Fall is almost here. The days are getting shorter, but now that summer is over, we seem to have more obligations to fit into those shorter days – school schedules, homework, after-school sports and groups, working out, work commitments, and soon we’ll have holiday commitments too. The list can go on and on. Somewhere in there, we also have to put dinner on the table and hope that it makes at least ourselves happy and healthy, if not a whole family. That can be a lot of pressure. What to do?
Actually, pressure just might be the answer.
Last winter I started writing my second cookbook and devoted it to pressure-cooking. As I tested all the recipes in the book, I used my pressure cooker (and sometimes two or three at a time) every day. 
Even with my culinary background and knowledge of pressure-cooking, I have to admit that I was constantly amazed at how easily and quickly you could get a tasty meal on the table. The mere fact that I could test seven recipes in one day proves how quickly a pressure cooker can produce results. Over the months I was testing recipes, I also convinced my friends that pressure-cooking was the way to go. Some were convinced by the constant supply of pressure-cooked meals I provided for them, while others started believing in pressure-cooking by actually testing recipes for me and seeing the results for themselves.
Pressure-cooking became a significant part of my everyday kitchen through writing this cookbook, but it wasn’t always that way. My first memory of a pressure cooker was as a young child in my mother’s kitchen. A brushed steel pot sat on the stove with a knob on top shaking around madly. There was a lot of hissing coming from the pot and my mother said “DON’T TOUCH THAT!” I think I share that memory with many of my generation. Consequently, for many of us, pressure cookers became scary objects – objects not to be touched. To be honest, after that incident I didn’t touch one for about twenty-five years!
Since those days, however, pressure cookers have changed. You can still buy stovetop pressure cookers, but they have more safety valves built into their lids now to prevent them from exploding and making it easier to manage the pressure inside. Even easier to operate are the new electric pressure cookers. 
With an electric pressure cooker, all you have to do is set the time and the cooker will regulate the heat and pressure, turning off after the programmed number of minutes. That makes pressure-cooking even easier than cooking on the stovetop in a regular pot or pan.
As the Blue Jean Chef, my goal is to make people as comfortable in the kitchen as they are in their blue jeans, and what could make a cook more comfortable than simply setting a timer? Still, many home cooks continue to be intimidated by pressure-cooking. So, I decided that with the right book, filled with delicious recipes and tips and information about pressure-cooking, people could become comfortable with the pressure cooker again, and feel rewarded with not only tasty meals, but with extra time on their hands. My second cookbook is that book, intended to make you Comfortable Under Pressure. So, with the pressure of all our commitments, the shorter days, and the holidays approaching, why not beat fire with fire, or … beat pressure with pressure-cooking?
Blue Jean Chef: Comfortable Under Pressure will be available for pre-order on QVC starting Sunday, September 16th. Tune into QVC on Sunday around 2:30pm ET to see a live presentation of the book.
I have just purchased todays special- the pressure cooker and would like to know how to cook green beans and potatoes and ham hock- should they all be added at the same time or do I need to cook one longer than the othersamd how long does it take. Any info on this would be helpful.
I purchased your multiroaster from QVC and have tried a few of your recipes. However, I distinctly recall that you had said the recipe for the pizza bread was on your website. I haven’t seen it…could you direct me to it. I must say that I’m very impressed with the weight and quality of the roaster. It worked beautifully for the chicken I made tonight keeping it moist and flavorfull.
Hi Allison. The recipe for the pizza bread is here: http://www.facebook.com/bluejeanchef . Scroll to September 3rd, and you’ll see the recipe.
Glad you liked the roast chicken!
ML
Hi Betty,
You’ll probably want to cook the ham hock first, then release the steam manually and add the potatoes, then release the steam manually and add the green beans. It all depends on how soft or hard you want the veggies to be. If you like the green beans soft, add them with the potatoes. The potatoes will probably take about 8 – 10 minutes, depending on how large the chunks are. For tender green beans with a bite, they’ll probably be no more than 3 minutes. The ham hocks, on the other hand, should be about 45 – 60 minutes. Hope that helps.
ML
I am interested in buying the set of 4 spatulas that were recently sold on QVC. The red was sold out. Do you have any idea if this set in red is coming back. It is also available in blue and green. I was on the waitlist for the color red, but currently the red is not available. I would love to get a set.
