Pressure Cooker Dirty Water Hotdogs are reminiscent of all those fabulous pushcart street Hotdog vendors in New York City.
Pressure Cooker Dirty Water Hotdogs and Baked Beans
Close your eyes and imagine standing on the curb, eating a hotdog from a vendor in Times Square. Ummmmm. Those hotdogs are referred to as “Dirty Water Dogs.” The vendors continue to add new hotdogs to the water in their carts, without changing the water. Hence the term “Dirty Water Hotdogs.” I have no idea if the water ever gets changed at all, but for now, I’m not going to think about that.
Do those Hotdog Buns look soft and fluffy to you? Yeah, well then, for those wondering what to do with your whey from your Homemade Greek or Regular Yogurt, check out my Japanese Hokkaido Milk Hotdog Buns recipe! I made those yummy looking buns myself. No commercial yeast. Natural fermentation, baby! Bet you didn’t know I was a bread baker too. 🙂
Cast of Ingredients for Pressure Cooker Dirty Water Hotdogs
Thanks to my FB friend Perry Younker, for sharing this recipe for Mario Batali Dirty Water Hotdogs. I was inspired by him, when he posted the recipe to convert it for the Pressure Cooker. My hubs, who is from New York says, you can’t make Dirty Water Hotdogs using fresh water. Well, yeah, but, I can sure try.
I imagine that this recipe tries to replicate the “dirty water” in the vendors’ carts. I think that the hotdogs in those carts have some cumin and nutmeg in the ingredients. I would also imagine, that the vinegar gives the water some history, longevity, if you will….at least that is what I would imagine.
My favorite Franks are Kayam. They are all beef and have a casing. Those dogs are incredible. They have that wonderful snap and burst of juice! I suppose Sabrett or Hebrew National will have to do for now. Make sure to buy Hotdogs that are NOT skinless.
Unfortunately, I cannot find anything remotely similar here in Los Angeles. If any of you know of a good hotdog, please let me know.
Add Cumin to the Water
As you can see, there is room to make a lot of Pressure Cooker Dirty Water Hotdogs in my 6 Quart Pressure Cooker. If you want to make a larger amount, just double or triple the recipe.
I imagine you could feed a whole stadium using this new 14 Quart Pressure Cooker. Oh my, that sure is a big one!
Grate in some Fresh Nutmeg
For six hotdogs, just give the Nutmeg a couple of passes over the Microplane. That should be enough. If you double the recipe, double the spices.
Add White Vinegar to the Fresh “Dirty” Water
The vinegar and spices give the impression of old and “dirty” water. At least, that is what I think and by George, I am sticking to it!!!!
Drop the Hotdogs into the Dirty Water
Drop in your Hotdogs and you are ready to cook. Oh, how I wish I had some Kayam Dogs in the casings…..
Reheating Pressure Cooker Holiday Baked Beans PIP
If you have some leftover Pressure Cooker Holiday Baked Beans, reheat them using the Pot in Pot Method. You do have some beans in your freezer right? If not, make some Pressure Cooker Holiday Baked Beans, so you always have them on hand.
Pressure Cooker Dirty Water Hotdogs
The longer the Dogs, soak, the more flavor you will pick up. Place the Pressure Cooker Dirty Water Hotdogs onto the buns, allowing some of the “dirty water” to drain into the Hokkaido Hotdog Bun.
How do you like your Dogs? I like a little brown mustard and hotdog relish and/or tomato onion relish (recipes coming soon). The hubs likes them with just brown mustard. Sometimes, I like them totally plain.
I always like them with my Pressure Cooker Holiday Baked Beans. Don’t forget to check out my Hokkaido Hotdog Bun recipe. If you are a Yogurt Maker, you can use your whey, in place of the milk!
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Anchor Hocking Glass (Liquid) Measuring Cups
- Stainless Steel Trivet
- GoWISE USA Stainless Steel Pressure Cooker Basket Rack for 8 quart PC
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
- Whole Nutmeg
- Cumin
- Japanese Hokkaido Milk Hotdog Buns recipe
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
- 6 Hot Dogs with casings (not skinless)
- 1 quart Fresh Water
- 1 Tablespoon Red Wine Vinegar or White Vinegar
- 1/2 teaspoon Ground Cumin
- 1/8 teaspoon Whole Nutmeg freshly grated
- 6 Hot Dog Buns
- Add water Water, Vinegar, Cumin and Nutmeg to your Pressure Cooker cooking pot.
