This recipe is a family favorite!
At the last minute yesterday, I decided we needed potato salad at our cookout. Luckily, electric pressure cooker to the rescue! Four minutes cooking time, about 10 minutes prep. I left potatoes and eggs in the fridge to cool while we ran around. Added mayo, mustard, some dill pickle juice just before dinner and served with grilled hamburgers and corn. Yum.
Perfect Picnic Potato Salad
- 6 large potatoes, peeled, cubed
- 4 large eggs
- 1/2 small yellow onion, finely diced
- mayo and yellow mustard to taste – I used less than a cup of mayo and about 1/4 cup mustard – but I know some people like a lot more. I added a 1/4 cup of dill pickle juice
- salt and pepper to taste
Add the steaming basket to the pressure cooker and add enough water to come to bottom of the basket. Add cubed potatoes (and you don’t need to be too fancy with cutting the pieces – just relatively same size for uniform cooking). Place washed eggs on top of the potatoes. Close the unit, set to steam for 4 minutes. When finished, use the rapid release method to ensure eggs don’t over cook and potatoes stay firm.
Add eggs to a cold water ice bath. Remove potatoes and drain excess water. Add to large serving bowl. Peel eggs, wash and cube. Add to potatoes. Let cool completely before mixing so as not to turn the potatoes into mush.
Once cooled, add remaining ingredients and fold until well mixed. Let sit for about 10 minutes before serving.
Serves 6 easily
I wasn’t going to make corned beef this year – I’m a so-so fan of it. I really have to be in the mood. But I found a great deal on a premium corned beef, so I impulsively purchased it.
I decided to up my game a bit and use my mom’s version, where she used to finish it in the oven with a nice glaze. It was definitely worth the effort.
I decided I would also make it an instant pot version – which is very similar to my stovetop pressure cooker recipe. Continue reading
I love ropa vieja salad bowls. I made two big batches the past few weeks in the Multi-Pot electric pressure cooker. The second batch, pictured above, I forgot the onions. Not sure how I did that! I thought about putting grilled onions in after the fact, but that would have meant more cooking. I always omit the olives, no mistake there.
For whatever reason, and you can probably deduce from my minimal posting the last few months, but I’m really off cooking. The best I do each week is either grill up a bunch of things one night or make large batches of something in the multi-pot and serve it over rice or lettuce for the next few days. It’s not necessarily pretty, but gets us through the week, along with the fresh veggies that are abundant. We are just about out of corn-on-the-cob season, and I’m sad.
Meanwhile, I’m so not in the cooking mood, that is a store-bought tortilla bowl. Which I never do, it’s so easy to make your own.
- 1 tbs olive oil
- 3 lbs chuck roast, round roast or flank steak
- 1/4 cup red wine vinegar
- 2 large tomatoes, chopped or pureed (1 can crushed tomatoes substitute)
- 1/4 cup green olives (oh, so very optional)
- 1 small onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp crushed oregano (or 1 tbsp fresh leaves)
- 1 tsp salt (more if desired)
- 1/2 tsp ground black pepper (more if desired)
- cilantro for garnish
In the pressure cooker, heat oil and brown meat on all sides. Add remaining ingredients (except cilantro…and in my case, olives). Check your electric cooker guide, I cooked mine on the meat setting for 1-1/2 hours. I let it depressurize and then shredded the beef with a fork.
You can also use the slow-cooker method and slow cook for 8-10 hours.
Serve with tortillas, over rice or on a salad. Garnish with fresh cilantro.