Dad Cooks Dinner https://www.dadcooksdinner.com Pressure cooking, rotisserie grilling, and enthusiastic home cooking from a dad who cooks dinner every night Fri, 24 Feb 2017 11:10:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.2 https://i2.wp.com/www.dadcooksdinner.com/wp-content/uploads/2015/02/DCD-Apple-Logo-Icon-copy-54d3b559v1_site_icon.png?fit=32%2C32&ssl=1 Dad Cooks Dinner https://www.dadcooksdinner.com 32 32 83398916 PicOfTheWeek: A little beef from the pressure cooker https://www.dadcooksdinner.com/picoftheweek-little-beef-from-pressure-cooker/ https://www.dadcooksdinner.com/picoftheweek-little-beef-from-pressure-cooker/#respond Thu, 23 Feb 2017 23:06:22 +0000 https://www.dadcooksdinner.com/?p=10535 Bonus PicOfTheWeek to test out my auto-post to Facebook. (Another bump in the road on the blog move.) Chinese beef and peppers from the pressure cooker. Yes, I know it’s not real stir-fry…but it’s not bad.  

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PicOfTheWeek: Pressure Cooker Stir Fry | DadCooksDinner.com

PicOfTheWeek: Pressure Cooker Stir Fry

Bonus PicOfTheWeek to test out my auto-post to Facebook. (Another bump in the road on the blog move.) Chinese beef and peppers from the pressure cooker. Yes, I know it’s not real stir-fry…but it’s not bad.

 

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Sous Vide Boneless Ribeye Roast https://www.dadcooksdinner.com/sous-vide-boneless-ribeye-roast/ https://www.dadcooksdinner.com/sous-vide-boneless-ribeye-roast/#comments Thu, 23 Feb 2017 13:00:20 +0000 https://www.dadcooksdinner.com/?p=10499 Sous Vide Boneless Ribeye Roast - want a big roast for a party? Sous vide gives you perfect medium-rare plus, edge to edge, with a red wine sauce.

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Sous Vide Boneless Ribeye Roast | DadCooksDinner.com

Sous Vide Boneless Ribeye Roast


Special thanks to my friends at Certified Angus Beef® Brand for sponsoring DadCooksDinner. Please check them out at the hashtag #BestBeef for more beef recipes, and visit them at the Certified Angus Beef Kitchen Community on Facebook. Thank you!


One of the side benefits I get from working with my friends at Certified Angus Beef® Brand is the gift packs of beef. They sent me a gorgeous 6 pound boneless Ribeye roast for the holidays, which inspired my Christmas rotisserie ribeye roast recipe and video. But…the ribeye roast in that video is not the one they sent me. I…this is embarrassing…I was all ready. I had all of my other ingredients, I told my wife and kids to keep it down, I’m shooting video that afternoon, and…the ribeye was still in the freezer. I had to run over to my local grocery store to get another CAB ribeye roast to use in the video.

Sous Vide Boneless Ribeye Roast | DadCooksDinner.com

My monster of a frozen roast – 4 inches thick!

I was also surprised over the holiday by the number of sous vide fans who saw that video and asked “That’s nice, but…how do I sous vide a ribeye roast”? Sous vide Ribeye roast, here we come!

Now, it takes a while to bring this monster up to temperature. (I want my roast cooked to medium-rare plus, 56°C/133°F, the one true temperature for rib roast. Come at me, haters.) It takes about 6 hours for a 4-inch thick roast…if it is thawed. I cooked this roast straight from the freezer – which works great with sous vide, by the way – so I went with 8 hours. (After that, you could go another 4 hours or so without over-tenderizing the roast. Go with a maximum of 10 hours for a thawed roast, or 12 hours for a frozen roast.)

There are two other tricks to this roast: quick searing in a cast iron pan, and a red wine pan sauce.

Cast Iron: I made baked potatoes as one of the side dishes, so I popped my 12 inch cast iron skillet in the oven with the potatoes to preheat. You can leave the pan in there for as long as you’d like – at least 20 minutes – and the pan is ready to go, ripping hot when I pull it out of the oven. A one-minute sear on each side browns the roast – I give it a couple of extra minutes on the fat cap side to help render some of the fat.

