Pressure Cooker Tips From QVC's David Venable

Pressure Cooker Tips From QVC's David Venable

Feeling pressured to get dinner on the table faster this St. Patrick’s Day? QVC’s Resident Foodie David Venable and author of “In the Kitchen with David: Comfort Foods That Take You Home” suggests using that pressure to your advantage.

David Venable can be seen on QVC's In the Kitchen with David. If you can't get enough of David, check out A Holiday Chat With David Venable, Football Party Tips From David Venable, and New Year, New You by David Venable

When you think of St. Patrick’s Day foods, perhaps no other dish comes to mind quite like Corned Beef and Cabbage. Even though the dish probably didn’t originate in Ireland, Irish-Americans—some 34.5 million of them, according to the U.S. Census Bureau—now eat it to celebrate their heritage. (And who am I to argue with such a delicious custom?)

There are lots of ways to prepare this dish…you can roast it, boil it, or slow cook it. But with any of these recipes, you’re looking at a pretty lengthy cook-time. Instead, I suggest using a pressure cooker.

The whole concept of pressure cooking seems to intimidate people because they’re unsure of how the process works. (And, they remember those dangerous stovetop cookers from decades past.) But, electric vessels have virtually taken all risk out of pressure cooking, which, in essence, is nothing more than cooking with steam. Steam is released when liquid boils and pressure cookers capture that steam. As the pressure (from the steam not being able to escape) builds, the hotter it becomes, cooking foods incredibly quickly and evenly. Plus, because you’re cooking with wet air (steam), you’re essentially infusing that food with moisture.

Without liquid, pressure cooking can’t occur. So always be sure to add some water, beer, wine, or broth to your cooker. My recipe calls for apple cider. For extra flavor, I also add fresh thyme and parsley sprigs, plus a pinch of allspice and dry mustard. At high pressure, the beef cooks in 45 minutes. The cabbage, onions, potatoes, and carrots cook in just 15.

So what’s for dessert? There’s always Irish Soda Bread! Put the loaf in the oven just after you start pressure cooking the beef. Both dishes will be ready at the same time.

If you want some of David's other delicious recipes, try David Venable's Warm Gazpacho with Goat Cheese Croutons, David's Spicy Buffalo Chicken Dip, and David's Cauliflower Mashed Potatoes

Around The Web