PORK AND PINTO-BEAN CHILI
Keep this hearty Southwestern favorite in mind when you’re expecting company, hosting a Super Bowl party, or just craving comfort food. Serve the smoky chili with cornbread or tortillas, diced white onion, pickled jalapeños, and sliced avocado.
SERVES 4
3 poblano chiles
3 tablespoons extra-virgin olive oil
1 pound boneless pork shoulder, cut into ¾-inch cubes
Coarse salt and freshly ground pepper
2 medium onions, finely chopped
3 garlic cloves, smashed
1½ teaspoons ground cumin
1 teaspoon dried oregano
2 dried bay leaves
3 tablespoons apple cider vinegar
7 or 8 cups Chicken Stock, homemade (this page) or store-bought
2 cups dried pinto beans
Preheat broiler. Roast poblanos under broiler, turning, until completely charred, about 5 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit for 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove ribs and seeds. Finely chop peppers.
Heat 2 tablespoons oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Season pork with salt and pepper. Add half the pork and cook, stirring occasionally, until browned, about 5 minutes; transfer to a plate. Repeat with remaining pork; transfer to plate.
Add remaining tablespoon oil, the onions, and garlic to pressure cooker, and cook, stirring occasionally, until softened, about 6 minutes. Add cumin, oregano, bay leaves, and poblanos, and cook, stirring, until combined, about 1 minute. Add vinegar, stock (8 cups for stovetop; 7 cups for electric), beans, reserved pork along with any accumulated juices, and 1 teaspoon salt, stirring up the browned bits, and bring to a boil.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 26 minutes. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 31 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
Let pork and beans stand, uncovered, for 30 minutes in liquid. (Discard bay leaves.) Season with salt and pepper and serve.
CUBAN PORK SHOULDER
Mojo is a classic Cuban marinade (or sauce) that uses sour-orange juice and lots of garlic. Because sour oranges are not as easy to find in the States, we substituted fresh lime, grapefruit, and navel orange juices to achieve that same irresistible, slightly bittersweet tang. Serve the pork with steamed yellow rice, stewed black beans, and fried plantains.
SERVES 6 TO 8
1 tablespoon extra-virgin olive oil
1 bone-in pork shoulder (3 pounds)
Coarse salt and freshly ground pepper
¾ cup fresh lime juice
½ cup fresh navel orange juice
½ cup fresh grapefruit juice
20 garlic cloves
1 tablespoon cumin seeds
5 marjoram or oregano sprigs, plus leaves for serving
¾ cup water (for stovetop pressure cooker only)
Heat oil in a 6- to 8-quart pressure cooker over high, or in an electric pressure cooker set to sauté. Pat pork dry, and season with 1 teaspoon salt and ½ teaspoon pepper. Cook pork, turning, until browned on all sides, about 10 minutes. Add lime juice, orange juice, grapefruit juice, garlic, cumin, marjoram sprigs, and 1 teaspoon salt. If using a stovetop pressure cooker, add the water.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 50 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 50 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Let pork stand in cooking liquid for 10 minutes. Skim any fat from surface. Transfer pork to a cutting board and slice. Top with marjoram leaves and serve with sauce.
Allow the pork to ABSORB THE SAUCE by letting the meat stand in the cooking liquid for 10 minutes after cooking.
WINE-BRAISED PORK SHOULDER
Pork pairs especially well with sweet, fruity flavors. This recipe takes full advantage of that with a combination of dried apricots, prunes, and cranberries and a generous measure of red wine. Feel free to experiment with other combinations of fruits (figs, raisins, and cherries are another great mix). In testing, we liked the pressure-cooked Ham Stock (this page) best in this “braise,” but you can use more readily available chicken stock in its place. (Since the chicken stock is less salty, you may need to taste and adjust the seasoning.)