Sous Vide Boneless Ribeye Roast | DadCooksDinner.com

Searing the roast

Red wine sauce: I hate throwing away the juices in the sous vide bag, so I used them in a red wine sauce. I put a cup of wine in a small saucepan, added a small minced shallot, and simmered it down for about 15 minutes over low heat. Then, while the roast was searing, I poured the juices into the pot with the wine, sprinkled in some salt, and served the roast.

Inspired by

How to Sous Vide Prime Rib – AmazingFoodMadeEasy.com
Win the Holidays with Herb-Crusted Sous Vide Prime Rib – ChefSteps.com

Print

Sous Vide Boneless Ribeye Roast

Sous Vide Boneless Ribeye Roast | DadCooksDinner.com

Sous Vide Boneless Ribeye Roast recipe – want a big roast for a party? You’ve come to the right place. Perfect medium-rare plus, edge to edge, with a red wine sauce.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 pound ribeye roast
  • Category: Sunday Dinner
  • Method: Sous Vide
  • Cuisine: American

Ingredients

  • 6 pound boneless Ribeye roast
  • 3 teaspoons kosher salt
  • 2 teaspoons coarsely ground mixed peppercorns

Red wine sauce

  • 1 cup dry red wine
  • 1 tablespoon minced shallots
  • Juices from the sous vide bag

Instructions

  1. Prep the sous vide water bath: Preheat the sous vide water bath to 133°F/56°C for medium-rare plus. (Medium-rare is 130°F/54.5°C, medium is 138°F/59°C, rare is 120°F/49°C).
  2. Season and vacuum seal the roast: Measure a roll of vacuum bag long enough to fit the roast. Seal one side of the bag, then season the roast with the salt, slide it into the bag, and vacuum seal the bag.
  3. Sous Vide the roast: Put the bagged roast in the sous vide water bath, and sous vide for 6 to 10 hours. (8 to 12 hours if the roast is frozen.) Remove the roast from the vacuum bag, saving the juices in the bag.
  4. Start the red wine sauce: When the roast has 10 minutes left to cook, put the red wine and shallots in a small saucepan over low heat and simmer. Let the red wine simmer while you sear the roast, about 15 minutes total.
  5. Sear the roast: Preheat a large frypan over medium high heat until it is ripping hot. (Or, in a 425°F oven for at least 20 minutes, then put it over medium-high heat on the stovetop.) Sear the roast for 1 minute a side, starting with the fat side of the roast, until it is browned on all sides. (Treat the roast like it has 6 sides – the 4 wide sides, plus the two edges – )
  6. Finish the red wine sauce: Pour the sous vide bag juices into the simmering pot with the red wine and shallots. Taste the sauce and add salt and pepper as needed – you want the sauce to be highly seasoned.
  7. Slice and serve: Sprinkle the roast with the fresh ground mixed peppercorns. Slice the roast into 1/2 inch thick slices and serve, passing the red wine sauce at the table.

Notes

Sous Vide Boneless Ribeye Roast | DadCooksDinner.com

In the Sous Vide tank

 

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Sous Vide New York Strip Roast With Bourbon Cream Pan Sauce
Sous Vide Filet Mignon With Shallot-Rosemary Butter
Simple Sous Vide Carrots
My other Sous Vide Recipes

 

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Blog Moving Day https://www.dadcooksdinner.com/blog-moving-day/ https://www.dadcooksdinner.com/blog-moving-day/#comments Tue, 21 Feb 2017 13:00:04 +0000 https://www.dadcooksdinner.com/?p=10495 Note: This is an Inside Blogging post – if you don’t care about the nuts and bolts of the blog, stop back next time for some actual food writing. (Yes, yes. I know I said the same thing last Thursday. This blog migration took off over the long holiday weekend, and I spent my time […]

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Blog Moving Day | DadCooksDinner.com

Blog Moving Day


Note: This is an Inside Blogging post – if you don’t care about the nuts and bolts of the blog, stop back next time for some actual food writing.

