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.

 

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.

 

Pressure Cooker Jerky Joes

Just because they are called Jerky Joes, they are not made with jerky!

Jerky Joe 3

These pork and beef Sloppy Joes with Jamaican jerk style seasonings are a spicy update to the old lunchroom classic.

It finally cooled off just enough that I can do a little cooking. With a temperature of only 80 degrees today, I even contemplated putting on long pants this morning (I only contemplated it, mind you).

I made this in the Instant Pot, so I wrote it for electric pressure cooker, but it can easily be made in any stovetop model.

Jerky Joes Ingredients

Because it is still fairly warm around here, I wanted to prepare something quick and tasty. This was easily done in the Instant Pot, so I did not even have to turn on the oven. And I served it with sweet potato chips to avoid needing to heat up a side dish.

Ketchup

It seems nearly impossible to find Scotch Bonnet peppers around here, which are traditional Jamaican peppers, so I used habeneros, which are related to Scotch Bonnets and are easy to find. You can use whichever you like. The heat level is pretty similar. If you don’t like things quite so spicy you can use jalapenos.

I have had these both with and without cheese, so the choice is yours. When I do use cheese, I prefer pepper jack.

Garlic And Jalapenos

I top them with grilled pineapple slices. Just heat a grill pan or iron skillet (dry) over medium-high heat and grill however many slices you need until they take on a little color. Flip once.

If you can find it, use the Pickapeppa sauce. They had it at my local grocery store in the hot sauce section. If you cannot find it, the closest thing would probably be Worcestershire Sauce. It has a similar flavor profile, but I recommend seeking out the Pickapeppa sauce. It gives it that “Jamaican” flavor.

Green Onions Chopped

In blender or food processor, add all the sauce ingredients. And pulse a few times until it is fairly smooth.

In the pressure cooker in a couple of tablespoons of oil, with sauté mode on high, sauté onion until translucent.

Onions Saute

Add pork and beef and sauté until broken up. It’s ok if it is a little pink, it will finish cooking under pressure.

Add the salt and pepper and top with two bay leaves.

Turn off sauté mode and add the sauce.

Pineapple Grilling

Give everything a stir, toss in a couple of bay leaves and lock top on pressure cooker.

Using manual setting, set for high pressure and 8 minutes time.

When time is up, do a quick release.

When pressure is released, remove top and turn on sauté mode on high.

Pineapple Grilled

Simmer until mixture thickens a bit (about 5 minutes).

Serve on toasted buns with a grilled pineapple ring.

To grill pineapple rings:

Put grill pan or iron skillet over high heat.

Jerky Joe Ready

Put desired number of pineapple rings between two paper towels for a minute to dry some.

When pan is hot, place pineapple rings in pan.

Flipping once, cook until they take on a little brown color.

Jerky Joe 2

Goes well with sweet potato chips.

 

Pressure Cooker Jerky Joes
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Recipe type: Sandwich
Cuisine: Carribean
Author:
Prep time:
Cook time:
Total time:
Serves: 8 servings
A spicy take on the old lunchroom classic. Caribbean flavors make this a tasty alternative.
Ingredients
For the sauce
  • 2-3 habanero chiles, roughly chopped (I included seeds, remove if you would like it less spicy)
  • 3 green onions, trimmed and roughly chopped (include white and most of the green part)
  • 4 cloves garlic, pressed
  • 2 teaspoons allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon Cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Pickapeppa sauce
  • 1 tablespoon molasses
  • juice of 2 limes
  • 2 tablespoons pineapple juice (from the canned pineapple)
  • 1 cup catsup
  • ½ bottle ginger beer (not ginger ale)
For the meat
  • 2 tablespoons cooking oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 onion, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 bay leaves
Instructions
  1. In blender or food processor, add ingredients from habaneros through ginger beer
  2. Pulse a few times until fairly smooth, some chunks ok
  3. In pressure cooker in a couple of tablespoons of oil, with sauté mode on high, sauté onion until translucent
  4. Add pork and beef and sauté until broken up. It's ok if it is a little pink, it will finish cooking under pressure.
  5. Pour the sauce in
  6. Add the salt and pepper
  7. Give it a stir and top with two bay leaves
  8. Turn off sauté mode
  9. Lock top on pressure cooker
  10. On manual setting, set for high pressure and 8 minutes time
  11. When time is up, do a quick release
  12. When pressure is released, remove top and turn on sauté mode to high
  13. Simmer until mixture thickens a bit (about 5-7 minutes)
  14. Serve on toasted buns with a grilled pineapple ring
Grilled Pineapple Rings
  1. Put grill pan or iron skillet over high heat
  2. Put desired number of pineapple rings between two paper towels to dry some
  3. When pan is hot, place pineapple rings in pan
  4. Flipping once, cook until it takes on a little brown color

 

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 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

 

Sneak Peek – Quebec-Style Hot Chicken Sandwich

It’s Healthy, It Has Peas On It!

HOT CHICKEN SANDWICH

This weekend, I once again reach back into my heritage to make a tasty Quebec-Style Hot Chicken Sandwich (also known simply as a “Hot Chicken” or a “Chicken”. Not to be confused with Nashville Hot Chicken, Quebec-style Hot Chicken is a dish consisting of bread, chicken, gravy and peas. What’s not to love?

