I got my SECOND Tupperware microwave pressure cooker and boy am I loving life!
Tonight I made pot roast in ONE HOUR in the microwave. I could not believe my results. I'll be making this for my Tupperware Demo Party this Saturday at 5 pm. If you're in the area stop by and see how well this gadget works with your own eyes and taste buds.
Here's the low down on what I did.
Ingredients
3 lbs of pot roast
2 celery stalks, cut in large chunks
1-2 cups of baby carrots
1 onion, cut in large chunks
3 garlic cloves, peeled and smashed
3 potatoes, peeled and cubed
I cut the pot roast in large cubes and laid it down at the bottom of the pressure cooker. I seasoned the meat with salt and pepper and covered with water up to the max fill line that's embossed on the inside of the pot.
Make sure all of the meat is covered in water. Anything exposed above the water line will dry out.
I put the cover on, locked it down, and put it in the microwave for 30 minutes. (My microwave is 1000 watts for those who are wondering. Per Tupperwares instructions, it says max 900 watts but I don't have any problems with using it in mine.)
After the first 30 minute round (you don't want to go longer than that per Tupperware directions embossed in the lid), I allowed the pressure to release slowly on its own. This took about 10 minutes or so.
I checked the meat and it was quite tender at this point. I removed some of the excess water to make room for the veggies. I added all the veggies on top starting with the diced potatoes and dumping the rest of it in the pot.
I put this back in the microwave for another 15 minutes. I allowed it to depressurize and then opened the cover. It came out PERFECT! The meat could've used another 15 minutes but the veggies were not overdone and flavorful!
I added a little bit more salt and pepper to taste and added back the liquid I removed earlier.
The meat was tender and not dry. The veggies were done just right and the seasoning turned out great. Simple salt and pepper.
This pot made more than enough for my family of four and I still had enough to pack for lunch for me, my husband, my mom, and myself!
Next time, I'll cook the meat for 45 minutes and then add the veggies in for the last 15 minutes for a more softer meat. This wasn't bad at all but I'm sure another 15 minutes would make the meat melt in your mouth.
You could even add cabbage to this recipe if space allows. I'll try that next time.
If you want this pressure cooker, I did sign up with Tupperware specifically for this pot and their other cooking gadgets. I love this thing and look forward to seeing your recipes!
You can visit my Tupperware page at www.mytupperware.com/mariaolipas
On a side note, I just received my onion and potato keeper and absolutely love it. It's stackable so it gives me more room in my kitchen and I no longer have to wonder where I'm going to store these items.
Tonight I made pot roast in ONE HOUR in the microwave. I could not believe my results. I'll be making this for my Tupperware Demo Party this Saturday at 5 pm. If you're in the area stop by and see how well this gadget works with your own eyes and taste buds.
Here's the low down on what I did.
Ingredients
3 lbs of pot roast
2 celery stalks, cut in large chunks
1-2 cups of baby carrots
1 onion, cut in large chunks
3 garlic cloves, peeled and smashed
3 potatoes, peeled and cubed
I cut the pot roast in large cubes and laid it down at the bottom of the pressure cooker. I seasoned the meat with salt and pepper and covered with water up to the max fill line that's embossed on the inside of the pot.
Make sure all of the meat is covered in water. Anything exposed above the water line will dry out.
I put the cover on, locked it down, and put it in the microwave for 30 minutes. (My microwave is 1000 watts for those who are wondering. Per Tupperwares instructions, it says max 900 watts but I don't have any problems with using it in mine.)
After the first 30 minute round (you don't want to go longer than that per Tupperware directions embossed in the lid), I allowed the pressure to release slowly on its own. This took about 10 minutes or so.
I checked the meat and it was quite tender at this point. I removed some of the excess water to make room for the veggies. I added all the veggies on top starting with the diced potatoes and dumping the rest of it in the pot.
I put this back in the microwave for another 15 minutes. I allowed it to depressurize and then opened the cover. It came out PERFECT! The meat could've used another 15 minutes but the veggies were not overdone and flavorful!
I added a little bit more salt and pepper to taste and added back the liquid I removed earlier.
The meat was tender and not dry. The veggies were done just right and the seasoning turned out great. Simple salt and pepper.
This pot made more than enough for my family of four and I still had enough to pack for lunch for me, my husband, my mom, and myself!
Next time, I'll cook the meat for 45 minutes and then add the veggies in for the last 15 minutes for a more softer meat. This wasn't bad at all but I'm sure another 15 minutes would make the meat melt in your mouth.
You could even add cabbage to this recipe if space allows. I'll try that next time.
If you want this pressure cooker, I did sign up with Tupperware specifically for this pot and their other cooking gadgets. I love this thing and look forward to seeing your recipes!
You can visit my Tupperware page at www.mytupperware.com/mariaolipas
On a side note, I just received my onion and potato keeper and absolutely love it. It's stackable so it gives me more room in my kitchen and I no longer have to wonder where I'm going to store these items.
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