Pressure Cooker recipes?

[Temptd2]

I recently pulled the cooker out and did ropa vieja- chuck roast seared on all sides, couple peppers, a chopped onion, some garlic, a can of tomatoes and a good shake each of paprika, cumin and oregano. 30 minutes on high and then I released pressure and shredded the beef. It was like it had been in the crockpot all day! Very tasty.

One of these nights I’m going to try carnitas - either CSRs or pork steaks (any of that darker meat from the shoulder) with stock, wine, OJ, garlic, herbs/spices. I hear if you shred it after pressure cooking and then put it under the broiler for just a couple minutes, you get that nice crispy thing that carnitas usually has.

I've done many a pan of carnitas this way, but I use beer, not wine, in mine. When done, rather than shred, I cube it into about 1" cubes, then toss the cubes on a foil-lined rimmed baking sheet with some bacon fat that has been melted, then into a preheated 400* oven - toss the cubes every 5 to 10 minutes til they get as crispy as you like. DANG good stuff!

 

[JonM]

Awesome! Thanks!

I think I have some beer around here ...

 

[user 211287]

Look up Chasu (Japanese version) or the similar Chinese Hong Shoa Rou/Dong Po Rou. The latter 2 (depending on region) use spices not used in the Japanese version. The braising sauce though is very similar but cooking technique is a bit different.

Chasu is most commonly used for Japanese ramen after is been cooled enough to slice thin. The Chinese version is normally eaten with rice and the sauce is thicker/caramelized/sticky.

https://www.iceorrice.com/rolled-chashu-for-ramen-instant-pot/

 

[Homercidal]

Made turkey breast loins in the instant cooker again last night. I have to run the cycle twice due to the thickness, but in about 30 minutes they come out so tender and juicy!

I've noticed rice takes a bit longer too. It's edible after the first round, but softer after 2.

 

[Temptd2]

I threw 8 frozen chicken thighs into the IP, added bay leaves, dried onion flakes, dried garlic slivers, bay leaves, oregano, turmeric, some red pepper flakes and some garlic salt; added a Kiltlifter beer and two beer bottles of filtered water, put the top on and set it on High pressure for 30 minutes. Let the pressure drop naturally, then lifted the thighs out and onto a plate, and to the broth in the pot, I added 3 stalks of sliced celery, some broccoli and cauliflower which I cut into small florets, some frozen peas and carrots and some frozen pearl onions, chicken stock paste, a couple dashes each of Worcestershire, balsamic vinegar, Tabasco, and one of soy sauce. Oh yeah and about half a pound of pasta shells.

By now the meat was cool enough to handle, so skinned and took the meat off 4 of the thighs and added that to the pot too, lid back on for 8 minutes on High pressure, let drop naturally. Oh yum! It's now on the Warm setting with the glass lid on it and will be there another hour or so, at which time I will make some garlic bread and we shall feast! Will try to remember to get a picture if KOTC isn't sitting at the table, spoon in hand already.

 

[JonM]

So I got a whole chicken and cut off the legs and breasts and decided to try to make stock in the pressure cooker out of the carcass and giblets. Expectations were not too high, but what the heck.

I sauteed some onion in the bottom of the cooker then added the bones and giblets, 2 qts of water, some peppercorns, oregano, parsley, thyme, bay leaves and tarragon, added some salt and sealed 'er up and cooked for 45 minutes, then let the pressure go down naturally.

I expected there would be recognizable pieces in there afterward, but everything was completely fall-apart tender like it had been in the crockpot all day. The stock was remarkably flavorful (needed more salt) and I used it up pretty quickly in a couple recipes. Will definitely do that again.

 

[Temptd2]

Pressure cooking stock is one of the best things to do in there, IMHO. We do a bunch at once and then pressure can it (in the canning PC, not the regular cooking one!) and have it year-round that way - especially nice with the turkey carcass at Thanksgiving.

Even Costco's rotiss chicken carcasses make great stock.

 

[user 211287]

Costco's rotisserie chicken makes really really good stock. Its just going in the trash or compost anyway so why not use it before it gets tossed.

 

[iahebert]

One of my favorite recipes is congee. Basically an asian rice porridge. It makes a lot and makes excellent leftovers.

1c long grain white rice, rinsed
7c water (or stock, or whatever you want *see note)
1 onion
4 cloves garlic chopped up
1/4c fresh minced ginger (or as much as you want)
1 bunch green scallions sliced thing
1lb ground turkey
8z sliced mushrooms
salt, pepper, soy sauce, fish sauce, sriracha (whatever you want to make it tasty with)

saute the garlic, ginger, onions, scallions and mushrooms in oil until fragrant
add rice, water, turkey, seasonings and mix it all up.
close pot, push porridge button (on instant pot) or bring to pressure for 20 mins. let come down to full natural release.
open and ENJOY!

*note: along with my water i'll put a tablespoon each of vegetable and beef better than bouillon. you can use chicken stock instead if you want. basically 7c liquid to 1c rice.

 

[milldoggy]

Thanks, got an IP for Xmas and love it. Congee added to the list

 

[JonM]

That sounds really good!

 

[Temptd2]

Got a big pot of chile verde at the "keep warm" point - posted about it on this thread:

What did I cook this weekend.....