I think I’ve found one my newest favorite kitchen gadget. The pressure cooker.
Aubrey and I have been testing out these Power Pressure Cooker XLs over the last several months and I have been SO IMPRESSED. We knew we wanted to see how well they work and what we could do with them, but we were especially excited to see what dinners could be made super fast in honor of this crazy back-to-school time and all of the upcoming busy weeknights we are anticipating. We’ll be bringing you a few new recipes we developed for our pressure cookers as well as a roundup of all of our current recipes that would be perfect for them! Raise your hand if it gets to be 4/5:00 and you realize dinner still hasn’t made itself. UGH. Hate it when that happens. I rummage through my fridge and look at fresh produce first, see what needs to be used up. Then I look through my freezer to see what’s lurking in there. Lots of frozen hunks of meat. Usable for dinner in an hour? Nope. That’s been my most favorite thing about this pressure cooker. I’ll throw several frozen solid chicken breasts in there with some type of sauce or salsa or even just some broth, and I have moist, falling-apart shredded chicken in 1 hour. Next, I wanted to try a frozen solid chuck roast. This thing could kill someone.
I prefer not to cook with packaged mixes, but I’ve been making my roasts with Lipton’s Beef Onion soup mix for years and years and I looooove how they turn out. So some water, the soup mix, frozen solid chunk of meat, plenty of salt and pepper, some red pepper flakes, and power on. SO the pressure cookers take up to 17 minutes to build up pressure. Then the cooking time starts. After it’s done, you release the pressure valve and it slowly releases the pressure. Pressure cookers used to be dangerous with lots of blown-up kitchens, but the safety features on the new ones make them pretty fool-proof. I checked on it at 1 hour, and it had completely cooked through, but wasn’t falling-apart tender. I added another 15 minutes, still not quite where I wanted it. Added another 15, and it was great! Another 15 minutes couldn’t have hurt, but I really wanted to eat, it tasted perfect and we were starving!
I had prepped some potatoes, washed and cut into quarters. That’s it. As the roast was resting and I was making the gravy, I popped the potatoes into the pressure cooker with some water and salt, and they were done in 10 minutes. Soft and ready to be mashed with plenty of sour cream, butter, milk, and salt (sometimes I add cream cheese and chives–so yummy!).
Frozen solid roast beef dinner on the table in two hours. Comfort food at it’s best!
- beef chuck roast (mine was 2.75 pounds and was done in about 1 1/2 hours)
- about 2 c water
- Lipton beef onion soup mix
- 1/2 t kosher salt
- 1/4 freshly-ground pepper
- 1/4 t red pepper flakes
- 2 pounds russet potatoes, washed and chopped into quarters
- 1 t salt
- 1/2 c sour cream
- 3/4 c milk
- 1/4 c butter
- salt and pepper to taste
- 3 c roast drippings
- 3-4 T flour
- 3-4 T water
- salt and pepper to taste
- Place frozen roast in inner pot of pressure cooker. Fill with water until roast is half-covered. Add Lipton soup mix. Top roast with salt, pepper, and pepper flakes. Set to 'chicken/meat', then press 'cook time selector' until you get to 1 hour. Cooker will begin to build pressure (17 minutes), then begin the 1 hour cook time. After 1 hour, it will beep. press 'cancel', then 'chicken/meat' again, and 'cook time selector' to add another 30 minutes. After it beeps and roast is done, release the pressure valve. Remove roast and set in serving bowl, covered with foil. Reserve drippings for gravy.
- Place quartered potatoes into inner pot. Add enough water so that half of them are covered. Add 1 t salt. Set cooker to 'vegetables', 'cook time selector' until you get to 10 minutes. Machine will start to build pressure and then begin to cook.
- Make gravy by bringing roast drippings to boil in saucepan on stove. Dissolve 3 T flour in 3 T water. Slowly pour into boiling liquid, whisking constantly. Continue to boil, whisking until desired consistency is reached. Add another tablespoon of dissolved flour if desired. Season to taste. Keep to a low simmer, stirring occasionally until ready to serve.
- When potatoes are done, drain from water and set in bowl to mash. Microwave sour cream, butter, and milk until hot and melted. Pour over potatoes and mash with a potato masher. Season to taste.
- Serve roast with potatoes and gravy.