Pressure Cooker Octopus with Herbed Sweet Potatoes

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.
 

Dress: Pinup Couture Jenny Dress in Halloween Harlequin Print
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Brow Definer in Ebony