Hi Meredith, I purchased the pressure cooker last week and as soon as it arrived began using it. All was well until today. Made the pumpkin rice pudding and used arborio rice instead of the long grain white rice. Followed all other ingredients and measurements exactly. Was quite burnt on the bottom. Was the arborio rice to blame? Thanks and look forward to receiving your cookbook in October. Pat
I purchased the pressure cooker with the voice feature. As far as the pressure cooker goes, it’s great with one exception. The cooker has a steam setting but no steamer rack. Is this available as an add on? I really need this in order to cook fish which we’re trying to eat more of. I haven’t looked, but I suppose I might be able to find something that would suffice but would rather have one that was meant to go with the unit so I could take advantage of the cooking area that the oval shape provides. Thank you so much…Maude
hi Maude,
There is not a steamer insert to accompany this pressure cooker yet, but I hope QVC will make something available soon. In the meantime, there are oval racks that you can purchase – just make sure the thin diameter is less than 7″. You can also use a home-made rememdy by rolling tin foil into logs and then resting a silicone or metal colander on top.
ML
Hi Pat,
I’m sorry to hear that. Different rices do make a difference, but the other variable is the canned pumpkin – depending on the variety, some are more liquidy than others. Try adding another 1/2 cup of milk next time and it shouldn’t be a problem.
ML
Hi Linda,
I’m afraid I don’t know when the red might be back in stock. These things do take some time to come back. They are fantastic spatulas.
Sorry I couldn’t be more help.
ML
Where can your new book ne purchased? No longer available at QVC or Barnes amnd Noble.
Thanks,
Ellen
Hi Ellen. Blue Jean Chef: Comfortable Under Pressure sold out on QVC! They were the only ones to have it. We are printing more and hope to have it back in stock on QVC before the holidays.
Thanks!
ML
Hi Meredith,
Thanks for getting back to me. I hope the spatulas come back in stock on QVC. Now the blue and green are no longer available. I will keep checking for when you are on QVC.
Thanks,
Linda
I wanted to know where I can purchase the 6.5 quart oval pressure cooker with your cookbook? I saw it on QVC, but I can’t find it on the webpage anymore. Thank you!
Can you use a silicon rack in the pressure cooker? It says it is oven safe to 482 F. It is called a roasting laurel.
Hi Kathryn,
I’m afraid the pressure cooker sold out and is not available right now on QVC. They are getting more in stock, however, as well as some new Technique pressure cookers in the New Year.
ML
Hi Elaine,
Yes – you can use a silicone rack in a pressure cooker. Though the temperature in a pressure cooker gets hotter than using a regular pan on the stovetop, it really only reaches about 215ºF. Boiling point is 212ºF and believe it or not, those three degrees make a big difference. So, silicone is fine. Good luck!
ML
Hi meredith, i so excited to be able to get the talking pressure cooker and ur cook book.i look for u on qvc. i have a question about just ham hocks and bean soup with chicken broth. would i just prepare the beans as discribed and set aside, and cook ham hocks for hour with chicken broth plus extra water? some of your recipes use ramkins on a rack. do i need to buy special type of metal to use with pressure cooker.i will be watching for any exta attachment that may come up such as steamer.thank you for your time and patience’s with me ,sincerly,Rebecca
Hi Rebecca,
First of all, about racks and ramekins… You can use almost anything as a rack in your pressure cooker. If you can find a metal rack that fits (no wider than 7″ on the shorter diameter), that’s great. I use a silicone collapsible colander and it works great. I like it because I can also use it as a steamer basket and the flexibility allows me to fit it into the cooker nicely. If you’re just elevating a large piece of meat, you can make logs out of crumpled up aluminum foil or even large carrots. If you’re steaming corn on the cob, you can use the husks to elevate the cobs.
Secondly… your ham hocks and beans. If you are using raw ham hocks, I would cook them first with some aromatic vegetables (carrots, celery, onion, bay leaf, etc..) for about 45 minutes. Then, I would set aside the ham hocks and strain out the vegetables, reserving the liquid. Use that liquid to cook your pre-soaked beans, along with whatever new vegetables you would like in your soup. The ham hock can go back in there too. Hope that helps a little.
