Mango Chipotle Pulled Pork

A Sweet And Spicy Pulled Pork

Pulled Pork Tacos

I know I promised pulled pork tacos, but this week I felt more like sandwiches. So, you can still have tacos if you like, but this will work equally well with sandwiches. Your choice! With both I made a zesty cilantro-lime slaw and a chipotle mayo and it worked great with both.

Pulled_Pork_Sandwich

I did this in the Instant Pot electric pressure cooker just to make sure that it worked, because last week I used a little larger piece of meat without cutting it into pieces first, which forced me to switch to plan B, the B meaning burned. No, I didn’t burn the meat, but the emergency transferring of the meat from electric pressure cooker to stovetop cooker caused a splash that resulted in several second-degree burns on the top of one hand. So, I highly recommend that you cut the meat into two or three pieces for easier handling.

PPIngredients

To start, make the sauce. Combine sauce ingredients in a blender or food processor and blend until smooth.

PPTaco_Sauce_Blender

Cut the meat into 2 or 3 pieces and season with seasoned salt or salt and pepper.

Pork_Shoulder_Raw

In a few tablespoons of canola or other oil, brown each piece of meat on one side. Just browning on one side is enough to impart enough of the caramelized flavor. I have found that if I try to brown all sides I start to lose patience and flip too early, ending up with slightly browned meat, and not as much flavor as browning well on just one side.

Remove the meat to a plate.

Sauté the onion, adding a bit more oil if necessary. When onion is translucent,   add the garlic and sauté for another minute.

Onions_Browning

Pour in a bottle of Mexican beer, scraping any brown bits off the bottom of the pot.

Add some salt and pepper.

PorkShoulder_Pot

Place the meat back in the pot on top of the onions.

Pour the previously prepared sauce over the meat and toss a couple of bay leaves on top for luck.

Pork_Shoulder_Sauce

Lock the top on the cooker, set heat to high and bring to high pressure for 80 minutes.

When time is up, let the pressure come down on its own for 10 minutes, then do a quick release.

Remove the meat to a platter or board to rest for 10 minutes or so.

Pull the meat apart with two forks.

Pork_Pulled

I didn’t use the pan sauce since I already had a chipotle mayo and zesty slaw, but you can skim some fat off and use as is, or bring to a simmer for 10 minutes or so.

Mango Chipotle Pulled Pork
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
The sweetness of mango and the heat of chipotle chiles combine to make a sweet and spicy pulled pork that works equally well in tacos or sandwiches
Ingredients
For The Sauce
  • 1-1/2 cups frozen mango chunks, thawed (you can use fresh)
  • 2 canned chipotle chiles in adobo sauce, plus 1 tablespoon of the sauce
  • ½ cup catsup
  • Juice of 1 lime
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons ancho chile powder
  • 1 tablespoon Worcestershire Sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
For the pork
  • 3 tablespoons canola oil (or any cooking oil)
  • Seasoned salt
  • 4 pound bone-in pork shoulder (cut into 2-3 pieces)
  • 1 large sweet onion, chopped
  • 3 cloves garlic, pressed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 bottle Mexican beer
  • 2 bay leaves
Instructions
  1. Pour all sauce ingredients in blender or food processor
  2. Blend until smooth
  3. With pressure cooker pot on medium-high heat, heat the oil (For electric cookers, turn sauté mode to high)
  4. Brown each piece of pork on one side
  5. Remove the meat to a plate
  6. Sauté the onion until translucent
  7. Add the garlic and continue to sauté for another minute
  8. Pour in the beer, scraping up any brown bits on the bottom of the pot
  9. Sprinkle in the salt and pepper
  10. Add the meat back into the pot
  11. Pour sauce over the meat
  12. Toss the bay leaves on top
  13. Lock the top on the pot
  14. Turn heat to high to reach high pressure (if using electric, turn off sauté mode and set to manual mode at high pressure)
  15. When high pressure is reached, adjust heat to maintain high pressure
  16. Set time for 80 minutes
  17. When time is up, let the pressure come down on its own for 10 minutes, then do a quick release
  18. Remove meat to a platter or cutting board and let it cool for a few minutes
  19. Pull apart the meat with 2 forks
  20. If you want to use the sauce, you can bring to a simmer for 10 minutes or so to reduce slightly or you can make a day ahead and refrigerate the sauce, then remove the layer of fat from the sauce and reheat.

 

Coming Soon – Pulled Pork Tacos!

Close, but no Pulled Pork Tacos!

Pulled Pork Tacos

After taking a few weeks off for Spring Break, this week was supposed to be an all-new recipe, Chipotle Mango Pulled Pork Tacos.

Unfortunately, I hit a few snags along the way. I had some issues getting the electric pressure cooker coming up to pressure, and when trying to transfer the massive mound of meat to the stove top pressure cooker, the pork slipped and fell back into the pot, the splash resulting in a few second-degree burns.

On the plus side, the pulled pork resulted in what is definitely among the top ten tacos that I have ever had. And living in SoCal, I have had a lot of tacos in my day.

The pork, along with the tangy slaw and the chipotle cilantro sour cream dressing definitely hit the spot.

Of course, the problem is that the recipe did not work in the Instant Pot, which means that I cannot post it until I can confirm that it will work in both the stove top and electric PCs.

So, I guess the Spring Break will continue for 1 more week, and next week I hope to have the final recipe for my pulled pork tacos!

So, come back next week for the deets, as the kids say these days.

Pressure Cooker Leg Of Lamb Version 2

Leg of Lamb, The Sequel!

(I have updated this recipe with slightly different timing)

Leg of Lamb 3

It’s that time of year again! Time for a lamb recipe. Sure, Easter time is semi-traditionally lamb time. But the reason why I usually have it this time of year is that it is easier to find in the super market, though not always that easy as I found out a couple of days ago. Similar to how I rarely see corned beef in the market unless it is near St. Patrick’s day (which is why I made it for my last post).

Leg Of Lamb Ingredients

I’ve noticed that a lot of people wind up at my little dog and pony show here on the inter webs after searching for “Pressure Cooker Leg of Lamb”, so I thought I would come up with a different, somewhat simpler recipe. My other recipe is more Mediterranean (not that there’s anything wrong with that). If I had to describe it (which I guess I do, since that is part of the purpose of this blog post), I would say this one leans towards English flavors.

