I am here today to give you the recipe for the best pressure cooker chili. A chili that is not only delicious but will most certainly stick to your ribs. Of course, this recipe may cause a little bit of a controversy. That’s because certain areas of the United States have their own unique ideas about how chili should be made, and this particular recipe may go against that idea.
I’ll give you some examples. In Texas, the type of chili that is most often made is chili con carne. This is a chili that is made without tomatoes or beans and is usually heavy with beef and chili peppers. This stands in stark contrast to the chili that is most often made in Ohio: the chili five-way. This chili is made with chili, beans, onions, cheese and spaghetti. And this chili, in turn, contrasts with Illinois chili. A chili that is made with ground beef, beans and suet.
My chili goes against all of these archetypal chili recipes. The recipe I am doing today is a hybrid between Missouri chili (made with tomato sauce, kidney beans and ground beef) and Texas chili. In my estimation, it is the best chili out there.
For this recipe, I used a pressure cooker that is placed on a burner. If you don’t have one of these, then you can check pressure cooker reviews to find one. However, you can also use an electric cooker if you want; just be sure to modify the directions accordingly.
2 pounds beef chuck (cubed)
1/2 pound of ground beef
3 cloves chopped garlic
1 diced onion (yellow or sweet preferably)
1 tablespoon vegetable oil
2 tablespoons chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon chipotle chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
14 teaspoon thyme
10 ounce can of diced tomatoes with green chili peppers
16 ounce can of tomato sauce
salt and pepper (to taste)
Bring a frying pan to medium-high heat and place your ground beef in. Cook until it is fully cooked. Remove the beef and put it aside, but leave the grease in the pan. Now salt and pepper your cubed beef chuck and place it in the grease. Brown it thoroughly on all sides. Set the cubed beef aside and remove the pan from the heat.
Place 1 tablespoon vegetable oil into your cooker and turn it on medium-low. Toss in the garlic and the onions. Cook them until they are soft and almost translucent. Now stir in your paprika, chili powder, cumin, chipotle chili powder, oregano, thyme and cayenne pepper. Cook about 1-1/2 to 2 minutes. Add your diced tomatoes, tomato sauce, the cubed beef and the ground beef. Mix it together well.
Close and secure your cooker’s lid. Raise the heat to high until it reaches pressure, then reduce heat to maintain this pressure. Cook for 15-20 minutes. Remove from heat and let the cooker cool down using the natural method. When the cooker is depressurized, remove the lid.
Top with cilantro and sour cream and serve with crackers. You can now congratulate yourself on making the best hybrid chili in the world.
I have a recipe for those of you who like to celebrate St. Patrick’s Day with a nice Irish dish but are tired of making corned beef and cabbage. That is why I decided to present to you a recipe that my grandmother made for our family for years. A dish called Dublin Coddle.
However, I decided to make it differently than my grandmother did. She cooked it in a big dutch oven, but I have decided to cook it in a pressure cooker. Something that you probably didn’t even know could be done. I didn’t. After all, I have never read that it could be done in all of the pressure cooker reviews I have read over the years, so I decided to give it a shot.
What happened, you ask? Well, my Dublin Coddle turned out perfectly. It would appear that these cookers can make this dish exactly the way it is supposed to be made. If you want to know how, then read on and I will give you the recipe I used. Try it, you’ll love it. I love it so much I not only make it on St. Patrick’s Day, but any day that I need a thick, hearty meal. It is literally one of the best comfort foods out there.
1 Pound Irish Bacon, American Bacon Or Ham – I stray a little from my grandmother’s recipe because I use American bacon because I like it. Traditionally, Irish bacon is used or ham if you can’t find it at your local grocery store.
1 Pound Polish Sausage-This is another deviation from the traditional method. I use Polish sausage, but just about any kind of pork sausage can be used.
2 Large Onions
4 Minced Garlic Cloves
2 Pounds of Potatoes
1 Tablespoon Olive Oil
1 Cup Chicken Broth Or Stock
1 Teaspoon Thyme
1 Teaspoon Rosemary
2 Tablespoons Parsley
½ teaspoon salt
½ teaspoon pepper
Quarter the Potatoes and slice up the onions and carrots. Set them aside.
Brown the bacon and sausage and set them aside. I brown the meat but it isn’t necessary. Many people skip this step because they want their coddle to have a plainer appearance. I personally love the brown meat.
Place the potatoes in the cooker followed by the onions, carrots, bacon and sausage. Add in all of the spices (except for salt, pepper and parsley) and the chicken broth.
