One-pot meals are the answer after a busy day. But sometimes you don't want all the ingredients to mingle and all the flavors to blend. You can achieve that by layering the foods in the pressure cooker.
Did you know that you can cook one food for a period of time, then release pressure and add another food for an additional period of time, and even a third?
Our up-to-date pressure cookers have a great deal of flexibility and are easy to handle. Safety valves give you comfort to know that nothing is going to explode! The models of pressure cookers built in the 1930's and 40's were not as well designed and...
sometimes they did spew food on the ceiling. No longer is that a problem since most of the current models have three or four release valves to assure safety and the lid will not open unless all pressure has been properly released.
When I talk to my friends about pressure cooking, they all look at me and say "isn't that old fashioned?" And my reply usually is no... they're making a comeback, and you can have meals on the table in less than 70% of the regular cooking time. You don't have to worry about allergies, or additives or preservatives that may cause a problem for a family member. Besides microwaves toughen food, and crockpots take too long. With pressure cookers you gain instant gratification!
So... here is one of my favorite meals!
Pressure Cooker Meatloaf with Potatoes and Carrots
1 egg
1 pound lean ground beef
1 medium onion, chopped
2 tablespoons parsley flakes
cup quick cook oatmeal
2 tsp. chili powder
tsp black pepper
1 tsp salt\3 or 4 tbsp Sweet Baby Ray's barbeque sauce
6 potatoes, medium, peeled and cubed
4 carrots, thickly sliced
Butter
Mix together the first 8 ingredients and form a large patty and place in the steamer basket that has been generously oiled. Put cubed potatoes into pressure cooker pot with 2 cups of water. Place steamer basket on top of potatoes. Wrap the carrots in a foil packet with 2 tbsp butter and tsp salt and seal tightly. Place carrot packet on top of meat patty.
Bring pressure cooker to high pressure and time for 15 minutes. Quick release pressure and test meat for doneness. If necessary to finish cooking meat to desired 115 degrees F, replace the lid and simmer for 3 to 5 minutes without pressure cooking. Remove meat to separate plate to stand while you drain and mash potatoes. Mash the potatoes and add butter and/or milk to taste and desired consistency.
I like the flavor that will enter the potatoes from the meat cooking above the potatoes while pressure cooking. If you choose not to mingle flavors, line the steamer basket with foil and oil it thoroughly (you can use a cooking spray) before placing the raw patty in the basket. I find that if the carrots have not been fully cooked, they can be pressure cooked for an additional 2 to 3 minutes, or finished in the microwave.
Enjoy your meatloaf dinner and trimmings in half an hour or less.
Sue Wiskowski-Fair has developed a special site to provide a one-stop experience for the busy cook to assist in today's stress-filled lives. Check out the wide variety of pressure cookers and pressure canners and determine what fits your lifestyle. Cookbooks to help you. Check out http://www.pressurizeit.com/why-pressure-cookers/ for more information and assistance.
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