I can cook meals quickly and efficiently using the pressure cooker feature, which comes in handy when I only have at most about an hour to get dinner on the table during the week. In the month and a half since Christmas I've already made a number of curries, stews, stocks, and risottos in a fraction of the usual stove-top time!
sriracha sauce to his portion to spice it up a bit.
The kids on the other hand --who are usually suspicious of dishes where the ingredients are chopped small and all mixed together (since you never know what I might have tried hiding in there!)-- each took the required "no thank you" spoonful to taste, and opted for cheese omelets instead.
Beef and Barley Stew
Inspired by this one and Alton Brown's
- 1 1/4 lbs lean ground beef
- 1 (28 ounce) can diced tomatoes (or crushed if you don't like tomato chunks)
- 2 1/2 cups beef stock
- 1/2 cup barley
- 3 large carrot, sliced
- 2 stalks celery, sliced
- 1 large potato, cubed
- 1 medium onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- salt and fresh ground black pepper to taste
- Brown the beef in the pressure cooker. Drain off the fat.
- Add the tomatoes, stock and barley.
- Close pressure cooker and bring up to full pressure. Pressure cook for 10 minutes
- While the soup is cooking, slice the carrots, peel and dice the potato and onion and mince the garlic.
- After the soup has cooked for 10 minutes, use the quick-release and add the vegetables, herbs, and salt and pepper to taste. (I didn't add any extra salt since my stock was already salty.)
- Seal the cooker and bring up to full pressure again. Pressure cook for another 10 minutes.
- Open using quick release method.
- Add extra heated broth if you'd prefer a soup rather than a stew.