Electric Pressure Cooker Recipe: Korean Pulled Pork Bowls

Chef Alli is the authority on electric pressure cookers. Her website, Chef Alli - Let's Get Cooking'! includes info about her speaking engagements and farm fresh recipes in addition to pressure cooking info and tips. Be sure to sign up for for her Electric Pressure Cooking Tips.
This is a yummy recipe she shared at the Cows, Cooks and Conversations cooking session she did at Hildebrand Dairy.
This recipe uses what Chef Alli calls "Asian ketchup" - gochujan. She believes it is an up and coming ingredient and will soon become mainstream. I found it in Dillions in Junction City. 
I did add rice to the mix and made just a few minor adjustment to Chef Alli's recipe. We've already made it three times and it is now a favorite one-meal dish!

Koren Pulled Pork Bowls (recipe posted with permission from Chef Alli)
3 to 4 lb. pork butt, cut into chunks
Olive oil for sautéing
Sauce:
1/2 cup sodum reduced soy sauce
2/3 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1to 2 tablespoons honey
2 wolves garlic, minced
1 1/2 tablespoons grated ginger
2 tablespoons sesame oil
3 tablespoons gochujang (more or less, to your taste -- it's spicy!)
3 star anise
-----
Cornstarch to thicken sauce as needed -- after EPC has been opened
Prepared coleslaw (I dressed ours with Mom's Celery Seed Coleslaw Dressing mixed with just a little gochujang)
Cooked rice
Cilantro for garnishing
  1. Set electric pressure cooker (EPC) to sauté setting and add a good drizzle of olive oil to the pot; when oil is hot, add pork butt chunks, working in batches to brown pork on all sized, removing them to a plate as you go, repeating with remaining pork until all of the pork is nicely browned.

  2. Measure ingredients for the sauce directly into EPC pot; stir, adding water if sauce is too thick.
    A tip from Chef Alli about liquid: Remember – pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.
  3. Add browned pot, then lock EPC lid into place. Choose High Pressure setting for 45 minutes; when timer sounds, use a natural release to allow all pressure to remove itself from the EPC. According to Chef Alli: When cooking meat and vegetable proteins (such as beans), pressure must come down on it's own in order to insure food is tender.
  4. Remove pork from sauce to a large bowl or work surface; use two forks to shred pork.
  5. Pour sauce from EPC pot into a fat separator to remove fat from sauce. Once fat is gone, pour sauce back into EPC pots wet on sauté setting and simmer sauce until it cooks down and thickens --  remove a little sauce with a little cornstarch; add back to pot to speed up the thickening process .
  6. Serving suggestions: Place cooked rice in bowl, top with warm pork and some sauce, add coleslaw and garnish with cilantro.

Recipe without photos . . . 
Koren Pulled Pork Bowls (recipe posted with permission from Chef Alli)
3 to 4 lb. pork butt, cut into chunks
Olive oil for sautéing
Sauce:
1/2 cup sodum reduced soy sauce
2/3 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1to 2 tablespoons honey
2 wolves garlic, minced
1 1/2 tablespoons grated ginger
2 tablespoons sesame oil
3 tablespoons gochujang (more or less, to your taste -- it's spicy!)
3 star anise
-----
Cornstarch to thicken sauce as needed -- after EPC has been opened
Prepared coleslaw (I dressed ours with Mom's Celery Seed Coleslaw Dressing mixed with just a little gochujang)
Cooked rice
Cilantro for garnishing
  1. Set electric pressure cooker (EPC) to sauté setting and add a good drizzle of olive oil to the pot; when oil is hot, add pork butt chunks, working in batches to brown pork on all sized, removing them to a plate as you go, repeating with remaining pork until all of the pork is nicely browned.
  2. Measure ingredients for the sauce directly into EPC pot; stir, adding water if sauce is too thick. A tip from Chef Alli about liquid: Remember – pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.
  3. Add browned pot, then lock EPC lid into place. Choose High Pressure setting for 45 minutes; when timer sounds, use a natural release to allow all pressure to remove itself from the EPC. According to Chef Alli: When cooking meat and vegetable proteins (such as beans), pressure must come down on it's own in order to insure food is tender.
  4. Remove pork from sauce to a large bowl or work surface; use two forks to shred pork.
  5. Pour sauce from EPC pot into a fat separator to remove fat from sauce. Once fat is gone, pour sauce back into EPC pots wet on sauté setting and simmer sauce until it cooks down and thickens --  remove a little sauce with a little cornstarch; add back to pot to speed up the thickening process .
  6. Serving suggestions: Place cooked rice in bowl, top with warm pork and some sauce, add coleslaw and garnish with cilantro.