Onion soup mix, red currant jelly and Irish Stout (one of my favorite braising liquids) provide  plenty of flavor.

Add some potatoes and you are good to go!

I originally planned on having a recipe for braised Lamb Shanks, but after striking out at three stores, I shifted gears and decided on leg of lamb. Like I said, lamb isn’t always so plentiful here is Santa Monica. Sure, I could travel a couple miles to where the Middle Eastern Markets abound and find lamb up the ying yang, but at the closest markets to me, including the butcher shops, the lamb supply is minimal. For full disclosure, my favorite butcher did have one lamb shank. One! Who cooks one lamb shank? And not only that, after I asked if they had lamb shanks, they went to the case, moved several things around and produced the single shank. I almost expected them to shout “Eureka!”

So rather than travel store to store scoring one shank at a time until I amassed enough to constitute an entire meal, when I came across the boneless leg of lamb at the third store, I pounced on it, being that there was only one left.

Leg of Lamb Seasoned

So, how do we make this thing? Simple.

Season the lamb with salt and pepper, seasoned salt, or as I prefer, Montreal Steak Seasoning.

In a couple tablespoons of oil, brown the lamb in the pressure cooker pot (medium-high heat on the stove top, high sauté mode on your electric).

Leg Of Lamb Brown

Remove the lamb to a plate, add the rest of the oil and sauté the onion until it just starts to brown.

Splash in a bit of stout to deglaze, scraping the brown bits off the bottom of the pan.

Now dump in the rest of the beer, along with a pouch of onion soup mix, a few tablespoons of red current jelly, a couple tablespoons of tomato paste and a little water.

Leg of Lamb Liquid

Now, in the immortal words of Bob Marley, “Stir it up”.

Place the lamb back in the pot, lovingly place two bay leaves on top of the lamb in a decorative manner and lock the top on the pressure cooker.

Leg of Lamb Bay Leaves

Set the timer for 25 minutes. On an electric, use the manual setting and 30 minutes at high pressure. If you like it pretty rare, try 25 minutes first, you can always put it back under pressure for a couple minutes.

Let the pressure come down on its own for 10 minutes, then do a quick release.

Leg of Lamb Sliced

Taste and add salt and pepper, if necessary. You probably won’t need salt due to the onion soup mix.

Remove the lamb to a plate and let it rest for at least 10 mintues.

While your dinner is napping, bring the sauce to a simmer, stirring often until it thickens a bit.

Leg of Lamb Plate1

Slice the lamb and serve, with sides of your choice, topped with the sauce. I served it with champ, and it was quite tasty.

Pressure Cooker Leg Of Lamb Version 2
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
A simple and savory leg of lamb recipe, delicious lamb in about an hour!
Ingredients
  • 3 tablespoons cooking oil, divided
  • 3 pounds boneless leg of lamb (leave in net or tie with twine)
  • salt and pepper (or Montreal Steak Seasoning)
  • 1 large onion, halved then sliced
  • 1 bottle or can (12 oz.) Irish Stout
  • 1 cup water
  • 1 envelope onion soup mix (1-1.25 ounces, depending on brand)
  • 3 tablespoons Red Currant Jelly
  • 2 tablespoons tomato paste
  • 2 bay leaves
Instructions
  1. Season lamb with salt and pepper or your favorite seasoned salt (I use Montreal Steak Seasoning on most things)
  2. Over medium high heat (sauté mode high on electric pressure cooker), heat two tablespoons of the oil
  3. Brown lamb on all sides (keep in netting to make things easier)
  4. Remove lamb to a plate
  5. Lower heat to medium (or medium sauté mode)
  6. Sauté onion until it just starts to brown
  7. Pour a splash of the stout in to deglaze, scraping the brown bits off the bottom
  8. Pour in the rest of the stout, water, onion soup mix, Red Currant Jelly and tomato paste
  9. Stir to mix, then place lamb back in the pot
  10. Drop the bay leaves on top
  11. Lock the top on the pressure cooker
  12. Increase heat to high (on electric use manual mode, high pressure)
  13. Set time for 30 minutes (if you would like it fairly rare, try 25 minutes)
  14. When time is up, let pressure come down on its own for 10 minutes then do a quick release
  15. Remove the lamb to a plate and let rest for at least 10 minutes
  16. While lamb is resting, over medium heat simmer the sauce to reduce slightly
  17. Slice lamb and serve, topping with the sauce
  18. Slice and serve,

 

Pressure Cooker Corned Beef

What? Corned Beef and No Cabbage?

CornedBeef Cooked

I almost was going to make Corned Beef and Cabbage until I thought about it. There are a million other blogs posting Corned Beef and Cabbage recipes this time of year, and when I think about it, other than the Corned Beef it is not that good. I am sure that some versions are better than others, but often I find myself digging through soggy cabbage, carrots and potatoes to get to the good stuff, the corned beef!

CornedBeef Pastry

So, I ended up just making the corned beef. That way, I can use it in other ways that I actually like. In this case, I ended up making two different types of Reuben Sandwich. The first day I made the standard Ruben sandwich – corned beef, swiss cheese, rye bread and home made thousand island dressing. The second day with the leftovers I made what was basically a Reuben Strudel, which was the Reuben ingredients wrapped in puff pastry, with the dressing on the side for dipping. It turned out delicious! I know, corned beef and sauerkraut is basically corned beef and cabbage, but so much tastier.

CornedBeef Ingredients

I cooked the meat in an Irish Stout broth, so it still ties in with the season a bit. Give it a try and serve it any way that suits your fancy.

Rinse a 2-1/2 to 3 pound coned beef brisket, pat dry, then brown lightly in your pressure cooker in a couple tablespoons of oil. Remove to a plate. Do this over medium-high heat. If using an electric model, use sauté mode on high.

Lower heat to medium and sauté a chopped onion until translucent.

Onions_Spices

Add in some garlic, salt, pepper, pickling spice and cinnamon stick, stirring often for about a minute. I was going to use individual spices, but I decided to just use a pre-mixed pickling spice which gets you the same basic result, but save a lot of time. The pickling spice that I use (Penzey’s) doesn’t have cinnamon so I threw in a cinnamon stick as well. I suggest you do the same. It will make your kitchen smell super yummy.