Cover the cooker and then bring it up to pressure. When it has reached pressure, lower heat to maintain the pressure and cook for 13-15 minutes. When the time has elapsed, remove the cooker from heat and allow it to slowly depressurize. Remove the lid and salt and pepper the dish. After you’ve done that, sprinkle parsley on top and serve.
And that is all there is to it folks. Without a few minutes of your time, you can have the best pressure cooker coddle in the entire neighborhood. Perfect for St. Patrick’s day or any other day of the week.
Over the last decade, I must have heard the myth that pressure cooking food is bad for your health thousands of times. Not only in the comment sections of pressure cooker review sites, but also by self proclaimed nutritional experts. It is a myth that I never believed but one that seemed to persist despite my objections.
All of these objections were based on the assumption that cooking at higher temperatures somehow damages the nutritional value of food. That mankind has been cooking at relatively low temperatures over an open fire for thousands of years and therefore could only ingest foods cooked at lower temperatures. Which I always believed to be completely ridiculous.
Now science has confirmed my belief that pressure cooking isn’t bad for human health. In fact, it has even taken it a step further. It has proven that it is actually a healthier form of cooking. In a recently published scientific study, it has been shown that pressure cooking actually preserved most of the nutrients destroyed by traditional cooking methods. It showed that pressure cooked broccoli retained over ninety percent of its vitamin c. Contrast this with steaming (which only preserves seventy-eight percent of vitamin c) and boiling (which only preserves sixty-seven percent of vitamin c), and you can clearly see pressure cooking is the best method of cooking food.
That might seem counter-intuitive since pressure cookers do cook at a higher temperature than other cooking methods, but it makes sense when you really think about it. It might use a higher temperature, but it uses it for a much shorter period of time. Which means that the foods aren’t exposed to these high temperatures long enough for their nutrients to break down. Sure, if you overcook your food to the consistency of baby food, then you are going to use a lot of nutrients. However, that is true of any cooking method. When used properly, pressure cookers retain the nutritional value of foods better.
Another advantage that pressure cookers have over traditional cooking methods is they use less water. Water is usually the main culprit when you talk about nutrients being removed from your vegetables. That is why experts say that you should steam your veggies instead of boiling them because water leeches vitamins and minerals from food. Well, I am here to tell you that you should probably be pressure cooking them instead.
If you’ve just read this article and need more proof that pressure cooking is better for you than previously thought, then I will cite one more study. A study done in the nineties that said that it was better to pressure cook peas than boiling them because pressure cookers break down Phytic acid and make the peas more digestible. Do you need any more reasons to break out your best pressure cooker and using it to make all of your meals? I don’t think so. These devices can be a great tool to help you manage your health by helping your food retain more of its nutritional value.
If you have never used a pressure cooker but still want to cook like a pro with it, then I have some good news for you today. I am going to tell you how to cook with your pressure cooker and end up with fantastic results. You may think that cooking with one of these machines is difficult but I assure you it isn’t. All you need to do is make a few adjustments and you’ll be well on your way.
Before we start however, I want to take a few moments to tell you that it is important to get a good quality machine. It doesn’t matter if it is a stove top model or an electric model (although electric models are easier to use). Just be sure to buy the best quality one possible. Check pressure cooker reviews—if necessary—to help you choose the right cooker for you.
When cooking meats in a traditional fashion, many people brown the meat in a pan with oil and then deglaze the pan to help add flavor to the dish, yet they don’t do this when using a pressure cooker. I guess they don’t realize that they can not only do it this way but that they should be doing it this way.
All you have to do is add a little bit of oil to the pressure cooker—preferable a light vegetable or olive oil—and heat it uncovered it on medium high heat. Then when it has heated up, add your meat in small batches and brown it. Then you take the meat out of the cooker and set aside. Now you can begin the deglazing process. Pour a little bit of wine or broth into the cooker and scrap the sides with a spatula. All of those delicious food particles have now been released into the wine and broth. You can now continue on with cooking by placing the meat—and all the other ingredients you plan on cooking with it—back into the pressure cooker and cooking it under pressure.
Cook Different Foods At Different Times
some foods, such as meat, take longer to go than other ingredients, such as vegetables. That is why you shouldn’t throw them in all at one time. If you do, then you are likely to end up with either the meat under-cooked or the vegetables over-cooked. So be sure to start meat first, and then right before it is done, add the veggies.
Keep Two Electric Burners Going For Stovetop Cookers
This is one of the best pressure cooker tips I can give those of you who have a stovetop pressure cooker and an electric stove: Keep 2 burners going at the same time. Since you want to start the pressure cooker on high and then finish up on medium, it is best to have 2 burners going because electric stoves don’t react very quickly. Keep one burner for high heat and the second burner set on medium heat. When the pressure cooker reaches pressure, all you have to do is move it onto the second burner and continue cooking.
