Pressure Cooker Butter Chicken

The Indian Restaurant Classic Made Simple

Butter Chicken Plate1

Butter chicken, also known as Murgh Makhani is a North Indian dish that can be found in most Indian restaurants, and I have even seen frozen versions in my local market. But why buy mediocre frozen versions when you can make it fresh?

My goal with this recipe was to strip it to the basics to make a fast and easy version that is perfect for a weeknight meal.

The chicken is traditionally cooked in a clay tandoor oven, but wouldn’t you know it, mine was in the shop. So, I just browned the chicken in the pressure cooker pan.

Butter Chicken Ingredients

Some may scoff at the fact that I eliminated the yogurt marinade, but that can add anywhere from another couple hours to an entire day. So if you are one of the scoffers, I will allow you a minute or so to finish your scoffing.

Onions

Ok, we are back. As you may have noticed, this is not a super authentic recipe, but it is super tasty.

As I have mentioned, boneless, skinless chicken is not really my favorite but it works well for this recipe (and it was cheap at the store). I brown it with the breasts intact to make things easier, then cut it into 2-inch chunks before adding into the sauce.

Chicken Browning

Let’s start by heating a little coconut oil and butter on medium-high heat in the pressure cooker pan. Mixing the coconut oil and butter helps keep the butter from burning.

Add the chicken breasts to the pan and brown them until they are a nice golden color, then remove them to a plate.

Lower the heat to medium and add in the rest of the butter.

Veggie Sauté

When the butter has melted, add some diced onions, along with some finely chopped ginger and Serrano chiles. If you have read many of my recipes you have probably noticed that Serrano chiles are my favorite chile to cook with. I have no idea if they are readily available everywhere, but we have them up the ying-yang here in SoCal. If your local ying-yang is not full of Serrano chiles, jalapeños will work fine. Sauté the onions, chiles and ginger until they start to soften (about 3-5 minutes).

Add in the garlic and continue to sauté for another minute or so.

Dump in some garam masala, cumin, fenugreek, turmeric, coriander and cayenne and sauté for 30 seconds or so. I usually put all the spices together in a small bowl so I can just add them in one swell foop, which makes things a lot easier.

Chicken In Sauce

Add a can of diced fire-roasted tomatoes, a tablespoon of tomato paste, a tablespoon of brown sugar, one cup of coconut milk and some salt.

Stir everything together.

Now cut the chicken into 2-inch chunks and add into the sauce mixture.

Lock the top on the cooker and turn heat to high to reach high pressure.

When high pressure is reached, adjust heat to maintain high pressure and set time for 7 minutes.

When time is up, remove from heat and let pressure come down on its own for about 7 minutes on its own, then do a quick release.

If sauce looks a little thin, place over medium high heat for 5-7 minutes to thicken, stirring often.

Chicken Finished

Serve with rice, naan, or any other flatbread. You can top with a little yogurt, which I had planned on doing but totally forgot until my dinner was totally digested. I did remember for the leftovers the next day, though.

Pressure Cooker Butter Chicken
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Recipe type: Entree
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
The Indian Restaurant favorite, made quicker and easier in the pressure cooker
Ingredients
  • 2 pounds boneless, skinless chicken breast
  • 1 tablespoon coconut oil
  • 4 tablespoons butter, divided
  • 2 medium sweet onions, diced
  • 3 serrano chiles, finely chopped
  • 1 thumb size piece of ginger, finely chopped
  • 5 cloves garlic, pressed
  • 1 tablespoon garam masala
  • 2 teaspoons cumin
  • 1 teaspoon fenugreek
  • 1 teaspoons turmeric
  • 1 teaspoon coriander
  • ½ teaspoon cayenne pepper
  • 1 can fire roasted diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1 cup coconut milk
  • 1 teaspoon salt
  • Yogurt (optional, for serving)
Instructions
  1. Heat the coconut oil and 1 tablespoon of the butter on medium high heat in the pressure cooker
  2. Brown the chicken breasts on both sides and remove them to a plate
  3. Lower the heat to medium and add the rest of the butter
  4. Add the onions, ginger and chiles and sauté until they start to soften (about 3-5 minutes)
  5. Add in the garlic and continue to sauté for another minute
  6. Dump in the spices (garam masala, cumin, fenugreek, turmeric, coriander and cayenne) and sauté for 30 seconds or so
  7. Add the tomatoes, tomato paste, brown sugar, coconut milk and salt
  8. Stir everything together
  9. Cut the chicken into 2-inch chunks and add into the mixture
  10. Lock the top on the cooker turn heat to high to reach high pressure
  11. When high pressure is reached, adjust heat to maintain pressure and set time for 7 minutes
  12. When time is up, remove from heat and let pressure come down on its own for 7 minutes on its own, then do a quick release
  13. If sauce looks a little thin, place over medium high heat for 5-7 minutes to thicken, stirring often
  14. Serve with rice, naan, or any other flatbread

 

Swiss Steak Redux

Sherman, set the Wayback Machine for 72 hours ago!

