Beef cooked with sauerkraut and white wine and served over pasta. In the pressure cooker it takes only 20-25 minutes for the beef to become nice and tender.
An interesting pasta sauce served with sautéed shrimp: Pureed roasted bell peppers blended with tequila, garlic, cilantro and a hint of chili powder and cayenne.
Inspired by the flavors of goulash, this casserole combines lamb, bell pepper, paprika, caraway seeds and cayenne pepper with pasta and feta cheese. Cooked in a pressure cooker, the lamb needs only about 20 minutes to get nice and tender.