1 pound lean ground beef (preferably 93% lean)
¾ pound ground pork
½ cup plain panko breadcrumbs
1 large egg, at room temperature
Up to 2 tablespoons brine from the pickled jalapeños
1¼ teaspoon ground cumin
½ teaspoon ground cinnamon
1 medium yellow onion
One 28-ounce can crushed tomatoes (about 3½ cups)
½ cup loosely packed fresh cilantro leaves, finely chopped
2 teaspoons minced garlic
Up to 1 teaspoon red pepper flakes
1- Mix bot meats, breadcrumbs, egg, minced jalapeño, jalapeño brine, cumin, and cinnamon in a large bowl until even and uniform. Use clean, dry hands to form into twelve 2-inch meatballs.
2- Grate the onion into a 6-quart stovetop or electric pressure cooker, using the large holes of a bow grater. Squeeze the grated onion by the handful over the sink to remove its excess liquid; put it back into the cooker. Stir in the tomatoes, cilantro, garlic and re pepper flakes. Nestle the meatballs in the sauce.
3- Lock the lid onto the pot.
STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as low as possible while maintaining this pressure. Cook for 5 minutes.
ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 8 minutes.
4. Return the pot’s pressure to normal with the quick-release method.
5. Unlock and open the lid. Stir gently before serving.
BEEF AND BULGUR STUFFED CABBAGE
½ cup quick-cooking bulgur
½ cup boiling water
12 large savoy cabbage leaves
1 medium yellow onion
1 pound lean ground beef
1 teaspoon salt
½ cup chicken broth
3 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon minced fresh dill fronds
1 tablespoon loosely packed fresh oregano leaves, minced
½ teaspoon red pepper flakes
1- Mix the bulgur and boiling water in a large bowl; cover and set aside for 30 minutes
2- Fill a 6-quart stovetop pressure cooker or electric pressure cooker two-thirds full of water. Set the stovetop pot over high heat or turn the electric cooker to the browning function; bring the water to a simmer. Immerse the cabbage leaves one by one in the water, pressing down each with the back of a wooden spoon before adding the next.
3- Lock the lid onto the pot.
STOVETOP: Turn off the heat without bringing the pot to high pressure. Set aside for 3 minutes.
ELECTRIC: Turn off or unplug the machine without bringing it to high pressure. Set aside for 3 minutes.
4- Use the quick-release method to return the pot’s pressure to normal.
5- Unlock and open the pot. Drain the leaves into a large colander set in the sink; rinse them with cold tap water to stop the cooking. Drain well and transfer the leaves to paper towels to dry.
6- Grate the onion through the large holes of a box grater into a small bowl. Squeeze the onion dry by the handful over the sink to remove excess liquid before returning it to the bowl.
7- Fluff the bulgur with a fork; add half the grated onion, the meat, and ½ teaspoon salt. Mix until uniform, then form into twelve 1½ inch meatballs. Trim the tough central stems from the cabbage leaves. Set one meatball in each leaf; roll the leaves closed, folding in the sides to make even packages.
8- Whisk the tomatoes, broth, vinegar, honey, dill, oregano, red pepper flakes, the remaining grated onion, and the remaining ½ teaspoon salt in the pressure cooker. Nestle the stuffed cabbage packets into the sauce.
9- Lock the lid onto the pot.
STOVETOP: Set the pot over high heat; bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 7 minutes.
ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 12 minutes.
10- Use the quick-release method to drop the pot’s pressure back to normal.
11- Unlock and remove the lid. Scoop out the stuffed cabbage rolls with a very large spoon, setting two in each bowl with plenty of sauce ladled over the top.
SHREDDED BARBECUE SKIRT STEAK
¼ cup unsweetened apple juice
¼ cup fresh lime juice
Up to 3 canned chipotles in adobo sauce, stemmed, seeded, and chopped
1 medium shallot, chopped
1 tablespoon minced garlic
1 tablespoon packed fresh oregano leaves, finely chopped
1 tablespoon ground cumin
½ teaspoon salt
¼ teaspoon ground cloves
4 juniper berries (optional)
2 tablespoons rendered bacon fat
3 pounds beef skirt steak, cut into 6-inch-long pieces
1- Place the apple juice, lime juice, chipotles, shallot, garlic. oregano, cumin, salt, cloves, and juniper berries, if using, in a large blender or food processor; cover and blend or process until smooth, stopping the machine a couple of times to scrape down the inside of the canister.
2- Melt the bacon fat in a 6-quart stovetop pressure cooker set over medium heat or in 6-quart electric pressure cooker turned to the browning function. Add one or two of the steaks and brown on both sides, about 4 minutes, turning once. Transfer to a plate and continue browning until you’ve worked your way through all the steak pieces.
3- Return the meat and any juices on its plate to the cooker. Pour the pureed sauce over the beef; stir well.
4- Lock the lid onto the pot.
STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this. Cook for 25 minutes.
ELECTRIC: Set the pot to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 42 minutes.
5- Reduce the pressure.
STOVETOP: Set the pot off the heat and allow its pressure to return to normal naturally, about 15 minutes.
ELECTRIC: Turn off the machine or unplug it. Allow its pressure to fall to normal naturally, 15 to 20 minutes.
6- Unlock and open the lid. Transfer the meat to a large cutting board; shred with two forks. Return the meat to the sauce in the cooker; stir well before serving.