DSCF0219

What’s the opposite of Sneak Peek? A lot of times my Wednesday posts are Sneak Peek posts, but this week I am kind of putting the finishing touches on the past weekend’s post, since I posted it before I had the final, plated, photo.

The internet wasn’t very helpful on this point. So, redux it is.

Anyway, as I’ve mentioned, our continuing heat wave here has forced me to be an early riser so I can get cooking in the morning on weekends, before the temps inside our apartment reach 90 degrees. I think I have also mentioned before that we have no air conditioning. When renting an apartment in the area where I live, the landlords are fond of saying “Oh, you don’t need it. It’s nice and cool near the ocean!”

Um, maybe in the ocean, but not two miles away, and certainly not this year.

Anyway, because of this wacky schedule, I often post my recipe before I actually have it on the plate for serving so that I can get the recipe up in a timely manner, so the original post doesn’t have a nicely plated (well, nicely for me) recipe complete with serving suggestion photo.

So, I guess I have said all that to say this. Here is a picture of my swiss steak, as served on Sunday evening.

Even though it was a little warm by the time we were eating this, it seemed to be one of my wife’s favorite things that I have made recently.

And she told me that when she was warming it up at work for lunch the next day she was getting a lot of “That smells good!” type comments.

Sometimes it is difficult for me to be objective because these recipes are all my babies and I love them all. Well, except for that middle recipe. It’s the black sheep.

And if you missed the recipe on the weekend, you can find it right here.

Black Bean Salad With Chipotle-Lime Dressing

Black Bean and Corn Salad With A Spicy Chipotle Dressing

Salad Plate2

After a few slightly cooler days, and even some (gasp!) rain, we seem to be back in salad mode, at least for a couple more days. So once again I am limited to cooking in the wee hours. And once again I am a bit behind on my post. Between the heat and my broken foot, I am still trying to get back to the proper schedule. I start physical therapy next week, so I am at least on the road to normality, but for now I am still clomping around the kitchen like Frankenstein (yes, I know technically like Frankenstein’s monster, Frankenstein being the doctor, but everyone always calls the monster Frankenstein, so I will too).

This week I have another salad post. This time it is a Black Bean Corn Salad with a Chipotle-Lime Vinaigrette.

Black Bean Salad Ingredients

The Mexican/Southwest flavors give this dish a kick, and the cooling tomatoes and avocado make it perfect for warmer days. It can be served as a side with a meat dish, or just add some tortilla chips and make it a meal in itself.

I like to get the beans and corn ready in the morning and assemble the salad when it’s time to eat.

Corn On Foil

I have always found the beans turn out much more uniform when soaked overnight. I know some prefer not to soak, but that will mess up the timing for this recipe, so soaking it is.

Black Beans In Pot

The two items that need to be cooked in the pressure cooker (beans and corn) can be done together, saving some time.

Put the black beans in the pressure cooker pot with 3 cups of water and add 2 teaspoons of salt and 2 bay leaves. Add a splash of oil to help reduce foaming.

Corn Foil Trivet

The corn should be wrapped in foil and somehow suspended above the beans, out of the water. I used a trivet from one of my cookers and laid the corn packet across it. You could also use a daisy style steam tray, or kludge something together using a heavy aluminum pie plate or anything you can come up with, as long as it is food-safe. Unfortunately this is one occasion where duct tape should probably not be your first choice.

Black Beans Corn Colander

I did this in my Instant Pot, 12 minutes at high pressure. When time is up let pressure come down on its own for 10 minutes, then do a quick release. Immediately transfer both corn and beans to a colander and rinse with cold water until they are cool. Depending on the freshness of your beans, time can vary a little. Taste your beans first and put under pressure for another minute or two if needed before rinsing.

You can put this in the refrigerator if you are doing this ahead. Otherwise, set beans and corn aside for now.

Chopped Veggies

 

To assemble the salad, add beans and corn to a large bowl. Add in a jar of fire-roasted red pepper, chopped. Of course you can make your own roasted red peppers if you like. One large one should do. Add 1/2 of a chopped red onion and 8-10 ounces of Roma style tomatoes. I used a bag of mini Marzano tomatoes that I have been seeing at the store lately. Cut them in a rough dice.

Salad Not Tossed

In a blender or food processor, mix together all of the dressing ingredients and pulse a few times until smooth.

Pour the dressing into the salad and give it a toss. Finally, add the avocado and gently mix. I add the avocado last to keep it reasonably intact.

Add some salt and pepper to taste.

Salad Assembled

You can serve as a side, but I like to eat it as a main course with some tortilla chips.