If your corned beef came with a spice packet, you can use that if you must, but a good quality pickling spice is so much better. Also some of those packets that come with the meat are so small, it might be put to better use as a sachet for a nightstand drawer.

CornedBeef Pot

Now dump in some mustard, vinegar, brown sugar, liquid smoke, a cup of Irish Stout, a cup of water and 1 heaping teaspoon of beef base, such as Better Than Bouillon.

Place the brisket back in the pot, lock on the top and bring to high pressure. On an electric, set it to manual mode for 90 minutes at high pressure.

Whenever I post a recipe for any type of brisket, such as this one, I have to give this explanation: Yes, 90 minutes sounds like a lot of time for a pressure cooker, but using conventional methods it takes up to 3 or 4 hours to get the super tender texture that we are looking for. I have found 90 minutes to be the magic number for any type of brisket, be it corned or non-corny. It turns out like buttah, buttah I say!

When the time is up, let the pressure come down on its own (around 20 minutes). When pressure is released, transfer to a cutting board and let rest for about 5 minutes. I know you will be tempted to cut into it right away, since by this time the aroma in your kitchen will be almost too much to take, but it’s only five minutes. You can do it!

CornedBeef_SlicedThis photo is from the leftovers the next day after being refrigerated. It may look a little dry now, but once it is reheated, yum!

Ok, now slice thin slices and server however you wish. For me, nothing beats a good corned beef sandwich.

If you would like to use the fragrant juice from the pan, just pour it through a strainer and do with it what you will. Off the top of my head, I think it would make a tasty au jus, or a good liquid to cook some veggies in.

Enjoy, and Happy St. Patrick’s Day!

Pressure Cooker Corned Beef
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Pressure cooker stout-braised corned beef, perfect for St. Patrick's day, or anytime!
Ingredients
  • 2 tablespoons cooking oil
  • 2.5-3 pounds flat cut corned beef brisket
  • 1 medium onion, chopped
  • 4 cloves garlic, pressed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons pickling spice
  • 1 cinnamon stick (you can leave out if your pickling spice has cinnamon)
  • 2 teaspoons hot prepared mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon liquid smoke
  • 1 cup Irish Stout
  • 1 cup water
  • 1 teaspoon beef base (such as Better Than Bouillon)
Instructions
  1. Rinse corned beef brisket
  2. Heat oil in pressure cooker pot
  3. Lightly brown brisket on both sides and remove to plate
  4. Sauté the onion until translucent
  5. Add garlic, salt, black pepper, pickling spice, brown sugar and sauté for another minute
  6. Add the mustard, vinegar, liquid smoke, beef base, stout and water
  7. Lock the top on the pressure cooker and set to come to high pressure for 90 minutes
  8. When time is up, let pressure come down on its own
  9. Remove meat from pot and let rest for 5 minutes
  10. Slice thinly and serve

 

Albondigas Soup

Albondigas, It’s Spanish For Meatballs!

Albondigas Bowl1

Albondigas, everyone! No, it isn’t some exotic greeting, it is simply Spanish for meatballs.

Which means yes, yet another Meatball Recipe!

Hi, I’m Troy McLure! You may know me from such meatball recipes as Pressure Cooker Soutzoukakia, Orange Chipotle Turkey Meatballs and Pressure Cooker Quick Meatballs.

Albondigas Soup Ingredients

And now, another recipe involving succulent orbs of meaty goodness, Albondigas Soup!

If you have ever stepped foot inside of a Mexican restaurant, you have more than likely seen Albondigas Soup on the menu. A tasty, only slightly spicy soup. You can have it before a meal, or by adding tortilla chips or warm tortillas you can make it a meal.

Meatball Ingredients

Let’s begin by getting the meatballs ready. I like to use 1 pound of ground beef and 1/2 pound of Chorizo. My local store has bulk chorizo. If you can only find links, remove it from the casing.

Tortilla Chip Crumbs

Take 15 or 20 tortilla chips and crush them in a blender. Just a couple of pulses should do the trick. You can use finely ground bread or cracker crumbs if you like. It should come out to about 1/3 cup.

In a mixing bowl, combine the meat, tortilla chip crumbs, 1 lightly beaten egg, 1 heaping tablespoon finely chopped fresh mint, 1 heaping tablespoon finely chopped fresh cilantro, 1/2 teaspoon of garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

Meatball Mix

Now it’s time to get your hands dirty and smoosh this whole concoction together. Don’t get too wild, you don’t want to end up with rubbery balls, but blend it well.

Once blended, start forming the balls. For some reason, I seem to have some sort of psychological impediment that prevents me from making small meatballs. I got 16, but I think most people should be able to get at least 24. Mine were about golf ball size, but they really should be smaller than that. I run into the problem of running out of meatballs before I run out of soup. So, do as I say, not as I do. Keep those meatballs at a reasonable size!

Meatballs Formed

Roll the meatballs between your hands then place on a plate or baking sheet. When all the meatballs are ready, cover with plastic wrap and chill in the refrigerator while you get the soup ready.

Sliced Carrots

For the soup, start out by peeling and slicing a few carrots into circles, about 1/4 thick or a bit thicker. Now, slice 3 or celery stalks, also about 1/4 inch thick. Dice an onion and press a few cloves of garlic.

Chopped Veggies

In your pressure cooker pot on the high sauté mode heat two tablespoons of oil or lard (I would normally use oil, but currently I have some lard and I’m not afraid to use it). Sauté the veggies that you just chopped (except the garlic) until the onion and celery start to soften ad the onion is translucent. Now dump in the garlic and sauté for another minute.

Veggies Tomatoes

Sprinkle in 2 teaspoons ancho chile powder, 2 teaspoons of dried oregano, a teaspoon of cumin, a teaspoon of salt, 1/2 teaspoon of pepper and a tablespoon of Worcestershire sauce. Stir for 30 seconds then dump in a can of fire-roasted tomatoes and two cartons (32 ounces each) of chicken broth.

Rice

Add about a cup of frozen green beans.

