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.


Kathleen Pressure Cooks, Part 1

So guys, I broke in the pressure cooker.

First of all, I had a bunch of (sassy) comments about how omg it’s not an Instant Pot and so therefore you may as well use it to be a doorstop. I can’t really tell the difference except the Instant Pot does more things like slow cooking, rice cooking, etc. But in terms of an actual pressure cooker, the Cuisinart one I have has literally all the same buttons.

So there, haters.

Anyway, I was super impressed with it. The basin goes in the dishwasher, which I love. It came with recipes, which I love. It looks cute on my counter, which I love.

Love, love, love.

So last night I made my first meal. It was just for me and the kids (so just for me, because they ate pretzels all evening because they know I don’t like to parent after 4pm.) and I had plenty of time to figure it out. Which was good because I picked like the most complicated recipe ever and avoided my general slow- or pressure-cooking rule of DUMP FROZEN STUFF INTO THE PAN AND TURN ON.

Salisbury steak meatballs. I know. What the heck was I thinking?

It actually turned out okay, except that I tried to double the recipe and then there wasn’t enough space to brown the balls so they turned into…well, a salisbury steak meat sauce instead.

I had some trouble figuring out how to make it actually cook. One thing that the stupid Instant Pot does is apparently not flip out if it gets overheated like my little cheapo version did, so I had to try twice to get it going. But once I figured out what to do, it was awesome. Cooked in 10 minutes, really tasty, and super easy cleanup. (Basin in the dishwasher, and I wiped out the lid with soapy water.)

The only problem was with the “difficulty” of the recipe- it wasn’t even that difficult, just a lot to do while you’re trying to learn something new. But it ended up being suuuuper tasty, yo. I ofollowed it exactly, so I’m just going to link it  here

Come back next week for more dump-and-cook recipes and me testing out making broth and boiled eggs and such. I know. Get excited.