Friends…friends…friends….I know many of you don’t have a pressure cooker, but I’m hoping I can inspire you to finally get one. I’m not even sure why I waited so long to buy one myself.
I know so many people say they are afraid of the pressure cooker..please don’t be. Just read the little booklet it comes with..you’ll be fine. Here is the the pressure cooker I recently bought, the Presto 8-quart Stainless Steel. I absolutely love it! It has changed my life and it will change yours too.
With a pressure cooker, you can start a pot roast at 5:00 PM and serve it 45 minutes later…yes…a pot roast in 45 minutes! I also went out and bought a very cheap and tough piece of meat..cube steak. 10 Minutes in the pressure cooker and it was extremely tender. Pork chops are ready in eight minutes and you barely have to use your teeth to chew them…they just melt in your mouth.
This is an amazing appliance for any family on a budget since you can turn tough and economical cuts of meat into very tender and amazing meals. I wasn’t a believer until I tried it myself.
And these beans…cooking time 6 minutes…SIX!! I always pre-soak my beans though…it helps get rid of the gas-producing starches of the toot-toot nature. So soak your beans!!
I always have a pot of beans around to make bean burritos and to toss in salads during the week. They are filling, healthy and extremely economical. And now, instead of cooking all night in my slow cooker…they are done in minutes in this amazing appliance.
I plan on exploring many new pressure cooker recipes, make sure to get yours so you can play along.
Pressure Cooker Beans
- 3 cups dry pinto beans, picked through
- 2 Tablespoons chili powder
- 1 Tablespoon onion powder
- 1 Tablespoon cumin
- 1 Tablespoon table salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 4 cups beef stock or vegetable stock
- 5 cups water
- 1 Tablespoon vegetable oil
- Soak picked through dry beans for 4 hours prior to cooking. This helps achieve even cooking and helps get rid of gas-producing starches.
- After soaking, rinse beans, removing any loose skins. Pour beans in pressure cooker and add chili powder, onion powder, cumin, salt, garlic powder and black pepper. Pour in 4 cups of beef stock, 5 cups of water and oil. Make sure pressure cooker is not above the half fill line.
- Close pressure cooker lid securely and place pressure regulator on vent pipe. Turn stove on medium heat, once steam begins to escape set cooking timer for 6 minutes. Cook with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. (I often make my beans right before I go to bed and let them just sit in the pressure cooker overnight without opening the lid, letting the pressure regulate itself.)
The perfect burrito beans!
Tell me about your successes with a pressure cooker.