Thanksgiving

Seasoned pork shoulder steaks seared and pressure cooked for an hour, then shredded and tossed in barbecue sauce.

Creamy rolled oats cooked under pressure in two minutes, enough for six make-ahead breakfasts.

Elbow macaroni cooked in its own starchy water, then stirred with milk and real cheddar.

Eggs steamed on a trivet above one cup of water, then chilled so the shells slide off.

Ground beef, kidney beans and toasted spices pressure cooked into a thick chili in twelve minutes.

Seared bone in thighs layered over seasoned rice and frozen vegetables, cooked in twelve minutes.

Milk, lemon juice and salt turned into fresh, mild cottage cheese in under half an hour.

A rich, gelatinous chicken stock from bones and scraps in forty five minutes at pressure.

Bone in thighs and dry fusilli cooked together in four minutes for a soup with real body.

Chuck roast, carrots and potatoes pressure cooked into a rich stew in twenty five minutes.