Check this out: Just found another great video using the pressure cooker. This one is from Gourmet Magazine. They make a lamb shank Tuscan style with white beans and vegetables in a tomato broth. I get hungry just thinking about it!

Because we are all so busy I am going to try the Chicken Stew and maybe if I have time the cheesecake. Below are the recipes Fagor suggests. I did not include the one for the lobster risotto. Let me know if you are interested and I will put it in another blog. This video shows you how to make the Chicken Stew and Lobster Risotto -

Would love to know how yours turns out!

Chicken Stew
1 Tablespoon Olive Oil
1 Whole Chicken cut into pieces
Salt and Pepper, to taste
1 Onion, diced
1 Carrot, diced
1 large or 2 medium potatoes, cut into 1” cubes
1 clove garlic, minced
1 handful of peanuts
1 cup low sodium chicken broth

Directions
1. 1. Heat olive oil in the pressure cooker over high heat. Sprinkle salt and pepper over both sides of chicken pieces.
2. Add chicken to pressure cooker and sauté on both sides, about 5 minutes. Reduce heat to medium-high. Add onion, carrot, potatoes, garlic and peanuts. Cook and stir about 3 minutes. Add Chicken broth.
3. Close lid, bring to high pressure, then lower heat and cook for 25 minutes. Remove from heat and release the pressure with the cold-water release method.
4. Serve in large soup or pasta bowls.

Cheesecake
1 tablespoon butter
2 teaspoons grated lemon zest
2 tablespoons flour
Cookie crumbs
6 tablespoons sour cream
2 (8 ounce) packages of cream cheese
2 eggs
3/4 cup sugar
2 egg yolks
1/4 cup heavy cream
2 cups water
2 teaspoons vanilla extract
DIRECTIONS
1. Butter a pressure cooker baking dish. Sprinkle with cookie crumbs and set aside.
2. In a food processor, blend the cream cheese, sugar, cream, vanilla, lemon zest, flour, and sour cream. Beat in the eggs and egg yolks, pour into baking dish and cover with aluminum foil.
3. Pour 2 cups of water into the Pressure Cooker. Place the cheesecake in the Cooker Basket and lower into Cooker on top of a trivet. Close lid, bring to high pressure and cook for 30 minutes. Let the pressure drop naturally, remove the lid and take out the cheese cake. Loosen the foil, cool, then chill, preferably overnight. Spread fruit preserves in a thin layer over the cheesecake and serve.