Black Bean Salad With Chipotle-Lime Dressing
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Recipe type: Entree Salad
Cuisine: Southwest
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
Zesty Latin and Southwest Flavors and cooling avocado combine to make a zesty warm weather meal
Ingredients
For The Dressing
  • ½ Cup Olive Oil
  • Juice of 2 limes
  • 3 Tablespoons Rice Vinegar
  • 2 Tablespoons Honey
  • 1-2 Canned Chipotle Chiles, chopped
  • 2 Teaspoons of the Chipotle Sauce
  • 1 Teaspoon Cumin
  • 1 clove garlic, chopped
  • ½ Teaspoon Salt
For the Salad
  • 2 cups dried black beans, soaked overnight
  • 1-1/2 cups frozen corn
  • ½ 12 oz. jar roasted red peppers, chopped
  • ½ red onion, chopped
  • 8-10 ounces fresh Roma Tomatoes, diced
  • 1 avocado, diced
  • Salt and Pepper
Instructions
For The Dressing
  1. Combine all dressing ingredients in a blender or food processor and pulse until smooth. Refrigerate until ready to use
For The Salad
  1. Put soaked beans in pressure cooker with 3 cups of water
  2. Add 2 teaspoons salt and a couple bay leaves
  3. Add a splash of oil to reduce foaming
  4. Wrap frozen corn tightly in foil and put on a rack above the beans. I used a trivet stand, but it you don't have one that will work, you could use a standard daisy type steam tray or fashion something out of a sturdy foil pie pan
  5. Lock top on the pressure cooker and set for 12 minutes at high pressure
  6. When time is up, let pressure come down on its own
  7. Remove beans (test for doneness first) and corn to a colander and rinse immediately with cold water
  8. You can make this early and refrigerate until you are ready to assemble the salad
  9. Add beans and corn to a large bowl
  10. Add the onions, peppers, and tomatoes
  11. Pour the dressing over vegetables and toss until well mixed
  12. Add avocado last and toss lightly to keep avocado intact.
  13. Add salt and pepper to taste

 

There Goes Summer – Labor Day Ideas

Try These Pressure Cooker Recipes This Weekend!

It’s hard to believe that it is almost the end of summer. With the weather we have been having lately, it’s even harder to believe. It seems to finally getting back down to reasonable temperatures just in time to cook up some tasty treats for the last big blast of the summer!

Here are a few recipes using the pressure cooker so that your Labor Day can be less laborious.

Pressure Cooker Macaroni Salad

Mac Salad PLate2

Try this creamy Hawaiian-Style Macaroni to go with your grilled specialties.

Pressure Cooker Cherry Sriracha Baby Back Ribs

Ribs Stacked3No grill? No worries! Cook up some of these zesty ribs for your get-together!

Pressure Cooker Shrimp Boil

Shrimp Boil CookedRing out the summer with this Southern style shrimp boil. It’s quick, tasty and healthy (well, it has some vegetables in it).

However you celebrate the holiday, have fun!

Pressure Cooker Shrimp Boil

Shrimp Boil – A Quick Summer Meal

Shrimp Boil Plate1

Is this even a recipe? I don’t know, but it is quick and tasty. And it is about all I could muster in these near triple-digit temperatures we’ve been having. Besides a little rough chopping, everything is dumped in the pressure cooker pot and cooked under pressure for 4 minutes. Even in my 90 degree apartment, the pressure cooker and the 4 minute cooking time didn’t even make it feel any hotter. The traditional Seafood Boil is usually cooked outdoors in a large pot, but if you are only feeding four or so and don’t have access to a giant pot, or you don’t have access to cooking outdoors as applies to many of us urban apartment dwellers, the pressure cooker can be a suitable stand-in.

Shrimp Boil IngredientsBasically, you just take all the ingredients and add them to the pressure cooker. I used my 7 litre Kuhn Rikon, but I am pretty sure it would fit in a 6 quart as many of the electric cookers are. Anything smaller than that would definitely be too small.

Shrimp Boil Garlic

Here are the ingredients, listed in the order in which to dump them in the cooker:

16 ounces of beer (Use a lager or something similar.  I haven’t tried an IPA, but I am guessing that would work fairly well. Just don’t use anything dark, that would not lend itself to this recipe).

1 heaping tablespoon of Old Bay Seasoning. Most grocery stores should have this. It is a must for recipes such as this one, or for crab cakes. I always have some on hand.

Shrimp Boil Onions

1 teaspoon of crushed red peppers, the same kind that you sprinkle on pizza (at least that’s what I do, don’t you?).

About 1/2 teaspoon salt, or to taste

A few grinds of black pepper

2 medium onions, cut into chunks. I cut each one into 8 pieces.

8 cloves of garlic, peeled and crushed slightly with the side of the knife

Shrimp Boil Potatoes

About a pound of tiny potatoes. I used “pee wee” potatoes. If you cannot find any that small, just use the smallest you can find and cut in halves or quarters. They will need to be small enough to cook in the allotted time.

4 ears of sweet corn, cut into thirds. I used white, because it looked better than the yellow at my grocery store, but yellow is fine as well.

Veggies_Sausage

A 12-ounce package of smoked sausage. I used Andouille, but Kielbasa will work as well. Make sure it is the fully cooked kind, which almost all Andouille and Kielbasa is.

1-1/2 pounds of large shrimp. I bought ones with shells still on, but heads removed. I recommend using shell-on because it adds a lot of flavor. I admit they can be a bit of a pain to peel while you are eating them, but the yumminess more than makes up for it.

Shrimp Boil Before Cooking

So, you just add all of this to your pressure cooker, lock on the top, turn the heat to high and bring to high pressure.

When you hit high pressure, adjust the heat to maintain high pressure and set the timer for 4 minutes.

