You catch the smell through the steam vent and suddenly you are starving. That scent of garlic and herbs combo just rising in the steam, it works real good to stir up your appetite. You kinda gotta stop whatever you 27re doing and check what 27s cooking because your belly 27s got its own countdown timer.
The pressure cooker does its thing, and you sense how those flavors are getting all cozy and mingling inside. The sealing ring 27s holding tight, and soon enough the valve hiss breaks the quiet telling you things are ready to pop. You just can 27t wait to get a bite of that tender pull steak and soft baby potatoes all cooked the right way.
From your city condo kitchen, you feel like a pro grilling kabobs even without an outdoor grill when the pressure cooker steps up. The quick release after slow release pressure lets you ease into it, and when you pull out those skewers you spot the perfect combo of meat and veggies that everyone 27s gonna love.
The Truth About Fast Tender Results
- You gotta pre-cook the baby potatoes so they don 27t end up too hard in the kabobs.
- The pressure cooker tenderizes that steak chunk really fast compared to traditional grilling.
- Using a sealing ring well means no steam escapes and your flavors stay locked in tight.
- Slow release helps keep the meat juicy instead of drying it out real quick.
- The quick release at the end lets you open the pot without losing all the heat suddenly.
- Brushing herbs and seasoning on just before pressure cooking keeps freshness alive.
The Complete Shopping Rundown
- 1 pound baby Dutch yellow potatoes
- 2 ½ tablespoons olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper to taste
- 2 1 ¼-inch New York strip steaks (2 pounds), cut into 1-inch chunks
- 1 tablespoon Montreal steak seasoning
- 1 red onion, cut into 1 ½-inch pieces
- 1 red bell pepper and 1 orange bell pepper, cut into 1 ½-inch pieces
You wanna get the freshest herbs you can rosemary and thyme feel like the perfect match to that steak 27s flavor. Don 27t forget the fresh garlic, it 27s gonna punch up each kabob bite real good. Grab those nice sized Dutch yellow potatoes; they snap just right when you boil and then toss on the skewers. Check out our Easy Fried Rice for another quick and savory pressure cooker dish.
How It All Comes Together Step by Step
Step 1: You start by preheating the grill to medium-high heat because later you wanna get that nice char on your kabobs. This recipe 27s kinda like a hybrid between pressure and grilling cooked flavors.
Step 2: In a big pot, you cover those baby Dutch yellow potatoes with water and boil for about 10-12 minutes. You gotta watch for 'just tender' cause you don 27t want mushy potatoes later on.
Step 3: Drain the potatoes and let 27em cool a bit so you don 27t burn your fingers when you 27re threading them onto the skewers. Then you start layering the kabobs with steak chunks, onion pieces, and bell pepper pieces.
Step 4: Whisk together olive oil with rosemary, thyme, garlic, kosher salt, and pepper. This blend gets brushed all over the kabobs before cooking so every bite's got a fresh herb hit.
Step 5: Sprinkle Montreal steak seasoning on top next. It brings that steakhouse flavor vibe which kinda elevates the whole dish.
Step 6: Place the kabobs on your grill and cook for 10-15 minutes, turning a few times so everything cooks even. When done, pull 27em off and let rest just a couple minutes before digging in.
Smart Shortcuts for Busy Days
- Buy pre-cut steak cubes if you don 27t feel like dicing meat yourself.
- Use pre-minced garlic from the jar to save chopping time; it still mixes good with the herbs.
- Skip fresh herbs and swap in dried versions but use about half as much 27cause they 27re potent.
These shortcuts won 27t rob you of flavor much but they really cut down on busy day prep stress. You can still get that tender pull steak feeling without too much hassle. Making kabobs work for you, not the other way around.
What It Tastes Like Fresh From the Pot
The steak chunks come out tender and juicy, that slow release of pressure doing its job like a charm. You sense the Montreal seasoning popping with a little smoky edge mixed with fresh herbs.
The potatoes soak up all those garlic-rosemary-thyme flavors so each bite is soft but kinda bursting with herby warmth. And the grilled bell peppers add a sweet pop that balances the savory steak perfectly.
Overall, it 27s like summer grilling in your kitchen with tastes that are fresh, hearty, and deeply satisfying. You spot that lovely mix of charred bits and juicy meat making you wanna keep eating.
How to Store This for Later
- Wrap kabobs tightly in foil and place in an airtight container before refrigerating up to 3 days.
- For freezing, remove meat and veggies off skewers, store separately in freezer bags up to 2 months.
- Reheat in pressure cooker with a quick release to keep tenderness without overcooking.
- Leftover potatoes can be reheated in microwave or saut e9 pan with a bit of olive oil for crispness.
When storing, you gotta keep sealed and cool to avoid drying out that tender pull texture. Using the pressure cooker for reheating helps bring back the juiciness better than the microwave alone. Just pay attention to sealing ring condition before reheating so you get an even cook.
Common Questions and Real Answers
- Can I make these kabobs without a grill? Yep! You can grill 27em in a cast iron pan on stove. Just turn frequently to get that char effect. Also check out our Chicken Philly Cheesesteak recipe for a quick stove-top alternative with tasty grill-like flavors.
- What cut of steak is best? New York strip works great here but ribeye or sirloin chunks also tender up nicely in the cooker.
- Should I soak the wooden skewers? Yes, soak them at least 30 mins to prevent burning when you 27re grilling kabobs.
- How do I prevent potatoes from falling apart? Boil just till tender but still firm, not mushy or overcooked before skewering.
- Is Montreal steak seasoning necessary? It adds that bold flavor punch but you can use your favorite steak rub instead.
- Can I pressure cook the kabobs all together? You could, but the veggies and potatoes may get overdone or mushy. It 27s easier doing the boil-first for potatoes and grilling for char.
Steak and Potato Kabobs Pressure Cooker Recipe
Equipment
- 1 Pressure Cooker
- 1 Grill for grilling kabobs
Ingredients
Main ingredients
- 1 pound baby Dutch yellow potatoes
- 2 ½ tablespoons olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper to taste
- 2 1 ¼-inch New York strip steaks (2 pounds), cut into 1-inch chunks
- 1 tablespoon Montreal steak seasoning
- 1 red onion, cut into 1 ½-inch pieces
- 1 red bell pepper, cut into 1 ½-inch pieces
- 1 orange bell pepper, cut into 1 ½-inch pieces
Instructions
Instructions
- Preheat grill to medium-high heat.
- In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well.
- In a small bowl, whisk together olive oil, rosemary, thyme, and garlic; season with salt and pepper, to taste.
- Season steak with Montreal steak seasoning.
- Thread potatoes, steak, onion, and bell peppers onto skewers; brush with olive oil mixture.
- Add skewers to grill, and cook, turning occasionally, until the steak is cooked through to desired doneness, about 8-10 minutes.
- Serve immediately.
