I recently bought a new Pressure Cooker. I’ve never had one before. I bought it mostly for canning but thought why not use it for my cooking as well. My mother, both grandmothers and my great grandmother had one and used them. It’s a family thing I guess. So I broke down and went to Amazon. Now I’m using it to cook and can with. I’m old school . I have been homesteading only a short while and this is just another thing I have added to the list. I have been using a rain barrel , gardening , and will be doing composting starting this year. So a pressure cooker is another one of my homesteading basics. Enjoy the recipe.
Pressure cookers are amazingly useful tools. Their ability to quickly tenderize meat and vegetables and extract flavors is wonderful. A dish that would take hours on the stove can be ready in under an hour with the help of a pressure cooker.
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GREEN CHILE WITH CHICKEN THE PRESSURE COOKER WAY
A combination of peppers: poblano, jalapeño, and Anaheim cooked with chicken. Just shred the meat and blend the sauce. You’ve got yourself a wonderful dish.
3 pounds bone-in skin-on chicken thighs
4 pound tomatillos, quartered
3 poblano peppers, roughly chopped, remove the seeds and stems
2 Anaheim peppers, roughly chopped, remove the seeds and stems
2 Serrano or jalapeño chilies, roughly chopped, stems discarded
1 white onion, roughly chopped
6 medium cloves garlic
1 tablespoon cumin
1/2 cup fresh cilantro leaves plus more for garnish
1 tablespoon Asian fish sauce
Fresh corn tortillas and lime wedges, for serving
1.Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big dash of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes.
2.Using tongs, transfer chicken to a bowl and set aside. Add cilantro and fish sauce to the rest of the contents in the pressure cooker. Blend well and use salt to season. Shred and add chicken to the sauce. Transfer to a serving platter, garnish with chopped cilantro, and serve decorating with tortillas and lime wedges.