Alton Brown Pressure Cooker Recipe

Pressure Cooker Chicken Soup Recipe Alton Brown

WebPark a 6- to 6 1/2-quart pressure cooker pot on high heat. Place the onion, cut-side down, on the bottom of the cooker and sear until well-charred — …

Rating: 4.1/5(84)
1. Park a 6- to 6 1/2-quart pressure cooker pot on high heat. Place the onion, cut-side down, on the bottom of the cooker and sear until well-charred — 5 minutes.
2. Add the 2 halved carrots, 2 halved celery stalks, leek tops, and dried mushrooms to the pot along with the peppercorns and bay leaves. Follow with the chicken legs, thighs, wings, and finally the carcass. Add the water and use tongs or a large spoon to push as much of the chicken under water as possible.
3. Attach and lock the cooker’s lid (according to the manufacturer’s instructions, of course) and bring up to pressure over high heat. When the cooker’s whistle blows (it’s typically annoying and discordant...all the better to get your attention), back off on the heat until the cooker just barely hisses. This means you’re maintaining pressure but not just dumping a lot of steam into the room, which would waste moisture, not to mention energy. Cook for 30 minutes.
4. Remove the cooker from the heat and either vent the pressure by opening the pressure relief valve or simply place the covered vessel in the sink and pour running water over the lid for about a minute. At that point the pressure should have abated and the safety lock on the lid will open.

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Pressure Cooker Chili: Reloaded Alton Brown

WebProcedure. Half an hour before cooking, toss the meat in a large bowl with the salt, chili powder, and cumin. When ready to cook, put the tomatoes, …

Rating: 5/5(2)

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Pressure Cooker Chicken Broth Recipe Alton Brown Food Network

WebNov 14, 2016 · Cook for 40 minutes. Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. …

Rating: 5/5(10)
1. Place the chicken wings, vegetables, salt and black peppercorns into a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
2. Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
3. Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.

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Pressure Cooker Chicken Broth Recipe Alton Brown

WebRelease the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. …

Rating: 4.4/5(10)
1. Place the chicken wings, vegetables, salt, and black peppercorns in a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
2. Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
3. Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.

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