Pressure cooker

Pressure Cooked Beef Short Ribs

Now that I am addicted to the pressure cooker, I figured why not take an eight hour braise and turn it into a 45 minute dinner. Well, with bringing it up to temp and letting the pressure drop, it took about an hour and fifteen minutes, which isn’t bad at all for cooking a tough piece of beef. For this dinner I chose an Italian theme with some homemade pasta and pesto that I brought back from Italy, along with a nice 25 year aged Balsamic of Modena.

Beef Short Ribs

3ea 3-Bone Short ribs, cut into one bone pieces, 9 individual bones total


AN Fennel Pollen(or Ground Fennel Seed)


1ea Leek (white part only)

1ea Fennel Bulb (bulb only, not green part)

1ea Parsnip

1 handful Fresh Parsley

3ea Plum Tomatoes


1/2C Oregon Pinot Noir (or your favorite Pinot Noir)

AN Water

  • After the ribs have been cut down to single bone portions, heavily season them with salt, pepper, and fennel pollen.
  • Cut all of the vegetables to the same size.
  • In a heavy bottom pan, over moderate heat, sear the ribs on the meat sides until brown.

Searing all sides of the Beef

  • Remove ribs and add the vegetables, cook until they begin to get soft.
  • Add the pinot noir and remove from the heat.
  • Ensure that your pressure cooker is cleaned and ready to use.
  • Add the vegetables first, followed by arranging the ribs on top.
  • Add enough water to come up the bone but no further.

Some of the pieces might get submerged based on their size.

  • Turn the heat on high, place the lid on the pressure cooker without the weight, and lock the lid.
  • Once steam begins to flow out of the pipe where the weight goes, set the timer for 8 minutes.  Let the cooker steam out for the full 8 minutes.
  • Add the weight and once the pressure gauge reads 15psi set your timer for 45 minutes.
  • After the 45 minutes, remove the pot from the stove and let the pressure come down on its own, this is key to having a very intensely flavored stock.
  • Once the pressure is at zero, remove the lid and enjoy!

After 45 minutes of cooking the meat barely stayed on the bone.

Pressure Cooked Chicken Stock

I recently purchased a 22 quart pressure cooker to play around with so I figured I would start with chicken stock.  Chicken stock is one of those things that every home cook should have in their freezer because of its versatility.  A normal chicken stock will take four hours to cook but if you have a pressure cooker you can make it in 45 minutes.  If you do not have a pressure cooker, keep the heat on medium-low until the stock begins to simmer, reduce heat to keep it at a low simmer for four hours.

Chicken Stock

6#       Chicken bones

1/2#    White Onion

1.5oz  Celery

1/4#    Carrot

1Gal    Water

1ea     Bouquet Garni

  • 2 sprigs  Thyme
  • 1 sprig    Sage
  • 4ea         Bay Leaves
  • 3 sprigs   Tarragon


  • Cut the bones into small pieces and rinse in cool water to remove any fat or excess blood.
  • Either tie the bouquet together, or place in a coffee filter or cheesecloth and tie it closed.
  • Cut all of your vegetables the same size and place everything in the pressure cooker pot.

  • Put the lid on and turn the heat on to medium.  The slower that the stock comes up to temperature, the cleaner and clearer it will look.
  • When the pressure gauge reads 15 PSI, lower the heat to low to maintain the pressure.

  • At this point, process the stock for 45 minutes.
  • After 45 minutes remove the stock from the stove and let the pressure drop on its own, this takes about 30 minutes.  If you open the release valve to early, you will be releasing all of the steam and flavor that is meant to stay in the pot and intensify the stock.

This batch yielded just under two gallons; once it is removed from the stock pot ensure that you place the stock in an ice bath in your sink.  This will speed up the cooling process and prevent any bacteria from forming.  Putting the hot stock straight into the refrigerator could cause the whole refrigerator to warm up and possibly spoil all of your other food.