(Yes, yes. I know I said the same thing last Thursday. This blog migration took off over the long holiday weekend, and I spent my time working on that when I should have been writing a recipe post. I’m a geek. Sometimes I get lost in the tinkering. Sorry!)


Every year, my blog traffic drops February, and doesn’t really pick up again until Easter…and doesn’t take off until May. I think it’s the winter blues – everyone wants to hunker down and wait for spring. I don’t blame them – I have low level Seasonal Affective Disorder, and was thrilled to have a bright, sunny day today to lift my mood.

This year, I’m taking advantage of my February slowdown. I’m making infrastructure changes to Dad Cooks Dinner to improve site speed and security. [Footnote]For you WordPress fans out there who want details…I made a mess of things a few years ago when I migrated from Blogger.com to a BlueHost hosted WordPress site. That’s happens when you migrate first and asking questions later. I’m paying Andrew at BlogTutor.com to move me to Cloudways as my new host, and to clean up the mess that I have in my WordPress dashboard. (So many “performance” plugins…that don’t seem to help with speed.) Also, I’m getting a SSL certificate so I can run the blog as an HTTPS site, to keep Google search happy.[/footnote] These behind the scenes changes started Sunday; I apologize if the site has been going up and down over the last couple of days. It should be stabilized now. (I hope. Gulp.)

You will notice one “behind the scenes” change…if you are on my email list, that is. I switched to MailChimp as my email service. Hopefully, you won’t notice anything, other than minor formatting changes to this email. If you didn’t get your email, I’m sorry…and impressed you noticed quickly enough to come here to check. You may have to re-subscribe to get the emails flowing again. Sign up for the new email service here: DadCooksDinner eMail Signup at MailChimp

I’m also starting work with a designer to get the look of the blog overhauled. It will take a little while to get things picked out, but soon I’ll have changes you can actually see…not just the site loading a little faster.

Thanks for reading, and talk to you with new food content soon!

What do you think?

Questions? Other ideas? Leave them in the comments section below.

 

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

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PicOfTheWeek: Hot and Steaming Kale https://www.dadcooksdinner.com/picoftheweek-hot-steaming-kale/ https://www.dadcooksdinner.com/picoftheweek-hot-steaming-kale/#comments Sun, 19 Feb 2017 16:30:54 +0000 http://dadcooksdinner.com/?p=10467 Making a batch of garlicky Pressure Cooker Kale as a dinner side dish. The rising steam was so artistic that I had to take a picture.

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Steam rises from the kale... | DadCooksDinner.com

Steam rises from the kale…

Making a batch of garlicky Pressure Cooker Kale as a dinner side dish. The rising steam was so artistic that I had to take a picture.

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Nothing is certain except… https://www.dadcooksdinner.com/nothing-is-certain-except/ https://www.dadcooksdinner.com/nothing-is-certain-except/#comments Thu, 16 Feb 2017 13:00:37 +0000 http://dadcooksdinner.com/?p=10443 The good news about writing a relatively successful food blog? It provides a little side income. The bad news about writing a relatively successful food blog? Side income complicates my taxes. No new post today – I’m busy bookkeeping, sorting documents, and entering info into TurboTax. Yes, I’m one of those weirdos who does his own taxes. Someday the blog […]

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Oh, boy... | DadCooksDinner.com

Oh, boy…

The good news about writing a relatively successful food blog? It provides a little side income.

The bad news about writing a relatively successful food blog? Side income complicates my taxes.

No new post today – I’m busy bookkeeping, sorting documents, and entering info into TurboTax. Yes, I’m one of those weirdos who does his own taxes. Someday the blog may make enough to get someone to do my taxes…but I have a hard time paying for something I can do myself.

I’ll see everyone next week with a new recipe!

 

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Pressure Cooker Buffalo Chicken Wings https://www.dadcooksdinner.com/pressure-cooker-buffalo-chicken-wings/ https://www.dadcooksdinner.com/pressure-cooker-buffalo-chicken-wings/#comments Tue, 14 Feb 2017 13:00:30 +0000 http://dadcooksdinner.com/?p=10434 Pressure Cooker Buffalo Chicken Wings - a big batch of Buffalo chicken wings from the pressure cooker and the broiler.

