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Let me tell you about my go-to pressure cooker recipe that'll make your taste buds dance! These neck bones are fall-off-the-bone tender, packed with savory goodness, and ready in a fraction of the time. I've perfected this dish over years of trial and error, and now it's a family favorite. Rich, hearty, and incredibly satisfying, this meal brings comfort food to a whole new level. Trust me, once you try these pressure-cooked neck bones, you'll never look back. Get ready for a flavor explosion that'll have everyone asking for seconds!
Ingredients Needed for Delicious Neck Bones
- Neck bones: Essential for rich flavor and gelatinous texture, perfect for slow cooking to tender perfection in this recipe.
- Onion: Adds savory sweetness and depth to the dish, enhancing the overall flavor profile of the pressure cooker neck bones.
- Garlic: Infuses a robust aroma and taste, elevating the savory notes and adding complexity to the dish.
- Chicken broth: Provides a flavorful liquid base for cooking the neck bones, enhancing the overall taste and richness of the dish.
- Paprika: Adds a subtle smokiness and depth of flavor to the dish, complementing the other seasonings and enhancing the overall taste.
- Thyme: Brings a earthy and herbaceous flavor to the dish, adding a layer of complexity and aroma to the neck bones.
Read more: Beef Neck Bones Pressure Cooker Recipe
Essential Tools for Making This Savory Dish
- Pressure cooker: Essential for cooking neck bones quickly under pressure, resulting in tender and flavorful meat.
- Chopping board: Needed for chopping onions and garlic to add flavor and aroma to the dish.
Neck Bones Pressure Cooker Recipe: Perfect Timing
Equipment
- Pressure Cooker
- Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
Ingredients:
Main Ingredients
- 2 lbs neck bones
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.5 tsp thyme
Instructions:
- Season neck bones with salt, pepper, paprika, and thyme.
- Heat pressure cooker and brown neck bones on all sides.
- Add onions and garlic, cook until softened.
- Pour in chicken broth and close the lid.
- Cook on high pressure for 45 minutes.
- Release pressure naturally for 10 minutes, then quick release.
- Serve neck bones with cooking liquid over rice or mashed potatoes.
Notes:
Nutrition value:
Keywords:
Prep Now, Enjoy Later: Make-Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the neck bones as per the recipe.
- Let the cooked neck bones cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the cooked neck bones completely.
- Place in a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
Braising neck bones in a pressure cooker not only tenderizes the meat but also infuses the cooking liquid with rich flavors, creating a delicious sauce to serve with the dish.
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