Still with sauté mode on high, stir in 2/3 cup Basmati rice.

Walk over to the fridge and retrieve those meatballs and walk slowly back to the soup. BOO!  (Did I make you drop your meatballs?) Sorry, just another one of my classic pranks.

Gently place the meatballs into the soup.

Turn off the sauté mode and switch to manual.

Set time to come to high pressure for 10 minutes.

Albondigas Soup Cooked

When time is up, let pressure come down on its own for 10 minutes, then do a quick release.

If using a stove top pressure cooker, bring to high pressure for 8 minutes, but do the same 10 minute natural release.

Albondigas Bowl2

Serve in bowls. I like a little sour cream on top and serve with crunchy tortilla chips.

Albondigas Soup
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Recipe type: Soup
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Mexican meatball soup, just slightly spicy is perfect for a starter, or add some tortilla chips or warm tortillas and make a meal of it.
Ingredients
Meatballs
  • 1 pound ground beef (15% fat works best)
  • ½ pound pork chorizo (you can use all ground beef)
  • 1 egg, lightly beaten
  • 15-20 tortilla chips, crushed in blender, about ⅓ cup (can use bread or cracker crumbs)
  • 1 heaping tablespoon finely chopped fresh mint
  • 1 heaping tablespoon finely chopped fresh cilantro
  • 1 tablespoon dehydrated onion
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper.
Soup
  • 2 tablespoons cooking oil or lard
  • 3 medium carrots, peeled and sliced about ¼ inch thick
  • 3 or 4 celery stalks, sliced about ¼ inch thick
  • 1 onion, diced
  • 4 cloves garlic, pressed
  • 1 cup frozen cut green beans
  • 2 teaspoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon coriander
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon Worcestershire sauce
  • 1 can (15 ounce) fire roasted tomatoes
  • 2 cartons (32 ounces each) chicken broth
  • ⅔ cups basmati rice (or other long grain rice)
Instructions
Meatballs
  1. Add all meatball ingredients to a bowl
  2. Mix with hands until well blended
  3. Form small balls about ½-3/4 inch between hands and remove to a plate or baking sheet
  4. Place in refrigerator to let firm while making soup
Soup
  1. Set electric pressure cooker to sauté mode on high (or place stove top pressure cooker over medium-high heat)
  2. Heat lard or oil in pressure cooker pot
  3. Sauté carrots, celery and onion until onions become translucent
  4. Add the garlic and sauté for another minute
  5. Add ancho chile powder, dried oregano, ground cumin, paprika, salt, pepper, coriander, and Worcestershire sauce and stir together
  6. Add green beans, fire roasted tomatoes, chicken stock and rice
  7. Gently place the meatballs into the soup
  8. Turn off sauté mode, lock the top on your pressure cooker and turn on manual mode
  9. Set to come to high pressure for 10 minutes (8 minutes for stove top pressure cooker)
  10. When time is up, let pressure come down on its own for 10 minutes then do a natural release
  11. Serve in bowls topped with a little sour cream and tortilla chips on the side

 

Pressure Cooker Doner Kebab

The Street Food Fave Doner Kebab, At Home!

Doner Kabob Sandwich

Do you ever feel like having a tasty Doner Kabab when it is not 3 AM and you are not drunk? Well now you can! No need to wait outside the pub for the food truck to pull up, you can make a reasonable facsimile any time at home any time the mood strikes.

Doner Kabob Ingredients

What exactly is the difference between Döner Kabob, Shawarma and Gyros? Your guess is as good as mine. They are all huge cylinders of meat cooked on a spit and sliced off to order. We are going to make the meat cylinder a bit smaller, but it will still be tasty, trust me.

Sometimes the meat is made by stacking slices on top of each other and pressing together until you have a huge stack. Sometimes it is made with ground meat. We will be doing the latter. Partly because it is easier and partly because it gives it more of that authentic “drunk food” flavor.

Doner Kabob Spices

It might sound kind of like a meat loaf, but we will leave out the eggs, bread crumbs, etc. We want this to be pretty dense, so that you are able to cut thin slices off without it falling apart.

I like to cook this in a can so that it looks like a miniature version of the real thing. I know, I’m a dork, but it adds to the authenticity. If you have an aversion to cooking in a can because of BPA and whatnot, you can shape into a loaf and cook on your trivet. If you do it this way, subtract 5 minutes from the cooking time.

Tomatoes Sliced

The way I look at it, at this point in my life the grim reaper has such a wide array of methods from which to choose for me to meet my demise, I think that cooking meat in a can occasionally is waaaay down on the list.

Lettuce Chopped

Start out by placing 1 pound of ground lamb, 1/2 pound of ground turkey, a tablespoon of dehydrated onions, a couple teaspoons of Italian herb mix, a teaspoon of dried Oregano, 1 teaspoon of ground cumin, 1 teaspoon salt, 1/2 teaspoon of coriander, 1/2 teaspoon of garlic powder and 1/2 teaspoon of paprika in a large bowl.

Dner Kabob Meats

Mix this together well. Really get your hands in there and work it. Now, if we were making meatloaf, you would want to be careful not to overwork the meat so it would be nice and light. With this, you want it to be denser so that you are able to trim long, thin slices off of it.

Doner Meat In Can

Once you have everything mixed together, stuff it into an empty (duh) can. A large tomato can (28 ounce size) works perfectly. Really pack it down into there. I wish I could say that I came up with this can idea, but I saw it somewhere while poking around the interwebs.

Pour 1 cup of water into your pressure cooker pot and place the trivet in the bottom of the pan.

Set the can o’ meat on top of the trivet and lock the top on the pressure cooker. Depending on your pressure cooker, the top of the can may come slightly over the maximum fill line. You should be fine, as long as there is some room between the can and the top of your pot.

Set your pressure cooker to come to high pressure for 30 minutes. If you opt to cook the meat directly on the trivet, set the time for 25 minutes.

Once you get your meat started, you can work on the garlic sauce.

Garlic Sauce Ingredients

In a blender jar, place 1 8-ounce container of plain Greek yogurt, 1/4 cup mayonnaise, 1/2 teaspoon salt, 1 teaspoon dried dill weed and 3-6 cloves of garlic. I used 6 cloves, and it was very garlicy, but you can use less if you like it a bit less garlicy. Keep in mind, though, that it is called “Garlic Sauce”, so you do want a fairly strong garlic flavor.

