The Everything Pressure Cooker Cookbook (10 page)

If you want, you can slice 6 medium peeled potatoes and add them when you add the cabbage wedges in Step 4, or you can serve this dish with baked or fried potatoes.

INGREDIENTS | SERVES 6

Nonstick spray

2 medium onions, peeled and sliced

1 3-pound corned beef brisket

1 cup apple juice

¼ cup brown sugar, packed

2 teaspoons orange zest, finely grated

2 teaspoons prepared mustard

6 whole cloves

6 cabbage wedges

If You're Pressed for Space

If there isn't room for the cabbage and the meat, increase the time you maintain the pressure in Step 3 to 55 minutes. Let the pressure release naturally. Wrap the brisket in aluminum foil; keep warm. Add the cabbage to the pressure cooker, lock the lid into place, bring to low pressure, maintain for 8 minutes, quick-release, and proceed with Step 5.

1. Treat the inside of the pressure cooker with nonstick spray. Arrange the onion slices across the bottom of the crock.
   

2. Trim and discard excess fat from the brisket and place it on top of the onions.
   

3. Add the apple juice, brown sugar, orange zest, mustard, and cloves to a bowl and stir to mix; pour over the brisket. Lock the lid into place and bring to low pressure; maintain for 45 minutes. Quick-release the pressure and remove the lid.
   

4. Place the cabbage on top of the brisket. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes. Quick release the pressure and remove the lid.
   

5. Move the cabbage and meat to a serving platter, spooning some of the pan juices over the meat. Tent with aluminum foil and let rest for 15 minutes. Carve the brisket by slicing it against the grain. Remove and discard any fat from the additional pan juices and the cloves. Pour the pan juices into a gravy boat to pass at the table.
   

Using brown stock saves a step: You don't have to brown the meat. Serve over mashed potatoes.

INGREDIENTS | SERVES 6

1 tablespoon olive or vegetable oil

4 large onions, peeled and sliced

1½ pounds round steak, cut into

6 pieces

4 cloves garlic, peeled and minced

1 tablespoon dried parsley

1 cup Brown Stock (see page 82)

1 teaspoon dried thyme

½ teaspoon dried rosemary

Pinch dried red pepper flakes

Salt and freshly ground black pepper, to taste

¼ cup milk

2 tablespoons all-purpose flour

Beef Broth Instead of Brown Stock

If you'll be using beef broth instead of brown stock, increase the oil to 2 or 3 tablespoons and bring it to temperature in the pressure cooker. In batches, fry the meat for 3 minutes on each side. Layer the onions with the browned meat and then complete the recipe according to the instructions.

1. Use the oil to coat the bottom of the pressure cooker. In layers, add half of the onions, the meat, and the other half of the onions. Add the garlic, parsley, brown stock, thyme, rosemary, red pepper flakes, salt, and pepper. Lock the lid into place and bring to high pressure; maintain pressure for 14 minutes.
   

2. Quick-release the pressure and remove the lid. Move the meat to a serving platter; cover and keep warm. Whisk together the milk and flour, and then whisk the milk-flour paste into the onions and broth in the pan. Simmer and stir for 3 minutes or until the onion gravy is thickened and the flour taste is cooked out of the sauce. Pour over the meat or transfer to a gravy boat to pass at the table. Serve.
   

For more heat, substitute jalapeño, poblano, panilla, or Anaheim peppers for the green pepper and use hot enchilada sauce.

INGREDIENTS | SERVES 6

1 large sweet onion, peeled and diced

1 large green bell pepper, seeded and diced

1 10-ounce can enchilada sauce

¼ cup water

1 3-pound English roast or beef brisket

1. Add the onion, green pepper, and enchilada sauce to the pressure cooker. Stir in the water. Trim and discard any fat from the roast. Place the roast in the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 50 minutes. Remove from the heat and allow pressure to release naturally.
   

2. Remove the meat to a cutting board and shred it. Return the shredded beef back into the sauce in the pressure cooker. Return the pan to medium heat; simmer uncovered for a few minutes to bring the meat back up to pressure and thicken the sauce.
   

You can serve this meat with the thickened sauce over rice or mashed potatoes. Or, if you prefer, you can serve the drained meat and vegetables wrapped in a flour tortilla.

