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For my 26th birthday, my step-mother-in-law gave me a slow cooker/pressure cooker. Now, you know I love a good crock pot. They are huge time-savers and make preparing a healthy dinner simple and easy. A pressure cooker, however, was completely out of my realm of cooking. I actually lived in fear of them – something about having the ability to blow up my home and all.
Anyways, she convinced me that I would love it once I found the gumption to actually cook with it. So now I have a pressure cooker.
… And it is fantabulous. I LOVE IT.
I still don’t understand how to program the thing through my own knowledge, so I follow the recipe book that came with the cooker. I’m too scared to try anything else yet. It is worth it though. A pressure cooker can turn an all day recipe into a quick evening fix.
Real rice – not the minute kind – can now be cooked in less than 25 minutes! What a time saver, and far less mess!
The first time I used it, I was blown away by all the things it could do. Not only is my pressure cooker a crock pot, but it can sauté, simmer, and melt stuff too. I think my particular cooker is an anomaly. She got it from QVC and one of its selling points was the ability to do everything with just one kitchen appliance.
Anyways, I just wanted to let you all know, if you were on the fence about pressure cooking, or you never really considered it… CONSIDER IT. It will be one of your truest friends in the kitchen.
The first time I used mine, I made Swiss Steak. Granted, I don’t really like Swiss Steak, but it turned out marvelous, as far as Swiss Steaks go. Who knew a roast cooked in less than an hour could be melt in your mouth tender? Here’s the recipe:
Swiss Steak Pressure Cooker Recipe
- 2 lbs beef top round, cut into 1/2 inch steaks
- 2 tbsp olive oil
- 3 celery sticks, sliced in 1/2 inch sections
- 3 carrots, sliced in 1 inch sections
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tsp horseradish
- 3/4 c. beef broth
- 1 8oz can tomato sauce
- 1 bay leaf
- 1/4 c. flour
- 1/4 c. parsley, chopped
- Season the steaks with salt, pepper, and garlic salt (to taste).
- Brown the steaks on both sides.
- Add steaks, celery, carrots, onion, garlic, horseradish, tomato sauce, 1/2 cup of beef broth, and bay leaf. Lock lid in place.
- Pressure cook on HIGH for 25 minutes.
- Let the pressure drop NATURALLY and carefully remove lid. Transfer meat to plate.
- Return cooker to setting where sauce can simmer.
- Whisk remaining beef stock with flour and stir into sauce to thicken.
- Return meat to sauce and let re-heat. Serve over noodles or rice with parsley sprinkled on top.
NOTE: A lot of these settings will depend on the type of pressure cooker you own. Mine can saute, slow cook, pressure cook, melt, etc. I saute’d my meat in the pressure cooker. I also omitted horseradish and all the “real” herbs and spices. I use pre-chopped parsley, garlic, bay leaves from the spice rack. Ain’t nobody got time to be choppin’ up cloves, etc. The meal still tastes wonderful. So, you do you.
Anyways, I recommend pressure cooking. It will change your life. If you have a pressure cooker, I would love to know your thoughts! Do you ever actually use it? Do you like it? Do you consider it a waste of money?