Pressure Cooker Cooking

Grandma gave Jeremy and me a pressure cooker for Christmas. It is wonderful! With the pressure cooker we've been able to have real food faster. And you when cook cheaper cuts of meat in it, it comes out fall-off-the-bone tender! (Unless it doesn't have a bone; in that case it's just really tender. That's just not as catchy though, is it?) In other words, I think it will save us a lot of money.

Today I'm going to show you how Jeremy cooked our New Year's collards in the cooker. (He hasn't let me cook with it yet, since he claims his grandmother almost blew her house up once cooking with one of these. And for this recipe, I was actually just taking pictures of him trying to teach me how to use the cooker.)

First up, he washed the collards, piled them up, and rolled them together. He did this so that he could cut them all the same width.

He threw the rolls into the cooker on top of...
2 T olive oil
3 cloves garlic minced
1 1/2 c. chicken broth
2 T tomato paste
2 T balsamic vinegar
that he had already mixed up over medium heat in the cooker. He heated the oil first and sauteed the garlic for a bit. (And he may have added some butter...he likes butter. I like butter. Who doesn't like butter?) Once the garlic was cooked, he poured the chicken broth in, and then when it was warmed up he added the tomato paste and balsamic vinegar.

I don't have pictures of all that.

And then tossed the collards to coat them all.

He was also cooking some black-eyed peas for our New Year's dinner. Unfortunately, these were canned black-eyed peas, but it was the last black-eyed pea in the whole store. I'm just glad I was able to get some for him.

And the smoked sausage was frying up nicely.

He put some hog jaw and fat back on top of the collards

And two quartered sweet onions.

Now, to use the cooker: Put the lid on, and turn the heat on high.

You have to watch this little doohicky. When it pops up, the cooker is sealed. (That's Jeremy's finger trying to teach me how to cook with this thing. He's so nervous I'm going to blow the house up.)

Once the doohicky is up, you wait for the steam to start coming out in a steady stream. Once it is, you can start the timer. Greens only take twenty minutes. Much quicker than cooking them all day!

After the cooking time is up, you have to wait for the pressure to release, or you can flip a switch to let it out quicker. It's better to wait, though because you might blow up the house. While we were waiting, we set the table and pulled the cornbread out of the oven.

Can you believe this deliciousness? It was so good, and creamy, and melt-in-your-mouth. When we were married, I would not eat greens, peas, most vegetables, onions, mushrooms, and seafood. While he still can't get me to eat shrimp, he has slowly convinced me that food outside the realm of meat and potatoes is good. Really, amazingly, good. And my kids love this stuff too. Go figure!

It is really good, even if you don't like greens. You just have to be careful using a pressure cooker. It might blow your house up.

Saute 3 cloves of garlic in 2 T. of olive oil (and some butter)
Add 1 1/2 c. chicken broth until warmed
Stir in 2 T tomato paste and 2 T balsamic vinegar

Cut up one bunch of collards and toss in the garlic mixture.
Top the collards with some pieces of hog jaw and fat back.
Top the meats with two quartered sweet onions.

Cook following your pressure cooker's directions.

And be careful.


  1. Hahaha!!! Not sure about blowing up the house but you can sure blow up the pressure cooker from what I have heard. This sure look like blackeyed peas to me. At least he cooks so that is good.

    1. You're right Charlotte! I was confused, but Jeremy corrected me last night. I never can keep all of those peas and beans separate.

  2. Good afternoon! A pressure cooker is on my wish list and now I really want one! :) We use propane to run our stove so this would also save us some good $$$... And help me get dinner on the table quicker!! Thanks for sharing your recipes with us too on the Art of Home-Making Mondays! :)

    1. Thanks JES! I think I want to try cooking beans in the cooker next. I think I could soak them all day, and then cook them for dinner. That would mean a little less planning from me.

  3. I have been wanting to get a pressure cooker, mostly for canning. My dad used one when I was a kid to cook his chili beans from scratch. It never blew up, but I was always nervous with all the hissing. Maybe I should watch the sales and give it a try. - Margy

    1. For canning, you need a pressure canner. The cooker that they show in this post won't work for pressure canning. They're made differently, and the cookers cool down *far* faster than canners.

  4. I think he is an amazing cook & those collard greens are very, very healthy!

  5. This looks absolutely delicious. I got a pressure cooker/multi cooker last year for my birthday and its the best thing. Mine is electric and I just love how quick it is and how tender the meat comes out. Thanks for sharing this at Good Morning Mondays. Blessings

  6. The more I eat, the more I LOVE greens! These look so tasty! Thanks for sharing at the Homestead Blog Hop!


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