6- or 8-quart pressure cooker over medium-high heat. Add
for 30 minutes.
PRESSURE COOKER.
Transfer bone mixture to
In a pressure cooker pan, heat the olive oil. Quickly sear the beef in
Mix flour, salt, and dry mustard in a bag.
Add beef and shake to coat.
Heat oil in pressure cooker; brown beef pieces.
Add broth; bring to a boil.
Add all remaining ingredients.
Lock the pressure cooker lid in place and bring to high pressure over high heat.
Cook for 12 minutes.
Release the pressure, remove bay leaves before serving.
in the electric pressure cooker -- following cooker instructions brown the meat in hot oil for 2-3 minutes.
add the salt, pepper, basil, tomatoes, worchestershire, 1/2 cup water.
cook on high pressure for 12 minutes.
release pressure using quick release method.
add all the vegetables, rice and three cups of water.
cook on high pressure for 12 more minutes.
let pressure cooker cool and the pressure release on it's own.
ready to serve.
owned.
Reduce heat under pressure cooker to medium-low. Add balsamic
he pressure cooker until it starts to turn golden.
Lay the beef
Coat beef brisket with beef rub, rubbing it into both
Pat beef dry with paper towels.
rop in half the beef cubes and shake to coat
n the bottom of the pressure cooker pot. Press \"Saute\" button.
Brown the beef in the pressure cooker.
Drain off any fat.<
br>Put braised chuck into pressure cooker with one cup of water
ver medium-high heat. Season beef generously with salt and black
Set your pressure cooker on the brown setting. Brown the ground beef with the garlic and drain off the excess fat. Stir in the onions, mushrooms, cream of mushroom soup, beef broth, penne, thyme, salt and pepper.
Place the lid on pressure cooker and lock in place. Pressure cook for 7 minutes on high. Release the pressure and remove the lid. Fold in cream cheese until melted.
n the bottom of the pressure cooker over medium-high heat. If
Preheat oven to 425 degrees F (220 degrees C).
Place beef bones on large baking sheet; bake for 15 minutes. Add onion halves to baking sheet; bake 45 minutes more.
Place roasted bones and onion in a pressure cooker with carrot, celery, parsley, garlic, salt, peppercorns, thyme, and bay leaves. Pour water up to the 6-quart mark inside pressure cooker; cover with lid and cook according to manufacturer's instructions, about 1 hour. Remove from heat; open pressure cooker carefully.
Add oil to the bottom of the pressure cooker and heat with lid off.
Rub meat with salt and pepper, then sear on all sides.
Add the rest of the ingredients, cover, and cook at pressure for 50 minutes.
Allow natural release (will take 15-20 minutes).
Shred meat and eat in tacos, burritos, scrambled eggs, etc! I drain the meat, my wife prefers it left in the juice. Your preference.
Add all pressure cooker ingredients, stir so meat is
eat oil in bottom of pressure cooker until barely smoking. Add meat