Barbara has posted these yummy recipes using her electric pressure cooker: Steel Cut Oats and Sirloin Tips in Gravy, which both take long cooking times to become tender.
Let's put my pressure cooker to the test, shall we?
Here's two frozen boneless, skinless chicken breasts. Thunk. Thunk.
I wanted some flavor for this chicken, so I squirted our favorite BBQ sauce (1/2 Bulls Eye with 1/2 honey)....just a couple of tablespoons per breast...
Covered my electric pressure cooker, set it on high pressure, and for 12 minutes. (thawed boneless chicken will only take 5-6 minutes).
It took about 7 minutes for the pressure to build and then the 12 minute countdown began.
After 12 minutes, I did a quick release, using a pair of tongs to move the pressure valve open...
Once the pressure was down (only took a couple of minutes), I could open the lid.
Let's take a peek... Not too shabby!
Let's take them out and see if they are cooked alllllll the way through...
The side of the chicken that touched the bottom of pot looked even better than the top...all glazey, carmelized and yummy....
This chicken was moist, tender and it shredded easily. I combined it with some of the 1/2 cup or so of BBQ "broth" and served it with cheese on a homestyle tortilla for a quick and easy meal.
I think we have a winner on our hands, folks!
Dust off your pressure cookers and give this one a try!
Update: If you use a thick BBQ sauce, you may need to add 1/4 c. water to your chicken. I added honey to my BBQ sauce and didn't need to add water.