CARNITAS - PRESSURE COOKER | ALLRECIPES
Savory and tender pork carnitas.
Provided by Jennifer Sierra-Quick
Categories Mexican Recipes
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 6 -pound pork butt
Number Of Ingredients 11
Steps:
- Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
- Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
- Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
- Remove pork from pressure cooker and shred meat.
Nutrition Facts : Calories 154.4 calories, CarbohydrateContent 2.4 g, CholesterolContent 42.7 mg, FatContent 10.6 g, FiberContent 0.4 g, ProteinContent 11.8 g, SaturatedFatContent 3.6 g, SodiumContent 470.8 mg, SugarContent 1.3 g
PRESSURE COOKER BEEF BRISKET RECIPE - MEALTHY.COM
Our pressure cooker recipe for tender, juicy beef brisket is prepared with a flavorful homemade rub. What would traditionally take hours to tenderize and cook is ready in just over an hour in the MultiPot Pressure Cooker. Black pepper, salt, paprika, chili powder, garlic salt and onion powder come together in the brisket rub. If you have a favorite blend, give that a try instead! You can even turn this succulent dish into brisket sliders by serving them on top of small buns with a store-bought or homemade coleslaw for crunch.
Provided by Marrekus and Krysten Wilkes
Total Time 1 hours 25 minutes
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix pepper, salt, paprika, chili powder, garlic salt, and onion powder together in a bowl; rub onto brisket pieces to coat. Lay brisket in pressure cooker. Pour water and Worcestershire sauce over the meat. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 60 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove brisket to a cutting board. Drain liquid from the pot through a fine-mesh strainer; discard fat and solids. Slice brisket 1-inch thick. Drizzle pan liquid over brisket to serve.
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FALL-OFF-THE-BONE PRESSURE COOKER ... - HEALING GOURMET
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- Remove from pressure cooker and let stand for 5 minutes before carving.
PRESSURE COOKER POT ROAST RECIPE - MEALTHY.COM
You can have a lovely, tender pot roast ready for the entire family without ever warming up the oven thanks to this pressure cooker pot roast recipe. A beautiful beef chuck roast or shoulder is seasoned and seared in the MultiPot. Then onion and garlic add flavor and dimension. The key to making this dish perfectly tender and juicy is adding beef broth and red wine. Rosemary and thyme bring a fresh elegance while potatoes and carrots round out the meal. Believe it or not, everything is done and ready to enjoy in just about 90 minutes.
From mealthy.com
Reviews 4.5
Total Time 1 hours 30 minutes
- Season beef generously with salt and pepper. Heat olive oil in a pressure cooker on sauté function. Brown beef completely, 5 to 7 minutes per side; remove to a plate. Fry onion and garlic in the fat remaining in the pressure cooker until soft and fragrant, about 3 minutes. Pour beef broth and red wine into the cooker to deglaze the bottom, using the flat edge of a wooden spoon to scrape any browned bits of food from the cooking surface. Return the beef to the pressure cooker; add the thyme and rosemary sprigs. Seal cooker and cook on High Pressure for 55 minutes. Allow the pressure to release naturally. Add the potatoes, carrots, and bay leaf to the pot. Seal the lid and cook on High for an additional 4 minutes. Use quick-release valve to relieve pressure. Remove and discard the bay leaf and thyme and rosemary sprigs. Transfer beef to a large serving platter. Arrange the vegetables around the pot roast to serve.
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