INGREDIENTS | SERVES 4

1 pound round steak

1 small onion, peeled and diced

1 small green bell pepper, seeded and diced

Salt and freshly ground black pepper, to taste

2 cups frozen whole kernel corn, thawed

1¼ cups tomato juice

½ teaspoon chili powder

Optional: 1 tablespoon cornstarch

Optional: ¼ cup cold water

1. Trim and discard any fat from the meat. Cut the meat into ½-inch diced pieces and add to the pressure cooker. Stir in the onion, bell pepper, salt, pepper, corn, tomato juice, and chili powder. Lock the lid into place and bring to low pressure; maintain pressure for 12 minutes. Remove from the heat and allow pressure to release naturally for 5 minutes. Quick release any remaining pressure.
   

2. Optional: To thicken the sauce, in a small bowl or measuring cup whisk the cornstarch together with the cold water. Return the pressure cooker to medium heat and bring to a simmer; whisk in the cornstarch slurry and cook uncovered for 5 minutes Add additional salt and pepper if needed.
   

Serve this roast with a tossed salad and warm buttered dinner rolls. Have sour cream at the table for the potatoes.

INGREDIENTS | SERVES 6

1 tablespoon vegetable oil

1 stalk celery, finely diced

1 1-pound bag baby carrots

1 large onion, peeled and diced

1 3-pound rump roast

Salt and freshly ground black pepper, to taste

Optional: 1 tablespoon Dijon mustard

6 medium Yukon Gold or red potatoes, scrubbed

3 cups beef broth

Optional: Water

1 tablespoon butter

Optional: Fresh parsley

Gravy Alternative

If you prefer gravy with your roast instead of au jus, increase the butter to 2 tablespoons and blend it with 2 tablespoons of all-purpose flour. When the pan juices come to a boil, begin whisking in the butter-flour paste a teaspoon at a time. When it's all added, boil for a minute and then reduce the heat; stir and simmer until the gravy is thickened.

1. Add the oil to the pressure cooker and bring it to temperature over medium-high heat. Add the celery. Grate 6 of the baby carrots and add to the pan. Sauté for 3 minutes.
   

2. Add the onion, stir it into the celery and carrots, and push to the edges of the pan. Put the meat in the pan, fat side up. Season with salt and pepper.
   

3. Brown for 5 minutes and then turn the roast fat side down. If desired, spread the mustard over the browned top of the roast. Season with salt and pepper.
   

4. Spoon some of the sautéed celery, carrots, and onion over the top of the roast. Quarter the potatoes; add potatoes and remaining carrots to the top of the meat.
   

5. Pour in the broth. Add water, if needed, to bring the liquid level with the ingredients in the pressure cooker; remember not to fill the pressure cooker more than two-thirds full.
   

6. Lock the lid. Bring the cooker to high pressure; lower the heat to maintain pressure for 1 hour. Turn off the heat and let the pan set for 15 minutes to release the pressure; use the quick-release method to release any remaining pressure.
   

7. Move the roast, potatoes, and carrots to a serving platter; tent with foil and keep warm.
   

8. Skim the fat from the pan juices. Bring to a boil over medium-high heat; reduce the heat and simmer for 5 minutes, and then whisk in the butter 1 teaspoon at a time. Pour into a gravy boat to serve with the roast. Garnish the roast platter with fresh parsley if desired.
   

The salt used in processing corned beef used to be pieces the size of a kernel of corn. Corned beef got its name because this method of preserving the meat was referred to as corning. This recipe makes enough for 12 sandwiches.

INGREDIENTS | YIELDS 1 (ABOUT 3-POUND) CORNED BEEF BRISKET

4 cups water

½ cup kosher salt

¼ cup brown sugar

1 tablespoon saltpeter

1 3-inch cinnamon stick, broken in half

1 tablespoon pickling spice

6 black peppercorns

4 whole cloves

6 whole juniper berries

1 bay leaf, crumbled

1 pound ice

1 3-pound beef brisket, trimmed

1 small onion, peeled and quartered

1 large carrot, peeled and sliced

1 stalk celery, diced

Additional water

Pickling Spice

To make your own pickling spice, combine 1 tablespoon black peppercorns, 1 tablespoon mustard seeds, 1 tablespoon coriander seeds, 1 tablespoon red pepper flakes, 1 tablespoon allspice berries, ½ tablespoon ground mace, 1 3-inch cinnamon stick, 12 bay leaves, 1 tablespoon whole cloves, and ½ tablespoon ground ginger.

