Not many use a pressure pan/kettle for cooking anymore, but I want to encourage you to get one and use it, or consider the Instant pot that has dial settings and automatic timer. This is the ultimate fast food, off-grid tool, and you decide what the ingredients will be. The pressure pan is especially ideal for Chicken that is past its prime broiler stage. less than 20 minutes in a pressure pan, and you will never know that it wasn't a young, succulent bird. Use the meat in any of your favorite chicken recipes or toss vegetables in for a full meal deal. Refer to the recipe below.
Don't be afraid of the pressure, if monitored and kept within range, it's just as easy as cooking with any other stove top kettle or slow cooker. And the meat is actually ready to can up in mason jars for the pantry if desired. The important thing about the pressure pan is that you not release the pressure too quickly or follow the manufacture instructions for quick release, otherwise just allow it to cool and gradually release pressure. The manufacturer instructions give you tips on a variety of full meals you can cook in 30 minutes or less, while using only one pan with little cleanup. This is the best tool for a busy household with little time for home cooked meals. Everything can be prepared ahead of time, tossed into the pressure pan and then set on heat when you're ready to cook. Or you can cook it all ahead when you have time, freeze or refrigerate and reheat in the microwave. Imagine making a full week of meals in about 4 hours including prep time.
If you haven't heard of a pressure pan for cooking, you may want to learn more about them and how they can save you time, money and effort. The short cooking time saves on high energy costs. Those tough cuts of meat that are most economical in the stores, are a cinch in a pressure cooker to tenderize and make as effortlessly as a top sirloin or filet mignon, and just as tender and succulent as the top cuts of meat and usually more flavor. Pressure cooking is ideal for those dieting, because it maintains the vitamins and nutrients, with low fat cooking result, to make healthy, diet worthy meals.
Another beauty of the pressure pan is that it can be used off grid, from down home country meals to gourmet meals without the need for Electric power to operate. Sit it on your wood burning stove, watch as the pressure regulator maintains proper pressure throughout the cooking process, you simply maintain the heat and voila' your meal is ready to serve in 30-35 minutes or less, after a hard day of homesteading.
Literally any full meal can be prepared in the pressure kettle. When I was a teenager, I babysat for a nurse. She taught me how to use the pressure kettle so her meals would be ready for feeding her children with no need to slave over the stove when she returned from her 12-14 hour shifts. Everything from Spaghetti to roasts were cooked in one pan on the stove in 30 minutes or less and ready to serve, with easy one pan cleanup. The meals were nourishing, maintaining all the nutrients without cooking them away in a lot of liquid that may be discarded after cooking.
To get you started, try my recipe below. This can also be made in a slow cooker, Instant Pot, oven or stove top, but the pressure kettle or instant pot will take the time and effort out of making it.
Sweet 'n Sour Chicken
Makes 4 to 6 servings
- 2-3 pounds chicken thighs, drums or combination (whole cut up chicken can be used)
- 1 tablespoon cooking oil
- 1/2 cup chopped celery or combination of celery and water chestnut
- 1 small red and yellow pepper, cut into bite-sized pieces
- 2 carrots (thinly sliced)
- 1 small onion (chopped)
- 1 can pineapple chunks, drained and juice reserved
- 1 cup reserved pineapple juice (add water or chicken broth if necessary)
- 1/4 cup light brown sugar
- 2 tablespoons teriyaki sauce
- 1 tablespoon ketchup
- 1/4 teaspoon ground ginger (optional)
- Pinch salt
- For the Sweet and Sour Sauce:
- 2 tablespoons Clear Gel or cornstarch
- 2 tablespoons chicken broth
- Asian Hot sauce (optional and to taste)
Heat oil in a 4- or 6-quart pressure cooker. Brown the chicken parts on each side right in the pressure kettle, and set aside. Place all the chicken back into the pressure kettle; add the prepared celery, water chestnuts and peppers. Combine pineapple juice, brown sugar, teriyaki sauce, ketchup, salt and ginger, stirring to thoroughly incorporate. Pour the liquid mixture over the prepared chicken. Lining up the lid of the pressure kettle, close securely. Place the pressure regulator on the vent rod (in the center of the lid) . Cook for 8-10 minutes, at 15 pounds pressure*, from the time the regulator starts slowly rocking. Cool pressure cooker quickly, according to manufacture instructions. Remove the chicken and vegetables to a serving dish with a bed of pre-cooked rice. Mix clear gel or cornstarch with water; whisk into the hot juices left from the chicken and vegetables. Heat and stir until the mixture comes to a boil and thickens to your preferred consistency. Stir in the pineapple chunks and hot sauce to taste if desired. Pour the sweet and sour sauce over the chicken and rice. Serve with rice or your favorite Asian side dishes.
*Note: Your individual pressure kettle will either have a pressure gauge or will tell you in their manual how to gauge the pressure by watching the regulator.
Note: If using the instant pot follow manufacturer recommendations for times and methods.
Refer to the link below for a pressure kettle and recipe book for additional easy meals to make with the kettle.
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