If you don’t own a pressure cooker, I highly recommend you run to the store and pick one up today. Slow cookers get all the press, but the real hero of effortless meals is this magical pot.
I live by my pressure cooker during the winter months, using it several times a week to make soups, stews and braises. If you need convincing about this appliance, take a look at this nutritious dinner soup I made on a whim using staples in my fridge.
Prep time: 15 minutes
Hands-Free Cook time: 20 minutes
Here’s how it works:
Cook a chopped slice of bacon to render some of its fat, then stir in mirepoix (carrot, onion, celery) and garlic. Cook until onion begins to soften.
Stir in some French green lentils, tomato paste, red wine and enough water to cover by an inch or so. Season with salt and pepper.
Toss in a few fresh herbs.
Lock the pressure cooker’s lid into place, then heat on high until the pot reaches high pressure.
Cook for 20 minutes.
Enjoy your quick, nutritious soup that took the same amount of prep time as a sandwich.
Cooking time saved: 40 to 60 minutes
Energy saved: 40 to 60 minutes’ worth of gas or electricity
Now that’s smart cooking.
I love my pressure cooker. It makes stew, short ribs, etc. in no time. I think some people are afraid of them however. I have used mine for 35 years. (not the same one)