Pulse a few times in a blender until everything is well mixed and garlic is finely ground.

Transfer to a small bowl, cover and place in the refrigerator for 30 minutes or so.

When the time is up on your pressure cooker, let the pressure come down on its own (about 10 minutes).

Carefully remove the can from the pressure cooker and drain the liquid. I used a towel to hold the can while holding a slotted spatula over the top of the can and carefully poured out the liquid.

Doner Meat Cooked

Invert the can on a plate and lift it off of the meat. Voila! (Or as many on the internet spell it, WALA!) You have a miniature version of the huge Doner thingamabobs (or is it thingamakabobs?) that that they cut your kabab meat from. Cut thin slices from top to bottom and place on pita bread with the garlic sauce and toppings of your choice. Common toppings are tomatoes, lettuce or cabbage, cucumber slices and sliced onions.

Doner Sliced

In Germany Döner Kebab is usually served on more of a panini-type roll. I like it on the soft, thick style of pita bread, the kind without a pocket. I think this is sometimes call Greek Pita Bread. You can serve it on your bread of choice.

Top with a healthy dollop of garlic sauce and enjoy!

Pressure Cooker Doner Kabab
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Recipe type: Entree
Cuisine: Mediterranean
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
A pressure cooker version of the popular street food. Quick & tasty!
Ingredients
For Meat
  • 1 pound ground lamb
  • ½ pound ground turkey
  • 1 tablespoon dehydrated onion
  • 2 teaspoons Italian herb mix
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 empty can (28 ounce size) for cooking (optional)
For Garlic Sauce
  • 1 container (8 ounces) greek yogurt
  • ¼ cup mayonnaise
  • 3-6 cloves garlic
  • 1 teaspoon dried dill weed
For Serving
  • Pita Bread
  • Tomato
  • Cucumber
  • Lettuce or cabbage
Instructions
For Meat
  1. Place all ingredients in a large bowl
  2. Mix with hands until everything is combined very well
  3. Pack into empty can
  4. Pour 1 cup water into the bottom of your pressure cooker
  5. Place trivet in the pot and place can with meat on top (as an alternative, you could shape meat like a loaf and cook directly on trivet
  6. Lock top on pressure cooker and set for high pressure at 30 minutes
  7. When time is up, let pressure come down on its own (about 10 minutes)
  8. Carefully drain fat from can (I hold the can with a towel and hold a slotted spatula over the top of the can and pour out fat).
  9. Slide meat out of can onto plate and let it set for a few minutes
  10. With meat vertical, slice thin slices and server on pita bread with garlic sauce and your choice of toppings
For Garlic Sauce
  1. While meat is cooking, place all ingredients in blender jar and pulse a few times until everything is well blended and garlic finely chopped.
  2. Pour into small bowl, cover and place in refrigerator for 30 minutes.

 

Red Beans and Rice

A Tasty Pressure Cooker Version Of The Classic

Red Beans Bowl1

Who doesn’t like Red Beans and Rice? Nobody, that’s who! That may explain why every Tom, Dick and Mary has a recipe for Red Beans and Rice. So why am I posting yet another recipe for Red Beans and Rice? Because I like Red Beans and Rice, and I like them the way that I make them. So perhaps, you will like them my way as well.

Red Beans Ingredients

In addition to being a great meal for the cooler weather, it might also be a tasty alternative to chili to serve at your party for “THE BIG GAME”. Myself, I don’t know from no big game. But I do like to think I know from tasty food.

Red Beans and Rice is one of those dishes that no matter what you do, it’s going to be wrong according to everybody else who has ever made Red Beans and Rice. So, if you happen to have an old family recipe that has been handed down for generations, I hope my recipe doesn’t raise too much ire.

Chopped Veggies

I like to use small red beans, but others swear by red kidney beans. You can use either. I prefer the texture of the small red beans.

I also soak the beans overnight. I know it is the latest trend these days to not soak beans, but no matter what “they” say, I don’t think you can get the same creamy consistency without soaking. And who am I to follow trends, anyway? The day that I cook my beans without soaking, will be the day I do it while sporting a man-bun.

Garlic

You can use either ham hocks or shanks. The package I bought was labeled “shanks” but I am about 99% sure they were actually hocks. I have noticed before that here in SoCal, a lot of people use the terms interchangeably. Though they are not exactly the same thing, you can use either. Or even smoked turkey thighs if you don’t eat pork (in which case you would switch the Andouille to a chicken or turkey version as well).

Sliced Andouille

I made this in my trusty Kuhn Rikon stovetop cooker, but you can use the electric as long as it will fit. Add 5 minutes for the electric. I was using my electric to prepare the rice, so stovetop it was.

I don’t brown the sausage. I know some people can’t imagine not browning the sausage. If you are one of these folks, feel free to brown the sausage if it makes you feel better.

Ham Hocks

Start by heating some oil on medium-high heat. Sweat a large diced onion, a couple chopped green peppers and a few stalks of chopped celery until they start to soften and the onions are translucent. Add 5 or 6 cloves of pressed garlic and sauté for another minute. Some may frown upon putting the garlic through one of those infernal devices, but  I can sometimes be a bit lazy and don’t always feel like mincing it with a knife. It still tastes like garlic once it is cooked, so what’s the harm?

Spices

Add in a tablespoon of Creole Seasoning (Tony Chachere’s seems to be the standard and is relatively easy to find), a teaspoon of dried Parsley, a teaspoon of dried Oregano, a teaspoon of dried Thyme and 1/2 a teaspoon of Allspice. Sauté, stirring constantly for a minute or so.

Plop in a package of Andouille sausage, sliced into rounds, about 1/4″ thick. Kielbasa or Smoked Sausage will work in a pinch, but Andouille is what is generally used in the real deal.

Vegetables Sauteeing

Dump in a pound (dry weight) of red beans (or kidney beans).

Pour in a 32-ounce carton of chicken broth, 2 cups of water and 1 tablespoon of Worcestershire sauce.