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Pressure Cooker Buffalo Chicken Wings | DadCooksDinner.com

Pressure Cooker Buffalo Chicken Wings

This recipe is a hold-over from the Super Bowl – I wanted to make some wings, but was too busy in the kitchen (and the weather was just dicey enough) that I didn’t go with my usual Grilled Wings. Occasionally I oven roast wings, and they are good, but I thought they could be better.

That’s when I decided to try my trusty pressure cooker with the wings, and started googling recipes. Turns out, I should have tried this sooner. Pressure cooking renders the fat in the chicken skin and cooks the wings through. But, they’re not done – I want crisp wings – and they need some time under the broiler to brown and crisp up.

As for wing sauce, I learned years ago that true buffalo wing sauce is nothing but Franks Red Hot sauce and melted butter. Franks is what gives it that “wings” flavor. Back in my day (get off my lawn, you meddling kids!) I had to make it from scratch, but now you can buy decent wing sauce at the store. I still prefer the Franks brand – it has that traditional “hot wing” flavor.) But, since I always have hot sauce in my pantry and butter in the fridge, I still whip up a batch of sauce when I need it.

Pressure Cooker Buffalo Chicken Wings | DadCooksDinner.com

Pressure Cooker Buffalo Chicken Wings

My other trick is two layers of sauce. After I pull the wings out of the pressure cooker and pat them dry, I toss the wings in the sauce. I transfer the wings with tongs to a rimmed baking sheet, leaving as much sauce behind as possible. Then I brown the wings under the broiler. Once they are golden brown, I pull them out and give them another toss in the sauce, to give them a fresh coat, and serve them immediately. (Which means I pour the bowl – o – wings on a platter and dig in. I’m a bit of a monster when it comes to chicken wings.)

Recipe inspired by: Buffalicious Chicken Wings – HipPressureCooking.com

Video

Pressure Cooker Buffalo Chicken Wings – Time Lapse [YouTube.com]

Print

Pressure Cooker Buffalo Chicken Wings

Pressure Cooker Buffalo Chicken Wings | DadCooksDinner.com

5 from 1 reviews

Pressure Cooker Buffalo Chicken Wings – a big batch of Buffalo chicken wings from the pressure cooker and the broiler.

  • Author:
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: About 4 dozen wings
  • Category: Appetizers
  • Method: Pressure Cooker
  • Cuisine: American

Ingredients

  • 4 pounds chicken wing pieces
  • 2 teaspoons kosher salt
  • 1 cup water

Wing Sauce

Instructions

  1. Pressure cook the wings Sprinkle the chicken wing with the salt. Put a rack in the pressure cooker pot, pour in 1 cup of water, pile in the wings on top of the rack, and lock the pressure cooker lid. Pressure cook on high pressure (manual mode) for 10 minutes in an electric PC, 8 minutes in a stovetop, and then quick release the pressure. (Or, if you have the time, pressure cook for 6 minutes in an electric PC, 5 minutes in a stovetop PC, and let the pressure come down naturally, about 15 more minutes.)
  2. Make the wing sauce: While the wings are cooking, microwave the butter in a large bowl until melted. (A microwave safe bowl, please.) Pour in the hot sauce and whisk until smooth.
  3. Dry and sauce the wings: Line a rimmed baking sheet with paper towels. Use a pair of tongs to move the wings from the pot to the baking sheet, laying the wings out in a single layer. Use more paper towels to pat the wings dry. Move the dried wings into the bowl with the hot sauce, and turn and toss until the wings are covered with sauce.
  4. Broil the wings: Throw away the paper towels on the baking sheet. Using tongs, and leaving any excess sauce in the bowl (we’ll use it later), move the wings back to the baking sheet, spread out in a single layer. Set your broiler to high and broil the wings. Broil until the wings are browned and the sauce is bubbling; this will take 5 to 15 minutes depending on your broiler Keep a close eye on the wings; they go from browned to burned quickly under the broiler.
  5. Sauce and serve: Move the wings from the baking sheet back into the bowl, and toss them one more time to coat with the remaining sauce. Pour the wings onto a platter and serve.

