Pressure Cooker pot roast

BekkaPooBekkaPoo Posts: 3,861Registered Users Curl Neophyte
http://www.dianaskitchen.com/page/pressure/p9910_17.htm

It was delicious! :wav: I made this last night for dinner and I think I'm going to have to make it again very soon..

It was my first time ever making it (in my new Christmas pressure cooker), and it came out like I've been making it forever.

I made the recipe with about 2lbs of meat, but I kept the liquid proportions the same so I had a ton of gravy for the veggies and meat.
"The challenge is to be yourself in a world that is trying to make you like everybody else."
"...rationality is not necessary to sell things.."
My staples: Mane n Tail (cowash), Garnier Fructis Sleek n Shine (leave in condish), Grapeseed oil or shea butter (sealing), Organic Root Stimulator Elasticitea (leave-in condish & light hold)

Comments

  • SuburbanbushbabeSuburbanbushbabe Posts: 15,402Registered Users Curl Neophyte
    I'm in the market for a stainless steel pressure cooker. Which one did you get? I love the recipe, thanks. Do the veggies come out soggy or firm?
    My blog - http://suburbanbushbabe.wordpress.com/
    My FOTKI - http://whatsnew.fotki.com/suburbanbushbabe/
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    Playing with my hair is a hobby. Fluffy, fine natural 4a. Goal= Healthy, beautiful hair that retains its length.
    Hear that crash? It's me falling off the CG wagon.
  • BekkaPooBekkaPoo Posts: 3,861Registered Users Curl Neophyte
    I'm in the market for a stainless steel pressure cooker. Which one did you get? I love the recipe, thanks. Do the veggies come out soggy or firm?

    Hey SBB! I got this one:
    Pressure cooker

    However the one I got was $20-something dollars so I don't think the price on the website is accurate.

    And my veggies came out tender but not soggy. I put the onions in after I browned the meat, and I added the other veggies (potatoes, carrots, celery) after I cooked the meat for about 25 min. under pressure. I also added a bay leaf to the recipe (I always have to put my own touch to recipes). Also I didn't have any broth so I just used one of those soup cubes (Maggi) to substitute.

    Tomorrow night I'm gonna attempt black eyed peas and sausage soup.. mmmm.

    And I looove my pressure cooker. I see life in the kitchen is going to get a lot easier.

    me -->:love8: <-- pressure cooker..lol
    "The challenge is to be yourself in a world that is trying to make you like everybody else."
    "...rationality is not necessary to sell things.."
    My staples: Mane n Tail (cowash), Garnier Fructis Sleek n Shine (leave in condish), Grapeseed oil or shea butter (sealing), Organic Root Stimulator Elasticitea (leave-in condish & light hold)
  • SuburbanbushbabeSuburbanbushbabe Posts: 15,402Registered Users Curl Neophyte
    Aha, so you add the veggies after and bring it back up to pressure - I'm learning! For me it's a choice between the Presto 6 or 8 quart or a ***or Duo or Splendid 6 or 8 quart. ***or Duo 8-quart was on sale last week at Macy's on-line and I missed it. The stainless steel ones all cost more, but are better than aluminum which can leech into food and pits. I remember my mom's old aluminum one - seriously beat up.

    I have a cookbook that uses pressure cooker - Peter Berley's Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour. It's the one Saria recommended and I have it from the library. I'll probably end up buying it. There's a barley/golden beet risotto I'm dying to make.
    My blog - http://suburbanbushbabe.wordpress.com/
    My FOTKI - http://whatsnew.fotki.com/suburbanbushbabe/
    comic-p.jpg

    Playing with my hair is a hobby. Fluffy, fine natural 4a. Goal= Healthy, beautiful hair that retains its length.
    Hear that crash? It's me falling off the CG wagon.
  • BekkaPooBekkaPoo Posts: 3,861Registered Users Curl Neophyte
    Aha, so you add the veggies after and bring it back up to pressure - I'm learning! For me it's a choice between the Presto 6 or 8 quart or a ***or Duo or Splendid 6 or 8 quart. ***or Duo 8-quart was on sale last week at Macy's on-line and I missed it. The stainless steel ones all cost more, but are better than aluminum which can leech into food and pits. I remember my mom's old aluminum one - seriously beat up.

