Apr 3, 20175586 views

Slow/Pressure Cooker: Set It and Forget It Recipes


I'm fairly busy(lazy) and love things that I can just throw in a pot and then eat later, but for one reason or another just end up making refried beans every time.

I'm lookin for some tried and trues to try to mix it up so what's your go-to simple recipe?
Dustin52, Yenom Williams, and 47 others

Any suggestions for pinto beans aside from refried? I'm not a huge fan of beans but I got some free, so something that will drown them out a bit would help lol
I call them refried, but I don't actually fry em. They're just whole pinto beans that I mash up. alternatively, you can use them to make chili in place of red kidney beans.
my recipe is roughly: 3 cups pinto beans 9 cups water some bouillon cubes or use chicken stock in place of water salt pepper cumin garlic crushed or minced onion quartered jalapeno
add it all to slow cooker and cook until beans are tender. usually around 7ish hours.
at this point I usually fish out the onion and jalapeno, and pull out about half the "bean juice" to reserve. can either leave whole or mash everything up. if you want a little more moisture then you can add back some of the juice that you pulled out.
makes approximately one boatload of beans.
Great thread
I hope everyone soak the beans over night before setting them in cooker
Another good one - and pretty healthy - sweet potatoes in a slow cooker. i cut them into big pieces.....basically quarter a sweet potato. add a little bit of chicken broth, a few chunks of butter, then add some salt, pepper and let it cook. Comes out tasty and a good carb.
Pinto, Navy, and Lima beans all work well with smoked pork. In particular, I like smoked pork neck bones with red beans over rice. Pinto and Lima beans work well with smoked pork too. One pound of dry beans goes well with a half to full pound of smoked pork neck bones.
A beef roast (2~3 pounds) with a good dose of garlic salt (like Lawry's) with a half dozen garlic cloves, plus some carrots, celery and, potatoes (really like baby red's here) work really well for me too.
I love me some pork and beans. And I've got about 300 pounds of beef in the freezer I'm workin through so I'll give that one a shot. Thanks!
Random idea I stumbled onto by default of what to do with leftovers......but I promise, tastes good. If you get Chinese food and then have leftovers in the containers....which you always do....I kid you not.....take any and all leftovers and combine them in a crock pot or slow cooker......and then just let them cook for a bit. It's odd, but because the flavors of most Chinese cuisine are bold, they actually randomly work together.....and then you kind of have the equivalent of a Stew at the end. And you don't waste the little bits of leftovers that still remain. Try it.....
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He's right. I have combined different asian meals into one big pot and some how it comes out fantastic! :D Then again, I do mix ethnic meals from across the pond all the time.
Add those leftover slices of pizza to the pot as well; no one will notice and you'll gain back that lost room in the fridge ;- )
I tried out an oxtail recipe recently and it turned out great in the slow cooker; this is off the top of my head so I don't remember the exact measurements of all the ingredients. It makes a nice hearty stew which you can thicken up with a roux and serve over pasta (thicker noodles like pappardelle work great). The oxtail also has a lot of collagen in it, which adds richness and is supposedly packed with health benefits.
Ingredients for a 6-quart crockpot: 1.5 lbs oxtail on the bone 3 large carrots One bunch of celery One large leek One large white onion (can be substituted for pearl onions if you want whole small onions in the stew) Chicken broth (one carton should do, you want enough to cover your mixture) 4.5 oz tomato paste Dry white wine Ginger Parsley One large orange Bay leaves Thyme Basil Sage Oregano
Optional: Parmesan Pasta (egg pappardelle preferred)
Here's the general procedure, remember to season each part individually as that will help maximize the flavor.
Chop up all your vegetables. You want large chunks of everything, as they're going to be cooking for quite a while and will break down. Set aside half of the garlic and parsley for the eventual garnish. Sear your oxtail on a stovetop in oil or butter, then remove it from the stovetop and place it directly in your slow cooker. Don't clean your pan out; you're going to use those drippings to sear half of your garlic and the chopped vegetables (onions, carrots, celery, leeks). Dump all of these over the oxtail, then fill up the slow cooker with chicken broth. Add a generous amount of white wine (I used about half a bottle for a six quart crockpot) and drink the rest of the bottle. Enjoy. Add grated ginger, your entire tube of tomato paste, the juice of your orange (save the skin), and salt+pepper to taste. Add some paprika for heat, and a mixture of basil, sage, oregano (fresh if you've got it, Italian seasoning if you don't). Tie your bay leaves/thyme into a bouquet garni for easy removal and add it to the slow cooker. Give it a bit of a stir, then set it to low for 6-8 hours.
Garnish with a mixture of fresh chopped parsley, garlic, and zest from your orange. If you are serving this over pasta, you can thicken it up with a roux (depending on how much broth you added), and grate fresh parmesan over the top.
