BUFFALO CHICKEN STRIPS - PRESSURE COOKER RECIPE

BUFFALO CHICKEN STRIPS

PRESSURE COOKER RECIPE

After seeing the tens of thousands of page views my pressure cooker recipes receive, I decided to go back to my Bob Warden's Great Food Fast Cookbook and try another one.  This Buffalo Chicken Strips recipe is easy and delivers some great tasting chicken.  I added a lot more hot sauce than the recipe calls for to kick up the heat level.  Was very happy that the chicken remained moist but the flour clumped up a bit.  

Highly recommend the Bob Warden cookbook which you can purchase online;

http://www.amazon.com/Presents-Wardens-Ultimate-Pressure-Recipes/dp/1934193798

BUFFALO CHICKEN STRIPS PRESSURE COOKER RECIPE

BUFFALO CHICKEN STRIPS AS SHOWN IN THE BOB WARDEN COOKBOOK

SIMPLE RECIPE WITH BASIC PANTRY INGREDIENTS

FLOUR SEASONED WITH LOTS OF SALT AND PEPPER

BONELESS-SKINLESS CHICKEN STRIPS

THIS IS ALL YOU NEED TO MAKE THE MEAL

MELT 6 TABLESPOONS OF BUTTER IN PRESSURE COOKER

COAT CHICKEN STRIPS IN SEASONED FLOUR

CHICKEN IS READY TO GO INTO THE POT

BROWN CHICKEN ON BOTH SIDES IN BUTTER

BOTH SIDES OF CHICKEN BROWNED AND READY TO GO

ADD THE HOT SAUCE

PRESSURE COOK ON HIGH SETTING FOR 6 MINUTES

RELEASE THE PRESSURE AND STEAM

CHICKEN IS FINISHED COOKING

ADD THE CORNSTARCH AND WATER MIXTURE AND STIR - LET THICKEN 

THE CHICKEN IS FINISHED

SERVED WITH CELERY AND RANCH DRESSING

BBQ PULLED PORK - PRESSURE COOKER RECIPE

BBQ PULLED PORK 

PRESSURE COOKER RECIPE

With my Pressure Cooker recipes getting tens of thousands of hits on the blog, I decided to add a few posts over the Holidays.  Once again I pulled out my Bob Warden "Great Food Fast" cookbook and flipped through the pages.  The Perfected Pulled Pork recipe caught my eye because I was given a bottle of Williams Sonoma Pulled Pork Starter as part of a Christmas gift.  When I saw that the pork cooked for 100 minutes vs 12-18 hours in the smoker I decided to give it a try and use the bottle of sauce we were given for Christmas.  Went to the market and found the perfect 4.8 pound Pork Shoulder that was actually on sale.  I had all of the other ingredients at home so the rest was pretty easy.  Just needed to follow the recipe. .  That I did and the result was a Perfected Pulled Pork that was moist and delicious.  The Pork literally fell off the bone when it came out of the Pressure Cooker.  Easily shredded by using two forks.   Note: I did not use the Liquid Smoke because I forgot to buy it while at the store.  Did not really miss the flavor but may try it the next time I make this recipe.
This is a pretty fast and easy Pulled Pork recipe that I highly recommend.  Note:  While this recipe cooks a perfect pulled pork I would not recommend using the Williams Sonoma Pulled Pork Starter Sauce.  The sauce is very tangy.  Too much vinegar and no sweetness.  Next time I will use a good BBQ Sauce instead.  You can purchase the Bob Warden cookbook on Amazon via link below:
http://www.amazon.com/Presents-Wardens-Ultimate-Pressure-Recipes/dp/1934193798

BBQ PULLED PORK

PERFECTED PULLED PORK RECIPE FROM BOB WARDEN'S "GREAT FOOD FAST" COOKBOOK

PORK SHOULDER, CHICKEN BROTH, PULLED PORK SAUCE, CIDER VINEGAR, CHILI POWDER,
PAPRIKA, DRY MUSTARD AND BROWN SUGAR.  PLUS SALT AND PEPPER.