1. Add the water, salt, brown sugar, saltpeter, cinnamon stick, pickling spice, peppercorns, cloves, juniper berries, and bay leaf to a 4-quart or larger stockpot.
   

2. Stir and cook over high heat for 10 minutes or until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted.
   

3. When the brine has cooled to 45ºF, place the brisket in a 2-gallon zip-closure bag or large covered container. Pour in the brine, making sure brisket is completely submerged in brine. Seal or close the container and place in the refrigerator for 10 days. Turn the meat over in the brine daily, stirring the brine as you do so.
   

4. At the end of the 10 days, remove the meat from the brine and rinse it well under cool water.
   

5. Add the brisket to the pressure cooker along with the onion, carrot, and celery. Add enough water to cover the meat.
   

6. Lock the lid into place and bring to low pressure; maintain pressure for 55 minutes. Remove from the heat and allow pressure to release naturally.
   

7. If you don't intend to serve the meat until the next day, refrigerate it overnight in the broth.
   

8. To serve immediately, remove the lid and transfer the meat from the pressure cooker to a serving platter; cover and allow it to rest for 30 minutes. To serve, thinly slice the brisket across the grain.
   

Pork broth is seldom called for in recipes, but it can add layers of flavor when mixed with chicken and ham broth in potato, bean, or vegetable soups. You can also use it as the liquid in your favorite meatball recipe.

INGREDIENTS | YIELDS ABOUT 3½ CUPS

1 3-pound bone-in pork butt roast

1 large onion, peeled and quartered

12 baby carrots

2 stalks celery, cut in half

4 cups water

Pork Roast Dinner

To make concentrated broth and a pork roast dinner at the same time, increase the amount of carrots, decrease the water to 2 cups, and add 4 peeled medium potatoes or sweet potatoes (cut in half) on top. Cook according to the instructions in the recipe. (White potatoes will cloud the broth, but the starch from them will naturally thicken it a little.)

1. Add all ingredients to the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 45 minutes.
   

2. Remove from heat and allow pressure to release naturally. Remove the lid and check that the roast has reached an internal temperature of 160°F. The pork should be tender and pull away from the bone. If not, lock the lid back into place and cook on low pressure for another 10–15 minutes.
   

3. Strain; discard the celery and onion. Reserve the pork roast and carrots for another use. Once cooled, cover and refrigerate the broth overnight. Remove and discard the hardened fat. The broth can be kept for 1 or 2 days in the refrigerator, or frozen up to 3 months.
   

Using this broth for ham and bean soup improves the soup's flavor in the same way that adding a ham bone to the cooking liquid does. Adding ¼ cup of ham broth for every ¾ cup of chicken broth can give a boost to potato soup, too.

INGREDIENTS | YIELDS ABOUT 3½ CUPS

1 3-pound bone-in ham or 3 pounds ham bones

1 large onion, peeled and quartered

12 baby carrots

2 stalks celery, halved

4 cups water

1. Add all ingredients to the pressure cooker. Lock the lid into place and bring to low pressure; maintain for 45 minutes. Remove from the heat and allow pressure to release naturally. The ham is done if the meat pulls away from the bone.
   

2. Strain; discard the celery and onion. Reserve any ham removed from the bones and the carrots for another use. Once cooled, cover and refrigerate the broth overnight. Remove and discard any hardened fat. The broth can be kept for 1 or 2 days in the refrigerator or frozen up to 3 months.
   

Bavarian seasoning is a mix of a blend of Bavarian-style crushed brown mustard seeds, French rosemary, garlic, Dalmatian sage, French thyme, and bay leaves.

INGREDIENTS | SERVES 4

1 stalk celery, finely chopped

1 1-pound bag baby carrots

1 large onion, peeled and sliced

1 clove garlic, peeled and minced

4 slices bacon, cut into small pieces

4 1-inch-thick bone-in pork loin chops

1 1-pound bag sauerkraut, rinsed and drained

4 medium red potatoes, peeled and quartered

1 12-ounce can beer

2 teaspoons Bavarian seasoning

Salt and freshly ground pepper, to taste

1. Add the ingredients to the pressure cooker in the order given. Lock the lid in place. Bring to high pressure; maintain pressure for 9 minutes.
   

2. Remove from the heat and allow pressure to release naturally. Taste for seasoning and adjust if necessary. Serve hot.
   

Only use regular (not diet) root beer in this recipe. Soft drinks made with artificial sweeteners cannot withstand the heat of the pressure cooker.