Making pressure cooker pulled pork is easy and can be used to make a variety of dishes. After cooking, you can use this flaky pork in a number of different BBQ or Mexican recipes. This not only makes it on of the best pressure cooker recipes but also makes it one of the most versatile.
Today, we are going to use the pressure cooker to make pulled pork carnitas. A food that was invented in Michoacán de Ocampo, and literally means “tiny meats.” Traditionally, this food is made by cooking the pork in oil for four hours or until the pork becomes tender. This recipe tries to adhere to this original recipe as much as possible, but there has been a few changes made to it to not only adapt it to pressure cooking but to make it more palatable to American tastes. If you want to keep it more traditional, then skip the spices and only use an onion, a bay leaf, salt and pepper.
The pressure cooker I use in this recipe is the standard model that you place on your burner. If you don’t have one of these models, then you can browse pressure cooker reviews to find one. However, if you want you can also use an electric model pressure cooker. You’ll just have to adjust some of the directions.
1 3-4 pound pork roast
2 tablespoons corn oil
2 grated carrots
2 limes (quartered)
1 head of lettuce (washed)
1 large onion (diced)
3 cups water
1 Tablespoon chili powder
1 teaspoon red pepper flakes
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon cumin
1 tablespoon salt
1 teaspoon black pepper
⅛ teaspoon coriander
⅛ teaspoon cayenne pepper
Preparation (24 hours before): Mix all of your spices in a bowl and cutting your pork into large pieces. Now take the spices and the diced onions and rub them all over the pork pieces. Wrap them up in plastic and leave them in the refrigerator overnight.
Preheat your pressure cooker, add oil and brown your pork. After it has been thoroughly browned, add 3 cups of water and close the pressure cooker.
Bring the cooker to high pressure and set it so it maintains this pressure. Start your timer and cook for approximately 1 hour.
Using the natural release method, allow the cooker to cool down. Once the cooker has cooled, remove the pork from it and plate it. After you’ve done that, use a fork to break it into tiny pieces.
Place the pork into a frying pan and pour some of the liquid from the pressure cooker into it. Fry it until it is browned.
Take your lettuce and make little cups out of them. Then spoon your shredded pork into them and sprinkle shredded carrots over them. Serve them with your lime wedges.
Judging from some of the comments made on pressure cooker reviews, I think the best guide that I can give you is one that explains how to properly use your cooker without all of the confusing technical talk. And that is why I am writing this quick guide today. This guide will tell you how to properly use your pressure cooker from the moment you receive it. Follow these steps and you’ll be using your cooker in no time flat and without any of the usual problems.
Read The Manual
The first thing that you should do when you receive your pressure cooker is to read the manual. There are differences between all of the cookers out there and no one guide can give you tips on each individual one. Therefore, the first step you should take before using your cooker is to thoroughly acquaint yourself with the manual, especially the sections on it use and safety features.
Getting Ready To Use
The next step before you use your pressure cooker should be to make sure that it has no dents or cracks in it. A damaged pressure cooker is potentially dangerous and should never be used under any circumstances. You should also make sure that it is thoroughly clean before you begin.
Filling The Pressure Cooker
A pressure cooker requires some form of liquid to be in it at all times. What type (e.g Water or broth) or how much depends on the recipe and the type of cooker used. For the jiggling weighted valve type cookers, then a cup of water is usually the minimum required. For more modern valve cookers, then ½ cup is usually the minimum.
While you certainly don’t want to under-fill the pressure cooker, you also don’t want to over-fill it. That’s why you should never ever fill a pressure cooker more than 2/3 full of liquid because there has to be enough room for the steam to expand inside it. If you are cooking grains such as rice, then you should use even less water than that. Some grains—particularly rice—expand greatly during the cooking process. This can then cause them to clog the pressure release valve. That is why when you are cooking rice you should never fill the cooker more than ½ full.
Getting Your Food Ready For Pressure Cooking
Poultry And Meat-These items should be browned before they are placed inside the pressure cooker. This will not only allow the maximum flavor of the meat or poultry to come out, but it will also slightly cook it. After all, you don’t want your vegetables to become mushy before the meat is even finished cooking.
Fish-If you want to cook fish in your pressure cooker, then the first thing you will need to do is oil the basket that fits inside it. This is so the fish doesn’t stick to it. After you’ve done that, you should wash your fish and place it in the basket. Make sure you put at least ¾ of a cup of liquid in the pressure cooker.