    I have a cookbook that uses pressure cooker - Peter Berley's Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour. It's the one Saria recommended and I have it from the library. I'll probably end up buying it. There's a barley/golden beet risotto I'm dying to make.


    @ bolded, yes you can cook your various foods in stages so that you achieve the tenderness level that you want. For the meat leave it in under pressure for the entire time (except while you're browning of course). For root veggies 20 min should be sufficient, even for raw potatoes.

    @ italics, oooh.. I didn't know that. I think mine is aluminum. Okay well let's just call this my starter pressure cooker, and in the future I'll most likely upgrade to a nice stainless steel one.
    "The challenge is to be yourself in a world that is trying to make you like everybody else."
    "...rationality is not necessary to sell things.."
    My staples: Mane n Tail (cowash), Garnier Fructis Sleek n Shine (leave in condish), Grapeseed oil or shea butter (sealing), Organic Root Stimulator Elasticitea (leave-in condish & light hold)
  • SuburbanbushbabeSuburbanbushbabe Posts: 15,402Registered Users Curl Neophyte
    @ italics, oooh.. I didn't know that. I think mine is aluminum. Okay well let's just call this my starter pressure cooker, and in the future I'll most likely upgrade to a nice stainless steel one.

    I think it will be fine. I grew up eating foods from that pressure cooker and I don't have a third arm or anything weird.
    My blog - http://suburbanbushbabe.wordpress.com/
    My FOTKI - http://whatsnew.fotki.com/suburbanbushbabe/
    comic-p.jpg

    Playing with my hair is a hobby. Fluffy, fine natural 4a. Goal= Healthy, beautiful hair that retains its length.
    Hear that crash? It's me falling off the CG wagon.
  • BekkaPooBekkaPoo Posts: 3,861Registered Users Curl Neophyte
    @ italics, oooh.. I didn't know that. I think mine is aluminum. Okay well let's just call this my starter pressure cooker, and in the future I'll most likely upgrade to a nice stainless steel one.

    I think it will be fine. I grew up eating foods from that pressure cooker and I don't have a third arm or anything weird.

    Lol.. but these days with GMO foods, you never know.. :tongue: I'll take my chances for now though. Something's eventually gotta kill me.
    "The challenge is to be yourself in a world that is trying to make you like everybody else."
    "...rationality is not necessary to sell things.."
    My staples: Mane n Tail (cowash), Garnier Fructis Sleek n Shine (leave in condish), Grapeseed oil or shea butter (sealing), Organic Root Stimulator Elasticitea (leave-in condish & light hold)
  • SuburbanbushbabeSuburbanbushbabe Posts: 15,402Registered Users Curl Neophyte
    BekaPoo you inspired me. I found the F.a.g.or on sale, at the F.a.gor site and ordered it!

    ETA - can't believe the censored the name!
    My blog - http://suburbanbushbabe.wordpress.com/
    My FOTKI - http://whatsnew.fotki.com/suburbanbushbabe/
    comic-p.jpg

    Playing with my hair is a hobby. Fluffy, fine natural 4a. Goal= Healthy, beautiful hair that retains its length.
    Hear that crash? It's me falling off the CG wagon.
  • BekkaPooBekkaPoo Posts: 3,861Registered Users Curl Neophyte
    BekaPoo you inspired me. I found the F.a.g.or on sale, at the F.a.gor site and ordered it!

    ETA - can't believe the censored the name!

    Let me know how you like it.. I just got mine on Xmas, and I've been cooking in it all week. :flower:

    And the black eyed pea and sausage soup came out pretty good too.. not as good as the pot roast, but good enough. It won't last long either. lol
    "The challenge is to be yourself in a world that is trying to make you like everybody else."
    "...rationality is not necessary to sell things.."
    My staples: Mane n Tail (cowash), Garnier Fructis Sleek n Shine (leave in condish), Grapeseed oil or shea butter (sealing), Organic Root Stimulator Elasticitea (leave-in condish & light hold)

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