Quick Curried Chickpeas with Spinach – Vegan & Gluten-free

This quick-to-make one dish meal takes less than 30 minutes to prepare and  is packed with flavor and nutrients. It's also vegan, gluten-free, and filling!

Curried Chickpeas with Spinach   About 2 main dish servings
1 to 2 tablespoons olive oil 
½ medium onion 
1 clove garlic 
About ½” fresh ginger 
1 tablespoon curry powder
About ¼ cup+ water 
About 6 to 8 oz. fresh spinach 
1 (15 to 15.5 oz.) can chickpeasor equivalent amount of chickpeas cooked from the dry state
1 (8 oz.) can tomato sauce 
Cooked rice to serve with curried chickpeas
  1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. 
  2. Heat the olive oil in a Dutch Oven over medium heat. Add the onions and sauté until softened (3 to 5 minutes); add the garlic, and ginger near the end of the cooking time. 
  3. Add the curry powder and continue to sauté with the onion mixture for one minute more. 
  4. Add about ¼ cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has steamed and wilted. 
  5. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes).
     
  6. Serve over cooked rice. 

Recipe without photos . . .
Curried Chickpeas with Spinach   About 2 main dish servings
1 to 2 tablespoons olive oil 
½ medium onion 
1 clove garlic 
About ½” fresh ginger 
1 tablespoon curry powder
About ¼ cup+ water 
About 6 to 8 oz. fresh spinach 
1 (15 to 15.5 oz.) can chickpeasor equivalent amount of chickpeas cooked from the dry state
1 (8 oz.) can tomato sauce 
Cooked rice to serve with curried chickpeas
  1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. 
  2. Heat the olive oil in a Dutch Oven over medium heat. Add the onions and sauté until softened (3 to 5 minutes); add the garlic, and ginger near the end of the cooking time. 
  3. Add the curry powder and continue to sauté with the onion mixture for one minute more. 
  4. Add about ¼ cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has steamed and wilted. 
  5. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). 
  6. Serve over cooked rice. 

Dreaming about Dream Coffee Cake

Ever since Marge Green served this coffee cake at a Beta Sigma Phi meeting, I have been dreaming about this tender cake full of walnuts, cinnamon and spice. It's also a dream to make as it can me mixed up and assembled quickly. Thank you to Marge for sharing.
The recipe instructions were for a 13x9" baking pan. I used two 8" square pans. I also used a homemade cake mix.

Dream Coffee Cake  Makes one 13x9" cake or two 8x8"cakes / Serves 20
Cake
1 (18 oz.) yellow cake mix or use a homemade cake mix
1 cap vegetable oil
4 eggs
1 cup sour cream
Nut & Spice Mixture
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/2 cups chopped walnuts
  1. Preheat oven to 350°. Grease or spray a 13x9" baking pan or two 8x8" pans.
  2. Cake: Combine cake mix, vegetable il, eggs and sour cream in a large bowl. Beat 2 minutes with a mixer at low speed, scraping sides of bowl frequently.
  3. Nut & Spice Misture: Mix sugar, cinnamon and walnuts in a medium bowl.
  4. Spread half the batter in the 13x9"pan. Sprinkle half the walnut mixture over top. Repeat with remaining batter and walnut mixture. (Adjust the amounts accordingly if using two 8x8" pans.)


