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Yesterday I made pot roast with wine, potatoes, carrots, and onions in the pressure cooker. It was a large roast and I cooked it for only 45 minutes, but I think next time I'll reduce the time as the veggies got a little too soft.

Afterwards I froze some meat and the rest of the veggies and cut up the rest of the meat and put it back in the broth; using the slow-cook setting for 8 hours. Then, this morning, I added a lot of spices and some beef bullion.

[contd]

After 15 more minutes of pressure cooking I tasted it and adjusted the spices, then added: a can of Ro-Tel, frozen peas and carrots, cooked beans, and some pasta. Then I gave it 5 more minutes of pressure cooking.

So tasty! The pasta is just the right texture, the broth is incredibly rich and slightly spicy, and the meat falls apart on your tongue.

Note: My 'slightly spicy' is often other people's 'way too spicy'.

Next I freeze a gallon of spicy beef soup perfect for winter meals.

[contd]

At this point I'd say my understanding of cooking with a multi-cooker/pressure cooker has reached the point I can 'seat of the pants'-it without a recipe for basic dishes.

This is my second go-round with these things. I broke an 'Insta-pot' brand multi-cooker a while back doing something stupid.

My new one is a 'Ninja-Foodi' and does everything the old one did, plus sear and air-fryer functions. Lots to explore! And it's really amazing how fast I can cook things with it.

[fin]

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