Remember walking into Grandma’s house when she had cabbage cooking in her kitchen? The entire house smelled like rotten eggs, right? Grandma insisted that cabbage was good for you, though, and you should eat it. She was right! According to many sources (such as Good Health All), cabbage is effective in fighting digestive, cardiovascular, and blood sugar issues as well as serving as an anti-inflammatory and vitamin source. It’s a nutritional gold mine.
So why did it stink up Grandma’s house? She cooked it too long! Overcooked cabbage produces hydrogen sulfide gas, the source of that rotten egg odor. To avoid raising a stink in your house, don’t cook it like Grandma. Cook it fast. What better way to cook a vegetable quickly than in a pressure cooker?
- Quarter or shred your head of cabbage (or separate the leaves for cabbage rolls). Wash and drain.
- Add 1½ cups filtered water to the bottom of your pressure cooker pot. If using an electric pressure cooker, set for 5 minutes.
- Place cabbage in a strainer or steaming basket placed over the cooking water on a trivet or rack.
- Seal cooker. If using a stovetop pressure cooker, bring to pressure and then time for 3 minutes.
- After the 3 (5 on electric) minutes under pressure, remove from heat (select “cancel” on the electric model). Carefully release pressure.
- Open the cooker and season the cabbage with salt, pepper, and a pinch of sugar*.
- Carefully remove the cabbage and serve.
(*Just a pinch. It’s optional, but Grandma was right about the sugar. Trust me.)
That’s it. If you quickly cook cabbage just until done, you won’t stink up your kitchen. Promise.
NOTE: Pressure cookers vary, so your cooking times may, too. The 5 minutes works on my particular electric model, and the 3 minutes is perfect in my stovetop pressure cooker. You may need to adjust your cooking time.
We’re celebrating #CincodeMayo with the Chicken Taco Bowl.
If you’re a purist and want your pasta cooked separately, you can skip this post. The Hasty Tasty Meals Kitchen is about shortcuts, and cooking pasta in the sauce is a time-saver if done correctly. But it can be tricky.
I cook pasta in the sauce in skillet meals, casseroles, and in the pressure cooker. The safety instructions for pressure cookers warn against cooking foods that foam, like pasta or grains, but don’t let that stop you. You just need to exercise caution. I do oatmeal in its own bowl on a trivet above the water, for example, with no problem. I’ve seen countless posts on Instagram and Facebook of beautiful lasagnas made in an Instant Pot or other brand multi-cooker under pressure in a springform pan. It can be done.
When making pasta dishes in my pressure cooker, I prefer Mueller’s Pot-Sized dried pasta. It’s smaller length makes it a perfect fit without breaking.
Here are the rules when cooking pasta, whether by itself or with other food.
- Add a teaspoon of oil.
- Don’t allow pasta to touch the bottom of the pot.
- Spread dried pasta in a single layer as much as possible and don’t stir.
- Use sufficient liquid to cover the pasta.
- Cook for only half the recommended time.
- Allow pressure to drop on its own for a minute then release in short spurts.
- Add cheese or other dairy products.
If you follow these steps, you’ll have satisfactory results. Why go to the trouble to cook a spaghetti dinner in a pressure cooker? Clean up! I have one pot to clean. One. That makes me a happy cook.
Spaghetti and Meat Sauce
- one pound ground turkey (or beef–you choose)
- 1 teaspoon oil
- one 8 ounce can mushrooms (do not drain)
- 8 ounces dried spaghetti
- 1 15½ ounce can tomato sauce + 1 empty can water or broth
- 3-4 cloves minced garlic
- 1 Tbsp. Italian seasoning
- ½ cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- Salt and pepper to taste
- Heat the pot of the pressure cooker and brown the ground turkey in the cooking oil. If using an electric pressure cooker, you can just choose any setting that allows you to saute with the lid off. Salt and pepper as desired.
- Remove pot from heat (or hit Cancel on an electric model). Layer pasta over the meat spread as thinly as possible to prevent clumping.
- Add the can of mushrooms, the tomato sauce, and the water or broth over the pasta. Do not stir.
- Sprinkle garlic and seasonings over sauce.
- Seal the cooker and bring to pressure. Cook 5 minutes.
- Allow pressure to drop on its own 1-2 minutes, then carefully vent the cooker to release pressure.
- Open the cooker and stir (use a long handled utensil because contents are hot!).
- Sprinkle with a mixture of mozzarella and parmesan cheeses. Residual heat will melt the cheese.
Note: You may use this method with other shapes and sizes of dried pasta. Just cook under pressure for half the time recommended on the pasta’s box.
While I embrace using pressure cookers, there are some dishes less suitable for cooking under pressure. I prefer my microwave oven or stove-top steaming for quick-cooking vegetables like asparagus and broccoli.
The best broccoli is green, tender, but still crisp. If you want brownish, limp flowerets, cook as long as you want. But we prefer broccoli cooked about three minutes (depending on the wattage of the microwave oven) in an oven-safe bowl covered with a wet paper towel. The only water needed is what clings to the flowerets or spears when you rinse them before cooking. That’s it. Hasty and tasty!
Cheese melts in residual heat.
Makes 5-6 servings.
We love Mexican flavors and Southwest cuisine, and I love pressure cooking, so here is my version of a spicy taco bowl. It’s faster than messing with taco shells and making filling, so it’s a hasty and tasty meal for taco night. Enjoy.
