I am loving my electric pressure cooker. I bought one last year on Black Friday with deals, coupons, etc... so it was less than $50. I'm finding its awesome for slower-cooker style meals without needing the advanced planning (I am at work early, so sometimes getting a meal in the slow cooker before work isn't practical).
This is a soup recipe, but if you left out the beans, and cooked it down a bit--it would make really awesome sauce for burritos too.
1.5 lb pork, cut into small cubes
1 medium onion, diced
1 can green enchilada sauce
1 can low sodium chicken broth
1 Tbs cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp celery salt
1/2 tsp oregano
1 Tbs corn starch, dissolved in 2 Tbs of water.
8 4 oz. cans diced green chilies. Puree 4 of the cans and leave the others diced.
1 Tbs green or red pepper hot sauce
1/2 one jalapeño, seeded and chopped
1-2 cans cannellini beans, drained and rinsed
tortillas or corn chips
shredded jack cheese
Turn the electric pressure cooker to the meat/sautee function and toss in the pork and onions (use 1 Tbs vegetable oil if your pork is lean). Brown meat for 3-4 minutes. Dump all the ingredients except the beans and the garnish into the pot and stir until mixed. Put the lid on the pot and press the soup/stew button and adjust the cook time to 25 minutes. When the timer goes off, use the quick pressure release and open the pot and add in the beans.
Serve with warm flour tortillas, corn chips, shredded cheese, sour cream and cilantro. Freezes nicely too.
I tried this with chicken and I didn't love it as much (not enough fat..maybe if I used chicken thighs). I usually buy the least expensive pork I can find--the pressure cooker makes it cook up tender and delicious. Buying the chilies in 4 oz cans can be pricey--your store might have frozen ones in the freezer section. My Hispanic grocery store carried a 32 oz can that was economical.