Pressure Cooker Xl Recipes Printable Food

PRESSURE COOKER BEEF BRISKET

Steps:

• Coat beef brisket with beef rub, rubbing it into both sides. Place brisket in a large resealable plastic bag; refrigerate 4 hours to overnight.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the highest Saute function. Heat oil and lower the brisket into the pot using tongs, fatty side facing down. Cook until bottom is a rich, dark brown, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate.
• Adjust pressure cooker to the medium Saute setting. Add onions, garlic, and salt. Cook, stirring frequently, until onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to release the browned bits from the bottom.
• Stir broth, wine, ketchup, paprika, thyme, and rosemary into the sauteed onion mixture. Lower the seared brisket back into the pressure cooker, fatty side up. Close and lock the lid; be sure pressure valve is set to the sealed position. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove lid. Transfer brisket to a plate or carving board.
• Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. Return the drained onions and garlic to the pressure cooker. Pour the cooking liquid back into the pot, discarding the fat that is left behind. Blend cooking liquid, onions, and garlic into a thick gravy using an immersion blender.
• Turn the Saute setting on medium. Mix cold water and cornstarch together in a bowl; pour into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes.
• Slice the brisket against in the grain into 1/4-inch slices. Pour gravy over and serve hot.

RANDY'S PRESURE COOKER " BALL PARK DOGS "

Steps:

• Put Butter or oil in Pressure cooker on medium heat and brown onion.
• Take onion out and put into loosely wrapped tin foil bowl, at this time I like to sprinkle the onion with the garlic powder and seasoning salt and mix (just my preference, but adds flavor.).
• Add tibet and pan to pressure cooker with 1-12 cups of water and turn heat to high.
• With a sharp knife put 1/8" deep max. slices (length wise) in the hot dogs, around the hot dogs, about 1/4" apart on all the hot dogs.
• At this point you can prinkle what ever spices you prefer on the dog, ( I leave plain and rely on the onion and topping for spice).
• Place the hot dogs, and loosley open wrapped seasoned onions on the pan, close cooker and bring to 10lb. pressure. (if using 15 lb. reduce time to 6 minute aproximatly.).
• Cook between 6 to10 minute (depending on how many hot dogs and pressure setting.) This sounds like a long time, but they turn out great.
• Use the cold water cooling to reduce pressure.
• The hot dogs will be 2 to 3 times the original size, this is good.
• Remove hot dogs and onions from cooker, put dogs on a plate and cover with tin foil and allow to rest for 5 to 10 minute Close foil on onions to keep warm.
• Mean while brown or steam buns as you like, add onions from tin foil and what ever condiments you want -- mustard -- ketchup -- etc. to bun. (I microwave buns with 1/2 cheese slice on each side for 20 sec.) and add toppings and onion.
• Add hot dog and enjoy the ball game -- .

PRESSURE COOKER ALBONDIGAS SOUP

Steps:

• Heat oil in the pressure cooker over medium heat& saute onions& garlic until soft.
• Add tomato sauce, stock and carrots and bring to boil.
• Mix meat, rice, egg and spices together and form into small meat balls.
• Drop meatballs into boiling stock.
• Seal cooker and bring up to high pressure.
• Stabilize pressure and cook for 10 minutes.
• Quick release.
• Serve with grated pepper jack cheese.