For a one-pot pasta dinner that was streamlined without sacrificing flavor, we started by browning Italian sausage, onion, and green bell pepper just until the sausage was no longer pink.
We decided an Asian-style sauce made with hoisin, soy sauce, and sherry would do a good job of accomplishing both goals for our boneless beef short ribs.
We used bone-in chicken breasts rather than boneless for better flavor, and brown the breasts before cooking them under pressure in order to keep the flavorful fond.
Electric pressure cookers offer one big advantage over stovetop models: You don’t have to watch the pot—you can set it and walk away. But we’ve found electric models to have several disadvantages.
