I have a 4.2 qt. pressure cooker any tips, recipes or words of advice?

Answer 1

Word of advice: follow the instructions very carefully on releasing the pressure and opening the cooker. I still remember the cabbage, potatoes, and pork on my grandmother's ceiling!

Answer 2

Carnitas!! 2 1/2 lbs pork butt or pork shoulder, sliced to 3/4 inch cubes 1 large onion, roughly chopped 2 cups low sodium chicken broth (or more to cover meat) 1/2 teaspoon cumin 1 teaspoon dried chipotle powder (ancho for the weak) Throw all ingredients into the pressure cooker, stir and set it on high (2 bars on mine). Make sure there is extra liquid, you don't want your cooker to dry out! Cook for 35-45 minutes depending on your cooker. Release steam according to your cooker's instructions. The meat should be falling apart by now, and there should be lots of liquid left. Take the meat out and shred it with two forks, the onion included. Place meat on a flat roasting pan and put it under the broiler in the oven for about 15 minutes, stirring often, and adding juice from the cooker to make sure it doesn't get too dry. It is done when it is a bit crispy, but not burned. Serve with pico de gallo, tortillas, rice, and any fixin's you have on hand like guacamole, lettuce, cheese, etc. HINT-. For spicier carnitas, blend 3/4 cup of juice from cooking with 4 chipotles en adobo, or a fresh habenero, serrano, or jalapeno. Pour this over the meat before you put it under the broiler. =)

Answer 3

honey garlic sauce and ribs turn out great in them the meat just falls off the bones