Pressure Cookers & Instant Pots are small utensils that all work on a simple principle: steam pressure. A sealed pot, with a liquid & food inside, the unit builds up high pressure, which helps any food cook faster. Some Recipes here aren’t, but may be easily converted to cook in a pressure cooker. The Pressure Cooker was invented in the 1600s by Denis Papin, a Frenchman, who wanted to translate new discoveries in physics about pressure and steam into cooking. He called his pot the “Digester,” but it took quite a while before better manufacturing standards and technology could make these high pressure pots safe. When cooking something wet, like a stew or steamed vegetables, the heat of your stovetop cooking is limited to the boiling point of water (212°F). But with the water under pressure now the boiling point can get as high as 250°F. This higher heat helps the food to cook faster. The high pressure also helps force liquid and moisture into the food quickly, which helps it cook faster and also helps certain foods, like tough meat, get very tender very quickly. The extra-high heat of the pressure cooker also promotes caramelization and browning in a surprising way — we’re not used to food caramelizing when it is cooking in liquid. The flavors created in a pressure cooker can be really deep and complex, unlike regular steamed foods.

RON K’S KITCHEN

STUFFED CABBAGE (Golomki)

TERIYAKI BEEF SHORT RIBS

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BARBECUED CHICKEN WINGS

CHICKEN ENCHILADAS

COLUMBIAN CHICKEN STEW

INDIAN BUTTER CHICKEN

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MACARONI & CHEESE

BARBECUED COUNTRY STYLE RIBS

BARBECUED SPARE RIBS

MEXICAN CARNITAS

PORK CHOPS & GRAVY

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QUICK BASIC CLEAR BEEF STOCK

QUICK BASIC CLEAR CHICKEN STOCK

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QUICK BASIC CLEAR VEGETABLE STOCK

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