Pressure Cooker

Pressure Cooker Newbie

Today I am not only going to be telling you about yesterday’s recipe, but I too want to give you some information on pressure cookers. Lol, so this post will  be a little long, so please be patient with me. 🙂

What is a pressure cooker? It’s similar to a crockpot/slow cooker, except they cook the food a lot faster. Why should you own one? 1. Today’s pressure cookers are foolproof: New pressure cookers are quieter and far easier to use than the old jiggle-top models. They have easy, intuitive methods for locking and unlocking the lid and reading and maintaining pressure levels. 2. They’re safe: If too much pressure builds up in one of today’s pressure cookers, multiple safety features allow that excess pressure to escape safely.

***I also included some website links and links to some books that have info that is not mentioned on this post regarding this appliance located on my links page***

A few weeks ago, I had referred to in one of my posts that I received one. (lol, I call it my cooking toy.) For awhile I didn’t get to use it because I couldn’t find any recipes that stood out and wanted to cook, until last week when I purchased my first pressure cookbook and quickly discovered this Tex-Mex Chili Mac recipe. I had the pleasure of preparing it in my new cooking toy. Although, since this was my first time of using the appliance I admit that it was a little scary at first, but I showed it who’s boss and it obeyed me lol. And yes, of course, it was delicious. 😀 My favorite thing about this dish is that it has a kick to it!  

Tex-Mex Chili Mac

Pressure Level
High

Release
Quick

Total time
forty-five minutes

Under pressure
5 Minutes

Ingredients

1 Tbsp vegetable oil

1 onion, chopped fine

1 Green bell pepper stemmed, seeded and cut into 1/2-inch pieces

3 garlic cloves, minced

2 Tbsps chili powder

1/8 tsp cayenne pepper

1 lb 85% lean ground beef

2 C water

1 (15-ounce) can tomato sauce

8 oz (2 cups) Barilla elbow macaroni

1 C corn, frozen

1 (4.5)-oz) can green chillies, chopped

2 Tbsp fresh cilantro, minced

salt and pepper, if desired

1 C Mexican cheese blend, shredded

Directions

1. BUILD FLAVOR: Pour oil into pressure cooker pot and heat it over medium-high heat until shimmering. Add onion and bell pepper and cook until softened, five to seven minutes. Combine garlic, chili powder, and cayenne and cook until fragrant, about thirty seconds. Stir in ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, three to five minutes. Stir in water, tomato sauce, and macaroni.

2. HIGH PRESSURE FOR FIVE MINUTES: Lock pressure-cooker lid in place and bring to high over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for five minutes, adjusting heat as needed to maintain high pressure.

3. QUICK RELEASE PRESSURE: Remove pot from the heat. Quick release pressure, then carefully remove the lid, allowing steam to escape away from you.

4. BEFORE SERVING: Stir in corn and chiles and simmer over medium- high heat until corn is heated through and pasta is tender, one to three minutes Stir in cilantro and season with salt and pepper to taste if desired. Sprinkle individual portions with shredded cheese before serving.

Note: Get to know your pressure cooker: Please remember to read the user’s manual before using your pressure cooker, as it will have instructions specific to your pressure cooker that not all books cover on pressure cookers.

Source America’s Test Kitchen: Pressure Cooker Perfection

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Coming up next week on cooking with Court

Cider Dijon Pork Chops
Garlic Parmesan Roasted Carrots

The World’s Easiest Buffalo Chicken Sandwiches. Crockpot

CHEESY GROUND BEEF QUESADILLAS