just bought my first pressure cooker, what’s your favorite pressure cooker recipe?

OMG I need to add that I am gluten and dairy intolerant

huge bummer, I know

Fascinating!

Gunpowder?

Congrats, OP.

You're now a person-of-interest to the alphabet agencies.

Pressure cookers and GLP don't mix.

DeAr aBBy,

I've only ever made fresh artichokes in a pressure cooker. Tons of butta, truly a delicacy.

I might have one but I never use it. The truth is, pressure cookers scare me.

Put in broccoli heads with 1/2” water and a separator grid that came with the pot I hope - so food doesn’t touch the bottom

Bring to cha cha cha temps and time for 30 SECONDS!

Turn off heat

Open to the greenest most delicious broccoli you ever had

Add BUTTER and enjoy !

Cajun Red beans!

I LB small red beans
I diced Green bell pepper, onion, and a stalk of celery.
2 bay leaves
1 ham Hock or 1 LB dried sausage.
48 oz Chicken stock.

add a glug of oil
Use the saute function and brown the sausage and remove
add a knob of butter then add the veg. saute until the onion is clear.

Now add back the sausage ,the beans the stock,Bay leaves and seasonings. Seal and pressure cook 45 mins then allow a 15 min natural release.

You can make some interesting things with millet and manure in a pressure cooker.

as if we’re already not on their list, lol

Ribs.

Use beef stock instead of water.

Season ribs.

Cook for 40 minutes.

Place on baking sheet, brush on BBQ sauce.

Place under broiler until sauce is bubbling.

the new, modern ones can’t blow up, right? lol




great, I have broccoli, this is the first thing I’m going to try, in about an hour



I have these, too, the second thing I’m going to try today!




I guess it’s good to know that it also doubles as a weapon if I get in a jam

pork butt for pulled pork

will it soften up short ribs? I have issues with pork, sometimes I’ll eat baby backs, though, because they’re just too damn good

Boston Marathon Ribs.

I like a chuck roast that's seasoned by salt, pepper and garlic powder, and a full onion split and placed on top. Cook until falling apart tender.
Don't forget to put in a cup of water in the bottom and place the roast on top of the trivit (not on bottom of pan). The pan liquid will make wonderful gravy or au jus,

They are tender, I prefer baby back.

The pressure cooker doesn't tenderize meat the way slow cooking does. Meat needs time to breakdown.

However it's really good for speeding up cooking.

I always do rice in it, like 20 minutes total.

Baked potatoes, 40 for a large.

Boiled eggs.

Because pressure allows for a higher temperature than boiling point of water veggies can be cooked quickly.

I make buffalo chicken wings in mine. Some of the best crispy, but juice, wings you will ever have.

Alphabet soup

Choke cherry bark apricot pits castor beans , you know , the usual stuff .

Man, recipe recommendations really depends on what you're in the mood for. Are you feeling like a Marathon, or more like an Olympic type event?

Makes great popcorn.

Corned beef submerged in a lager or stout solution and pickling spices. Can't even lift it out of the pressure cooker in 1 piece.

most of the ingredients are going to be available not at your grocery stand but rather you local hardware store

you know what that means

Pressure cookers are real money savers, they turn inferior meat cuts into to succulent savory flavor explosions.

[link to ninja-recipes.uk (secure)]

This is beautifully tasty Xx

I use my 2 Pressure cookers for canning food, and water baths for veggies.

BBQ moose