When time is up, remove from heat and do a quick release.

Shrimp Boil Cooked

Serve in bowls or on plates and pour a little of the liquid on top.

I accompany with some melted butter and some Tabasco Sauce, along with French or Sourdough baguette.

Pressure Cooker Shrimp
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
The classic southern seafood boil, in a quick pressure cooker version
Ingredients
  • 1 16 ounce can beer
  • 1 heaping tablespoon Old Bay seasoning
  • 1 teaspoon crushed red peppers
  • ½ teaspoon salt
  • A few grinds of black pepper
  • 2 sweet onions, cut in chunks
  • 8 cloves garlic, peeled and slightly crushed
  • About a pound of tiny potatoes, or larger potatoes cut into chunks
  • 4 ears of corn, cut into thirds
  • 12 ounces (fully cooked) smoked sausage such as Andouille or Kielbasa
  • 1-1/2 pounds fresh shrimp (in shells, heads removed)
Instructions
  1. Add all ingredients to pressure cooker pot (in order listed)
  2. Turn heat to high and bring to high pressure
  3. When high pressure is reached, adjust heat to maintain pressure
  4. Set timer for five minutes
  5. When time is up, remove pot from heat and do a quick release
  6. Serve on plates with french or sourdough baguettes

 

Ground Beef Curry

Is it Keema Curry? Is it Dry Curry? I Call It Ground Beef Curry.

Ground Beef Curry1

I’ll just call it Ground Beef Curry for now. I set out to duplicate the filling of an Aussie Curry Pie that I had recently, but once I started getting the recipe figured out I realized that without the pie element it is basically the same as Indian Keema Curry or Japanese Dry Curry, but it is still tasty nonetheless.

After spending the week trying to get everything just right, I started coming up with different ways to serve this, just to have a little variety. And this  made me discover just how versatile this ground beef curry can be.

Ground Beef Curry Sliders

I started out more traditionally with Curry and Rice. By the end of the week I was getting a little crazy. My Ground Beef Curry Poutine was my favorite, but the sliders I had tonight were great as well.

Ground Beef Curry Poutine

A little different from typical curries which can be quite “saucy”, this is almost like Indian Sloppy Joes. The possibilities are endless (ok, maybe not exactly endless, but it is quite versatile). If you have any ideas how to use it, let me know!

So, here’s how to make it:

Ground Beef Curry Ingredients

Heat a few tablespoons of coconut oil over medium-high heat in pressure cooker pot. Any oil will do (well, maybe not Quaker State), but I prefer coconut oil with this recipe.

Lightly brown a couple pounds of ground beef, breaking it up as it cooks.

Ground Beef

When the beef is browned, drain most of the fat, leaving enough to sauté the onion.

Scooch (you heard me, scooch) the beef to one side and add a diced onion.

Sauté the onion until it starts to soften, then add 4 or 5 cloves of garlic, run through a press,  and sauté for another minute or so.

Ground Beef with Onions

Stir together the meat, onion and garlic and add in the 1 tablespoon Curry Powder, a tablespoon of Garam Masala, 1 teaspoon of Cayenne (less if you don’t like it so “Zesty”) and 1/2 teaspoon Salt and 1/4 teaspoon black Pepper.

Let it cook for 30 seconds or so, stirring the spices into the beef mixture.

Ground Beef Curry Spices

At this point pour in a cup of tomato sauce and 1/2 cup water, along with the a teaspoon of beef base (I use Better Than Bouillon, but you can substitute 1/2 cup of beef stock for the water and BTB).

Ground Beef Curry Pre Cook

Add 1 tablespoon of Worcestershire Sauce, a tablespoon of soy sauce and a cup of frozen peas, then give it a stir. Peas should still be frozen, no need to thaw.

Drop 2 bay leaves on top, wave goodbye, and lock the cover on the pressure cooker.

Turn the heat to high and bring the pressure cookers to high pressure.

When high pressure is reached, adjust the heat to maintain high pressure and set your timer for 5 minutes.

When time is up, remove the pot from heat and do a quick release.

The curry should be fairly thick, not saucy (about the consistency of Sloppy Joes). If it seems too liquid, you can place it over medium high heat for a few minutes to reduce a bit.

Ground Beef Curry Cooked

Discard bay leaf and serve with rice, pita bread, naan or fries. I think my favorite way to serve this was my Poutine I made with it a couple days ago. For this, serve it over french fries with some cheese curds and sliced hard boiled egg on top. I had the Ground Beef Curry quite a few times this week, but I still have a hankerin’ (did I really say hankerin”?) for the Ground Beef Curry Poutine.

