30-MINUTE |
SLOW COOKER |
PRESSURE COOKER
My travels play a huge role in my recipe development, and this is a classic case. During my time diving in the Philippines, when I wasn’t eating mangos I was busy eating adobo. I fell head over heels in love with adobo, a simple dish that is packed with flavor. I like to serve mine over rice, and if I’m feeling feisty, I add some steamed vegetables.
Prep Time:
5 minutes
Cook Time:
15 minutes on High Pressure, plus 10 minutes natural release
Serves:
4 to 6
2 pounds venison rump roast, cut into 1-inch cubes
1 large yellow onion, chopped
2 tablespoons minced garlic
4 bay leaves
⅔ cup soy sauce
½ cup apple cider vinegar
½ cup canned full-fat coconut milk
1.
Place the venison, onion, garlic, bay leaves, soy sauce, vinegar, and coconut milk in a 6- to 8-quart electric pressure cooker. Stir together to combine.
2.
Lock the lid and close the steam valve. Select Manual and set the time for 15 minutes on High Pressure.
3.
When the timer sounds, turn it off and let the pressure release
naturally for 10 minutes, then quick release any remaining pressure. Remove the bay leaf before serving.
Slow Cooker Variation:
Combine all the ingredients in a slow cooker, cover, and cook on High for
5 hours or on Low for
8 to 1
0 hours.
Short-Cut Tip:
Store-bought adobo marinade (I like the Mama Sitas brand) can be substituted for the
soy sauce, vinegar, and cocon
ut milk.