I’m just learning how to use my T-Fal Clipso pressure cooker. My first chicken chicken recipe was a failure.
I started out with a simple recipe of garlic seasoned chicken thighs. I basically took 1 chopped up onion, 5 minced garlic cloves, some season all and pepper to taste and 5 skinless and boneless chicken thighs. The instructions said that we should first brown the thighs in olive oil first and then cook them under medium pressure for about 15 minutes. The results were a bunch of nicely cooked, moist, but bland tasting chicken thighs. My husband and I were not to impressed with our first pressure cooker test and there was debate about whether we should keep it or not.
We decided to push on and give the T-fal Clipso a couple of more chances. Several days later one of our friends told us about cooking pot roast in the pressure cooker. She said that usually it could take 3 hours or more to get the perfect pot roast using the traditional methods. However in the pressure cooker it would most likely take us an hour. We went ahead and found a nice recipe for savory pot roast which called for baby peeled carrots, peeled potatoes, minced garlic, chopped onions and celery, bay leaves, beef broth, season salt, pepper, and of course the chuck roast. I first browned the huge chuck roast in a pan on all sides to seal in the juices. While this was happening I browned the sliced onions and garlic in the pressure cooker pot until they were soft. Then the meat was added to the pressure cooker pot along with all of the other ingredients. The top was put on the pressure brought up to medium and we set the timer for 50 minutes. The end result was one of the most delicious and tender pieces of meat we have ever eaten. The flavor of the roast was infused with all of the seasoning and juices we put in the pot. The potatoes and carrots still had their shape but they were tender and well cooked. The meat was so tender you really didn’t even need a knife to cut it. It was as the phrase goes, “like butter.”
3 lbs chuck roast ( the one that I got was actually 2.7 lbs)
1 TBS season-all salt
1 TBS olive oil
1 cup peeled baby carrots
1 cup chopped celery
1 cup sliced onion
2-4 garlic cloves, thinly sliced
1 3/4 cups of water
1/4 cup Worcestershire sauce
6-7 medium potatoes, peeled and cut in half
1/2 tsp pepper
1 packet beef bouillon powder or 1 cube
2-4 bay leaves
Heat olive oil in pressure cooker pot over medium heat. Add the chopped onions and garlic, cook until soft
Coat roast with season-all salt and some pepper. Brown the roast in olive oil on all sides. I browned in a separate non-stick pan.
Add carrots, onions, garlic and celery when the meat is browned.
Add water and Worcestershire sauce.
Place potatoes halves on top of roast and add a little pepper, beef bouillon powder and bay leaves.
Close and lock the pressure cooker lid. As soon as the steam starts to release, lower the heat to medium.
Cook for 50 minutes or 1 hour.
Release pressure. Open the cooker.
As all pressure cookers may be different, slice to test the meat and fork the potatoes, to make sure they are done, which most likely they will be done.
Look at my video below. I was so excited about the success of my pot roast that I took this short video of the pot roast right out of the pressure cooker after it was all done.
In the end it looks like we are going to definitely keep the T-fal Clipso pressure cooker and begin a new adventure on our road to culinary delights. I’m so looking forward to what new and exciting recipes my husband and I can find. Feel free to share some of your favorites and any tips you may have for us. Thank you for looking and I hope your pot roast recipe is a success.!