Veggies Spices

Place 1 to 1-1/2 pounds of ham hocks or shanks into the broth and toss a couple of bay leaves on top.

Lock the top on the pressure cooker, raise heat to high and bring to high pressure.

Veggies Sausage

When high pressure is reached, lower heat to maintain high pressure and set your timer for 30 minutes. If you are using an electric pressure cooker, such as the Instant Pot, which is the electric that I use, set time for 35 minutes.

Red Beans Rice Mixed2

Speaking of the Instant Pot, once I get my beans going, I make the rice in the electric pressure cooker. I like Basmati the best for this dish.

When the time is up on the beans, let the pressure come down on its own for 10 minutes, then do a quick release.

Remove the hocks/shanks to a plate and let cool for a few minutes.

Place the beans over medium-high heat and cook for about ten minutes to thicken slightly.

When the hocks are cool enough to handle, discard the bones and skin and chop the meat.

Add the meat into the pot with the beans.

Add salt and pepper, if necessary.

Serve in bowls with a scoop of rice and some sliced green onions or chopped parsley on top.

Red Beans and Rice
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Recipe type: Entree
Cuisine: Cajun-Creole
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
A creamy, meaty version of the New Orleans classic
Ingredients
  • 2 tablespoons oil
  • 1 large onion, diced
  • 3 ribs celery, small chop
  • 2 bell peppers, small chop
  • 5-6 cloves garlic, pressed
  • 1 bag (16 ounces) small red beans, soaked overnight (you can sub kidney beans)
  • 12 ounces Andouille sausage (you can sub Kielbasa), sliced into rounds
  • 1-1.5 pounds ham shank or hocks
  • 1 tablespoon creole seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon allspice
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 carton (32 ounces) chicken broth
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • Cooked rice, for serving
Instructions
  1. Heat oil over medium high heat
  2. Sweat onions, peppers and celery until they start to soften and the onions are transparent
  3. Add the garlic and sauté for another minute
  4. Dump in the creole seasoning, parsley, oregano, thyme and allspice, stirring for another minute
  5. Add the sausage, beans, chicken stock, water and Worcestershire sauce
  6. Place ham hocks into the pan
  7. Toss in the bay leaves
  8. Lock the top on the pressure cooker
  9. Turn heat to high until high pressure is reached
  10. Adjust heat to maintain high pressure and set time for 30 minutes (35 minutes for electric pressure cooker)
  11. When time is up, let pressure come down on its own for 10 minutes, then do a quick release
  12. Remove the ham hocks to a board and let cool for a few minutes
  13. While hocks are cooling, place beans over medium-high heat and let cook for about 10 minutes to reduce liquid a bit.
  14. When hocks have cooled a little, discard the bones and skin and chop the meat that is left
  15. Consistency will be a little liquid, but once you mix with the rice it will be just right
  16. Serve in bowls with a scoop of rice
  17. Garnish with parsley or green onions

 

Pressure Cooker Pineapple Chicken

Pineapple Chicken, A Semi-sweet Asian Influenced Dish

Pineapple Chicken Plate1

I almost called this “Hawaiian Chicken”, but I realized that just because something has pineapple in it doesn’t give me the right to call anything “Hawaiian”, so “Pineapple Chicken” it is! I was kind of going for Hawaiian flavors, but this isn’t exactly a traditional Hawaiian dish. It is more of a semi-Teriyaki-BBQ type dish.

Pineapple Chicken Ingredients

Quick and tasty, this is an excellent dish for a “school night”.

Let’s start by browning a couple pounds of boneless skinless chicken thighs. Since many of you seem to be using the Instant Pot these days, I used the “normal” sauté mode for this. Work in batches and remove chicken to a plate after browning.

Ginger Chopped

When chicken has all been browned, sauté some ginger and garlic for 30 seconds or so, stirring continuously.

Add an 8-ounce can of crushed pineapple,  1/2 cup water, 1/2 cup soy sauce, 1/2 cup ketchup, 1/2 cup brown sugar, a tablespoon of hoisin sauce and 1/2 teaspoon salt.

Pineapple Chicken Liquid

Place the chicken back in the pot.

Turn off sauté mode and lock the top on the pot.

Pineapple Chicken Cooked

Switch to manual mode and set for 15 minutes at high pressure.

When time is up, turn sauté mode to “normal”.

Pineapple Chicken Thickened

Stir some cornstarch and water together, add to the pot and simmer for 3-4 minutes, stirring often until thickened.

Serve with sticky rice and a vegetable.

Garnish with sliced scallions

Pressure Cooker Pineapple Chicken
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Recipe type: Entree
Cuisine: Asian American
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
A Hawaiian-inspired dish, similar to teriyaki, delicious with sticky rice and a vegetable.
Ingredients
  • 2 tablespoons cooking oil
  • 2 pounds boneless-skinless chicken thighs
  • 1 thumb sized piece fresh ginger, finely chopped
  • 3 cloves garlic, pressed
  • 1 can (8 ounces) crushed pineapple
  • ½ cup soy sauce (Aloha brand if you can find it)
  • ½ cup ketchup
  • ½ cup water plus ⅓ cup water to mix with cornstarch
  • ½ cup brown sugar
  • 1 tablespoon hoisin sauce
  • ½ teaspoon salt (plus some salt and pepper for seasoning chicken)
  • 2 tablespoons cornstarch
  • Scallions for garnish
Instructions
  1. With sauté mode on "normal", heat 2 tablespoons cooking oil
  2. Brown chicken on both sides, seasoning with some salt and pepper, and remove to plate, working in batches
  3. Add the garlic and ginger and sauté for 30 seconds, continuously stirring
  4. Add ½ cup water, pineapple, ketchup, soy sauce, brown sugar, hoisin sauce and salt
  5. Stir it all together and add chicken back to the pot
  6. Turn off sauté mode and lock top on pressure cooker
  7. On manual setting, set to high pressure for 15 minutes
  8. When time is up, let pressure come down on its own for ten minutes then do a quick release
  9. Set sauté mode to "normal"
  10. Make a slurry with 2 tablespoons cornstarch and ⅓ cup water and stir into sauce for 3-4 minutes to thicken
  11. Serve with sticky rice and a vegetable
  12. Garnish with thinly sliced scallions

 

Pressure Cooker Stoverij

Stoverij (Flemish Beef and Beer Stew)

Stoverij and Fries

I decided to make this particular dish because I was feeling a little Flemish. No, I don’t have a cold, I mean Flemish, meaning “from Flanders”, okily dokily? Doh! Not that Flanders!