The french dip sandwiches alone made my pressure cooker a worthwhile purchase. I never exactly measured the spices, but the general answer is "a lot" when it comes to pressure cooking. I usually just stick my face in the pot and when it smells good I figure that's enough haha
French Dip Sandwiches Serves 4-5
Ingredients 3lbs chuck roast 3 cups beef stock 1 tbsp worcestershire sauce 1 tsp fish sauce salt pepper 5-6 cloves of garlic, smashed onion powder (you could do onions here, but I'm not a huge fan) oregano rosemary Hoagie rolls Provolone cheese
Place all ingredients into pressure cooker for 45-50 minutes (depending on whether you want more sliced vs shredded). Let pressure release naturally for at least 10 minutes.
Pile meat onto garlic hoagie rolls, top with provolone cheese, and broil until melty and toasty. Serve with cooking jus.
Bonus dessert round: Pressure Cooker Chocolate Lava Cakes Ingredients 1 stick butter 3 eggs 1 egg yolk 1 cup semi sweet chocolate chips 1 tbs Vanilla 6 tbs flour 1 cup powdered sugar For topping: Ice cream
Supplies: 4 Pyrex (or other oven safe) 6oz ramekins trivet for pressure cooker (I believe the Instant Pot brand ones come with it) Directions Place chocolate chips and butter in a large bowl and microwave for 2 minutes, mixing until well combined. Mix in powdered sugar until smooth. Add 3 eggs and egg yolk until well combined. Add Vanilla and flour and stir until well combined. Spray each Pyrex Bowl with pam cooking spray and pour batter into each bowl filling to the top. Place your trivet in your pressure cooker with one cup of water. Place your bowls on the trivet. Cook for 9 minutes and quick release pressure. *Note there will be some condensation on the cakes which you can dab off with a paper towel. Doesn't make them soggy and it's on the bottom anyway.* Remove from the pressure cooker, place upside down on a plate, and top with ice cream.
Yum bang!
Al Pastor - https://www.tastingtable.com/cook/recipes/braised-pork-al-pastor-tacos-recipe-easy-slow-cooker-recipes
This is not anywhere near as good as the real thing, but it is incredibly easy and satisfying with a stack of warm corn tortillas and some cold beers. INGREDIENTS For the Spice Mix: 1 tablespoon dried onion flakes 2½ teaspoons kosher salt 2 teaspoons dried oregano 1 teaspoon cumin seeds 1 teaspoon garlic powder ½ teaspoon chipotle powder
For the Pork Shoulder: 1 pineapple, skin on and ends trimmed 3½ pounds pork shoulder or butt, cut into 2-inch chunks 1 dried guajillo chile 1 small yellow onion, quartered 2 garlic cloves, smashed 1½ cups chicken stock ¼ cup white vinegar
serve with salt, limes, cilantro, raw onion whatever fixins you like
No pictures, but pulled pork is pretty easy in a slow cooker. Just take as much pork tenderloin that will fit in your pot, cover it with either root beer or Coca Cola, add a bit of Worcestershire and/or liquid smoke, and go low and slow until it pulls apart with a couple of forks.
Add the BBQ sauce of your choice, cole slaw, and King's Hawaiian buns and you're in business!
Can improve upon it by giving the pork a dry rub prior to putting it in the Crock-Pot, with: chili powder, brown sugar, garlic and onion salt. Yum!
Also adding comment to follow this. I will say, I have often tried Crock-Pot recipes that have extra fussing, but I just skip the fussing. I don't pre-brown or pre-cook, it's dump and go. Usually they're fine. Not much of an endorsement, but.
For those posting Mexican recipes, I'd like to give a little advice (from a Mexican who makes a lot of food): Cumin is not only your friend, it is ESSENTIAL. It's included in a lot of recipes already shared, but there's one thing that I have to stress that will change the way you use it. FRY IT.
Cumin, raw, tastes very earthy with a tiny warm pepper-like bite. When it is roasted or fried (in either powder or seed form) the flavor profile changes quite a bit. Smoother, nuttier, and more rich flavors rise to the top and it become much more rounded than just raw cumin. The key, however, is to make sure you don't burn it!
If you're going to make a slow cooker meal using cumin, here's my recommendation: In a small sauce pan, heat some oil on medium high heat and then add your onions. When they're getting nice and soft and starting to brown up a bit, add your garlic if the recipe calls for it. Once it's started to get translucent, add your cumin and other spices. Turn down the heat just a bit and continuously stir. You're just looking to fry the spices a little bit, so maybe a minute (at most) of frying at this medium heat will be enough. Then add your water to the pot, or just use a spatula to scoop it all into your crock pot.
This step is often left out in a lot of recipes and it's so important!
