Nine years ago, Aaron's parents had us to dinner and made this perfectly moist and tender pot roast with fall-apart deliciousness. Of course I wanted to know the manner in which they had produced such delectableness. Thus I was introduced to the world of the pressure cooker. Since that time, I have found out that many New Mexican's use them for a variety of time saving meals. When I first found out that you could pressure cook pinto beans to perfect doneness in 45 minutes I was skeptical. It blew me away when they were done in such quick time compared to many hours slow cooking on a stovetop. Then there's St. Patrick's day...Corned Beef in one hour! Being hispanic, I was raised eating cow tongue...let me tell you for those that just got screamish, its absolutely one of the most tender flavorful pieces of meat you could ever eat and it's cheap! Doneness in one hour is unheard of in hispanic households that don't use pressure cookers. I even have this goat recipe that would take all day to get the meat even close to palatable, but again in one hour you have tender delicious meat. Oh and there's the ability to cook a complete whole thawed chicken in 10 minutes....the prep steps take longer but it really is done that fast.
Often when I find out that cooks are afraid to try one...its fear based on the old fashioned pressure cookers of yesteryear. Apparently they had a tendency to explode. The new models of today are virtually explode proof with locking and pressure release buttons. I upgraded to stainless steel from aluminum, just to be safe. I own a small and a large pressure cooker. Each having an easy slide lock button and a quick pressure release switch. A pressure cooker recipe either requires quick pressure release or slow natural release. If you have a pressure cooker that does not have a quick pressure release switch, you can hold the whole pot under cold running water and pressure will quick release just as the switch does and in some cases even quicker. It's just a pain with all the heat of the pot and trying to keep your pot holder gloves dry as the water cascades off the top into the sink. I am glad I have the option to do either with my cookers. Brown rice and Barley are so fast that I don't ever use a conventional method with these long cooking grains. Then there's a hot & steamy mouth watering beef stew that is perfect in the middle of winter that is ready in 45 minutes. If I have sold you on this method of cooking then I suggest one of the online cooking stores, ebay or your local cooking store. If you go to Walmart you probably will only find the basic aluminum model with no controls only a giggler valve that sits loosely on top of a spout. They work fine, I had one for several years. If you go to a William Sonoma store, you will find a variety of sizes and styles with different controls, but be ready to pay the higher price. My two are Fagor brand. Which I purchased from a Ross store, saving about half the price. If you delve deeply you can get the ones made in Spain. I have one of those, but to be honest my other, made in China does just as good a job. Whatever make and model you decide to purchase, just make sure you read the manual for operation and all precautions. There! I covered my culinary behind just in case you end up with some experimental pretty goulash painted all over your kitchen ceiling...seriously, the only time I have ever heard of such happening was back in the sixties when the models weren't so cook friendly. You only have to remember to make sure the pressure is gone before you open the lid. If you surf the web, you will find an endless assortment of pressure cooker recipes for everything from meats, to grains to desserts.
I am including the recipe for the first thing I ever ate from a pressure cooker, I have made it over the years varying it now and then, but the basic is enough and it's fool proof. I apologize to the vegetarians who may be reading this. I will tell you when I do make vegetarian dishes, its so quick your meat free heads will spin.
Fall Apart Pressure Cooker Pot Roast
2 lb pot roast (for best results use a chuck roast)
2 tbsp Canola Oil
1 1/2 tsp salt mixed with 1/4 tsp pepper
2 medium yellow onions sliced
1 cup water
Heat oil in pressure cooker pot
thoroughly brown all sides of roast (Use long tongs to make the job easier)
Sprinkle salt/pepper mixture over the roast
add onions and water to pot
cover and lock lid securely
at medium high heat cook until the first hissing sounds are emitted.
lower heat to medium and cook for 45 minutes.
Remove pot from heat and allow pressure to release on its own.
Success in this recipe is based on making certain that the meat is browned very well and not beginning timing until the first hissing is heard.
here's to quickies!
robert
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