Ooops! AD Blocker Detected

This content is FREE because it is supported by advertisements. Please deactivate - or whitelist our site - with your Ad blocker to read it. We appreciate your support and hope you'll find the recipes and info worthwhile the small bother of ads. Ciao! L

Pressure Cooking Drunken Peas in a Pot Recipe

Stewed peas are “out” because no one cooks a vegetable until it’s brown,  mushy and almost irecognizable anymore.  We want green,  al dente and delicious veggies!  Stewing them in beer for just a minute in the pressure cooker brings them back “in” style!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger steamer basket, heat-proof bowl(s) 1 min. High(2) Normal

Pressure Cooker Recipe: Beer Braised Peas with Bacon!
 
Author: 
Recipe type: pressure cooker
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
INGREDIENTS
  • 4 oz (100 g) Smoked Pancetta (or Bacon), diced
  • 1 Green Onion, thinly sliced
  • 1 lb (450 g) Peas (fresh or frozen)
  • ¼ cup of Beer
  • 1 Tbsp. Mint (fresh or dried),
  • 1 Tbsp. Butter
  • Salt and Pepper to taste
INSTRUCTIONS
  1. Prepare your pressure cooker by adding a trivet, or steamer basket, to keep the heat proof dish from touching the bottom of the cooker.
  2. Add two cups of water to the pressure cooker and set aside.
  3. Lay out the pancetta and half of the green onion in the heat-proof and flame-proof dish. Put the dish directly on the heat at the lowest flame to melt the fat. When the pancetta starts to sizzle (in about 5 minutes) turn off the flame and add the beer. Scrape lightly on the bottom to incorporate the brown juicy bits in the liquid. Add a pinch of salt, and peas. Mix well and and cover with tin foil.
  4. Before lowering the heat proof dish insert into the pressure cooker, if your insert does not have a handle, make foil helper handles to facilitate pulling it in and out of your pan.
  5. Close and lock the lid and turn the heat to high. When the pan reaches pressure, lower the heat to low and count 1 minutes cooking time.
  6. When time is up, release all the pressure.
  7. Sitr in the butter, mint, pepper and any additional salt to taste. Transfer to erving dish immediately to stop the cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *

 notify me of new comments

upload a photo with your comment (max size 500k)

Rate this recipe:  

Comments containing links, photos or from new members are moderated may take a few hours to display.

Please note that by commenting you will be automatically subscribed to the newsletter.