Pepper Pot in a Pressure Cooker

Pepper Pot in a Pressure Cooker
Renita Revill

6 servings

6-8 potatoes, peeled and thickly sliced (3/4 to 1 inch thick)
6 carrots peeled and also thickly sliced (or small package of peeled carrots) (If the carrots are on the large size, slice in half)
1 sliced onion
1 - 2 lb. sausage (depending on how many patties you want for each person)

This recipe is especially good because a pressure cooker blends the flavors in what normally takes hours of cooking.

Make sausage into patties, and brown. You can cook them in the pressure cooker without browning them but they will have the appearance of being uncooked. (Yuck)

Add a small amount of water to pressure cooker. You can check with your instruction manual for exact amounts. Place the rack in the bottom of the cooker. Add a thick layer of potatoes, then onions, carrots and sausage, salting and peppering as you go. Repeat layers until your pot is almost full. Lock in the lid and cook on high heat until the pressure gauge rattles. Turn heat down and cook for ten minutes. The gauge will continue to rattle slightly. Remove from heat, place in sink and run a small drizzle of water onto the lid of the pan. When the pressure is gone, (wiggle the gauge and if no steam escapes, it's ready) you can remove the lid and try what you have cooked inside.

You can also do this with browned hamburger patties, chicken, etc. It's like cooking a tin-foil dinner in a fraction of the time.