I sing the praises of the pressure cooker creators all day. The pressure cooker has become one of my top 3 favorite kitchen gadgets. It just frees up your hands and time so much! I can load in dishes that usually takes hours to cook into the pressure cooker and it’s done in a fraction of the time. Not to mention, I can do it all in one pot. This especially comes in handy during Thanksgiving when I have a full spread to prepare. Today, I’ll show you how to create the BEST greens you’ve ever had in a pressure cooker!
Some other recipes would put everything in the pressure cooker at once. But, I like to pressure cook the meat first to create a nice stock or “pot liquor” for the greens. My family and I are pork free. So, I use smoked turkey necks in my greens. Feel free to use any meat you’d like.
30 minutes of pressure cooker will render a beautiful stock and base for our greens. The meat will be slightly tender. But, they won’t be where we want it just yet. I leave the meat in during the cooking process of the greens. Doing so will ensure that that meats slides off the bone!
Rinse and Repeat…
I’m using Mustard greens for this recipe since they are my favorite. You may use any greens you’d like. Collards, turnip, a mix, it’s all up to you. I have a full tutorial on how I clean my greens and cut them up. Be sure to check out those instructions: https://coopcancook.com/southern-collard-greens/
Pack those greens into the pressure cooker. Don’t worry if they seem to overcrowd the insert. They will cook down. I also keep the seasoning very simple. You don’t need a lot of extra stuff to make delicious greens!
Melt in Your Mouth Goodness!
Prepare your taste buds for these melt in your mouth greens! How easy was this method? It is even faster than cooking them on the stove. Try it! I bet you won’t ever go back to the old way. Don’t forget the cornbread!
Chuck Roast is my favorite meat to prepare. It’s relatively inexpensive. Especially if you catch it on sale like I always do. And it is absolutely divine when slow cooked into fork tender slithers of beef. Smother with some savory gravy and man! It’s a meal! I typically cook it stovetop or in the oven for hours. But, thanks to the beautiful ingenuity of my pressure cooker, I can now serve a delectable roast in one hour.
Of course we’ll need a roast. This one was a little over 3 pounds. It’ll fill at least four hearty servings. I start my seasoning off by patting on the W sauce. And my special blend of spices works every time. Pack it on every inch of the roast. Don’t forget the sides!
The most important step in preparation is the searing. I’m grateful for the browning preset on pressure cookers. It saves us time! If we were using a slow cooker, we’d have to sear the roast on the stove. The pressure cooker is a one stop shop! Sear the roast in hot oil on ALL sides! Again, don’t forget those edges!
It’s a cardinal sin to wipe of the “brown stuff” or “fond” found at the bottom of the pot after searing. That’s where the foundation of flavor begins! Instead, we leave it and sauté our veggies in it. See, we’re building flavors.
I roughly chop the veggies because we’re pressure cooking for a whole hour. If we finely chopped them, they would disintegrate completely during the duration of pressure cooking.
Look at this tender beef! I don’t ever want to use a knife to cut my roast. I like it fork tender all of the way! If you enjoy the carving, remove the roast before simmering the gravy. Speaking of the gravy, browned flour is a MUST! All it is a flour baked until golden brown. That’s it! I prefer the texture browned flour gives the gravy over cornstarch. I believe cornstarch is more suited for sauces, not gravies. Browned flour is an alternative to roux. It can even be used in making gumbo! Definitely beginner friendly, but still a go to for pros!
Fork tender deliciousness every single time! That’s the result of this recipe. Try it for yourself! I serve it over garlic mashed potatoes! What do you prefer?
Took me awhile to hop on the pressure cooker bandwagon, but now, I’m driving the thing! I’m so in love with my kitchen buddy. It’s magical. I can prove it! It typically takes at least 2 hours to cook dried red beans. Even after soaking! Using my pressure cooker I was able to cook these things in less than 20 mins! Don’t believe me? Watch this…
Magic, right? I know! Now, you can skip the soaking part and just add them to the pressure cooker after rinsing and sorting. But, then you’d have to cook them longer and they’re not as creamy. Just try it my way.
I do a quick soak. That’s when you add a little heat for a short amount of time and then allow the beans to soak. The pressure cooker also reduced the soaking time. Quick soaking would usually take 45 mins before cooking on the stove. With the pressure cooker, 20-25 mins is more than enough time.
I love being able to saute and brown meat and veggies in it as well. I brown the sausage first, then remove them. Brown the veggies and add the beans and water. I use my beans preset on the cooker which has three times to choose from: 5 mins, 11 mins., and 30 mins. If the beans weren’t soaked, we would select the 30 min timing. But, I use the 11 min one first. Then add in the sausage and butter and let it go for the 5 min setting.
IMPORTANT: DO NOT USE SALT! Don’t use the salt until after the beans are finished cooking. Salt will prevent the beans from softening. Wait until they are done to add the salt. However, you can add other seasonings, like onion and garlic powder, at the beginning of the cooking process.
If your beans aren’t as thick as you’d like after the second round in the pressure cooker, just turn it on the saute/brown setting and allow them to simmer until they are as thick as you’d like. You may also add more butter as needed.