It's a Power Pressure Cooker PRO
and I have enjoyed using it. Recently life has been pretty hectic and we all know having a tool where dinner can set up ahead of time is worth it's weight in gold! One thing I run into is having limited space makes it impractical to have several different machines to do different things.
This machine ill pressure cook, slow cook, it has a stew setting, pressure canning setting, rice cooker and browner settings. I didn't use the browning setting for these recipes as I am trying this one thing at a time.
On to the recipe.
I had picked up a package of large cube steaks and was going to cook them as a kind of Swiss Steak/Pepper Steak hybrid. You know the old saying "best laid plans"? That is kind of what happened to me. I didn't have any fresh peppers as I thought, nor did I have any fingerling potatoes. How does one forget they used the fingerling potatoes?
So I improvised.
Rather than cook it all at once and heat up the leftovers I decided to use half one day and pressure cook it and the other half the next day using the slow cooker function.
On to the recipe. I had two 1# cube steaks. I cut these into smaller pieces. Rather than dredge them in flour I used a shaker can of flour and shook flour, salt, pepper, garlic and onion powders on one side. Like this:
I then put 3 Tablespoons of Light Olive Oil in a skillet and set the burner temp to medium. When the oil was hot I placed the meat flour side down in the oil. While that side browned I added the flour, salt, pepper and powders to the other side.
While the meat was browning I added 1-1/2 cups beef bullion, 1/2 a can of petite diced tomatoes and 1/2 cup each of diced onions and diced peppers (from the freezer) to the pressure cooker.
When the meat had finished browning I added it to the pressure cooker, closed the top and set it for 10 minutes at the default pressure, which is about 14 PSI.
While the meat was cooking I added 3 cups of beef bullion to a saucepan, brought it to a boil and added wide egg noodles until the noodles were
just below the level of the liquid. I boiled these for 5 minutes and then removed from the heat and covered to allow them to finish cooking while the meat finished.
The end result:
Tasty noodles and tender meat.
For the second day, I used the same recipe using the slow cooker (Low Temp Cook) function and also cooked some rice in beef bullion.
Since I was going to be out I used the delay cook timer and set it to cook for 1-1/2 hours. I was gone longer then expected and still had to cook the rice when I got home. No problem, the Keep Warm feature kept the food hot and ready until I was set to serve it up!
Both ways were tasty and tender. The pressure cooked meat was tender with still a bit of chewiness. The pressure cooked meat as a little more tender but not falling apart. If you desire your meat to be practically falling apart I would use the pressure cooker for 15 minutes instead of 10 and the slow cooker feature for 2 hours instead of 1-1/2.
Also, if one desired the juices in the pot could be made into gravy. I may try that next time.
I hope you try this recipe and enjoy it!
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I have used it a few times. I've pressure cooked chicken, dry beans and beef stew and used the slow cooker feature for beef stew and for pepper steak. They all came out good and I hope to try more items in the VERY near future. One of the features I am looking forward to trying is the pressure canning feature.