The printable recipe is right here:

Ground Beef Curry
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Recipe type: Entree
Cuisine: Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Ingredients
  • 3 tablespoons oil (I used coconut oil)
  • 2 pounds ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, put through a press
  • 1 tablespoon Madras Curry Powder
  • 1 tablespoon Garam Masala
  • 1 teaspoon cayenne
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup tomato sauce
  • ½ cup water
  • 1 teaspoon beef base (I use Better Than Bouillon, ½ cup beef stock can be used instead of the water and beef base)
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon soy sauce
  • 1 cup frozen peas
  • 2 bay leaves
Instructions
  1. Heat coconut oil over medium-high heat in pressure cooker pot
  2. Lightly brown the ground beef, breaking it up as it cooks
  3. When beef is browned, drain most of the fat, leaving enough to sauté the onion
  4. Move beef to one side and add the onion
  5. Sauté the onion until it starts to soften
  6. Add the garlic and sauté for another minute
  7. Stir together the meat, onion and garlic
  8. Add in the Curry Powder, Garam Masala, cayenne and salt and pepper
  9. Cook for 30 seconds or so, stirring the spices into the beef mixture
  10. Pour in the tomato sauce and water, along with the beef base
  11. Add the Worcestershire Sauce, soy sauce and frozen peas and give it a stir
  12. Drop 2 bay leaves on top and lock the cover on the pressure cooker
  13. Turn heat to high and bring to high pressure
  14. When high pressure is reached, adjust heat to maintain high pressure and set timer for 5 minutes
  15. When time is up, remove from heat and do a quick release
  16. It should be fairly thick, not saucy (about the consistency of Sloppy Joes). If it seems too liquid, you can place over medium high heat for a few minutes to reduce a bit.
  17. Discard bay leaf and serve with rice, pita bread, naan or fries.

 

Pressure Cooker Italian Beef

Chicago Style Italian Beef… Sort Of

Italian Beef Sandwich 1

I know, it’s not like the ones you used to get at (fill in the blank). First off, Italian Beef is not an Italian recipe, it is a regional dish usually found in Chicago. This recipe is not meant to emulate the Italian Beef at any particular place, it is merely Italian beef as I make it.

I am not from Chicago, and I have never had Italian Beef in Chicago. I have had it in other cities and each version was wildly different, so I figured that gives me a lot of leeway to make it “my way” (regrets, I’ve had a few, but then again, too few to mention, if I may be Frank).

Italian Beef Ingredients

Generally this is served on French or Sourdough rolls, but it can also be used to top noodles or rice (though not traditional). I like to use Sourdough rolls and add provolone cheese. The traditional condiment is Giardiniera, which can be spicy or mild. The only version I could find without making the trek to the Italian Deli was not really a version meant for sandwiches. It was good, but the huge chunks made it difficult to keep on the bread, and I like it with a little less cauliflower.

Italian Beef Browning

So, we start by heating the oil in the pressure cooker pot over medium-high heat.

Season about 2 pounds of Beef Chuck with salt and pepper (or Montreal Steak Seasoning, as I used) then brown on both sides and remove it to a plate.

Italian Beef Veggies and Garlic

Add 1 large onion, halved then sliced thickly and 2 bell peppers, also sliced thickly (whichever color you prefer) to the pot and sauté until they start to soften (about 5-6 minutes).

Toss in 5-6 cloves garlic, peeled and crushed with the side of  a knife and continue to sauté for another minute.

Garlic Crushed

Add a level tablespoon of Italian spice mix and 1 teaspoon of red pepper flakes and stir.

Pour in the 1 tablespoon of Worcestershire Sauce, 1-1/2 cups of beef stock and 1/4 cup pepperoncinis with 1/4 cup of the pepper juice.

Italian Beef Broth

Place the meat back in the pot.

Add a little salt and ten or twelve grinds of black pepper along with two bay leaves.

Lock the lid on the pressure cooker and raise the heat to high.

Italian Beef Finished

Bring to high pressure, then adjust the heat to maintain high pressure.

Set the time for 40 minutes.

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

Italian Beef Sliced

Remove the meat to a plate and let it rest for ten minutes. Transfer the meat to a cutting board and slice thinly.

Remove the Bay Leaves, taste the sauce and add more salt and pepper to taste.

Return the meat to the pot.

Italian Beef Sandwich 3

Serve on sandwiches or over noodles or rice (I like it on sourdough rolls with provolone cheese). Add a little more juice on top of the meat.

This is a bit of a messy sandwich (or maybe I am just a slob), so it may require a knife and fork.

Top with Giardiniera (if desired).

 

Pressure Cooker Italian Beef
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Recipe type: Entree
Cuisine: Italian-American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
My take on the Chicago favorite "Italian Beef".
Ingredients
  • 2 tablespoons cooking oil
  • 2 pounds beef chuck
  • 2 bell peppers (whatever color you like) sliced medium-thick
  • 1 large or 2 medium sweet onions, halved and sliced medium-thick
  • 5-6 cloves garlic, peeled and crushed
  • salt and pepper
  • 1 level tablespoon dried Italian spice mix
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire Sauce
  • 1-1/2 cups beef stock
  • ¼ cup sliced pepperoncinis plus ¼ cup of the juice
  • 2 bay leaves
  • Giardinara (optional condiment)
Instructions
  1. Heat the oil the pressure cooker post over medium high heat
  2. Season the meat with salt and pepper (or Montreal Steak Seasoning as I used)
  3. Brown meat of both sides and remove to plate
  4. Add the onion and pepper to the pot and sauté until they start to soften
  5. Add the garlic and sauté for another minute
  6. Add the Italian spice mix and the red pepper flakes and stir
  7. Pour in the the Worcestershire Sauce, beef stock and the pepperoncinis with juice
  8. Place the meat back in the pot
  9. Add a little salt and ten or twelve grinds of black pepper along with the bay leaves
  10. Lock the lid on the pressure cooker and raise heat to high
  11. Bring to high pressure, then adjust the heat to maintain high pressure
  12. Set time for 40 minutes
  13. When time is up, let the heat come down on its own for ten minutes then do a quick release
  14. Remove the meat to a plate and let it rest for ten minutes
  15. Remove the bay leaves, taste the sauce and add more salt and pepper to taste
  16. Slice meat thinly, the return it to the pot
  17. Serve on sandwiches, or over noodles or rice (I like it on sourdough rolls with provolone cheese)
  18. Top with Giardinara (if desired)

