Category Archives: Pressure Cooker

Pressure Cooker Potroast

Packed with flavor, and so tender it falls apart!

Packed with flavor, and so tender it falls apart!

Goodness, it’s been foggy lately in our neck of the woods.  I am thankful that my husband and I get to carpool together to work in the morning.  Mostly so he can drive through it.  Ha!

When the weather turns cold and foggy, it’s time for comfort food!  And what is more comforting than a savory pot roast with veggies?  Using the pressure cooker makes this meal come together in a snap.  It has better flavor than a roast done in the slow cooker, and takes a lot less time than baking the roast in the oven.

Leftovers are great as French Dip sandwiches, vegetable beef soup, beef pot pie, beef enchiladas, etc.  Skim the fat off the top and save the broth for later if wanted.  It makes great jus for your French Dip– just add a bit of Beef Flavored Better than Bouillon. 😉

Pressure Cooker Pot Roast

  • Chuck Roast (2.5-3 lbs)
  • 3 Tbsp all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp olive oil
  • 3 stalk celery, cut into 2″ lengths
  • 2 large russet potatoes, scrubbed well and sliced into 2″ slabs
  • 1 lb baby carrots
  • 1 envelope onion soup mix (due to a certain picky eater in my house, I strained out most of the dried onion bits)
  • 1 cup water
  1. Set the pressure cooker to the Browning setting.  In a large ziptop bag, combine the flour, salt, and pepper.  Add the meat and toss to coat.
  2. Heat olive oil in the pressure cooker.  Add meat and brown for 5 minutes on each side.
  3. Pile veggies on top of the meat.  Combine the soup mix with 1 cup water and pour over the veggies and meat.
  4. Clamp on the lid and set the timer for 55 minutes on high pressure.
  5. Once the 55 minutes is up, let release pressure naturally for 15 to 20 minutes.  Manually release the rest of the pressure if needed.
  6. We like to use tongs and a slotted spoon to serve the beef and veggies.  Season to taste with salt and pepper.

What do you make to keep you warm during the cold winter months?

Goblin Goo (Green Chile Pork Tacos)

Greetings boys and Ghouls!  Halloween is Monday.  Are you ready?

When I was young, Trick-Or-Treating wasn’t all about the candy.  I LOVED to see how people decorated their houses.  The elementary school was a block away from our house.  Mom would get home from work about 5:30pm.  We’d put on our costumes, take a few photos, and out we’d go!  We’d trick-or-treat down the block, attend the Halloween Carnival at school, and eat a tasty supper in the lunchroom.  I also remember playing games like the Candy Walk, Fishing for Prizes (Threw a string with a clothes pin on the end over a curtain.  The person on the other end would put something in the clothes pin and you’d pull up the string to find out what you caught), and get my fortune read by the Gypsy.  After the carnival, we’d trick-or-treat back home on the other side of the street.

The streets were lined with spooky lights, funny jack-o-lanterns, and flickering luminaries.  It was magical.

What are you passing out to Trick-or-Treaters this Halloween?  I have eyeball bouncy balls, Halloween Pinwheels, Tattoos, Stickers, Monster Ringpops, Goldfish Snack Packs, and Dip-N-Squeeze Heinz ketchup!

This is a recipe you can put together in the morning and have waiting for you when you get home from work.  It’s easy to put together and mighty tasty.  Plus, its GREEN!  Like GOBLIN GOO!  Yum!  I’ve included three cooking techniques.  Just use whatever technique you have time for.

Here’s hoping you have a Hauntingly Happy Halloween!

Goblin Goo

(Green Chile Pork Tacos)

Yeild: 32 tacos (1/4 cup meat in each 6″ thin corn tortillas)

WW Points: 3 per taco

2 lbs pork sirloin roast, trimmed of fat and cut into 1-1/2 inch cubes

2 Tbsp flour

1 tsp Mexican Seasoning (from Mexican Hot Sauce post)

1 tsp ground cumin

1 tsp salt

1/2 tsp pepper

1 Green Bell Pepper, chopped

2 cloves garlic, minced

4 oz. can chopped green chiles

16 oz. jar Salsa Verde (Herdez is really good)

STOVETOP METHOD: Note that you may need to add up to a cup of chicken broth to keep the meat moist.  Watch it as it cooks and add if needed.

1.  Mix the flour with the salt, pepper, cumin and Mexican Hot Sauce seasoning.  Toss with the pork sirloin chunks to coat.

2.  Heat a large pot over medium heat.  Spray with oil (or use about a tsp of oil and roll it around to coat the pan).  Add the pork and brown in batches.  Remove to a bowl and cover to keep warm.

3.  Add the bell peppers and saute until soft.  Add the garlic and cook until fragrant, about 30 seconds.  Stir in the chiles (undrained) and Salsa Verde

4.  Add the browned pork back to the pot and bring to a boil.  Reduce the heat to low and simmer 90 minutes, or until the pork is tender.

5.  Shred pork using a potato masher (MUCH faster than two forks 🙂 ).  Serve in soft corn taco shells with sour cream.  Add a plastic spider for added Halloween fun!

SLOW COOKER METHOD:

1.  Mix the flour with the salt, pepper, cumin and Mexican Hot Sauce seasoning.  Toss with the pork chunks to coat.

2.  Heat a large pot over medium heat.  Spray with oil (or use about a tsp of oil and roll it around to coat the pan).  Add the pork and brown in batches.  Remove to a bowl and cover to keep warm.

3.  Place bell peppers, garlic, green chiles and Salsa Verde in the slow cooker.  Add the browned pork and stir well.  Cook on low 8 to 10 hours or until the pork is tender.

4.  Shred pork using a potato masher (MUCH faster than two forks 🙂 ).  Serve in soft corn taco shells with sour cream.  Add a plastic spider for added Halloween fun!

PRESSURE COOKER METHOD:

I call him, R2D2!!

1.  Mix the flour with the salt, pepper, cumin and Mexican Hot Sauce seasoning.  Toss with the pork chunks to coat.

2.  Heat the pressure cooker over medium heat or set it to Brown.  Spray with oil (or use about a tsp of oil and roll it around to coat the pan).  Add the pork and brown in batches.  Remove to a bowl and cover to keep warm.

3.  Add the bell peppers and saute until soft.  Add the garlic and cook until fragrant, about 30 seconds.  Stir in the chiles (undrained) and Salsa Verde

4.  Add the pork back to the pot.  Bring the unit to HIGH PRESSURE and cook for 16 minutes or until pork is tender.

5.  Shred pork using a potato masher (MUCH faster than two forks 🙂 ).  Serve in soft corn taco shells with sour cream.  Add a plastic spider for added Halloween fun!

*Tip: for a flavorful Pork Chili, just add a couple of cans of rinsed cannellini beans to the pot and warm through.