Pressure cooker beef stew

Ryan Liebe for The New York Times. A pressure cooker provides a nifty shortcut to perfect pulled pressure cooker beef stew. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy.

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them – even nonsubscribers. 20pressure cooker provides a nifty shortcut to perfect pulled pork. Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix.

Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. Working in batches, add the pork and brown on two sides, about 2 minutes per side. Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl.