I have a new pressure cooker--what to make?
The best time savings are for meat and beans. Make a pot of your favorite beans. Presoaked black, kidney or pinto beans take about 4-5 minutes at pressure with a natural pressure release. Garbanzo beans for salads take 12 or 14 for hummus.
Brown rice is 22 minutes at pressure with a natural release, 1 1/2 cups water or broth for 1 cup rice.
The possibilities are pretty endless. Keep using it and you will get the hang of how to do it. With vegetables, time is very important. Less so with beans and meat but it's better to undercook and put it back on than to overcook.
Some things I like, with approximate times:
potatoes, 10 minutes; smoked pork shoulder, 40 min; steamed mussels, 5 min; steamed lobster, 5 min; rice or porridge, 3-5 min; dried northern beans, 12 min; tomatoes for straining, 5 min; chuck roast, 30-40 min; dried pasta, 3-5 min; vegetable stock or fish stock, 10-15 min; beef stock, 50-70 min; chicken stock, 30 min.; beef stew, 25 min.
You will soon get a feel for timing, but overcooking is always a possible problem. I overcooked a chuck roast yesterday (1 hour) and it was stringy; the leftovers will have to go into beef stock.
There are several good cookbooks, but I think most people like Lorna Sass. http://www.lornasass.com/cookbooks/co...
I also like to adapt recipes from Wolfert, and from Molly's Braises.
This is delish...Lamb Shanks with Garlic and Wine...I've also done this with beef short ribs...**make sure that you trim the short ribs of all fat and brown them first if you try them** I'm lucky to be able to find pretty lean short ribs here in SW FL; I've seen some sold with a big chunk of fat attached, gross and with today's horrific prices, who wants to pay for a chunk of fat??...I usually add another TB of the tomato paste, too, for a bit thicker sauce:
Hi! I saw the subject and came here to post Ox-Tail Soup! But you already have tried it. Yum, yes!
You might try to make some fresh ham hocks into a signifcant stock. I have only done this in my slow-cooker but I thnk it will translate well. Wash a good dose of fresh ham hocks (I get them at teh Asian supermarket), place in the pot with the usual suspects for stock, carrots, celery, onion, garlic, ginger, peppercorns. For this I do not brown anything. Bring to the pressure point and give it Ox Tail time. You should have very clear and yummy stock, lip smacking with that gelatin.