Come by this weekend to find out how to make it the pressure cooker way!

Pressure Cooker French Dip

French Dip (no, I don’t mean Inspector Clouseau)

French Dip

Please pretend you don’t see the chip in the plate. Thanks for your cooperation.

Beef Dip, Beef Au Jus Sandwich, French Dip. Call it what you will, but here in Los Angeles it is and always will be French Dip.

Like in other cities, where two places claim to be either the “first” or the “best”, such as Pat’s vs Geno’s (Cheesesteak) in Philly, Matt’s Bar vs 5-8 Club (Juicy Lucy Burger) in Minneapolis or Lafayette vs. American Coney Island in Detroit, here in Los Angeles it’s Phillipe’s vs. Cole’s when it comes to the French Dip, with both claiming to be the originator. By the way, if you have always wanted to try a Juicy Lucy Burger, but are nowhere near the Minneapolis area, I just happen to have a Pressure Cooker Juicy Lucy recipe here.

Who was really the first, and what is the real story behind it’s invention? We will probably never know. Even Snopes.com gave it an “undetermined” rating.

This can be made with other cuts of meat, but I prefer Chuck Roast because it strikes a good balance between price and flavor.

French_Dip_Ingredients

The ingredients. Hey, I don’t think I forgot anything this time. Well, maybe the cooking oil, but I don’t usually put that in the photos. Oh, and the bread, but that doesn’t go in the pressure cooker so it doesn’t count. So there.

Turn heat to medium-high. In a couple tablespoons oil, brown the roast on both sides. Remove to a plate, then add the beer to the cooker, using a spoon to scrape the tasty bits off the bottom of the pot.

Meat_On_Plate

Return the meat to the pan.

Add in the 2 cups water and 1 tablespoon of “Better Than Bouillon”. You can replace the water and BTB with 2 cups of beef broth or stock, but I have been liking the “Better Than Bouillon” lately. It might not be as healthy as plain stock, but I find it gives it a more “restaurant-y” flavor. If the water completely covers the meat, use a little less, so a quarter inch or so of the meat is exposed.

Add in the Soy Sauce, Worcestershire Sauce, Garlic Powder, Onion Powder, oregano and thyme.

Add the salt and pepper.

Toss in a couple bay leaves.

Meat_Browning

Turn the heat to high and place the cover on the pressure cooker.

Bring to high pressure. When pressure is reached, adjust heat to maintain high pressure and set timer to 45 minutes.

Beer_Opening

While waiting for the meat to cook, feel free to finish the beer that is left in the bottle.

When timer sounds, let the pressure come down for 10 minutes, then do a quick release.

Remove to a plate and let it rest for five minutes.

Slice thinly. You can either return the sliced meat to the broth, then put on the sandwiches, or you can serve broth on the side.

Sandwich_On_Tray

I like to butter the rolls and toast in the oven for a few minutes, then put shredded mozzarella on the bottom part of the roll and toast for a couple more minutes.

They are great with a little prepared horseradish on the roll.

Sandwich_Au_Jus

Pressure Cooker French Dip
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
For Meat
  • 3 pound (approximately) boneless chuck roast
  • 1 cup beer
  • 2 cups water
  • 1 tablespoon Better Than Bouillon
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • ¼ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 bay leaves
For Sandwiches
  • 4-6 Sandwich Rolls
  • Butter
  • Shredded Mozzarella
Instructions
For Meat
  1. Heat 2 tablespoons oil in pressure cooker pot over medium-high heat
  2. Brown roast on both sides
  3. Remove to plate
  4. Add beer to pressure cooker, scraping any meat bits stuck to the bottom of the pot
  5. Return meat to pan
  6. Add water and Better Than Bouillon (you can substitute 2 cups beef stock for the water and BTB)
  7. Meat should not be submerged, use a little less water if it looks like it will cover meat completely. Leave just a bit showing above water level
  8. Add soy sauce, Worcestershire Sauce, garlic powder, onion powder, oregano, thyme, salt and pepper
  9. Add bay leaves
  10. Put cover on pressure cooker
  11. Turn heat to high and bring to high pressure
  12. When high pressure is reached, turn down heat to maintain high pressure
  13. Set timer for 45 minutes
  14. When time is up, remove from heat
  15. Let pressure come down on its own for 10 minutes, then do a quick release
  16. You can either add the meat back to the pan or just put slices on the sandwich and serve the pan sauce in small bowls on the side for dipping
For Sandwich
  1. Shred about 8 ounces part-skim mozzarella
  2. Preheat oven to 350 degrees
  3. Put 4-6 French rolls on baking tray
  4. Spread Butter on both sides of French rolls
  5. Put in oven for about 5 minutes, or until bread starts to brown
  6. Sprinkle mozzarella on bottom of rolls
  7. Put back in oven for 2-3 minutes
  8. When cheese is melted, remove from oven
  9. Divide beef between rolls
  10. Spread horseradish or mustard on tops of rolls (optional)
  11. Put tops on sandwiches and serve