Since I have now been doing quite a bit of canning lately, I have been interested in a pressure canner to can vegetables and meats. I was hoping I might be able to use this bad boy for that purpose as well. Unfortunately, it's not recommend to use for canning. Bummer. I'm sure it might work, but according to the USDA health guidelines for canning, it may not kill all the bacteria if not used at the correct pressure. This pressure cooker is just that, a pressure COOKER not a pressure CANNER, and there is a difference. It's still an awesome hunk of stainless steel though. It's definitely not like the thin aluminum cookers they make today. But, I digress...
So far I have made rice, black beans, and this wonderful recipe I'm about to give you, and it hasn't blown up in my face! I promise, they aren't as frightening as they have been made out to be. Most cookers these days have a number of safety features to keep that from happening. So don't be afraid to break out your pressure cooker anymore!
I found this recipe in the little book that came with the cooker, "The Magic Pot Cook Book". I have not been able to find any information on this lovely little recipe book, so if anyone knows any more than I do, please feel free to inform me so I can link to it appropriately. Here is the recipe:
small chuck roast
Salt and pepper to taste
2 to 3 Tbs oil
1 cup good dry red or white wine
5 cups hot tap water
2 (14 or 15 oz.) cans stewed tomatoes, with liquid
1 (4 oz.) can diced green chiles
2 garlic cloves, peeled and minced
One medium onion, chopped
A few yellow summer squash or zucchini (I used 1 yellow squash and 1 zucchini)
1 medium can whole kernel corn, drained
1 (2.25 oz. -small) can sliced black olives (I omitted these because my husband absolutely hates olives!)
Trim all visible fat from roast. Generously sprinkle the roast on both sides with chili powder. Sprinkle on salt and pepper to taste. Dust roast with flour. Gently heat oil in the pressure cooker over medium heat. Brown roast gently in pressure cooker over medium heat, with the lid off. When roast is brown on both sides, add the wine, hot water, 2 cans stewed tomatoes with liquid, can diced green chiles, minced garlic, and chopped onion. Bring to boil. Close lid and bring to pressure*. Lower heat and cook for 45 minutes to 1 hour, depending on size of roast. Meanwhile, wash and cut squash into 1/2 inch slices. Remove cooker from heat and open lid**. Check tenderness of roast and, if necessary, pressure cook another 15 minutes or so, adding liquid if needed. The roast should be very tender so that by the time the vegetables are cooked the roast is nearly falling apart.
Now remove from heat, reduce pressure and open lid. Stir to break the meat apart into shreds or chunks. Remove any bones. Add the sliced yellow summer or zucchini squash, the drained can of corn and drained sliced olives. Simmer with lid open for 5 minutes. Check seasonings and serve. Makes 4 generous portions.
**Do not open the lid until the pressure is has been fully released. See your cooker's manual for directions on how to release the pressure for your cooker. On mine, I can either take it off the burner and wait until the pressure is released on its own, or to quicken the process, I can run cold water over the top of the pot. I know when the pressure is fully gone when no steam comes out of the pressure valve when I tip it slightly. (I use a wooden spoon for this so as not to burn myself with any steam that may be trapped.)
Although there are many safety features on pressure cookers these days, please always read your cooker's manual before using it and follow all safety measures to ensure proper working order.
Now, don't be afraid to use that pressure cooker in the back of your cupboard! It really does save time and effort!