SERVES 6 TO 8
1 tablespoon extra-virgin olive oil
1 bone-in pork shoulder (3 pounds)
Coarse salt and freshly ground pepper
1 large onion, thinly sliced
¼ cup finely chopped peeled fresh ginger
1 cup dry red wine
1½ or 2½ cups Ham or Chicken Stock, homemade (this page) or store-bought
2 cups mixed dried fruit, such as apricots, prunes, and cranberries
Heat oil in a 6- to 8-quart stovetop pressure cooker over high, or in an electric pressure cooker set to sauté. Pat pork dry, and season with 1 teaspoon salt and ½ teaspoon pepper. Add pork and cook, turning, until browned on all sides, about 10 minutes; transfer to a plate. Add onion and ginger, and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine and cook until reduced by half, about 5 minutes. Add stock (2½ cups for stovetop; 1½ cups for electric) and dried fruit. Return pork to pressure cooker along with any accumulated juices.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 50 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 50 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Let pork stand in cooking liquid for 10 minutes. Skim any fat from surface. Transfer pork to a cutting board and slice. Serve with braised fruit.
PORK SHOULDER STEW
This variation on pork shoulder was inspired by French stews, with a combination of Dijon and grainy mustards, but sweetened with a touch of maple syrup, a distinctly North American ingredient. Serve it over egg noodles or with a side of buttered dill potatoes.
SERVES 6 TO 8
1 tablespoon extra-virgin olive oil
1 bone-in pork shoulder (3 pounds)
Coarse salt and freshly ground pepper
1 large leek (white and pale-green parts only), rinsed well and thinly sliced
1 medium carrot, diced
1 celery stalk, thinly sliced
1 cup dry white wine
1½ or 2½ cups water, plus 1 tablespoon cold water
1 ounce dried mushrooms, such as porcini or oyster
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
1 teaspoon caraway seeds
1 dried bay leaf
1 teaspoon cornstarch
⅓ cup heavy cream
Chopped fresh dill, for garnish
Heat oil in a 6- to 8-quart pressure cooker over high, or in an electric pressure cooker set to sauté. Pat pork dry, and season with 1 teaspoon salt and ½ teaspoon pepper. Cook pork, turning, until browned on all sides, about 10 minutes; transfer pork to a plate. Add leek, carrot, celery, and 1 teaspoon salt, and cook, stirring occasionally, until leek has softened, about 5 minutes. Add wine and cook until reduced by half. Stir in water (2½ cups for stovetop; 1½ cups for electric), mushrooms, maple syrup, both mustards, caraway seeds, and bay leaf. Return pork to pressure cooker along with any accumulated juices.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 50 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 50 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Let pork stand in cooking liquid for 10 minutes. Skim any fat from surface. Transfer pork to a cutting board and pull meat from bones.
Meanwhile, bring remaining cooking liquid to a boil over high heat or using the sauté function. (Discard bay leaf.) In a small bowl, combine cornstarch and remaining tablespoon water. Stir cornstarch mixture into cooking liquid and boil until thickened, about 1 minute. Stir in cream, and season with salt and pepper. Return pork to sauce along with any accumulated juices. Serve stew topped with dill.
ALABAMA-STYLE PULLED PORK
Alabama barbecue sauce has a key ingredient that keeps the meat rich and moist: mayonnaise. Meanwhile, the vinegar helps to tenderize and adds tanginess. We put a spin on the sauce by adding spices like cumin and coriander, and utilized the pressure cooker to make quick(er) work of a long-cooked pork shoulder—done in less than two hours instead of four. The result is something totally new and yet familiar at once. Serve the pork with sandwich bread, buns, or steamed white rice.
