Somewhere between school drop off and pickup I should be thinking about what’s for dinner and at the very least, defrosting some meat and figuring out the rest later. There are some days I blink and dinner miraculously comes together with ease, and there are other days that I give in to the leftovers or frozen meals just to get everyone’s bellies full. With so much talk about slow cookers and pressure cookers, I knew it was time I got out of my comfort zone and gave something else a try- so when I was given the opportunity to try out the Rosewill Electric Pressurecooker, I knew it was a great fit.
I heard the wonders of pressurecookers from friends and ads, so I already knew it could save me on those days I forget to defrost meat for dinner. A pressure cooker can safely cook a solidly frozen hunk of meat and make it into something delicious, like a warm batch of homecooked chili. Before I got to the chili, I had to try something first- my daughter loves black beans and can eat them as a meal, with a meal, or as a snack. My biggest issue is black beans take forever to cook and the lining of canned foods has been questionable, so I was excited to pop them in the pressure cooker and see just how much time I would be saving by making something as simple as black beans. Something that normally took hours of boiling took only 40 minutes in the Rosewill Electric Pressure Cooker!
The Rosewill RHPC-15001 6L Electric Pressure Cooker is more than just a pressure cooker. It has multi-cooker capabilities like slow cooking, deep frying, steaming, yogurt making, and more! The non-stick inner pot makes it super easy to clean, but first let’s get to my super-easy weeknight meal- CHILI!
Pressure Cooker Chili
1 lb chopped meat
14oz of diced tomatoes
1 can red kidney beans
1 chopped onion
salt and pepper
I quickly browned the meat with a little bit of oil right in the pressure cooker pot. I added the rest of the ingredients and closed the lid, then set the pressure cooker on the ‘Bean/Chili’ setting and 40 minutes later I had a steaming pot of chili. Since I had some extra time to prepare rice, I decided to toss that in the pressure cooker too and out came the perfect white rice in 12 minutes to top our chili bowls with!
Everyone made their own variety of chili bowls. My favorite consists of rice topped with a heaping pile of chili, shredded Mexican style cheese, a dollop of sour cream, black olives, and shredded lettuce. MMM! It’s just delicious, and cooked super quick in the Rosewill Electric Pressure Cooker! Retailing at only $99, the Rosewill Electric Pressure Cooker is an inexpensive way to bring delicious meals together in a short amount of time!