Pressure Cooker Kale

A Tasty Version of the Puzzlingly Popular Plant

Kale_Bowl

Well, it might not be quite as healthy as some kale dishes, what with having bacon and whatnot, but being able to eat it is healthier than not being able to eat it because of overwhelming blandness.

Why eat kale at all if I am not that enthusiastic about it? Because of convenience and the sheer ubiquity of it. For weekday cooking, I often just want to get things prepared as quickly as possible so we are not sitting down to dinner at 11:00 PM. These days, when looking for pre washed bagged greens it is difficult to find anything other than kale. Believe me, if there were bagged collard greens sitting next to the kale I would certainly opt for the collards. And on rare occasions I do find the collards, but more often than not, there is nothing but kale. So what do I do to make kale a little easier to swallow? Pretend it is collard greens! As an added bonus, when making collard greens in the pressure cooker, they need to cook under pressure for about 15 minutes, and kale can cook in 5 minutes.

Kale_Ingredients

In the pressure cooker pot, heat a tablespoon of oil over medium high heat to keep the bacon from sticking at first.

Kale_Bacon_Chopped

Add the 6 slices of chopped bacon and cook, stirring occasionally until it just starts to crisp. Thick sliced bacon works best for this.

Bacon_Brown

Add an onion, halved then sliced and sauté until it softens, about 3-4 minutes. I like to use a sweet onion for this.

Kale_Onions

Take 5-6 cloves of garlic, and run through a press, then add to the onion. I know that some cooks frown upon these devices, but I find it is a huge time saver. Sauté for another minute.

Kale_Liquid

Pour in 1-1/2 cups of chicken broth, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon of liquid smoke, 1/2 to 1 teaspoon of crushed red chiles and a little salt and pepper. You can adjust the salt and pepper at the end if it needs more. The amount can vary depending on the saltiness of your bacon and what chicken broth you use.

Kale_Dry

Stir everything together and adjust heat to high.

Add in the kale. If it goes over the maximum fill line on the pressure cooker, let it cook down for a couple minutes. You can place a glass or metal lid over the top until the kale gets to down to the maximum limit.

Lock the pressure cooker lid in place and bring to high pressure.

When high pressure is reached, adjust heat to maintain high pressure.

Set timer for 5 minutes.

Kale_Finished

When time is up remove from heat and do a quick release.

Immediately transfer kale and liquid to a serving bowl. Make sure to include some of the liquid when serving. That’s the best part!

Kale_Plated

Use as a side to any protein, or make it a meal by serving on top of rice, grits or polenta.

If you feel like I do about the usual kale preparations, give this one a try and let me know what you think in the comments!

Now, if I can come up with a recipe for non-gross quinoa, you guys will be the first to know!

Pressure Cooker Kale
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Recipe type: Side Dish
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
A Tasty side dish, bacon takes this Kale dish from bland to grand!
Ingredients
  • 1 tabespoon oil
  • 6 slices bacon, chopped
  • 1 onion, halved and thinly sliced
  • 5-6 cloves garlic, pressed
  • 1-1/2 cups chicken stock
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon liquid smoke
  • ½ to 1 teaspoon crushed red chilis
  • 1 bag (about 10 ounces) pre washed Kale
  • Salt and pepper to taste
Instructions
  1. In the pressure cooker pot, heat the oil over medium high heat
  2. Add the chopped bacon and cook, stirring occasionally until it just starts to crisp
  3. Add the sliced onion and sauté until it softens, about 3-4 minutes
  4. Add the garlic and continue to sauté for another minute
  5. Pour in the chicken broth and vinegar, then stir
  6. Add in the brown sugar, liquid smoke, crushed red chiles, salt and fresh ground pepper
  7. Stir everything together
  8. Adjust heat to high
  9. Add the kale (if it goes over the top of the pot, let it cook a minute or two until it starts to cook down a bit. You can put a glass or metal cover over it to speed up the process.)
  10. Lock lid on pressure cooker and bring to high pressure
  11. When high pressure is reached, adjust heat to maintain high pressure
  12. Set time for 5 minutes
  13. When time is up remove from heat and do a quick release
  14. Immediately transfer kale and liquid to a serving bowl
  15. Use as a side to any protein or make it a meal by serving on top of rice, grits or polenta

 

Cherry Sriracha Baby Back Ribs

No grill? Celebrate the Holiday With These Easy Ribs!