SERVES 6 TO 8
1 bone-in pork shoulder (5 to 6 pounds)
Coarse salt and freshly ground pepper
2 or 4 cups water
½ cup distilled white vinegar
¼ cup Worcestershire sauce
¼ cup grainy mustard
¼ cup honey
1 teaspoon hot sauce
1 teaspoon sweet smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ cup mayonnaise
Heat a 6- to 8-quart stovetop pressure cooker over high, or set an electric pressure cooker to sauté. Pat pork dry, and season with 1 teaspoon salt and ½ teaspoon pepper. Add pork, fat side down, and cook, turning, until browned on both sides, about 10 minutes. Add water (4 cups for stovetop; 2 cups for electric), vinegar, Worcestershire, mustard, honey, hot sauce, smoked paprika, cumin, coriander, and 1 teaspoon salt.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 80 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Let pork stand in cooking liquid for 10 minutes. Skim any fat from surface. Transfer pork to a cutting board. Whisk mayonnaise into cooking liquid. Slice pork or pull meat from bones; return meat to sauce along with any accumulated juices. Season with salt and pepper and serve.
ALSATIAN-STYLE PORK RIBS
Pork and sauerkraut (choucroute) are hallmarks of the hearty cooking of Alsace, in northeastern France. Spare ribs (from the belly) and country-style ribs (from the blade end of the loin) have enough fat on them to withstand pressure-cooking and stay juicy and tender. Country-style ribs have more meat and fat; spare ribs have more bone. Depending on how you like them (some prefer fork-tender ribs; others like a little chew), you can increase or decrease the half-hour cooking time by five minutes.
SERVES 4 TO 6
1 tablespoon extra-virgin olive oil
1 rack pork spare ribs or country-style ribs (3 pounds), cut into 2 pieces
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
1 cup dry white wine
1 cup water (for stovetop pressure cooker only)
8 ounces crème fraîche
2 pounds sauerkraut (about 4 cups), rinsed and drained
3 tablespoons dark brown sugar
Heat oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Season pork with 1 teaspoon salt and ½ teaspoon pepper. Add 1 piece pork to pressure cooker, meat side down, and cook until browned, about 5 minutes; transfer to a plate. Repeat with remaining pork and transfer to plate. Add butter and onions, and cook, stirring occasionally, until golden, about 6 minutes. Stir in wine, the water if using a stovetop pressure cooker, and crème fraîche, scraping up any browned bits. Add sauerkraut and sugar. Return pork to pressure cooker along with any accumulated juices.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 30 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 30 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Let pork stand in cooking liquid for 10 minutes. Skim any fat from surface. Transfer pork to a cutting board and cut between each rib to separate. Serve with sauerkraut.
COLOMBIAN CHICKEN AND POTATO STEW
This soup-stew (known as ajiaco) traditionally employs guasca, an aromatic herb native to Colombia, but cilantro makes a satisfying substitute. Small, yellow potatoes, papas criollas, break down during cooking to create an ultra-rich broth—if you have access to a Latin market, look for them. We used potatoes that are readily available: russet, a starchy potato that we grated to produce a silky broth, and Yukon Gold, a waxier potato that holds its shape for a nicely textured stew. If corn is in season, you can substitute fresh cobs, cut into 1- to 2-inch rounds, for the kernels.
SERVES 6
3 tablespoons unsalted butter
1 large white onion, finely chopped
5 cups Chicken Stock, homemade (this page) or store-bought
4 bone-in, skin-on chicken thighs
2 small bone-in, skin-on chicken breast halves
2 medium russet potatoes, peeled and coarsely grated
1 pound small yellow potatoes, such as baby Yukon Gold, scrubbed
2 teaspoons dried oregano, crumbled
Coarse salt and freshly ground pepper
2 cups fresh corn kernels, sliced off the cob, or frozen
1 cup heavy cream
3 tablespoons capers, rinsed and drained
2 large avocados, halved, pitted, peeled, and chopped, for garnish
Fresh cilantro, for garnish
Lime wedges, for serving
Melt butter in a 6- to 8-quart stovetop pressure cooker over medium heat, or in an electric pressure cooker set to sauté. Cook onion, stirring, until softened, about 5 minutes. Add stock, chicken thighs and breasts, russet and yellow potatoes, oregano, 1½ teaspoons salt, and ¾ teaspoon pepper.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 15 minutes. Remove from heat, quickly release pressure, then remove lid. Transfer chicken to a rimmed baking sheet and let cool slightly. Return cooker to medium heat.