  5. Bake the 13x9" cake for 40 minutes (about 30 for the two 8x8" cakes) or until a wooden toothpick instead in the center comes out clean.
  6. Serve warm or freeze and serve later.
Recipe without photos . . .
Dream Coffee Cake  Makes one 13x9" cake or two 8x8"cakes / Serves 20
Cake
1 (18 oz.) yellow cake mix or use a homemade cake mix
1 cap vegetable oil
4 eggs
1 cup sour cream
Nut & Spice Mixture
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/2 cups chopped walnuts
  1. Preheat oven to 350°. Grease or spray a 13x9" baking pan or two 8x8" pans.
  2. Cake: Combine cake mix, vegetable il, eggs and sour cream in a large bowl. Beat 2 minutes with a mixer at low speed, scraping sides of bowl frequently.
  3. Nut & Spice Misture: Mix sugar, cinnamon and walnuts in a medium bowl.
  4. Spread half the batter in the 13x9"pan. Sprinkle half the walnut mixture over top. Repeat with remaining batter and walnut mixture. (Adjust the amounts accordingly if using two 8x8" pans.)
  5. Bake the 13x9" cake for 40 minutes (about 30 for the two 8x8" cakes) or until a wooden toothpick instead in the center comes out clean.
  6. Serve warm or freeze and serve later.


Iced Golden Milk Latte

This iced golden milk gets its color from turmeric and its flavor from a plethora of spices known for their anti-inflammatory and healing properties. Easy to make, it is naturally sweetened and super refreshing. 
After seeing a vegan variation of this recipe on 10 Aprons blog, I tried it out (with a few minor adjustments). Barry was skeptical, but after a taste, he proclaimed it to be delicious! 
About turmeric—For years I kept it on hand for summer pickling recipes but with all the hype about its healing properties, we’ve been trying to make it one of our every-day spices, adding it to soups, stews, seasoning blends, and looking for recipes that contain a significant amount of the spice.

Iced Golden Milk Latte   3 servings
3 cups milk—dairy milk, unsweetened almond or coconut milk or a combination 
1 1/2 cups coconut milk from cartonvanilla or plain is fine
3 tablespoons pure maple syrup
1 1/2 teaspoons ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground black pepper
Pinch ground cardamom
1/4 teaspoon vanilla 

Combine all ingredients in a quart jar. Add lid and shake well. 
Serve over ice. 


Brown Sugar-Buttermilk Coffee Cake with Pecan Topping

This old-fashioned coffee cake is tender and moist with a brown sugar and pecan topping that also drizzles down underneath the surface. Yummy for coffee or brunch. 

Brown Sugar-Buttermilk Coffee Cake with Pecan Topping  Yield: up to 24 servings
Cake:
1/2 cup (1 stick) butter
2 cups packed brown sugar
2 large eggs
2 cups buttermilk 
2 teaspoons vanilla  
2 teaspoons baking soda
3/4 teaspoon salt
3 cups  all-purpose flour
Topping:
6 tablespoons melted butter
1 cup light brown sugar 
1/4 cup milk
1/8 teaspoon salt
1 teaspoon cinnamon
2/3 to 1 cup diced pecans
  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" cake pan. 
  2. Beat the butter and brown sugar together until smooth. 
  3. Add the eggs, beating until smooth.
  4. Stir in the buttermilk and vanilla.
  5. Add the baking soda, salt, and flour to the wet ingredients, beating till thoroughly combined.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for 30 minutes or until the a toothpick inserted in center come out clean. Towards the end of the baking time, prepare the topping.
  8. Heat the butter, brown sugar and milk just until butter is melted. Add salt, cinnamon and pecans. 
  9. Remove the cake from the oven. Using a fork, poke holes in the top the cake.
  10. Pour topping over cake and spread to even.
Recipe without photos . . .
Brown Sugar-Buttermilk Coffee Cake with Pecan Topping  Yield: up to 24 servings
Cake:
1/2 cup (1 stick) butter
2 cups packed brown sugar
2 large eggs
2 cups buttermilk 
2 teaspoons vanilla  
2 teaspoons baking soda
3/4 teaspoon salt
3 cups  all-purpose flour
Topping:
6 tablespoons melted butter
1 cup light brown sugar 
1/4 cup milk
1/8 teaspoon salt
1 teaspoon cinnamon
2/3 to 1 cup diced pecans
  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" cake pan. 
  2. Beat the butter and brown sugar together until smooth. 
  3. Add the eggs, beating until smooth.
  4. Stir in the buttermilk and vanilla.
  5. Add the baking soda, salt, and flour to the wet ingredients, beating till thoroughly combined.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for 30 minutes or until the a toothpick inserted in center come out clean. Towards the end of the baking time, prepare the topping.
  8. Heat the butter, brown sugar and milk just until butter is melted. Add salt, cinnamon and pecans. 
  9. Remove the cake from the oven. Using a fork, poke holes in the top the cake.
  10. Pour topping over cake and spread to even.

