Kathleen Pressure Cooks, Part 3

Okay. My month-long trial of the pressure cooker has ended and I’m…unimpressed.

It’s not that it doesn’t work. It does. It’s not that it doesn’t cut cooking time (actual cooking time) down. It does. It just…doesn’t change my life.

It’s nice to have an option for days I forget to put the crock pot meal together or thaw chicken. That’s awesome. I probably will never hard boiled eggs without it anymore.

But life changing? Nah.

I have found a few good recipes that I enjoyed, especially those of the dry pasta-canned sauce-meat variety. But probably my favorite ones were recipes I already used. Adapting it to the pressure cooker just made things easier for me and sped up the time required.

So here are my favorites.

Pressure Cooker Oriental Chicken

4 chicken breasts

1/2 cup olive oil

1/2 cup white or blush wine

1/2 cup soy sauce

2 T brown sugar

4 T water

1 t oregano

1 t ginger

Garlic to taste

Put all ingredients in pressure cooker, and cook on high pressure for 15 minutes. Perform a quick release and serve over rice.

Beef Stew

2 lbs beef stew meat

4 diced potatoes

4 diced carrots

1 stalk celery, diced

1 onion, chopped

3 cups beef broth

1 T Worcestershire Sauce

1/2 t salt and pepper (each)

1 t paprika

1/4 cup flour

1 bay leaf

Put meat and dry ingredients in pot, stir until coated. Add vegetables and liquid. Cook on high pressure for 20 minutes, perform quick release. Serve with crusty bread.