Preparing Fresh Vegetables-Make sure that you wash your veggies thoroughly and place them in the steamer basket. What type of vegetables you are cooking will determine how much water you place in the cooker. If you are cooking vegetables with a relatively low cook time, then use about ½ of a cup of liquid. Use 2 cups for cooking tougher vegetables such as potatoes.
This concludes our best pressure cooker user tips. To continue on with this tutorial, then please read the second chapter of our Quick Start Guide For Pressure Cookers for additional tips.
If you read pressure cooker reviews as much as I do, then you come to the realization that people are cooking a lot more than roasts and stews in their cookers. They are cooking a variety of different things in them. In fact, just about anything you can imagine can be cooked in a pressure cooker.
The one thing that I like to cook in my pressure cooker is potatoes. It seems like this kitchen device was made to cook this root vegetable. Not only does it speed the cooking time up considerably, but it also makes them perfectly every single time.
I love to make potatoes in my cooker so much, I have quite the collection of recipes saved that are devoted to nothing but potatoes. Recipes that I am going to show you today, so if you love potatoes as much as I do, then you might want to check out the following recipes.
Making mashed potatoes in your pressure cooker is as easy as pie. All you do is wash them, remove the eyes and any bad spots and then cut them into quarters. After that, add some water to them and cook them for 15 minutes at 15 psi. When they are done cooking, you can then mash them with some butter and milk. I told you it was easy.
After you have mastered mashed potatoes you can make all kinds of different dishes out them. Below are two of my favorite recipes using mashed potatoes. Champ and Colcannon.
Champ is basically just mashed potatoes with spring onions added. All you do is melt 4 tablespoons of butter in your pressure cooker; add 2 pounds of quartered potatoes; 4 diced green onions and ¾ of a cup of milk or cream. Then place the lid on the cooker, and cook it at high pressure for 6-7 minutes. Quick release the pressure and then remove the lid when the cooker is depressurized. Then you can mash them right in the cooker and season with salt and pepper to taste. The dish is now ready to be served.
Colcannon is pretty much the same as Champ except that it uses kale or cabbage in place of the green onions. Use a pound of kale or cabbage for each pound of potatoes. You can still add the diced green onions if you want as well. And just cook it like Champ is cooked.
All of these dishes are easy and prove that the best pressure cookers aren’t just for meats anymore. Potatoes are a great thing to cook in your cooker and as you can clearly see they can be used for a variety of different recipes. You’d be surprised how many recipes call for potatoes in all of its glorious forms. Try these out and I bet that in no time flat you will have your own potato recipes dreamed up.
One of the things that you probably don’t believe that you can make in your best pressure cooker is cheesecake, but it is entirely possible. In fact, one of the best cheesecakes I have ever made was in my cooker. It not only turned out moist and delicious, but was also a whole lot quicker than making it in an oven. If you don’t believe me, then check out this delicious cheesecake recipe that I am going to show you today.
The pressure cooker cheesecake that we are going to make today is one that is close to my heart. It is one called Samoa Cheesecake. It is basically a thick New York style cheesecake that contains a chocolate graham cracker crust and has a rich caramel and coconut topping. Sounds good doesn’t it? Let’s get to making it then.
Before you make this dish however, you are going to need a seven-inch spring-form cake pan. If you don’t have one, they can easily be purchased off of the Internet. You need this pan because a conventional nine-inch pan won’t fit in a regular pressure cooker.
Seven-inch Cake Pan
12-ounces cream cheese
1/2 cup sugar
1/4 cup heavy cream
1/4 cup sour cream
1-1/2 teaspoons vanilla extract
1 tablespoon all purpose white flour
1 egg yolk
1-1/2 cups sweetened shredded coconut
12 chewy caramels
3 tablespoons heavy cream
1/4 cup chopped semisweet baking chocolate
1/2 cup crushed chocolate graham cracker cookies
2 tablespoons melted, unsalted butter
Prepare your seven-inch cake pan by spraying it with cooking spray and setting it aside.
In a small bowl, mix together the chocolate graham cracker cookies and the unsalted melted butter. Coat the bottom of the pan with it and then place the pan in the freezer for a minimum of ten minutes. While it’s in the freezer prepare your filling.
Place the cream cheese and sugar into a mixing bowl and mix them at medium speed. After you have done that, you can then mix in the heavy cream, sour cream, vanilla, and white flour. Then add the eggs. Pour this mixture into the pan and cover with aluminum foil. Set it aside.
Add two cups to your pressure cooker, put in the trivet and place the cheesecake inside. Lock down the lid and cook on high for 30 minutes. When this time has elapsed, quick release the pressure and check the middle of the cheesecake. If it is still gooey in the middle, then cook for an additional 7-10 minutes.