(Baked) Tortilla Chips

Store bought are fine but these are so much better . . .

(Baked) Tortilla Chips
10 (8” diameter) flour tortillas
2 to 3 tablespoons+ vegetable oil, or pan spray
Chili powder and cumin, optional or adjust seasoning to compliment dip that the chips will be served with 
  1. Cut a stack of tortillas into 8 wedges.
  2. Mix a sprinkling of chili powder and cumin with oil if desired (other seasonings could be substituted). 
  3. Lightly brush oil on large baking pan (or mist with pan spray.
  4. Lay tortilla triangles on top of oil to coat undersides.
  5. Lightly brush tops of tortilla triangles or spray. It is not necessary to completely cover each one.
  6. Bake in a preheated 350° oven for 10 to 15 minutes, or just until crisp.
Recipe without photos . . .
(Baked) Tortilla Chips
10 (8” diameter) flour tortillas
2 to 3 tablespoons+ vegetable oil, or pan spray
Chili powder and cumin, optional or adjust seasoning to compliment dip that the chips will be served with 
  1. Cut a stack of tortillas into 8 wedges.
  2. Mix a sprinkling of chili powder and cumin with oil if desired (other seasonings could be substituted). 
  3. Lightly brush oil on large baking pan (or mist with pan spray).
  4. Lay tortilla triangles on top of oil to coat undersides.
  5. Lightly brush top of tortilla triangles or spray. It is not necessary to completely cover each one.
  6. Bake in a preheated 350° oven for 10 to 15 minutes, or just until crisp.

Chef Alli's Pressure Cooked Creamy Penne Pasta with Ground Beef

Mom always had a stove-top pressure cooker so early on I was aware of their potential and basic operation. In Home Ec. classes at Abilene High School we covered a pressure cooking unit and I often used one at home to quick cook less-tender cuts of meat, chicken dishes and even bread pudding. So, when the latest electric pressure cooker craze hit, it was a concept that I thought I understood. After some deliberation, (Will I really use this or will it end up on a basement shelf? Do I really need it at this stage of the game?) I bought an inexpensive store brand at Aldis. I've used it a few times but mostly it set on the basement shelves! Stovetop versions hiss as they cook, the electronic one did not — was that normal I wondered. My Kitchen Living model has lots of buttons to push and a particular sequence to follow — was I doing it correctly? It seems I had more questions than answers and that made me uneasy!
So when I heard about a special event—Cows, Cooks and Conversation at Hildebrand Farms Dairy—I signed us up to attend. The cooking part featured electric pressure cooker tips and recipes with  Chef Alli. Long story short—Barry and I gave a thumbs up to both of the recipes she prepared and I gained confidence + was inspired to begin experimenting. On the way back to Abilene from JC, we stopped and purchased needed supplies for both of Chef Alli's recipes + I've also made rice pudding since then.
Although Chef Alli recommends Cuisinart brand pressure cooker for its simplicity of use, I have finally figured out the bells and whistles on my brand . . . and discovered that electric models do not hiss!
Besides her own website (Chef Alli), she also recommended This Old Gal, Pressure Cooking Today, and Hip Pressure Cooking. I've been to all those sites and bookmarked recipes I want to try.

