16 Search Results for: label/Pressure cooker

Pressure Cooker Lamb Stew with Guinness and Barley

Pressure Cooker Lamb Stew with Guinness and Barley

This year, for Saint Patrick’s day, I decided to get fancy. Instead of my usual corned beef and cabbage, I wanted to make a traditional Irish lamb stew. Traditional may be pushing it a bit, since I did want to cook it in my pressure cooker. Unfortunately…my headnote is going to be a lot quicker than usual. I cooked this recipe a week before St. Patrick’s day, so I would have pictures for the blog. It was fabulous – lamb shoulder chops have so much flavor that they carry this relatively simple stew. (Adding some Guinness helps as well. Brilliant!) I wrote up the instructions, picked out the good pictures, and went to bed.  The next morning, I threw my back out. Ow ow owie ow. It’s three days later, and I can finally sit upright for a few minutes…thanks to all the interesting medicines the ER doctor gave me. *In other words – If this doesn’t make any sense, I apologize. It’s the meds talking. Looking for a quick stew for St. Patrick’s day? …

Pressure Cooker Pork Stew with Sweet Potatoes and Prunes

We’ve been pounded by snowstorms this winter. I’m in the mood for comforting braises. If it seems like I’ve been working the pressure cooker hard, well…there you go. Pork Stew with Sweet Potatoes and Prunes, made in the pressure cooker, is now a regular in my recipe rotation. I’ve made pork stew with sweet potatoes, and pork stew with prunes. Pam Anderson combined them in Perfect One-Dish Dinners. She makes the recipe in a pseudo-pressure cooker, tightly wrapping aluminum foil over a dutch oven. I have a pressure cooker, so I adapted her recipe to work with the real thing. The first time I made this recipe, it was for my in-laws. Then, a few weeks later, I cooked it for my side of the family. Diane asked for it again this week, to fight the ice storm we were having. Make a recipe three times two months? I never do that; I’m a fickle cook, always moving on to the Next Big Thing. I realized I have a new favorite on my hands. Why …

Pressure Cooker Pinto Beans in a Tex-Mex Broth

Pressure Cooker Pinto Beans in Tex-Mex Broth

I consider beans an essential side dish for Tex-Mex meals. Give me some tortillas, some salsa, and a bowl of brothy beans, and I’m a happy guy. While there’s nothing wrong with plain beans, seasoned with a little salt, I like to boost the flavor with some aromatics, spices, and…bacon. This is a cowboy cooking* inspired version of beans, from the north of Mexico and south of Texas, where pinto beans are the local bean of choice, and culinary ideas have been crossing the border for years. It’s a little more south of the border, more Caballero than Cowboy, but what it really is nowadays is the perfect example of a Tex-Mex dish using the best of both worlds. *Cue Blazing Saddles clip…”How ’bout some more beans, boss?” “I’d say you’ve had enough!” My inner 13 year old giggles every time I think about it. I’m using a “brine the beans while soaking” technique I learned from Cooks Illustrated. I sort and soak the beans the night before, or first thing in the morning; by …

Pressure Cooker French Lentils

Here is another recipe from my tests of the Kuhn Rikon Family Style 12 quart pressure cooker. Lentil stew with rice has been in heavy rotation in my house for the last year or so. It is one of the key recipes in my dinner plan for Meatless Mondays; we have it every two or three weeks. Beans and rice are one of the few vegetarian combinations that fill me up. Most vegetarian meals leave me thinking “that tasted great – where’s the rest of dinner?” I don’t have that reaction when the meal has beans; they’re hearty enough to fill me up.  But, eating lentils every two or three weeks gets a little repetitive.  I’m always looking for variations on beans and rice.*If you’ve been following this blog for any length of time, you’re probably amazed that someone who posts as many meat recipes as I do eats vegetarian once a week. I’m trying to do what I can to help our planet by eating lower on the food chain. Will I ever become a full time vegetarian? …

Review: Kuhn Rikon 12 Quart Family Stockpot Pressure Cooker

Review: Kuhn Rikon 12 Quart Family Stockpot Pressure Cooker When I wrote about my love of pressure cookers, I said Size Matters. I mentioned that I’d love to try the largest pressure cooker out there – the Kuhn Rikon 12 Quart Family Style Stockpot pressure cooker. Someone at Kuhn Rikon read that article, and they offered to send me one for a review. I couldn’t say “YES!” fast enough. I have been a pressure cooker fan for close to a decade now, and I have heard about the quality of Kuhn Rikon pressure cookers. They are true second generation cookers, made in Switzerland, and are built really, really well. The Family Stockpot 12 quart cooker they sent me is no exception. It is huge, solid, and fits together like (excuse the allegory) a Swiss watch. *Also, the 1/2 and 2/3rds fill lines are marked inside the pot, which is a “why doesn’t everyone do this?” feature. Pressure cookers need head space to come up to pressure. They shouldn’t be filled beyond 2/3rds full. Why doesn’t …

Pressure Cooker Chickpeas

Chickpeas are one of my pantry staples. I always keep some on hand, so I can make hummus as a quick appetizer. For years, those pantry chickpeas were in cans. Then I learned how easy it is to cook chickpeas in a pressure cooker. But homemade chickpeas have a deeper flavor, and a creamier mouthfeel. And the bean cooking liquid is delicious – it adds another layer of flavor to any recipe you use it in. Try some homemade chickpeas; you will be surprised at how much better they taste.  Recipe: Pressure Cooker Chickpeas Equipment: 6 quart or larger pressure cooker (I used a Fagor 10 quart Duo pressure cooker when I wrote the recipe; my new favorite is the electric Instant Pot Duo) Notes: *I confess – I still keep a can or two of chickpeas in the pantry. But I’ve been using them less and less. This recipe makes four two cup servings. That is, four servings, each two cups in size.  Is there a better way to say that?  It sounds awkward.  Anyhow…I use one …

Pressure Cooker Beans (Basic Technique)

Here’s another killer application for my pressure cooker.  Dried beans, cooked in under an hour. I do something that will sound a little weird. I use my pressure cooker to make dried beans…and then freeze them. I know, I know. You would think a pressure cooker would be best for making beans just before you use them. And it is – fresh made pressure cooker beans are much better than beans that come out of a can. But so are dried beans that are pressure cooked, then frozen. The cooking liquid from homemade beans has a lot of flavor in it, and it tastes good even when frozen. The liquid in canned beans? It’s not good; throw it away. *Lorna Sass taught me this trick, in her The Pressured Cook cookbook – she sings the praises of make ahead beans, and I’m passing the word along. Lorna knows what she’s talking about. **I freeze my beans in two cup containers; that way, they replace the 1.5 cups of beans you get in a “regular sized” …