Just today I made some amazing slow cooked beef ribs.
2 pounds ribs (I used boneless beef baby back ribs... but whatever you prefer or can get)
- 1 cup water
- 1 cup ketchup
- 1 (6 ounce) can tomato paste
- 3/4 cup brown sugar
- 1/2 cup vinegar
- 2 tablespoons mustard
- 1 tablespoon salt
- Chilli to taste
So amazing and tender... I want to marry them.
For bonus points I got the remaining sauce and reduced some of it in a pan to make a thick sticky sauce for a final glaze.
You might recognize that this is an adapted New Mexican. If you are familiar with recipes for Green Chile Stew then you will be familiar with this. And you will also be familiar with how wonderful it is for those rainy Spring days.
You can use most any combination of roasted & skinned peppers as long as the majority is are Anaheim or Hatch - otherwise it just doesn't taste the same.
- 1.5 lbs Chuck roast or pork shoulder cut into 1 inch cubes
- I personally prefer pork, though beef roast goes okay. Pork is traditional, I believe.
- 3.5 cups roasted and diced Hatch or Anaheim chilis
- 1 lb peeled potato cut into 3/4 inch cubes
- 1 large onion finely diced
- 3 cloves garlic minced
- 3 tomatos roughly chopped
- 5-6 cups chicken stock
- Mexican Oregano, Black pepper , Salt, Pinch of cumin
Let's get cooking!
- Season meat with oregano, black pepper and salt. In a hot cast iron pan with a splash of oil or bacon fat, sear meat on all sides in batches - reserve meat in the pot of your pressure cooker. If you have too much fat in your pan, dump some out before you add your onions to sautee.
- In the same pan turn heat to medium and sautee onions until golden. Add garlic in for the last minute or so. Add onion and garlic to meat, pour in 2 cups stock & chopped tomatoes. Pressure cook for 30 minutes on high, natural release for 10 minutes then quick release. Remove meat from stock and allow to cool before shredding.
- Add potatoes, 3-4 cups stock depending on how thick you like it and three cups chile to existing liquids in the pressure cooker. Pressure cook 8-10 minutes on high depending on how chunky you made your potatoes. Natural release for 10 minutes then quick release. Add shredded meat, salt and pepper to taste.
I made gnocchi for the first time last night and it was incredible. And I can say that it is totally potluckable and takes less than half an hour:
- 2 packages gnocchi
- 1 lb cherry tomatoes, halved
- Jar of artichoke hearts
- 2-3 tbsp capers
- Juice of 1/2 lemon
- Chicken sausage, sliced (I used TJ's sun-dried tomato flavor)
- Garlic, fresh basil, oregano, rosemary, olive oil
Directions (Super Easy)
- Start the water for the gnocchi first
- You want to cook it to mostly-done.
- Heat olive oil in large skillet
- Once garlic is ever-so-slightly browned, turn heat to medium-high and throw in chicken sausage.
- Mine was pre-cooked, but it helps to throw it around with the other ingredients.
- Throw the cherry tomatoes in with the chicken sausage, and go ahead and add the lemon juice, rosemary, oregano, artichoke hearts and capers.
- Cook until you're happy with it, throw in gnocchi, cook another minute or two
- the starch will thicken the liquid a little
- Throw in basil and serve.
And since it is an Italian dish you can never go wrong with bruschetta.
It's my go-to when I don't have a lot of time. It doesn't have to be fancy or chopped. Just a slice of tomato, a slice of mozzarella, a basil leaf, some Parmesan and cracked black pepper, a little drizzle of olive oil and balsamic on crusty bread.
I love meatloaf for its ease. It is a go to when I need something without a lot of hassel. Cut the potatoes into cubes and set aside. Mix the rest of the ingredients in a large mixing bowl with your hands. Pack the meat into the steamer basket and smother the top of the meat with ketchup or bbq sauce.
Bring 1 cup of water to boil in the pressure cooker and add potatoes. Place steamer basket into pressure cooker, seal and bring to pressure. Cook for 40 minutes.
- 1lb ground beef
- 1lb ground pork
- 2 eggs
- 1 cup bread crumbs
- 1/2 cup chopped onion
- 1/2 cup parsley
- 1 cup shredded cheddar
- 1/2 cup ketchup
- Salt, pepper, garlic powder, worcestershire sauce, bbq sauce
- 2 large potatoes
I love how moist the meatloaf is from the pressure cooker.
Forty minutes might be too long especially if you don't put much water in the vessel. The potatoes usually get a little burnt for me. Basically, the fat from the meat drips down on to the potatoes and the water steams up into the meat making a delicious symbiotic relationship!
You need to make sure you don't run the pressure cooker dry!
When I got started with my pressure cooker I started small. Easy.
Mashed potatoes is incredibly easy. Put the potatoes on the rack with the water level below the rack.
Cook for 8 minutes at 15lb pressure, then mash.
Dry beans are perfect for the pressure cooker. You'll have to do a little experimenting with cooking times though. I like lima beans, and cook them from dry in 12 minutes at 15lb pressure.
Stock is another easy job. Put a few pounds of bones and meat scraps, or a chicken or turkey carcass, a couple roughly cut onions, a few carrots and celery stalks in the cooker. Add whatever herbs and spices you want, I like Sage and Coriander, and cook for 90 minutes at 15lb.
If you want to store it for later use, turn it into a glace. Put the stock in a wide pot, and simmer until concentrated. You will end up with a piece of stock that resembles a very stiff jello. Freeze it, and add to any recipe you want. It will be very concentrated, so start with just a little at a time.
I also suggest not putting any salt in to start with, it can get over salted pretty quickly.
Any meat goes great in the pressure cooker.
Say you have a few people coming over for dinner, and you forgot to defrost your roast. Put it in the pressure cooker straight from the freezer. Add an inch or so of water, and some herbs and spices. After it comes up to pressure, cook for 20 minutes or so. Then you can finish it in the oven for another 20-30 minutes.
Meat won't brown in the pressure cooker.
Custard is an easy dessert for the pressure cooker. Mix up your custard, put it in custard cups on the rack in the cooker. Add water below the cups, and cook. You'll have to experiment with the time, but 15 minutes is a good start.
The pressure cooker is by far my favorite cooking tool. I have a 6 quart and a 4 quart one, and I frequently use both at the same time.
Are you under pressure? Need something fast? Carrot soup it is very forgiving with substitutions and ratios so you can change the recipe to fit what you have on hand.
- 2lbs carrots chopped into rough chunks
- 2 or so tablespoons of butter
- 1 onion, diced
- 2 teaspoons thyme (or some cumin and coriander)
- 1 cup or more chicken broth or vegetable broth (or water)
- Salt and Pepper
Dump all ingredients into pressure cooker, cook for eight minutes. Use an immersion blender or a potato masher to blend to preferred consistency. Add some more broth if you like it more soupy. Serve with toasted crusty bread.