PRESSURE-COOKER PORK RIBS RECIPE: HOW TO MAKE IT
When I was younger, my mom made these delicious pressure-cooker pork ribs for special Saturday dinners. Now I can prepare them on any weeknight! —Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Sprinkle ribs with onion salt, pepper and paprika. Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat on all sides; remove from pressure cooker. Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Whisk in remaining ingredients. Return ribs to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. If desired, skim fat and thicken cooking juices.
Nutrition Facts : Calories 417 calories, FatContent 26g fat (8g saturated fat), CholesterolContent 131mg cholesterol, SodiumContent 764mg sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 40g protein.
PRESSURE-COOKER EASY CORNED BEEF AND CABBAGE RECIPE: HO…
I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread. —Karen Waters, Laurel, Maryland
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 25 minutes
Prep Time 15 minutes
Cook Time 01 hours 10 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the onion, potatoes and carrots in a 6-qt. electric pressure cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Discard bay leaf before serving.
Nutrition Facts : Calories 414 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 1191mg sodium, CarbohydrateContent 38g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 23g protein.
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