“No Pressure” Pressure Cooker RecipesApril 25, 2019
What easy recipes can you make with your pressure cooker?
- Beef Bourguignon
- Beef Short Ribs
- Lemon Chicken
- Crispy Pata
There are many electrical appliances in the Philippines that can aid aspiring chefs. Pressure cookers can speed up the slow cooking process. It can also save you more money in the long haul because it retains heat and steam instead of releasing it unnecessarily. Pressure cooking also retains the goodness of vitamins and minerals in food. The extra pressure from a pressure cooker encourages caramelization and browning, which means more flavor and depth to your dishes. Using this magical appliance can reduce your worries in the kitchen and can give you a worry-free cooking experience. Here’s how:
Beef Bourguignon is a French beef stew that is a staple dish in many homes. The best part about this beef stew is that it’s quite simple to make, especially if you use a pressure cooker. Usually, it takes 3 hours to prepare this dish, but with a pressure cooker, you can cut the cooking time to just under 2 hours.
- 1 kilo of cubed beef chuck
- 1 Bone with marrow, sliced if possible
- 3 Stalks of sliced celery (julienne/french cut)
- 3 Carrots (julienne)
- 2 Onions, chopped
- 5 cloves of garlic, finely chopped
- 2 Teaspoons of herbs (thyme, rosemary, basil, and oregano)
- 2 bay leaves
- 2 Cups of your preferred red wine
- 500 Grams of sliced mushrooms
- Place the beef, bone marrow, celery, carrots, onion, garlic, herbs, bay leaf and salt in your pressure cooker.
- Pour in your wine of choice.
- Place the lid and use medium-high heat to pressurize it. Reduce the heat to medium-low to maintain proper pressure.
- Allow it to cook for about 45 minutes to 1 hour. Adjust according to the pressure level of your pressure cooker.
- Add the mushrooms and simmer for an additional 5 minutes. Wait for the mushrooms to cook properly.
- Don’t forget to taste and season accordingly.
- Garnish with fresh herbs and ground pepper. It can be served with potatoes and bread.
Beef Short Ribs
Eating perfectly cooked beef short ribs is a sensual, fall-off-the-bone experience. This dish is full of flavor and packs a mean punch — perfect to serve for dinner after a long day of work. Short ribs is a comfort food that doesn’t need much — elaborate plating and dragged out steps are not necessary to get it just right. However, using the pressure cooker transforms beef short ribs into tender morsels.
- 2 kgs of Beef Short Ribs
- 2 cups diced onions
- 5 Cloves of Minced Garlic
- 1 cup of baby carrots
- 1 ½ Cups of beef broth or two beef cubes
- 2 tbsp of olive oil
- 1 tbsp dried thyme
- Pat dry the beef short ribs. Use a paper towel to get as much moisture out as you can. Season with enough salt and pepper.
- Give your pressure cooker a good drizzle of olive oil. Don’t be shy.
- Place the ribs into the pressure cooker pot and cook the beef until it browns. Do not overcrowd the cooker. It’s always good to cook them in batches to make sure that the meat browns instead of steams.
- Once the ribs are browned, set them aside. Add the garlic and make sure not to burn it. Toss in the remaining vegetables and stir constantly for 4-5 minutes.
- Add the beef short ribs along with the beef broth back in the pressure cooker.
- Seal the lid and cook for about 30-45 minutes.
- Release the pressure gradually and serve with mashed potatoes.
If you’re a fan of chicken, this lemon chicken recipe is perfect for you. This dish shines with its simple flavor and tender texture. This dish is a quick and easy meal that’s still equally tasty — perfect for busy weeknights.
- 5 Chicken breasts
- 3 tbsp of butter (can be unsalted)
- 1 tbsp of olive oil
- ½ Minced onion
- ¼ Cup of white wine
- ½ Cup of chicken broth
- 1 ½ tsp of lemon zest
- ¼ Cup of lemon juice
- 1 Thinly Sliced Lemon
- Season the chicken breasts.
- Add the olive oil and 1 tablespoon of butter in the pressure cooker.
- Brown the chicken in batches, cooking it on both sides for 2-3 minutes. Set it aside for later.
- Add two tablespoons of butter, white wine and onions.
- Cook until the mixture is reduced.
- Add the broth, lemon zest, and lemon juice to the pressure cooker.
- Cook on high pressure for 20 minutes.
- Serve with rice and vegetables.
Crispy pata can be enjoyed with rice, or better yet, paired with beer. Crack open a cold one with the boys and allow this crispy indulgence to take you for a ride. Remember that this staple Filipino dish should only be enjoyed in moderation because of the high fat content.
- 1.5 kgs of Pork Hock (sliced)
- 3 Cups of Canola Oil
- Lemongrass tied in knots
- 1 tbsp whole peppercorn
- 5 cloves of crushed garlic
- 1 tbsp of salt
- 6 cups of water
- Boil 6 cups of water in the pressure cooker.
- Add pork hock slices, lemongrass, garlic, and peppercorn.
- Pressure cook for 20-30 minutes.
- Remove the pork hock and set aside.
- Heat the canola oil in a deep cooking pot.
- Allow the pork hock to deep fry for 5-7 minutes.
- Remove the pork from the pot and allow the excess oil to drip in a paper towel.
- Best served with Pata sauce, rice, and alcoholic beverages.
Hungry yet? The abundance of electrical appliances in the Philippines can turn anyone into a great chef at home. With the right instructions and high-quality ingredients, a pressure cooker can turn any tedious dish into an easy and fun cooking experience!