ELECTRIC: Secure lid. Manually set cooker to 20 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. Transfer chicken to a rimmed baking sheet and let cool slightly. Set cooker to sauté.
Add corn, cream, and capers to pressure cooker, and bring to a simmer. Cook until heated through, about 2 minutes.
Using two forks, shred chicken (discard skin and bones); return to cooker. Season with salt and pepper. Top with avocado and cilantro, and serve with lime wedges.
ARROZ CON POLLO
Chicken and rice is a one-pot wonder whose flavor profile can be easily customized. Take arroz con pollo: Some versions use saffron; we rely on annatto paste for the distinctive tang and yellow-orange hue. Made with annatto seeds and spices, the paste is used throughout Mexico in rubs, sauces, and marinades.
SERVES 4 TO 6
3 tablespoons extra-virgin olive oil
3 pounds bone-in, skin-on chicken drumsticks and thighs (8 to 10 pieces)
1 large onion, finely chopped
1 green bell pepper, ribs and seeds removed, finely chopped
1 red bell pepper, ribs and seeds removed, finely chopped
3 large garlic cloves, minced
2 tablespoons annatto paste (we like El Yucateco)
Coarse salt
3 cups water
1½ cups long-grain white rice
¼ cup pitted green olives, quartered if large
Fresh cilantro leaves, for garnish (optional)
Heat oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Add chicken, skin side down, and cook until golden brown, flipping halfway through, about 8 minutes total; transfer to a plate.
Add onion, green and red bell peppers, and garlic to cooker, and cook, stirring, until softened, 5 to 8 minutes. Crumble in annatto paste and add 1½ teaspoons salt. Cook, stirring, 1 minute. Return chicken to cooker along with any accumulated juices, and turn to coat with vegetables. Stir in the water and bring to a boil. Stir in rice and olives.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 10 minutes. Remove from heat and let pressure decrease naturally for 5 minutes. Release remaining pressure (loosely cover vent with a clean kitchen towel), then remove lid.
ELECTRIC: Manually set cooker to 12 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. If rice isn’t fully tender, close lid to let rice continue to steam, 5 to 10 minutes.
Top with cilantro leaves, if desired, and serve.
INDIAN-SPICED CHICKEN AND RICE
Cauliflower and tomatoes turn this dish of spiced chicken thighs and basmati rice into a complete meal. The juice from the tomatoes combines with water to keep the rice from drying out under pressure. To add a touch of heat and a vibrant red color, we used Kashmiri chili powder, which is a bit milder than traditional chili powder.
SERVES 4 TO 6
1 tablespoon vegetable oil
3 pounds bone-in, skinless chicken thighs
1 large leek, rinsed well and thinly sliced
¼ cup finely chopped peeled fresh ginger
5 garlic cloves, smashed
Coarse salt and freshly ground pepper
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon curry powder
1 tablespoon chili powder, preferably Kashmiri
1 can (35 ounces) crushed tomatoes, blended
1 cup water
1 small head cauliflower (6 to 8 ounces), cut into florets
1½ cups basmati rice
Chopped fresh dill, for garnish (optional)
Plain whole-milk yogurt, for serving
Heat oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Add chicken and cook, turning once, until golden brown, about 8 minutes; transfer to a plate. Add leek, ginger, garlic, and 1 teaspoon salt to pressure cooker, and cook, stirring, until softened and golden, 6 to 8 minutes. Add mustard, coriander, and cumin seeds, and cook, stirring occasionally, until fragrant, about 2 minutes. Add curry and chili powders and cook, stirring, until fragrant, about 30 seconds. Add reserved chicken, the tomatoes, the water, cauliflower, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, then add rice.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 10 minutes. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
Top with dill, if desired, and serve with yogurt.
