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Entries tagged with 'pressure cooker'

What's the Best Way to Cook Whole Grains?

Daniel Gritzer 15 comments

Is a pressure cooker the secret weapon for perfectly cooked grains? We put it to the test, with surprising results. More

Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash

Daniel Gritzer 11 comments

This fragrant, hearty, Thai-style chicken curry tastes like it took hours to prepare, but it cooks in a pressure cooker in just 20 minutes. Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. More

Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash

Serious Eats Daniel Gritzer 4 comments

This fragrant, hearty, Thai-style chicken curry tastes like it took hours to prepare, but it cooks in a pressure cooker in just 20 minutes. Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. More

Easy 30-Minute Pressure Cooker Chicken and Chickpea Masala

J. Kenji López-Alt 35 comments

What I know about you: You like fast. You love easy. You lurve chicken. You're pretty wild about recipes that taste awesome. You like gadgets. This recipe for a pseudo-Indian chicken channa masala hits every one of those points. It takes about half an hour, it's easy enough that a very large and particularly precocious child could make it, it features chicken, it tastes incredibly awesome with a creamy and tangy spiced tomato sauce (think: chicken tikka masala), and it's made in a pressure cooker to boot, delivering long-simmered flavor and tender chicken in a fraction of the time. More

Easy Pressure Cooker Chicken and Chickpea Masala

Serious Eats J. Kenji López-Alt 63 comments

With the help of a pressure cooker, you can heave tender, gently spiced chicken that tastes like it's been simmering all day in a creamy sauce flavored with ginger, garlic, and cumin. Chickpeas and spinach make this a complete meal. More

Ask The Food Lab: Can I Make Stock in a Pressure Cooker or Slow Cooker?

The Food Lab J. Kenji López-Alt 51 comments

Traditional stocks are made by slowly simmering bones, meat, and aromatics on the stovetop for many hours. I've heard that using a pressure cooker can help speed this process up. Is this true? Likewise, if I'm going to be out of the house all day, can I throw my bones and aromatics in a slow cooker and expect the end results to be as tasty? More

Latin Cuisine: Five Ingredient, One Pot, 30-Minute Colombian Chicken Stew

Latin Cuisine J. Kenji López-Alt 24 comments

This is the first—and probably tastiest—dish that my wife ever taught me how to cook from her home in Bogotá, high in the mountains of Colombia. The Capital city of 10 million people sits in a valley at over 8,000 feet above sea level, which means that the pressure cooker is a staple in pretty much every kitchen. This extraordinarily simple chicken and potato stew uses just five ingredients (ok, seven if you count salt and pepper), but the flavor that comes out after a brief cook under pressure is complex, rich, and filling. More

The Food Lab: Everything You Ever Wanted to Know (Plus More!) About Boiling Water

The Food Lab J. Kenji López-Alt 37 comments

We've all heard the expression: "He's such a bad cook, he can't even boil water." But how often do you actually think about the hidden complexities behind throwing a pot full of water on top of a burner? More

Try Making Refried Beans in a Pressure Cooker

MichaelNatkin 38 comments

If you have a pressure cooker and an immersion blender, you can streamline the beans-making process to just about an hour with only one pot. And they won't be the thick, grainy gloppy beans that come in a can. More

Pressure Cooker Refried Beans

Serious Eats MichaelNatkin 5 comments

Learn more about this recipe here.... More

How to Cook Dried Beans

How To Kumiko Mitarai 45 comments

For such a humble ingredient, beans can be polarizing. There are Soakers and Non-Soakers; those who prefer the oven, and those who go for the stove. But the best beans are flavorful, evenly cooked and tender, and not mushy or falling apart. This slideshow will demonstrate how to soak beans so they come out perfect. More

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