Stoverij Ingredients

Anyway, Stoverij (also known as Carbonade Flamande) is a popular dish and street food in Belgium. Usually served with fries (or frites, as they are known in Belgium), it is a hearty beef and beer stew. I highly recommend that you seek out a Belgian ale to use in this recipe. Not only does it lend authenticity, it lends plenty of flavor. A dark Belgian double works best, but if you can’t find one a brown ale such as Newcastle will do. When I say it’s a beef stew, I mean it’s a beef stew. There’s no carrots, potatoes, peas or other vegetables, just onions, beef, beer and flavorings. Usually simmered for 3 hours or more, the pressure cooker makes tender, falling apart morsels of beefy goodness in less than half the time.

Stoverij Spices

I like this recipe because it taps into my obsession with spices. It always fascinates me how you can take the same exact basic ingredients, but a change in the seasonings makes it an entirely different dish. For instance, this starts out almost exactly the same as my German Style Goulash. But instead of adding a lot of paprika, using a little thyme and a couple other ingredients you are instantly transported from Germany to Belgium. Interesting, right? Ok, maybe just to me, but that doesn’t stop this from being a mighty tasty treat, especially in the cooler months.

And as an added bonus, it also satisfies my other obsession, “fries covered with stuff”. I have been on a Poutine kick for a couple years now, and along with the American classic Chili Cheese fries, Stoverij is just another arrow in my “smothered fries” quiver.

Bread with Mustard

The secret ingredient? A slice of bread covered with mustard! You could just add the ingredients, but the slice of bread with mustard placed upside down over the stew is traditional, and who am I to mess with tradition? I used a slice of pumpernickel, but any rye or whole wheat bread will do. If there is a rather heavy crust on it, you can trim it off as I have noticed that the crust doesn’t dissolve into the stew as well as the rest of the bread. The traditional bread would be peperkoek, a dutch spice cake, but alas, I don’t know where the heck to get any. You could use a slice of gingerbread, which would be close, but I haven’t tried that yet.

This recipe also calls for red currant preserves, but some recipes substitute brown sugar, which you can do if you can’t find red currant preserves.

Chuck Roast

Since a lot of folks seem to have received a new Instant Pot electric pressure cooker over the holidays, I made this in my Instant Pot. It can easily be adapted to a stove top cooker as well.

As I do for almost all stews, I start with some beef chuck (about 3 pounds), cut into cubes about 1 inch in size.

Chuck Cubes

In the Instant Pot, with the sauté mode on “more”, heat a few tablespoons of cooking oil in the Instant Pot and brown the meat on 1 side, working in batches. It took me 3 batches. Remove to a plate. If there is a lot of grease in the pot, drain most of it out.

Chuck_Browned2Turn off sauté mode for a couple of minutes for heat to come down a bit, then turn sauté mode to “normal”. Melt 3 tablespoons of butter and sauté two onions, halved then sliced. Stirring occasionally, cook until the onions just barely start to caramelize, about 10 minutes or so.

Onions_BrownedPour in a splash of brown Belgian ale and scrape any brown bits off the bottom of the pan.

Add the rest of the ale to the pot along with 2 cups of beef stock, 2 tablespoons of Red Current jam, 1 tablespoon of Worcestershire sauce and 2 teaspoons of Kitchen Bouquet (you can leave this out if you want to).

Stoverij In Pot

In a spice bag or cheese cloth place 4 whole cloves, 1 star anise, 3 sprigs of fresh thyme and 2 bay leaves. Toss this into the stew.

Add a little salt and pepper.

Bread In Pot

Slather a slice of dark rye or whole wheat bread (crusts trimmed) with a thick coating (about 2 tablespoons) spicy mustard. Place mustard-side down on top of the stew.

Turn off sauté mode and lock the top on the pot.

Turn on “manual” mode and set to high pressure for 30 minutes.

When time is up, let pressure come down on its own for ten minutes, then do a quick release.

Stoverij Finished

Turn back to sauté mode on normal and simmer for 10 minutes to thicken a bit, stirring to dissolve the bread into the stew.

Stoverij Finished Stirred

Give it a taste and adjust salt and pepper to your preference.

Traditionally, this is served with fries. For the leftovers I broke with tradition and served on mashed potatoes, and it was good!

Stoverij Plate

Pressure Cooker Stoverij
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Recipe type: Entree
Cuisine: Belgian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
A popular dish in Belgium, this tasty, aromatic stew is perfect for those cool days when you want some tasty, stick to your ribs food, and fries!
Ingredients
For Spice Bag
  • 3 sprigs fresh thyme
  • 1 star anise
  • 4 whole cloves
  • 2 bay leaves
For Stew
  • 3 tablespoons cooking oil
  • 3 pounds chuck roast, cut into 1-inch cubes
  • 3 tablespoons butter
  • 2 medium onions, halved then sliced about ¼ inch thick
  • 1 bottle brown Belgian Ale
  • 2 cups beef stock
  • 2 tablespoons red current preserves
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Kitchen Bouquet (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons spicy brown mustard
  • 1 slice dark rye or whole wheat bread (crusts trimmed)
Instructions
  1. On "more" sauté mode, heat 3 tablespoons cooking oil
  2. Brown beef on one side, working in batches until all meat has been browned on one side
  3. Turn off sauté mode and let the temperature come down for a couple minutes
  4. On "normal" sauté mode, melt 3 tablespoons of butter
  5. Sauté the onions, stirring occasionally until they just start to caramelize, about 10 minutes
  6. Using just a splash of the beer, scrape the brown bits off the bottom with a wooden spoon
  7. Pour in the rest of the beer
  8. Add in the beef stock, red current preserves, Worcestershire sauce, Kitchen Bouquet, salt and black pepper
  9. Toss spice bag in
  10. Slather the bread with a thick coating of mustard and place, mustard side down on top of the stew
  11. Turn off sauté mode
  12. Lock lid on the Instant Pot
  13. Press "manual" and set to high pressure for 30 minutes
  14. When time is up, remove lid
  15. Set sauté mode to "normal" and simmer for 10 minutes to blend bread into stew
  16. Serve with French fries and mayonnaise for dipping

Pressure Cooker Chicken “Faux” Pho

Fee, Fi, Pho, Yum!