Ribs Plate3

Talk about falling-off-the-bone tender. These were practically leaping off the bone. In fact, I had to point at my plate and in a stern voice, shout “Stay!”

Ok, that may have never happened, but the falling off the bone part is true. The rest may have been a delusion due to my being a bit under the weather this weekend, which is also why this post is a little later than usual, but it is worth the wait for this tasty treat. This would be good for your 4th of July party if you don’t have a grill, or if you want something in addition to your grilled foods.

Cherry Sriracha Ribs Ingredients

It’s not quite as sweet as it sounds, the Sriracha Sauce helps temper that a little.

Start by cutting about 5 pounds of ribs (2 slabs comes out to about the correct weight) into pieces small enough to fit in the pressure cooker.

Ribs In Pan
Rub them with Montreal seasoning (or seasoning of your choice such as seasoned salt). I have been using a lot of this Montreal Seasoning lately. Partly because it is tasty, and partly because I went shopping at the local warehouse store, so I came home with what is quite possibly a lifetime supply. They must release some kind of drug into the air vents in those stores, because it always seems like a good idea at the time to buy a container of seasoning that causes you to have to tie your trunk shut for the ride home.

Heat 3 tablespoons of oil in the pressure cooker pot over medium-high heat.

In batches, brown the ribs (meat side only), removing them to a plate as you go. I probably really needed a platter because the ribs were stacked precariously high on the plate. I dubbed it “Mt. Ribmore”.

Ribs Stacked3
Toss a chopped onion in the pot and sauté it until it is translucent.

Add in four cloves of garlic (run through a press), a couple tablespoons fresh ginger (about a thumb sized piece, chopped) and a teaspoon of dry mustard and continue to sauté for another minute.

Ginger Piece

Now, add a jar (about 12-13 ounces. If you have a larger jar, measure about a cup) cherry preserves, 1 bottle (12 ounces) cola, 1/4 cup Sriracha, 4 tablespoons soy sauce, 1 cup catsup, 2 tablespoons rice vinegar, and 1 teaspoon each sesame oil and liquid smoke. I always look for catsup and cola without high-fructose corn syrup. I know, it might seem strange considering other things I eat that HFCS is where I draw the line, but that’s just the way I am.

At this point, add in a little salt and pepper and return the meat to the pot.

Cover the pressure cooker and adjust heat to high and bring to high pressure.

When high pressure is reached, adjust heat to maintain high pressure and set the timer for 40 minutes.

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

Remove the ribs to a plate.

Adjust heat to medium-high and let simmer the sauce for about 7 minutes or so.

Sauce Reducing

Remove the sauce from heat.

You can use sauce as is (rustic style), but I prefer to whizz it with an immersion blender for a few seconds.

Sauce Blending
Serve the ribs with some sauce on top and some on the side.

Ribs Plate2

Cherry Sriracha Baby Back Ribs
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
A sweet and spicy sauce with a slight Asian twist makes these tasty ribs perfect for your next get-toghether
Ingredients
  • 3 tablespoons cooking oil
  • Montreal seasoning (for rubbing meat)
  • 5 pounds baby back ribs
  • 1 onion, chopped
  • 4 cloves garlic, pressed
  • 2 tablespoons ginger, finely chopped
  • 1 teaspoon dry mustard
  • 1 jar cherry preserves (about 12-13 oz. jar)
  • 1 12 oz. bottle cola
  • ¼ cup Sriracha chile sauce
  • 1 cup catsup
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon liquid smoke
  • ½ teaspoon salt
  • A few grinds of black pepper
Instructions
  1. Cut ribs into pieces small enough to fit in pressure cooker
  2. Rub with Montreal seasoning (or seasoning of your choice such as seasoned salt)
  3. Heat 3 tablespoons oil in pressure cooker pot over medium-high heat
  4. In batches, brown ribs on meat side only, then remove to plate
  5. Toss onions in the pot and sauté until they are translucent
  6. Add in the garlic, ginger and dry mustard and continue to sauté another minute
  7. Add in the cherry preserves, cola, Sriracha, soy sauce, catsup, vinegar, sesame oil and liquid smoke
  8. Add in the salt and pepper
  9. Return meat to pot
  10. Cover the pressure cooker and adjust heat to high
  11. When high pressure is reached, adjust heat to maintain high pressure and set timer for 40 minutes
  12. When time is up, let pressure come down on its own for ten minutes, then do a quick release
  13. Remove ribs to a plate
  14. Adjust heat to medium-high and let simmer for five minutes or so
  15. Remove from heat
  16. You can use sauce as is (rustic style), but I prefer to whizz it with an immersion blender
  17. Serve ribs with some sauce on top and some on the side

 

Pressure Cooker Hot Chicken Sandwich

Quebecois Hot Chicken Sandwich. Comfort Food At Its Finest!

Sandwich Top View

Ok, I’m not Canadian, but my heritage traces back to there. I also grew up so close to Canada that one time I accidentally got stuck in the line to cross the Ambassador Bridge to Canada because I was looking for parking to attend a concert in Downtown Detroit.

