pressure-cooker instructions
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Pressure-cooker safety
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Basic and advanced pressure-cooking techniques
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Common mistakes in pressure cookery
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Adapting recipes to the pressure cooker
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Tips, tricks, and troubleshooting


Offering hundreds of recipes that are proven to work--and proven delicious--plus plain-English answers to all of your pressure-cooker questions, Miss Vickie has created the single most useful pressure-cooker book ever published. It's a resource you'll turn to again and again as you explore the world of pressure-cooker possibilities and pleasures.

Technical Details

-ISBN13: 9780764597268
-Condition: NEW
-Notes: Brand New from Publisher. No Remainder Mark.
See more technical details

 "Good general info and lots of recipes" 2010-02-07
By L. Trilling (Colorado)
The instruction manual that came with my pressure cooker gives just the basic information and very few recipes. This book is a far better source of information for general usage of the appliance, and has enough recipes to keep me experimenting for a long time. The half dozen recipes that I have tried so far have all been successful. I would recommend buying this book even before you actually buy your pressure cooker because of the information provided on various types.


 "Used with Electric Pressure Cooker and no problems!" 2010-01-25
By S. Linkroum (Columbia, SC)
I bought my electric pressure cooker a couple of months ago and checked out about 6 different cookbooks from the library to try. This one just seemed to have the yummiest sounding recipes and the ingredients were a lot of things that I already had on hand. So far, I've made 3 recipes from this book and all 3 have tasted wonderful. I made the Chicken Breast on a Shingle (the shingle is broiled french bread topped with swiss cheese) with a white wine mushroom gravy. Excellent! Last night, I made the Pork Chops with Stewed Tomatoes and Red Potatoes, also Excellent! I also made a steamed mixed vegetable side dish that was pretty good too. As far as adapting these recipes for my electric cooker, all I did was cook them on high for the entire cooking time. Both meat recipes said to bring the pressure to high and then lower it to the lowest pressure possible for the duration of the cooking time and I figured since my electric cooker doesn't reach nearly as high a psi as a stove top version that it would work out to be about the same. The theory worked really well on the 2 meat dishes (the chicken breasts and pork chops were both cooked to perfection), but it needs a little tweaking on the vegetable dish (the veggies were just a tiny bit over done, but still yummy). And, this may be because I didn't have a steamer basket for my cooker so the veggies cooked in the liquid at the bottom of the pot instead of actually steaming, but I will be buying one soon and trying the vegetable recipe again.


 "you can teach an old dog new tricks" 2010-01-11
By Deborah Kramer (USA)
I come from a long line of ancient pressure cooker cooks, you know aluminum, jig jig, basic stews, soups, bought one for my niece who's family didn't know what a pressure cooker was, being a teacher she went to her library and read, was so impressed with Miss Vickie, I had to check her out. GLAD I did ! Even bought a new stainless steel one & tried a cheese cake Far Out. Since everything had been handed down to me I can now tweet my recipes to our updated tastes, like vegetables that aren't mush, though my dad's wild turkey soup can't be beet. Her beginning chapters on pressure pounds & what to look for in what you need & don't need for a Reg. cooker was very clear . If any more of my family wants to get a cooker I'll make sure to get them a copy of this book before they buy a cooker.


 "pressure cooker recipes" 2010-01-09
By John Gonzalez (Tucson, AZ)
I have a couple of pressure cookers and bought them when there was little available
in the way of cook books especially written for these pots. It is very thorough
and has helped me out in getting the max use of my pressure cookers.


 "Overall worthwhile" 2010-01-06
By L. Mrozinski (Sacramento, CA)
To preface my review, I am new to pressure cooking and therefore you can take what I write with a grain of salt. I decided I would read through the whole book and try at least three recipes before reviewing. Overall I am satisfied with the book. There is a lot of information, and it is a very good resource to have. There is a very nice variety of recipes, ranging from "fancy" to "my two-year-old will eat it". I'm also very inspired to try her fruitcake method in the back. Sounds like a fun challenge. The only reason I did not give the book five stars is that there are some mild problems with some of the recipes. One previous reviewer pointed out the mushroom soup issue where condensed mushroom soup is listed as the only liquid, yet Miss Vickie specifically lists condensed soups as not a liquid for PC purposes. I thought that might simply be an isolated issue, but two of the three recipes I tried had similar minor discrepancies.

1. Steak and Cheesy Macaroni Dinner (p. 141)
This was the best recipe of the three. The issue is that the instructions state to brown the meat on all sides, then set aside. It then neglects to tell you when to add it back (there are two cooking steps, one for just the sauce, then again for the pasta) even though it needs additional cooking. I guessed and added it in the first pressurization just to be safe. I think I should have done it in the second. Regardless, it was very delicious and nothing was over or under done.

2. Sirloin Tips in Mushroom Gravy Over Wide Noodles (p. 129)
This was an ok recipe. Everyone ate it, but it was a bit of a stretch to call it mushroom gravy. I followed the recipe to the "T", but it turned out more like mushroom broth. Very watery and I don't think any amount of evaporation would have helped considering there was no thickening agent of any kind in the recipe since the 1/2 cup of flour is used to lightly coat the meat pieces prior to browning.

3. Chicken and Pepperoni Pasta (p. 204)
The discrepancy in this recipe is that the ingredient list calls for chicken breasts that have been cut into bite sized pieces, then later in the recipe she instructs you to remove the breasts from the pot, as though they are whole breasts and despite the fact that the pieces are mixed in with the other ingredients. It would be impossible to remove all the pieces in that manner. The dish tasted good but the pasta was mushy while the chicken was tough and the sauce was very watery. Again, I followed the instructions very carefully. Next time I will probably reduce the water and cook the pasta separately.

If I was an expert at pressure cookery and still had the same results in the last two dishes, I might have given 3 instead of 4 stars, but I have to acknowledge that despite following the recipes carefully, I may be doing something wrong. Hard to say since I did have success with pasta in the first dish. I do plan to continue to try more recipes and fortunately the book has enough to keep me busy for a while.


Read more Miss Vickie's Big Book of Pressure Cooker Recipes

Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
Cooking Under Pressure (20th Anniversary Edition)
Pressure Cookers for Dummies
The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes
The New Pressure Cooker Cookbook