CILANTRO CHICKEN AND RICE
Cubanelle and serrano chiles bring a balance of mild sweetness and spicy heat to this Mexican-inspired meal. Blended with herbs and spices, they form a fragrant sauce that beautifully infuses the chicken as it pressure-cooks. You can brighten the dish even further with a bit of grated fresh ginger or with tomatoes in summer (the amount of cooking liquid remains the same).
SERVES 4 TO 6
1 medium bunch fresh cilantro, plus more for garnish
½ cup finely chopped white onion
3 garlic cloves
1 cubanelle or poblano chile, stemmed and seeded
1 serrano chile, seeds and ribs removed, if desired
1 teaspoon dried oregano
1 teaspoon cumin seeds
5 allspice berries or ¼ teaspoon ground allspice
Coarse salt and freshly ground pepper
1½ to 2 cups water
3 pounds bone-in, skinless chicken thighs
1½ cups long-grain rice
Lime wedges, for serving
In a blender, purée cilantro, onion, garlic, both chiles, oregano, cumin seeds, allspice, 1 teaspoon salt, 1 teaspoon pepper, and ½ cup water. Add enough water (remaining 1 to 1½ cups) to measure a total of 3 cups liquid. Transfer cilantro mixture to a 6- to 8-quart pressure cooker.
STOVETOP: Add chicken and bring to a boil over medium-high heat. Add rice and stir to combine. Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 10 minutes. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
ELECTRIC: Add chicken and bring to a boil using the sauté function. Add rice and stir to combine. Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
Top with cilantro or other fresh herbs and serve with lime wedges.
COQ AU VIN
Traditionally, this French bistro classic involves braising chicken slowly in red wine. But when coq au vin is made in the pressure cooker, the deeply satisfying flavor is equal to that of traditional stovetop simmering—in about a third of the time. Serve it with smashed potatoes or noodles for a dish that’s sure to satisfy.
SERVES 6
6 large garlic cloves, 3 smashed and 3 minced
4 black peppercorns
1 dried bay leaf
2 thyme sprigs, plus leaves for garnish
7 flat-leaf parsley sprigs, stems and leaves separated
8 bone-in, skin-on chicken thighs (about 3 pounds)
Coarse salt and freshly ground pepper
All-purpose flour
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
12 ounces white mushrooms, halved
8 ounces pearl onions, peeled
3 tablespoons cognac
¾ cup dry red wine
2¼ or 2¾ cups Chicken Stock, homemade (this page) or store-bought
1 tablespoon tomato paste
Using a piece of cheesecloth, make a bouquet garni: Wrap smashed garlic cloves, the peppercorns, bay leaf, thyme sprigs, and parsley stems; tie with kitchen twine. Season chicken with salt and pepper. Place flour in a shallow dish and dredge chicken, shaking off excess.
Heat butter and 1 tablespoon oil in a 6- to 8-quart stovetop pressure cooker over medium, or in an electric pressure cooker set to sauté. Working in batches, cook chicken until golden brown on both sides, 3 to 4 minutes; transfer to a plate.
Add remaining oil and increase heat to medium-high. Add mushrooms, onions, and minced garlic. Season with salt and pepper. Cook until golden, about 6 minutes; transfer to a plate.
Add cognac and wine. Using a wooden spoon, scrape up any browned bits, and cook until reduced by half, about 4 minutes. Add stock (2¾ cups for stovetop; 2¼ cups for electric), tomato paste, bouquet garni, and reserved chicken; bring to a boil.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 10 minutes. Remove from heat, quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. (Discard bouquet garni.) Return cooker to medium-high heat.
ELECTRIC: Secure lid. Manually set cooker to 14 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. (Discard bouquet garni.) Set cooker to sauté.
Bring to a boil and cook until liquid is reduced by half, about 7 minutes. Return chicken, mushrooms, and onions to cooker and cook for 2 minutes. Skim any fat from surface, and season with salt. Stir in parsley leaves, top with thyme leaves, and serve.
