Category Archives: pressure cooker

pressure cooker / instapot pot roast


3 lb chuck roast
1 onion diced
1/2 lb slice mushrooms
4 carrots chopped
1 can cream of mushroom soup
1 cup beef broth
1/4 cup water
1/8 cup cornstarch
3 tsp soy sauce
3 tsp fish sauce
1 bay leaf
1 Tbsp olive oil

heat the olive oil in the insta pot using the saute setting
If needed cut the roast into 2 chunks so it can lay flat
saute 5 minutes a side until well browned
remove and set aside
saute the onion for 5 minutes until browned
place the roast in the pot
add the mushrooms and carrots as well as the bay leaf
pour the beef broth,cream of mushroom soup,soy sauce and fish sauce over the meat
place the lid on the insta pot and seal
cook on the stew setting 45 minutes
allow the pressure to release naturally
remove the meat and slice across the grain
make a slurry of the cornstarch and water
add to the juice in the pot and stir until thickened (if necessary use the saute button to reheat

serves 4


vietnamese pressure cooked beef stew (Bo Kho)


I found this recipe online and made a few changes. I cooked it in my insta pot although a regular pressure cooker would work as well

1 Tbsp butter
2 1/2 lbs boneless beef short ribs,brisket or chuck roast cubed into bite sized pieces
1 onion diced
2 tsp madras curry powder
2 1/2 Tbsp freshly grated ginger
28 oz can diced tomatoes drained
3 Tbsp fish sauce
2 Tbsp apple sauce
1 stalk lemon grassed outer layers peeled and finely diced
2 whole star anise
1 bay leaf
1 cup beef broth
1 Lb carrots chopped into 1 inch pieces

melt the butter
brown the beef in batches and pour into a bowl
saute the onion until translucent
add the curry powder,ginger,tomatoes,fish sauce,apple sauce,star anise,lemongrass,bay leaf and the browned beef
pour in the broth and mix well

seal the pressure cooker.
if using an insta pot press the meat stew button,other wise bring to pressure and cook for 30 minutes under high pressure
release the pressure by running under cool water or using the release valve on the insta pot

add the carrots,return to pressure and cook 7 minutes (use the manual setting on the insta pot)

let sit 10 minutes for teh pressure to come down naturally. if not fully released after 10 minutes release using cold water or the release valve

can be served over rice

serves 4

Pressure Cooker Lamb and Artichoke Stew


Ive made this greek style stew many times in a regular pot. Normally It takes 3+ hours. Using a pressure cooker Its about 45 minutes from beginning to end.
I highly recommend this dish

4 Tbsp butter
2 Lbs boneless lamb stew meat cubed
3 onions diced
2 cloves garlic minced
1 6 oz can tomato paste
1 cup white wine
2 14 ozcans quartered artichoke hearts in brine,drained and rinsed
1/2 tsp dried dill weed or 1/2 Tbsp fresh
4 Tbsp lemon juice

in the pressure cooker melt the butter. Add the lamb and saute until lightly browned. remove the meat and set aside
Saute the onions and garlic until soft 8 minutes or so. Return the meat to the cooker and add the tomato paste and white wine.
Put the lid on the cooker and bring up to pressure. cook under high pressure 15 minutes. place the cooker under cold water until the pressure drops and open away from your face.
Add the artichokes,dill and lemon juice.return the cooker to pressure and cook 10 more minutes. Release the pressure under cold water again.
serve over rice

pressure cooker: quick bolognese sauce


a bolognese sauce for pasta that doesnt takes hours.
more like 30 minutes,using a pressure cooker

1 lb ground beef
1 lb ground pork
2 lb beef or pork neck bones
3 Tbsp olive oil
3 oz pancetta finely diced
1 onion chopped
2 carrots diced
1 stick celery diced
3 cloves garlic minced
1/2 cup dry red wine
1 28 oz can crushed tomatoes
1/2 cup water
1/2 cut heavy cream

brown the pork,beef and bones in 1 Tbsp olive oil in the cooker. when browned and crumbly remove with a slotted spoon and set aside.
drain the fat from the cooker
add the remaining 2 Tbsp oil and add the onion,carrot,celery and pancetta
cook 4 minutes or so until the veggies are softened.
add a bit of fresh ground pepper and the garlic.
cook 30 seconds
add the wine and cook 1 minute,stiring to get up any browned bits
return the meat to the cooker along with any accumulated juices
add the tomatoes and 1/2 cup of water
lock the lid into place and cook under high pressure 20 minutes
quick release the pressure and unlock the lid AWAY FROM YOUR FACE
remove the bones and throw away
stir in the cream
let sit for 5 minutes for the flavors to meld.

Makes enough for 2 lbs of pasta

Pressure cooker: braised chicken in lemon basil sauce


using the miracle of a pressure cooker its 30 mintues from fridge to table
this would be very nice served over rice or orzo

1 cut up chicken,skin removed and each breast chopped in half
3 Tbsp butter divided
1 tbsp olive oil
1 shallot minced
1/2 cup dry white wine
1/2 cup chicken broth
1 1/2 tsp lemon zest
1/4 cup lemon juice
1/3 cup chopped fresh basil

heat 1Tbsp butter and the oil in the pressure cooker
working in batches brown the chicken pieces and set aside
after all the chicken is brown saute the shallots for 30 seconds
add the wine and cook 1 minute
add the broth,lemon jest and juice
return the chicken to the pot stacking to the breasts are on top
lock the lid into place and cook at high pressure for 9 minutes
quick release the steam and open the lid AWAY FROM YOUR FACE
remove the chicken to a serving platter and loosely tent with foil. it should be done,if necessary return to high pressure and cook another minute or 2
Strain the juice left in the pan through a sieve into a fry pan.
Boil under high heat 5 minutes or so until reduced by a third
cut the remaining butter into 4 pieces and swirl into the sauce.
when melted stir in the basil
pour the sauce over the chicken

serves 4