A pressure cooker makes slow braises a possibility for quick meals, served with salads and other sides, throughout the week.
Though I have an Instant Pot, I don’t use it for everything. Some foods work well in it, while others come out better with a long-slow braise in the oven. One of the things I use it for almost weekly, though, is cooking really tough pieces of meat.
I love to pressure-cook a big piece of meat and then use it throughout the week, warmed up in tacos, served over rice, or as the base for a sandwich.with their fiery earthiness, making them wonderful for serving in flour tortillas with a tart mango slaw later in the week.transform into sticky, supple pieces of meat, ideal for spiking with soy sauce or chile oil and serving over warm bowls of rice or on crusty bread with cabbage slaw for a weekday lunch.
Cook up one of these recipes this weekend and experiment with your own ways to dress up these slow-quick dinner staples.Fresh or roasted Hatch chiles balance the richness of the pork while dried ones give the sauce an earthy depth. Since the arrival of the chiles coincides with hot days, this recipe uses an Instant Pot to quickly cook the meat to juicy tenderness without heating up the kitchen.
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