A couple of weeks ago I was interested in understanding how pressure cookers work and I ran across this aptly titled video by America’s Test Kitchen “Why Chefs Love Pressure Cookers”.
I was intrigued with the chefs describing how pressure cookers can cook sometimes tricky dishes to perfection and how the steam within the pressurized chamber infuses the dishes with deep flavor, but it was Tony Maws using a counter-top electric pressure cooker that completely captured my attention and sent me searching in a whole new direction.
Electric pressure cookers eliminate a lot of the fear inducing factors novice pressure cooker users have about the stove top kind as well as a lot of handy features cooks of any level will love. They have a sear setting to brown meats and/or veggies before adding in liquid to finish the meal, they have food-type settings (i.e. meat, vegetables, rice, beans) to take a lot of the guesswork out of the length of time and pressure to cook with, and have redundant safety features to avoid the exploding pots some of us remember seeing in the 70s and 80s when an inattentive cook allowed the pressure to get a little too high.
Fast forward a couple of weeks and dozens of viewings of pressure cooker meal recipes later and my Breville Fast Slow Pro was here and ready to be tested. I started with this simple Pot Roast recipe from Flo Lum (more on her in a minute). The meat was seared then removed from the pan to sear the carrots and onions while the pan was gently deglazed.
I had been accumulating recipes I wanted to try once my cooker arrived and will share some of the variety below. A disproportionate number are from Flo Lum’s pressure cooker playlist because she does a great job of displaying the versatility of these counter top appliances and she has a companion blog for printable versions of her recipes.
After seeing the Zuppa Toscana recipe I had to reconsider my decision to not grow kale this year and now have some Nero Di Toscana seeds started to add some fresh, homegrown flavor to this dish when I make it later this year.