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!

  1. 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.
  2. 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.
  3. 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 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!

Very tasty.

You need to make sure you don't run the pressure cooker dry!


Not exactly. For instance, pressure cooking is basically awful for anything with a thick sauce, since it makes it more difficult to bring the pot to pressure and the thickeners can scorch on the bottom of the pot, further decreasing performance. There are a couple of other caveats to worry about. And, of course, everything will basically get cooked the same amount since you can't just pop the lid off mid-cooking and throw things in, so if you have a recipe with ingredients that need different amounts of cooking, you'll need to do something to deal with that.

The Hip Pressure Cooker Recipe Converter or HPCRC will generally let you know what kinds of modifications you need to make between a braised or slow cooked recipe to make it pressure-cooker friendly.

Overall, for a lot of dishes, the pressure cooker is magic.


I ordered an instant pot on the amazon black friday sale and I've been really impressed so far.


If you think you need exact amount you don't, I am not sure on exact amounts that I use but I don't think it matters much and I just rounded them to what I thought we wanted.

  • 1-2 packs chicken pieces
  • 1 pack of frozen spinach
  • 10-15 baby potatoes
  • 1 chopped onion
  • 4 cloves garlic chopped
  • 2 tbsp Clubhouse greek seasoning
  • alternatively you could mix oregano, basil, thyme, etc. to make your own
  • 2 cups chicken stock
  1. I browned the chicken with the seasoning, garlic, and onions, then I deglazed with chicken stock.
  2. I added the baby potatoes and tucked them into the liquid, and then put the frozen spinach on top.
  3. Cooked on manual for 15min, natural release for 5 min and then manual release.
  • It might have been done in less time but I didn't want to risk it. The chicken was super tender and the potatoes were creamy and soft.
  1. Lightly mashed the potatoes into the mixture to give it a thicker texture.