Break out your pressure cooker for tonight's dinner. FWCooks
One of my all-time favorite foods to cook for cold, dreary nights is braised meat—slow-simmered until it is meltingly tender and has perfumed the whole house with savory aromas. I usually reserve that kind of cooking for the weekend since it takes hours, but thanks to the, I can eat this way even on a busy weeknight. And that’s a great thing because we all deserve to eat this way whenever we want to .
The meat of choice in this recipe is chuck roast. It’s reliably rich and reasonably fatty, a perfect contender for braising. When cut into large chunks, seared, and cooked under pressure, it takes only 30 minutes to reach perfect fork-tender doneness—not hours as it would in the oven or on the stovetop. Once it’s done, I pull it into large shreds and toss the meat and sauce with pasta.
It’s worth noting that a few special touches give the sauce added oomph with barely any added effort. First, along with onion and garlic, some sliced fennel bulb goes into the pot, where, through the magic of pressure cooking, it goes from super crunchy to buttery soft and yielding with a light whiff of anise. And a canned chipotle chile goes in as well, where it disintegrates while adding a hint of smoke and heat.
So when nothing but a big plate of meaty pasta will do—and your heart demands tender braised meat, not ground meat —pull out the pressure cooker. In just about an hour, you can be diving into this big bowl of soul-satisfying goodness.1 teaspoon kosher salt, divided, plus more to taste1 cup dry red wine 1 large canned chipotle chile in adobo sauceFresh small oregano leaves or chopped fresh flat-leaf parsley, for garnishSelect SAUTÉ setting on a 6-quart programmable pressure multicooker .
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