INGREDIENTS | SERVES 6

1 10-ounce can golden cream of mushroom soup

1 12-ounce can root beer

1 1-ounce envelope dry onion soup mix

1 3-pound pork roast

1. Add the soup, root beer, and onion soup mix to the pressure cooker. Stir to mix. Add the pork roast.
   

2. Lock the lid in place. Bring to low pressure; maintain pressure for 45 minutes. Remove from the heat and allow pressure to release naturally.
   

3. Transfer the roast to a serving platter; let rest for 5 minutes before slicing.
   

4. Skim any fat from the gravy in the pressure cooker. Stir to mix and then transfer to a gravy boat or pour over the sliced meat.
   

At the end of the cooking time, the meat will be tender and falling off of the bones. You can stretch this recipe to 8 servings if you serve barbeque pork sandwiches instead of 4 servings of pork. Add potato chips and coleslaw for a delicious, casual meal.

INGREDIENTS | SERVES 4

1 cup barbeque sauce

½ cup apple jelly

1 3-inch cinnamon stick

6 whole cloves

1 large sweet onion, peeled and diced

½ cup water

3 pounds pork Western ribs

1. Add the barbeque sauce, jelly, cinnamon stick, cloves, onion, and water to the pressure cooker. Stir to mix. Add the ribs, ladling some of the sauce over them. Lock the lid into place and bring to low pressure; maintain pressure for 55 minutes. Remove from heat and allow pressure to release naturally.
   

2. Remove the meat and bones; cover and keep warm. Skim any fat from the sauce. Remove and discard the cinnamon stick and cloves. Return the pressure cooker to medium-high heat. Cook uncovered for 15 minutes or until the sauce is reduced and coats the back of a spoon.
   

Serve this dish over some mashed potatoes and alongside some steam-in-the-bag green beans.

INGREDIENTS | SERVES 6

8 pitted prunes

4 8-ounce pork steaks, trimmed of fat

2 small Granny Smith apples, peeled, cored, and sliced

½ cup dry white wine or apple juice

½ cup heavy cream

Salt and freshly ground pepper, to taste

1 tablespoon red currant jelly

Optional: 1 tablespoon butter

1. Add the prunes, pork steaks, apple slices, wine or apple juice, and cream to the pressure cooker. Salt and pepper to taste. Lock the lid into place and bring to high pressure; maintain pressure for 9 minutes. Quick-release the pressure. Remove the meat and fruit to a serving platter.
   

2. Leave the pressure cooker on the heat and simmer uncovered for 10 minutes or until the mixture is reduced by half and thickened. Whisk in the red currant jelly. Taste for seasoning and add more salt and pepper if needed. Whisk in the butter a teaspoon at a time if you want a richer, glossier sauce.
   

Serve with baked potatoes, a steamed vegetable, and a tossed salad topped with diced apples and toasted walnuts.

INGREDIENTS | SERVES 4

4 1-inch-thick bone-in pork loin chops

Salt and freshly ground black pepper, to taste

2 teaspoons butter or ghee

2 teaspoons extra virgin olive oil

2 medium sweet onions, peeled and sliced

4 cloves garlic, peeled and minced

½ teaspoon dried thyme

3 tablespoons balsamic vinegar

2 tablespoons dry white wine

½ cup chicken broth

10 ounces dried figs

Make a Syrupy Sauce

Use a slotted spoon to transfer the pork chops, onions, and figs to a serving platter; cover and keep warm. Return the pressure cooker to medium-high heat. Simmer, uncovered, for 5 minutes or until the pan juices are reduced and coat the back of a spoon. Pour over the pork chops, onions, and figs on the serving platter.

1. Lightly season the pork chops on both sides by sprinkling them with salt and pepper. Add the butter or ghee and oil to the pressure cooker and bring to temperature over medium-high heat. Add 2 pork chops; brown for 3 minutes on each side. Move chops to a plate and repeat with the other 2 chops. Remove those chops to the plate.
   

2. Add the onions; sauté for 4 minutes or until the onions are transparent. Stir in the garlic; sauté for 30 seconds. Stir in the thyme and balsamic vinegar. Cook uncovered until the vinegar is reduced by half. Stir in the wine and broth. Add the pork chops, spooning some of the onions over the chops. Place the figs on top.
   

3. Lock the lid into place and bring to high pressure; maintain pressure for 9 minutes. Remove from the heat and quick-release the pressure. Serve immediately.
   