Below is the pasta recipe that we sampled in the class -- once the pressure cooker is pressurized (took about 20 minutes for our cooker), the "meal-in-one" cooks in just 5 minutes followed by quick release and then it's ready to eat. Also everything is done in just one pan so clean up is easy.
I used sour cream instead of cream and less than suggested; I also cut down on the amount of Parmesan. Other ideas: substitute sausage or ground turkey for ground beef and vary the type of pasta. Of course, peppers and mushrooms could be added or substitute Cheddar for the Parmesan for Cheeseburger Pasta; use salsa instead of marinara and give it a Mexican twist. The recipe is quite versatile and the ideas for change are endless.

By the way, the Hildebrand Farms Dairy tour was so educational and interesting. People of all ages were on the tour and everyone seemed to enjoy themselves. And, their milk is SO good!

Creamy Penned Pasta with Ground Beef
About 2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, crushed
1 lb. lean ground beef (we used 85% lean)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (I bumped it up to 1 tablespoon)
1/2 lb. mini penne pasta
24 oz. jar of marinara sauce (or homemade)
3 cups water (if broth is used, cut down on amount of salt added)
1 cup heavy whipping cream (I used about 1/2 cup of sour cream)
1 cup grated Parmesan cheese (I used less but more could also be added)
Fresh parsley for finishing if desired
  1. Set electric pressure cooker (EPC) to sauté setting, add olive oil to pot. When oil is hot (wait for the sizzle), add onions, garlic and ground beef, crumbling beef with a potato masher, cook until beef is no longer pink. Drain fat from pot if needed. 

  2. Season beef with salt, pepper, and Italian seasoning, stirring gently to combine.
  3. Evenly pour shells over ground beef in EPC pot, then add the marinara sauce and water. DO NOT STIR! (Stirring could cause the mixture to begin thickening and if the contents are too thick, the pot may not pressurize.) 
  4. Lock EPC lid into place (according to manufacture's directions) and choose High Pressure setting for 5 minutes. 
  5. When timer sounds, perform a quick release to remove all pressure from EPC (manufacture's booklet will provide quick release instructions).
  6. Carefully remove lid, then stir in cream (or sour cream) and Parmesan. (Dairy is added at this stage as  it curdles under pressure.) Note: the pasta and sauce will thicken as it sets.

  7. Finish by sprinkling with fresh parsley if desired.
Recipe without photos . . .
Creamy Penned Pasta with Ground Beef
About 2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, crushed
1 lb. lean ground beef (we used 85% lean)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (I bumped it up to 1 tablespoon)
1/2 lb. mini penne pasta
24 oz. jar of marinara sauce (or homemade)
3 cups water (if broth is used, cut down on amount of salt added)
1 cup heavy whipping cream (I used about 1/2 cup of sour cream)
1 cup grated Parmesan cheese (I used less but more could also be added)
Fresh parsley for finishing if desired
  1. Set electric pressure cooker (EPC) to sauté setting, add olive oil to pot. When oil is hot (wait for the sizzle), add onions, garlic and ground beef, crumbling beef with a potato masher, cook until beef is no longer pink. Drain fat from pot if needed. 
  2. Season beef with salt, pepper, and Italian seasoning, stirring gently to combine.
  3. Evenly pour shells over ground beef in EPC pot, then add the marinara sauce and water. DO NOT STIR! (Stirring could cause the mixture to begin thickening and if the contents are too thick, the pot may not pressurize.) 
  4. Lock EPC lid into place (according to manufacture's directions) and choose High Pressure setting for 5 minutes. 
  5. When timer sounds, perform a quick release to remove all pressure from EPC (manufacture's booklet will provide quick release instructions).
  6. Carefully remove lid, then stir in cream (or sour cream) and Parmesan. (Dairy is added at this stage as  it curdles under pressure.) Note: the pasta and sauce will thicken as it sets.
  7. Finish by sprinkling with fresh parsley if desired.