ML
Hi. I have the new green pressure cooker and your new cookbook but haven’t used it yet….my ears are 74 y/o and I don’t understand a word the lady in the cooker says. How do you set the cooking time? I really love you and Eric The is
Hi Zoe. I love the green cooker – that’s the one I have at home too. Sometimes computer voices are difficult to understand, so I know what you mean. The manual explains everything about the cooker and there should be step by step instructions for you, but just so you know… First press the “Setting Pressure” button once. It will say “15″ in the read-out. That’s the amount of pressure you are setting – 15 psi (pounds per square inch). If you want medium or low pressure, you just press the minus button until it reads “7″ or “2.5″. Press the “Setting Pressure” button a second time to accept the pressure level (15 psi) and you’ll now be setting the time. Press the plus or minus button until your desired time appears in the read out. Then press “Start”. Hope that helps.
ML
I have your pressure cooker, I am wondering if I could do a beef stir fry and brown rice in the cooker?
Hi Patsy,
You could do a beef stir fry, but that’s such a quick thing to cook on the stovetop, that I would just use a regular skillet or wok. You would definitely save time, however, if you cooked the brown rice in the cooker! 1 cup of brown rice, 2 cups liquid, 12 – 15 minutes on HIGH pressure and then let the pressure release naturally.
ML
Help! I don’t cook…thought the pressure cooker would be easy…but it scares me…..so it is collecting dust. Can you recommend an easy easy plain dish. Thank You. Clare
Hi Clare,
No need to be scared! It’s so easy. Why not try this simple recipe for Sloppy Joes?
Sloppy Joes
Serves 6
Ingredients:
1 tablespoon olive oil
1½ pounds lean ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely chopped
2 teaspoons chili powder (NEED MORE?)
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 14-ounce can tomato purée
1 tablespoon tomato paste
1 teaspoon prepared mustard
1 teaspoon salt
freshly ground black pepper
6 hamburger buns, Kaiser rolls or potato rolls
Directions:
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the oil and brown the beef (in batches if necessary) until no more pink remains. Set the meat aside and drain off all but 1 tablespoon of the grease.
3. Add the onion, garlic and bell pepper to the cooker and cook for 3 or 4 minutes. Stir in the chili powder and cook for another minute or so. Add the vinegar, Worcestershire sauce, tomato purée, tomato paste, mustard and salt. Stir well and return the beef to the cooker. Lock the lid in place.
4. Pressure cook on HIGH for 10 minutes.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season to taste again with salt and freshly ground black pepper and serve over the buns.
thank you so much for your reply to my comment, today is frist day to use it . from your fan , sincerly rebecca
Hi Meridith: So sorry I hesitated and missed your 6 qt oval pressure cooker and cookbook. Knowing my disappointment, my family bought me a different brand cooker for xmas, but I’d really like to return it and hold out for yours — any idea when it will be offered again on QVC?
Hi Maureen,
I don’t know when that exact cooker might be on QVC again, but we do have another pressure cooker that will be on in the next few weeks. I’ll be letting everyone know on my facebook page. http://www.facebook.coom/bluejeanchef The cookbook will be on again with that cooker. Hope that helps a little. Thanks for watching.
ML
Great — Thanks for the info! I appreciate your reply so much! Look foward to seeing you on QVC!
Hi, Meredith!!! I am a “child” of the pressure cooking age that remembers my mother warning me NOT TO TOUCH THE PRESSURE COOKER, IT CAN BLOW UP!!! I can’t wait to try all the wonderful recipes you’ve shared in your book.. My question is whether or not you can use a glass or stoneware dish in an electric pressure cooker, say for a desert or casserole. Maybe on a rack?
Hi Pat,
Yes, you can use a glass or stoneware dish in an electric pressure cooker. As long as the dish is oven safe, it’s safe in the pressure cooker too! I do put these things on a rack so that the liquid below has room to boil and not knock the dish around. Hope you enjoy the book.
ML
Just stopped by to say that I love your cookbook and the pressure cooker… My mom got me the 6 quart one that talks… When she first gave it to me I was dubious and honestly afraid to try it, but I have grown to love it! I’ve made a little of everything, from your Arrabiata sauce, to the squash risotto, to the cheesecake, all getting rave reviews at my dinner table. Not to mention My previous repetoire of slow cooker recipes… It’s a handy appliance and a great cookbook, especially for a beginner pressure cooker like me! Thanks from a new fan!