Chicken Taco Bowl
Makes 5 – 6 servings
- 1 pound boneless, skinless chicken thighs (frozen or thawed)
- 1 cup dried black beans (not soaked)
- 1 cup brown long grain rice
- 12 ounces salsa or 1 regular size can Rotel® diced tomatoes with green chilies
- 2½ cups chicken broth or water
- 1 ounce chili or taco seasoning mix
- 8 ounce block Monterrey Jack cheese, shredded
- (optional) fresh cilantro sprigs
- In the pot of a pressure cooker, place chicken, beans, and rice. Pour salsa and broth over them. Add 1 ounce chili seasoning mix.
- Seal and bring to pressure. Cook 18 minutes (stovetop) or 23 minutes (electric).
- Remove from heat (or hit “cancel”) and allow pressure to drop on its own. Natural depressurization takes approximately 15 minutes.
- Carefully open cooker and stir. Chicken should easily shred, or you may remove it, shred it separately, and stir it into the rice and beans mixture. Top with cheese and cover. Do not return to heat.
- After a minute or two, the residual heat will melt the cheese and the taco bowl is ready to serve with optional garnish.
Variation: add 1 cup frozen corn kernels before adding the cheese.
No Grits, No Glory is the title of a book (Southern Ghost Story #1) by my author friend, Elaine Calloway. She lives in Georgia, so I’m assuming she likes to eat grits as much as she likes writing about them. Elaine, if you drop in for a visit, I’ll cook you some. 😉
I’ve revised my method of cooking grits since I bought my first electric programmable pressure cooker, and grits are now a regular dish on the menu in my home. Here’s how I do it.
Hasty Tasty Grits
Serves 4 – 6
- 1 Tbsp. unsalted butter
- 1/2 tsp. salt
- 1 cup grits (NOT instant! No self-respecting Southerner eats instant grits.)
- 4 cups + 1 Tbsp. water
- Preheat your pressure cooker, either stovetop or electric. Add butter to melt.
- Add grits and stir. Add salt.
- Carefully pour in water and gently stir.
- Seal cooker and bring to pressure (or if electric, set for 7 minutes).
- Cook under pressure 5 minutes stovetop, 7 minutes electric. Then immediately remove from heat (or hit “cancel” on your electric cooker.
- Allow pressure to drop on its own (referred to as “NPR” or natural pressure release.)
- Carefully open the pot. Using a long handled spoon, stir vigorously until grits thicken (Be patient. This can take a minute.)
- Serve immediately, or melt in 1/2 cup cheese for cheese grits. CAUTION: Grits will continue to thicken, so if you aren’t serving immediately, delay opening your cooker. Evaporation doesn’t start until you break the vacuum seal on the cooker.
Pressure cooking grits takes as long as cooking them on the range, but it’s easier. You’re free to prepare the rest of your meal instead of standing over an open pot stirring. I’ll take that trade any day.
There you have it. Be sure and check out Elaine’s book No Grits No Glory for more Southern flavor. It’s a fun read. I’m ready to tackle the entire Southern Ghosts series now.
And remember, y’all don’t have to be Southern to enjoy a bowl of grits. 😉
Thousands of people received an electric programmable pressure cooker for gifts during the holidays, or purchased one during the black Friday sales. Dozens of social media groups offer recipe exchanges and tips. One frequent question that I see on a daily basis is “How do I convert my slow cooker recipe for the _________(insert brand name of electric pressure cooker)?”
As a veteran pressure cooker cook, I feel qualified to address this question. I hope my recommendations help you. Here’s an example: A favorite slow cooker recipe of ours is slow cooker chili, based on Hurst’s HamBeens brand Slow Cooker Chili. I substitute ground turkey for the beef and Rotel for the diced tomatoes. I also use 1 quart chicken broth and 3 pints water instead of using all water, but otherwise I follow the recipe on the package.
First I turned on the pot and browned the onion and turkey. Then I added all other ingredients and sealed the pot. I cooked the recipe on high pressure for 40 minutes, followed by natural release. The beans were tender yet not too mushy, and the chili was delicious. However, the finished product was a little soupy for our preference.
However, it’s always better to err on the side of caution (that is, too much liquid) when cooking dried beans. Also, reheating the leftover chili evaporated any excess moisture. Therefore, the only conversion I suggest is cooking time. Each pot differs in buttons and settings, so you’ll have to consult your own manufacturer’s manual or website to know how to set high pressure for 40 minutes.
Where did I get the 40 minutes? I consulted the cooking chart for dried beans (without soaking) and used that time. Since beans take the longest cooking time, that’s what you should choose. If you’re a Crockpot veteran, you already know there’s a range of cooking time when slow cooking. There’s also a range with pressure cooking, so if I tell you 40 minutes and someone else tells you an hour, cook for the minimum time. It’s easy to check for doneness and bring the pot back to pressure to add cooking time. The contents are already hot, which means your pot returns to pressure quickly.
Note: If you’re using a stovetop pressure cooker, reduce cooking time to 35 minutes followed by natural release. The electric models take a tad longer to cook.
Safety first. The new cookers are the safest yet, but you have to follow the rules. Don’t overfill (2/3 pot for most dishes, 1/2 pot for bean dishes) and always use liquid. Even the shortest cooking time requires a minimum amount of liquid to reach pressure. Read your manual. If instructions are missing, either visit the manufacturer’s site or contact them.
Final word of advice: Cook! Don’t leave your new cooker in a box in a closet. Use it. Experience is the best teacher. Also, join a group or two on Facebook and read through their posts. You’ll find answers to your questions, and you’ll learn there is no one way to cook a dish.