You probably already know and love the slow cooker, but don't be afraid of the pressure cooker! It's just a sealed pot that traps steam as the food cooks. The pressure (and the temperature) rise inside the pot, making food cook really fast. In the old days pressure cookers got a bad rep for exploding, but today's models are totally safe and could change the way you cook. Electric pressure cookers let you set the time and walk away. Stovetop pressure cookers work like electric ones do, except that the heat is supplied by cooking over a stove burner, not by the machine.
You might like a pressure cooker if you prefer to prep food in the evening before dinner, you eat a lot of vegetarian food (since the pressure cooker is especially good for beans), and you don't mind putting in a little effort to learn a new appliance.
Stick with the slow cooker if you prefer to put together your meals in the A.M.
Both appliances are excellent at tenderizing tough cuts of meat.
For even more flavorful meat, brown it before cooking. If you’re using a stovetop or electric pressure cooker, you can do it right in the pot. If slow-cooking, use a skillet with olive oil.
It's easy to stir together your own homemade barbecue sauce (see the next slide) for these mouthwatering ribs. Or, if you want to use a store-bought shortcut, look for a jarred barbecue sauce without too much sugar, such as Stubb’s Original.
For easiest mixing, warm the ketchup, molasses, and mustard in the microwave before stirring.
Let everyone top their own bowl with sour cream, cilantro, smoked paprika, and/or chopped scallions.