When you want a hot meal but not a hot house, pull out your pressure cooker, Instant Pot or multicooker.
— braised short ribs, Korean-style — made in a pressure cooker is ready in 2 hours, as opposed to the 3 ½ to 4 hours it might take on the stovetop or in the oven. The result is meltingly tender beef and vegetables including daikon radish, shiitake mushrooms, carrots and potatoes, coated in a thick sauce made salty-sweet and nutty from soy sauce, malted rice syrup, mirin and sesame oil. Even with a pressure cooker, it will disappear way faster than you made it.
Pig trotters become quickly soft and unctuous when cooked in an electric pressure cooker surrounded by a broth perfumed with star anise, lemon peel and ginger.
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