For those of you who follow me on Facebook, you will know that last week I purchased my first ever HSN product - an Electric Pressure Cooker made by Wolfgang Puck. I bought it on Sunday afternoon and it was at my door by Thursday (and they said it would take up to 10 days... very quick shipping!). Ever since I have had it everything I have cooked in it has been incredible - no joke.
The thought of buying a pressure cooker had never crossed my mind. I was laying in bed trying to take a nap between the morning & evening church services when I flipped the channel to HSN. I saw that they were having their kitchen products presentation with Wolfgang Puck when I decided to watch for a few minutes. Before I knew it, Hans was in there watching with me... they were cooking frozen solid chicken breasts with dry pasta and only a cup full of chicken stock - in 8 minutes - and VIOLA! - dinner was done. When I saw that, I was sold. Before I knew it, I was on the phone with an HSN rep and had ordered the beautiful red & silver machine.
When it arrived on Thursday afternoon and I pulled it out of the box, everything was basically already put together. All I had to do was put on the gasket to vent or seal the steam and I was done (that just snapped right on so no big deal there). I read the manual and then contemplated what to make.... Aha! BBQ pulled pork!
So, I only slightly defrosted the pork roast because I definitely wanted to see if this bad boy could really make a good dinner in no time from something frozen. I put it in there, added one cup of chicken stock and some salt/pepper/garlic, set the cook timer for 40 minutes, and walked away. After it was done, and finished depressurizing (it only took maybe 3-5 minutes to do so), the pork was so tender and easily shredded with two forks. I added some BBQ sauce and was SOOO happy!
Yesterday I decided to try a recipe I found for Pressure Cooker Pot Roast. This came out so good I was practically licking the plate! I put in all the ingredients, set the timer for 45 minutes, and again - went about doing other things. When there was about 10 minutes left, I made some mashed potatoes & corn to go with it. When it was actually finished, I removed the lid and again, the roast was fork tender - and the juices and spices combined with a tad bit of cornstarch made an AMAZING gravy for the roast & the potatoes!
This has to be my new favorite kitchen product. Thank you so much, Wolfgang Puck, for an excellent product!
(In my next post I will share a recipe I created today for Pressure Cooker Jambalaya!)