When done, allow it to cool and then replace the foil with plastic wrap and place it in your refrigerator overnight.
After the cheesecake sat overnight, it is time to work on the topping. Preheat your oven and toast your coconut for 20 minutes. Allow it to cool completely. Place unwrapped caramels in a bowl with the heavy cream and microwave for two minutes. When done, stir in toasted coconut and apply the entire mixture to the top of the cheesecake. Voila!! A beautiful cheesecake that will make you want to post pictures of it in the comments section of any pressure cooker reviews site.
There is a myth circulating the Internet that says that a pressure cooker can’t be used to make chicken or beef stock. That stock has to be slow cooked for hours on end to get the best results. Well, I am here to tell you that is simply not true. I have cooked many batches of stock in my pressure cooker and have always been pleased with the result. It turned out great with a nice consistency and good flavor. And it’s quick and easy as well. All you have to do is take a little bit of time with it and it’ll turn out great.
Before you start however, you will need to have the right kind of pressure cooker. Be sure to read pressure cooker reviews and choose one that is easy to operate and has a decent capacity. You’ll need one that has at least a 6 quart capacity; 8 quarts is even better. Once you do have procured the right cooker, then you can turn to actually starting the stock. A process I am going to detail to you right now. The recipe I am going to give you should make approximately 7-8 cups of broth. Enough for just about any cooking project.
1 Chicken Carcass – This can be bought at just about any butcher shop. I never have to buy chicken bones because I save all of the bones from every chicken dinner I make. I clean them, place them in a freezer bag and put them in the freezer. They will stay good in there for at least a year.
8 cups water
2 medium carrots
2 Celery Stalks
2 Whole Cloves
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon savory
1 Bay Leaf
1 teaspoon whole peppercorns
1 tablespoon salt
Take your chicken carcass (it doesn’t have to be thawed) and place it in your pressure cooker. Add your 8 cups of water and all of your chopped up vegetables. Secure the lid and place it on a burner with the heat on high. Turn on a second burner to medium heat. This is the burner we are going to move the pressure cooker to when it has come to pressure.
Heat the cooker until it has 15 psi of pressure. Now move it to the second burner and cook it for approximately an hour to an hour and a half. After this period of time has elapsed, move the cooker off of the burner and allow it to cool down naturally. If you are in a big hurry, you can use the quick-release method to depressurize the cooker. When the cooker is depressurized, pour the stock through a strainer to remove the bones and all of the herb remnants. Allow the stock to cool and then place it in an airtight plastic or glass container and move it to the refrigerator. Let it sit in the fridge overnight.
After the stock has sat overnight, take off the lid and skim the layer of fat that has congealed on top of it. Your best pressure cooker stock is now ready for any recipe you need it for.
In the first part of this tutorial we’ve addressed the protocol of preparing food to be used in the pressure cooker. Now it’s time to address actually using the cooker. Something that is asked quite frequently in the comment sections of pressure cooker reviews. So let’s get right into it.
Using The Cooker
Now that you have loaded food into your cooker and the requisite amount of liquid, you can begin cooking it. The first thing that you’ll want to do is to make sure that the lid is properly closed. On some models you have to take the safety valve off to fit the lid. If this is the case, then make sure you return the safety valve once the lid has been fitted.
The next thing you will want to do is put the cooker on a burner and turn the heat to high. If your machine is one of the older weighted valve systems, then it will begin to jiggle when steam begins to be released. Newer cookers will have marks on the valve stem that will indicate the pressure in the cooker.
When the cooker has reached temperature (water is beginning to be converted into steam), then set the burner temperature down so that it will just simmer the pressure cooker. You don’t want the pressure cooker to continue gaining pressure. You just want it to retain pressure already built up. When it has reached its cooking temperature you can then begin the countdown on your cook time.
Reduce The Pressure
When your food has finished cooking, then turn off the burner and release the pressure from the cooker. DO NOT REMOVE THE LID. Release the pressure in the cooker first using one of the following methods:
Cold Water System: This is the fastest way to reduce pressure in your cooker. This method requires that you take the cooker and run it under a cold tap until the pressure falls within the unit. Obviously, this is a method that can only be used for conventional models and not for electric ones.
The Natural System: This is a good method to use if you want to slowly lower the pressure slowly. It is often used for foods that have long cooking times such as roasts and bone-in veal. Just remember that the food will continue to cook while pressure is dropping—which is usually around 20 minutes.
Quick Release System: Most of the best pressure cookers have quick release devices that will release the pressure quickly.
Remove The Food
Once you have determined that the pressure is released, then you can slowly remove the lid. And that is the quick guide for using your pressure cooker.