A pressure cooker is really the everyday solution to lack of time. With a pressure cooker, everything cooks quickly and easily—even when you have realized at the last minute that you want a juicy and good stew.

I have two pressure cookers; One at home in the city that you put on the stove, while the other is in the country and is a multi-cooker with pressure cooker function from Crock-Pot

I think it’s interesting to read what people think about pressure cookers, and it does not seem unusual that many have really old models that stand and squeak and hiss on the stove. I have seen such in action when a Brazilian friend dragged his pressure cooker from Brazil with him. 

It was so enormous and hissing, squeaky and whistling that you thought it would fly in the air at any moment. It is no wonder then that people become afraid of pressure cookers.

Simple and Flexible With a Pressure Cooker

The model I have is from Crock-Pot. I LOVE IT! This electric model also has a slow cooker function when you want it, and a sauté function, if you want to brown directly in the pot—and the wonderful pressure cooker function. 

What I like is how extremely quiet it is. The Crock-Pot is almost silent. 

All you have to do is put in all the ingredients, close the lid, start it and set how long it should take. First it builds up a pressure, releases the air for a few minutes and then it is not heard at all. 

You do not have to hold on or juggle with temperature. You also do not need to turn it off because the timer sorts it. Cooking can hardly be easier than that.

Juicy High-Rib Chili With Beer

The other day we were craving for a chili with high ribs. Of course, it then had to be a high-rib chili in a pressure cooker. If you use the pressure cooker from Crock-pot, you can brown the meat directly in it, but I think it is best when you brown in a frying pan. 

Then you can take a little at a time, at the same time it will be a higher temperature. to get a good browned surface on the meat. 

It should be browned quickly and then put into the pot. I also fry the onion so that it gets a little caramelization.

In my high-rib chili I have beer, crushed tomatoes, different chilies, peppers and onions. I also add a carrot to it to get nice sweetness and a little more nutrition. At the end, when the chili is ready, I thicken it with cornstarch. In this way, it also remains gluten-free.

Food to Eat Outdoors

A high-rib chili in a pressure cooker is easy to prepare and quick to cook. If you want, you can chop everything in advance and pop it in the pot when it’s time to cook. 

Also keep in mind that a pot meal gets tastier the longer it is allowed to stand. So it is excellent to make the stew the day before and enjoy it when the flavors have come together.

We serve this high-rib chili with grated cheese, chopped red onion, fresh coriander and boiled rice. 

This stew is perfect buffet food—or if you simply want a gathering and offer food outdoors. The warming pot is perfect to scoop up into bowls and serve. It can even be kept warm on a hob or by simply plugging the Crock into the electrical outlet. 

High Rib Chili in Pressure Cooker

For: 8 people

1–1.2 kg high-ribs, evenly streaked with fat

salt, pepper

1 large yellow onion

1 carrot

1 green pepper

1 red pepper

4 garlic cloves

2 red chillies

1 dried chipotle

2 tablespoons dark muscovado sugar

1 teaspoon smoked paprika powder

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tetras / jars crushed tomatoes (400g)

1 tetra / jar black beans (400g)

1.5 cups dark beer 

2 teaspoons cornstarch + a little cold water

Additions:

Boiled rice

Chopped red onion

Crème fraiche

Fresh coriander

Method:

  • Trim the ribs from the skins and cut it into smaller pieces. Heat a frying pan really hot and put in a dollop of butter. Brown a little of the meat at a time. Add salt and pepper during frying. Beat in a splash of beer after each frying, and pour into the pressure cooker along with the meat juices.
  • Chop the yellow onion and fry it soft on medium heat in a frying pan. Scrape into the pressure cooker.
  • Peel and dice the carrot. Peel and chop the peppers. Chop garlic, chili and chipotle. Put everything in the pressure cooker.
  • Add muscovado sugar, spices, crushed tomatoes and rinsed beans. Turn in the rest of the beer. Season thoroughly. Start the pressure cooker and run it for 1.5 hours.
  • Stir the cornstarch into a splash of cold water. Stir a little at a time in the pot and bring to a boil so everything is ready. (Switch to sautè mode if you use a pressure cooker from Crock-Pot.) Serve with boiled rice, chopped red onion, natural crème fraiche and fresh coriander.

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