The "cool stuff to do in your pressure cooker" thread

@Brendan Lee's question triggered the thought. A search reveals mentions in various threads, but how about one thread to share pressure cooker ideas?

I am making the best stocks ever...

Liking the technique for rehydrating dried beans...

ChefSteps crispy pork...delicious...

What else do you have?

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Comments

Samuel_68313

Not exactly my idea but caramelising vegetables in it for use in soups is outrageously good.

Matt_67991

I think a lot of stuff is going to come down to using baking soda. For instance, I really like bananas, for making a banana bread pie. I whip up the separated fatty portion from a refrigerated can of high fat coconut milk with some maple syrup as the topping.

Johan_Edstrom_5586

Beans, Carnitas, Dog Food (Chicken), Pulled pork variations, Stocks of course.

Brendan_Lee_56950

I did carnitas last night actually, 30 minutes of cooking for fall apart pork shoulder, yes please.

com-chefsteps

I'm loving the jar polenta from MC@H (edited to add it's *fluffy*), and I'm cautiously optimistic about the caramelized garlic from MC.

and +1 stock.

Chris_Cook_15681

I made apple butter in mine yesterday. Chopped up apples, cores & all, then pressure cooked, ran through a food mill, then back in the pressure cooker with sugar and spices. Worked really well.

Johan_Edstrom_5586

Artichokes I do quite a bit. We tend to just use them as fingerfood, perfect results in 12-15 minutes.

DiggingDogFarm_65362

Works great for making quick schmaltz.

Also great for free dog food from woodchucks....bones and all.

FrankM_3301

@hippressurecook Question: Why can I put a sealed can of sweetened condensed milk in the pressure cooker to create dulce de leche and not worry about it rupturing, but i have to make sure the lids on my canning jars are loose?

ParkerCook_66639

I've made the Chefsteps recipe for pressure-cooked baked beans multiple times and let me tell you, they are astoundingly delicious. The best pot of beans I've ever tasted.

com-chefsteps

Oh, and grains - risotto, oatmeal...

nick.pmallon

@Chris Cook care to share the apple butter recipe? I'm interested in trying in my pressure cooker.

davidattala

I did an apple butter last night with my pressure cooker. I peeled/chopped 6 gala apples and placed them in a pressure cooked that contained 50g butter. I added ~50g brown sugar, cinnamon, clove and a dash of baking soda. I let it all melt and caramelize and then added ~200 ml of apple cider so as to prevent the sugar from burning. Pressure cooked at 1-bar for 15 mins. Strained the apples from their resulting liquid (which I used for something else) and blended with .5g Xanthan and 1g liquid lecithin. While blending, I added about 40% the weight of puree, in room temp. butter. The idea was to have an emulsified butter to serve along with a pork roast, almost like a compound butter on a steak.

DiggingDogFarm_65362

Made caramelized tomato paste and pinçage today.....working on a chili dog recipe.....

Brandon_34695

A little boring, but yesterday I made the pressure cooker marinara from MC@H to go on my fresh pasta. I can also vouch for the garlic confit, it is transformative. The paella is my favorite thing in the whole book - I cook some shellfish separately and toss it in at the end or let people serve themselves.

Chris_Cook_15681

David's apple butter sounds pretty good. I might try that next. I didn't really measure anything in mine, just added to taste after the first cook of the apples. I used those same spices, with the addition of a little allspice. I used cider vinegar, not straight cider, and I think mine came out a bit too tart, so I might give the plain cider route a try.

specialk22tt

@Johan, can you explain your artichoke process please? I'm interested in trying this.

Johan_Edstrom_5586

@Kevin all I do is trim them, cut off the top and make the leaves look nice,

put 4-5 of them in the cooker, add some acidity (wine), bayleaf, pepper flakes, salt,

coriander. Full pressure for 12-15 minutes (depends on size).

Release pressure and eat.

Jack_Mayer_85396

@Johan - I agree, the pressure cooker is a great way to prepare artichokes.

Johan_Edstrom_5586

@Jack, it kinda opens the door for having them as regular dinner items, that is the neatest part.

It used to be a planning item for us before the pressure cooker.

com-chefsteps

@Brandon_, can you expound a little more on your love for the MC@H garlic confit? I've made it now, but I found myself pretty wary of it. How'd you use it? Somehow, all my garlic knowledge and confidence fled me completely for this. Can you give me some examples of where you'd be confident using it?

For example, I added some to a blended sauce, but it got pretty well hidden. And I spread some on toast, but I found the flavor… unfamiliar and strange. I dunno, something seems wrong with me on this.

Jack_Mayer_85396

@Johan, I agree with you on the timing thing; I also think the artichokes turn out better cooked in a PC over other methods. I just wish the darn things weren't so expensive!

Brandon_34695

Sure @Ted I think the best application is throwing it into a ricer with your mashed potato, or tossing pasta in some smooshed garlic confit and butter. I'm considering trying it in Korean dishes, but I haven't actually gotten around to it yet.

Samuel_68313

I found the garlic confit (and oil) to be insanely good in homemade mayonnaise, and for use in compound butters.

Samuel_68313

So for example, making a compound butter that is formed from a mixture of brown butter, butter, tarragon, and confit garlic is just a delicious way to finish off something like chicken breast, or some basic steamed vegetables.

Brandon_34695

Good point, the reason I originally tried it was as a component of the garlic aioli.

merridith

I'm totally loving my pressure cooker, too, so I am excited to find this thread. My favorite so far (besides the stocks from this site) is basic Spanish rice but so many rice dishes have come out of the pot perfectly. For the Spanish rice use 8 ounces of tomato salsa, ¼ tsp smoked paprika and 6 oz chicken stock, but of course veg will do. In a little bit of olive oil, saute a cup of long grain white rice in the pot till the gluten is set. Stir in the paprika. Add the salsa and stock and some salt. Cook on high pressure for three minutes and let the pressure come down naturally after taking the pot off the heat. Open the pot, toss the rise and let the steam rise so the rice dries a little. Delicious with carnitas of course!

@DiggingDogFarm can you tell me how you do the schmaltz?

DiggingDogFarm_65362

Merridith

I like to make gribenes with the skins after making the schmaltz so I only cook the whole skins and chunks of fat (in onion juice) at full pressure for about 10 minutes with natural release.

~Martin

prochon123

Someone asked about making dulce de leche in the pressure cooker in cans. I have made it with eagle brand condensed milk for years. It works fantastic. Just take the labels and remove glue and stack in your pressure cooker. I would do about 8 tins at a time. Cook for about 25 minutes with full pressure and I put enough water to come up to the top of the first layer of tins. Start timer when you get to full pressure. I gave them away as gifts and always have a couple in the pantry for cooking and making ice cream. Ensure they cool completely before trying to open a tin or you will be cleaning it off your ceiling in your kitchen. You can start with just one tin to check your timing and carmelization.

fivedrake

Also I make an awesome "barbacoa de lengua" or braised beef tongue and just take 2 hours to be ready!