Don’t be afraid of this appliance! It’s just a sealed pot that traps steam as the food cooks. The pressure (and the temperature) rise inside the pot, making food cook fast. In the old days pressure cookers got a bad rep for exploding, but today’s models are totally safe and could change the way you cook.
Here’s how it works. A pressure cooker has three phases:
Today’s models make the process easy and hands-off. Electric pressure cookers let you set the time and walk away. Stovetop pressure cookers work like electric ones do, except that the heat is applied by cooking over a stove burner, not by the machine.
SAFETY PICK Fagor’s Twirlock 7-quart pressure cooker features a turn-to-lock handle and a heat indicator that alerts the user when the stovetop heat needs to be lowered. $100; macys.com
BROWNING BEAUTY All-Clad’s mixed-metal 5-quart Gourmet slow cooker is equipped with an in-unit browning setting, so cooks can truly make one-pot meals. Bonus: It will look pretty on your countertop. $270; all-clad.com
UTILITY PLAYER For those who want it all, the Instant Pot Duo60 delivers with seven functions, including pressure-cooking, slow-cooking, and browning. It can even make yogurt! $120; amazon.com
Active | 15 minutes Total (pressure cooker) | 1 hour 10 minutes Total (slow cooker) | 5 hours 15 minutes (high) or 10 hours 15 minutes (low) Makes | 8 servings
1. In a small bowl stir together the brown sugar, kosher salt, dry mustard, smoked paprika, garlic salt, and pepper. Pat the ribs dry with paper towels and sprinkle with the spice mix.
2. Place a steamer insert in a 6-qt. electric or stovetop pressure cooker. Add the beef broth and the liquid smoke, if using. Place half of the barbecue sauce in a separate bowl and generously coat each section of the ribs with the remaining sauce. Place the ribs in the pressure cooker.
3. Lock the lid in place. Set electric cooker on high pressure to cook 30 minutes. For stovetop cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 30 minutes. Remove from heat. Let the pressure release naturally. Open the lid carefully.
4. Preheat broiler. Line a baking sheet with foil. Place ribs on the baking sheet and coat with remaining barbecue sauce. Broil for 3 to 5 minutes or until sauce is heated through.
2. Place the beef broth and liquid smoke, if using, in a 6-qt. slow cooker. Place half of the barbecue sauce in a separate bowl and generously coat each section of ribs with remaining sauce. Add ribs to the slow cooker.
3. Cook for 9 to 10 hours on low or 4½ to 5 hours on high or until ribs are very tender.
4. Broil ribs as instructed in Step 4 above.
NUTRITION PER SERVING 562 calories; 41g protein; 32g fat (12g sat. fat); 23g carbs; 0 fiber; 21g sugar; 2mg iron; 97mg calcium; 888mg sodium
Active | 5 minutes Total | 5 minutes Makes | 2 cups
For easiest mixing, warm the ketchup, molasses, and mustard in the microwave.
NUTRITION PER 2 TBS. 41 calories; 0 protein; 0g fat (0 sat. fat); 10g carbs; 0 fiber; 9g sugar; 0 iron; 15mg calcium; 269mg sodium
Active | 15 minutes Total (pressure cooker) | 1 hour 5 minutes Total (slow cooker) | 3 hours 45 minutes (high) or 7 hours 15 minutes (low) Makes | 6 servings
1. In a large bowl combine the lamb chunks, pomegranate molasses (if using), Moroccan seasoning, salt, orange zest, and lemon zest.
2. Place the onion and garlic in a 6-qt. electric or stovetop pressure cooker. Pour in the beef broth. Stir in the lamb mixture. Lock the lid in place. Set electric cooker on high pressure to cook 25 minutes. For stovetop cooker, bring up to pressure over medium-high heat; reduce heat to maintain steady pressure. Cook 25 minutes. Remove from heat. Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure. Open the lid carefully. Serve with couscous, almonds, and mint, if using.
2. Place the onion and garlic in a slow cooker. Pour in the beef broth. Stir in the lamb mixture. Cook for 6 to 7 hours on low or 3 to 3½ hours on high or until lamb is tender. Serve with couscous, almonds, and mint, if using.
NUTRITION PER SERVING (with couscous) 393 calories; 37g protein; 10g fat (3g sat. fat); 37g carbs; 1g fiber; 1g sugar; 3mg iron; 42mg calcium; 392mg sodium
Active | 20 minutes Total (pressure cooker) | 2 hours Total (slow cooker) | 11 hours 20 minutes (low) Makes | 8 servings
NUTRITION PER SERVING 290 calories; 15g protein; 5g fat (1g sat. fat); 49g carbs; 12g fiber; 8g sugar; 5mg iron; 162mg calcium; 617mg sodium
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