TURKEY MEATBALLS IN BÉCHAMEL SAUCE
Turkey meatballs turn out extra juicy in a pressure cooker. The larger flakes of panko help keep the meatballs crisper and lighter than traditional breadcrumbs, but use whatever you have available. Because ground turkey is less dense and less fatty than ground beef, refrigerating the meatballs before browning helps them set and hold together better as they cook in the creamy béchamel sauce. Serve with egg noodles and a simple green salad.
MAKES 20 MEATBALLS
1¼ pounds ground turkey
1 cup plain panko (Japanese breadcrumbs)
1 small onion, finely chopped
2 large eggs, lightly beaten
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon sweet paprika
½ teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
4½ cups whole milk
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
½ cup all-purpose flour
Chopped fresh dill, for garnish
In a large bowl, mix together turkey, panko, onion, eggs, parsley, thyme, paprika, nutmeg, 1½ teaspoons salt, ½ teaspoon pepper, and ½ cup milk until well combined. With damp hands or an ice-cream scoop, form mixture into 1½-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate at least 1 hour or, covered, up to overnight.
Heat 1½ tablespoons oil in a 6- to 8-quart pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Add half the meatballs and cook until browned on all sides, about 5 minutes; transfer to a plate. Repeat with remaining oil and meatballs. Melt butter in pressure cooker, then stir in flour. Whisk in remaining 4 cups milk, ½ teaspoon salt, and ½ teaspoon pepper. Return meatballs to pressure cooker.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 4 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 4 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Top with dill and serve.
BRAISED DUCK WITH TURNIPS AND CELERY ROOT
Duck is a prime candidate for the pressure cooker; its richness and ample juices intensify the ingredients that share the pot with it—in this case, sturdy root vegetables. Use the tasty duck fat to fry up sage leaves for a crisp finishing touch.
SERVES 6
6 duck legs, trimmed of excess fat
Coarse salt and freshly ground pepper
2 small onions, halved lengthwise and cut into thin wedges
3 large garlic cloves, smashed
2 cups dry white wine
1 pound turnips, peeled and cut into 1-inch-thick wedges
1½ pounds celery root, peeled and cut into 1-inch-thick wedges
2 dried bay leaves
1 bunch fresh sage
Extra-virgin olive oil, if needed
Heat a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker to sauté. Pat duck dry and season with 1 teaspoon salt and ½ teaspoon pepper. Working in two batches, cook legs, skin side down, turning once, until browned, 10 to 12 minutes per batch; transfer legs to a plate. Remove all but 2 tablespoons duck fat from pressure cooker and reserve for frying sage leaves. Add onions and garlic, and cook, stirring, until softened, about 3 minutes. Add wine, turnips, celery root, bay leaves, and 2 sage sprigs. Return duck to pressure cooker along with any accumulated juices.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 20 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Meanwhile, fry sage leaves. Place excess duck fat in a small skillet (you should have about 1 cup; if not, add olive oil to equal 1 cup) and heat over medium until hot, about 3 minutes. Separate sage leaves from sprigs and fry a few at a time, turning once, until crisp but not brown (if they are browning, turn down the heat), about 1 minute; transfer to a paper-towel–lined plate and season with salt.
Transfer duck and vegetables to plates, and serve topped with fried sage leaves.
BEEF BORSCHT
Borscht is such a time-honored Eastern European recipe, but some cooks find the delicious beet-centric soup too labor-intensive. Not with the pressure cooker, which lets you avoid boiling or roasting the beets separately or sautéing the other vegetables. Grating the beets beforehand helps them dissolve into the broth to maximize flavor (which is also given a boost with well-marbled beef chuck and bone-in short ribs).
