Memories of your mother or grandmother cooking with their pressure cookers probably bring to mind being told to "Stay out of the kitchen", "Don't touch the jiggy-thing" or you might even can tell a story or two of the time dinner exploded all over the kitchen! Today's pressure cookers are much safer and easier to use. I purchased an electric one and it's pretty much goof proof and a great way to get dinner on the table in no time at all without heating up the kitchen. Forget to take dinner out of the freezer? No, problem! With a pressure cooker, you can still have dinner done in just a short time.
Here's a pressure cooker recipe that is one of our favorites:
Barbecued Beef
Yield 6 to 8 servings
1 TBSP vegetable oil
3 to 4 pound boneless, trimmed chuck or rump roast
1 large onion
1 1/2 cup prepared BBQ sauce
1 can (12 oz.) beer --- If you are like me and don't drink... bum one off of your neighbor--or in my case, brother-in-law! They may give it to you with the understanding that they get some BBQ, of course! ;o) You could also probably use a dark cola.
1 1/2 teasp. chili powder
Heat the oil in the pressure cooker over med-high heat. Add the roast and brown evenly on all sides. Add the onion. Cook for 1 minute. Remove roast to a plate and add the BBQ sauce, beer and chili powder. Stir well. Place roast back in sauce. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 60 minutes. Remove from heat. Release the pressure and when pressure has dropped, unlock and remove cover. Test with fork; the fork should penetrate easily. If not tender, cover and cook under pressure for an additional 10 minutes.
Here's a pressure cooker recipe that is one of our favorites:
Barbecued Beef
Yield 6 to 8 servings
1 TBSP vegetable oil
3 to 4 pound boneless, trimmed chuck or rump roast
1 large onion
1 1/2 cup prepared BBQ sauce
1 can (12 oz.) beer --- If you are like me and don't drink... bum one off of your neighbor--or in my case, brother-in-law! They may give it to you with the understanding that they get some BBQ, of course! ;o) You could also probably use a dark cola.
1 1/2 teasp. chili powder
Heat the oil in the pressure cooker over med-high heat. Add the roast and brown evenly on all sides. Add the onion. Cook for 1 minute. Remove roast to a plate and add the BBQ sauce, beer and chili powder. Stir well. Place roast back in sauce. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 60 minutes. Remove from heat. Release the pressure and when pressure has dropped, unlock and remove cover. Test with fork; the fork should penetrate easily. If not tender, cover and cook under pressure for an additional 10 minutes.
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Just as you said, I've always been scared of pressure cooking since one exploded and burnt my grandma badly. I may reconsider though after reading your post...sounds wonderful!
:o)