Easy Pressure-Cooker Mexican Red Rice
- 1½ cups medium-grain rice
- ½ small onion, chopped
- 2 tablespoons vegetable oil
- 1 cup chunky salsa
- 1½ cups water or broth
- ½ teaspoon salt
Set an electric pressure cooker to sauté at high temperature. Add the oil to the pot, followed by the rice and onion. Stir constantly for 3 to 4 minutes, until the rice grains turn opaque white and the onion becomes translucent.
Add the salsa, water and salt. Stir well. Set the pressure cooker to manual and high temperature for 4 minutes. Let the pressure naturally release for 15 minutes. Vent carefully, then remove the lid.
- 4 to 6 pounds pork shoulder or butt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 navel orange
- 2 limes
- Corn tortillas
- Shredded cabbage
- Mandarin orange pieces
- Avocado salsa (see recipe on this page)
- Quick-pickled red onions (see recipe on this page)
Cut pork into fourths.
In a small bowl, mix the cumin, oregano, salt and pepper. Rub the spice mixture over the meat.
Place the meat into an electric pressure cooker. Squeeze the oranges and limes over the meat. Tuck the squeezed citrus halves around the meat.
Set the pressure cooker to manual and high heat. Cook for 12 minutes per pound. Allow the pressure to release for 15 minutes before carefully venting and removing the lid.
When the pork is cool enough to handle, remove it from its juices to a cutting board. Use two forks to pull the pork apart into shreds.
If the pressure cooker has a sauté function, turn it to high and allow the juices in the pot to reduce by half. This can be done in a saucepan on the stove if your cooker does not have a sauté function.
Before serving, turn on the oven broiler to 450 F. Line a baking sheet with foil. Spread the shredded pork on the baking sheet. Ladle a few spoonfuls of the reduced juices over the meat. Broil until the pork is well-browned in places and has some darker crispy edges.
Pile meat into warmed corn tortillas with shredded cabbage, mandarin orange pieces, avocado salsa and
Pinto Beans Under Pressure
- 1 pound dried pinto beans
- 6 cups water or broth
- 4 cloves garlic, peeled and minced
- 1 onion, diced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
Combine all ingredients in an electric pressure cooker. Stir well to prevent sticking. Set pressure cooker to manual and high temperature. Cook for 35 minutes. Let the pressure naturally release for 15 minutes. Vent carefully, then remove the lid.
Strain the beans from their liquid. Eat as a side dish or in soups, stews, bowls and salads.
Tangy Avocado Salsa
- 9 ounces tomatillos, husked, washed and quartered
- 3 medium ripe avocados
- 1 clove garlic
- 1 small jalapeño or serrano chili, to taste, roughly chopped
- Salt, to taste
In a food processor, pulse the garlic and jalapeño or serrano until finely minced. Add the avocado flesh, tomatillos and salt. Blend until smooth and creamy. Store in the refrigerator.
Pickled Red Onions
- 1 medium red onion, peeled and thinly sliced
- ½ cup apple cider vinegar
- ½ cup water
- 3 tablespoons sugar
- 1½ teaspoons salt
In a wide-mouthed quart jar or small bowl, add the apple cider vinegar, water, sugar and salt. Shake or stir until the sugar is dissolved. Add the onion slices to the jar and put on the lid. Set aside for one hour before using. Store in the refrigerator.