SERVES 8
1 teaspoon caraway seeds
Coarse salt and freshly ground pepper
2½ pounds beef chuck or shin, cut into 2-inch pieces
1 pound bone-in beef short-ribs, cut into 3-inch sections, if necessary
3 tablespoons extra-virgin olive oil
2 cups water
1 can (28 ounces) whole tomatoes
3 large beets (1½ pounds), peeled and coarsely grated
½ small green cabbage (about 1 pound), shredded
1 large carrot, peeled and coarsely grated
1 medium onion, chopped
1 small green bell pepper, ribs and seeds removed, chopped
1 tablespoon red-wine vinegar
Sour cream and chopped fresh dill, for serving
Grind caraway seeds in a coffee or spice grinder; transfer to a small bowl. Add 2 teaspoons salt and 1 teaspoon pepper. Pat beef dry and rub with caraway mixture.
Heat oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Working in batches, cook beef until browned on all sides, about 5 minutes per batch; transfer to a plate. Return beef with any accumulated juices to cooker. Add the water, tomatoes (with their juices), beets, cabbage, carrot, onion, bell pepper, and vinegar.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 45 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 45 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Transfer beef to a cutting board and pull meat from bones; return meat to soup. Skim fat from surface. Season borscht with salt and pepper, and serve with sour cream and dill.
DIJON AND TOMATO BEEF STEW
A bowl of beef stew can take the chill off even the most wintery day. This one employs tangy Dijon mustard to unite the other ingredients—beef chuck, onions, mushrooms, carrots, and tomatoes. You can make it a meal by serving it with mashed potatoes or crusty bread, some greens, and a bottle of red wine such as Cabernet or Zinfandel.
SERVES 6
2 tablespoons extra-virgin olive oil
3 pounds boneless beef chuck, cut into 1½-inch cubes
Coarse salt and freshly ground pepper
2 or 4 cups water
1 pound white mushrooms, trimmed and halved or quartered if large
2 medium onions, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, coarsely chopped
1 can (28 ounces) whole tomatoes
¼ cup Dijon mustard
Sliced fresh basil, for garnish (optional)
Heat oil in 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Pat beef dry and season with 1½ teaspoons salt and ¾ teaspoon pepper. Working in batches, cook beef until browned on all sides, 6 to 8 minutes; transfer to a plate.
Add 1 cup water to pressure cooker, scraping up browned bits with a wooden spoon. Add 3 cups more water for stovetop, and 1 cup more water for electric. Add mushrooms, onions, carrot, celery, garlic, tomatoes (with their juices), mustard, and ½ teaspoon salt. Return beef to pressure cooker along with any accumulated juices.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 60 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Skim any fat from the surface. Top stew with basil, if desired, and serve.
MISO-APRICOT SHORT RIBS
We love the way the pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs and brisket. Bone-in ribs take slightly longer than boneless ones, but we find the flavor worth the wait. Here, the ribs are paired with an inspired combination of ingredients (miso paste, whole coriander seeds, and apricots, among them) for a dish that’s easy—but memorable enough for special occasions. Serve over mashed potatoes or with rice.
SERVES 6 TO 8
4 pounds bone-in beef short ribs
Coarse salt and freshly ground pepper
4 garlic cloves, smashed
¼ cup all-purpose flour
1 cup marsala or fino sherry
3 cups Chicken Stock, homemade (this page) or store-bought, or water
1 cup chopped dried apricots
⅓ cup white miso
1 tablespoon coriander seeds
2 scallions, thinly sliced on a diagonal, for serving
Peeled fresh ginger, thinly sliced into matchsticks, for serving (optional)
Heat a 6- to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to sauté. Pat ribs dry and season with 1 teaspoon salt and ½ teaspoon pepper. Working in batches, add ribs, fat side down, and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat from pressure cooker. Add garlic and flour and cook, stirring, until fragrant, 1 to 2 minutes. Stir in marsala, stock, apricots, miso, coriander seeds, 1 teaspoon salt, and ½ teaspoon pepper. Return ribs to pressure cooker along with any accumulated juices.
STOVETOP: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.
ELECTRIC: Secure lid. Manually set cooker to 60 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Let ribs stand in liquid for 10 minutes. Transfer to a cutting board and cut between each rib to separate. Transfer to a serving platter. Spoon sauce over meat, top with sliced scallions and ginger (if desired), and serve.