- Toss in the hotdogs.
- Lock on lid and close Pressure Valve.
- Cook on Low Pressure for 3 minutes.
- When Beep is heard, allow a full Natural Pressure Release.
- Serve on Hotdog Buns, allowing some of the water to drain onto the bun.
If you like, freeze leftover water for next time. 🙂
If using High pressure, cook for 2 minutes with full Natural Pressure Release.
Don’t forget to PIN IT
Instant Pot Pressure Cooker Dirty Water Hotdogs (New York Hot Dogs)
Instant Pot Pressure Cooker Pad Thai {ผัดไทยกุ้งสด}
Pressure Cooker Shrimp Po Boy Roll
New Orleans Rémoulade Sauce {Po Boy Sauce}
Homemade Pressure Cooker Gefilte Fish {Jewish Fish Balls}
Yes, you need the casings!! Hard to find here in Houston. Boar’s Head does have them.
The West Coast does not have any good hotdogs that I can find.
I think that Trader Joe’s has hotdogs in casings.
Hey Jill. This is good timing for m, to find this recipe that is. Next weekend I am in charge of cooking hot dogs for my church bazaar and we usually cook outside on the grill, but sometimes people don’t like it since there might be a black scorch mark or something. If everyone was as unobservant and evil may care as me there would be no axiom you in this world, but the reality is otherwise. Anyhoo, if I use the IP to cook the dogs that problem would go away. How many do you think I could cook at a time in my 8 quart IP? I’m thinking afterwards I could transfer them into a crock pot to keep the hot until served.
Hi Wayne. Truer words….. 🙂 Gosh, I would think you could probably fit 48 or more hotdogs in an 8 quart. I would just put what you need and cover with water and then adjust the seasonings to the amount of water used. Transferring to keep warm is a great idea, although you could use your pressure cooker’s slow cooker setting too. Jill
Thanks Jill, after re reading my post I see the spell check had its way with me. Oh well. C’est la vie. (Sometimes, spell check is my enema.) whoops! Thanks for the response.
The recipe neglected to actually have the hit dogs added to the pot. How many hot dogs can actually be reasonably cooked in a 6 qt pot?
As many as you can fit, with enough water to cover.
Couldn’t help but grin at your comment about not wanting to know if the water had been changed! We used to try not to think about restroom/hand washing at some of the remote corner locations in parts of NJ. LOL Best not to think too much and just enjoy the yumminess!
Hi Donna~
I am crazy with the hand washing thing and unfortunately, do think about it when I am out and about. 🙂 Thanks for your note. 🙂
Jill
Okay I need help. We made this last night as a test run for a party Saturday where I plan to make a lot. I did the hot dogs on the bottom in the dirty water and the chili in a bowl on top of the steamer tray with frozen corn on the cob. I opened it up and everything was gorgeous. Corn was perfect and juicy, chili was hot but I removed the tray and oh no my hotdogs had exploded???? I used Ballpark all beef. Does this mean they were skinless? I didn’t think so. The last time we had a party I did them in my slow cooker so I may go that route but was trying something different. Thank goodness this was the trial run.
Hi Angie~
Did you use low pressure?
Jill
Never heard of Kayem Hot Dogs. They were sitting on the shelf and were on sale in my local Publix (Florida). I couldn’t upload a picture of them but I can’t wait to try this! My instant Pot is sizzling now!
Hi Jill,
I have lived most of my life in NJ and grew up on dirty water dogs. The real ones, before the mayor made them get hygienic, changing the water and washing their hands… You state in the recipe if you double the dogs, double the spices. Makes sense. However, you also mention freezing the water to use next time. If you make a single batch, freeze the water and use to make a second batch, would you add the spices again? If I make a double batch, if the next batch is a single, will it be too much spices? Am I overthinking this? Love your website and recipes, thank you!
Hi Louis~
You’ve got me over thinking now. All good points. I wouldn’t double spices in that scenario. 🙂
Jill
You could always go to Pink’s Hotdogs in Hollywood and wait forever for a hot dog lol.
I have a Lux… no low pressure. Should I use the stove or can it be done with high pressure? Steam?
Also… what is a skinless hot dog?