Notes

  • This recipe will fit in a 6 quart or larger pressure cooker. I love my 6 quart Instant Pot pressure cooker
  • Don’t have a rack? Don’t worry; the bottom layer of wings will be a little soggy, but otherwise OK.
  • Don’t trust your broiler? Use a ripping hot oven (450°F or higher) for about 15 minutes to brown the wings.
  • I assume you are buying sectioned wings – already cut into the drumette and wingette portions. If you are buying whole wings, buy about 4.5 pounds, cut then into wingette and drumette sections and discard the wingtips.
  • Want hotter wings? Cut the butter in half and double the Franks Red Hot sauce.
  • Want hotter than that? Whisk a half-teaspoon of cayenne pepper into the sauce.
  • Want a different sauce? Sure, go for it. In the time lapse, I did about half the wings in Teriyaki sauce – one of my kids is wild for Teriyaki wings.
Pressure Cooker Buffalo Chicken Wings | DadCooksDinner.com

Pressure Cooker Buffalo Chicken Wings

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Grilled Buffalo Chicken Wings
Pressure Cooker Chicken Legs with Herb Rub
Pressure Cooker Thai Green Chicken Curry
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos

 

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

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Behind the Scenes Time Lapse – Chili with Certified Angus Beef https://www.dadcooksdinner.com/behind-scenes-time-lapse-chili-certified-angus-beef/ https://www.dadcooksdinner.com/behind-scenes-time-lapse-chili-certified-angus-beef/#respond Thu, 09 Feb 2017 13:00:16 +0000 http://dadcooksdinner.com/?p=10411 I know I’ve been talking a lot about my friends over at Certified Angus Beef (thanks again for sponsoring me! Check out hashtag #BestBeef!), but I still have to share this. I shot a time lapse video of my Facebook Live Chili video with Chef Michael Ollier from last week. Right before we started the live video, […]

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Behind the scenes Time Lapse - Chili Facebook Live Video with Certified Angus Beef | DadCooksDinner.com

Behind the scenes Time Lapse – Chili Facebook Live Video with Certified Angus Beef

I know I’ve been talking a lot about my friends over at Certified Angus Beef (thanks again for sponsoring me! Check out hashtag #BestBeef!), but I still have to share this. I shot a time lapse video of my Facebook Live Chili video with Chef Michael Ollier from last week. Right before we started the live video, I put my phone on time lapse mode, out of the way in the corner. I love the quick “fly on the wall” video of what it looks like to do a live shoot:

Behind the Scenes Time Lapse – Chili Facebook Live with Certified Angus Beef [YouTube.com]

Thanks again to chef Michael Ollier, chef Gavin Pinto, videographer Matt Pinto, and everyone else at Certified Angus Beef for inviting me down and letting me talk chili. I had a great time!

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Pressure Cooker Beef and Barley Soup https://www.dadcooksdinner.com/pressure-cooker-beef-and-barley-soup/ https://www.dadcooksdinner.com/pressure-cooker-beef-and-barley-soup/#comments Tue, 07 Feb 2017 14:00:55 +0000 http://dadcooksdinner.com/?p=10402 Pressure Cooker Beef and Barley Soup recipe. Soup made from scratch, starting with a beef bone broth. Perfect for warming up on a cold winter night.

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Pressure Cooker Beef and Barley Soup | DadCooksDinner.com

Pressure Cooker Beef and Barley Soup


Special thanks to my friends at Certified Angus Beef® Brand for sponsoring DadCooksDinner.

Please check them out at the hashtag #BestBeef, and visit them at the Certified Angus Beef Kitchen Community on Facebook. Thank you!


Even with this winter’s mild weather, I find myself craving soup. I keep running out of broth, no matter how much I make. So, here’s a batch of soup, starting with making the broth from beef bones. When I make a batch of broth, I always try to make as much as will fit in my pressure cooker. I can always find a use for extra broth in my cooking.