Once I reached the border guard, he let me make a U-Turn and go back to my search for parking. So, Canadian food is one of the cuisines I grew up with. And since a lot of it involves gravy, you can count me in!

There are quicker ways to make this recipe, such as buying a rotisserie chicken and jarred gravy, but I think this way is tastier, and it only takes about 40 minutes or so total.

Hot Chicken Sandwich Ingredients

It would not be a proper hot chicken sandwich if it wasn’t served with peas. You can use either frozen or canned, I have used both and I probably like canned better for this, but I used frozen this time. I usually just heat them in the microwave, but you can heat them on the stove if you prefer.

Plain white bread is traditional, but sometimes I switch it up with sourdough. Use whatever you like, but keep in mind that the bread should never be toasted! In fact I never understood this obsession with toasted bread. I don’t know if it is just here in SoCal, or it is everywhere, but it is difficult to order a sandwich in a diner without the bread being toasted. You usually have to specify “not toasted” to get  the bread in its natural state. Sure, some sandwiches, such as a BLT are normally served on toast, but something like a tuna sandwich or a corned beef sandwich? Come on!

Bread

To get started on the sandwich, melt a couple tablespoons of butter in the pressure cooker pot over medium heat.

Butter

Stir in 3 cups of beef broth, 1 tablespoon Worcestershire Sauce, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper, along with a teaspoon of Kitchen Bouquet (you can leave this out if you want, but I like the flavor and color it adds to the gravy.

Chicken Breasts Seasoned

Oh yeah, I forgot to mention that this recipe utilizes the steam rack or trivet that came with your pressure cooker. All 3 of my pressure cooker came with such an item, so hopefully yours did as well.

Steam Rack

Season the skinless, boneless chicken breast halves with salt and pepper.

Once the sauce is stirred together, lower the steam rack into the pot and place the chicken on top of it. The chicken will be partially submerged, this is fine.

Chicken Breasts In Pot

Lock the top on the cooker, turn heat to high (or set your electric to reach high pressure and maintain for 10 minutes).

When high pressure is reached, adjust the heat to maintain high pressure (does not apply to electrics) and set timer for 10 minutes.

Slurry

While chicken/sauce is cooking, mix 3 tablespoons flour with about 6 tablespoons of water (just enough to make a thick liquid).

You can also heat up a can of peas at this time.

When time is up, do a quick release.

Remove the chicken to a plate.

Chicken Cooked

Carefully remove the steam rack.

Put the pressure cooker pot over medium high heat and bring to a simmer (electric use the sauté mode on high).

Stir in the flour/water mixture. Let it simmer for about 10 minutes to cook out the flour taste and to bring to the desired thickness, stirring frequently.

Shred the chicken meat with two forks. It doesn’t need to be finely shredded, just pull it apart.

Chicken On Bread

Arrange 1 piece of bread on a plate for each sandwich you are making.

Pile chicken on the bread (one breast half for each sandwich is good).

Bread On Plate

Put a little gravy on top of the chicken, then place another piece of bread on top. Add more gravy to the top of the sandwich, then top with peas.

Sandwich Assembled

Serve with French Fries.

Sandwich Finished 2

Enjoy, eh?

Pressure Cooker Hot Chicken Sandwich
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Recipe type: Entree
Cuisine: Comfort Food
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
Quebecois Comfort Food At Its Finest!
Ingredients
  • 2 lbs. boneless, skinless chicken breast (about 4 half breasts)
  • salt and pepper (for chicken)
  • 2 tablespoons butter
  • 3 cups beef broth
  • 1 tablespoon Worcestershire Sauce
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Kitchen Bouquet (optional)
  • 3 tablespoons white flour
  • 8 slices bread (white is traditional, sourdough works great as well)
  • 1 can peas, or 1 bag of frozen peas
Instructions
  1. In pressure cooker pot over medium heat, melt the butter
  2. Stir in the beef broth, Worcestershire, paprika, garlic powder, onion powder, the ½ teaspoon salt and ¼ teaspoon pepper and Kitchen Bouquet)
  3. Lower steam tray or trivet into the pot
  4. Place chicken on top of the steam tray (liquid will come over the top of tray and partially submerge chicken)
  5. Lock top on pressure cooker and bring to high pressure
  6. Set time for 10 minutes
  7. While that is cooking, make a slurry with 3 tablespoons of flour and enough water to make a thick liquid
  8. Heat peas in microwave or small pan
  9. When pressure cooker time is up, do a quick release
  10. Remove chicken to a board to cool and carefully remove the steam rack
  11. Put pressure cooker over medium heat and bring liquid to a simmer (on electric pressure cooker, use sauté mode on high setting)
  12. Stir in flour-water mixture
  13. Let simmer for 10 minutes or so, stirring frequently
  14. When desired thickness is reached, remove from heat
  15. Shred the chicken with two forks
  16. Place one slice of bread on each plate
  17. Top with chicken (approximately 1 breast half per sandwich
  18. Top each with another piece of bread, then cover sandwich with gravy
  19. Spoon peas on top of each sandwich
  20. Serve with French Fries