For almost all of my existence, I was squarely in the corner of slow cookers. The humble crock pot and I have cooked maybe a hundred meals in our time, and it has never let me down. I firmly believed that low and slow, much like my beloved Texas barbecue, was the only way to break down tough cuts of meat and create luscious, delicious stews and the like.
A few months ago, my life was changed forever.
My wife finally convinced me to give our pressure cooker a try. I had never used one, and quite frankly, I was afraid. Very afraid. I’ve heard a many tall tale about pressure cookers exploding, spilling stews, metal shrapnel and dreams all over the walls of the kitchen.
And look at THIS thing…an ancient artifact traded for a dollar, after being rescued from some dusty attic or dark humid basement, at the edge of someone’s driveway. Will this unregulated, non-electric, device be the cause of my demise?
So, I tried it, and….LOVED IT! OMG IT WUZ LIKE THE BEST THING LIKE EVAR! Not only could I whip up the near equivalent tenderness and texture of an all day slow cook, but it freed me up to be able to create said dishes without setting morning time aside to prepare said masterpieces. On a warm summer morning, my daughter and I can go adventuring, and I can make the same dish later that day an hour before dinner. Boom.
Enough babble. Let us begin! This is my version of street tacos.
- whole London broil steak, or whatever is cheapest at the time.
- 1 can of beef broth
- 1 large onion
- 5 cloves garlic
- 1 jalapeno, seeded
- 2 limes
- 1 tsp. oregano
- 2 tbsp. cumin
- salt & pepper to taste
- olive oil
WARNING: ALWAYS FOLLOW YOUR MANUFACTURER’S INSTRUCTIONS BEFORE OPERATING A PRESSURE COOKER. SAFETY FIRST.
Open up the pressure cooker and pour in about a tablespoon or so of olive oil. Saute sliced onions and diced jalapenos. Toss in the garlic cloves whole. Add some salt.
Cube the steak. Yes, it’s not cubed in the picture, but it’s better if you do. Toss beef into pressure cooker with the sauteed veggies. Pour in can of broth and squirt on the lime juice.
Close up the pressure cooker and turn heat to medium high.
On this type of model, the pressure is on when the medal top hat thing starts rocking. When it does, lower it until it rocks gently.
WARNING: stay in kitchen while it comes up to pressure. If the washer inside hasn’t made a good seal, it may not come under pressure, and you could burn the onions and go without a cooked steak. Yeah, I’m speaking from experience.
When one hour is done, turn off the pressure cooker. Allow it to cool on its own. Don’t worry about releasing a pressure knob. If you have a stove top pressure cooker, you can also run it under cold water until the pressure returns to normal. If you do the release pressure knob method, it sprays a hot, nasty steam everywhere…here’s the one time while using a pressure cooker that patience is rewarded.
At this point, the meat should pull apart like barbecue. I recommend now that you cube the steak beforehand, because if you don’t, the meat pulls out into long strings the length of the steak. It mixes better if you cube it, trust me.
Serve on tortillas with a lime slice on the side. Maybe add some queso fresco or even feta cheese. Of course you can put lettuce and tomato if you insist.
I hope you enjoy it. Do you have any fun pressure cooker stories? Share in the comments below, and I’ll see you next time.