That said, this recipe takes time. Broth means a big pot of water, and water has a lot of thermal mass. A big pot of water is slow to heat up to pressure and slow to cool down. This recipe is meant to me made on a lazy Sunday afternoon – it is very hands-off – or across a couple of evenings, with the broth on the first night and the soup on the second.

I know a lot of people are looking for quick weeknight dinners, and this is not a 30 minute dump and stir recipe. Please, stay with me. This is old school soup-making, brought to modern times through the magic of the pressure cooker. Is it worth all this work? Try a bowl of this soup on a cold winter’s night, and I think you’ll say “Absolutely, it was worth it!”

Video

Pressure Cooker Beef and Barley Soup – Time Lapse [YouTube.com]

Equipment

  • 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
Print

Pressure Cooker Beef and Barley Soup

Pressure Cooker Beef and Barley Soup | DadCooksDinner.com

5 from 1 reviews

Pressure Cooker Beef and Barley Soup recipe. Soup made from scratch, starting with a beef bone broth. Perfect for warming up on a cold winter night.

  • Author:
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: 3 quarts of soup
  • Method: Pressure Cooker
  • Cuisine: American

Ingredients

Browned Beef Broth

  • 2 pounds beef bones
  • 1 1/2 pound meaty beef shanks (or oxtail, or short ribs – you want cheap and on the bone)
  • 1 can (6 ounces) tomato paste
  • 2 medium onions, peeled and halved
  • 1 head garlic, top 1/3rd trimmed off
  • 2 carrots, peeled
  • 2 stalks celery, trimmed
  • 4 sprigs fresh thyme
  • 10 peppercorns
  • 1 teaspoon kosher salt
  • Water to cover (8 to 12 cups)

Beef and Barley Soup

  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2/3 cup pearl barley
  • 2 cups of shredded beef (beef from oxtails in beef broth)
  • 2 quarts of Browned Beef Broth (freeze the rest for use later)
  • 14- to 15-ounce can diced tomatoes
  • Salt and pepper to taste

Instructions

  1. Make the Beef Broth: Heat the oven to 425°F. In a large roasting pan, rub the tomato paste over the beef bones and beef shanks. Add the onions, garlic, carrots and celery to the pan. Put the pan in the oven and roast for 30 minutes. Turn the beef and aromatics and roast for another 15 to 30 minutes, until the beef and aromatics are browned. Scrape everything from the roasting pan into the pressure cooker pot. Add the thyme and peppercorns to the pot and cover the bones with water – 8 to 12 cups of water, or whatever reaches your pot’s max fill line. Lock the lid on the pressure cooker and pressure cook on high for 75 minutes in an electric PC, 1 hour in a stovetop PC. Let the pressure come down naturally, about 30 more minutes. (The water holds a lot of heat, so it takes a while for the pressure to drop. If you get impatient, you can quick release the heat after 15 minutes.) Scoop the solids out of the pot with a slotted spoon, setting aside the meat from the beef shanks to shred, and then pour the broth through a fine mesh strainer. Skim the fat from the top of the broth as best you can. (This is easy if you refrigerate the broth overnight; the fat rises to the top and solidifies, so you can scrape it off in big chunks). Use 2 quarts of the broth and the shredded meat in this recipe, and freeze the rest of the broth in 2 cup containers.
  2. Saute the aromatics: Wipe out the pressure cooker pot, then put it back over medium heat (sauté mode) and melt the butter. When the butter stops foaming, add the onion, celery, carrot, thyme, and salt. Saute, stirring occasionally, until the onion turns translucent, about 5 minutes.
  3. Cook the soup: Stir the shredded beef and the barley into the cooked aromatics. Pour in the 2 quarts of beef broth we saved, stir in the tomatoes, and lock the lid on the pressure cooker. Pressure cook on high pressure (manual mode) for 18 minutes in an electric PC, 15 minutes in a stovetop, and then quick release the pressure. (Or, if you have the time, pressure cook for 15 minutes in an electric PC, 12 minutes in a stovetop PC, and let the pressure come down naturally, about 20 more minutes.)
  4. Season and serve: There is very little salt in this homemade broth, so you will need to add salt to season the soup. Add salt until the taste picks up – it goes from flat and boring to sweet and delicious. (I add at least 2 teaspoons of kosher salt to get the broth where I want it.) Stir in fresh ground black pepper and serve.