I love details like this, we're often not told the "why" behind the process. I'm fortunate enough to have found recipes that include this step, but now I'll make sure to always do it!
Commenting on this wonderful thread of deliciousness to save it for later.
Amazing Pork Carnitas recipe. I am actually having this cook at home while at work.
commenting for later
Commenting on this for posterity and deliciousness.
Here's on of my favorites, done it at least five times: Beef Brisket Paleo Slow Cooker Prepare brisket rub to gently sauté the following until the onions are translucent: 1 large onion, chopped 6 cloves garlic, peeled and sliced 4 fresh thyme sprigs 1 tsp cumin 1/2 tsp salt or smoked salt ½ cup honey 2 tbsp. Dijon mustard 2 tbsp. balsamic vinegar 2 tbsp. Worcestershire sauce 1 tsp. liquid smoke (optional) Rub the mixture over all sides of the brisket and store in the refrigerator for 4 hours. Coat the inside of the crock pot with coconut or avocado oil. Add the following to the crock pot: 3 cups beef broth 6 carrots, diced 8 oz. mushrooms, sliced On top of the above, add the brisket and remaining rub to the crock pot. Turn the crock pot on low and place the cooking thermometer into the brisket from the side so at least 2” of the temperature sensor is into the meat. Baste the brisket with the liquid in the crock pot every hour. The brisket should reach 190 degrees in six to eight hours. Turn off the crock pot and baste the brisket once more and let sit for 20 minutes before cutting across the grain in strips less than 1/2” thick. Use the remaining crock pot mixture as sauce at the table.
Pile of small red potatoes or those Yukon potatoes. Add mushrooms (ideally shiitake or oyster, or Morel if you are rich/lucky).Add cut up carrots, celery and onions (you can simply peel and food process, or buy the pre-cut and throw in). Place half a chicken (literally a whole chicken sliced in half) on top and season with fancy sea salt and whatever pepper. Add water until it touches the bottom on the chicken. Set for 8 hours before you leave for work. When you get home, you will have cooked chicken with a crisp skin (that salt is magic), and the bones will literally fall out so you can easily eat the chicken, save for the wing which always retains the damn bones.
The potatoes and veggies and such will be chicken stew stoo-pid good. Also, you can just leave what you do not eat in there over night and pour it into a Tupperware to bring to work in the morning. I am pretty sure this is the reason the half-chicken was invented. The key is to use the big-grain salt that dries out the skin so it is crispy. I use Bosari.
Will try fo sho. Pretty sure morels grow up on the hill behind my mom's place so I'll go scavenge around a bit.
I'm sure gonna try this. Got a crockpot recently and this sounds great!
Alright, I think I can top almost all of these recipes in terms of sheer laziness. Ok so Campbell's makes these sauces that are designed for use with slow cookers. I've found them in different areas of the grocery store, but they're awesome for the extremely lazy.
That being said, my favorites are the easiest ones to modify. The tavern pot roast for instance. I always slice up a handful of mushrooms, add a splash of bourbon(Jim Beam Devil's cut has excellent flavor for cooking) and salt/pepper/sear the cut before I put it into the sauce. Not a full meal, but I've found that if I make one massive batch of really good mashed potatoes, I can freeze portions, and high quality frozen veggies make it a meal. The other one I love is the thai curry skillet one. Use thigh meat instead. I add a green something. Usually whatever is leftover or has like a 1/4 cup left in the frozen veggie bag. So green beans, peas, and bell pepper are all good options. Partial to the beans myself. Put it over good jasmine basmati rice. Yes they aren't home/scratch made, but they taste quite good(people ask me for the tavern roast recipe most times I make it), can be improved and riffed on with a minute or two of chopping or veggie slinging, and are fairly cheap. My one warning is they don't seem packed with preservatives, so freeze or finish leftovers quickly. Also just as a life tip, stewing sauces/curries and rice($35 rice maker will change your life) are delicious and lazy person friendly.
speakin my language
Lechón Asado - Roast Pork Cuban-Style Cook time: 4 to 8 hours Yield: 8 servings INGREDIENTS:] 6-pound fresh ham or pork shoulder roast 20 cloves garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
1 cup onion, minced
1 teaspoon oregano
1 and 1/2 cups olive oil
Mash the garlic, salt, and peppercorns together with a mortar and pestle.Add dried oregano, onion, and the sour orange to make a mash -- mix thoroughly. Pour garlic mixture over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight.
Set in on slow cooker for 8-12 hours, and if you want to broil it afterwards to get a nice sear finish, even better. Now, go make yourself the best Cubano sandwich ever. And don't forget the pickles.