4.8 POUND PORK SHOULDER

PORK SHOULDER WITH BONE 

CUT INTO TWO INCH PIECES AS BEST I COULD

DRY RUB - BROWN SUGAR, CHILI POWDER, PAPRIKA, DRY MUSTARD, SALT AND PEPPER

COATED ALL SIDES OF PORK WITH THE DRY RUB

SET COOKER ON BROWN AND HEAT UP

ADD OIL TO COOKER AND HEAT UNTIL SIZZLING

ADD PORK WITH DRY RUB TO THE PRESSURE COOKER

BROWN PORK ON BOTH SIDES

TWO CUPS CHICKEN STOCK

ADD TWO CUPS OF CHICKEN STOCK AND CIDER VINEGAR TO COOKER

BROWNED PORK, CHICKEN STOCK AND CIDER VINEGAR IN THE COOKER

SET ON HIGH AND COOK FOR 100 MINUTES

AFTER 100 MINUTES THE PORK IS FULLY COOKED AND FALLING OFF THE BONES

REMOVED PORK FROM PRESSURE COOKER

MEAT WAS FALLING OFF THE BONE

PORK IS MOIST AND SHREDS EASILY

SHREDDED THE PORK WITH TWO FORKS

REMOVED COOKING LIQUID FROM PRESSURE COOKER

SET PRESSURE COOKER ON BROWN AND HEAT UP 

WILLIAMS SONOMA PULLED PORK SAUCE

POUR BOTTLE OF SAUCE INTO PRESSURE COOKER 

SAUCE CAME TO A BOIL AND THEN I ADDED THE PULLED PORK 

PULLED PORK ADDED TO SAUCE

PERFECTED BBQ PULLED PORK IS READY 

BBQ PULLED PORK SANDWICH COOKED IN PRESSURE COOKER

FOLLOW THIS RECIPE FOR A GREAT PULLED PORK SANDWICH

FIVE ALARM CHILI - PRESSURE COOKER RECIPE

                                                                 FIVE ALARM CHILI

PRESSURE COOKER RECIPE

I noticed while looking at my blog stats that my Pressure Cooker recipes were getting thousands of hits.  My BBQ Ribs Pressure Cooker post has received over 13,000 hits and my Honey Garlic Chicken post has received over 9,000 hits.  Other Pressure Cooker recipes are in the thousands of hits too so I think there is an audience for this type of cooking.  Once again I am posting a recipe from Bob Warden's booked called "Great Food Fast".  Highly recommend this book for anyone that is thinking about using a Pressure Cooker or already using one at home.  You can scroll down the right side of my blog and find over a dozen Pressure Cooker recipes that are all from Bob Warden's cookbook.  The Five Alarm Chili recipe is easy to follow.  I substituted Ground Turkey for the Ground Beef because we had Ground Turkey in the refrigerator and I am trying to eat lighter for the New Year.  The Turkey Chili came out great.  I liked the flavor of the Chili but after 28 minutes of cooking plus an additional 10 minutes of pressure release we found that the Dried Kidney Beans were not cooked through.  They were still a bit crunchy which ruined the Chili.  I reset the Pressure Cooker for an additional 10 minutes and let it cook in the hope that the Kidney Beans would be completely cooked.  After the additional 10 minutes some of the Kidney Beans were still hard so I cooked again for another 10 minutes.  Highly recommend you substitute the Dried Kidney Beans and use canned Beans as shown in the "Make it Faster" part of this recipe.  Other than that this is a solid recipe that delivers some great tasting Chili.  Heat level was not Five Alarm but it had a nice kick.  You can always increase the amount of Jalapeño and Cayenne to add more heat.  Using Turkey worked out very well.  Tasted great!  You can pick up the Bob Warden cookbook on Amazon via link below:

http://www.amazon.com/Presents-Wardens-Ultimate-Pressure-Recipes/dp/1934193798

FIVE ALARM CHILI

FIVE ALARM CHILI RECIPE FROM BOB WARDEN'S "GREAT FOOD FAST" COOKBOOK

SUBSTITUTED GROUND TURKEY FOR THE GROUND BEEF

CHOPPED ONE LARGE RED ONION AND TWO FRESH JALAPENOS

1 1/4 CUPS OF DRIED KIDNEY BEANS (RECOMMEND YOU USE THE CANNED BEANS)

SOAKED THE DRIED KIDNEY BEANS IN WATER FOR THIRTY MINUTES

TWO CUPS OF BEEF STOCK

HEATED THREE TABLESPOONS OF VEGETABLE OIL UNTIL SIZZLING

ADDED CHOPPED RED ONION

ADDED 2LBS OF GROUND TURKEY

RED ONION AND GROUND TURKEY COOK FOR 7-8 MINUTES UNTIL BROWNED AND COOKED

GROUND TURKEY AND RED ONION ARE COOKED 

ADDED CHOPPED JALAPENO AND CHILI SEASONING

MIXED IN CHILI SEASONING AND LET COOK WITH JALAPENO FOR ANOTHER MINUTE

RINSED AND DRIED THE KIDENY BEANS

ADDED KIDNEY BEANS

TWO CANS OF DICED TOMATOES

28 OZ CAN OF TOMATO SAUCE ADDED

TWO CUPS BEEF STOCK ADDED

GARLIC AND SUGAR ADDED

CAYENNE, CUMIN, SALT AND PEPPER ADDED.  MIXED EVERYTHING UP GOOD.

COOKED ON HIGH FOR 26 MINUTES

LET PRESSURE RELEASE FOR 10 MINUTES AND THEN USED QUICK RELEASE

SET PRESSURE COOKER ON BROWN

CHILI IS READY FOR LAST INGREDIENT

ADDED FROZEN CORN

COOKED FOR ADDITIONAL 3 MINUTES