Tag Archives: pressure cooker

Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce

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There’s a particular kind of kitchen magic that happens when you lock a lid, crank the heat, and surrender control — the kind of cooking that turns humble boneless beef short ribs into something that falls apart at the mere suggestion of a fork. This recipe harnesses that magic with a sauce that pulls from the pantry of Chinese cooking: smoky-sweet hoisin, salty soy, dry sherry, and a whisper of cayenne heat.

The pressure cooker does something a braise never quite can. Sealed tight with no room for steam to escape, it drives flavor into the meat rather than letting it drift away into your kitchen air. What emerges after 35 minutes is deeply savory beef swimming in a concentrated, glossy sauce — more than you’d ever coax from a Dutch oven, and richer for it. A handful of fresh scallion greens and torn cilantro added at the end lifts the whole thing, cutting through the richness with a bright, herby finish.

Serve it over a bowl of steamed white rice that can drink up every last drop of that sauce. This is weeknight cooking that eats like a weekend project — without the wait.

Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. vegetable oil
  • 4 garlic cloves, minced
  • 1 2-inch piece ginger, peeled, sliced into ¼-inch-thick rounds, and smashed
  • ½ cup hoisin sauce
  • 2 Tbsp. soy sauce
  • 2 Tbsp. dry sherry
  • 4 scallions, white parts chopped coarse, green parts sliced thin
  • ¼ tsp. cayenne pepper
  • 48 oz. boneless beef short ribs (about 6 short ribs), trimmed
  • 2 Tbsp. minced fresh cilantro

Directions

  1. Cook oil, garlic, and ginger in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.
  2. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.
  3. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
  4. Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.

http://www.lynnandruss.com

Recipe from America’s Test Kitchen

Vermouth-Braised Chicken and Potatoes with Fennel

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This one-pot meal from Milk Street with classic Italian flavors couldn’t be easier. The ingredients are combined in the pot, then pressure cooked (or slow cooked) until the chicken is fork-tender. To finish the dish and create a flavorful sauce, the cooking liquid is thickened with a couple tablespoons of flour—just enough for clingability but without any heaviness. A little lemon juice adds acidity and brightness. Super Good!

It is suggested to serve over polenta or with hunks of crusty bread. Since we were doing neither, we increased the amount of baby potatoes by about 50%, to 12 ounces instead of 8 (which would be pretty paltry for four people). And with only 1.6 pounds of thighs, we were able to use our smaller 4-liter pressure cooker. Somehow we forgot to halve the potatoes, but they still came out tender and creamy.

Don’t worry that ½ cup vermouth is too little liquid. The chicken and vegetables release flavorful juices as they cook that, combined with the vermouth, form the base for the sauce.

Vermouth-Braised Chicken and Potatoes with Fennel

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ½ cup white vermouth
  • 6 medium garlic cloves, smashed and peeled
  • 1 Tbsp. fennel seeds
  • Kosher salt and ground white pepper
  • 2 lbs. boneless, skinless chicken thighs, trimmed
  • 8 oz. small yukon gold potatoes (1 to 1½ inches in diameter), halved
  • 1 medium fennel bulb, trimmed, halved, cored and thinly sliced
  • 1 Tbsp. all-purpose flour
  • 2 cups lightly packed baby arugula, roughly chopped
  • 1 Tbsp. lemon juice

Directions

  1. In a 6-quart Instant Pot, stir together the vermouth, garlic, fennel seeds, 1 teaspoon salt and ¼ teaspoon white pepper. Add the chicken, potatoes and fennel, distributing the ingredients in an even layer.
  2. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes. When pressure cooking is complete, let the pressure release naturally until the float valve drops. Press Cancel, then carefully open the pot.
  3. Using a slotted spoon, transfer the chicken and potatoes to a serving bowl, then tent with foil. In a small bowl, whisk the flour with 2 tablespoons of the cooking liquid until smooth, then stir into the pot. Select Normal/Medium Sauté and bring the liquid to a simmer. Cook, stirring often, until lightly thickened, 2 to 5 minutes. Off heat, stir in the arugula and lemon juice, then taste and season with salt and white pepper. Pour the sauce over the chicken and potatoes.

http://www.lynnandruss.com

Adapted from a recipe for Milk Street