I’ve been requested to add a pressure cooker recipe for awhile. I haven’t gotten around to it because creating a recipe is a challenge and of course, you have to test and re-test a recipe before you put it out.
This is my own recipe that I came up with and I’ve made it many times over to the point where it’s second nature. It’s a simple recipe, super easy to make and highly delicious. The ingredients are easy to find in your local supermarket. This recipe is good for a 7L pressure cooker. Mine is a Lagostina 7L Brava-Plus so this recipe is based for those who have a 7L pressure cooker. You may have to adjust the quantity of the ingredients based on your pressure cooker size.
This is a Chinese style soup so it’s a broth with chunks of vegetables.
Pork Rib, Tomato & Carrot Soup (Makes a 7L pot)
Approx. 0.5 KG Pork Back Ribs (clean and separate each rib)
2 Nantes Carrots (peeled and cut into 1 -1.5 inch pieces)
2-3 Hot House Tomatoes (sliced into 8 wedges/ per tomato)
TT Sea Salt
3-4 Sprigs of cilantro (optional)
Dash of ground white pepper (optional)
1) Prep all the ingredients and place them in the pressure cooker. Add water up to the indicator shown in the pot. (There’s generally an indicator inside the pot to indicate how much water to add- never surpass it. If theres no indicator, make sure there’s at least a 2.5 – 3 inch clearance from the top of your pot where there’s no water). It’s key that you don’t fill up your pot all the way to the top because there needs to be space for the pressure to build up in the pot.
2) Ensure your pressure cooker is securely sealed and place it on your stove, turn on the heat to high. Leave it to cook on high until you hear the hissing sound. Once you hear it, leave it for 5 minutes then turn down the heat to medium and leave it for another 15 – 20 minutes. Afterwards, turn off the heat and leave it so the hissing sound slowly goes away.
3) Once all the pressure is released (you’ll hear the hissing stop). Remove your lid and turn on your heat to medium-high and bring your broth to a boil. You’ll notice that after pressure cooking your soup, it will have no flavour. It will taste ridiculously bland so it is crucial that you re-boil your soup again and to leave it to simmer for another 15-20 minutes.
4) After simmering your soup, add your salt and if necessary, add a little bit of sugar for depth. The carrots should be sweet enough to flavour the broth but if not, then little sugar will help. Once your broth is seasoned to how you like, serve the soup with a little bit of carrots and ribs, and then garnish with cilantro, scallions and a bit of ground white pepper. Get a little dish of soy sauce to dip your ribs in and bon appetite!
Serves 4, easily.
**+ This will taste even better the next day!**