probably the number one reason that peopledon’t pressure cook is because they’re afraid of pressure cookers. but today’s electric,digital pressure cookers, are nothing like the pressure cookers that our moms and grandmothersused. the new digital electric models are super safe. loaded with safety back-ups, they’reincredibly easy to clean and they don’t make a mess in your kitchen. so, how does a pressurecooker work? it’s really quite simple. it allows steam to build up inside the pressurecooker, and cook the food more quickly. it also takes all the spices and all the ingredientsyou put inside and force it into the food, so every single bite is not only fork tender,but also incredibly flavorful. now today, we’re going to be making my pressure cookerbeef and rice. and this recipe can be found
under david’s recipes on qvc.com. what we’refirst going to do is set the browning feature. what’s important to know about a pressurecooker is that this works and behaves just like a skillet before it turns into a pressurecooker. i can actually brown the stewing beef. one of the nice things about using a pressurecooker is that you can use a lesser cut of meat. now my recipe calls for stewing beefand if you prepare this traditionally, it can be really tough and stringy, but whenyou cook it under pressure, it becomes fork tender and really flavorful. while it’s importantto add some water to a pressure cooker, you don’t have to add a lot of water because rememberthat the foods that you’re cooking will release some of their own natural juices. but it isalways a good idea to add liquid like a zesty
tomato juice. if your recipe calls for vegetablesin the pressure cooker, remember that vegetables do not need to cook very long and some don’tbelong in the pressure cooker at all. softer vegetables like asparagus and green beansshould never go in the pressure cooker because they’ll only turn to mush. the rest of yourvegetables should only be cooked a few minutes. probably no more than fifteen minutes maximum.now if you don’t have fresh vegetables on hand, you can use frozen. it’s important toremember if you’re using the frozen, you need to allow a little extra cooking time and adda little less liquid because those frozen vegetables will give off more water. let’stalk more about safety. these digital, electric pressure cookers have many back-up safetyfeatures. in fact, there’s no way to open
this lid until i release the pressure. thatprocess is very easily done, just by flipping one switch. the next step is to cook the rice.and rice will cook incredibly fast in the pressure cooker and we’re going to use left-overliquids to make sure that it cooks beautifully and that it absorbs all that flavor. anothergood idea, is to add a little cooking oil. this also will help keep that starch downand make sure that the rice doesn’t foam. the best thing to remember while cooking riceis the ratio, one cup of rice to one and a quarter cup of water. it’s also importantto remember that when you are finished with the cooking cycles, let the pressure cookerrelease naturally so you don’t get any foaming in the valves and it all comes out beautifullyand clean. so, with a little pre-planning
and prep work, you’ll be safely pressure cookingin no time. and once you learn these simple tricks, your food will come out quickly andthe flavor will be fantastic.