Notes

  • Use a 6 quart or larger pressure cooker. (I love my Instant Pot electric pressure cooker.)
  • Here’s the full version of my beef broth recipe: Pressure Cooker Browned Beef Stock
  • “Step 1 – Make the Broth” can be done ahead of time. The broth and shredded meat can be refrigerated for a few days, or frozen for a few months.
  • Can you substitute store-bough broth? Well, you *can*, but homemade broth makes for a much better soup.
  • Leftover soup freezes beautifully. I store it in 2 cup freezer containers. I can grab one, thaw it in the microwave, and have a bowl of homemade soup for lunch in five minutes.
Pressure Cooker Beef and Barley Soup | DadCooksDinner.com

Pressure Cooker Beef and Barley Soup

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Lentil and Bacon Soup
Pressure Cooker Thai Panang Beef Curry
Pressure Cooker Lamb Stew with Guinness and Barley
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos

 

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

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PicOfTheWeek: Big Pots of Chili https://www.dadcooksdinner.com/picoftheweek-big-pots-chili/ https://www.dadcooksdinner.com/picoftheweek-big-pots-chili/#respond Sun, 05 Feb 2017 20:08:47 +0000 http://dadcooksdinner.com/?p=10397 I’m ready. I cooked my chili yesterday, and now I just need to reheat it. (Chili always tastes better after an overnight rest – but I rarely have the patience.) We’re ready for the Super Bowl party!

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Ready for the Super Bowl - two big pots of chili | DadCooksDinner.com

Ready for the Super Bowl – two big pots of chili

I’m ready. I cooked my chili yesterday, and now I just need to reheat it. (Chili always tastes better after an overnight rest – but I rarely have the patience.) We’re ready for the Super Bowl party!

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Dad Cooks Chili for Super Bowl LI – 2017 https://www.dadcooksdinner.com/dad-cooks-chili-super-bowl-li-2017/ https://www.dadcooksdinner.com/dad-cooks-chili-super-bowl-li-2017/#respond Thu, 02 Feb 2017 13:00:43 +0000 http://dadcooksdinner.com/?p=10389 Texas Red The Super Bowl means chili, and chili means a big pot of Texas Red. This is my signature super bowl chili; I have made it for Super Bowl Sunday since the ’90s, and it’s the dish everyone asks me to bring to potlucks. That’s why I have so many variations on it – […]

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Texas Red
Pressure Cooker Texas Red Chili | DadCooksDinner.com

Pressure Cooker Texas Red Chili

The Super Bowl means chili, and chili means a big pot of Texas Red. This is my signature super bowl chili; I have made it for Super Bowl Sunday since the ’90s, and it’s the dish everyone asks me to bring to potlucks. That’s why I have so many variations on it – pressure cooker, slow cooker, stovetop, take your pick.

Wimpy Chili

Pressure Cooker Beef and Bean Chili | DadCooksDinner.com

Pressure Cooker Beef and Bean Chili

But, Texas Red chili is intense, with its big chunks of beef and its thick, chili-rich sauce. It is for hardcore chili-heads. For the less chili-obsessed, I also make a batch of ground beef and bean (or turkey and bean) chili, which is what people in Northeastern Ohio expect when I say “Chili”. (Yes, I know. We’re not from Texas.)

Nibbles

Of course, chili is just the start. Everyone wants some nibbles, something they can snack on during them game. If the party needs me to bring something more than just chili, I’ll make chicken wings or salsa.

Grilled Chicken wings – my favorite way to make wings

Grilled Korean Chicken Wings | DadCooksDinner.com

Grilled Korean Chicken Wings | DadCooksDinner.com

Salsa and Guacamole

Tomato and Pumpkin Seed Salsa | DadCooksDinner.com

Tomato and Pumpkin Seed Salsa

What do you think?

Questions? Other ideas? What are you making for the Super Bowl? Talk about it in the comments section below.

 

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