Pho_In_BowlI don’t know why, but it’s difficult not to go into pun mode when discussing Pho. Maybe it’s the fact that most of the Pho restaurants around have a bad pun for a name. My favorite is 9021-Pho in Beverly Hills. I’ve never eaten there, it’s just my favorite name.

Chicken_Pho_Ingredients

Why do I call it “Faux Pho”? Because traditional Pho broth is simmered for many hours, sometimes days. And like my recipe for Saurbraten before it, my goal here is to take something that normally can take days and get the essence of the dish in a mere fraction of the time. Is it exactly the same? Er, no, hence the “faux”. But I can say that this is a super fragrant, tasty Vietnamese chicken noodle soup, or “Chicken Soup For The Seoul.” Sorry, that’s the last pun, I promise.

Pho_Spices

So, how do we go about constructing this thing? Well, get your spice bag ready first. Yeah, you could just dump the spices in the pot since we are going to strain the broth at the end anyway, but I like use a bag since you can whack it with the side of a cleaver or a mallet, to crack the cardamom and coriander without having spices shooting all over your kitchen. Put a cinnamon stick, about 4 star anise, 10 whole cloves, 5 cardamom pods (I used black cardamom) and a teaspoon of coriander seeds in a spice bag (or you could wrap in cheese cloth). With the side of a cleaver or a meat mallet (the smooth side), give the bag a little whack to crack the cardamom and coriander. Set the bag aside for the moment.

Spices_In_Bag

Quarter an onion, peel and divide a piece of ginger into two pieces and crush a couple of cloves of garlic.

Onions_Garlic_Ginger

Turn your electric pressure cooker to the medium sauté mode and plop in the onion, ginger and garlic. Sauté until it gets lightly brown.

Onion_Ginger_Sauté

Place 2.5-3 pounds of chicken breast (with skin and bones attached) on top of the onions.

Pour in the chicken stock and stir in the salt, brown sugar, fish sauce, soy sauce and 1 teaspoon of liquid smoke.

Chicken_Breast

Toss in the spice bag.

Turn off the sauté mode.

Lock the top on, turn on manual mode and set the time for 12 mins.

While soup is cooking, cook a package of rice noodles according to package directions. When finished, drain and rinse with cold water to stop cooking. I like to use the flat rice noodles that say “Pad Thai” on the package, but you can also use the narrow rice noodles.

Pho_Toppings_Plate

Get the toppings ready and arrange on a platter. I like to use fresh mint, lime wedges, bean sprouts and thinly sliced jalapeño. Put platter in the center of the table and a bottle each of Sriracha sauce and Hoisin sauce.

Spice_Bag_In_Pan

When the time is up for the soup, let the pressure come down naturally for ten minutes, then do a quick release.

Remove the chicken to a plate, and let it cool for a couple minutes.

Cooked_Breasts

Pour the broth through a strainer over another pot.

Strainer_And_Pot

Pour the broth back into the inner pot of the pressure cooker.

Chicken_ShreddedRemove the skin from the chicken and pull the meat from the bones.

Pho_SoupStir the chicken back into the soup.

To prepare the bowls, put some noodles in each one and ladle the soup into each one.

Noodles_In_Bowl

Sprinkle the green onions over each one and serve.

Soup_In_Bowl1

Let guests customize their bowl with whichever toppings they prefer.

Pressure Cooker Faux Pho With Chicken
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Recipe type: Entree
Cuisine: Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
An aromatic, delicious and quick take on the Vietnamese Favorite.
Ingredients
For The Spice Bag
  • 1 cinnamon stick (about 3")
  • 4 star anise
  • 10 whole cloves
  • 5 cardamom (I used Black Cardamom)
  • 1 teaspoon coriander seeds
For The Soup
  • 2 tablespoons cooking oil
  • 1 onion, quartered
  • 1 chunk of fresh ginger (about the size of 2 thumbs), peeled and sliced in half lengthwise
  • 2 cloves garlic, smashed
  • 2.5-3 pounds chicken breast with skin and bones attached
  • ½ teaspoon salt
  • 2 cartons chicken broth (32 oz. each)
  • 1 tablespoon brown sugar
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon of liquid smoke
  • Thinly sliced green onions
  • Rice noodles (8-ounce box)
For The Toppings
  • Thinly sliced jalapeño
  • Mint leaves
  • Lime wedges
  • Bean Sprouts
  • Sriracha Sauce
  • Hoisin Sauce
Instructions
  1. Put spice bag ingredients in the bag or wrap in cheese cloth and give it a little whack with the side of a cleaver or the flat side of a mallet
  2. Set spice bag aside
  3. Heat the oil on sauté mode set to medium
  4. Drop in the onion and ginger and cook, stirring often until lightly browned
  5. Place the chicken over the onions
  6. Pour in the chicken broth
  7. Stir in the brown sugar, fish sauce, soy sauce and liquid smoke
  8. Toss in the spice bag and add the salt
  9. Turn off sauté mode
  10. Lock top on pressure cooker
  11. Set to manual mode, 12 minutes at high pressure
  12. While soup is cooking, cook the noodles according to package directions
  13. Drain noodles and rinse with cold water to stop cooking
  14. Arrange the toppings on a plate and set out Sriracha and Hoisin sauces
  15. When time is up, let pressure come down on its own for 10 minutes, then do a quick release
  16. Remove the chicken to a plate and let it cool for a couple minutes
  17. Pour the soup through a strainer into another pot
  18. Pour the broth back into the pressure cooker
  19. Remove the skin from the chicken and pull the chicken off the bones
  20. Stir the chicken into the broth
  21. Put some noodles in each bowl and spoon broth and chicken on top
  22. Sprinkle sliced green onions over each bowl
  23. Put platter of toppings on the table so that each person can customize the soup to their liking