My recently-purchased pressure cooker has definitely become my go-to kitchen tool as of late -- I love that dishes come together in a nearly magical amount of time (which is ideal on busy weeknights, of course!). This octopus recipe is an adaptation of one that was demonstrated for me in a cooking class with Chef Michael Voltaggio (a similar one can be found here), and I think it pairs just perfectly with my ultra-simple secret recipe sweet potatoes.
Pressure Cooker Octopus
1 ½ lb octopus
4 L filtered water
4 oz. red wine vinegar
2 onions, diced
½ T black peppercorns
Bring all of the ingredients to a boil except for the octopus; add the octopus and bring back up to a simmer.
Add the lid and pressure cook for 15 minutes on high pressure.
Once cooked, remove the octopus and portion the tentacles into bite sized pieces; quickly fry in hot oil until crispy.
Herbed Sweet Potatoes
3 sweet potatoes
5.2 oz package of Boursin cheese
Salt and pepper to taste
Preheat oven to 400°F.
With a fork, pierce sweet potato skin 5-6 times.
Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
Mix in Boursin, and add salt and pepper to taste.