Better Homes - Better Homes and Gardens fast or slow: delicious meals for slow cookers, pressure cookers, or multi cookers

What makes cooking on a Tuesday night different than cooking on the weekend? Time. Time to plan, time to prep and cook. Enter two time-saving appliances. One you know wellthe slow cookerrequires time to prep and cook. The otherthe pressure cookerrequires prep but cuts cooking time significantly. The recipes in this book offer the option of cooking the same dish in either a slow cooker or pressure cooker with equally delicious results. And you have the choice of how you use your time.

The recipes in Better Homes & Gardens Fast or Slow have been thoroughly tested in our Test Kitchen for both cooking methods and in a variety of types of slow cookers and pressure cookersboth stove-top and electric. Theres no more trying to convert your favorite slow cooker recipes to a pressure cooker or vice versa; its all here in clear, no-fail instructions.

First, a caveat: Be sure to thoroughly read manuals for your specific appliances, because function can vary among brands and types of cooker. Electric pressure cooker and multicooker (such as the Instant Pot) recipes in this book were tested on high pressure (not using preset buttons). Always bring the pressure cooker up to heat and release pressurenatural or quick releaseaccording to recipe instructions.

In addition to the full instructions for both the slow cooker and pressure cooker, youll find bonus features scattered throughout the book.

Up the Flavor tips offer ideas to enhance or switch the flavor of a recipe (more options!). Information about ingredients, make-ahead tips, and substitutions make recipes even more convenient.

Additionally, many of the recipes in this book have icons at the top to indicate features to consider when meal planning. Heres what each icon represents:

[ WEEKNIGHT ]

These slow cooker recipes can be started in the morning, then its hands off for 8-plus hours.

[ VEGETARIAN ]

No ingredients contain meat or meat products.

[ HEALTHY ]

Main-dish recipes
Calories: 425 or fewer
Fat: 15 grams or fewer
Protein: 10 grams or more
Fiber: 3 grams or more
Sodium: 800 milligrams or fewer

Sides and snacks
Calories: 175 or fewer
Fat: 8 grams or fewer
Fiber: 1 gram or more
Sodium: 500 milligrams or fewer

[ COMPANY ]

While every recipe is delicious, some are especially company-worthy.

Lingo: Know the Pieces and Parts of a pressure cooker

Pressure Cooking

How does it work? When food cooks, it produces steam. Pressure cookers have an airtight seal (the gasket under the lid) to trap steam and create intense pressure (therefore higher heat) in the cooker. These conditions cook food more quickly and evenly than any other method and yield moist, tender mealsdesserts, too!

Electric

Electric models look like slow cookers (and often have that function as well). Once you read the directions, they are easy to setjust press a button or two. It requires no further supervision; timers track how long it takes the cooker to get up to pressure, cook the food, and depressurize.

Ease of use

Overall, these are easy and convenient to use.

Versatility

Most cookers have multiple settings, such as brown, pressure-cook, slow-cook, rice, keep warm, and more.

Price

Around $100; higher or lower depending on brand and features of the model.

Using an Electric Pressure Cooker

All models differ in appearance, parts, and instructions (read your users manual before you start!). Heres the gist of pressure cooking.

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1. Check it off

Take a quick look at all the parts of your pressure cooker. Make sure the gasket is soft, flexible, and crack-free. Snap it into place as directed in the manual. Make sure the pressure valve is free of debris and in place.

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2. Browning = Flavor

Most models have a browning or sauteing function, which is essential if you want meat to have rich, caramelized flavor. Add oil, set the saute function, and allow the pot to heat. Large amounts of cubed or ground meat should be browned in batches to prevent the pot from cooling and steaming the meat instead of browning it.

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3. Set the Pressure

Once the meat is browned, add remaining ingredients as directed in your recipe. Lock the lid into place and adjust the pressure valve to closed or pressure position. Select high-pressure setting and time. The digital display will indicate when the cooker is up to pressure (usually 15 to 20 minutes) and actual cooking time has started to count down.