This is adapted from Tom Lacalamita’s Pressure Cookers for Dummies, but you should use the Serious Eats method of browning stew beef in one large piece, then cubing it before cooking, for better results. Ingredients 1/2 lb stew meat 3 carrots, thinly sliced 3 stalks of celery, sliced 1/2 lb of mixed mushrooms, trimmed and quartered 1 cup barley 2 or 3 bay leaves 8 cups of liquid, stock preferred Chopped parsley Steps Cook onion in oil until fragrant Add the meat and cook until browned.

The secret here is that you can replace the Butter in Butter Chicken with just about any high-fat dairy product. Ricotta, sour cream, greek yogurt will all work. They change the flavor of the dish, but they’re all good variations. This is adapted from a recipe in Tom Lacalamita’s Pressure Cookers for Dummies Ingredients 1.5 lbs chicken, cubed 1 onion, minced 1 Tbsp minced ginger 2 tsp garam masala 1 small chili, minced 6 oz tomato paste 2 cups chicken broth 2 Tbsp minced cilantro or parsley 1/2 - 2/3 cup high-fat dairy.

Red beans and rice is simple, fast and good. Use a good hot sauce, use more seasoning than you think you’ll need. This recipe scales well - 2 or 3 cups of beans will fill most normal pressure cookers. Ingredients 2 cups of red beans 1 large onion 1 head garlic 1 cup chopped celery 1 cup chopped carrots 1 14.5 oz can of diced tomatoes 2 tsp hot sauce 2 or 3 bay leaves 1 smoked ham hock or 3 strips of bacon or 1 can of (gasp!

Originally from the NYT, makes enough for two pizzas. Ingredients 306 grams of flour (50/50 00 and bread, or 100% AP) 2 grams of active dry yeast 4 grams olive oil 8 grams of fine sea salt 200 g of tap water Steps Combine flour and salt in mixing bowl Combine water, oil, and yeast in mixing cup. Add to dry ingredients and knead until incorporated. Let rest 15 minutes.