Using apple juice gives you a sweeter sauce than white wine. Substitute water for the white wine if you want the apples to remain tart. Serve with fried potatoes, a steamed vegetable, and crusty bread or dinner rolls.

INGREDIENTS | SERVES 6

1 3½-pound pork shoulder roast

3 tablespoons Dijon mustard

1 tablespoon olive or vegetable oil

½ cup dry white wine, apple juice, or water

2 tart apples, peeled and quartered

3 cloves garlic, peeled and minced

Salt and freshly ground black pepper, to taste

1 teaspoon dried rosemary

1. Coat all sides of the roast with the mustard. Bring the oil to temperature in the pressure cooker over medium-high heat. Add the pork roast; brown the roast on all sides, reducing the heat if necessary to avoid burning the mustard.
   

2. Pour the wine, apple juice, or water around the roast. Working around the roast, use the liquid to deglaze the pan, scraping up any browned bits sticking to the bottom of the pan. Add the apples, garlic, salt, pepper, and rosemary.
   

3. Lock the lid into place and bring to low pressure; maintain pressure for 45 minutes. Remove from heat and allow pressure to release naturally.
   

4. Remove the lid. Use a meat thermometer to measure whether the roast has reached an internal temperature of 160ºF.
   

5. Remove the roast to a serving platter. Tent and keep warm while you use an immersion blender to puree the pan contents. Slice the roast and pour the pureed juices over the slices. Serve.
   

If the meat or beans are not tender enough, cover and simmer for 15 more minutes, or lock the lid, bring back to high pressure, and cook at high pressure for another 3 minutes.

INGREDIENTS | SERVES 6

2 teaspoons paprika

1 teaspoon garlic powder

¼ teaspoon ground black pepper

½ teaspoon onion powder

1/8 teaspoon cayenne

¼ teaspoon dried oregano

¼ teaspoon dried thyme

2½ pounds pork shoulder, cut into 1½ inch pieces

1½ tablespoons vegetable oil

1 large yellow onion, peeled and diced

6 cups chicken broth or water

2 cups dried white beans, such as great northern or navy

½ pound salt pork or bacon, cut into pieces

1 15-ounce can diced tomatoes

4 cloves garlic, peeled and minced

½ cup packed light brown sugar

2 tablespoons whole grain or Creole mustard

2 teaspoons chili powder

¼ teaspoon salt

1 bay leaf

¼ teaspoon dried thyme

1. Add the paprika, garlic powder, pepper, onion powder, cayenne, oregano, and thyme to a gallon-size plastic bag; shake to mix. Add the pork pieces and shake the bag to season the meat on all sides. Add the oil to the pressure cooker and bring it to temperature over medium-high heat. Add the pork and stir-fry for about 2 minutes per side or until it just begins to brown. Move the meat to a plate and set aside.
   

2. Add the onions to the cooker; reduce heat to medium and sauté for 2 minutes or until tender. Add the broth or water.
   

3. Remove any stones or impurities from the beans, and then stir them into the liquid in the cooker, scraping up any browned bits off the bottom of the pot. (This is important because browned bits that remain on the pan bottom could burn during the pressure process, imparting an unpleasant burnt flavor to the final dish.)
   

4. Lock lid into place on the pressure cooker. Bring to high pressure; maintain for 15 minutes. Turn off the burner; leave pressure cooker in place until it returns to normal pressure. Once the pressure is released, remove the lid to allow excess steam to escape.
   

5. Add the salt pork, tomatoes, garlic, light brown sugar, mustard, chili powder, salt, bay leaf, thyme, and reserved pork to the cooker; stir to combine. Lock the lid into place; bring the pressure cooker to high pressure and maintain pressure for 15 minutes.
   

6. Remove from heat and let sit for 10 minutes. Quick-release any remaining pressure and remove the lid. Check for seasoning, and add salt and pepper if needed. Remove and discard the bay leaf. Serve.
   

Cooking the pork in beer with applesauce adds a German influence to these sandwiches. The North Carolina influence comes from the ketchup-based coleslaw served as the condiment on the sandwiches. To continue the comfort-food theme, serve with baked beans and warm German potato salad.

INGREDIENTS | SERVES 12

3 pounds pork Western ribs

1 12-ounce can beer

1 cup unsweetened applesauce

1 large sweet onion, peeled and diced

2 tablespoons brown sugar

½ teaspoon freshly ground black pepper

Salt, to taste