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I usually make my own, but if not, in a pinch I use these: https://www.walmart.com/ip/Famous-Dave-s-Signature-Spicy-Pickle-Chips-24-fl-oz/20850662
What's your pickle recipe? Homemade just always tastes so much better
For a simple, tasty shredded-chicken taco filling of sorts:
2-3 frozen chicken breasts, approx 1-1.5 lbs 2-3 cans of yellow corn/black beans, mix and match your preference among 2-3 cans 1 jar of good salsa, be choosy for flavor 1 packet 'taco' seasoning
Add chicken and beans/corn first, then other, and slow-cook on low for ~6-8 hrs. Once cooked, use your preferred means to shred the chicken breasts (I honestly use a potato masher and a large serving fork most of the time). Mix well, and serve! It makes a ton, of course, so it'll probably last a few dinners.
Awesome. I love multimeal recipes.
Just my 2 cents, but I would try adding onions/shallots and fresh garlic to this. I am pretty sure it will make it better. Also, if you like spicy, adding habenero skins (no seeds or white scary stuff) will make it spicy and add a special something I cannot describe. Those and Caribbean scotch bonnets end up in almost everything I cook (along with shallots).
Superfood breakfast:
1 cup Bob's Red Mill 10-grain cereal 1/2 cup red lentils 1/2 cup quinoa 7 cups water 1/4 cup flax meal 1 T cinnamon 1 banana 1 cup frozen fruit (berries, mango, etc) 1 cup spinach (or kale/chard/broccoli)
Pressure cook for a long time. The veggies turn very soft and you can't even taste them. Add nuts or seeds for a crunch.
Is this going to be like the food on the Nebuchadnezzar in the Matrix?
Nice recipe!!
I'm just lazy. I use an electric pressure cooker all winter to make soups and stews in less than hour. Most Slow cooker recipes work even better in a pressure cooker. I also do ribs and brisket in a pressure cooker. I collect the liquids, pour off the fat and have a lot of home made broth for the soups and home made ramen.
Chicken Corn Chowder 2 teaspoons olive oil 4 large garlic cloves, minced 1 tablespoon chili powder, or to taste 2 teaspoons ground cumin, or to taste Use 14.5 ounce cans for the following: 2 cans creamed corn 1 can chicken broth (for stove top; use less or leave out if using crock pot. I prefer adding 1 tsp of chicken bullion granules and no extra liquid) 1 can black beans, drained & rinsed 1 can petite diced tomatoes 1 can diced green chiles OR Use 1 can Ro-Tel for tomatoes and chiles 3-4 raw chicken breasts, cubed ¼ cup chopped cilantro leaves, if desired Lime wedges, if desired salt and pepper to taste
Brown the chicken in oil, garlic and spices. Put in crock pot with other ingredients. Cook 2 hours on high, 4 hours to all day on low. Garnish with cilantro and lime. Serve with corn bread.
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I wish I could give you more thumbs up because Marie Calendars corn bread is something that has gone missing around here and I've been craving it for years. I'll probably try replacing shortening with butter(or good ol fashion lard) because I like the flavor more, but thank you mucho!
You're welcome, happy to share! In truth, I have changed out the shortening too, using whatever I have on hand. Most of the time I use light olive oil and it turns out fine.
3 ballpark "meat flavor" franks. 6 teaspoons red hot chili peppers 2oz fish sauce 1lb freshly shredded coconut 1cup milk 1 bag dried kidney beans 2 cups of Jasmine rice 2 cans of tuna
6-12 hours in cooker. Top with freshly sauteed spam and one over easy egg.
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It's a modern-retro take of a ramen soup without actually being soup, or ramen.
I am a sucker for anything topped with an egg. I pretty much judge Asian countries by the percentage of meals topped with an egg.
This one is what I survived off of in college - - one tube (I think like 2lbs?) of ground beef (I prefer 90% lean at least) browned in a pan - add into slow cooker with celery, potatoes, carrots. - add two cans of canned tomatoes and two cans of pinto beans - add whatever spice you like in the spice rack - add a few cloves of garlic and a few slices of ginger - salt and pepper to taste
Let it cook on low for about 6-8 hours. Should be good for a few meals. This actually sounds pretty horrible now that I've typed it all out.
lol You can't judge a dish by its recipe.
Sounds like college kid chili/stew hybrid. Haha I'll try it before I judge it
-Lamb Shank -Freekeh -olive oil -chopped onion -crushed garlic -salt, pepper, -water Cook in pressure cooker, time depends on quantity Should be even better in a slow cooker, never tried it though Oh and it should look something like this
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Caveat emptor. Freekeh is not as "neutral" as rice or even quinoa. It has a very specific, vegetal flavor that I don't really care for, while Theroc seems to love it.
That is correct. The flavor: is fire-roasted green wheat. If you ever had roasted vegetables you are getting near the ballpark.
damn son, this looks delicious. why you not make this for me?
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Go away @XiK, I want it alllllll =p
I'll fight you for it.